魔芋

Objective To establish a method of ultraviolet spectrophotometry to detect Konjak glucomannan in weight reducing heath food.

目的〕建立了紫外分光光度计法测定减肥保健品中魔芋葡甘露聚糖的检测方法。

The result indicated that the addition of konjak powder and defatted soy flour could improve significantly quality and nutritional value of noodle.

结果表明，添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。

Based on the study of content and stability of proanthocyanins in different parts of lotus,the processing condition of producing sustained releases pill of konjak /proanthocyanins through physical change and chemical reaction.

以莲中不同部位原花青素的含量及稳定性的研究作基础，进而对机械力化学效应结合的魔芋/原花青素缓释片工艺条件进行了研究。

Konjak kernel beverage focus on the manufacturing technique of the new compound health beverage which uses pineapple and konjak as main material.

研究了以魔芋、菠萝为主要原料的新型复合保健饮料的生产工艺。

Konjak kernel beverage focus on the manufacturing technique of the new compound health beverage which uses pineapple and konjak as main material.

研究le以魔芋、菠萝为主要原料的新型复合保健饮料的生产工艺。

Domestic and oversea traders are welcome to negotiate for our development and for opening up a new situation of the culture of konjak food as a health-conducive food.

我们将遵循&诚信双赢、互惠互利&的原则，愿同社会各界人士发展合作关系，欢迎海内外客商前来洽谈，共谋发展，共创魔芋健康食品文化新境界。

It applies single factorial experiment and orthogonal test to confirm the best technological parameter,and thus obtain solid and white semitransparent konjak granulated gel

运用了单因素试验和正交试验确定了制粒的最佳工艺参数，并且获得了坚实有弹性，复原性好，口感细腻，碱味淡的半透明状洁白魔芋凝胶颗粒

It applies single factorial experiment and orthogonal test to confirm the best technological parameter,and thus obtain solid and white semitransparent konjak granulated gel

运用了单因素试验和正交试验确定了制粒的最佳工艺参数，并签ゑ得了坚实有弹性，复原性好，口感细腻，碱味淡的半透明状洁白魔芋凝胶颗粒

The optimum adding amount of them based on noodle total score by orthogonal design: defatted soy flour is 8%; konjak powder is 0.5%.

通过正交实验得出以面条综合评分为指标的最佳添加量为脱脂大豆粉8%、魔芋粉0.5%。

The results showed that:to get a better adhesion effect,the application process is 2% of the amount,pH values greater than 12.2,borax amount controlled in the range of 2%～3% of the konjak gum amount;the meat scraps re-integrated into the original remains of the meat products processi...

结果表明：该粘合剂获得较佳粘合效果的应用工艺是其用量为2%，pH值范围为大于12.2，硼砂的用量控制在魔芋胶质量的2%～3%；将肉类下脚料重新整合成仍保持原肉块加工性状的产品，让肉类碎屑得以高效利用。

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％。