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。
The analysis of the fermented product showed that the content of cellulose in straw powder was 22.34%, crude protein 22.08% and soluble sugar 3.87% after fermentation by using optimized process.
产物分析结果表明：采用优化工艺进行发酵，发酵后稻草粉的纤维素含量为22.34%；粗蛋白含量达22.08%，可溶性糖含量为3.87%。
Dense cultivation is the key to prepare concentrated bacterial powder for vegetable fermentation.
菌体高密度培养是制备浓缩型蔬菜发酵专用菌粉的关键。
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
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 specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly.
降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇为原料，加入即发活性干酵母，经过一次发酵法精制而成的。
Starch and yeast powder are the best carbon source and nitrogen source through studies on fermentation culture medium.
对发酵培养基进行了研究，淀粉、酵母粉是阿维菌素发酵的最合适碳源物质和氮源物质；
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.
以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。
The healthy soy sauce was produced with mixed strain fermentation through using oat and residual biomass of beer substituent for soybean powder.
对以燕麦和啤酒废弃生物质替代部分豆粕为原料，利用混合菌种发酵酿造保健酱油进行了研究。
The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics.
玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递，还影响发酵动力学过程。
Through dipping in hot water and ethanol precipitation, a kind of proteinase A inhibitor can be selected from the powder of Ganoderma lucidum by submerged fermentation ;
采用热水抽提、乙醇分级沉淀等步骤从灵芝发酵全粉中初步筛得一种粗蛋白酶A抑制剂；
The paper studied the milk wine fermentation process with whey powder as raw material.
本试验采用乳清粉为原料，研究奶酒发酵生产工艺。
Whey powder was fermented by probiotics to produce beverages. The technology and formula were optimized including bacteria ratio, fermentation condition and stability.
以乳清粉为原料研制出益生菌发酵乳清饮料，优化了包括菌种配比、发酵条件和稳定性在内的工艺与配方。
A set probiotic ginseng fruit yogurt was prepared from ginseng fruit and full-cream milk powder by fermentation.
以人参果和全脂奶粉为原料，发酵产生益生菌人参果酸奶，得到一种新型的凝固性酸乳蛋白食品。
In this paper, the application of capillary electrophoresis in determination of citric acid in fermentation liquor and the effect of carbon powder absorbing to the results were studied.
本文研究了毛细管电泳在检测柠檬酸发酵液中的应用，比较了经炭吸附处理与不经炭吸附处理两种处理方法对毛细管电泳测定发酵液中柠檬酸含量实验的影响。
The techniques for the production of ethanol by separated hydrolysis and fermentation(SHF) using straw powder were studied.
利用稻草研究了糖化发酵生产乙醇的工艺。
The invention provides a method for preparing a feed-grade whey powder substitute through bio-fermentation.
本发明提供了一种用生物发酵制备饲料级乳清粉代用品的方法。
A method for preparing golden mushroom thick polyoses original powder full of selenium by deep liquid fermentation method belongs to biological project technical field.
一种深层液体发酵法生产富硒金针菇粗多糖原粉的方法，属于生物工程技术领域。
The results showed that the suitable fermentation medium is: Ginkgo leaf 87% , soybean flour 9% , corn flour 3% , gypsum powder for food 1% ;
结果表明，该发酵的适宜培养基为：银杏叶87％，黄豆粉9％，玉米粉3％，食用石膏粉1％；
The results showed that the suitable fermentation medium is: Ginkgo leaf 87% , soybean flour 9% , corn flour 3% , gypsum powder for food 1% ;
结果表明，该发酵的适宜培养基为：银杏叶87％，黄豆粉9％，玉米粉3％，食用石膏粉1％；
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