amino-acid nitrogen

英 [əˈmiːnəʊ ˈæsɪd ˈnaɪtrədʒən]

美 [əˈminoʊ ˈæsɪd ˈnaɪtrədʒən]

网络胺基酸氮; 氨基酸式氮

The results show that the content of amino-acid nitrogen ( AAN) can be increased in the hydrolysates when using mixed enzymes and the flavor of the hydrolysates is also improved.
结果表明，混合酶水解可提高水解液中氨基酸态氮（AAN）含量，同时改善了水解液风味。
This paper studied the hydrolysis of proteinase and its speciality to exploit a new type of flavored proteinase, which was applied in the condiments, such as soy sauce, to increase the content of their amino-acid nitrogen and to contribute to characteristic gourmet flavor.
该文通过蛋白酶对蛋白质水解及其特性的研究，旨在开发一种新型的风味蛋白酶，应用到酱油等调味品中，提高氨基酸态氮含量，并赋予其特殊的鲜美滋味。
A kind of soybean amino acid sauce could be rapidly produced within 6 days by fermenting soybean protein to amino-acid nitrogen and assisting with the flavor of the soy leaven and carbohydrates.
利用发酵剂将大豆蛋白分解为氨基酸态氮，辅以种曲和糖类的呈味作用，在6d内快速生产出一种大豆氨基酸调味汁。