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液态深层发酵制醋
相关语句
  vinegar production by submerged fermentation
     Research on the new technique of vinegar production by submerged fermentation
     液态深层发酵制醋新工艺的探索
短句来源
  “液态深层发酵制醋”译为未确定词的双语例句
     Establishment and control of vinegar production line for submerged fermentation by enzymes
     全酶法液态深层发酵制醋生产线的建立和控制
短句来源
     Submerged fermentation technology with short fermentation period, high capacity, and the product with high clarification was as raw material of new type seasoning re-processing.
     液态深层发酵制醋工艺发酵周期短、产能大、产品澄清度高,是作为新型调味品二次加工的原料,但其质量风味欠佳。
短句来源
     The key technique in submerged fermentation by enzymes to produce vinegar was developed. The vinegar production line was established and the technical parameters of quality control were determined. The alcohol fermentation rate was up to 85.02%,the alcohol transformation efficiency was 91.94%,the speed of acid producction was 0.091g/100ml.
     对全酶法液态深层发酵制醋进行了探讨,建立了制醋生产线并确定了各工序质量控制技术参数,酒精发酵率达85.00%,酒精转化率91.94%,生酸速度0.091g/100mL。
短句来源
  相似匹配句对
     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
     Establishment and control of vinegar production line for submerged fermentation by enzymes
     全酶法液态深层发酵生产线的建立和控
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
     Application of Mixed Materials in Vinegar Production by Submerged Fermentation
     混合料在液态深层中的应用
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
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In this paper,the application of 30M 3 standard form air blow fermentor with ND three grades air cleaning as the main equipment for deep layer fermented vinegar is reported.Compared with self-priming fermentor,the former has some advantages on pure culture maintenance,better ferment conditions and energy saving.The result proves:with semi-conti-nuous fermentation for vinegar producing,the average HAC is 6 31%,the rate of alcohol utilization reaches to 98.1%,the rate of HAC growth is 0.124%/h,and the efficiency...

In this paper,the application of 30M 3 standard form air blow fermentor with ND three grades air cleaning as the main equipment for deep layer fermented vinegar is reported.Compared with self-priming fermentor,the former has some advantages on pure culture maintenance,better ferment conditions and energy saving.The result proves:with semi-conti-nuous fermentation for vinegar producing,the average HAC is 6 31%,the rate of alcohol utilization reaches to 98.1%,the rate of HAC growth is 0.124%/h,and the efficiency is 12.20 kg vinegar/kg rice(3.5% HAC).This equipment could guarantee long-time pure strain fermentation.

本文报道了以 30M3标准型风发酵罐配合ND三级空气过滤装置为主体发酵设备进行液态深层发酵制醋的研究 ,分析了该罐较之自吸式发酵罐在保持纯种发酵、发酵条件和节能等方面所具有的优势。研究证实 :在此罐中采用半连续分割工艺制醋 ,平均产酸达 6 31% ,酒精转酸率98 1% ,生酸速度 0 12 4 % /h ,主料出醋水平达 12 2 0kg醋 /kg米 (折合含醋酸 3 5 %成品计 ) ,并可保证长期纯种发酵

Submerged fermentation technology with short fermentation period, high capacity, and the product with high clarification was as raw material of new type seasoning re-processing. Practical technology of improving vinegar flavor in submerged fermentation was discussed from the improvement of aroma, taste, color and clarification in this paper. The result showed that liquid-vinegar flavor fermented by submerged technology was greatly improved. Its aroma, color and taste could be as good as that produced by solid-state...

Submerged fermentation technology with short fermentation period, high capacity, and the product with high clarification was as raw material of new type seasoning re-processing. Practical technology of improving vinegar flavor in submerged fermentation was discussed from the improvement of aroma, taste, color and clarification in this paper. The result showed that liquid-vinegar flavor fermented by submerged technology was greatly improved. Its aroma, color and taste could be as good as that produced by solid-state fermentation.

液态深层发酵制醋工艺发酵周期短、产能大、产品澄清度高,是作为新型调味品二次加工的原料,但其质量风味欠佳。该文从增香、增味、增色和澄清4个方面论述了提高液态深层发酵食醋风味的实用技术。结果表明:由于这些技术的应用使液醋质量风味得到显著提高,在香味、色泽上可以同固态食醋相比,在口味上也能接近固态食醋。

Optimum condition of vinegar production by submerged fermentation,including strain,aeration,temperature,concentration,time and method for adding alcohol,concentration of surplus alcohol and control of fermentation process,were studied and new processing technology for vinegar fermentation was confirmed.The result indicated that,the total acid were 8.0 g/100 ml and 11 g/100 ml after fermentation for 30-32 h and 58-62 h respectively with new process technology.Inoculation time by strain,fermentation time,volatilization...

Optimum condition of vinegar production by submerged fermentation,including strain,aeration,temperature,concentration,time and method for adding alcohol,concentration of surplus alcohol and control of fermentation process,were studied and new processing technology for vinegar fermentation was confirmed.The result indicated that,the total acid were 8.0 g/100 ml and 11 g/100 ml after fermentation for 30-32 h and 58-62 h respectively with new process technology.Inoculation time by strain,fermentation time,volatilization of alcohol,cost of raw material and costs of correspond energy sources were reduced and utilization of foodstuff was improved with new process technology.

通过对液态深层发酵制醋的菌种、通风量、温度、浓度,流加酒精的时机、方法及剩余酒精的浓度与发酵进程的控制等进行试验,寻找最适条件,确定新的液态醋发酵工艺路线。结果表明:采用新的生产醋工艺,发酵30h ̄32h,能生成总酸8.0g/100mL,58h ̄62h,能生成总酸11g/100mL;可以减少菌种传代次数,缩短发酵时间,减少酒精挥发量,提高粮食利用率,降低原料成本和能源消耗。

 
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