在大桶中自然发酵，至少陈年4个月。
所有自然发酵的产品都是好的：生活酸奶，酸菜，天然醋等。
All naturally fermented products are good: live yogurt, sauerkraut, natural vinegar, etc.
有生茶和熟茶之分，生茶自然发酵，熟茶人工催熟。
For tea and ripe tea of points, born tea natural fermentation, ripe tea artificially ripened.
用于新工艺白酒，使酒体具有自然发酵增香特色。一平。
And the liquor would be of the feature of the flavour by natural fermentation when it was used in new technological liquor.
在此条件下对自然发酵和接种发酵的风味成分进行了分析比较。
Upon these conditions, the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。
The natural fermentation mainly affected the amorphous region of the starch granule structure.
为了生产这样的发酵底物，它被称为新酒，只要进行自然发酵就可以了。
To produce such fermentable substrates, called musts, it is often only necessary to allow natural fermentation to occur.
结果：纯种发酵淡豆豉中染料木素和大豆黄素的含量均高于自然发酵。
Results: Contents of genistein and daidzein in SSP by pure breed fermentation were all higher than by natural fermentation.
目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。
Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acid whey and citric acid as milk coagulant, respectively.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
以玉米、大豆为原料，运用自然发酵，经科学调配，研制出新型的营养保健饮料。
Nutritious healthy drink is made from maize and soybean by the method of natural ferment and scientific blend.
它采用质量最佳的纯天然材料，以严谨的工艺控制，通过自然发酵，低温储藏而酿成。
It USES the best quality natural materials to rigorous process control, through natural fermentation, which lead to low temperature storage.
靛蓝的古代染色方法可分为缩合染色法、自然发酵还原染色法和人工发酵还原染色法。
The ancient dying method of indigo may be classified as follows: condensation, natural fermentation VAT and man-made fermentation VAT.
前言：研究了初始食盐浓度、发酵温度、花椒和碘对自然发酵泡菜液中微生物菌系的影响。
This essay studied the effects of initial concentrations of salt, fermentation temperature, zanthoxylum, iodine on the microorganism growth in pickle juice.
本品为数量不多的珍藏品，经多年的自然发酵后，其汤色红浓明亮，陈香味纯，口感柔和，叶底均匀褐红。
This product is a small number of treasures, after years of natural fermentation, the liquor color red, dense and bright, pure flavor Chen, taste soft, the bottom evenly brown red.
我们的低脂酸奶油(脂肪含量25%)采用本地新鲜牛奶经过12小时以上自然发酵而成，滋味柔和，微酸。
Our low fat sour cream (25%), is made using fresh local milk. The sour cream is naturally fermented over 12 hours. It tastes mild, slightly acid.
这是一种自然发酵的方法，历经数千年，发酵技术已相当成熟，而制曲酿酒技术的基本原理和方法至今仍在使用。
This is a natural fermentation method with thousands of years' history. With mature brewing technology, the basic principle and method of such technology are still in use now.
为进一步研究和提高目前杜仲叶胶生产中所采用的自然发酵效果提供实验依据，并为杜仲叶胶提取工艺优化提供理论指导。
Experimental basis for studying and enhancing the nature fermentation effect at present was provided, the theory instruction for optimizating the extracting guttapercha craft was provided also.
结果表明：河南臭豆豉自然发酵的主要微生物为细菌类，经分离纯化、鉴定后，初步确定为枯草芽孢杆菌和地衣芽孢杆菌。
The results showed that the main microbes in Henan stinky naturally fermented black bean were bacteria. After a process of separation, purification and I...
中国酒的原始发明人很难断定，但比较合理的推断是起源于上古时期粮食的自然发酵。黄帝、仪狄、杜康等都是自觉酿酒并有所创造的人。
It is very hard to determine who is the inventor of Chinese alcoholic drinks, which most reasonably originates from the natural zymosis of grain in ancient time.
像酸奶和发酵食品之类，自然含有所谓的益生菌。
Foods like yogurt and fermented foods naturally contain bacteria called probiotics.
黑蒜由普通大蒜发酵而成，其中的自然糖分和氨基酸合成一种名为“类黑精”的物质，使大蒜颜色变成黑色。
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.
这种新酵母似乎在叫做虫瘿的富含糖份的球状形成物里生气勃勃并自然地发酵。虫瘿是昆虫把虫卵产在树叶上时形成的。
The yeast seemed to thrive and spontaneously ferment in the sugar-rich bulbous formations called galls which arise when insects lay eggs on the tree's leaves.
这种浓缩的汁液发酵较少-到几个月的时候-自然地停止发酵。
This concentrated juice is fermented very slowly-up to several months-until it stops fermenting naturally.
豆荚会被捣碎，将豆子和和产生浆汁进行提炼，待到发酵后晒干，利用自然光照或者机械加工均可。
The pods are crushed and the beans and surrounding pulp extracted, fermented, then dried - either naturally by the sun or mechanically in a factory.
酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。
Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.
酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。
Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.
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