乳酸菌与酵母菌混合发酵麦芽汁饮料工艺研究

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。     

Induction of hypericins and hyperforin in Hypericum perforatum L. in response to biotic and chemical elicitors

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.     

响应曲面法分析小麦啤酒糖化工艺参数对麦汁收得率的影响

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%     

麦芽回潮粉碎对麦汁过滤和麦芽质量的影响

以不同水量喷雾,不同温度及处理时间回潮处理麦芽,观察对麦芽质量的影响。结果表明：工艺条件为1％喷雾,40℃,1hr时,效果较佳。麦芽浸出率提高了1％左右,过滤时间缩短了9％左右,麦汁色泽变浅,适于制造淡色啤酒。     

Experimental Study on Extruded Beer Adjunct Used for Brewing Beer

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.     

富硒麦芽保健饮料的研制

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     

麦芽汁面包的制作工艺研究

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。     

挤压大米啤酒辅料的麦汁过滤性能试验研究

在挤压大米啤酒辅料的糖化试验基础上,对其麦汁的过滤性能进行了进一步试验研究。研究了挤压系统参数的套筒温度、大米含水率、螺杆转速对麦汁的过滤速度和滤层粒度的影响规律。研究结果表明：套筒温度为60．7～74．1℃,物料含水率为17．9％～21％,螺杆转速为195～230r／min时,麦汁的过滤速度大于0．2mL／s,浸出物收得率高于74％,滤层的粒度大于550um。     

野生四叶菜速冻保鲜工艺初探

以过氧化物酶活性和感官品质为主要考察指标,研究野生四叶菜的速冻保鲜工艺。结果表明,速冻前,将四叶菜用(98±2)℃的热水漂烫45~55 s,可使过氧化物酶快速失活,保持产品的嫩绿及香浓滋味;将漂烫后的四叶菜再用4~6℃的冷水预冷12~13 min,使产品温度在4~5℃,既可提高产品的冻结(-35~-32℃下)速度,又能保证速冻四叶菜的保鲜品质。     

木聚糖酶在小麦啤酒麦芽汁制备中的应用

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。