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- Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar. 分析了山西醋生产工艺的酒精发酵和醋酸发酵。
- This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter. 阐述了以西瓜汁为原料,用固定化酵母与固定化醋酸菌相继进行酒精发酵与醋酸发酵,酿制西瓜醋的研究内容。
- This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation. 本文介绍了用桔子汁为原料,经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
- A kind of honey vinegar which has a good taste and good nutritional value was brewed by alohol and acetic acid fermentation of diluted honey. 以蜂蜜为原料稀释后 ,经过酒精发酵、醋酸发酵 ,制得口味良好 ,具有一定营养价值的蜂蜜保健醋。
- Citrus fruit vinegar was a new type of health drink. It used juice,then formed by alcohol fermentation and acetic acid fermentation. 柑桔果醋是新一代健康饮品 ,运用现代生物技术进行柑桔汁脱苦、澄清 ,然后经酒精发酵、醋酸发酵而成。
- This paper introduced the process and quality level of using Xinhui orange as raw material to produce vinegar by alcohol and acetic acid fermentation. 为进一步拓宽新会柑深度加工,以新会柑为原料,经发酵制成保健果醋,以解决新会柑果肉被大量浪费的问题。
- After cellulose enzymolysis,processed roots of Lentinus Edodes undergo the alcohol fermentation and acetic acid fermentation to produce vinegar. 为扩大香菇柄的开发利用价值;以废弃香菇柄为原材料;经纤维素酶酶解处理后;进行酒精发酵和醋酸发酵.;制香菇醋。
- Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions. 本文以浓缩猕猴桃原浆为原料,经过酒精发酵和醋酸发酵生产猕猴桃醋,这种醋具有一定的保健功能。
- Jufeng, Meiguixiang and Hongti grapes are used as raw materials hi the experiment, the alcohol fermentation and acetic acid fermentation are carried out. 本试验以国光苹果、巨峰葡萄、玫瑰香葡萄、红提子为原料进行酒精发酵、醋酸发酵,研制果醋生产的最佳工艺条件,确定以液体发酵法酿制果醋。
- The processing technology of apple vinegar beverage by using apple peels and cores as main materials thought alcoholic fermentation and acetic acid fermentation was studied. 以苹果皮核为主要原料,采用液体深层发酵技术,研究了经酒精发酵、醋酸发酵生产苹果醋饮料的工艺条件;
- Using Chinese kiwifruit juice as raw material,through alcohol fermentation and acetic acid fermentation,produce a kind of kiwifruit vinegar,it has some health care functions. 本文以浓缩猕猴桃原浆为原料,经过酒精发酵和醋酸发酵生产猕猴桃醋,这种醋具有一定的保健功能。
- The health-production vinegar is made from the ripe bilberry's dregs and it should pass the processes of alcohol fermentation and acetic acid fermentation. 以成熟的都柿果渣为原料,经酒精发酵和醋酸发酵生产都柿果醋。
- Acetic acid fermentation should strictly control water、temperature、alcoholicity and putting forward the opinions of improving the technology of Sharxi vinegar. 醋酸发酵要严格控制水份、温度、酒精度。
- Using tree berries as raw material, tree berries fruit vinegar with a particular flavor was produced by alcohol fermentation, acetic acid fermentation, ageing, and clarification. 摘要以树莓为原料,经酒精发酵、醋酸发酵、陈酿、澄清处理后制得香味独特,品味纯正的树莓果醋。
- The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation. 以金樱子果、火棘果为原料,经过酒精发酵和醋酸发酵生产保健醋饮料。
- With mulberry and glutinous rice as raw materials, after alcohol fermentation and acetic acid fermentation,the special and nutritional mulberry health-care vinegar is produced. 以桑果、糯米为原料,采用液态发酵法,经过酒精发酵和醋酸发酵,研制出风味独特、营养丰富的桑果保健醋。
- This paper introduces a high-grade health beneficial drink---compound fruit-vinegar with rich apricot and Russian olive flavor, which made by apricot and Russian Olive through liquid fermentation (alcoholic fermentation and acetic acid fermentation) . 以杏、沙枣为原料,采用液态深层发酵生产工艺,经酒精发酵和醋酸发酵酿造出果香浓郁的复合果醋,最后经调配制成营养保健果醋饮品。
- The influence of alcoholic fermentation and acetic acid fermentation on the quality of health vinegar and drink,the de-odorizing method for kelp and some other questions are studied in the paper. 介绍了酒精发酵与醋酸发酵对保健醋及饮料品质的影响,同时探讨了海带去腥方法,并对优势醋酸菌的种、亚种作了鉴定。
- In this paper,we mainly studied how to produce a kind of tomato vinegar through alcohol fermention and acetic acid fermention. 果醋是一种新型食醋品种,研究了以蕃茄为原料,经过酒精发酵和醋酸发酵生产蕃茄醋。
- Test result indicate that the conclusion that geothermal water have different degree to promote funcion of amylolysis, alcohol fermentation and acetic acid fermention. 实验结果表明:地热水对糖化、酒精发酵和醋酸发酵都有不同程度的促进作用。