味加強劑 的英文怎麼說
中文拼音 [wèijiāqiángjì]
味加強劑
英文
flavour enhancer-
Material production recipes bittern mgcl from territories green roast bolivia glass cloth face paper other additives : sawdust product specifications : 2400 x 1200 x 8mm 9mm 10mm 12mm 2440 x 1200 x 8mm 9mm 10mm 12mm product features : bolivia has a magnesium plates withstand high temperatures, fire, acoustic, vibration, pest control, corrosion, non - toxic tasteless clean, direct, painting, directly onto face, available gas nails, direct, tiles, surface better color nature, high intensity, resistance bending a resilience and can be made, may sawn, may stick, decoration convenience
生產玻鎂板材料配方鹵水mgcl苦土青燒玻璃布面紙其他添加劑:木屑或珍珠巖產品規格: 240012008mm 9mm 10mm 12mm 244012008mm 9mm 10mm 12mm產品特點:玻鎂板具有耐高溫阻燃吸聲防震防蟲防腐無毒無味無污染可直接上油漆直接貼面，可用氣釘直接上瓷磚，表面有較好的著色性，強度高耐彎曲有韌性可釘可鋸可粘，裝修方便。Various specialty salts for specific uses are available in stores : for example, tenderizer ( salt fortified with enzymes such as papain, used to tenderize meat ), salt enriched with sodium nitrate or a combination of sodium nitrate and potassium nitrate ( used to cure meats and as a preservative ), and flavored salt ( garlic salt, onion salt, celery salt, etc. )
各種的特製鹽在商店可以買的到，例如：軟化劑（鹽加強與酵素作用，譬如木瓜蛋白酶使肉軟嫩） ，鹽被用在與硝酸鈉或硝酸鈉和硝酸鉀的混合（使用在加工保藏肉和作為防腐劑） ，和調味鹽（大蒜鹽、蔥鹽、芹菜鹽等） 。Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation
例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation
例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。The authour investigate the dosing conditions and effect of the pac to the huanghe water - source, which includes the following four parts : the selection of the pac ; the confirmation of dosing scheme and effect of the pac ; the research of application of potassium permanganate in combination with pac ; the research of the pac ' s modification and the modified effectiveness. the experiment is mainly carried out on the pilot system in the jieyuan water plan of tianjin. the results of the reseach include the following : l ) the pac from zunhua plant is selected as the better carbon for the source water of tianjin through the experiment ; 2 ) through the pilot experiment we conclude that the pac ' s best adding point is the mixing tank and the better dose is 10mg / l, on which the codmn of filtered water can be decreased to 40 % and the effluent have no problem of odour and color ; 3the adsorbing experiment show that pac mainly adsorb the organic matters which molecular wt., distribution between 500 and 3000, and can adsorb organic matters whose molecular wt., distribution are bigger than 6000 if the dose of it is adequent ; 4 ) pac together with potassium permanganate can remove the organic matter more effectively than each of them alone, and reduce the rising trend of turbidity of the flotation ' s effluent due to adding pac ; 5 ) the thesis made a research on the surface properties and the adsorbing capability of the modified carbon by oxidizer : the modified carbon with 20 % h2o2 can remove more organic pollutants than the untreated one by 12 % when we add a higher dose of coagulant ; 6 ) the modification of reduction and loading metal ions are also sttldied, and drow the following conclusions : the modified carbon with 5 % ammonia can enhance the organic matter ' s removal effectiveness by 10 % to the tianjin source water than the untreated one, and the modified one with loading metal ion remove the organic matters from the tianjin source water better ( 8 % ) than the untreated one due to the strong affinity betwween the humic acid and copper ion
本文的實驗主要是在天津芥園水廠的中試系統上完成的，論文的成果和結論主要包括： 1 ）通過靜態實驗選定河北遵化活性炭廠生產的煤質炭為適合天津原水的炭種； 2 ）中試實驗確定粉末活性炭的較佳投加點為混合池投加，較佳投加量為10mg l ，此時可使濾后水的cod _ （ mn ）降低40 ，且可較好地控制濾后水的嗅味和色度； 3 ）初步確定粉末活性炭對原水中有機物的吸附主要集中在分子量在500 - 3000范圍內，投量增大時可吸附部分分子量大於6000的有機物4 ）中試實驗表明：粉末活性炭與高錳酸鉀聯用可取得較兩者單獨應用時對有機物更好的去除效果，且對因投加粉末活性炭而造成的氣浮出水濁度升高有一定的改善作用； 5 ）研究並初步確定氧化改性對粉末活性炭表面性質和有機物的去除效果的影響：粉末活性炭的氧化改性會使其表面的酸性官能團大量增強，表面極性增加；經20的過氧化氫改性的活性炭在增大混凝劑投加量（ fecl _ 3投量為15mg l ）時對有機物的總體去除效果較原活性炭提高12 ， 1次氯酸鈉改性活性炭對有機物的去除效果較原活性炭提高6 ； 6 ）研究並初步確定還原改性、負載金屬離子對原水中有機物的去除效果的影響：經5氨水改性的活性炭可提高天津源水中有機物的去除率達到10 ；負載銅離子后的活性炭可提高對腐殖酸類物質的去除能力，一般可提高8左右。The molecular sieve 4a produced by our factory refers to natrium of model a crystal structure, which can absorb critical molecule no more bigger than 4a. it is mainly used for dehydration of airtight gas or liquid in static state. it is used as static dessicant for household frozen system, pharmacy packaging, motor aircondition, electrical parts and chemical products easily to degenerate and used as dehydrating agent for dope plastic system
高效除味劑是一種多孔的含碳物質，其發達的空隙結構使它具有很大的表面積，還有更細小的孔-毛細管，具有很強吸附能力，無污染，無毒副作用，無任何化學添加劑，對人體無害，是天然環保產品。Strict implementation of use norm of sweet agent in liquor production was an indispensable part for advancing health development of liquor - making industry
加強完善甜味劑在白酒產品生產中的使用標準和標準的嚴格執行，確保推動白酒行業的健康發展。As a valuable traditional medicine, saffron is applied in controlling viral hepatitis, increasing immune system, preventing cardio - vascular disease and anti - cancer, etc. crocin as a effective component in saffron is synthesized by carotenoids metabolic pathway
由於富含的類胡蘿卜素使其具有鮮亮的顏色、特殊的香味，因而被用作食品添加劑、天然色素、香料和染料外；番紅花也是一種珍稀名貴中藥材，具有抑制肝炎病毒、增強免疫、治療或預防心腦血管疾患和抗癌的功效。To improve the quality of milk product, the measures could be used to control the changes of flavor in milk, for example, to add additive, such as antioxidant ; to strength sterilizing ; to control the quality of material and circumstance condition
通過加入抗氧化劑等添加劑、加強殺菌措施、控制原料奶的品質和環境條件來控制風味的變化，提高其品質。分享友人