查询词典 saccharifying

Saccharifying enzyme and β－amylase were added in the preparation of mellow sugar solution to increase the sugar content and the solution quality.

糖化发酵阶段使用1 %的混合酒曲和15 u/g的酸性蛋白酶及0.1 %的黄酒活性酵母；制备醇香糖液时添加0.1 %的糖化酶和β－淀粉酶，提高含糖量和品质。

The control and maintenance of high temperature for aspergillus oryzae koji－making has great effects on saccharifying power and liquefaction power and fermenting power of Fengqu Starter, and the optimal temperature is at 58～62 ℃ and it should be maintained at least three days.

米曲霉制曲大火温度的控制和维持时间长短对凤曲的糖化力、液化力和发酵力影响较大。制曲大火温度以控制在58～62 ℃为宜，且至少维持3天以上。孙悟

Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.

目前我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。

The operating main points and parameters of potato steaming-gelatinizing , liquefying , saccharifying and fermentating are introduced emphatically , the operating points and parameters of preparations of mulberry leaf juice are introduced.

重点介绍了马铃薯的蒸煮糊化、液化、糖化、发酵等工序的操作要点和工艺参数，介绍了桑叶汁制备的操作要点和工艺参数。

The result of the experiments indicated that under microwave irradiation higher deoxidation sugars yield was gained with saccharifying time being shortened considerably.

实验结果表明，在微波辐射条件下，不仅能获得更高的还原糖收率，糖化时间更是大为缩短，极大地降低了水解过程能耗。

In the experiments, the compositions of main sugar in saccharifying solution degraded from waste fermented grains and straw by specific degradation techniques were analyzed by paper chromatography.

实验通过纸上层析法对由丢糟和秸秆在特定降解工艺下降解出的糖化液进行主要糖分组成的分析，最后在现有的酒酵母中筛选出适合在糖化液中生长并发酵酒精的酵母。

The techniques in the production of elegant type Luzhou-flavor liquor covered the following: blending of liquor of different flavor types and production control of base liquor (including raw materials, saccharifying leaven, production equipments, fermentation techniques, and microorganism etc).

生产浓香淡雅型白酒的技术有：采用不同的香型酒来组合匀兑和通过时原酒的生产控制来解决（包括原料、糖化发酵剂、生产设备、发酵工艺和微生态等方面）。

Jiugui Daqu has strong saccharifying power and fermenting power. Besides, it has strong liquefying power and aroma-producing power, which could improve liquor quality all sidedly.

酒鬼大曲既有糖化力和发酵力高的特性，又有液化力和生香能力强的优势，使酒质得到全面的提升。

Adding Saccharifying enzyme and Y-ADY,we reduced the use of black-skin-red-koji to 45% than that in traditional technology and the reduced koji was replaced by raw wheat koji .

添加糖化酶、活性干酵母，使乌衣红曲的用量减少为传统工艺用曲量的45%，所减少的乌衣红曲用生麦曲来代替，酿制的乌衣红曲黄酒质量有了很大的提

After starch and corn protein was extracted, corn skin and grit was used as materials for saccharifying koji and vinegar fermentation.

研究了以玉米提取淀粉和蛋白后获取的玉米皮渣为糖化曲制备原料和食醋酿造原料，采用边糖化边酒化、再醋化工艺，固态法酿造食醋。

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。