The results showed that key procedure of high viscocity solid instant soup was the selection of denaturalization starch.
研究结果表明，汤品配方中变性淀粉的选择和使用是品质的关键。
According to an online news report, the fat in instant noodles that is mixed with the delicious soup keeps one feeling full for longer.
据一则网络新闻报道，方便面中的脂肪与美味汤汁混合在一起，让人持续更长时间的饱腹感。
The preparing processes, features and the major influences on quality of instant solid soup were mainly concentrated in this paper.
主要研制一种新型冻干速溶汤块，介绍生产工艺过程、工艺特点及产品质量的主要影响因素。
The taste of instant rice soup largely depends on the rehydration of the product, and consequently, connected with the inner structure of instant rice granule.
方便稀饭的口感在很大程度上取决于成品的复水性，而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。
The results showed that tha qualities of instant rice soup hydrolyzed by pectinase were better than that hydrolyzed by the other two enzymes.
结果表明：采用果胶酶处理的方便稀饭品质优于其它两种酶处理的方便稀饭品质。
EASY SOUP THICKENER: to thicken clam, corn, or any kind of chowder I use instant garlic mashed potatoes. Great taste and less calories.
怎样让汤变浓：要想使蛤蜊、米或其它海鲜杂烩汤更加浓郁，加些蒜味土豆泥进去，这样不但味道鲜美还可以降低热量。
The effects of proteinase, cellulase and pectinase on the qualities of instant rice soup were studied.
研究了中性蛋白酶、纤维素酶、果胶酶对方便稀饭品质的影响。
The effects of proteinase, cellulase and pectinase on the qualities of instant rice soup were studied.
研究了中性蛋白酶、纤维素酶、果胶酶对方便稀饭品质的影响。
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