1) mash making under sun
晒醪
1.
Focusing on warm keeping and mash making under sun in winter,this paper put forward several problems in the production of traditional flavor soy sauce during cool seasons in the north,and roughly estimated the investment neeed to resolve these problems.
围绕冬季保温和阳光晒醪,提出了我国北方低温季节生产传统风味酱油需要解决的问题,同时概算了解决这些问题所需要的投资。
3) Laozao
醪糟
1.
Development of Laozao enriched with GABA;
富集γ-氨基丁酸醪糟的开发
2.
Factors related to the flavor of Laozao and development of suspension Laozao beverage
影响醪糟风味的因素及悬浮型醪糟饮料的研究
3.
Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS.
采用顶空自动进样、气相色谱-质谱联用的方法分析醪糟的头香成分。
4) mash scale
醪垢
1.
The formation mechanism of mash scale is the following: slightly soluble or soluble substances in hypersaturated state separate out during distillation,soluble calcium salt converts into calcium carbonate scale or soluble calcium salt resolves into indissoluble calcium carbonate scale by heating.
醪垢的形成因素有:微溶或可溶物质在蒸馏过程中处于过饱和状态而析出;可溶性钙盐转化成碳酸钙垢;可溶性钙盐受热分解生成难溶碳酸钙垢;前处理的制浆工艺。
5) thin fermented material
稀醪
1.
Analysis and study of ropiness of fermatation in the thin fermented material of sauce;
酱油稀醪发酵生白的分析与研究
2.
Lactobacillus survive and grow in the thin fermented material;
乳酸菌在稀醪中成活与生长
补充资料：白醪
1.糯米甜酒。
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