saccharification的例句大全

The liquor is produced with rice as raw materials and large caky starter as saccharifying ferment by semi-solid fermentation method ( saccharification and fermentation simultaneously).

以纯大米为原料，大酒饼为糖化发酵剂，采用边糖化边发酵的半固态发酵法工艺。产品澄清透明，无色或略带黄色，具有独特豉香味，入口醇滑，无苦杂味；

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Application of Artificial Neural Network to the Saccharification Technology of Monascus Waxberry Wine Optimization Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine

人工神经网络方法在红曲杨梅果酒糖化工艺优化中的应用杨梅果酒果浆发酵技术研究

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this paper studies the optimum formulation of the preserving solution used for the liquid storage of fresh kiwi fruit slices at normal temperature and the key technology conditions of desalinization, coloring and saccharification of the processed preserved fruits with the fresh kiwi fruit slices as the raw material.

研究了常温下液藏鲜切猕猴桃片的保鲜液最佳配方与以其为原料加工果脯的脱盐、上色、糖制等关键工艺条件。

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Oh yeah, by saccharification, do you mean to add in sugar?

对了，刚才说的糖化是把糖放进去吗？

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Wort was prepared by lixiviated saccharification, then filtered, hops added, boiled and Co-fermented with Bifidobacterium bifidum and Saccharomyces cerevisiae, finally Pasteurization and centrifugation to store.

选用双醪浸出糖化法进行麦汁制备，过滤和添加酒花后进行麦汁煮沸。利用双歧杆菌和酿酒酵母共同发酵啤酒，巴氏消毒和离心后分装。

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Longer saccharification process did not stand for better production quality, only the monitoring of the products periodically could ensure glucose syrup with a higher dextrose equivalence ( DE).

糖化时间并不是愈长愈好，只有定期对产品实施监控，才能获得高DE值的葡萄糖浆。

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Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent

挤压膨化大米作啤酒辅料外加酶糖化工艺研究

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chinese silvergrass is recognized as quality raw material of cellulosic fuel ethanol by home and abroad. the saccharification of cellulosic is the key technology of cellulosic fuel ethanol manufacturing technique, and the maturity of it directly affects the production efficiency of cellulosic fuel ethanol.

芒草是国内外公认生产纤维质燃料乙醇的优质原料，纤维质的糖化是纤维质燃料乙醇生产工艺中的关键技术，其技术的成熟度直接影响到纤维质燃料乙醇的生产效率。

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a kinetic model of saccharification reaction enzyme catalysed in corn starch

玉米淀粉酶催化糖化的反应动力学模型

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two enzyme preparations suitable for saccharification of raw corn grits were selected among about 20 kinds of saccharifying enzyme preparations. suitable ethanol fermentation conditions of raw corn grits was examined using yeast strain 1031-r at 40 ℃.

从20种糖化酶制剂中优选出适于糖化玉米原料的2种酶制剂，用酵母菌株1031-R于40℃检验了适合玉米原料酒精发酵的条件。

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sisal stem was used as raw materials. after water cooking and saccharification, α-amylase and saccharifying enzyme and active dry yeast were added into extractive juice for fermentation experiments under the conditions of different inoculation quantity, different temperature and different fermentation time.

以剑麻柄为原料，将其水煮糖化后，在浸提液中加入α-淀粉酶、糖化酶、活性干酵母，在不同接种量、不同温度和不同发酵时间下发酵试验。

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the result showed that: the de value and the content of dextrose reached 50.60% and 17.40% under the optimum conditions of saccharification temperature 55 ℃, the dose of saccharifying enzyme 3 ‰, the ratio of raw materials and water 1: 4.5 and saccharification time 180 min.

实验表明，最佳糖化条件为糖化温度55℃，加糖化酶量3‰，料水比1：4.5，糖化时间180min，可使水解度（DE值）和糖化液中还原糖含量分别达到50.60%和17.40%。

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while the optimum working conditions found for saccharification are: saccharifying temperature 58 ℃, ph 4.5, saccharifying time 2.5 h, saccharifying enzyme added 0.3 g/ 100 g corn meal.

最佳糖化工艺条件为糖化温度58℃，pH值4.5，糖化时间2.5h，糖化酶的添加量0.3g/100g玉米粉。

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For reasonably determining the parameters of saccharification technology for extrusion cooked rice as beer adjunct, the mashing and liquefying of mash of traditional cooked rice and extrusion cooked rice as beer adjunct were analyzed.

为了合理地确定挤压蒸煮大米啤酒辅料的糖化工艺参数，通过挤压蒸煮大米不同糖化工艺的效果及传统蒸煮大米啤酒辅料糖化工艺的比较，分析了糖化过程。

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Effects of Phytic Acid on Saccharification of Aspergillus flavus

植酸对黄曲霉菌（aspergillus flavus）糖化力的影响

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research on saccharification conditions of starch in camellia seed

油茶籽中淀粉糖化条件的研究

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the method adds the complex enzyme into a saccharifying tank at the beginning of saccharification.

本发明提供的提高啤酒酿造工艺稳定性的方法，是在糖化开始时将上述复合酶添加至糖化罐中。

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application of dahlin-cascade algorithm to control beer saccharification temperature

大林-串级算法在啤酒糖化温度控制中的应用

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then performing saccharification on the five cereals to obtain saccharification solution of the five cereals;

再用五谷进行糖化而得到五谷糖化液；

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producing high-quality flavor vinegar by the process of liquid-high-temperature saccharification and solidalcoholization, acetification

液态高温糖化--固态酒化醋化工艺生产优质香醋

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