英語翻譯近年來,隨著人民生活水平的提高,中國傳統的糯米酒以其低酒度、高營養和獨特的風味倍受廣大消費者的青睞,尤其以用特殊

題目：

英語翻譯
近年來,隨著人民生活水平的提高,中國傳統的糯米酒以其低酒度、高營養和獨特的風味倍受廣大消費者的青睞,尤其以用特殊米種釀製的糯米酒在市場上近年來,隨著人民生活水平的提高,中國傳統的糯米酒以其低酒度、高營養和獨特的風味倍受廣大消青睞,黑糯米是我國稻米中的珍品,營養價值很高.其蛋白質比一般白米高 6.8%,脂肪高20%,賴氨酸、蘇氨酸等8種人體必需胺基酸含量平均比一般白米高15.86%,其中賴氨酸高3～3.5倍.經發酵、壓濾、澄清等工藝進行黑米酒的研製.通過對發酵溫度、加酒麴量和發酵時間進行三因素的水平試驗,發現最佳溫度爲31℃,加酒麴量爲2.5%,發酵時間爲72h.

解答：

In recent years,with the improvement of living standards,China's traditional rice wine of its low alcohol content,high nutritional and unique flavor Beishou vast number of consumers of all ages,especially with special rice species brewed rice wine in the market In recent years,with the improvement of living standards,China's traditional rice wine of its low alcohol content,high nutritional and unique flavor Beishou majority of consumers favor,black glutinous rice in the treasures of China,high nutritional value.The protein 6.8% higher than the general white rice,fat 20%,lysine,threonine,etc.8 kinds of essential amino acids content in an average of 15.86% higher than the general white rice,of which 3 3.5 times higher lysine.After fermentation,filter press,clarification process for the development of the black rice wine.Through the fermentation temperature,plus the amount of distiller's yeast and the fermentation time for three factors,the level of testing,found that optimum temperature is 31 ℃,plus the amount of distiller's yeast 2.5%,fermentation time of 72h.