saccharified

英

美

v. 使糖化( saccharify的过去式和过去分词 )

双语例句

• 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。
• Reducing sugar content of saccharified extrudates was analyzed using the method of quadratic orthogonal rotating combinatorial design and the optimum parameters of extrusion system was obtained.
  用二次正交旋转组合试验设计，对脱胚玉米挤压膨化物糖化后还原糖含量进行分析，得出良好的挤压膨化工艺参数。
• 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。
• 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。
• 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。
• Also, comparing with saccharified liquid of cassava starch, the fermentative time was shorter, residual sugar decreased faster and yield of glycerol was lower with saccharified liquid of corn meal as a fermentative material.
  对二者的比较结果表明：用玉米粉糖化液为发酵原料时，发酵时间较短，残糖降低较快，甘油产量较低，在36h之后，甘油开始反耗。
• 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；
• 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%。
• 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；
• Enzyme addition method like addition of mould saccharified enzyme etc.
  加酶法，如加霉菌糖化酶、植物普鲁兰酶。