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液态发酵醋
相关语句
  vinegar by liquid fermentation
     Methods on improving the quality of vinegar by liquid fermentation
     提高液态发酵醋质量的方法
短句来源
  “液态发酵醋”译为未确定词的双语例句
     This text studied the mechanism,and the research of the fermented vinegar of liquid state and fermented trace composition of vinegar of solid state through fermenting to the fermented vinegar of liquid state,have explained the fermented vinegar of liquid state and fermented difference in fermented production technology and flavor of vinegar of solid state emphatically,had analysed the reason the fermented vinegar flavor of liquid state is worse,and has carried on the discussion in improving liquid state fermented vinegar quality method and measure.
     通过对液态发酵醋发酵生产机制,以及液态发酵醋和固态发酵醋微量成分的研究,着重阐述了液态发酵醋与固态发酵醋在发酵生产工艺和风味方面的不同之处,分析了液态发酵醋风味较差的原因,并对提高液态发酵醋的质量、方法和措施进行了探讨。
短句来源
     This passage will seck out the methods to improve the quality of the liquid fermented vinegar with the help of the liquid fermented vinegar's technology,according to the quality difference between the solid fermented vinegar and the liquid fermented vinegar.
     根据固态发酵食醋和液态发酵醋产品质量的区别,结合液态发酵食醋的工艺,找出液态发酵醋质量提高的方法。
短句来源
  相似匹配句对
     Methods on improving the quality of vinegar by liquid fermentation
     提高液态发酵质量的方法
短句来源
     Improvement of the liquid-deep-fermenting vinegar's flavor
     改进液态深层发酵风味的设想
短句来源
     Research on the new technique of vinegar production by submerged fermentation
     液态深层发酵新工艺的探索
短句来源
     Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar
     红曲在液态深层发酵中的应用
短句来源
     Research of Liquid Fermentation of Monascus Purpureus
     红曲霉的液态发酵研究
短句来源
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This text studied the mechanism,and the research of the fermented vinegar of liquid state and fermented trace composition of vinegar of solid state through fermenting to the fermented vinegar of liquid state,have explained the fermented vinegar of liquid state and fermented difference in fermented production technology and flavor of vinegar of solid state emphatically,had analysed the reason the fermented vinegar flavor of liquid state is worse,and has carried on the discussion in improving liquid state fermented...

This text studied the mechanism,and the research of the fermented vinegar of liquid state and fermented trace composition of vinegar of solid state through fermenting to the fermented vinegar of liquid state,have explained the fermented vinegar of liquid state and fermented difference in fermented production technology and flavor of vinegar of solid state emphatically,had analysed the reason the fermented vinegar flavor of liquid state is worse,and has carried on the discussion in improving liquid state fermented vinegar quality method and measure.

通过对液态发酵醋发酵生产机制,以及液态发酵醋和固态发酵醋微量成分的研究,着重阐述了液态发酵醋与固态发酵醋在发酵生产工艺和风味方面的不同之处,分析了液态发酵醋风味较差的原因,并对提高液态发酵醋的质量、方法和措施进行了探讨。

This passage will seck out the methods to improve the quality of the liquid fermented vinegar with the help of the liquid fermented vinegar's technology,according to the quality difference between the solid fermented vinegar and the liquid fermented vinegar.

根据固态发酵食醋和液态发酵醋产品质量的区别,结合液态发酵食醋的工艺,找出液态发酵醋质量提高的方法。

Objective To analyze the volatile fragrance components in vinegar preliminary,so to provide the characteristic data for the inherent quality evaluation and identification of vinegar.Methods The volatile components in 10 different vinegar samples have been identified by GC-MS.Results 10 different band vinegar with preparation technics respectively,with different characteristics of different types of components.Solid-state fermentation vinegar mutual peaks were identified:ethanol,2methly propanal,acetyl alliance,ethyl...

Objective To analyze the volatile fragrance components in vinegar preliminary,so to provide the characteristic data for the inherent quality evaluation and identification of vinegar.Methods The volatile components in 10 different vinegar samples have been identified by GC-MS.Results 10 different band vinegar with preparation technics respectively,with different characteristics of different types of components.Solid-state fermentation vinegar mutual peaks were identified:ethanol,2methly propanal,acetyl alliance,ethyl acetate.etc.Liquid fermentation vinegar mutual peaks were identified:ethanol,methyl acetate,acetyl alliance,ethyl acetate,acetic acid.etc.Chemical distribution vinegar mutual peaks were identified:acetic acid,acetic anhydride acid,2-methyl propanal.Conclusion 35 varieties of volatile fragrance components have been identified,this method can be used to support the internal quality control of vinegar.

目的初步分析食醋中挥发性香气成分,为食醋的内在质量评价和鉴定提供特征数据。方法采用GC-MS法对市售10个不同品种醋样的挥发性成分进行分析。结果10种品牌醋中依照醋的发酵工艺类型不同分别含有不同的特征成分。固态发醋共有峰为乙醇、2-甲基丙醛、联乙酰、醋酸乙酯、醋酸、3-甲基丁醛、2-甲基丁醛、糠醛、3-羟基-2-丁酮、2,4,5-三甲基-1,3-二氧戊环、4-氧代庚二酸,液态发酵醋共有峰为乙醇、醋酸甲酯、联乙酰、醋酸乙酯、醋酸、3-甲基丁醇、2-甲基丁醇、3-甲基丁醇醋酸酯、2-丙基丁醇醋酸酯、2-丁醇醋酸酯,化学配制醋共有峰为醋酸、甲酸醋酸酐、2-甲基丙醛。结论明确了醋中35种挥发性香气成分,该实验方法可以辅助用于醋的内在质量控制。

 
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