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排序方式: 共有812条查询结果,搜索用时 15 毫秒
51.
黑曲霉单宁酶发酵工艺 总被引:4,自引:1,他引:4
用黑曲霉Aspergilhus niger QG 0301进行单宁酶发酵,制得酶制剂。实验结果表明:Aspergillus niger QG 0301进行单宁酶发酵的适宜培养基包括:混合碳源(或玉米淀粉)、硫酸铵、磷酸二氢钾、碳酸钙、硫酸镁、单宁酸;在30℃、120r/min振荡培养5天,单宁酶产量平均为18.55u/mL。 相似文献
52.
《矿业科学技术学报(英文版)》2022,32(3):585-593
In order to make the slag from desulphurization and slag skimming (SDSS) to be comprehensively recycled and utilized, a combined process of beneficiation and building materials preparation was proposed to recover iron from SDSS, meanwhile to apply the remaining slag tailings as cement admixture. From this process, three iron-rich products were recovered in stages by clean gravity - magnetic separation, slag tailings were left. Slag powder was prepared by ultrafine grinding of slag tailings. The stability, setting time and cement mortar strength of the slag tailings cements (STC) which were mixed with Portland cement and slag powder were studied respectively. The results showed that a proper overall performance still could be obtained at the slag powder content of 30%. Chemical composition analysis, X-ray diffraction (XRD) analysis, metallographic microscope and scanning electron microscope (SEM) analysis were employed to assess the characteristics of the SDSS and the products obtained from the whole process. The results indicated that the three iron-rich products could be used as a raw material for steelmaking and ironmaking and the relatively large amount of calcium silicate (C2S) and tricalcium silicate (C3S) in the slag tailings make the addition of slag powder into the Portland cement feasible. 相似文献
53.
HORACE D. GRAHAM 《Journal of food science》1993,58(3):539-543
Gellan gum was precipitated from the papain digest of dairy products by 5% MgSO4. The precipitate was collected by centrifugation and washed with 2.5% MgSO4 until the washings were negative to the phenol HaSO4 test. It was dispersed with hot 50% H2SO4 and the amount in the dispersion determined by the H2SO4-thiourea-cyste-ine-HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere. 相似文献
54.
以"米邦塔"仙人掌为特色原料,合理设计配方,确定加工工艺条件,经调配制成风味独特、具有特定营养保健功能的仙人掌冰淇淋。研究结果表明,其最佳配方为稀奶油8%、牛奶42%、奶粉8%、糖15%、仙人掌原汁15%、明胶0.5%、水11.5%、老化温度1~4℃、老化时间5h。 相似文献
55.
Tülay Özcan Yilsay Lütfiye Yilmaz Arzu Akpinar Bayizit 《European Food Research and Technology》2006,222(1-2):171-175
The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ® 100. 相似文献
56.
香气的低温释放与冰淇淋新产品开发研究 总被引:2,自引:2,他引:0
阐述了香气的释放及传递的基本原理。巧妙运用调香技术开发冰淇淋新产品,同时列举了冰淇淋生产中香精香料的搭配实例。 相似文献
57.
攀钢脱硫铁水撇渣工艺的改进 总被引:1,自引:1,他引:0
针对攀钢铁水条件及预处理工序的实际情况,通过对撇渣工艺的一系列试验研究,提出了切实可行的改进措施。试验结果表明,采用二合一砖撇渣器在技术上是可行的。撇渣效率达到97.6%,铁水流量为14.9t/min,满足了后序提钒工艺的要求,使钒渣中CaO含量下降到1.28%。 相似文献
58.
王进华 《冷饮与速冻食品工业》2002,8(3):23-24
对冰淇淋中各种辅料的分类、功能、应用工艺、选择以及制备方法等进行了详细论述 ,阐明辅料是冰淇淋的重要组成成分 ,开发人员应予以高度重视 相似文献
59.
K Nesaretnam N Robertson Y Basiron C S Macphie 《Journal of the science of food and agriculture》1993,61(4):401-407
Non-dairy creams made from hydrogenated palm kernel oil (HPKO) are generally more stable than dairy creams. However, in summer the emulsion tends to separate. This paper outlines some steps that were taken to modify the HPKO with the intention of increasing the stability without affecting whipping performance. This was achieved by blending HPKO with palm stearin (POs). Interesterification was employed to eliminate the increase in solid fat content at 37°C and 40°C. Results of the experiment showed that an interesterified HPKO: POs 66:34 blend proved to have satisfactory whipping performance when compared to creams made with HPKO alone. 相似文献
60.