探讨了高麦汁浓度对酵母生长发酵的影响，研究了麦汁溶氧对酵母生长发酵的促进作用。 实验结果表明：随着麦汁浓度的增加，酵母糖降速率明显降低；
The effects of extract and amino nitrogen in wort on growth of yeast and fermentation rate were studied, and the effects of dissolved oxygen in wort were also investigated.
为了确定木糖醇酸奶的保质期，本实验对该种酸奶在发酵过程和贮藏期间的质量变化进行了研究。
To determine the shelf life of xylitol yoghurt, its quality changes during fermentation and storage were investigated.
本文主要研究了以发酵型山楂原醋、麦芽糖醇、复合膳食纤维等原材料进行调配生产无糖高纤维山楂醋饮料的最佳配方及工艺，并对成品进行风味和稳定性检测实验。
This paper explored and built the best technology of a hawkthorn acetic acid drink with sugar-free and high dietary fiber, and studied the flavor and stability of final product.
本文主要研究了以发酵型山楂原醋、麦芽糖醇、复合膳食纤维等原材料进行调配生产无糖高纤维山楂醋饮料的最佳配方及工艺，并对成品进行风味和稳定性检测实验。
This paper explored and built the best technology of a hawkthorn acetic acid drink with sugar-free and high dietary fiber, and studied the flavor and stability of final product.
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