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日本酱油
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  japanese soy sauce
     Characteristics of the Japanese soy sauce
     日本酱油的特性与酿造工艺
短句来源
     The feature and fermenting technology of Japanese soy sauce
     日本酱油的特征及其酿造工艺
短句来源
     And introduceds some usual methods of sensory examination of Japanese soy sauce enterprises.
     同时介绍了日本酱油行业通用的感官检查的几种方法。
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  “日本酱油”译为未确定词的双语例句
     This paper reports the investigation of different enzyme systems for soy sauce production: spergillus oryzae JPDQ1, Aspergillus oryzae JPW in Japan and Aspergillus oryzae AS3.951 in China.
     研究了日本酱油生产菌AspergillusoryzaeJP DQ 1,AspergillusoryzaeJP W和我国酱油生产菌AspergillusoryzaeAS3.951的酶系。
短句来源
  相似匹配句对
     The processing technique of Japan white soy sauce
     日本酱油的生产工艺
短句来源
     Study results given by K.
     日本的K.
短句来源
     The feature and fermenting technology of Japanese soy sauce
     日本酱油的特征及其酿造工艺
短句来源
     Experiencing Japan
     感受日本
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     Quality of soy sauce
     酱油的质量
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  japanese soy sauce
Characterization of salt-tolerant glutaminase from Stenotrophomonas maltophilia NYW-81 and its application in Japanese soy sauce
      
In a model reaction of Japanese soy sauce fermentation, glutaminase from S.
      


This paper reports the investigation of different enzyme systems for soy sauce production: spergillus oryzae JPDQ1, Aspergillus oryzae JPW in Japan and Aspergillus oryzae AS3.951 in China. It shows that three kinds of strains can produce αamylase, saccharifying amylase, cellulase, pectinase, acid proteinase, and neutral proteinase in concentrated soy sauce koji and white soy sauce koji. By comparison, we conclude that JPW is a better strain for producing white soy sauce and JPDQ1 is a better strain...

This paper reports the investigation of different enzyme systems for soy sauce production: spergillus oryzae JPDQ1, Aspergillus oryzae JPW in Japan and Aspergillus oryzae AS3.951 in China. It shows that three kinds of strains can produce αamylase, saccharifying amylase, cellulase, pectinase, acid proteinase, and neutral proteinase in concentrated soy sauce koji and white soy sauce koji. By comparison, we conclude that JPW is a better strain for producing white soy sauce and JPDQ1 is a better strain for producing concentrated soy sauce. By partially studying the physiological characteristics of soy sauce yeast, we find that the effect of salt concentration on the growth of soy sauce yeast is obvious. We suggest that the salt concentration in fermentation of soy sauce should not be over 3?mol/L and the better one is below 2?mol/L. The optimum growth pH of soy sauce yeast is from 4.5 to 5.5.

研究了日本酱油生产菌AspergillusoryzaeJP DQ 1,AspergillusoryzaeJP W和我国酱油生产菌AspergillusoryzaeAS3.951的酶系。结果表明:3种菌在浓酱油曲和白酱油曲培养基上均可产生α 淀粉酶、糖化酶、纤维素外切酶、果胶酶、酸性蛋白酶和中性蛋白酶;JP W是较好的白酱油生产菌,JP DQ 1是较好的浓酱油生产菌。还对酱油酵母的生理特性进行了部分研究,发现食盐浓度对酱油酵母生长影响较大,酱油发酵过程的盐浓度不宜超过3mol/L,低于2mol/L更佳。酱油酵母的较适生长pH为4.5~5.5。

According to the fermenting technology,Japanese soy sauce can be clarified as traditionally fermented soy sauce,newly fermented soy sauce.According to the raw material and the features of soy sauce,there are strong soy sauce,thin soy sauce,sauté soy sauce,sweet dew soy sauce,pale soy sauce and etc.Their individual features are introduced.The traditionally fermenting technology of strong soy sauce is discussed in detail.It is composed of raw material choosing,soaking,boiling and steaming,compound production of...

According to the fermenting technology,Japanese soy sauce can be clarified as traditionally fermented soy sauce,newly fermented soy sauce.According to the raw material and the features of soy sauce,there are strong soy sauce,thin soy sauce,sauté soy sauce,sweet dew soy sauce,pale soy sauce and etc.Their individual features are introduced.The traditionally fermenting technology of strong soy sauce is discussed in detail.It is composed of raw material choosing,soaking,boiling and steaming,compound production of yeast,fermentation,squeezing,sterilization and etc.Degreasing bean is acidolyzed into amino acid liquid and neutralized with sodium carbonate.Mixed with raw soy sauce or traditionally fermented dregs,the mixture is fermented,cooked and squeezed.After a process of removal of distilled grains and sterilization,the newly fermented soy sauce is produced.The quality inspection of soy sauce and its guarantee period are also mentioned in this article.

介绍了日本酱油按酿造方法分为本酿造酱油、新式酿造酱油和酶处理液———氨基酸液混合式酱油3类,按原料及成品特征又可分为浓口酱油、淡口酱油、溜酱油、甘露酱油、白酱油和其它酱油等,并介绍了各自的特征。着重介绍了本酿造浓口酱油的生产工艺,主要为原料精选、浸泡、蒸煮、混合制曲、入池发酵、压榨和灭菌等工序;新式酿造酱油是脱脂大豆酸解成氨基酸液,用碳酸钠中和,加入生酱油或本酿造醪经发酵、熟成、压榨、除糟和灭菌等工序制作而成的。简述了酱油的质量检验与保质期。

Recommends the definition and the demand of sensory examination of soy sauce,including implement,circumstance and the judger.And introduceds some usual methods of sensory examination of Japanese soy sauce enterprises.

介绍了酱油感官检查的定义,基本要求,包括器具方面,环境方面及品评员的要求。同时介绍了日本酱油行业通用的感官检查的几种方法。

 
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