糖化

The optimal pretreatment conditions of the corn stalk were determined in this thesis, And the optimal conditions of saccharification by cellulose.

通过试验确定了玉米秸秆预处理最适条件，并在自主设计组装的15L微型糖化罐中进行了纤维素酶和木聚糖糖酶的酶解糖化的最适条件的研究。

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor ...

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor content by GC/MS. The results obtained were as follows: Used maillard reaction and caramelization to optimize sunflower seed sugar addition, baking time, baking temperature, spreading thickness, increase scorched flavor of boiled sunflower seed.

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

Use some method of cered products、fermentation、isolation and screening ,that can product the black and red liquid of fermentation,and then make Black Rice Cake as well.

黑米经膨化、糖化、过滤，可得紫黑色糖化液，添加面粉等物，即能制出光亮细腻、口感香脆、富锌健脑的饼干——黑米饼干。

Liquor with uncooked materials is a kind of safe, hygeian and pure new technological liquor.

摘 要：回顾了生料糖化与发酵的研究历程，阐述了淀粉构造，生淀粉糖化机理，生料酒曲组分，生料酿酒和生料酒曲在大、小曲酒、黄酒生产方面的应用方法；以及与己酸菌、酯化酶共酵来提高酒质的技术措施；提出生料酒是一种安全卫生纯净的新工艺白酒。

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。

When the liquidized WWWSI was further saccharificated with 4u/ml or higher concentrations of glucoamylase, reducing sugar increased to 92% of total sugar within 4h

用糖化酶作进一步的水解，糖化酶活浓度4u／ml以上时，4h后的还原糖含量占总糖的92％。

Low DE value and high viscosity saccharified liquid was not benefit for increasing maltose content , the lanter and refine of the saccharified liquid. High DE value led more maltotriose and lower the content of maltose.

DE值过低，糖化液的粘度较高，不利于麦芽糖的获得和糖化液的过滤及精制；DE值过高，能促进麦芽三糖的生成，降低麦芽糖的含量。

Saccharifying enzyme and β－amylase were added in the preparation of mellow sugar solution to increase the sugar content and the solution quality.

糖化发酵阶段使用1 %的混合酒曲和15 u/g的酸性蛋白酶及0.1 %的黄酒活性酵母；制备醇香糖液时添加0.1 %的糖化酶和β－淀粉酶，提高含糖量和品质。

In the present study, it has been proved that advanced glycation end products, which formated by nonenzymatic glycosylation in a long-term high blood glucose, play a important role in the loss of pericytes and development of diabetic retinopathy.

近年来的研究认为，慢性高血糖引起蛋白质非酶糖化所产生的糖基化终产物（adavaced glycation end products，AGEs），在周细胞衰亡、糖网病发生的过程中起着非常重要的作用。

The concept of equivalent rotationally rigidity is offered and the formula of rotationally rigidity is obtained.

主要做了如下几个方面的工作：对伸臂位于顶部的单层框架—筒体模型进行分析，提出了等效转动约束的概念和转动约束刚度的表达式。

Male cats normally do not need aftercare with the exception of the night after the anesthetic.

男猫通常不需要善后除了晚上的麻醉。