题目

翻译一下这些文字,不要用有道、谷歌直接转 每段100分
本文通过感官评价、断条率等物性测定及正交试验,研究了绿豆粉丝的加工工艺及沙蒿胶、复合磷酸盐、羟甲基纤维素等因素对采用螺杆自熟式粉丝机生产的绿豆粉丝品质的影响.实验结果表明：在绿豆粉丝加工工艺确定的情况下,品质优良的绿豆粉丝的加工条件为：沙蒿胶的添加量0.3%,复合磷酸盐的添加量0.3%,羟甲基纤维素的添加量0.3%,2℃~4℃范围内老化3h.通过添加沙蒿胶、复合磷酸盐及羟甲基纤维素制作的的绿豆粉丝与添加明矾制作的绿豆粉丝品质相近.
板栗属山毛榉科栗属坚果类植物.它营养丰富,风味独特,除富含淀粉、糖分、蛋白质外还含有脂肪、胡萝卜素、核黄素、少量酚类物质、多种维生素如VC、VA、VB以及大量的微量元素,是我国有名的传统农副产品不过不能长期保存在自然条件下.本论文选用新鲜板栗为原料,研究了液浸式速冻板栗果仁的加工工艺及液浸式速冻工艺参数对板栗果仁品质的影响.试验结果表明：在液浸式速冻板栗果仁的加工工艺流程一定的情况下,采用真空包装,经过热烫时间4min、速冻温度-30℃及速冻时间10min的工艺参数速冻的板栗果仁,经2个月的贮藏后,板栗果仁的色泽、风味及营养成分保持得最好.

提问时间：2020-10-12

答案

This paper, through sensory evaluation, physical properties such as broken bars rate determination and the orthogonal experiment, assessed the production method of green bean vermicelli. It also assessed the effect of artemisia gum, compound phosphate, hydroxymethyl cellulose and other factors to the quality of green bean vermicelli by using screw-lever type self-cooked production machine. The experiment results showed that: in fixing the green bean vermicelli production method, the conditions/factors to produce good quality green bean vermicelli are : the addition of 0.3% artemisia gum, addition of 0.3% compound phosphate, addition of 0.3% hydroxymethyl cellulose, and aging within 2 ℃ ~ 4 ℃ for 3 hours. By adding artemisia gum, compound phosphate and hydroxymethyl cellulose, the quality of green bean vermicelli produced is similar to that of adding alum.
Chestnut belongs to Chestnut Fagaceae family and is a kind of hard-shell plant. It is a nutrient-rich plant, with unique flavor. In addition to rich in starch, sugar and protein, it also contains fat, carotene, riboflavin, a small amount of phenolic compound, vitamins such as VC, VA, VB and a large number of minute elements. It is a famous Chinese traditional agricultural by-product. However, it cannot be kept for a long time under normal environmental conditions. This research paper uses fresh chestnuts as raw material to study the liquid immersion production technology to fast-frozen chestnut-nuts, and also studied the liquid immersion fast-freezing technology parameters on the effect of the quality of chestnut-nuts. The results showed that: under the liquid immersion fast-freezing technology production flow, the use of vacuum packaging, blanching for 4minutes, fast-freezing temperature set at -30 ℃ and the freezing time of 10minutes, and with 2 months’ storage, the chestnuts’ color, flavor and nutrients are kept best.