全液态法生产低度乳酸黄酒

though the liquifaction of a-starch enzyme,the saccharification of nurtured purely Rhizopus and Aspergillus niger ,and the fermention of the flavoured lacto-bacteriaceae and the yellow rice wine pure yeast.Then the yellow rice wine is stored in a closed condition by using low and high temperature in turn.Finally using the liquid ettracted from plant as nutrition material of yeast and flavor material.Turn out kind of low alcohol and lactic acid yellow rice wine with light and extra flavor.

聚乙烯醇固定酵母细胞在液态白酒生产中的应用研究

以聚乙烯醇(PVA)为基本载体,选择性地加入海藻酸钠、二氧化硅,制备成固定化酵母细胞的复合载体在液态法生产白酒中应用。研究了在不同PVA浓度、海藻酸钠浓度、二氧化硅添加量、硼酸浓度条件下,固定化酵母颗粒的机械强度、传制性能和发酵性能。结果表明,当PVA浓度8%、海藻酸钠浓度1%、二氧化硅添加量2.0g、硼酸-氯化钙溶液浓度3.5%～2.0%时,固定化酵母机械强度好,酿酒性能稳定。

饴糖酶法生产

饴糖又称麦芽糖,其甜味柔和、爽口,不刺激胃粘膜,营养价值高。还具有吸湿性、粘稠性和还原性,故常作为食品添加剂和糖果、糕点、果酱等生产的必需原料,来防止食品于燥变硬和食品砂糖“发砂”现象。 饴糖的生产工艺种类较多,一般按体态可分为固态法和液态法。前者历史悠久,后者效果好。现将两种工艺介绍如下。 一、饴糖的固态生产法 固态生产饴糖的历史比较悠久,其工艺流程比较简单,设备要求也很简陋,适合于家庭作坊式的手工生产。 1.工艺流程 整个工艺流程可分为原料处理、糖化、浸出、浓缩和成品5个阶段。 2.操作方法 原料处理:将碎大米淘净,加水浸泡3～12h,然后沥干蒸熟。

饴糖酶法生产

饴糖又称麦芽糖,其甜味柔和、爽口,不刺激胃粘膜,营养价值高,此外还具有吸湿性、粘稠性和还原性,故常作为食品添加剂和糖果、糕点、果酱等生产的必需原料,以防止食品干燥变硬和食品中砂糖“发砂”现象。 饴糖的生产工艺种类繁多,但一般按体态可分为固态法和液态法。前者历史悠久,后者效果好。现将两种工艺介绍如下。

Isolation and Identification of a Taxol-producing Endophytic Fungus Identified from Taxus media

[Objective] The aim was to isolate and identify a taxol-producing endophytic fungus from Taxus media. [Method] 32 strains of endophytic fungi were identified form the inner bark of T. media,and their fermentation products were detected by high performance liquid chromatography (HPLC). [Result] Through the screening,a strain of taxol-producing endophytic fungi M57 was obtained,which could produce 45-50 μg/L of taxol,and M57 was defined as Rhizopus sp. through morphological observation and 18S rDNA sequence analysis. [Conclusion] The finding of Rhizopus sp. M57 provided a promising strain for producing taxol with taxol-producing fungi fermentation process.

PSB技术治理酒精废醪液的实践

本文以耿马糖厂采用PSB技术治理废醪液及治理末端产物对农业增产增效的实践，证明PSB技术治理废醪液对制糖业实现循环经济、推行清洁生产有一定的促进意义。