响应面法优化荞麦食醋酒精发酵工艺

为了提高荞麦食醋发酵过程中酒精发酵阶段的乙醇产量,以发酵醪酒精度为响应值,以固液比、酵母接种量、接种温度、发酵温度、发酵时间等因素为自变量,利用单因素结合响应面试验,优化荞麦醋酒精发酵工艺条件。结果表明,最佳酒精发酵工艺为固液比1∶4(g∶mL)、酵母接种量30%、酵母接种温度30℃,发酵温度28℃,发酵时间7 d。在此优化条件下,酒精度为9.52%vol,比优化前(8.51%vol)提高了11.9%。

The Characteristics of the Precursory Anomaly prior to the Yiliang Earthquakes,Yunnan,China on September 7,2012

An analysis was carried out on the seismic activity and the precursory anomaly prior to the earthquakes in Yiliang on September 7,2012. The characteristics of the seismic activity,the dynamic changes of underground fluid and deformation were investigated. As a result of the investigation,we found that: before the earthquake,the seismicity level of M4. 0earthquakes had enhanced,and seismic gap of a small earthquake had appeared; the precursory anomalies emerged about 1 year before the earthquake; there was phenomenon of short-term anomaly migrating from the periphery to the epicenter area; the imminent anomaly appeared in a relatively concentrated period of time, a week before the earthquake. The research has shown a significant guidance for the analysis and prediction of strong earthquakes( Ml> 5. 0).

小杂粮食醋营养功能及工艺研究进展

我国的食醋酿造历史悠久、品种繁多。近年来,我国传统酿造行业进入高速发展阶段,行业规模、产量和需求量等均持续上升。围绕小杂粮食醋酿造,重点综述小杂粮食醋原料的营养价值、功能性及酿造工艺等方面的研究。