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改良剂配方
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  modifier formula
     A ideal modifier formula was designed with various quality modifiers produced by the help of the modern international standard apparatus such as farinometer,extensometer,viscosimeter and rheometer.
     借助现代国际标准仪器设备——粉质仪、拉伸仪、糊化粘度仪和流变仪,研究了多种品质改良剂,得到一个较理想的面条改良剂配方
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  “改良剂配方”译为未确定词的双语例句
     When guar gum, cross-linked starch, glycerin monostearate (containing a little salad oil) and CMC-Na at the ratio of 1.5 : 2 : 4 : 4.5, were used and the total amount of said additives was 0.8% , the quick-frozen dumpling absolutely had no cracks.
     复配试验结果表明:最佳面皮改良剂配方是瓜尔豆胶:交联淀粉:单甘酯(+色拉油):CMC-Na=1.5:2:4:4.5,总添加量为水磨糯米粉的0.8%,制得的速冻汤圆表面、底部、接口均无任何裂纹。
短句来源
     In the shallow thick-bedded heavy loamy soil the situation that the different amendment agents such as zeolite phospho-gypsm leonardite etc. were used to improve the effects of irrigated shallow underground brackish water(4.7 g/L)on the soil were discussed. The effects of different amendment agents on the soil character of physics and chemistry were evaluated and some recipes of suitable amendment agents were put forward.
     探讨了在重壤质浅位厚层夹粘土壤施用沸石、磷石膏、风化褐煤等改良剂改善灌溉浅层地下微咸水(4.7g/L)对土壤影响的效应,评价了不同土壤改良剂对土壤理化性状的影响,提出了较适合的改良剂配方
短句来源
     A pot experiment was conducted to examine the effects of chemical amendment on the microbial characteristics of a heavy metal-contaminated soil used for the growth of a hyperaccumulating plant, Sedum alfredii Hance.
     通过盆栽试验,观察分析不同的土壤改良配方对重金属超积累植物东南景天盆栽土壤中细菌、真菌和放线菌数量、Cmic及Nmic的影响,以此来筛选出最优的促进东南景天修复锌镉污染土壤的改良剂配方
短句来源
     In this papers the experiment in test of the essential working procedure that affected the luster,the flavor,the external shape,the formula of quality improvement fluid and so on of compound product of fruit,vegetable and dried rabbit meat slice was conducted with orthogonal design and then two kinds of different processing crafts of microwave-dry and the hot blast dry were compared to obtain craft parameter.
     应用正交试验设计对影响肉脯色泽、风味、外在形状的因素、品质改良剂配方等关键技术进行试验研究,通过微波干燥和热风干燥两种不同加工工艺的比较试验确定了有关的工艺参数。
短句来源
     Angel Yeast Company firstly applies the frozen dough technology to fermentation Chinese steamed bun producing. Excogitate advancing yeast and special additive recipes to solve normal frozen problem.
     安琪酵母公司率先将冷冻技术应用到发酵面点的制作工艺中,应用前沿的酵母技术和独特的改良剂配方解决普通冷冻生坯的生产难题,取得了卓越的成绩。
短句来源
  相似匹配句对
     Ameliorant Quality Study on Formula for Making the Aqueous Solution of Potassium Tripolyphosphate
     品质改良剂——三聚磷酸钾水溶液配方的研制
短句来源
     Flour improvers
     面粉改良剂
短句来源
     Study to a Formulation of Artificial Marble
     人造大理石配方研究
短句来源
     Seeking for the nickel electroplating formula buried in oblivion
     探寻遗忘的配方
短句来源
     Development of bread additives
     面包改良剂的研制
短句来源
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A ideal modifier formula was designed with various quality modifiers produced by the help of the modern international standard apparatus such as farinometer,extensometer,viscosimeter and rheometer. The rheological property and the viscosity of dough,the strength and cooking qualities can be greatly improved by the use of this formula. Thus,it is a practical and economic modifier for noodle.

借助现代国际标准仪器设备——粉质仪、拉伸仪、糊化粘度仪和流变仪,研究了多种品质改良剂,得到一个较理想的面条改良剂配方。该配方能够显著改善面团的流变学特性、糊化粘度性质、面条的强度和烹煮品质,是一种改良效果十分明显、经济实用型的面条质量改进剂

This paper mainly studied the anti-cracking effect of hydrocolloid, emulsifier and water-keeping additives on quick-frozen dumpling made by hot-water method. When guar gum, cross-linked starch, glycerin monostearate (containing a little salad oil) and CMC-Na at the ratio of 1.5 : 2 : 4 : 4.5, were used and the total amount of said additives was 0.8% , the quick-frozen dumpling absolutely had no cracks.

本文是在热烫法的基础上,研究增稠剂、乳化剂、保水剂等面皮改良剂对速冻汤圆低温抗裂性的影响。复配试验结果表明:最佳面皮改良剂配方是瓜尔豆胶:交联淀粉:单甘酯(+色拉油):CMC-Na=1.5:2:4:4.5,总添加量为水磨糯米粉的0.8%,制得的速冻汤圆表面、底部、接口均无任何裂纹。

Effects of domestic lipase on different kinds of wheat flour were studied by rheological test,baking and steaming experiments.The results indicated that the rheologcal properties of dough and qualities of bread and steamed bread were improved to some extent by properly adding the lipase.The baking experiments showed fhat the domestic lipase ehanced the interior texture and softness of bread.The steaming experiments showed that the domestic lipase increased the specific volume of steamed bread and improved the...

Effects of domestic lipase on different kinds of wheat flour were studied by rheological test,baking and steaming experiments.The results indicated that the rheologcal properties of dough and qualities of bread and steamed bread were improved to some extent by properly adding the lipase.The baking experiments showed fhat the domestic lipase ehanced the interior texture and softness of bread.The steaming experiments showed that the domestic lipase increased the specific volume of steamed bread and improved the interior texture and the outer smoothness On the base,the formula of steamed bread flour improver containing the domestic lipase was selected with an import lipase as the control.

通过面团流变学试验、蒸馒头试验、面包烘焙试验 ,探讨了国产脂肪酶对各类小麦粉品质的影响。试验表明 ,与对照组比较 ,在添加国产脂肪酶后 ,面团的流变学特性、面包品质、馒头品质都得到一定改善。烘焙实验结果表明 ,国产脂肪酶对面包制品的内部组织结构 ,面包柔软度等指标都有较好的改良作用。蒸馒头实验表明 ,国产脂肪酶能显著增大馒头的比容 ,改善馒头的内部组织结构和表皮光滑度。与进口脂肪酶进行了对比研究。筛选出含国产脂肪酶的复合馒头粉改良剂配方

 
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