saccharification 中文意思是什麼
saccharification
解釋
糖化作用，糖化水解-
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。 -
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。 -
If added the saccharification of corn, pigs like to eat and increase price of feed
玉米若經糖化后，可使豬喜食快長，提高飼料報酬。 -
Cooking alcoholic beverages : alcoholic beverages utilizing liquor made from cereals or other starch - containingplants added with ethyl alcohol after saccharification as a base, or utilizing brewed alcoholic beverages, distilled spirits or ethyl alcohol directly as a base ; with a salt content of more than 0. 5 % of the total volume, and with or without other flavors
五）料理酒?以?類或其他含澱粉之植物性原料經糖化后加入酒精製得產品為基酒；或直接以釀造酒、蒸餾酒、酒精為基酒?加入百分之零點五以上之鹽，添加或不添加其他調味料，調制而成供烹調用之酒。 -
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。 -
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。 -
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。 -
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。 -
A collecting and distributing system, which is composed of a number of controllers and a computer, is employed to realize the control of the saccharification process of beer production
摘要採用多臺控制裝置，配合上位機實現啤酒糖化工藝過程式控制制的整體方案，即集散系統。 -
Batch process is a kind of typical production process which producing batch products with ordered operating sequence, especially used in fine chemistry industry, food beverage and biological medicine trades. compared with other processes, batch process has some characteristics, such as producing in batches according to recipes, non - stable state, resource - sharing, etc. therefore batch process data have some characteristic such as multi - dimensions, strong - relations, non - linear and periodicity, etc. that against information express and deal with this paper takes brewery saccharification process as the background, adopt kdd and data - mining technology to find valuable knowledge from process data
間歇生產過程是以順序的操作步驟進行批量產品生產的一類典型的生產過程，廣泛應用於精細化工、食品飲料和生物醫藥生產行業，和其他過程比較，其具有按配方批量生產、過程非穩態、資源共享等特點，間歇生產過程的數據因此具有高維、強關聯、非線性、周期性等不利於信息表達和處理的難點。 -
The characteristics of natural cellulose were analyzed, the key techniques ( pretreatment, saccharification and fermentation etc. ) of bio - fuel alcohol by different kinds of cellulose were compared, the present status of bio - fuel alcohol production by cellulose was summed up, and its development trend was discussed
摘要分析天然纖維素的資源特徵，比較各種纖維素生物燃料酒精生產工藝中的預處理、糖化和發酵等關鍵工藝環節的技術特點，綜述了以纖維素為原料生產纖維素生物燃料酒精技術的現狀，討論了該技術的發展方向。
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