使糖化

And the added sugar or other sweeteners increase the number of calories without necessarily making the applesauce any more filling.

添加的糖和糖化剂虽增加了热卡的摄入，但并不能使苹果酱更加充饥。

Steam the Ru rice familiar, add into duple water its dilution, throw in into barley bud to make its sugar turn, add just the right amount of wine song to help the sugar to turn, under the in keeping with temperature, the 35th complete the sugar turn and the wine liquid appears sweet flavor.

把蠕米蒸熟，加进二倍的水将其稀释，投放进去大麦芽使其糖化，加适量的酒曲子促进糖化，在适合的温度下，三五日就完全糖化，酒液出现甜味。

With the fermenting very well,and improve Ethy1 caproate content by 500～800mg/L,and improve liquor quality by 2～3fens,and make the base liquor's characteristics of Luzhou-flavor liquor very well,Especially the additi.

在转型期间，添加活性干酵母和糖化酶，可以大大缩短转型期，在生产中添加活性干酵母，可以使主发酵期缩短2~5d，糟醅发酵更彻底，出酒率平均提高3.33%，同时，使酒中己酸乙酯平均提高500~800mg/L，酒质提2~3分，基酒具有很突出的浓香型主体香特征，特别是在度夏醅中使用，可以降低酒醅中的酸度，有效地防止掉排现象。

The recombinant yeast strain could grow well on cellobiose as a sole carbon source and could be us.

转化子能以纤维二糖为唯一碳源生长，并能应用于同时糖化和发酵纤维素底物生产乙醇，使乙醇产量较宿主酵母有了一定的提高。

The content of pyruvic and oxalic acid increased with the increase of the original gravity of the samples.

糖化过程中，有机酸有利于维持糖化醪和麦芽汁的 pH值，使麦汁制备过程中的各种反应过程能够顺利进行。

The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugar formed from starch during mashing proceeds.

向冷却后的麦芽汁中注入酵母菌，使糖化过程中淀粉降解产生的糖发酵。

Make up 40% sugar juice now, using sugar volume and raw material to compare is 1: 0.7, 0.2% citric acid are added in sugar juice, because watermelon skin organization is harder, can appear candy law to heat with boil make, cast the watermelon skin that cent has cut into to boil make, it is OK to begin big a crucial moment heats, make its fast evaporate moisture, boil raw material to become transparent all the time, when sugar juice concentrates ceaselessly and showing syrup, should be to use small fire to undertake heating, lest produce anxious saccharify to make product darkly Brown, determine sugar juice chroma is achieved 70% when should stop to heat.

现配制40%糖液，用糖量与原料比是1：0.7，在糖液中加入0.2%柠檬酸，因西瓜皮组织比较坚硬，可用一次透糖法加热煮制，把分切好的西瓜皮投进一起煮制，开始可以大火候加热，让其快速蒸发水分，一直煮到原料变得透明，糖液不断浓缩而呈糖浆时，应是用小火进行加热，以免产生焦糖化使产品呈黑褐色，测定糖液浓度达到70%时就应停止加热。

The yeast contains bacteria that turn starch into sugar and saccharomycete, which facilitate the forming of alcohol.

酒曲里含有使淀粉糖化的丝状菌及促成酒化的酵母菌，可将谷物原料糖化发酵成酒。

Saccharified bran was produced by thick layer and aeration solid fermentation of Aspergillus niger HS-16 with bran as raw material.

利用黑曲霉Aspergillus niger HS-16菌株作生产菌，麸皮为原料，采用厚层通风固体发酵工艺糖化麸皮，使麸皮的还原糖含量从2.8g/100g增加到糖化后的39.0g/100g，为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。

Usually a sour mash is used; the mash is inoculated with a homolactic bacterium such as Lactobacillus delbrueckii, which can lower the mash pH to around 3.8 in 6 to 10 hours. This limits the development of undesirable organisms.

通常使用酸性的糖化醪，糖化醪被接种同型发酵细菌，如德氏保加利亚乳杆菌，细菌能在6～10小时内使糖化醪pH降低至3.8左右，这限制了不利微生物的生长。

Do you know, i need you to come back

你知道吗，我需要你回来

Yang yinshu、Wang xiangsheng、Li decang,The first discovery of haemaphysalis conicinna.

1〕 杨银书，王祥生，李德昌。安徽省首次发现嗜群血蜱。