查询词典 sugar-free

However, a newer test for long-term blood sugar control, glycated albumin, will be able to ...

然而，一个新的考验长期血糖控制，糖化白蛋白的，将能够

RESULT Antagonizing effect against the increase of blood sugar was found in the alcohol extraction group and total alkaloids group, with...

结论提示莲子心中降血糖的活性部位为生物碱类成分而非黄酮成分。

We applied ATR Fourier Transform Infrared spectra and second derivative spectra to analyze the alcoholicity and content of sugar of red wines produced by different manufacturers for the first time.

首次采用衰减全反射傅里叶变换红外光谱法并结合二级导数谱对市售的若干种不同厂家葡萄酒的酒精含量和糖含量进行了快速无损分析。

Otherwise, it is shown that there was no difference in alcoholicity, pH and total acidity of resultant young wine between ICF and FCF, but lower residual sugar and higher clarity degree could be obtained in the young wine of ICF.

另外，结果还表明，固定化发酵的杨梅果酒在酒精度、pH值以及总酸方面同游离发酵没有显著差别，但可获得比游离发酵更低的果酒残糖和更高的果酒澄清度。

The research results showed that the alcoholicity of derivative sugar from hemicellulose would be 40g/L (over 90％ of the theoretical output)after 48 hours′ fermentation with addition of some nutritional component.

试验研究表明，半纤维素衍生糖补充一定的营养成分，经过48h发酵，乙醇浓度可达40g/L，是理论产率的90％以上。

Original liquid of fermentation broth addition 15%, sugar addition 6%, citric acid 0.04%, the alcoholicity of final product is 0.41%.

结果表明，原汁加入量为15%，加糖量为6%，柠檬酸添加量为0.04%，调配后的五味子发酵饮料的酒精度为0.41%。

Through the comparison of the growth status of both the two strains under different environmental conditions (different temperature, pH values, high alcoholicity, high sugar content, and high salinity), it was reveal that UT1 strain has better tolerance to the change of temperature, acidity and salinity, which suggested that strain with stronger stress resistance is helpful to achieving higher alcohol yield.

比较两者分别在不同温度和不同pH，以及在高酒精度、高糖分和高盐分的环境下的生长状况，发现UT1对温度、酸度和盐度变化的耐受力更好，说明生长耐受能力强有助于酵母在高温下提高产酒率。

The results showed:(1) Through glycosylated orthogonal test, When the substrate concentration is 1:2, glycosylated temperature is 60℃, the enzyme dosage is 0.5%and glycosylated time is 6 hours, glycosylating was at best, and the sugar concentration was 33%(2) through fermentation orthogonal test, when adding the yeast is 2.0%, proportion of Rhodiola and glutinous rice is 1:1, the temperature is 28℃, and fermentation time is seven days, alcoholicity of the wine was the highest and sensory evaluation was the best..

本文立足加工高品质的红景天糯米保健酒，主要对糖化条件，发酵工艺参数的确定，后发酵温度的确定，稳定性试验，膜过滤试验条件，营养成分分析等方面进行系统的研究，结果表明：(1)通过糖化正交试验，在底物浓度1∶2、糖化温度60℃、酶用量0.5％、糖化6h时糖化效果最好，糖液浓度33％；(2)通过发酵正交试验，在酵母添加量2.0％、红景天糯米比1∶1、发酵温度28℃、发酵时间7天生成的酒度最高，感官评价最好；(3)通过后发酵试验，选择10～15℃温度下后发酵，酒体澄清，感官评价最好；(4)从对红景天糯米酒稳定性分析中得知：酒体在低于-6℃时略有絮状物出现，酒体混浊沉淀的主要原因可能是蛋白质。

After 5 d,the alcoholicity was 7.9%.The acetic acid fer- mentation conditions were:inoculum size 10%,sugar degree 5%,alcoholicity 6%,fermentation at 30℃.

醋酸发酵的工艺条件为醋酸菌接种量10%，糖度5%，酒精度6%，30℃恒温振荡发酵6d，火龙果原醋的总酸为37g/L。

The results showed that the addition of 10 U/g cellulase in the residual distiller′s grains could effectively increase the content of reducing sugar after 5 h water bathing in water bathing pot at 58 ℃, the alcoholicity by the fermentation of the residual distiller′s grains could reach 4.67 %vol, and liquor yield could reach 31.39 %(increasing by 2.61 % than untreated distiller′s grains).

结果表明，在残糟中添加纤维素酶10 U/g，于58 ℃的水浴锅中保持5 h，可以提高还原糖的含量，残糟发酵酒精度达到4.67 %vol，出酒率达到31.39 %，出酒率比原糟提高了2.61 %，蒸馏出的产品达到蒸馏白酒各项卫生指标，达到优质酱香白酒的要求，提高了酱香型白酒酒糟的利用价值。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。