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mashed fruit
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  果浆
     Determination of Ginsenoside-Rg_3 and Rh_2 in the Mashed Fruit and Its Fermented Solution of American Ginseng by RP-HPLC
     HPLC法测定西洋参果浆及其发酵液中人参皂苷—Rg_3、Rh_2的含量
短句来源
     The content of ginsenoside-Rg 3 and Rh 2 in the mashed fruit and its fermented solution of American ginseng grown in China was determined by RP-HPLC with the condition of Shim-Pack CLS-ODS as the chromatographic column, acetonitrile-H 2O(48∶52) as the mobile phase, and 203 nm as the detection wavelength.
     采用反相高效液相色谱法 (RP -HPLC)测定国产西洋参果浆及其发酵液中人参皂苷—Rg3、Rh2 的含量。 其色谱条件为 :Shim PackCLC -ODS柱 ,乙腈 -水 (4 8∶5 2 )为流动相 ,检测波长 2 0 3nm。
短句来源
     The fermentation method included the following procedures:addition of4‰dry yeast in mashed fruit and10d prophase fermentation at18?
     发酵工艺为:果浆中加入4‰干酵母,于18~25℃前发酵10d;
短句来源
  “mashed fruit”译为未确定词的双语例句
     The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice; fermentation temperature at20~23℃and early fermentation period was about 20days;
     果浆汁添加4‰的活化后的活性干酵母,发酵温度20~23℃,前发酵20d左右;
短句来源
  相似匹配句对
     Fruit
     水果
短句来源
     and the fruit diameter, T.
     果实直径、T.
短句来源
     The fermentation method included the following procedures:addition of4‰dry yeast in mashed fruit and10d prophase fermentation at18?
     发酵工艺为:果浆中加入4‰干酵母,于18~25℃前发酵10d;
短句来源
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  mashed fruit
Next place the mashed fruit in a bowl, add fresh water, and let the seeds settle.
      


The content of ginsenoside-Rg 3 and Rh 2 in the mashed fruit and its fermented solution of American ginseng grown in China was determined by RP-HPLC with the condition of Shim-Pack CLS-ODS as the chromatographic column, acetonitrile-H 2O(48∶52) as the mobile phase, and 203 nm as the detection wavelength. Its average recovery rate was 95.3% and RSD% was less than 2.9%, which proved that the method was simple and the result was accurate.

采用反相高效液相色谱法 (RP -HPLC)测定国产西洋参果浆及其发酵液中人参皂苷—Rg3、Rh2 的含量。其色谱条件为 :Shim PackCLC -ODS柱 ,乙腈 -水 (4 8∶5 2 )为流动相 ,检测波长 2 0 3nm。平均回收率均≥ 95 3 % ,RSD均≤ 2 9%。本方法简便 ,结果准确

Greengage wine was produced by half-fermentation with greengage as essentials.The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice;fermentation temperature at20~23℃and early fermentation period was about 20days;then two months later fermentation at18~20℃;addition of4‰active dry yeast in the peel dregs for further fermentation and distillation;greengage through calcification and color protection steeped in alcohol and the product wine blended by fermented brut and...

Greengage wine was produced by half-fermentation with greengage as essentials.The brewing process was as follows :addi-tion of4‰active dry yeast in the mashed fruit juice;fermentation temperature at20~23℃and early fermentation period was about 20days;then two months later fermentation at18~20℃;addition of4‰active dry yeast in the peel dregs for further fermentation and distillation;greengage through calcification and color protection steeped in alcohol and the product wine blended by fermented brut and steeping wine with the ratio as7∶3.The product wine is clear and transparent in color and mellow and pure in taste.Besides,it has strong fruit aroma.(Tran.by YUE Yang)

以青梅为原料,采用半发酵工艺生产青梅酒。果浆汁添加4‰的活化后的活性干酵母,发酵温度20~23℃,前发酵20d左右;18~20℃后酵2个月;皮渣加4‰的干酵母发酵后蒸馏;果子经钙化、护色后用酒精浸泡,将发酵原酒和浸泡酒以7∶3调配成,果香突出,清亮透明,醇厚爽净的青梅酒。(孙悟)

Seabuckthorn fruits as essentials were used to produce wine base by fermentation method and steeping method respectively.Then the wine base by different technical method blended together to produce seabuckthorn fruit wine of strong fruit aroma and full-bodied taste.The fermentation method included the following procedures:addition of4‰dry yeast in mashed fruit and10d prophase fermentation at18?25℃and30d anaphase fermentation at15?20℃,after one year storage at10?15℃,finally clarification operated.The steeping...

Seabuckthorn fruits as essentials were used to produce wine base by fermentation method and steeping method respectively.Then the wine base by different technical method blended together to produce seabuckthorn fruit wine of strong fruit aroma and full-bodied taste.The fermentation method included the following procedures:addition of4‰dry yeast in mashed fruit and10d prophase fermentation at18?25℃and30d anaphase fermentation at15?20℃,after one year storage at10?15℃,finally clarification operated.The steeping method included twice steeping by25%(v/v)and20%(v/v)deodorizing alcohol respectively.The proportioning of seabuckthorn fruits and alcohol were1∶2.5and1∶1.5respectively.70%fermented wine and30%steeping wine were used for blend-ing.(Tran.by YUE Yang)

以沙棘果为原料,分别用发酵法和浸泡法生产出原酒,将两种工艺生产的原酒勾调出果香浓郁、口感醇厚的沙棘酒。发酵工艺为:果浆中加入4‰干酵母,于18~25℃前发酵10d;15~20℃后发酵30d。于10~15℃陈酿1年,再经澄清处理。浸泡工艺:分别用酒度25%(v/v)和20%(v/v)脱臭酒精,浸泡两次。沙棘与酒精比分别为1∶2.5和1∶1.5。将发酵酒70%,浸泡酒30%进行调配。(丹妮)

 
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