糊精糖

To make fondant sugar, which is used in icings and confections, very fine sucrose crystals are surrounded with a saturated solution of invert sugar corn syrup, or maltodextrin.

糖被制取用稀糖膏中的再结晶糖的饱合溶液处理挂糖衣和蜜饯糖，要把非常好的蔗糖晶体通过饱和的方法转化糖玉米糖浆或麦芽糖糊精。

The milk-white, instant, harmonious flavor, no off-flavor and palatefull microcapsule of geniposide was developed with geniposide as core material, with βcyclodextrine and malt dextrine as wall material after spray drying under the coditions of 176～180 ℃inlet wind, 106～110℃ outlet wind.

以废液中的栀子甙为芯材、β-环糊精和麦芽糊精为壁材，采用微胶囊化技术，经适当的糖酸调整，进风温度保持176～180℃、出口温度保持106～110℃、于室温下进料，喷雾干燥即可得到乳白、速溶、风味协调、无异味、适口性较好的栀子护肝冲剂。

Wild baccae of lonicera edulis was used as raw material.

用野生蓝靛果新鲜浆果为原料，经烫漂、硬化、浸糖、50℃渗糖、干燥，可制出蓝靛果低糖果脯；鲜果经打浆，加入白砂糖、氯化钙、柠檬酸、低甲氧基果胶和β-环状糊精进行控制浓缩，可制得蓝靛果低糖果酱。

The mechanism in which trehalose is produced from dextrin or starch hydrolyzate by endocellular enzymes of bacterium D-97 can be elucidated by high performance liquid chromatography with differential refraction detection basically, including the effect of the different carbon sources on the endocellular trehalose-producing enzymes in bacterium D-97 and the possibility or ability of the endocellular enzymes to produce trehalose using maltooligosaccharides of different chain lengths.

通过高效液相色谱/示差折光检测系统分析可获得细菌D-97利用糊精或淀粉水解物合成海藻糖的基本生物学信息，包括微生物培养碳源对细菌D-97胞内海藻糖合成酶系的影响以及该酶系利用不同种类或不同分子链长度的麦芽寡糖合成海藻糖的能力及作用过程。

AmeriSweet Packets contain: sucralose,maltodextrine ,xylitol,sorbitol and silicon dioxide

AmeriSweet主要成分为：三氯蔗糖，麦芽糊精，木糖醇，进口山梨糖醇和二氧化硅

AmeriSweet Packets contain: sucralose,maltodextrine ,xylitol powder,sorbitol and Silicon Dioxide

AmeriSweet 主要成分为：三氯蔗糖，麦芽糊精，木糖醇，山梨。糖醇和二氧化硅。

After making berry pulp, being added with granulated sugar, calcium chlorid, citric acid, low-methoxyl pectin and β-cyclic-dextrin, controlling the concentrate, the low-sugar jam was processed.

用野生蓝靛果新鲜浆果为原料，经烫漂、硬化、浸糖、50℃渗糖、干燥，可制出蓝靛果低糖果脯；鲜果经打浆，加入白砂糖、氯化钙、柠檬酸、低甲氧基果胶和β-环状糊精进行控制浓缩，可制得蓝靛果低糖果酱。

INGREDIENTS: skim milk, sugar, cream, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), corn syrup, cocoa processed with alkali, whey protein, egg yolks, tapioca maltodextrin, soy protein, natural flavor, Propylene Glycol Monostearate, guar gum, carrageenan, cellulose gum, mono and diglycerides, salt, malt extract, xanthan gum, molasses, vitamin A palmitate, dextrose, caramel color

成分：脱脂牛奶，糖，奶油， chocolaty芯片（糖，椰子油，可可碱处理，部分氢化的椰子油，可可粉，盐，酱油，卵磷脂，天然香料），玉米糖浆，可可碱处理，乳清蛋白，蛋蛋黄，木薯麦芽糊精，大豆蛋白，天然香料，丙二醇酯，瓜尔豆胶，卡拉胶，纤维素胶，单声道和diglycerides ，盐，麦芽提取物，黄原胶，糖蜜，维生素A棕榈酸酯，葡萄糖，焦糖色

The preparation of immobilized enzyme: The inulinase, used in the fructose production from Jerusalem artichokes, and the glucoamylase, used in the glucose production from dextrine were chosen as samples. The comparative tests were carried out on specially designed setups for the immobilization of enzymes, and a synthetic evaluation was made of the quality of the immobilized enzymes.

固定化酶制备方法的选择：选定了降解洋姜液生产果糖工艺的菊糖酶及降解糊精生产葡萄糖工艺的糖化酶分别进行了不同方法的酶的固定化；设置了相应的实验装置，进行对比实验，研究了各因素对酶的固定化的影响；并对所制备的固定化酶的效果进行了综合评价。

The taste components comes from incomplete fermented residual sugar and dextrine, glycerin by fat splitting, amino acid by protein, acid and delicate flavour materials.

中添加的焦糖量、陈化时间不同而异及化学反应而呈色；②香来源于原料、麦曲、生产工艺及贮存发生的反应中；③味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。