低盐固态发酵,low-salt solid-state fermentation
1)low-salt solid-state fermentation低盐固态发酵
1.The applicable techniques of improving the flavor of:low-salt solid-state fermentation sauce;提高低盐固态发酵法酱油风味的实用技术(上)
2.s: Mixed no-salt andlow-salt solid-state fermentation of soy sauce were studied in this paper, which was aimed to shorten fermentation period on the premise of same product quality.042米曲霉;无盐固态发酵(70℃,2d)转入低盐固态发酵(65℃,6d),总发酵周期8d,蛋白质转化率为68。
3.Mung bean paste was produced bylow-salt solid-state fermentation usin g mung bean as the main raw material.以绿豆为主要原料,采用低盐固态发酵法生产出新型绿豆酱,这种酱具有一定的保健功能。
英文短句/例句
1.HACCP in the low-salt soy sauce by solid-state fermentation applicationHACCP在低盐固态发酵酱油中的应用
2.Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber低盐腌渍黄瓜半固态纯种发酵工艺中试
3.Studies on Solid Fermentation by Strains of Monascus sp. with Lower Citrinin Content and Higher Pigments Value;低橘霉素高色价红曲霉固态发酵研究
4.Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
5.Mixed immobilization of salt-tolerant yeasts and acid-producing salt-tolerant yeasts and their fermentation properties耐盐酵母及耐盐产酸酵母混合固定化及发酵性能的研究
6.Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun.认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。
7.Research on Ethanol Production from Sweet Sorghum Stalk in SSF and Using of Fermentation Residue;甜高粱秆固态发酵酒精及其发酵渣利用的研究
8.Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal固态发酵工艺参数对豆粕发酵品质的影响
9.Effects of two-stage solid-state fermentation on functional components in fermented black bean两步固态发酵对发酵大豆功能成分的影响研究
10.The Change of the Biological Acyivity Ingredient during the Fermentation of Low-NaCl Soy Food;低盐豆制品发酵过程中生理活性成分的变化
11.Optimization of Fermentation Conditions of Lactobacillus for Reducing Nitrite Residue in Fermented Roast Sausage乳酸菌降低发酵烤肠中亚硝酸盐残留量的研究
12.A Research on Rice Straw Solid-State Sacchrification and Fermentation for Lactic Acid;水稻秸秆固态糖化发酵产乳酸的研究
13.Studies on Decomposing Cellulose by Trichoderma Viride"s Solid-state Fermentation;绿色木霉固态发酵降解纤维素的研究
14.Studies on Solid Fermentation of Cellulase by Trichoderma Viride;绿色木霉固态发酵产纤维素酶的研究
15.Buckwheat Solid-State Fermentation by Monascus and Analising and Determination of the Products;红曲霉荞麦的固态发酵及其产物分析
16.Study on Fermentation Characteristics of Probiotic Lactobacillus Casei Zhang in Solid State System;益生菌L. casei Zhang固态发酵特性的研究
17.Study on Solid State Fermentation of By-produced Corn Bran for High Value Conversion副产物玉米皮固态发酵高值化的研究
18.The Study of Solid-state Fermentation for Inulinase Production and Its Protective Agent菊粉酶的固态发酵及其保护剂的研究
相关短句/例句
low-salt solid-fermentation低盐固态发酵
1.The text brewed neotype soy sauce bylow-salt solid-fermentation using the method of biotechnology,with waste liquid of sea cucumber as raw materials.采用生物技术方法以海参加工废液为原料,低盐固态发酵酿造新型酱油。
2.Using bean meal,bran,wheat and scallop skirt as raw materials,scallop skirt sauce is studied with koji-making with multi-strains andlow-salt solid-fermentation.以扇贝裙边、豆粕、麸皮、小麦为原料,采用多菌种混合制曲,低盐固态发酵酿造扇贝裙边酱油。
3)hyposaline solid state fermentation固态低盐发酵
1.951as starter,hyposaline solid state fermentation technolog y is used to brew saline -free health soysauce.951米曲霉作为菌种,用卤化钾盐代替卤化钠盐,利用固态低盐发酵法酿制无盐保健酱油。
4)ferment way in solid state and less salt固态低盐发酵法
5)solid low-salt fermentation method低盐固态发酵法
1.The brewing experiments involve natural drying method andsolid low-salt fermentation method in laboratory, and pre-mix seeds in the fermentation brine concentration are set as 0, 6.分别以豆粕、棉籽饼、菜籽饼为酱油发酵的主要蛋白质原料,淀粉质原料选用麸皮,采用天然晒露法和低盐固态发酵法进行酱油的实验室酿造实验,在发酵前拌曲盐水浓度设定0、6。
6)rapid-fermenting soy sauce(RFS)低盐固态发酵酱油
延伸阅读
固态发酵果醋各种低档果、残次落果、果品加工后剩下的果皮、果屑、果心等，用固态发酵法生产果醋。其产品色泽黑褐有光泽、质地浓稠、酸味醇厚、鲜美微甜、卫生、理化指标均能达到国家规定标准。1、制苗种：用麸皮100公斤，醋用发酵剂150克加水拌和，温度（75%）以手握时指缝有水而不滴水为宜。再用浅盒装料，放入菌种室。室温30℃，品温保持在30—35℃，每两小时翻拌一次，使物料充分接触空气，在物料发出醋香味，呈黄色块状后阴干备用。2、配料：在果料内加入适量的麸皮，用于吸收多余的水分，使原料疏松加速醋化过程。麸皮加入量的多少，以手握掺料从指缝间能挤出水分 而不滴水为宜。3、接菌发酵：100公斤原料加入3公斤醋用菌种和3公斤麸曲。（总量按原料重量的6%）。堆入高1.5米，宽2米，长3.5米（可按物料量 多少定池容积），上用塑料薄膜覆盖，每日翻料1－2次，料温控制在36度左右，不宜超过40℃，经3天糖化，6天酒化，8－10天醋化，待原 料发出醋香味，且无生涩味时，醋坯成熟。4、淋醋：淋醋时可用淋醋缸，在缸的下面钻一个直径为2厘米的孔， 安上长10－20厘米的竹筒，筒口塞以清洁的纱布。缸底悬空，置一竹筛， 筛上铺1－2层洁净的麻袋片，醋坯倒在麻袋片上，按1公斤醋坯加1公 斤清洁凉水的比例，倒入凉水，浸泡4小时后，取掉塞口的纱布，醋就从 筒口流出。头次淋的醋为头醋，二次淋的醋为二醋，三次淋的醋为尾水醋，将尾水醋倒入醋坯洒头醋，根据市场需要调配成甲醋、乙醋。经100℃高温灭菌后验质。即成成品醋。
