1) koumiss
[英]['ku:mis] [美]['kumɪs]
马乳酒
2) Lactobacillus kefiranofaciens
马乳酒样乳杆菌
1.
Medium optimization for kefiran synthesis by Lactobacillus kefiranofaciens;
马乳酒样乳杆菌(Lactobacillus kefiranofaciens)合成开菲尔多糖培养基组成的优化
3) koumiss
[英]['ku:mis] [美]['kumɪs]
乳酒
1.
Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;
酶解牛乳蛋白多肽复合果汁乳酒工艺研究
2.
But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.
乳酒有诱人的芳香和宜人的口味,且具有丰富的营养,有利于人体健康,但发酵型乳酒在常温下不能久贮,因此发酵型乳酒逐渐演变成了蒸馏型乳酒。
4) mare milk
马乳
1.
The fermentation characteristics and transit tolerance of fermented mare milk by probiotic Lactobacillus casei Zhang (L.
0×10~7 cfu/g的接种量接种在马乳中进行发酵,测定其发酵特性及28 d贮藏期间人工消化液的耐受性。
5) soybean milk wine
豆乳酒
6) Whey Wine
乳清酒
1.
Two milk saccharomycetse strains,local Kumiss yeast mud,lactic acid bacteria,and Danbaoli active dry yeast were used as fermenting agent respectively for whey wine production and their fermenting power and fermenting characteristics were studied and the quality of the produced whey wine was analyzed.
以2株乳酵母菌、地方性奶酒酵母泥、乳酸菌、丹宝利活性酿酒干酵母为发酵菌种,研究其在乳清酒发酵中各发酵剂的发酵能力、发酵特性并对发酵所得乳清酒品质进行分析,筛选出5#组合菌种(乳酵母菌2,丹宝利活性酿酒干酵母,保加利亚乳杆菌和嗜热链球菌比例为10:0。
2.
Stage mixed fermentation experiments of whey wine by the addition of three kinds of bacteria including milk yeast,dry yeast and lactic acid bacteria were carried out by using whey,milk and cane sugar as the main raw materials.
以乳清、牛奶和蔗糖为主要原料,用乳酵母菌、酿酒干酵母和乳酸菌3种菌进行乳清酒分段混合发酵试验。
补充资料：红酒烩乳鸽
红酒烩乳鸽
主料
乳鸽2只，烟肉2条（切碎），西芹1条（切片），甘笋片1/2杯，蒜茸、蚝油各2茶匙、红酒1/4杯，香叶1片，清鸡汤3/2杯，面粉1/2汤匙。
做法
1、乳鸽洗净，抹干身，以食盐、胡椒粉、生粉、蚝油及生油腌1小时，取出下油锅炸至表面金黄或煎至同样的色泽，取出。
2、下烟肉碎、蒜茸、西芹片及甘笋片炒香，下面粉炒匀，注入红酒煮滚，加入清鸡汤及蚝油，放回乳鸽及香叶，以食盐及胡椒粉调味，慢火煮45分钟，取出乘热进食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。