?saccharifying

saccharifying 發(fā)音

英：[['s?k?r?fa???]]　　美：[['s?k?r?fa???]]

英：　　美：

saccharifying 中文意思翻譯

saccharifying 相似詞語短語

1、saccharine tone ─── 糖精調(diào)

2、saccharic ─── adj.砂糖的

3、saccharine lyrics ─── 糖精歌詞

4、lepisma saccharina how to get rid of ─── 糖精麻風(fēng)病如何消除

5、saccharatus ─── 糖精

6、lepisma saccharina ─── 糖的美

7、saccharine lyrics jazmin bean ─── 糖精甘豆

8、saccharin sodium ─── 糖精鈉

9、saccharine trust ─── 糖精信托

10、saccharinum ─── 糖精

saccharifying 常見例句（雙語使用場景）

1、factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods. ─── 影響粉碎度控制的主要因素有麥芽質(zhì)量、糖化方法和過濾方法；

2、Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country. ─── 我國食醋生產(chǎn)普遍采用固態(tài)發(fā)酵法，利用麩曲作為糖化劑。

3、The method adds the complex enzyme into a saccharifying tank at the beginning of saccharification. ─── 本發(fā)明提供的提高啤酒釀造工藝穩(wěn)定性的方法，是在糖化開始時將上述復(fù)合酶添加至糖化罐中。

4、The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods. ─── 影響粉碎度控制的主要因素有麥芽質(zhì)量、糖化方法和過濾方法；

5、Appropriate temperature was required in the process of alcohol production for fluidifying, saccharifying and fermenting of raw material. ─── 在酒精生產(chǎn)過程中，原料的液化、糖化及發(fā)酵等，都需要適宜的溫度。

6、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，兩種米種的酒分均有所提高，而酸度降低。

7、Furthermore, the harmony among fermenting power, saccharifying power and proteolytic power would achieve the minimum fusel oil yield. ─── 當(dāng)發(fā)酵力、糖化力和蛋白分解力三者協(xié)調(diào)時，雜醇油的生成量最低。

8、Xiaoqu is the saccharifying ferment for the production of Xiaoqu liquor. ─── 小曲是生產(chǎn)小曲酒的糖化發(fā)酵劑。

英語使用場景

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.

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