- 更多网络例句与乳酒相关的网络例句 [注：此内容来源于网络，仅供参考]
-
Crème de Noyauax isn't widely available these days, but in its heyday it was the most important ingredient Pink Squirrel cocktails. Amaretto became the more popular liqueur in the Sixties and Seventies.
杏仁乳酒这些年来没有广泛被应用，但是草药是调制粉红松鼠鸡尾酒最重要的原料，意大利苦杏酒在六十年代和七十年代是大受欢迎的。
-
Layer by carefuly pouring ingredients, first Amaretto, Baileys and Bourbon. Finally ignite Bourbon.
小心倒入材料混合，首先杏仁甜酒，乳酒，波本酒，最后点燃波本。
-
First pour in the midori and galliano and try to layer them, but this is not essential. Then layer the baileys on top. Then drop in a few drops of grenadine to make it look like it is bleeding.
首先入加利安奴和蜜瓜酒并使之分层，然后入爱尔兰乳酒，最后入少许红石榴汁沿杯壁流入，看上去就像是流血。
-
There are a host of organic, soy, custards, Greek-style, and kefir, a liquid yogurt.
那有大量的有机物质、大豆、奶油冻、希腊风格的、酸乳酒、液体酸奶。
-
In the afternoon, the local gentry go to some farm house and have tea, sillabub and other refreshments and then return in a... dance to the town and dance throughout the streets till dark.
下午，当地的绅士淑女走进一家农庄住宅，在那里喝茶，吃乳酒冻以及其他点心，然后跳着……回到镇上，跳遍条条街道，一直到夜幕降临。
-
In the afternoon, the local gentry go to some farm house and have tea, sillabub and other refreshment s and then return in a... dance to the town and dance throughout the streets till dark.
下午，当地的绅士淑女走进一家农庄住宅，在那里喝茶，吃乳酒冻以及其他点心，然后跳着……回到镇上，跳遍条条街道，一直到夜幕降临。
-
The results showed the selected strains,Candida kefyr 37,Candida lambica 58,Saccharomyces cerevisiae 100 and Lactobacillus fermentum 166A grew well in milk.Various interactions between L.fermentum 166A and yeasts were also investigated.
探讨了发酵乳杆菌与酵母菌间的相互作用，在发酵过程中3株酵母菌均对发酵乳杆菌166A的生长有促进作用，发酵乳杆菌166A能抑制乳酒假丝酵母37的生长。
-
The process conditions of carrot koumiss fermented by Lactobacillus acidophilus were optimized through range and variance analysis of orthogonal test.
利用正交试验极差、方差分析对胡萝卜嗜酸乳杆菌乳酒的制作工艺条件进行优化。
-
In order to overcome defect of traditional koumiss, the technology for the koumiss processed from juice mixed with milk peptides hydrolyzed by protein enzyme was studied by orthogonal methods and contrast tests.
为克服传统乳酒缺陷，该文采用蛋白酶水解法及酒精酵母乳酸菌混合发酵法研究了牛乳蛋白多肽复合果汁乳酒的生产工艺。
-
The optimum fermentation conditions at 37℃ are as follows: fermentation time 4h, inoculation amount 8%, proportion of carrot juice to milk 4:6, sugar amount added 9% and addition amount of sweet rice wine 10%. The final product of carrot koumiss has good quality, such as smooth taste, well coagulation state, no fat or whey release occurring, mild acidity and specific alcohol aroma (alcohol content 0.6%, V/V) Besides, 40% carrot juice could accelerate fermentation of Lactobacillus acidophilus.
在发酵温度37℃条件下其最佳的生产工艺为：发酵时间为4h，接种量为8%，胡萝卜汁与和鲜牛乳比例为4：6，白砂糖添加量为9%，米酒添加量为10%，可以生产出口感细腻、滑润，酸度适中，凝乳状态良好，有较浓的醇香味，酒精度为0.6%左右的胡萝卜嗜酸乳酒。
- 更多网络解释与乳酒相关的网络解释 [注：此内容来源于网络，仅供参考]
-
Kefir：酸乳酒
keel 龙骨 | kefir 酸乳酒 | kelp 海草灰
-
Kefir：[酸乳酒,克非尔]
eggnog [蛋酒] | kefir [酸乳酒,克非尔] | posset [牛乳酒]
-
kumiss：霉乳酒
Kumial 库米亚尔含铝铜镍弹簧合金 | kumiss 霉乳酒 | Kumitox 灭螨胺
-
kumiss：乳酒
kumamoto /熊本/ | kumiss /乳酒/ | kummerbund /腹带/
-
Koumiss or Kumiss：乳酒
甘草香甜酒 Anisette | 乳酒 Koumiss or Kumiss | 杏仁白兰地 Apricot Brandy
-
sillabub：乳酒冻
sill 基石 | sillabub 乳酒冻 | siller 银
-
natural yoghurt：天然酸乳酒(不加糖和香料的)
natural sines 天然葡萄酒 | natural yoghurt 天然酸乳酒(不加糖和香料的) | naturating food 令人厌恶的食物
-
matzoon milk：阿万尼亚乳酒
matzoon 一种发酵奶饮料 | matzoon milk 阿万尼亚乳酒 | matzos;matzoth [单数:matzo](犹太人在逾越节吃的)不发酵面包
-
koumiss：乳酒
kotwali 警察局 | koumiss 乳酒 | kourbash 皮鞭
-
koumis：乳酒
kotomycin /古藤霉素/ | koumis /乳酒/ | kousso /苦苏花/