芦笋香菇饮料的加工

芦笋香菇饮料是以芦笋、香菇为主要原料,配以果葡糖浆、柠檬酸、稳定剂等辅料经科学加工而成的天然保健饮料。具有降低血脂、增强免疫功能及抗肿瘤等功效。具体制作工艺:     

芦笋醋饮料的研制

以芦笋为原料,介绍了芦笋发酵成醋,并配制成芦笋醋酸饮料的工艺过程。该产品不仅营养价值高,风味独特,而且还具有一定的保健作用。     

银杏核桃保健复合饮料的研制

依据测试的银杏叶、核桃仁的营养成分,按照营养要素进行合理调配,研制出具有保健功能的银杏、核桃复合饮料,并对制作工艺,配方等进行了探讨 。     

山药枸杞复合饮料的研制

对山药的热烫条件、复合饮料配方及稳定性进行了研究.结果表明:山药热烫的最佳温度为(100±1)℃,时间1.00 min.饮料的最佳配方为山药浆30.00%、枸杞汁20.00%、蔗糖6.00%、柠檬酸0.10%.复合稳定剂的最佳组合为黄原胶0.03%、羧甲基纤维素钠0.07%、海藻酸钠0.05%.     

枸杞红枣复合饮料的研制

以枸杞、红枣为原料，研究其浸提汁及复合饮料的生产工艺。确定了关键工序的工艺要点，研制出一种口味纯正、营养丰富的天然功能型保健饮料。为枸杞和红枣资源的开发利用提供了一条新途径。     

银杏核桃保健型复合饮料的研制

依据测试的银杏叶、核桃仁的营养成分 ,按照营养要素进行合理调配 ,研制出具有保健功能的银杏、核桃复合饮料 ,并对制作工艺、配方等进行了探讨     

槐米及其澄清汁饮料的研制

槐米是豆科植物槐树（SOPhoraJaPonicaLinn．）干燥的花蕾。通过查新有关文献资料，发现对槐米的药用研究较多。据《中药大辞典》介绍，槐米味苦、平、无毒，人肝、大肠经。功用主治清热、凉血、止血，治肠风便血、痔血、尿血，风热目赤。槐米中含有的芙香忒（芦丁），能增加毛细血管的韧性，适用于毛细血管脆弱的患者。槐米各种营养成分及保健饮品的研制，尚未见报道。为合理广泛地开发利用槐米资源，本文对优质槐米的植物学性状、营养成分及澄清汁饮料的开发进行了初步研究，现报告如下：l营养成分及活性物质分析1996年4月，我们在山东…     

杜仲、核桃保健型复合饮料的研制

依据测试的杜仲叶、核桃仁的营养成分，按照营养互补的原理进行合理复配，研制出具有保健、抗疲劳功能的杜仲、核桃复合饮料，并对制做工艺和配方进行了探讨。     

竹材复合装饰板的研制

竹彬复合装饰板是选用四年生以上优质竹材做面板，以杉木间伐小材做底板．经“三防”处理和多道工序压胶合而成的新型空内天然高级装饰材料，产品经省建筑工程质量监督检测中心检测，各项技术指标优于国内同类产品标准值。     

香菇地栽技术

1菌种和场地的选择 根据地区地理气候、气象特点,引进抗逆性强,在低温下发菌快的809型号菌种. 场地应选择地势高,通风良好、灌溉方便、排水及时,连阴雨天不积水,且远离污染源,有树木遮荫的地方.     

刺玫果人参保健饮料的研制

选择不同的温度、时间、得出浸提刺玫果汁的最佳工艺条件，通过正交实验确定最佳配比，研制成具良好风味且营养丰富的保健饮料。     

野生牛蒡红枣复合饮料的加工工艺研究

以牛蒡、红枣为原料,研究牛蒡汁、枣汁浸提的复合汁的最佳工艺条件。充分利用原料中的营养成分,从而加工制得了含多种维生素和矿物质天然成分的新型饮料。     

枳椇果特性与饮料开发研究

对枳椇的性质特点进行了研究。结果表明：枳椇果实（果子）及果梗均有利用价值，可以开发出两种不同性质的饮料，一为营养性的枳椇果梗饮料，一为解酒性的枳椇子饮料。     

Preparation and crossing of mating-capable monokaryons via protoplasting of the dikaryotic mycelia of a mycorrhizal mushroom, <Emphasis Type="Italic">Lyophyllum shimeji</Emphasis>

In order to develop a novel method of obtaining monokaryons for a mycorrhizal fungus, Lyophyllum shimeji, monokaryotization of dikaryotic stock culture via protoplast formation and regeneration was performed using 12 dikaryotic stocks. From 6 dikaryotic stocks, a total of 120 monokaryons were isolated, and their mating compatibility was tested. Mating-compatible monokaryons were successfully derived from a dikaryotic stock (NBRC 100325), and monokaryons of only 1 mating type relative to the parental dikaryons were isolated from another 3 strains (MH01710, OK2L-1, and HY7L-1). We successfully prepared monokaryotic stocks via protoplast monokaryotization, a technique that can be used to identify biological species of L. shimeji. This technique could be used for breeding various mycorrhizal mushrooms, including Tricholoma matsutake, for which the preparation of monospore cultures is extremely difficult. Part of this study was presented at the 11th Annual Meeting of the Japanese Society of Mushroom Science and Biotechnology (Asahikawa), September 2007     

试述农林复合经营在林业发展中的地位与作用

通过对农林复合经营的概念、发展历史、特点及经营类型的论述,揭示了农林复合经营在林业可持续发展中的重要地位和作用。     

The smell and odorous components of dried shiitake mushroom, Lentinula edodes III: substances that increase the odorous compound content

This study formed part of an effort to improve the quality of dried shiitake mushroom [Lentinula edodes (Berk.) Pegler], in accordance with consumer preferences, and deals with the search for substances that increase the odorous component content. From analysis of sulfur and sulfur-containing substances in the culture substrate, rice bran was found to be the main source of sulfur, and 75% of this was present as cysteine and methionine. The sulfur-containing substances were added to a sawdust medium containing only rice bran and sawdust as a substrate; shiitake mushrooms were cultivated in the medium, the fruiting bodies were dried, and the 1,2,4-trithiolane content in the fruiting bodies was measured as an indicator of the odorous compounds. Of the sulfur-containing substances, those that increased odorous compounds the most were cysteine and methionine. The efficiency of cysteine in this regard was higher than that of methionine. It was also noted that the amount of glutamic acid increased the odorous compounds in combination with cysteine and methionine. Furthermore, the addition of both amino acids and glutamic acid had no negative effect on the yield. These results showed that it is possible to produce dried shiitake mushrooms with a smell suitable for particular consumer preferences.     

代料地栽黑木耳发展前途的探讨

黑木耳是高蛋白低脂肪的菌类食品，已经由原来的山野珍品转而成为一种大众化食品。，随着森林林木资源锐减和“天保工程”的实施，生产黑木耳的木耳段不断减少，代料栽培黑木耳势在必行。 1塑料袋地栽黑木耳含义 　　塑料袋地栽黑木耳就是把按特定的培养基配方、含水量和 pH值标准拌好的培养料，依据一定的装袋标准，装入特制的塑料袋内，套上无棉体颈圈，加热灭菌后，通过封闭式接种，把专门用于地栽的黑木耳菌种接入培养基内，经养菌，待菌丝长至袋底，割一定数量和规格的“ V”形口，摆在大地上，上盖草帘遮荫保湿，保证一定的温度、温…     

Changes in carbohydrase activities during vegetative growth and development of fruit-bodies of Hypsizygus marmoreus grown in sawdust-based culture

Carbohydraseproduction of Hypsizygus marmoreus cultured on sawdust rice bran medium by bottle cultivation was investigated to elucidate the carbohydrase utilized as the growth substrate for the fruit-body formation of this fungus. Among the extracellular enzymes assayed, xylanase showed the highest activity. This activity greatly increased during the end of vegetative mycelial growth and fruit-body formation. Among the cellulases. CM-cellulase showed higher activity than avicelase. The activities of -1,3-glucanase, amylase, and chitinase were low. Among the intracellular enzymes, both xylanase and amylase showed higher activity levels than the other carbohydrases. In contrast, -1,3-glucanase, avicelase, and chitinase activities in mycelia were considerably lower. These results suggest that xylanase, CM-cellulase, and amylase play an important role in mycelial maturation and fruit-body growth of H. marmoreus.     

杉木格氏栲混交林试验研究

格氏栲与杉木人工混交林试验生长量情况调查与比较得出：格氏栲与杉木混交林比例为1：1比杉木纯林蓄积量高,而且对土壤改良有显著效果.杉木与格氏栲均有较强萌芽力,应及时除蘖,格氏栲应适当修枝.