酒精工业中，蒸汽喷射器对淀粉质原料进行加热糊化、液化，完全可替代传统的套管式加热器、蒸煮罐和后熟罐等大型设备。
In alcohol industry, vapor ejector is used in the processing of mashing and liquefying starch materials and can substitute for traditional large equipment, such as tubular heaters and mash boiler.
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.
并发现紫心甘薯干率、淀粉含量与其烘烤和蒸煮品质中的干面性呈显著正相关。
The dry matter content and starch content were positively related to dryness of baked or cooked products.
糖化酶用量过大是淀粉质原料无蒸煮酒精发酵在大厂的实际应用中难于推广的重要原因之一。
The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifying enzyme.
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.
制造啤酒的第一个步骤是将发芽大麦与水混合，并适当蒸煮此混合物(称为麦芽浆)，以便在容易地提取可溶性物质的同时使淀粉糊化。
The first step in beer-making is to combine the malted barley with water and mildly cook the mixture, known as mash, to extract readily soluble materials and to gelatinize the starches.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
应用推荐