1) yeast wash
酵母发酵醪
3) Yeast Fermented Liquor
酵母醪液
1.
A Study on the Drying Characteristics of Yeast Fermented Liquor in the Adsorption Fluidized Beds with Added Components
酵母醪液在添加组分吸附流化床中干燥特性的研究
4) high-gravity fermentation
浓醪发酵
1.
The optimal conditions of saccharification for producing cassava alcohol by high-gravity fermentation;
木薯酒精浓醪发酵糖化条件的研究
2.
Optimization of high-gravity fermentation conditions for ethanol production from cassava;
木薯粉酒精浓醪发酵条件的优化
3.
According to the development of the cassava industry in Guangxi municipality, producing cassava alcohol was studied by high-gravity fermentation in this paper, and the four main aspects of work and its results were finished.
近年来，浓醪发酵是发酵酒精领域的一个研究热点，浓醪发酵具有提高设备利用率和劳动生产率、降低管理费用、降低能耗和减轻酒糟处理负荷等优点，因此具有广阔的应用前景。
5) high gravity fermentation
浓醪发酵
1.
The application of active dry yeast in liquor-making industry and the use of super Saccharomyces cerevisiae in high gravity fermentation of alcohol has not only been the technical break in liquor-making industry but also advanced rapid technical development in alcohol industry.
酿酒活性干酵母应用于酿酒行业和超级酿酒酵母应用于酒精浓醪发酵,不仅是我国酿酒工业的技术革命,而且极大地推动了酒精行业的技术快速发展。
2.
Angel super dry yeast was used in high gravity fermentation of alcohol with corn and cassava as raw materials and the optimal technical conditions were as follows: ①liquefying conditions:10～20 u/g high temperature resistant α-amylase, 30 min moistening of raw materials at 60～70 ℃ and 90min liquefaction at 90～95 ℃; ②saccharifying conditions:100～200 u/g saccharifying enzyme; ③pH value as 4.
采用安琪超级酿酒干酵母,以玉米、木薯为原料的酒精浓醪发酵,最佳工艺条件为:①液化条件:耐高温α-淀粉酶10～20u g/,60～70℃润料30m in,90～95℃液化90 min;②糖化条件:糖化酶100～200 u g/,无糖化;③pH:4。
6) fermentation with adding mash
入醪发酵
补充资料：普通酵母发酵麦芽汁饮料
制作方法1 1.取麦芽浸出物24份和酒花粉0.5份，加水使成100份，煮沸处理后制成19°bx糖液，加啤酒酵母，于35℃发酵18小时，继之再于20℃发酵84小时，然后用0.35微米的膜过滤器进行过滤，制得酒度为7%的发酵液。
2.此发酵液75份，加3.5份粉状水饴、0.5份柠檬酸和香料，再加水制成100份饮料原液。
3.与此同时另取30份麦芽浸出物，酒花粉0.2份和0.6份氨基酸的混合物，加水制成200份的溶液。然后加上上述100份饮料原液，搅拌混合后，加等量碳酸水灌入瓶内，即为麦芽汁的发酵饮料。
制作方法2 1.取麦芽糖12份、葡萄干粉8份和酒花膏0.1份，加水成100份。煮沸处理后制成17°bx糖液，再加啤酒酵母和葡萄酒酵母进行发酵。最初24小时发酵温度为30℃，之后5～7℃发酵170小时。然后用0.35微米的膜滤器进行过滤，制成酒度为10%的发酵液。
2.用此发酵液90份，加浓缩到1/5的苹果汁10份，混合后加柠檬酸调ph值为3.8。之后于20℃放置6小时，再于-10℃放置24小时，用0.20微米的膜滤器除去生成的沉淀，得澄清透明的饮料原液。
3.取此原液7份，加异构糖4份、浓缩苹果汁1.5份、维生素c0.05份、有机酸0.2份，再加香料和碳酸水使成100份，灌装到瓶内，成为发酵饮料。
产品特点 发酵香味丰满，苦味适度，柔和，风味爽口，长期稳定，不沉淀。
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