flavoring 中文意思是什麼

flavoring 解釋
調味品
  1. Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor, which could make full use of the residual amylum, residual sugar, and long - term fermented flavoring substances in the waste distiller ' s grains

    摘要將th - aady和糖化酶活化後用在特殊調味酒的丟糟中，利用了丟糟中的殘淀、殘糖和長期發酵的香味物質，可節約生產成本，保證口感，增加出酒率。
  2. Borage is also used as a flavoring in yogurt, cream, and vinaigrettes

    琉璃苣並且用作為香料在酸奶、奶油、和香醋里。
  3. The common technology of producing flavoring is brewage, ferment or unite deploy technology, the production cycle is relatively long, the product quality is wayward

    通常的調味品是採用釀造或發酵工藝或結合配置工藝生產出來，生產周期較長，產品質量不易控制。
  4. Natural healthy powdery food flavoring : pumpkin powder, instant tea, ginger powder, carrot powder, hawk thorn powder, sea buckthorn powder, orange powder, strawberry powder, barley powder, malt powder, spinach powder

    天然健康粉狀食品配料：南瓜粉、速溶茶、姜粉、胡蘿卜粉、山楂粉、沙棘粉、橙粉、草莓粉、大麥粉、麥芽粉、菠菜粉等。
  5. Besides acting as agent of huzhou zhanwang pharmaceutical co., ltd. for a variety of adjuvant, we are also the agent for many imported adjuvant, such as new zealand wyndales lactose ; germany basfs vitamins and direct compression excipients ; france roquettes polyatomic alcohol ; germany sasols polyglycol ; switzerland givandans powdery flavoring essence ; usa cabots gas silica ; italy randi groups tartaric products ; uk crodas tween and span ; japan asahikaseis microcrystalline cellulose ; usa noveons carbopol resin, etc

    我公司除代理湖州展望化學藥業有限公司各種輔料，同時代理多家進口輔料，諸如：紐西蘭乳糖系列產品、德國巴斯夫公司維生素系列產品及直接壓片輔料；法國羅蓋特多元醇系列產品；德國沙索公司聚乙二醇系列產品；瑞士奇華頓粉末系列香精；美國卡博特公司氣相法二氧化硅；義大利拉第集團天然酒石酸系列產品；英國禾大公司吐溫，司盤系列；日本旭化成公司微晶纖維素系列產品；美國諾譽公司卡伯波樹脂系列等。
  6. Yolk powder is rich in lecithin and cephalin. it has very high nutrition value, excellent emulsifying and flavoring ability and is widely used in mutrition food

    雞蛋黃粉含有豐富的孵磷脂、腦磷脂，不僅具有豐富的營養價值，而且還有極好的乳化性，是提高食品的口感，增加風味，使用極為廣泛的食品營養配料。
  7. It taste fresh and delicious, the glossy clear and mellow, it is the indispensable flavoring for hotel and family or flavoring of chafing dish, it also is the substitute of gourmet powder of the new life

    其味道極鮮膾口，其色澤清澈醇厚，是賓館和家庭菜肴烹飪或火鍋調料中必備的調味佳品，也是新生活的味精替代品。
  8. A smooth, chewy candy made with sugar, butter, cream or milk, and flavoring

    卡拉梅爾糖一種光滑宜多咀嚼的糖塊，用砂糖、黃油、奶油或牛奶，以及調味香料製成
  9. The seedlike fruit of this plant, used whole or ground as a flavoring for food and as a seasoning, as in curry powder

    這種植物的種子狀果實，整個的或碾碎用作食物的調味品和佐料，例如咖哩粉中含有它。
  10. Gas chromatography could be used in the control of liquor sanitary indexes such as methanol and fusel oil, the measurement of main flavoring components contents and the contents of four main esters and trace flavoring substances in liquor, the research on the relations between liquor flavoring compositions and liquor flavors, and the determination of liquor fragrance content

    利用氣相色譜可對白酒衛生指標甲醇和雜醇油進行控制；對白酒中的主體香含量、四大酯含量、微量香味成分含量進行測定；開展對白酒芳香成分的剖析和風味關系的研究；以及對白酒中酒用香精含量的測定。
  11. The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and the formation of aromatic compounds

    白酒釀造過程中的生物化學反應主要包括：大分子物質的降解，如澱粉的降解和蛋白質的降解；小分子物質的變化，如葡萄糖的酵解（ emp途徑）和丙酮酸的再轉化；香味物質的生成，如高級有機醇生成、美拉德反應和芳香族化合物的形成。
  12. A milkshake is made from a mix of ice cream, milk and flavoring

    它由冰淇淋、牛奶和一些調味品混合而成。
  13. Parsley is used for flavoring food

    歐芹常用來給食品調味。
  14. Producing flavoring liquid by using rhizopus chinese r92 to improve new type liquor quality

    92華根霉生產調味酒提高新型白酒質量
  15. Traditionally, silesia heads the list of flavour manufacturers when it concerns the flavoring of confectionery

    傳統上，西里西亞在糖果香精方面居於香精生產行業的領先地位。
  16. The main flavoring is often such as vermouth, various fruit juices, wine, or even eggs or cream

    調料主要用味美思、各種果汁、葡萄酒，甚至是雞蛋或奶油。
  17. Served as beer vesicant and foodstuff sourness agent and flavoring etc

    在食品行業用作啤酒發泡劑食品酸味劑矯味劑等。
  18. We provide food project consultation, craftworks design, equipment selection, equipment and tubes making, installation, including product line for concentrate juice, original juice, fresh milk and yoghourt powder, jam, traditional medicine, tea, flavoring, health foods, food additive and etc

    我公司承接各類食品成套項目的咨詢，工藝方案設計、設備選型、工藝設備和管道的製作、安裝和調試等一體化服務，主要包括濃縮果蔬汁、原汁飲料，鮮奶酸奶奶粉、果醬蕃茄醬、中藥和茶等植物提取液、調味品、保健食品，食品添加劑等生產線。
  19. The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )

    摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。
  20. The key techniques in the production of quality low - alcohol liquor are as follows : 1. proper control of base liquor quality and the production techniques ; 2. the treatment of gloss lost and turbidity in reducing alcohol content of high - alcoholicity liquor ; 3. blending and flavoring

    生產高質量的低度白酒的生產技術關鍵是：基酒質量與生產工藝的控制；高度酒降度產生的失光、渾濁處理；勻兌和調味。
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