2) active dry yeast of grape wine
葡萄酒活性干酵母
1.
The drying techniques of active dry yeast of grape wine were studied and the results suggested the following optimum conditions: air intake temperature of drying bed at 80～90 ℃,addition level of emulsifying agent as 1.
对葡萄酒活性干酵母的干燥工艺进行了研究,结果表明,干燥床进风温度以80～90℃为佳,乳化剂加量1。
3) grape wine yeast
葡萄酒酵母
1.
Quality cherry health wine was developed with cherry fruit as the main raw materials and grape wine yeast as fermenting microbe.
以樱桃为主要原料,葡萄酒酵母菌为发酵菌种,可生产出优质保健樱桃酒。
2.
Angel brand grape wine yeast was applied extensively in several fruit wine brewing covering the initial Guayue snowplow wine to the current fruit wine such as strawberry wine, plum wine, apricot wine and peach wine etc.
安琪葡萄酒酵母在多种果酒中应用。
3.
Through genic exchange and recombination, we could get grape wine yeast of strong acidity-decrease power and high fermentation ability by sieving better interfusion end products which were made by interfusion of grape wine yeast of high fermentation ability and millet wine fissipaarism yeast of strong acidity-decrease power and good fermentation ability.
利用发酵力强的葡萄酒酵母与降酸能力强、发酵性能好的粟酒裂殖酵母融合 ,进行生物基因交换和重组 ,获得融合子 ,再进行筛选得降酸能力强、发酵性能好的葡萄酒酵母。
4) wine yeast
葡萄酒酵母
1.
Study on the breeding of wild wine yeast and its conductivity during fermentation;
野生葡萄酒酵母的选育及其发酵过程中电导率的研究
2.
The research advance of characteristic wine yeast breeding;
特色葡萄酒酵母菌种选育研究进展
3.
Construction of wine yeast with ability of malic acid-degradation
一株降解苹果酸葡萄酒酵母的构建
5) Saccharomyces ellipsoideus
葡萄酒酵母
1.
Asymmetric reduction of benzoylformic acid into(R)-mendelic acid by whole cell Saccharomyces ellipsoideus catalysis
葡萄酒酵母不对称还原苯甲酰甲酸合成(R)-扁桃酸
2.
Enhancement of asymmetric reduction efficiency for (R)-mandelic acid (MA) from phenylglyoxylic acid (PGA) was investigated with whole cells of Saccharomyces ellipsoideus as catalyst.
以葡萄酒酵母Saccharomyces ellipsoideus为催化剂,对提高不对称还原苯乙酮酸生产(R)-扁桃酸效率进行了研究,分别利用了分批补料、添加吸附树脂的方法降低底物对反应过程的抑制作用,提高反应的底物浓度。
6) high activity dry yeast
酿酒高活性干酵母
补充资料：椰子葡萄干饼干
材料：
葡萄干：100克
奶油：125克
糖：120克
蛋：1个
低劲面粉：230克
椰粉：80克 （小紫mm用的是从广州买的速溶椰子粉，实在是看着那堆东西不知道怎么处理了，就想起来做饼干用了,正正好）
做法：
1、 葡萄干洗净用水泡一下，也可以用朗姆酒泡，不过偶家没有。 ：（
2、 奶油加糖打到松发，再加蛋打匀。
3、 筛入面粉、椰粉拌成均匀面糊，
4、 把葡萄干取出，用纸巾擦干水分，倒进面团里，揉均匀。 然后压薄，大概一至两厘米厚的吧，用保鲜膜包好放进冰箱里冷藏一个小时。
5、 取出稍软，用刀分成大概40等份，搓成小球，排在烤盘上。
6、 烤箱预热200度，烤约15分钟。
tips:按照理论，面团要放进冰箱冷藏一会儿的，可是我做的时候，实在觉得一个小时的时间很长，等不了了，于是就没有冷藏，揉好面团之后直接分开搓成小球，烤得，最后也很成功，好像比上次栋过再烤得还要好一些。 还有，面粉也没筛过，就直接倒进去了，好像影响也不是很大，细细，正好合了我懒人的心意了。
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