食品专业英语部分翻译.docx

1、食品专业英语部分翻译适用标准文案P60 第一段：Alcoholic beverages are produced from a range of raw materialsbut especially from cereals, fruits and sugar crops. They includenon-distilled beverages such as beers, wines, ciders, and sake. Disitlledbeverages such as whisky and rum are produced from fermented cerealsand mola

2、sses, respectively, while brandy is produced by distillation ofwine. Other distilled beverages, such as vodka and gin, are producedfrom neutral spirits obtained by distillation of fermented molasses, grain,potato or whey. A variety of fortified wines are produced by addition ofinclude sherries, port

3、 and Madeira wines. 酒精饮料可由很多原料来生产，但以谷物、水果和糖料作物为主。酒类饮料包含非蒸馏饮料，如啤酒、葡萄酒、苹果酒和日本米酒。 蒸馏饮料如威士忌和朗姆酒分别由谷物和糖浆发酵制得， 而白兰地则是由葡萄酒蒸馏制得。 其余蒸馏饮料，象伏特加和杜松子酒则由发酵糖浆、谷物、马铃薯或乳清所得的白酒经蒸馏制成。 各种各种的加强葡萄酒是在葡萄酒中增添蒸馏的白酒使酒精含量提升到 15 20 制成。有名的产品有雪梨白葡萄酒、波尔多红葡萄酒和马德拉烈性甜酒。P60-61 跨页段落：The yeast-cell envelope contains a plasma membrane, a

4、 periplasmicspace and a cell wall consisting mainly of polysaccharides with a smallamount of peptide material. The wall component is a semi-rigid butsolute permeable structure which provides considerably compressional出色文档适用标准文案and tensile strength to yeasts. Carboxyl groups of cell-wall peptidesconf

5、er important flocculating characteristics on brewing yeasts,facilitating post-fermentation solid-liquid separation. Flocculation isthought to result from salt- bridge formation between calcium ions andthese cell-wall carboxyl groups.酵母细胞的包膜含有一层原生质膜， 一个周质空间和一个细胞壁， 细胞壁主要由多聚糖和少许肽物质构成。 壁组分是半刚性的溶质透性结构， 很

6、多组胞壁的缩氨酸基团给予酿造酵母以重要的絮凝特征， 促使了后发酵的固液分别。 絮凝被以为是由钙离子和这些胞壁羧基基团间形成盐桥的结果。P65 第一段The wort is inoculated with yeast to give to give a count of about 107cellsper mlwortor greater ifafasterfermentationrateisrequired.traditionally, top-fermenting yeasts, which ferment at 15-22 and tendto rise to the surface to

7、wards the end of fermentation and can thereforebe skimmed off, were used in ale production. Yeasts, which ferment in therange8-15 and whichsinkto thebottomtowardstheend offermentation, weregenerallyusedinlagerproduction.However,particularlywiththeintroductionoflarge cylindro-conicalshapedfermentersa

8、ndcentrifugestobrewingoperations,thedistinctionbetween top-and bottom-fermenting yeasts has tended to disappear.假如麦芽汁要获取更快的发酵效率，每毫升麦芽汁需接种107个或更多的出色文档适用标准文案酵母菌细胞。 传统上，在啤酒的生产中， 那些在 15- 22 上边发酵的酵母菌在发酵结束的时候渐渐上涨到表面，所以能够将其从表面除掉。而在 8- 15 发酵并在发酵结束的时候沉究竟部的酵母菌被宽泛应用于啤酒生产。 但是，在使用圆锥形状的发酵罐和离心计来酿造操作时，就没有上边发酵和下边发酵的

9、差别了。P67-68跨页段Freshly-fermented beer requires a variety of treatments before it isfinallypackaged fordistribution.Maturationinvolvesasecondaryfermentation by the residual yeast which is transferred in the beer fromthe primaryfermenter.Duringthisprocess,beerdiacetylandsmallamountsofresidual maltotrios

10、eareassimilatedand concentrationofsome estersincreases.Carbon dioxide, producedfromthesecondaryfermentation, or sparged carbon dioxide, helps purge the beer of oxygen,h2s and unwanted volatiles. Additives for haze clarification, flavor aromaand colour adjustment, foam stability enhancement and micro

11、biologicalstabilityaresometimesincorporated.The timeandtemperaturesusedvary from brewery to brewery. Usually low temperatures, 2-6 , are usedover a storage period ranging from 4 days to 4 weeks.分装前，新鲜的啤酒需要各种各种的办理。从初发酵罐转移到主发酵罐的剩余酵母的成熟要经过二次发酵。在这个过程中 ,啤酒双乙酰和少许剩余麦芽三糖吸收及一些酯的浓度增添。二氧化碳 ,产自二次发酵、二氧化硫、二氧化碳 ,帮

12、助清除啤酒的氧气 ,硫化氢和不用要的挥发物。增添剂对澄清 ,滋味香气和颜色彩整 ,泡出色文档适用标准文案沫稳固性加强和微生物稳固性有时也被包含。 使用的温度从啤酒厂到啤酒厂是不同样的。往常低的温度下如 2- 6,要储存4天到4周。P68 第三段：醋是乙酸的水溶液， 她是经过氧化酒精的水溶液发酵产生。 微生物代谢过程波及到经过乙醇脱氢酶将乙醇转变成乙醛和经过乙醛脱氢酶的水化将乙醛转变成醋酸。P68 最后一段After lagering the beer contains microbial cells, proteinaceousprecipitates and colloidal matter

13、, which are separated out by a variety ofprocesses including flocculation, centrifugation and filtration.Microbiological stability is achieved by sterile filtration and /or bypasteurization.用各种不一样的分别过程 ,包含絮凝、离心和过滤来分别在啤酒储藏过程中含有的微生物细胞、 蛋白质积淀物和胶体物质。 微生物的稳固性是经过无菌过滤和巴氏灭菌实现的。P74 第一段：The flavour-enhancing

14、properties of sodium glutamate werediscovered in Japan at the start of the twentieth century and afermentation process for its production by Corynebacterium glutamicum出色文档适用标准文案currently supplies and annual world market of about 400 000t.在二十世纪初， 谷氨酸钠的鲜味加强作用在日本被发现， 当前经过谷氨酸钠棒状杆菌发酵来生产，每年能够供给世界市场大概 4000

15、00t 。P75 第二段：Even in the presence of excess biotin, glutamic acid producingbacteria, grown in the presence of penicillin, can accumulate largeamounts of glutamate. Penicillin inhibits bacterial cell-wall synthesis andthe enhanced accumulation of glutamate is thought to result from theformation of sw

16、ollen cells with weakened cell walls, resulting in damageto the permeability barrier of the cell membrane.在青霉素存在下的谷氨酸生产菌， 在过度生物素存在的条件下也能累积大批的谷氨酸盐。 青霉素克制细菌细胞壁的合成， 致使了肿胀细胞的形成， 消弱了细胞壁，损坏了细胞 膜的浸透阻碍，提升谷氨酸盐的累积P75 最后一段：Under optimized conditions for glutamate production from hexose,the Embden-Meyerhof-Parn

17、as pathway predominates, channelingcarbon precusors into the tricarboxylic acid. The NADPH + H+ formed inthe oxidative decarboxylation( 氧化脱羧 ) of isocitrate ( 异柠檬酸盐 ) to-ketoglutarate provides the reduced co-factor which together with NH3is required for conversion of -ketoglutarate to glutamateby gl

18、utamatedehydrogenase. Commercial glutamic acid-producing strains lack the出色文档适用标准文案tricarbo xylic acid cycle enzyme -ketoglutarate dehydrogenase andconsequently, in the absence of NH4+ ions but with sufficient oxygen,-ketoglutarate acid accumulates. Krebs cycle ( 克雷布斯循环，即三羧酸循环 )intermediates, requir

19、ed for replenishment of oxaloacetate needed forthe citrate synthase condensation reaction and other cell reactions,aresuppliedby efficientanapleroticreaction andothercellreactions,aresuppliedbyefficientanapleroticreactions.Phosphoenolpyruvatecarboxylaseplaysanimportantrole inthecarboxylationofphosph

20、oenolpyruate to form oxaloacetate. Alternatively, the Krebs cycleintermediatesmaybe replenishedby the operationoftheglyoxylatecycle. Stoichiometrically 1mole of glutamate is produced from 1.4 moleglucosewhentheglyoxylate cycleis involved whereasthepathwayinvolvingcarbon dioxidefixationby producing2

21、molesglutamatepermole of glucose. In order to increase the efficiency of conversion, somemutantshavebeenintroducedwhich havedecreasedlevels oftheglyoxylatecycle enzyme,isocitratelyase. Themetabolicpathwayforproduction of glutamate from glucose is summarized in Fig.1.对己糖生产谷氨酸进行优化条件控制 EMP 门路是最重点的 , 其是

22、连结糖转变成三羧酸的桥梁。在异柠檬酸盐氧化脱羧转变成a 酮戊二酸时形成的NADPH 和氢离子供给了减少与 NH共同共同作用的共同因子，这些对 a 酮戊二酸经过谷氨酸盐脱氢酶转变为谷氨酸盐是一定的。而商品化的谷氨酸生产菌缺乏三羧酸循环酶 a 酮戊二酸脱氢酶， 所以在缺少 NH4 ，可是有充分的氧时， a出色文档适用标准文案酮戊二酸累积。 三羧酸循环高效的赔偿反响需要增补草酰乙酸按， 在柠檬酸合成酶的作用下，进行缩合反响和其余细胞反响。 磷酸烯醇丙酮酸羧化酶对磷酸烯醇丙酮酸转变形成草酰乙酸起到重要作用。 还有一条门路， 经过乙醛酸循环的代谢也能够增补三羧酸循环的中间产物。 化学计算出，经过乙醛酸循

23、环， 1.4 摩尔葡萄糖可转变成 1 摩尔谷氨酸，但该门路经过固定二氧化碳时， 每摩尔葡萄糖可生产 2 摩尔谷氨酸。为增添谷氨酸的转变效率， 人们经过采纳一些可降低柠檬酸裂解酶的水平的突变体。从葡萄糖生产谷氨酸的代谢门路图总结于图 1 中。P81 第一段：Yogurt is another well-known fermented dairy product that formsan important part of the human diet in many parts of the world. 酸奶是一种尽人皆知的发酵乳制品，世界上好多地方已经成为人类食品重要的一 部分。In the

24、 United States alone, sales figures indicated that more than 565million pounds of this fermented dairy product were sold. 1979 仅在美国1979 年，酸奶花费数据表示已经大大超出了 565 百万磅。Depending on thesystem of manufacture and the nature of the coagulum, yogurts may beclassified as being of two main types, set or stirred.

25、 依据生产工艺和产品凝固的特征，酸奶分为凝结型和搅拌型。 Tow lactose-fermenting bacteria ,lactobacillus bulgaricus and streptococcus thermophilus , are used as thestarter culture to make yogurt . 2 种束状乳糖发酵菌： 保加利亚乳酸杆菌和嗜热链球菌被用作酸奶制作的培育菌种。 and出色文档适用标准文案S.thermophilus are desirable for flavor and texture production . 等量的保加利亚乳酸杆菌和嗜热

26、链球菌（生产出的）产品风味和质感是最正确的 Thelactobacilli grow first, liberating the amino acids glycine and histidineand stimulating the growth of streptococci. 乳杆菌先生长，开释甘氨酸和组氨酸，并能够刺激链球菌的生长。 The production of the characteristic flavorby the aforementioned cultures is a function of time as well as the sugarcontent of t

27、he starting yogurt material . 由上述菌种产生的独到风味是时间与酸奶发酵物质含糖量的函数。P89:1.The resulting pressed grape juice ,called must,can be fermentednaturally ,as is done in Europe ,by the enzymatic activity of wild yeaststhat grow on the grapes. 压迫葡萄所得的汁液，也就是葡萄汁，能够利用生长在葡萄上的酵母的酶的活性进行自然发酵，像欧洲的做法那样。2.when the fermentation

28、 is compete ,as determined by the alcoholcontent of a sample ,the wine is placed in vats to classify and age. 当发酵达成时，葡萄酒装进桶中进行澄清和老化， 发酵能否达成， 是由样品酒精含量决定的。3.Must from both red and white wine grapes is white and is used toproduce white wine .Red wines are made by allowing the fermentation toproceed in

29、the presence of red grape skins. 葡萄汁来自于红葡萄和白葡萄，白葡萄汁用来生产白色葡萄酒。 红葡萄酒是由发酵过程中同意葡萄皮的存在而来出色文档适用标准文案的。4.Certain wines are also distinguished from others on the basis ofsweetness .In dry wines,for example, most or all of the sugar isMetabolized during fermentation.In sweet wine,fermentation is stoppedwhile some sugar still remains in the product. 某些葡萄酒是鉴于甜度来差别于