steeping的例句大全

When saccharogenic power was considered as the primary index, three factors including malting temperature, steeping degree, and kilning temperature in sequence had important influence.

以糖化力为主要指标时，对糖化力影响的主次因素顺序为：发芽温度>浸麦度>焙焦温度；

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The monostable time delay circuit 、 pulse steeping circuit and anti interference technique are used in the synchronizer, the synchronous problem of microsecond level pulsed magnetic field and the nanosecond level accelerator is solved, the delay time can be changed in the range of 100 μ s.

同步器采用单稳态延时电路、脉冲陡化电路和抗干扰技术，解决了微秒级脉冲磁场与纳秒级主机的同步问题，同步延时在100μs范围内可调。

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Three varieties of brown rice were selected as raw materials and their water absorption effects under different steeping conditions were tested by changing the steeping temperature, time and solution concentration.

选取3种稻谷为原料，通过改变浸泡温度、浸泡时间、浸泡溶液浓度，考察在不同浸泡条件下糙米粒的吸水效果。

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Oyster Wine is produced with oyster and hedgehog fungus as its essentials by steeping and blending with Xiaoqu liquor and Chinese herbs such as ginseng etc.

牡蛎酒是以牡蛎、猴头菇为原料，辅以人参、构杞等中药材经小曲米酒浸泡、勾兑降度而成。

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It consists mainly of three processes: ( 1) steeping and pressing of the caustic soda solution,( 2) steaming, and ( 3) washing.

它主要有三个工业过程组成：（1）以烧碱溶液浸轧；（2）汽蒸；（3）水洗。

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During rice steeping, the large amount of microbes and the extremely abundant fermentation products and autolysate in seri-flux was the main factor not only for the formation of flavor complexity but also to determine favorable fermentation of Shaoxing yellow rice wine.

在浸米过程中，浆水中微生物数量较多，发酵产物和自溶产物极其丰富，是形成绍兴酒风味复杂性的主要因素之一，也是决定黄酒发酵能否顺利进行的关键因素之一。

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On Water Absorption Characteristics of Brown Rice under Different Steeping Conditions

不同浸泡条件下糙米吸水特性的研究

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The volume ratio of lixiviating water and medicinal herbs in secondary lixiviation as 6 ∶ 1 with herbs steeping time as 18~ 24 h;

二次浸提水与药物体积为6∶1，浸药时间18～24h；

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The main technical parameters were as follows: the volume ratio of lixiviating water and medicinal herbs in primary lixiviation as 8 ∶ 1 with water temperature at 45~ 55 ℃ and herbs steeping time as 36~ 48 h;

主要工艺参数：一次浸提水与药物体积为8∶1，水温45～55℃，浸药时间36～48h；

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The results showed that when the steeping temperature is raised, the water absorptivity could be improved and the steeping time to reach saturation could be shortened under the same conditions within the first 2~ 4 h;

结果表明：在相同条件下提高浸泡温度，可提高前2~4h吸水率，缩短吸水达饱和的时间；

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researching for the best steeping technique of fermented glutinous rice creaming wine

状酒最佳浸渍工艺的研究

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Study on the Properties of Claret Steeping

红葡萄浸渍特性的研究

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In order to meet the higher requirements of the market, the steeping techniques must be further optimized in claret production.

提出了为满足市场的更高要求，必须进一步优化红葡萄酒的各种酿造工艺。

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Effects of Steeping on Claret Quality

浸渍工艺对红葡萄酒质量的影响

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A fragrant preparation made by steeping or distilling rose petals in water, used in cosmetics, as toilet water, and in cookery.

玫瑰水，蔷薇水：一种通过蒸馏玫瑰花瓣或把其浸泡在水中制成的芳香剂，用来做花露水等化妆品并用于烹饪。

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Gone are the flowery but opaque descriptions like "distinctly high-grown character" and "surprising malty nuance." They have been replaced by more consumer-friendly taster phrases like "light-bodied tea with a slight woodiness in its flavor," along with detailed steeping instructions.

那些辞藻华丽但晦涩难懂的描述不见了，例如“鲜明的高海拔种植特征”、“有一丝出人意料的麦芽口感”。取而代之的是一些读者比较容易明白的措辞，例如“含有一丝木头清香的淡茶”，还附有详细的冲泡说明。

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Addition of 0.02%~ 0.1% cellulase during grains steeping in the production of Japanese Sake would result in smooth saccharifying fermentation and high liquor yield.

在日本清酒生产中浸米时加入0.02%～0.1%的纤维素酶，糖化发酵顺利，出酒率高；

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comparison of steeping and fermentation between flint corn and flour corn

硬质玉米和粉质玉米浸泡与发酵对比

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analysis of flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine by gc-ms

气质联用分析青梅发酵酒和浸泡酒的香气成分

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leaching quota on steeping field for transplanting rice and irrigation method of growing rice in saline-alkali land

盐碱地种稻泡田冲洗定额及灌水方法

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