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producing liquor
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  产酒
     In this paper, the processing technology of producing liquor with uncooked materials was studied,Koji of uncooked material, a complex enzymes which comprises of Aspergillus、Saccharomyces and more enzymes of the production of liquor, was applicated to production of liquor, the result of experiment showed that the alcohol yield of rew corn flour was 74%(45% alcohol content)by adding 0 6% Koji.
     该文对生料酿酒工艺进行了研究。 生料酒曲含有多种酿酒酶系、活性霉菌、活性酵母 ,应用于生料酿酒 ,结果表明 :添加 0 6 %生料酒曲 ,玉米原料产酒率可达74% (以 45 %酒精度计 )。
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  “producing liquor”译为未确定词的双语例句
     The technonolgy of producing liquor with uncooked sorghum and liquid-state fermentation was studied.
     对提高生料液体法白酒酯、酸含量以及改善生料液态法白酒风味进行了探讨。
短句来源
     Research on technology of producing liquor with uncooked material
     生料酿酒工艺的研究
短句来源
     Study on The Technology of Producing Liquor With Uncooked Sorghum and Liquid-State Fermentation
     提高生料液态法白酒质量的措施
短句来源
     STUDY ON THE TECHNOLOGY OF PRODUCING LIQUOR WITH UNCOOKED SORGHUM AND LIQUID - STATE FERMENTATION
     提高生料液态法白酒质量和风味的研究
     Chinese liquor industry not only inherits the traditional technologies such as obtaining raw materials locally and producing liquor with different materials but also makes innovations such as koji-making mechanically or by ventilation.
     中国白酒既继承传统工艺 ,就地取材 ,因料酿酒 ,又改革创新 ,采用通风制曲、机械制曲 ,剖析白酒微量香味成分 ,籍以指导生产。
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     Research of Black Liquor Producing Adhesive for Plywood
     黑液制胶合板用胶粘剂的研究
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     Producing Chinese Liquor through Liquid State
     液态法生产中国烧酒
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     Producing knowledge
     知识的生产
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     (4) producing;
     (4)作品制作;
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     Civilization and Liquor
     文化与酒:关键在怎样吆喝
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Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven. The difference in the technology of preparing leaven results in the difference in the formation of bacterial groups in these two kinds of leaven. In this paper, bacteria in leaven are classified into three main groups: (1) acid-producing bacteria, (2) substratedecompocing bacteria and (3) Actinomyces. For each kind of leaven...

Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven. The difference in the technology of preparing leaven results in the difference in the formation of bacterial groups in these two kinds of leaven. In this paper, bacteria in leaven are classified into three main groups: (1) acid-producing bacteria, (2) substratedecompocing bacteria and (3) Actinomyces. For each kind of leaven the numbers of each group of bacteria is counted and the quantitative composition and structural feature is studied. The relationship between these bacteria and the respective flavors of the two kinds of liquor is discussed.

浓香型酒和酱香型酒,不仅发酵制酒的工艺各异,而且制曲工艺也不同。由于制曲工艺的不同,因而影响到两大类酒曲中微生物区系的组成。本文报道将酒曲中的细菌分为三大类群:产酸细菌;底物分解细菌;放线菌,并进行了计数,研究了它们数量组成与结构特征。讨论了这些细菌与两大类型酒风格形成的关系。

In the process of controlling Daqu liquor-making technology, we changed the traditional method of passive deacidification into the current method of positive application of acid by adjusting the acidity of entry pit from 1.5~1.7 to 2~2.2 to produce liquor and flavour simultaneously, and the main auxilliary methods were increasement of the amount of starch of entry pit for producing high acidity to increase the temperature and application of the new methods of “cross-steaming of seperate layer”...

In the process of controlling Daqu liquor-making technology, we changed the traditional method of passive deacidification into the current method of positive application of acid by adjusting the acidity of entry pit from 1.5~1.7 to 2~2.2 to produce liquor and flavour simultaneously, and the main auxilliary methods were increasement of the amount of starch of entry pit for producing high acidity to increase the temperature and application of the new methods of “cross-steaming of seperate layer” and “reuse of fermented grains”.(Tran.by YUE Yang)

在大曲酒工艺控制中 ,变传统的消极降酸为现在的积极利用酸 ,将入窖酸度由1.5~1.7度调整为2.0~2.2度 ,以实现产酒、产香并举。主要配套措施有 :提高入窖淀粉实现高酸升温 ,实施双轮薄层串蒸及“死醅”复活新工艺。

This article is a review of the development of new type liquor. Back to 1950′s, when the State Council outlined National Long-range Programme for Scientific & Technological Development From 1956 to 1967, liquor production by alcohol and liquid fermentation had became part of the programme. Afterwards, Beijing Distillery succeeded in producing liquor by alcohol through the way of distilling through the flavour-enhenced fermented grains with the adoption of Dongjiu Liquor production crafts, and the...

This article is a review of the development of new type liquor. Back to 1950′s, when the State Council outlined National Long-range Programme for Scientific & Technological Development From 1956 to 1967, liquor production by alcohol and liquid fermentation had became part of the programme. Afterwards, Beijing Distillery succeeded in producing liquor by alcohol through the way of distilling through the flavour-enhenced fermented grains with the adoption of Dongjiu Liquor production crafts, and the method was introduced and the idea was interchanged on National Liquor Professionals Forum in 1965. Subsequently, the method was popularized in some provinces and Fangzhi Liquor produced with this method was awarded National High-quality Liquor. In 1970′s, corresponding technologies of improving the quality of new type liquor were under investigation and it got matured through scientific researchers′ 20-year long hard work and experiments, eventually, new type liquor has achieved great accomplishments for its large market share and consumers′ satisfaction. Even so, appropriate guidance and positive propaganda should be strenghed and relevant new type liquor standard should be worked out so that it could be produced in larger scale.(Tran.by YUE Yang)

回顾了新型白酒的发展历程 ,早在20世纪50年代 ,国务院在编制“1956~1967年科学技术发展远景规划纲要”时 ,已将酒精改制白酒列入其中 ,并指出“今后白酒的生产工艺应以液态发酵为发展方向”。之后 ,北京酿酒厂采用董酒生产工艺 ,用酒精串香生产白酒获得成功 ,在1965年全国白酒专业会议上作了交流介绍。会后 ,该工艺在部分省市试点推广。新工艺生产的坊子白酒1979年获国家优质酒称号。在20世纪70年代 ,开始研究提高新型白酒质量的相关技术措施 ,有关科研人员经过20多年的艰苦工作和攻关研究 ,各项技术配套措施已趋于成熟 ,相应地新型白酒也获得长足发展 ,并得到市场和消费者认可 ,但还应加强正确的引导和宣传 ,并制订相应的新型白酒标准 ,以规范生产

 
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