The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".
以米紅粱和小麥為原料,優(yōu)質(zhì)郎泉水為釀造用水,采用“四高一長”的獨特釀造工藝,特殊自然釀酒環(huán)境,得天獨厚的洞藏貯存和科學(xué)的酒體設(shè)計,精湛的勾調(diào)技術(shù)勾調(diào)而成。
Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.
釀造過程果膠酶、SO2均分兩次添加;發(fā)酵溫度在14。
Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.
為了大力發(fā)展傳統(tǒng)醬油生產(chǎn)工藝,從多菌種釀造醬油的優(yōu)點和傳統(tǒng)醬油生產(chǎn)工藝特點等方面論述了醬油生產(chǎn)工藝,并結(jié)合日本發(fā)展多菌種發(fā)酵原因和多菌種發(fā)酵現(xiàn)在存在的問題,認為業(yè)內(nèi)科技工作者要充分認識到多菌種發(fā)酵的重要性,為振興我國醬油工業(yè)作出貢獻。
The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.
通過均勻設(shè)計試驗優(yōu)選出最佳釀造工藝條件:復(fù)合糖化發(fā)酵劑接菌總量1。
Through testing the variety curve of temperature andsaccharifying degree during the fermentation ,the results showed that its early stage fermentation period was 5～6d and thesaccharifying degree was difficult to drop futher ofter reaching 5%.
本文采用熱浸提法對樹莓酒的釀造工藝進行了初步研究,通過測定發(fā)酵過程中的溫度和糖度變化曲線,結(jié)果表明:樹莓酒的前發(fā)酵期為5～6d;樹莓汁在發(fā)酵過程中其糖度下降的最低點為5%左右,與一般果品存在著很大差異;明膠單寧澄清法既能提高效益,又能保證一定的品質(zhì);最后還對成品酒進行了質(zhì)量評定。
Study on soy sauce brewage with barley malt sprouts;
利用大麥芽根釀造醬油的研究
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋釀造用優(yōu)良菌種的選育及果醋飲料的研制
bisporus soy sauce reached the first class level of national standard for brewage soy sauces.
該產(chǎn)品具有紅褐色、醬香濃郁、菇香味突出、口感鮮美、咸淡適口等特征,其理化指標(biāo)均達到釀造醬油一級的標(biāo)準,為雙孢菇的利用提供了新的思路。
Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;
固定化酵母釀造柿酒工藝及產(chǎn)品質(zhì)量分析
Application of inorganic membrane in brew industry;
無機膜及其在釀造食品中的應(yīng)用
Superficial view to the new technology's application of sauce brewing;
對我國醬油釀造幾項新技術(shù)應(yīng)用之淺見
Discussion on the proportion of three acid components in sour brewing products;
酸味釀造產(chǎn)品中三酸比例評析
The brewing technology of Lizao vinegar;
梨棗果醋釀造工藝的研究
During liquor-making,temperature has great effects on the quality and the yield of microbial fermentation.
白酒釀造過程,溫度對微生物發(fā)酵的質(zhì)量和產(chǎn)量都會有較大影響。
There are comprehensive provisions on liquor-making workers covering their skills and their work types etc.
國家職業(yè)標(biāo)準——《白酒釀造工》已于2003年頒布施行,該標(biāo)準對職工技能、各等級工、不同工種的工作均進行了詳盡的規(guī)定,對照標(biāo)準,當(dāng)前還存在著較大差距:如知識面較窄,雖有豐富的實踐經(jīng)驗,但文化程度有限;雖有較系統(tǒng)的基礎(chǔ)知識,但又缺乏實踐經(jīng)驗等。
A method has been developed for the determination of levulinic acid in soy sauce by liquid chromatography, and the formula calculating the content of fermented soy sauce in the blended soy sauce was given.
建立了高效液相色譜測定配制醬油中乙酰丙酸的方法,并提出了測定配制醬油中釀造醬油含量(以總氮計)的公式。
In this paper a technology of fermented soy sauce which produced by low-salt solid state fermentation using Aspergillus oryzae Shanghai Brewing 3.
0 4 2為菌種 ,采用低鹽固態(tài)發(fā)酵的方法釀造醬油的工藝進行了研究 ,并應(yīng)用正交實驗法確定了最佳投料比、制曲時間和發(fā)酵條件。
Research on biologic preservatives for the preservation of fermented soy sauce;
通過對釀造醬油中G+、G-菌組成情況的分析,研究了天然生物防腐劑Nisin對釀造醬油中腐敗細菌的抑制效力。
The natural ecological environment,water quality,liquor-making equipments,special fermentative agent,scientific foodstuff mixing ratio,special technology,and special pottery deposit methods are the origin of Jiannanchun's fragrance.
而自然生態(tài)環(huán)境、水質(zhì)、釀造設(shè)備、特定的發(fā)酵劑、科學(xué)的糧食配比、獨特的生產(chǎn)工藝以及獨特的陶壇儲存是劍南春芳香滋味特色的來源。