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   半发酵工艺 的翻译结果: 查询用时:0.192秒
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半发酵工艺
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  “半发酵工艺”译为未确定词的双语例句
     Greengage wine was produced by half-fermentation with greengage as essentials.
     以青梅为原料,采用半发酵工艺生产青梅酒。
短句来源
     Samples were made from non-fermentation and half-fermentation techniques.
     由不发酵和半发酵两种工艺制作样品,对样品进行2点嗜好试验法感官评价与质地测定相结合方法确定了半发酵工艺为最佳的工艺路线;
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  相似匹配句对
     fermentation technical conditions;
     发酵工艺条件 ;
短句来源
     Investigation of fermentation technology of the chilli-jam
     辣椒酱发酵工艺研究
短句来源
     Greengage wine was produced by half-fermentation with greengage as essentials.
     以青梅为原料,采用发酵工艺生产青梅酒。
短句来源
     Technical design of desulfuration device of semi-water-gas
     水煤气脱硫装置的工艺设计
短句来源
     Study on Processing of Half-dried Salt-cured Saltwater Fish
     干咸鱼的加工工艺
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Greengage wine was produced by half-fermentation with greengage as essentials.The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice;fermentation temperature at20~23℃and early fermentation period was about 20days;then two months later fermentation at18~20℃;addition of4‰active dry yeast in the peel dregs for further fermentation and distillation;greengage through calcification and color protection steeped in alcohol and the product wine blended by fermented brut and steeping...

Greengage wine was produced by half-fermentation with greengage as essentials.The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice;fermentation temperature at20~23℃and early fermentation period was about 20days;then two months later fermentation at18~20℃;addition of4‰active dry yeast in the peel dregs for further fermentation and distillation;greengage through calcification and color protection steeped in alcohol and the product wine blended by fermented brut and steeping wine with the ratio as7∶3.The product wine is clear and transparent in color and mellow and pure in taste.Besides,it has strong fruit aroma.(Tran.by YUE Yang)

以青梅为原料,采用半发酵工艺生产青梅酒。果浆汁添加4‰的活化后的活性干酵母,发酵温度20~23℃,前发酵20d左右;18~20℃后酵2个月;皮渣加4‰的干酵母发酵后蒸馏;果子经钙化、护色后用酒精浸泡,将发酵原酒和浸泡酒以7∶3调配成,果香突出,清亮透明,醇厚爽净的青梅酒。(孙悟)

The thesis introduced the process of making Pleurochrysis carterae biscuit. Samples were made from non-fermentation and half-fermentation techniques. And half-fermentation was the most optimal through combing paired preference test with texture testing, the preference dosage of sugar, salt and essence were also obtained.

本文介绍了富钙圆石藻粉饼干的研制过程。由不发酵和半发酵两种工艺制作样品,对样品进行2点嗜好试验法感官评价与质地测定相结合方法确定了半发酵工艺为最佳的工艺路线;并分别采用模糊顺序感官评定法确定了砂糖、食盐及香精用量。

 
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