糊化

Rice of high chalkiness is hard to gelatinize or gelatinize incompletely during gelatinization process, which affect the taste and eating quality of rice.

高垩白度的稻米糊化困难，在蒸煮过程中糊化不彻底，严重影响米饭的口感和食味。

This article mainly introduced completes with programmable software to the saccharification pot , the dextrinize pot, Boils the pot, the lye pot, the thermal flask, the ice watering can and the disc heat interchanger carries on the temperature xamination control, carries on the examination to the filter-tank temperature To the balance tank fluid position examination control, the thermal flask and the ice watering can fluid position carries on the examination; To wheat juice current capacity examination control, The steam current capacity carries on the measurement; To the saccharification pot, the dextrinize pot, boil the pot clamp cover steam pressure as well as the steam distributor pressure carry on the examination; To various unclear wines liquid pump, Delivers Mai Zhibeng, the mixer and various pipe-line valve according to each operating time order realization automatic control.

本课题综述了啤酒糖化过程自动化过程的软件设计，本文主要介绍了用VB语言来完成对糖化锅、糊化锅、煮沸锅、碱液罐、热水罐、冰水罐及板式换热器进行温度检测控制，对过滤槽温度进行检测；对平衡罐液位检测控制、热水罐和冰水罐液位进行检测；对麦汁流量检测控制，蒸汽流量进行计量；对糖化锅、糊化锅、煮沸锅夹套蒸汽压力以及蒸汽分配器压力进行检测；对各醪液泵、送麦汁泵、搅拌器及各管道阀门按各工作时间顺序实现自动控制。

Software to design. This article mainly introduced completes with programmable software to the saccharification pot , the dextrinize pot, Boils the pot, the lye pot, the thermal flask, the ice watering can and the disc heat interchanger carries on the temperature xamination control, carries on the examination to the filter-tank temperature To the balance tank fluid position examination control, the thermal flask and the ice watering can fluid position carries on the examination; To wheat juice 环境/给排水论文 current capacity examination control, The steam current capacity carries on the measurement; To the saccharification pot, the dextrinize pot, boil the pot clamp co 土建水利论文 ver steam pressure as well as the steam distributor pressure carry on the examination; To various unclear wines liquid pump, Delivers Mai Zhibeng, the mixer and various pipe-line valve according to each operating time order realization automatic control.

本课题综述了啤酒糖化过程自动化过程的软件设计，本文主要介绍了用VB语言来完成对糖化锅、糊化锅、工科论文煮沸锅、碱液罐、热水罐、冰水罐及板式换热器进行温度检测控制，对过滤槽温度进行检测；对平衡罐液位检测控制、热水罐和冰水罐液位进行检测；对麦汁流量检测控制，蒸汽流量进行计量；对糖化锅、糊化锅、煮沸锅夹套蒸汽机械设计压力以及蒸汽分配器压力进行检测；对各醪液泵、送麦汁泵、搅拌器及各管道阀门按各工作时间顺序实现自动控制。

Currently, most breweries grinded barley and corn together for dextrinization at 100 ℃ and then for saccharification. However, our experiments proved that it was unnecessary to dextrinize at 100 ℃ and saccharification could be operated directly without any additional enzyme.

但目前多数工厂是把大麦与玉米一同粉碎进入糊化锅100 ℃糊化，之后再进行糖化，本实验主要研究了大麦的糖化工艺，认为不需要进行100 ℃糊化，可以直接进行糖化，并且不需要外加酶。

Currently, most breweries grinded barley and corn together for dextrinization at 100℃ and then for sacchaxification. However, our experiments proved that it was unnecessary to dextrinize at 100℃ and sacchaxification could be operated directly without any additional enzyme.

但目前多数工厂是把大麦与玉米一同粉碎进入糊化锅100℃糊化，之后再进行糖化，本实验主要研究了大麦的糖化工艺，认为不需要进行100℃糊化，可以直接进行糖化，并且不需要外加酶。

The decisive influencing factor of viscosity in carboxyl-methylation was cross-linking reaction. Carboxyl-methylation was the main influencing factor of solubility and swelling capacity in modification of high content amylose starch. The structure and gelatinization property of different amylose content were analyzed with an Olympus Vanox BHS-2 multi-function optic microscope, and the results were as follows. The structure of ordinary cornstarch was different from the high amylose; gelatinization temperature and pH value of starch were affected deeply by amylose content, but had little difference between the gelatinization of high content amylose starch contained 50% and 70% amylose; pH value had much more effect than temperature on the gelatinization of high content amylose cross-linked starch. Monochloroacetic acid consumption, alcohol concentration and pH value influenced the starch carboxyl-methylation. When alcohol concentration was 60%, pH value 10, monochloroacetic acid/starch mass ratio 55%, the carboxyl-methylation of high amylose cross-linked cornstarch had the best result. With the In-Vitro digestibility model and biodegradation experiment, the digestibility and biodegradability of high amylose cornstarch and its modified starch were detected.

采用Brabande粘度测定仪和Olympus Vanox BHS-2型多功能光学显微镜等分析手段对链淀粉含量50％和70％的高链玉米淀粉及其交联和交联羧甲基化淀粉的结构和性质进行了表征和分析，结果表明，普通玉米淀粉结构与含链淀粉50％和70％高链玉米淀粉结构不同；高链淀粉比普通淀粉难糊化，高链改性淀粉糊化受pH值影响较大，受温度影响较小；淀粉的冻融稳定性、透光率、溶解度、膨胀度和粘度受链淀粉的含量和改性的影响，但是，链淀粉含量超过50％时，则链淀粉含量对淀粉的膨胀度和溶解度影响不大；改性淀粉性质的影响因素中，影响粘度主要因素是交联反应，影响透明度、溶解度和膨胀度主要因素是羧甲基化改性；一氯乙酸用量、反应时乙醇浓度及碱性条件都会影响高链淀粉及其交联淀粉的羧甲基化改性效果，制备羧甲基化改性淀粉的最佳工艺是在pH值为10的60％的乙醇浓度介质中按一氯乙酸/淀粉质量比为55％进行取代反应。

Three in vitro gas production experiments were conducted using the procedure described by Menke et al.(1979) to investigate the effect of steam conditioning time, processing method and corn variety on the gelatinization of starch and ruminal fermentation characteristics of corn grains.

本文应用人工瘤胃法，进行以下三个试验研究：1 不同调制时间预处理的蒸汽压片高油玉米对淀粉糊化度和人工瘤胃发酵的影响；2 比较最佳调制时间处理的蒸汽压片、微化、膨化及爆破不同方法处理的高油玉米对淀粉糊化度和人工瘤胃发酵的影响；3 不同品种玉米对淀粉糊化度和人工瘤胃发酵的影响。

Gelatinized corn starch was prepared by a co-rotating twin-screw extruder,and through drying and comminuting process. Thermoplastic starch was prepared with the gelatinized corn starch powder as raw material and glycerol and Polyvinyl Alcohol as plasticizing agents. Thermoplastic starch sheet was prepared with extruding process. Degree of gelatinization was tested by a polarizing microscope. Mechanical properties of prepared thermal plastic starch sheets were studied in relating to type and amount of the plasticizing agents.

利用双螺杆挤出机对玉米淀粉进行糊化处理，经干燥、粉碎后制得预糊化淀粉，以其为原料，添加甘油，PVA为增塑剂制备热塑性淀粉，经模压制备片材后，通过偏光显微镜分析了淀粉的糊化情况，研究了甘油含量和PVA含量变化对材料性能的影响。

Stronger external force could depress intensity, viscosity and gelatinization temperature of the starch paste, and improve stability of both hot paste and cold paste.

较强的外力作用后，会导致淀粉糊的强度、黏度和糊化温度降低，改善热糊稳定性和冷糊稳定性。

3 Effects on paste properties and starch contents It showed that relayed with different maturity summer-sown maize, the paste properties and starch content and its compositions of the spring-sown maize could not be affected obviously.

2.3 春、夏玉米淀粉含量、组成及糊化特性差异套作对春玉米淀粉含量、组成及糊化特性影响较小，但却显著影响与之套作的夏玉米的淀粉含量、组成及糊化特性。

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％。