fermented product 中文意思是什麼
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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。 -
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。 -
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 -
Hygienic standard for fermented bean product
發酵性豆製品衛生標準 -
Method for analysis of hygienic standard of fermented bean product
發酵性豆製品衛生標準的分析方法 -
The product, which utilizes quality fresh chili and the famous yongchuan fermented soya, is made with unique traditional techniques
本產品選用優質鮮椒和正宗永川豆豉為原料，以其獨特的傳統工藝精製而成。 -
This product contains various high protein of animal and plant as materials which is fermented and decomposed by special microorganism, thus to form balanced and ionized high concentration amino acid
採用多種高蛋白質之動植物?原料，以特殊微生物與酵素發酵分解，製成均衡的高濃度離子化的氨基酸。 -
Various sand - entraining fermentation tests suggested that sand - entraining ( 20 % of the amount of quality maternal fermented grains ) could increase top - grade product rate by about 5 %
經過各種夾沙發酵試驗表明，按投糧數20 %的優質母糟夾沙，可以提高優級品率5 %左右。 -
Abstract : study and application of red koji, monascus, monascus pigment and pharmacological activity of fermented product by monascus were reviewed. several different fields which should be further studied on red koji and monascus were pointed out
文摘:綜述了紅曲、紅曲色素和紅麴黴發酵產物藥理作用的研究和應用的最新成果，提出了進一步的研究方向。
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