To determine rhamnose,xylose,mannose and glucose in coking malt by GC,samples were extracted with hot water, hydrolyzed with trifluoroacetic acid,and derivatized into relevant aldononitrile acetate.
建立了炮制中药焦麦芽中单糖组成测定的衍生气相色谱法。
OBJECTIVE A capillary GC method was established for the determination of acrylamide in coking malt.
目的建立毛细管气相色谱法测定焦麦芽中丙烯酰胺的方法。
Vienna malt contained large amount of high molecular substances such as melanoid etc.
浅色焦香麦芽含有较多的类黑素等高分子物质,研究采用添加6%的浅色焦香麦芽酿造低度淡爽型啤酒。
Analysis on the application of domestic malt in brewing beer;
国产麦芽酿造的应用分析
Development of malt aloe lactic acid drink;
麦芽芦荟乳酸饮料的研制
Effects of growth substances on the enzymatic activities of malt;
生长调节剂对麦芽中淀粉酶活力的影响
The relationship tetween the acivity of α amylase,descend value,the content of reducing sugar and non reducing sugar in geminant wheat and its germination temperature and time are studied by analyzing the activity of α amylase,descend value,the content of reducing sugar and non reducing sugar in germinant wheat flour which are cultured at different germinant temperature and time.
通过对在不同发芽温度和不同发芽时间下培养的芽麦粉中α 淀粉酶活性、降落值、还原糖及非还原糖含量的测定 ,研究了发芽小麦的α 淀粉酶活性、降落值、还原糖及非原糖含量与芽麦的发芽温度和发芽时间的关系。
Application of Vienna Malt in the Brewing of Low Gravity Light Beer
浅色焦香麦芽在低度淡爽型啤酒酿造中的应用
"Warm" beer was produced with malt and rice as the main raw materials, with Chinese date, ginger and burnt malt as the auxiliary materials.
以大麦芽、大米为主原料，大枣、生姜、焦香麦芽为辅料酿造暖啤的操作要点。
Study on the Technology and Differences in Properties of Caramel Pigments Produced by Glucose and Maltose;
以葡萄糖和麦芽糖生产焦糖色素的工艺研究与性质对比
An aromatic malt beer originally flavoured with hops- now other cereals can be used for the fermentation.2. In Britain, a generic term for blonde or pale beer.
一为芳香麦芽啤酒，现在有其它谷类用于发酵。二为英式，属淡色或白色啤酒。
dark sweet ale brewed from black malt.
由黑色麦芽酿造的甜的麦酒。
The impact of the kilning temperature on malt quality and beer flavor was studied.
研究了焙焦温度对麦芽品质及啤酒风味的影响。
distilled from a mash of corn and malt and rye and aged in charred oak barrels.
用捣碎的谷物、麦芽、裸麦和有年限的烧焦的橡树蒸馏而成的酒。
Decolorization of antioxidative peptides from wheat germ
小麦胚芽制备抗氧化肽脱色工艺研究
Effect of the Maltitol-Gums on plaque pH
咀嚼麦芽糖醇口香糖对牙菌斑原位pH值的影响
Research on maltitol sugarless hard coating with cube chewing gum center
无糖立方体口香糖的麦芽糖醇硬包衣工艺研究
The Effcet of Water Extract of Tea on Wheat Shoot against Water-Solubility Tobacco Smoke
茶水对萌发麦芽抗水溶性香烟烟雾的影响
turn into malt, become malt.
变成麦芽，转变成麦芽。
A moderate yellow brown.
焦糖色中等深浅的黄褐色
Study on the Green Synthesis of Food Additive Ethylmaltol
食品添加剂乙基麦芽酚绿色合成工艺研究
A pale to light or moderate purple.
丁香紫色浅灰紫色或褐紫色
Both vanillin and ethyl maltol have absorption at UV range, and their absorption spectra are seriously overlapping.
香兰素、乙基麦芽酚在紫外区均有吸收,其吸收光谱严重重叠。
The original flavour, complexity refinement come from more than50 single malt flavours.
它独创的香味和复杂、致的风格源自50多种单一麦芽威士忌的风味。
A fermented alcoholic beverage brewed from malt and flavored with hops.
啤酒一种由麦芽酿制带有蛇麻草香味的发酵的含酒精饮料