starch value 中文意思是什麼
starch value
解釋
澱粉價-
Starch nanoparticles ( sn ) have been prepared with w / o starch microemulsion as microreader and epichlorohydrin as cross - linking agent. the factors affecting the preparation of sn have been investigated via the characterization of tem. the results show that the size and size distribution of sn are mainly controlled by the interfacial strength of microreactor, and the interfacial strength of microreactor is chiefly influenced by w value ( the molar ratio of water / surfactant ) and concentration of starch
利用所得到的w o型澱粉微乳液作為微型反應器，以環氧氯丙烷為交聯劑制備出澱粉納米粒，並藉助透射電鏡的表徵研究了各制備因素的影響，研究結果表明：澱粉納米粒的粒徑及粒度分佈主要受微型反應器的界面強度控制，而影響界面強度的因素主要是r值（即水與表面活性劑的摩爾比值）及澱粉液濃度。 -
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。 -
Our annual production value reaches 30 million rmb and main products include tea food, cake, moon cake, and west lake lotus root starch, etc
全年工業產值3000萬元，主要生產茶食糕點，中秋月餅西湖藕粉等清真食品。 -
Colonic fermentation, bacterial growth, fecal bulking, transit time and the energy value of foods are all affected by the presence of resistant starch
結腸發酵、細菌生長、糞便體積、排空時間和飼糧能量值等都受到抗性澱粉的影響。 -
The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months
結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。 -
Determination of ph value and acidity of starch and starch products
澱粉和澱粉製品的ph值和酸度的測定 -
" gift endure " personality and principle : " starch boil " is a soul on the hunan hengyang chefs hengyang cultural transmission ratio to 70 %, the national restaurant museum occupy the kitchen, a unified army hunan ' s leading position on the situation in hunan, xiang yun, hunan custom rural support for cultural taste of continuous adjustment and mining farm women, motives, drawing cooking mentality and cooking skills, techniques, rendering the " gift endure " across all over, let vegetables cool xiang value " dump " foreigners
「小炒熬」的個性與原理： 「小炒熬」之所以成為湘菜中的靈魂依賴衡陽大廚傳承衡陽文化以70 %的比率，占據全國各湘菜館廚房，形成一統湘菜大軍的領導地位，靠的是以湘情、湘韻、湘俗、鄉味文化作支撐不斷調整和挖掘農家婦女，用心、用情的烹調心態及烹飪技巧、技法，從而使「小炒熬」香飄五湖四海，讓湘衡菜酷「倒」了老外。
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