さとうきび圧搾機の英語

ウコン根茎の乾燥粉末にサトウキビ圧搾汁及び乳酸菌エキスを加え酵母及び乳酸菌を添加した後、全体の水分量が６０〜７０％になるよう水を加えて混合撹拌した後、３０〜４０℃で２４時間以内発酵させ、６５〜８０℃で８〜９時間乾燥させることによって、機能性発酵ウコン食材を得る。例文帳に追加

This functional fermented crucuma foodstuff is obtained by adding the squeezed liquid of sugar cane, lactobacillus extract, yeast and lactobacillus to the dried powder of rhizome of the curcuma, adding water so that the total amount of water content becomes 60-70%, mixing by agitating, then fermenting at 30-40°C for within 24 hr and drying at 65-80°C for 8-9 hr. - 特許庁