1) natural lactic acid fermenation
自然乳酸发酵
2) natural fermented milk
自然发酵酸乳
1.
In this research, 109 stains were isolated from natural fermented milk in the Western Sichuan Plateau.
从川西牧区采集的自然发酵酸乳中分离到109株乳酸细菌,通过在牛乳中的传代发酵试验、冷藏过程中活菌数的测定、产乙醛和双乙酰能力的测定及感官综合评价等试验,筛选出6株遗传性状稳定、凝乳状态好、风味独特且后酸性好的乳酸菌菌株,其中杆菌2株,球菌4株,经形态特征、生理生化特性和唯一碳源试验的测定,将这6株细菌初步鉴定为德氏乳杆菌保加利亚亚种(L。
4) spontaneous sourdough starter
自然发酵酸面团
1.
The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.
本实验主要在传统的面条工艺基础上,研究影响含有加州杏仁皮的经自然发酵酸面团(发酵剂)发酵的风味面条剪切质构特性的关键因素。
5) natural fermentation
自然发酵
1.
Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation;
人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析
2.
Separation,character study of lactic acid bacteria from natural fermentation pickles;
自然发酵泡菜中乳酸菌的分离及特性研究(二)
3.
Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation;
几种辅料对甘蓝泡菜自然发酵过程中主要成分变化的影响
6) spontaneous fermentation
自然发酵
1.
Study on yeasts of different ages of grape in the course of spontaneous fermentation;
不同树龄葡萄自然发酵过程中酵母菌的研究
2.
Influence of SO_2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation;
SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响
3.
The nitrite concentrations were measured,during the spontaneous fermentation and pure inoculation fermentation(with Lactobacillus pentosus and Leuconostoc mesenteroides as fermentation agent) of Chinese cabbage.
以Lactobacillus pentosus和Leuconostoc mesenteroides为发酵剂分别发酵甘蓝,自然发酵甘蓝作为对照,测定甘蓝中亚硝酸盐含量的变化。
补充资料：谷物乳酸发酵饮料
这种饮料是将谷物发芽制成麦芽汁，加入乳清酶解物，把两者所含蛋白质、无机元素、维生素、氨基酸和肽类等加以利用，再用乳酸菌发酵而和一产的。
原料配方 发酵母液稀释液99升 砂糖500克 柠檬香精1克
制作方法 制发酵母液稀释液：将浓度40%的麦芽浸出物溶液80份，加入乳清酶解液20份，混合后用重碳酸钠调ph值到6.8。经95℃灭菌后，冷却到37℃，接种保加利亚乳杆菌种子液，使基质菌数达到3×106个/毫升，静置发酵20小时，发酵液ph为4.1，滴定酸度230毫克/100毫升，离心后得发酵母液。母液加水稀释三倍，制利润稀释液。以稀释液99升、砂糖500克和1克香精(柠檬香精)的比例配制后，于95℃进行灭菌，冷却至10℃，即制成乳酸发酵饮料。
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