对彩色甜糯玉米甜酒酿罐装食品的发酵工艺和产品的内容物配比进行试验研究。
The fermentable technique of can of making fermented sweet corn in color sweet glutinous corn and the percentage of can composition were experimented.
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
该文对不同淀粉质大米发酵酿制米甜酒进行了研究。
The effect of different types of starch of rice material on the quality of fermented glutinous rice was studied.
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