saccharified

英

美

v. 使糖化( saccharify的过去式和过去分词 )

双语例句

• Results: Good effects were obtained in both groups, but the clinical symptoms, blood sugar 2 hours after meal and saccharified hemoglobin improved more significantly in treatment group than in control group.
  结果：两组均有明显疗效，其中治疗组在改善症状和降低餐后2小时血糖、糖化血红蛋白方面优于对照组。
• 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
• The dilution of high concentration mash meant that saccharified high concentration wort was blended with certain amount of aseptic deaerated water to achieve the required mash concentration before or after the fermentation.
  高浓啤酒稀释工艺是指糖化的高浓麦汁在发酵前或发酵后，与定量的无菌脱氧水混合至所需浓度的啤酒生产工艺。
• After hydrolysis, the reducing sugar of the orange peel juice was 3.8 g/ 100 ml, and reached 7.8 g/ 100 ml after addition of saccharified rice syrup.
  试验结果表明：酶解后橘皮汁的还原糖含量可达3.8g/100mL，用大米糖浆补糖至7.8g/100mL；
• Effects of double enzyme method for rice saccharified on fermentation process of glutamic acid
  大米双酶法糖化工艺对谷氨酸生产发酵过程的影响
• The yeast single cell protein material was obtained by saccharified vinegar residue residues. The number of the yeast cell and the organic nitrogen content of the material reached up to 1.26 × 109 cfu g-1 ( dry matter) and 4.76% ( dry weight), respectively.
  利用糖化醋渣制取酵母单细胞蛋白物料，其酵母细胞数和菌体有机氮含量分别达到1.26×109个/g（干物量）和4.76%（干重）。
• To increase quality of product and productivity and enhance the systematic stability, the strategy for application of Mitsubishi company's PLC to the out trough system of saccharified winch spool was proposed, and the bus control system based at Device Net was designed.
  以提高产品质量和生产效率，增强系统稳定性为目的，提出了将日本三菱公司的PLC应用于糖化绞笼出槽系统中的观点，并设计了基于DeviceNet总线的控制系统。
• Reducing sugar content of saccharified extrudates was analyzed using the method of quadratic orthogonal rotating combinatorial design and the optimum parameters of extrusion system was obtained.
  用二次正交旋转组合试验设计，对脱胚玉米挤压膨化物糖化后还原糖含量进行分析，得出良好的挤压膨化工艺参数。
• Research result indicated the use of liquified enzyme and saccharified enzyme were 0.6 g+ 0.6 g;
  试验结果表明：在发酵中使用糖化酶+液化酶06g+06g；
• Using saccharified bran as raw material, Monascus bran was prepared by fermentation of Monascus sp.M-1 in the box. The chromatic value of the Monascus bran was 372 U/ g, which was 74% chromatic value of the red koji from second-class red kojic rice.
  再利用红曲霉M-1菌株为生产菌，糖化麸皮为原料，采用曲盒发酵工艺制备红曲麸，红曲麸的红曲色素色价达到了372U/g，为二级红曲米红曲色素色价的74%。