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糖化力 [táng huà lì]
diastatic power
saccharification power
saccharifying power
saccharogenic power
saccharification power
saccharifying power
saccharogenic power
- 结果表明，发芽温度和时间对谷芽糖化力、冷热水提取物、总还原糖和游离α-氨基氮含量都有显著影响，均随发芽时间和温度增长；较适温度为28℃和30℃。
The results suggested that germinating time &temperature had significant effects on the saccharifying power of rice malt, cold water extract, hot water extract, total reducing sugar, and free alpha amino nitrogen (their contents increased with the extension of germinating time and the rise of germinating temperature and the best germinating temperature was at 28℃ and at 30℃). - 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。
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).
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中国词汇量第二的英语词典
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