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1.
螺旋藻乳酸菌冰淇淋的开发   总被引:1,自引:0,他引:1  
本文介绍了利用新鲜原料乳、螺旋藻、白砂糖、鸡蛋、稳定剂等,创造出乳酸菌冰淇淋的生产过程。  相似文献   

2.
以芦柑为原料采用酒精发酵,醋酸发酵工艺生产天然保健饮料。  相似文献   

3.
木薯酒精发酵条件优化   总被引:6,自引:1,他引:6  
赵江  赵华 《酿酒》2003,30(2):76-79
对木薯原料酒精发酵的各种影响因素进行了实验研究,并对发酵工艺条件进行了探讨,由实验结果可知,木薯原料酒精发酵的最佳工艺条件为:硫酸铵添加量为原料的0.5%,α-淀粉酶添加量为5μg/g,糖化酶的用量为150μg/g。糖化时间为30min,糖化前用硫酸调pH值至4.5,发酵时间72h。添加适量的植酸有利于提高木薯原料出酒率,无机盐对酒母培养的影响为:氮>钾>镁。  相似文献   

4.
利用纤维素类物质——玉米芯生产L-乳酸的研究   总被引:4,自引:0,他引:4  
以纤维素类物质——玉米芯为底物,利用纤维素酶和米根霉对L-乳酸的同时糖化发酵工艺进行了系统地研究。运用单因素试验和正交设计理论确定了最佳摇瓶发酵培养基及条件。最佳发酵培养基组成(g/L):玉米芯150,NH4Cl0.2,ZnSO4·7H2O0.08,MgSO4·7H2O0.25,NaH2PO40.3,KH2PO40.3,一次性添加20g/LCaCO3控制pH;最佳发酵条件是:发酵温度34℃,摇床转速200r/min,发酵72h,产酸量可达24.80g/L。  相似文献   

5.
衣康酸高产菌经过多代传种,都有不同程度的产量降低。微波育种是一种正变率(所谓正变率就是通过诱变以后,产酸率高于出发菌株的高产菌株所占挑选菌株的百分率)较高的遗传育种方法[1]。我们做了微波育种试验,试验结果表明,对于恢复衣康酸产生菌的高产量,微波育种是一种很有效的方法。  相似文献   

6.
YongxinKang  BailinLi 《食品科学》2002,23(8):193-196
1 Introduction10-hydroxy-2-decenoic acid(10-HDA), an unsaturated fattyacid, is the most effectual composition in the royal jelly. Studies [1~6]showed that the 10-HAD had remarkable curative effect on restrict-ing the growth of the cancer cell, AIDS virus and others.Now the obtained 10-HDA, wildly used in functional healthyfood and therapeutic medicine, is purified from the royal jelly. Theroyal jelly is limited in nature and the content of 10-HDA in royaljelly is finite, which lead…  相似文献   

7.
对柑桔果醋发酵过程中烟酸含量的变化进行了研究。通过对不同发酵条件的比较,结果发现烟酸主要是由酵母代谢产生。证明了柑桔清酒中添加适量酒母与酵母膏进行醋酸发酵,所得果醋的烟酸含量最高,达326mg/L。研究了不同发酵条件对烟酸含量的影响,并使烟酸含量提高至390mg/L。所研制的保健果醋中烟酸含量约为市售米醋的3倍,且黄酮含量较高。  相似文献   

8.
经诱变、筛选处理的“珠研”2~#菌株经小试、中试证明其啤酒发酵性能比原引进的菌株有较大的优越性。为验证此菌株对麦汁及扩大生产的适应性,我们对此菌株进行生产性扩大试验。实践证明,“珠研”2~#菌株对麦汁及扩大生产适应性较强。该菌株具有发酵温度高、降糖快、双乙酰还原能力强、酵母凝集性好、发酵周期短、生产的啤酒质量优越等优点。取得与小试、中试基本一致的结果。我们认为“珠研”2~#菌株啤酒快速发酵新工艺,可望有良好的推广应用前景。  相似文献   

9.
The simultaneous effects of fermentation temperature (20.8–29.2C), total solids (TS) level (13–16% w/v) and total inoculum level (1–4% v/v) on the acidification process in buffalo milk fermented with dahi culture were explored by means of response surface methodology. The changes in lactose content and lactic acid in buffalo milk (14.5% TS) inoculated with 2.5% culture were investigated during fermentation at 27.5C. The utilization of lactose followed first order kinetics during dahi fermentation. The syneresis increased with increase in fermentation temperatures. A firmer gel was achieved with a medium acidification rate in the range of fermentation temperatures from 27C to 29.2C, medium TS of 14.5–15%, and at a total inoculum level of 2.5%.  相似文献   

10.
讨论了以淀粉基质为主原料发酵生产L—苹果酸的条件。通过正交试验,得到了一较佳的培养基:淀粉122%,豆饼粉1.0%,玉米粉2%,FeSO_4·7H_2O·700ppm,装液量(500毫升)70毫升。在此条件下,经5天发酵,L—苹果酸的积累量为7~7.6克/100毫升。  相似文献   

11.
pH值控制对发酵生产γ—亚麻酸的影响   总被引:5,自引:1,他引:4  
研究采用被孢霉为生产菌株,使用发酵法进行γ-亚麻酸发酵的研究,研究证明,发酵液pH值对发酵各类参数有明显影响,γ-亚麻酸发酵时控制pH5.5或稍低较为合理,在此pH条件下进行500L罐发酵,发酵菌体干重达63g/L,油脂产量达24.6g/L,γ-亚麻酸产量达2.45g/L。  相似文献   

12.
玉米牛奶复合发酵饮料   总被引:4,自引:0,他引:4  
岳春  魏晓  李畅 《食品与机械》2002,(5):23-24,8
以玉米、牛奶为原料,经乳酸菌发酵,研制出了新型的营养保健饮料。  相似文献   

13.
金针菇FV_(8812)菌株深层发酵工艺的研究   总被引:1,自引:0,他引:1  
金针菇FV_8812(Flammnlina Velutipes)菌株是我们从国内外收集到的25株菌株中,经筛选获得的一株适合深层发酵的高产优质菌株。本文报道了该菌株的适宜发酵培养基、摇瓶发酵条件及50升发酵罐的扩大试验结果。结果表明,其适宜发酵培养基的组成为5.0%玉米粉、3.0麸皮、0.1%KH_2PO_4、0.05%MgSO_4·7H_2O、10μg/100ml VB_1、50μg/100ml VB_2;适宜的摇瓶发酵条件为:培养温度20~25℃培养基起始pH6.0~7.0,摇瓶装量500ml,装100~160ml,种子培养时间3~4天,接种量10~15%,摇瓶转速120~200rpm添加消泡油不少于0.1%为宜;经50升发酵罐扩大试验,菌体干收率3.94%(W/V),达到了工厂化发酵生产食用菌菌丝体的要求,因而具有工业投产意义。  相似文献   

14.
植物乳杆菌发酵脱脂牛乳生成共轭亚油酸过程的研究   总被引:6,自引:0,他引:6  
为提高发酵牛乳共轭亚油酸(CLA)含量,以植物乳杆菌(Lactobacillus plantarum LT2-6)发酵添加亚油酸的脱脂牛乳,并对其生成CLA的过程进行了研究。结果表明,接种后6h CLA开始生成,24h CLA生成量达到最高,再延长发酵时间后CLA生成量缓慢下降。接种3~12h,牛乳滴定酸度快速增加,12h后滴定酸度增加缓慢。发酵18h时CLA的生成速率最大;24h时,牛乳pH降到4.0,CLA生成基本停止。牛乳发酵过程中,pH下降是影响植物乳杆菌LT2-6转化LA生成CLA的主要因素。脱脂牛乳中加入LA,经植物乳杆菌LT2-6发酵、脂肪酸萃取和甲酯化,并用气相色谱检测,结果显示:生成的CLA主要为cis9、trans11/trans9和cis11-CLA。  相似文献   

15.
The lactic acid content of tarhana produced with different dough treatments was determined. Trials were performed to see the effects of different parameters on organic acid produced during fermentation. In these trials, fermentation time, yogurt content and preservation method parameters were varied. Increasing fermentation time had a significant effect on lactic acid formation as well as total organic acid content of tarhana (p < 0.01). In the samples of tarhana with 50% yogurt, total acidity increased 29.9% in the first 48 h of fermentation. During the subsequent 48 h the increase was only 3.6%. Lactic acid increased 17.7% during the first 48 h followed by an increase of 3.1% during the next 48 h of fermentation in these same samples. On the other hand, when yogurt content was increased from 50% to 75%, total acidity in the first 48 h was 17.0% greater than the samples with 50% yogurt. There was also a 20.2% increase in lactic acid as well.  相似文献   

16.
17.
固定化黑曲霉生产柠檬酸动力学研究   总被引:1,自引:0,他引:1  
本文研究了柠檬酸发酵过程动力学,建立了固定化黑曲霉生产柠檬酸的动力学模型,用最优化梯度法估算了模型参数,仿真运算结果表明所建立的数字模型能较好地描述实际发酵过程。  相似文献   

18.
The aim of this work was to examine the ropiness of Lactobacillus helveticus BCRC14030, L. helveticus BCRC14076, and Streptococcus thermophilus BCRC14085, and evaluate the effect of fermentation time on exopolysaccharides (EPS) production by the ropy strain. Each of the three strains was inoculated in skim milk medium and incubated in a fermenter for 0–84 h at pH 5, 37 °C. The fermented samples, containing a net volume of 300 ml skim milk, were withdrawn at intervals of 0, 12, 16, 24, 32, 36, 48, 60, 72, and 84 h for determinations of ropy condition, EPS yield, and molecular mass. EPS with ropiness values of 11.3–21.0 mm, produced from L. helveticus BCRC14030 at 32–60 h demonstrated the ropy nature of the strain. Those EPS were composed of high molecular mass of 26,500 kDa. The highest EPS yield of 0.73 g l−1 from this strain was observed (P < 0.05) at less favourable fermentation condition of 60 h. In addition, a relationship between the presence of high molecular mass and the ropiness of EPS from L. helveticus BCRC14030 was revealed.  相似文献   

19.
富硒酵母的培养和硒核酸提取的研究   总被引:1,自引:0,他引:1  
目的:通过对市售活性干酵母耐硒能力的筛选、发酵条件的优化和硒核酸提取方法的研究,得到可供酵母硒核酸生产的菌株。方法:采用摇瓶法培养,运用方差分析法处理正交实验数据。结果:市售活性干酵母普遍具有耐硒富硒的能力。安琪活性干酵母最适宜的摇瓶发酵条件是:无机硒添加量8mg/L,pH5.5,温度30℃,培养时间42h。培养基配方为:葡萄糖20g/L,甘氨酸10g/L,KH2PO40.5g/L,酵母浸膏4g/L,甘油0.4g/L。高浓度的硒对活性干酵母的生长、合成生物量及硒转化能力都有抑制作用。方差分析表明:15%酵母、1.0%NaOH、2.0%CaCl2和60min搅拌时间是提取酵母硒核酸的适宜条件。结论:安琪活性干酵母可作为生产硒核酸的菌株,其提取的硒核酸中硒的含量为4257μg/g干重。  相似文献   

20.
L-苹果酸的应用及研究进展   总被引:12,自引:0,他引:12  
L—苹果酸是一种天然有机酸,具有重要的生理功能,在食品、医药、化工、建材等领域具有广泛的用途。L—苹果酸的生产方法已由最原始的果汁提取法发展为提取法、合成法、发酵法以及固定化酶成细胞法。本文简述了L—苹果酸的应用和生产工艺方法的研究进展。  相似文献   

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