查询词典 rice wine

During the storage of rice wine,the amidogen or carbonyl reactions occur slowly,which makes the rice wine with darker color,strengthened flavor and mellow taste.

同时随着贮存期延长酒中缓慢产生氨基、羰基反应使产品的色泽增深、香气增浓、口味醇和绵软、协调爽适。

Widely used in: food, cakes and biscuits, all types of biscuits, cakes, fried food, puffed food, rice cakes, rice cakes, snack foods, soy products, hot films, hot strings, spicy food, chicken row, steak, lamb chops, cooked meat products, flour products, instant sauce packets, noodles, mustard, pickles products, pickled vegetables, pickled products, spices, sesame oil, sesame oil, peanut oil,÷, all kinds of edible oil, soy sauce, vinegar, Hot pot material, chili oil, spicy food, seafood, rice wine, beer, wine, soft drinks, canned food, aquatic products, health food, cream, senior feed, export-grade feed, plaster, medicine production; Products are the above-mentioned categories the best tune color agent, hyperchromic agent or coloring agent.

广泛适用于：食品、酥性饼干、各类饼干、糕点、油炸食品、膨化食品、米饼、米酥、小食品、豆制品、辣片、辣串、辣味食品、鸡排、牛排、羊排、熟肉制品、面制品、方便面酱包、面条、榨菜、酱菜制品、泡菜、腌制品、调味品、香油、芝麻油、花生油、调和油、各种食用油、酱油，醋、火锅料、辣椒油、麻辣食品、海产品、黄酒、啤酒、葡萄酒、饮料、罐头、水产品、保健食品、奶油、高级饲料、出口级饲料、膏药、医药的生产；是上述各类产品最理想的调色剂、增色剂或着色剂。

The use of acid protease in the production of machine-made yellow rice wine (by non-glutinous rice) could provide nitrogen source for the growth and reproduction of microzyme and accelerate rapid reproduction of microzyme (which improve fermentation stability and capability), decompose proteins (which advanced the use of amylum in raw materials and increased wine yield), and settled the commonly existed problems of low aminophenol nitrogen content and non-sugar solids content.

酸性蛋白酶在粳米黄酒酿造中可为酵母菌的生长繁殖提供氮源，促进酵母菌的快速繁殖，提高发酵过程的稳定性和能力；分解原料中的蛋白质物质，促进对原料淀粉的利用，提高原料的出酒率；可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题；酸性蛋白酶在发酵酒醅中的澄清作用，为黄酒成品解决非生物浑浊提供了方法。

The chymosin purified from glutinous rice wine is the reason why glutinous rice wine could coagulate Chinese royal cheese, one of traditional Chinese dairy produce.

江米酒中的凝乳酶是引起我国传统乳制品米酒奶凝乳的原因。

House, Nanyang, He′nan 473006, ChinaAbstract: The change rate of different trace component of the same material varied in the fermentation of yellow rice wine, samely, the change rate of the same trace component of the common materials varied in daily yellow rice wine production and its characteristics are: 1.The change rate in millet, indica rice and semi－glutinous rice, Zn the highest, then Mg, and Cu and Se the lowest. 2.The change rate in glutinous rice, Mg the highest , then Zn, then Cu, and Se the lowest.

摘 要：同种原料中不同微量元素在黄酒发酵中转化率不同，同样，同种微量元素在黄酒生产常用的4种原料中的转化率也不同，特点为：①在粳米、小米和籼米中Zn的转化率最高，其次为Mg，转化率最低的为Cu和Se；②在糯米中元素Mg的转化率最高，其次为Zn，微量元素Se转化率最低，其次为Cu。

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。

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。

Grape wine yeast was applied in the brewing of yellow rice wine with no change in the existing equipments and yellow rice wine brewing techniques.

在不改变现有黄酒工艺和设备的情况下，将葡萄酒酵母应用到黄酒酿造中，研究表明，葡萄酒酵母酿制的黄酒，芳香物质含量明显大于黄酒酵母生产的黄酒。

Company under the plain winery, distilleryè°, like all fine rice production and management units, etc. The main products are: wine, like all imperial family of products (formerly known as "purple glutinous rice wine","Yingjiang yellow wine"), as are rice wine series Products, like all±×and Hong soft rice, white rice Shannon, purple glutinous rice and other products.

公司下设平原酒厂、弄璋酒厂、象都精米厂等生产经营单元，主要产品有：象都皇酒系列产品(原名&紫糯米酒&、&盈江黄酒&)、象都米酒系列产品、象都贡米及香软米、白香糯米、紫糯米等系列产品。

Comparing with the total fermented wine amino acid content reported in the literature, amino acid content in the crested ibis black rice wine was 5 times of beer, 5.4 times of red wine, 1.35 times of yellow rice wine, 2.18 times of sake, and 2.8 times of catalyzed-crock rice wine, the essential, semi-essential and taste amino acid contents were also the highest.

与文献中报道的发酵酒氨基酸总量相比是啤酒的5倍、红葡萄酒的5.4倍、黄酒的1.35倍、清酒2.18倍、沉缸酒的2.8倍，此外必需和半必需氨基酸的含量、味觉氨基酸含量与之比较也均为最高。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。