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   苹果香精 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.008秒
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苹果香精
相关语句
  apple essence
    Flammulina velutipes beverage was made by Lactobacillus acidophilus,which was given an fermented beverage by orthogonal experiments and organoleptic evaluation and Flammulina velutipes as material, the optimal technological parameters was determined as follow:inoculum 6%, fermentation temperature 37℃,cultivation time 12h, sugar 5%, mixed stabilizer 0.22%; sterilization at 85℃ for 15min and adding 0.01‰ apple essence .
    以金针菇为原料,用经驯化的嗜酸乳杆菌发酵制成乳酸发酵金针菇饮料。 通过正交试验和感观评定,确定了最佳工艺参数:接种量6%,发酵温度37℃,培养时间12h,蔗糖5%,复合稳定剂0.22%,杀菌条件85℃,15min,苹果香精加入量为0.01‰。
短句来源
    Application of Electronic Nose Equipment on Identification of Natural Apple Essence
    电子鼻在天然苹果香精检测中的应用
短句来源
    Research on application of electronic nose in establishment of identification criteria for natural apple essence
    电子鼻在天然苹果香精检测标准建立中的应用研究
短句来源
    The nutrition beverage of apple vinegar is made by apple vinegar as the raw materials and adding honey and white sugar as sweetener and complement with natural apple essence.
    苹果醋营养饮料是以苹果醋为原料,以蜂蜜、白砂糖为甜味剂,辅以天然苹果香精,用正交试验设计出的最佳饮料配方配制而成的。
短句来源
    According to the optimum beverage prescription acquired by orthodoxy experiment, the beverage of apple vinegar was fermented by using apple vinegar as the raw material, adding yeast and acetobacters ferments and honey and white sugar as sweetener and complementing with natural apple essence.
    苹果醋饮料是以苹果醋为原料,以蜂蜜、蔗糖为甜味剂,辅以天然苹果香精,用正交实验设计出的最佳饮料配方配制而成的。
短句来源
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  “苹果香精”译为未确定词的双语例句
    In order to keep the apple's color, 0.15 % (w/w) citric acid and 0.045 % (w/w) NaHSO3 were used as the protect-color-solution. Apple granule was boiled for 1 min to inactive the polyphenolase and peroxidase in the apple. A solution of 1 % (w/w) CaCl2 was used to keep the apple granules' texture.
    以0.15%(w/w)柠檬酸和0.045%(w/w)NaHSO3作为护色液,果粒沸水热烫1min以钝化多酚氧化酶和过氧化物酶,然后浸泡于含1%CaCl2溶液保脆,添加0.2%的苹果香精
短句来源
    A STUDY On the TECHNIQUE of RECOVERY of ESSENCE from APPLE JUICE
    苹果香精回收技术
短句来源
    Then, the acquired data were analyzed by principal component analysis(PCA) and discriminant factor analysis(DFA). The results indicated: the product quality is closely related to its production date. The samples of Mouping Corporation were divided into two groups with Oct 31, 2004, and Baishui Corporation samples of the year 2005 can be obviously differentiated from samples of the year 2004.
    本文利用电子鼻检测仅知生产日期的天然苹果香精样品,并对所获数据进行PCA及DFA分析,结果表明:生产日期与产品质量有着密切的联系,其中牟平总公司样品以2004年10月31日为界分为两大组群,白水分公司2005年的样品明显区别于2004年的样品。
短句来源
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This Paper describes a modified installation for recovery of essence from apple jnice. and studies the optimum technological condition for operation, the recovery percentage, the quality of reflavrored stripped juice, and the essence from those different parts of the fruit by this installation.

本文阐述了一套改进的试验用果汁香精回收装置,并用该装置对苹果香精回收的适宜操作工艺条件和回收率,对存在于果实各部分的香精及复香效果作了研究。

The nutrition beverage of apple vinegar is made by apple vinegar as the raw materials and adding honey and white sugar as sweetener and complement with natural apple essence. The article introduces simply the brewage way of the apple vinegar, and introduces particularly it's prescription. The best beverage prescriptions have been acquired by orthodoxy experiment. The best beverage prescriptions are as follows: 7g honey,7g white sugar,6mL apple vinegar and 2 mL natural apple essence in the 100mL beverage. This...

The nutrition beverage of apple vinegar is made by apple vinegar as the raw materials and adding honey and white sugar as sweetener and complement with natural apple essence. The article introduces simply the brewage way of the apple vinegar, and introduces particularly it's prescription. The best beverage prescriptions have been acquired by orthodoxy experiment. The best beverage prescriptions are as follows: 7g honey,7g white sugar,6mL apple vinegar and 2 mL natural apple essence in the 100mL beverage. This beverage is fashion drink incorporating nutrition health care into an organic whole for containing abundant organic acid,amino acid,vitamin and mineral substance.

苹果醋营养饮料是以苹果醋为原料,以蜂蜜、白砂糖为甜味剂,辅以天然苹果香精,用正交试验设计出的最佳饮料配方配制而成的。作者在本文中简单介绍了苹果醋的酿造方法,着重介绍了苹果醋营养饮料的配方设计,其最佳饮料配方为(以100mL饮料计):蜂蜜7g,蔗糖7g,苹果醋6mL,香精2mL。该饮料含有丰富的有机酸、氨基酸、维生素和矿物质,是一种集营养、保健于一体的时尚饮品。

According to the optimum beverage prescription acquired by orthodoxy experiment, the beverage of apple vinegar was fermented by using apple vinegar as the raw material, adding yeast and acetobacters ferments and honey and white sugar as sweetener and complementing with natural apple essence. This beverage contained abundant organic acid、amino acid、 vitamin and mineral substance, had the efficacy of lowering blood pressure, improving woman appearance and reducing weight. It was been a kind of health care drink....

According to the optimum beverage prescription acquired by orthodoxy experiment, the beverage of apple vinegar was fermented by using apple vinegar as the raw material, adding yeast and acetobacters ferments and honey and white sugar as sweetener and complementing with natural apple essence. This beverage contained abundant organic acid、amino acid、 vitamin and mineral substance, had the efficacy of lowering blood pressure, improving woman appearance and reducing weight. It was been a kind of health care drink.

苹果醋饮料是以苹果醋为原料,以蜂蜜、蔗糖为甜味剂,辅以天然苹果香精,用正交实验设计出的最佳饮料配方配制而成的。该饮料含有丰富的有机酸、氨基酸、维生素和矿物质,具有降血压、美容和减肥等功效,是一种保健饮料。

 
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