查询词典 soy

Numerous artificial flavorings, particularly MSG ( A compound that hurts your brain cells ) are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.

Mercola on Soy "众多的人工调味料，特别是味精（一种复合伤害你的脑细胞）被添加到大豆分离蛋白和植物蛋白的质感的产品来掩饰其强烈的"豆的品味和传授风味的肉类。

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。

The school has literature association, Yixuan Calligraphy and Painting Association, Spring Tide Book Club, Three Thoughts Study Club, English SOY Broadcasting Station, Color Society, the Callisthenics Team, the Roller-Skating Team, Football Team etc, enriching the students' life, cultivating their enthusiasm and promoting students' all -round development.

秀州中学还十分注重校园文化建设，以构建学生人文素养，提升学生综合素质为目标，建立了以"四个教会"为核心，学生社团建设为重心，"六大周活动"为载体的德育运行机制，建有秀州文学社、艺轩书画社、春潮书社、三思学社、英语 soy 广播站、色彩协会、校健美操队、校轮滑队、校足球队等十多个学生社团，丰富了学生生活，培养了学生兴趣，促进了学生的全面发展。

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。

Soy protein isolate is the most refined form of soy protein, which is widely used in food industry and its functions vary with in different products.

中文摘 要：大豆分离蛋白（soy protein isolate， SPI）是大豆蛋白中最为精制的形式，广泛应用于食品工业，在不同的产品中表现出不同的功能性。

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。

The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.

soy protein isolate ；探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。

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。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。