助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   香瓜汁 的翻译结果: 查询用时:0.194秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

香瓜汁
相关语句
  muskmelon juice
     The result indicated that,added 30% muskmelon juice and 7% sucrose in the milk,vaccinate 4% leaven,after 42℃ ferments 4 h,then refrigerated ripening,may make the flavor good,the feeling in the mouth exquisite,the smell fragrant muskmelon yogurt.
     结果表明:在牛乳中添加30%香瓜汁,7%蔗糖,接种4%发酵剂,在42℃发酵4h后,冷藏后熟,可制得风味良好、口感细腻、气味芳香的香瓜酸奶。
短句来源
     The results indicated that the optimal formula was as follows∶ juice mixture(muskmelon juice∶watermelon juice = 1∶2) 50%,sugar 1.5%,synthetic sweetener 0.12%,citric acid 0.24% and malic acid 0.12%;
     结果表明,该复合饮料的原料优化配比为混合果汁(香瓜汁∶西瓜汁=1∶2)50%、蔗糖1.5%、蛋白糖0.12%、柠檬酸0.24%和0.12%苹果酸;
短句来源
  “香瓜汁”译为未确定词的双语例句
     The optimal formula of functional cantaloup Vinegar Fermentation Drink was as follow: cantaloup vinegar content 250 mL/L,juice of cantaloup 50 mL/L,Tiansaitang -10 content 2 %,oligosaccharide content 5 %.
     通过正交试验优选出最佳的醋酸发酵保健饮料调配方案:香瓜醋250mL/L,香瓜汁50mL/L,甜赛糖-102%,低聚果糖5%。
短句来源
  相似匹配句对
     Study on the Bacteriostasis of Bajiao Banana Juice
     芭蕉的抑菌作用
短句来源
     THE DEVELOPMENT OF CHINESE CHIVE JUICE
     韭菜的研制
短句来源
     Study on brewing technology of muskmelon wine
     香瓜酒发酵工艺的研究
短句来源
     Development of compound beverage of muskmelon and watermelon
     香瓜西瓜复合饮料的研制
短句来源
     Analysis on Trace Elements in Solanum muicatum
     香瓜茄微量元素含量的分析
短句来源
查询“香瓜汁”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


The technological conditions for the processing of compound beverage of muskmelon and watermelon were studied by the single factor and orthogonal tests.The results indicated that the optimal formula was as follows∶ juice mixture(muskmelon juice∶watermelon juice = 1∶2) 50%,sugar 1.5%,synthetic sweetener 0.12%,citric acid 0.24% and malic acid 0.12%;a compound stabilizer(0.06% CMCNa,0.03% agar,0.06% xanthan gum and 0.03% sodium aiginate) was added.Homogenization at 30 MPa and sterilization at 80 ℃ for 20 min were...

The technological conditions for the processing of compound beverage of muskmelon and watermelon were studied by the single factor and orthogonal tests.The results indicated that the optimal formula was as follows∶ juice mixture(muskmelon juice∶watermelon juice = 1∶2) 50%,sugar 1.5%,synthetic sweetener 0.12%,citric acid 0.24% and malic acid 0.12%;a compound stabilizer(0.06% CMCNa,0.03% agar,0.06% xanthan gum and 0.03% sodium aiginate) was added.Homogenization at 30 MPa and sterilization at 80 ℃ for 20 min were carried out to give the beverage good stability.The refreshing beverage obtained was characterized by pleasant sweetness and sourness and the richness in nutrients.

采用单因素试验和正交试验,对香瓜西瓜复合饮料的生产工艺条件进行了探讨。结果表明,该复合饮料的原料优化配比为混合果汁(香瓜汁∶西瓜汁=1∶2)50%、蔗糖1.5%、蛋白糖0.12%、柠檬酸0.24%和0.12%苹果酸;同时加入0.06%CMC-Na、0.03%琼脂、0.06%黄原胶、0.03%海藻酸钠的复合稳定剂,在30MPa压力下均质,并在80℃杀菌20min,可获得较理想的稳定效果;所得的复合饮料具有清爽宜人、酸甜可口、营养丰富等特点。

The technological process has studied that used the muskmelon,the cow' s milk as raw material,through the lactic fermentation to produce muskmelon yogurt,with the single factor experiment choose most superior combination factor,determines the best parameter with the orthogonal experiment.The result indicated that,added 30% muskmelon juice and 7% sucrose in the milk,vaccinate 4% leaven,after 42℃ ferments 4 h,then refrigerated ripening,may make the flavor good,the feeling in the mouth exquisite,the smell fragrant...

The technological process has studied that used the muskmelon,the cow' s milk as raw material,through the lactic fermentation to produce muskmelon yogurt,with the single factor experiment choose most superior combination factor,determines the best parameter with the orthogonal experiment.The result indicated that,added 30% muskmelon juice and 7% sucrose in the milk,vaccinate 4% leaven,after 42℃ ferments 4 h,then refrigerated ripening,may make the flavor good,the feeling in the mouth exquisite,the smell fragrant muskmelon yogurt.

研究了以香瓜、牛乳为原料,通过乳酸发酵生产香瓜酸奶的工艺过程,用单因素试验选择最优组合因素,用正交试验确定最佳工艺参数。结果表明:在牛乳中添加30%香瓜汁,7%蔗糖,接种4%发酵剂,在42℃发酵4h后,冷藏后熟,可制得风味良好、口感细腻、气味芳香的香瓜酸奶。

To exploit cantaloup resources,the zymo-technics and prepare of cantaloup vinegar was studied. The results of experiments show the most suitable technological parameters of alcoholic fermentation are to add the amount of yeast 10.16 %,temperature 30.62 ℃,appearance sugar content 20.23 °Bx; the best technological parameters of acetic fermentation were to add the amount of vinegar agarics 10 %,temperature 29.04 ℃,alcohol content 7.015 %.The optimal formula of functional cantaloup Vinegar Fermentation Drink was...

To exploit cantaloup resources,the zymo-technics and prepare of cantaloup vinegar was studied. The results of experiments show the most suitable technological parameters of alcoholic fermentation are to add the amount of yeast 10.16 %,temperature 30.62 ℃,appearance sugar content 20.23 °Bx; the best technological parameters of acetic fermentation were to add the amount of vinegar agarics 10 %,temperature 29.04 ℃,alcohol content 7.015 %.The optimal formula of functional cantaloup Vinegar Fermentation Drink was as follow: cantaloup vinegar content 250 mL/L,juice of cantaloup 50 mL/L,Tiansaitang -10 content 2 %,oligosaccharide content 5 %.The drink was characterized by pleasant sweetness and sourness and the richness of nutrients.

为开发利用我国的香瓜资源,对香瓜醋酸发酵保健饮料的酿制工艺以及调配工艺进行了研究。通过拟水平均匀试验优选出醋酸发酵的最佳工艺条件:酒精发酵的最优条件为:接菌种量10.16%,温度30.62℃,表观糖度20.23°Bx;醋酸发酵的最优条件为:接菌种量为10%,温度29.04℃,酒精度为(v/v)7.015%。通过正交试验优选出最佳的醋酸发酵保健饮料调配方案:香瓜醋250mL/L,香瓜汁50mL/L,甜赛糖-102%,低聚果糖5%。所得的饮料具有清爽宜人、酸甜可口、营养丰富等特点。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关香瓜汁的内容
在知识搜索中查有关香瓜汁的内容
在数字搜索中查有关香瓜汁的内容
在概念知识元中查有关香瓜汁的内容
在学术趋势中查有关香瓜汁的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社