saccharified

英

美

v. 使糖化( saccharify的过去式和过去分词 )

双语例句

• The application and evaluation of Beckman biochemical analyzer in detection of saccharified hemoglobin by gel agglutination
  糖化血红蛋白测定胶乳凝集法在Beckman生化分析仪上的应用及评价
• 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。
• 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
• Dry weight percent, soluble sugar content during store saccharified speed, total starch contend, amylose contend, amylopectin contend and get consistency differgreeter.
  不同品种的切干率、可溶性糖含量、贮藏期间的糖化速度、总淀粉含量、直链支链淀粉含量和胶稠度有较大的差异；
• Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing
  麦汁缓冲性能对啤酒酵母高级醇生成量的影响
• Has saccharified, very quickly had forgotten is sweet, but the liquor, the spicy person can swallow very for a long time also remembered!
  糖化了，很快就忘记了甜，但是酒，辣的人会在咽下很久还记得！这就像是生活的平淡与沧桑。
• 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。
• After hydrolysis, the reducing sugar of the orange peel juice was 3.8 g/ 100 ml, and reached 7.8 g/ 100 ml after addition of saccharified rice syrup.
  试验结果表明：酶解后橘皮汁的还原糖含量可达3.8g/100mL，用大米糖浆补糖至7.8g/100mL；
• The yeast single cell protein material was obtained by saccharified vinegar residue residues. The number of the yeast cell and the organic nitrogen content of the material reached up to 1.26 × 109 cfu g-1 ( dry matter) and 4.76% ( dry weight), respectively.
  利用糖化醋渣制取酵母单细胞蛋白物料，其酵母细胞数和菌体有机氮含量分别达到1.26×109个/g（干物量）和4.76%（干重）。
• Using saccharified bran as raw material, Monascus bran was prepared by fermentation of Monascus sp.M-1 in the box. The chromatic value of the Monascus bran was 372 U/ g, which was 74% chromatic value of the red koji from second-class red kojic rice.
  再利用红曲霉M-1菌株为生产菌，糖化麸皮为原料，采用曲盒发酵工艺制备红曲麸，红曲麸的红曲色素色价达到了372U/g，为二级红曲米红曲色素色价的74%。