查询词典 blanching

The parameters for blanching and green- protecting of Opuntia Milpa Alta juice were studiedusing single factor and orthogonal experiment. The results showed that 1.5 times boiling blanching for 1.5min, and the centretemperature reached 93 ℃,not only inactivated the peroxidase, but also increased thecontents of total polyphenolics and soluble solid in the Opuntia Milpa Alta juice, and a well green- pro-tecting effect could be obtained by adding 100 μg/g Zn2+, 40 μg/g Cu2+,0.075 %Vc,0.025 % citricacidin blanc...

通过单因素实验和正交实验，对米邦塔仙人掌制备绿色蔬菜汁饮料的热烫护绿工艺条件进行了研究，结果表明：采用1.5倍体积沸水热烫1.5min，中心温度达93℃，可使过氧化物酶的活力基本丧失，也可提高仙人掌汁中总酚和可溶性固形物的含量，同时在热烫护绿液中加100μg/g的Zn2+、40μg/g的Cu2+、0.075%Vc、0.025%柠檬酸，护色20min，护绿效果好。

By using different blanching temperature, blanching times and soaking times which may affect the color of the natural vegetable were studied.

温度是影响鹿耳韭贮藏品质的第一因素，4℃的贮藏条件下可取得显著的贮藏效果。

Blanching time and concentration of citric acid in blanching water considerably influenced the yield of canned mushrooms.

蘑菇的预煮时间与预煮液中的柠檬酸浓度对罐藏蘑菇的得率也有较显著的影响。

Pretreatment of Angeleno is that blanching the cleaned Angeleno in boilingwater for 4 minutes; stabilizing color with 0.06% Vc before extraction.

安哥诺李最佳前处理工艺为：将洗净的安哥诺李在沸水中热烫4min，榨汁前加入0.06％的Vc进行护色。

Resultsthe best blanching time of cleaned angeleno was 4 min with 0.06 % vitamin c to stabilize color before extraction; the optimum parameters of enzyme treatment was as follows: dealing angeleno with 0.10 % pectinase at ph 4.0 and 50℃ for 4 h.

结果确定最佳热烫时间为4 min、维生素c添加量0.06 %；最佳酶处理条件：酶用量0.10 %，酶作用时间4 h，50 ℃，ph4.0；加2倍水榨汁，出汁率80.3 %。

The change of the nutrition elements before and after blanching culture of chicory was studied.

研究了菊苣软化栽培前后叶片和根株的Vc、可溶性糖以及可溶性蛋白含量的变化。

To Blanch Escargot: Blanching is the first step in preparing escargot dishes.

如何将蜗牛焯水：这一步是做法式蜗牛的关键步骤。

The primary objective of a blanching process is to inactivate specific enzymes within a food product.

使我惊讶的是不让赤裸裸的事实进入森严的法院大门的这一事实。

Blanching is distinguished from pasteurization in that its application is to solid food products.

它与巴氏杀菌的区别在于它用在固体食品上。

Blanching is a process similar to pasteurization but with specific application to fruits and vegetables .

漂白是与巴氏杀菌类似的加工过程但专门应用于水果和蔬菜。

Molecular Distillation is a kind of high vacuum distillation method, which is suitable for the separation of high boiling, heat sensitivity and viscidity products.

分子蒸馏技术是一种在高真空条件下进行的连续蒸馏过程，适合于分离高沸点、热敏性及具有生物活性的混合物。

They are to the Noughties what yuppies were to the Eighties .

那在六十年代是时髦的，但在八十年代肯定是过时了