糖化發酵 的英文怎麼說

中文拼音 [tánghuàfājiào]
糖化發酵 英文
diastatic fermentation
  • 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...
  • 發 : 名詞（頭發） hair
  • 酵 : 動詞（發酵） ferment; leaven
  • 糖化 : saccharify糖化物 saccharide; 糖化劑 saccharifying agent; 糖化飼料 malting feed
  1. A hornos is a large oven used to bake the agaves converting the plant ' s natural starches into fermentable sugars

    這是一種大型的烤爐，用來烘烤龍舌蘭，使其內部的中性澱粉轉化成可發酵的糖分。
  2. 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。
  3. 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。
  4. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  5. E. coli is capable of metabolizing both hexose and pentose sugars, but it lacks pdc - adh ii system. however, zymomonas mobilis is able to produce ethanol efficiently by an overactive pdc - adh ii system, but its utilizable substrate range is restricted to glucose and fructose

    大腸桿菌含有同化戊糖和己糖的所有必需酶，但缺乏pdc - adh系統，只能生成非常少的酒精。相反，運動發酵單胞菌具有較強的pdc - adh系統，能很好地發酵生成酒精，但只能利用葡萄糖和果糖。
  6. 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。
  7. Purification and reclamation of pentose from biomass hydrolization fermentation broth

    生物質水解發酵廢液中五碳糖的凈化和回收
  8. 5. exploring fermentation synthesis of quinic acid ( qa ) using bioengineering strain under shake flask conditions synthesis of qa using recombinant e. coli constructs was examined in m9 accumulation medium. the result indicated that qa was produced from d - glucose in the culture supernatant, but it is necessary to explore further the consequences of fermentation in next work

    工程菌搖瓶發酵產酸初步觀察初步探索了奎尼酸工程菌在m9積累培養基中的發酵產酸條件，結果表明工程菌經直接發酵由葡萄糖產生了奎尼酸，但尚須進一步優化發酵條件提高產酸率。
  9. 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。
  10. 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 % 。
  11. 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。
  12. 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。
  13. This coast is a result of the extensive purification steps needed for the preparation of a pure xylose solution. which is essential for the chemical process

    發酵工藝生產木糖醇無需木糖的純化步驟，是取代化學合成法的一條可行工藝路線。
  14. 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。
  15. Distilled spirits : alcoholic beverages made with cereals, fruits or other plants containing starch or sugar asingredients upon fermentation and distillation, after or without saccharification

    二）蒸餾酒類?指以?類、水果類及其他含澱粉或糖分之植物為原料，經糖化或不經糖化，發酵后，再經蒸餾而得之含酒精飲料。
  16. The physical, chemical and biological pretreatment, enzyme saccharification, alcohol fermentation technology and research development were stated in this paper

    該文簡述了纖維素物理、化學、生物預處理、酶糖化、發酵酒精生產工藝及研究進展。
  17. The procedures such as barley preparation, saccharification, fermentation, bottle filling, storage etc. must be under strict management to prevent the oxidation of fatty acid

    必須嚴格控制制麥、糖化、發酵、灌裝、貯存等工序操作，防止脂肪酸氧化。
  18. The oxidation of fatty acid was likely to happen in barley preparation, saccharification, fermentation, and beer storage etc., which would influence beer flavor

    在制麥、糖化、發酵、啤酒貯存等過程均會產生脂肪酸，並發生脂肪酸氧化，影響啤酒的風味。
  19. “ langyatai ” brand cider has rich nutrition, such as ca2 +, p3 +, k +, fe2 +, lactochrome and nicotinic acid etc. and all kinds of vitamin being beneficial to body, all above are creamed from apple, meanwhile, after low - temperature fermentation, some organic nutrition of low sugar and high protein are produced, including malic acid, butanedioic acid, tartaric acid, seventeen amino acid and high powerful, high nutritional alcohol ester etc

    瑯琊臺蘋果酒營養豐富，提煉了蘋果的主要精華，如蘋果中的鈣、磷、鐵、鉀、核黃素和尼可酸等二十多種微量元素，以及各種對人體有益的維生素.同時經過低溫生化發酵，生成了低糖類高蛋白等各種有機營養物質，如蘋果酸，琥珀酸，酒石酸及17種氨基酸和高能量高營養的醇酯等。
  20. Citrus waste is rich in pectin, cellulose, and polysaccharides, which can be turned into sugars and fermented into alcohol

    柑桔類植物的果實表皮中富含膠質纖維素和多聚糖，這些成分能夠被轉化為糖，經發酵后再變成酒精。
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