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   制汁 的翻译结果: 查询用时:1.133秒
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制汁     
相关语句
  juice making
     Late-ripening Juice Making Grape Cultivar'Beizi'
     晚熟制汁葡萄新品种‘北紫’
短句来源
     Extra-late-ripening Juice Making Grape Variety 'Beixiang'
     极晚熟制汁葡萄品种‘北香’
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     Late-ripening Juice Making Grape Variety ‘Beifeng'
     优质晚熟制汁葡萄新品种‘北丰’
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  juice extraction
     Study on the Processing Adaptability of Juice Extraction of Hybrid Citrus Varieties
     杂柑类品种制汁加工适应性研究
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     Study on processing adaptability of hybrid citrus juice extraction
     杂柑类品种制汁加工适应性研究
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     Pea beer was developed by the following procedures: pea used as raw materials,then pea germination,then saccharification and juice extraction,then addition of beer yeast,and then fermentation.
     以豌豆为原料经发芽后,糖化制汁,添加啤酒酵母发酵研制了豌豆芽汁啤酒。
短句来源
     Eight typical hybrid citrus varieties in Hunan Province were selected for the studies on the anatomical characteristics, nutritional components and juice extraction processing adaptability of the fruits.
     选取了湖南省八个具有代表性的杂柑品种,对果实的解剖性状、营养成分及制汁加工适应性进行研究。
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     Different enzymatic treatment methods were used to extract juice from three kinds of raspberry with a view of selecting optimal raspberry for juice extraction and determining ideal enzymatic treatment methods.
     以澳洲红、早红、美国 2 2三个品种树莓为原料 ,通过不同的酶处理方法来制取原果汁 ,优选适于制汁的品种和酶处理方法。
短句来源
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  juice processing
     The fruit quality and juice processing characteristics of five hybrid orange cultivars were studied. Results showed that: 1) the variation of the soluble solids content of orange juice ranged from 12.8%~14.2%,with average value of 13.7%;
     对5个杂柑品种果实品质及制汁性能进行了研究,结果表明果汁的可溶性固形物含量变化范围为12.8%~14.2%,平均为13.7%;
短句来源
     The results showed: treatment with pectinase could significantly increase the retention of β carotene , the optimum combination of juice processing was as follows: blanching with 100℃ 0.5% citric acid +0.4%Na 2SO 3 solution for 6 min;
     结果表明:果胶酶处理可显著提高β-胡萝卜素的保存率,最佳制汁工艺流程为:0.5%柠檬酸+0.4%Na2SO3溶液100℃热烫6min;
短句来源
     Shixia, Chuliang, and Gushan-2 were suitable for juice processing and the content of acid was more than 0.1g/ 100ml. Shuinan-1, 96106, and Wulongling were not ideal as juice processing and the content of acid was less than 0.06g/100ml.
     石硖、储良,古山二号含酸量都大于0.1g/100ml,是鲜食与加工制汁优良品种,水南一号、96106、乌龙岭含酸量小于0.06g/100ml,不适宜加工制汁
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     Research on β-carotene retention rate in carrot juice processing
     胡萝卜制汁过程中β-胡萝卜素保存率的研究
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     The results indicates that Nankou and Amacan were better for juice processing because of high juice yield, high soluble solid, high titratable acidity, high reductive sugar content, and high scores in flavour and aroma evaluation.
     综合评价,天草和南香的出汁率、可溶性固形物及可滴定酸、还原糖指标均比较高,果汁风味浓郁,且果汁滋味和香气品评分数较高,是制汁的理想品种。
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  system juice
     The results indicat that, under 85℃ hot water the cactus for 1 minute, soak with 0.1% antiscorbutic acid and 0.05% citric acid to protect the color, the beating system juice, joining the α-amylase, causes the juice to clarify.
     结果表明,用85℃热水将去皮仙人掌热烫1min,用0.10%抗坏血酸和0.05%柠檬酸浸泡护色,打浆制汁,加入α-淀粉酶酶解,使汁澄清;
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  juice making
During the juice making process, the highest percentage of loss of ascorbic acid was due to peeling (6%) followed by exhausting (4.5%).
      
The fruits are used for jam, jelly and juice making in Maharashtra.
      
  juice extraction
The carrot and starfruit pomace produced in large quantity after juice extraction possessed high levels of insoluble fibres (50.8-56.3?g/100?g, dry weight) of desirable physicochemical and physiological properties.
      
The Metztitlan scrapers made of the obsidian of Zacualtipan, Hidalgo, Mexico, were probably used for Agave juice extraction in the Late Postclassical period.
      
We have developed a rapid automated method for determination of onion lachrymatory factor ((Z, E)-thiopropanal-S-oxide; LF) based on juice extraction into dichloromethane and gas chromatography (GC) analysis with flame photometric detection.
      
Pectinolytic enzyme production by Bacillus species and their potential application on juice extraction
      
The use of the enzymatic solution for treatment of fruits and vegetable mash afforded a high juice extraction and a pulp with good pressing characteristics.
      
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  juice processing
As a result of apple juice processing and, in particular, the thermal treatment required to concentrate and pasteurise the juice, these peaks may however be present in authentic apple juice concentrate and juice made from it.
      
The purpose of this study was to investigate the comparative clarification techniques in apple juice processing and their effects on the patulin content and some other quality parameters including phenolic compounds and organic acids.
      
In this study, the effects of various processing steps applied during apple juice processing on Alicyclobacillus acidoterrestris were investigated.
      
Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing
      
Malolactic fermentation in sea buckthorn (Hippopha? rhamnoides L.) juice processing
      
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  其他


'Zimeikang' grape (Vitis vinefera×V. labrusca) resulted from a cross made by Fan Bangwen at Jiangxi Agricultural University was primarily considered as a table grape variety. After testing this variety in our experimental vineyard from 1985 to 1987, we found that its dessert quality was unsatisfactory, but its processing characters for making sweet juice was quite good and its sweet juice, when processed by pasteurization, had an excellent quality with an aroma similar to that of lichee. Therefore, 'Zimeikang'...

'Zimeikang' grape (Vitis vinefera×V. labrusca) resulted from a cross made by Fan Bangwen at Jiangxi Agricultural University was primarily considered as a table grape variety. After testing this variety in our experimental vineyard from 1985 to 1987, we found that its dessert quality was unsatisfactory, but its processing characters for making sweet juice was quite good and its sweet juice, when processed by pasteurization, had an excellent quality with an aroma similar to that of lichee. Therefore, 'Zimeikang' grape is a superior sweet juice grape variety rather than a table grape variety. In this paper the authors have evaluated the agronomic characteristies of 'Zimeikang' grape, and have made suggestions on breeding objectives of sweet juice grapes well-adapted to the environmental conditions in central and southern China.

紫玫康是范邦文等近年育成的一个鲜食葡萄品种,原产江西。上海引种试验表现一般,若单从鲜食品质进行评价,该品种并无可取之处,但是经加工制汁试验,发现其制汁加工性状良好,制成的葡萄汁具有荔枝样独特风味,是一个优质制汁葡萄新品种。从而为这一品种的利用开辟了新的途径。本文还分析评价了紫玫康的结实习性,并就江南地区制汁葡萄的育种方向提出了建议。

Low rate of Juice extracting and discoloration were the major problem in strawberry pro-cessing. Treated with pectase,the extract of strawberry was increased by 18%and the filter effi-ciency was increased evidently. A certain concentration of Green Tea-Polyphenol(GTP)was effec-tive to protect the juice from oxidation and reduction,while the antioxidant of ascorbic acid and sodium phytase played an opposite role. The value of optical-density could be used as a measuring index in the discoloration of strawberry...

Low rate of Juice extracting and discoloration were the major problem in strawberry pro-cessing. Treated with pectase,the extract of strawberry was increased by 18%and the filter effi-ciency was increased evidently. A certain concentration of Green Tea-Polyphenol(GTP)was effec-tive to protect the juice from oxidation and reduction,while the antioxidant of ascorbic acid and sodium phytase played an opposite role. The value of optical-density could be used as a measuring index in the discoloration of strawberry juice.

制汁得率低和色泽改变是草莓汁生产的技术难题。果胶酶处理可提高制汁得率18%,且提高过滤速度。草莓汁色泽易受氧化、还原而褪色,一定浓度的茶多酚具有显著的护色效果,而异抗坏血酸、植酸钠等抗氧化剂则起反作用。光密度值可以作为草莓汁色泽变化的衡量指标。

The experiment indicated that,processing juice of fruit and vegetable by enzymeLiquefaction had a favourable effect on the increase in juice ratio of fruit and vegetable,filtrating velocity and juice clearing degree. And the effect was influenced by processing conditions such as pectinase's applied amount.acting temperature and time atc,also by species of fruit and vegetable.

本试验结果表明:利用酶法液化果蔬制汁,对提高水果蔬菜的出汁率、过滤速度以及果汁的澄清速度均表现良好的酶效应。其酶效应与加酶量、液化时间、液化温度等工艺条件有关,同时也与果蔬的种类密切相关

 
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