vinegar fermentation 中文意思是什麼

vinegar fermentation 解釋
醋發酵
  • vinegar : n. 1. 醋。2. 乖戾；尖酸刻薄〈常作表語用〉。3. 〈口語〉充沛的精力。vt. 加醋于。adj. -ish 不愉快的；乖戾的。
  • fermentation : 大騷亂
  1. This makes it possible that the saccharified vinegar residue could be used directly as carbon resources for a lot of fermentation products

    這使糖化醋渣用作多種發酵產品的可直接利用碳源成為可能。
  2. After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation, the reducing sugar yield of the saccharified vinegar residue was as high as 27. 2 %

    摘要經過多菌種發酵糖化麩曲醋渣后，糖化醋渣的還原糖生成率達到27 . 2 % 。
  3. Adding vinegar improved flavor and greatly reduced the time needed for fermentation

    加入醋汁不僅能提味，還可以大大減少發酵所需的時間。
  4. Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation

    摘要以梨汁為原料經過酒精發酵和醋酸發酵工藝，制得了梨果醋。
  5. Study on the smoking solid - substrate fermentation processing of mature vinegar

    山西老陳醋熏醅工藝研究
  6. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  7. Study on the processing of improving vinegar quality by acetic fermentation through transfer system

    醋酸高產菌株的選育及代謝控制發酵的研究
  8. Research on the fermentation of carica papaye vinegar by shake - flask culture

    釀制木瓜果醋的研究
  9. Yohei dropped fermentation altogether and began serving sashimi ? raw fish ? with balls of vinegar rice

    洋平完全舍棄了發酵的過程，開始將生魚片和醋飯團一起端上桌。
  10. Using molasses as raw material, a colorless, clear and transparent, precipitation free, soft sour and good flavor white vinegar was produced with submerged fermentation, and filtration decoloring treatment

    摘要以糖蜜為原料，利用液態深層發酵工藝，經過後期過濾脫色處理，可以生產出無色、澄清透明、無沉澱、酸味柔和、風味良好的釀造白醋。
  11. Study on dynamic process of grape vinegar production in the liquid - state fermentation

    液態法生產葡萄醋過程的動態研究
  12. Research on vinegar fermentation technique with immobilized saccharomyces cerevisiae hansen and acetobacter spp

    固定化酵母菌和醋酸桿菌發酵食醋工藝研究
  13. The solid - state fermentation of vinegar brewer ' s grains was tested through two different kinds of rotating shaft and rotating drum reactors, and the experimental results were compared

    摘要分別採用轉軸式和轉鼓式兩種不同的反應器進行醋糟固態發酵試驗，並對試驗結果進行對比。
  14. This paper has discussed the applications of red kojic rice in the vinegar production with submerged fermentation

    摘要該文論述了紅曲在液態深層發酵食醋生產中的應用。
  15. Processing procedure of vinegar with liquid process of submerged fermentation

    液態深層發酵釀醋工藝規程
  16. Practical technology of improving vinegar flavor in submerged fermentation

    提高液態深層發酵食醋風味的實用技術
  17. Discussion on improvement quality of vinegar produced with submerged fermentation

    關于提高液態發酵食醋質量的探討
  18. On the basis of recent research and production practice, the experiments deployment into corn vinegar drink with corn vinegar which is brewing through liquid fermentation, and studied the causes and solutions to produce precipitation, eventually got health corn vinegar drinks with the best flavor and nutritional value

    摘要實驗根據近年來科研和生產實踐的研究結果，將經過液態發酵釀造成的玉米醋調配成醋酸飲料，並研究了此飲料產生沉澱的原因及解決方法，最終得出具有最佳風味和營養保健價值的玉米醋飲料。
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