? 發問時間: 社會與文化語言 · 1 0 年前

翻譯期刊~食科的高手幫幫忙翻譯

怎麼翻都翻不好

Previously weighed ingredients were mixed into non-fat milk and the mixes were heated to 60 C, homogenized at 13.8MPa at the first stage

and 3.45MPa at the second stage.

Homogenized mixes were batch pasteurized at 85 C for 30 min and then rapidly cooled using an ice water bath to 40 C. Freshly thawed frozen culture concentrate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus (CH-3, yogurt culture, Chr. Hansen’s Laboratory, Milwaukee, WI, USA)was added at 5ml per 7.57 kg of yogurt mixes.

After mixing, the inoculated yogurt mixes were poured into 228 g plastic cups and incubated at 40 1C. Incubation was terminated at a pH of 4.5, which required approximately 3–4 h. The cups were refrigerated at 5 1C until analysis.

Yogurt manufacture was replicated three times.

已更新項目:

1C的地方是杜C

1 個解答

評分
  • 1 0 年前
    最佳解答

    不好意思...從食營系畢業已十多年了,很久沒碰了...稍稍翻了一下,希望對你有幫助....

    首先先秤量好材料成分再加到脫脂奶中混合,將此混合物加熱到攝氏60度後,分兩階段處理(第一階段13.8MPa 、第二階段3.45MPa )使其達到均勻狀態。

    將均勻的混合物整批進行低溫巴斯德滅菌(即在攝氏85度下持續加熱30分鐘)後再放於冰水中快速冷卻至攝氏40度。並將剛解凍的鏈球菌.T屬和乳酸桿菌.D屬 和Bulgaricus(CH3,優格培養基,為美國威斯康辛州密洛瓦基Chr. Hansen’s 實驗室的配方)的培養濃縮液以每7.57公斤的優格混合物加入5毫升的比例來配製。

    配製混合後,將接種過的優格混合物倒入228克的塑膠杯中,在攝氏40度的環境中培養,當培養基的PH值到達4.5時即中止培養,這過程可能需費時3-4小時左右。之後將培養皿放入攝氏5度的冰箱冷藏直到分析時再取出。

    優格的製造過程重複了3次。

    2008-12-02 23:07:37 補充:

    不好意思....第一句應改為:將先前秤量好的材料成分加到脫脂奶中混合,.....

    這樣比較正確!

    參考資料: 所學
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