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1)  malty flavour
麦芽味
2)  malt [英][mɔ:lt]  [美][mɔlt]
麦芽
1.
Analysis on the application of domestic malt in brewing beer;
国产麦芽酿造的应用分析
2.
Development of malt aloe lactic acid drink;
麦芽芦荟乳酸饮料的研制
3.
Effects of growth substances on the enzymatic activities of malt;
生长调节剂对麦芽中淀粉酶活力的影响
3)  germinant wheat
芽麦
1.
The relationship tetween the acivity of α amylase,descend value,the content of reducing sugar and non reducing sugar in geminant wheat and its germination temperature and time are studied by analyzing the activity of α amylase,descend value,the content of reducing sugar and non reducing sugar in germinant wheat flour which are cultured at different germinant temperature and time.
通过对在不同发芽温度和不同发芽时间下培养的芽麦粉中α 淀粉酶活性、降落值、还原糖及非还原糖含量的测定 ,研究了发芽小麦的α 淀粉酶活性、降落值、还原糖及非原糖含量与芽麦的发芽温度和发芽时间的关系。
4)  barley malt
大麦麦芽
1.
Total content of phenolic compounds and antioxidant activity of 35 barley malts samples which had different modification degree from each other,and corresponding convention mashing wort samples were investigated.
分析了35种不同溶解程度的大麦麦芽和相应协定糖化麦汁的总多酚含量和抗氧化力。
5)  wheat malt
小麦麦芽
1.
Wheat beer was produced from wheat malt (accounting for 40% of the raw material) by top fermentation yeast.
小麦啤酒是以小麦麦芽为主要原料(占原料总量的40%以上),采用上面酵母发酵酿制而成。
2.
In this paper,the influence of different initial drying temperature and kilning temperature on the quality of wheat malt is studied.
本文对不同的干燥初始温度和焙焦温度对小麦麦芽质量的影响进行了研究 ,找出了最佳温度控制范围 ,并制定出了适宜的干燥工艺条
6)  malt germination pots
麦芽发芽罐
补充资料:八味──涅槃八味
【八味──涅槃八味】
  ﹝出方等般泥洹经﹞
  涅槃,梵语具云摩诃般涅槃那,华言大灭度。大即法身,灭即解脱,度即般若,是乃三德秘密理藏也。此之理藏,在诸佛不增,在众生不减,而有八种法味。故泥洹经立此八味之名也。(法味者,谓诸法中之义味也。)
  [一、常住],谓此涅槃之理,彻三际以常存,亘十方而常在。故曰常住。(三际者,即过去、未来、现在三世也。十方者,四方、四维、上、下也。)
  [二、寂灭],谓此涅槃之理,寂绝无为,大患永灭。故曰寂灭。(大患者,生死也。)
  [三、不老],谓此涅槃之理,不迁不变,无增无减,故曰不老。
  [四、不死],谓此涅槃之理,从本不生,今亦不灭,故曰不死。
  [五、清净],谓此涅槃之理,安住清凉,诸障悉净,故曰清净。
  [六、虚通],谓此涅槃之理,虚彻灵通,圆融无碍,故曰虚通。
  [七、不动],谓此涅槃之理,寂然不动,妙绝无为,故曰不动。
  [八、快乐],谓此涅槃之理,无生死逼迫之苦,有真常寂灭之乐,故曰快乐。
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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