糖化

The problem of inhibiting fermentation caused by pectin was solved and the utilization rate of raw material was increased by addition of pectinase, amylase and saccharifying enzyme.

通过在冬果梨汁中添加果胶酶、淀粉酶和糖化酶进行酶解处理，解决了梨汁中果胶不利于发酵和原料利用率低的问题。

Thus enable the entire beer saccharifying to be under the automated control, strengthened in the process greatly stable, the safe movement, improved the beer quality and the competitive power.

从而使整个啤酒糖化过程得到了自动控制，大大加强了生产过程中的稳定、安全的运行，提高啤酒质量和竞争力。

The control and maintenance of high temperature for aspergillus oryzae koji－making has great effects on saccharifying power and liquefaction power and fermenting power of Fengqu Starter, and the optimal temperature is at 58～62 ℃ and it should be maintained at least three days.

米曲霉制曲大火温度的控制和维持时间长短对凤曲的糖化力、液化力和发酵力影响较大。制曲大火温度以控制在58～62 ℃为宜，且至少维持3天以上。孙悟

Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.

目前我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。

The result of the experiments indicated that under microwave irradiation higher deoxidation sugars yield was gained with saccharifying time being shortened considerably.

实验结果表明，在微波辐射条件下，不仅能获得更高的还原糖收率，糖化时间更是大为缩短，极大地降低了水解过程能耗。

The techniques in the production of elegant type Luzhou-flavor liquor covered the following: blending of liquor of different flavor types and production control of base liquor (including raw materials, saccharifying leaven, production equipments, fermentation techniques, and microorganism etc).

生产浓香淡雅型白酒的技术有：采用不同的香型酒来组合匀兑和通过时原酒的生产控制来解决（包括原料、糖化发酵剂、生产设备、发酵工艺和微生态等方面）。

Jiugui Daqu has strong saccharifying power and fermenting power. Besides, it has strong liquefying power and aroma-producing power, which could improve liquor quality all sidedly.

酒鬼大曲既有糖化力和发酵力高的特性，又有液化力和生香能力强的优势，使酒质得到全面的提升。

Adding Saccharifying enzyme and Y-ADY,we reduced the use of black-skin-red-koji to 45% than that in traditional technology and the reduced koji was replaced by raw wheat koji .

添加糖化酶、活性干酵母，使乌衣红曲的用量减少为传统工艺用曲量的45%，所减少的乌衣红曲用生麦曲来代替，酿制的乌衣红曲黄酒质量有了很大的提

And the optimum fermentation conditions were determined as follows: inoculation of 0.10 % YWBY in saccharifying mash, the ratio of material to water was 1∶1.0 and 9 d fermentation at 25 ℃ during chief fermentation stage, then 20 d fermentation at 22 ℃ in late fermentation stage.

确定草菇糯米甜酒的最佳发酵工艺条件：主发酵工艺条件为在糖化醪中接入0.10 %YWBY，料水比1∶0.8，25 ℃下发酵9 d；后发酵工艺条件为22 ℃下发酵18 d。

Four main saccharifying technical conditions of wheat beer influencing α-amino nitrogen content of wort including wheat malt proportiong, the ratio of water and raw materials, holding time at 52 ℃, and holding time at 65 ℃ were optimized by response surface method and the mathematical model of each factor incluencing α-amino nitrogen content was established.

采用响应曲面分析法对影响小麦啤酒麦汁α-氨基氮含量的4个主要糖化工艺参数即小麦芽比例、水料比、52 ℃保温时间和65 ℃保温时间进行优化，建立了各因素对麦汁α-氨基氮含量影响的数学模型。

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。