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- kefir koumiss [医] 发酵乳霉乳酒
- In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains. 本文利用开菲尔粒中分离的酵母菌和乳球菌采用两步发酵法研制开菲尔牛奶酒。
- For three factors which affect quality of fermented milk koumiss ultimately, the optimalfermentation conditions of Kefir fermented milk koumiss are determined by using orthogonal experiments L9(34). 针对影响牛奶酒制品最终品质的三个因素,采用三因素三水平L9(34)正交试验确定了功能性开菲尔牛奶酒的最佳发酵条件。
- Keywords kefir grains koumiss fermentation; 开菲尔粒;马奶酒;发酵;
- In this paper,39 strain yeasts were isolated from 4 samples of koumiss. 实验从4个酸马奶样品中分离得到的39株酵母菌,并对其进行属的鉴定:包括形态学和生化鉴定。
- It is estimated that cultured milks such as sour cream, kefir and others constitute 30% of the total market. 估计酸奶油、克菲尔等这类产品占有总市场约30%25的份额。
- The fermentation theory of milk Kefir and the technical improvement were studied. 对奶酒发酵原理和工艺改进进行了研究。
- In this paper, the effect of kefir grains increase with different incubations and nutrimental resource was studied. 本文研究了清洗、搅拌等培养条件以及碳源、氮源和无机盐等营养元素对开菲尔粒增殖的影响。
- Mongol children, nourished by fermented mares' milk called koumiss, quickly learned to rifle and like their parents became more at home on horseback than on foot. 蒙古孩子是喝发酵的马奶(被称为马奶酒)长大的，所以很快就学会了骑马，并且与父母亲一样，更善于骑马而不是走路。
- I remember my mom eating only boiled meat or only drinking kefir during the whole day to become slimmer. 我记得，母亲为了变得更苗条，一天只吃清炖肉或者只喝克非尔（俄罗斯的一种由牛奶发酵而成的酒）。
- Kefir was made by nature inoculation : kefir grain,KG.It is palatable after adding sweeter. 以天然种子开菲尔粒为发酵剂,加入甜味剂,制备了口味良好的开菲尔。
- Kefir can prevent osteoporosis when fortified isoflavone and calcium.Kefir was made by soy milk also. 强化钙、大豆异黄酮于开菲尔中,赋予开菲尔预防骨质疏松等功能。
- Koumiss transmits wildness, boldness and hospitality of Mongolian, Qingke barley beer ferments simple character of the Tibetan. 马奶酒传递出蒙古族人豪爽粗犷、热情好客的民风；青稞酒则酿出了藏区人的淳朴性格。
- Kefir is a special kind of fermented dairy products, it has a unique flavor and a strong health care functions. 开菲尔是一种特殊的发酵型乳制品，它具有独特的风味与强大的保健功能。
- The purpose of the study was to evaluate the inhibitory power of koumiss and analyze the role of organic acids in bacterial inhibition. 测定了酸马奶酒中有机酸和酒精的组成,据此配制了人工模拟酸马奶酒,评价酸马奶酒中有机酸、酒精对细菌的作用。
- There are a host of organic, soy, custards, Greek-style, and kefir, a liquid yogurt. 酸奶也是益生菌、纤维、低胆固醇植物化学成分植物甾醇这些增值品的常用“载体”。
- Fortified by dietary fiber and aloe, kefir posses more function. kefir was also made by sheep milk. 还以羊奶为原料制备了开菲尔。
- Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect. 研究结果表明,有机酸对枯草芽胞杆菌有抑菌作用,其中乳酸起主要作用,醋酸和酒精起增效作用。
- This paper introduced koumiss making method in different parts of ancient times.It is of great importance to study,develop and utilize the resource of mare milk in China. 本文分析远古各个时期我国制作马奶酒的方法。这对我国研究、开发、利用马奶资源具有重要意义。
- The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time. 用此发酵剂制作成品酸奶，凝乳时间短，凝固结实，口感细腻，甜酸度适中，有浓郁的酯香风味。
