英语翻译本文主要研究了藕条的加工技术,探讨了盐坯脱盐条件,脱水程度和杀菌方式对于藕条口感的影响以及最佳配方的研究.采取三因素三水平1的正交实验对香辣脆藕条的配方进行优化

Question

英语翻译
本文主要研究了藕条的加工技术,探讨了盐坯脱盐条件,脱水程度和杀菌方式对于藕条口感的影响以及最佳配方的研究.采取三因素三水平【1】的正交实验对香辣脆藕条的配方进行优化.结果表明,脱盐条件最优组合为坯比水为40比60,50摄氏度的水温,2小时浸泡时间,最优脱水程度为2分钟,产品配方的最优组合为10%的植物油,28%的香辣剁椒,0.05%的味精能做出最好吃的,最适合大众的健康配比

Answer 1

本文主要研究了藕条的加工技术,探讨了盐坯脱盐条件,脱水程度和杀菌方式对于藕条口感的影响以及最佳配方的研究.
This paper mainly studied the processing technology, lotus root article discusses salt desalting conditions, degree of dehydration and sterilization methods for the influence of lotus root of taste and the best formula of the research.
采取三因素三水平【1】的正交实验对香辣脆藕条的配方进行优化.
Take three factors three levels [1] orthogonal experiment to optimize a spicy crisp lotus root of the formula.
结果表明,脱盐条件最优组合为坯比水为40比60,50摄氏度的水温,2小时浸泡时间,最优脱水程度为2分钟,产品配方的最优组合为10%的植物油,28%的香辣剁椒,0.05%的味精能做出最好吃的,最适合大众的健康配比
The results showed that the desalting conditions the optimal combination for billet than water for more than 50, 60 40 degrees Celsius temperature, soaking time 2 hours, the optimal degree of dehydration for 2 minutes, the optimal combination of product formula is 10% of the vegetable oil, 28% of the spicy chilli, 0.05% of the MSG can make the most delicious, the most suitable proportion of public health