Chinese translation for "saccharifying enzyme"

糖化酶

Related Translations:

saccharifying:  糖化,糖化的糖化过程

saccharify:  vt.(-fied) 【化学】把…制成糖；使糖化。

saccharifying mould:  糖化霉

saccharified wort:  麦汁

saccharified residue:  制糖副产物

saccharifying tank:  糖化罐

saccharified residues:  制糖副产品

saccharifying amylase:  糖化型淀粉酶

saccharifying agent:  糖化剂

saccharifying power:  （麦芽）糖化力糖化力

Example Sentences:

	1.	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
	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。
	3.	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。
	4.	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。
	5.	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。

Similar Words：

"saccharifier" Chinese translation, "saccharify" Chinese translation, "saccharifying" Chinese translation, "saccharifying agent" Chinese translation, "saccharifying amylase" Chinese translation, "saccharifying mould" Chinese translation, "saccharifying power" Chinese translation, "saccharifying tank" Chinese translation, "saccharimeter" Chinese translation, "saccharimeter calcium" Chinese translation