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峡江生麦制曲的生产工艺初探 总被引:2,自引:2,他引:0
“峡江老冬酒”是以当年收割的早尖糯米为原料,并用农家自制的酒曲粒和踩制生麦曲为糖化发酵剂酿制而成。其风味来源主要得益于当地得天独厚的自然条件和以江皮、小麦、红泥土为原料踩制成的生麦曲。该文初探了峡江生麦制曲的工艺制造和操作要求,在此基础上提出了传统生麦踩曲中所含微生物种群和生麦曲的特征和作用。 相似文献
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通过对曲酒丢糟部分代替米糠生产麸曲醋的效果研究,确定了丢糟在酒精发酵阶段和醋酸发酵阶段添加理想比例为30%~40%和20%~30%,产品出醋率提高2%,总酯含量增加25.1%。 相似文献
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利用醋渣代替50%~60%麸皮制取“醋渣耱化曲”的一级种子,二级种子和“醋渣糖化曲”。其一级种子和二级种子质量合格。黑曲霉HS-6茵株“醋渣耱化曲”的α-淀粉酶活力达到65ug^-1,耱化酶活力达到970ug^-1。黄曲霉AF-8菌株“醋渣耱化曲”的α-淀粉酶活力达到85ug^-1,糖化酶活力达到870ug^-1。利用50%黑曲霉HS-6茵株醋渣糖化曲和50%黄曲霉AF-8茵株醋渣糖化曲做糖化荆酿造的食醋质量,与利用50%黑曲霉HS-6茵株麸曲和50%黄曲霉AF-8菌株麸由做耱化荆酿造的麸由食醋质量相同。 相似文献
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糖化麸曲在食醋生产中起着相当重要的作用,文中系统而详细的对糖化麸曲制作各工序进行阐述,目的是希望对酿造行业食醋生产厂家有所参考价值。提高麸曲质量的关键是抓住各工序的生产规律,只有优质曲应用于食醋生产,才能提高食醋的质量和出品率,从而获得好的经济效益。 相似文献
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本文探讨了在酿造酱油中,原料不同配比的选择,通过对比试验,从种曲质量和成品质量方面得出酿造酱油原料的最佳配比。 相似文献
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Luciana Francisco Fleuri Mariana Cassani de Oliveira Mariana de Lara Campos Arcuri Bruna Luiza Capoville Milene Stefani Pereira Clarissa Hamaio Okino Delgado Paula Kern Novelli 《Food science and biotechnology》2014,23(4):1199-1205
Fungal strains were screened for lipase producing activities and 10 strains were classified as good producers. Aspergillus sp., Fusarium sp., and Penicillium sp. exhibited the highest activities when fermented in wheat bran (WB) and soybean bran (SB). No fungal growth was observed using sugarcane bagasse (CB). An experimental design was applied to incorporate CB into the fermentation process for lipase production by Aspergillus sp. and Penicillium sp., and to evaluate the best moisture content for the substrate. Strains studied achieved maximum lipase activities with 25% CB combined with 75% WB or SB at 40% moisture content. The highest lipase activities were observed for WB and SB, and for SB combined with CB using Aspergillus sp. Fermentation of 96 h was the optimum period for enzyme production. 相似文献
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Katarzyna Skryplonek Izabela Dmytrw Anna Mituniewicz‐Maek 《International Journal of Dairy Technology》2019,72(4):610-616
Buttermilk is dairy by‐product of butter production. The study aimed to analyse the quality properties of commercial buttermilk and its usefulness as a raw material for Quark cheese production. Within the study, 6 kinds of buttermilk were tested and used for cheese production. Evaluation of cheese quality included physico‐chemical, rheological and sensory analyses. Buttermilk properties were varied and corresponded with the diversification of cheese characteristics. Production yield was 17.2–22.7%, water content 68.1–75.8% and pH 4.09–4.43. The texture was diversified; however, all samples had good sensory quality. The research has shown that buttermilk is a good raw material for cheese production. 相似文献
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以虾头虾壳为原料酿制虾油的影响因素研究 总被引:2,自引:0,他引:2
文章以虾头虾壳为原料酿制虾油,采用感官评定、氨态氮( AAN)、三氯乙酸可溶性氮(TCA-N)、挥发性盐基氮(TVBN)等指标,研究温度、食盐浓度、酿制过程中pH值控制对虾油酿制的影响.研究结果表明:温度和食盐浓度太高和太低均不利于提高虾油的酿制速度和品质,偏碱性的酿制环境比偏酸性的酿制环境有利于提高虾油的酿制速度和品质,其中20%食盐浓度,酿制过程中控制pH8.0,酿制温度45℃有利于虾油酿制. 相似文献
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《Journal of dairy science》2023,106(5):3217-3232
Fava bean offers a sustainable home-grown protein source for dairy cows, but fava bean protein is extensively degraded in the rumen and has low Met concentration. We studied the effects of protein supplementation and source on milk production, rumen fermentation, N use, and mammary AA utilization. The treatments were unsupplemented control diet, and isonitrogenously given rapeseed meal (RSM), processed (dehulled, flaked, and heated) fava bean without (TFB) or with rumen-protected (RP) Met (TFB+). All diets consisted of 50% grass silage and 50% cereal-based concentrate including studied protein supplement. The control diet had 15% of crude protein and protein-supplemented diets 18%. Rumen-protected Met in TFB+ corresponded to 15 g/d of Met absorbed in the small intestine. Experimental design was a replicated 4 × 4 Latin square with 3-wk periods. The experiment was conducted using 12 multiparous mid-lactation Nordic Red cows, of which 4 were rumen cannulated. Protein supplementation increased dry matter intake (DMI), and milk (31.9 vs. 30.7 kg/d) and milk component yields. Substituting RSM with TFB or TFB+ decreased DMI and AA intake but increased starch intake. There were no differences in milk yield or composition between RSM diet and TFB diets. Rumen-protected Met did not affect DMI, or milk or milk component yields but increased milk protein concentration in comparison to TFB. There were no differences in rumen fermentation except for increased ammonium-N concentration with the protein-supplemented diets. Nitrogen-use efficiency for milk production was lower for the supplemented diets versus control diet but tended to be greater for TFB and TFB+ versus RSM. Protein supplementation increased plasma essential AA concentration but there were no differences between TFB diets and RSM. Rumen-protected Met clearly increased plasma Met concentration (30.8 vs. 18.2 µmol/L) but did not affect other AA. Absence of differences between RSM and TFB in milk production together with limited effects of RP Met suggest that TFB is a potential alternative protein source for dairy cattle. 相似文献
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With regard to studies on production process variants designed to improve the nutritive value of rapeseed meal, the authors describe the principles underlying the modified diffusion extraction procedures used (with and without rapeseed husking). Furthermore, they briefly outline the chemical methods applied to the determination of the nutrient composition and glucosinolate content of rapeseed meal variants as well as the methodology of their feeding and nitrogen balance experiments on growing albino rats and broilers. The results obtained with 13 analytical variants and 8 biological variants confirm once more the beneficial nutritive effects obtained with the reduction of the glucosinolate content of rapeseed meal in monogastric animal species. However, these results do not permit to appraise unequivocally the repercussion of rapeseed husking on the diminution of the content of paraplastic substances in rapeseed meal. The diffusion techniques used for reducing the glucosinolate content in rapeseed meal have been found to be effective. 相似文献
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E J Butler A W Pearson G R Fenwick 《Journal of the science of food and agriculture》1982,33(9):866-875
The occurrence of a ‘fishy’ or ‘crabby’ taint in eggs and liver damage culminating in massive haemorrhage has greatly restricted the commercial utilisation of rapeseed meal as a relatively cheap protein supplement for laying hens in the UK. Recent work on these problems is reviewed. It has elucidated the cause of the taint and identified the rapeseed constituents that are involved. A genetic defect impedes the synthesis of trimethylamine oxidase in susceptible hens and goitrin and tannins inhibit the enzyme. This biochemical lesion severely impairs the metabolism of trimethylamine which is released from sinapine and other dietary sources of choline by enteric bacteria. Consequently, excessive amounts pass into the yolk and produce the taint. Liver haemorrhage is associated with hepatocyte degeneration, abnormalities in the biliary system and the leakage of cellular enzymes into the plasma. The toxic substance(s) responsible has (have) not yet been identified. 相似文献
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Ju-Fang Li Fang Wei Xu-Yan Dong Lu-Lu Guo Gang-You Yuan Feng-Hong Huang Mu-Lan Jiang Yuan-Di Zhao Guang-Ming Li Hong Chen 《Food science and biotechnology》2010,19(2):463-469
This study demonstrates the use of a new microwave-assisted approach for accelerating the enzymatic digestion of rapeseed
meal. The effects of different microwave parameters, such as the time, temperature, and power level, on the degree of hydrolysis
(DH) were investigated by using response surface methodology (RSM). The maximum predicted DH value (10.2%) was in good agreement
with the value obtained experimentally using an alkaline protease, which was 12.57% under optimal conditions. In only 7 min,
the microwave-assisted method achieved a DH value similar to that obtained by the conventional enzymatic digestion method
(4 hr). Therefore, this new technique for rapid enzymatic digestion will improve the application of rapeseed meal in the preparation
of protein hydrolysates for use in food and feed. 相似文献