Rice was used as material to produce Sake by using two microbe composite saccharifying agents.
以市售优质大米作为原料,采用双菌复合糖化剂生产制得的大米清酒与鼠曲草提取液进行调配勾兑,通过正交试验找出适宜的勾兑比,制成一种功能性清酒。
Saccharification Experiment for Extrusion Cooked Wheat Used as Beer Adjunct;
挤压蒸煮小麦作啤酒辅料的糖化试验
Study on Saccharification Experiment for Extrusion Cooked Barley Used as Beer Adjunct;
挤压蒸煮大麦作啤酒辅料的糖化试验研究
Application of energy conservation and reduction in beer saccharification;
节能降耗啤酒糖化的应用研究
Evaluation of the application of phenolic oxidases for wiping off polyphenol in mashing process;
糖化阶段酚类氧化酶去除多酚物质的应用效果评价
The Mashing Study of Mash of Extruded Rice Adjunct and Enzyme Added for Beer Brewing;
挤压大米辅料外加酶酿造啤酒的糖化试验研究
Brewing process including mashing, boiling, fermentation and filtration was studied by electron spin resonance(ESR) method in this paper.
本文利用电子自旋技术(ESR)考察了啤酒酿造各阶段,包括糖化、煮沸、发酵、过滤中自由基的形成与变化情况。
Experimental Study on Extruded Wheat as Adjuncts in Beer Saccharifying;
挤压蒸煮小麦辅料在啤酒糖化中应用的试验研究
The effects of liquefying and saccharifying conditions on the DE value and filtering characteristics of liquid glucose were studied in detail,the mutual actions between liquefying and saccharifying enzymes were explored, and the optimum production technology for liquid glucose was determined with a view of providing a theoretical foundation for the industrialized production of liquefied glucose.
详细地研究了液化、糖化条件对液体葡萄糖DE值、过滤性质的影响,考察了液化酶、糖化酶之间的相互作用,确定了液体葡萄糖的最佳生产工艺,为工业化生产液体葡萄糖提供了理论依据。
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。
Identification of Industrial Strains for Glucoamylase Production and Gene Cloning of Glucoamylase;
糖化酶工业株的鉴定及糖化酶基因的克隆
Protection of ectoine towards glucoamylase at stress condition;
ECTOINE对糖化酶在逆环境下的保护作用
The method of removing glucosyltransferase from glucoamylase;
糖化酶中葡萄糖苷转移酶去除方法