2) extruded rice
挤压膨化大米
1.
Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent;
挤压膨化大米作啤酒辅料外加酶糖化工艺研究
2.
In this paper, fractal geometry is used to quantitatively analyze the stress strain curves of extruded rice.
该文利用分形几何的方法对挤压膨化大米的应力 -应变曲线进行了定量分析。
3) extrusion
[英][eks'tru:ʒən] [美][ɛk'struʒən]
挤压膨化
1.
Research on influence of extrusion on nutrient quality of soybean meal;
挤压膨化对大豆粕营养品质影响研究
2.
Influence of extrusion on chemical components and texture of flaxseed meal;
挤压膨化对亚麻籽粕中化学成分及结构的影响
3.
Test Study on Parameter Optimization of Extrusion System of Rapeseed for Solvent Extraction of Oil;
油菜籽挤压膨化系统参数优化试验
4) extrusion-expanding
挤压膨化
1.
Based on a new extrusion-expanding pre-treatment technics,a mathematical model was developed to quantitatively analyze the residual oil rate of soy meal at different extrusion conditions including moisture of material,expanding temperature,die length,δ section length,and rotate speed of screw.
采用新型挤压膨化预处理工艺,通过建立数学模型系统的分析了物料水分、膨化温度、模孔长度、δ段长度、螺杆转速对粕残油率的影响,同时,确定出最适挤压参数为:物料水分10。
2.
This paper combined extrusion-expanding technology and chocolate coating technology, studied the processing flow,technology operating essential and quality controlling ways in producing process,made successfully the chocolate expanding food.
将挤压膨化技术与巧克力涂层技术相结合,对膨化巧克力粟米条的工艺流程、技术操作要点及生产中质量控制方法进行了研究,成功的制作出了巧克力粟米条。
5) extrusion cooking
挤压膨化
1.
Experimental study on rapeseed extrusion cooking using dimensional analysis;
基于量纲分析的油菜籽挤压膨化试验参数的研究
2.
The microscopic structure of the rapeseed raw material,the extrusion cooking sample and the sample made by traditional screw process was studied by scanning electron microscopy.
通过扫描电镜研究了油菜籽原料、高低粕残油率挤压膨化试样及传统螺旋压榨试样的显微组织结构。
3.
The three theories of extrusion cooking,extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理,并进行了对比分析。
6) extruding
[英][eks'tru:d] [美][ɛk'strud]
挤压膨化
1.
The extruding technology has virtues of low production cost, high efficiency, easy operation, little waste, and no rejectamentas, extensive applicability of the raw materials, many kinds of products, high nutritive value, and cess losses of the vitamin which has been a developing potential technology.
挤压膨化技术具有生产成本低、效率高、操作简便、浪费少、无废弃物、原料适用性广、产品种类多、产品营养价值高以及维生素损失少等优点,已成为一项很有发展潜力的新型技术。
2.
The aim of this study was to reduce acid value(AV) of brown fishmeal by direct heating,pelletizing with ring die and extruding.
分别对红鱼粉进行直接加热、环模制粒和挤压膨化三种方式的水热处理,以降低红鱼粉的酸价。
补充资料：膨化大豆
制作方法 第一道工序：在10份豆腐中添加8份砂糖和8份麦芽糖，然后搅拌混和。温度达到砂糖、麦芽糖等溶解程度为好。
第二道工序：将大豆放在膨化机中膨化以后，用油煎炸。
第三道工序：将第二道工序加工出的半成品加入第一道工序加工出的半成品中混和。豆腐和处理大豆的比例为10∶6。
为了提高大豆食品的风味，也可以根据需要添加下列物质：
紫菜：1公斤豆腐中添加30克左右。
松鱼：1公斤豆腐中添加30克左右。
大蒜：1公斤豆腐中添加1小杯左右。
辣椒：1公斤豆腐中添加5个青辣椒。
在膨化的同时，用油煎炸大豆，使大豆能长期保持柔软状态。这样处理的大豆与豆腐等调和以后，其味更加鲜美，成为颇佳的酒菜、茶食或小菜。而且，这种大豆食品由于都是天然成分的组合，所以是蛋白质丰富的自然食品，对健康大有益处。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条