醋發酵 的英文怎麼說

中文拼音 [cùfājiào]
醋發酵 英文
acetic fermenttation
  • 醋 : 名詞1. （調味品） vinegar2. （比喻嫉妒, 多指在男女關繫上） jealousy （as in love affair）
  • 發 : 名詞（頭發） hair
  • 酵 : 動詞（發酵） ferment; leaven
  1. Acetic acid is formed as an intermediate in the anaerobic fermentation of carbohydrates, proteins, and fats.

    醋酸是碳水化合物，蛋白質和脂肪在厭氧發酵時所形成的中間體。
  2. Suitable for acide with different concentration such as sulfuric acid, hydrochloric acid, nitric acid, phosphorous acid, chromic acid, acetic acid, etc, all kinds of organic solvent, mixture of different medium. used widely for corrosion resistant projects such as sincineratore, pickling tank, ferment tank, storage tank, lawn, electrobth, etc

    適用於各種濃度的硫酸、鹽酸、硝酸、磷酸、鉻酸、醋酸等酸類及各類有機溶劑、各類介質的混合物中，可廣泛應用於硫磺夢燒爐、酸洗、發酵、貯罐、地坪、電解槽等防腐蝕工程中。
  3. This makes it possible that the saccharified vinegar residue could be used directly as carbon resources for a lot of fermentation products

    這使糖化醋渣用作多種發酵產品的可直接利用碳源成為可能。
  4. After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation, the reducing sugar yield of the saccharified vinegar residue was as high as 27. 2 %

    摘要經過多菌種發酵糖化麩曲醋渣后，糖化醋渣的還原糖生成率達到27 . 2 % 。
  5. Adding vinegar improved flavor and greatly reduced the time needed for fermentation

    加入醋汁不僅能提味，還可以大大減少發酵所需的時間。
  6. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee ; flour and preparations made from cereals, bread, pastry and confectionery, ices ; honey, treacle ; yeast, baking - powder ; salt, mustard ; vinegar, sauces condiments ; spices ; ice

    咖啡茶可可糖米木薯澱粉西米咖啡代用品麵粉及谷類製品麵包糕點及糖果冰制食品蜂蜜濃糖漿鮮酵母發酵粉食鹽芥末醋醬油調味品香料飲用冰。
  7. Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation

    摘要以梨汁為原料經過酒精發酵和醋酸發酵工藝，制得了梨果醋。
  8. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  9. Study on the processing of improving vinegar quality by acetic fermentation through transfer system

    醋酸高產菌株的選育及代謝控制發酵的研究
  10. It is founded by the professors, advisors, experts of shandong light industry university shandong fermentation design institute and a group of senior engineers. they are experienced in the fields of alcohol, co2, acetic acid, and beer, etc. it consists of three equipment manufactures and an alcohol factory. the company is located in the beautiful springs city jinan, which is the political, economic and cultural center of shandong province

    是山東輕工業學院山東發酵設計院有關教授專家顧問和具有多年從事酒精二氧化碳冰醋酸啤酒等專業工藝及設備工作的高級工程師及工程師組成的一個科技經濟實體，下設設備加工廠三個，該公司位於山東省政治經濟文化中心-風景秀麗的泉城濟南市。
  11. Class 30 coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee ; flour and preparations made fromcereals, bread, pastry and confectionery, ices ; honey, treacle ; yeast, baking - powder ; salt, mustard ; vinegar, sauces ( condiments ) ; spices ; ice

    商標注冊類別30咖啡、茶、可可、糖、米、木薯澱粉、西米、咖啡代用品；麵粉及谷類製品、麵包、糕點及糖果、冰制食品；蜂蜜、濃糖漿；鮮酵母、發酵粉；食鹽、芥末；醋、醬油（調味品） ；香料；飲用冰。
  12. The production practice suggests that waste beer yeast could be used in the production of health food ( yeast extract, flavoring, white powder, fruit vinegar, beverage etc. ) and for the extraction of bioactive substances ( sod, fdp, rna, - glucan, glutathione etc. ) in medicine field

    研究表明，啤酒廢酵母可以用於生產酵母浸膏、天然調味品、營養蛋白粉、營養果醋、發酵酸乳飲料、胞壁多糖等營養食品；在醫藥上可作為提取sod ， fdp ， rna ，谷胱苷肽及葡聚糖等生物活性物質的好材料。
  13. Yohei dropped fermentation altogether and began serving sashimi ? raw fish ? with balls of vinegar rice

    洋平完全舍棄了發酵的過程，開始將生魚片和醋飯團一起端上桌。
  14. Fish fermented with vinegar rice became popular in japan, but a creative nineteenth century tokyo chef named yohei had bigger fish to fry

    發酵的魚肉搭配醋飯成了日本風行的吃法，但在19世紀，有一個名叫洋平的有創造性的東京廚師提出了另類的做法。
  15. Using molasses as raw material, a colorless, clear and transparent, precipitation free, soft sour and good flavor white vinegar was produced with submerged fermentation, and filtration decoloring treatment

    摘要以糖蜜為原料，利用液態深層發酵工藝，經過後期過濾脫色處理，可以生產出無色、澄清透明、無沉澱、酸味柔和、風味良好的釀造白醋。
  16. It has an intense balsamic aroma and is sirupy and dense, as are the best 12 - 15 years old traditional balsamic vinegars. sourced from a small italian company

    它帶著馥郁芬香的香脂味，如糖漿般濃厚，擁有傳統發酵過十二至十五年的陳年香脂醋的佳釀特色。
  17. It has an intense balsamic aroma and is sirupy and dense, as are the best 12 - 15 years old traditional balsamic vinegars. sourced from a small italian company. a delicacy

    它帶著馥郁芬香的香脂味，如糖漿般濃厚，擁有傳統發酵過十二至十五年的陳年香脂醋的佳釀特色。
  18. Research on vinegar fermentation technique with immobilized saccharomyces cerevisiae hansen and acetobacter spp

    固定化酵母菌和醋酸桿菌發酵食醋工藝研究
  19. The solid - state fermentation of vinegar brewer ' s grains was tested through two different kinds of rotating shaft and rotating drum reactors, and the experimental results were compared

    摘要分別採用轉軸式和轉鼓式兩種不同的反應器進行醋糟固態發酵試驗，並對試驗結果進行對比。
  20. Vinegar beverage of ganoderma lucidu fermented by immobilized cell with pva

    固定化細胞發酵靈芝醋酸飲料的研究
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