1.
Study and Application of Predictive Control in Beer Saccharification Temperature Control;
预测控制在啤酒糖化温度控制中的研究与应用
2.
MASHING EXPERIMENT OF BEER WITH EXTRUDED RICE AS ADJUNCTS;
挤压膨化大米作辅料的啤酒糖化过程的试验研究
3.
Experimental Study on Extruded Wheat as Adjuncts in Beer Saccharifying;
挤压蒸煮小麦辅料在啤酒糖化中应用的试验研究
4.
brewing diagram
糖化曲线(图)啤酒酿造曲线(图)
5.
Study on Purification Technology and Structure of Polysaccharides from Beer Yeast
啤酒酵母多糖的纯化工艺及结构鉴定
6.
Nitrogen enhanced research in beer corn syrup
啤酒玉米糖浆中氮源强化的研究进展
7.
Study on Saccharification Experiment for Extrusion Cooked Barley Used as Beer Adjunct
挤压蒸煮大麦作啤酒辅料的糖化试验研究
8.
Study on Barlet Syrup for Beer Brewing and It's Designing of Industrialization Production;
啤酒酿造用大麦糖浆的研制与工业化生产设计
9.
The Mashing Study of Mash of Extruded Rice Adjunct and Enzyme Added for Beer Brewing;
挤压大米辅料外加酶酿造啤酒的糖化试验研究
10.
Study on Extraction of Water Soluble Polysaccharide from Brewer s Spent Grain
超声强化提取啤酒糟水溶性多糖的工艺研究
11.
Activity Changes of Carbohydrate Metabolism Related Enzymes of S. cerevisiae after A Satellite Flight
卫星搭载啤酒酵母糖代谢相关酶类活性变化
12.
Influences of saccharification process on the flavor compounds of high accessories beer
糖化工艺对高辅料啤酒风味物质的影响
13.
Enzyme Purification of β-1,3-glucan from waster beer yeast
酶处理纯化啤酒酵母β-1,3-葡聚糖的研究
14.
Experimental Saccharification Process Studies on Extrusion Enzyme Rice Used as Beer Adjunct
挤压加酶大米啤酒辅料的糖化过程试验研究
15.
Then a baker's strain of the yeast Saccharomyees eerevisiae, which contains maltase, invertase, and zymase enzymes, is added.
然后加入一种啤酒酵母,它包含麦芽糖酶、转化酶(蔗糖酶)和酿酶。
16.
Once this process is completed, the mash is heated with hops (dried flowers of the female vine Humulus lupulis), which were originally added to the mash to inhibit spoilage microorganisms.
一完成这个过程,我们就向糖化醪中加入啤酒花并加热,啤酒花可以防止腐败菌的生长。
17.
(British) dry sharp-tasting ale with strong flavor of hops.
有很强啤酒花味的无糖、烈的麦酒。
18.
Secondly, the technology of using extruded rice as beer adjunct and adding enzymes for beer mashing was discussed.
2.探讨了挤压膨化大米为辅料生产啤酒的外加酶糖化工艺。