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悬浮发酵     
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  suspension fermentation
     Studies on the technology of suspension fermentation of tea leaf homogenates
     茶鲜叶匀浆悬浮发酵工艺学研究
短句来源
     WT5”BZ]Variation and technological regulation of suspension fermentation of tea leaf homogenates were investigated.
     研究了茶鲜叶匀浆悬浮发酵过程的代谢变化规律及其工艺调控。
短句来源
  suspension fermented
     Comparative Study on the Quality of Suspension fermented Black tea and Orthodox Black Tea
     悬浮发酵红茶与传统红茶品质比较研究
短句来源
     In order to fulfill the industrial production of suspension fermented black tea,the factors influencing of volumetric oxygen transfer coefficient (KLa),an important technological scale up index in fermentation system and the effects of KLa on the quality formation of black tea were investigated.
     为实现悬浮发酵红茶工业化生产,对影响发酵体系工艺放大指标—容量传质系数(KLa)的因素及KLa对红茶品质形成的影响进行了初步研究。
短句来源
     Studies on the aroma character of the suspension fermented black tea beverage of tea leaf homogenates
     茶鲜叶匀浆悬浮发酵红茶饮品的香气品质研究
短句来源
     The total amount of theaflavins(TFs) decreased by the inhibition of Na diethyl dithiocarbamate(NaDDC) added to the suspension fermented system of tea leaf homogenates, but the variation of each component of TFs showed different tendencies. The thearubigins(TRs) formation seemed to be not affacted by NaDDC with the exception of higher concentration NaDDC.
     在茶鲜叶匀浆悬浮发酵体系中, 加入铜酶抑制剂NaDDC可使茶黄素(TFs) 的总量下降,而其各组分的消长趋势则各异, 然而对茶红素(TRs) 的形成似乎并无明显的影响( 高浓度的NaDDC除外) , 表明TRs 的形成存在多条平行途径;
短句来源
     The fermettation theories(tradition fermentation theory,fermentation theory by changing temperature and the suspension fermented theory of tea leaf homogenate)were comprised in brief.
     同时对三种发酵理论 (传统发酵理论、变温发酵理论和茶鲜叶匀桨悬浮发酵理论 )作了简要比较。
短句来源
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  suspension fermenting
     Comparison and Analysis on the Quality of Suspension Fermenting of Black Tea and Traditional Black Tea
     悬浮发酵红茶与传统红茶品质比较分析
  “悬浮发酵”译为未确定词的双语例句
     StudiesontheMonitoring Parameters on the Fermentation Technologyof Tea Fresh Leaf
     茶鲜叶匀浆悬浮发酵工艺监测参数
短句来源
     Optimum Model of the Suspension-Fermented Systemof Tea FreshLeaf Homogenates
     茶鲜叶匀浆悬浮发酵体系优化模型
短句来源
     Studies on the Technological Scale-up Index of Suspension-Fermented System of Tea Leaf Homogenates
     茶鲜叶匀浆悬浮发酵体系工艺放大指标的研究
短句来源
     The results showed that although the activity of polyphenol oxidase was obviously inhibited during fermenting process, it could fulfill the enzymatic oxidation.
     结果表明,悬浮发酵中多酚氧化酶活性虽明显受抑,但仍可完成正常酶促氧化作用;
短句来源
     The differences on the quality of suspension-fermenting black tea and traditional black tea were compared in this experiment. Results showed that the contents of water extracts, soluble sugars, amino acids and theaflavins (TFs) in the suspension-fermenting black tea were higher than those in the traditional black tea, showing a bright and reddish tea infusion as well as a strong and brisk taste.
     比较了悬浮发酵红茶与传统红茶品质差异,结果显示悬浮发酵红茶中水浸出物、可溶性糖、氨基酸和茶黄素类(TFs)含量均比传统红茶高,茶汤汤色红艳明亮,滋味表现出浓强爽的特性。
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The effects of disintegrating degree,withering and freezing treatments of fresh tea leaves on quality of suspension fermented black tea were investigated.The results indicated that the thearubigins content increased with the increase of disintegrating degree of fresh tea leaves;the formation of theaflavins was promoted and the contents of water extracts and theaflavins raised largely by the treatments of proper withering and freezing respectively,so the quality of black tea was improved.

研究鲜叶破碎程度、萎凋及冷冻处理对茶鲜叶匀浆悬浮发酵红茶品质的影响。结果表明,随鲜叶破碎程度的增大,茶红素含量明显增加;适度萎凋可促进茶黄素的形成;冷冻处理明显提高水浸出物、茶黄素等含量从而改善了红茶品质。

On-line tests of technologic parameters

采用电极法对茶鲜叶匀浆悬浮发酵过程中的氧化还原电位(ORP)、溶解氧(DO)浓度工艺参数进行了在线检测。结果表明,发酵体系中多酚类物质消耗与ORP的变化呈显著负相关。随着多酚类物质氧化消耗及氧化产物的形成,ORP呈逐步增高,其变化曲线呈“S”型,符合Logistic方程,方程拐点可间接反映多酚类物质的保留量;DO浓度影响发酵速率和红茶品质,其变化趋势也符合Logistic方程描述的“S”型曲线,而方程拐点略早于茶黄素(TFs)峰值出现时间,故可用DO浓度变化指示TFs变化过程。发酵体系总色度(TC)变化与茶红素(TRs)形成趋势较吻合,凡影响TRs形成的因素均影响TC。

By applying the combinationdesign of rotational regression orthorogonal,the

采用旋转回归正交组合设计,研究了温度,pH、供氧及发酵时间等因子对悬浮发酵红茶色素形成的综合效应,建立了以茶黄素(TFs)、茶红素(TRs)和TRs/TFs为目标函数的数学模型。借助模型研究了各因子及其交互作用对TFs含量的影响,结果表明:发酵过程中采取先高温后逐步降低温度、降低pH值和早期充分供氧,有利于TFs的积累。对数学模型进行计算机选优,筛选出TRs和TRs/TFs取值限分别在10%~12%和10~12的悬浮发酵体系的最佳因子组合为:温度285~290℃,pH46~48,供氧130~150ml/min,发酵时间(FT)555~589min。

 
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