1.
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
2.
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
3.
the experiment of extruded maize with germ as beer adjunct
挤压膨化带胚玉米作啤酒辅料的试验研究
4.
Test Study on Extruded Maize without Germ Used as Beer Adjunct
以挤压膨化脱胚玉米作啤酒辅料的试验研究
5.
The Test Study on Extruded Degermed Maize Adjunct for Brewing Beer;
挤压蒸煮脱胚玉米作啤酒辅料的试验研究
6.
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
7.
Experimental Study on the Processing and Saccharification Technology of Extruded Barley Beer Adjunct;
挤压蒸煮大麦啤酒辅料加工及糖化工艺的试验研究
8.
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
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.
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
11.
Mung bean was added as adjunct material during the beer production to produce health care beer with heat-dispersing function.
在啤酒的生产过程中加入部分绿豆作为辅料生产具有清热消暑的保健绿豆啤酒。
12.
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。
13.
Studies on Sacharification and Filtration Characteristics of Extruded Corn as Adjunct to Brew
挤压膨化玉米为辅料酿造啤酒的糖化及过滤问题
14.
In brewery the moisture of adjunct during storage required was not more than 14.5%, the moisture of 14.5% was too high.
啤酒企业标准规定辅料大米的贮藏水分≤14．5％ 。 这个水分含量偏高。
15.
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
16.
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
17.
The Test Study on Beer Brewing Using Extruded Rice and Enzyme Agent;
用挤压膨化大米辅料与酶制剂酿造啤酒的试验研究
18.
The Beer Brewing Technology Using Only Syrup as Auxiliary Material
浅谈辅料不使用大米,全部使用糖浆的啤酒生产工艺