1)yeast fermentation酵母发酵
1.Design of yeast fermentation monitoring system based on virtual instrument technology;基于虚拟仪器技术的酵母发酵监控系统的设计
2.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。
3.The ultimate hydrolysate is 100% of oligo-glucomannan through eliminating mono-saccharides with yeast fermentation.再利用酵母发酵法去除其中的可发酵性单糖,最终产物为100%的(魔芋)葡甘露低聚糖。
英文短句/例句
1.yeast-raised roll with a hard crust.酵母发酵的硬皮面包卷。
2.a small cake leavened with yeast.使用酵母发酵的小蛋糕。
3.yeast-raised roll with a soft crust.酵母发酵的软皮面包卷。
4.Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.酸性糖化醪,是用酵母发酵的,这种酵母包含一部分先前发酵过的酵母;糖化醪则是用鲜酵母制得。
5.STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION德国啤酒酵母和国内啤酒酵母发酵性能的研究
6.leavened bread; well-leavened; yeast-leavened breads.膨松的面包；发酵好的；酵母发酵的膨松面包。
7.Optimization of Yeast Fermentation Condition and Production of Ethanol from Paper Sludge Fermentation酵母发酵条件的优化及其发酵造纸污泥产乙醇
8.yeast-raised roll flavored with onion.用洋葱调味的酵母发酵的面包卷。
9.The Effect of Some Chemicals on Immobilized Celt Fermentation某些化学添加剂在酵母发酵中的作用
10.yeast powder发酵粉, 酵母的代用品
11.Yeast is the raising agent in bread.酵母是面包的发酵剂.
12.yeast used in fermenting beer.用于发酵啤酒的酵母剂。
13.The yeast hasn't worked now.酵母现在还没有发酵。
14.Made light and high by yeast or other leaven.发酵的用酵母或其它发酵剂使…轻而高
15.yeast-(leavened) bread酵母(发面的)面包
16.yeast cake发面饼, 鲜酵母块
17.A given amount of surface-fermenting yeast, saccharomyces cerevisiae, is used.在发酵中,通常使用一种给定数量的表面发酵酵母,啤酒酵母：
18.These breads also rise during baking, but this is caused by baking powder instead of yeast.它们发酵的效果是由发酵粉，而不是酵母引起的。
相关短句/例句
yeast fermentation broth酵母发酵液
1.Optimization for the asymmetric synthesis of (S)-ethyl 4-chloro-3-hydroxybutanoate directly catalyzed by yeast fermentation broth;酵母发酵液催化不对称还原反应合成(S)-4-氯-3-羟基-丁酸乙酯的条件优化
3)fermentation by yeast酵母菌发酵
4)yeast fermentation酵母发酵法
5)yeast wash酵母发酵醪
6)fermentation by living yeast鲜酵母发酵
延伸阅读
普通酵母发酵麦芽汁饮料制作方法1 1.取麦芽浸出物24份和酒花粉0.5份，加水使成100份，煮沸处理后制成19°bx糖液，加啤酒酵母，于35℃发酵18小时，继之再于20℃发酵84小时，然后用0.35微米的膜过滤器进行过滤，制得酒度为7%的发酵液。2.此发酵液75份，加3.5份粉状水饴、0.5份柠檬酸和香料，再加水制成100份饮料原液。3.与此同时另取30份麦芽浸出物，酒花粉0.2份和0.6份氨基酸的混合物，加水制成200份的溶液。然后加上上述100份饮料原液，搅拌混合后，加等量碳酸水灌入瓶内，即为麦芽汁的发酵饮料。制作方法2 1.取麦芽糖12份、葡萄干粉8份和酒花膏0.1份，加水成100份。煮沸处理后制成17°bx糖液，再加啤酒酵母和葡萄酒酵母进行发酵。最初24小时发酵温度为30℃，之后5～7℃发酵170小时。然后用0.35微米的膜滤器进行过滤，制成酒度为10%的发酵液。2.用此发酵液90份，加浓缩到1/5的苹果汁10份，混合后加柠檬酸调ph值为3.8。之后于20℃放置6小时，再于-10℃放置24小时，用0.20微米的膜滤器除去生成的沉淀，得澄清透明的饮料原液。3.取此原液7份，加异构糖4份、浓缩苹果汁1.5份、维生素c0.05份、有机酸0.2份，再加香料和碳酸水使成100份，灌装到瓶内，成为发酵饮料。产品特点 发酵香味丰满，苦味适度，柔和，风味爽口，长期稳定，不沉淀。
