1) beany flavor
豆腥味
1.
In the soybean processing,the beany flavor is the main obstacle which constrains the further development and use of soybean products.
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。
2.
The eliminated method of beany flavor and domestication of strains were both studied.
通过对豆腥味的除去方法进行探讨和对菌种适应驯化,运用正交实验设计确定最优的原料组合与发酵条件:m(豆)∶m(水)=1∶8,w(白砂糖添加量)为3%,w(花生)为18%,发酵温度为40℃,发酵时间为4 h,4℃下后熟40 h。
2) Without beany flavor
无豆腥味
3) odourless soybean
无腥味大豆
1.
Soymilk drink was made from odourless soybean.
试验以无腥味大豆为原料生产豆乳,研究了原料与水的配比、乳化稳定剂的用量、均质的工艺条件以及杀菌温度等对豆乳稳定性的影响。
4) algae smell
腥味
1.
The effect of removing algae smell in spiral algae through enzymolysis,fermentation and covering and so on was introduced and compared with in this paper,in order to understanding the research develpoment of remove alage smell at present.
介绍了螺旋藻腥味产生的原因、不同处理方法对螺旋藻脱腥效果的比较,以期为螺旋藻的深加工和提高螺旋藻产品的质量提供技术参考。
5) Soybean odor
异腥味
6) fishy smell
鱼腥异味
1.
The object of this paper is to investigate effects of several carbohydrates and edible yeast on extractable oil with solvent, oxidative stability and fishy smell of microencapsulated fish oil by starch sodium octenylsuccinate.
主要研究采用辛烯基琥珀酸淀粉喷雾干燥微胶囊化浓缩鱼油时,几种碳水化合物和食用酵母对其溶剂浸油率、氧化稳定性以及鱼腥异味的影响。
补充资料：土腥味
1.土腥气。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条