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藏曲
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  tibet starter
     (1) Superior Tibet starter selecting and fermentation mechanism study. 10 commercial Tibet starters obtained from the market in Lasa show a considerable variation in shape and quality.
     (1) 优良藏曲筛选及发酵机理研究的实验结论——对拉萨市售10个藏曲样品的分析发现,藏曲的外观形态不一、质量良莠不齐。
短句来源
  tibetan starter
     Q303 type or 3866 type or 5-5 type rhizopus moldy bran starter was used and the additive quantity was 0.35 %~0.6 % of the highland barley quantity, the additive quantity of Tibetan starter was 3%~5%;
     用曲为Q303、3866或5-5根霉酵母 曲,添加量为青稞量的0.35%~0.60%,藏曲为3%~5%;
短句来源
  “藏曲”译为未确定词的双语例句
     On the Literary Value of the Qu Script of Zi Di Shu Kept in the Palace of Prince Che
     论车王府抄藏曲本子弟书的文学价值
短句来源
     It has found that starter 5and 9 interest for further investigation because of their attractive fragrance and sweet alcoholic flavour of their wine through fermentation test. However, starter 2 and 4 which have a strong sour flavour, starter 6 caused a mouldy flavour were noticed.
     从青稞酿酒试验分析,曲2、曲4和曲6发酵口味和香气存在霉气味或酸味过重,而曲5和曲9发酵风味清爽、醇和,故筛选此两曲为优良藏曲
短句来源
     (2) Superior stains selecting and puer culture staters making. rComparing 38 stains which were isolated from starter 5and 9, two superior strains have been selected for further studies: yeast ZY2 had a similar fragrance with Highland barley wine and strong fermenting power ( appearent alcoholicity 48.46 % );
     (2) 优良菌株筛选及纯种曲制曲工艺研究的实验结果——通过对优良藏曲中分离得到的38株菌株进行糖化菌及酒精发酵菌株的筛选试验,最终筛选得到两株优良菌株:酵母菌ZY2——产香气与青稞酒相似,产酒精力较强(外观发酵力48.46%);
短句来源
  相似匹配句对
     I Photograph Tibetan Antelopes
     北那探望羚羊
短句来源
     (stem leaven).
     g(干)。
短句来源
     oh43
     43
短句来源
     Analysis on Causes of Debris Flow in Zangbuqu River in the Upper Reaches of Yalongzangbu River
     雅鲁布江中上游泥石流成因分析
短句来源
     Age of oil accumulation
     油气的年龄
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Highland barley, also called nude barley, being a variant of barley and classified into the grass family and known as one or two years growth herbage, is the main agriculture crop and basic food in Tibet and used in the production of conventional zanba and highland barley liquor. Highland barley contains more than 14% proteins, 60% amylums, 18 kinds of amino acids and 12 kinds of mineral trace elements. The production techniques of highland barley liquor were the same as that of Xiaoqu liquor by solid fer-mentation...

Highland barley, also called nude barley, being a variant of barley and classified into the grass family and known as one or two years growth herbage, is the main agriculture crop and basic food in Tibet and used in the production of conventional zanba and highland barley liquor. Highland barley contains more than 14% proteins, 60% amylums, 18 kinds of amino acids and 12 kinds of mineral trace elements. The production techniques of highland barley liquor were the same as that of Xiaoqu liquor by solid fer-mentation method: after grain steeping, the moisture content in highland barley as 41%~42%; hermetic closure of grains for 30 min-utes with 70 ℃ water; Q303 type or 3866 type or 5-5 type rhizopus moldy bran starter was used and the additive quantity was 0.35 %~0.6 % of the highland barley quantity, the additive quantity of Tibetan starter was 3%~5%; saccharification temperature during bacterial culture was at 30~38℃; the temperature of fermentation grains controlled at 28~32℃.(Tran. by YUE Yang)

青稞又称裸大麦,是大麦的一个变种,禾本科,一二年生草本,是藏区主要农作物,主要用于生产传统糌粑和青稞酒。青稞含蛋白质14%以上,淀粉60%左右,含18种氨基酸和12种微量矿物元素。用固态发酵法小曲白酒生产工艺生产青稞酒,泡粮后青稞含水分41%~44%;闷粮水温70℃左右,时间30min;用曲为Q303、3866或5-5根霉酵母 曲,添加量为青稞量的0.35%~0.60%,藏曲为3%~5%;培菌糖化温度30~38℃ ;发酵糟温控制在28~32℃。(孙悟)

 
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