木糖醇酸奶的发酵工艺研究

[目的]优化得出木糖醇酸奶的最佳发酵工艺。[方法]以还原乳和木糖醇为主要材料,以保加利亚乳杆菌和嗜热链球菌为发酵菌种发酵生产无糖酸奶。在单因素试验的基础上,通过正交试验优化木糖醇添加量、发酵剂接种量和发酵时间3个因素,确定木糖醇酸奶发酵的最佳工艺。[结果]木糖醇酸奶的最佳发酵工艺:12%还原乳,木糖醇添加量5.5%,发酵剂接种量为1.5%,发酵温度42℃,发酵时间3.5 h。在该条件下发酵的酸奶色泽均匀,酸甜适中,柔和细腻,组织状态稳定。[结论]该产品的研制增加了酸奶的营养保健功能,丰富了酸奶市场,同时为市场开发木糖醇酸奶产品提供了理论依据。     

魔芋软糖制作工艺的研究

[目的]为开发利用魔芋资源研制一种保健魔芋软糖。[方法]以魔芋精粉和木糖醇为原料,比较魔芋软糖生产中的几种原料配方。进而研制出一种较理想的保健魔芋软糖。[结果]魔芋精粉、明胶和琼脂的最佳用量比例最终确定为10：30：3。未耱醇与蜂蜜的最佳用量分别为70和25g。葡萄或橙汁香精的用量为0．2g。魔芋软耱的最佳配方为：魔芋精粉5g＋木糖醇70g＋蜂蜜25g＋琼脂1．5g＋明胶15g＋柠檬酸1g＋香精0．2g＋色素适量＋水150ml。产品呈黄色,表面光滑,块形完整,凝胶强度适中,具有弹性,香气宜人,酸甜适口。产品的固形物含量为75％-80％,铅和砷含量不超过0．5ms／ks。产品的细菌总数不超过750＋／g,大肠杆菌少于300个／kg,没有致病菌检出。产品保质期为半年。[结论]该生产工艺操作简便,产品质量合格。     

Artificial neural network analysis of lipase-catalyzed synthesis of sugar alcohol ester

Artificial neural network (ANN) analysis of immobilized Candida antarctica lipase B-catalyzed esterification of palmitic acid with xylitol was carried out. Temperature, time, amount of enzyme, amount of molecular sieve, substrate molar ratio and volume of solvent were the six important parameters used as the inputs of the network trained by Levenberg-Marquardt (LM) algorithm. After evaluating different ANN configurations, the best network was found to be consisted of two hidden layers with six and seven neurons in the first and second layers respectively, using a hyperbolic tangent sigmoid transfer function. The coefficient of determination (R²) and mean square error (MSE) values between the actual and predicted responses were 1 and 1.5025e−24 for the training and 0.97239 and 0.03259 for the testing datasets. The results indicate the good generalization performance of the neural network model and its capability to predict the conversion of the substrates.     

荷叶山楂酸奶的配方研究

[目的]筛选出品质较好的荷叶山楂酸奶配方.[方法]在酸奶中加入荷叶汁和山楂汁,开发兼具荷叶山楂保健功能的酸奶,通过单因素和正交试验确定酸奶的最优配方.[结果]试验得出荷叶山楂酸奶最佳配方为荷叶汁添加量70 m L/L,山楂汁添加量60 m L/L,接种量4%,木糖醇添加量100 g/L,此时的酸奶感官品质最佳.[结论]经测定,酸奶的各项理化指标和微生物指标符合国家标准,可为保健酸奶的开发提供新思路.     

水解半纤维素发酵转化木糖醇

综述了通过水解半纤维素发酵木糖醇的制备方法及各种因素对发酵的影响。     

Optimum Condition Selection of Xylitol Candida tropicalis Conversion Production

[Objective] The aim was to select the optimum conditions of xylitol Candida tropicalis conversion production. [Method] The effect of cell culture time,conversion time,conversion pH value,conversion initial sugar concentration,speed and inoculation rate were determined respectively.[Result] Optimum fermentation conditions were obtained as follows:cell culture 16 h,conversion time 10 h,conversion pH value 5.5,conversion initial sugar concentration 20 g/L,conversion shaking speed 150 r/min,inoculation rate 10% (volume ratio). The yield of xylitol has increased to 90%. [Conclusion] This study had provided basis for the further study on xylitol.     

木糖醇制取工艺研究

木糖醇是一种重要的甜味剂，在许多领域具有广泛的应用。讨论了木糖醇的制取过程及工艺路线，给出了各个阶段的基本控制参数，尤其对水解，还原，脱色等工艺过程进行了系统描述。     

木糖醇应用及毒副作用研究进展

在广泛文献检索的基础上,综述了木糖醇的应用及毒副作用,为其深入开发利用提供参考依据。     

添加剂对纤维素酶耐温性的影响

为提高纤维素酶在较高温度条件下的耐温性,考察5种添加剂（聚乙二醇、甘油、木糖醇、氯化钙、黄原胶）对纤维素酶酶活的影响。结果表明,在58℃、保存24 h条件下,聚乙二醇、甘油、木糖醇、黄原胶对纤维素酶酶活有保护效应,较未添加时的相对酶活有所增加。木糖醇的保护效应最为显著,相对酶活由0.59提高到0.94;而氯化钙对酶活有抑制效应,相对酶活由0.59降低为0.49。