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1)  millet starch
小米淀粉
1.
comparative study has been carried out between millet starch and maize starch in the aspect of paste properties, including clarity, freeze-thaw stability, gelatinization viscosity changes, agglutination stability, swelling power, acid hydrolysis, enzymatic digestibility, gelatinization enthalpy and me-diums'effect.
小米淀粉和玉米淀粉糊性质进行较详细比较研究,包括透明度、冻融稳定性、凝沉性、膨胀力、酸解、酶解,和介质对糊粘度性质影响。
2.
The millet starch was obtained through Adkin's laboratory method.
铁氰化钾法测得小米淀粉含量为58。
2)  job's-tears starch
薏米淀粉
1.
The physical and chemical properties of job's-tears starch granules and paste were systematically studied comparing with corn starch and sweet potato starch.
以玉米淀粉、红薯淀粉为对照,系统研究薏米淀粉的理化特性。
3)  rice starch
大米淀粉
1.
Preparation and properties of nanometer rice starch;
纳米级大米淀粉的制备及性质
2.
Effects of water soluble rice starch on ball miller condition;
球磨条件对水溶性大米淀粉理化特性的影响
3.
Purification and characteristics of rice starch;
大米淀粉纯化工艺及其性质的研究
4)  maize starch
玉米淀粉
1.
Mechanical activation effects on crystal structure and chemical reaction activity of maize starch;
机械活化对玉米淀粉结晶结构与化学反应活性的影响
2.
Bonding properties of maize starch adhesive;
玉米淀粉黏结剂的黏结性能
3.
The effect of meat product composition on maize starch gelatinization viscosity;
肉制品成分对玉米淀粉糊化黏度的影响
5)  corn starch
玉米淀粉
1.
Study on craft optimization of corn starch make fuel alcohol;
玉米淀粉制备燃料酒精的工艺优化
2.
Study on the mechno-chemical effects of high pressure microfluidization on corn starch;
超高压微射流对玉米淀粉机械力化学效应的研究
3.
The influence of different mediums on modified research of corn starch by ultra high pressure;
介质对超高压改性玉米淀粉的影响
6)  rice starch
米淀粉
1.
In this paper,preparation of rice starch with a food-grade alkaline protease was investigated.
研究了用食品级碱性蛋白酶水解米粉蛋白质制备米淀粉的工艺条件,重点考察了酶用量、pH值、反应温度和水解时间对籼米粉蛋白质水解率的影响。
2.
It is found through the results that macro-reticular matrix and loose sponge structure of the dried instant rice kernels,and low level rice starch retrogradation would lead to fast re-hydration and good texture quality of the.
通过研究发现冻干饭粒的孔隙越大,内部结构越松散,米淀粉的回生越小,复水就越快,质地也越好。
3.
The results indicated that the retrogradation of rice flour were chiefly influenced by rice starch.
利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究。
补充资料:小米柴
【通用名称】
小米柴
【其他名称】
小米柴 (《贵州民间药物》)
【异名】
牛屎柴、小豆柴、亮子药(《贵州民间药物》)。
【来源】
为杜鹃花科植物小米柴的枝叶。
【植物形态】
小米柴 灌木,多分枝。叶互生,长椭圆形或倒卵状长椭圆形,长1.5~7厘米,先端短尖,基部阔楔形或圆形,全缘,革质,上面光滑,下面散生细柔毛;具叶柄。总状花序腋生,长3~8厘米;基部有小叶数枚,椭圆形;萼5深裂;花冠白色,钟形,5浅裂,裂片反曲;雄蕊10,花药无芒状附属体,顶端孔裂;子房上位,近球形.蒴果,种子多数。 生于灌木林中。
【采集】
全年可采。
【性味】
性温,味涩微酸。
【功用主治】
治皮肤疮毒。
【选方】
①治疥疮及烂疮:小米柴煎水洗。 ②治疥疮发痒:小米柴叶搓绒,擦患处。(性味以下出《贵州民间药物》) ③治麻风:小米柴、三棱草、牛屎树各半斤。捣缄,煎水洗。(《贵州草药》)
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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