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发酵工艺条件为
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  fermentation parameters were obtained
    The fermentation parameters were obtained: pH5.0 in the beginning, filling 45 mL medium in 250mL flask or 75mL in 500mL flask, seeding 7%~8%,fermentation temperature 32℃, the time 80 hours. The color value reached above 127U in the liquid.
    摇瓶发酵工艺条件为:装液量75mL/500mL三角瓶或45mL/250mL三角瓶,接种量7%~8%,发酵液起始pH5.0,发酵温度32℃,发酵时间80h,成熟醪液红曲色价127个单位。
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    Finally, the optimum fermentation conditions were determined through orthogonal experiments as follows: sugar content as 22 %, pH 3.6, temperature at 17 ℃, and inoculation quantity as 6 %.
    结果表明,最佳发酵工艺条件为糖度22%、pH3.6、温度17℃、接种量6%。
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    The optimum culture conditions were:tenperature 30C, pH7.2, capacity lOOm] per 500m1 triangular bottle and time 52hrs.
    0.2%。 其最佳发酵工艺条件为:发酵温度30℃,发酵pH7.2,500ml三角瓶装液量100ml,发酵终点52hrs。
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    4. By 10L bioreactor,the optimum fermentation conditions were investigated, and the results were stirring speed 600rpm, aeration 1.5wm ~\ culture temperature 37X1!
    4.利用10L发酵罐优化黄霉素的发酵工艺条件为:搅拌转速,600rpm; 通气量,1.5vvm~(-1);
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    Clearly, 10g/L glucose as carbon source, 0.300g/L urea as nitrogen source, initial pH of 5.5 in medium, RPM with 150r/min, temperature at 28°C and 5% of inoculation size increased the content of P-glucan from 0.71mg/ml at the starting-point to 31.66mg/ml at the end-point of fermentation.
    确定了绿色木霉适宜的发酵工艺条件为葡萄糖10g/L,尿素0.300g/L,起始pH 5.5,摇床转速150r/min,发酵温度28℃,接种量5%。
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    The optimum fermentation condition was the initial pH of medium 7.5, fermentation temperature 28℃, inoculum size 8%, liquid volume 50 ml (in 250ml flask) , 210r/min for 108h.
    最佳发酵工艺条件为:发酵培养基初始pH 7.5,培养温度28℃,接种量8%,摇床转速210r/min,250mL三角瓶的装液量为50mL,发酵时间108h。
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In this paper, a new alcoholic fermentation technology which is combined with low temperature cooking process and immobilized cells fermentation technology is studied.The results of the experiments Under optimum conditions show that the period of fermentation could be shortened to 50%of the traditional fermentation; the utilization rate of starch has reached over 90% .The optimum conditions of this process are as follows: liquefying temperature-80℃; liquefying time-20 minutes; the amount of α-amylase supplyment-4...

In this paper, a new alcoholic fermentation technology which is combined with low temperature cooking process and immobilized cells fermentation technology is studied.The results of the experiments Under optimum conditions show that the period of fermentation could be shortened to 50%of the traditional fermentation; the utilization rate of starch has reached over 90% .The optimum conditions of this process are as follows: liquefying temperature-80℃; liquefying time-20 minutes; the amount of α-amylase supplyment-4 units per gram powder of dried sweet potato; saccharifying temperature-60℃ minutes; the amount of saccharifying enzyme supplyment-100 units per gram powder of dried sweet potato. The immobilized yeast (Saccharomyces 1300) was used in the fermentation process at 35℃.

本文研究了将低温蒸煮和固定化细胞技术相结合的酒精发酵新工艺。薯干原料的较佳低温蒸煮、糖化、发酵工艺条件为:液化温度80℃,液化时间20min,α-淀粉酶用量4u/g薯干粉;糖化温度60℃,糖化时间60min,糖化酶用量100u/g薯干粉;发酵温度25℃,采用固定化1300酵母进行发酵。发酵结果表明:发酵周期可比传统发酵缩短50%,淀粉利用率达90%以上。

The results showed that suitable conditions or dry claret fermentation were at 20 ̄28 ℃ and PH 3.1 ̄ 3.6 by tising 1450 yeast or at 28 ℃,PH 3.1 and 24 hour with Nickpot. Optimal enzyme density was 0.35 percent.use varieties of grape determined the style ofdry claret. Types of saccharomycete and the temperature or fermentation not only were themost essential factors affectily rate but also determined the second flavor and colour. Pecticenzyme treatment was advantageous to increase the lute or wine--making and...

The results showed that suitable conditions or dry claret fermentation were at 20 ̄28 ℃ and PH 3.1 ̄ 3.6 by tising 1450 yeast or at 28 ℃,PH 3.1 and 24 hour with Nickpot. Optimal enzyme density was 0.35 percent.use varieties of grape determined the style ofdry claret. Types of saccharomycete and the temperature or fermentation not only were themost essential factors affectily rate but also determined the second flavor and colour. Pecticenzyme treatment was advantageous to increase the lute or wine--making and the clarification.The treatment of reducing acidity was distinct to alleviate tart flavour in wine.

以山葡萄为原料,选用1450,尼克为发酵酵母菌种,发酵温度为20~28℃,pH为3.1~3.6(降酸处理),结合果胶酶处理,通过正交优化设计和单因子设计,进行了全汁纯种密闭发酵实验。实验结果表明:于红山葡萄酒的最佳发酵工艺条件为1450菌种,20~28℃,pH3.1,或尼克菌种28℃,pH3.1,最适果胶酶浓度为0.35%,作用时间为24h。葡萄品种决定于红山葡萄酒的风格,发酵酵母菌种和发酵温度不仅是影响发酵速率的最重要因子,而且还决定于红山葡萄酒的二类香气和色度。果胶酶处理有利于提高于红山葡萄酒的出酒率,提高澄清度。降酸处理可明显降低于红山葡萄酒的酸味。

Fermented milk koumiss was produced using lactobacillus and microzyme. Based on comparative trial, the results show that exclusive fermentation of lactobacillus or microzyme will get a better result than mixed fermentation. Based on the trial, the optimal fermentation conditions are as follows: milk fermented under 30 ℃ for 22 h with sugar (8% ) and microzyme (8% ) added, continually fermented under 40 ℃ for 2 h with lactobacillus added. The indexes of final products are as follows: alcohol content 0. 60%, acidity...

Fermented milk koumiss was produced using lactobacillus and microzyme. Based on comparative trial, the results show that exclusive fermentation of lactobacillus or microzyme will get a better result than mixed fermentation. Based on the trial, the optimal fermentation conditions are as follows: milk fermented under 30 ℃ for 22 h with sugar (8% ) and microzyme (8% ) added, continually fermented under 40 ℃ for 2 h with lactobacillus added. The indexes of final products are as follows: alcohol content 0. 60%, acidity 1. 05%, smooth taste, mild acidity, no fat or liquid release occurred, good coagulation state, no sediment, ivory-white, non-transparent with specific alcohol aroma.

用乳酸菌、酵母菌发酵生产牛乳酒。由对比实验得出乳酸菌和酵母菌单独发酵优于混合发酵。通过正交实验确定牛乳酒的最佳发酵工艺条件为:原料乳加糖8%(质量分数),酵母菌(质量分数为8%)在30℃发酵22h,然后再添加乳酸菌(质量分数5%)在40℃下培养2h。成品指标:酒精度0.60%,乳酸度1.05%,口感细腻、滑润,酸度适中,无脂肪及上清液析出,凝乳状态良好,无渣状,乳白色不透明,有较浓厚的醇香味。

 
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