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   桑叶汁 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.257秒
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蚕蜂与野生动物保护
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  mulberry leaf juice
    Green-maintaining tehnology was exploring for processing green mulberry leaf juice.
    探讨绿色桑叶汁加工护绿技术。
短句来源
    The optimum formula of the drinks were determinied by orthogonal experiment,whose result showed that mixing ratio offering the best fiavour was cogongrass rhizome juice 12 %+mulberry leaf juice 8 %+licorice juice 6%.
    通过正交试验进行配方优选,结果表明,最佳风味调配浓度为:白茅根汁12%+桑叶汁 8%+甘草汁 6%。
短句来源
    The operating main points and parameters of potato steaming-gelatinizing , liquefying , saccharifying and fermentating are introduced emphatically , the operating points and parameters of preparations of mulberry leaf juice are introduced.
    重点介绍了马铃薯的蒸煮糊化、液化、糖化、发酵等工序的操作要点和工艺参数,介绍了桑叶汁制备的操作要点和工艺参数。
短句来源
    Because of the existence of GABA and DNJ, mulberry leaves are the ideal materials for health care foods such as mulberry-tea, mulberry leaf juice, mulberry leaf noodle and mulberry leaf powder.
    它含有功能食品因子γ-氨基丁酸(GABA)和1-脱氧野尻霉素(DNJ),可作为研制桑叶茶、桑叶汁饮料、桑叶面条、桑叶末(粉)等功能性保健制品的理想原料.
短句来源
    The processing technology of a compounded mulberry leaf and pumpkin beverage and its hypoglycemic effect were investigated. The results showed that the beverage produced under the following conditions had a remarkable hypoglycemic effect: the volume ratio of mulberry leaf juice to pumpkin juice was 1∶4; 8% xylitol, 0.01% protein sugar and 0.012% citric acid were added;
    对桑叶南瓜复合饮料的生产工艺和保健效果进行了研究 ,结果表明 ,当桑叶汁和南瓜汁的体积比为 1∶4,糖酸比为木糖醇 8%、蛋白糖 0 0 1%、柠檬酸 0 0 12 % ,稳定剂为黄元胶 0 1%和CMC Na 0 1% ,杀菌条件为 12 1℃、 15~ 2 0min时 ,产品具有显著的降血糖效果
短句来源
  mulberry leaf juice
    Green-maintaining tehnology was exploring for processing green mulberry leaf juice.
    探讨绿色桑叶汁加工护绿技术。
短句来源
    The optimum formula of the drinks were determinied by orthogonal experiment,whose result showed that mixing ratio offering the best fiavour was cogongrass rhizome juice 12 %+mulberry leaf juice 8 %+licorice juice 6%.
    通过正交试验进行配方优选,结果表明,最佳风味调配浓度为:白茅根汁12%+桑叶汁 8%+甘草汁 6%。
短句来源
    The operating main points and parameters of potato steaming-gelatinizing , liquefying , saccharifying and fermentating are introduced emphatically , the operating points and parameters of preparations of mulberry leaf juice are introduced.
    重点介绍了马铃薯的蒸煮糊化、液化、糖化、发酵等工序的操作要点和工艺参数,介绍了桑叶汁制备的操作要点和工艺参数。
短句来源
    Because of the existence of GABA and DNJ, mulberry leaves are the ideal materials for health care foods such as mulberry-tea, mulberry leaf juice, mulberry leaf noodle and mulberry leaf powder.
    它含有功能食品因子γ-氨基丁酸(GABA)和1-脱氧野尻霉素(DNJ),可作为研制桑叶茶、桑叶汁饮料、桑叶面条、桑叶末(粉)等功能性保健制品的理想原料.
短句来源
    The processing technology of a compounded mulberry leaf and pumpkin beverage and its hypoglycemic effect were investigated. The results showed that the beverage produced under the following conditions had a remarkable hypoglycemic effect: the volume ratio of mulberry leaf juice to pumpkin juice was 1∶4; 8% xylitol, 0.01% protein sugar and 0.012% citric acid were added;
    对桑叶南瓜复合饮料的生产工艺和保健效果进行了研究 ,结果表明 ,当桑叶汁和南瓜汁的体积比为 1∶4,糖酸比为木糖醇 8%、蛋白糖 0 0 1%、柠檬酸 0 0 12 % ,稳定剂为黄元胶 0 1%和CMC Na 0 1% ,杀菌条件为 12 1℃、 15~ 2 0min时 ,产品具有显著的降血糖效果
短句来源
  “桑叶汁”译为未确定词的双语例句
    Exploring the Processing Technology of the green Mulberry Leaf Jouice
    绿色桑叶汁加工技术探讨
短句来源
    Study on antioxidation activities of juice of Morus alba leaves
    桑叶汁抗氧化活性的研究
短句来源
    and that the best technology formula of the compound beverage was as follows:the ratio of mulberry leaf to tea juice 5:4,7% sugar and 0.15% citric acid.
    桑叶和茶复合饮料的最佳配方为桑叶汁/茶汤比5:4(体积比)、蔗糖7%、柠檬酸0.15%.
短句来源
    The development of mulberry leaf ice cream
    桑叶汁冰淇淋的研制
短句来源
    Improvement of processing technology for Morus alba L.leaf juice drink
    桑叶汁饮料工艺技术的改进
短句来源
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Green-maintaining tehnology was exploring for processing green mulberry leaf juice.The offects of four factors,invoving lightshine,heat up in hot water solution,ascorbic acid and solvent were inquired flr the stability of chlorophyll in mulberry leaf.The results show that to remarkable character of all effect factors on stability of chlorophyll,solvent occupies fist place,tightshine come second,other factors is not one.It was defined for green_maintaining condi tion that mublerry leaf is heat up in soya_bean...

Green-maintaining tehnology was exploring for processing green mulberry leaf juice.The offects of four factors,invoving lightshine,heat up in hot water solution,ascorbic acid and solvent were inquired flr the stability of chlorophyll in mulberry leaf.The results show that to remarkable character of all effect factors on stability of chlorophyll,solvent occupies fist place,tightshine come second,other factors is not one.It was defined for green_maintaining condi tion that mublerry leaf is heat up in soya_bean milk avoid from lightshine for 3min under85~95℃ ,salt water as the solvert.

探讨绿色桑叶汁加工护绿技术。针对性探讨光照、烫漂溶液、抗坏血酸和溶剂四个因素对桑叶叶绿素稳定性的影响 ,研究表明 ,溶剂具有高度显著性 ,光照有显著性 ,其它无显著性影响。确定绿色桑叶汁加工护绿条件为桑叶在避光、85~95℃的豆浆烫漂3min ,加食盐水打浆

A heat-relieving beverage is prepared using cogongrass rhizome, mulberry leaf and licorice as the main ingredients. The optimum formula of the drinks were determinied by orthogonal experiment,whose result showed that mixing ratio offering the best fiavour was cogongrass rhizome juice 12 %+mulberry leaf juice 8 %+licorice juice 6%.

以白茅根、桑叶、甘草为主要原料,辅以蜂蜜、柠檬酸、白砂糖,研制出色香味俱佳、清热解暑的保健饮料。通过正交试验进行配方优选,结果表明,最佳风味调配浓度为:白茅根汁12%+桑叶汁 8%+甘草汁 6%。

The basic chemical components in mulberry leaf and their actions are described. In addition, the technology for the preparation of mulberry leaf ice cream is studied.

介绍了桑叶的主要化学成分及作用 ,在此基础上 ,研究了桑叶汁冰淇淋的生产工艺。

 
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