Maltodextrins were produced from cassava starch using one kind of α - amylase: a thermal - stable one.

研究了以木薯淀粉为原料制备木薯淀粉麦芽糊精.

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Powder: salt. granulated sugar. monosodium glutamate. malt dextrin. capsicum powder. spicy material. beef powder.

粉包: 食用盐. 白砂糖. 味精. 麦芽糊精. 辣椒粉.香辛料. 牛肉精粉.

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When salt - coagulants: malt dextrin was 1:3 , the quality of instant soybean curd was better.

盐类凝固剂: 麦芽糊精为1:3时, 所得的即食豆腐脑产品较好.

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The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.

摘要麦芽糊精的主要性质包括麦芽糊精的稳定性 、 吸湿性 、 黏度 、 浑浊度和凝胶特性等.

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Different maltodextrins are distinguished by two indexes which are dextrose equivalent and degree of polymerisation.

不同麦芽糊精产品一般以葡萄糖当量和葡萄糖聚合度这两个指标区分产品级别.

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Other Ingredients : Hypromellose, Vegetable Stearic Acid, Mannitol, Vegetable Magnesium Stearate, Cellulose coating, Gelatin, Maltodextrin.

羟丙甲纤维素,植物硬脂酸, 甘露醇, 植物硬脂酸镁, 纤维素衣, 凝胶, 麦芽糊精.

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Other Ingredients: Gelatin, Water, Calcium Carbonate, Silicon Dioxide, Magnesium Stearate, Maltodextrin and Sodium Louryl Sulfate.

其他材料: 明胶, 水, 碳酸钙, 二氧化硅, 硬脂酸镁, 麦芽糊精和硫酸月桂酸钠.

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The determination could give a reference to control of maltodextrin quality and its application in food.

对麦芽糊精的品质控制和在食品中的应用具有参考价值.

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