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1.The process can reduce the cost of purification by 60%, avoid contamination from conventional acid cooking process effectively, and realize good environmental and economic benefits.
该新工艺的实施,可降低提纯成本60%,有效避免了传统酸煮工艺带来的严重的环境污染,经济效益与环境效益显著。收藏指正
2.Frying and cooking had very little effect on acid value, color, peroxide value and anisidine value.
煎炸和清炒对酸值、色泽、过氧化值、羰基值等品质指标均有一定程度的影响,但这种影响较小;收藏指正
3.we select high temperature cooking solubility of the xylan . the optimum conditions were as follows:corn cob was pretreated by 0.1% acid at 60℃ for 12h. The best proportion of corncob with the water is 1 :10, high temperature cooking temperature is 170℃, reaction time is 2h.
选用了高温蒸煮使木聚糖溶出，对蒸煮时间，蒸煮温度，固液比等条件做了研究，得出的结论是：将的玉米芯经5％氨水在60℃条件下浸泡12h，滤去浸泡液，水洗至中性，加水至固液比为1：10的比例，于170℃下密封蒸煮2h。收藏指正
4.It exists the option of an alkaline or a neutral cooking to produce bleachable paper pulp, and of acid hydrolysis of the straw to produce furfural and fermentable pentoses to produce methanol.
在生产漂白浆的工艺条件是可以选择的如碱法,中性蒸煮,而且利用酸法水解草类原料可以生产糠醛和发酵戊糖生产甲醇.收藏指正
5.The antioxidative activity of Lizicao (Salvia Plebeia R.Brown) was discovered by a series of screening tests of more than 40 selected Chinese medicine plants in edible oils. A 0?06% solvent extract showed stronger antioxidative activity than 0?02% BHT in the prime steam lard. And the citric acid as synergist with 0?02% solvent extract were better than that of 0?02% BHT or BHA in soybean cooking oil.
从我国四十多种中草药的抗氧化筛选试验中，首次发现荔枝草在油脂中具有较强的抗氧化作用，其最佳溶剂提取物在猪油中添加0．06％的量有大于人工合成抗氧化剂BHT最大允许使用量的抗氧化作用，并且与0．02％量的增效剂柠檬酸一起在大豆烹调油中添加后抗氧化效果比BHA和BHT都强。收藏指正
6.The results indicated that the effect of the glucose oxidase on dough?s stability was the most; The effect of the SSL-CSL on the cooking of noodle was the most. The optimum proportion was 0.004% glucose oxidase, 0.5% SSL-CSL and 0.008% ascorbic acid.
结果表明,葡萄糖氧化酶对面团稳定时间影响最大,SSL-CSL对面条的烹调性影响最大,其适宜的用量为葡萄糖氧化酶0.004%、SSL-CSL 0.5%、抗坏血酸0.008%。收藏指正
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