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yuanying3318金虫 (初入文坛)
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求助汉译英两段【截止日：10年5月1日】
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在豆浆浓度低于5. 5%时, 腐竹的产率随着豆浆浓度的增加而增大, 豆浆浓度大于5. 5%时, 腐竹产率反而随浓度增大而降低。腐竹皮的产率在pH为7.0时最大。豆腐衣的得率随着温度的升高先增加后骤减，在85℃达到最大。影响得率的因素，按极差的大小决定因素的主次顺序为豆浆固形物含量>pH>煮浆温度。但也有不同的观点：pH在7～9之间，随着pH的升高，豆腐衣的得率逐渐增加。而pH在9～11之间升高时，得率呈下降趋势。 This was probably due to the following1）随着豆浆液可溶性固形物含量的增加，腐皮的厚度也随之增加，这可能是由于可溶性固形物含量高的浆液体系变性的蛋白质碰撞的机率增加，故相同时间内更易形成交联。2）随着PH的增加腐皮厚度呈上升趋势，与可溶性固形物含量对腐皮厚度影响相似，同样由于蛋白质溶解度会随PH的增大而增大，蛋白质碰撞的机率增大所致。3）随着豆浆液温度升高腐皮厚度呈减小趋势。温度越高，豆浆体系表面与空气形成的温差就越大，因此腐皮形成时间缩短，腐皮也越薄。 |
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yuanying3318(金币+80, 翻译EPI+1):辛苦了！ 2010-04-22 21:56
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When the concentration of soybean milk was lower than 5.5%, the yield of Fuzhu increased as the concentration of soybean milk increased, when the concentration of soybean milk was higher than 5.5%, the yield of Fuzhu decreased as the concentration of soybean milk increased. The yield of Fuzhu skin was greatest under pH 7.0. As the temperature increased, the yield of bean sheets also increased at first, and reached its maximum in 85 ℃, then decreased drastically. Among the factors that affected the yield of Fuzhu skin, the solid content of soybean milk gave the greatest influence, followed by pH, and then the temperature. However, different opinion had that within pH range of 7~9, the yield of bean sheets increased as pH increased, while within pH range of 9~11, the contrary was true. 1)With the increase of solid content of soybean milk, Fuzhu skin became thicker, which may due to the increased incidence of collision among denatured proteins in the solution, and thus easier formation of crosslink within the time. 2) Fuzhu skin became thicker as pH increased. Similar to the influence of solid content to the thickness of Fuzhu skin, protein solubility increased with higher pH, because of the increased incidence of collision among the proteins. 3) As the temperature continued to increase, Fuzhu skin became thinner. The higher the temperature was, the greater the temperature difference between soybean milk surface and the air was, which led to shorter time for Fuzhu skin formation, and thinner Fuzhu skin. 你的第二点着实耗费了我不少时间，才弄懂你的意思。 |
3楼2010-04-19 18:02:36
2楼2010-04-19 02:50:01
benmao_mogu
铁杆木虫 (著名写手)
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Concentration in milk less than 5.5%, the yield of dried bean milk concentration with the increase of milk concentration greater than 5.5%, the dried bean yield but decreased with increasing concentration. Yuba skin yields the maximum in the pH of 7.0. Tofu yield of clothing as the temperature increases sharply after the first increase in 85 ℃ maximum. Factors affecting yield, according to the size determinants of poor primary and secondary order milk solids content> pH> temperature of boiling syrup. But there are different points of view: pH between 7 and 9, with the pH increased, the tofu yield of clothing increased. The pH increased in the time between 9 and 11, and the yield decreased. This was probably due to the following 1)As the soluble solids content of liquid milk increased, bean curd sheet thickness also increases, which may be due to high content of soluble solids slurry system of denatured protein increases the probability of collision, so the same time, easier to form cross-linked. 2)With the increase in bean curd sheet thickness PH upward trend, and the soluble solids content of the bean curd sheet thickness are similar, the same PH as protein solubility with the increase of the protein increases the probability of collisions due. 3)Soy bean curd sheet with the thickness of the liquid temperature was a decline trend. The higher the temperature, milk system, the temperature difference between surface and air, the greater, so the formation time of skin fester, the more thin the fester skin . |
4楼2010-04-19 20:05:14