梨酒

In apirl 2006 its fruit-vegetable processing line project was listed by national development and reformation committee as project supported by national debt fund for the industrialization of food machinery.

近年来在水果等农副产品前处理设备开发中不断加大投入，陆续开发出：荔枝酒、石榴酒、沙棘酒生产线和胡萝卜汁、苹果汁、梨汁加工生产线等新产品。2006年4月XX轻机果蔬加工生产线项目已经由国家发改委批准被列入食品机械产业化国债资金补助支持项目。

The results were using fermentation of malic acid——alcohol, adding 10% schizogony yeast No.1 before wine yeast, could reduce 3.61g/l and 49.1% at the average acidity and degrading acid rate of Anli pear juice.

安梨酒的降酸试验中，在工艺调配降酸、化学法降酸和生物法降酸三种方法比较的基础上，认为生物降酸法比较适合。

Experience a thrilling of real-time strategy game with a breath-taking action set in the universe of Perry Rhodan,the largest sci-fi series in the world,on your mobile phone.

经历一毛骨悚然的和一个在梨酒 Rhodan 的宇宙中被设定的惊人行动，在世界上最大的科幻系列的即时策略游戏，打你的行动电话。

The optimum brewing technology of the apple and pear complex wines was as follows: the ratio of the apple juice and pear juice was 2:1, the addition of SO2 40 rag/L, the sugar degree 20°Bx, the inoculation amount of yeasty 0.9 g/L, the initial fermentation temperature 20℃ and the fermentation time 10 d, the pest fermentation temperature 15-18℃ and the fermentation time 30 d.

苹果、梨复合酒的最佳酿造工艺为：苹果汁、梨汁的配比为2：1，SO2的添加量为40mg/L，可溶性固形物调至20°Bx，酵母菌的接种量为0.9g/L，前发酵温度为20℃，发酵10d，后发酵温度为15~18℃，发酵30d。

The orthogonal test was performed on the basis of the five main factor which were acid content,sugar content,yeast strain, fermentive period and temperature The influence on Korla pear brandy with special flavor and high quality was anal sized through optimization and the practicable brewing technology was established based on our result

对决定香梨酒品质的关键环节，调酸、调糖、酵母菌种、发酵时间、发酵温度 5个主要因素进行多因子组合实验，分析了各发酵条件对香梨白兰地风味的影响，制定了切实可行的发酵工

The processing technology of Huanghua pear fermented wine are : Huanghua pear →selection, washing →cleavage breakage→pretreatment→squeezing juice →pectinase clarification(pH3.5,1%pectinase solution adding 0.15%,45℃,50minutes)→dominant fermentation (1596 yeast, temperature 20℃,inoculation volume 7%,optimum initial pH3.1~3.4,volume loading 80%,sulfur dioxide 100mg/l,circle 8 days )→seperation and taking wine →after fermentation(10~15℃,14days)→seperation and disgorging→maturation→clarification (bentonite adding 0.16%)→filtration→adjustment→bottle

9黄花梨酒的加工工艺为：黄花梨→挑选、清洗→破碎→预处理→榨汁→果胶酶澄清(pH3.5，1％酶液的加入量为0.15％，温度45℃，时间50min)→主发酵(1596菌种，发酵温度20℃，接种量7％，最适初始pH3.1～3.4，装液量80％，二氧化硫加入量100mg／l，周期8天)→分离取酒→后发酵(10～15℃，时间14天)→分离除渣→陈酿→澄清(皂土加入量为0.16％)→过滤→调配→装瓶

The rapid clarification of JA clarifier to CiliRosa roxburghii Tratt.

研究了JA高效澄清剂对刺梨酒的快速澄清作用。

The compound fermented wine was produced with Gastodia elata BI, Rosa roxburghii Tratt and honey as main materials.

天麻、刺梨、蜂蜜复合发酵酒以刺梨、天麻、蜂蜜为主要原料，将天麻、刺梨分别榨汁，混合调酸，用蜂蜜调糖，经加热、杀菌、冷却后接种训化培养后的酒母，前发酵7d，后发酵20d，再经澄清、过滤、杀菌即得天麻、刺梨、蜂蜜复合发酵酒。

With basic liquor,wild thorn pear juice, bee pollen and flavouring as the materials,the processing technology for nutritional juice containing alcohol was explored through orthogonal experiments,and the wall-breaking of bee pollen was studied.

用基础酒、野刺梨果汁、蜂花粉、香精为原料，通过正交实验，探索含酒营养果汁饮料的生产工艺；并对蜂媒花粉的破壁工艺进行了探讨，实验可知花粉用曲霉培养，在pH5.4、温度55℃、10%NaCl降解56h，破壁率达98.5%以上；由基础酒降度实验可知：用1.35mg/100ml海藻酸钠和180mg/100ml可溶性淀粉联合处理20°加浆酒，18h可沉淀完全，除去大部分高级脂肪酸酯。

Liquor Products has: purple sweet potato wine, perry°alcohol and other wild fruit.

酒类产品有：紫甘薯酒、野藤梨酒等其他野生果子酒。

However, as the name（read－only memory）implies, CD disks cannot be written onorchanged in any way.

然而，正如其名字所指出的那样，CD盘不能写，也不能用任何方式改变其内容。

Galvanizes steel pallet is mainly export which suits standard packing of European Union, the North America. galvanizes steel pallet is suitable to heavy rack. Pallet surface can design plate type, corrugated and the gap form, satisfies the different requirements.

镀锌钢托盘多用于出口，替代木托盘，免薰蒸，符合欧盟、北美各国对出口货物包装材料的法令要求；喷涂钢托盘适用于重载上货架之用，托盘表面根据需要制作成平板状、波纹状及间隔形式，满足不同的使用要求。