1) prefractionator
醪塔
1.
Simulation of energy conservation and emission reduction of prefractionator in menstruum fermentation
发酵法溶剂生产中醪塔的节能减排模拟
2.
An optimum scheme was proposed to solve the problems of the process of distillation for butanol-acetone, such as high heat duty and low separating efficiency of prefractionator.
针对丙酮—丁醇精馏工艺过程中醪塔分离性能差和能耗高的问题,提出了优化方案,增加了醪塔塔高,添加一个侧线采出位置。
2) vacuum beer still
真空醪塔
3) Laozao
醪糟
1.
Development of Laozao enriched with GABA;
富集γ-氨基丁酸醪糟的开发
2.
Factors related to the flavor of Laozao and development of suspension Laozao beverage
影响醪糟风味的因素及悬浮型醪糟饮料的研究
3.
Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS.
采用顶空自动进样、气相色谱-质谱联用的方法分析醪糟的头香成分。
4) mash scale
醪垢
1.
The formation mechanism of mash scale is the following: slightly soluble or soluble substances in hypersaturated state separate out during distillation,soluble calcium salt converts into calcium carbonate scale or soluble calcium salt resolves into indissoluble calcium carbonate scale by heating.
醪垢的形成因素有:微溶或可溶物质在蒸馏过程中处于过饱和状态而析出;可溶性钙盐转化成碳酸钙垢;可溶性钙盐受热分解生成难溶碳酸钙垢;前处理的制浆工艺。
5) thin fermented material
稀醪
1.
Analysis and study of ropiness of fermatation in the thin fermented material of sauce;
酱油稀醪发酵生白的分析与研究
2.
Lactobacillus survive and grow in the thin fermented material;
乳酸菌在稀醪中成活与生长
补充资料：醪糟
（～儿）江米酒。
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