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五味子啤乐的生产工艺及设备(上)  [PDF]
赵连春
食品科学 , 1986,
Abstract: ??<正>五味子啤乐是以生啤酒做酒基,配以东北特产五味子,经精心勾兑充加co2而成的碳酸饮料。
五味子啤乐的生产工艺及设备(下)  [PDF]
赵连春
食品科学 , 1986,
Abstract: ?<正>一、灌装及设备五味子啤乐是以生啤酒做酒基勾兑的碳酸饮料。除了优质酒基、优质水、优质的配方和严密的工艺卫生管理外,灌装机的优劣至关重要,如何维持在一定压力下,保证co2不至逸散,这就必须采用等压灌装或低
奶啤稳定性的研究  [PDF]
史经略
食品科学 , 2008,
Abstract: ?以牛奶、麦芽和酒花为主要原料经过二次生物发酵研制出具有奶香和啤酒风味的奶啤饮料。从乳化剂、稳定剂、盐类、均质条件等方面分析探讨了影响奶啤稳定性的各因素,得出了使奶啤保持稳定性的最佳工艺条件。
7起酵米面食物中毒资料分析  [PDF]
姜国瑾, 李荣坤, 郭宝林
中国公共卫生 , 1992,
Abstract: ?开原市及毗邻的西丰县位于辽北地区,其东部山区有食用酵米面(臭米面)的习惯。也是酵米面引起食物中毒的高发区。为了探讨本地区酵米面食物中毒发生与气温、气湿等气象因素间的关系,现就本地区1981、1985、19893年间的7起酵米面中毒资料进行分析。
黄酒酿造后酵工艺对氨基酸态氮生成的影响  [PDF]
潘慧青,曹钰,石慧媛,陆健,谢广发
- , 2016, DOI: 10.3969/j.issn.1673-1689.2016.02.005
Abstract: 黄酒的氨基酸态氮是用来反映其中的氨基酸及小肽总体水平的重要指标,其含量的高低直接影响黄酒的质量等级和整体风味。作者针对黄酒后酵阶段工艺条件进行研究,通过对发酵过程中蛋白质、氨基酸态氮、活酵母数的动态变化以及酒体的理化指标和氨基酸组成分析,考察后酵时间和温度对氨基酸态氮生成的影响。结果表明,氨基酸态氮主要产生在黄酒后酵阶段,后发酵时间从14 d延长至17、20、23 d,氨基酸态氮的含量分别提高24.7%、31.7%和37.6%,酵母自溶过程对后酵末期氨基酸态氮的贡献显著。升高后酵温度有利于氨基酸态氮的形成,后酵温度对氨基酸态氮的形成同时受到蛋白质降解酶活性和酵母自溶两方面的综合影响。研究结果显示,氨基酸是氨基酸态氮的主要组成,其含氮量占氨基酸态氮60%以上。
Amino acid nitrogen (AAN) is an important indicator representing the overall level of amino acids and low molecular weight peptides in the Chinese rice wine,which content can affect the quality and flavor of wine. The influence of post-fermentation process parameters to AAN generating were discussed in this work,which included the post-fermentation time and post-fermentation temperature by tracing the dynamic changes of protein content,AAN content and amounts of viable yeast cells, Tricine analysis by SDS-PAGE,and the physicochemical indexes and amino acid composition of fermentation broth. The results showed that the post-fermentation was the main period for AAN producing. The content of AAN in draft rice wine was increased 24.7%,31.7% and 37.6%,respectively when post-fermentation time prolonged from 14 days to 17 days, 20 days and 23 days. Yeast autolysis process offered a significant contribution to AAN at end of post-fermentation. Meanwhile it had positive effect on AAN formation when post-fermentation temperature raised at range of 13 ℃ to 17 ℃. The results implied that AAN was influenced by both activities of protein degradation enzymes and the degree of yeast autolysis when post-fermentation temperature was changed. Furthermore,the work indicated that amino acids are the main composition of nitrogen compounds,which nitrogen content accounted for more than 60% of AAN. This study is aimed to understand the effect of process conditions on the AAN generating,which will benefit the quality improvement of Chinese rice wine
Neutron transmission and capture of 241Am  [cached]
Lampoudis C.,Kopecky S.,Plompen A.,Schillebeeckx P.
EPJ Web of Conferences , 2013, DOI: 10.1051/epjconf/20134201004
Abstract: A set of neutron transmission and capture experiments based on the Time Of Flight (TOF) technique, were performed in order to determine the 241Am capture cross section in the energy range from 0.01 eV to 1 keV. The GELINA facility of the Institute for Reference Materials and Measurements (IRMM) served as the neutron source. A pair of C6D6 liquid scintillators was used to register the prompt gamma rays emerging from the americium sample, while a Li-glass detector was used in the transmission setup. Results from the capture and transmission data acquired are consistent with each other, but appear to be inconsistent with the evaluated data files. Resonance parameters have been derived for the data up to the energy of 100 eV.
啤用大麦品种引种试验研究  [PDF]
董双全,李世平,陈爱苹,王毅,李秀英
麦类作物学报 , 2005, DOI: 10.7606/j.issn.1009-1041.2005.01.034
Abstract: 2001-2003年对从中国农科院品资所、西安市农科所、河北农业大学等单位引入的51份冬性大麦品种的主要农艺性状、品质性状进行了研究,期望筛选出适合当地生态环境的优质啤用大麦品种。结果表明:驻9217、邯96-58等5个品种对当地环境有良好的适应性,且综合性状优异;W-03、驻9217、西安2007的品质达国优标准,且丰产性好、抗逆性强,可直接进行生产试验示范。
红薯果啤饮料工艺的研究  [PDF]
马永昆,杨艳彬,窦清柱,崔新武,张树智
食品科学 , 2000,
Abstract: ?讨论了发酵型红薯果啤饮料加工的技术方法。采用营养丰富的红薯为原料,经a-液化酶化及糖化酶糖化处理后,按一定比例接入啤酒酵母和葡萄酒酵母发酵;温度10-12,时间3-4d,再调配、后发酵2-3d;过滤、杀菌处理,即制造出一种酸甜适口,果香味纯正,泡沫洁白丰富的新型红薯发酵含气饮料。
Tagging fast neutrons from an 241Am/9Be source  [PDF]
J. Scherzinger,J. R. M. Annand,G. Davatz,K. G. Fissum,U. Gendotti,R. Hall-Wilton,A. Rosborg,E. H?kansson,R. Jebali,K. Kanaki,M. Lundin,B. Nilsson,H. Svensson
Physics , 2014, DOI: 10.1016/j.apradiso.2015.01.003
Abstract: We report on an investigation of the fast-neutron spectrum emitted by 241Am/9Be. Well-understood shielding, coincidence, and time-of-flight measurement techniques are employed to produce a continuous, polychromatic, energy-tagged neutron beam.
酵米面中毒病原菌的毒黄素  [PDF]
赵乃昕, 王春德, 李在连, 王凤山, 林黎明, 于欣虹
中国公共卫生 , 1987,
Abstract: ?酵米面食物中毒在我国东北、广西等地时有发生。我国酵米面中毒的病因已经阐明,为一种产生水溶性黄色素的革兰氏阴性无芽胞杆菌。在分类鉴定中有人认为应归于黄杆菌属,也有人认为应定为假单胞菌属。胡文娟等证明此菌之主要毒素为米酵菌酸(bongkrekicacid)。
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