新發酵的 的英文怎麼說

中文拼音 [xīnfājiàode]
新發酵的 英文
freshly fermented
  • 新 : Ⅰ形容詞1 （剛出現的或剛經驗到的） new; fresh; novel; up to date 2 （沒有用過的） unused; new 3 （...
  • 發 : 名詞（頭發） hair
  • 酵 : 動詞（發酵） ferment; leaven
  • 的 : 4次方是 The fourth power of 2 is direction
  1. The slices of 24 - hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras ? 30 a lb and black truffle ? 340 a lb. there is a generous helping of brie de meaux, considered europe ' s finest cheese

    經過24小時發酵的麵包中會散發出一種蛋黃醬的香味，這是法國鵝肝每磅價格為30英鎊，一磅合0 . 454千克和新鮮黑塊菌每磅價格為340英鎊的味道。
  2. And the development trends in the near future were also illustrated here including basic research on export techniques barrier in liquor - making industry, recognition of in - pit solid fermentation mechanism, applied research on liquor collosol properties and its utilization in liquor body design, and research on functional substances and its complicated components of " national pit ? 1573 " liquor

    今後創新發展的方向是：進行白酒業產品出口技術壁壘方面的研究和基礎性研究；窖內固態發酵機理的再認識研究；白酒溶膠特性及其在酒體設計中的應用研究； 「國窖? 1573 」功能性特徵物質及其復雜組分的研究。
  3. The remaining 5 percent of the ingredients are non - organic or synthetic, and include baking powder, pectin to make yogurt thicker, or carbon dioxide to keep products, like cottage cheese, fresher longer

    其餘5 %的成分為無機物質或人工合成物，包括用來製作高濃度酸乳酪的發酵粉，膠質，或可使像松軟乾酪一類產品保持持久新鮮的二氧化碳。
  4. Expanded bed adsorption ( eba ) is a novel bioseparation technique, which integrates clarification, concentration and initial purification into a single unit operation. it enables proteins to be recovered directly from unclarified cultivations of microorganisms or cells and homogenates of disrupted cells, without the need for prior removal of suspended solids. matrix is the principal " hardware " pillar supporting the successful application of eba

    擴張床吸附（ eba ）技術是一種新型的生化分離技術，它集成了固液分離、濃縮和初期純化於一步單元操作之中，可以直接從含有細胞和細胞碎片的發酵液或培養液中提取目標蛋白，而不必事先除去懸浮的固體顆粒。
  5. Take the cucumber, the fresh cow ' s milk as a raw material, and matches by the sucrose, the stabilizer and so on, delivers one kind after the lactic fermentation to have the cucumber fragrance, and has the sour odor to have the nutrition and the health care function cucumber yogurt slightly

    摘要以黃瓜、新鮮牛乳為原料，並配以蔗糖、穩定劑等，經乳酸發酵後生產出一種有黃瓜香味的、並略帶酸味的具有營養和保健功能的黃瓜酸牛奶。
  6. A new method of fermentation with uncooked materials was studied in this paper

    摘要研究了一種新的生料釀酒發酵方法。
  7. Conclusion : the system not only could pick upon the op timum strain on fixed culture medium or the optimum substrate to special strain fleetly but also could be used to evaluate the microbe growth character apace, monitor z ymogen upgrowth in fermentor and determine total number of bacteria in fresh cre amery rapidly

    結論：研製的生物傳感器系統可用於菌種和培養基組分的快速篩選、微生物活細胞生長特性的快速評估，還可用於發酵罐中發酵菌的生長監測及新鮮牛奶中雜菌總數的快速測定。
  8. 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。
  9. Furthermore, feng shen ling capsula developed from the fermentation products of g lucidum will provied a new promising medicine for curing diabetes

    此外，利用靈芝發酵產物研製出的蜂參靈膠囊為糖尿病患者提供了一種新的藥品。
  10. The new cheese cultures come in the easy - to - use dvs ? ( direct vat set ) packaging form invented by chr

    新款的發酵劑採用直投式形式，該形式的發酵劑使用方便最早也是由科漢森公司發明的。
  11. Chr. hansen expands the cheese culture palette with four new cultures aimed at producing soft cheese with just the right taste, texture and appearance

    科漢森公司又推出了四種新型發酵劑，用於生產風味純正、質地優良的軟質乾酪。
  12. This study gives the prime reference for the new technology of alcoholic fermentation with immobilized yeast coupling with extractive solvent

    為固定化酒精酵母乙醇發酵與溶劑萃取耦合新工藝的開發研究提供初步資料。
  13. Following fermentation the new wines must be clarified, stabilized, and aged to produce a satisfactory final produce.

    發酵以後的新葡萄酒必須澄清、穩定和陳年以得到令人滿意的最終產品。
  14. Over the years, has been successfully launched in 1 - 20 million tons of compound fertilizer production lines and bb fertilizer plants, a non - drying extrusion molding equipment, materials and humidity dried chicken manure fermentation equipment, and bio - organic fertilizer factory, waste disposal plant opened up a sound organic waste handling the new equipment

    多年來，已成功推出1 - 20萬噸復肥生產線和bb肥成套設備，無乾燥擠壓一次成型設備，雞糞高濕物料烘乾發酵設備；並為有機生物肥料廠、垃圾處理廠開辟了有機廢物無害處理的新型設備。
  15. This paper describes several latest industrial microbial technologies in detail, which are the synthesis of the chiral diols by epoxide hydrolase from microbie, cofactors regeneration for redox with fdh, production of nano / micro wire by the phage display, metabolic network rebuilding for conventional fermentation and the application of the organic solvent tolerance and the metagenomics technology

    本文綜述了幾項最新的工業微生物技術，主要包括：微生物環氧化水解酶催化合成手性二醇、微生物甲酸脫氫酶用於再生氧化還原反應的輔因子、通過噬菌體展示技術得到納米級金屬絲、代謝網路改造和重建用於傳統發酵生產以及有機溶劑耐受菌和宏基因組技術的應用。
  16. The scientific and technical accomplishments achieved by luzhou laojiao group in recent years were introduced in this paper covering the following aspects : establishment of new fermentation theoretical systems successively including " in - pits solid fermentation mode of lu - type liquor ", " fermentation control by organic acid ", " out - pits fermentation to produce aroma " and " starter fermentation under anoxic environment " etc. ; research on solid fermentation of daqu ; research on production techniques of high - grade liquor products

    摘要近年來瀘州老窖釀酒科技創新所取得的成果：先後創建了「瀘型固態法白酒窖內發酵模式」 、 「有機酸控制發酵」 、 「窖外發酵生香」 、 「微氧環境曲藥發酵」等新的發酵理論體系；固態大麴發酵的研究；超高檔白酒生產工藝研究。
  17. We tried to develop the fungus cryptoporus volvatus which was used by native people in china and recorded by ancient books, e. g. dian nan ben cao and cxin hua ben cao gang yao to be a new anti - inflammatoty chinese medicine. we tried to make the ferment product to stuff and agent that easy to preserve and administer

    本課題試圖將《滇南本草》 、 《新華本草綱要》等典籍文獻記載的民間習用藥品隱孔菌開發為治療哮喘的中藥一類新藥，將發酵產物製成易於保藏的藥材和便於服用的劑型，並通過先進的檢測方法來控制生產工藝和產品的質量標準。
  18. A new strategy in controlling plant pathogen bacteria based on inhibiting the activity of autoinducer molecules could be developed. construction of transgenic plants which express aii protein or development of new b. lhitringiensis products which produce high yield of aii protein will be very useful in plant disease control

    因此，利用aii蛋白的活性，構建出轉基因抗病植物，或提高蘇雲金芽胞桿菌發酵液aii蛋白產量，研製出既殺蟲又抗病的制劑，可在植物病蟲害的防治上開辟出新的途徑。
  19. Replicating the finest white bordeaux wines, the sauvignon and semillon are barrel fermented to give an intriguing mix of fresh, vibrant, citrus flavors with rich, creamy, nutty flavors from the oak

    正如上好的白波爾多葡萄酒一樣，蘇維翁和榭密雍葡萄經過桶內的發酵，都具有了迷人的新鮮柑橘，以及濃郁醇厚的橡木的混合風味。
  20. White tea is slightly fermented tea. the dry leave is covered with fine white fur. the major varieties are yinzhen baihao, white peony, gongmei, and new craft white tea

    白茶：屬于輕微發酵茶，其品質特點是干茶的外表披滿白色茸毛，色白隱綠，湯色淺淡，茶味甘醇。其主要品種有「銀針白毫」 、 「白牡丹」 、 「貢眉」 、 「新工藝白茶」等。
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