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| 本帖產(chǎn)生 1 個(gè) 翻譯EPI ，點(diǎn)擊這里進(jìn)行查看 | |||
[求助]
請幫忙翻譯一個(gè)摘要，食品工藝類的 謝謝
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| 摘要：以新鮮馬蹄為試驗(yàn)材料，首先研究浸泡時(shí)間、檸檬酸濃度、氯化鈉濃度和VC濃度對(duì)馬蹄護(hù)色效果的影響，通過正交實(shí)驗(yàn)得到最佳護(hù)色方法：浸泡時(shí)間10min、Vc濃度0.4%、檸檬酸濃度0.9%、氯化鈉濃度0.4%。然后研究了馬蹄的熱風(fēng)干燥方法，得出了最佳干燥方法為：恒溫80℃干燥120min、再恒溫70℃干燥150min。所得馬蹄全粉色澤純白，復(fù)水率高達(dá)90%以上。 |
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【答案】應(yīng)助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ...
sltmac: 金幣+50 2013-05-22 10:17:49
sltmac: 金幣+30, 翻譯EPI+1 2013-05-22 10:17:54
sltmac: 金幣+50 2013-05-22 10:17:49
sltmac: 金幣+30, 翻譯EPI+1 2013-05-22 10:17:54
| Abstract: Taking the fresh water chestnuts as the test material, firstly, the effects of marinating time, concentrations of citric acid, concentrations of sodium hydroxide and concentrations of Vc on colour protection of water chestnuts were investigated, the optimal colour protection method was obtained through orthogonal experiment: marinating time 10min, concentrations of Vc 0.4%, concentrations of citric acid 0.9%, concentrations of sodium hydroxide 0.4%. Then air-drying method was investigated, the optimal drying method was obtained: constant temperature 80℃, drying 120min and constant temperature 70℃, drying 150min. The whole water chestnuts meal collected was truly white colour, rehydration ratio is up to 90%. |
2樓2013-05-14 16:17:02
3樓2013-05-14 16:23:17
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