1) liqueur koji
甜酒曲
1.
The liqueur koji made from SUSE strain in the production of culinary wine has higher stability and the food seasonde by liqueur koji has a good color,fragrance and flavor.
将SUSE菌株制得的甜酒曲用于生产调料酒,稳定性好;用于食品调味、色、香、味俱佳。
2.
Application of pure Rhizopus and herbs and matured liqueur koji in the production of liqueur koji is helpful for preserving the original flavour of liqueur, controlling the acidity and temperature in liqueur production, avoiding rancidity and off-flavour, and increasing the glucide content.
使用纯种根霉、中草药和甜酒曲母混合制造甜酒曲 ,既能保持甜酒的传统风味 ,又有利于控制甜酒生产中的酸度和温度 ,防止酸败和产生异味 ,提高产品的糖
2) Thailand sweet sake koji
泰国甜酒曲
1.
A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji;
泰国甜酒曲中优势真菌的分离鉴定初报
3) concentrated Chinese yeast
浓缩甜酒曲
1.
Chitosan degradation by concentrated Chinese yeast(non-specific enzyme mixture) was investigatd,and the influences of temperature,substrate concentration,pH,enzymatic-hydrolysis time,etc.
对非专一性混合酶浓缩甜酒曲降解壳聚糖进行了研究,探讨了温度、底物浓度、pH值和酶解时间等对浓缩甜酒曲降解壳聚糖的影响。
4) traditional xiaoqu
民间传统甜酒曲
1.
and traditional xiaoqu by using glutinous rice as material, respectively.
以江米为原料,通过安琪纯种根霉酒曲和民间传统甜酒曲发酵制备江米甜酒。
5) sweet rice wine
甜酒
1.
Effect of sterilization on the quality of sweet rice wine;
杀菌对甜酒质量影响的研究
2.
The jelly was prepared taking sweet rice wine as main raw material.
甜酒是民间深受欢迎的一种发酵饮品,其制法和风味独特。
6) sweet grape wine
甜葡萄酒
1.
The use of halfway inhibition fermenting method could produce low-alcohol dry grape wine and sweet grape wine of higher sugar content.
利用中途抑制发酵法可制得低酒精度的干型葡萄酒,也可制得糖度较高的甜葡萄酒。
补充资料：甜酒荷包蛋
甜酒荷包蛋
原料：
甜酒酿100克，鸡蛋2个
辅料：
糖桂花少许，白糖适量
做法：
1.锅里倒3碗水烧开，将鸡蛋逐个磕在开水锅中。
2.煮开2分钟后倒入甜酒，煮开即可停火，加入白糖和糖桂花搅匀即成。
tips：
不能用茶叶煮鸡蛋！因为茶叶中除含有生物碱外，还有多种酸化物质，这些化合物与鸡蛋中的铁元素结合，对胃有刺激作用，不利于消化吸收。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。