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flavouring     
相关语句
  调味料
     Researching report on meat-savor flavouring
     肉香调味料的研究报告
短句来源
     In the paper,the flavouring of meat-savor use edible meat as main stuff,append HVP,HAP and AADY and so on The process take the technique regulate temperature,compound and contain-covering This product is perfect flavoring
     肉香调味料的研究是以食用动物肉为主料 ,添加HVP、HAP、酵母提取液等辅料 ,采用调温复合、包埋等工艺技术加工而成 ,对原料利用充分 ,产品增香效果显著 ,是一种理想的增香调味佳品
短句来源
  调味
     Application of Yellow Liquid Flavouring in Liquor-blending
     黄水调味液在白酒调味中的应用
短句来源
     Indirect Oxidimetric Method for Quantitative Determination of the Isothiocyanates in Flavouring Mustard Oil with Chloramie-T
     氯胺-T间接氧化法测定调味芥末油中异硫氰酸酯的含量
短句来源
     Processing Method of Flavouring Edible Wild Rice Stem Strip
     休闲调味茭白丝制作方法
短句来源
     RESEARCH AND DEVELOPMENT OF A NEW FLAVOURING—HIGH CALCIUM CHICKEN BOLLILLON
     调味新品高钙鸡精的研制
     The yellow liquid flavouring is a distillate,resulted by the yellow water′s thermal fragment and catalysis make use of the high-activity biological enzyme.
     黄水调味液是黄水在高活性生物酶的作用下 ,经催化热裂后的馏出液。
短句来源
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  香料
     Luzhou-flavour liquor: 50% liquor with uncooked material, 20%~30% Daqu liquor, 10% alcohol and proper quantity of flavouring liquor and flavor.
     调制浓香型白酒 ,生料酒可使用50 % ,大曲酒20 %~30% ,酒精10 % ,调味酒、香精香料适量 ;
短句来源
     Study on the Stability of Flavouring Emulsion
     香料乳状液的稳定性研究
短句来源
     A method is reported for identifying the organic pollutants in flavouring wastewater by using GC-MS.
     介绍色谱-质谱(GC-MS)鉴定香料废水中有机污染物的分析方法;
短句来源
     Identification of Organic Pollutants in Flavouring Wastewater by GC-MS
     色谱─质谱鉴定香料废水中有机污染物
短句来源
     6.Steaming through the fermented grains of Daqu liquor with addition of 10%~15% Luzhou-flavour Daqu liquor and proper flavouring liquor and flavor. (Tran.by YUE Yang)
     ⑥大曲糟醅串蒸 ,另加10%~15%浓香型大曲酒 ,适量调味酒和香精香料
短句来源
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  “flavouring”译为未确定词的双语例句
     Carp beverage is made up of fermented filirate of carp which is enzymatic hydrolyzed 80 g/kg, maltose 30 g/kg, sucrose 45 g/kg, the stabilizer of emulsification 3 g/kg, apple juice concentrate 15 g/kg, and some flavouring essence and lemon acid.
     鲤鱼饮料的配方组成是鲤鱼酶解发酵过滤液80g/kg,麦芽糖30g/kg,蔗糖45g/kg,乳化稳定剂3g/kg,浓缩苹果汁15g/kg,酸味剂和香精适量。
短句来源
     The essentials were managed as follows: smashed into pieces, 85% sieve, addition of 40% 60℃ hot water for wetness, addition of distiller's grains according to the ratio 1∶3~3.5, addition of 10% flavouring fermented grains for pit fermentation, and distillation out of the pit 4~7 days later.
     原料经粉碎过40目筛85 % ,加40%60℃热水润料 ,以1∶3~3.5加配糟 ,加香醅10 %入池发酵 ,4~7天后出池蒸馏。
短句来源
     The optimum formula was as follows: the solution of heme 50%, sugar 10%, citric acid 0.5%, stabilizer 0.3%, potassium sorbate 0.05% and some flavouring.
     最佳配方为 :血红素铁溶液 5 0 %、蔗糖 10 %、柠檬酸 0 5 %、稳定剂 0 3 %、山梨酸钾 0 0 5 %、香精适量。
短句来源
     Research on the steady model of meat flavouring dynamic system
     反应型咸味香精动态生香体系稳定模型研究(一)
     The result showed that using milk with 8%suger,0.50%CMC,0.20%agar,0.80%Monoglyceryl Ester&Sucrose Ester(1∶1),0.05%sodium phosphate and 0.40%citric acid and 1ppm flavouring essence,a kind of dilicious mixed set sour milk can be produced.
     结果表明, 在牛奶中加入8 % 的蔗糖, 0 .50 % 的CMC, 0 .20 % 的琼脂, 0 .80 %的乳化剂( 单甘酯: 蔗糖酯= 1 ∶1) , 0 .05 % 的改良剂( 三聚磷酸钠) , 0 .40 % 的柠檬酸和1ppm的香精, 可调配出令人满意的调配型酸奶。
短句来源
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  flavouring
Crocus sativus is an autumn-flowering species, unknown as a wild plant but long-cultivated for its scarlet style branches which yield Saffron, the dye and flavouring agent.
      
Lavandin (Lavandula x Emeric ex Loiseleur) is an aromatic plant, the essential oil of which is widely used in the perfume, cosmetic, flavouring and pharmaceutical industries.
      
Young leaves are used as a cooked vegetable and for flavouring in the preparation of several local foods.
      
is a low volume and high value essential oil plant used in perfumery, cosmetic and flavouring industries.
      
It is used in some parts of this region particularly for flavouring traditional pastries.
      
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Soy sauce which is widely used in daily life is a kind of flavouring. When it has more bacterium than is required in health standard, heating is used to sterilize in the process of manufacture. This method not only expends so much energy, but also impairs the quality of soy sauce.An experiment of sterilization in soy sauce,using gamma ray of ~(60)Co, is introduced in this article.The affects of sterilizing ang improving quality of soy sauce are also discussed.

酱油是日常生活中广泛食用的一种调味品。当它含杂菌总数超过国家卫生标准时,常用加热灭菌消毒,这种方法耗能源多,还会影响酱油的品质。我们应用~(80)Co_γ射线对酱油进行輻照灭菌实验,探讨γ射线灭菌效果,改善酱油的品质。

This research is to find out a better technological condition for production of fruit jelly by ways of adopting different raw materia and weight, and to design a new package. Collecting many sorts of fruit jelly on the internation markets, we carry out a systematic quantitative analysis and pualitative analysis. We also study the prescriptions of different sorts of fruit jelly. By optimum seeking experiements, we find that using K-carrageenan as additive together with syrup, cane sugar, fresh fruit joice, pigment...

This research is to find out a better technological condition for production of fruit jelly by ways of adopting different raw materia and weight, and to design a new package. Collecting many sorts of fruit jelly on the internation markets, we carry out a systematic quantitative analysis and pualitative analysis. We also study the prescriptions of different sorts of fruit jelly. By optimum seeking experiements, we find that using K-carrageenan as additive together with syrup, cane sugar, fresh fruit joice, pigment and flavouring essence is the better industrial art, and we also design the industrial production process and absorb foreign advanced equipments. After our company's operation test, the new technological process proves to have the results of shorter production cycle, easy operation, high efficiency, less investment, immediate result and economic advantage. More important is that the products are brandnew and good taste, welcome by the consumers and sell well both at home and abroad markets

本研究采用不同原料及分量,探索水果啫喱较好的工艺条件以及新包装的设计。通过对国际市场上多种水果啫喱用品进行系统的定性、定量分析,并进一步研究了不同类型的原料配比,经过优选试验,提出“采用K—卡拉胶(K-Carrageenan)为添加剂配以糖浆、蔗糖、鲜果汁及色香料等”的生产工艺并设计了工业生产流程,引进国外先进设备。经本公司投产检验,结果表明:采用这一新的工艺流程,具有生产周期短、操作方便、生产效率高、投资少、见效快、效益好的优点,而且产品新颖、芬芳可口,深受顾客喜爱,畅销国内外市场。

The utiliztion ratio of protein in the material and the quality of the product were apparently increased by the action of multion of multienzyme complex of the multistrains formed with the method of pre-fermentation using double Strains to make leaven and post-fermentation adding flavouring yeas .In the pilot plant trial the utilization ratio of protein in the material was reached over 76% , it is increased about 5 % comparing with the former technique . The soy sauce of first rate was about 60 70% , and...

The utiliztion ratio of protein in the material and the quality of the product were apparently increased by the action of multion of multienzyme complex of the multistrains formed with the method of pre-fermentation using double Strains to make leaven and post-fermentation adding flavouring yeas .In the pilot plant trial the utilization ratio of protein in the material was reached over 76% , it is increased about 5 % comparing with the former technique . The soy sauce of first rate was about 60 70% , and itstaste and fragrance was also greatly enhanced .

研究利用多菌种制曲前发酵,添加增香酵母后发酵,利用多菌种多酶系的作用,明显提高了原料蛋白质利用率和产品质量.经中试原料蛋白质利用率达到76%以上比原工艺提高5%左右,一级酱油出品率占60-70%,酱油的滋味和香气也有很大提高.

 
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