• 甜柿原料采用酵母菌固态发酵法生产柿子果酒

    Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials.

    youdao

  • 目前我国食醋生产普遍采用固态发酵法利用作为糖化

    Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.

    youdao

  • 淀粉副产物的混合物为原料,通过固态发酵法生产单细胞蛋白

    SCP from starch by-product by solid-state fermentation was studied.

    youdao

  • 本研究玉米蛋白质原料通过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.

    youdao

  • 介绍了固态发酵法白酒生产实施数字化控制意义建立白酒生产数据库步骤

    The Act introduced solid fermentation production of the digital control of the white spirit meaning white spirit production database and the establishment of the steps.

    youdao

  • 加工工艺方法较多,主要分为液态发酵、-发酵固态发酵法

    Processing techniques can be divided into 3 types according to the appearance of the material during the course of making vinegar, such as solid, solid - liquid and liquid.

    youdao

  • 以太行山区野生柿子原料采用固态发酵法营养型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.

    youdao

  • 利用纤维素酶分解固态发酵法降解变性脱脂豆粕中的纤维素,研究其对提高豆粕中蛋白质的作用。

    The solid state fermentation with active cellulase producing strains in increasing the rate of protein dissolved of the high denatured defatted soybean cake was discussed in this thesis.

    youdao

  • 采用固态发酵法,进行了生产燃料乙醇试验,同时尽量相同条件下研究纤维素高粱秸秆发酵产酒率的影响

    This paper was produced fuel ethanol by solid-state fermentation and at the same time investigated the influence of cellulase on ethanol production from sweet sorghum stalks in same condition.

    youdao

  • 固态法白酒发酵过程,乳酸菌具有促进美拉德反应、促进酿酒的发酵、维护保持酿酒微生态环境作用;

    During the solid fermentation of liquor, lactic acid bacteria could advance Maillard reaction and liquor fermentation, and maintain and keep the ecological environment for liquor-making.

    youdao

  • 固态法白酒发酵过程,乳酸菌具有促进美拉德反应、促进酿酒的发酵、维护保持酿酒微生态环境作用;

    During the solid fermentation of liquor, lactic acid bacteria could advance Maillard reaction and liquor fermentation, and maintain and keep the ecological environment for liquor-making.

    youdao

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