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- vinegar fermentation beverage 醋酸发酵饮料
- Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp. 固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
- After starch and corn protein was extracted,corn skin and grit was used as materials for saccharifying koji and vinegar fermentation. 研究了以玉米提取淀粉和蛋白后获取的玉米皮渣为糖化曲制备原料和食醋酿造原料,采用边糖化边酒化、再醋化工艺,固态法酿造食醋。
- The technological process of mulberry leaf / potato fermentation beverage is reported . 报道了桑叶/马铃薯发酵饮料的生产工艺流程。
- The hawthorn is the main material and the fermentation carried out by alcohol fermentation and vinegar fermentation which were conducted by the way of bottom fermentation. 以山楂为原料用液体发酵法进行酒精发酵、醋酸发酵制备山楂果醋。
- Through investigating the characters of several acetic acid bacteria in citrus vinegar fermentation, QY7009 strain was obtained that was appropriate for citrus vinegar fermentation. 经过对几株醋酸菌在柑桔醋发酵过程中的性能进行测试,筛选出了适合柑桔醋发酵的QY7009菌株。
- The traditional Shan Xi vinegar has several technique features: using yeast as its saccharified a-gent, the long spirit fermentation, the high temperature of vinegar fermentation and so on. 山西老陈醋的工艺特点是以大曲为糖化剂、酒精发酵时间长、醋酸发酵温度高、重醅等。
- A Russian fermented beverage similar to beer, made from rye or barley. 克瓦斯，淡啤酒一种类似于啤酒的俄国发酵饮料，由黑麦或大麦制成
- Russian) fermented beverage resembling beer but made from rye or barley. 类似于啤酒但是由黑麦或大麦发酵制成的饮料（俄罗斯）。
- In this study,kelp was used as the main raw material for producing fermented beverage enriched high-concentration laminaria-polysaccharide by lactic acid bacteria fermentation. 本研究以海带为主要原料,采用乳酸菌发酵生产富含海带多糖的饮料,探讨了海带的酶解条件以及各因素对粗海带多糖提取量的影响。
- Abstract: Studies were carried out on the taming of Lactobacillus and the fermentation conditions of Codonopsis lanceolata fermented beverage during processing. 摘要： 对叶党参饮料加工中乳酸菌种驯化、叶党参的发酵条件进行了研究。
- The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%. 发酵饮料调配最佳配方:发酵原液中添加蔗糖5%25;柠檬酸0.;02%25;耐酸羧甲基纤维素钠(CMC-Na)0
- A fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than 0.5 percent alcohol. 一种把传统方法酿造的发酵饮料中的酒精去掉,最终产品酒精含量不超过0。5%25的啤酒。
- THE STUDY ON FUNCTIONAL CANTALOUP VINEGAR FERMENTATION DRINK 香瓜醋酸发酵保健饮料的研究
- A fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than0.5 percent alcohol. 低度啤酒一种把传统方法酿造的发酵饮料中的酒精去掉，最终产品酒精含量不超过0。5%25的啤酒
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久，就会发酵。
- Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast.It has an alcohol content of from 13% to 16%. 酿造清酒的主要原料是大米，它是用称之为酒曲和酵母的微生物酿造而成的发酵型饮料，酒精度为13%25至16%25。
- Keywords cantaloupe;vinegar fermentation;functional drink; 香瓜;醋酸发酵;保健饮料;
- Edible safety experiments by mouses showed the fermented liquid of strain 45B was nontoxic, fermented beverage was safe for consumers to drink. 食用安全性试验结果显示，菌株45B 的发酵液对小鼠无毒无害，发酵饮料饮用安全。
- Add salt, pepper and a dash of vinegar. 加盐、胡椒粉和一点儿醋。
