查询词典 soy

Based on electro-characteristic and double electric layers models, directional mechanisms of soy protein molecular are analyzed for the first time on DC heating condition. After the main factors which effect soy protein gels transparency and strength being studied on DC heating condition, the different affects on soy protein gels transparency and strength by DC heating and water bath heating are analyzed and compared, and the transparent mechanisms of soy protein gels are further explored. In addition to temperature action as water bath heating, DC heating is added as electric field directional action. As a results, heating rate is increased. Directional range degrees of soy protein molecules are raised. These advantage the increase of soy protein gels transparency and strength. Microstructures of soy protein gels forming on DC heating condition are observed by SEM and the results showed that ordered structure of transparent soy protein gels on DC heating condition is more ordered than that of transparent soy protein gels on water bath heating condition.

首次从大豆蛋白的电特性和双电层模型上分析了直流电加热条件下，大豆蛋白分子定向的机理；通过对直流电加热条件下影响大豆蛋白凝胶透明性和强度主要因素的研究，分析和比较了直流电加热与水浴加热对大豆蛋白凝胶透明性和凝胶强度的不同影响，又进一步探讨了大豆蛋白凝胶透明的机理；直流电加热除了水浴加热中的温度作用以外，又增加了直流电场的定向作用，提高了加热速率，提高了大豆蛋白分子定向排列的程度，有利于蛋白质凝胶透明性和强度的提高；利用SEM对电场下大豆蛋白凝胶微观结构的观察，进一步证明了直流电加热比水浴加热形成的透明大豆蛋白凝胶微观结构具有更高的有序性。

During the study of preparing soy-isoflavone solid dispersion tablet, disintegration time and dissolution rate of soy-isoflavone solid dispersion tablet was considered as inspection items, tempering uniformity design method was applied to optimize preparation prescription, partial least square method regression analysis was used to modeling for the data of uniformity design, the calculate results was consistent with the experiment validation results, and concluded that the optimizing prescription of soy-isoflavone solid dispersion tablet was Soy-isoflavone solid dispersion 0.18g, Amylum Pregelatinisatum 0.26g, CMSNa 0.03g, Gum Acacia 0.03g.

大豆异黄酮固体分散体片的制备研究中，由于大豆异黄酮固体分散体中的pvpk30含量较大，pvpk30本身的水溶性较好，不利于湿法制粒，且pvpk30是优良的干燥黏合剂，从而选择了全粉末直接压片法制备。

Owing to the centuries—old historical accumulation of the culture of soy sauce vat in Shao Xing and wide know beyond the century after the Rate of Qing dynasty,these make nobody that does not say Shao Xing~soy sauce among the soy sauce industry since 19 century and nobody that does not know Shan Xing~soy sauce among kitcheners all over the country.

绍兴酱缸文化的悠久历史积淀和清代晚期以后跨世纪张扬，最终使得l9世纪以来天下酱业无人不说绍，九州之内司厨主中馈者鲜有不知绍兴者。

And objective parameters (texturized degree, color, hardness, springiness, chewing, water absorption, yield, etc.) were investigated in the high moisture soy protein extrusion process, and the statistical models of system and objective parameters were built, using the step-by-step regression analysis; A comprehensive evaluation of the products, and the process optimization of high moisture extrusion were obtained,using factor analysis; Secondly, residence time distribution and soy isoflavones losses kinetics were studied in the high moisture extrusion; Finally, chemical bonding process, the micro-structure and protein secondary structure changes were investigated in the texturization of soy protein, then the mechanism assumptions of texturization soy protein by moisture extrusion were proposed.

本文对大豆蛋白高水分挤压组织化技术和机理进行了研究，研究内容包括：首先采用系统分析法，研究了大豆蛋白高水分挤压过程中，挤压机操作参数(螺杆转速、物料水分、喂料速度和机筒温度)对系统参数(系统压力、扭矩、单位机械能等)、目标参数(组织化度、色泽、硬度、弹性、咀嚼性、吸水率、产量等)的影响规律，建立了各因变参数的统计模型；采用因子分析法对产品进行了综合评价，并对高水分挤压组织化工艺进行了优化；其次，研究了大豆蛋白高水分挤压中的停留时间分布以及大豆异黄酮的损失动力学；最后，研究了大豆蛋白组织化过程中化学键、微观结构和蛋白质二级结构的变化规律，提出了大豆蛋白高水分挤压组织化的机理假设。

Soy: Soybeans, soy nuts and edamame, plus any products made from soy (like tofu, soymilk, etc.) can help to reduce the production of new cholesterol. A little can go a long way-aim for about 25 grams of soy protein a day.

大豆：黄豆，豆干，豆腐，豆乳等任何用大豆制成的食品都能够抑制不良胆固醇的形成，每天只要摄入少量的大豆蛋白（25克）就很有用。

Rough eight bowl is fried shrimp, fish slipped, meat ball, fish cooked in soy and vinegar Waterloo, boil for a short time white meat strips, Benedict gluten, roast pork, fried meatball, meat, such as pine Selected portfolio; fine炒青shrimp from eight bowl, two chicken cooked in soy and vinegar silk, burning three-wire, the whole stew, Crab custard, cucumber ball, bullions meat, chicken broth, chicken cooked in soy and vinegar demolished home boiled fish, mushrooms, etc. Second slip Selected formed; high eight bowl is by the shark four silk, Yipin Officer Yan, shark family blocks,桂花鱼bone, shrimp custard, oil slide covered, burning scallops, scallops four-wire,寿字meat, meat and other hi word combination of.

粗八大碗是由炒虾仁、溜鱼片、烩丸子、烩滑鱼、氽白肉丝、笃面筋、烧肉、煎丸子、松肉等选编组合的；细八大碗由炒青虾仁、烩两鸡丝、烧三丝、全炖、蟹黄蛋羹、海参丸子、元宝肉、清汤鸡、拆烩鸡、家熬鱼、溜二蘑等选编而成的；高八大碗则是由鱼翅四丝、一品官燕、全家福鱼翅盖帽、桂花鱼骨、虾仁蛋羹、溜油盖、烧干贝、干贝四丝、寿字肉、喜字肉等组合成的。

Since 1999, low-fat, low-cholesterol products containing at least 6.25 grams of soy protein per serving – equal to about a half-cup of tofu or a cup of soy milk – can carry a label that says:"Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease."

自1999年以来，任何低脂肪、低胆固醇产品，只要含有每餐至少6.25克大豆蛋白（相当于半杯豆腐或一杯豆浆），就可以在标识中带有以下字样："本产品饱和酸含量低，胆固醇含量低，含有每天所需的25克大豆蛋白，可以降低心脏病风险。"

There are numerous soy products including tofu, soya sauce, soy drinks, and soy meat substitutes.

大豆是除了肉制品之外，包含有整套人体所需的蛋白质氨基酸的食品。

Extracts with higher antioxidant abilities, including hot water and ethanol extracts of Boehmeria nivea leaves and roots, were screened and then added into soy bean oil to study effects on oil stabilities of oxidation during storage and also to develop new XO paste products containing Boehmeria nivea leaves and roots. The extents of oil oxidation in XO paste were evaluated by measuring POV and TBA values. Results indicated that after 8 day storage at 70℃, the POV values of soy bean oil with addition of 0.1% of ethanol extracts of leaf and root were 56.27± 0.12 meq/kg and 57.13± 0.50 meq/kg respectively, which were both greater than that of control samples(53.33 ±0.31 meq/kg), showing that extracts of leaf and root do not have the abilities to inhibit oxidation of soy bean oil.

第二部分将抗氧化能力较高的萃取物，包括苎麻叶与根的热水及乙醇萃取物添加於大豆油中，探讨其对油脂贮藏安定性之影响及开发加入苎麻叶或根的XO酱产品，并藉由测定油脂中过氧化价(peroxide value，POV)和硫巴比妥酸值(thiobar-bituric acid value，TBA)值评估其油脂氧化程度，结果贮存在70℃下第8天时，添加0.1 %苎麻叶与根乙醇萃取物，其POV值分别为56.27±0.12 meq/kg与57.13±0.50 meq/kg，皆较对照组(53.33 ±0.31 meq/kg)高，显示以0.1 %的苎麻叶和根萃取物添加大豆油中并不具抑制油脂氧化作用。

The caracter of modified soybean protein plastics by propylol lignin is: it is produced by propylol lignin, soy segregation protein and glycerin. The mass percent of propylol lignin is 1-25, so as to 75-99 of soy segregation protein. The mass of added glycerin is 20-50% of the total mass of propylol lignin, soy segregation protein and glycerin.

羟丙基木质素改性大豆蛋白塑料，其特征在于它主要由羟丙基木质素、大豆分离蛋白和甘油原料制得，羟丙基木质素、大豆分离蛋白各原料所占重量百分比为：羟丙基木质素1-25、大豆分离蛋白75-99，甘油的加入量为羟丙基木质素、大豆分离蛋白以及甘油总重量的20-50％。

More direct, directer ; most direct, directest

径直的，笔直的

Do you know how to use a chain saw?

你知道如何使用链锯吗？