1) milk wine
牛奶蒸馏酒
1.
The technology and process of distilled milk wine was studied in this paper.
本文从自然发酵酸牛乳中分离得到一株酵母菌T-1,并在研究该菌株与乳酸菌协同性的基础上,研究了以两种菌混合发酵生产牛奶蒸馏酒的工艺。
2) distillation milk wine
蒸馏型奶酒
1.
Manufacture distillation milk wine with the whey acting as the material;
以乳清为原料生产蒸馏型奶酒
3) milk-koumiss
酸牛奶酒
1.
There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).
将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。
5) distilled liquor
蒸馏酒
1.
UP to now,there has been no common understanding with regard to the origin of distilled liquor in China.
关于蒸馏酒在中国的源起，至今尚无共识。
2.
It is to evaluate the uncertainty in measurement of methanol concentration in distilled liquor.
[目的]评定蒸馏酒中甲醇浓度的不确定度。
3.
The main esters in Chinese distilled liquor include,ethyl caproate,ethyl acetate,ethyl lactate and ethyl butyrate etc.
中国蒸馏酒主要的酯类物质为己酸乙酯、乙酸乙酯、乳酸乙酯和丁酸乙酯等,根据各自含量的高低将蒸馏酒划分为不同的香型。
6) distilling liquor
蒸馏白酒
1.
The research results of three world famous distilling liquors and the liquor of main flavoring types in China by GC×GC/TOFMS(first applied internationally) were introduced in this paper.
回顾了茅台酒微量成分的研究历程,介绍了国际上首次采用全二维气相色谱与飞行时间质谱联用(GC×GC/TOFMS)对世界三大(蒸馏)名酒和中国主要香型白酒的研究结果,检测出茅台酒中可挥发和半挥发成分873种,其中酯类380种,酸类85种,醇类155种,酮类96种,醛类73种,含N类物质36种,其他48种,证实了茅台酒是世界上微量成分最丰富的蒸馏白酒。
补充资料：牛奶
1.母牛的奶水，又称牛乳。
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