The determination methods of Daqu"liquor-producing power"was investigated and the determination methods of liquefaction power,saccharifying power and fermenting power of traditional Daqu was compared to introduce the measure index-"liquor-producing power"to guide liquor production in practice.
通过对大曲“酒化力”检测方法的探讨,并与传统大曲生化指标中的液化力、糖化力和发酵力检测方法对比研究,确立了对现实酿酒生产具有指导意义的大曲产酒能力衡量指标———“酒化力”,以“酒化力”指标衡量不同贮存时间和不同感官等级的大曲,其“酒化力”基本趋于一致,进而印证了这种“酒化力”的检测方法具有现实指导意义。
Hayduk's flour dough deter-mination method was applied in the determination of the fermenting power of waste yeast and active dry yeast.
采用黑达克(Hayduk's)面团测定法测定了啤酒废酵母和活性干酵母的发酵力。
It also studied the selection of a starter,discussed the change of fermenting power and the quality of yogurt after continuous culture.
讨论了家庭型酸奶制备的基本工艺条件,分析了接种量、加糖量和发酵温度等发酵条件对酸奶质量的影响,同时对发酵剂的选择、连续转接后发酵剂的发酵力变化、连续转接酸奶的质量等问题作了研究。
The determination methods of baker's yeast fermentation ability were studied in this paper.
探讨了面包酵母发酵力的测定方法。
It is well-known that inoculated purity, fermentation ability, and living environment are important factors that directly influence fermenta- tion process and product quality.
在啤酒的生产过程中,酵母的接种纯度、发酵力和酵母的生存环境至关重要,直接影响到啤酒生产中发酵能否顺利进行,生产出的产品质量是否稳定。
The fermentation ability of Jiaozi and the texture,whiteness and sensory evaluation of steamed bread were studied.
实验选取了5℃、15℃、25℃三个水平酵子储存温度,分别对酵子的发酵力及其制做馒头的质构、白度和感官进行评价,结果表明:低温条件下更有利于酵子的储存。
The different additive amount of Mulberry leaf which would affect the species and numbers of microbe,the sacharifying power,liquerfying power and fermentation activity in Xiao koji were studied.
研究了不同添加量的桑叶对小曲的微生物种类和数量、糖化力、液化力及发酵力的影响。
This experiment used potato juice,activation fluid and potato juice mixed with acti-vation fluid,activated two Chinese- built dry yeast:Danbaoli and Meishan,and also deter-mined its fermentation activity.
本试验利用土豆汁、活化液、土豆汁加活化液对丹宝利和梅山两种国产干酵母分别进行了活化，并测定其发酵力。
27×103 cells /g,respectively in dried Qu,and the saccharifying and liquefying power and the fermentation activity of Qu were 472 mg/g·h.
探讨了不同的何首乌叶添加量对小曲中的微生物种类和数量、糖化力、液化力及发酵力的影响。
Their survival rates and relative fermentative ability were more than 80 % after f.
这 3株耐冷冻酵母菌冷冻 7d后存活率和相对发酵力均超过80 ,且海藻糖质量分数大大高于耐冷冻性较差的酵母菌 ,其质量分数最高达 16 。
The fermenting force, capacity of return diacetyl , flocculation and sugar fermentation and killing temperature of nine strain were screened.
发现其中有一菌株且发酵力强,双乙酰还原速度快、凝聚力适中。
The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments.
实验研究了压力发酵对酵母繁殖、双乙酰形成及还原、高级醇和酯的形成,以及啤酒口味等方面的影响。