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自制草莓酱
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作者 郭羽 《福建基础教育研究》 2006年第5期16-16,共1页
关键词 草莓酱 粉碎机 草莓汁 蜂蜜 自制 感觉 广告词 操作步骤 煤气灶 停搅拌
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4种创意牛奶喝法
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《科学生活》 2009年第12期71-71,共1页
普遍的牛奶喝法,只有加热或是冰饮,或是加入些糖调味喝,您是不是觉得太单调了呢?那就为大家介绍4种牛奶的另类喝法。牛奶粥原料:牛奶、大米、适量白糖。做法:先将大米煮成半熟,米汤倒去,再加入250克牛奶,开盖文火煮成粥,加入白糖搅拌,... 普遍的牛奶喝法,只有加热或是冰饮,或是加入些糖调味喝,您是不是觉得太单调了呢?那就为大家介绍4种牛奶的另类喝法。牛奶粥原料:牛奶、大米、适量白糖。做法:先将大米煮成半熟,米汤倒去,再加入250克牛奶,开盖文火煮成粥,加入白糖搅拌,充分溶解即成。 展开更多
关键词 牛奶 姜汁 原料 做法 调味 加入 加热 停搅拌 创意 营养价值
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家庭制软糖
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《农村实用科技信息》 1995年第1期18-18,共1页
1、配方。砂糖1.1斤,淀粉0.2斤,柠檬酸0.1钱,香料和色素适量(不放也可),水0.7斤。2、加工方法。将淀粉2两和砂糖2两,水2两先溶化加热至60℃(将容器在水浴中加热),用纱布过滤。同时把其余的半斤水煮沸,徐徐冲入淀粉和砂糖溶化的糖浆中,... 1、配方。砂糖1.1斤,淀粉0.2斤,柠檬酸0.1钱,香料和色素适量(不放也可),水0.7斤。2、加工方法。将淀粉2两和砂糖2两,水2两先溶化加热至60℃(将容器在水浴中加热),用纱布过滤。同时把其余的半斤水煮沸,徐徐冲入淀粉和砂糖溶化的糖浆中,不断搅拌,冲成粘稠的淀粉糊状,然后加入其余0.9斤砂糖,柠檬酸粉末0.1钱,并不停搅拌溶化后,放入锅中加热熬煮,并用锅铲不断搅拌,避免糊锅,经过30~40分钟至水分蒸发,锅中不冒水蒸汽为止(或用一根筷子,蘸一些糖浆,放在冷水中冷却,结成硬块即可),然后将锅离火。 展开更多
关键词 淀粉 柠檬酸 加工方法 砂糖 加热 糖浆 溶化 水蒸汽 停搅拌 搅拌均匀
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花生米炸制诀窍
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《农村新技术》 1995年第1期59-59,共1页
关键词 花生米 优质花生 色拉油 停搅拌 精制油 食用油 外表皮 手勺 精盐 炼焦
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作者 大坤 《语文世界(中旬刊)》 2001年第6期23-23,共1页
关键词 橄榄枝 霸权主义 中年人 停搅拌 南斯拉夫 白头发 星条旗 四川省 简阳市 仔细看
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The Resident Time Distribution of Injected Dispersed Drops in Stirred Extraction Columns 被引量:2
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作者 尤学一 李丹 李胜华 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2005年第6期726-731,共6页
A resident time model is proposed to evaluate the performance of agitated extraction columns. In this model, the resident time of dispersed drops is simulated with the discrete phase modeling, where the continuous pha... A resident time model is proposed to evaluate the performance of agitated extraction columns. In this model, the resident time of dispersed drops is simulated with the discrete phase modeling, where the continuous phase and the dispersed phase (drops) are described by the single-phase Navier-Stokes (turbulence) model and Lagrangian model, respectively. The interaction of dispersed phase and continuous phase is neglected for the low concentration of drop in the cases studied. The statistical parameters of drops (the average resident time and standard deviation) under different operation conditions are computed for four columns. The relation of the above statistical parameters with the performance of columns is discussed and the criterions for an optimal compartment are outlined. Our results indicate that the resident time model is useful to evaluate the performance and optimize the design of extraction columns. 展开更多
关键词 resident time stirred extraction column discrete phase modeling computational fluid dynamics
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Steady State and Dynamic of Gluconic Acid Production by Aspergillus Niger
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作者 Akbarningrum Fatmawati Agustriyanto Rudy 《Journal of Chemistry and Chemical Engineering》 2010年第7期39-45,共7页
Batch and continuous fermentation ofgluconic acid production has been studied. The kinetic parameters of the fermentation process were determined from the batch experimental data. The continuous fermentation was model... Batch and continuous fermentation ofgluconic acid production has been studied. The kinetic parameters of the fermentation process were determined from the batch experimental data. The continuous fermentation was modeled to be carried out in a stirred tank reactor. The effect of hydraulic retention time on the steady state continuous fermentation process of glucose by Aspergillus niger to produce gluconic acid was investigated. The result showed that increasing the hydraulic retention time caused the cell amount and gluconic acid concentration at the outlet stream increased but the glucose concentration at the outlet stream decreased. The steady state simulation result was useful for fermenter size determination. Dynamic behaviour of gluconic acid production through fermentation by Aspergillus niger was also studied for a fermenter with 24 h hydraulic retention time. Applying step change of inlet substrate concentration resulted in first order response of cell, substrate and product concentration with all having positive gain. On the other hand, applying step change of inlet cell concentration has resulted in positive gain for cell and product concentration and negative gain for substrate concentration with first order response for all those three parameters. 展开更多
关键词 Gluconic acid continuous fermentation MODELING DYNAMIC Aspergillus niger.
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水果盛宴
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作者 桃子 《时尚育儿》 2014年第5期104-106,共3页
春暖花开是大家最喜欢的季节,美丽又美味的水果餐既可以增加宝宝的食欲,又能补充多种维生素、增强体质。樱桃果酱制作难度:★★制作工具:搅拌机制作时间:60分钟准备材料:樱桃500g冰糖50g柠檬半个制作过程:1樱桃洗净后去蒂,用筷子尾部推... 春暖花开是大家最喜欢的季节,美丽又美味的水果餐既可以增加宝宝的食欲,又能补充多种维生素、增强体质。樱桃果酱制作难度:★★制作工具:搅拌机制作时间:60分钟准备材料:樱桃500g冰糖50g柠檬半个制作过程:1樱桃洗净后去蒂,用筷子尾部推出樱桃中间的核,用搅拌机打成泥。2樱桃泥放进锅中加冰糖小火慢慢煮开,撇去浮沫,不停搅拌,煮至黏稠。3柠檬榨出汁来,加入樱桃酱中搅匀关火。专家点评樱桃富含铁,将其做成果酱,正好适合刚刚开始添加辅食的宝宝,而此时也正是宝宝急需补铁的关键时刻,可谓是不错的选择。此外,樱桃还富含花青素,其强氧化作用有助于提高宝宝的抵抗力。 展开更多
关键词 樱桃 制作工具 制作时间 搅拌 水果 增强体质 制作过程 停搅拌 冰糖 果酱
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