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vinegar liquid fermentation 食醋液态发酵
In this paper,apples were used as experimental material to produce apple vinegar by liquid fermentation of short-term zymolysis tower. 以苹果为原料,采用速酿塔液态发酵法酿制果醋。
This paper reports using watermelon to be raw material . using fixed yeast to do alco-hol ferment, adopting liquid ferment method to produce watermelon vinegar. 本文报告了利用西瓜为原料,用固定化酵母进行酒精发酵,采用液体发酵法生产西瓜醋。
In this paper, the multifunctional nutritional healthy vinegar was developed with water chestnut as raw material by liquid fermentation, and the brewing technology was optimized by orthogonal test. 以荸荠为原料,液态发酵酿造兼具荸荠和食醋营养保健功能的荸荠保健醋,采用正交试验优化酿造工艺条件。
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。
Studies on Liquid Fermentation Conditions of Russula puellaris Pr. 广东野生可食红菇液体发酵条件研究。
Study on Liquid Fermentation Conditions of Flainmulina Velutipes Fr. 金针菇液体发酵条件的研究。
This uses the pure bamboo vinegar liquid which obtains after the distillation of the natural bamboo, has the special smoking fragrance. 本品采用天然竹材经干馏后取得的纯竹醋液体精制而成,有特殊烟熏香味。
Title： Studies on Liquid Fermentation Conditions of Russula puellaris Pr. 关键词：红菇;菌丝体;培养条件;液体发酵
In order to bamboo vinegar be applied widely,the paper studied the removal protechny technics in bamboo vinegar liquid by the basis HSGC. 利用顶空气相色谱技术鉴定了竹醋液中烟火味的含量,研究了竹醋液烟火味的脱除工艺。
The liquid fermentation conditions of cellulose production using Trichoderma reesei ZU-03 were studied. 对纤维素酶高产菌株里氏木霉(Trichoderma reesei)ZU03产纤维素酶的液态发酵条件进行了研究,确定了适宜的培养基配方和最佳发酵工艺条件。
Nattokinase production using liquid fermentation by Bacillus subtilis natto BSN is investigated. 以纳豆枯草芽孢杆菌 (Bacillussubtillisnatto ,BSN)为实验菌株 ,对其液体发酵生产进行了研究。
The technology was introduced and the research status of liquid fermentation about Morchella esculenta was summarized. 介绍了液体发酵技术,概述了羊肚菌液体发酵培养的研究现状,并说明了羊肚菌的液体发酵具有良好的应用前景。
The antioxitation function of Hericium erinaceus polysaccharide which was yielded by liquid fermentation was studied. 以液体发酵生产的猴头菌丝为材料,提取猴头菌丝多糖进行抗氧化功能研究。
Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun. 认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。
Through liquid fermentation and the nutrition anglysis of hyphostroma, the strain 406 was determined to be the best one among them. 经液体发酵及菌丝体的营养分析,最终确定406号菌株为最优良的品种。
In order to set up the kinetics model with the liquid fermentation of Monascus pigment, Monascus purpureus was investigated. 为构建红曲色素液体发酵动力学模型,对红曲霉合成色素进行了初步研究。
In this study, the changes of active components in dark tea related to the growth of Eurotium cristatum during the liquid fermentation were studied. 实验研究了冠突散囊菌液态深层发酵过程中黑茶活性成分变化及其与冠突散囊菌生长的关系。
Zhang M S,Shen A G,Xiong X H,et al.A study on liquid fermentation of phytase-production strain[J].ACTA Agriculturae Boreali-Sinica,1999,14(4):63-67. [6]张梅申;沈爱光;熊晓辉;等.;植酸酶产生菌株的液体深层发酵条件研究[J]
Add salt, pepper and a dash of vinegar. 加盐、胡椒粉和一点儿醋。