糊化澱粉 的英文怎麼說

中文拼音 [húhuàdiànfěn]
糊化澱粉 英文
gelatinized starch
  • 糊 : 糊名詞（樣子像粥的食物） paste
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 澱粉 : [生物化學] starch; amylum; farina; amylon; maizena
  1. The machine can be used to manufacture gelatinized starch, vegtable syrup, bon mud, chemical materials, coffee, baby ' s food, potato flakes and etc., which the flash dryer can ' t dry due to high viscosity

    該機主要應用在預糊化澱粉、蔬菜汁、骨泥、化工原料、咖啡、嬰兒食品、雪花全粉等氣流乾燥機難以烘乾的膏狀粘稠物料的烘乾。
  2. The effects of substitution degree on paste viscosity, clarity, freeze - thaw stability, retrogradation, gelatinization difficult or easy degree, salt tolerance, sucrose tolerance and anti - mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied

    摘要研究了香芋澱粉磷酸脂的糊粘度、透明度、凍融穩定性、沉降穩定性、糊化難易程度、耐糖、耐鹽和抗黴菌能力。
  3. The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation, freeze - thaw stability and anti - mycotic characteristics improved, and paste viscosity decreased

    結果表明，與原澱粉相比，香芋澱粉磷酸酯更容易糊化、透明度高、沉降穩定性好、凍融穩定性和抗黴菌能力有所改善、糊粘度減小。
  4. Eeffect of extruded on gelatinization degree of maize starch

    擠壓膨化對玉米澱粉糊化程度影響的研究
  5. The steep rise is due to intensive starch gelatinization

    粘度的快速增加主要是由於澱粉強烈的糊化作用。
  6. This paper summarized the study advance of effect of ultra high pressure treatment on starch characteristic, including gelatinisation property, theological properties of paste, gelatinisation kinetics and the change of crystalline structure, discussed the chemical modified of starch which can occur under ultra high pressure authors also consider that this investigation, which applies ultra high pressure technology to modify starch and enhance its functional property has more important theoretical and practical value

    摘要綜述了超高壓作用對澱粉的糊化特性、澱粉糊的流變學特性、糊化動力學及結晶結構變化等方面的影響，討論了超高壓作用下可能發生澱粉的化學變性，指出應用超高壓技術對澱粉進行改性並提高其功能特性的研究具有重要的理論和實用價值。
  7. Feed grade pregelatinized starch

    飼料級.預糊化澱粉
  8. Effect on several biochemical materials in blood of castrated bulls fed by plastered starch urea

    飼喂糊化澱粉尿素對肉牛血液幾項生化指標的影響
  9. The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch

    在酶法制備微孔澱粉的基礎上進行了原澱粉的預處理工作，包括原澱粉的預糊化和超聲波預處理。
  10. Huaou starch is widely used in food 、 medical and chemistry industries with its high quality in ex. whiteness 、 viscosity 、 gel temp 、 transparancy 、 low protein etc

    華歐馬鈴薯澱粉以其優異的白度、粘度、糊化度、透明度、低蛋白、等良好的理化指標，成為各類澱粉產品中的上等佳品，廣泛應用於食品、制藥、化工等幾十個工業領域。
  11. The solubility of acetylated rice starch and cross - linked rice starch on extrusion increased rapidly, paste temperature disappeared, which demonstrated both modified starches had the characteristic of prepaste starch

    擠壓法制備的乙酰化大米澱粉和交聯大米澱粉的溶解度大幅增加、糊化溫度消失，說明擠壓法制備的兩種變性澱粉還有預糊化澱粉的特性。
  12. The paper made an analysis and comparison of five commonly used starches by doing the practical experiments on their starching properties, thus establishing a starching technology suitable to the cooking of the dishes of different specific characteristies

    經對五種常見澱粉的糊化性質等進行應用試驗和分析比較，從而構建了獲得不同菜肴特性的澱粉適用掛糊工藝。
  13. Abstract : highly substituted cationic starch was prepared by microwave radiation in dry process. in this preparation, starting materials mixed with high speed stirres, potassium hydroxide used as catalyst and discontinuous heated by microwave radiation at temperature 60 85 to give 0 35 0 50 degree of substitution cationic starch the conversion of cationic reagent reached 95 the product is soluble in water it is pasted when it meets water

    文摘:微波干法制取高取代度的陽離子澱粉，用高速攪拌機混合物料，氫氧化鉀做催化劑，間歇式微波介電加熱溫度不超過85 ，陽離子試劑的轉化率可達95 ，產品取代度0 35 0 50 ，常溫下遇水糊化，在水中有較好的溶解性。
  14. With substitution degree added, the colocasia esculenta schott starch phosphate ester was easier to gelatinize, the tolerance to salt and sucrose increased, the clarity first increased and then decreased, paste viscosity first decreased and then increased

    隨著取代度的增加，香芋澱粉磷酸酯的糊化變得容易，耐鹽和耐糖能力提高、透明度先增后減、糊粘度則先減后增。
  15. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
  16. Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback

    木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性
  17. Study on the effects of esterification on the properties of triple - modified wheat starch paste

    三重變性小麥澱粉中酯化反應對澱粉糊粘度特性影響的研究
  18. It points the starch at low turn temperature to descend the function starch grain in the starch, make many bore starch surfaces spread all over size different, do not all distribute of eyelet, formation of many bore beehive form starch outcomes

    翻譯:它指澱粉酶在低於澱粉酶糊化溫度下作用澱粉顆粒，使多孔澱粉表面布滿大小不一、分佈不均的小孔，形成的多孔性蜂窩狀澱粉產物。
  19. In addition, the research suggested that amylose content in annong waxy 1 was extremely low, and its viscosity parameters including pasting temperature, peak viscosity, hold - through, break - down, final viscosity, set - back, peak time and stirring were lower and extremely low

    但「安農糯1 」籽粒硬度的值較低，表現為軟質，直鏈澱粉含量表現極低的值，糊化溫度、高峰粘度、低谷粘度、稀懈值、最後粘度、反彈值、峰值時間和攪拌值等8個粘度儀參數均表現較低或極低的值。
  20. The indication of other starch pasting characters are different with different sowing conditions among different varieties, that is the characters of the to varieties of wheat with high intensity gluten are the same, there exist differences between weak and high gluten varieties and the characters of two middle and weak ones are unstable

    結果表明，沿淮地區小麥基因型和播期對小麥澱粉糊化特性均有一定影響， 6個不同基因型品種的峰值粘度變化基本一致，都隨播期的推遲明顯有增大的趨勢，其他澱粉糊化特性指標在不同播期條件下不同品種存在一定差異；在澱粉糊化特性上兩個強筋小麥品種各項指標比較一致，弱筋小麥品種與強筋品種有明顯差異， 2個中筋、弱筋小麥品種表現不穩定。
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