食用酒精

应用核磁共振（NMR）分析技术分析不同工艺香型白酒和食用酒精勾兑白酒。

Liquor of different flavor type and liquor blended with edible alcohol were analyzed by nuclear magnetic resonance ( NMR ) .

添加Ge-132对食用酒精氧化试验的影响初探

Influence of Adding Ge-132 in the Oxidation Test of Edible Alcohol

为了确定最初发酵条件，试验先用两个2L气升式反应器以6.3%食用酒精、4%黄浆水和水的混合物为发酵培养基在温度30°C条件下半连续发酵，充满系数0.77。

First , semi-continuous fermentation was trialed , temperature at 30 ° C with edible alcohol 6.3 % , yellow serofluid 4 % and water as fermentation medium , the coefficient of fullness 0.77 .

分别以生理盐水、20%和40%食用酒精各2mL给大鼠灌胃，每日1次。

0.9 % natric chloride ﹑ 20 % and 40 % ethanol solution were administered with a dose of 2ml through gastric tubes in the rats every day .

几种人造及天然沸石经过活化处理后，用于脱除食用酒精中的甲醇和水分，试验结果表明：利用4A分子筛和天然沸石脱除效果均好，成本低，可广泛应用于实际生产中。

Tests of removing methanol and water from edible alcohol was carried out with several activated absorbents . The results showed that the effects of 4A molecular sieve and natural zeolite were the best and the costs were low which could be widely used to the actual production .

酒醅中加入食用酒精蒸馏的研究

Research on Addition of Edible Alcohol in Fermented Grains during Distillation

吸附法脱除食用酒精中的甲醇和水分研究

Study on Removing Methanol and Water From Edible Alcohol with Absorbent

气相色谱法测定食用酒精中醛含量

Measure ment of the aldehyde content in edible alcohol by gas chromatography

食用酒精含醛量测定的反滴定法

Back Titration Method in the Determination of Aldehyde Content of Edible Alcohol

提高食用酒精感官质量的探讨

Discussion on the Measures to Improve the Sensory Quality of Edible Alcohol

食用酒精发酵温度模糊控制

A Research in Edible Alcohol Ferment Temperature Fuzzy Control

双塔差压蒸馏，产品达到食用酒精标准，有的指标达优级酒精标准。

The product meets agree the edible alcohol standard .

讨论了添加Ge－132对食用酒精氧化试验的影响。

The influence of adding Ge-132 in the oxidation test of edible alcohol was discussed .

几种涂膜在白酒及食用酒精中耐蚀情况初探

Preliminary Research into the Corrosion-Resistance of Some Kinds of Thin Coating in Liquor and Alcohol

它不含任何调味添加剂、用食用酒精勾兑。

It does not contain any seasoning nor is it produced by mixing with alcohol .

70%的食用酒精为最佳的浸泡酒度。

The optimal concentration of edible alcohol for soaking was 70 % ( V / V ) .

以食用酒精作为酒基，苦杏仁为主要原料，开发研制具有独特风味及营养价值的保健杏仁酒。

Almond liquor having nutrition and healthy function was manufactured with the bitter almond and edible alcohol .

配制酒类使用的基酒或者食用酒精，必须符合国家标准。

The alcoholic basis or edible alcohol used to make alcoholic drinks must meet the national standards .

新的食用酒精质量标准将正丙醇作为一项质量指标来考查。

Normal propyl alcohol content is regarded as a quality index in the new edible alcohol quality standard .

该工艺生产制得的酒精的各项主要指标均达到甚至优于国家食用酒精的标准。

Each main index of the produced alcohol met and even was better than the standards of national edible alcohol .

测定了白酒、食用酒精与试剂无水酒精中的水含量，得到满意测定结果。

The water in alcohol samples ( white wine , food alcohol and reagent alcohol ) was detected with satisfactory results .

以干香菇、蜂蜜、食用酒精为原料，采用浸泡工艺生产、开发营养型香菇酒。

The nutrient mushroom wine has been made from dried xianggu mushroom , honey and edible alcohol with the soaking technology .

简要介绍了具有专家调整策略的神经网络自组织模糊控制器在食用酒精发酵温度控制中的应用。

This paper introduces fuzzy neural network controller self organization with expert modulating tactics for the application of edible alcohol ferment temperature control .

近年来虽然工业酒精勾兑的假酒已经销声匿迹，但是用食用酒精勾兑的假白酒仍然常见报道。

In recent years , although fake spirits made by industrial alcohol have disappeared , the ones made by edible alcohol are very common .

早期的研究没有能够排除食用酒精和冒险行为都有可能是由潜在的习性导致的可能性。

Previous studies were not able to rule out the possibility that alcohol use and risk-taking behaviour are both caused by the same underlying propensity .

为充分利用柿子资源，以柿汁和食用酒精等为原料，开发了配制型柿子酒。

In order to utilizing fully persimmon resource , concocting persimmon liquor has been developed , which is made from persimmon juice and edible alcohol .

以野生蓝靛果为原料，添加白砂糖、柠檬酸、苹果酸和食用酒精等辅料配制调配型蓝靛果果酒。

Wild Lonicera edulis fruit was used as raw material to produced wine , together with saccharose , citric acid , malic acid and edible alcohol etc.

对发醇法生产食用酒精的副产物&杂醇油用毛细色谱和填充色谱法进行了定性定理分析。

The fusel oil which is the by-product of edible alcohol production in fermentation process is qualitatively and quantitatively analyzed with capillary and packed column chromatography .

以茶梗、茶末和陈茶（茶的副产物）及食用酒精为原料，醋酸菌为发酵菌种研制开发茶醋。

Using tea stalks , old tea leaves and edible alcohol as raw materials , and using Acetobacteria as starter , a kind of healthcare nutritious vinegar was produced .

用52%食用酒精（中国泸州老窖股份有限公司提供），每日上午9：00给酒精组大鼠灌胃（10ml/kg）一次，连续灌胃4周。

By 52 % ethanol ( China Luzhou Co. , Ltd. to provide ), daily from 9:00 am to alcohol fed rats ( 10ml / kg ) a consecutive 4 weeks .