saccharify造句

• The improvement of measurement of saccharifying cellulase activity
  饲用纤维素酶活力测定方法的改进
• New production techniques to improve the saccharifying power of liquid starter
  提高液体曲糖化力生产新技术
• Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing
  麦汁缓冲性能对啤酒酵母高级醇生成量的影响
• 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
• This makes it possible that the saccharified vinegar residue could be used directly as carbon resources for a lot of fermentation products
  这使糖化醋渣用作多种发酵产品的可直接利用碳源成为可能。
• 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 % 。
• 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
  摘要将th - aady和糖化酶活化后用在特殊调味酒的丢糟中，利用了丢糟中的残淀、残糖和长期发酵的香味物质，可节约生产成本，保证口感，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
  摘要浓香型特曲酒夏季压排、转排生产要合理调整工艺配方，从粮醅比、淀粉含量、水分、酸度、踩窖以及糖化酶、干酵母的使用等多个方面进行合理控制，保证窖池的良好发酵。
• 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
  同时，在冬季生产中，要采取适当提高第一甑大（米查）的入池温度、减少殊窖、添加糖化酶和干酵母、提高淀粉浓度等工艺措施，保证粮醅的良好发酵，稳定和提高产品质量。
• 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
  茅台酒酿造过程中极端酿酒微生物代谢产生多种热稳定性的酶，如淀粉酶、蛋白酶、糖化酶、纤维素酶、葡萄糖甘酶、木聚糖酶、参与氧化还原反应的各种脱氮酶、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 )
  高温曲由于香气好，糖化力、发酵力低决定了酱香型酒大用曲量、窖外高温堆积、窖内高温发酵的工艺，这是区别于其他酒种关键的、独特的工艺环节，同时也是形成酱香的工艺环节。
• 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
  摘要六盘水啤酒有限责任公司依靠科技创新、走科技进步之路，通过加强对生产过程的糖化煮沸强度、发酵酒龄、开滤时间、洗瓶残碱、杀菌强度、灌装氮气背压等方面的控制；发挥人的主观能动性，实施增加硬件设施；控制开滤时间，稳定控制0贮酒时间；利用高浓稀释解决品种矛盾；采用低压煮沸系统，提高煮沸强度、缩短煮沸时间，提高啤酒的非生物稳定性；改进发酵工艺，提高产品质量等措施，使企业实现了发展。