paste starch 中文意思是什麼

paste starch 解釋
糊化澱粉
  • paste : n 1 糊,漿糊;面團;軟糖;濃羹,醬。2 糊狀物;玻璃質混合物〈制人造寶石的原料〉;鉛質玻璃;制陶粘...
  • starch : n 1 【化學】澱粉;〈pl 〉澱粉質食物。2 古板,僵硬,嚴格,拘泥,形式主義。3 〈美俚〉精力,元氣。vt...
  1. 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。
  2. 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。
  3. 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。
  4. Experiments indicated that compared with the native starch, the paste made of granular maize starch soluble in cold water prepared by alcoholysis showed higher apparent viscosity, higher stability of freeze thaw and lower retrogradation ; while the paste made of granular tapioca and potato starch soluble in cold water showed lower viscosity, stability of freeze thaw and retrogradation

    試驗證明,相對于原澱粉糊,醇解法制備的顆粒狀冷水可溶玉米澱粉糊的表觀粘度和凍融穩定性有所提高,凝沉性降低;顆粒狀冷水可溶木薯和馬鈴薯澱粉糊的表觀粘度、凝沉性和凍融穩定性均降低。
  5. 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。
  6. 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。
  7. The series granular starches soluble in cold water with different solubility were prepared by alcoholysis under normal pressure and the paste properties of maize starch, tapioca starch, potato starch and their granular starches soluble in cold water were studied

    摘要在常壓下,用醇解法制備了不同溶解度的顆粒狀冷水可溶澱粉系列,並對玉米、木薯和馬鈴薯原澱粉及其不同溶解度的顆粒狀冷水可溶澱粉糊的性質進行了研究。
  8. 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
  9. Peal and boil till cooked the lotus root, cut into rounds. mix together to make a paste the purple rice, minced chicken, salt, msg, one egg white and 30g dissolved corn starch

    雞茸鹽味精適量,雞蛋清1個,濕澱粉30克,加紫米飯拌勻,抹在藕片上合二為一
  10. 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
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