试论中温大曲及其生产技术

作者根据自己的制曲实践,从五个方面进行了论述:①现行大曲的分类,提出将清香型大曲列为低温大曲;②“伏天制曲”的利弊,指出“四季制曲”中,质量最好是春、秋两季制的曲;③探讨制曲工艺与季节的关系;④提出了优质大曲的质量标准;⑤对机械制曲和强化大曲也进行了探讨。     

酱香型白酒机械化制曲发酵细菌群落的演替

利用高通量测序并结合数理统计分析对酱香型白酒机械化制曲发酵过程中细菌群落结构进行分析。结果表明,其发酵过程的优势菌门为Firmicutes、Proteobacteria、Actinobacteria及Cyanobacteria,随着发酵的进行,逐渐由多菌种演替为单一Firmicutes为主导。机械化制曲发酵过程中共检出84 个细菌属,稍高于传统制曲的82 个细菌属;机械化制曲发酵过程优势细菌属共14 个,包括Pantoea、Rhizobium、Lactobacillus、Weissella、Bacillus、Oceanobacillus、Lentibacillus、Kroppenstedtia、Thermoactinomyces、Staphylococcus、Enterobacter、Saccharopolyspora、Pediococcus和Tepidimicrobium,其中Pediococcus和Tepidimicrobium是机械制曲发酵过程特有的优势细菌属,Leuconostoc及Pseudomonas是传统制曲过程特有的优势细菌属,表明机械化制曲与传统制曲过程优势菌具有较高的相似性。通过优势菌与环境因子相关性分析发现,主要功能细菌属Bacillus、Lactobacillus及Weissella都与大曲制曲温度呈正相关,与大曲酸度呈正相关,表明在机械化制曲过程中要合理科学控制相对较高的温度及酸度,既有利于主要功能微生物的生长,又能抑制不耐热、不耐酸杂菌的繁殖。本研究从发酵细菌群落结构上说明酱香型白酒的机械化制曲可以代替人工制曲,为酱香型白酒机械化制曲的理论研究和工程应用奠定了一定科学基础。     

酱油制曲过程中蛋白酶和谷氨酰胺酶活力影响因素

在酱油制曲过程中通过单因素试验分别探讨制曲过程中预处理条件和制曲条件对蛋白酶和谷氨酰胺酶比活力的影响,通过正交试验确定制曲过程中对酶比活力影响的各因素的重要性次序和最佳工艺参数组合。影响蛋白酶比活力的重要性次序为：接种量＞制曲时间＞制曲温度;酶比活力最高的制曲工艺参数组合为：接种量0.8%、制曲温度32℃、制曲时间36h;影响谷氨酰胺酶比活力的重要性次序为：制曲温度＞制曲时间＞接种量;酶比活力最高的制曲工艺参数组合为：接种量0.5%,制曲时间60h,制曲温度28℃。     

金种子浓香型中高温大曲培菌制曲工艺分析与探讨

浓香型白酒酿造过程中,原料是前提,大曲是基础,工艺是关键;其中,大曲作为"糖化、发酵、生香"等功能为一体的复合微生物制品,是传统固态发酵大曲酒的重要物质基础和保障,是酿酒发酵的原动力。制曲工艺过程的实质是通过培菌制曲过程不同阶段控制温度、湿度、空气、微生物种类等因素以实现有益酿酒微生物在曲料上的生长繁衍,促进微生物酶的代谢与积累。结合金种子酒业中高温大曲培菌制曲的生产实践,并以成品曲的感官及理化指标为依据,分析与探讨了中高温大曲培菌制曲过程中的原料选择与粉碎,加水拌料与成型制坯,入房培菌及其管理,排潮、翻曲与合房拢堆等关键控制点,以及对成品大曲质量的影响。     

食醋生产技术问答一百题

六十三、怎样生产机械通风麸曲? 机械通风制曲是将曲料置于曲池(也称曲箱)内,其厚度增至30厘米左右,利用通风机供给空气及调节温度,促进曲霉菌迅速生长繁殖。厚层通风制曲具有许多优越性。①成曲质量稳定;②节约制曲面积,为增产创造条件;③管理集中,操作方便;④改善制曲劳动条件,减轻劳动强度;⑤便于实现机械化,节约劳动力,提高劳动生产率。有关机械通风制曲所需设备、制曲过程、制曲期间曲料发生的各种变化以及通风制曲的要点等,分别叙述如下:     

鸭蛋酱的双菌种制曲工艺

将鸭蛋蛋液用动物蛋白水解酶酶解后,添加黄豆、面粉制作鸭蛋酱,并通过正交试验对鸭蛋酱制曲的条件进行优化。采用米曲霉与黑曲霉混合菌种制曲,并通过对制曲过程中蛋白酶活力变化的分析,确定混合菌种发酵鸭蛋酱的最佳制曲温度、制曲时间、鸭蛋添加量及米曲霉与黑曲霉的配比。结果表明：最佳制曲条件是制曲温度30℃,鸭蛋添加量30%,米曲霉与黑曲霉的质量比为3:1,制曲时间48h,在此条件下,蛋白酶的活力最高,达到1465.81U/g。     

人工踩曲与机械制曲对大曲培养的差异性分析

研究人工踩曲和机械制曲方式对大曲培养过程的影响,分析了两种制曲方式在培曲过程中对曲房室温、湿度和曲坯温度的影响,并对比两者所产成品曲坯的感官和理化指标差异。结果表明,与机械制曲方式相比,人工踩曲更利于提高大曲培养温度,更利于延长大曲培养温度的“中挺”时间;人工踩曲在影响大曲香气程度、断面平整度和皮张等感官指标上均优于机械制曲;人工踩曲方式更利于曲坯的保水和提高淀粉利用率。     

制曲温度与时间对蛋白酶和糖化酶的影响

一、前言米曲霉是酱油曲的主要微生物,利用它所产生的蛋白酶和糖化酶以分解酱油原料的蛋白质和淀粉。制曲条件对米曲霉的生长发育、酶的产生均有很大的影响。本试验的目的是查定制曲过程中温度及时间对蛋白酶和糖化酶活力的关系,以供改善制曲条件参考。二,三角瓶曲试验1.制曲条件(1)原料配比:瓶曲采用的培养基是脱脂豆片和麸皮。原料的细度为20～40目;豆片与麸皮的     

专业化制曲推动制曲技术进步及酒质提升

从曲药的作用、不同类别曲药与酒产量质量的关系、制曲技术的发展阐述了专业化制曲的重要性和必要性;介绍了北方生产大曲提高质量的技术措施。     

恒温控制器在制曲上的应用

一、前言制曲是酿造酱油的一个重要的工序,成曲的好坏对后期的发酵、浸淋、灭菌、消毒等工序都有很大的影响。因此,一般酿造厂对制曲工序都十分重视。怎样才能制好曲呢?其中控制制曲温度是一个相当重要的环节。如果制曲温度过高,会使米曲霉过早老熟,不利菌丝的大量形成,从而影响成曲的质量,严重时甚至会导致烧曲,造成大量的损失;如制曲温度过低则不利米曲霉的生长繁殖,而其它细菌、酵母或霉菌乘机获得较好的繁殖条件,使成曲质量低劣。现在一般的酿造厂家多采用人工控制制曲温度。其操作过程是:制曲人员通过温度计观     

THERMAL CONDUCTIVITY PREDICTION FOR FOODSTUFFS: EFFECT OF MOISTURE CONTENT AND TEMPERATURE

ABSTRACT

A wide variation of the reported experimental data of thermal conductivity of solid food materials makes difficult their utilization in food processing applications. The published values of thermal conductivity of various foods were classified and analyzed statistically to reveal the influence of material moisture content and temperature. Empirical models, relating thermal conductivity to material moisture content and temperature, are fitted to all literature data for each material. The data are screened carefully using residual analysis techniques. A potential model is proposed and parameters are estimated for different foods.     

灵芝产品的研究与开发现状

灵芝具有保健和药用价值,目前市面上已出现名目繁多的灵芝产品,然而无论从产品种类还是科技含量上来看,均迫切需要进一步深化灵芝产业的开发及应用研究。本文综述了目前利用灵芝研究开发保健品及药剂的四种主要方式:①以子实体为原料;②以液体深层发酵产生的菌丝体或发酵液为原料;③以固体发酵的菌质为原料,尤其注重新型(双向性)固体发酵工程的研究;④以破壁或未破壁的孢子为原料。文中按类列举了目前国内开发出的各种灵芝产品,并对灵芝产品深入开发提出建议。     

Rheological examination of material with cellular structure II. Creep and oscillation measurements of apple material with cellular structure

 Properties of rehydrated materials with cellular structure can be investigated by making creep and oscillation measurements. Such rehydrated material and alcohol-insoluble substances can be classified rheologically as concentrated suspensions with viscoelastic properties. As well as its concentration, the material properties of the disperse phase are important determinants of the rheological properties of disperse systems. In our creep measurement experiments under defined conditions dominant reversible elastic parts are obtained at high concentrations ≥90%. Frequency sweep measurements within the linear-viscoelastic region at γ = 0.001 leads to the assumption that all rehydrated samples are dispersions. This is due to the fact that storage and loss moduli are almost independent of the measuring frequency. The alcohol-insoluble substance forms the most stable dispersion, followed by the basic material. In contrast, the homogenized material had dominant viscous properties. The results are specific for each material and depend on the frequency and concentration. Data derived from rheological measurements allow a complex characterization of materials with cellular structure through mathematical models (linear relationships). Received: 21 May 1996 / Revised version: 22 January 1997     

Material behaviour of veneer during multidimensional moulding

During the coating of multidimensional moulded surfaces the coating material suffers different stresses, which limit the possible mould. The behaviour of veneer as a thin coating material is discussed in the following article. The investigations were carried out with veneers of beech (Fagus sylvatica L.), sycamore maple (Acer pseudoplatanus L.) and American walnut (Juglans nigra L.) of different thicknesses. The anisotropy of the material is analysed concerning the various structure of the considered wood species. Feasibilities and limits of a three dimensional moulding are presented and conditions for a plastic deformation are discussed.     

低脂青稞膨化米卷加工工艺及其品质

试验对含有青稞全麦粉的物料进行挤压膨化,采用果胶脂肪替代物为注芯材料,研制出一种低脂肪含量的青稞米卷。影响青稞米卷膨化度的因素主次为:膨化温度>物料水添加量>膨松剂添加量>果胶脂肪替代物。影响青稞米卷酥脆性因素主次为:膨化温度>膨松剂比例>物料水添加量>果胶脂肪替代物添加量。具体试验结果为:青稞粉添加量为6%,果胶替代物添加比例为10%,水添加量为6%,膨松剂添加比例为0.7%,三段温区温度设置:Ⅰ区70℃、Ⅱ区130℃、Ⅲ区150℃,固体粉末喂料机转动频率为12 Hz,双螺杆挤压机主轴转动频率为30 Hz;对最佳工艺条件的米卷理化指标进行检测、质构分析和感官评价,结果表明果胶脂肪替代物作为注芯材料研制的青稞膨化米卷品质优良,脂肪含量为24.48%,能够有效降低膨化米卷脂肪用量。     

Integration of market aspects into material development: approach and exemplification for a wood composite

Due to a variety of applications and complex requirements in specific fields of use, the number of different materials is increasing. Thereof, the majority fails at the stage of market introduction, because the focus of material development is mostly on technical aspects, while market aspects are often neglected. One possible way of market introduction is material substitution. Thereby, requirements a material needs to meet are well known. However, a certain market focus on material development would be helpful regarding the final goal of the customer satisfaction. Therefore, this study presents an approach, which aims at guiding the technical material development and thus starts one stage earlier than most other studies, which focus on market introduction. A multi-stage approach helps integrating market aspects into material development, using the following methods: (1) method of Ashby to compare materials from a technical point of view and identify theoretically substitutable material groups and potential applications, (2) market data research and comparison for the identification of attractive markets, (3) method of Kano to classify material requirements and prioritize the optimization of material properties to satisfy the customers in selected markets. This approach is showcased and discussed using the example of an innovative wood composite under development, where it represented an aiding tool for guiding the further material development. An adaptation to any other material is possible at each of the three stages, although there are some limitations, which have to be considered, for example the selection of technical properties for the material comparison.

     

智能自修复材料的应用综述

具有自诊断、自修复功能的智能材料已成为新材料领域研究的重点之一。智能自修复材料的本质特征是材料具有仿生自修复功能，即材料能根据感受到的信息而自动判断、控制和修复以适应外界条件变化。文章介绍了智能自修复材料的基本概念、原理以及几种智能材料自修复功能，探讨了智能自修复材料光明的应用前景和发展趋势。     

HACCP在核桃乳饮料生产中的应用

运用HACCP原理对核桃乳生产过程进行了危害分析（HA），确定关键控制点（CCP）为原料的验收及处理、去皮脱涩、调配、灭菌、无菌灌装，且制定相应控制限值，并通过建立HACCP计划表对关键控制点进行监控．确保核桃乳饮料的安全质量。     

传统鲁绣的材质与工艺特点

针对传统鲁绣的材质与刺绣工艺进行了研究分析。本文以山东省博物馆和故宫博物院所珍藏的鲁绣作品为研究对象,主要从传统鲁绣的材质和工艺两方面进行研究。在材质方面,主要对传统鲁绣的绣线和绣地进行了研究分析;在工艺方面,主要对齐针、套针、网绣、打籽绣、钉线绣五种最常用的针法进行了研究分析。在此基础上,总结出传统鲁绣是以坚韧的柞蚕丝为绣线,精美的真丝为绣地,其刺绣材质独特、刺绣工艺精湛、针法灵活多样,具有鲜明的齐鲁地方特色。     

The String in Art and Science: Rediscovering the Material Mind

Abstract

String has played a formidable, though largely unacknowledged role in twentieth-century art and science. Its rise as a material technology was made possible by the fact that string embraces a material way of thinking, one that is uniquely capable of binding together what is invisible with what is phenomenal to experience. String today thus signals the resurgence of a chemical revolution, which, in parallel to a modernity fashioned by a mechanical revolution, has created a material world that is capable of provoking attachments in ways once attributed to the mind. We are now readily inclined to think in terms of relations of affinity that pertain between materials; yet this material thinking has remained largely confined to the creative centers of art and science where it continues to provoke innovations at a material level. This article argues that social and historical disciplines and institutions that serve the transmission of much of socially efficacious knowledge have remained ignorant of this development of a new technological materiality, by continuing to reduce the material to a mechanical aide for ideas that alone are believed capable of drawing things together.