王棕叶鞘预处理及其糖化发酵和纤维利用

采用中性亚硫酸盐预处理王棕叶鞘，对预处理后的产物进行筛分得到纤维（R14）和细小纤维（P200）；随后对R14进行两段磨浆处理、对P200进行酶解实验。结果表明，R14经两段磨浆处理后所得纸浆是造纸的优良原料，P200为薄壁细胞，经酶解后得到葡萄糖，可用于发酵以生产乙醇。因此，王棕叶鞘经中性亚硫酸盐预处理后，对其不同组分再进行分级生物炼制利用具有较好的实用价值。     

板栗乳酸菌饮料加工工艺技术的研究

研究了以板栗和脱脂奶为原料进行乳酸发酵的生产工艺技术.结果表明,板栗浆经糖化,并与脱脂奶以21的比例混合,加入4%的蔗糖,0.2%的黄原胶,0.1%的海藻酸钠,0.1%的蔗糖酯,菌种选用保加利亚乳杆菌和嗜热链球菌以11混合,5%的接种量,在43℃下发酵18h,可以制得优质板栗乳酸菌饮料.     

生料酿酒技术的研究与应用

生料酿酒是指酿酒原料不经蒸煮、糊化直接将生淀粉进行糖化和发酵.具有节约能源,出酒率高,操作简便,便于工业化生产等优点.本文简要回顾了生料酿酒的历史进程,并阐述了生料酿酒的机理、工艺特点及其在酒精、白酒和黄酒生产中的应用,并对生料酿酒技术的发展进行了展望.     

全液态法生产玉米食醋工艺研究

本实验以玉米为主要原料经全液态法发酵生产出了风味具佳的食醋.研究结果表明用耐高温α-淀粉酶液化;再用根霉、黑曲霉进行纯种糖化,糖化时加入0.15%酸性酒用蛋白酶;然后全液态纯种酒精发酵,前期32℃通风培养,后期28℃静止培养可有效地提高发酵速度;最后全液态纯种醋酸发酵,(31±1)℃通风培养可达最佳效果.     

Analysis of Daqu produced in different seasons

This investigation undertook a systematic analysis of two kinds Daqu (Tao‐hua qu and Fu‐qu) made by same method, but in different seasons (spring and summer). The analysis determined the content of microorganisms, enzyme activity and flavour component of the Daqu. From the results, it was noted that the prokaryotic microbial species present in Daqu were much more complex than the eukaryotic microorganisms; from the results of Operational Taxonomic Units, prokaryotic microorganisms were about 6–8 times greater than eukaryotic microorganisms. With regards to eukaryotic microorganisms, Fu‐qu contained a more complex consortium than Tao‐hua qu, but Tao‐hua qu contained a more complex prokaryotic population than Fu‐qu. The saccharification and liquefaction of Daqu were achieved by the mould and a saccharifying enzyme, which was secreted by the mould. The growth temperature of the mould was 20–30 °C and from the analysis results it can be seen that the saccharification and liquefaction of Tao‐hua qu produced in the spring was higher than that of Fu‐qu produced in the summer. A qualitative analysis of the volatile flavour substances in Daqu was performed using the methods of the NIST data‐base and relative retention indices. Approximately 26 kinds of volatile flavour substances were detected in the Tao‐hua qu compared with approximately 22 kinds of volatile flavour substances in the Fu‐qu. A specific observation of the volatile flavour substances of the two was that Tao‐hua qu and Fu‐qu had about 13 volatile flavour compounds that were common to both. Copyright © 2016 The Institute of Brewing & Distilling