saccharify造句
例句與造句
- The improvement of measurement of saccharifying cellulase activity
飼用纖維素酶活力測定方法的改進 - New production techniques to improve the saccharifying power of liquid starter
提高液體曲糖化力生產新技術 - Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing
麥汁緩沖性能對啤酒酵母高級醇生成量的影響 - Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor
酒精活性干酵母與糖化酶在大曲酒壓窖后轉排生產中的應用 - 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。 - It's difficult to find saccharify in a sentence. 用saccharify造句挺難的
- 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 % 。 - 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和糖化酶活化后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。 - 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、淀粉含量、水分、酸度、踩窖以及糖化酶、干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。 - 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，要采取適當提高第一甑大（米查）的入池溫度、減少殊窖、添加糖化酶和干酵母、提高淀粉濃度等工藝措施，保證糧醅的良好發酵，穩定和提高產品質量。 - 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，如淀粉酶、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。 - The advantages of high temperature daqu including agreeable aroma , strong saccharifying power and low fermenting power have determined the use level of daqu and the unique production techniques of maotai - flavor liquor including high - temperature stacking outside of pits and high - temperature fermentation in pits , which are key and unique techniques for maotai - flavor liquor only ( such techniques could form maotai - flavor )
高溫曲由于香氣好，糖化力、發酵力低決定了醬香型酒大用曲量、窖外高溫堆積、窖內高溫發酵的工藝，這是區別于其他酒種關鍵的、獨特的工藝環節，同時也是形成醬香的工藝環節。 - 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，實施增加硬件設施；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；采用低壓煮沸系統，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。