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   香精 的翻译结果: 查询用时:1.947秒
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香精     
相关语句
  essence
     The test result showed: Fresh milk is 85.0%, compound stabilizer is 0.16%, chocolate essence is 0.07%, edible pigment 0.106%, AK candy is 0.02%, the cocoa is 0.4%, sugar is 2.0%.
     试验结果表明鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%。
短句来源
     Results The formula of apple beverage was as follows: 45% raw apple pulp, 7.5% sucrose, 2.5% fruit syrup, 0.011% tartaric acid, 0.020% malic acid, 0.05% vitamin C, 0.06% xanthan gum, 0.05% CMC, 5~10ppm ethyl maltol, 18088# essence 0.003% and 10057# essence 0.006%.
     结果苹果果肉饮料配方苹果原浆45%,白砂糖7.5%,果葡糖浆2.5%,酒石酸0.011%,苹果酸0.020%,抗坏血酸0.05%,黄原胶0.06%,羧甲纤维素0.05%,乙基麦芽酚百万分之5~10,香精:18088# 0.003%,10057# 0.006%。
短句来源
     Convenient formula: extraction 0.05%, dextrose 5%, honey 1%, salt 0.03%, vitamin C 0.01%, essence 0.03%.
     合适配方为:萃取产物0.05%,葡萄糖5%,蜂蜜1%,盐0.03%,维生素C0.01%,香精0.03%。
短句来源
     Perma-Stabil Emulsification Essence
     Perma-Stabil~乳化香精
短句来源
     The experimental results indicated that the best formula of the soybean dietary fiber biscuit:flour 88%,soybean waste powder 12%,oil-fat 25%,sugar 35%,soda 1.0%,ammonium bicarnate 0.6%,δ-gluconic acid lactone 1.2%,glycerol monostearate 0.6%,salt 0.4%,and proper essence and.
     实验结果表明,大豆膳食纤维饼干的最佳配方为:面粉88%,豆渣粉12%,油脂25%,白砂糖35%,小苏打1.0%,碳酸氢铵0.6%,δ-葡萄糖酸内酯1.2%,单甘酯0.6%,食盐0.4%,香精和水适量。
短句来源
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  flavor
     It was found that the optimum reaction conditions in preparing fermented meaty flavor of Maillard reaction were: the addition of glucose, alanine, glycin ,HVP was 4.2%,3.5%,8%,7.2%respectively, and the content of water was 18%, the mixture was heated at 112℃ for 132 minutes.
     然后添加4·2%葡萄糖、3·5%丙氨酸、8%甘氨酸、7·6%HVP、水分含量为18%,在112℃条件下反应132min,可获得肉香浓郁的发酵型肉味香精
短句来源
     It was found that the optimum reaction conditions in preparing fermented meaty flavor by Maillard reaction were: the addition of glucose, alanine, glycin, HVP was 4.2%, 3.5%, 8% and 7.2%, respectively, and the content of water was 18%, the mixture was heated at 112℃ for 132 minutes.
     然后添加4.2%葡萄糖、3.5%丙氨酸、8%甘氨酸、7.6%HVP、水分含量为18%,在112℃条件下反应132min,可获得肉香浓郁的发酵型肉味香精
短句来源
     The results showed that the proportion of fresh milk, stabilizer, chocolate flavor, edible pigment, acesulfame-k, cocoa powder and sugar, was 85.0%, 0.16%, 0.07%, 0.106%, 0.02%,0.4% and 2.0% respectively.
     结果表明,鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%(均为质量分数,下同)。
短句来源
     The optimum formulas of the koumiss were 60% fermented solution, 6% sugar, 0.28% acid, 0.1% sweet additive, 0.5% stability additive, 0.06% mixed essence and 8 mg/L flavor intensifier, the quality of the koumiss was best.
     牛乳蛋白多肽复合果汁乳酒的最佳配方组成是:发酵液60%、糖6%、酸0.28%、甜味剂0.1%、稳定剂0.5%、复合香精0.06%、风味增强剂8mg/L,乳酒品质最好。
短句来源
     Luzhou-flavour liquor: 50% liquor with uncooked material, 20%~30% Daqu liquor, 10% alcohol and proper quantity of flavouring liquor and flavor.
     调制浓香型白酒 ,生料酒可使用50 % ,大曲酒20 %~30% ,酒精10 % ,调味酒、香精香料适量 ;
短句来源
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  flavors
     GC/MS Analysis of 3 Cigarette Flavors with Polar Coupling Column System
     3种烟用香精的极性偶合柱系统-GC/MS分析
短句来源
     Recoveries of the sixteen flavors were: 82.3%~108.2%. The precisions of the sixteen flavors that can be expressed as relative standard derivation were: 1.6%~4.7%. The detection limit of the method was 10 mg/kg.
     16种香精香料的回收率为:82.3%~108.2%,精密度为(以相对标准偏差表示):1.6%~4.7%,检出限均为10 mg/kg。
短句来源
     Living flavors technology
     活体水果香精新技术
短句来源
     GC/MS spectrometric analysis of 3 cigarette flavors was carried out with DB-5MS, DB-WAXETR capillary columns and coupling column systems composed of them.
     采用DB-5MS和DB-WAXETR毛细管气相色谱柱及由其组成的偶合柱系统对3种烟用香精进行了GC/MS分析。
短句来源
     Preparation of meat flavors by the thermal reaction
     肉香味香精的热反应制备
短句来源
更多       
  flavorings
     Discussion of Compound Technology of Food Flavorings
     几种食品用香精调配技术的探讨
     Effects of Flavorings on Food Safety
     食品香料香精对食品安全的影响
短句来源
     APPLICATION OF MAILLARD REACTION IN MANUFACTURE OF THERMAL PROCESS MEAT FLAVORINGS
     Maillard反应在肉味香精生产中的应用
短句来源
     Effects of Savory Flavorings on Food Safety
     咸味食品香精对食品安全的影响
短句来源
     FLAVOR FOR MEAT FLAVORINGS
     肉味香精中单体香料的香味类型
短句来源
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  essence
We do this in a setting that closely resembles the numerical analysis setting of Mallat and Zhong and that seems to capture something of the essence of their (practical) reconstruction method.
      
We do this in a setting that closely resembles the numerical analysis setting of Mallat and Zhong and that seems to capture something of the essence of their (practical) reconstruction method.
      
The aim of this paper, in essence, is to study certain ergodic properties of this latter transformation group.
      
The essence of this method lies in developing and using new kinds of spline functions satisfying zero values of all derivatives right up to the (2n-1)st order inclusive at all nodal points of interfacing all modes.
      
At that, the law in essence must be independent of the plant's dynamic characteristics and the environment.
      
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  flavor
541-A is the most promising producer of cheese flavor.
      
The flavor acquired a soily scent after more than 5 days cultivation, which may hamper the use of these cultures (particularly, No.
      
Effect of suppression of ethylene biosynthesis on flavor products in tomato fruits
      
To elucidate the role of ethylene in the production of flavor compounds by tomato fruits, wild-type tomato (Lycopersicon esculentum L., cv.
      
Thus, there are various regulation patterns of flavor profiles in tomato fruits by ethylene.
      
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  flavors
The results are generalized to the case of mixing between various flavors of the neutrino.
      
The main properties of bubbles of matter are obtained for an arbitrary number of flavors.
      
The reentrant violation of special relativity in the ultralow-energy corner is accompanied by the redistribution of the momentum-space topological charges among the fermionic flavors.
      
This effect can lead to neutrino oscillations, if neutrino flavors are still massless on this energy scale.
      
The effect of an external chromomagnetic field on the phase structure of the extended Nambu-Jona-Lasinio model with two quark flavors is examined.
      
更多          
  flavorings
Determination of Vanillin and Ethylvanillin in Vanilla Flavorings by Planar (Thin-Layer) Chromatography
      
Results of a determination of vanillin and its homologue, ethylvanillin (vanillal), in food flavorings by thin-layer chromatography are presented.
      
A mixture of hexane and ethyl acetate with a volume ratio 9 : 1-8 : 2 is preferable as an eluent for the separation of the flavorings.
      
Solutions of vanillin and ethylvanillin and commercially produced vanilla flavorings were analyzed.
      
The results can be used in the monitoring of the composition of vanilla flavorings, as well as for the authentication of artificial or identical-to-natural flavorings.
      
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