| 小麦秸秆和白菜尾菜混合发酵试验 |
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| 引用本文： | 李海玲,惠文森,刘杰,吴川瑞. 小麦秸秆和白菜尾菜混合发酵试验[J]. 中国酿造, 2015, 34(5): 131. DOI: 10.11882/j.issn.0254-5071.2015.05.030 |
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| 作者姓名： | 李海玲 惠文森 刘杰 吴川瑞 |
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| 作者单位： | 1.西北民族大学实验中心，甘肃兰州730030；2.西北民族大学生命科学与工程学院，甘肃兰州730030 |
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| 基金项目： | 西北民族大学中央高校基本科研业务费专项 |
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| 摘 要： | 对尾菜与小麦秸秆进行了混合发酵试验，并比较分析发酵前后的营养物质含量变化。结果表明，在常温下，对添加不同量原料及酵母后的发酵效果进行比较发现，以小麦秸秆∶白菜尾菜7∶3、玉米粉添加量5%、酵母粉添加量2%的混合比例，在室温、pH值6.6条件下发酵2 d，可提高白菜混合物中的粗蛋白和脂肪含量。
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| 关 键 词： | 小麦秸秆 白菜尾菜 酵母 发酵 营养物质 |
Fermentation with the mixture of wheat straw and cabbage residues |
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| LI Hailing,HUI Wensen,LIU Jie,WU Chuanrui. Fermentation with the mixture of wheat straw and cabbage residues[J]. China Brewing, 2015, 34(5): 131. DOI: 10.11882/j.issn.0254-5071.2015.05.030 |
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| Authors: | LI Hailing HUI Wensen LIU Jie WU Chuanrui |
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| Affiliation: | 1.Center of Experiment, Northwest University for Nationality, Lanzhou 730030, China;
2.College of Life Science and Engineering, Northwest University for Nationality, Lanzhou 730030, China |
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| Abstract: | Wheat straw and cabbage residues were fermented and the nutrient contents before and after fermentation were determined and analyzed. The fermentation results indicated that the formula of wheat straw∶cabbage residues 7∶3, corn flour 5% and yeast power 2% can increase the crude protein and fat content in wheat straw and cabbage residues mixture, when fermented at pH 6.6 and room temperature for 2 d. |
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| Keywords: | wheat straw cabbage residues yeast fermentation nutrient |
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