fermented liquor 中文意思是什麼
fermented liquor
解釋
發酵液,醪液- liquor : n. 1. 液，液體。2. 【藥學】溶液；液劑。3. 煮汁，煎汁。4. （特指蒸餾製成的）酒。vt. ,vi. 泡溶；浸在液體中；上油（在鞋子等上）〈俚語〉喝酒 （up）.
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Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor, which could make full use of the residual amylum, residual sugar, and long - term fermented flavoring substances in the waste distiller ' s grains
摘要將th - aady和糖化酶活化後用在特殊調味酒的丟糟中，利用了丟糟中的殘淀、殘糖和長期發酵的香味物質，可節約生產成本，保證口感，增加出酒率。 -
Traditional food : meng damao fragrant rice cake, yuewei beans flavored with aniseed, chang tangjiao bamboo shoots, cao chicken, yue chicken, fermented bean curd ; fermented series : fermented dry vegetable, fermented bean skin, fermented beans, fermented vegetable ； pickled series : pickled duck, pickled chicken, pickled vegetable ； modern food series : rice noodle, chinese turtle, pearl powder ； liquor - marinated series : liquor - saturated shrimps, liquor - saturated chicken, and liquor - marinated dry fish
傳統食品類有：孟大茂香糕、越味茴香豆、長塘角筍、糟雞、越雞、腐乳；霉系列有：如霉乾菜、霉千張、霉毛豆、霉莧菜梗；醬系列有：醬雞、醬鴨、醬菜等產品；現代食品類有：銀絲米面、中華鱉、珍珠粉；醉系列有：如醉蝦、醉雞、醉魚乾等產品。 -
The by - product including yellow water and ending water in liquor production was used to produce esterifying liquid through the addtion of ending liquor, daqu, quality aged pit mud, fermented grains, quality edible alochol, caproic acid and esterifying enzyme and yeast for liquor use only etc
摘要以白酒生產的副產物黃水和尾水，添加酒尾、大麴、優質老窖泥、酒醅、優質食用酒精、己酸、酯化酶和酒用酵母等生產酯化液。 -
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。 -
But four enterococcus grew quickly and hadn " t delaying period, the final period of logarithm growing of all tested strains were 12 hour for i acidophilus pb1 and a878 ; 24 hour for bifidobacteria pba and inf ; 8 - 10 hour for enterococcus ml, pb2, a30, a31 and bacillus abticism2 the growth inhibition of escherichia coli, shigellosis, salmonell by the fermented liquor of eight probiotics bacteria was tested
確定各菌株對數生長期末期分別為： pb1和a878 ： 12h ； inf和pba ： 24h ； pb2 、 m1 、 a30 、 a31 、 m2 ： 8 - 10h 。採用牛津杯法測定八種潛在益生菌對大腸桿菌、痢疾桿菌、沙門氏菌的抑制性，結果表明，嗜酸乳桿菌pb1 、 a878和雙歧桿菌pba 、 inf具有較強的抑菌能力，對三種致病菌能夠形成明顯的抑菌圈，而且對三種致病菌的抑菌能力明顯不同。 -
The inhibition mechanisms of pb1, a878, pba, inf were some organic acids and antibacterial substance in fermented liquor. l. acidophilus strains pb1, a878 mixed with enterococcus strains ml, pb2, a30, a31 respectively in the ratio of 1 : 1 in the mrs cultures, co - cultural and single liquor inhibition to the enterpathogens were tested in the terminal fermentation
將pb1和a878分別與m1 、 pb2 、 a30 、 a31以1 : 1的比例混合發酵后，測定聯合菌株對致病菌的抑制性，結果表明pb1與各球菌聯合后，可以互利生長，其中復合較好的為pb1與m1和a30 。 -
The dishes are : dry vegetable braised with meat, yue chicken in light soup, xiao shaoxing unflavored chicken, white turtle with chicken, steamed fish, fish meat ball in light soup, fish in vinegar, fish with bean curd, shao - style shrimp meat ball, shao - style assort, shao - style meat, liquor - marinated shrimp, oily smelly bean curd, fermented vegetable, fermented bean skin, day vegetable fish, dry vegetable shrimp soup, houkou manshou and steamed huntun
代表性的有：乾菜燜肉、清湯越雞、小紹興白斬雞、白鯗扣雞、清蒸鱖魚、清湯魚圓、頭肚醋魚、魚燒豆腐、紹式蝦球、紹什景、紹式小扣、糟溜蝦仁、油臭豆腐、霉莧菜梗、霉千張、乾菜魚、乾菜蝦湯、喉口饅首、五彩蒸餛飩，等。 -
The configuration liquor, the candy, the cooked meat product, the fermented bean curd, the ice cream, the icicle, the biscuit, the fruit jelly, puff food, the m. s. g and the flavor young drink, gmp
配製酒、糖果、熟肉製品、腐乳、冰淇淋、冰棍、餅干、果凍、膨化食品、調味醬及風味乳飲料，均gmp日本：飲料、冷飲、焙烤食品 -
The changes of enzyme and microbe in the fermented grains were detected continually and analysed dynamically during multiple feeding solid fermentation technology of laobaigan liquor in april
摘要以4月份入池酒酷為例，監測衡水老白乾酒老五欲工藝發酵過程中主要酶系、微生物的動態變化。 -
Research on the determination method for the residual alcohol in the fermented mash for chinese highly - flavored liquor
白酒發酵糟醅中殘余酒精含量檢測方法的探討 -
Changes of enzyme and biology in the fermented grains for hengshui laobaigan - flavor liquor
乙酰乳酸脫羧酶的儲存初探 -
Then the esterifying liquid was condensed into blending liquor by direct distillation for liquor blending ( or both direct discharge of esterifying liquid in bottom pot for cross steaming and discharge in fermented grains for distillation ) could evidently improve daqu quality and increase enterprise economic benefits
將酯化液直接蒸餾濃縮提純製成調味酒用於勾調白酒，或將酯化液直接倒入底鍋中串蒸，或倒入糧醅進行蒸餾，均可明顯提高大麴酒的品質，增加企業的經濟效益。 -
An alcoholic liquor distilled from wine or fermented fruit juice
白蘭地從葡萄酒或發酵果汁中蒸發出來的一種含酒精的烈酒 -
An alcoholic liquor originally distilled from fermented wheat mash but now also made from a mash of rye, corn, or potatoes
伏特加：一種酒精飲料，最早是由發酵的小麥蒸餾而得，現在也用黑麥、玉米和馬鈴薯蒸餾而得。 -
For the purpose of home brewing in any premises conducted in accordance with the above conditions, you are allowed without a licence to possess in those premises any utensil or apparatus, other than a still or part of a still, for manufacturing the liquor, together with fermenting or fermented materials not exceeding 60 litres
為按上述條件在任何處所進行家中自釀制酒，你可以在並無領有牌照的情況下在該處所內管有用作製造有關酒類的用具或器具（但蒸餾器或其任何部分除外） ，以及不超逾60升的發酵中或已發酵的物料。 -
Hygienic standard for fermented liquor
發酵酒衛生標準
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