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保加利亚乳杆菌发酵产香的工艺研究_食品科学与工程论文
食品科学与工程论文范文 目 录 1 前言...................................................................1 1.1 奶香香精.............................................................1 1.1.1 奶香香精的概述.....................................................1 1.1.2 奶香香精的香气成分..................................................1 1.1.3 奶香香精对食品风味的影响...........................................1 1.1.4 奶香香精的生产方法及其优缺点.......................................1 1.1.4.1 单体香原料人工调配法..............................................1 1.1.4.2 酶水解油脂法.....................................................2 1.1.4.3 微生物发酵法.....................................................2 1.2 发酵生产奶香香精.....................................................2 1.2.1 发酵生产奶香香精的优势..............................................2 1.2.2 发酵生产奶香香精的发展前景.........................................3 1.3 本课题研究的内容及意义...............................................4 2 材料与方法.............................................................4 2.1 实验材料............................................................4 2.1.1 原料及菌种........................................................4 2.1.2 试剂..............................................................4 2.1.3 实验仪器..........................................................5 2.2 实验方法............................................................5 2.2.1菌种的分离纯化.....................................................5 2.2.1.1 菌种来源........................................................5 2.2.1.2 培养基..........................................................5 2.2.1.3 菌种的分离......................................................5 2.2.1.4 鉴定试剂........................................................6 2.2.1.5 菌种的鉴定......................................................6 2.2.2 扩大培养的培养基的选择试验..........................................6 2.2.3 菌种的扩大培养.....................................................6 2.2.4 发酵生产奶香香精....................................................6 2.2.5 发酵产香最佳工艺条件的获得........................................6 2.2.5.1 单因素试验......................................................6 2.2.5.2 正交试验........................................................7 2.2.5.3 验证试验........................................................7 2.2.6 产品评价..........................................................7 3 结果与分析............................................................8 3.1 保加利亚乳杆菌的分离.................................................8 3.2 扩大培养的培养基的选择...............................................8 3.3 单因素结果与分析.....................................................9 3.3.1 菌种接种量对发酵产香的影响.........................................9 3.3.2 奶粉还原倍数对发酵产香的影响.......................................10 3.3.3 发酵时间对发酵产香的影响...........................................12 3.3.4 发酵温度对发酵产香的影响...........................................13 3.3.5 Cu2+添加量对发酵产香的影响.........................................14 3.4 正交试验结果与分析...................................................15 3.4.1 正交试验设计........................................................15 3.4.2 响应面结果分析.....................................................16 3.4.3 验证试验............................................................19 4 结论....................................................................19 参 考文献..............................................................21 英文摘要.................................................................22 附 录.................................................................23 致 谢..................................................................24 摘 要 本课题主要研究了利用保加利亚乳杆菌发酵产生奶香香气的工艺条件。通过单因素试验确定了发酵产香的主要影响因素和适宜的作用范围，利用Design-Expert软件设计了正交试验，并通过响应面分析法确定了发酵产香的最佳工艺条件。结果表明，菌种接种量、奶粉还原倍数、发酵时间、发酵温度是影响发酵产香的主要因素，各因素对产香的影响主次顺序是：菌种接种量 > 发酵温度 > 奶粉还原倍数 > 发酵时间。发酵产香的最佳工艺条件为：菌种接种量13％，奶粉还原倍数11倍，发酵时间25h，发酵温度43℃。本工艺利用保加利亚乳杆菌发酵产生的奶香香气自然、丰满。 关键词：奶香香气 发酵 响应面分析
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裙带菜褐藻糖胶的提取、纯化及组分研究_食品科学与工程论文
食品科学与工程论文范文 目录 中文摘要I 英文摘要II 目录Ⅲ 1 绪论1 1.1 裙带菜简介1 1.2 褐藻糖胶简介2 1.3 褐藻糖胶的研究方法2 2 实验部分5 2.1 材料5 2.1.1 裙带菜(Undaria pinnatifida)5 2.1.2 试剂和设备5 2.2 水提法7 2.3 酸提法8 2.4 葡萄糖含量标准曲线的绘制8 2.4.1 试剂8 2.4.2 标准曲线的绘制9 2.4.3 粗多糖含量的测定9 2.5 粗多糖的纯化9 2.6 Sevag法除褐藻糖胶中蛋白质9 2.7 考马思亮蓝法测定蛋白质含量标准曲线的绘制10 2.7.1 试剂10 2.7.2 蛋白质含量标准曲线的绘制10 2.8 褐藻糖胶的层析法分离10 2.8.1 试剂10 2.8.2 层析方法11 2.9 硫酸根含量标准曲线的绘制11 2.9.1 试剂11 2.9.2 硫酸根含量标准曲线的绘制12 2.9.3 换算因子（f）的测定12 2.9.4 褐藻糖胶中硫酸根含量的测定12 2.10 气相色谱法测定褐藻糖胶中单糖组成13 2.10.1 标准单糖衍生化13 2.10.2 褐藻糖胶水解和衍生化13 2.10.3 气相色谱条件13 3 结果与讨论14 3.1 水提法和酸提法的比较14 3.2 CaC12法纯化粗多糖14 3.3 褐藻糖胶除蛋白质的检测14 3.4 柱层析分离15 3.5 褐藻糖胶中单糖组成分析17 3.5.1 标准单糖气相色谱图17 3.5.2 褐藻糖胶组分气相色谱图18 4 总结与展望21 4.1 试验总结21 4.2 展望21 致谢23 参考文献24 摘要：褐藻糖胶是存在于褐藻中的硫酸酯多糖，具有抗凝血、抗病毒等多种生理活性。本实验采用甲醇对新鲜裙带菜进行预处理，分别用水提法和酸提法提取多糖，采用不同浓度乙醇进行分级沉淀。用蒽酮-硫酸法测定各级沉淀中多糖的含量，结果多糖基本上存在60%乙醇浓度时的沉淀中。提取的粗多糖样品采用CaCl2法进行纯化，得到褐藻糖胶。褐藻糖胶采用Sevag法去除蛋白质后，上DEAE-Sepharose Fast Flow离子交换层析进行分级，用蒽酮硫酸法检测洗脱峰，得到五个峰，对应为F1, F2, F3, F4, F5五个组分。用硫酸钡比浊法测定五个组分的硫酸根含量分别为F1为18.3%；F2,为19.2%；F3为30.1%；F4为38.4%；F5为32.96%。多糖组分三氟乙酸水解后，对水解产物进行糖腈乙酸酯衍生化后，气相色谱分析确定F1主要含有甘露糖和半乳糖；F2主要含有鼠李糖，岩藻糖，木糖，甘露糖，葡萄糖和半乳糖；F3主要含有岩藻糖；F4主要含有岩藻糖和半乳糖；F5主要含有岩藻糖和半乳糖。 关键词：裙带菜；岩藻聚糖；硫酸根；单糖组成 Abstract: Fucoidan is a sulfated polysaccharide from brown seaweed, which has a variety of biological activities, such as anticoagulant activities and antiviral activities. In this paper, Fucoidan was extracted from Undaria pinnatifida pretreated with methanol by acid method and aqueous method, and separated by fractional precipitation with alcohol. The fucoidan was found in the deposition when the consistence of ehthol was 60%. The crude fucoidan was purified by CaCl2 method. Then, the protein in fucoidan was removed by sevag way. DEAE-Sepharose Fast Flow column chromatography was used to isolate purification fucoidan, and F1、F2、F3、F4、F5 were obtained. The content of sulfate and the composition of the properties were analyzed. The content of sulfate was as follow: F1, 18.3%; F2, 19.2%; F3, 30.1%; F4, 38.4%; F5, 32.96%. The monosaccharide composition of the properties was identified with trifluoroacetic acid by the method of aldononitrile acetate precolumn-derivatizaion of Gas chromatography. The composition was as follow: F1, mannose and galactose; F2, rhamnose、fucose、xylose、mannose、glaucose and galactose; F3, fucose; F4, fucose and galactose; F5, fucose and galactose. Keywords: Undaria pinnatifida; Fucoidan; sulfate; monosaccharide composition
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番石榴多酚提取研究_食品科学与工程论文范文
食品科学与工程论文范文 目 录 1前言.........................................................................1 1.1研究的目的和意义..........................................................1 1.1.1番石榴介绍...............................................................1 1.1.1.1营养成份..............................................................1 1.1.1.2保健作用..............................................................2 1.1.2植物多酚的分类及其生理活性...............................................2 1.2国内外研究现状.............................................................3 1.2.1植物多酚的功能活性研究进展...............................................3 1.2.2植物多酚的提取研究现状..................................................4 1.3主要研究内容...............................................................5 1.3.1番石榴果皮/果肉多酚提取条件单因素实验....................................5 1.3.2番石榴果皮/果肉多酚提取条件优化..........................................5 2 番石榴果皮/果肉多酚的提取条件优化...........................................6 2.1材料与设备................................................................6 2.1.1材料...................................................................6 2.1.1.1原料预处理............................................................6 2.1.1.2实验试剂..............................................................6 2.1.2实验主要设备............................................................6 2.2总酚(TPC)的测定...........................................................7 2.3单因素试验................................................................7 2.3.1浸提溶剂浓度的确定......................................................7 2.3.2浸提时间的确定...........................................................7 2.3.3料液比的确定............................................................8 2.3.4浸提条件优化............................................................8 2.3.5浸提级数的确定...........................................................8 2.3.6数据统计与分析...........................................................8 2.4结果与分析.................................................................8 2.4.1总酚标准曲线的绘制.......................................................8 2.4.2乙醇浓度对番石榴果皮/果肉多酚提取的影响..................................9 2.4.3浸提时间对番石榴果皮/果肉多酚提取的影响.................................10 2.4.5各因素综合变化对番石榴果皮/果肉多酚提取的影响...........................13 2.4.6浸提级数对番石榴果皮/果肉多酚提取的影响.................................16 2.5本章小结..................................................................16 3 创新与展望.................................................................18 参考文献...................................................................19 英文摘要...................................................................21 致谢.......................................................................22 摘 要 番石榴是热带水果之一，产地众多，而且具有很高的经济价值。鉴于目前对番石榴中多酚类物质的提取尚无深入的研究，本课题分别就番石榴皮及肉中的多酚物质进行提取研究，考查了浓度、时间、料液比、浸提次数等影响提取率的几个重要因素，通过单因素实验和正交实验，确定了用乙醇溶液为提取剂时，影响果皮中多酚提取的因素由大到小依次为：料液比 >乙醇浓度>提取时间，最佳工艺条件为：乙醇浓度60%，料液比1/6，提取时间6 h，浸提两次；影响果肉中多酚提取的因素由大到小依次为：乙醇浓度>料液比>提取时间，最佳工艺条件为乙醇浓度70%，料液比1/7，提取时间1 h，浸提一次。 关键词：番石榴 多酚 提取 优化
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聚丙烯酰胺蒙脱土纳米复合材料的制备和研究_食品科学与工程论文
食品科学与工程论文范文 中文摘要Ⅰ 英文摘要II 目录III 1 绪论1 1.1 聚合物基纳米复合材料1 1.2 聚合物/层状硅酸盐纳米复合材料1 1.2.1 层状硅酸盐的结构特征及其表面修饰2 1.2.2 蒙脱土结构及其有机化处理2 1.2.3 蒙脱土片层间距的测定方法3 1.2.4 插层复合法纳米复合材料的制备3 2 实验部分5 2.1 试验材料和试剂5 2.1.1 硝酸银溶液的配制5 2.2 实验仪器5 2.3 蒙脱土的预处理5 2.4 有机蒙脱土的制备6 2.5 聚丙烯酰胺/蒙脱土纳米复合材料的制备6 2.6 X射线衍射分析(XRD)6 2.7 复合纳米材料结构分析7 2.8 不同含量引发剂对纳米复合材料的影响7 2.9 膜制备方法的探索和尝试7 3 结果与讨论9 3.1 蒙脱土的结构特点9 3.2 蒙脱土的插层机理9 3.3 有机蒙脱土在DMAC中的分散结果比较10 3.4 X射线衍射分析(XRD)10 3.4.1 改性时间对有机蒙脱土层间距的影响11 3.4.2 改性温度对有机蒙脱土层间距的影响11 3.4.3 搅拌速率对有机蒙脱土层间距的影响12 3.5 聚合物/层状硅酸盐纳米复合材料对蒙脱土的技术要求13 3.6 聚丙烯酰胺/蒙脱土纳米复合材料的结构与性能14 3.6.1 聚丙烯酰胺/蒙脱土纳米复合材料的结构及表征14 3.7 聚丙烯酰胺/蒙脱土微表面扫描电镜分析16 3.8 不同含量引发剂对纳米复合材料的分析17 3.9 膜制备方法的分析17 4 总结和展望18 4.1 总结18 4.2 聚合物/蒙脱土纳米复合材料应用前景的展望18 致 谢20 参考文献21 摘 要： 聚合物/蒙脱土纳米复合材料是目前新兴的一类复合材料，在蒙脱土含量不高时，就能表现出优异的力学性能、耐热性、及阻隔性等，因此这类材料在薄膜、食品包装及电子、电器和汽车、飞机的零部件方面具有广阔的应用前景。 本论文通过离子交换反应，制备了有机蒙脱土。研究了不同条件对离子交换反应的影响。研究结果表明，利用十六烷基三甲基溴化铵插层效果较好，层间距有较大幅度的增加。反应最佳时间是4 h，搅拌速率为300转/分，80℃是最佳反应温度。 通过原位插层共聚法制备了剥离型的聚丙烯酰胺/蒙脱土纳米复合材料。在聚丙烯酰胺/蒙脱土纳米复合材料的制备过程中首先采用了十六烷基三甲基溴化铵为插层剂对钠基蒙脱土进行有机化处理，使蒙脱土层间距扩大,并采用TEM, XRD等手段对有机蒙脱土的结构与性质进行了表征。 Abstract: Polymer /MMT nanocomposite is a new class of material. They can attain excellent mechanical properties, thermal stability and barrier properties at lower clay content. Their potential applications include film, food packing, components in electrical parts, automobile and airplane. In this thesis, The organic montmorillonite is prepared by ion-exchange reaction at the interlayer surfaces of Na-montmorillonite.The influences of different parameters on the ion-exchange reaction are studied.The results imply that it is easier to intercalate polyacrylamide melt into montmorillonite interlayer and to increase the interlayer distance of montmorilIonite by the hexadecyl trimethyl ammonium bromide (HTAB).The bset time of reaction time is four hour,the speed of mix round is 300 r/min ,and 80 degree centigrade is the best temperature of reaction. Exfoliated polyacrylamide /montmorillonite nanocomposite was prepared by in-situ intercalation and copolymerization. HTAB was used to modify Na-montmorillonite (Na-MMT) and the interlayer spacing of MMT was increased by the HTAB. The structure of organic MMT obtained was then characterized by XRD and TEM. 关键词：聚丙烯酰胺；蒙脱土；插层；纳米复合材料 Keywords：polyacrylamide; montmorillonite; intercalation; nanocomposite
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生物柴油_食品科学与工程论文范文
食品科学与工程论文范文 目 录 摘要………………………………………………………………………………….I 第一章 文献综述……………………………………………………………………..2 1.1 生物柴油概念………………………………………………………….2 1.2 发展绿色动力生物能源的意义……………………………………….2 1.3 生物柴油的研究现状………………………………………………….2 1.3.1 制备工艺研究 1.3.2 性能结构表征 1.4 本课题提出的依据………………………………………………………7 第二章 生物柴油制备原理…………………………………………………………8 2.1 原材料…………………………………………………………………8 2.2 制备原理与收益……………………………………………………8 2.3 成品理化结构与性能………………………………………………13 2.4 主要结论…………………………………………………………….17 第三章 润滑油品的基本特征………………………………………………………18 3.1 油类润滑剂的结构特征………………………………………………18 3.2 影响油品润滑性的主要因数…………………………………………21 3.3 生物柴油的结构与可润滑性……………………………………….24 3.4 主要结论……………………………………………………………......25 第四章 生物柴油的润滑性试验………………………………………………….26 4.1 试验机及其工作原理………………………………………………26 4.2 实验设计……………………………………………………………27 4.3 试验结果与分析……………………………………………………30 4.4 主要结论……………………………………………………………35 全文总结……………………………………………………………………………36 主要参考文献………………………………………………………………………37 致谢……………………………………………………………………38 摘 要 生物柴油是一种无毒、可生物分解、可再生的燃料,其主要成分是脂肪酸甲酯,是以菜子油、大豆油、玉米油、棉籽油、花生油、葵花子油、棕榈油、椰子油、回收烹饪油及动物油等为原料在催化剂（碱或酸）的作用下与甲醇进行酯交换反应制成的脂肪酸甲酯。具备与石化柴油相近的性能。和石化柴油相比，生物柴油是一种清洁可再生能源,燃烧后可有效地减少机动车尾气中氮氧化物、硫化物以及颗粒物的排放，具有降低柴油机排放的潜力。 生物柴油就是一种用油菜籽等可再生的油脂原料经过合成而得到的长链脂肪酸甲酯，它是通过以不饱和油酸C18为主要成分的甘油脂分解而获得的。它的十六烷值高，大于49(石化柴油为45),是一种可以替代普通柴油使用的环保燃油。 生物柴油含有C16～C18长度的碳链，因此从碳链长度上看，生物柴油具有润滑性。从其粘度、闪点以及低温流动性等特性上看，生物柴油可以在某种条件下作为润滑剂使用。 关键词：生物柴油；脂肪酸甲酯；碳链；柴油；润滑性 Abstract Biodiesel is a non-toxic, biodegradable and renewable fuels, its main component is the fatty acid methyl ester, a rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sunflower oil, palm oil, coconut oil, recovery Cooking oil and animal oils as raw materials in the catalyst (base or acid) and the role of methanol carried out under the transesterification reaction made of fatty acid methyl ester. Compared to diesel and petrochemical, bio-diesel is a clean renewable energy, burning can be effective in reducing vehicle exhaust of nitrogen oxides, sulfides and particulate matter emissions, with the potential to reduce diesel emissions. Biodiesel is a renewable use of rapeseed oil and other raw materials obtained through the synthesis of long-chain fatty acid methyl ester, it is not saturated by oleic acid C18 as the main components of decomposition Triglyceride obtained. Its high cetane number, more than 49 (petrochemical diesel to 45), is an alternative to ordinary diesel fuel used in environmental protection. Biodiesel contains C16 ~ C18 length of the carbon chain, from the carbon chain length, the bio-diesel has lubricity. Its viscosity, flash point and the low-temperature liquid, and other characteristics, the bio-diesel can under certain conditions to use as a lubricant. Keywords: Biodiesel；Fatty acid methyl ester；Carbon chain；Diesel；Lubricity
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聚赖氨酸复合防腐剂的开发研究_食品科学与工程论文范文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1 绪论1 1.1 我国食品防腐剂的发展现状1 1.2 生物防腐剂1 1.2.1 生物防腐剂的研究进展1 1.2.2 复合防腐剂的抑菌效果2 1.3 本实验的研究目的和意义2 1.4 本实验的研究内容和预期结果3 1.4.1 研究聚赖氨酸对各腐败菌的抑菌效果3 1.4.2 开发聚赖氨酸复合防腐剂3 1.5 本章小结3 2 实验部分4 2.1 材料与仪器4 2.1.1 主要材料4 2.1.2 主要仪器4 2.2 实验方法5 2.2.1 菌悬液的制备5 2.2.2 菌悬液浓度确定5 2.2.3 抑菌实验(滤纸片法)6 2.3 复合防腐剂的抑菌效果测定6 2.3.1 聚赖氨酸抑菌效果的测定6 2.3.2 聚赖氨酸和乳酸链球菌素复合的抑菌效果的测定6 2.3.3 聚赖氨酸与纳他霉素复合的抑菌效果的测定7 2.4 本章小结7 3 结果与讨论8 3.1 聚赖氨酸抑菌效果8 3.2 聚赖氨酸和乳酸链球菌素复合抑菌效果9 3.3 聚赖氨酸与纳他霉素复合抑菌效果11 3.4 本章小结11 4. 总结与展望12 致谢13 参考文献14 摘 要：聚赖氨酸(PL)是一种含有25～30个赖氨酸残基的同型单体聚合物。由赖氨酸残基通过 －羧基和 －氨基形成的酰胺键连接而成，具有广谱抑菌性。乳酸链球菌素(Nisin)称乳酸链球菌肽或乳链菌素，是由34个氨基酸组成能抑制大部分革兰氏阳性菌及其芽孢的生长和繁殖的抗菌素。纳他霉素(Natamyein)也称游链霉素(Pimaricin)，是一种能够专性抑制酵母菌和霉菌的多烯类抗菌素。三种抗菌素均为安全、高效的生物抗菌剂，具有广泛的开发前景。 本实验以Staphylococcus aureus和Aspergillus niger为供试菌，通过滤纸片法、光电比浊法等方法分别研究了聚赖氨酸对各腐败菌的抑菌效果，基本确定了最小抑菌浓度；通过将聚赖氨酸分别与乳酸链球菌素、纳他霉素以不同比例复合，研究开发新型安全、营养的复合防腐剂。实验结果表明：聚赖氨酸、乳酸链球菌素和纳他霉素有很好的抑菌性能，通过复合可以在降低使用成本的同时提高抑菌效果。 Abstract: PL is a kind of monomer polymer including 25 ~ 30 lysine units which are linked by the bond formed by carboxyl group and amino. PLhas the broad spectrum bacteriostasis ability. Nisin is composed of 34 amino acids which can inhibit growth and reproduction of Gram-positive bacteria and its spore. The natamycin also called Pimaricin, is a kind of polyalkene antibiotic. It can specially inhibit yeast and the mold. Three antibiotics are all safe, and efficient biological antibacterial agent which deserve to develop. In this paper, Staphylococcus aureus, and Aspergillus niger were use as subject. By filter sheet and colorimetric method, the inhibition ability of poly-L-lysine, to the above subjects were experimented. The minimum inhibitory concentration was determined. The inhibition action of compound with poly-L-lysine, natamycin, nisin by different molar ratio was studied too. The results showed that poly-L-lysine, natamycin and nisin deserved to be developed with remarkable inhibition activity, specially for the compounds. 关键词：聚赖氨酸；纳他霉素；乳酸链球菌素；复合防腐剂 Keywords： PL; Nisin; Natamycin; Compound preservative
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酵母抽提物生产猪肉香精的工艺研究_食品科学与工程论文
食品科学与工程论文范文 目 录 1 前言...................................................................1 1.1 肉味香精研究概况.....................................................1 1.1.1 肉香精发展历程....................................................2 1.2 热反应肉味香精的研究概况............................................3 1.2.1 热反应肉味香精的发展现状..........................................3 1.2.2 热反应产生肉香味的机理.............................................3 1.2.3 美拉德研究历史及其反应机理.........................................5 1.2.4 美拉德反应的影响因素..............................................5 1.3 酵母抽提物在肉味香精的应用...........................................6 1.3.1 酵母抽提物的国内外发展状况........................................6 1.3.2 酵母抽提物的生产方法..............................................7 1.3.3 酵母抽提物的营养价值..............................................7 1.3.4 酵母抽提物在肉味香精中的应用......................................9 1.4 本实验研究内容及预期效果............................................9 1.4.1 研究内容..........................................................9 1.4.2 预期结果...........................................................9 2 实验材料与方法........................................................9 2.1 材料.................................................................9 2.1.1 实验材料..........................................................9 2.1.2 实验仪器...........................................................9 2.2 实验方法...........................................................10 2.2.1 猪肉酶解物的制备..................................................10 2.2.2 反应型猪肉香精的制备...............................................10 2.2.3 猪肉香精的感官评价................................................10 2.2.4 挥发性化学物的分离和浓缩...........................................10 2.2.5 挥发性化合物的GC-MS分析............................................11 3 结果与分析...........................................................12 3.1 影响猪肉香精质量的单因素实验........................................12 3.1.1 水分含量对猪肉香精的影响..........................................12 3.1.2 HVP粉用量对猪肉香精的影响.........................................13 3.1.3 酵母抽提物用量对猪肉香精的影响....................................14 3.1.4 猪肉酶解物用量对猪肉香精的影响.....................................14 3.1.5 木糖用量对猪肉香精的影响..........................................15 3.1.6 甘氨酸的用量对猪肉香精的影响......................................16 3.1.7 半胱氨酸的用量对猪肉香精的影响.....................................16 3.1.8 温度对猪肉香精的影响...............................................17 3.1.9 反应时间对猪肉香精的影响...........................................18 3.2 确定猪肉香精的最佳工艺条件...........................................18 3.3 香气成分的提取与分析...............................................22 4 结论与讨论...........................................................25 参考文献................................................................27 英文摘要................................................................28 致谢....................................................................29 摘 要 本猪肉香精工艺研究以酵母抽提物为主要原料，在高压灭菌锅中进行热反应，并对反应时间、温度、反应物的加入量等工艺参数进行了探讨。实验结果表明，猪肉香精的热反应最佳工艺条件为：酵母抽提物10g（19.65％），猪肉酶解液10g（19.65％），Hvp(水解植物蛋白)5g（9.82％），半胱氨酸1g（1.96％），甘氨酸1g（1.96％），木糖1g（1.96％），再根据瓶中已有的反应物的重量，加入45％去离子水，在高压灭菌锅中以120℃，反应60min，制得猪肉香味较强、总体香气较好的猪肉味香精。并将该香精的香气挥发物分离、浓缩，再用GC-MS分析后，鉴定出2-甲基-3呋喃硫醇、2-呋喃甲硫醇、二氢-2-甲基-3(2H)-噻吩酮、5-甲基-2-噻吩基甲醛、十六碳醛、十八碳醛等重要的肉香味化合物，并证明了添加了酵母抽提物反应的猪肉香精的重要肉香味化合物比较多。 关键词：酵母抽提物 Maillard反应 肉味化合物 GC-MS分析
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猪人工受精过程对母猪生产力影响的研究 _食品科学与工程论文
食品科学与工程论文范文 目录 中文摘要……………………………………………………………………………...1 英文摘要……………………………………………………………………………...2 目录…………………………………………………………………………………...3 1材料与方法…………………………………………………………………………1 1.1试验时间与地点…………………………………………………………....1 1.2试验猪的选择和饲养管理…………………………………………………….1 1.3实验器材……………………………………………………………………….2 1.3.1设备…………………………………………………………………………2 1.3.2器材…………………………………………………………………………2 1.3.3一次性耗材…………………………………………………………………3 2实验操作步骤………………………………………………………………......3 2．1有效精子数与受胎效果……………………………………………………..3 2.2正确的输精时间和次数……………………………………………………….3 3小结与讨论…………………………………………………………………………5 3.1种母猪的最佳营养营养策略………………………………………………….5 3.1.1种母猪的营养需求…………………………………………………………5 3.1.2种公猪的营养需求…………………………………………………………6 3.3发情鉴定对正确输精时间和次数的影响…………………………………...6 3.2精液处理对受胎率的影响…………………………………………………….6 参考文献……………………………………………………………………………...9 致谢…………………………………………………………………………………..10 摘要：通过对A B两场人工授精均设对比试验组各项指标的影响因素研究实验证明1 有效精子数对母猪受胎率及产仔数有显著影响可以使受胎率提高3.7%左右，经t检验分析达到显著水平。人工授精的时间及次数对母猪繁殖性能影响也是显著的，对于每天2次发情鉴定持续发情一天的母猪来说2次输精比1次输精分娩率要高0.8%-2.6%。窝产仔数要提高0.2%-0.4%；对于持续发情2天以上的母猪来说输精2次以上比输精1次在分娩率上提高约3.1%窝产仔数提高0.78%，平均值差异显著。不同输精速度也影响这受胎率，实验证明在5-10min内输完精比1-3min内输完在受胎率产仔率要高。 关键词：人工受精；发情鉴定；输精量；输精子数；输精时间；输精次数；分娩率；窝产仔数；输精速度 Process of artificial insemination of pigs sow productivity study on the impact Abstract: Through two artificial inseminations supposes contrast experiment group each target to A the B the influence factor research experiment to prove 1 effective sperm several pair of sow conception rates and bear young the number to have the remarkable influence to be possible to make the conception rate to enhance about 3.7%, achieves the remarkable level after the T-test analysis. The artificial insemination time and the number of times to the sow reproduction performance influence also are remarkable, regarding daily 2 times is in heat the appraisal to continue to be in heat a day-long sow 2 times to lose fine compared to 1 time loses the fine childbirth rate to want high 0.8%-2.6%.The nest bears young the number to have to enhance 0.2%-0.4%; Regarding continues to be in heat 2 days above sows to lose above the fine 2 times compared to lose fine 1 time enhances 3.1% nests in the childbirth rate to bear young the number to enhance 0.78% approximately, the mean value difference is remarkable. Loses the fine speed also to affect this conception rate differently, the experiment proved loses fine in 5-10min loses 1-3min in bears young in the conception rate must be higher than. Key word: Artificial insemination: Is in heat the appraisal: Loses the fine quantity: Loses the sperm number: Loses the fine time: Loses the fine number of times: Childbirth rate: The nest bears young the number: Loses the fine speed
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发酵型乳饮料中稳定剂的选择和应用研究_食品科学与工程论文
食品科学与工程论文范文 目 录 中文摘要....................................................................I 英文摘要...................................................................II 目录......................................................................III 1.绪论......................................................................1 1.1发酵型含乳饮料.......................................................1 1.2发酵型乳酸乳饮料.....................................................1 1.3发酵型乳酸乳饮料的稳定性.............................................2 1.4本课题的研究内容.....................................................3 2.实验部分..................................................................4 2.1实验材料与主要设备...................................................4 2.1.1实验材料.......................................................4 2.1.2主要设备.......................................................4 2.2试验工艺和方法.......................................................4 2.2.1试验工艺.......................................................4 2.2.2试验方法.......................................................6 2.2.3试验说明.......................................................7 2.3稳定剂试验...........................................................8 2.3.1单因素试验.....................................................8 2.3.2稳定剂复配试验.................................................9 2.4本章小结............................................................10 3.结果和讨论...............................................................11 3.1氢氧化钠的标定实验数据..............................................11 3.2发酵奶酸度的测定....................................................11 3.3 稳定剂单因素试验...................................................13 3.3.1 稳定剂物性比较...............................................13 3.3.2 PGA单因素稳定性.............................................14 3.3.3 CMC单因素稳定性............................................16 3.3.4 明胶单因素稳定性............................................17 3.3.5黄原胶单因素稳定性............................................17 3.3.6瓜儿豆胶单因素稳定性..........................................17 3.3.7 海藻酸钠单因素稳定性.........................................18 3.3.8卡拉胶单因素试验..............................................18 3.3.9 果胶单因素稳定性.............................................18 3.3.10单因素试验比较...............................................19 3.4 稳定剂复配试验.....................................................19 3.4.1 PGA、CMC、海藻酸钠复配........................................19 3.4.2 PGA、CMC、瓜儿豆胶复配........................................20 3.4.3 PGA、CMC复配.................................................21 3.4.4稳定剂添加量0.9克，PGA和CMC比例1：4时稳定性试验............23 3.5本章小结............................................................25 4．总结与展望...............................................................26 4．1总结................................................................26 4．2展望................................................................26 致谢.......................................................................28 参考文献...................................................................29 附录A (氢氧化钠标准溶液配制与标定) ........................................30 摘要：发酵型乳酸乳饮料是一种客观不稳定分散体系，既有蛋白质及果汁微粒形成的悬浮液、脂肪的乳浊液，又有以糖类、盐类形成的真溶液。实际生产中采用最先进的加工机械和加工工艺，也很难达到饮料的质量要求，常发生油脂上浮和蛋白质沉淀等质量问题。所以要添加适量的乳化剂、稳定剂等，使饮料保持稳定。本课题主要是针对发酵型乳酸乳饮料，进行稳定剂选择和添加量方面研究。通过多次的单因素试验，选出较为适合发酵型乳酸乳饮料的稳定剂有CMC 、PGA和果胶，当稳定剂占乳饮料总量的0.4%～0.45%时，乳酸乳饮料达到稳定状态。而后在单因素试验基础上进行多种复配试验，得到的最佳配方是：稳定剂占乳饮料总量的0.45%，两种稳定剂 PGA与CMC的比例为1：4。 关键词：发酵型;乳饮料;稳定剂;选择;应用; Abstract: Fermentation lactic acid young drink is an unstable dispersion system, because in this system ,it both has the suspending liquid, the fat emulsion which the protein and the fruit juice particle form, and it has solution that is caused by the carbohydrate and the salts . In the actual production, if using the most advanced processing machinery and the processing craft, it is also inaccessibility to acquire the drink quality requirement .For example ,the fat going up , protein precipitation and such as the quality questions may often happen inevitably. Therefore by accessing the suitable amount of emulsifiers, the thickening agents and so on, thus it can cause the drink maintenance to be stable.This topic mainly does research on the stabilizer and its adding amount of fermentation lactic acid young drink, through this research, we selects suitable stabilizer for the fermentation lactic acid young drink.Through numerous single-factor test, we know that CMC and the PGA and the Pectin are suitable stabilizers for the fermentation lactic acid young drink, also when the stabilizer accounts for the young drink total quantity 0.4%～0.45%,the lactic acid young drink achieves the steady state. Then after the single-factor tests, we do the compound test, thus we obtain the best recipe is: The stabilizer accounts for the young drink total quantity 0.45, also two kinds of stabilizers PGA and the CMC proportion is 1:4. Keywords: Fermentation;Young drink; Stabilizer;Select; Using
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乳酸发酵香肠的研制_食品科学与工程论文范文
食品科学与工程论文范文 目 录 1 前言....................................................................1 1.1 人工发酵香肠的由来.....................................................1 1.2 发酵香肠...............................................................1 1.2.1 发酵香肠的优点.......................................................1 1.2.2 发酵香肠的营养......................................................2 1.2.3 发酵香肠的pH值......................................................2 1.2.4本试验采用混合菌的依据................................................2 1.2.5 发酵香肠的发展.......................................................3 1.3 本研究的意义与目的....................................................3 2 材料和方法...............................................................3 2.1 材料与设备............................................................3 2.1.1 试验原料和主要试验辅料...............................................3 2.1.2 试验菌种............................................................4 2.1.3 主要培养基...........................................................4 2.1.4 主要试验仪器........................................................4 2.1.5 其它仪器............................................................4 2.2 试验方法...............................................................5 2.2.1 工艺流程.............................................................5 2.2.2 香肠配方............................................................5 2.2.3 制备方法............................................................5 2.2.4 工艺操作要点.........................................................5 2.2.4.1 菌种的活化分离.....................................................5 2.2.4.2 菌种的驯化.........................................................5 2.2.4.3 种子液的制备(锥形瓶)...............................................6 2.2.4.4 灭菌、接种发酵.....................................................6 2.2.4.5 原材料的选择和处理................................................6 2.2.4.6 肠体重量的测定....................................................6 2.2.4.7 调配..............................................................6 2.2.4.8 肥瘦肉比的确定.....................................................6 2.2.4.9 影响发酵香肠的单因素试验...........................................6 2.2.4.10 发酵香肠乳酸发酵最佳发酵工艺参数的确定............................7 2.2.4.11 香肠干燥和成熟...................................................7 2.2.5 指标测定及数据处理方法..............................................8 2.2.5.1 感官评价..........................................................8 2.2.5.2 理化指标测定及微生物指标的测定方法................................8 2.2.6 数据处理方法........................................................8 2.2.6.1 试验数据及表格通过Excel处理........................................8 2.2.6.2 试验图表通过Origin软件分析处理.....................................8 3 结果与讨论...............................................................8 3.1 菌种培养基的选择.......................................................8 3.2 肥瘦肉比的确定.........................................................10 3.3 影响发酵香肠的单因素试验..............................................12 3.3.1 乳糖添加量的确定....................................................12 3.3.2 接种量的确定.........................................................13 3.3.3 发酵温度的确定......................................................15 3.3.4 发酵时间的确定.......................................................16 3.4 最佳发酵香肠发酵工艺参数的确定.........................................17 3.5 发酵香肠的产品指标.....................................................19 3.5.1 感官评价.............................................................19 3.5.2 理化指标及微生物指标................................................19 3.5.3 亚硝酸盐的测定.......................................................20 4 结论.....................................................................20 参考文献....................................................................22 英文摘要...................................................................24 致谢........................................................................27 摘 要 本研究利用自行筛选的保加利亚乳杆菌和嗜热链球菌作为发酵剂，以猪肉为原料进行发酵制备乳酸发酵香肠。研究确定了制品的最适配方：肥瘦肉100%、白砂糖2%、盐3%、味精0.2%、白胡椒粉0.25%。确定了最适工艺条件：乳糖添加量0.75%、接种量为3%、发酵温度37℃、发酵时间12h。制品色泽均匀，瘦肉切面呈玫瑰红色，香味浓郁纯正，有发酵型乳酸香肠持有的酸味，润滑的质构，口感舒适。 关键词：发酵香肠 乳酸菌 筛选
