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mixed phosphates
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  复合磷酸盐
    Study on Water Holding Effects of Mixed Phosphates on Surimi Product
    复合磷酸盐对鱼糜制品的保水效果研究
短句来源
    This thesis applied L9(34) experiment design to study the water holding effects of mixed phosphates on surimi product.
    应用L9(34)正交试验研究复合磷酸盐对鱼糜制品的保水效果。
短句来源
    This thesis applied L9(34)orthogonal test to study the water holding effects of mixed phosphates on surimi product.
    应用L9(34)正交试验研究复合磷酸盐对鱼糜制品的保水效果。
短句来源
    The results indicated that the best combing ratio of mixed phosphates(Sodium Tripolyphosphate∶Sodium Pyrophosphate Sodium Hexametaphosphate)was 2∶2∶1 and the best mixed phosphates quantity was 0.5%.
    结果表明:复合磷酸盐(三聚磷酸钠∶焦磷酸钠∶六偏磷酸钠)的最佳配比为2∶2∶1,最适用量为0.5%;
短句来源
    In the paper,response surface methodology was used to investigate the main effects and interactions of transglutaminase (TGase, 0~0.8%), mixed phosphates (0~0.5%),к-carrageenan(0~0.8%) and casein(0~5%) on hardness of chicken breast muscle sausage, with four factors and thee levels Central Composite Orthogonal Design.
    本文以鸡脯肉为原料,利用中心复合正交试验设计的原理,设计了4因子3水平的试验,并采用响应曲面法研究了转谷氨酰胺酶(0~0.8%)及复合磷酸盐(0~0.5%)、卡拉胶(0~0.8%)、酪蛋白(0~5%)对鸡肉肠硬度的综合影响。
短句来源
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  复合磷酸盐的
    The best combing ratio of mixed phosphates(Sodium Tripolyphosphate∶ Sodium Hexametaphosphate) was 2∶5 and the best mixed phosphates quantity was 0.35%.
    复合磷酸盐的最佳配比为STP∶SHMP=2∶5,且添加量为0.35%。
短句来源
    The relationshipof mixed phosphates (concentration 0.2%, 0.3%, 0.4%) and TGase (concentration 0.4%, 0.6%, 0.8%) on texture properties of chicken sausage were analyzed with the factorial experiment.
    结果显示,复合磷酸盐的最优配比为STP:SPP:SHMP为4:2:3; 复合磷酸盐的添加量对肉制品出品率有显著性影响(p<0.0001),转谷氨酰胺酶浓度对鸡肉肠硬度有显著性影响(p<0.0001),二者之间对鸡肉肠出品率及硬度均无显著性交互作用。
短句来源
    And then the studies of water-holding character showed that the best combining ratio of mixed phosphates was 2:2:1(tetrasodium pyrophosphate SP:sodium tripolyphos- phates STP:sodium hexametaphosphate HMP), with the combination of 0.2% mixed phosphates and 1% SC added to the meat products,the result was the best for WHC and quality.
    在此基础上进行发酵西式火腿保水性的研究,添加0.2%的复合磷酸盐和1%的酪蛋白酸钠保水效果较好。 复合磷酸盐的最佳配比为2:2:1(焦磷酸盐:三聚磷酸盐:六偏磷酸盐)。
短句来源
    The results showed: the best combining ratio of mixed phosphates was 2∶2∶1 (tetrasodium pyrophosphate SPP: sodium tripolyphosphates STP: sodium hexametaphosphate SHMP raspectively) and the best mixed phosphsts quantity added was 0.4% .
    结果表明:复合磷酸盐的最佳配比为2∶2∶1(三聚磷酸钠:焦磷酸钠:六偏磷酸钠),最适用量为0.4%;
短句来源
    The results of orthogonal test show: the water holding capacity and the sliceable property of dog-meats reach optimun, when combining ratio of mixed phosphates is 1:2:2 (sodium hexameta-phosphates SHMP: sodium pyro-phosphate SPP : sodium tripoly-phosphates STP) and the adding amounts of mixed phosphates is 0.5%.
    正交试验结果表明,当复合磷酸盐的配比为1:2:2(六偏磷酸钠,三聚磷酸钠,焦磷酸钠),添加量为0.5%,肉制品的持水性和切片性最佳.
短句来源
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  “mixed phosphates”译为未确定词的双语例句
    The color, tenderness and elasticity of meat was improved and its water - holding capacity was increased by mixed phosphates, mainly sodium hexametaphosphate,sodium polyphosphate and sodium pyrophosphate.
    结果表明,在肉馅中添加磷酸盐后,能改善肉的色泽、增加嫩度、弹性和保水率。
短句来源
    With the quantity of mixed phosphates added to the surimi product,the result was the best for water holding effects and quality.
    按此用量添加于鱼糜制品中,得到理想的保水效果,同时能明显改善制品品质。
短句来源
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  mixed phosphates
The reactions of phosphorochloridates with phenol, pentaerythritol dibromohydrin, and ethylenimine in the presence of organic bases afford mixed phosphates and phosphoramidates.
      
Hydrothermal synthesis of mixed phosphates of neodymium and alkaline metals (Me2O·Nd2O3·4P2O5)
      
The occurrence of four mixed phosphates: Ca3Y(PO4)3, CaYP3O10, CaY(PO3)5, Ca2Y(PO3)7 has been discovered in the system.
      
In the system, the existence of two mixed phosphates: MgYP3O10 and MgY(PO3)5 has been found, and they occur, according to their composition, at the sections YPO4-Mg(PO3)2 and Y(PO3)3-Mg(PO3)2, respectively.
      
The conductivity and structural data are analyzed in relation to the mechanisms of protonic conduction in these mixed phosphates.
      
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Vegetable oil and aminoalcohol are, in the presence of catalyst, amidated at the little lower normal reaction temperature, and then made the mixed phosphate by taking P 2O 5 as the phosphory lating agent, followed by the preparation of the compound fatliquor containing phospharic fats with alkylsulfanilamide acetate, sulfonic_acidified synthetic fat and synergist as the main compounds. The contents of the synthetic phosphoric fats in the total compounds are found to be 25%-30%.

植物油与氨基醇在催化剂、在偏低于正常反应温度下进行酰胺化反应,以P2O5 为磷酸化剂制成混合磷酸酯。

The effects and relation of temperature and time in thermal processing, the quantity of salt and mixed phosphate in mixohaline, and the quantity of mixed geltinizing agent in mixing were studied.The regression quadratic equation between the weight of processed muscle and factors were concluded.

本研究讨论了热处理温度、热处理时间,混合盐水中食盐用量、复合磷酸盐用量及复合食品胶用量对猪肉经处理后持水性的影响和各因素之间的关系,得出了经处理后肉重与各因素间的二次回归方程。

Water holding capacity (WHC) is very important to the yield and the quality of the products processed. This paper studied the function of the mixed phosphates and sodium caseinate (SC) to improve the WHC of meat products .The results showed: the best combining ratio of mixed phosphates was 2∶2∶1 (tetrasodium pyrophosphate SPP: sodium tripolyphosphates STP: sodium hexametaphosphate SHMP raspectively) and the best mixed phosphsts quantity added was 0.4% .With the combination of 0 .4% mixed...

Water holding capacity (WHC) is very important to the yield and the quality of the products processed. This paper studied the function of the mixed phosphates and sodium caseinate (SC) to improve the WHC of meat products .The results showed: the best combining ratio of mixed phosphates was 2∶2∶1 (tetrasodium pyrophosphate SPP: sodium tripolyphosphates STP: sodium hexametaphosphate SHMP raspectively) and the best mixed phosphsts quantity added was 0.4% .With the combination of 0 .4% mixed phosphates and 2% SC added to the meat products, the result was the best for WHC and. qualify.

肉制品的保水性对产品的成品率和质量至关重要。本文主要研究了复合磷酸盐和酪蛋白酸钠对提高肉制品保水性的作用。结果表明:复合磷酸盐的最佳配比为2∶2∶1(三聚磷酸钠:焦磷酸钠:六偏磷酸钠),最适用量为0.4%;0.4%的复合磷酸盐和2%的酪蛋白酸钠组合添加于火腿肠中,得到理想的保水效果。同时能明显改善制品的品质。

 
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