利用马铃薯淀粉下脚液生产饮料工艺的研究

本实验尝试从马铃薯中提取蛋白质等成份，并适当添加姜汁，制成一种新型饮料，对饮料生产的工艺条件作了详细探讨，成功地解决了马铃薯褐变及沉淀等问题，确定了最佳配方及工艺。     

人参总皂苷的发酵及其产物的抗癌活性研究

从土壤中分离得到14种β-葡萄糖苷酶高产菌株,其中菌株YS2能够有效地将人参茎叶总皂苷和人参提取物中的人参皂苷转化为稀有人参皂苷Rg3;菌株YS2和YS7的人参发酵物对结肠癌colon26-M3.1细胞具有较强的抑制作用,其IC50值分别为180μg/mL和170μg/mL.根据ITS序列构建的系统发育树,确定菌株YS2为链格孢属(Alternaria).     

基于形态分析的现代维吾尔语名词词干识别研究

现代维吾尔语名词词干识别是自然语言处理领域的重要基础性研究,主要目的是从句子中提取名词词干,提高名词识别效率。首先陈述形态分析概念,通过这些形态特征可以准确地识别其词性的意义;其次讨论维吾尔语的词类划分标准、名词的形态特征分析,总结词缀歧义及消解规则;该文提出研究总体思路,设计现代维吾尔语新词中名词识别算法,其中包括特征选择及参数估计、词内部特征、前后依存词特征等;最后将初中、高中物理维吾尔语教材作为验证对象,对名词词干进行统计与分析。     

陇西腊肉复合保鲜剂配方优化

以陇西蕨麻猪肉为原料制备陇西腊肉,3℃条件下贮藏90d,以腊肉的感官评分、挥发性盐基氮含量和菌落总数为检测指标进行综合评价,通过单因素试验和响应面优化试验探究大蒜素、茶多酚、生姜提取物等天然保鲜剂对腊肉品质的影响.结果表明:单一保鲜剂的最适剂量为大蒜素质量浓度1.0g/100mL、茶多酚质量浓度3.0g/100mL、生...     

生姜、洋葱、丁香提取物对猪肉的保鲜效果

以蒸馏水处理的猪肉为对照,研究生姜、洋葱、丁香提取物及其等体积混合制成的混合液以及化学防腐剂2,6-二叔丁基-4-甲基苯酚对猪肉保鲜效果的影响.用体积分数95％的乙醇浸提其中的有效成分,冷却猪肉分别在各组保鲜液中浸泡4 min,沥干后用聚乙烯保鲜袋密封包装,最后在4℃冰箱冷藏12d,每3d测定1次感官评分、汁液流失率、...     

Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network

Curcuma amada (Mango ginger) was dried at four different power levels ranging 315–800 W to determine the effect of microwave power on moisture content, moisture ratio, drying rate, drying time and effective diffusivity. Among the fifteen thin layer drying models considered for evaluating the drying behaviour, the semi‐empirical Midilli et al., model described the drying kinetics very well with R² > 0.999. Drying rate and effective diffusivity increased as the microwave power output increased. Activation energy was estimated by a modified Arrhenius type equation and found to be 21.6 kW kg^?1. A feed‐forward artificial neural network using back‐propagation algorithm was also employed to predict the moisture content during MW drying and found adequate to predict the drying kinetics with R² of 0.985.     

Pretreatment of cassava stems and peelings by thermohydrolysis to enhance hydrolysis yield of cellulose in bioethanol production process

The potential of wastes obtained from the cultivation of Manihot esculenta Crantz as raw material for bioethanol production was studied. The objective was to determine the optimal conditions of hemicellulose thermohydrolysis of cassava stems and peelings and evaluate their impact on the enzymatic hydrolysis yield of cellulose. An experimental design was conducted to model the influence of factors on the pentose, reducing sugar and phenolic compound contents. Residues obtained from the optimal pretreatment conditions were hydrolysed with cellulase (filter paper activity 40 FPU/g). The hydrolysates from pretreatment and enzymatic hydrolysis were fermented respectively using Rhyzopus spp. and Sacharomyces cerevisiae. The yield of enzymatic hydrolysis obtained under the optimal conditions were respectively 73.1% and 86.6% for stems and peelings resulting in an increase of 39.84% and 55.40% respectively as compared to the non-treated substrates. The ethanol concentrations obtained after fermentation of enzymatic hydrolysates were 1.3 and 1.2 g/L respectively for the stem and peeling hydrolysates. The pentose and phenolic compound concentrations obtained from the multi-response optimization were 10.2 g/L; 0.8 g/L and 10.1 g/L; 1.3 g/L respectively for stems and peelings. The hydrolysates of stems and peelings under these optimal conditions respectively gave ethanol concentrations of 5.27 g/100 g for cassava stems and 2.6 g/100 g for cassava peelings.     

来凤姜的抗氧化与抑菌活性及挥发性化合物研究

目的 探究来凤姜(Zingiber officinale)的抗氧化、抑菌活性及挥发性化合物,并与云南小姜和山东莱芜娃娃姜进行对比。方法 以绿水镇、漫水乡、百福司镇3地的来凤姜为研究对象,分析其对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率和对金黄色葡萄球菌的抑菌效果。采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对来凤姜LS3(绿水镇3号姜)、BF5(百福司镇5号姜)、MS10(漫水乡10号姜)的挥发性化合物进行分离鉴定,并与YNXJ(云南小姜)和SDLW(山东莱芜娃娃姜)进行对比,基于相似度和主成分分析其特征挥发性物质。结果 来凤姜LS21(绿水镇21号姜)的抗氧化活性最强,MS7(漫水乡7号姜)对金黄色葡萄球菌的抑菌作用最强,与我国其他地方特色生姜相比,来凤姜中的茴香醛、异戊醛、3-甲基丁醛、2-庚酮单体及二聚体相对含量较高,为其特征挥发性化合物。不同产地来凤姜相比,绿水镇LS3的β-月桂烯聚合物、β-月桂烯二聚体、α-水芹烯...     

溶剂浸提法从生姜中提取姜辣素的研究

以生姜为原料,用有机溶剂提取生姜中的姜辣素,研究姜辣素提取的优化工艺条件。实验结果表明:采用无水乙醇作溶剂效果较好;各因素对姜辣素提取率影响大小为料液比>浸提温度>浸提时间;当生姜目数为80目,提取温度为70℃,提取时间为75min,料液比为1∶70时,姜辣素提取率可达到2.14%。     

姜汁凝固型牛奶配方与工艺优化研究

以牛奶和生姜为主要原料,通过单因素及正交实验确定了姜汁凝固型牛奶配方与优化加工工艺。结果表明:姜汁凝固型牛奶的优化配方和工艺为奶粉用量18.5%,姜汁用量4.0%,蔗糖用量8%,pH 6.5,凝乳温度60℃。制得的产品凝乳完全,表面光滑,无乳清析出,具有姜汁凝固型牛奶固有的姜汁和牛奶的香味,口感滑嫩细腻。