- 更多网络例句与酒曲相关的网络例句 [注：此内容来源于网络，仅供参考]
-
The results showed that all four liquor starter had high amylum and protein content.
结果表明，这4种酒曲中的淀粉和蛋白质含量较高。
-
The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast .
酿造酒的独特风味、质量与酒曲中的微生物密切相关。
-
The wine is brewed with distiller's yeast and tastes good.
这些酒是用酒曲酿造的，非常香甜。
-
The research accomplishment and the relative documents had detailed records on the species and distribution of wine yeast microbes, micrology, and the efficacy of wine yeast etc., which was helpful for further research on wine-making microbes in China.
老一辈的科技人员的研究成果及文献，对中国酒曲微生物的种类及分布、菌类学、酒曲的效用等均作了较详细的记载。这些重要参考史料对研究中国酿酒微生物很有帮助。
-
Liquor with uncooked materials is a kind of safe, hygeian and pure new technological liquor.
摘 要：回顾了生料糖化与发酵的研究历程，阐述了淀粉构造，生淀粉糖化机理，生料酒曲组分，生料酿酒和生料酒曲在大、小曲酒、黄酒生产方面的应用方法；以及与己酸菌、酯化酶共酵来提高酒质的技术措施；提出生料酒是一种安全卫生纯净的新工艺白酒。
-
Objective:The koji, production process and product index of North of Hunan unhusked rice wine and Middle Hunan rice wine were studied to give evidence for industrial production of unhusked rice wine; Methods: Glucoamylase activity, alcoholic fermentation activity, alcoholicity, all ester and the number of microbe were examined with ordinary ways; Results:The number of microbe and Rhiz.
目的：对湘北谷酒与湘中米酒酒曲、生产工艺以及成品酒指标进行比较，为谷酒的产业化生产提供依据；方法：采用常规方法测定、比较糖化力、酒化力、酒精度、总酯、微生物含量；结果：谷酒酒曲的微生物总数、根霉菌数糖化力与湘中米酒酒曲基本相同，但酵母数、酒化力略高于米酒酒曲；湘北谷酒的酒度、出酒率和总酯均高于湘中米酒，高级醇含量基本持平，感官指标优于湘中米酒；结论：谷酒较米酒的发酵工艺更合理，蒸馏方式更科学，产品质量更稳定；谷酒比米酒更适合大规模产业化。
-
Experiments on 4 main influencing factors（dosages of koji and yeast,saccharification time and fermentation time） were carried out in order to get the optimal technology of the high-quality rice beverage: after boiling, the rice mixture with 8‰ koji and 0.5‰ yeast was saccharified for 16 h,then,150% water was added to ferment for 20 h.
并对4个主要影响因素（酒曲添加量、酵母添加量、糖化时间和发酵时间）进行考察，得到优质米饮料的最佳工艺是：向蒸煮后的混合米中添加8‰酒曲和0.5‰的酵母糖化16h，再加150%的水发酵20h。
-
This paper research the synergetic effect of sweetwine koji A,sweetwine koji B,the angel AADY and water to black rice wine.
研究了黑米酒生产工艺中甜酒曲A，甜酒曲B，酵母及水的添加量对整个黑米酒生产工艺的影响，以及4个因素之间的协同作用。
-
A study of a new process for black rice pigment and black rice wine ;2. This paper research the synergetic effect of sweetwine koji A,sweetwine koji B,the angel AADY and water to black rice wine .
研究了黑米酒生产工艺中甜酒曲A，甜酒曲B，酵母及水的添加量对整个黑米酒生产工艺的影响，以及4个因素之间的协同作用。
-
The results of orthogonal experiment showed that the optimum proportion of technique was as follows:0.5% sweetwine koji A,0.5% sweetwine koji B,0.08% Angel AADY and 50% water.
结果表明，黑米酒生产中，各因素的最适添加量分别为：甜酒曲A0.5%，甜酒曲B0.5%，酵母0.08%，水50%。
- 更多网络解释与酒曲相关的网络解释 [注：此内容来源于网络，仅供参考]
-
Knop solution：克诺普溶液
Kluyveromyces 克鲁维酵母菌属 | Knop solution 克诺普溶液 | koji 日本酒曲
-
Rhizopus oryzae：酒曲菌
\\"小芽孢酒麴菌\\",\\"Rhizopus microsporus\\" | \\"酒麴菌\\",\\"Rhizopus oryzae\\" | \\"猪酒麴菌\\",\\"Rhizopus suis\\"
-
sacchariferous agents：糖化剂
糖化作用 saccharification | 糖化剂 sacchariferous agents | 日本酒曲 koji
-
Root Beer Rag：啤酒曲
8.泰坦尼克 Titanic | 9.啤酒曲 Root Beer Rag | 10.哈利波特 Harry Potter