麦芽糊精

In this study,26 wheat cultivars were used as experimental material to study the Changes of limit dextrinase during wheat malt production.

以26个小麦品种为材料，研究了不同品种小麦芽制备过程中极限糊精酶活力的变化。

Limit dextrinase is a key enzyme in determining the malting quality.

极限糊精酶是决定麦芽品质的关键酶。

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。

AmeriSweet Packets contain: sucralose,maltodextrine ,xylitol,sorbitol and silicon dioxide

AmeriSweet主要成分为：三氯蔗糖，麦芽糊精，木糖醇，进口山梨糖醇和二氧化硅

AmeriSweet Packets contain: sucralose,maltodextrine ,xylitol powder,sorbitol and Silicon Dioxide

AmeriSweet 主要成分为：三氯蔗糖，麦芽糊精，木糖醇，山梨。糖醇和二氧化硅。

The effects of processing conditions, such as composition of wall material,dosage of emulsifier,wall material concentraion,the ratio of cinnaldehyde to wall material,inlet air temperature,inlet speed of mixture and air pressure of ejector were discussed.

实验结果表明，阿拉伯胶和麦芽糊精的最佳质量配比为 1∶1，蒸馏单甘酯的用量为 0 。4 g/dL ，固形物质量分数为 4 0 %，芯材与壁材的配比为 1mL∶10 g ，肉桂醛微胶囊化的最佳喷雾干燥条件为进风温度 2 2 5℃，进料流量 2 10mL/h ，喷射压力0 。18MPa 。

In this thesis, three kinds of starch enzyme s were taken to hydrolyze potato flour to make fat mimics of carbohydrate style under control.

本文采用不同的淀粉酶控制水解马铃薯淀粉制备低DE麦芽糊精作为脂肪模拟品，研究不同淀粉酶作用产物的不同性质，确定了碳水化合物型脂肪模拟品生产用酶为耐高温α-淀粉酶，最佳工艺条件为：酶添加量为0。

Powder: salt, granulated sugar, monosodium glutamate, malt dextrin, capsicum powder,spicy material,beef powder.

粉包：食用盐、白砂糖、味精、麦芽糊精、辣椒粉、香辛料、牛肉精粉。

The result showed that the suitable experimental proportion(occupying percentage of pumpkin seed serum) were as follows: maltodextrin 40%, xanthan gum 1%, emulsifiers 2%.

试验结果表明，添加配料的最佳配方为：麦芽糊精40%、黄原胶1%、复配乳化剂2%。

Different maltodextrins are distinguished by two indexes which are dextrose equivalent and degree of polymerisation.

不同麦芽糊精产品一般以葡萄糖当量和葡萄糖聚合度这两个指标区分产品级别。

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％。