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conditions of fermentation
    The optimum conditions of fermentation techniques by using orthogonal design, are: fermentation temperature 40℃, fermentation time 5h, fermented with 4% inoculum size. The results showed that the optimum application parameters of the GDL and CaCl2 are 0.2% and 0.05% respectively.
    采用正交试验确定最佳的发酵工艺条件为:发酵温度40℃、发酵时间5h、接种量4%,并通过单因素试验确定GDL和CaCl2的最佳添加量为:0.2%和0.05%。
    The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product. and the quality of product is evaluated.
    从产品感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件,并对产品质量作了评价。
    The formula of materials and the technical conditions of fermentation of aloe yoghurt are optimized by single and orthogonal experiments. The quality of product is evaluated.
    通过单因素和正交试验对芦荟汁酸奶的配方和发酵工艺条件进行优化,并对产品质量作出评价。
    The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product, and the quality of product is evaluated.
    从产品感官质量和稳定性入手,应用正交实验法,确定了合理的配方和适宜的发酵工艺条件
    The reasonable formula of material and the suitable technical conditions of fermentation were determined by orthogonal test from the perspective of stabilization and sensory quality of the product, and the quality of product was evaluated.
    从酸乳感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件
    In order to investigate the optimum technical conditions of fermentation,and changes of total acids and total esters during the fermentation process. Apple juice with sugar content of 8°Bx,10°Bx,12°Bx and 15°Bx were fermented respectively. The flavor and alcohol content in fermented products were determined,and factors and levels that influence the fermentation process for orthogonal test were proceeded,the changes of total acids and esters content in fermentation process was also determined.
    为研究苹果汁的最适发酵工艺条件及醋酸发酵过程中总酸和总酯的变化,选择糖度分别为8、10、12和15°Bx的苹果汁进行酒精发酵,对发酵产品的气味和酒精含量进行测定,并以影响醋酸发酵过程的重要因素——接种量、发酵温度、发酵时间做三因素三水平正交试验,测定了醋酸发酵过程中的总酸及总酯的变化。
    The fermentation culture medium of lactase-producing yeast Kluyveromyces lactis was optimized by orthogonal design and single-factor experiments. The optimal culture medium for fermentation of lactase-producing yeast Kluyveromyces lactis was shown as follows (%, W/V): lactose 8, glucose 0.5, yeast extract 0.7, urea 0.15, KH2PO4 1.5, MgSO4 0.1, MnCl2 0.01. The conditions of fermentation were also investigated in the trail and the average productivity of lactase was 1.930 ONPG unitsp erm illiliter.
    通过正交试验和单因素试验确定了本实验室乳酸克鲁维酵母菌株产乳糖酶的发酵培养基组分(W/V,%)为乳糖8、葡萄糖0.5、酵母膏0.7、尿素0.15、KH2PO41.5、MgSO40.1、MnCl20.01,并考察了其发酵工艺条件,优化得到的最高产酶量平均达到1.930ONPGU/ml。
    The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product and the quality of product is evaluated.
    从产品感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件
 

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