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- Orangeade was used as material to produce vinegar beverage through alcohol fermentation and acetic fermentation. 以柑子汁为原料,经过酒精发酵和醋酸发酵生产醋饮料。
- Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation. 摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺,制得了梨果醋。
- The jujube culls is developed using enzyme hydrolysis,yeast fermentation and acetic fermentation to produce jujube vinegar. 利用枣制品下脚料枣液;使其通过酶解、酵母发酵、醋酸发酵.;工艺研制枣醋。
- The total amount of dissociative amino acid reduced 36% during acetic fermentation, especially Glu, Aspartate (Asp), Proline (Pro) and Leu. 醋酸发酵过程中游离氨基酸总量减少了36%25左右,特别是谷氨酸、天冬氨酸、脯氨酸和亮氨酸。
- This research take the Dangshan pear as a law material,pear vinegar was produced after alcohol fermentation and acetic fermentation. 以砀山梨为原料,经过对酒精发酵和醋酸发酵工艺的研究,得到了梨果醋。
- If the acetic fermentation was not carried out thoroughly during solid-state acetic fermentation, the vinegar would have returbidity and deposit. 固态发酵食醋如果后期醋酸发酵不彻底,产品容易出现反混和产生沉淀的现象。
- The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar. 摘要利用枣制品下脚料枣液,使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。
- The variation ratio of the five major amino acids was small.A little of ligustrazine appeared at the early stage of acetic fermentation. 实验发现川芎嗪最早出现在醋酸发酵过程中,但产生量很少,密封陈放过程能显著增加川芎嗪含量。
- The byproduct of jujube and medlar were developed using enzyme hydrolysis, alcohol fermentation and acetic fermentation to produce medlar jujube vinegar. 摘要利用枣制品下脚料枣液和枸杞通过酶解、酵母发酵、醋酸发酵等工艺研制了枸杞枣保健醋。
- It is a kind of nutritious functional fruit vinegar produced through processes of crushing, pressing, alcoholic fermentation, acetic fermentation, blending, and EPT. 苹果醋是以新鲜苹果、黑醋栗等为主要原料,经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配、超高压处理而成的一种营养丰富的功能性果醋。
- This technique of acetic fermentation with transfer system decompounded the substance of raw materials into small molecule components, and solved the deposit problem at all. 移池发酵工艺通过对原料彻底分解产生小分子物质,从根本上解决食醋产生浑浊和出品率低等问题。
- The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials. 探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料,经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。
- Abstract: High-quality apple was subjected to liquid fermentation, alcoholic fermentation and acetic fermentation to give an apple vinegar drink with smooth sourness and refreshing taste. 摘要: 利用优质苹果为原料,通过液态发酵,再经酒精发酵和醋酸发酵,得到酸味柔和、新鲜爽口的苹果醋。
- Abstract: After pre-treatment, Prunus armeniaca was subjected to alcoholic fermentation and acetic fermentation to give a broth, which was then formulated to make a new vinegar beverage. 摘要: 以山杏为主要原料,经处理后进行酒精发酵和醋酸发酵,然后对发酵液进行调配,酿制成一种新型醋饮料。
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久,就会发酵。
- liquid-state acetic fermentation 液态醋酸发酵
- Using lees and distillation tails in liquor factory as raw material,Aspergillus niger and Actobacteria as fermented culture,after acetic fermentation,high quality vinegar can be produced. 从酒糟中选育耐高温及高酒精度的乙醇酵母,对于提高发酵效率、降低生产成本、提升酵母产乙醇的潜力具有重大的工业实用价值。
- Relating to or of the nature of fermentation. 有关于发酵本质的或发酵性的
- The fermentation of milk causes it to curdle. 牛奶发酵会凝结起来。
- Milk becomes cheese by fermentation. 牛奶经发酵而成乳酪。