橄榄酒酿造工艺研究   总被引：1，自引：0，他引：1  

梁剑云  张超洪  邱英莲 《茂名学院学报》2010,20(3):13-16

以新鲜橄榄为原料,去核榨汁后取汁液加入果胶酶,在50℃下水解1h。调整成分,加入高活性果酒干酵母进行发酵,制得一种橄榄酒。研究结果表明,橄榄酒最佳发酵工艺条件为：发酵温度为21℃,酵母接种量7%,SO2添加量70mg/L,初始pH值3.7,初始糖度为18°Bx,酿出橄榄酒具有浓郁的橄榄味、黄棕色、酒味协调、酒度10.2度左右。  相似文献   

发酵食品工艺学课堂教学改革探讨   总被引：1，自引：0，他引：1  

朱丽霞  张锐利 《中国科教创新导刊》2010,(4):66-66

本文从有机整合课堂教学内容、优化课堂讲授、多种教学方法融合、有效设计课堂实验等几个方面来进行发酵食品工艺学课堂教学改革探讨,以提高该门课程教学质量。  相似文献   

医学院校生物技术专业发酵工程课程改革与实践     

洒荣波  史仁玖  唐瑜菁  李艳玲  孙继政  高艳霞 《中国现代教育装备》2013,(1):52-54

针对医学院校生物技术专业特点,结合我校生物技术专业特色,对发酵工程课程进行了教学内容和教学方法等方面的改革和实践,即优化了教学体系、对教学内容进行重组、教学方式采取多样化手段、改革实验教学方法和内容、改革和完善课程考核制度。  相似文献   

3-min all-out effort on cycle ergometer is valid to estimate the anaerobic capacity by measurement of blood lactate and excess post-exercise oxygen consumption     

Alessandro Moura Zagatto  Paulo Eduardo Redkva  Rodrigo Araújo Bonetti de Poli  Joel Abraham Martinez González  Jeniffer Zanetti Brandani  Thiago Penedo 《European Journal of Sport Science》2019,19(5):645-652

The purpose of this study was to investigate the use of a single 3-min all-out maximal effort to estimate anaerobic capacity (AC) through the lactate and excess post-exercise oxygen consumption (EPOC) response methods (AC_{[La^?]+EPOCfast}) on a cycle ergometer. Eleven physically active men (age?=?28.1?±?4.0?yrs, height?=?175.1?±?4.2?cm, body mass?=?74.8?±?11.9?kg and ?O_2max?=?40.7?±?7.3?mL?kg^?1?min^?1), participated in the study and performed: i) five submaximal efforts, ii) a supramaximal effort at 115% of intensity of ?O_2max, and iii) a 3-min all-out maximal effort. Anaerobic capacity was estimated using the supramaximal effort through conventional maximal accumulated oxygen deficit (MAOD) and also through the sum of oxygen equivalents from the glycolytic (fast component of excess post-exercise oxygen consumption) and phosphagen pathways (blood lactate accumulation) (AC_{[La^?]+EPOCfast}), while during the 3-min all-out maximal effort the anaerobic capacity was estimated using the AC_{[La^?]+EPOCfast} procedure. There were no significant differences between the three methods (p?>?0.05). Additionally, the anaerobic capacity estimated during the 3-min all-out effort was significantly correlated with the MAOD (r?=?0.74; p?=?0.009) and AC_{[La^?]+EPOCfast} methods (r?=?0.65; p?=?0.029). Therefore, it is possible to conclude that the 3-min all-out effort is valid to estimate anaerobic capacity in physically active men during a single cycle ergometer effort.  相似文献   

酒糟制甘油的生产工艺及研究进展     

张敏 《零陵学院学报》2001,(3)

以酒糟为原料生产甘油是甘油来源的一条重要途径，对酒糟制甘油的生产及其后处理提取和纯化进行了综述，并 对我国现行的酒糟甘油的生产状况进行了分析与探讨。  相似文献   

红薯生产燃料乙醇的技术研究     

朱薇  傅学正  管天球  毛友辉  欧阳小芸  罗静瑶 《湖南科技学院学报》2008,29(4):47-49

本研究选用红薯为原料,采用生料发酵工艺生产燃料乙醇,研制出了一种适合红薯生料发酵用的复合酶,其最优组合为糖化酶 200U/g、淀粉酶20 U/g、蛋白酶5U/g、果胶酶5U/g.同时对影响红薯生料发酵的主要因素进行了研究,确定了生料发酵生产燃料乙醇的最佳工艺条件,即料水比为2.5∶1、初始pH为4.2、发酵温度为32oC、发酵时间为7天.  相似文献   

香蕉醋的研制   总被引：2，自引：0，他引：2  

杨晓虹  翟书华  仝向荣 《昆明师范高等专科学校学报》2001,23(4):64-66

以香蕉汁为原料 ,经过产果胶酶活性强的二株霉菌的酶液的处理 ,在二株酵母菌、三株醋酸菌的共同作用下发酵 ,研究获得最佳发酵条件下的果醋 .即在香蕉∶水为 1∶1 5 ,糖度为 14 %、酒度调整为 9°的条件下 ,选择原料破碎程度高 ,酵母菌接种量在 5 % ,醋酸菌接种量在 10 % ,发酵温度在 2 5℃的发酵条件 ,可得到酸度在6 47% ,口感纯正、香味浓郁、风味协调的浅黄色新型果醋  相似文献   

紫外线诱变庆大霉素产生菌育种与发酵条件的研究     

龙石红  邓斌 《湘南学院学报》2002,23(5):120-122

以紫外线为诱变剂,用庆大霉素产生菌JY1-12为出发菌株,选育出性能优良的菌株JY3-5.经正交试验确定其最佳发酵培养基,研究了最佳发酵温度和初始pH值,使其摇瓶效价提高35.1%;30m3灌放大试验,比出发菌株效价提高19.2%.  相似文献   

金针菇液体发酵条件的研究   总被引：2，自引：0，他引：2  

饶玉鹏  张李阳  谢玉芹  张曼 《南京晓庄学院学报》2007,23(3):117-119

本文探讨了金针菇液体发酵时,不同的矿质元素、培养温度、摇床转速、培养天数对菌丝体产量的影响.结果表明:金针菇液体发酵的最佳培养条件为:最适矿质元素CaCO3,最适温度26℃,最适摇床转速110 rpm,培养时间5d.  相似文献   

Improved elastase production by Bacillus sp. EL31410─further optimization and kinetics studies of culture medium for batch fermentation     

何国庆  陈启和  琚晓捷  石乃冬 《Journal of Zhejiang University. Science. B》2004,(2)

INTRODUCTION Elastase is an enzyme that attacks and solubi-lizes elastin. As elastase can degrade elastin (Mori-hara, 1967) that other proteases cannot; it has broad applications in medical therapy, food processing and daily use chemicals industry. Considerable eff- orts were made to screen the elastase-producing strains, to study its pathogen effect and its charac-terizations (Tsuzuki and Oka, 1965; Tsai et al., 1988; Sharon et al., 1997; Ozaki and Shiio, 1975). Shiio, 1975). Reporte…  相似文献