1) koumiss
[英]['ku:mis] [美]['kumɪs]
乳酒
1.
Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;
酶解牛乳蛋白多肽复合果汁乳酒工艺研究
2.
But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.
乳酒有诱人的芳香和宜人的口味,且具有丰富的营养,有利于人体健康,但发酵型乳酒在常温下不能久贮,因此发酵型乳酒逐渐演变成了蒸馏型乳酒。
2) soybean milk wine
豆乳酒
3) Whey Wine
乳清酒
1.
Two milk saccharomycetse strains,local Kumiss yeast mud,lactic acid bacteria,and Danbaoli active dry yeast were used as fermenting agent respectively for whey wine production and their fermenting power and fermenting characteristics were studied and the quality of the produced whey wine was analyzed.
以2株乳酵母菌、地方性奶酒酵母泥、乳酸菌、丹宝利活性酿酒干酵母为发酵菌种,研究其在乳清酒发酵中各发酵剂的发酵能力、发酵特性并对发酵所得乳清酒品质进行分析,筛选出5#组合菌种(乳酵母菌2,丹宝利活性酿酒干酵母,保加利亚乳杆菌和嗜热链球菌比例为10:0。
2.
Stage mixed fermentation experiments of whey wine by the addition of three kinds of bacteria including milk yeast,dry yeast and lactic acid bacteria were carried out by using whey,milk and cane sugar as the main raw materials.
以乳清、牛奶和蔗糖为主要原料,用乳酵母菌、酿酒干酵母和乳酸菌3种菌进行乳清酒分段混合发酵试验。
4) low-alcohol milk beer
低醇乳酒
1.
A low-alcohol milk beer was produced with milk as primary raw material with added sucrose and nutriments, by a mixed culture of yeast and lactobacillus.
用鲜牛乳为主要原料,添加蔗糖和营养素等辅料,经酵母和乳酸菌混合接种发酵,生产出低醇乳酒。
6) Sweet solidifying milk
酒曲凝乳
补充资料：乳酒
1.酒名。因用马乳葡萄酿制，故名。 2.即马奶酒。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条