乙酰化马铃薯变性淀粉最佳添加比例为6%，乙酰化小麦变性淀粉最佳添加比例为8%。
The best results were obtained at addition of 6 acetylated potato starch and addition of 8 % acetylated wheat starch.
主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响，通过正交试验优化确定了几种添加剂的最佳添加比例。
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
介绍在传统饼干中添加不同比例的荞麦粉并采用半发酵法来探索最佳生产工艺。
This paper introduced optimal technology of adding different ratio of bitter buckwheat into traditional and adopting semifermentation method to produce biscuit.
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