1) optimum priscription
最佳配料
2) o ptimum proportioning point
最佳配料点
3) optimum ratio of nitrogen to phosphorus
最佳肥料配比
4) optimum formula
最佳配方
1.
The following optimum formula and processing parameters were obtained: 5% edible polysaccharide was used as the basic raw materials,supplemented with 2.
以天然可食性魔芋多糖为主要原料制作仿生食品,探讨了魔芋多糖仿生食品的上色、增香和塑形效果问题,并研究了仿生效果及赋味等内容,通过单因素试验和正交试验,得出了魔芋多糖仿生食品最佳配方和工艺参数:以5%可食性多糖为主料,辅以2。
2.
The optimum formula is obtained by the orthogonal experiment,and the content of the organic germanium in the rich germanium bread is assessed with ICP-AES method.
通过正交实验确定产品的最佳配方,利用ICP-AES方法测定富锗面包中有机锗的含量。
3.
Through sensory evaluation the optimum formula of pumpkin puree is 0.
首先进行添加剂(酸味剂、甜味剂和增稠剂)的选择和用量的单因素试验,在此基础上设计四因素三水平正交试验,通过感官评分得出最佳配方:浆液中加入0。
5) optimal formula
最佳配方
1.
By orthogonal test,comprehensive physicochemical analysis and sensory evaluation,the optimal formula of this new beverage featured by light atrovirens colour,special flavour,moderate sweetness and sourness,mild mouth-feel and rich nutrients was determined as follows:30% nostoc,8% sugar,0.
通过正交试验,综合理化分析和感官评定,确定出地耳饮料最佳配方为地耳30%、白砂糖8%、柠檬酸0。
2.
With fermented milk's proportion determined as 35%,the processing technology for the beverage was described and the optimal formula introduced as fermented milk 35%,strawberry juice 20%,sugar 10%,compound stabilizer 0.
研制了一种以发酵乳和草莓汁为主要原料加工调制成的发酵乳饮料,在确定饮料所含发酵乳量(添加量定为35%)的基础上,阐述了草莓汁发酵乳饮料的生产工艺和最佳配方。
3.
The optimum conditions of all the factors and the optimal formula of the drink were determined through the single-factor and orthogonal tests,respectively.
通过单因素试验确定了各因素的最佳条件,然后通过正交试验确定了葛仙茶的最佳配方。
补充资料：调和设备——配料桶
调和设备——配料桶 | ||
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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