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苹果醋的
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  apple vinegar
     The optimum parameter of containing alcohol apple vinegar are: apple vinegar 250mL/L, apple juice 50mL/L, edible alcohol 2.5%, sucrose 7%.
     含醇苹果醋的最优配方为:苹果醋250mL/L、苹果汁50mL/L、食用酒精2.5%、蔗糖7%。
短句来源
     These problems influence the apple vinegar quality and make roughly the development of the beverage industry that regards the apple vinegar as the raw material.
     这些问题严重的影响着苹果醋的质量,制约着以苹果醋为原料的饮料业的发展。
短句来源
     The main fermentation conditions of apple vinegar produced with apple pomace in the apple juice factory were studied.
     对苹果果汁厂产生的苹果渣进行了发酵制备苹果醋的主要工艺条件研究. 结果表明:调整糖浓度为12%;
短句来源
     The paper introduced the function and uses of apple vinegar,international and national market situation of apple vinegar beverage,apple vinegar condiment,and health apple vinegar,and the development of apple vinegar product in our country.
     该文介绍了苹果醋的功能、用途及苹果醋饮料、苹果醋调味品、苹果醋保健品的国际与国内市场情况及苹果醋产品在我国的发展前景
短句来源
     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.
     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。
短句来源
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  “苹果醋的”译为未确定词的双语例句
     Making apple fruit vinegar by the co-immobilized multi-microoganism
     共固定化多菌种混合发酵生产苹果醋的研究
短句来源
     It turns out that the best technology of making apple fruit vinegar by the co - immobilized multi - microoganism is to co - immobilize Saccharomyces cerevisiae, Saccharomyces fragrans and Lactobacillus and the conditions of fermLntation are: temperature 30℃ ,1/7—1/8 of inoculating quantity of co - immobilized cell particles and the apple juice with 12% sugar.
     实验表明,固定化多菌种发酵生产苹果醋的最佳工艺是将酿酒酵母、产香酵母、 乳酸菌共同固定,按与发酵液:1∶7—1∶8的比例,加入到总糖为12%的苹果汁发酵液中,反应温度 控制在30℃。
短句来源
     The change of components during fermenttation was studied and the process parameters
     研究了用叠式动态表面发酵法酿制苹果醋的工艺技术条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。
短句来源
     The thesis searched the new process of apple cider vinegar,which is brewed with apple pulp by using fresh apple as raw material,and through alcohol fermentation and acetic fermentation. The processing technology and the operating points were analyzed.
     探索了以鲜苹果为原料加工制成苹果浆,经过酒精发酵和醋酸发酵酿制苹果醋的新工艺,分析了苹果醋的加工工艺和操作要点。
短句来源
  相似匹配句对
     Apples
     苹果
短句来源
     Studies on the Production Technology of Apple Nutritious Vinegar
     苹果营养醋的生产工艺研究
短句来源
     Research on The Non-biological Back Mixing and Dispose of Apple Vinegar
     苹果醋的非生物浑浊及处理研究
短句来源
     An Apple
     一个苹果
短句来源
     Manufacture of ShanXi vinegar
     山西醋的制作
短句来源
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Experiments show that the pectase, which is extracted from the pec tase-producing strain screened by our departments, has distinct clarification effect on the apple vinegar and the juice of orang, apple, hawthorn, cherry or strawberry under the most suitable conditions of temperature and pH. But the clarification effect of pectase on juice of pear or watermelon is not obvious. It is found that sp-Y, has best clarification effct on apple vinegar or apple juice, sp-X,, sp-X, and sp-Y, have less effect in the order....

Experiments show that the pectase, which is extracted from the pec tase-producing strain screened by our departments, has distinct clarification effect on the apple vinegar and the juice of orang, apple, hawthorn, cherry or strawberry under the most suitable conditions of temperature and pH. But the clarification effect of pectase on juice of pear or watermelon is not obvious. It is found that sp-Y, has best clarification effct on apple vinegar or apple juice, sp-X,, sp-X, and sp-Y, have less effect in the order. sp-X,has best clarification effect on hawthorn juice, sp-X,, sp-3? and sp-y, have less effect in the order; sp-y, sp-x, has best clarification effect on orange juice, sp-X, and sp-X, have less effect in the order; sp-X2, sp-X2, or sp-X2 has best clarification effect on strawberry juice, and sp-Y, have less effect in the order.

本试验以本系分离选育的果胶酶菌种为试验菌种。在摸清最适作用温度和pH的前提下,研究证实所提供的四种酶(X_1、X_2、Y_2、Y_3)对苹果醋,桔子汁、苹果汁、山楂汁、樱桃汁和草莓汁等均有明显的澄清作用,而对梨汁、西瓜汁等澄清作用不明显。其中,Y_2对苹果醋和苹果汁澄清作用最好,其次为X_1、X_2、Y_3;X_2对山楂汁澄清作用最好,其次为X_1、Y_2和Y_3;Y_3和X_2对桔子汁澄清作用最好,X_1和Y~2次之;Y_2、X_1、X_2对草莓汁澄清作用最好,Y_3次之。

By complex mutagenesis of Asp. usamii B_1 with N(?)G, UV—raysand LiCl, a black-spore mutant strain, B_(1-12), was selected. The strain is Suitable for liquid culturatation with a shorter fermentation circle and optimum pH shift to a lower pH value. The activity of exo-PG increases while the activity of glucoamylase decreases. But the stability of pectic enzymes at 60℃ decreases. The mutant strain is superior to B_1 in clarifying several kinds of fruit juices.

B_(1—12)是由Asp·usamii B_1经NTG、UV、LiCl复合处理选育到的一株呈黑色的孢子是适于液体培养的高酶活果胶酶菌株。具有发酵周期短、易过滤等痔点,酒樁沉淀的酶制剂与B_1比较,酶作用的最适pH分别为4.0和4.5,最适温度均力50℃,但在30℃时,B_1仍保持较高酶活水平的稳定性。B_(1—12)果胶酶组分ex—PG酶活高于B_1 0.5—1倍左右,endo—PG和PE变化不明显.两者都含有糖化酶、纤维素酶、蛋白酶、花青素酶等非果胶酶组分,其中糖化酶活性比B_1下降一倍.应用于苹果醋、苹果汁、草莓汁、樱桃汁的澄清.B_(1—12)优于B_1,透光率可达90%以上,但对枣汁的澄清效果却次于B_1。

Researches were carried out on how the extracted kelp juice was added in the production of apple vinegar and beverage so as to eliminate the off-flavour caused by kelp addition.The researches are believed to be useful to the development of kelp products.

对在生产苹果醋及饮料时如何添加海带浸提汁进行了研究,解决了由于添加海带而引起的产品风味不佳的问题,对于海带系列产品的开发利用具有重要的现实意义。

 
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