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双语推荐:粉末油脂

文章主要介绍了粉末油脂的研究状况,粉末油脂作为能量添加剂用于饲料中的优点以及粉末油脂在动物中的作用。研究结果表明,粉末油脂能够有效地促进动物的生长
This paper introduces the research status of powdere d oil and advantages of powdered oil used as feed energy additives and roles of powder oil in animals. Research information shows that powdered oil can effectively promote animal growth.

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以乳化性能为指标,采用胰蛋白酶-超高压微射流对花生蛋白复合改性,并以复合改性花生蛋白为主要壁材和乳化剂制备微胶囊粉末油脂。结果表明:复合改性可改善花生蛋白的乳化性能,花生蛋白经胰蛋白酶酶解后,在微射流均质压力100 MPa、均质1次的条件下,其乳化性能最佳;微胶囊粉末油脂复原乳状液粒径分布集中,平均粒径346.8 nm,在放置24 h内较稳定;微胶囊粉末油脂在实验时间内,表面油含量、酸值(KOH)和过氧化值分别控制在8%、3 mg/g和8 meq/kg内。
With emulsification performance as index, peanut protein was modified by trypsin and ultra-high pressure microfluidization, then microcapsule oil powder was prepared using compositely modified peanut protein as main wall material and emulsifier. The results indicated that the emulsifying properties of peanut protein improved by composite modification. The best emulsifying properties of peanut protein enzymatic hydrolyzed by trypsin was gained when being homogenized at 100 MPa for once. The particle size of re-dissolving microcapsule oil powder emulsion was concentrate and stable in 24 h, and the aver-age particle size was 346. 8 nm. The surface oil content, acid value and peroxide value of microcapsule oil powder in experimental period were within 8%, 3 mgKOH/g and 8 meq/kg respectively.

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为了研制牛油粉末油脂配方,优化乳化工艺条件,以乳化稳定性和粘度为指标,采用单因素试验结合正交试验,对牛油粉末油脂配方中的碳水化合物、蛋白质、稳定剂、乳化剂组成和用量以及乳化条件进行了优化筛选.结果表明:最佳乳化条件为牛油30%,麦芽糊精∶葡萄糖浆为5∶1、用量65%,酪朊酸钠3.5%,阿拉伯胶2.5%,乳化剂SE-130.5%,GMS 0.4%,CITREM 0.9%,乳化温度75℃,乳化时间15 min,乳化剪切机转速9000 r/min的条件下,乳化稳定性为96.7%,产品包埋率达92.49%.
In order to develop the butter powder formulation,to optimize the process conditions of the emulsion,based on emulsion stability and viscosity index,the butter powder formulation with carbohy-drates,proteins,stabilizers,composition and consumption of emulsifier and emulsifying conditions were studied by using the single factor test combined with orthogonal test.The results showed that composition of 30% butter,mass ratio of maltodextrin and glucose syrup was 5∶1,the consumption of 65%,sodium ca-seinate 3.5%,arabic gum 2.5%,emulsifier SE-13 0.5%,GMS 0.4%,CITREM 0.9%,under emulsifying temperature 75 ℃,emulsifying time for 15 min,the rotational speed of shearing machine 9 000 r/min,the e-mulsifying stability and embedding rate of the product was 96.7% and 92.49% respectively.

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针对速食馄饨与其调味料匹配性很差的问题,通过构建咸鲜调味平台和复合调味设计,研制出鲜肉味速食馄饨调味增香料配方(包括粉末调料包和油脂调味包)。同时用此配方对速食馄饨馅料进行调味增香,使其风味协调一致。
By constructing the salty seasoning platform and compound flavoring design,we have devel-oped an instant wonton seasoning formula with fresh meat flavor (including powder seasoning packets and oil seasoning packets)to solve the problem of bad matching of instant wonton and its seasoning flavor.Meanwhile,this formula is used for aroma enhancement of instant wonton fillings to make its flavor coordinated.

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探讨富含油脂类中药材丁香的超微粉碎工艺。方法:采用单因素试验法选择丁香的超微粉碎方法;采用正交试验法对丁香的气流超微粉碎工艺进行优选,以初粉细度、加入不同种类和不同配比的辅料为影响因素,以粉末收得率、粉末平均粒径、粉末流动性(休止角)及粉末性状为考察指标,确定其最佳超微粉碎工艺。结果:选用气流粉碎得到的超微粉性状最佳,但仍不稳定;正交试验中因素A(初粉细度)和B(辅料品种)对各指标的影响均无显著性意义,因素C(辅料用量)对粉末流动性的影响具有显著性意义,最佳工艺为A1B3C3。结论:本实验得到的超微粉体流动性好,粒度均一,且性状稳定,可以作为丁香的超微粉碎工艺技术进行推广应用。
Objective:To study the technology of ultra-fine pulverization of Flos Caryophylli.Methods:A single factor experiment was used to choose the method of ultra-fine pulverization for Flos Caryophylli.An orthogonal test was used to optimize the technology of ultra-fine aeropulverization of Flos Caryophylli.The preliminary powder fineness,the quantities and the types of accessories were optimized by the test,according to the indices such as ultra-fine powder yield,the average particle size and the powder flowbility.Results:The super-fine powder made by the method of aeropulverization was the best,but the shape and properties were not stable.In the orthogonal test,factor A(the preliminary powder fineness)and B(the types of accessories)had little effect on all indices;Factor C(the ratio of accessories)had significant effect onthe powderflowbility.The best technology was A_1B_3C_3.Conclusion:In this study,the obtained powder has good flowbility,average size and quality stability,so it can be pr

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目的:研究中麻黄的生药学特征。方法:应用性状、显微及理化预实验进行鉴别。结果:描述了原植物形的性状特征、粉末及横切面显微鉴别特征。理化预实验结果显示药材中可能含有生物碱、黄酮类、多糖、鞣质、三萜类、油脂等化学成分。结论:性状、显微及理化预实验为中麻黄的鉴别、开发、利用等提供一定的参考依据。
Objective:To study pharmacognostic features of ZhongMaHuang(Ephedra intermeda Schrenk et C. A.Mey.). Methods: It was identified with morphological experiment, microscopic one, physical and chemical one preliminarily. Results: Morphological features, powder and original plant transverse section of microscopic identification were described. The results of physical and chemical preliminary experiments showed that there might be alkaloids, flavonoids, polysaccharides, tannin, triterpenes, volatile oil and other chemical ingredients contained in ZhongMaHuang. Conclusion:Morphological, microscopic, physical and chemical preliminary experi ments could provide reference for the identification, development and utilization of ZhongMaHuang.

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目的优化金荞麦总黄酮软胶囊内容物的处方。方法以内容物沉降体积比、重新分散性为考察指标,通过对基质、助悬剂和润湿剂的筛选,确定金荞麦总黄酮软胶囊内容物的处方。结果以大豆油为稀释剂,金荞麦总黄酮粉末过120目筛,加大豆油用量为金荞麦总黄酮1.5倍,单硬脂酸甘油脂1%,司盘80为0.5%,所得金荞麦总黄酮软胶囊内容物混悬液最为稳定。结论所得处方合理,制得的金荞麦总黄酮软软胶囊外形分散均匀,软硬适中,装量差异符合规定。
Objective To optimize the prescription of Jinqiaomai Total Favonoids Soft Capsule. Methods Diluent, suspending agent, and moistening agent were screened and sedimentation volume ratio and redispersion were used as indexes to obtain the optimized prescription of Jinqiaomai Total Favonoids Soft Capsule contents. Results Soybean oil was chosen as the diluent and total favonoids powder was passed through 120-mesh sieve. The prescription of Jinqiaomai Total Favonoids Soft Capsule containing soybean oil with 1.5 times amount of total flavonoids, 1%glyceryl monostearate as suspending agent, and 0.5%Span 80 as moistening agent showed the best stability. Conclusion The prescription is reasonable for Jinqiaomai Total Favonoids Soft Capsule with uniform dispersion, moderate hardness, and good content uniformity.

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以蜡质玉米淀粉为原料,经羟丙基醚化和辛烯基琥珀酸酯化复合改性淀粉,并研究两种改性方法先后顺序对复合改性淀粉取代度影响。结果表明:先羟丙基醚化后辛烯基酯化改性可获得较高功能基团取代度,故采用先醚化后酯化制备羟丙基辛烯基复合改性淀粉。经红外光谱分析测试得知,羟丙基辛烯基复合改性淀粉在1570cm^-1、1714cm^-1处出现新吸收峰,证明辛烯基琥珀酸基团被引入。将合成的羟丙基辛烯基复合改性淀粉制备低粘度的壁材,制备出表面油1.14%,包油效果达94.38%的高效包油粉末油脂
The waxy corn starch was used in this experiment to prepare hydroxypropyl and octenyl succinic anhydride compound modified starch,the effect of the sequences of these two kinds of modification methods on the degree of substitution were studied . Results showed that the method of etherification firstly followed by esterification reaction was considered as the optimal selection. Since its higher substitution degree of functional groups. The FT-IR spectrum of compound modified waxy corn starch showed new absorption peaks at 1 570 cm-1,1 714 cm-1,demostrating the introduction of RCOO-and C=O groups. The compound modified starch were applied as a low viscosity wall material to prepare oil microencapsules. Powdered oil that its surface oil was 1.14%and embedding ratio was 94.38%was successfully obtained.

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