1) low temperature and long term ferment
低温长时间发酵
1.
Basing on traditional processing theory of yogurt, combining the development of yogurt's process, low temperature and long term fermentation yogurt was studied in thermal treatment, optimum process parameter and the variation of physical and chemical character, flavor, plate count of the lactobacillus.
本研究以传统普通酸奶的加工理论为基础,结合现代酸奶生产的新发展,从原料乳热处理、加工工艺参数优化、冷藏过程中理化特性、风味物质变化和乳酸菌活菌数的变化等方面对低温长时间发酵酸奶的工艺参数及品质变化进行了系统的研究。
3) low-temperature fermentation
低温发酵
1.
Aroma components in Pinot Noir dry red wine at low-temperature fermentation
低温发酵条件下黑比诺干红葡萄酒香气成分的研究
2.
And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
确定了采用、榨汁、发酵等工艺,并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
4) fermentation time
发酵时间
1.
Batch experiments were carried out to analyze the effect of pH and fermentation time on the yield of total lactic acid and the distribution of L-and D-lactic acid among total lactic acid during the non-sterilized fermentation of kitchen wastes.
通过间歇实验探讨了在中温、非灭菌条件下,pH和发酵时间对厨余垃圾发酵产乳酸及其光学特性的影响。
2.
Results showed that peptides were superior to oligosaccharides in reducing the fermentation time and casein-hydrolyzed peptide was shown to be the best one.
本文研究了低聚糖、肽对发酵乳的发酵时间、粘度、风味、口感以及稳定性的影响,研究表明,肽的促发酵效果优于低聚糖,其中以酪蛋白水解肽最好;添加肽对发酵乳的粘度影响不大,而添加低聚糖可提高发酵乳的粘度,其中以甘露低聚糖组最高,低聚半乳糖、低聚异麦芽糖、低聚果糖组接近;添加低聚糖、肽对发酵乳的风味和稳定性影响不大,但对发酵乳的口感有一定的影响,甘露低聚糖和肽都能提高发酵乳的稠厚感。
3.
Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
5) cold fermentation method
低温发酵法
6) LTLTP low temperature long time pasteurization
低温长时间巴氏杀菌
补充资料：发酵时间
分子式：
CAS号：
性质： 指从种子种入发酵培养基到终止发酵所需要的培养时间。发酵时间与微生物的种类、产物、发酵培养基、发酵方法及工艺条件等有一定的关系。
CAS号：
性质： 指从种子种入发酵培养基到终止发酵所需要的培养时间。发酵时间与微生物的种类、产物、发酵培养基、发酵方法及工艺条件等有一定的关系。
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