黑玉米,Black corn
1)Black corn黑玉米
1.Growing method for different black corn kinds;黑玉米不同品种栽培技术
2.The antioxidation capacity in vitro and scavenging free radical capacity of seed pericarp extracts of black rice, black soybean and black corn was compared by means of oxidative extinction of free radical acting on fluorescence regent and biological chemiluminescence.分别采用自由基对荧光试剂的氧化消光法和生物化学发光法对黑米、黑大豆、黑玉米3种黑色粮油作物种皮提取物进行体外总抗氧化能力和清除自由基作用的比较研究。
2)black maize黑玉米
1.The physical and chemical properties ofblack maize pigment were studied.研究了黑玉米色素的理化性质。
2.Theblack maize was used as raw material in this experiment to extract pigment,the effect of different factors on extraction of pigment with single factor test was investigated.以黑玉米为原料 ,通过单因子试验研究了诸多因素对提取色素效率的影响。
3.Theblack maize is one of the delicous black foods.黑玉米是黑色食品中的1支劲旅,其香、甜、嫩、粘味美至极,营养丰富,功能独特,为美味食品、营养食品、功能食品。
3)black sweet corn黑甜玉米
1.Study on processing technology of yoghurt with extrudedblack sweet corn meal;黑甜玉米膨化粉酸奶的工艺研究
2.Theblack sweet corn was used as raw material in this experiment to extract pigment,the effect of different factorson extraction of pigment with orthogonal design test was investigated.以黑甜玉米为原料,通过正交试验研究了诸多因素对提取色素效果的影响。
3.In this paper,the pigment extraction and stability ofblack sweet corn have been studied.对黑甜玉米色素的提取试验结果表明,该色素提取的较优条件为:浸提剂为0。
英文短句/例句
1.Study on Pigment Extraction and Stability of Black Sweet Corn黑甜玉米色素的提取及其稳定性的研究
2.Genetic Effect Analysis on Mainly Yield Factors of Fresh Ear of Black Sweet Corn Germplasm Innovation Material in Yunnan Province云南省黑甜玉米种质鲜果穗主要产量因子的遗传效应分析
3.such as beets, onions, corn, apples,甜菜，洋葱、玉米、苹果，
4.Study on chemical control technique of Ostrinia furnacalis on sweet corn甜玉米亚洲玉米螟化学防治技术研究
5.a smut fungus attacking Indian corn.侵袭玉米的黑穗病菌。
6.become affected with smut, as of corn.玉米变脏因为患有黑穗
7.Study on Suitable Sowing Time and Fertilizer Application of Super-sweet Corn Mintian No.208超甜玉米“闽甜208”适宜播种期及施肥量研究
8.corn whose young ears are sweet and suitable for eating as a vegetable.幼穗甜适合作为蔬菜食用的玉米。
9.Locating Harvest Time of Sweet Corn by Means of Fuzzy用模糊数学的方法确定甜玉米采收期
10.Agriculture: wheat, corn, barley, sugar beets; beef.农业：小麦，玉米，大麦，甜菜，畜牧业（牛）。
11.Study on the effect of water absorbent applied in field super-sweet maize大田超甜玉米施用保水剂效应的研究
12.Sweet Corn Standardized Cultivated Techniques of Paper Tube Grow Seedling and Transplant甜玉米纸筒育苗移植规范化栽培技术
13.Study on Early Screening Method in Breeding Second Cycle Inbred Lines of Sweet Corn;甜玉米二环系选育的早代判别法研究
14.The Analysis of Country s Sweet and Glutinous Corn s Production Current Situation and Its Prospect of Production;我国甜、糯玉米生产现状及前景分析
15.Study on the variety introduction of sweet corn in Huizhou district惠州优质高产甜玉米引种及栽培技术
16.Effects of Low-pH and Acid-aluminum on the Growth of Sweet Corn (Zea mays L. var. rugosa Bonaf.) Seedlings低pH与酸铝对甜玉米幼苗生长的影响
17.Effects of Fertilization on Growth,Yield and Quality of Sweet Corn施肥对甜玉米生长、产量及品质的影响
18.Study on the Application of DTOPSIS Method in Cultivars Comprehensive Evaluation of Sweet MaizeDTOPSIS法在甜玉米品种综合评价中的应用
相关短句/例句
black maize黑玉米
1.The physical and chemical properties ofblack maize pigment were studied.研究了黑玉米色素的理化性质。
2.Theblack maize was used as raw material in this experiment to extract pigment,the effect of different factors on extraction of pigment with single factor test was investigated.以黑玉米为原料 ,通过单因子试验研究了诸多因素对提取色素效率的影响。
3.Theblack maize is one of the delicous black foods.黑玉米是黑色食品中的1支劲旅,其香、甜、嫩、粘味美至极,营养丰富,功能独特,为美味食品、营养食品、功能食品。
3)black sweet corn黑甜玉米
1.Study on processing technology of yoghurt with extrudedblack sweet corn meal;黑甜玉米膨化粉酸奶的工艺研究
2.Theblack sweet corn was used as raw material in this experiment to extract pigment,the effect of different factorson extraction of pigment with orthogonal design test was investigated.以黑甜玉米为原料,通过正交试验研究了诸多因素对提取色素效果的影响。
3.In this paper,the pigment extraction and stability ofblack sweet corn have been studied.对黑甜玉米色素的提取试验结果表明,该色素提取的较优条件为:浸提剂为0。
4)black glutinous corn黑糯玉米
1.Correlative analysis of three ear leaves of parents self-line andhybriels ofblack glutinous corn;黑糯玉米杂交种、亲本自交系果穗三叶性状的相关性分析
2.Based on single factor tests,the response surface methodology(RSM) was used to optimize the fermentation technological conditions for producing lactic beverage fromblack glutinous corn.在单因素的基础上,利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
3.Theblack glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.以黑糯玉米为原料,采用米曲霉和酵母为糖化、发酵剂,在单因素的基础上,利用响应面法对黑糯玉米黄酒的发酵条件(发酵剂的接种量、发酵时间、发酵温度)进行优化。
5)tender black corn嫩黑玉米
1.Usingtender black corn and fresh milk as main materials,fermented with L.本文以嫩黑玉米和鲜牛奶为主原料,经嗜酸乳杆菌及其它乳酸菌混合发酵后、调配成乳酸发酵饮料,通过各项实验确定出嫩黑玉米液化液的DE值为18%;糖化液与原料乳配比为2。
6)black waxy corn黑糯玉米
1.Corn starch was produced by wet-milling technology from germinatedblack waxy corn.将黑糯玉米进行发芽处理后,采用湿法提取工艺制得淀粉。
2.The technology of microwave-assisted extracting pigments fromblack waxy corn using organic solvent was studied.采用微波法辅助提取黑糯玉米芯色素,改进了传统的浸提工艺,通过单因素和正交实验确定微波辅助提取的最佳工艺条件。
3.In this paper,theblack waxy corn、sticky rice and corn was used as material,and millet wine yeast、alcoho-lic yeast, anqiyeast as the agent of starch-lytic and fermentation.本研究以黑糯玉米、糯米、黄玉米为原料,用黄酒种曲、酒药、酵母作糖化发酵剂,经去皮、去坯、粉碎、浸米、蒸饭、淋饭冷却、拌料、开放式发酵等工艺操作,通过用正交试验法确定最优组合、用响应面分析法(RSA)确定黑糯玉米黄酒的最佳工艺发酵条件,用三种不同温度、时间煎酒,确定煎酒温度、时间对氨基甲酸乙酯的形成的影响。
延伸阅读
黑玉米饮料黑玉米是玉米家族中的一个新品种，既可为粮，又可为蔬。因其营养丰富，功能独特，为加工美味食品、营养食品、功能食品的良好原料。一、黑玉米乳饮料黑玉米乳饮料保留了黑玉米的色、香、味，呈浅灰乌色，澄清透明，有浓郁的玉米芳香，酸甜可口，适合于四季饮用。1 工艺流程黑玉米→粉碎→糊化→液化（淀粉酶）→冷却→糖化→粗滤、调整→均质→排气→灭菌→装瓶→成品。2 操作要点（1） 原料预处理选用色黑、无杂质、六七成熟的黑玉米鲜穗，经清洗后离心脱水、粉碎，细度不小于80目，或用温水浸泡2～3小时，用磨浆机磨浆。（2）糊化按料水比例1：10混合，加热煮沸20分钟。（3）液化在黑玉米浆中加入1％的淀粉酶，在90～95℃下保温2分钟。（4）糖化冷却后调整ph值为微酸性，按0.1％的比例加入糖化酶，保温55～60℃，使之充分糖化，直到没有碘反应为止，整个过程约需4～5小时。（5）过滤糖化液趁热用硅藻土过滤机粗滤，再用纸板过滤机精滤。（6）调整加入8％～10％的砂糖，少量酸及适量黄原胶＋cmc等复合稳定剂调配。（7）均质将调整液转入高压均质机中，于20mpa压力下均质。（8）灭菌灌装采用100℃保持6～8分钟灭菌，在70～75℃下装瓶。经冷却，检验后即为成品。二、黑玉米胚饮料黑玉米胚饮料是利用黑玉米加工后的副产品胚芽为原料，经过一系列的工艺处理而制成的一种营养保健饮料。1 工艺流程原料（黑玉米胚）打浆→调配→均质→脱气→灌装→杀菌→检验→成品2 操作要点（1）挑选除杂：选用颗粒饱满、无虫蛀、无霉变的黑玉米胚，过筛除杂。用70℃的热水浸泡2小时，使其吸水软化。（2）打浆、细磨：软化后的黑玉米胚加10倍的水用打浆机打浆，筛孔直径为0.5毫米，然后用胶体磨浆胚芽浆进一步细化。（3）调配配方：黑玉米胚7％、白砂糖10％、柠蒙酸0.08%、抗坏血酸0.01％、黄原胶0.02％、乙基麦芽酚0.01％、复合乳化剂0.25％、热水82%。调配时先将砂糖用热水溶解后过滤进入配料罐，拌入稳定剂，乳化剂与胚芽浆搅匀溶解后加入糖浆中，并加入其它辅料，加水定容后，用柠檬酸调整酸度，使ph值为3.8～4.2。均质：将混合液预热至70℃，用高压均质机均质2次。第一次压力为25～30mpa；第二次压力为15～20mpa。（4）脱气：均质后的浆液于真空脱气机中脱气，真空度0.06～0.09mpa，温度为60～70℃。（5）灌装、杀菌：用灌装压盖机组定量灌装并封口，送入杀菌锅中进行加热杀菌，杀菌公式为15～20分钟，95℃。杀菌后迅速冷却至35℃以下，经过检验，合格者贴标即为成品。
