使发酵

When baked instead of fried, this batter rises (depite having no raising agents - it rises because the air beaten into the batter expands) and is known as Yorkshire pudding.

如果是烘烤而不是煎出来的，烹饪时会涉及发酵（即便没有发酵催化物，饼里的空气仍会使面糊饼自身膨胀），烹饪出来的成品被称作"Yorkshire pudding"--约克郡布丁。

Results showed that all the three sweet sorghum varieties contained plentiful sugar, which can provide enough carbon source for alcohol fermentation, however, total nitrogen and some mineral elements（Fe3＋）cannot meet the needs of alcohol fermentation. Activity of most microbes in stalk juice can be inhibited and the sugar can be maintained when the stalk juice was condensed to 4～5 times. Due to the reasons that the activity of acetous microbe or hydrolysis enzyme inside stalk juice can be maintained, ratio of reducing sugar to total sugar was increased with storage time at 55～60℃,0.15 MPa vacuum condensed condition, which can be beneficial for the purpose of alcohol fermentation.

结果表明，三个品种都含有丰富的糖分，可以为酵母菌发酵制取酒精提供良好的碳源，但总氮和某些矿物质元素（如：Fe3＋）不能满足酒精酵母的营养需要；甜高粱茎秆汁浓缩至4～5倍时，可以抑制汁液中大多数微生物的活动，使其中糖分不受损失；在试验设定的真空浓缩工艺条件下（55～60℃，0.15 MPa）甜高粱茎秆汁中产酸微生物或水解酶类仍保持活性，使得还原糖占总糖的比率随贮藏时间延长而升高，这有利于酒精发酵。

Compared to alcoholization naturally,artificial alcoholization added enzyme has good results of degradation total sugar, nicotia and total nitrogen content. Make the inherent composition of tobacco leaf tend towards the balance, quality was improved.

结果表明，相对自然发酵，加酶人工发酵具有很好的降解总糖、烟碱和总氮的效果，使烟叶内在化学成分趋于平衡，品质得到改善。

This paper was studied on soybean waste with Aspergill usniger, Candida Utilis and Saccharomyces cerevisiae by mixed culture solid-state fermentation.

目前，从国内外的开发生产来看，绝大多数采用微生物发酵豆渣的方法，在发酵过程中微生物产生纤维素酶等多种酶类，而使豆渣富有活性，减少了豆渣含水量，增加了豆渣干物质含量，提高豆渣质量。

The results indicate that different molecular weight of dextran could be obtained by direct fermentation,and the acid hydrolyzing in the old technology be avoided.The yield reached the maximum by controlling the pH value to be 8.0,and the inorganic salt could promote the growth of the Leuconostoc mesenteriodes with the effect of promotion being Mn2++Ca2+＞Mn2+＞Ca2+.

结果表明：通过定向发酵技术可得到符合要求的不同分子量的右旋糖酐，避免了老工艺中酸水解工艺；控制发酵培养基pH值为8.0，可使产率最大；无机盐离子Mn2+和Ca2+能促进L.M菌的生长，其促进菌生长的程度大小依次为：Mn2++Ca2+＞Mn2+＞Ca2+。

The breakthrough of respect of the innovation of two paces zymotechnics, detached technology, application that ferments the improvement of craft reachs computer technology, make C of our country vitamin produces craft parameter can accuse gender and optimize degree to rise ceaselessly, turn by inferior position in international competition for the advantage, changed the competitive structure of world vitamin C.

两步发酵法的创新、分离技术方面的突破、发酵工艺的改进及计算机技术的应用，使我国维生素C生产工艺参数的可控性和优化程度不断提高，在国际竞争中由劣势转为优势，改变了世界维生素C的竞争格局。

The jujube culls is developed using enzyme hydrolysis,yeast fermentation and acetic fermentation to produce jujube vinegar.

利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。

This technology can make the above-mentioned organic wastes deodorized within 36 hours and can produce high-quality biological organic fertilizer in seven days of ferment and being decomposed, which meets the requirement of " organic food standard " and " green food standard ".

北京市京圃园生物工程有限公司研究开发出拥有完全知识产权的&有机废物微生物发酵生产生物有机肥&技术，使造上述有机废弃物在36小时内除臭，7天内发酵腐熟后生产出优质生物有机肥，成为符合&绿色食品标准&&有机食品标准&要求的肥料。

Saccharified bran was produced by thick layer and aeration solid fermentation of Aspergillus niger HS-16 with bran as raw material.

利用黑曲霉Aspergillus niger HS-16菌株作生产菌，麸皮为原料，采用厚层通风固体发酵工艺糖化麸皮，使麸皮的还原糖含量从2.8g/100g增加到糖化后的39.0g/100g，为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。

Furthermore, the effects of different metallic salts,nitrogen sources,carbon sources,temperature,pH,water content and fermentation time on the enzyme activity and the yield of the acid protease were studied and the results were as follows: both MnCl2 and CuSO4 could activate the protease while other metallic salts inhibited the protease on different levels; addition of 1 % bean flour and 1 % glucose could increase enzyme yield and enzyme activity by 71 % and 31 % respectively; the maximal yield of enzyme was achieved under the conditions of temperature at 40 ℃ and pH as 7.0; water content and fermentation time would also influence enzyme yield on different levels.

不同金属盐对该酶酶活及不同氮源、碳源、温度、pH、含水量以及发酵时间对菌株产酶的影响试验结果表明：MnCl2，CuSO4均对该酶有激活作用，其他金属盐类对该酶有不同程度的抑制作用；添加黄豆粉（1 %）和葡萄糖（1 %）可使菌株产酶酶活分别提高71 %和31 %；培养温度为40 ℃以及培养基起始pH为7.0时产酶最高；含水量和发酵时间对产酶也有不同程度的影响。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。