但乌桕类可可脂极易氧化酸败。
黄酒酸败主要是由乳酸杆菌发酵产酸引起的。
Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.
同时简介了酸败成品黄酒微生物的检测方法。
Besides, this article discusses the methods of inspecting microorganism int...
既保证了黄酒的质量和产量，又能防止黄酒醪液酸败。
The quality and yield without the mash acidation is guaranteed.
许多上市的谷物产品都去除了胚芽，以防止发生酸败。
The germ is removed from many of the cereal products on the market to prevent them from becoming rancid.
微量元素对水解酸败无显著影响（P＞0．05） 。
So the trace elements had no obvious effects on the lipid hydrolytic rancidity rate( P >0.05).
得出了催陈黄酒的最有效方法和降低仓库坛酒酸败率的措施。
Come to the aging of the rice wine and the most effective way to reduce the altar wine warehouse rate of rancidity.
研究发现采用酸败仪测定棕榈油炸方便面的氧化程度是可行的。
Research showed it was feasible to use Rancimat apparatus to measure the degree of oxidation of palm oil Fried instant noodles.
油脂并不是可以无限期地使用，因为油脂会酸败，最好安全地使用。
Oil does not last indefinitely, and because it can become rancid it is best to play it safe.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
二叔丁基对甲酚(BHT)还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。
BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
抗菌活性研究表明单糠醇酯可以显著抑制牛奶酸败菌，而且效果显著优于苯甲酸钠。
The results of antimicrobial study showed that mono-furfuryl fumarate could inhibit the growth of milk spoilage bacteria remarkably, and its antimicrobial activity was better than sodium benzoate.
番茄红素能有效抑制油脂的酸败，降低油脂的酸价和过氧化值，延长油脂的保存时间。
Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time.
但杏仁奶在生产过程中经常出现分离沉淀，酸败变质等问题，使杏仁奶的研制受到阻挠和困扰。
But, separation, precipitation and deterioration frequently happening during the processing of almond milk have obstructed its development.
为使植物油不易酸败而进行处理时则形成反式脂肪酸，见于许多油炸食品、烘焙食物和土豆片中。
Trans-fatty acids are formed when vegetable oil is treated to make it less likely to go rancid and are found in many fried foods, baked goods and potato chips.
米糠通过挤压膨化，一方面使米糠中的解脂酶在瞬间高温和高压作用下被钝化，防止米糠油的酸败；
The extrusion puffing, on the one hand, can make solution lipase in the rice bran passivated under high temperature and high pressure condition, then prevent the rice bran oil rancidity;
本文分析了南方甘蔗糖厂绵白糖贮存时产生酸败及增色的原因，提出了减少绵白糖贮存变质的措施。
This paper analyses the reasons why the soft sugar acidifies and coloring during storage in cane sugar factories of South China. Meanwhile, the measure to reduce the sugar to go bad are presented.
主要就油脂的营养功能、氧化酸败的机理和日粮油脂氧化对畜禽机体的影响及油脂氧化防控措施进行阐述。
The nutritional function of oil, mechanism of oxidative rancidity, the effects of oxidized oil on animals, and oil oxidation prevention and control measures were discussed.
没有人想吃用酸败的油炸出来的食物，也没有人想在食物中发现浸满油的食物残渣，虽然这食用起来是安全的。
No one wants to eat food Fried in rancid oil, and no one wants to find particles of old oil-soaked crumbs stuck to their food, even if it is safe to consume.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装，可明显抑制过氧化值和酸价的增加速度，延缓酸败。
Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
试验结果表明：脂质水解酸败随着温度升高，时间延长和水分含量升高，呈极显著线性增强（P< 0 .0 1）。
The results indicated that the rate of lipid hydrolytic rancidity was increased linearly with temperature, time and moisture content increasing( P< 0.01).
该文对引起黄酒发酵过程中酒醪酸败的现象和原因进行了综合分析，提出了预防和补救的办法，以期减少酒醪酸败造成的损失。
The phenomenon and reason of fermentation broth deterioration of rice wine was analyzed and prevention and remediation measures were proposed to reduce loss caused by fermentation broth deterioration.
该文对引起黄酒发酵过程中酒醪酸败的现象和原因进行了综合分析，提出了预防和补救的办法，以期减少酒醪酸败造成的损失。
The phenomenon and reason of fermentation broth deterioration of rice wine was analyzed and prevention and remediation measures were proposed to reduce loss caused by fermentation broth deterioration.
应用推荐