本文就酱油的香气成份进行了试验研究。在发酵过程中添加酵母和在成品酱油中添加酵母风味强化剂进行了试验研究和比较。
This paper studied sweet smell composition. Have a experiment and comparator on adding yeast during fermentation period and adding yeast special flavour strengthener.
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.
酵母抽提物广泛用于改善酱油的风味特点，它能圆润其风味特点、降低钠的含量，和遮盖不愉快的气味。
Yeast extracts are extensively used in improving the flavor characteristics of soy sauce by rounding of its flavor profile, reducing Na content and by masking any unpleasant notes.
有机酸类物质是啤酒中一类重要的化合物，其组成和含量不仅影响啤酒的风味，而且与酵母的活力也有较密切的联系。
Organic acids are very important for beer, because not only they played an important role in beer flavor, but also they have a close relationship with yeasts'viability.
伴随这个简陋的开端，酵母抽提物行业到今天已经成为一个充满利润的行业，提供给调味品生产中各种风味。
With these humble beginnings, yeast extract business today has blossomed into a very lucrative industry providing a spectrum of savory flavors and seasonings primarily to the food industry.
目前，有相当大的兴趣集中于生产很高的核苷酸含量的酵母抽提物用作风味强化剂。
Currently, there is considerable interest to produce very high 5-nucleotide-rich yeast extracts for use in flavor enhancement.
经试验表明酵母抽提物能明显改善鸡精调味料风味，提高产品品质。
The experiments show that Yeast extract improves the flavor and quality of chicken granule flavoring remarkably .
用小麦芽酿造啤酒对糖化和过滤、啤酒风味、酵母使用、啤酒过滤和啤酒抗冷都会产生一定的影响。
Beer brewing by wheat germ would make some changes in saccharification, filtration, beer flavor, the application of yeast, beer filtration and cooling resistance of beer.
酵母生长繁殖的好坏，酵母性能的优劣，直接影响啤酒的质量和风味。
No matter how the yeast breeds and performance, it will directly effect quality and flavor of beer.
有专家称，这种新的酵母在改变葡萄酒的风味。
生产的食用酵母浸膏可用在肉食水产品、家用调味料、小吃食品、方便面调料、保健食品中作增鲜剂、风味改良剂和营养强化剂。
The produced edible yeast extract could be used as nutrition intensifying agent, flavor modifying agent and fresh strengthening agent in snack food, health food and aquatic products etc.
采用蛋白酶水解乳清粉，对乳清多肽进行酵母菌发酵，并对发酵所得乳清酒进行风味调配。
Whey wine was fermented by yeast with whey poly-peptides hydrolyzed from whey powder by proteinase.
采用高活性葡萄酒干酵母，将榴莲果肉以适当比例与菠萝果汁一起发酵，酿制出融榴莲和菠萝香味一体、风味独特的榴莲菠萝果酒。
Using high active dry yeast, the murr pineapple wine with unique style was brewed through fermenting of pineapple juice with some murr pulp.
在啤酒生产过程中，蛋氨酸的转化和代谢会产生许多影响啤酒风味的含硫化合物，这些化合物在啤酒中的分布水平主要取决于酵母在发酵过程中的还原能力。
During beer brewing, the transform and metabolism from methionine would produce lots of sulfur compounds, the distribution of which is mainly determined by yeast reducibility in fermentation.
研究内容包括二氧化硫对啤酒风味稳定性的影响、适量高产二氧化硫啤酒酵母的选育、啤酒发酵试验和突变菌株遗传物质分析。
The main research contents included the influence of SO_2 on the flavor stability of beer, the breeding of strain moderately producing SO_2, beer fermentation and genetic substance analysis of mutant.
最后确定双乙酰还原好的酵母菌株用于生产上，达到理想的效果，从而提高了啤酒风味稳定性。
The results indicated that the use of such strain in beer production could achieve ideal effects and improve beer flavor stability.
适当使用酵母抽提物可以强化和柔和风味并提供肉风味。
Yeast extracts typically intensify and round out flavors and provide intense meaty notes in appropriate applications.
酶解液分别采用酵母发酵、风味酶处理、粉末活性炭吸附、海藻糖处理进行初步脱色脱苦除腥研究。
Then the optimum materials of decoloring and removing bitterness and fishy smell from enzymed liquid of tilapia meat were selected from yeast powder, flavourease, active carbon and fucose.
啤酒酵母的质量对啤酒风味至关重要，由于各种原因会造成啤酒酵母的自溶，从而影响啤酒的质量。
Brewers' yeast was the most important factor for the beer quality, especially for its flavor. There were. many factors which can cause the yeast autolysis and then influence the beer quality.
这些物质可以开发出肉的风味。因此，香精企业使用酵母抽提物为原料用热反应技术来创造风味。
For this reason, yeast extracts are a key component that allows flavor houses to create savory flavors and top notes for a variety of savory foods through reaction or processed flavor technology.
轻度啤酒爱好者的好消息：新的酵母产品正在研制，这将进一步改善轻度啤酒的风味。
Good news for calorie conscious beer lovers-new yeast products are being developed that could lead to better tasting light beer.
啤酒中的有机酸是构成酵母细胞组织的重要物质，有利于酶作用，是组成啤酒风味物质成分之一。
As one of the flavoring components and the important substance to barm cell formation, carboxylic acids are helpful for enzyme action.
此款霞多丽在夜晚采摘，在恒温控制的不锈钢槽中发酵，我们选取用特别的酵母以突出此种葡萄的最佳风味。
The bulk of this Chardonnay is night harvested and fermented in temperature controlled stainless steel tanks. Specific yeasts are selected to realise the optimal aromatic expression of the variety.
通过实验论证了在利用酵母发酵方法酿造含酒精饮料生产过程中，添加磷酸脂酶可以改善含酒精饮料的风味和质量。
The best way of processing and formula for potato beverage with low alcohol by the ferment has been studied in this article.
通过实验论证了在利用酵母发酵方法酿造含酒精饮料生产过程中，添加磷酸脂酶可以改善含酒精饮料的风味和质量。
The best way of processing and formula for potato beverage with low alcohol by the ferment has been studied in this article.
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