Reviewed the properties and producing characteristics of malt dextrin and its applications in food industry.
论述了麦芽糊精的特性、生产特点，并着重对其在食品中的应用作出了较详细的论述。
This paper gave a report about the characteristic, function and application of malt dextrin in food industry.
简述了麦芽糊精的性状、功能性以及在食品工业中的应用。
Tapioca malt dextrin, a food starch used to create powders out of fatty substances such as nut butters and bacon fat.
木薯麦芽糊精，一种食物淀粉，用于脂肪粉末化，如坚果黄油和熏肉脂肪。
Studied on the embedment of salt-coagulants. When salt-coagulants : malt dextrin was 1 : 3, the quality of instant soybean curd was better.
对复合凝固剂中盐类凝固剂的包埋进行了探索性的研究，盐类凝固剂：麦芽糊精为1∶3时，所得的产品较好。
Using Arabic gum and malt dextrin as wall material of microcapsules, the microencapsulation technology of eucommia seed oil was studied in this work.
选用阿拉伯胶和麦芽糊精作微胶囊壁材，对喷雾干燥法制备杜仲籽油微胶囊的技术进行研究。
The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%, sugar 12%, malt dextrin 3% and carrageenan 1.5%, respectively.
实验结果表明，制作鲐鱼休闲鱼肉粒的较佳工艺配方为精盐1.5%，白砂糖12%，麦芽糊精3%和卡拉胶1.5%。
The results show that cross-linking and esterification can both reduce their hygroscopicities. Esterification can reduce the surface tensions of malt-dextrin solution more than cross-linking.
结果显示，交联和酯化作用可以明显降低麦芽糊精的吸湿性，酯化作用比交联作用更能降低麦芽糊精溶液的表面张力，酯化作用比交联作用更能提高特性黏度。
The results show that cross-linking and esterification can both reduce their hygroscopicities. Esterification can reduce the surface tensions of malt-dextrin solution more than cross-linking.
结果显示，交联和酯化作用可以明显降低麦芽糊精的吸湿性，酯化作用比交联作用更能降低麦芽糊精溶液的表面张力，酯化作用比交联作用更能提高特性黏度。
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