milk clotting 中文意思是什麼
milk clotting
解釋
凝乳作用-
The methods of the abomasums treatment suggested that the freezing method had least influence on milk - clotting activity, while the salting air - drying and natural air - drying went to another extreme
皺胃處理方式研究結果表明，冷凍處理對酶活性影響最小，鹽漬風干處理影響較大，自然風干處理酶活性損失最多。 -
With the increasing salt concentration, milk - clotting activity became higher and higher, then reached its peak, and then decreased gradually ; in the early extraction, the speed was quick, the milk - clotting activity was increased obviously. after it amounted to the maximum, the activity became steadily lower steadily ; the increasing temperature in extracting could improve the extraction activity, but too high temperature could result in the denaturation and inactivation ; the greater the ratio of abomasums and butter and was, the quicker speed was when the enzymes was drawn out, and after extracting for twice, most of the enzymes in the abomasums could be drawn out
隨著食鹽濃度增大，凝乳活性逐漸提高，當達到一定濃度后，凝乳活性又逐漸降低；在提取初期，提取速度較快，凝乳活性明顯提高，當提取達到最大值后，凝乳活性又逐漸下降；隨著提取溫度的升高，凝乳活性逐漸增大，但溫度過高時，會導致酶變性失活；隨著提取液與皺胃比例的增大，酶溶出速度加快，提取次數越多，皺胃中酶提取越充分，提取2次后，皺胃中絕大部分酶被提出。 -
The milk - clotting mechanism of glutinous rice wine was studied. the results showed that milk - clotting was caused by the protease which was secreted by the microorganism in the glutinous rice wine
摘要研究了江米酒製作米酒奶的凝乳機理。試驗結果證實，江米酒中的凝乳活性因子，即江米酒發酵過程中微生物產生的蛋白酶是米酒奶凝乳的主要原因。
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