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本文研究了酸浆发酵法对粉丝品质的影响。 The effect of morelberry fermentation on the quality of vermicelli was studied in this paper. | ||
系统研究了发酵法生产糯米饮料的生产工艺以及影响糯米饮料品质的因素。 Research on and development of fermented drink of sweet orange and glutinous rice; | ||
用平板培养法及多管发酵法对延安市部分市售纯净水及泉水中的细菌及大肠菌群进行了检测。 Germs and coliform group in purified water and spring water of Yanan City were detected by the plat panel method and much tube ferment method. | ||
通过共同发酵植物乳杆菌发酵南咸鸭。 A Nan salted duck was fermented by co-fermentation of Lactobacillus Plantarum. | ||
在蔬菜腌渍发酵中会产生亚硝酸盐，食品中亚硝酸盐含量测定国家标准是盐酸萘乙二胺法。 In the fermentation of pickled vegetables it would produce nitrite, and the national standard for the determination of nitrite content in food is hydrochloride naphthodiamide. | ||
选用双菌种发酵制备羊乳发酵饮料酒，确定了该饮料酒的的最佳发酵条件。 An alcoholic beverage was made from goat milk by fermentation with double strains. | ||
以太行山区野生柿子为原料，采用固态发酵法对营养型柿醋的生产工艺进行了研究。 The processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in Taihang mountain as material. | ||
本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。 Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained. | ||
以甘蔗糖蜜为原料，发酵合成茁霉多糖发酵的初始条件。 Study on the condition of feed yeast fermentation with sugar-cane molasses; | ||
以芦柑为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。 Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink. | ||
