糊精糖

The carbon and nitrogen sources could satisfy the basic growth requirement of Geotrichum candidum link However, since its ability of utilizing starch and dextrin is not strong, the best pre-treatment of the waste water is sacchrification.

小麦淀粉废水的碳氮源能够满足白地霉生长的基本要求。但白地霉利用淀粉和糊精的能力并不强，因而最适的废水预处理方法是经过糖化。

The dough includes flour, sugar, a leavening agent, water and polydextrose.

该面团包括面粉、糖、发酵剂、水和聚糊精。

Ingredients : Oat、Brown rice、Pearl rice、Hulled millet、Soybean lecithin、Grape seed extract、Grape polyphenols、Pine bark extract、 Malto dextrin、Soluble dietary fiber、Natural dicalcium phosphate、Vitamins(B1、B2、B6、B12、C、E、Niacina、Pantothenic acid、Folic acid、Choline chloride、Biotin)、Con-jugated linolenic acid、CLA Soy Isoflavones、Xylitol、Vanilla flavor powder

副原料：糙米、珍珠米、小米、大豆卵磷脂、葡萄籽萃取物、葡萄多酚、松树皮萃取物、麦芽糊精、食物纤维、磷酸二钙、维生素（B1、B2、B6、B12、C、E、菸碱酸、泛酸、叶酸、氯化胆碱、生物素）、共轭亚麻油酸、大豆异黄酮、木糖醇、香草香料粉。

Ingredients : Rye、Brown rice、Pearl rice、Hulled millet、Soybean lecithin、Grape seed extract、Grape polyphenols、Pine bark extract、 Malto dextrin、Soluble dietary fiber、Natural dicalcium phosphate、Vitamins(B1、B2、B6、B12、C、E、Niacina、Pantothenic acid、Folic acid、Choline chloride、Biotin)、Con-jugated linolenic acid、CLA Soy Isoflavones、Xylitol

副原料：糙米、珍珠米、小米、大豆卵磷脂、葡萄籽萃取物、葡萄多酚、松树皮萃取物、麦芽糊精、食物纤维、磷酸二钙、维生素（B1、B2、B6、B12、C、E、菸碱酸、泛酸、叶酸、氯化胆碱、生物素）、共轭亚麻油酸、大豆异黄酮、木糖醇。

CD is cyclic oligosaccharides consisting of 7 glucose units connected by α-1,4-glycoside bonds. The CD molecule has the shape of a truncated cone.

环糊精是由7个葡萄糖单元以α-(1，4)-糖苷键相连而成的低聚糖，是略呈锥形的圆环状分子。

Trehalose、adonitol、sucrose、lactose、maltodextrin、Na glutamate、glycerol、sorbitol were good cryoprotectants. The efects of cryoprotectants in different suspension medium was obvious various skim milk was a excellent cryoprotectants.

海藻糖、脱脂乳、侧金盏花醇、蔗糖、乳糖、麦芽糊精、谷氨酸钠、山梨醇等具有较好的冷冻保护效果，不同的悬浮介质内各冷冻保护剂的作用效果有很大差异，在水或培养液中保护作用表现明显，脱脂乳仍是一种良好的冷冻保护剂。

The crystallization of glucose, maltodextrin production scale for the first in Asia and has the "China Sugar are" known.

结晶葡萄糖，麦芽糊精的生产规模为亚洲第一，有&中国糖都&之称。

Increased maltodextrin concentration leads to salt gain decrease while sugar gain and water loss increase.

麦芽糊精浓度增加，盐吸收量显著降低，糖吸收量和失水量一定程度上增大。

In order to observe the principles of grass carp osmotic dehydration, effects of temperature(5～30℃), time(2～24 h), NaCl(5%～15%) and maltodextrin concentration(0.6～1.2 g/g) and dosage of xanthan gum (0～0.004 g/g) on water loss, sugar gain and salt gain were researched during osmotic dehydration of grass carp sheets.

为了研究草鱼渗透脱水的一般规律，考察了温度(5～30℃)，时间(2～24 h)，NaCl浓度(5%～15%)，麦芽糊精浓度(0.6～1.2 g/g)以及黄原胶添加量(0～0.004 g/g)等对草鱼渗透脱水过程中鱼块失水量、糖吸收量和盐吸收量的影响。

The technological methods and optimal combination ratio were studied in the present paper, involving protection of natural color, elimination of bitter taste, mixtion and stability of the beverage. By single factor trial and orthogonal test, we optimized the processing techniques: Using 100mg/kg Zinc gluconate and 0.1% Calcium hydroxide as the color protection agent, burned in 80℃for 2min. The natural green color of material can be protected effectively.

通过单因素考察及正交实验设计确定了优化后的饮料制作工艺：以100mg/kg葡萄糖酸锌和0.1%氢氧化钙为护色剂，在漂烫温度80℃，漂烫时间2min条件下，有效地保持了苦瓜原料特有的绿色；以苦瓜皂苷为功能强化因子，以1.25%海藻酸钠为包埋剂，通过锐孔-凝固浴法对苦瓜原汁和苦瓜皂苷进行包埋；使用8%木糖醇、0.3%β-环状糊精、15%苦瓜汁和10%苦瓜胶囊对饮料进行调配，很好地保持了苦瓜特有的苦香味和口感；以0.15%黄原胶、0.2%琼脂、0.05%羧甲基纤维素钠复配方式，来增加饮料的稳定性。

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％。