dry yeast 中文意思是什麼
dry yeast
解釋
乾酵母-
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 -
It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit - stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer
摘要濃香型特曲酒夏季壓排、轉排生產要合理調整工藝配方，從糧醅比、澱粉含量、水分、酸度、踩窖以及糖化酶、乾酵母的使用等多個方面進行合理控制，保證窖池的良好發酵。 -
On the other hand, in winter, it should be taken the adequate change in production techniques such as the increase of pit entry temperature in the first steamer, the decrease of pit stepping times, the addition of saccharifying enzyme and dry yeast, and the increase of starch content etc. to ensure good fermentation of fermented grains and further to stablize and improve product quality
同時，在冬季生產中，要採取適當提高第一甑大（米查）的入池溫度、減少殊窖、添加糖化酶和乾酵母、提高澱粉濃度等工藝措施，保證糧醅的良好發酵，穩定和提高產品質量。 -
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 -
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 -
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） 。 -
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。 -
Bun ： 250g strong flour, 50g plain flour, 165ml warm milk, 1 / 2 egg, 45g sugar, 5g dry yeast, 25g butter, eggwash ( for brushing )
麵包：高筋麵粉250克、低筋麵粉50克、暖鮮奶165毫升、雞蛋半隻、糖45克、乾酵母5克、牛油25克、蛋汁（塗面用） 。
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