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落草无声

金虫 (小有名气)

[求助] 食品 专业 论文摘要翻译 谢谢

自己翻译了一下 总感觉太Chinglish，请英语达人帮帮忙，谢谢！


摘  要
茶叶作为一种饮料，其营养、保健和药用价值历史悠久,具有多种功能性成分，包括：茶多酚、茶多糖、、膳食纤维、茶色素等，并且茶叶中含有多种矿物质和微量元素，经常饮茶可起到对人体的营养与预防疾病的作用。
糕点是食品中的一大类品种，是以蛋、糖、面粉或油脂为主要原料，其糖和油脂含量较高。将茶叶及其制品加入焙烤制品中，既丰富了焙烤制品的花色品种，在一定程度上削弱了传统焙烤制品油腻浓甜的特点，又充分利用了茶叶资源，避免了茶渣中含有的大量有益成分的浪费。并且茶叶中所含的抗氧化物质可以减缓糕点中的油脂发生氧化酸败，延长了蛋糕的货架期，为茶叶焙烤制品的开发提供了一定的理论依据。
本文主要从茶叶蛋糕和茶叶月饼工艺优化入手，利用响应面模型对产品工艺进行优化，得出在焙烤温度183.7 ℃，时间 16.76 min，蛋液比容 3.09 mL/g的工艺条件下，茶粉蛋糕硬度值188.44g，弹性0.92, 感官性能评分75.97分。
利用Design Expert 软件，采用Box-Behnken Design建立茶粉蛋糕硬度的回归模型Y1= 195.80+0.50X1+23.75X2-27.50X3-4.25X1X2+54.25X1X3-33.75X2X3-2.53X12+ 34.98X22+84.97X3，建立茶粉蛋糕弹性回归模型Y2= 0.91-0.017X1-0.0089X2-0.017X3-0.035X1X2-0.049X1X3-0.012X2X3-0.013X12-0.020X22-0.035X32，建立茶粉蛋糕感官特性评分模型Y3=78+0.63X1+1.63X2-2X3-5.5X1X2-2.75X1X3-0.25X2X3-7.75X12-5.75X22-13.5X32，方程拟合度较好。
在蛋糕打擦度试验中，对最适搅打时间和蛋糕油添加量进行了研究，得出10min为最佳搅打时间，3%的蛋糕油添加量为最适添加量。
在茶粉最适添加量试验中，得出绿茶蛋糕茶粉最适添加量为6%，红茶蛋糕最适茶粉添加量为4%。
在对茶叶蛋糕部分营养成分测定试验中得出：与普通蛋糕相比，茶蛋糕中粗纤维和茶多酚含量分别比普通蛋糕粗纤维含和茶多酚含量高1.9g/100g和349.8mg/100g。粗脂肪含量、水分含量以及水分活度比较接近。红茶蛋糕中粗纤维和茶多酚含量分别比普通蛋糕粗纤维含和茶多酚含量高1.7g/100g和172.4mg/100g。粗脂肪含量、水分含量以及水分活度比较接近。
在月饼绿茶粉添加量试验中，得出月饼皮最适添加量为面粉质量的4%，月饼馅最适添加量为红豆质量的6%。
在储藏试验中，通过对蛋糕过氧化值的测定，在添加量为面粉质量6%条件下，经过30d的储藏，蛋糕油脂过氧化值增加量低于普通蛋糕油脂过氧化值增加量0.32g/100g。过对月饼皮过氧化值的测定，在添加量为面粉质量4%条件下，经过30d的储藏，蛋糕油脂过氧化值增加量低于普通蛋糕油脂过氧化值增加量0.58g/100g。
在对加入茶粉的蛋糕和月饼馅进行质构测试时发现，加入茶粉对蛋糕和月饼馅的质构有一定程度的劣化趋势，除粘着性外，其他各项数值均在20%以内，说明茶粉的加入对蛋糕和月饼馅的劣化并不太明显。
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1楼2012-05-24 16:26:43
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wjgang728

铁杆木虫 (正式写手)
楼主这样不太好吧，呵呵。你的这么长，要是英文的可能会有人帮你翻译成汉语，但是。。。应付一下，毕业算了
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我相信大家，希望多多指点。谢谢！
2楼2012-05-25 10:47:04
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duzhichao

木虫 (小有名气)

【答案】应助回帖

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
sltmac: 金币-30, 违规存档, 机器翻译，3犯~~~ 2012-06-15 12:41:39
Abstract
Tea as a beverage, nutrition, health and medicinal value, has a long history, with a variety of functional components, including: tea polyphenols and tea polysaccharides, dietary fiber, tea pigments and tea contains a variety of minerals and trace elements that regular tea drinking can play a role in human nutrition and disease prevention.
  The pastry is a large class of varieties of food is the eggs, sugar, flour or oil as the main raw materials, sugar and fat content is higher. Add the tea and its products in bakery products, both rich varieties of bakery products, to some extent, weakened the traditional bakery products oily concentrated sweet, full use of the tea resources, to avoid the tea leaves contain a large number of useful The composition of the waste. And the antioxidants contained in tea can slow down the fat in the pastry in the occurrence of oxidative rancidity and extend the shelf life of the cake, and provides some theoretical basis for the development of the tea bakery products.
  This article from the tea cakes and tea moon cake process optimization using the response surface model to optimize the product process, draw in the baking temperature of 183.7 ° C, time 16.76 min, egg specific volume of 3.09 mL / g, process conditions, tea powder cake The hardness values ​​188.44g, elasticity of 0.92, sensory performance score 75.97 points.
  Design Expert software, using the Box-Behnken Design, tea powder cake hardness regression model Y1 = 195.80 +0.50 X1 +23.75 X2,-27.50X3 4.25X1X2 +54.25 X1X3-33.75X2X3,-2.53X12 + 34.98X22 +84.97 X3, and the establishment of tea flexible regression model, powder cake, Y2 = 0.91-0.017X1-0.0089X2-0.017X3-0.035X1X2 0.049X1X3-0.012X2X3-0.013X12-0.020X22-0.035X32 scoring model tea powder cake sensory characteristics of Y3 = 78 +0.63 the X1 +1.63 X2-2X3-5.5X1X2-2.75X1X3-0.25X2X3-7.75X12-5.75X22-13.5X32, equation of goodness of fit is better.
  Rub in the cake fight Test for optimum whipping time and add the oil cake obtained 10min 3% of the oil cake is the best whipping time dosage optimum amount.
  Obtained the optimum dosage of green tea cake tea powder in the tea powder optimum test 6% black tea cake is best tea powder was 4%.
  Come to tea cake part of the nutrients in the determination of test: compared with the ordinary cake, tea cakes, crude fiber and polyphenol content than ordinary cake crude fiber content and polyphenol content 1.9g/100g and 349.8mg / 100g. Crude fat content, moisture content and water activity, a closer comparison. Crude fiber and polyphenol content in tea cake, respectively, containing crude fiber than ordinary cake and tea polyphenols 1.7g/100g and 172.4mg/100g. Crude fat content, moisture content and water activity, a closer comparison.
  The test of moon cake green tea powder, draw 4% of the mooncake skin the optimum dosage of flour quality, moon cake stuffing the optimum dosage of 6% of the red bean quality.
  In storage tests, the determination of peroxide value by the cake, and 6% under the conditions of adding amount of flour quality, after 30d storage, cake grease peroxide value increased less than ordinary cake lipid peroxidation value increased the amount of 0.16 g / 100g. Over the moon cake skin Determination of peroxide value, 4% under the conditions of adding amount of flour quality, after 30d storage, cake oil peroxide value increment is lower than the value of the ordinary cake lipid peroxidation increase the amount of 0.58g/100g.
  Texture test to join the tea powder cakes and moon cake stuffing, add tea powder on a certain degree of deterioration trend of the cake and the texture of the moon cake stuffing, in addition to adhesion, the other values ​​are within 20%, description of the tea powder on the deterioration of the cake and moon cake stuffing and less obvious.

你再好好看看。基本上差不多。
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天道酬勤！
3楼2012-05-30 22:16:49
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