rice beer
英 [raɪs bɪə(r)]
美 [raɪs bɪr]
网络 玛克丽
英英释义
noun
双语例句
- Determination of Iron, Manganese and Zinc in Black Rice Beer and Black Beer by FAAS
FAAS法测定黑米啤酒、黑啤酒中微量铁、锰、锌 - By using corn grits as the accessory material instead of rice in beer production, the cost of material can be reduced by 14 RMB Yuan/ t, hence resulting in remarkable economical benefits.
玉米糁粒度应保持在14～30目之间，采用玉米糁取代大米做辅料酿制啤酒，原料成本可减少14元/t，具有显著的经济效益。 - The factors determining the sterilization temperature of rice wine were introduced, and compared with those of beer and Japanese sake.
阐述了决定黄酒灭菌温度的因素，并与决定啤酒和日本清酒灭菌温度的因素进行了比较。 - The effect of rice on beer flavor staling
辅料大米对啤酒风味老化的影响 - Intermediate productive test study on extruded rice adjunct for brewing beer
膨化大米辅料酿造啤酒的中试生产研究 - Study on extrusion rice added enzyme preparation as beer adjuncts
挤压加酶大米作啤酒辅料的试验研究 - Adsorbent obtained from rice hull was used to improve the stability of beer based on the good adsorbability of rice hull.
利用稻壳良好的吸附特性，制备成吸附剂用于提高啤酒的稳定性。 - Beer producing experiment was taken by using extruded rice as beer adjunct, compared with rice as beer adjunct under 100-litre equipment. The feasibility advantage and the wort fermenting peculiarity using extruded rice as adjunct was discussed.
在100升啤酒生产设备上，分别进行了用挤压膨化大米与未膨化大米为辅料生产啤酒的对照试验，探讨了挤压膨化大米辅料生产啤酒的可行性和优越性及麦汁发酵过程的特点。 - For reasonably determining the parameters of saccharification technology for extrusion cooked rice as beer adjunct, the mashing and liquefying of mash of traditional cooked rice and extrusion cooked rice as beer adjunct were analyzed.
为了合理地确定挤压蒸煮大米啤酒辅料的糖化工艺参数，通过挤压蒸煮大米不同糖化工艺的效果及传统蒸煮大米啤酒辅料糖化工艺的比较，分析了糖化过程。 - Using the method of two time boiling and mashing procedure with 70% malt and 30% rice. Cross-test is adopted to prepare sweet wort and beer fermentation. Then a ideal mashing method which can control reducing sugar to unreducing sugar has been obtained.
采用70%麦芽和30%的大米的原料配比及二次煮出法二段式糖化，经正交试验得到了较佳的糖化工艺，可以控制麦芽汁的糖与非糖比值。