糖化

Whiskey:Any of several distilled liquors made from a fermented mash of cereal grain s.

威士忌任何由各种谷物的糖化醪发酵后制得的蒸馏酒。

The effects of different liquefaction time on DE value and the lixiviating rate of raw materials were investigated.

以国产大麦为原料，采用全酶法经预水解、液化和两段糖化制备酿造啤酒用大麦糖浆生产工艺。

A period of storage is necessary for malt to improve its protease activity, its amylase activity and its saccharifying power, which is also helpful for wort filtration and taste improvement, for the increase of malt lixiviating substances, and for the improvement of beer colloid stability.

麦芽需经一段时间贮存，使麦芽的蛋白酶活力、淀粉酶活力及糖化力提高，有利于麦汁过滤和口味改善，麦芽浸出物也有所提高，啤酒胶体稳定性也得到改善。

The technological optimum conditions of Dietary fiber in podding alfalfa was extracted by adding 2.0%α-amylase at the conditions of pH6 and 65℃for 60min ,the ratio of material and liquid 1∶1 4 and 0.05%β-amylase at the conditions of pH6.5 and 65℃for 30min and 4.2% papain at the conditions of pH8.5 and 65℃for 60min.

结荚期苜蓿膳食纤维制取的最佳工艺组合为：料液比1∶14+加酶量2.0%+处理温度65℃+PH值为6+水解时间60min；糖化酶量0.05%+温度65℃+PH值6.5+处理时间30min；加木瓜蛋白酶4.2%+处理温度65℃+pH值为8.5+处理时间为60min。

With the orthogonal test, the optimal reaction conditions ofα-amylase and saccharified enzyme were obtained.

试验中采用无水乙醇脱脂，优选出的最佳蛋白水解酶为木瓜蛋白酶，通过正交试验确定了α-淀粉酶和糖化酶的最佳水解条件。

The key of transforming the straw to chemical materials,like ethanol,is the cellulose and hemicellulose of the crop is saccharified efficiently.

农作物秸秆纤维素和半纤维素的高效糖化是秸秆转化为乙醇等化工原料的关键技术之一。

The fermentative capacities of five lactic acid bacterial were studied by using saccharified black soybean .

本实验以糖化的黑豆为基质，对五株乳酸菌的发酵性能进行了测试，其中嗜酸乳杆菌产酸最高，产酸速率最快。

After the first step, the liquefied starch is saccharified by glucoamylase.

中文摘要一般淀粉加工的方式可以分成两步骤，首先将淀粉经高温糊化作用后以α-amylase催化进行液化，然后在液化后利用glucoamylase进行糖化。

The production technology is potato material is boiled, saccharified, fermented, distillated, and dehydrated, then it is denatured to be ethanol, the new fuel of internal-combustion engine.

其生产工艺为：薯类原料经过蒸煮、糖化、发酵、蒸馏、脱水后，再进行变性，成为可供内燃机燃烧的新能源燃料乙醇。

The quantity of saccharified mixture component, scorched malt, should be 1％～2％ of the total quantity of the materials.

提高辅料用量后，糖化配料时焦香麦芽投放量为总投料量的1％～2％，酿造出的啤酒口味纯净、爽口，无异杂味，非生物稳定性好。

Finally, according to market conditions and market products this article paper analyzes the trends in the development of camera technology, and designs a color night vision camera.

最后根据市场情况和市面上产品的情况分析了摄像机技术的发展趋势，并设计了一款彩色夜视摄像机。

Only person height weeds and the fierce looks stone idles were there.

只有半人深的荒草和龇牙咧嘴的神像。