Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。
The article studied utilizing rice remnant of liquid vinegar production instead of bean remnant as protein material to produce sauce.
进行了利用生产液体醋的残留米渣代替部分豆粕作为蛋白质原料生产酱油的研究。
The produced toxin, which could be adsorbed by activated charcoal and be fully extracted by methanol from its culture liquid, was not a kind of protein material.
该菌产生的毒素是一类极性较大的非蛋白类物质，活性碳能对其进行吸附； 该毒素能用甲醇将其从培养液中较好地提取出来。
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.
以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。
The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation.
就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究，认为含水量为30 %时，较适宜利用微波进行膨化；
The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation.
就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究，认为含水量为30 %时，较适宜利用微波进行膨化；
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