生物酶解技术

采用生物酶解技术，研究了生产全溶活性营养W粉的水解工艺及营养成分分析。

The study of the best combination of hydrolysis of total dissolve activated nutritional W powder by modern science of biochemical hydrolysing with the enzymes and nutritional constituent of analysis is reported .

生物酶解技术在清汁型大姜浓缩汁生产中的应用

Application of biological enzymolysis to processing of clear ginger juice concentrate

为了进一步提高婴幼儿米粉的消化吸收性能，将生物酶解技术与传统滚筒米粉生产工艺集成。

Gelatinization ratio and SDI of infant formula rice flour produced by new integration technology were increased by7 .

文章以对虾下脚料为原料，利用生物酶解技术对对虾下脚料进行处理，以提高其风味物质的含量。

The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence .

本论文旨在利用虾加工下脚料，运用生物酶解技术，通过热反应（主要是美拉德反应）处理，研制风味逼真的虾味香精。

The objective of this paper was to prepare shrimp flavors true to nature using the shrimp offal as raw material through biologic enzyme hydrolysis and thermal reactions ( it should be Mallard Reaction in theory ) .