英语翻译近年来,随着人民生活水平的提高,中国传统的糯米酒以其低酒度、高营养和独特的风味倍受广大消费者的青睐,尤其以用特殊米种酿制的糯米酒在市场上近年来,随着人民生活水平的提
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英语翻译近年来,随着人民生活水平的提高,中国传统的糯米酒以其低酒度、高营养和独特的风味倍受广大消费者的青睐,尤其以用特殊米种酿制的糯米酒在市场上近年来,随着人民生活水平的提
英语翻译
近年来,随着人民生活水平的提高,中国传统的糯米酒以其低酒度、高营养和独特的风味倍受广大消费者的青睐,尤其以用特殊米种酿制的糯米酒在市场上近年来,随着人民生活水平的提高,中国传统的糯米酒以其低酒度、高营养和独特的风味倍受广大消青睐,黑糯米是我国稻米中的珍品,营养价值很高.其蛋白质比一般白米高 6.8%,脂肪高20%,赖氨酸、苏氨酸等8种人体必需氨基酸含量平均比一般白米高15.86%,其中赖氨酸高3～3.5倍.经发酵、压滤、澄清等工艺进行黑米酒的研制.通过对发酵温度、加酒曲量和发酵时间进行三因素的水平试验,发现最佳温度为31℃,加酒曲量为2.5%,发酵时间为72h.
英语翻译近年来,随着人民生活水平的提高,中国传统的糯米酒以其低酒度、高营养和独特的风味倍受广大消费者的青睐,尤其以用特殊米种酿制的糯米酒在市场上近年来,随着人民生活水平的提
In recent years,with the improvement of living standards,China's traditional rice wine of its low alcohol content,high nutritional and unique flavor Beishou vast number of consumers of all ages,especially with special rice species brewed rice wine in the market In recent years,with the improvement of living standards,China's traditional rice wine of its low alcohol content,high nutritional and unique flavor Beishou majority of consumers favor,black glutinous rice in the treasures of China,high nutritional value.The protein 6.8% higher than the general white rice,fat 20%,lysine,threonine,etc.8 kinds of essential amino acids content in an average of 15.86% higher than the general white rice,of which 3 3.5 times higher lysine.After fermentation,filter press,clarification process for the development of the black rice wine.Through the fermentation temperature,plus the amount of distiller's yeast and the fermentation time for three factors,the level of testing,found that optimum temperature is 31 ℃,plus the amount of distiller's yeast 2.5%,fermentation time of 72h.