1) buttered tea
酥油茶
1.
The microcapsule of instant buttered tea was obtained by spray drying.
以 β 环状糊精和明胶为壁材 ,优化确定壁材和心材配方 ,采用喷雾干燥法制取酥油微胶囊 ,并制得了即食酥油茶。
2) ghee
[英][ɡi:] [美][gi]
酥油
1.
The burning behavior of 100 mm × 100 mm × 10 mm solid ghee at different temperature was studied with a cone calorimeter.
使用锥形量热仪研究100mm×100 mm×10mm的固体酥油在不同温度下的燃烧反应,采用化学动力学法拟合了酥油燃烧过程中质量损失率与时间的单方程模型。
2.
The analysis of aroma components in ghee from XIZANG was carried out by gas chromatography/ mass spectrometry.
采用气相色谱-质谱联用技术对西藏酥油中挥发性香气成分进行分离、鉴定。
3.
The paper has carried out the native ghee purification and its comprehensive utilization research completely.
本文深入开展了土制酥油的精制及综合利用研究,充分利用土制酥油中蛋白、香气物质,建立了一套完整的新的生产工艺,避免了传统工艺产生的废弃物如蛋白等对环境的污染。
3) Fried Smoked Duck with Egg Crust
蛋酥樟茶鸭
4) shortening
[英]['ʃɔ:tnɪŋ] [美]['ʃɔrtṇɪŋ]
起酥油
1.
Sandiness cause of shortening with tallow as the main raw material;
牛油基起酥油的起砂原因初探
2.
Improving sandiness of beef tallow-based shortening by interesterification;
酯交换法改善牛油基起酥油起砂的初步研究
3.
The problem occurred during processing,storage,transportation and usage of margarine and shortening products,including changes in POV?MP?AV?appearance and properties resulted from oxidation of oil,fractionation of blanded of esters of fatty acid and destruction of crystalline structure of fats was described.
为了进一步探讨人造奶油、起酥油品质劣化的原因 ,对人造奶油、起酥油产品在加工、储存、运输和使用过程中可能发生的油脂氧化、混合脂肪分级、脂晶体网络破坏等反应 ,从而导致产品过氧化值、熔点、酸值、色泽、光泽及功能性的改变进行陈述 ,并提出防止人造奶油、起酥油品质劣化的途径和方法。
5) ghee power
酥油粉
6) Tibet yak butter
藏酥油
1.
Functional properties of Tibet yak butter and domestic cow milks fat were evaluated by analysis of their fatty acids.
结果表明,藏酥油与国产奶粉和纯奶脂肪中的饱和脂肪酸、不饱和脂肪酸含量差异不大,但酥油中的功能性脂肪酸含量明显高于国产纯奶和奶粉。
补充资料：酥油茶
藏族的一种饮料。多作为主食与糌粑一起食用。此种饮料用酥油和浓茶加工而成。先将适量酥油放入特制的桶中，佐以食盐，再注入熬煮的浓茶汁，用木柄反复捣拌，使酥油与茶汁溶为一体，呈乳状即成。与藏族毗邻的一些民族，亦有饮用酥油茶的习惯。
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