微波酯化技术用于淀粉变性反应制备磷酸单酯淀粉。
The microwave heating technology was applied to produce phosphate monoester starch.
微波酯化技术用于淀粉变性反应制备磷酸单酯淀粉。
The microwave etherifying technology was applied to produce phosphate monoester starch(SMEP).
结果表明，在饺皮中添加磷酸单酯淀粉，能降低饺皮裂纹率，增加饺皮的弹性和口感，使饺子汤沉淀物减少。
As a result the wrapper of boiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it.
以甘薯淀粉为原料，与混合正磷酸盐作用，采用湿法工艺制备淀粉磷酸单酯。
Starch phosphate monoesters were synthesized with sweet potato starches and orthophosphate mixture by the wet process.
加入尿素制备的淀粉磷酸单酯与不使用尿素的样品相比，糊粘度有显著提高，但透明度降低很多。
The paste viscosity of phosphate monoesters catalyzed with urea were higher than those of the products which were produced without urea, but the paste clarity value of former were much lower.
分别用淀粉磷酸单酯及酶法一酯化复合变性淀粉制可食性包装膜，测试并比较其物理性能。
A method of how to make edible wrapping film is described. Also, test and compare this film's physical properties.
采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。
The effect of sodium pyrophosphate, glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry.
采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。
The effect of sodium pyrophosphate, glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry.
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