椰子汁,coconut juice,在线英语词典,英文翻译,专业英语

1) coconut juice

椰子汁

Study on and analysis of stability of coconut juice;

椰子汁稳定性的研究与分析

2) coconut milk drink

椰子汁饮料

Study on stability of coconut milk drink;

椰子汁饮料的稳定性研究

Processing technology of coconut milk drink packed by glass;

瓶装椰子汁饮料生产工艺研究

3) coconut

椰子

Occurrence and research progress of coconut lethal yellowing disease;

椰子致死黄化病的发生危害及研究进展

The Application of Molecular Marker Technique to the Studies of Germplasm Resources and Genetic Breeding of Coconut;

分子标记在椰子种质资源和遗传育种研究中的应用

Advances in Tissue Culture of Coconut;

椰子组织培养的研究进展

4) coconut shell

椰子壳

It is explored the effect of the xylose crystal yields on the concentration, time, temperature, pH and acochol solvent, thus defined the best technology conditions with the xylose crystallized and separated in coconut shell hydrolysized solution.

由此确定了椰子壳酸水解液中木糖结晶分离的最佳工艺条件。

Using carubinose as standard, DNS as color developing reagent, the content of mannan in coconut shell was indirectly determined by spectrophotometry.

以 D-甘露糖为标准 ,DNS作显色剂 ,用分光光度法间接测定椰子壳中甘露聚糖的含量。

5) coconut oil

椰子油

Determination and evaluation of coconut oil as base oil for industrial lubricants;

椰子油作为润滑剂原油的性质测定及评价

Concerning rigidity, coconut oil its significantly different from palm oil and butter in affecting the indices of the soft ice cream quality besides rigidity.

对反映软冰淇淋品质的各指标进行测试,以考察棕榈油、椰子油和黄油对软冰淇淋品质的影响,结果表明,除棕榈油抗溶性不如黄油外,棕榈油和黄油对软冰淇淋品质影响接近。

6) coconut acid

椰子油酸

With coconut acid(Ⅰ) and sodium hydroxyethanesulfonate(Ⅱ) as raw materials,sodium coconut acyloxyethanesulfonate(Ⅲ) is synthesized by dehydration reaction in the presence of catalyst.

以椰子油酸和羟乙基磺酸钠为原料,在催化剂存在下,通过脱水反应制得椰油酰氧乙基磺酸钠,考察了投料摩尔比、催化剂用量、真空度、温度、时间等对反应的影响。

参考词条

椰子（Cocosnucifera L.）椰子采收椰子纤维椰子业椰子树椰子产业椰子胚挂椰子椰子渣椰子水矮种椰子椰子生产椰子生长椰子酯快餐企业分布式波长预留协议

补充资料：精制椰子汁

先将椰子的白色果肉压碎，榨取汁液，冷冻后，得到粗椰子汁。

加工精制椰子汁时，先将粗椰子汁用60～70℃的热水稀释。然后将稀释液用19.6～29.4mpa的压力进行高压均质，得到颗粒微细的乳化液。进而将乳化液进行减压脱气处理，去掉气体及挥发性物质。与此同时，将稳定剂、调味剂与温度适宜的水混合，作为增效剂。

将椰子汁乳化液与增效剂混合，调制成混合液。将混合液用140℃以上的高温时行灭菌脱臭处理，冷却到适宜温度后，得到水分含量为85％～90％的制品，即精制椰子汁。

原料：粗椰子汁400g　　　　　高蛋白稳定剂160g

调味料（糖）180g　　　水3260ml

处理后得到4000g精制椰子汁。其水分为87.4％　　　脂肪为3.2％

糖分为6.1％　　　蛋白质为1.8％

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

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1) coconut juice 椰子汁 1. Study on and analysis of stability of coconut juice; 椰子汁稳定性的研究与分析 2) coconut milk drink 椰子汁饮料 1. Study on stability of coconut milk drink; 椰子汁饮料的稳定性研究 2. Processing technology of coconut milk drink packed by glass; 瓶装椰子汁饮料生产工艺研究 3) coconut 椰子 1. Occurrence and research progress of coconut lethal yellowing disease; 椰子致死黄化病的发生危害及研究进展 2. The Application of Molecular Marker Technique to the Studies of Germplasm Resources and Genetic Breeding of Coconut; 分子标记在椰子种质资源和遗传育种研究中的应用 3. Advances in Tissue Culture of Coconut; 椰子组织培养的研究进展 4) coconut shell 椰子壳 1. It is explored the effect of the xylose crystal yields on the concentration, time, temperature, pH and acochol solvent, thus defined the best technology conditions with the xylose crystallized and separated in coconut shell hydrolysized solution. 由此确定了椰子壳酸水解液中木糖结晶分离的最佳工艺条件。 2. Using carubinose as standard, DNS as color developing reagent, the content of mannan in coconut shell was indirectly determined by spectrophotometry. 以 D-甘露糖为标准 ,DNS作显色剂 ,用分光光度法间接测定椰子壳中甘露聚糖的含量。 5) coconut oil 椰子油 1. Determination and evaluation of coconut oil as base oil for industrial lubricants; 椰子油作为润滑剂原油的性质测定及评价 2. Concerning rigidity, coconut oil its significantly different from palm oil and butter in affecting the indices of the soft ice cream quality besides rigidity. 对反映软冰淇淋品质的各指标进行测试,以考察棕榈油、椰子油和黄油对软冰淇淋品质的影响,结果表明,除棕榈油抗溶性不如黄油外,棕榈油和黄油对软冰淇淋品质影响接近。 6) coconut acid 椰子油酸 1. With coconut acid(Ⅰ) and sodium hydroxyethanesulfonate(Ⅱ) as raw materials,sodium coconut acyloxyethanesulfonate(Ⅲ) is synthesized by dehydration reaction in the presence of catalyst. 以椰子油酸和羟乙基磺酸钠为原料,在催化剂存在下,通过脱水反应制得椰油酰氧乙基磺酸钠,考察了投料摩尔比、催化剂用量、真空度、温度、时间等对反应的影响。参考词条椰子（Cocosnucifera L.）椰子采收椰子纤维椰子业椰子树椰子产业椰子胚挂椰子椰子渣椰子水矮种椰子椰子生产椰子生长椰子酯快餐企业分布式波长预留协议补充资料：精制椰子汁先将椰子的白色果肉压碎，榨取汁液，冷冻后，得到粗椰子汁。加工精制椰子汁时，先将粗椰子汁用60～70℃的热水稀释。然后将稀释液用19.6～29.4mpa的压力进行高压均质，得到颗粒微细的乳化液。进而将乳化液进行减压脱气处理，去掉气体及挥发性物质。与此同时，将稳定剂、调味剂与温度适宜的水混合，作为增效剂。将椰子汁乳化液与增效剂混合，调制成混合液。将混合液用140℃以上的高温时行灭菌脱臭处理，冷却到适宜温度后，得到水分含量为85％～90％的制品，即精制椰子汁。原料：粗椰子汁400g　　　　　高蛋白稳定剂160g 调味料（糖）180g　　　水3260ml 处理后得到4000g精制椰子汁。其水分为87.4％　　　脂肪为3.2％糖分为6.1％　　　蛋白质为1.8％说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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