The formaldehyde content of wort can be decreased if the malt, adjunct and enzyme was selected with low formaldehyde content and low polyphenol index, and the boiling degree was controled reasonably.
选择甲醛含量和多酚聚合指数较低的麦芽、辅料及酶制剂，糖化控制合理的煮沸强度，可以减少麦汁中的甲醛含量。
The effect of three kinds of factors on the content of cellulose, such as the alkalinity, sulfide degree and boiling time, was studied and the SEM of the boiled cellulose was observed.
研究了蒸煮工艺中总碱量、硫化度以及蒸煮时间与纤维素含量的关系，并采用扫描电镜对蒸煮后的纤维进行了观测。
Comparing with the methods of boiling steaming and frying, the method of microwave not only used shorter time, and extinguished enzyme completely but also remained Amgydalin in great degree.
与水煮法、蒸汽法相比较，微波法灭酶时间短、灭酶彻底，可以最大限度的保存苦杏仁苷。
应用推荐