1) rice milk
米浆水
1.
Study on method of recirculation and reclamation of rice milk in yellow rice wine production;
酿酒米浆水循环利用方法的研究
2.
Ferrous sulfate(FeSO 4) was used to defecate rice milk in yellow rice wine production.
采用硫酸亚铁为混凝剂混凝澄清黄酒米浆水 ,通过条件试验和正交实验 ,确定了最佳混凝工艺条件 ,在 p H值为 8。
3.
Methods of rice milk recirculation and reclamation were studied.
本论文研究了米浆水循环利用处理的方法。
2) corn steep liquor
玉米浆
1.
Application of corn steep liquor in dextran fermentation;
玉米浆在右旋糖酐发酵生产中的应用
2.
In penicillin fermentation medium,the effects of corn steep liquor concentration on mycelia,metabolism of ammonia nitrogen and glucose,fermentation time and potency were investigated.
考察了青霉素发酵培养基中玉米浆含量变化对菌丝、氨氮代谢、糖代谢、发酵周期、发酵效价等工艺参数的影响,发现培养基中玉米浆含量为3。
3.
Experimental design was employed to study the effects of several factors on the production of nuclease P1 by Penicillium citrinum M02, such as carbon source, nitrogen source, phosphor source and corn steep liquor which acted as complementary nitrogen source.
实验结果表明,含有玉米浆的复合氮源可以明显地提高核酸酶P1的产量。
3) corn pouring syrup
玉米喂浆
4) rice syrup
大米糖浆
1.
The effect of lactose substituted by rice syrup on the blood bio-chemical index and hormone level for weaning pigs;
大米糖浆替代乳糖对早期断奶仔猪血液生化及激素指标的影响
5) corn syrup
玉米糖浆
1.
The a pp lication of three-stage liquidation method in beer production with the volume r atio of wort(12 ° P)and corn syrup(12 ° P)as1∶2could increase the utilization rate of raw materials and reduce p roduction cost.
以麦芽汁(12°P)与玉米糖浆(12°P)体积比为1∶2,采用三段液化法生产啤酒,可提高原辅料用量、降低成本。
2.
The superior processing of producing corn syrups for beer making industry was investigated.
研究了以脱胚玉米粉为原料生产符合酵母生长所需全部营养的啤酒专用玉米糖浆的最优工艺 ,采用 2种不同的液化酶液化 ,添加 2种不同麦芽与蛋白酶进行蛋白质休止 ,然后糖化、过滤、精制 ,比较所得各种糖浆的各项指标。
补充资料：米浆白菜泡菜
原料/调料]
(1)大白菜 1颗
(2)糯米浆(或蓬莱米浆) 1杯
(3)辣椒 3条
姜末、蒜末、芹菜、葱 各适量
(1)盐 1/2杯
水 10杯
(2)糖 少许(或加水梨均可)
[制作流程]
(1)将大白菜对切后用盐水腌12小时，取出洗净后沥干备用。
(2)将材料(3)的辣椒切细片，其余材料切末，并加入糯米浆及糖等材料一起搅拌均匀备用。
(3)将作法(2)的材料均匀淋到大白菜叶上，再将之置于玻璃瓮或其它容器中，加盖后置于阴凉处，切勿照射日光，或置于冰箱冷藏，使其自然发酵即可，约5～7天后即可取出食用，约可保存2週。
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