blanching ['blɑ:ŋtʃiŋ]

blanching的基本解释

-

[变形] blanch的现在分词

adj.

漂白的, 使变白的

blanching的同义词

v. blanch

与blanching相关的网络例句 [注：此内容来源于网络，仅供参考]

The parameters for blanching and green- protecting of Opuntia Milpa Alta juice were studiedusing single factor and orthogonal experiment. The results showed that 1.5 times boiling blanching for 1.5min, and the centretemperature reached 93 ℃,not only inactivated the peroxidase, but also increased thecontents of total polyphenolics and soluble solid in the Opuntia Milpa Alta juice, and a well green- pro-tecting effect could be obtained by adding 100 μg/g Zn2+, 40 μg/g Cu2+,0.075 %Vc,0.025 % citricacidin blanc...

通过单因素实验和正交实验，对米邦塔仙人掌制备绿色蔬菜汁饮料的热烫护绿工艺条件进行了研究，结果表明：采用1.5倍体积沸水热烫1.5min，中心温度达93℃，可使过氧化物酶的活力基本丧失，也可提高仙人掌汁中总酚和可溶性固形物的含量，同时在热烫护绿液中加100μg/g的Zn2+、40μg/g的Cu2+、0.075%Vc、0.025%柠檬酸，护色20min，护绿效果好。

By using different blanching temperature, blanching times and soaking times which may affect the color of the natural vegetable were studied.

温度是影响鹿耳韭贮藏品质的第一因素，4℃的贮藏条件下可取得显著的贮藏效果。

Blanching time and concentration of citric acid in blanching water considerably influenced the yield of canned mushrooms.

蘑菇的预煮时间与预煮液中的柠檬酸浓度对罐藏蘑菇的得率也有较显著的影响。

与blanching相关的网络解释 [注：此内容来源于网络，仅供参考]

blanch;blanching：热烫

热气卷发marcel waving | 热烫blanch;blanching | 酒窝形成术dimple formation

blanching：热烫

通过热烫(blanching)抗氧化处理,特殊的喷雾干燥(spray-dry)处理,最后在添加粉碎了细胞壁的小藻球后加工制成颗粒状. 整个工程中未添加任何的化学添加物.

blanching：烫漂

果肉浆(fruit pulp)一般不拟直接食用.果肉浆是一种略蒸并经过筛滤冷凝蔬菜是将新鲜蔬菜烫漂(blanching)及冷凝而成.例子包括:急冻可以用碱化程序处理,使香味更浓郁.可可细粉(cocoa dust)是可可豆块或液块(cocoa liquor)中压出,

blanching：烫

化诸如平底锅(Pans)、托盘(Trays)、铁线架(Wire Racks)、抽屦(Drawers)、餐车(Dinner Wagon)、及手推车(Trolleys)等等.标准化的包装、各式各样托盘,及容器的组合都能於进标准化的手推车(Carts)架子(Racks).1.川烫(Blanching) 2.煮(Boil

blanching：温汤处理

bladex 草净津 | blanching 温汤处理 | blank test 空白试验