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固态低盐发酵
相关语句
  solid state low-salt fermentation
     lt is an ideal byusing the raw material scale of corn protein flour: soybean: bran =3: 3: 4 and the technology of koji making by ventilating and solid state low-salt fermentation, The target of the finished product soy z sauce conforms to ZBX6601387 standard and the favour canbe compared with that of soybean cake soy canoe.
     采用黄浆粉:豆粕:麸皮=3∶3∶4的原料配比,利用通风制曲和固态低盐发酵工艺较为理想,生产出的成品酱油符合ZBX66013-87标准,风味可与豆粕酱油毗美。
短句来源
  “固态低盐发酵”译为未确定词的双语例句
     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 variation of microflora under different processing in low-salt and solid-state soy sauce fermentation was studied. The changes in microbial composition and biomass in different stages of fermentation,as well as the effects on product quality,protein conversion rate and amino acid productivity,were investigated.
     研究了酱油固态低盐发酵中不同发酵工艺类型的微生物区系变化规律,发酵各阶段的微生物种类与数量的变化,以及对产品质量、蛋白质转化率和氨基酸生成率的影响。
短句来源
  相似匹配句对
     Study on the technological points of low-salt solid-state fermentation of soy sauce
     低盐固态法制酱油工艺的要点探讨
短句来源
     Innovation of soy sauce processing technology with low-salt solid-state fermentation
     论低盐固态酿制酱油生产工艺的改革
短句来源
     Microflora analysis for low-salt and solid-state soy sauce fermentation
     酱油低盐固态发酵工艺的微生物研究
短句来源
     Study on the Advancement of Soy Sauce Made by Low-Salt Solid-State Fermentation
     低盐固态发酵酱油生产工艺的改进研究
短句来源
     Low-Salinity Salinometer
     低盐盐度计
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Saysauce was made with the mixture of cotton and soy meals. 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%. The quality of the finished saysauce accorded with the national standards.

用棉酚代替部分豆粕酿制酱油.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.结果,成曲酸性蛋白酶活力比单菌种制曲提高26%,全氮利用率达78.89%,成品酱油质量符合国家标准.

The possibility of brewage of the soy sauce using corn protein flour for soybean cake is discussed in the paper.lt is an ideal byusing the raw material scale of corn protein flour: soybean: bran =3: 3: 4 and the technology of koji making by ventilating and solid state low-salt fermentation, The target of the finished product soy z sauce conforms to ZBX6601387 standard and the favour canbe compared with that of soybean cake soy canoe.

本文讨论了黄浆粉替代豆粕酿造酱油的可行性。采用黄浆粉:豆粕:麸皮=3∶3∶4的原料配比,利用通风制曲和固态低盐发酵工艺较为理想,生产出的成品酱油符合ZBX66013-87标准,风味可与豆粕酱油毗美。

Beer yeast dregs which came from discarded beer yeast after being extracted mannan was used as raw material for brewing sauce.The common low salt solid state fermentation technology was adopted.Fermenter was Aspergilhus oryzae 3.042. The experimental results show that the utilization rate of total nitrogen could reach 70%. Amino acid productivity was over 50%. The processing technology was convenient and applicable. It opens a new way to comprehensive utilization of discarded beer yeast.

以啤酒厂废弃的啤酒酵母提取甘露聚糖后的残渣为主要原料 ,以米曲霉沪酿3.0 4 2为菌种 ,按常规方法 ,固态低盐发酵生产酱油 ,具有成本低廉 ,工艺简便等优点。酱油的全氮利用率可达 70 % ,氨基酸生成率达 50 %以上。为开发新的蛋白质资源 ,为废啤酒酵母的综合利用 ,减少环境污染开辟了一条途径。

 
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