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fermented temperature
相关语句
  发酵温度
    3. The best fermented temperature and time are 30℃ and 20h, the pH values of Sichuan-type sausage is 6.08 when fermentation is finished.
    3.最适发酵温度和时间分别是30℃和20h,发酵完成时川味香肠pH值为6.08。
短句来源
    Results indicated that separated fermentation was better. The technological parameters were as following: the addition of the rice wine 16%、the addition of lactic acid bacteria 3%、the addition of sugar 7%、fermented temperature 42℃、fermentation time 3h.
    结果表明:采用分步发酵较好,其工艺参数为:酒酿用量为16%,乳酸菌为3%,加糖量为7%,发酵温度为42,时间为3h。
短句来源
    The processing technology of wolfberry wine was studied and the results showed as follows: wolfberry juice and grape juice is 2 : 8, fermented temperature: 20- 22℃, fermented time:9d, super grade wolfberry wine was obtained by using optimal color fixative and clarifier.
    对枸杞葡萄酒生产工艺的研究表明,以枸杞汁:葡萄汁为2:8,发酵温度为20-22℃,发酵时间为9d,采用适当的护色剂和澄清剂,所得枸杞葡萄酒品质较好。
短句来源
    Peanut yoghurt was made with peanut and fresh milk as materials, the optimal conditions were as follows: the proportion of peanut thick liquid and fresh ox lactic was 1:2, fermented time was 5h, inoculating quantity was 3.5%, the adding amount of cane sugar was 8%, the fermented temperature was 42.5℃, 0.20% of sodium of marine alga and 0.075% of CMC-Na were acted as stabilizer.
    本试验以花生和鲜牛乳为原料,对花生酸奶的制作进行研究。 结果表明,花生浆与鲜牛乳的比例1:2、发酵时间5h、接种量3.5%、蔗糖添加量8%、发酵温度42.5℃、0.20%的海藻酸钠及0.075%的CMC-Na作为稳定剂为最佳工艺条件。
短句来源
    The best processing conditions were determined by sensory assess. The result indicate:using 3% inoculation quantity the best fermented condition of soybean milk is:lactobacillus∶streptococcus =1∶1,lactose is 3%,fermented temperature 43 ℃,fermented time 6. The best prescription of coffee soybean milk is:fermented soybean milk 55 mL,coffee 0.5 g,water 45 mL.
    探讨了咖啡豆奶加工工艺,采用感官评定确定了咖啡豆奶的最佳生产条件,结果表明,采用3%的接种量,豆奶发酵最佳条件为:保加利亚乳杆菌和嗜热链球菌之比为1∶1,乳糖3%,发酵温度为43℃,发酵时间为6h; 咖啡豆奶的最佳配方为:酸豆奶55mL,咖啡量0.5g,水45mL;
短句来源
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  发酵温度
    3. The best fermented temperature and time are 30℃ and 20h, the pH values of Sichuan-type sausage is 6.08 when fermentation is finished.
    3.最适发酵温度和时间分别是30℃和20h,发酵完成时川味香肠pH值为6.08。
短句来源
    Results indicated that separated fermentation was better. The technological parameters were as following: the addition of the rice wine 16%、the addition of lactic acid bacteria 3%、the addition of sugar 7%、fermented temperature 42℃、fermentation time 3h.
    结果表明:采用分步发酵较好,其工艺参数为:酒酿用量为16%,乳酸菌为3%,加糖量为7%,发酵温度为42,时间为3h。
短句来源
    The processing technology of wolfberry wine was studied and the results showed as follows: wolfberry juice and grape juice is 2 : 8, fermented temperature: 20- 22℃, fermented time:9d, super grade wolfberry wine was obtained by using optimal color fixative and clarifier.
    对枸杞葡萄酒生产工艺的研究表明,以枸杞汁:葡萄汁为2:8,发酵温度为20-22℃,发酵时间为9d,采用适当的护色剂和澄清剂,所得枸杞葡萄酒品质较好。
短句来源
    Peanut yoghurt was made with peanut and fresh milk as materials, the optimal conditions were as follows: the proportion of peanut thick liquid and fresh ox lactic was 1:2, fermented time was 5h, inoculating quantity was 3.5%, the adding amount of cane sugar was 8%, the fermented temperature was 42.5℃, 0.20% of sodium of marine alga and 0.075% of CMC-Na were acted as stabilizer.
    本试验以花生和鲜牛乳为原料,对花生酸奶的制作进行研究。 结果表明,花生浆与鲜牛乳的比例1:2、发酵时间5h、接种量3.5%、蔗糖添加量8%、发酵温度42.5℃、0.20%的海藻酸钠及0.075%的CMC-Na作为稳定剂为最佳工艺条件。
短句来源
    The best processing conditions were determined by sensory assess. The result indicate:using 3% inoculation quantity the best fermented condition of soybean milk is:lactobacillus∶streptococcus =1∶1,lactose is 3%,fermented temperature 43 ℃,fermented time 6. The best prescription of coffee soybean milk is:fermented soybean milk 55 mL,coffee 0.5 g,water 45 mL.
    探讨了咖啡豆奶加工工艺,采用感官评定确定了咖啡豆奶的最佳生产条件,结果表明,采用3%的接种量,豆奶发酵最佳条件为:保加利亚乳杆菌和嗜热链球菌之比为1∶1,乳糖3%,发酵温度为43℃,发酵时间为6h; 咖啡豆奶的最佳配方为:酸豆奶55mL,咖啡量0.5g,水45mL;
短句来源
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  “fermented temperature”译为未确定词的双语例句
    Then the optimum conditions of processing technology were obtained through orthogonal test∶anti-blushing agent of Chinese yam juice 0.05% Vc+0.15%CA,the ratio of Chinese yam juice to milk 1∶2,1% total inoculation concentration,10% cane sugar,42 ℃ fermented temperature and 44 hours fermentation.
    结果表明 :山药汁的护色剂以 0 0 5 %Vc +0 1 5 %CA的护色效果最好 ; 山药酸奶制作的最佳工艺条件为 :山药汁∶牛奶 =1∶2 ,接种量 1 % ,加糖量1 0 % ,发酵时间 44h。
短句来源
    The fermented temperature control of alcohol is not higher than 36 ℃;
    酒精发酵温度控制不高于 36℃ ;
短句来源
    The application of the debitter, deodorization, nami break technique was used in the production of eaten protein from waste beer yeast which has a delicious taste in sour milk producing. Then the optimum conditions of processing technology were obtained through orthogonal test:the ratio of beer yeast to milk 1:2,1% total inoculation concentration, 10% cane sugar, 42℃ fermented temperature and 4 hours fermentation.
    利用啤酒厂废酵母为原料,通过脱苦、脱臭工艺及自溶,纳米对撞技术,提取其抽提物,可作为富含硒的高蛋白的食品配料添加到酸奶中,啤酒酸奶制作的最佳工艺条件为:啤酒废酵母:牛奶=1:2,接种量1%,加糖量10%,发酵时间4h,培养温度42℃。
短句来源
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This paper introduced Perpendicular test about grain of fresh bone,compound culture and the adding content of vinegar bacteria with difference alcohol content in mash,three factors and standards And then confirm the best conditions of fermented process to produce new activity Calcium Extender At the same time,this test controlled reasonable dosage,adding content,fermented temperature,acidity,pH and alcohol etc Comprise calcium extender with common vinegar,it contains Ca 312 624mg/100mL,P 120 160mg/mL...

This paper introduced Perpendicular test about grain of fresh bone,compound culture and the adding content of vinegar bacteria with difference alcohol content in mash,three factors and standards And then confirm the best conditions of fermented process to produce new activity Calcium Extender At the same time,this test controlled reasonable dosage,adding content,fermented temperature,acidity,pH and alcohol etc Comprise calcium extender with common vinegar,it contains Ca 312 624mg/100mL,P 120 160mg/mL and abundant Fe,Zn,Cu etc microelements,except for typical flavors and actions

实验采用正交实验 ,对新鲜生骨头的粒度大小、所用混合菌种及料醅中含不同酒精时加入醋酸菌进行三因素、三水平的正交实验。从而确定了最佳发酵生产活性补钙剂的新工艺流程 ,并对配料、加料量、发酵时的温度、酸度、pH值及酒精度等重要参数进行了合理控制。该种补钙剂与普通食醋相比 ,除了具有典型风味及作用外 ,还含有钙达 3 12 62 4mg/10 0mL ,磷 (以P计 )达 12 0 160mg/mL及丰富的铁、锌、铜等微量元素。

From the pretreatment of raw materials, the raw materials dealt with,the alcohol ferments,the acetic acid ferments.Analyse that is summarized in several respects of after treatment of raw materials,improve several main points of the starch utilization ratio of raw mater ials:The size of the starch reaches 40Mu while rubbing the thick liquid;The raw materials are dealt with and adjust pH value 4.6~4.8 before saccharification;The fermented temperature control of alcohol is not higher than 36 ℃;The acetic...

From the pretreatment of raw materials, the raw materials dealt with,the alcohol ferments,the acetic acid ferments.Analyse that is summarized in several respects of after treatment of raw materials,improve several main points of the starch utilization ratio of raw mater ials:The size of the starch reaches 40Mu while rubbing the thick liquid;The raw materials are dealt with and adjust pH value 4.6~4.8 before saccharification;The fermented temperature control of alcohol is not higher than 36 ℃;The acetic acid ferments adopts divide the pot and ferment;Starch utilization ratio can reach more than 70%.

从原料预处理、原料处理、酒精发酵、醋酸发酵、原料后处理几个方面分析总结出提高原料淀粉利用率的几个要点 :磨浆时粉浆粒度达 4 0目 ;原料处理糖化前调pH值为 4 6~ 4 8;酒精发酵温度控制不高于 36℃ ;醋酸发酵采用分罐发酵方式 ;后处理洗渣法回收醋泥中的残酸 ;淀粉利用率可达 70 %以上。

Using Chinese yam and fresh milk,a fermented Chinese yam yogurt—a new type of healthy drink was developed successfully.At first studying the processing technology of Chinese yam juice,a kind of white and steady Chinese yam juice was gained through appending anti-blushing agent.Then the optimum conditions of processing technology were obtained through orthogonal test∶anti-blushing agent of Chinese yam juice 0.05% Vc+0.15%CA,the ratio of Chinese yam juice to milk 1∶2,1% total inoculation concentration,10% cane...

Using Chinese yam and fresh milk,a fermented Chinese yam yogurt—a new type of healthy drink was developed successfully.At first studying the processing technology of Chinese yam juice,a kind of white and steady Chinese yam juice was gained through appending anti-blushing agent.Then the optimum conditions of processing technology were obtained through orthogonal test∶anti-blushing agent of Chinese yam juice 0.05% Vc+0.15%CA,the ratio of Chinese yam juice to milk 1∶2,1% total inoculation concentration,10% cane sugar,42 ℃ fermented temperature and 44 hours fermentation.

以山药和鲜牛奶为原料 ,成功研制出一种集山药和酸奶的保健功能于一体的新型保健饮料———山药酸奶。首先 ,研究了山药汁的制取工艺 ,通过添加护色剂 ,得到色泽洁白 ,性质稳定的山药汁 :然后 ,通过正交试验 ,得到山药酸奶的最佳制取工艺。结果表明 :山药汁的护色剂以 0 0 5 %Vc +0 1 5 %CA的护色效果最好 ;山药酸奶制作的最佳工艺条件为 :山药汁∶牛奶 =1∶2 ,接种量 1 % ,加糖量1 0 % ,发酵时间 44h。

 
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