糊化

There were differences between starch and amylose content among different chestnut varieties.

板栗淀粉的糊化特性具有较明显的地域分布特征。

Chemical gelatinization could be an effective method in studying the granular structure of acetylated starch.

研究表明，化学糊化法可以作为分析乙酰化淀粉颗粒结构的有效手段。

This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature,vapour content and diameter of pressure ring .

试验研究了在不同温度、不同蒸汽添加量以及不同的压力环直径条件下，挤压膨化对玉米糊化度的影响。

Meanwhile, the optimal use level of auxiliary rice is 37％; pH5.2～pH5.4 for the best saccharification, pH6.0～pH6.3 for the best gelatinization; 90 minutes for boiling; addition of 2kg hops the first time, 9kg the second time, and 7kg the third time; inoculative yeast 7％; the highest fermentation temperature 12℃ and the highest pressure 0.12MPa.

摘 要：以麦芽、大米、酒花为原料，对不同比例的麦芽用量作了小试，认为用45％较55％为佳；辅料大米以37％为好，糖化pH5.2～5.4，糊化pH6.0～6.3，煮沸90min，第一次加酒花2kg，第二次加酒花9kg，第三次加酒花7kg，接种酵母7.0‰，发酵最高温度12℃，最高压力0.12MPa，发酵第6天开始测双乙酰，当双乙酰降至0.8×10－7时，保温48h，再以0.3℃/h降至0℃，后酵7天以上。

Recent advances in pelleting include "high-temperature, short-time" and "expansion" conditioning. The pressure and heat from the steam and friction in the expander increases starch gelatinization, denatures proteins, deactivates some antinutritional factors and destroys pathogenic and spoilage microorganisms. These advances have improved pellet production efficiency and pellet quality, which is usually measured by the pellet durability index.

制粒上新近的进步包括调质上的&高温－短时&、&膨化&，来自蒸汽的压力和热量以及膨化机的磨擦能增加淀粉糊化使蛋白质变性、使一些抗营养因子失活、杀死病原菌及微生物，这些进展已经改进了颗粒饲料生产率和颗粒质量，颗粒质量是以颗粒的耐久性系数来衡量的。

Objective To study different beer brewing conditions which involved the grounding techniques of raw materials, mushing conditions and saccharification technologies so as to increase the malt yield and decrease the amount of cereal used for beer production.

目的 研究不同原料粉碎操作技术、糊化条件及糖化工艺等因素对麦汁收得率和啤酒耗粮比率的影响。

The changes of in-vitro protein digestibility, starch gelatinization, L-Ascorbic acid retention and colonies of harmful microbe in carp feed during pelleting and expanding were studied in this paper.

本论文分别对鲤鱼硬颗粒饲料和膨化饲料的蛋白质体外消化率、淀粉糊化度、维生素C活性保留率和有害微生物数量在加工过程中的变化进行系统研究，为鲤鱼饲料加工的营养性和安全性控制提供一定依据。

The operating main points and parameters of potato steaming-gelatinizing , liquefying , saccharifying and fermentating are introduced emphatically , the operating points and parameters of preparations of mulberry leaf juice are introduced.

重点介绍了马铃薯的蒸煮糊化、液化、糖化、发酵等工序的操作要点和工艺参数，介绍了桑叶汁制备的操作要点和工艺参数。

The blend flour of corn flour and extrusion flour also make use of the paste degree of extrusion flour to produce cold viscosity.

玉米面粉和膨化粉混合也是利用膨化粉中淀粉充分糊化，从而可使混合粉产生冷粘性。

Microscopical identification and TLC discrimination: After the expanded process, the structure of ginseng changed greatly, starch grain gelated, clustered crystal, trachea, were destroyed, the ginsengs hardy texture become loose; The ginseng and the expanded ginseng have the same chromatography stains,color and Rf values.

显微、TLC鉴定：人参膨化后组织结构发生显著变化，淀粉粒糊化，簇晶、导管、木栓细胞破碎，质地坚实的结构变得蓬松；人参膨化前后TLC的斑点颜色、数目、Rf值均相同。

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％。