认为挤压蒸煮技术是快速、连续生产多种变性淀粉的一种经济可行的方法。
It is concluded that extrusion cooking technique is a economical and feasible way of producing modified starches fast and continuously.
主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理，并进行了对比分析。
The three theories of extrusion cooking, extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
研究结果表明，挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0.27%，比原料中抗性淀粉含量减少6.17%。
The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.
本文研究了挤压疏解作用对化学蒸煮的影响。
The paper studies about the effect of the wood chips impressafining on the chemical cooking.
采用挤压膨化技术代替传统乙醇发酵生产中的蒸煮液化阶段，对挤压膨化工艺参数进行了系统探讨。
In this paper the extrusion process substituting traditional cooking and liquefaction process of ethanol production with maize without germ was studied.
介绍了以粳米、草木灰、槐米为主要原料，经蒸煮、挤压成型、真空包装、杀菌等工序生产桂东粳米糍粑的工艺过程。
This paper reports the process technology of Guidong round-shaped rice cake using round-shaped rice, plant ash and buds of locust tree Robinia Pseudoacacia l.
该锅巴生产线是用双螺杆挤压膨化技术替代传统的蒸煮式锅巴生产的新技术。
This process line uses double-screw extruding technique to replace the traditional steam boiling process.
该锅巴生产线是用双螺杆挤压膨化技术替代传统的蒸煮式锅巴生产的新技术。
This process line uses double-screw extruding technique to replace the traditional steam boiling process.
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