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    We have studied conditions of liquid deep fermentation of pectinase-producing Penic-llium crustosum mutant strain YPC-16 in this paper.
    本文研究了果胶酶产生菌皮落青霉Penieillium crustosum)突变株YPC-16液态深层发酵的条件。
    The detailed study on the extract of Monascus pigment was presented in this paper. The intercellular pigment could be extracted by ethanol. The pigment in culture fluid could be absorbed by absorptive resin,then,the absorbed pigment could be eluted by ethanol.
    对红曲色素的提取工艺进行了较详细的研究,根据液态深层发酵培养红曲霉菌所产生的红曲色素既存在于菌体内,又存在于发酵液中的特点,确定了菌体内的色素采用乙醇提取工艺,发酵液中的色素采用树脂吸附、乙醇洗脱的提取工艺。
    All these data have come up to the normal level of liquid fermentation of fungal mycelia.
    实验结果表明,羊肚菌的液态深层发酵已达到了真菌菌丝液态发酵的正常水平。
    vinegar of high nutrition value has been made in liquid state deep-seated fermentation process, in which spirulina concentrated solution has been used as a new food source. Spirulina which is one tenth of the vinegar sauce mash fermented liquor gross is added into it.
    用螺旋藻为新食物源,以液态深层发酵法来生产高营养价值的食醋,确定了螺旋藻浓缩提取液的添加量为总发酵液量的10%
    In this paper,the application of 30M 3 standard form air blow fermentor with ND three grades air cleaning as the main equipment for deep layer fermented vinegar is reported. Compared with self-priming fermentor,the former has some advantages on pure culture maintenance,better ferment conditions and energy saving.
    本文报道了以 30M3标准型风发酵罐配合ND三级空气过滤装置为主体发酵设备进行液态深层发酵制醋的研究 ,分析了该罐较之自吸式发酵罐在保持纯种发酵、发酵条件和节能等方面所具有的优势。
    This paper introduces a high-grade health beneficial drink---compound fruit-vinegar with rich apricot and Russian olive flavor, which made by apricot and Russian Olive through liquid fermentation (alcoholic fermentation and acetic acid fermentation) .
    以杏、沙枣为原料,采用液态深层发酵生产工艺,经酒精发酵和醋酸发酵酿造出果香浓郁的复合果醋,最后经调配制成营养保健果醋饮品。
    However,the recent technology of ethanol-producing is submerged fermentation and the waste vinasse would be the pollutant to water ecosystem,governments and institutes of all over the world are studying how to use the waste vinasse and investigating more effective technology to produce ethanol.
    而目前酒精的生产主要是液态深层发酵模式 ,排放的酒精糟液严重污染地表水系的生态环境 ,世界各国政府和研究机构正致力于酒精糟液处理和综合利用的研究。
    Screen out resist high acidity bacterial strain are a must produce high consistency vinegar,the paper introduce the technology of screen out resist high acidity bacterial strain from vinegar,and making an experiment to the liquid state deep ferment about the miniature Frings pot.
    要生产高浓度醋 ,应筛选出耐高酸的菌株 ,本文介绍一种从酿造食醋中筛选高酸菌株的方法 ,并对其进行小型Frings罐的液态深层发酵实验。
    This paper introduces that peach and apricot as main raw material are subjected to liquid fermentation (alcoholic fermentation and disabsolutely acetic acid fermentation)to produce compond low- alcohol fruit- vinegar with rich peach and apricot flavour, which is formulated to make a high - grade health beneficial drink.
    本文以桃、杏为原料,采用液态深层发酵生产工艺,经酒精发酵和不完全醋酸发酵酿造出果香浓郁的复合低醇果醋,最后经调配制成营养保健型低醇果醋饮品。
    This paper introduces that peach and apricot as main raw materials are subjected to liquid fermentation (alcoholic fermentation and disabsolutely acetic acid fermentation)to produce compound low-alcohol fruit-vinegar with rich peach and apricot flavour,which in formulated to make a high-grade health beneficial beverage.
    以桃、杏为原料 ,采用液态深层发酵生产工艺 ,经酒精发酵和不完全醋酸发酵酿造出果香浓郁的复合低醇果醋 ,最后经调配制成营养保健型低醇果醋饮品。
    Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method.
    表面发酵法生产苹果醋 ,其酒化和醋化过程与液态深层发酵法相同 ,但发酵周期较长。
    But its fermentation period is relatively long.
    液态深层发酵法可生产高酸度苹果醋 ,但风味有待改进。
    This paper has discussed the applications of red kojic rice in the vinegar production with submerged fermentation.
    该文论述了红曲在液态深层发酵食醋生产中的应用。
    Aloe and honey were used as raw materials to produce vinegar beverage with submerged fermentation.
    以芦荟汁和蜂蜜为原料,采用液态深层发酵法制醋饮料。
    Liquid fermentation of theCordyceps militaris in a 30 liter bioreactor was studied using the design of quadratic saturation and D-optimal experiment.
    采用二次饱和D 最优试验设计方法 ,在 3 0L生物反应器中进行了蛹虫草液态深层发酵
    The fermentation process is determined by orthogonal test to make alcohol from plum,and then the liquid deep fermentation process is studied to make plum vinegar.
    以青梅为原料,通过正交试验方法,确定酒精发酵工艺,并探讨了采用液态深层发酵法生产梅醋的生产工艺。
    Submerged fermentation technology with short fermentation period, high capacity, and the product with high clarification was as raw material of new type seasoning re-processing.
    液态深层发酵制醋工艺发酵周期短、产能大、产品澄清度高,是作为新型调味品二次加工的原料,但其质量风味欠佳。
    Practical technology of improving vinegar flavor in submerged fermentation was discussed from the improvement of aroma, taste, color and clarification in this paper.
    该文从增香、增味、增色和澄清4个方面论述了提高液态深层发酵食醋风味的实用技术。
    The current situation of submerged fermentation of vinegar in China was discussed and the differences in production technology and product flavor of vinegar produced by solid-substrate and submerged fermentation were analyzed.
    分析我国液态深层发酵食醋的现状,对固态发酵食醋与液态发酵食醋在生产技术和风味上进行了对比。
    Optimum condition of vinegar production by submerged fermentation,including strain,aeration,temperature,concentration,time and method for adding alcohol,concentration of surplus alcohol and control of fermentation process,were studied and new processing technology for vinegar fermentation was confirmed.
    通过对液态深层发酵制醋的菌种、通风量、温度、浓度,流加酒精的时机、方法及剩余酒精的浓度与发酵进程的控制等进行试验,寻找最适条件,确定新的液态醋发酵工艺路线。
 

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