saccharifying是什么意思   saccharifying怎么读

saccharifying单词基本解析：

saccharifying变化用词：

saccharifying英英释义：

动词 saccharify:

sweeten with sugar

同义词：sugar, saccharify

convert into a simple soluble fermentable sugar by hydrolyzing a sugar derivative or complex carbohydrate

同义词：saccharify

saccharifying中文词源：

saccharifying用法和例句：

saccharifying

A Rapid Detection Method for Saccharifying Enzyme Activity with Active-staining Starch-PAGE

一种快速检测糖化酶活力的电泳活性染色方法

Different Taibai Da qu had different saccharifying power,liquefaction power,fermentation power and aroma-producing capability.

不同品种的太白大曲其糖化力、液化力、发酵力和生香能力各不相同。

Starter made by different carbon source varied greatly in saccharifying power and bacteria quantity, among the entire carbon source, macromolecular carbon source is the best.

不同碳源生成的菌体量和糖化力相差很大，高分子碳源较好。

A First Seeking for Exploitation of Saccharifying Enzyme From Spent Liquor of Citric Acid Fermentation

从柠檬酸发酵废液中开发糖化酶制剂的初探

The liquor is produced with rice as raw materials and large caky starter as saccharifying ferment by semi-solid fermentation method (saccharification and fermentation simultaneously).

以纯大米为原料,大酒饼为糖化发酵剂,采用边糖化边发酵的半固态发酵法工艺。产品澄清透明,无色或略带黄色,具有独特豉香味,入口醇滑,无苦杂味;酒精含量较低。

P whole barley beer was brewed by the way of soaking and saccharifying while the temperature going up from the material barley.

全麦啤酒是以大麦为辅料，采用升温浸出糖化法酿制出来的啤酒，其具有明显的麦芽香气，泡沫持久挂杯，口味纯正爽口，酒体协调不留余味，风味独特。

Investigation on Conversion of Saccharifying System in Breweries to Increase Production Output

关于啤酒厂糖化系统增产改造的探索

Keywords Hexi savory vinegar;Aspergillus niger;screen;Saccharifying enzymic activity;fermentation condition;

关键词河溪香醋;黑曲霉;筛选;糖化酶活力;产酶条件;

The molds having saccharifying enzyme capable of dehydrolyzing uncooked starch are Aspergillus niger, Aspergillus awamori,Rhizopus and endomycopsis fibuligera etc.

具有水解生淀粉能力的糖化酶的霉菌包括黑曲霉、泡盛曲霉、根霉、罗尔伏格菌和扣囊拟内孢霉等。

Litchi seed flour was used for alcoholic fermentation and the relative techniques including braizing,liquefying,saccharifying and fermentation etc.

利用荔枝核进行酒精发酵,对蒸煮、液化、糖化和发酵等工艺进行了研究。

Keywords Bifidobacteria;Vigna angularis;Saccharifying;Ferment;

双歧杆菌;赤豆;糖化;发酵;

Keywords beer;saccharifying techniques;extruded rice;wort filtration;

啤酒;糖化工艺;膨化大米;麦汁过滤;

STUDIES ON CITRIC ACID PRODUCTION FROM CORN SACCHARIFYING LIQUID BY IMMOBILIZED ASPERGILLUS NIGER

固定化黑曲霉发酵玉米糖液生产柠檬酸的研究

In the traditional production of liquor, we usually attached more importance to saccharifying techniques and fermenting techniques of fermented grains.

在传统白酒酿造工艺中,往往只注重生产过程中酒醅的糖化与发酵工艺,对装甑技术和蒸馏方法得不到一定重视。

The addition of saccharifying enzyme could improve liquor yield and. reduce liquor acidity produced by both the two species.

在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。

Keywords genetic engi neering;double functions yeast;immobilized;gene producing saccharifying enzym e;genetic engineering yeast;

基因工程;双功能菌;固定化;糖化酶基因;酵母基因工程菌;

composite saccharifying agent

复合糖化剂

The saccharifying power of Daqu was dependant on multiple factors including raw materials structure, moulding status, and temperature in heavy fire period etc.

大曲糖化力的高低受原料结构、上霉情况及大火期温度等诸多因素的影响。

Keywords Daqu liquor;alcohol active dry yeast;pits storage;trans-production;saccharifying enzyme;

大曲酒;酒精活性干酵母;压窖;转排生产;糖化酶;

Application of Angel Yeast and Saccharifying Enzyme in the Production of Xiaoqu Liquor

安琪酵母、糖化酶在小曲酒中的应用

The ginger dreg was separated from the extracting ginger juice, the ginger juice was pretreated again, the dreg was mixed in saccharifying, the ginger juice was mixed in fermenting.

将鲜姜渣汁分离,再对姜汁进行处理,渣在糖化中加入,姜汁在发酵中加入。

Keywords xiaoqu starter;saccharifying power;new methods;

小曲;糖化力;新方法;

Keywords millet;fermentation alcohol drink;Y AADY;saccharifying enzyme;

小米;发酵饮料;活性干酵母;糖化酶;

Amylosa enzyme was used as saccharifying and fermenting agent in the production of rice wine.

应用阿米诺酶作糖化发酵剂生产米酒，设备、工艺简便，出酒率高，成本低，酒质好。

Furthermore, the harmony among fermenting power, saccharifying power and proteolytic power would achieve the minimum fusel oil yield.

当发酵力、糖化力和蛋白分解力三者协调时，杂醇油的生成量最低。

The factors influencing malt crushing degree mainly include malt quality,saccharifying methods,and filtration methods.

影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法;

The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods.

影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法；

New Production Techniques to Improve the Saccharifying Power of Liquid Starter

提高液体曲糖化力生产新技术

英文摘要 ： The fusel oil contents in liquor produced by maize as raw materials and corn stalk as assistant materials and saccharifying enzyme as saccharifying agents are comparatively high.

摘要 ： 以玉米为原料，玉米秸为辅料，糖化酶为糖化剂生产的普通白酒杂醇油含量偏高。

英文摘要 ： The saccharifying power is an important index to measure the saccharifying strength of Daqu.

摘要 ： 糖化力是衡量大曲糖化作用强弱的一个重要指标。

Luzhou-flavor Daqu liquor is a beverage liquor and produced with sorghum etc. as raw materials and Daqu as saccharifying and fermenting agents through solid fermentation and distillation.

摘要浓香型大曲酒主要是以高粱等淀粉物质为原料，采用大曲作为糖化、发酵剂，经固态发酵和蒸馏而成的一种饮料酒。

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%.

摘要经过多菌种发酵糖化麸曲醋渣后，糖化醋渣的还原糖生成率达到27.2%。

Abstraction and Characteristic of a novel Acid- resistant liquefying- saccharifying Enzyme

新型耐酸性液化糖化酶的分离提取及其特性

Approaches to Reducing the Use Level of Saccharifying Enzyme in the Fermentation of Uncooked Materials for Producing Alcohol

无蒸煮酒精发酵中降低糖化酶用量的途径及措施

Selection of Flat Separation Culture Medium for High-yield Strains of Saccharifying Enzymes from Aspergillus

曲霉糖化酶高产菌株平板分离培养基的筛选

It had strong saccharifying power and fermenting power, suitable for Xiaoqu production of each kind of starch materials.

根霉曲具有较强的糖化发酵力,适合各种淀粉质原料小曲酿酒工艺使用。

In addition, by using combined enzymes as the saccharifying agent, another kind of saki is also made, whose main index is akin to the product above.

此外,还以复合酶制剂为糖化剂试酿了全酶法清酒。

Moisture content, acidity, saccharifying power and fermenting power are the main physical and chemical indexes to assess the quality of Fengqu Starter.

水分、酸度、糖化力、发酵力是考核凤曲质量的主要理化指标。

Shallowly Discuss on the Control Question of Corn Starch in Saccharifying

浅谈玉米淀粉在糖化过程中的控制问题

Luzhou-flavor Daqu liquor is a beverage liquor and produced with sorghum etc.as raw materials and Daqu as saccharifying and fermenting agents through solid fermentation and distillation.

浓香型大曲酒主要是以高粱等淀粉物质为原料,采用大曲作为糖化、发酵剂,经固态发酵和蒸馏而成的一种饮料酒。

Keywords liquid glucose;DE value;liquefying;saccharifying;

液体葡萄糖;DE值;液化;糖化;

Keywords liquefying amylase;saccharifying amylase;strain separate;

液化型淀粉酶;糖化型淀粉酶;菌种分离;

The addition of TH-AADY and saccharifying enzyme was of high reliability and could produce good economic benefits.

添加TH-AADY和糖化酶具有较好的经济性和可靠性。

Treated by pectinase, amylase and saccharifying enzyme, the problems caused by pectin and low raw material utilization ratio were solved.

添加适量增香酵母和乳酸菌进行发酵,增加了果醋中酯类和不挥发酸的含量。

Keywords corn skin and grit;extraction;alcoholization;saccharifying koji;brewing;vinegar;

玉米皮渣;提取;酒化;糖化曲;酿造;食醋;

In this paper, the research progress on saccharifying and fermentation with uncooked material was reviewed.

生料酿酒是一种不需蒸煮原料而直接利用生淀粉发酵产酒的酿酒技术。

Research on Saccharifying Enzyme for Uncooked Starch

生淀粉糖化酶的研究

Keywords liquor;Luzhou-flavour Daqu liquor;dry yeast;saccharifying enzyme;application;

白酒;浓香型大曲酒;干酵母;糖化酶;应用;

Keywords liquor;Qingke（Highland Barley）Liquor;liquid saccharifying enzyme;AADY;flavour-producing ADY;yield of liquor;total esters;ethyl acetate;

白酒;青稞酒;液体糖化酶;AADY;生香ADY;出酒率;总酯;乙酸乙酯;

The application of alcohol active dry yeast and saccharifying enzyme in trans-production after pits storage of Daqu liquor was studied.

研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。

and type three with comparatively low saccharifying power, esterifying power and liquor-producing power;

第三类曲是糖化力、液化力、酯化力和产酒力均较低。

saccharifying agent

糖化剂

saccharifying ability

糖化力

saccharifying ferment

糖化发酵剂

saccharifying amylase

糖化型淀粉酶

Application of Blending Saccharifying Enzyme to Beer Producing

糖化复合酶在啤酒生产中的应用

saccharifying technique

糖化工艺

saccharifying koji

糖化曲

saccharifying tank

糖化瓮

saccharifying yeast

糖化酵母

saccharifying enzym

糖化酶

Keywords saccharifying enzyme;dry yeast;liquor;application;

糖化酶;干酵母;白酒;应用;

PRELIMINARY STUDY ON ALCOHOLIC CONTINUOUS FERMENTATION BY CO-IMMOBILIZATION OF SACCHARIFYING ENZYMES AND YEASTS

糖化酶与酵母共固定化酒精连续发酵研究初报

Application of saccharifying enzyme in the production of fen-flavor xiaoqu liquor

糖化酶在清香型小曲酒生产中的应用

Saccharifying enzymic activity

糖化酶活力

saccharifying mould

糖化霉

Studies on Rejuvenescent Method of Saccharifying Aspergillus niger

糖化黑曲霉复壮方法的研究

The saccharifying speed of glutinous rice and early round-grained non-glutinous rice was faster than that of Vietnamese broken rice and early long-grained non-glutinous rice.

糯米、早粳米的糖化速度比越南碎米、早籼米的糖化速度快。

Keywords cellulose;saccharifying;ethanol fermentation;acetification;

纤维素;糖化;酒化;醋化;

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.

经过多菌种发酵糖化麸曲醋渣后,糖化醋渣的还原糖生成率达到27。

The results indicated that the saccharifying power,the liquefying power and the fermenting power of Daqu decrease by 7.8 %,11.6 % and 8.0 % respectively after the use of bacillus thuringiensis.

结果表明,利用苏云金杆菌毒杀大曲害虫,大曲的糖化力、液化力、发酵力与试验前相比略有下降,分别为7.8%,11.6%,8.0%;

The results indicated that the saccharifying power, the liquefying power and the fermenting power of Daqu decrease by 7.8%, 11.6% and 8.0% respectively after the use of bacillus thuringiensis.

结果表明，利用苏云金杆菌毒杀大曲害虫，大曲的糖化力、液化力、发酵力与试验前相比略有下降，分别为7.8%，11.6%，8.0%；

Effect of main parameters of extrusion system for extrusion cooking of degermed maize as beer adjunct on saccharifying

脱胚玉米啤酒辅料的挤压蒸煮系统参数对其糖化过程的影响

Herbal medicine starter, one of the traditional xiaoqu, is the saccharifying ferment for Chinese traditional xiaoqu liquor and it has long history.

药曲是我国传统小曲白酒的糖化发酵剂,为传统小曲之一,历史悠久。

Within six starchy crops, arrowroot had higher crude protein content and starch solubility and lower saccharifying power, gel temperature and swelling power.

葛郁金在七种淀粉作物中表现较高的粗蛋白质含量与淀粉溶解度，却表现最低糖化力、糊化温度与膨润力。

In this paper, the origin of Chinese liquor and whiskey and their raw materials, saccharifying ferment and fermentation techniques were introduced.

论述了中国白酒与威士忌酒的起源，并从原料、糖化发酵剂、发酵工艺等方面阐述了中国白酒与威士忌酒的特征和典型性区别。

Both of the two types had strong saccharifying power and the capability of saccharification and alcohol fermentation.However,each one of them had different characteristics.

这两类根霉都具有很强的糖化力,都具有糖化和酒精发酵的功能,但它们又各自具有特点。

Then the application test of product starter was operated and the effects of sterilization was evaluated by measuring the saccharifying enzyme activity of starter.

进而进行制曲应用试验，通过测定曲的糖化酶活力的大小来衡量微波杀菌的应用效果。

Application of Alcohol Active Dry Yeast and Saccharifying Enzyme in Trans-production after Pits Storage of Daqu Liquor

酒精活性干酵母与糖化酶在大曲酒压窖后转排生产中的应用

Alcoholic Continuous Fermentation by Co- immobilization of Saccharifying Enzymes and Yeasts

酵母菌与糖化酶共固定化木薯酒精连续发酵工艺研究