saccharifying信息详情
vt.使糖化
saccharin sodium───糖精钠
saccharatus───糖精
saccharic───adj.砂糖的
saccharinum───糖精
saccharine lyrics───糖精歌词
saccharine tone───糖精调
lepisma saccharina───糖的美
lepisma saccharina how to get rid of───糖精麻风病如何消除
saccharine trust───糖精信托
saccharine lyrics jazmin bean───糖精甘豆
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。
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；
Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.───我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。
The method adds the complex enzyme into a saccharifying tank at the beginning of saccharification.───本发明提供的提高啤酒酿造工艺稳定性的方法，是在糖化开始时将上述复合酶添加至糖化罐中。
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；
Appropriate temperature was required in the process of alcohol production for fluidifying, saccharifying and fermenting of raw material.───在酒精生产过程中，原料的液化、糖化及发酵等，都需要适宜的温度。
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。
Xiaoqu is the saccharifying ferment for the production of Xiaoqu liquor.───小曲是生产小曲酒的糖化发酵剂。
Appropriate temperature was required in the process of alcohol production for fluidifying, saccharifying and fermenting of raw material.
The fermented liquor was extracted and separated to obtain about 70% yield with a novel enzyme preparation with liquefying and saccharifying enzyme activity.
Litchi seed flour was used for alcoholic fermentation and the relative techniques including braizing, liquefying , saccharifying and fermentation etc.
Proper technical conditions to ensure the equilibrium among microzyme and Lactobacillus etc. and to keep saccharifying fermentation balance is the basic principle to prevent rancidity.
Furthermore, the harmony among fermenting power, saccharifying power and proteolytic power would achieve the minimum fusel oil yield.