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bean flour
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  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
    The egg, bean flour and pig fat were put into the traditional driedmeat. The influence factors of bean\|egg driedmeat was studied, and the better priscription was determined.
    在传统肉脯的配方中添加了鸡蛋、豆粉及肥膘 ,研究了各因素对豆蛋肉脯品质的影响 ,并确定了较佳配方
短句来源
  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
    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
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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 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。

In the course of traditional soybean processing(as bean curd,jellied bean curd,etc.) and modern soybean processing (as separating protein,quick-solution bean flour,etc) their byproducts(bean dregs)take up more than 30 percent of raw material.The bean dregs contain plenty of seventh nutrition needed by the body-diet fibre.Thus,developing and utilizing bean dregs have already been an important part of the new technology for soybean processing.This article mainly expounds the processing...

In the course of traditional soybean processing(as bean curd,jellied bean curd,etc.) and modern soybean processing (as separating protein,quick-solution bean flour,etc) their byproducts(bean dregs)take up more than 30 percent of raw material.The bean dregs contain plenty of seventh nutrition needed by the body-diet fibre.Thus,developing and utilizing bean dregs have already been an important part of the new technology for soybean processing.This article mainly expounds the processing and method of using biological protease and lipase to make soybean fibre.

传统大豆(如豆腐、豆花等)与现代大豆加工(如分离蛋白、速溶豆粉等)过程中产生的副产品—豆渣占原料量的30 %以上。豆渣中含有丰富的人体所需第七营养素—膳食纤维 ,开发利用豆渣已成为大豆新加工技术的重要组成部分。文中主要阐述利用生物蛋白酶与脂肪酶制取大豆膳食纤维的工艺及方法。

 
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