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酯化曲
相关语句
  esterified starter
     Study on Application of Esterified Starter to Improve Quality Product Rate of Luzhou-flavor Liquor
     应用酯化曲提高浓香型白酒优质品率的研究
短句来源
     Esterified starter, in possession of mellow daqu aroma and satisfactory saccharifying power, liquefying power, fermenting power and stronger protease hydrolysis power and esterifying power, was developed through effective transplant of Daqu high-efficiency strain, which was ideal aroma-producing ferment to produce quality Luzhou-flavor liquor.
     提纯大曲高效菌株进行有效移植研制出的酯化曲,具有浓郁的曲香香气,协调适中的糖化力、液化力、发酵力和较高的蛋白酶水解力、酯化力,是生产优质浓香型白酒理想的发酵增香剂。
短句来源
  相似匹配句对
     oh43
     43
短句来源
     (stem leaven).
     g(干)。
短句来源
     Starter-making Experiment of Monascus Esterifying Strain 21-3
     红酯化菌21-3制试验
短句来源
     Study on Application of Esterified Starter to Improve Quality Product Rate of Luzhou-flavor Liquor
     应用酯化提高浓香型白酒优质品率的研究
短句来源
     Study on the esterification
     酯化反应的探讨
短句来源
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The method of adding 5% alcohol, 3% yellow water, 2% esterized koji and 3% caproic acid bacteria liquid into the back fermented grains was adopted through analysis of the conditions of flavour- increasing and ester-producing in pit. By artificial simulated conditions of flavour-increasing and ester-producing in pit, a new solid-liquid combined technology was used in the production of Luzhou-flavour liquor which could produce new type liquor with the same style of solid fermentation liquor.(Tran.by YUE Yang)...

The method of adding 5% alcohol, 3% yellow water, 2% esterized koji and 3% caproic acid bacteria liquid into the back fermented grains was adopted through analysis of the conditions of flavour- increasing and ester-producing in pit. By artificial simulated conditions of flavour-increasing and ester-producing in pit, a new solid-liquid combined technology was used in the production of Luzhou-flavour liquor which could produce new type liquor with the same style of solid fermentation liquor.(Tran.by YUE Yang)

分析窖内产酯生香情况 ,采用向回糟中添加5%酒精、3%黄水、2%酯化曲、3%己酸菌液的方法 ,人工模拟窖内产酯生香环境 ,探索一条浓香型白酒生产固液结合新工艺 ,生产出具有固态发酵酒风格的新型白酒。

The quality of Daqu starter has direct effects on Daqu liquor quality and liquor yield.Daqu,as saccharifying agent and fer-mentive agent in the production of Daqu liquors,containes multiple microbes and various enzymes.Traditionally,starter was produced by natural innoculation,and different biological groups presented in different fermentation stages.In the whole fermentation,the microbial quantity in starter surface was evidently higher than that in starter core.Accordingly,the activity of saccharifying...

The quality of Daqu starter has direct effects on Daqu liquor quality and liquor yield.Daqu,as saccharifying agent and fer-mentive agent in the production of Daqu liquors,containes multiple microbes and various enzymes.Traditionally,starter was produced by natural innoculation,and different biological groups presented in different fermentation stages.In the whole fermentation,the microbial quantity in starter surface was evidently higher than that in starter core.Accordingly,the activity of saccharifying enzyme and liquidi-fied enzyme in starter surface was always higher than that in starter core.Besides,the working rules of microbes was in parellel with the change rules of enzymes.The development process of the production techniques of Daqu starter is as follows:1.traditional fermen-tation techniques--ground stacking fermentation,the process of starter-making layer was also the process of natural innoculation,the temperature and humidity in fermentation was controlled by techniques such as stacking heating and opening windows and doors etc.to meet the relative requirements;2.the intensified fermentation techniques for Daqu starter,0.5%~1.0%quality mother starter was added in raw materials stirring in starter-making,then through routine starter-making process,and the product Daqu would turn into intensi-fied Daqu;3.Daqu shelf computer-controlled fermentation system and the relative starter-making techniques,which used automatic con-trolled system.In fact,Daqu quality was eventually determined by the proper operation of every production procedures.Traditional Luzhou-flavor liquors was produced by the application of medium temperature Daqu.Nowadays,some distilleries used mixed high-tem-perature starter and medium-temperature starter and mixed esterified starter and medium-temperature starter in the prodution just to win more consumers in market competition.(Tran.by YUE Yang)

大曲的质量对曲酒的质量和出酒率都有极大的影响。大曲作为大曲酒生产的糖化剂、发酵剂,含有多种微生物及其产生的多种酶类。传统制曲采用自然接种,不同发酵阶段其微生物类群亦不同。整个发酵过程中,曲皮微生物的数量均高于曲心,因此,曲皮的糖化酶、液化酶活力始终高于曲心。总观发酵全过程,微生物的活动规律与酶类的变化规律是一致的。大曲生产工艺的发展过程:(1)传统发酵工艺———地面堆积发酵,制曲坯的过程也是自然接种的过程,发酵期间通过人工翻动、堆烧、开启门窗等过程来控制发酵过程中对温度和湿度的要求。(2)大曲强化发酵技术,制曲时,只需在拌料时加入0.5%~1.0%的优质种曲,按常规制曲,成曲即为强化大曲。(3)大曲架式发酵微机控制系统及制曲工艺,采用了自动控制系统。大曲质量的好坏,取决于生产过程各步工序的质量。传统浓香型(泸型)白酒采用中温曲生产,现也有厂家把高温曲、中温曲混合使用,把酯化曲与中温曲混合使用的,目的是使白酒产品更贴近市场。(小雨)

Esterified starter, in possession of mellow daqu aroma and satisfactory saccharifying power, liquefying power, fermenting power and stronger protease hydrolysis power and esterifying power, was developed through effective transplant of Daqu high-efficiency strain, which was ideal aroma-producing ferment to produce quality Luzhou-flavor liquor. Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product rate...

Esterified starter, in possession of mellow daqu aroma and satisfactory saccharifying power, liquefying power, fermenting power and stronger protease hydrolysis power and esterifying power, was developed through effective transplant of Daqu high-efficiency strain, which was ideal aroma-producing ferment to produce quality Luzhou-flavor liquor. Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product rate on the basis of ensuring liquor yield. (Tran. by YUE Yang)

提纯大曲高效菌株进行有效移植研制出的酯化曲,具有浓郁的曲香香气,协调适中的糖化力、液化力、发酵力和较高的蛋白酶水解力、酯化力,是生产优质浓香型白酒理想的发酵增香剂。生产试验表明,应用酯化曲能有效地促进窖内发酵体系的生香功能,在保证出酒率的基础上,大幅度地提高浓香型白酒的优质品率。

 
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