- 更多网络例句与焦糖相关的网络例句 [注：此内容来源于网络，仅供参考]
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The results show that caramel produced by liquefaction of high temperature, saccharification of low temperature and ammoniation of ammonium sulfate has excellent colour rate and high p roduction efficiency.
本文就是对采用甘薯淀粉生产焦糖色素的工艺进行研究，用正交实验法确定了在高温液化、低温糖化和硫酸铵氨化的条件下生产出的焦糖色素色率好、收率高。
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Soy sauce produced using high-tech requirements of the current after the first solid dilute flavor production process, product by consumers, for 3 years and Technical Supervision Guangxi Zhuang Autonomous Region was awarded "Product quality standards approved" award; newly developed Caramel production technology is a national leader in the production of single-fold red caramel color index as high as 6.2 or above, ranking first in similar products; natural spice star anise is a specialty of Guangxi as the basis for the deep processing of The main products have star anise oil, anethole brain, such as Artemisia and grass.
公司生产的酱油采用目前高新技术要求的先固后稀增香生产工艺，产品深受消费者喜爱，连续3年荣获广西区技术监督局"质量达标产品认可"殊荣；新开发的焦糖色素的生产技术更是处于全国领先地位，所生产的单倍色焦糖色素的红色指数高达6.2以上，居全国同类产品之首；天然香料是以广西的特产八角茴香为基础进行的深加工，主要产品有八角茴香油，茴香脑和草蒿脑等。
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The production technology of extruded caramel pigment was studied by the orthogonal tests.
利用正交试验对挤压法焦糖色素的生产工艺进行了研究，确定了挤压法焦糖色素生产的工艺参数，研究发现挤压法生产的焦糖色素是饮料生产优良的着色剂。
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The effects of reaction temperature, pyrolusite dosage, initial concentration of caramel and sulphuric acid on the decolorizing rate of caramel were investigated.
结果表明，焦糖色素的降解脱色速率随焦糖色素初始浓度、硫酸浓度、软锰矿用量和反应温度的增加而增加。
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The results showed that the decolorizing rate increased with the increase of reaction temperature, pyrolusite dosage, initial concentration of caramel and sulphuric acid...
对实验数据进行拟合，得到了焦糖色素降解脱色动力学模型，其脱色过程的表观活化能为24.4kJ/mol，焦糖色素、硫酸和软锰矿的表观反应级数分别为2.0，0.58和1.09。
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The principle,technology and processing parameters for the production of caramel pigment by extrusion from saccharose were discussed.
以蔗糖为原料，对挤压法生产焦糖色素的生产原理和工艺参数进行了研究，确定了适宜的生产工艺条件，即机筒Ⅰ区温度110℃，Ⅱ区温度170℃，Ⅲ区温度190℃，保温时间10min，原料水分含量20%p，H3.5，尿素添加量1.5%时，焦糖色素率为67891.7，EBC红色素指数为5.86，黄色素指数为10.22。
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Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor ...
为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。
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Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor content by GC/MS. The results obtained were as follows: Used maillard reaction and caramelization to optimize sunflower seed sugar addition, baking time, baking temperature, spreading thickness, increase scorched flavor of boiled sunflower seed.
为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。
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Make up 40% sugar juice now, using sugar volume and raw material to compare is 1: 0.7, 0.2% citric acid are added in sugar juice, because watermelon skin organization is harder, can appear candy law to heat with boil make, cast the watermelon skin that cent has cut into to boil make, it is OK to begin big a crucial moment heats, make its fast evaporate moisture, boil raw material to become transparent all the time, when sugar juice concentrates ceaselessly and showing syrup, should be to use small fire to undertake heating, lest produce anxious saccharify to make product darkly Brown, determine sugar juice chroma is achieved 70% when should stop to heat.
现配制40%糖液，用糖量与原料比是1：0.7，在糖液中加入0.2%柠檬酸，因西瓜皮组织比较坚硬，可用一次透糖法加热煮制，把分切好的西瓜皮投进一起煮制，开始可以大火候加热，让其快速蒸发水分，一直煮到原料变得透明，糖液不断浓缩而呈糖浆时，应是用小火进行加热，以免产生焦糖化使产品呈黑褐色，测定糖液浓度达到70%时就应停止加热。
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The research indicated that,the 36°Bè xylose mother liquor was used as material,9.60% catalyst M-16 was added,and after caramelized 180min at 120℃,a caramel...
研究表明，在36°Be′的木糖母液中，加入9.60%的M-16催化剂，于120℃下焦糖化反应180min，得到色率为2.8万EBC单位，红色指数达6.3以上的焦糖色素。
- 更多网络解释与焦糖相关的网络解释 [注：此内容来源于网络，仅供参考]
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caramelize：使成焦糖
caramel 焦糖 | caramelize 使成焦糖 | caramelize 变成焦糖
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caramelize：焦糖化作用;焦糖形成
caramelization test (蔗糖的)焦糖化试验 | caramelize 焦糖化作用;焦糖形成 | caramelizer (糖果)焦香机
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caramelan：聚焦糖;焦糖烷
caramel tast 焦糖味 | caramelan 聚焦糖;焦糖烷 | caramelization 焦糖化(作用)
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caramelization：焦糖化(作用)
caramelan 聚焦糖;焦糖烷 | caramelization 焦糖化(作用) | caramelization test (蔗糖的)焦糖化试验
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caramelization product：焦糖制品, 焦糖化产物
carboxylic ether 羧酸酯 | caramelization product 焦糖制品, 焦糖化产物 | rapping iron 起模棒
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caramelization test：焦糖化试验
caramelization 焦糖化 | caramelization test 焦糖化试验 | caramelized flavor 焦糖<香>味
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caramelization test：(蔗糖的)焦糖化试验
caramelization 焦糖化(作用) | caramelization test (蔗糖的)焦糖化试验 | caramelize 焦糖化作用;焦糖形成
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caramelization test：(蔗糖的)焦糖化实验
caramelization 焦糖化(作用) | caramelization test (蔗糖的)焦糖化实验 | caramelize 焦糖化作用;焦糖形成
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Caramelized Sugar：焦糖 焦糖
麥芽糖漿 液水貽 Liquid Malt Extract | 焦糖 焦糖 Caramelized Sugar | 翻糖 方旦糖 Fondant
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caramel tast：焦糖味
caramel malt (啤酒加色用)焦麦芽;黑麦芽汁 | caramel tast 焦糖味 | caramelan 聚焦糖;焦糖烷