2) waxy barley
糯大麦
1.
At present, no any identification and related research have been conducted for the waxy barley germplasm and Wx gene in China.
糯大麦是指籽粒胚乳中直链淀粉含量很低或者为零的大麦。
3) Chinese barley
中国大麦
1.
Twenty dwarf sources of Chinese barley were crossed to a set of marker stocks.
根据连锁遗传原理，利用全套染色体形态性状标记系，对２０份中国大麦矮秆种质资源的矮秆基因，进行了染色体定位。
2.
The plant height inheritance of 24 Chinese barley dwarf germplasms and the allelic relahonships between the dwarf genes in them and the known dwarf genes uz, sdw, br and denso were studied.
研究了24份中国大麦矮秆种质资源的株高遗传，在它们的矮秆基因之间且与已知矮秆基因uz、sdw、br和denso进行了遗传等位性测验。
4) Chinese waxy maize
中国糯玉米
1.
Most researchers believed that the Chinese waxy maize arose from a gene mutation event after maize was introduced into China in 16~(th) century, while some argued that Coix lacryma-jobi was similar with the Chinese waxy maize.
大多数学者认为中国糯玉米是美洲栽培玉米在16世纪引入中国或亚洲其他国家后经基因突变而形成的，另一个观点是薏苡与中国糯玉米相近。
5) wild relatives of barley from China
中国近缘野生大麦
6) domestic barley
国产大麦
1.
The complex protease,acidic protease and papain were used to hydrolyze domestic barley protein,through traditional process of liquefaction and saccharification.
采用传统的液化和糖化工艺,研究了复合型蛋白酶、木瓜蛋白酶和酸性蛋白酶对国产大麦蛋白质的水解情况,结果表明,选用以复合型蛋白酶为主,并添加少量酸性蛋白酶的效果较好,但α-氨基氮含量仍偏低。
2.
5 and 50 ℃ respectively; Application of non-starch wiscous polysaccharidase in enzymatic hydrolusis of barley was researched,used domestic barley as raw material.
5,温度50℃;以国产大麦为原料,研究了非淀粉粘性多糖酶在大麦中的应用,结果显示,A和B的最佳添加量分别为2。
3.
It was researched on the new preparation process of barley wort through partial hydrolysis,liquefaction,two-steps saccharification by enzymatic method,used domestic barley as raw material.
研究了以国产大麦为原料,采用全酶法经预水解、液化和两段糖化制备大麦汁的生产工艺。
补充资料：安东蜜糯汤
安东蜜糯汤
把糯米煮熟﹐将萝卜和梨切成四角或切成丝后﹐在麦芽酵母水里加辣椒面发酵后﹐特
点是带有辣味和酸味并且不用煮的蜜糯汤。
材料﹕
米1杯﹐麦芽酵母1杯﹐萝卜50g﹐梨1个﹐辣椒面1/4杯﹐水4.5l﹐栗子10个﹐生姜3块﹐松子1大勺
做法﹕
(1)把洗净的糯米放在水里泡4小时左右蒸出来。
(2)把麦芽酵母泡在水里柔好。
(3)把萝卜和梨横竖以0.5cm﹑0.3cm大小切成块儿或切成丝﹐栗子也切成同样的大小。
(4)把蒸锅里的热栗子与麦芽酵母的清汤混在一起。
(5)把生姜切成丝或捣好﹐并将生姜汁与上面的材料拌好。
(6)把辣椒面包在布里﹐使之将麦芽酵母汤染成红色﹐并具有辣味。
(7)放在缸里用布盖好﹐并在60～70℃的热地方放5-6小时﹐饭粒会发酵漂上来且具有甜味。 将之放凉并加适当的白糖。此蜜糯汤饭多汤少﹐有一点辣味且有没熬的蜜糯汤之特别味道。
最后把切好的梨和栗子洒在上面﹐使之呈白色也很好。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。