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quality of malt
相关语句
  麦芽质量
    COMPARING STUDY ON EFFECTS OF GA 3 AND GA 4+GA 7 ON QUALITY OF MALT
    赤霉素A_3与赤霉素(A_4+A_7)对麦芽质量影响的比较研究
短句来源
    The Effect of Na_2SeO_3 on the Quality of Malt
    硒素营养对麦芽质量指标的影响
短句来源
    Malt modification during malting has significant effect on the quality of malt, brewing and quality of beer.
    大麦在制麦过程中的溶解对麦芽质量、啤酒的酿造以及成品啤酒的质量有重要的影响。
短句来源
  “quality of malt”译为未确定词的双语例句
    Cultivation Measures for High Yield and Good Quality of Malt Barley Variety Yangnongpi 2 and Relevant Mechanism Analyses
    扬农啤2号大麦优质高产栽培技术及其调控机制
短句来源
    Effects of GA 3 and GA 4+GA 7 on quality of malt were studied with Sunong No 21 barley. The germinating temperature was 10-12 ℃. The results showed: the respiration and root growth of malt were inhibited by GA 3 and GA 4+GA 7;
    用赤霉素A3(GA3)与赤霉素A4+赤霉素A7(GA4+GA7)处理苏农21啤酒大麦,并在10~12℃下发芽。
短句来源
    MULTIPLE-EFFECTS OF CULTURAL FACTORS ON THE YIELD AND GRAIN QUALITY OF MALT BARLEY
    啤酒大麦产量与籽粒品质的综合栽培效应
短句来源
    Effect of Nitrogen on Grain Quality of Malt Barley
    氮肥对啤酒大麦籽粒品质的影响
短句来源
    Malt extract, kolbach index, diastatic power and malt viscosity are the major traits closely related to the quality of malt barley, and they themselves are dominantly affected by carbohydrates, protein content and their components, and the relevant enzymes in grains.
    麦芽浸出率、糖化力、库尔巴哈值、粘度值、蛋白质和β-葡聚糖含量是衡量啤酒大麦(麦芽)品质的主要指标,而β-葡聚糖酶、β-淀粉酶等一些水解酶类又与上述品质性状密切相关。
短句来源
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Effects of GA 3 and GA 4+GA 7 on quality of malt were studied with Sunong No 21 barley. The germinating temperature was 10-12 ℃. The results showed: the respiration and root growth of malt were inhibited by GA 3 and GA 4+GA 7; the best treat on α AN was 0 15 mg/kg (GA 4+GA 7); the top diastatic power and extract was the treat of 0 20 mg/kg (GA 4+GA 7); and the lowest colority was obstained at 0 05 mg/kg (GA 4+GA 7).

用赤霉素A3(GA3)与赤霉素A4+赤霉素A7(GA4+GA7)处理苏农21啤酒大麦,并在10~12℃下发芽。结果发现,GA3与GA4+GA7都能抑制呼吸、根芽生长,制得的麦芽中α-氨基氮含量最高的是0.15mg/kg(GA4+GA7)处理,糖化力最高的是0.20mg/kg(GA4+GA7)处理,无水浸出率最高的也是0.20mg/kg(GA4+GA7)处理,色度最低的是0.05mg/kg(GA4+GA7)处理

Malt modification during malting has significant effect on the quality of malt, brewing and quality of beer. In this paper, using biotechnology and Na 2SeO 3 as the addictive in malting the quality of malt improved. On the experiment, the first steeping regime was 6 h wet, the following was 2 h wet, followed by 4 h air-rest (change water once hour). When the soaking degree was up to 40%~42%, the malt was treated with different concentration of Na 2SeO 3. At the first stage, advanced...

Malt modification during malting has significant effect on the quality of malt, brewing and quality of beer. In this paper, using biotechnology and Na 2SeO 3 as the addictive in malting the quality of malt improved. On the experiment, the first steeping regime was 6 h wet, the following was 2 h wet, followed by 4 h air-rest (change water once hour). When the soaking degree was up to 40%~42%, the malt was treated with different concentration of Na 2SeO 3. At the first stage, advanced the wither of malt and shortened the germinating time. Baking temperature was low and high wind-force to remove the water in earlier stage. Improved the temperature steadily in the middle stage, controlled the temperature and time strictly at the end of stage. In the experiment, diastasic power,α-AN, extract rate and so on was measured.

大麦在制麦过程中的溶解对麦芽质量、啤酒的酿造以及成品啤酒的质量有重要的影响。本文利用生物转化技术 ,以微量元素硒作为制麦添加剂 ,以提高麦芽质量。本实验中 ,浸麦采用第一次浸 6h以下采用浸二断四的工艺 ,浸水时每小时换水一次 ,一直通风 ,当浸麦度达 40 %~42 %时 ,用硒溶液处理 1h。发芽前两天每天补水两次 ,后期促进其凋萎。焙燥过程中前期低温大风量排湿 ,中期合理稳步升温 ,后期严格控制焙焦温度 ,使整个过程稳定。测定制得的成品麦芽的糖化力、α AN、无水浸出率、色度等质量指标。发现硒对麦芽的质量有一定的影响。

 
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