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special taste
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  口味独特
     The final products have special taste and contains 1 12×10 8 cfu/g of viable lactic acid bacteria with pH4 8~4 9.
     制得的产品口味独特,酸度为pH4.8~4.9,含乳酸菌活菌数为1.12×108cfu/g
短句来源
  “special taste”译为未确定词的双语例句
     prepared rice starter juice and0.1%ammonium sulfate were added into diluted honey,then after sterilization,yeast inoculated and the solution fermented for15~25d at25℃,then after filtration,clarification,sterilization,blending,and three months storage,honey&rice starter fermenting wine of high nutrition and special taste was finally produced.
     将蜂蜜稀释,加入制备好的米曲汁30%和0.1%硫酸铵,灭菌后接入酵母,于25℃发酵15~25d,经过滤、澄清、灭菌后勾兑,再陈酿3个月即得到营养丰富、风味独特的蜂蜜米曲发酵酒。
短句来源
     The results indicated that the optimum conditions by Lactobacillus helviticus and Lactobacillus casei culture,HM pection or soy polys accharide as stabilizer,the best fermentation temperature/ time:37 ℃/48 h ,and best processing parameters ,etc are necessary factors for special taste and arom a of Yakult flavored lactobacillus drink.
     通过对原料、生产工艺、感官指标、理化指标等因素的比较,确定了以Lactobacillus helviticus和Lactobacillus casei为菌种、HM果胶或大豆多醣体为稳定剂、发酵温度为37℃,发酵时间48h的生产工艺和参数是生产风味独特的养乐多风味乳酸菌饮料的必要条件。
短句来源
     The result showed that optimum additive quantities of pumpkin powder was1%,the optimum scale of L.bulgaricus and Str. thermophilus was1∶1(Lb∶St=1∶1),inoculation3%,and1.5%Bifido,fermenting temperature was43℃,after2~3h,the fermented milk beverage was stable,delicious,with optimum sweetness and sourness. The final product gave a clear,special taste and aromatic of pumpkin,especially suitable for diabetic.
     结果表明:以鲜乳为原料,加入1%南瓜粉,接种3%的发酵菌种(Lb∶St=1∶1)和1.5%的双歧杆菌菌种,在43℃恒温条件下发酵2~3h,再置于8℃的冰箱中后发酵冷藏10~12h,所得酸奶组织均匀,口感细腻,酸甜适度,具有南瓜特有的滋味和芳香,特别适宜于糖尿病患者食用。
短句来源
     The experiment results showed that, treated with pitaya (15%, red type), cream (8%), full-grease milk powder (10%), granulated sugar (15%), and emulsificating substance (0.4%), the pitaya ice-cream were of nature color, special taste, and fine texture. It would be a kind of icecream of high quality.
     实验结果表明,以红皮红肉型火龙果汁15%,奶油8%,全脂淡奶粉10%,白砂糖15%,乳化稳定剂0.4%(均为质量分数)为配方,制作的火龙果冰淇淋色泽自然,风味独特,组织细腻,是一种高档的水果冰淇淋制品。
短句来源
     The product was qualified the national quality and health standard, the final product gave a clear and special taste.
     产品符合国家质量卫生标准,且香甜爽口,组织细腻、均匀。
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  相似匹配句对
     Special
     特别报道
短句来源
     Grilled fish in Xinjiang a special taste
     新疆烤鱼 别有风味
短句来源
     They show special aesthetic taste and symbolic connotation.
     其自始至终散发着特殊的审美情趣和象征意蕴。
短句来源
     SPECIAL METAL
     另类金属
短句来源
     Robot with Taste
     会品尝味道的机器人
短句来源
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  special taste
Therefore, a special taste panel is set up for the astronauts to taste a variety of foods when they are selecting their menus.
      
Rye-wheat bread has special taste and is rich in protein, fiber and minerals.
      
Redoria is the red witloof variety with a special taste, high yield and good shelf life.
      
Pizza Hut's most distinctive food offering is its specialty pan pizza, which has a special taste and texture.
      


The He-Ne laser scattering properties of six Shaoxing wine are measured.Everyspecific scattering intensity is correspoding to a specific wine with a special taste,according to itscurve of scattering angle distribation.

测定了六种黄酒对 He-Ne 激光散射的特性。每条散射光强按散射角分布的曲线各对应于一种特有味道的黄酒。

The nonalconolic beverage is prepared from barley and rice,added black tea ,by fermentation of Sacchromyces Cerevisiae, Lactobacillus Acidophilus and Acetobacter Suboxydans. The bioreactors are 3000L. The results of study showed that the concentration of wort is 8~ 13°Bx,the proportion of inoculum is that Sacchromyces Cerevisiae: Lactobacillus Acidophilus: Acetobacter Suboxydans is 0. 5: 1:2, the whole of inoculation rate is 7~9% , the fermentation temperature is 20~25℃, the fermentation period is 1 0~13 days....

The nonalconolic beverage is prepared from barley and rice,added black tea ,by fermentation of Sacchromyces Cerevisiae, Lactobacillus Acidophilus and Acetobacter Suboxydans. The bioreactors are 3000L. The results of study showed that the concentration of wort is 8~ 13°Bx,the proportion of inoculum is that Sacchromyces Cerevisiae: Lactobacillus Acidophilus: Acetobacter Suboxydans is 0. 5: 1:2, the whole of inoculation rate is 7~9% , the fermentation temperature is 20~25℃, the fermentation period is 1 0~13 days. The end-product has natural light yellow colour, pure white foam and special taste, and it is a new type nonalcoholic beverage (alcohol<1%) that contains many essential amino acids ,vitamins and organic acids.

多菌种发酵无醇饮料是以大麦和大米为主料,优质红茶为辅料,采用酿酒酵母、嗜酸乳酸菌、弱氧化醋酸菌共生发酵而成。在研究中使用的设备为年产1000t无醇饮料的生产规模,即工业化生产条件。研究结果表明:在工业化生产中,麦茶汁的浓度为8~13°Bx,菌种比例为:酵母菌:嗜酸乳酸菌:弱氧化醋酸菌=0.5:1:2,接种总量为7~9%,发酵温度20~25℃,发酵时间10~13天。制成的泡沫成淡黄的天然色泽,洁白细腻,风格独特,口味纯正,含有多种人体必需氨基酸和维生素及乳酸、醋酸、葡萄糖酸等有机酸,是一种新型发酵无醇(含醇量<1%)饮料。

This article mainly introduces production,technique of sour milk with pollen,andshows that sour milk with pollen is higher nutrient and has special taste.It is a new kind ofsour milk.[

本文主要论述了花粉酸奶的加工工艺,并通过分析,说明花粉酸奶具有很高的营养价值和独特的风味,是一个新的酸奶品种.

 
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