- 更多网络例句与麦芽糊精相关的网络例句 [注：此内容来源于网络，仅供参考]
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The optimum technological conditions has been obtained as follow: under the conditions of liquefaction temperature 105℃, enzyme decompound temperature 92℃, addition of 0.1~0.2 g/kg (20000 U), hydrolysis time 40~50 min, concentration of substrate 15%~20%, maltodextrin production DE can less than 7.0. The content of keeping transparence has been studied, provided a strong foundation to industry production.
通过正交实验，确定了生产低DE值麦芽糊精的最佳工艺条件为：液化温度105℃，酶解温度92℃，酶用量0.1~0.2g/kg干物，酶解时间40~50 min，淀粉浆质量分数15%~20%，麦芽糊精的DE值达到7.0以下，并对低DE值麦芽糊精保持透明度提出了组分要求和最高浓度要求，为其工业化生产打下了坚实的基础。
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The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。
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The milk-white, instant, harmonious flavor, no off-flavor and palatefull microcapsule of geniposide was developed with geniposide as core material, with βcyclodextrine and malt dextrine as wall material after spray drying under the coditions of 176～180 ℃inlet wind, 106～110℃ outlet wind.
以废液中的栀子甙为芯材、β-环糊精和麦芽糊精为壁材，采用微胶囊化技术，经适当的糖酸调整，进风温度保持176～180℃、出口温度保持106～110℃、于室温下进料，喷雾干燥即可得到乳白、速溶、风味协调、无异味、适口性较好的栀子护肝冲剂。
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The results showed that the reaction activity between glycinin (7S subunit) and maltodextrin was high, and the reaction proceeds quantitatively regardless of the variation of protein and polysaccharide mass ratio. The molecular properties of the formed conjugates are also highly uniform. The reaction activity between β-conglycinin (11S subunit) and maltodextrin is relatively lower Compared to that of glycinin, and the molecular properties of these conjugates are affected by the variation of the R values.
电泳分析表明：7S亚基与麦芽糊精的反应性较高，而且在文中所研究的蛋白质与多糖质量比的范围内，7S亚基都能与麦芽糊精发生定量的共聚合反应，形成分子特性高度一致的共聚物；而11S亚基与麦芽糊精间的反应性较低，共聚物的分子特性受蛋白质与多糖质量比的影响。
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The quality cooking oil was encapsulated by the composite wall materials of the soybean residues' fiber solubly enzymatic hudrolyzates and malt dextrin, the ratio of which was from 2:1 to 4:1. The products had better qualities including appearance, solubility, superficial oil, and the ratio of embedding, fluidity and so on. And the products had a blithe oral feeling, no peculiar smell and had a little sweet taste.
豆渣纤维素水溶性酶解产物与麦芽糊精以2：1～4：1之间的比例作为复合壁材对液体调和油进行包埋，产品在外观、溶解性、表面油含量、包埋率、流动性等方面与比麦芽糊精为壁材的产品更优；该产品口感清新，无异味，带有微微的甜味，爽口。
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INGREDIENTS: skim milk, sugar, cream, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), corn syrup, cocoa processed with alkali, whey protein, egg yolks, tapioca maltodextrin, soy protein, natural flavor, Propylene Glycol Monostearate, guar gum, carrageenan, cellulose gum, mono and diglycerides, salt, malt extract, xanthan gum, molasses, vitamin A palmitate, dextrose, caramel color
成分：脱脂牛奶，糖，奶油， chocolaty芯片（糖，椰子油，可可碱处理，部分氢化的椰子油，可可粉，盐，酱油，卵磷脂，天然香料），玉米糖浆，可可碱处理，乳清蛋白，蛋蛋黄，木薯麦芽糊精，大豆蛋白，天然香料，丙二醇酯，瓜尔豆胶，卡拉胶，纤维素胶，单声道和diglycerides ，盐，麦芽提取物，黄原胶，糖蜜，维生素A棕榈酸酯，葡萄糖，焦糖色
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Two key technical parameters, for prevention ofdiscoloration and proper hardness, were determined after a lot of experiments. Firstly, in order to reduce the cost of pretreatment and improved its quality in storage,low priced additivs, such as high maltose syrup and maltose dextrine, were tested inosmotic treatment in production of dehydrated cabbage.
首先，针对切割甘蓝脱水制品实际生产中预处理方案成本较高、品质不稳定等问题，采用成本较低的高麦芽糖浆和麦芽糊精进行预处理，以甘蓝渗透后的水分含量和固形物增加率为试验指标，研究了它们在渗透过程中的脱水性和渗透性，并同葡萄糖和乳糖作了比较。
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The resuluts showed that solidgain/original solid of cabbage during osmotic treatment with high maltose syrup was lessthan with glucose, but far better than with maltose dextrine and fructose.
结果显示，对甘蓝固形物增加率的贡献，高麦芽糖浆稍次于葡萄糖，而优于麦芽糊精和乳糖。
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At present, the company has formed a purification treatment in more than 400 million tons of corn, corn starch an annual output of 1,800,000 tons, 1,100,000 tons of broiler feed, corn gluten meal 150,000 tons, refined 120,000 tons of corn oil, corn germ cake 140,000 tons, protein feed 300,000 tons, inositol 1500 tons, 300,000 tons of modified starch, cassava starch 150,000 tons, 100,000 tons of potato starch, high maltose syrup 500,000 tons, 50,000 tons of malt dextrin, oral glucose 50,000 tons, Preserved sugar production capacity of 20,000 tons.
目前，公司已经形成了年处理净化玉米400多万吨，年产玉米淀粉180万吨、肉鸡饲料110万吨、玉米蛋白粉15万吨、精制玉米油12万吨、玉米胚芽饼14万吨、蛋白饲料30万吨、肌醇1500吨、变性淀粉30万吨、木薯淀粉15万吨、马铃薯淀粉10万吨、高麦芽糖浆50万吨、麦芽糊精5万吨、口服葡萄糖5万吨、果脯糖2万吨的生产能力。
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The trial breakfast chose the tube-fed diet for diabetics, in which partial rice was replaced by proper amounts of low DE maize maltodextrin to decrease its viscos...
两种早餐的总热能，蛋白质、脂肪、碳水化合物的供能比均基本相同，但试验早餐选用糖尿病管饲膳食(含一定量的低DE值玉米麦芽糊精替代部分大米)，使膳食的粘稠度降低；而对照早餐选用稠厚的匀浆膳，不含麦芽糊精。
- 更多网络解释与麦芽糊精相关的网络解释 [注：此内容来源于网络，仅供参考]
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Indigestible Dextrins )：不消化糊精
类碳水化合物( Analogous Carbohydrates ) | 不消化糊精( Indigestible Dextrins ) | 抗性麦芽糊精( Resistant maltodextrins )
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maltobiose; maltose：麦芽糖
马尔萨斯 Malthus, Thomas R. | 麦芽糖 maltobiose; maltose | 麦芽糊精 maltodextrin
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maltobiose：麦芽糖
maltobionicacid 麦芽糖酸 | maltobiose 麦芽糖 | maltodextrin 麦芽糊精 麦芽糖糊精
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maltodextrin：麦芽糊精
摘要: 麦芽糊精(Maltodextrin) 麦芽糊精 (也称为麦特灵)是由淀粉经低度水解、净化、喷雾干燥制成,不含游离淀粉的淀粉衍生物. 英文简称为MD. 我公司以优质的玉米淀粉为原料,
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maltodextrin：麦芽糊精,麦芽糖糊精
maltobiose 麦芽糖 | maltodextrin 麦芽糊精 麦芽糖糊精 | maltoflavin 麦芽黄素
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Tapioca Maltodextrin：木薯麦芽糊精
Extra Virgin Olive Oil 特级初榨橄榄油 25 g. | Tapioca Maltodextrin 木薯麦芽糊精 20 g. | Pinch of salt 压缩盐 to taste