Besides,the paper summarized application and research of lactobacillus in dairy product,meat products,brewing seasoning and so on.
简要地介绍了乳酸菌的分类,并且论述了乳酸菌在乳制品、肉制品、酿造调味品等领域的应用及研究概况。
The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".
以米红粱和小麦为原料,优质郎泉水为酿造用水,采用“四高一长”的独特酿造工艺,特殊自然酿酒环境,得天独厚的洞藏贮存和科学的酒体设计,精湛的勾调技术勾调而成。
Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.
酿造过程果胶酶、SO2均分两次添加;发酵温度在14。
as examples to investigate the production status of Baiyunbian liquor from 2008-2009.
入池温度的控制是白云边酒酿造的关键;堆积质量直接影响半成品酒的产量和质量,并对白云边酒风格有重大影响。
Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.
为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献。
The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.
通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1。
Study on soy sauce brewage with barley malt sprouts;
利用大麦芽根酿造酱油的研究
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋酿造用优良菌种的选育及果醋饮料的研制
bisporus soy sauce reached the first class level of national standard for brewage soy sauces.
该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。
Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;
固定化酵母酿造柿酒工艺及产品质量分析
Application of inorganic membrane in brew industry;
无机膜及其在酿造食品中的应用
Superficial view to the new technology's application of sauce brewing;
对我国酱油酿造几项新技术应用之浅见
Application of Lactobacillus in Chinese traditional brewing condiment
乳酸菌在中国传统酿造调味品中的应用
Aroma Compounds and Fermenting Process of Mussel Juice Condiment;
贻贝蒸煮液调味品香气成分及其酿造工艺的研究
Dark red elegant wine, spicy、 peppery nose with well balanced tannin.
深红色佳酿，嗅觉带有强烈的调味品和胡椒味，单宁均衡。
A lager beer with mild taste of malt and hops aroma for genuine commoisseurs of classic taste.
波罗的海古典啤酒,为喜爱古典品味的啤酒爱好者而酿造.
Researh on the Effects of Rice Seriflux on the Production and the Flovor of Yellow Rice Wine
米浆水对黄酒酿造和风味影响的研究
Condiments impart flavour to food.
调味品使食品有味道。
artificial flowers; artificial flavoring; an artificial economic boom; artificial fibers.
假花；人工调味品；人为的经济繁荣；人造纤维。
Best-quality condiments, Best flavor imparted.
调味妙品，口味特佳。
A Study on Brewing Techniques and Flavor Substances of High Quality Apple Vinegar;
优质苹果醋酿造技术及主要风味物质研究
The effect of spraying-extraction fermentation on soy sauce flavor
淋浇工艺对低盐固态酿造酱油风味的影响
Study on brewinging delicious seasoner of complex finished koji making from black embroy wheat
利用黑胚小麦酿造双成曲鲜味剂的研究
The Elementary Probing to the Produce of the Factors that Causes the Bitter Taste of the Wine in the Liquor-making Techniques with Uncooked materials;
生料酿酒过程中导致产品味苦的若干因素初探
A sauce, relish, or spice used to season food.
调味品酱油、佐料或辣子等调味品
It is a great preservative; hence its use in the making of pickles, sauces, and other condiments.
是重要的防腐剂，所以它被用于制造泡菜汁、油、其它调味品。
Application: Mainly used in pepper taste food, condiment, instant noodle condiment, pickles, preserved szechuan pickle and so on.
用途：主要用作辣味食品、味调味品、便面调味料，酱菜，榨菜等。
a strong dark English ale (brewed at Burton-on-Trent in Derbyshire).
味浓的黑的英国浓啤酒（在德贝郡的伯顿和特伦特酿造）。
Effect of addition of uncooked wheat starter on brewing and flavor of rice wine
不同添加量的生麦曲对黄酒酿造和风味影响的研究
Third comment on Chinese doctrine of liquor
三论中华酒道——中国酒酿造技艺、风味之道与保护篇
