那位好心的英文好的帮翻译一下,别用在线翻译,谢谢.我就这些分了

来源：百度知道编辑：UC知道时间：2024/06/16 08:21:35

本文重点研究了花生奶生产过程中提高花生仁利用率的磨浆工艺条件和如何提高花生奶稳定性。以蛋白质提取率和总固形物回收率为考察指标，在pH=7的条件下分析磨浆时间温度固液比对花生仁利用率的单因素影响，浸泡时花生仁的营养物质提取率随着时间的延长显著升高，当达到12h时，蛋白质和总固形物的回收率反而下降。花生仁的利用率随磨浆温度的升高而增大，当温度过高时，花生蛋白质变性提取率反而降低。水的添加量与蛋白质的提取率和固形物回收率成正比，但加过量水时增加较少。采用正交试验确定其最佳磨浆条件为浸泡l0h，液固比为11 : 1，磨浆温度为50℃。提高稳定性的方法为确定添加剂的用量：蔗糖酯0.09%、单苷酯0.06%、黄原胶0.01%、明胶0.05%和海藻酸钠0.01%，此时的稳定效果最好。在630kg/ m2,71℃的条件下均质稳定性更佳。
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This text key research peanut milk production process raise shelled peanut utilization ratio rub process conditions of thick liquid and how about raise the peanut and milk stability. Regard the drawing rate of protein and total firm rate of recovery of shape thing as the index of investigating , in pH =Analyse under 7 conditions that the firm liquid of temperature is influenced more than the single factor to the utilization ratio of shelled peanut to waste thick liquid time, the drawing rate of nutriment of the shelled peanut rises with the extension of time notably while soaking, when reach 12h, the rate of recovery of the protein and total firm shape thing drops instead. The utilization ratio of the shelled peanut rubs the rising of thick liquid temperature to increase at the same time, when temperature is too high, the peanut and protein change the sex the drawing rate is reduced instead. The adding amount , abstraction rate of the protein and firm rate of recovery of shape thing

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