saccharified
英
美
v. 使糖化( saccharify的过去式和过去分词 )
双语例句
- 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。 - Results: Good effects were obtained in both groups, but the clinical symptoms, blood sugar 2 hours after meal and saccharified hemoglobin improved more significantly in treatment group than in control group.
结果：两组均有明显疗效，其中治疗组在改善症状和降低餐后2小时血糖、糖化血红蛋白方面优于对照组。 - 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； - 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。 - 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； - 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； - 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； - 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 - 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