查询词典 saccharifying

In this research, the activities of CWDE were measured by saccharifying according to the theory that red-brown amino compounds were produced when 3, 5-dinitro salicylic acid and aldehyde were heated together. And the testing conditions were made clear. The activity of Cx should be tested with optimal temperature of 50℃, optimal pH of 4.8, incubation time of 30 min, and optimal substrate of 0.6% CMC-Na. Due to the heat-libality, Cx should be sterilized more than 10 min. The testing conditions of the activity ofβ-G were almost the same with Cx except the substrate of 0.5% salicin and the sterilization time of more than 15 min.

主要取得了一下成果：(1)明确了条锈菌细胞壁降解酶活性测定的条件：羧甲基纤维素酶活性的测定条件为50℃，pH4.8，反应时间30min，底物浓度为0.6%羧甲基纤维素钠，以DNS法测定，且失活酶液的灭活时间应大于10min；β-葡萄糖苷酶活性的测定条件为：50℃，pH4.8，反应时间30min，底物浓度为0.5%水杨苷，以DNS法测定，且失活酶液的灭活时间应大于15min；果胶酶活性的测定条件为：50℃，pH4.8，反应时间1h，底物浓度为0.25%果胶，以DNS法测定，且失活酶液的灭活时间应大于10min。

The corn was soaked in sulfurous acid solution for 50 hours, and steamed after degerminating and dehulling, Aspergillus oryzae was used as the saccharifying agent, and the yeast was used for fermentation, it ended after 7 days.

将玉米在亚硫酸溶液中浸泡50h，脱胚去皮后进行蒸料，以米曲霉作为糖化剂，利用酵母进行发酵，7d后结束。

The effects of different saccharifying techniques on organic acids contents in wort were studied.

研究不同的糖化工艺对麦汁中有机酸含量的影响。

Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter ,saccharifying enzyme and yeast.

以地瓜、大米为原料，采用红曲、糖化酶、酵母半固态低温发酵生产地瓜红曲保健酒，确定最佳发酵工艺条件，原料配比为地瓜∶大米为13∶，红曲添加量为10%，起始pH值为5.0，加水量150%，发酵时间为8d。

Malt removed impurity in the hopper is feeded into spray machanism from the outlet of hopper, and hot water of 60-65℃ is sprayed evenly and at the same time, the wet material is feeded to suply machanisam in order to suply malt Plumule at suitable temperaure and quantity to the kibbling, mat shell can be maintained intergrity and plumule is kibbled into size. While kibbing , some water is added into te size and the size is pumed into the saccharifying pot

将料斗内除杂的麦芽，由料斗出口进入喷湿机构，以60－65摄氏度热水对其均匀地喷湿，并同时将湿料输送给供料机构，使供料机械能连续不断地为粉碎辊提供温度为宜，数量相当的麦芽胚，以保证粉碎辊正常工作，麦芽经粉碎后，麦皮保持破而不碎，胚乳磨成浆料，在粉碎的同时加一定的清水，随之搅拌调稀泵入糖化锅。

A period of storage is necessary for malt to improve its protease activity, its amylase activity and its saccharifying power, which is also helpful for wort filtration and taste improvement, for the increase of malt lixiviating substances, and for the improvement of beer colloid stability.

麦芽需经一段时间贮存，使麦芽的蛋白酶活力、淀粉酶活力及糖化力提高，有利于麦汁过滤和口味改善，麦芽浸出物也有所提高，啤酒胶体稳定性也得到改善。

Based on neural network methods, this article establishes neural network models which are about using valuable experimental data to assist the design of new experiments. It carries out simulation calculation, taking glucose plasma experiments as studying object, using the quantity of liquefied enzyme, liquefied time, the quantity of saccharifying enzyme and saccharified time as the network input, using DE value as the network output.

基于神经网络理论建立了利用已有的实验数据对新实验进行辅助设计的神经网络模型，并以制作葡萄糖浆实验为研究对象，定义液化酶加量、液化时间、糖化酶加量、糖化时间为网络的输入，DE值为网络的输出，进行了仿真计算。

Besides, the screening of the existing yeasts suitable for the growth and fermentation in saccharifying solution was also performed.

实验结果表明，糖化液中的主要糖分组成为葡萄糖和木糖，且从色谱上分析，2种糖的组成接近1∶1。

After the application of TH—AADY and saccharifying enzyme and the improvement of the technologies, the .

调整工艺，运用TH—AADY和糖化酶，提高出酒率5 %～15 %。

It had strong saccharifying power and fermenting power, suitable for Xiaoqu production of each kind of starch materials.

根霉曲具有较强的糖化发酵力，适合各种淀粉质原料小曲酿酒工艺使用。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。