搜索结果: 31-34 共查到“知识库 调味品加工技术”相关记录34条 . 查询时间(0.359 秒)
传统调味料的超微粉化及其表征
调味料 超微粉碎 超微颗粒
2007/12/18
超微粉碎技术作为一种新型的食品加工方法，可以使传统调味料（主要是香辛料） 细碎成粒度均一、分散性好的优良超微颗粒。研究发现随着香辛料微粒粒径的不断减小，其流动性、溶解速度和吸收率均有所增大，入味效果也得到改善。同时对微粉香辛料的物理化学性质进行了参数表征。
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw)
Rheological Properties Cooking Time
2016/5/31
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected...