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天然发酵
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  natural fermented
     There are 53 kinds of natural fermented foods which were collected from domestic and overseas.
     采集了来源于国内外的天然发酵食品样品53个。
短句来源
     strains are isolated from solid natural fermented vinegar,and 3 strains are se-lected from thern for their more quickly acid forming ability and high alcoholic-acetic acid transla-tion rate。
     从天然发酵醋醅中分离到189株醋酸菌,从中筛选出3株产酸快、酒精转酸率高的菌株。
短句来源
     The chloropropanols levels detected in export natural fermented soy sauce products meet with China Industry Standard and Europe limits,but the higher levels were found in the individual regional markets.
     我国出口的天然发酵酱油中氯丙醇含量符合我国行业标准和欧盟标准,但国内个别地区市场的酱油氯丙醇污染水平较高。
短句来源
     Aflatoxin and Identification of Mycoflora for Natural Fermented Persimmon Vinegar in Beijing
     磨盘柿天然发酵制醋的真菌区系鉴定和毒素分析
短句来源
     The composition and numbers of microfungi in natural fermented persimmon juice had been studied, the counts of fungi occured mostly in the surface of fermented juice, it were less in the lower layer of fermenter.
     北京地区天然发酵柿醋的真菌区系主要分布在发酵醪表层 ,10cm以下真菌发生较少。
短句来源
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  naturally fermented
     Comparison of the old and new technologies for naturally fermented paste
     天然发酵酱新旧工艺的比较
短句来源
  “天然发酵”译为未确定词的双语例句
     Application of sunlight hothouse in nature fermented soy sauce
     日光温室在天然发酵酱中的应用
短句来源
     The following are product's quality norms: salt 12.3%,nitrogen in amino acid 0.8%,water 48%,total acid 1.42%. These quality norms nearly reach those of traditionally fermented paste.
     太阳能温室产品质量指标为食盐12.3%、氨基酸态氮(以N计)0.8%、水分48%、总酸1.42%,接近传统天然发酵酱质量指标。
短句来源
     The strain H24 discussed in this study was isolated in the fonner work, and the preventive and therapeutic function of H24 to gallinaceous, swinish and bovine diarrhea was described.
     本研究以群体感应理论为指导,提取H24的天然发酵产物,分别以体外(in vitro)、体内(in vivo)方式研究该天然菌株对肠出血性大肠杆菌O157∶H7菌Sakai株的抑制作用。
短句来源
     This strain was identified as Bacillus amyloliquefaciens in this study.
     体外实验部分包括H24的天然发酵产物对Sakai菌株生物膜形成的抑制作用的研究以及对Sakai菌株志贺毒素表达抑制作用的研究。
短句来源
     A concentrated yoghurt beverage characterized by long shelf life and fine physical stability was made from natural defatted yoghurt, natural fruit juice concentrate, 50% syrup and appropriate acids by using the osmotic pressure, viscosity and low pH resulting from the highly concentrated sugar and acids contained in it. The beverage needs to be diluted to 5 times before serving.
     介绍了以天然发酵脱脂酸奶、浓缩天然果汁、 5 0 %糖浆和适量果酸为主要原料 ,利用其含有的高浓度蔗糖与果酸产生的渗透压、粘度和低 pH值 ,研制出货价期长、物理稳定性好、饮用前需稀释 5倍的浓缩乳酸菌饮料
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  natural fermentation
Wine productivity was three to sixfold higher than obtained by natural fermentation, alcohol concentrations of the wine was in the range of 9.3-211.2% v/v and low volatile acidities of 0.15-20.36 g acetic acid/L were obtained.
      
Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
      
Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils.
      
Effect of natural fermentation on the content of inositol phosphates in lentils
      
The effects of natural fermentation upon phytic acid and less phosphorylated inositol phosphates ofLens culinaris var vulgaris cultivar Magda-20 were investigated.
      
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  naturally fermented
vulgaris) flour was naturally fermented for 4 days at different temperatures (28°C, 35°C and 42°C) and concentrations (79 g/1, 150 g/1 and 221 g/1).
      
vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures (28, 35 and 42°C).
      
Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages
      
Changes in chemical and sensory characteristics of naturally fermented Turkish sausages during ripening were evaluated for three fat levels (10, 20 and 30%) and two different ripening temperatures, i.e.
      
A Lactobacillus sakei strain, designated as I151 and isolated from naturally fermented sausages, was found to produce the sakacin P bacteriocin which is active against Listeria monocytogenes.
      
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This paper approaches to the problem of the preservation of the sweet thicksauce which is produced by man-made aerated bran qu and natural fermentation in a green-house. Since it has plenty of reduced sugar,amino acids and other nutritious ingredients,itreferments easily. By sterilizing it in a water-heating system and in the light of the changesof microbial floras and the color strength formation from sterilization,the optimum techno-logical condition is achieved.

本文对人工通风制曲,在玻璃暖房内天然发酵的成品甜面酱的防腐问题进行了探讨。甜面酱发酵成熟后由于含有大量的还原糖和氨基酸等营养成分易发生再发酵。利用水浴进行低温杀菌,并根据杀菌前后微生物菌系的变化及色度的形成结果,确定了最佳工艺条件。

strains are isolated from solid natural fermented vinegar,and 3 strains are se-lected from thern for their more quickly acid forming ability and high alcoholic-acetic acid transla-tion rate。 In the 3 strains the strain Fb~7 reaches the highest point of acetic acid amount at the 6th day in the fermenting broth with the alcoholic concentration of 0.09, the yield of acetic acid being 53.5g/L(without glucose)and 76.9g/L(with 1%glucose).

天然发酵醋醅中分离到189株醋酸菌,从中筛选出3株产酸快、酒精转酸率高的菌株。其中Fb-7菌株在0.09乙醇时产酸量在6d达到高峰,发酵液产酸量达53.5g/L(不含葡萄糖)和76.9g/L(含1%葡萄糖)。

Tempe is a fermented food which is derived from indonesia.Up to now, tempo is on sale in some western countries, but no product of tempo can be seen on Chinese market.The main strain is Rhizopas oligosporus Saito which possess the more activity of the proteolytic and lipolytic enzyme during fermentation. The natural fermentation made tempo foodin some S. E. A. country, hower, the pure incubatic technology involved in a large scale.The soybean tempo both have the more nourishment and safety, and contain the antimicrobials...

Tempe is a fermented food which is derived from indonesia.Up to now, tempo is on sale in some western countries, but no product of tempo can be seen on Chinese market.The main strain is Rhizopas oligosporus Saito which possess the more activity of the proteolytic and lipolytic enzyme during fermentation. The natural fermentation made tempo foodin some S. E. A. country, hower, the pure incubatic technology involved in a large scale.The soybean tempo both have the more nourishment and safety, and contain the antimicrobials as well as the biollgical active matter-isoflevane.

丹贝(Tempo)是起源于印度尼西亚的发酵食品。西方国家已有丹贝产品销售,而我国尚属空白。丹贝生产优势菌株是少孢根霉,具有很强蛋白分解和脂肪分解酶活性。东南亚国家采用传统天然发酵生产丹贝,而规模化生产采用纯培养工艺技术。发酵后大豆丹贝具有较高营养价值和食用安全性。大豆丹贝中存有抑菌作用抗菌素和生物学活性物质—异黄酮。

 
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