pomaces

与pomaces相关的网络例句 [注：此内容来源于网络，仅供参考]

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

Strawberry pomaces are the byproducts of brewing strawberry wine. In our previous study, a ellagic acid recovery process from the strawberry pomaces had well been established.

草莓粕是在榨草莓汁以酿制草莓酒时产生的副产物，先前已建立由草莓粕中回收鞣花酸(ellagic acid， EA)的方法。

The aim of this study, we try to simplify the EA recovery process from strawberry pomaces and evaluate the safety of products, ellagic acid concentrate, and ellagic acid standard by AMES test and L5178Y TK assay.

本研究目的为简化回收鞣花酸浓缩物之流程，并以安氏试验法及L5178Y TK分析法来评估鞣花酸标准品(Ellagic acid standard， EAS)，及鞣花酸浓缩物(Ellagic acid concentrate， EAC)的安全性。

This study also makes orange-pomace bread out of orange pomaces and examines conditioning factors including the amount of orange pomaces added, different pomaces preparation processes, the ways pomaces are added, the particle diameter distribution of pomaces and the amount of water, oil and gluten added, changes of the amount of the yeast; and the time it takes for the flour to be fermented.

新鲜柳橙榨汁后剩余之连皮果渣部分富含膳食纤维，因此本实验将其制成乾燥柳橙果渣粉末，探讨不同制备过程对於柳橙果渣样品的化学组成分及物理性质的影响，并将柳橙果渣用於制作果渣面包，探讨的条件因子包括果渣添加量、不同果渣制备过程、果渣添加方式、果渣粒径分布以及添加水量、油量、面筋量、改变酵母添加量、面团发酵时间，将所制作之果渣面包进行比体积分析与评分，以得到制作高果渣纤维含量面包之最适条件因子，并将最后制作出之柳橙果渣面包进行质地剖面分析测试，探讨其对面包质地以及储藏性的影响。

Production of other types of pomace breads in accordance with this optimal condition reveals that except bagasse pulps, the specific volume of the bread made of other pomaces (coba husks, bamboo shoot husks and corn blades) reaches the minimum requirement of 8.5 point indicating the conditions for making the orange-pomace bread can serve as reference for producing other vegetable/fruit-pomace breads.

另外於此最适条件下制作其他蔬果果渣面包，发现除了甘蔗渣外，其余蔬果果渣(茭白笋壳、竹笋壳、玉米叶)面包比体积评分皆可达到及格标准8.5分，表示实验中柳橙果渣面包之制作条件对於制作其他蔬果之果渣面包有其参考性。