大麦糖

The zymin selected in the production of foaming wine included α－amylase, protease, polysaccharide hydrolase, and degreasing enzyme etc.

以大麦为辅料生产发泡酒选用的糖化酶制剂有α－淀粉酶、蛋白酶、非淀粉多聚糖水解酶和脱脂酶等。

To increase the leaching efficiency, diastatic power and Alpha- N content of wort of the raw barley malt during bear production is crucial to increase materials usage rate.

啤酒生产过程中提高原料大麦麦芽的浸出率、糖化力和麦汁α-氨基氮是提高啤酒原料利用率的关键问题。

The invention relates to a method of increasing the activity of key enzymes like pectinase and protease etc. during malting for barley, and the method helps increase the leaching efficiency of malt, diastatic power, Alpha- N content of wort and materials use ratio during bear production.

本发明大麦制麦过程中提高果胶酶和蛋白酶等关键酶活力的方法，提高麦芽成品的浸出率、糖化力和麦汁α-氨基氮，提高啤酒生产的原料利用率。

Malt extract, kolbach index, diastatic power and malt viscosity are the major traits closely related to the quality of malt barley, and they themselves are dominantly affected by carbohydrates, protein content and their components, and the relevant enzymes in grains.

麦芽浸出率、糖化力、库尔巴哈值、粘度值、蛋白质和β-葡聚糖含量是衡量啤酒大麦品质的主要指标，而β-葡聚糖酶、β-淀粉酶等一些水解酶类又与上述品质性状密切相关。

Chicken Meal, Chicken, Brown Rice, Duck Meal, Barley, Oatmeal, Chicken Fat (Preserved With Natural Mixed Tocopherols), Potatoes, Carrots, Lamb Meal, Salmon Meal, Canola Oil, Natural Flavor , Dried Egg, Brewers Yeast, Whole Ground Flaxseed, Potassium Chloride, Choline Chloride, Taurine, Spinach, Parsley Flakes, Cranberry, Lysine, L-Carnitine, Yucca, Kelp, Zinc Proteinate, Vitamin E Supplement, Niacin, Manganese Proteinate, Copper Proteinate, Zinc Sulfate, Manganese Sulfate, Copper Sulfate, Thiamine Mononitrate (Vitamin B-1), Vitamin A Supplement, Biotin, Potassium Iodide, d-Calcium Pantothenate, Riboflavin (Vitamin B-2), Pyridoxine Hydrochloride (Vitamin B-6), Vitamin B-12 Supplement, Manganous Oxide, Sodium Selenite, Vitamin D Supplement, Folic Acid.

鸡肉粉；鸡肉，糙米，鸭肉，大麦，燕麦，鸡肉脂肪，马铃薯、胡萝卜，羊肉粉，鲑鱼粉，芥菜油，天然香料，蛋粉，啤酒酵母；卵磷脂；亚麻仔，氯化钾，氯化胆碱，菊糖；牛磺酸，菠菜，荷兰芹，蔓越莓，赖胺酸，左旋肉碱，丝兰，海带，锌蛋白，维生素E补充，菸碱酸，锰蛋白，铜蛋白，硫酸锌，硫酸锰，硫酸铜，硝酸硫胺明(维生素B1来源)，维他命A，维生素H，碘化钾，D-泛酸钙，维生素B-12 补充；核黄素(维生素B-2来源)，维生素D补充，叶酸。

Total content of phenolic compounds and antioxidant activity of 35 barley malt s samples which had different modification degree from each other,and corresponding convention mashing wort samples were investigated.

分析了35种不同溶解程度的大麦麦芽和相应协定糖化麦汁的总多酚含量和抗氧化力。

Dry Malt Extract is a mix of sugars, such as glucose, maltose and polisacharides, which are a result of an enzymatic hydrolysis of malted barley.

干麦精是糖的混合体，如葡萄糖、麦芽糖和polisacharides，这些物质是麦芽中的大麦酶水解的结果。

The results showed that when the use level of shelled barley flour reached up to 50 %, the produced wort had rational composition of sugar color spectrum and normal Lundin fraction (the content of α-N was the highest).

结果表明，当脱皮大麦粉的用量比例达到50 %时，所得麦汁具有合理的糖谱组成和正常的隆丁区分，α-N含量最高。

As far as oxidation is was concerned, the major concern lied with the fatty acids in the system. The oxidation of most of the fatty acids was attributed to the activity of lipoxygenase in barley and malt although other oxidations also exist such as auto oxidation (non-enzymatic), hydroperoxide decomposition and so on. This enzyme is was partly responsible for the development of the 'stale','cardboardy' flavour in beer during storage, and has been a great concern for brewers and the brewing industry.

在制麦和糖化过程中，尽管存在酶的自氧化和氢过氧化物的降解等，但绝大部分脂肪酸的氧化则是由大麦和麦芽中的脂肪酸氧化酶引起的，该酶对于在啤酒存储过程中纸板味的出现起了部分作用，因此引起了酿造者和啤酒企业的极大重视。

Sugar-producing enzymes are present but most of the starch is still unconverted.Eventually, these enzymes will produce the sugars that will feed the yeast to make

麦芽发芽过程的关键是停止大麦发芽的那一刻，即当产生糖的酶已经出现但多数的淀粉还没有被转换的时候。

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。