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为了探讨乳酸菌与酵母菌在麦芽汁发酵饮料中的应用条件,试验比较了乳酸菌在乳酸细菌培养基和麦芽汁中的生长情况,探讨乳酸菌在麦芽汁中的产酸情况以及与酵母菌混合发酵的情况。正交试验结果表明,乳酸菌与酵母菌混合发酵麦芽汁工艺最佳条件为:12%麦芽汁中接种4%(V/V)酵母菌,28℃恒温发酵8 h后经64℃恒温水浴30 min灭活,再按2%(V/V)接种保加利亚乳杆菌与嗜热链球菌组合(1∶1,体积比)菌种,37℃恒温发酵12 h,按此工艺方案所得发酵液经杀菌后离心澄清,色泽橙黄透亮,组织均匀,具有适宜的香味且酸味醇厚。 相似文献
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为提高小麦辅料麦汁浸出物收得率,采用四因素五水平(1/2实施)二次正交旋转组合设计安排试验,研究糖化工艺参数对麦汁浸出物收得率影响,对小麦啤酒糖化工艺参数进行优化.利用SAS软件对试验数据进行响应面分析,得到最佳糖化工艺参数为:小麦芽比例40.0%,52℃保温时间为36 min,65℃保温时间为72 min,水料比4.7(W/V),在此条件下麦汁浸出物收得率为69.05% 相似文献
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Hypericum perforatum L. produces hyperforins, a family of antimicrobial acylphloroglucinols; and hypericins, a family of phototoxic anthraquinones exhibiting anti-microbial, anti-viral, and anti-herbivore properties in vitro. To determine whether these secondary metabolites are part of the specific plant defense systems that are mediated by methyl jasmonate or salicylic acid, we used meristem cultures to assess the effects of exposure to exogenous application of these chemical elicitors. Levels of hypericins in plant tissue increased in response to both elicitor treatments; total hypericin levels increased as much as 3.3 times control levels when treated with 200 μ
methyl jasmonate for 14 days. Increased hyperforin concentrations were detected when plantlets were treated with 1 m
salicylic acid or 50 μ
methyl jasmonate. For assessing responses to a biotic elicitor, greenhouse-grown plant materials were inoculated with the plant pathogen, Colletotrichum gloeosporioides. Levels of hypericins increased twice as much as the control when inoculated with 1 × 104 spores per ml; higher doses of spores overwhelmed the plant defenses. The elevation of hypericins and hyperforin in response to chemical and biotic elicitors suggests that these secondary metabolites are components in the inducible plant defense responses of H. perforatum. 相似文献
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SHENDe-chao 《东北农业大学学报(英文版)》2004,11(1):72-76
The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10% less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13% less than that of traditional non-extruded beer adjuncts. 相似文献
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以麦芽汁和高筋小麦粉为原料,制作一款口味独特、营养丰富、保质期长的面包,研究麦芽汁面包的加工工艺。通过单因素试验探讨香花添加量、麦芽汁体积、砂糖添加量、醒发时间对面包感官品质的影响,并通过响应面法优化面包的生产工艺参数。结果表明,麦芽汁面包的最佳加工工艺参数如下:以100 g高筋粉为基重,香花添加量为77%(占酒花总量的百分比),麦芽汁体积为42 mL,砂糖添加量13 g。其他条件如下:黄油8%,奶粉8%,鸡蛋12%,盐1%,酵母1.5%,糖8%,面包改良剂0.8%,水/麦芽汁50%,醒发时间60 min,酒花添加比例0.3%,上火温度180℃,下火温度150℃,烘烤时间20 min。该工艺制得的面包具有独特的麦芽汁香味和色泽,组织细腻、蓬松柔软、含有清爽的酒花香味,口味独特,可以应用到实际。 相似文献
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富硒麦芽保健饮料的研制 总被引:1,自引:0,他引:1
利用生物转化技术研制富硒麦芽 ,再选用何首乌等 14味草药 ,提取有效成分 ,与糖化麦芽汁混合 ,经调味、排气、杀菌等工艺 ,研制成抗衰老的富硒麦芽保健饮料 相似文献
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试验选用优质小麦芽为主要原料,大麦芽为辅料制备小麦啤酒麦芽汁,为了提高麦芽汁的理化指标,在麦汁的制备中加入了木聚糖酶,通过试验确定木聚糖酶的最适添加阶段、最适添加量、以及辅料添加量、料液比,从而确定木聚糖酶在小麦啤酒麦芽汁制备中的应用的最佳工艺条件为:木聚糖酶添加阶段为低温浸渍阶段;木聚糖酶添加量为54 U/g原料;辅料(大麦芽)添加量为50%;料液比为1∶7。 相似文献
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Seedlings of Hypericum perforatum were grown with 0.01 and 0.1 mM of chromium added to the nutrient media. A treatment with 0.01 mM Cr(VI) for seven days resulted in an increased production of protopseudohypericin (+135%), hypericin (+38%) and pseudohypericin (+5%). Treatment with 0.1 mM Cr(VI) for two days also caused an increase of protopseudohypericin (+167%), hypericin (25%) and pseudohypericin (+5%). The greatest effect of chromium treatment was observed at a concentration of 0.1 mM for seven days: protopseudohypericin increased +404% and pseudohypericin to +379%. Hypericin was not affected by this treatment. 相似文献