餾包子 的英文怎麼說
中文拼音 [liùbāozi]
餾包子
英文
heat up buns by steaming-
The technical difficulties in low - alcohol liquor production mainly cover the following aspects : the bleeding of ethyl palmitate, ethyl oleate and ethyl linoleate etc. after alcohol - degrading might produce the lost of gloss, turbidity and precipitate ; the suspended substances produced in distillation and packing, the production water, and the metal ions contained in production containers are the main reasons for the precipitate in liquor ; besides, the hydrolization reaction and esterification reaction of liquor body during shelf period would also produce the lost of gloss, turbidity and precipitate
低度白酒生產過程的技術難點主要是白酒降度產生失光、渾濁、沉澱，其主要原因是由於降度后棕櫚酸乙酯、油酸乙酯和亞油酸乙酯等析出；蒸餾、包裝等過程帶入的懸浮物，生產用水、生產容器所含金屬離子等為低度白酒產生沉澱的主要原因；還有低度白酒酒體在貨架期的水解、酯化反應也會引起低度白酒產生失光、渾濁和沉澱。Distilled water, aloe vera gel, sunflower oil, shea butter, octoctionoxate methoxy cinnamate derived from cinnamon, octyl salicylate derived from white willow bark, titanium dioxide, vegetable emulsifier, zinc oxide, vitamin e, all natural preservatives consisting of glucono delta - lactone commonly found in honey, fruit juices and wine, sodium benzoate found naturally in cranberries, prunes, greengage plums, cinnamon, ripe cloves, and apples. and calcium gluconate a soluble calcium salt
純蒸餾水蘆薈太陽花油雪亞脂防曬成份包括肉桂精華白楊樹皮提取液二氧化鈦氧化鋅植物提煉而成的乳化劑維他命e全天然防腐物質包括從蜜糖果汁等煉的糖質從曼越橘肉桂梅子蘋果等提取的安息香酸鈉及可溶化的鈣鹽等。The second stage of producing gin involves redistilling grain spirits with flavoring agents called " botanicals ", a reciped mixture of roots, herbs, fruits and seeds ; the most dominant flavor usually that of juniper berries
金酒釀造的第二個過程涉及到與多種調味植物一起蒸餾，包括多種根莖、野生草本、漿果和籽實等，其中最重要的味道來自杜松子。Composites of ep coating ultramicro iron were prepared using atpu & span60 as surface agent in dmf solvent by decomposing carbonyl iron and then vacuum distillation after adding epoxy resin ( e - 44 )
用atpu span60作表面活性劑，在dmf溶劑中，熱分解五羰基鐵后，加入環氧樹脂（ e - 44 ）減壓蒸餾，制備了ep包裹超微鐵復合粒子。分享友人