蒸煮的

The urase activity,trypsin inhibitor activity and content of routine nutrition constituent were analysised and determined,in terms of process test of soya by extrusion,far-infrared baking and digestion .

对大豆进行挤压膨化、远红外烘烤和蒸煮加工，测定其尿酶、胰蛋白酶抑制因子的活性及常规营养成分的含量，得出三种加工方法对尿酶、胰蛋白酶抑制因子的影响是同步的，均可使它们的活性降到标准值以下，符合饲喂要求。

Lower temperature,lower effecitve alkali charge and shorter time resulted in a pulp with lower HexA content and higher screened yield.

较低的蒸煮温度、较低的有效碱用量和较短的保温时间有利于降低纸浆中己烯糖醛酸的含量，且纸浆的细浆得率也较高。

The formation of methanol （pectic substance in raw materials hydrolyzed into methoxyl group during heating and cooking and further deoxidized into methanol） occurred throughout beet molasses processing and alcohol production.

甲醇的生成贯穿于甜菜糖蜜加工及酒精生产的全过程，是由原料中的果胶质在加热蒸煮过程中水解生成的甲氧基还原而成的。

Through the analysis of orthogonal test, corn dietary fiber handling method and its most appropriate amount in ic e cream were decided,that is corn dietary fiber is squeezed out,the amount in ice cream is 6%,and amount of stabilizator is not increased,the ice cream i s good in oral sense, fine and smooth, overrun is 98%, and thaw-resistance is be st.

本研究采用高压蒸煮法和挤压法对玉米膳食纤维进行处理，并对不同处理方法的玉米膳食纤维在冰淇淋中的应用特性进行了研究，通过正交试验分析，确定了适于加入冰淇淋中的玉米膳食纤维种类及其在冰淇淋中的最佳用量。

The results of spectrum analysis show that, the absorption of sulfite cooking liquor during 460nm-580nm visible wavelength mainly comes from sulphonated lignin while saccharide and water in cooking liquor has little.

通过对亚硫酸盐和硫酸盐纸浆卡伯值光谱法在线测量机理的研究发现，亚硫酸盐法蒸煮液在460nm-580nm的可见光波段内的吸收主要是来自其中的磺化木素。

The preparation method comprises the steps as follows: pulverizing; alkalizing and stewing plant straw to obtain fibrous pulp; mixing the fibrous pulp with bentonite and milling; conducting sodium treatment, chemical modification and purification to obtain modified composite bentonite pulp; separating, drying, etc., to prepare the composite fibrous material.

本发明涉及一种路用秸秆复合纤维材料的制备方法，该制备方法是将植物秸秆经过粉碎、碱化、蒸煮后的纤维浆与膨润土经过磨细、纳化、化学改性和提纯后得到的改性膨润土浆复合，并经分离、干燥等制备出的复合纤维材料。

Being aimed at cleaner production,this paper studied the modelling and optimization of a continuous pulping process .

该文以此为目标，针对制浆生产中的连续蒸煮过程，首先建立了包含污染控制变量的模型，然后对操作参数进行优化，使得在生产过程中保证质量不变的前提下产生的污染量最小。

Experiments on 4 main influencing factors（dosages of koji and yeast,saccharification time and fermentation time） were carried out in order to get the optimal technology of the high-quality rice beverage: after boiling, the rice mixture with 8‰ koji and 0.5‰ yeast was saccharified for 16 h,then,150% water was added to ferment for 20 h.

并对4个主要影响因素（酒曲添加量、酵母添加量、糖化时间和发酵时间）进行考察，得到优质米饮料的最佳工艺是：向蒸煮后的混合米中添加8‰酒曲和0.5‰的酵母糖化16h，再加150%的水发酵20h。

Pparent amino acid digestibilities and true amino acid digestibilities of six feedstuffs (barley,cooking blood meal,fermented blood meal,protein hydrolysate mixed feed,heatextruded collagen protein and local fish meal) and their mixed feeds(J1 and J2) were determined with intact and caecectomized cockerels,using Sibbaled "TME" method,and their additivities were also tested.

本研究以去盲肠鸡和正常鸡按Sibbald的&TME&方法分别测定了皮大麦、蒸煮血粉、发酵血粉、水解复合蛋白、热喷胶原蛋白、国产鱼粉及其配合饲料J1和J2的氨基酸表观消化率和真消化率。并对两种试鸡所测上述饲料原料氨基酸的消化率及其可加性作比较。结果表明：（1）6种饲料原料的某些氨基酸表观消化率和真消化率，去盲肠鸡和正常鸡测值间存在显著差异（P＜0.05）。（2）去盲肠鸡内源氨基酸排出量显著高于正常鸡（P＜0.05）。

With vital gluten, ascorbic acid, guar gum, glucerol monostearate, a multiple additive was gotten from the results of perpendicular tests, and it could obviously improve the dough rheological characters and the noodle quality.

以谷朊粉、抗坏血酸、瓜尔豆胶、单甘酯为原料，通过正交试验筛选得到的复合面粉品质改良剂，可以明显改善岐山县商品小麦的面团的流变学特性和面条的蒸煮品质。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失