前发酵

在培养温度20～25C。相对温度70%～85%的条件下，采用0.5～1.0×10~6孢子/ml悬浮液喷洒豆腐白坯，可缩短前发酵周期1/3。

We use the spore suspension ( 0.5-1.0 × 106 spore / ml ) to spray on the beancurd for pure culture . That is under the conditions : temperature between 20-25 ℃, relative humidity 70 % - 85 % .

果汁前发酵、后发酵及陈酿；

Prior fermentation , late fermentation , and aging of juice ;

结果表明：前发酵时间为0时，冷冻贮藏后的包子蒸熟体积最大；

The results showed that 0 hour pre-fermentation time was the best .

研究结果表明：在腐乳前发酵和盐制过程中，大豆异黄酮的总含量逐渐减少；

Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentation and salting .

菌种对腐乳前发酵过程中大豆异黄酮含量的影响

The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period

用嗜酸乳杆菌作为发酵剂，对猪肉汉堡饼中的精肉进行前发酵，分析了不同工艺条件对制品的质构、色泽和风味的影响。

Lactobacillus acidophilus were used as starter culture for pre fermenting lean meat which was used in fermented pork hamburg cake .

研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化。

In this study , change of isoflavone contents and compositions in sufu ( fermented tofu ) during pre-fermentation and salting was investigated .

结果表明：前发酵精肉的配方：食盐1.5%，葡萄糖1.3%，嗜酸乳杆菌加入量1.5×105个/g；

The results indicated that optimum formula of pre fermenting lean meat was salt 1.5 % , glucose 1.3 % , lactobacillus acidophilus size 1.5 × 10 5 / g ;

关键控制点有：原料、破碎、除梗、前发酵、后酵、调配、冷处理、过滤、杀菌、灌装、包装和成品贮存；

The key control points in the production are raw materials , breaking , stem division , prophase fermentation , anaphase fermentation , blending , cooling treatment , filtration , sterilization , bottle filling , packing and product storage .

猪肉汉堡饼的配方：前发酵精肉55%，脂肪12%，玉米淀粉12%，冷水15%，卡拉胶0.2%，磷酸盐0.4%，调味料5%。

And the formula of fermented pork hamburg cake was pre fermented lean meat 55 % , fat 12 % , starch of maize 12 % , water 15 % , carragheen 0.2 % , phosphate 0.4 % and condiment 0.5 % .

残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。

Residual sugar : Sugar remaining in a wine after fermentation and once it is ready for bottling .

红茶&红茶，英语中称“黑茶”，查阅在烘干前经过发酵。

Black tea & Black tea , known as " red tea " in china , is in the category which is fermented before baking .

高浓啤酒稀释工艺是指糖化的高浓麦汁在发酵前或发酵后，与定量的无菌脱氧水混合至所需浓度的啤酒生产工艺。

The dilution of high concentration mash meant that saccharified high concentration wort was blended with certain amount of aseptic deaerated water to achieve the required mash concentration before or after the fermentation .

其区别是茶叶的加工过程不一样－－绿茶在烘干前没有进行发酵。

the difference is the way the different teas are processed . The green tea in not fermented it has been dried .

对核桃乳原浆和发酵型核桃乳饮料的理化性质进行了测定，并对发酵型核桃乳饮料生产工艺中的关键步骤（前配料、发酵剂、均质压力）进行了研究。

First , physical and chemical features of walnut milk and lactic fermentation walnut milk beverage was determined . Second , the key section ( ingredients , culture , homogenization ) were studied .

较之诱变前和常温发酵相比，两菌株乙醇生产能力均有不同程度的下降，说明酵母酒精耐受能力与乙醇生产能力之间没有严格的相关性。

Compared with the alcohol-producing capacity of the two strains before mutation and under normal temperature fermentation , the alcohol-producing capacity decreased to a certain degree , which suggested that there was no correlativity between yeast alcohol tolerance and its alcohol-producing capacity .

发酵豆采收前掉落土中发酵的咖啡豆。

Fermented bean fermentation before harvest coffee beans falling soil .

红茶除了要萎凋、揉切、加热外，在最后一道加热工序前还需要进行发酵。

In addition to the leaves being withered , rolled and heated , black tea leaves are fermented before the final heating process .

从多方面、多层次，探讨了前液后固发酵法酿醋夏季减产的主要原因，制定了相应的防治措施，并取得了理想的效果。

This article from is various , multi-level , after discussed front the fluid the solid zymotechnics to ferment the main reason which the vinegar summer reduced production , has formulated the corresponding preventing and controlling measure , and has obtained the ideal effect .