1) honey beer
蜂蜜啤酒
2) fruit honey beer
果蜜啤酒
3) Honey wine
蜂蜜酒
1.
Study on addition level of nutrient salt in the process of using immobilized yeast method of fermentation to produce honey wine;
营养盐在固定化酵母生产蜂蜜酒中影响的研究
2.
The controlling study on parameter of fermentation in Honey wine;
蜂蜜酒发酵参数控制研究
3.
Honey wine with high alcohol content produced by fed-batch fermentation;
流加法发酵生产较高酒精度蜂蜜酒
4) mead
[英][mi:d] [美][mid]
蜂蜜酒
1.
Effect of natural spices on the fermentation and quality of mead;
不同天然香料物质对蜂蜜酒发酵及品质的影响
2.
Nutritious value and health-care function of mead;
蜂蜜酒的营养价值与保健作用
3.
Study on Quality Control of Fermentation in Mead
蜂蜜酒发酵质量控制的研究
5) hydromel
[英]['haidrəmel] [美]['haɪdrəmɛl]
蜂蜜酒
1.
Using three-sect fluidized-bed biology reactor,we fermented honeydew which was diluted to different reducing-sugar contents to produce hydromel.
应用三段式流化床生物反应器,以不同糖浓度的稀释蜂蜜汁为发酵液生产蜂蜜酒,酒精产率6。
2.
This paper reports a study of a nutritive healthful Lycium Chinense hydromel, which is fermented from honey and Lycium Chinense as main material and produced with temperature controlling technique and alcohol fermentation process.
探讨以天然蜂蜜和枸杞为主要原料,采用控温发酵技术酿制枸杞蜂蜜酒的工艺流程。
6) glutinous rice mead
糯米蜂蜜酒
1.
were used as raw materials to produce glutinous rice mead and the main technical parameters were as follows:12 h rice steaming,starter adding temperature at about 30 ℃,1 % use level of Xiaoqu,culture and saccharification temperature less than 28 ℃ for 2～3 d,yeast quantity controlled at 0.
以蜂蜜、糯米等为原料生产糯米蜂蜜酒,主要工艺参数:蒸饭12h,拌曲温度30℃,小曲用量1%,培菌糖化温度不超过28℃,培养2～3d,二次发酵酵母控制在0。
补充资料：蜜三果
蜜三果
【菜名】 蜜三果
【所属菜系】 鲁菜
【特点】 色泽红、白，黄三色相间，鲜美雅洁。山楂软烂浓酸，栗子松散甘香，白果柔韧适口，果味浓郁，营养丰富
【原料】
山楂100克、栗子100克、白果00克。 蜂蜜50克。白糖20克、芝麻油100克、桂花酱刀克。
【制作过程】
山楂洗净，用水蒸至五成热时取出，用铁扦捅去核，去皮，洗净。栗子用刀划断外壳，略煮，剥去外壳、内皮，洗净。白果剥去外壳，刷去软皮，剔除果芯，淘洗干净，粟子、白果加清水上笼蒸20分钟，熟透取出，滗净水分。炒锅内放入芝麻油，中火烧至浅红色，加水、白糖、蜂蜜、山楂、栗子、白果，煮沸后改用小火炆至糖汁浓稠时放入桂花酱，淋上芝麻油拌匀装盘即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。