活性乾酵母 的英文怎麼說

中文拼音 [huóxìnggānjiàomǔ]
活性乾酵母 英文
active dry yeast
  • 活 : Ⅰ動詞1 （生存; 有生命） live 2 [書面語]（救活） save （the life of a person）:活人無算 （of a goo...
  • 性 : Ⅰ名詞1 （性格） nature; character; disposition 2 （性能; 性質） property; quality 3 （性別） sex ...
  • 乾 : Ⅰ名詞1. （八卦之一） qian, one of the eight diagrams2. （姓氏） a surname Ⅱ形容詞（舊時稱男性的） male
  • 酵 : 動詞（發酵） ferment; leaven
  • 母 : Ⅰ名詞1 （母親） mother 2 （泛指女性長輩） one s elderly female relatives 3 （配套的兩件東西里的凹...
  • 活性 : [化學] activity; active; activated活性肥料 active fertilizer; 活性酵母 active dry yeast; 活性粘土...
  • 酵母 : yeast酵母浸液[提取液] yeast extract; 酵母聚糖 zymosan; 酵母片 aluzyme; 酵母細胞[植物] yeast plant; yeast cell
  1. Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor

    酒精活性乾酵母與糖化酶在大麴酒壓窖后轉排生產中的應用
  2. Application of angel brand beer active dry yeast in beer brewing

    安琪啤酒活性乾酵母在啤酒生產中的應用
  3. Screening of aroma - producing active dried yeast protector for cider

    增香型蘋果酒活性乾酵母保護劑的篩選研究
  4. Application in chian of angel temperature resistant alcohol instant active dry yeast

    安琪耐高溫釀酒高活性乾酵母在中國的應用
  5. The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )

    摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。
  6. Y - ady instead of self - cultured yeast wine was used in new craft xiangxue wine production with its use level as 0. 1 % ( distiller ' s grains liquor was added in two batches during the production ), which could facilitate the techniques and improve the fermenting stability with no adverse effects on wine taste and wine quality

    摘要在大罐新工藝香雪酒生產中，採用黃酒活性乾酵母代替自培酒母，乾酵母用量0 . 1 % ，糟酒分2次加入，可以進一步簡化大罐香雪酒工藝操作，提高釀造穩定性，且所釀的酒風味質量均不受影響。
  7. Experimental research on the high gravity fermentation with faerkai th - aady

    法爾凱耐高溫高活性酒用乾酵母濃醪發酵的實驗研究
  8. The temperature above or below 43 would damage yeast activity more or less

    隨著溫度的進一步升高或降低，活性乾酵母的活性損失都有不同程度的增大。
  9. The dehydration of high - activity bread dry yeast could directly influence yeast activity

    摘要高活性麵包乾酵母復水活化的好壞直接影響酵母活性。
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