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acid beverage
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  酸性饮料
     The paper still studied the soluble characteristic of soybean peptides in the acid beverage, and reviewed the color, flavor and stability of the beverage such as apple, haw and orange juice after adding soybean into them and the optimum proportion.
     论文研究了大豆多肽在酸性饮料中等电点可溶的特性,研究开发了大豆多肽苹果汁、山楂汁、橙汁等饮料,考察了大豆多肽果汁饮料的色泽、风味、稳定性等指标,并确定出最佳配比方案。
短句来源
     Fifth, bovine colostrum powder can be applied to exploiting acid beverage, the residual active IgG was about 55.6% after adding l‰ bovine colostrum powder to the acid beverage 14 days in refrigeratory.
     (5) 牛初乳可应用于酸性饮料开发。 1‰牛初乳粉添加至酸性饮料中,在冰箱冷藏的第14天,IgG活性残存率为55.6%。
短句来源
     Applying peptides [I] to acid beverage and bread, it not only increases proportion of protein, but presents characteristic property;
     将缩氨酸[I]应用于酸性饮料、面包生产不仅提高了产品的蛋白含量,而且表现出特殊功能性质,还可以使混浊酒类澄清。
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  “acid beverage”译为未确定词的双语例句
     Production technology of fruit vinegar and acetic acid beverage
     果醋及醋酸饮料生产技术
短句来源
     Study on the storage stability of fermented lactic acid beverage of carrot compound juice
     胡萝卜复合汁乳酸发酵饮料贮存稳定性的研究
短句来源
     A Technological Study on Lactic Acid Beverage of Walnuts
     核桃乳酸饮料的工艺研究
短句来源
     Study on the rationality of manufacturing folic acid beverage
     叶酸饮品加工合理性的研究
短句来源
     was used as main material to produce lactic acid beverage,the best fermented conditions determined by orthogonal test is that the additive amount of lactic acid bacteric is 2%,the additive amount of sucrose is 7%,the additive amount of pure milk is 15% and the fermented time is 30 hours.
     运用正交实验确定其最佳发酵条件为乳酸发酵菌剂接种量为2%,加糖量为7%,牛奶添加量为15%,发酵时间为30h.
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  相似匹配句对
     STUDY ON THE STABILITY ACID-PROTEIN BEVERAGE
     调配型酸性乳蛋白饮料稳定性研究
短句来源
     Acetic acid fermentation beverage of pear
     小白梨醋酸菌发酵饮料的研制
短句来源
     Exercise and Beverage
     运动和运动饮料
短句来源
     NEW BEVERAGE
     新饮料
短句来源
     Peracetic acid
     过氧乙酸
短句来源
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  acid beverage
An electrochemical method for the determination of l-lactic acid using the specific reaction of lactate oxidase, has been studied and applied to lactic acid beverage and yoghurt.
      


Properly treated pig bone, there is preparation of pcprides[I]with molecularweight average 1.200~2000 Dalton with enzymatic-hydrolysis. The pcptides[I] solvates in water. It doesn't possess abnormitic taste of complex of amino acids. Floculent precipitation does not apear in the presence of higher temperature or boiling. In the condition of 192℃, arnino acids of the pcptidcs[I] don't damage, It consistes of 18 amino acids and Fe,Cu,Zn,Ca,Mn,K,Na metals necessary for body. Acute and subacute toxicity tests of...

Properly treated pig bone, there is preparation of pcprides[I]with molecularweight average 1.200~2000 Dalton with enzymatic-hydrolysis. The pcptides[I] solvates in water. It doesn't possess abnormitic taste of complex of amino acids. Floculent precipitation does not apear in the presence of higher temperature or boiling. In the condition of 192℃, arnino acids of the pcptidcs[I] don't damage, It consistes of 18 amino acids and Fe,Cu,Zn,Ca,Mn,K,Na metals necessary for body. Acute and subacute toxicity tests of peptides [I] strongly suggest that it possess toxicological harmless for body. By way of further acid hydrolysis of the peptides [I], there is preparation of peptides [II] with molecular-weight average 350~600 Dalton. Applying peptides [I] to acid beverage and bread, it not only increases proportion of protein, but presents characteristic property; for example, clarifies turbid alcoholic drink, Applying peptides [II] to cream,eifcction apears for treatment of cxfoliativc dermatitis.

将猪骨经适当处理后,采用酶解法制备了平均分子量1200~2000道尔顿的缩氨酸(肽)[I],该诱品溶性好,无一般混合氨基酸的异味,臭味、高温煮沸无絮状沉淀发生;在192℃条件下基氨基酸组成不被破坏,经分析,它含18种氨基本酸,(8种必需氨基酸均有),以及有人体需要的Fe、Cu、Zn、Ca、Mn、K、Na等金属元素。急性以及亚急性试验证明无毒。继续采用酸解法,制备了平均分子量350~600道尔的缩氨酸[II]。将缩氨酸[I]应用于酸性饮料、面包生产不仅提高了产品的蛋白含量,而且表现出特殊功能性质,还可以使混浊酒类澄清。将缩氨酸[II]应用于雪花膏,对剥脱性皮炎有一定疗效。

The authors tria1-produce a nourishing alcoholic lactic acid beverage by the by-products as materials obtained in the process in which malt barley of beer is made. The content of. beverage is alcohol is under 2% (v/v, 20℃), total acib (accorbing to lactic acid) is 0.35~0.4g/100ml, the sugar is ll°Bx anb the amnio acid is 21mg/l00ml.The beverage is characterized by the proper acidity and sweet taste.The method of manufacture and the conditions of technology are given in this paper....

The authors tria1-produce a nourishing alcoholic lactic acid beverage by the by-products as materials obtained in the process in which malt barley of beer is made. The content of. beverage is alcohol is under 2% (v/v, 20℃), total acib (accorbing to lactic acid) is 0.35~0.4g/100ml, the sugar is ll°Bx anb the amnio acid is 21mg/l00ml.The beverage is characterized by the proper acidity and sweet taste.The method of manufacture and the conditions of technology are given in this paper.

本文以啤酒行业制麦芽过程中产生的副产物为原料,试制出酒精度在2%以下,总酸(以乳酸计)为0.35~0.4g/100m1,总糖为11°Bx,氨基酸总量在21mg/100ml左右的酸甜适口,营养丰富的含酒精的乳酸饮料,并确定了制造方法和工艺条件。

In this articleal,studies were made on the process of peanut and Job's tears lactic acid beverage and the optimum processing conditions were defined.

对花生、薏苡米乳酸发酵饮料进行了研制。确定了花生、薏苡米中有效成分的抽提、饮料的配制等主要工艺条件。

 
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