麥芽糖漿 的英文怎麼說

中文拼音 [màiyátángjiāng]
麥芽糖漿 英文
barley maltsyrup／maltsyrup
  • 麥 : 名詞1 [植物學] （麥類統稱） a general term for wheat barley etc : 黑麥 rye; 蕎麥 buckwheat2 [植物...
  • 芽 : 名詞（植物剛長出來的可以發育成莖、葉或花的部分） bud; sprout; shoot
  • 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...
  • 漿 : 漿同「糨」
  • 麥芽 : malt; [農業] grist; fructus hordei germinatus麥芽抽出物 malt extract; 麥芽處理 [食] malting; 麥芽...
  • 糖漿 : syrup; sirop糖漿劑 syrup
  1. Getting rid of maltodextrin from ultra - high content maltose syrup through fixed bed chromatographic separation process

    固定床色譜分離超高麥芽糖漿中的糊精
  2. The growth of f - 16 and the production of enzyme were affected by microbial medium, including c source, n source, mineral, initial ph of medium, rotating rate, culture time and culture temperature. the results showed that the optimal n sources were peptone, corn steep liquor and yeast extract ; the optimal c sources were sucrose, glucose and maltose ; the optimal minerals were mgso4 7h2o, khpcu and cuso4 5h2o

    實驗表明，氮源中蛋白腖、玉米漿、酵母粉比較好；碳源中蔗糖、葡萄糖、麥芽糖這三種糖對產酶和生物量提高效果顯著；無機鹽中mgso _ 4 ? 7h _ 2o ， k _ 2hpo _ 4 ， cuso _ 4 ? 5h _ 2o對產酯酶的酶活及其反應后所得水解液的光學純度有較好的作用。
  3. " royal soybean milk " is a satisfied health drink of tour or in house. ingredients : best soybean, high maltose liquor

    冰泉豆漿王是以優質黃豆超高麥芽糖為原料，採用先進真空乾燥技術精製成的速溶固體飲料。
  4. The traffic of the company is very convenient which is 1 km from east of beijing - shenzhen expressway, and 3 km from west of 107 national highway and beijing - guangzhou railway ; the floor space is 80, 000 square meters, with a building area of 53, 000 square metes ; the deep - processing of corn is 150, 000 tons, is the key leading enterprise on agriculture industrialization of shijiazhuang city

    公司現有玉米澱粉生產線兩條，年產澱粉10萬噸及玉米油，玉米漿，蛋白粉，纖維飼料，胚芽油餅，菲汀等副產品；麥芽糊精生產線三條，年生產各種麥芽糊精6萬噸；澱粉糖漿生產線二條，年生產各種糖漿4萬噸；變性澱粉生產線一條。
  5. This paper firstly synthesized the maltose fatty acid ester by agent - in - water method. the influences of reaction time, temperature, proportion of reactant ect. on synthesis have been observed

    摘要本實驗首次以麥芽糖漿為原料微乳化法合成麥芽糖酯，以酯得率為考察目標，主要探討了反應過程中時間、溫度、反應物配比等因素的影響，並對產品的理化性質作初步分析。
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