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surface fermentation    
相关语句
  表面发酵法
    Making apple vinegar by surface fermentation method
    液态表面发酵法生产苹果醋
短句来源
    Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method.
    表面发酵法生产苹果醋 ,其酒化和醋化过程与液态深层发酵法相同 ,但发酵周期较长。
短句来源
  表面发酵法
    Making apple vinegar by surface fermentation method
    液态表面发酵法生产苹果醋
短句来源
    Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method.
    表面发酵法生产苹果醋 ,其酒化和醋化过程与液态深层发酵法相同 ,但发酵周期较长。
短句来源
  表面法发酵
    The Hongguniang fruit vinegar was produced from raw material Hongguniang and by surface fermentation. The result showed that,temperature 32℃~34℃,alcohol fermented 6d,the alcohol was 5°~ 8°,the residual sugar was 1%,and acetic acid fermented 26d,the acid produc tion reached the highest value. The vinegar had the unique Hongguniang flavor,with soft acid and full-bodied taste.
    以红姑娘为原料,采用表面法发酵酿制红姑娘果醋进行了探讨,结果表明:酒精发酵阶段温度32℃ ̄34℃发酵6d,酒精度5 ̄°8°,残糖约1%,醋酸发酵26d,产酸达高峰,酿制产品具有红姑娘特有的风味,酸味柔和,口感浓厚。
短句来源
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  surface fermentation
As compared with a submerged fermentation, a surface fermentation was more economical and allowed a more consistent operation of the process facilities.
      
Comparative profiles of fungal alpha amylase production by submerged and surface fermentation
      
The rate of citric acid production was doubled, reducing the fermentation time to half, compared to the normal single cycle batch submerged or surface fermentation process.
      
The recycled solid-state surface fermentation (SSF) culture ofAspergillus niger KCU520 was used for repeated batch production of citric acid from sugarcane molasses.
      


Using Fushi apple as raw material,inquiring into the production of apple vinegar using surface fermentation method.The result shows:The apple vinegar possesses apple flavor,gentle acid and fits to adjust acid beverage.Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method.But its fermentation period is relatively long.

以富士苹果为原料 ,探讨了表面发酵法苹果醋的生产。试验结果表明 ,表面发酵法生产的苹果醋 ,具有苹果果香 ,酸味柔和 ,适宜调配醋酸饮料 ;表面发酵法生产苹果醋 ,其酒化和醋化过程与液态深层发酵法相同 ,但发酵周期较长。液态深层发酵法可生产高酸度苹果醋 ,但风味有待改进。

In order to meet the demand of the super health-care wine, Ganoderma Liciudm Jiangdiao wine is developed. With modern bioengineer technology, based on its own brewage advantage, Jiangdiao wine combines millet wine with many functional factors perfectly, such as Ganoderma Liciudm polysaccharide, flavonoid, functional oligosaccharide determinant. Polished glutinous rice is screened, soaked, steamed and saccharified. Then after a whole process of surface fermentation, deep fermentation, squeeze, clarification,...

In order to meet the demand of the super health-care wine, Ganoderma Liciudm Jiangdiao wine is developed. With modern bioengineer technology, based on its own brewage advantage, Jiangdiao wine combines millet wine with many functional factors perfectly, such as Ganoderma Liciudm polysaccharide, flavonoid, functional oligosaccharide determinant. Polished glutinous rice is screened, soaked, steamed and saccharified. Then after a whole process of surface fermentation, deep fermentation, squeeze, clarification, sterilization, reservation, filtration and racking, the wine is produced, it is tested that 100ml wine contains 550mg polysaccharide, flavones 13mg. With a fresh taste and a special flavor, Ganoderma Liciudm Jingdiao wine has low alcohol content. Ganoderma Liciudm polysaccharose and falconoid can clean the free group and lipidperoxide in human body. Therefore it can build up human body's resistance to diseases and bad environments.

为满足人们对高档养生保健酒的需求,开发了灵芝精雕酒。该产品以现代生物工程技术为依托,借助自身专业的酒类酿造优势,创造性地实现了灵芝多糖、类黄酮、功能性低聚糖等多种有效功能性因子与黄酒的完美结合。该酒由原料糯米经筛米、浸米、蒸饭、糖化、前酵、后酵、压榨、澄清、杀菌、贮存、过滤、灌装和杀菌等工艺制成。经检测,每100mL酒中含多糖550mg,总黄酮13mg。该酒不但酒精含量低,而且口感清爽,风味独特,酒中所含的灵芝多糖和类黄酮具有清除人体内自由基和脂质过氧化物的保健功能,能提高人体对不良环境和疾病的抵抗力。

The vinegar was made with the liquor of scalding mushroom in the process of mushroom by surface fermentation. After sugar was added into the liquor, ethanol fermentation was performed. The vinegar produced is rich in nutrient and good in flavor.

以鲜香菇加工中的杀青水,加入蔗糖进行酒精发酵,用表面发酵法制醋,生产出具有营养丰富,味道鲜美的香菇汁醋。

 
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