The elementary study on cheeses production with fermented glutinous rice as milk coagulant;
酒酿凝乳剂研制干酪初探
During liquor-making,temperature has great effects on the quality and the yield of microbial fermentation.
白酒酿造过程,温度对微生物发酵的质量和产量都会有较大影响。
There are comprehensive provisions on liquor-making workers covering their skills and their work types etc.
国家职业标准——《白酒酿造工》已于2003年颁布施行,该标准对职工技能、各等级工、不同工种的工作均进行了详尽的规定,对照标准,当前还存在着较大差距:如知识面较窄,虽有丰富的实践经验,但文化程度有限;虽有较系统的基础知识,但又缺乏实践经验等。
The experiment get a kind of delicious sweet fermented glutinous rice witch have good flavour and nutrition.
以优质糯米为原料,经浸米、蒸饭、淋饭、拌药、下缸、糖化和发酵等工序,得到醇甜清爽、酸甜适口,风味和营养具佳的糯米甜酒酿。
The nutrient and culture condition of lactob ac illus acidophilus in fermented glutinous rice was studied dy adding some growth factors.
以糯米经甜酒曲糖化发酵后的醪液(甜酒酿)为初始培养基,通过在其中添加各种促生长因子,对益生菌嗜酸乳杆菌的最适生长培养基及培养条件进行了研究。
The function of water in rice wine brewing and the relationship between the inorganic component in water and wine quality were introduced in this paper.
简叙了水在黄酒酿造中的作用以及水中无机成分与酒质的关系,同时将绍兴鉴湖水质和日本酿造用水进行了比较,在此基础上提出了黄酒酿造不同用水的要求和水质的净化处理方法。
Study on the can of making fermented sweet corn in fresh sweet corn;
鲜食甜玉米甜酒酿罐装食品的工艺研究
The fermentable technique of can of making fermented sweet corn in color sweet glutinous corn and the percentage of can composition were experimented.
对彩色甜糯玉米甜酒酿罐装食品的发酵工艺和产品的内容物配比进行试验研究。