糖化 的英文怎麼說

中文拼音 [tánghuà]
糖化 英文
saccharify糖化物 saccharide; 糖化劑 saccharifying agent; 糖化飼料 malting feed
  • 糖 : Ⅰ名詞1 [化學] （碳水化合物） sugar 2 （食糖的統稱） sugar 3 （糖果） sweets; candy; sweety Ⅱ形容...
  1. Human glycosylated albumin and atherosclerosis

    糖化白蛋白與動脈粥樣硬化
  2. Effect of active component of four types of chinese herbs on aldose reductase activity and non - enzymatic protein glycation in d - galactose induced rats

    半乳糖誘導大鼠醛糖還原酶活性和蛋白非酶糖化的作用
  3. Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor, which could make full use of the residual amylum, residual sugar, and long - term fermented flavoring substances in the waste distiller ' s grains

    摘要將th - aady和糖化酶活化後用在特殊調味酒的丟糟中，利用了丟糟中的殘淀、殘糖和長期發酵的香味物質，可節約生產成本，保證口感，增加出酒率。
  4. The company has now become a world leader who develops, produces and installs brewing equipment, ranging from a simple tank to the turn - key installation of a complete brewhouse

    如今，莫拉公司已成為開發、生產和安裝啤酒釀造設備的世界領先者，從簡單的罐體到整個糖化間的交鑰匙工程。
  5. Contract with yanjing ( guilin ) beer co. involving fermentation tank, bbt and tank area ; turnkey project of 100, 000t brewhouse for zhejiang xiandu beer factory ; contract with chengde sihai brewery involving all fermentation tank and bbt ; order from a transnational company involving fermentation tank ; other large quantities of contract from a world famous beer company and juice company. the total contract value exceeds rmb1, 000, 000, 000

    由樂惠寧波公司負責總承包的燕京福建啤酒有限公司60m3冷麥汁的糖化系統交鑰匙工程項目，經過約80天的施工近日一次投料試車成功，各項指標全部合格，目前已經進入全面試生產階段。同樣由樂惠公司承接的36個不銹鋼發酵罐和8個清酒罐早於6月底開始交付燕京啤酒投入使用，以滿足燕京啤酒供不應求的市場需求。
  6. Progress in chemical modification of chitin and chitosan

    甲殼素和殼聚糖化學改性研究進展
  7. Native starches. determination of starch. enzymatic method

    澱粉.澱粉的測定.酶糖化法
  8. The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine, the treatment of soaking rice at low temperature for a long time, the variety of fermentation state, the characteristics of rice wine broth, the variety and complexity of microorganisms, the uniqueness of inoculation and strain preservation, the process of mixed fermentation of yeast and lactic acid bacteria ( e. g. the concurrence of saccharification, yeast fermentation and lactic fermentation ), the over - mixing of different liquors, the high sterilization temperature, and the storage of produced wine

    摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵） ；酒液勾兌；較高的滅菌溫度；成品酒的貯存。
  9. The application of stb single return intelligent regulatorin the course of malt extract production

    單迴路智能調節器在啤酒糖化過程中的應用
  10. The paper introduced the function of stb single return circuit intelligent regulator and related the application of the regulator in the course of the malt extract production and improving pid algorithm

    摘要簡介了stb單迴路智能調節器的性能，並敘述了該調節器在啤酒麥汁糖化過程中的應用及其改進的pid演算法。
  11. New production techniques to improve the saccharifying power of liquid starter

    提高液體曲糖化力生產新技術
  12. Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor

    酒精活性乾酵母與糖化酶在大麴酒壓窖后轉排生產中的應用
  13. This makes it possible that the saccharified vinegar residue could be used directly as carbon resources for a lot of fermentation products

    這使糖化醋渣用作多種發酵產品的可直接利用碳源成為可能。
  14. After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation, the reducing sugar yield of the saccharified vinegar residue was as high as 27. 2 %

    摘要經過多菌種發酵糖化麩曲醋渣后，糖化醋渣的還原糖生成率達到27 . 2 % 。
  15. It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit - stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer

    摘要濃香型特曲酒夏季壓排、轉排生產要合理調整工藝配方，從糧醅比、澱粉含量、水分、酸度、踩窖以及糖化酶、乾酵母的使用等多個方面進行合理控制，保證窖池的良好發酵。
  16. On the other hand, in winter, it should be taken the adequate change in production techniques such as the increase of pit entry temperature in the first steamer, the decrease of pit stepping times, the addition of saccharifying enzyme and dry yeast, and the increase of starch content etc. to ensure good fermentation of fermented grains and further to stablize and improve product quality

    同時，在冬季生產中，要採取適當提高第一甑大（米查）的入池溫度、減少殊窖、添加糖化酶和乾酵母、提高澱粉濃度等工藝措施，保證糧醅的良好發酵，穩定和提高產品質量。
  17. The metabolism of these extreme microbes during the production of maotai liquor would further produce multiple enzymes of thermal stability such as amylase, protease, saccharifying enzyme, cellulose, glucase, xylanase, and each kind of dehydrase involved in redox reaction, and dna polyase etc

    茅臺酒釀造過程中極端釀酒微生物代謝產生多種熱穩定性的酶，如澱粉酶、蛋白酶、糖化酶、纖維素酶、葡萄糖甘酶、木聚糖酶、參與氧化還原反應的各種脫氮酶、磷酸烯醇丙酮酸激酶及dna聚合酶等。
  18. In the america as well as in certain regions of the middle east, yet a third agent of saccharification is usedhuman saliva.

    在美洲和中東有些地區還有第三種糖化劑人唾沫中的澱粉霉。
  19. Liupanshui beer co. ltd. has retrieved from bankruptcy to rapid development depending on technical innovation and improvement as follows : strengthening the control of saccharifying boiling intensity, the age of fermenting beer, filtration time, bottle washing of remnant alkali, sterilization intensity, and pressure prepare in nitrogen filling etc. ; making full play of employee ' s initiative and installing new equipments ; making control of filtration beginning time and keeping stable beer storage time at 0 ; settling the problem of beer species by high concentration dilution method ; applying low - pressure boiling system to increase boiling intensity, shorten boiling time, and increase beer non - biologic stability ; and making innovation of fermentation techniques to increase beer quality etc

    摘要六盤水啤酒有限責任公司依靠科技創新、走科技進步之路，通過加強對生產過程的糖化煮沸強度、發酵酒齡、開濾時間、洗瓶殘堿、殺菌強度、灌裝氮氣背壓等方面的控制；發揮人的主觀能動性，實施增加硬體設施；控制開濾時間，穩定控制0貯酒時間；利用高濃稀釋解決品種矛盾；採用低壓煮沸系統，提高煮沸強度、縮短煮沸時間，提高啤酒的非生物穩定性；改進發酵工藝，提高產品質量等措施，使企業實現了發展。
  20. Using water - soluble carbodiimide as condensation agent, biomacromolecules such as gelatin, collagen and chitosan were covalently grafted on the plla - g - pmaa membranes. solution of the biomacromolecules was further coated on the above membranes to increase the surface density of the biomacromolecules. this technology was designated " grafting and coating " method

    為了將生物大分子化學接枝于plla膜表面，首先在plla膜表面接枝pmaa ，將羧基引入plla表面，利用水溶性碳化二亞胺edac作為縮合劑，與含有氨基的生物大分子反應，可將生物大分子如明膠、膠原和殼聚糖化學接枝在plla膜表面。
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