1) the wampee rice wine
黄皮糯米酒
1.
The fresh and elegant aroma of wampee and mellow of rice wine were improved and the use rate of wampee was increased by blending the wampee brandy from fruit residues to the wampee rice wine.
研究了不同比例黄皮与糯米混合发酵黄皮糯米酒的工艺及风味改善方法。
2) millet wine of black waxy corn
黑糯玉米黄酒
1.
The optimistic species for producing millet wine of black waxy corn was determined by a series of data,the activity of liquefying amylase and saccharifying amylase of three species,the change of sugar and pH in the process of fermentation,the sense evaluation、the pH、sugar、aci.
本文以黑糯玉米为原料,在16～30℃下进行固体发酵,对酿制黄酒专用的黄酒种曲(1#)、市售酒药(2#)、活性干酵母(3#)三种菌种分别进行对比实验,通过测定三种菌种的糖化酶和液化酶活力,在发酵过程中测定糖度和pH的变化,发酵结束后通过模糊感官评价、测定发酵制品的pH、总酸、总糖、出酒率和酒精度来确定黑糯玉米黄酒酿造所需的最佳菌种,其结果表明:1#菌种的糖化力和液化力明显高于2#、3#,且1#菌种发酵周期短,出酒率和酒精度高,感官评价结果也明显优于2#、3#,因此1#为酿制黑糯玉米黄酒的最佳菌种。
3) persimmon&glutinous rice yellow rice wine
柿果糯米黄酒
1.
Persimmon and glutinous rice were used as raw materials and Angel wine yeast and Q303were used as starter to produce persimmon&glutinous rice yellow rice wine.
以柿果、白糯米为原料,采用安琪葡萄酒酵母和Q303为菌种生产柿果糯米黄酒。
4) glutinous rice wine
糯米酒
1.
Study on the growth characters and fermentation conditions of candida cariosilignicola Y-2 in glutinous rice wine;
优选糯米酒腐木生假丝酵母菌Y-2生长性能及其酿造条件优化的研究
5) rice wine
糯米酒
1.
Study on Lentinus edodes rice wine of co-fermentation;
共酵型香菇糯米酒的研制
2.
Study on the brewing of a lentinus edodes mycelia-rice wine;
香菇菌丝体糯米酒的酿造工艺研究
3.
Pb in polished glutinous rice wine was directly determined with GFAAS.
研究了用石墨炉原子吸收光谱法直接测定糯米酒中的铅,采用了Pd-Mg混合基体改进剂,以消除基体成份的干扰,而不影响铅的准确测定。
6) Rice wine
糯米稠酒
1.
With sodium alginate as the carrier, with calcium chloride and zinc sulfate as the ionic cross linker, the immobilized yeast is produced and is used for the continuous fermentation in rice wine.
以海藻酸钠为载体 ,以CaCl2 和ZnSO4 为交联剂制作固定化酵母 ,并将其应用于糯米稠酒的连续发酵。
补充资料：黑椒培根小玉米卷
黑椒培根小玉米卷
做法非常简单。把培根的两面都刷上黑椒汁。玉米笋浑身也刷好一层汁。
然后把它们卷起来。再用牙签固定好。
放在铺了锡箔纸的烤盘中。烤箱预热5分钟
用上下火200度, 真的很香哦。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。