助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   乳固体 的翻译结果: 查询用时:0.074秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

乳固体
相关语句
  milk solid
     The results showed the milk solid was the major effect factor, the next was pH and sucrose content.
     结果表明:影响酸奶活菌数的主要因素是总乳固体含量和菌种加量,其次是pH值和加糖量。
短句来源
     It was shown that, with the increase of milk solid contains, the viscosity of yogurt increased, while the viscosity of yogurt did not increase when milk solid contains increased from 11.5% to 13.0%.
     结果表明,随着乳固体含量的增高,酸奶的粘度增高,但当乳固体含量增加到11.5%或13.0%时,酸奶的粘度并无显著提高;
短句来源
     In this paper, the total milk solid, pH, sucrose content and amount of fungus added which affect the living lactic acid bacteria of youhurt as well as the optimum technicial condition were studied.
     该文探讨了总乳固体、pH值、蔗糖加量、菌种加量等对酸奶活菌数的影响,筛选出了高活菌酸奶的最佳工艺条件。
短句来源
     The best anti-cutting ability of yogurt when 10% milk solid contain was added.
     乳固体为10%时,抗剪切能力最好。
短句来源
     The results showed that activation of LPS could not only prolong the freshness period of the raw milk for about 4.5 hours,but also had no influence over its nutrition composition including protein,fat ,nonfat milk solid and amino acids when the temperature was 30 centigrate.
     结果表明,在30 C温度条件下,激活的LPS不但可延长生牛乳的保鲜期约4.5 h,而且对乳蛋白、乳脂、非脂乳固体及各种氨基酸的营养成分均没有影响。
短句来源
  milk solids
     Study on the Method of Total Milk Solids with Microwave and Filter Papers
     全乳固体微波滤纸快速测定方法的研究
短句来源
     The experimental recipe of which was 10% sucrose,9% whole milk solids,0.75% citric acid,0.687 5% stabilizer(palsgaard 5834),0.201 25% setting agent (SS2011) and water to 100% .
     试验确定产品配方为:蔗糖 10%,全脂乳固体 9%,柠檬酸 0.75%,稳定剂( Palsgaard 5834) 0.687 5%,助凝剂( SS2011) 0.201 25%。
短句来源
     Replacement of non-fat milk solids in the production of ice-cream
     新一代非脂乳固体替代品
短句来源
  “乳固体”译为未确定词的双语例句
     The result of mixed bacteria spawn fermentation test shows the technology condition as: St : Lb = 1: 1, temperature 42℃, the inoculation dosage is 3%; the total solids are 11.5%;
     组合菌种发酵试验结果表明,组合菌种发酵酸奶的工艺条件:St:Lb=1:1,温度为42℃,接种量3%,乳固体含量11.5%;
短句来源
     Found the main points of obtaining high qrade yoghurt were: the total solids content of the raw milk should no less than 11.5%, the milk heated to 80—85℃ for 30min, or 90—95℃ for5—10min, the culture inoculated about 2%, the time incubated at 42℃ for about 3h.
     在乳固体含量≥11.5%,80—85℃保温30min或90—95℃保温5—10min后,接种2%发酵剂,42℃培养3h,冷却、成熟后即可得到优质产品。
短句来源
     The average of cream,lacto-protein,none fatty solid,lactose and solid yield of Guanzhong-diary-goat milk are 4.88%, 2.74%, 7.80%,4.36% and 12.91%, respectively.
     结果表明,关中奶山羊生鲜乳中的脂肪、蛋白质、非脂乳固体、乳糖和干物质的平均质量分数分别为4.88%,2.74%,7.80%,4.36%和12.91%。
短句来源
     the condition of Lb fermentation yogurt technology as: temperature 42℃; the amount of inoculumu 3%; the total solids > 11.5%.
     Lb发酵酸奶工艺条件:温度42℃,接种量3%,乳固体含量11.5%以上。
短句来源
     The Influences of NFS and Fat Content on Viscosity of Yoghurt
     非脂乳固体和脂肪含量对酸牛乳粘度的影响
短句来源
更多       
查询“乳固体”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
为了更好的帮助您理解掌握查询词或其译词在地道英语中的实际用法,我们为您准备了出自英文原文的大量英语例句,供您参考。
  milk solid
Partial replacement of non fat milk solid and cane sugar in ice cream with lactose hydrolyzed sweet with solid.
      
  milk solids
helveticus started when the water content exceeded 0.3-0.4 g H2O (g dry wt)-1 for adonitol, glycerol and reconstituted non fat milk solids (NFSM).
      
This paper details the costs for that process and concludes that 20% of rate-of-return can be realized if the market price of coconut skim milk solids are assigned the value of $0.50/kg (bulk price).
      
Full fat and defatted soy flours have been used successfully as major ingredients in a low cost replacement for milk solids in beverages for human consumption in several countries of the world.
      
Milk solids replacement products using vegetable protein may have limited potential as long as surplus milk solids exist on a world basis.
      
Sensory panel data have shown that properly processed soybean isolate protein can be used as a 50% replacement for milk solids protein with no discernible differences from a control product.
      
更多          


The quality of yoghurt can be judged from the texture, acidity and flavour of curd. In the experiment, the mixed culture of streptococcus thermophilus and lactobacilus bulgaricus, with the ratio of 2:1, was used. Compared the factors affecting the quality of yoghurt, the solids content of the raw milk, the conditions of heat treatment, the ratio of inoculation, the quantity of sugar added. Found the main points of obtaining high qrade yoghurt were: the total solids content of the raw milk should no less than...

The quality of yoghurt can be judged from the texture, acidity and flavour of curd. In the experiment, the mixed culture of streptococcus thermophilus and lactobacilus bulgaricus, with the ratio of 2:1, was used. Compared the factors affecting the quality of yoghurt, the solids content of the raw milk, the conditions of heat treatment, the ratio of inoculation, the quantity of sugar added. Found the main points of obtaining high qrade yoghurt were: the total solids content of the raw milk should no less than 11.5%, the milk heated to 80—85℃ for 30min, or 90—95℃ for5—10min, the culture inoculated about 2%, the time incubated at 42℃ for about 3h. After ripening for 24h, the acetaldehyde and diacetyl content were 39.74ppm and 14.52ppm respectively.

选用嗜热链球菌(Streptococcus thermophilus)与保加利亚乳杆菌(Lactobacilus bulgaricus)2:1的发酵剂菌种。在乳固体含量≥11.5%,80—85℃保温30min或90—95℃保温5—10min后,接种2%发酵剂,42℃培养3h,冷却、成熟后即可得到优质产品。成熟后24h的酸奶其主要风味成分,乙醛含量为39.74ppm,双乙酰含量14.52ppm。

The effects of supplementing several milk-containing soft drink powders in rats receiving a basic diet composed of rice and soybean powder were studied.

本文对广东地区生产的几种含乳固体饮料进行了分析与动物实验。每组取雄性断乳大鼠10只(组3为8只),以米和6%黄豆粉为基本饲料。正对照组为基本饲料添加12%的全脂奶粉;负对照组只进食基本饲料。四个实验组分别是基本饲料添加35%北芪麦乳精(组3)、35%的椰奶麦乳(组4)、35%椰奶酪(组5)与35%的麦芽蛋白粉(组6)。除组6外,各组饲料蛋白质水平在8.2~8.9%之间。随意进食,单笼饲养四周。通过大鼠的生长效应、食物效价(FE)、每克食物蛋白质增加体重的克数、血红蛋白、血清白蛋白、肝氮含量与肝重等实验指标比较。结果表明:正对照组大鼠四周净增重142.3g,负对照组98.2g,组3~组6分别为81.2g、90.1g、79.9g和55.7g。正对照组与各实验组差异极显著(P<0.001)。饲料消耗、食物效价、每克食物蛋白质增加体重的克数表明,正、负对照组亦比四个实验组高。血清白蛋白正对照组平均值是3.4g/dl,四个实验组是2.5~2.7g/dl(P<0.001)。血红蛋白与肝氮含量在各组未发现显著性差异。肝重随体重而变化,正对照组也明显高于其他各组。

Yoghurt is one kind of fermented milk products with higher nutrition value and pleasurable flavour formed by using specific lactic acid bacteria.The Streptococcusth-ermophilus and Lactobacilus bulgaricus were used .to make a mixed culture starter with medium acidity. The factors which affect yoghurt curd state, acidity and flavour components were investigated. Satistactory quality of yoghurt could be obtained when the following procedures were carried out: the total solids content of raw milk was equal to or...

Yoghurt is one kind of fermented milk products with higher nutrition value and pleasurable flavour formed by using specific lactic acid bacteria.The Streptococcusth-ermophilus and Lactobacilus bulgaricus were used .to make a mixed culture starter with medium acidity. The factors which affect yoghurt curd state, acidity and flavour components were investigated. Satistactory quality of yoghurt could be obtained when the following procedures were carried out: the total solids content of raw milk was equal to or more than 11. 5%, sufficient heating, hold temperature and cooling, inoculated with 2% starter,incubated at 42℃ for about 3 hours, then aging after cooling again.The non-acidic fraction in volatile flavour components of yoghurt were also analysed, and the main aromatic components-acetaldehyde and diacetyl were determined.

酸奶是一种利用特定的乳酸菌经发酵培养生产的凝乳制品,它的营养价值较高,并赋予良好的风味。本文使用中等酸度的嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lact-obacilus bulgaricus)混合发酵剂菌种,分析了影响酸奶成品质地,酸度、风味成分等的多种因素。在原料乳总乳固体含量等于或大于11.5%的情况下,经充分地加热与保温、冷却、接种2%发酵剂,于42℃温度下培养约3小时,再经充分冷却,后酸化,即可得到令人满意的酸奶。对酸奶中的主要风味物质乙醛和双乙酰分别进行了测定。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关乳固体的内容
在知识搜索中查有关乳固体的内容
在数字搜索中查有关乳固体的内容
在概念知识元中查有关乳固体的内容
在学术趋势中查有关乳固体的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社