啤酒穩定 的英文怎麼說

中文拼音 [píjiǔwěndìng]
啤酒穩定 英文
beer stabilization
  • 酒 : 名詞1. （用糧食、水果等含澱粉或糖的物質經發酵製成的含酒精的飲料） alcoholic drink; wine; liquor; spirits 2. （姓氏） a surname
  • 穩 : 形容詞1 （穩定; 穩當） steady; stable; firm 2 （穩重） steady; staid; sedate 3 （穩妥） sure; rel...
  • 定 : Ⅰ形容詞1 （平靜; 穩定） calm; stable 2 （已經確定的; 不改變的） fixed; settled; established Ⅱ動詞...
  • 啤酒 : beer
  • 穩定 : 1 （使穩定） stabilize; steady 2 （穩固安定） stable; steady 3 （物質的性能不易改變的作用） stabi...
  1. Study on determination of taurine and its stability in beer by fluorophotometry

    啤酒中牛磺酸的熒光測定及穩定性研究
  2. Liupanshui beer co. ltd. has retrieved from bankruptcy to rapid development depending on technical innovation and improvement as follows : strengthening the control of saccharifying boiling intensity, the age of fermenting beer, filtration time, bottle washing of remnant alkali, sterilization intensity, and pressure prepare in nitrogen filling etc. ; making full play of employee ' s initiative and installing new equipments ; making control of filtration beginning time and keeping stable beer storage time at 0 ; settling the problem of beer species by high concentration dilution method ; applying low - pressure boiling system to increase boiling intensity, shorten boiling time, and increase beer non - biologic stability ; and making innovation of fermentation techniques to increase beer quality etc

    摘要六盤水啤酒有限責任公司依靠科技創新、走科技進步之路，通過加強對生產過程的糖化煮沸強度、發酵酒齡、開濾時間、洗瓶殘堿、殺菌強度、灌裝氮氣背壓等方面的控制；發揮人的主觀能動性，實施增加硬體設施；控制開濾時間，穩定控制0貯酒時間；利用高濃稀釋解決品種矛盾；採用低壓煮沸系統，提高煮沸強度、縮短煮沸時間，提高啤酒的非生物穩定性；改進發酵工藝，提高產品質量等措施，使企業實現了發展。
  3. Study on effect of hot bottle process to foam stability of draft beer

    溫瓶處理對純生啤酒泡沫穩定性的影響研究
  4. Fungus protease a inhibitor containing multiple bioactive components including protein, polypeptide and polysaccharide etc. was added in pure draft beer, which could evidently improve foam stability of pure draft beer with no adverse effects on beer sensory index and physiochemical index

    摘要在純生啤酒中加入靈芝真菌蛋白酶a抑制劑，可明顯提高純生啤酒的泡沫穩定性，對其感官指標、理化指標等都不會產生影響。
  5. Shanghai h c fine chemical co., ltd povidone k30, k90, pvpp recycle beer stabilizer, pharmaceutical excipients, lactose, peg - 40 hydrogenated castor oil, sodium cocoyl isethionate

    上海厚誠精細化工有限公司聚乙烯吡咯烷酮， pvp k30 ， pvp k90 ，乳糖， pvpp啤酒穩定劑，藥用輔料，增溶劑，表面活性劑，透明皂基，中性皂基
  6. Galafo croslink - pyrrolidone pvpp for beer applications

    用於飲料，啤酒穩定劑的交聯pvpp
  7. Usually used in operation in hospital, skin and instrument antisepsis in injection, sterilization, prevent communicate in surgery and dermatology department ; antisepsis for family tableware and implement ; antisepsisand animal illness prevention and cure for food industry and livestock breeding industry and so on

    又因為分子具有酰胺鍵及吸附多酚分子上的氫氧基從而形成氫鍵，因此，可用作啤酒果酒飲料酒的穩定劑，延長其保質期達三百天，並改善其透明度色澤和味道。
  8. The production technology and the non - biological stabilization of mung bean beer were discussed

    該文介紹了綠豆啤酒的生產工藝過程，並對綠豆啤酒的非生物穩定性進行了探討。
  9. The main factors including foam - positive proteins and yeast proteinase a that influence foam stability of unpasteurized beer and the mechanism of these proteins affecting the foam are introduced, then the strategy for foam improvement are indicated in this paper

    摘要簡要介紹了純生啤酒泡沫穩定性的主要影響因素泡沫陽性蛋白和酵母蛋白酶a對啤酒泡沫的影響及影響機理，並簡要介紹了改善純生啤酒泡沫的主要策略。
  10. Aiming at the controlling to production of beer with general meters in many beer factories of our country, there ' re many disadvantages in such production process. it ca n ' t ensure the veracity of beer ' s producing craft, results into fluctuation of beer ' s quality, difficult to enlarge reproduction scale, and so on. accordingly, we bring forward technique of computer monitoring and controlling, it adopts ipc - plc distributed control system, associates with concentrated control and data management, meets the demand of modern production, furthermore, improves enterprise ' s technical level, management and competition capacity in market

    針對我國大部分啤酒生產廠家仍然採用常規儀表進行控制，難以保證生產工藝的正確執行，使啤酒質量不穩定，波動性大且不利於擴大再生產規模的缺點，對啤酒生產的發酵工序提出計算機監控技術，採用ipc ? plcdcs系統，使啤酒生產集控制與數據管理於一身，能夠適應當前現代化生產的需求，使企業的技術進步，生產管理以及市場競爭能力達到一個全新的水平。
  11. Both the ph stability and thermostabilization of evolved a - aldc were higher than those of wild - type enzyme. this mutant is more suitable for the industrial production of beer. the replacement of arg results in partial disruption of the a - helix

    並對天然酶和突變酶的酶學性質進行了分析，結果表明突變酶的ph穩定性和熱穩定性均優于天然酶，更適合啤酒發酵。
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