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bean flour
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  豆粉
     An optimum composition of the solid substrate for fermentation was wheat bran 15 g,bean flour 10 g,glucose 3g,NaH2PO4 1.5 g,CuSO4 1.5 g,and water 35 ml.
     结果表明:最佳固体发酵培养基为:麦麸15g,黄豆粉10g,葡萄糖3g,NaH2PO4 1.5g,CuSO41.5g,水35mL;
短句来源
     addition of 1 % bean flour and 1 % glucose could increase enzyme yield and enzyme activity by 71 % and 31 % respectively;
     添加黄豆粉(1%)和葡萄糖(1%)可使菌株产酶酶活分别提高71%和31%;
短句来源
     This article reported the results that the solid state fermentation conditions and the nature of enzyme of the acid proteinase produced by Penicillium P-1007.An ideal composition of the solid substrate for fermentation included wheat bran 15g,bean flour 10g,glucose 3g, NaH2PO4 1.5g,CuSO4 1.5g,water 35mL,initial pH7.0, 40℃.
     本文报道了青霉(Penicillium)P-1007产酸性蛋白酶固体发酵条件优化和酶学性质的研究结果。 适合该菌株的最佳固体发酵培养基为:麦麸15g,黄豆粉10g,葡萄糖3g,NaH2PO41.5g,CuSO41.5g,水35mL,最佳起始pH7.0,最适温度40℃。
短句来源
     After that the orthogonal tests were done. Eventually the optimal conditions were determined: the corn flour and bean flour medium, 30 ℃, pH 9,120h.
     在此基础上对培养条件进行4因素3水平正交试验,最终确定了JY36的最适液体培养条件:培养基为玉米粉大豆粉培养基、温度为30℃,pH9,培养时间为120h。
短句来源
     Results The net digestibility,biological value,net utilization rate and efficacy odds of cordyceps have nonsignificance compared with the casein bundle and the bean flour bundle ( P >0.05).
     结果 柞蚕蛹蛋白质真消化率、生物学价值、净利用率、功效比值分别与酪蛋白组和豆粉组比较均无显著性差异 (P >0 0 5 )。
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  黄豆粉
     addition of 1 % bean flour and 1 % glucose could increase enzyme yield and enzyme activity by 71 % and 31 % respectively;
     添加黄豆粉(1%)和葡萄糖(1%)可使菌株产酶酶活分别提高71%和31%;
短句来源
     An optimum composition of the solid substrate for fermentation was wheat bran 15 g,bean flour 10 g,glucose 3g,NaH2PO4 1.5 g,CuSO4 1.5 g,and water 35 ml.
     结果表明:最佳固体发酵培养基为:麦麸15g,黄豆粉10g,葡萄糖3g,NaH2PO4 1.5g,CuSO41.5g,水35mL;
短句来源
     This article reported the results that the solid state fermentation conditions and the nature of enzyme of the acid proteinase produced by Penicillium P-1007.An ideal composition of the solid substrate for fermentation included wheat bran 15g,bean flour 10g,glucose 3g, NaH2PO4 1.5g,CuSO4 1.5g,water 35mL,initial pH7.0, 40℃.
     本文报道了青霉(Penicillium)P-1007产酸性蛋白酶固体发酵条件优化和酶学性质的研究结果。 适合该菌株的最佳固体发酵培养基为:麦麸15g,黄豆粉10g,葡萄糖3g,NaH2PO41.5g,CuSO41.5g,水35mL,最佳起始pH7.0,最适温度40℃。
短句来源
  “bean flour”译为未确定词的双语例句
     Experimental Study on Wastewater from the Bean Flour Noodle Factory with Coagulation and the Process of Biological Contact and Oxidation
     混凝-生物接触氧化处理粉丝生产废水的实验研究
短句来源
     The preferable culture medium was (g/L) beer lees 222, yellow wine lees 55, bean flour 55, bran 222, (NH4)2SO4 11, KH2PO4 5, pH4.0. Under the condition that Aspergillus oryzae was inoculated after
     采用响应面分析法对培养基碳源、氮源及磷酸盐进行优化,得到发酵产率的回归方程,预测出培养基中添加(g/L)尿素1.0、硫酸铵1.0、KH2PO4 1.4、酵母
短句来源
     The optimal medium compositions (g/L) were determined as: barley flour 40, corn flour 30, bean flour 30, Na2HPO4? 12H2O 6, (NH4)2SO4 4, MgSO4?
     12H2O 6 g/L,(NH4)2SO4 4 g/L,CaCl2 0.8 g/L,MgSO4?
短句来源
     The optimal medium compositionand fermentation conditions on aminoacylase production were determined as: compounding ratio of wheat bran bean flour 8.0: 2.0, maltose 5g/L, tween-80 5g/L, phytic acid 0.5g/L, pH 7.0, compounding ratio of solid state and water 1:1. As a result, high enzyme activity of 1254.4 U/g was obtained after 2 days culture at 30℃.
     最佳营养条件和培养条件为:麸皮、豆饼粉比为8.0: 2.0,麦芽糖5g/L,吐温-80 5g/L,植酸0.5g/L,料水比为1: 1,pH7.0,在30℃下,发酵48h,酶活可达1254.4 U/g干曲。
短句来源
     The method has been applied to the determination of the vitamin B_2 in pharmacertical preparation and yellow bean flour.
     方法用于维生素B_2片剂和黄豆面粉中维生素B_2含量的测定,结果满意。
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  bean flour
The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied.
      
Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour
      
Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods.
      
A maximum inin vitro enzymatic hydrolysis of protein from bean flour was already established after germination for half a day.
      
Results indicated a decrease of the lectin content by 85%, a loss of binding capacities of functional lectins towards brush border membranes by 91%, and a decrease of trypsin inhibitors by 76%, in bean flour after germination for seven days.
      
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The fortified food for lactating mothers supplied by Tianjin Food Research Institute was a powder made of soy-bean flour,egg,sugar and soyaoil,fortfied by calcium phosphate dibasic,riboflavin and ascorbic acid.Each package of the powder was 125 gm by weight providing 554kilocalorie,36gm protein,24gm fat and 829 mg calcim.It was given to 10 mothers,one package daily for 35 days.As aresult,both body weights and RBC of the mothers,and weights and heights of their babies were increased significantly. At the...

The fortified food for lactating mothers supplied by Tianjin Food Research Institute was a powder made of soy-bean flour,egg,sugar and soyaoil,fortfied by calcium phosphate dibasic,riboflavin and ascorbic acid.Each package of the powder was 125 gm by weight providing 554kilocalorie,36gm protein,24gm fat and 829 mg calcim.It was given to 10 mothers,one package daily for 35 days.As aresult,both body weights and RBC of the mothers,and weights and heights of their babies were increased significantly. At the same time a marked increase in fat and calcium content of the breast milk was also noted.There was certain increment in the percentage of linoleic acid in the breast milk.The difference between the breast milk secretion before and after the supplementation was not significant.

十位产后平均7个月的乳母,服用强化食品,每日一袋,35日后乳汁中蛋白质、乳糖无显著变化,脂肪含量自2.45±0.78g/dl增至2.88±0.86g/dl,成对性t检验p<0.05,钙自23.0±5.4mg/dl增至31.5±3.1mg/dl,p<0.01。乳中脂肪酸组成随食品中脂肪酸模式而变化,C18:2有增加趋势,C16:0、C18:0有减少倾向。乳中氨基酸总量及含硫氨基酸略有增加,乳量无明显变化。强化食品用大豆粉、鸡蛋、砂糖为原料,用磷酸氢钙,维生素D、核黄素与抗坏血酸强化。每袋125g,可供给热量554kcal,蛋白质36g、脂肪24g、钙829mg。

The following article does an analytical research into the effects of starches, including the kind of starches, the different contents of starches, the ratio of starches ( amylose to amylopectin ) and the size and shape of starch granules on bread quality in using wheat flour or qlut-en added with some flour starches, corn starches, potato starches and rice starches respectively, and in addition, glutinous rice flour and mung bean flour are used as ingredients separately or in a mixed way.

本文通过用面粉或面筋添加一定量自身的淀粉、玉米淀粉、马铃薯淀粉、大米粉,以及单独或混合添加一定量的糯米粉和绿豆粉,来研究不同粮种的淀粉,不同的淀粉含量,不同比例的直链淀粉和支链淀粉以及形态大小不同的淀粉粒对面包烘焙品质的影响。试验结果说明小麦淀粉具有的独特的烘焙性能,其它粮种淀粉对面包烘焙品质有不同程度的影响,尤其是对面包老化程度的影响。

Fine bean flour is a nutritious versatile food made from red beans, In the light of biochemical properties of red beans the, present article makes a probe into the technology of manufacturing flour for sweetened bean paste and the choice of equipment with a purpose to improve the old processing method. The new technology enables the food to be easy for storage and comsuption.

澄沙粉是以赤小豆为原料制成的富有营养、多用途的食品。本文根据赤小豆的物化特性来研究探讨生产澄沙粉的工艺方法与设备的选用,以改变过去落后的加工方式,并具有食品保藏、使用方便的特点。

 
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