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fermented black
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  发酵性
     Research on technique of fermented black rice and jujube drink
     发酵性黑米红枣饮料研制
短句来源
     Study on Technology of Fermented Black Rice and Jujube Beverage
     发酵性黑米红枣饮料工艺研制
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  “fermented black”译为未确定词的双语例句
     Comparative Study on the Quality of Suspension fermented Black tea and Orthodox Black Tea
     悬浮发酵红茶与传统红茶品质比较研究
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     Research on fermented black rice beverage
     我国黑米发酵饮料的研究
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     Preparation health oral liquid from fermented black peal rice
     黑珍米微生物发酵补肾健发口服液的研制
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     Effects of Different Treatment Methods to Fresh Tea Leaves on Quality of Suspension Fermented Black Tea
     茶鲜叶处理方法对悬浮发酵红茶品质的影响
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     Studies on the aroma character of the suspension fermented black tea beverage of tea leaf homogenates
     茶鲜叶匀浆悬浮发酵红茶饮品的香气品质研究
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  相似匹配句对
     Black,M.
     Black,M.
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     Research on fermented black rice beverage
     我国黑米发酵饮料的研究
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     Formation of Black Fermented Grains and the Relative Solutions
     浅析黑糟的形成及解决措施
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     Black, M.Scholes and R.
     Black,M.
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     Fermented solution from E.
     选用一种阳离子絮凝剂甲壳素对E .
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  fermented black
Ground pork-fat patties were cooked alone (control), with NaCl solution, with NaCl solution containing sucrose, with fermented soybean broth, with fermented black soybean broth, and with commercial soy sauce products at 125°C for 2 h.
      
These results suggest that this fermentation effectively hydrolyzed the glycosides from isoflavone in black soymilk and the fermented black soymilk has the potential to be applied to selective estrogen receptor modulator products.
      
Amino acids (AA) were extracted from sour milk, Emmentaler cheese, lactic acid fermented juices of carrots and celery, beer, wine, fermented black beans and a commercial liquid spice obtained by acidic hydrolysis of certain proteinaceous plants.
      


Through an analysis of a large amout of historical documents,this paper discusses the origin and development as well as the technological characteristics of the semifermented Oolong Tea. It holds that the technology Of "processing fresh leaves" for the Wuyi Rock Tea,the forerunner of Oolong Tea, was created during late Ming and early Qing dynasties, and that the technology for manufacturing the fully fermented black tea, which was evolved from that for manufacturing the Wuyi Rock Tea, was probably formed...

Through an analysis of a large amout of historical documents,this paper discusses the origin and development as well as the technological characteristics of the semifermented Oolong Tea. It holds that the technology Of "processing fresh leaves" for the Wuyi Rock Tea,the forerunner of Oolong Tea, was created during late Ming and early Qing dynasties, and that the technology for manufacturing the fully fermented black tea, which was evolved from that for manufacturing the Wuyi Rock Tea, was probably formed about thetime when China opened five ports to international trade and commerce.

该文通过分析大量历史文献,论述了半发酵乌龙茶的历史源流和工艺特点,认为明末清初的武夷岩茶已经创造发明了“做青”工艺,是乌龙茶的始祖;“工夫”和“小种”等历来就是武夷岩茶固有品名;而全发酵红茶工艺是由武夷岩茶演变而来,其形成时期约在五口通商前后。

The effects of disintegrating degree,withering and freezing treatments of fresh tea leaves on quality of suspension fermented black tea were investigated.The results indicated that the thearubigins content increased with the increase of disintegrating degree of fresh tea leaves;the formation of theaflavins was promoted and the contents of water extracts and theaflavins raised largely by the treatments of proper withering and freezing respectively,so the quality of black tea was improved.

研究鲜叶破碎程度、萎凋及冷冻处理对茶鲜叶匀浆悬浮发酵红茶品质的影响。结果表明,随鲜叶破碎程度的增大,茶红素含量明显增加;适度萎凋可促进茶黄素的形成;冷冻处理明显提高水浸出物、茶黄素等含量从而改善了红茶品质。

In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black...

In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black tea.The after maturing treatment decreased the low boiling point aromas and the total amount of aroma compounds,but it obviously increased the Owuor index and improved the aroma sensory quality of the suspension fermented black tea. ABSTRACT In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black tea.The after maturing treatment decreased the low boiling point aromas and the total amount of aroma compounds,but it obviously increased the Owuor index and improved the aroma sensory quality of the suspension fermented black tea. In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black tea.The after maturing treatment decreased the low boiling point aromas and the total amount of aroma compounds,but it obviously increased the Owuor index and improved the aroma sensory quality of the suspension fermented black tea.

茶鲜叶匀浆悬浮发酵红茶饮品因鲜叶破碎强烈、供氧充足、发酵迅速, 使β-葡萄糖苷酶活性明显受抑, 加之缺乏干燥过程, 影响了香气的形成与转化, 从而表现出香气总量及Ow uor指数低, 香气前体残留量高。后熟处理虽然使悬浮发酵红茶低沸点香气和香气总量下降, 却明显提高了Ow uor 指数, 改善了香气感官品质。

 
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