淀粉糖浆,starch syrup
1)starch syrup淀粉糖浆
英文短句/例句
1.Study on solid material of starch syrup produced by extruded corn starch added enzyme preparation挤压加酶玉米粗淀粉生产淀粉糖浆固形物含量试验研究
2.The Experiment of Extruded Maize without Germ to Produce Starch Syrup;挤压膨化脱胚玉米生产淀粉糖浆的试验研究
3.Fermentation Properties of Corn Starch Syrup in Beer Brewing玉米淀粉糖浆部分取代麦汁的发酵性能研究
4.diastase, diastatic enzyme淀粉糖化酶,淀粉酶制剂（退浆剂）
5.A light, spongy, very sweet confection made of corn syrup, gelatin, sugar, and starch and dusted with powdered sugar.果浆软糖由玉浆、食用胶、糖和淀粉制成的外撒糖粉的软糖
6.Studies on Preparation of Maltose Syrups with Mechanical Activated Starch;机械活化淀粉糖化制备麦芽糖浆的研究
7.Reasons and Counter Measures of Rapid Decline of pH Value of Slurry in Mixed Tank of Starch Sugar Manufactory淀粉糖厂调浆罐粉浆pH值急剧下降的原因调查及应对措施
8.Corn syrup: Sweet syrup produced by Breaking down (hydrolyzing) cornstarch (a product of corn).玉米糖浆:一种味甜、黏稠的糖浆,由玉米淀粉水解制成,
9.Accumulation of sucrose and starch contents during the grain filling stage of foxtail millet in two cultural practices覆草覆膜栽培谷子灌浆期籽粒蔗糖及淀粉积累
10.bacteria diastase[细菌]淀粉糖化酶
11.The Experiment Study on Extrusion Cooking Corn Starch and Degermed Corn for Production of Glucose Syrup;挤压蒸煮玉米淀粉、脱胚玉米制取葡萄糖浆的试验研究
12.Maltose is readily produced by hydrolysis of starch using the enzyme β-amylase.麦芽糖可以用13-淀粉酶水解淀粉制得。
13.Sugar and starch are broken down in the stomach.糖和淀粉在胃里被分解.
14.amylose content of the grai谷粒中的糖淀粉含量
15.conversion of starch to sugar.把淀粉转变为糖的过程。
16.Sugars and starcher are carbohydrates.糖和淀粉是碳水化合物。
17.Research on the Performances of the SiO_2 Nanoparticles/Starch Sizing;纳米SiO_2/淀粉浆料上浆性能的研究
18.Study on Allyl Etherification Pretreatment of Starch for Preparing the Grafted Starch as Sizing Agents;接枝淀粉浆料淀粉烯丙基醚化预处理的研究
相关短句/例句
cornstarch sugar syrup玉米淀粉糖糖浆
3)corn syrup solids淀粉糖浆干粉
4)low-conversion syrup低转化淀粉糖浆
5)corn starch syrup玉米淀粉糖浆
1.The fermentation properties ofcorn starch syrup in beer brewing were studied, and the key physicochemical properties of the fermentation broth were determined.本实验主要对玉米淀粉糖浆部分取代麦汁的发酵性能进行研究,并对发酵液的理化指标进行测定。
6)confectioners" syrup制糖果用的(淀粉)糖浆
延伸阅读
淀粉糖浆分子式：CAS号：性质：淀粉经部分水解(控制水解程度)所得的无色透明的黏性浆液。其中含有葡萄糖、麦芽糖、糊精、低聚糖等成分，这些成分的含量因水解(转化)程度的不同，按葡萄糖值(水解生成的还原性糖都当作葡萄糖计算占干物质的百分数，简写为DE)表示而分为三类：(1)低转化糖浆，DE值在20以下的产品(分为5，10，15，20等4种)。其组成主要为较大分子的糊精，微带甜味或根本无甜味，称为麦芽糊精。采用酶法或酸酶法工艺。水解液一般经喷雾干燥制成流散性高的白色粉末状产品，水溶性高、黏度大、吸潮性低、易于消化。多用作食品的基料、增稠剂、抗结块剂和吸附剂等。(2)中转化糖浆，DE值在40～60之间，产量大，特别是DE值为42者产量最大。用于制硬糖果。(3)高转化糖浆，DE值在60～70之间。具有较高的甜度和较高发酵糖分组成。其中葡萄糖和麦芽糖各占40％。中、高转化糖浆多用作糖果中的甜味剂，药物制造中的矫味剂或载体。
