As long as the time, let the dough at low temperature slow fermentation, can produce different delicious pizza bottom.
只要计算好时间，让面团在低温条件下缓慢发酵，就能生产出与众不同的美味比萨饼底。
The syrup of low fermentation de-gree could be prepared by twice liquefaction and then it could be applied in the brewing of qualified low alcohol beer.
采用二次液化法可生产出低发酵度的低醇啤酒专用糖浆，并用其可生产出合格的低醇啤酒。
To solve the problem of the low fermentation yield of TMC, fermentation process of TMC was optimized, which results in the significant yield improvement.
针对变构菌素发酵收率低的问题，通过对发酵培养时间、发酵液体积等发酵条件进行初步优化，大大提高了目标化合物的产量。
It USES the best quality natural materials to rigorous process control, through natural fermentation, which lead to low temperature storage.
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。
Beer is a low - alcohol beverage obtained by fermentation of malt.
啤酒是一种发酵麦芽形成的低度酒精饮料。
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。
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。
So, new fermentation equipment of high efficiency and low energy consumption are very important.
因此在现代发酵工业中，高效率低能耗的新型发酵设备的研制至关重要。
While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.
技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。
The temperature and yeast strain both were the major factors which effected the stability of flavonoid glycosides during the low temperature and high temperature fermentation.
温度和菌种分别是低温和中温发酵过程中影响果酒黄酮苷稳定性的主要因素。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The technology features fast fermentation, high fermentation rate, high mature spirit concentration, low sugar residue and low energy consumption.
该项技术具有发酵速度快、发酵率高，成熟醪酒份高、残糖低、能耗低。
This article introduces low alcohol wine production methods, and focuses on a new low alcohol wine production method-stopping fermentation.
本文介绍了国内外低醇葡萄酒的生产方法，重点阐述了利用中途抑制发酵法生产低醇葡萄酒的方法。
For cultivating bacteria and differentiating bacteria base on dextrose fermentation, and for commercial sterility testing of low acid canned food.
用于培养细菌和鉴别细菌发酵葡萄糖试验，还用于低酸性罐头食品商业无菌检验。
CONCLUSION: Make use of low temperature induction, the formation of inclusion body had been reduced in the course of fermentation of E. coli.
结论：低温诱导可减少大肠杆菌发酵中包含体的形成。
Low temperature steaming, regeneration, thawing, dough fermentation.
低温蒸煮，再生，冻结，面团发酵。
The product contained low levels of the vicinal deketone. With this fermentation process, we get a new type of wheat beer with flavour different to that of ordinary barley beer.
此发酵工艺所生产的啤酒新颖独特，风味上较普通大麦啤酒有显著特点。
Fermentation at low temperature increased its concentration Cabranes et al.
低温下发酵增添其浓度。
This paper presents experimental studies on mixed anaerobic fermentation of lime straw pulp yellow liquor (70%) and low alkaline straw pulp black liquor (30%) by using UASB reactor.
本文介绍了用UASB反应器对经过自然酸化的石灰法草浆黄液(70%)和低碱法草浆黑液(30%)进行混合厌氧发酵的试验过程与结果及对其分析。
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
Objective To obtain mutant strains of high production of pullulan and low secretion of pigment and optimize fermentation process of pullulan.
目的获取普鲁兰糖产量高且色素分泌少的突变菌株，优化普鲁兰糖的发酵工艺。
The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.
该文论述了以百里香为配料，采用低盐固态发酵技术研制成一种风味独特的保健酱油。
The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.
研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。
The high yield of propionic acid in mixed acid fermentation was the main reason for the low hydrogen production capacity.
混合酸发酵的发酵产物中丙酸含量较高是产氢能力偏低的主要原因。
Determine the harvest, juice processing and fermentation technology were the key to solve the low-temperature fermentation technology.
确定了采收、榨汁、发酵等工艺，并解决了发酵酵母的筛选、发酵育种、低温发酵的技术关键。
The fermented medlar wine was produced through crushing, homogenizing, fermentation at low temperatures, aging, filling, HTST sterilization, ect.
发酵生产枸杞酒需将鲜枸杞果破碎、均质成汁，经低温发酵、陈酿、灌装、高温瞬时杀菌等工序制成。
In this study, the process of low-temperature steaming, medium-temperature steaming and fermentation by uncooked materials were investigated.
在蒸煮工艺方面对低温蒸煮、中温蒸煮及生料发酵作了探索。
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
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