1) enzymatic steeping
酶法浸泡
1.
It is indicated that the continuous steeping, high pressure hydration and enzymatic steeping are the methods to shorten corn steeping time, of which the high pressure hydration and enzyme steeping are the promising methods for corn processing.
综述了国内外玉米浸泡工艺的最新进展,指出连续浸泡、高压浸泡和酶法浸泡是几种能够缩短玉米浸泡时间的方法,其中高压浸泡和酶法浸泡是很有前途的玉米生产工艺。
2) soaking method
浸泡方法
1.
Effect of the different soaking methods on Tofo processing;
不同浸泡方法对豆腐加工的影响
3) immersion method
浸泡法
1.
According to structural features of the engine, performance requirements of different systems and various joint seal forms for general assembly, different leak detection methods such as immersion method, soap bubble method and simple accumulative envelope method by helium mass spectrometry are used in assembly testing.
重点介绍了泄漏检测技术,针对发动机的结构特点、不同系统的性能要求及总装接头连接处各种密封形式在装配测试中分别采用了浸泡法、皂泡法及氦质谱简易包封积累法等不同的泄漏检测技术。
4) enzymatic aqueous extraction
酶法浸出
1.
Full pressing and supercritical carbondioxide extraction have alreadybeen applied for a small scale production, isopropyl alcohol extraction, enzymatic aqueous extraction is also investigat.
完全压榨法和超临界二氧化碳流体浸出法已在小规模生产中得以利用,异丙醇浸出、酶法浸出研究也在进展之中;但这些替代技术在大豆油、菜籽油等一般油脂大量生产中仍尚未实用化,为此,有必要进一步研究提高收率,降低生产成本。
5) method of enzyme leaching
酶浸法
1.
Methods:Using method of enzyme leaching and method of choloroform extraction technology to extract strychnine of strychnosmax-vomica.
方法:采用酶浸法和氯仿法两种不同的工艺提取马钱子生物总碱,高效液相色谱法(HPLC)测定了马钱子生物总碱中士的宁的含量。
6) enzyme extracting
酶法浸提
1.
According to the low juice yield and high content of flesh residue in passion fruit juice process company, we used enzyme extracting technology to increase juice yield.
5%,对热具有相当的化学稳定性;对果渣进行酶法浸提,可提高百香果出汁率12%左右。
补充资料：酒化酶、醇酶、发酵酶
分子式：
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条