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发酵工艺条件     
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  conditions of fermentation
    The optimum conditions of fermentation techniques by using orthogonal design, are: fermentation temperature 40℃, fermentation time 5h, fermented with 4% inoculum size. The results showed that the optimum application parameters of the GDL and CaCl2 are 0.2% and 0.05% respectively.
    采用正交试验确定最佳的发酵工艺条件为:发酵温度40℃、发酵时间5h、接种量4%,并通过单因素试验确定GDL和CaCl2的最佳添加量为:0.2%和0.05%。
短句来源
    The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product. and the quality of product is evaluated.
    从产品感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件,并对产品质量作了评价。
短句来源
    The formula of materials and the technical conditions of fermentation of aloe yoghurt are optimized by single and orthogonal experiments. The quality of product is evaluated.
    通过单因素和正交试验对芦荟汁酸奶的配方和发酵工艺条件进行优化,并对产品质量作出评价。
短句来源
    The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product, and the quality of product is evaluated.
    从产品感官质量和稳定性入手,应用正交实验法,确定了合理的配方和适宜的发酵工艺条件
短句来源
    The reasonable formula of material and the suitable technical conditions of fermentation were determined by orthogonal test from the perspective of stabilization and sensory quality of the product, and the quality of product was evaluated.
    从酸乳感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件
短句来源
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  “发酵工艺条件”译为未确定词的双语例句
    Studies on Fermentation Technological Conditions in Dry Claret
    干红山葡萄酒发酵工艺条件的研究
短句来源
    Finally, the optimum fermentation conditions were determined through orthogonal experiments as follows: sugar content as 22 %, pH 3.6, temperature at 17 ℃, and inoculation quantity as 6 %.
    结果表明,最佳发酵工艺条件为糖度22%、pH3.6、温度17℃、接种量6%。
短句来源
    The results showed that the optimum fermentable conditions include 8% starter cultu res, 0.02% pectic enzymes, 34 hours, 41℃.
    结果表明,柑桔汁最佳发酵工艺条件:发酵温度41℃,接种量8%,果胶酶添加量0.02%,发酵时间34 h。
    The Optimization of Fermentative Conditions for Producing Glucoamylase from the Waste Liquid of Grain Stillage
    利用酒精糟液生产糖化酶发酵工艺条件的优化
短句来源
    The Study on Fermentation Conditions for Low Alcohol Beverage of Pineapple
    低醇菠萝汁饮料的发酵工艺条件研究
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  conditions of fermentation
The investigation of intermediate two-step addition of glucose under identical conditions of fermentation showed an enhanced production of gellan (8.12 g/L) as compared with the control (6.0 g/L).
      
The production of this phenoxazone could be enhanced by optimizing the conditions of fermentation.
      
fructivorans) but also on the conditions of fermentation of the sour dough.
      
Nutritional requirements for the production of ergot alkaloids were studied with Aspergillus fumigatus under submerged conditions of fermentation, in a chemically defined medium.
      
The other conditions of fermentation were: Temperature 30°C, gyratory shaker speed 160 rev.
      
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  fermentation parameter
No fermentation parameter was affected at phosphate concentration above 0.4 g l-1 when KH2PO4 was used as phosphate source and the glucose consumption rate was difficult to control when corn steep liquor (CSL) was adopted as the phosphate source.
      


This paper studied the fermentation situations of different yeast strains under various temperature and pressure conditions.The best-fermenting strain was selected, which adapted to beer fermentation with high temperature and pressure.The effect of fermentation lemp-crature and pressure on extract concentration, yeast growth, sugars, alpha-amino-N, pH, colour, bitter substance etc. . and the development of fermentation by products were discussed. The study on the technical conditions of beer fermentation with...

This paper studied the fermentation situations of different yeast strains under various temperature and pressure conditions.The best-fermenting strain was selected, which adapted to beer fermentation with high temperature and pressure.The effect of fermentation lemp-crature and pressure on extract concentration, yeast growth, sugars, alpha-amino-N, pH, colour, bitter substance etc. . and the development of fermentation by products were discussed. The study on the technical conditions of beer fermentation with high temperature and press-are were carried out.The optimal technology was presented.The analytical results of the qualities indicated that there was not a very significant difference between the beer thus obtained and that obtained by the conventional fermentation method.The use of the technology of the high temperature and pressure fermentation can reduce fermentationtime by about 65% and multiply the equipment capacity.

本文研究了在不同温度和压力条件下不同酵母菌株的发酵状况。业已筛选出能适于高温加压下进行发酵的最适菌株。探讨了发酵温度和压力对浸出物浓度、酵母生长、糖、α-氨基酸、pH、色度、苦味物质等及对发酵副产物形成的影响。对在高温和加压力下的啤酒发酵的工艺条件进行研究。介绍了其最适的工艺条件。质量分析的结果表明,采用上述工艺条件所酿制的啤酒与传统发酵方法所酿制的啤酒无显著差别。采用高温和加压发酵的工艺,可使发酵时间缩短65%左右,从而大大提高了生产能力。

In this paper, a new alcoholic fermentation technology which is combined with low temperature cooking process and immobilized cells fermentation technology is studied.The results of the experiments Under optimum conditions show that the period of fermentation could be shortened to 50%of the traditional fermentation; the utilization rate of starch has reached over 90% .The optimum conditions of this process are as follows: liquefying temperature-80℃; liquefying time-20 minutes; the amount of α-amylase supplyment-4...

In this paper, a new alcoholic fermentation technology which is combined with low temperature cooking process and immobilized cells fermentation technology is studied.The results of the experiments Under optimum conditions show that the period of fermentation could be shortened to 50%of the traditional fermentation; the utilization rate of starch has reached over 90% .The optimum conditions of this process are as follows: liquefying temperature-80℃; liquefying time-20 minutes; the amount of α-amylase supplyment-4 units per gram powder of dried sweet potato; saccharifying temperature-60℃ minutes; the amount of saccharifying enzyme supplyment-100 units per gram powder of dried sweet potato. The immobilized yeast (Saccharomyces 1300) was used in the fermentation process at 35℃.

本文研究了将低温蒸煮和固定化细胞技术相结合的酒精发酵新工艺。薯干原料的较佳低温蒸煮、糖化、发酵工艺条件为:液化温度80℃,液化时间20min,α-淀粉酶用量4u/g薯干粉;糖化温度60℃,糖化时间60min,糖化酶用量100u/g薯干粉;发酵温度25℃,采用固定化1300酵母进行发酵。发酵结果表明:发酵周期可比传统发酵缩短50%,淀粉利用率达90%以上。

Batch fermentation by immobilized Lactobacillus delbrueckii in Ca—alginate was studied when molasses was used as substrate.The Pretreatment of sulphuric acid and flocculation of Polyacrylamide was the best.When only molasses was applied as substrate, the lactic acid yield was 72%.If the required nutrients, such as yeast extract, KH_2PO_4, MgSO_4 and MnSO_4,were added to the culture media, the yield was inccased up to 80%,the lactic acid concentration was 88g/l.

本文研究了海藻酸钙固定化德氏乳酸杆菌废糖蜜乳酸发酵的工艺条件。结果表明:采用硫酸酸化、聚丙烯酰胺加速絮凝的预处理方法产酸高;在不添加任何营养物时,乳酸转化率为72%;在添加适量酵母浸出汁、磷酸二氢钾、硫酸镁等无机盐时,乳酸转化率达80%,发酵液乳酸浓度达88g/l。

 
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