低土壤水分处理导致叶片中蔗糖和总可溶性糖含量的增加，淀粉含量的减少。
The treatments of low soil moisture caused the increase of sucrose and total soluble sugars, and the decrease of starch in the leaves.
低聚木糖应用于蛋糕可提高蛋糕品质，而且能使蛋糕生产的主要配料鸡蛋、蔗糖和面粉用量分别降低10％、15％和5％。
The results is in the following:The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%.
发热量低，约为蔗糖发热量的十分之一。
Low calorific value, which is about one over ten of sucrose calorific value.
方法：以磷酸化的PVA 海藻酸钙为载体包埋黑曲霉细胞，与固定化的葡萄糖异构酶协同反应，以蔗糖为原料转化生产低聚果糖。
Methods: Aspergillus niger cells entrapped by modified phosphorylated polyvinyl alcohol(PVA) alginate gel co react with immobilized glucose isomerase to transfer sucrose to FOS.
蔗糖浓度提高时TAL酶活性有所升高，但与对照没有显著性差异，而蔗糖浓度低时酶活性表现为极显著地降低。
Sucrose increased concentration of TAL enzyme activity was increased, But with no significant differences, And when the enzyme activity in low sugar concentration is very significant to reduce.
本发明 的制备方法可以用一步法从蔗糖直接生产高纯度低聚果糖。
The preparation method can use one step method to directly produce the high purified fructo-oligosaccharide from cane sugar.
本发明涉及一种低脂无蔗糖酸奶及其制备方法。
The invention relates to a low-fat sugar-free yogurt and a preparation method thereof.
该低甜度蔗糖的制备步骤是：在一个容器里配制三萜烯糖苷溶液；
The low-saccharinity cane sugar comprises the following preparation steps: a triterpene glycoside solution is prepared in a container;
本发明中的低脂无蔗糖酸奶具有奶香味和粘稠度较好，酸甜适中，爽滑饱满，整体口感较好等优点；
The low-fat sugar-free yogurt has the advantages of milk flavor and good viscosity, moderate acidity and sweetness, smoothness and plumpness, good integral mouthfeel and the like;
本发明中的低脂无蔗糖酸奶具有奶香味和粘稠度较好，酸甜适中，爽滑饱满，整体口感较好等优点；
The low-fat sugar-free yogurt has the advantages of milk flavor and good viscosity, moderate acidity and sweetness, smoothness and plumpness, good integral mouthfeel and the like;
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