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制曲     
相关语句
  starter-making
     Starter-making Experiment of Monascus Esterifying Strain 21-3
     红曲酯化菌21-3制曲试验
短句来源
     The contrast tests of enzyme-producing capability of rhizopus strains including C-24,Q303,3866,702 and YG5-5 which were widely used in China were carried out to study the effects of culture medium,water addition level,culture temperature and raw materials on enzyme-producing capability,to investigate the physiochemical property changes of rhizopus,and to sum up the optimum starter-making conditions.
     对国内使用较广的根霉菌株C-24,Q303,3866,702和YG 5-5的产酶作对比试验研究,考察了培养基、加水量、培养温度以及原料对产酶的影响和根霉曲制作过程中的理化性质变化,探索其最佳制曲条件。
短句来源
     Two esterifying bacteria strains including SGAS2004.0001 and SGAS2004.0002 were obtained by transparent circle method coupled with the test of esterifying capability,alcohol resistant capability,and acid resistant capability. In addition,SGAS2004.0001 was used in liquor-making and starter-making experiments.
     采用透明圈等方法,结合酯化能力、耐酒能力、耐酸能力试验,最后筛选出SGAS2004.0001和SGAS2004.0002两株酯化菌,并将SGAS2004.0001用于酿酒生产和制曲生产。
短句来源
     4.Optimization and purification of koji and mechanization of starter-making.
     ④酒曲的优化、纯化及制曲机械化 ;
短句来源
     And addition of 0.5 %~1 % esterified red yeast in starter-making materials to produce strengthened daqu could improve esterification power by 3.8 mg/g (16.8 % increase), addition of 8 % esterified red yeast in esterified liquid production could increase ethyl caproate content above 25 g/L. (Tran. by YUE Yang)
     在制曲原料中加入0.5%~1%的酯化红曲培养成强化大曲,可提高酯化力3.8mg/g曲,提高16.8%; 在生产酯化液的应用中加入8%酯化红曲,可使己酸乙酯达到25g/L以上。
短句来源
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  koji-making
     The rate of lobster head, lobster crust to bean dregs to flour to wheat bran is 40~50∶35~40∶5~10∶10~15. With this rate, after the process of koji-making, fermentation, soaking and drying, lobster soy source is made.
     按龙虾头、壳∶豆饼∶面粉∶麸皮=40~50∶35~40∶5~10∶10~15比例,经制曲、发酵、浸出和晒制得龙虾酱油;
短句来源
     Study on koji-making technique with Aspergillus oryzae QU_(3601)
     QU_(3601)米曲霉制曲工艺的探讨
短句来源
     Selection of Koji-making Equipment of Heavy Layer Ventilation
     厚层通风制曲设备选用
短句来源
     Good color was obtained by several measures,including short-time steaming for raw materials(30-40 min),koji-making at low temperature(30℃)) for a short term of 46-48 h,fermentation for 2-3 months and removing spore from mature koji.
     其有效的方法为原料短时蒸煮30min~40min、制曲46h~48h、低温短时发酵30℃、2~3个月、成曲除去孢子等,可以保证白酱油的良好色泽。
短句来源
     The aerial contents of mold and yeast in koji-stepping field of old koji-making plants are 9.9 % and 5.9 % higher respectively than that in new plants but the content of bacteria is 11.5 % lower.
     据检测 ,老制曲车间踩曲场空气中的霉菌和酵母菌分别高于新制曲车间9.9 %和5.9 % ,细菌则低11.5 %。 此外 ,季节变化也是影响制曲质量的重要因素之一。
短句来源
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  koji making
     Application of automatic control system of koji making disc machine in soy sauce manufacture
     酱油用圆盘制曲机自动控制系统的应用
短句来源
     Choice of koji making equipment of soy sauce production
     酱油生产中制曲设备的选择
短句来源
     Discussion on Wheat Koji Making in the Traditional Technology of Rice Wine
     小麦制曲在传统黄酒酿造中的工艺探讨
短句来源
     Comparison between enzyme hydrolysis of soybean saponin and its change in soy sauce koji making
     酱油制曲过程中大豆皂甙的变化与大豆皂甙酶解的比较
短句来源
     The comparative study on enzyme productivity was carried out among Rhizopus strains C-24,Q303,3866,702 and YG 5-5.The influences of culture medium,moisture addition,culture temperature and materials on enzyme production were investigated. The variation of physicochemical properties of different strains during koji making was also analyzed.
     对根霉菌株C-24、Q303、3866、702、YG5-5的产酶作对比试验,研究了培养基、加水量、培养温度以及原料对产酶的影响,分析了根霉曲制作过程中的理化性质变化,探索其最佳制曲条件。
短句来源
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  making koji
     Effective results were achieved: the amount of koji spore, the enzyme activity of making koji, the reducing sugar in finished sweet paste made by binary koji, and the amino nitrogen were increased by 20%, 4.64%, 4.3%, and 8.45%, respectively. The sterilization process reduced the loss of amino nitrogen and reducing sugar by 4% and 3.5%, respectively.
     结果显示种曲孢子数提高了20%,制曲酶活提高了4.64%,双菌种制曲使成熟甜面酱中的还原糖提高了4.3%,氨基酸态氮提高了8.45%,灭菌使氨基酸态氮减少损失约4%,还原糖减少损失约3.5%。
短句来源
     The ratio of soy meal to cotton meal to wheat bran and flour was 40:20:36:4. By applying the technique of making koji with mixed strains and fermenting with solid moromi and low commen salt,the acid protease vitality of koji increased by 26% over that of monostrain and the ratio of the total nitrogen amounted to 78. 89%.
     原料配比为豆粕:棉粕:麸皮:小麦粉=40:20:36:4.采用混合菌种制曲、固态低盐发酵工艺.
短句来源
     The result shows that taking the liquefaction technique under the condition that the starch raw material is out of the process of making koji can save 40% of starch raw material and the overplus can be used to produce the modified starch. The advantage of this method is to increase the solid content without salt and to enhance the cohesiveness of soy sauce.
     结果表明,采用淀粉酶液化工艺后,淀粉质原料不参与制曲,可节约这部分原料的40%,节约下来的原料可制成变性淀粉,提高酱油的无盐固形物含量,增加酱油的粘稠度。
短句来源
     According to the production experience, quality of Aspergillus oryzae HuNiang 3.042, equipment and condition of koji making, process of koji making, koji preservation and management were introduced, in order to ensure the quality of soy sauce koji.
     该文对沪酿3.042米曲霉的菌种质量、制曲设备及环境、制曲过程、种曲保存及人员管理等方面进行了阐述,以确保酱油种曲质量。
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  koji-making
For improved fermentation of shoyu (soy sauce), a useful koji-making system has been developed using a mixed tane-koji of two shoyu koji moulds, namely Aspergillus oryzae K2 (length of conidiophores about 350 μm) and the late-conidiation strain, A.
      
  koji making
The high phytase producing mutant of Aspergillus oryzae (KL-38) previously isolated was employed for koji making, and the produced koji rice then supplied for sake brewing.
      
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