共查询到19条相似文献，搜索用时 484 毫秒
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通过液体深层发酵技术生产桦褐孔菌并提取其多糖,以感官评分与滴定酸度为依据,通过单因素试验确定最佳多糖添加量,进一步优化桦褐孔菌多糖牦牛酸乳的生产工艺参数,在最优工艺参数条件下研究桦褐孔菌多糖添加对牦牛酸乳品质的影响。结果表明：桦褐孔菌多糖添加量为0.4%时,牦牛酸乳的感官评分最高且酸度较为适口;采用正交试验优化牦牛酸乳的生产条件,获得最佳生产工艺为嗜热链球菌G2与副干酪乳杆菌L9发酵剂复配比1∶1、发酵时间14 h、发酵温度38 ℃、蔗糖添加量8 g/100 mL,该条件下,添加桦褐孔菌多糖的牦牛酸乳中乳 相似文献
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香蕉果肉发酵酸牛乳的工艺研究 总被引：3，自引：0，他引：3
本试验采用荷斯坦奶牛奶为主要原料，添加成熟香蕉果肉浆，对生产发酵凝固型水果风味酸乳的发酵条件，最佳底料配比进行研究，得到了最佳工艺条件为；发酵温度为43℃，发酵时间为：2小时20分，乳酸菌接种量为3％，添加果肉的量为5％。 相似文献
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《中国奶牛》2015,(22)
以大豆和牛奶为原料,在单因素试验基础上,采用L9(34)正交试验方法,研究发酵剂和发酵工艺对大豆酸牛奶品质的影响,旨在筛选凝固型大豆酸牛奶发酵剂及工艺,研发动植物蛋白优势互补的发酵乳制品。结果表明,最佳发酵剂为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌,三者的比例为1:1:2;大豆酸牛奶最佳工艺配方为:豆乳和牛乳比例为2:8、蔗糖添加量8%、发酵剂接种量4%、发酵温度38℃。按此发酵剂配比和工艺配方研发的产品,凝固性好,口感爽滑,酸甜适中,具有特有的酸香味;蛋白质含量3.1%,脂肪含量3.3%,滴定酸度870T;乳酸菌数达3.2×108CFU/g(m L)。 相似文献
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通过单因素及正交试验,对清汁苹果乳酸饮料工艺进行优化研究。结果表明：苹果乳酸饮料发酵工艺条件：保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌菌液按体积比2：1：2复配,温度38℃、复合菌剂接种量6%、牛奶添加量11mL/100mL、发酵时间11d,此时乳酸产量达13.85g/L;澄清条件：壳聚糖添加量0.3g/L、温度40℃、时间2h,该条件下透光率达96.167%。饮料配方为：100mL饮料中,乳酸含量0.5g、蔗糖添加量6g、氯化钠添加量60mg、蜂蜜添加量0.05g。苹果乳酸发酵醪的总抗氧化能力为42.68mg/mL,100μL时对DPPH自由基清除率达52.186%。 相似文献
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复合微生物固态发酵豆粕的工艺条件研究 总被引：1，自引：0，他引：1
分别采用液体发酵制备地衣芽孢杆菌、酿酒酵母和嗜酸乳杆菌的菌种，将3种微生物按一定比例接种于豆粕进行固态发酵，采用单因素法对固态发酵豆粕的工艺条件进行优化。结果表明，最佳发酵工艺条件为：地衣芽孢杆菌、酿酒酵母和嗜酸乳杆菌的配比为（2：1：1）×109，接种量为10%，含水量为45%，采用好氧48 h、厌氧24 h的固态发酵工艺，发酵产物中总菌数可达2.18×109 cfu/g，乳酸含量达2.51%，多肽含量达19.22%，其中88.94%的多肽分子量小于2300 Da。 相似文献
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试验研究了不同发酵条件对发酵豆粕品质的影响,采用单因素优化,逐级递进法,对豆粕发酵条件进行了优化。以豆粕为原料,以益生蜡样芽孢杆菌和粪肠球菌作为发酵菌种进行固态发酵试验研究,主要考察其对发酵产物酸溶蛋白和总有机酸的影响。结果表明,豆粕固体发酵最优工艺条件为:发酵菌种比2:1(蜡样芽孢杆菌菌液:粪肠球菌菌液=2:1)、发酵初始含水量45%,发酵时间54 h、好氧与厌氧时间比2:1,在此发酵条件下酸溶蛋白达到14.95%、总有机酸2.47%、抗原蛋白降解率在90%以上。 相似文献
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为确定新型复合酸羊乳饮品的加工工艺、方法及最佳配方。研究选用枸杞、核桃、杏仁、花生和羊奶为原料,采用正交试验研究了新型复合酸羊乳饮品各原料的加工工艺、最佳配方比例、及饮品的稳定性。结果表明:采用枸杞浸提液中枸杞和水的比例为1:8,80℃浸提3次,每次30 min,磨浆后八层纱布过滤;核桃汁中核桃与水的比例是1:2.5,磨浆,八层纱布过滤,胶体磨均质;花生汁、杏仁汁中花生,杏仁和水的比例分别为1:2和1:4,磨浆,八层纱布过滤,胶体磨均质。同时参照酸牛奶的加工工艺,发酵期延长2 h制作酸羊奶。得出新型复合酸羊乳最佳配方为:酸羊奶35%,核桃乳9%,枸杞汁3.5%,杏仁乳3%,花生乳10%,白砂糖5%,纯净水34%,稳定剂CMCNa:0.5%。 相似文献
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外加酶提高发酵豆粕蛋白质水解度的研究 总被引：2，自引：0，他引：2
在枯草芽孢杆菌发酵豆粕的工艺基础上添加外源蛋白酶进行优化,以蛋白质水解度为指标,试验得到酶添加量、接种量、料水比、温度、时间5个单因素的最佳条件为:加酶量120U/g,接种量1%、料水比1:1.2、温度35℃、发酵时间48h。对5个因素进行正交优化试验,得到优化发酵方案为:加酶量50U/g、接种量1.5%、料水比1:1.2、温度35℃、发酵时间48h,发酵豆粕水解度从对照的16.25%提高到37.29%,提高了1.3倍。 相似文献
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Hiroko SHIBATA Natsuko HASHIZUME Masudur R. GAZI Kenji SERA Eisei KATO Toshihiro OHMORI Michio KANBE Yoshiaki OBARA Shuhei KANDA Hisao ITABASHI 《Animal Science Journal》2011,82(4):554-559
Eight cows were used to evaluate the effects of supplementation of soy sauce oil (SO) or Ca salts of fatty acids (FA) on rumen fermentation and milk production. The control diet (CO) consisted mainly of hay, corn silage and a concentrate. In the experimental diets, 400 g/day per cow of SO or FA (soybean oil and rapeseed oil) was supplemented to the CO diet. Experimental period for the three treatments was 14 days, and milk samples were taken during the last 2 days and rumen sample was taken on the last day. Dry matter intake was not affected by the treatments. The number of rumen protozoa at 0 h increased by SO and FA diets. Total volatile fatty acids at 2 h after feeding of SO diet was decreased compared to CO. The milk composition yield did not differ among treatments, although the percentages of fat and protein were decreased by SO and FA diets. The proportions of C8–C16 fatty acids in milk fat decreased, and those of C18 increased by SO and FA diets. The proportion of cis‐9, trans‐11 conjugated linoleic acid in milk fat by SO and FA diets increased by 120% and 135%, respectively. In spite of the slight suppression of rumen fermentation by SO diet, negative effects on feed intake and milk production were not detected. 相似文献
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混合菌株发酵豆粕生产复合蛋白粉研究 总被引：1，自引：0，他引：1
以虾壳发酵液和豆粕为原料,根据影响发酵效果的几个因素,设计6组实验,通过测定系列指标,比较不同处理组豆粕的发酵效果。结果表明,发酵豆粕(复合蛋白粉)与原料豆粕相比,感官良好,带有酒香的浓郁酸香味,胰蛋白酶抑制因子和植酸含量显著降低(P<0.05),酸溶蛋白、游离氨基酸、小肽含量显著升高(P<0.05),蛋白质含量显著升高(P<0.05),说明经过混菌发酵,豆粕的营养价值得到极大提高。在各实验组中,以实验5组效果最佳,该组的发酵参数是:发酵原液pH值6.5,添加未灭菌豆粕,料液比为1:1.8,酿酒酵母接菌量为豆粕质量的15%,发酵后12 h添加豆粕质量10%的葡萄糖,发酵温度35℃,发酵时间48 h。 相似文献
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The effect of rolled canola seeds (RCS, 0% or 20% of the dry matter (DM) of the concentrate) combined with percentage of concentrate (45% (L) vs. 65% (H) of the diet DM) on rumen fermentation characteristics, production parameters and fatty acid (FA) profile of milk fat was studied in 20 entire goats and 12 goats fitted with ruminal and duodenal cannula. Goats were fed TMR ad libitum for 15 weeks with the final 12 weeks as the test period. Individual milk samples were taken in weeks 5 and 11 to determine the FA profile of milk fat. Feeding the H diets increased NEL intake, raw milk yield and yield of fat, protein and lactose. Feeding RCS increased fat corrected milk, milk fat content and fat yield. Combination of RCS and high percentage of concentrate increased fat corrected milk and fat yield. Milk protein content was not affected by dietary factors. Feeding the H diets increased the proportion of short-chain FA (C4:0–C8:0), each isomer of trans-C18:1 and c9,t11-C18:2 in milk at the expense of medium-chain FA with 11 to 17 C units. Feeding RCS decreased the proportion of medium-chain FA with 10 to 17 C units in milk and it increased that of C18:0, all isomers of trans-C18:1, c9-C18:1 and c9,t11-C18:2. Goats fed the H diets, and those fed the RCS had lower c9-C18:1/C18:0 and c9,t11-C18:2/t11-C18:1 ratios. Combination of RCS and high percentage of concentrate produced the highest proportion of all isomers of trans-C18:1 and c9,t11-C18:2 in milk, with the highest variability among the four diets for these FA. This was possibly related to between-goats differences in ruminal fermentation and to individual difference in desaturase activity in the mammary gland. It is concluded that feeding a high-concentrate diet combined with rolled canola seeds had a synergistic effect on the milk production and fat yield without alteration in milk protein content in dairy goats. This combination also resulted in changes in FA profile that may differently affect the nutritional value of goat milk for human health. 相似文献