雪豹之豹风在哪看:有哪位高手能帮我翻译一段话

It is that the oil and consumption used are screened to margarine to originally design, elected the best oil matching and proportion, in order to the quantitative oil as designing this time. Then, on the premise of confirming oil matching , choose the emulsifier used of margarine, compare it under the worthy of likenning to takinging of different emulsifier , the quality of the income margarine, screen the best emulsifier and proportion of consumption , the emulsifier regarded this as and designed this time. Finally , use oil and emulsifier elected for producing the margarine , and add the essence, produce the margarine with mouthfeel and fragrant smell similar to natural cream.

人造奶油. Margarine
天然奶油Butter（不要用Natural Margarine）
油脂grease
筛选screen
定量油脂quantitative grease
搭配blend（不要使用金山的“arrange in pairs or groups”）
所得人造奶油的质量（要是奶油好坏用quality，要是你想表达量的多少用mass）
乳化剂emulsifier
essence香精
口感taste
香味：实际上应该是smell

先纠正汉语，你的太拉杂了！
本设计旨在筛选人造奶油所用油脂的最好搭配、比例及用量，作为本设计的定量油脂。然后通过比较不同乳化剂配比对所得人造奶油质量的影响，筛选出最好的乳化剂及其用量比例，作为本设计用乳化剂。最后用选出的油脂和乳化剂添加香精后生产出具有与天然奶油相似的口感和香味的人造奶油。

The design is to screen out the appropriate greases and to determine their optimal blend, ratio, and dosage for margarine production, as the quantitative grease used. Then screened out the optimal emulsifier, dosage, and ratio by comparing the margarine qualities gained using different emulsifiers and their blends. Finally, produce the margarine whose taste and smell is similar to the butter using the screened greases and emulsifiers adding essences.