短梗霉多糖发酵条件的优化研究

经正交试验确定产短梗霉多糖菌体Ａ４５的最佳发酵培养基组成的（ｇ／Ｌ），葡萄糖５０，酵母膏０．３（ＮＨ４）２ＳＯ４０．３，Ｋ２ＨＰＯ４２．０，ＭｇＳＯ４．５Ｈ２Ｏ０．２。并优化了发酵条件，在该条件下发酵多糖产量达３４．６ｇ／Ｌ，生物量为１６．７ｇ／Ｌ，残糖浓度８．８ｇ／Ｌ，并获得了Ａ４５的菌株的发酵动力学曲线。     

脱水苦瓜护色研究

对苦瓜常压干燥过程的护绿措施进行了研究,探讨各种护绿剂的效果,并初步研究了苦瓜烫漂和干燥条件与褐变的关系。结果表明,０．５ｃｍ厚的新鲜苦瓜片,用４０μｇ／ｋｇＣｕ（Ａｃ）２＋７４μｇ／ｋｇＥＤＴＡ钠盐＋８００μｇ／ｋｇＭｇＣＯ３＋３ｇ／ｋｇＣａＣｌ２护绿剂,８５℃烫漂３ｍｉｎ,迅速置于清水中冷却后,在３％Ｎａ２ＳＯ３＋０．３％ＨＣｌ溶液中冷浸１０～２０ｍｉｎ,然后在８５℃下鼓风干燥５～６ｈ,成品密封于真空袋中,在常温下可保存２个月以上不褪色,不褐变。     

脱水苦瓜护色研究

对苦瓜常压干燥过程的护绿措施研究,探讨各种护绿剂的效果,并初步研究了苦瓜烫漂和干燥条件与褐变的关系。结果表明：０．５ｃｍ厚的新鲜苦瓜片,用４０μｇ／ＬＣｕ（Ａｃ）２＋７４μｇ／ＬＥＤＴＡ钠盐＋８００ｍｇ／ＬＭｇＣＯ３＋３ｇ／ＬＣａＣｌ２护绿剂,８５℃烫漂３ｍｉｎ,迅速清水冷却后,在３％Ｎａ２ＳＯ３＋０．３％ＨＣＬ溶液中泠浸１０￣２０ｍｉｎ,然后在８５℃下鼓风干燥５￣６ｈ,成品密封于真空袋中,在常温     

宇佐美曲霉L-336酸性蛋白酶2m~3罐中试发酵研究报告

宇佐美曲霉栗色变种Ｌ－３３６是分泌高单位酸性蛋白酶的生产菌，在摇瓶小试工艺基础上进行２ｍ３罐发酵中试，结果表明：较优发酵培养基（％）为黄豆粉４．３，玉米粉１．０，鱼粉０．７，蚕蛹水解液１０，Ｎａ２ＨＰＯ４０．２，ＣａＣｌ２０．５，ＮＨ４Ｃｌ１．０，豆油１．６；风量为０～２５ｈ时１∶０．４ｖ／ｖ／ｍ，２５～５０ｈ时１∶１．０ｖ／ｖ／ｍ，５０ｈ后１∶１．３ｖ／ｖ／ｍ；接种量１０％，温度３１℃，搅拌转速２００ｒ／ｍｉｎ，发酵周期７５ｈ。在上述条件下，发酵酶活力稳定在５５００ｕ／ｍｌ左右。     

啤酒厂排放水培养螺旋藻的研究

通过采用不同条件以啤酒厂排放水培养螺旋藻进行了研究。结果表明：在每升排放水中添加２．０ｇＮａＮＯ３、６．６ｇＮａＨＣＯ３、０．５ｇＮａＣｌ、０．２５ｇＫ２ＨＯＰ４、ｐＨ９．０,光照强度２３００Ｌｕｘ,温度３０℃条件下,通气培养８ｄ,螺旋藻生长量达２．８４ｇ／Ｌ（干重）,培养得到的螺旋藻产品氨基酸总量为３７％）以干物质汁）。     

培养基及培养条件对普鲁兰酶的影响

从土壤中分离出一株产普鲁兰酶的菌株,初步鉴定为芽孢杆菌．通过优化发酵培养基及发酵培养条件,在２５０ｍＬ的摇瓶中可达到４．５μｍｏｌ／（ｍｉｎ·ｍＬ）的普鲁兰酶酶活．优化后的发酵培养基成分如下：玉米支链淀粉２ｇ／ｄＬ,蛋白胨２ｇ／ｄＬ,牛肉膏１．５ｇ／ｄＬ,ＮａＣｌ０．５ｇ／ｄＬ,ＭｎＳＯ４２μｍｏｌ／Ｌ．摇瓶发酵工艺条件：接种量１７％,温度３７℃,摇瓶转速２２０ｒ／ｍｉｎ,ｐＨ６．０,发酵周期３２ｈ．通过２Ｌ容积的发酵罐批式发酵,酶活可稳定在３．３μｍｏｌ／（ｍｉｎ·ｍＬ）左右     

尾叶桉化机浆制浆废水的生物处理

研究了用厌氧发酵和光合菌（ＰｈｏｌｏｓｙｎｔｈｅｉｃＢａｃｔｅｒｉｕｍ，ＰＳＢ）协同处理尾叶桉（Ｅ．ｅｕｃａｌｙｐｔｕｓ）碱性亚硫酸钠法比要浆制浆废水的可行性，在厌氧段和光合菌处理段的容积负荷分别为８．５～１０．２ｇＣＯＤｃｒ／（Ｌ．ｄ）和１．２～２．１ｇＣＯＤｃｒ／（Ｌ．ｄ）时，连续运行２４ｄ后，全系统的ＣＯＤｃｒ，ＢＯＤ５，ＳＳ去除率分别达到５３％～５６％，７７％～８３％和８５％～８９％；系统     

绵羊服装革工艺

ＴｅｃｈｎｉｑｕｅｏｆＳｈｅｅｐｓｋｉｎＧａｒｍｅｎｔＬｅａｔｈｅｒ特约栏目主持：肖传斌（德国司马化学有限公司上海办事处）垂询电话：（０２１）－６４４００６８２）１原材料材料：国产绵羊蓝湿皮厚度：０．８～１．０ｍｍ用料参照削匀皮重量　２水洗２００％　水,３５℃１．０％　ＳＵＰＲＡＬＡＮ　８０（非离子型脱脂剂）０．１%　甲酸４０分钟ｐＨ４．０排水３铬复鞣／中和１００％　水,４０℃１．５％　ＰＥＬＧＲＡＳＳＯＬ　ＳＦ（耐电解质合成加脂剂）１,５％　ＰＲＯＶＯＬ　ＢＡ１０分钟２．０％　ＮＯＶＡＬＴＡＮ…     

木薯渣生料发酵生产单细胞蛋白的研究

研究了在木薯渣中接入有较强生淀粉分解能力的根霉Ｒ２和蛋白含量高的酵母Ａｓ２．６１７进行混合发酵生产蛋白饲料。使原料粗蛋白从３．９％提高到２２．４３％，产品的氨基酸总量为１５．０２％。并找出较合适的发酵条件为：发酵温度为２８～３２℃，ｐＨ为自然，尿素用量为０．５％，ＭｇＳＯ４·７Ｈ２Ｏ０．０５％，ＫＨ２ＰＯ４０．０５％。     

乳化剂OP微分电位溶出法快速测定啤酒中痕量铅的研究

探讨了乳化剂ＯＰ存在下，微分电位溶出法（ＤＰＳＡ）测定啤酒中铅的最佳条件。发现铅在含有０．１８～０．６０ｍｏｌ／ＬＨＣｌ介质中于－０．５２Ｖ（ＶＳ．ＳＣＥ）处有一灵敏的溶出峰。检出线为０．０３３μｇ／２０ｍｌ，加标回收率为９５．８％～１０２％，ＲＳＤ为１．５％～４．０％，方法已用于啤酒中铅的直接测定。     

压缩椰纤果浓缩椰奶的工艺研究

研究了一种椰奶浓缩的新方法,即采用压缩的椰纤果浓缩椰奶。通过试验研究出其适宜的浓缩工艺条件为：椰纤果规格1.5cm × 1.5cm × 1.5cm,椰纤果压缩比为0.3,压缩椰纤果与椰奶的用量为1:3(W/W),在25～30℃慢速搅拌的情况下浓缩30min,浓缩效率最高。在此条件下,初始干物质含量为39.0% 的椰奶,经浓缩后干物质含量可达到72.8%,脂肪含量为66.9%,浓缩椰奶回收率为84.0%。此方法可以用于乳化后的椰奶浓缩,且效果更好。     

海南椰奶清补凉饮料的生产工艺研究

海南椰奶清补凉是一款营养丰富的特色小吃,但其工业化生产工艺研究甚少.本文对椰奶清补凉辅料配方、乳化剂复配、均质和杀菌等方面进行研究,优化其工业化的生产配方、工艺和稳定性.结果表明:加糖量,椰果肉与水质量比,绿豆、西米和椰果的质量比分别为10%、1:3、1:2:3时综合感官评定分最高;单甘酯、Span-20、Tween-...     

Characteristics of thin‐layer drying and rehydration of nata de coco

Nata is white gelatinous bacterial cellulose produced by Acetobacter aceti ssp. xylinum through fermentation of coconut water. Drying behaviour of nata de coco was conducted with a hot air dryer for a temperature range of 50–90 °C. The experimental data obtained were fitted into seven empirical and/or semi‐theoretical thin‐layer drying models using nonlinear regression analysis. Results showed that Logarithmic model, Wang and Singh model fitted better than Verma et al. model although all these three models were suitable for predicting the drying process of nata de coco. The rehydration capacity was lost severely when the moisture content of the samples was nearly zero, but it can almost rehydrate to its initial state when the moisture content was above 8%. The drying kinetic properties and rehydration capacity of nata de coco indicated that most of the moisture in nata de coco was free water.     

响应面分析法优化干椰纤果制备工艺

通过单因素及响应面试验探讨羧甲基纤维素钠(CMC)真空渗透条件和热风干燥条件对椰纤果的复水性、复水后的质构等的影响。结果表明：采用CMC真空渗透处理可以改善干椰纤果的复水比、复水后的硬度和弹性。影响干椰纤果复水性质的因素主要是CMC质量分数、固液比、干燥温度、真空渗透时间,干椰纤果制备的最佳工艺条件为：CMC质量分数0.90%、固液比1:2、真空渗透时间4.5h、干燥温度60℃。     

姜汁护色浸提研究与姜汁保健饮料研制

探讨了姜汁热浸提护色工艺,实验结果表明生姜与水按1∶3质量比混合、以0.5%柠檬酸护色、在90℃下浸提5min时所得姜汁外观与风味最佳。还研究了姜汁与椰汁的复配,开发出一种口感与营养俱佳的姜汁保健饮料,其工艺与配方为：姜汁稀释4倍、姜汁与椰汁复配比例1∶2、白砂糖3%、pH6.8、黄原胶0.07%。     

椰子水果粒饮料工艺研究及其矿物元素分析

研究了椰子水果粒饮料的加工工艺及其矿物元素含量.研究表明,椰子水果粒饮料最佳的加工工艺条件为:椰子水与水的用量比为2:1(w/w),椰内粒添加量为3%,复合胶添加量为0.02%,乳酸钙添加量为0.033%,折光糖度为8.0°Bx,pH为4.70,SO_2添加量为10mg/kg,灌装条件为85～90℃,杀菌条件为100℃/45min.同时测定了椰子水果粒饮料的理化指标及矿质元素含量.     

植物乳杆菌P158产细菌素培养基及培养条件的优化

为提高乳酸菌细菌素产量,以藤黄微球菌、铜绿假单胞杆菌为指示菌,通过单因素和正交试验优化植物乳杆菌P158产细菌素的培养基和培养条件。结果表明,5种乳酸菌培养基中MRS培养基为该菌株产细菌素的适宜培养基;最佳培养条件为种子液接种量3%(V/V)、培养基初始pH 6.0、34℃静置培养42 h;最佳培养基配方为葡萄糖添加量2 g/100 mL、酵母浸膏添加量2 g/100 mL、大豆蛋白胨添加量1.5 g/100 mL、MgSO_4添加量0.058 g/100 mL、MnSO_4添加量0.025 g/100 mL、FeSO_4添加量0.02 g/100 mL、Tween 80添加量0.08 g/100 mL、乙酸钠添加量0.5 g/100 mL、K_2HPO_4添加量0.2 g/100 mL。在此条件下,细菌素效价为1 145 IU/mL,较优化前(362 IU/mL)提高了216%     

Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties

The present work is aimed at the production of dietary fiber from underutilized coconut residue left after the extraction of milk, by subjecting it to physical treatments such as water washing, hot water washing, boiling water washing and pressure cooking, as well as solvent extraction. The fat content was reduced from 62% to 45% and 41% by treatment with boiling water and pressure-cooking, respectively. Water-holding, water retention and swelling capacities increased with decreasing fat content. A marked increase was observed in hydration properties when the fat content decreased from 10 to 2%. The hydration properties were maximum for 550 m particle size coconut fiber. For the higher particle size (1,127 m), the oil was trapped inside the fiber matrix, resulting in decreased hydration properties, whereas for the lower particle size (390 m) the rupture of the fiber matrix was responsible for low hydration properties. An attempt was made to compare the hydration properties of coconut dietary fiber with other commercially available dietary fibers.     

Development of a UV coupled indigenous hydrophilized polyamide membrane system for enhanced shelf life of mature coconut water

The demand for mature coconut water is growing tremendously in beverage industries due to its high salubrious value and potential healing properties. Many coconut processing industries that manufacture products such as coconut oil, coconut milk, and desiccated coconut generate a massive volume of unutilized mature coconut water. Thus, the discharged liquid waste of valuable food products causes severe environmental pollution. Therefore, there is a need to develop a strategy to treat the unused liquid discharge that can improve shelf-life, natural freshness, flavor, aroma, and recovery of value-added products. In the present investigation, mature coconut water (CW) was concentrated by a UV coupled hydrophilized polyamide (HPA) reverse osmosis (RO) membrane. Experiments were conducted by varying functional parameters like applied pressure and operating time on flux, percentage water recovery, and salt rejection. From experimental observations, the membrane was found to exhibit 62.50% water recovery and 86.35% salt rejection with a maximum water flux of 4.85 L/m².h at an optimized feed pressure of 8 kg /cm². Further research was carried out by passing the concentrate solution through a UV module at 254 nm to prevent bacterial contamination. Additionally, the physicochemical parameters were assessed, and sensory evaluation studies were conducted to explore the final product's properties. The concentrate and permeate CW shelf-life was enhanced from 2 h to 30 days by refrigerating the samples at 4°C. Finally, the cost estimation of the designed system is provided to verify process scale-up and commercialization feasibility.     

纳塔生产菌培养条件的研究

该文主要研究了纳塔生产菌的发酵生产条件的优化.纳塔是醋酸菌发酵生产的细菌纤维素,作为一种健康天然食品,被广泛应用于罐头、果冻等食品中.以纳塔为代表的细菌纤维素近几年越来越受到人们的重视,成为国内生物材料研究的热点.试验从样品发酵液中筛选出了纳塔生产菌,得到了优化的纳塔发酵培养基组成为:葡萄糖2％,蛋白胨1％,酵母膏0.5％,柠檬酸0.1％,磷酸氢二钠0.5％,纳塔的产量达到了9.9g/L.