火范文>英语词典>saccharified翻译和用法

saccharified

v. 使糖化( saccharify的过去式和过去分词 )

双语例句

  • The Application of PLC and Bus Technology to the Out Trough System of Beery Saccharified Winch Spool
    PLC及总线技术在啤酒糖化绞笼出槽系统中的应用
  • Research result indicated the use of liquified enzyme and saccharified enzyme were 0.6 g+ 0.6 g;
    试验结果表明:在发酵中使用糖化酶+液化酶06g+06g;
  • Effects of double enzyme method for rice saccharified on fermentation process of glutamic acid
    大米双酶法糖化工艺对谷氨酸生产发酵过程的影响
  • The dilution of high concentration mash meant that saccharified high concentration wort was blended with certain amount of aseptic deaerated water to achieve the required mash concentration before or after the fermentation.
    高浓啤酒稀释工艺是指糖化的高浓麦汁在发酵前或发酵后,与定量的无菌脱氧水混合至所需浓度的啤酒生产工艺。
  • Low DE value and high viscosity saccharified liquid was not benefit for increasing maltose content, the lanter and refine of the saccharified liquid.
    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;
  • The results show that the optimun strain, carrier and multiplication media are Saccharomyces 1300, calcium alginate gel and saccharified liquid of dried sweet potato respectively.
    研究结果表明:固定化菌株以南阳五号酵母(Saccharomyces1300)、载体以海藻酸钙、增殖培养基以薯干糖化液为佳;
  • The different factors affecting the enzymatic liquefied and saccharified of potato flour was studied.
    研究不同因素对马铃薯干粉酶法液化和糖化过程的影响。
  • The design of 10 900L constant temperature stainless fermentation tanks with insulating layer was in the lead domestically, as well as the saccharified boiler and the filtration-deposition trough.
    设计的10个900L高性能保温恒温不锈钢发酵罐及麦汁制备的糖化锅和过滤沉淀槽,其设计在国内是领先的。
  • Objective To investigate the effects to after-dinner blood fat level from metabolic changes of saccharified hemoglobin in the old people suffered by diabetes mellitus Type ⅱ( T2DM).
    目的探讨老年人群2型糖尿病糖化血红蛋白在不同代谢控制状态下对餐后血脂的影响。
  • Protease especially neutral protease saccharified either individually or together with acid protease and papain, showed great superiority on lowering the protein-turbidity and improving the no-biological stability of wort.
    蛋白酶尤其是中性蛋白酶无论是单独糖化或与木瓜蛋白酶、酸性蛋白酶合并糖化实验,对降低麦汁中的蛋白质类浑浊,提高麦汁的非生物稳定性显示出了极大的优越性。