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- The addition of TH-AADY and saccharifying enzyme was of high reliability and could produce good economic benefits. 添加TH-AADY和糖化酶具有較好的經(jīng)濟性和可靠性。
- Amylosa enzyme was used as saccharifying and fermenting agent in the production of rice wine. 應用阿米諾酶作糖化發(fā)酵劑生產(chǎn)米酒，設備、工藝簡(jiǎn)便，出酒率高，成本低，酒質(zhì)好。
- The factors influencing malt crushing degree mainly include malt quality,saccharifying methods,and filtration methods. 影響粉碎度控制的主要因素有麥芽質(zhì)量、糖化方法和過(guò)濾方法;
- In this paper, the research progress on saccharifying and fermentation with uncooked material was reviewed. 生料釀酒是一種不需蒸煮原料而直接利用生淀粉發(fā)酵產(chǎn)酒的釀酒技術(shù)。
- The results show that saccharifying enzyme improves the yield of fen-flavor xiaoqu liquor. 研究酒精活性干酵母、糖化酶在大曲酒壓窖后轉排生產(chǎn)中應用。
- Herbal medicine starter, one of the traditional xiaoqu, is the saccharifying ferment for Chinese traditional xiaoqu liquor and it has long history. 藥曲是我國傳統小曲白酒的糖化發(fā)酵劑,為傳統小曲之一,歷史悠久。
- Treated by pectinase, amylase and saccharifying enzyme, the problems caused by pectin and low raw material utilization ratio were solved. 添加適量增香酵母和乳酸菌進(jìn)行發(fā)酵,增加了果醋中酯類(lèi)和不揮發(fā)酸的含量。
- Furthermore, the harmony among fermenting power, saccharifying power and proteolytic power would achieve the minimum fusel oil yield. 當發(fā)酵力、糖化力和蛋白分解力三者協(xié)調時(shí)，雜醇油的生成量最低。
- The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods. 影響粉碎度控制的主要因素有麥芽質(zhì)量、糖化方法和過(guò)濾方法；
- Litchi seed flour was used for alcoholic fermentation and the relative techniques including braizing,liquefying,saccharifying and fermentation etc. 利用荔枝核進(jìn)行酒精發(fā)酵,對蒸煮、液化、糖化和發(fā)酵等工藝進(jìn)行了研究。
- The application of alcohol active dry yeast and saccharifying enzyme in trans-production after pits storage of Daqu liquor was studied. 研究酒精活性干酵母、糖化酶在大曲酒壓窖后轉排生產(chǎn)中應用。
- The addition of saccharifying enzyme could improve liquor yield and. reduce liquor acidity produced by both the two species. 在添加糖化酶后，兩種米種的酒分均有所提高，而酸度降低。
- In this paper, the origin of Chinese liquor and whiskey and their raw materials, saccharifying ferment and fermentation techniques were introduced. 論述了中國白酒與威士忌酒的起源，并從原料、糖化發(fā)酵劑、發(fā)酵工藝等方面闡述了中國白酒與威士忌酒的特征和典型性區別。
- P whole barley beer was brewed by the way of soaking and saccharifying while the temperature going up from the material barley. 全麥啤酒是以大麥為輔料，采用升溫浸出糖化法釀制出來(lái)的啤酒，其具有明顯的麥芽香氣，泡沫持久掛杯，口味純正爽口，酒體協(xié)調不留余味，風(fēng)味獨特。
- Different Taibai Da qu had different saccharifying power,liquefaction power,fermentation power and aroma-producing capability. 不同品種的太白大曲其糖化力、液化力、發(fā)酵力和生香能力各不相同。
- It had strong saccharifying power and fermenting power, suitable for Xiaoqu production of each kind of starch materials. 根霉曲具有較強的糖化發(fā)酵力,適合各種淀粉質(zhì)原料小曲釀酒工藝使用。
- After starch and corn protein was extracted,corn skin and grit was used as materials for saccharifying koji and vinegar fermentation. 研究了以玉米提取淀粉和蛋白后獲取的玉米皮渣為糖化曲制備原料和食醋釀造原料,采用邊糖化邊酒化、再醋化工藝,固態(tài)法釀造食醋。
- Moisture content, acidity, saccharifying power and fermenting power are the main physical and chemical indexes to assess the quality of Fengqu Starter. 水分、酸度、糖化力、發(fā)酵力是考核鳳曲質(zhì)量的主要理化指標。
- In addition, by using combined enzymes as the saccharifying agent, another kind of saki is also made, whose main index is akin to the product above. 此外,還以復合酶制劑為糖化劑試釀了全酶法清酒。
- In the traditional production of liquor, we usually attached more importance to saccharifying techniques and fermenting techniques of fermented grains. 在傳統白酒釀造工藝中,往往只注重生產(chǎn)過(guò)程中酒醅的糖化與發(fā)酵工藝,對裝甑技術(shù)和蒸餾方法得不到一定重視。
