共查询到19条相似文献，搜索用时 390 毫秒
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不同含水量对甘蔗尾梢储藏品质的影响 总被引：1，自引：0，他引：1
以甘蔗尾梢为研究对象,探讨储存期间甘蔗尾梢的水分含量、干物质、可溶性糖、维生素C、粗脂肪、粗蛋白、钙、磷、菌落总数及霉菌总数等品质指标的变化。结果表明:不同含水量对甘蔗尾梢的水分、可溶性糖、Vc、粗蛋白、粗脂肪、菌落总数、霉菌总数具有显著差异(p0.05),对干物质、钙磷含量没有显著性差异(p0.05);与Y1相比,初始含水量较低的Y2较好的降低了水分、粗脂肪、可溶性糖、Vc的损失速度,有效抑制了菌落总数、霉菌总数的增长。因此,降低含水量能较好地维持贮藏期间甘蔗尾梢的品质。 相似文献
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响应面法优化复合菌种发酵豆粕条件 总被引：1，自引：0，他引：1
以豆粕、麸皮、糖蜜为原料,利用米曲霉和酿酒酵母混菌发酵生产高蛋白饲料。通过单因素试验研究了菌液接种量、温度、发酵时间、料水比、麸皮添加量、糖蜜添加量对粗蛋白含量的影响。在此基础上进行响应面优化,得出最佳发酵工艺条件:装料量25 g(其中91%豆粕、7%麸皮、2%糖蜜),1.5%MgSO_4,1%(NH_4)_2SO_4,1%尿素,1%K_2HPO_4,料水比1∶1.1,接种13%的菌液,在31.3℃发酵78.6 h。在最佳发酵条件下,粗蛋白含量达到56%,比发酵前提高13.96%;真蛋白含量达到52.43%,比发酵前提高21.39%;活菌数达到1.38×109;脲酶活性降低了95.93%。该复合菌株发酵模式可以有效提高产品的蛋白含量,降低脲酶活性,降解大分子蛋白质和抗原蛋白,且发酵过程中产生曲香味和酒香味,适用于豆粕发酵的工业化生产。 相似文献
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《大豆科技》2021,(4)
随着发酵饲料的流行,工业化生产发酵饲料也成为热点。试验利用黑曲霉菌、酿酒酵母菌、枯草芽孢杆菌和植物乳酸杆菌的合适配比进行固态发酵生产高蛋白饲料,并且设计了发酵饲料工业化生产的工艺流程。以粗蛋白含量和胰蛋白酶抑制剂(TI值)为指标,根据单因素确定的最佳发酵条件可知:豆粕添加量为95%,黑曲霉菌、酿酒酵母菌、枯草芽孢杆菌、植物乳酸杆菌的菌种比例为2:3:1:1,菌种比例接种量20%(v/m),料水比2:5,发酵时间120 h,发酵温度35Q℃,初始pH为7.3,MgSO_4-7H_2O为2%,CaCl_2为1%,KH_2PO_4为1%。以豆粕为原料生产高蛋白饲料,发酵过程中为了满足菌种的生长,干物质损耗约在20%左右。因此,每日需要23.75 t豆粕、50 t生产用水、0.5 t MgSO_4·7H_2O、0.25 t CaCl_2、0.5 t KH_2PO_4,可生产饲料20 t。 相似文献
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《大豆科学》2020,(1)
为解决大量豆渣因营养丰富易腐败变质而造成的资源浪费问题,本文以纯豆渣为原料,以毛霉为发酵菌种,以中性蛋白酶活力为指标,采用单因素和响应面试验设计方法优化前发酵工艺;通过考察不同温度下纯豆渣酱中粗蛋白、可溶性蛋白、总酸和氨基酸态氮含量随时间的变化来确定后发酵所需的时间和温度。结果表明,前发酵的最优工艺条件为:水分含量62.20%、pH7.5、蒸煮时间20 min、培养时间64.5 h,在该工艺条件下,中性蛋白酶活力达175.655±0.765μ·g~(-1),与模型预测值基本一致;在后发酵过程中,40和28℃、室温下豆渣酱中的粗蛋白、可溶性蛋白、总酸、氨基酸态氮含量均随发酵时间的增加而呈现先增大后逐渐趋于平稳的变化趋势,但在40℃下的可溶性蛋白和氨基酸态氮含量更高,并在40 d后趋于稳定,而28℃和室温下的各种营养成分含量要在50 d后才趋于稳定,说明提高温度可以提高可溶性蛋白和氨基酸态氮含量并缩短纯豆渣酱酿制所需的时间;3种温度下酿制的纯豆渣酱中的氨基酸态氮含量均能满足酿造酱中氨基酸态氮含量≥3 g·kg~(-1)的要求,说明利用纯豆渣酿制豆渣酱是可行的。 相似文献
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大豆秸秆粗纤维含量的测定及摘荚对其饲用品质的影响 总被引：2，自引：0，他引：2
大豆秸秆饲料利用率低,原因主要是其粗纤维含量高,粗蛋白含量低.提高作物秸秆饲用品质的农艺措施┅之一为抑制植株的生殖生长.在饲料粗纤维测定国家标准(GB/T 6434-94)的基础上,使用FOSS纤维测定仪1020,获得大豆秸秆粗纤维含量的测定方法.结果表明:参考国家标准测定大豆秸秆粗纤维含量需要调整3个参数,经调整的参数为:粉碎细度40目,样品称样量0.6-0.7 g,酸碱热浸提时间60 min.利用此方法测定了逐步抑制生殖生长后10组大豆品系秸秆粗纤维含量的变化,同时测定了相应的粗蛋白含量,结果表明:从鼓粒初期开始,随摘荚处理的时间逐步推后,大豆秸秆中粗纤维含量总体呈现上升趋势;粗蛋白含量总体呈现下降趋势.处理后,秸秆粗纤维含量基本低于对照,粗蛋白含量基本高于对照,在一定程度上提高大豆秸秆的饲用品质. 相似文献
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为阐明糯小麦与普通小麦在固态发酵特性方面的差异,分别以糯小麦糯麦12和普通小麦09WB4为原料,进行酒曲固态发酵实验,比较两种小麦发酵过程中的物质动态变化,并以糯麦12为原料,设计正交实验,确定最佳发酵工艺。结果表明,糯小麦的产酒精速率快于普通小麦,糯小麦的酒精含量在发酵3d达到基本稳定,而普通小麦在5d时才达到基本稳定,且糯小麦的最终酒精含量高于普通小麦;两者的还原糖含量都是在发酵3d时达到最低值,之后基本保持稳定;pH值先降低后升高,最后基本稳定在一定范围,总酸的变化趋势与之相反;氨基态氮含量在整个发酵过程中缓慢增加。糯小麦所产原酒在总糖、酒精含量方面优于普通小麦,但酸度高于普通小麦,且氨基酸态氮和挥发酯略低。糯小麦进行酒曲发酵的最佳工艺条件为:发酵温度30℃,用曲量0.8%,发酵时间5d。综合分析,糯小麦的酒曲固态发酵特性与效果优于普通小麦。 相似文献
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为了解新育成大麦品种(系)籽粒的营养品质状况,采用近红外光谱分析技术,对云南省22份大麦新品种(系)籽粒的水分、蛋白质、淀粉、粗纤维含量等品质性状进行测定与分析。结果表明,参试大麦新品种(系)籽粒各品质性状的平均值为:水分含量9.58%,蛋白质含量13.67%,淀粉含量49.26%,粗纤维含量5.28%。参试品种(系)籽粒的蛋白质、粗纤维含量整体较高,水分含量较低;淀粉平均含量与对照S500差异不显著,低于对照的品种(系)有15个。4个品种(系)14BL1-86、云大麦12号、滇青1号及川12259达到饲用大麦一级标准。所有参试品种(系)粗纤维含量过高是作饲用大麦的主要影响因素,只有云大麦12号、川12259、滇青1号3个品种达到饲料大麦的标准;蛋白质含量过高是作啤酒大麦应用的主要问题,22个参试品种均达不到一级啤酒大麦的质量标准。 相似文献
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Miranda C. Sikora Ronald D. Hatfield Kenneth F. Kalscheur 《Grass and Forage Science》2019,74(2):254-263
Lucerne (Medicago sativa L.) requires four or more cuttings at early bud stage per growing season to optimize the amount of crude protein and digestible fibre for feeding high‐producing dairy cows. However, there is potential to generate a nutrient‐dense feed from lucerne regardless of developmental stage by harvesting its protein‐rich leaves separate from its fibrous stems. In order to determine whether fractionated lucerne can be effectively ensiled under high‐moisture conditions and be nutritionally competitive with wilted whole‐plant silage, leaf and stem fractions, harvested at three developmental stages (early bud, 10%–20% bloom and >50% bloom), were directly ensiled in mini‐silos. At day 0, 1, 3, 21 and 140 of ensiling, silages were analysed for protein and non‐protein nitrogen fractions as well as their fermentation products and carbohydrate composition. Silages from unwilted leaves and stems were more heterofermentative than wilted whole‐plant silages; their fermentation shifted from primarily lactic acid to acetic acid production after 21 days. In leaf silages, the high degree of protein degradation into non‐protein nitrogen (~55%) was most likely due to fermentation quality. Nevertheless, at 140 days of ensiling, leaf silages had 21%–25% higher (p < 0.01) available protein (peptide amino acids, soluble and insoluble protein) content than wilted whole‐plant silages, regardless of developmental stage. Achievement of a more rapid pH decline and improved fractionation may further increase the nutritional value of leaf silages. 相似文献
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S. P. Antai P. M. Mbongo 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,46(4):345-351
Mash prepared from cassava peels was inoculated with eitherSacchromyces cerevisiae orCandida tropicalis and then left to ferment for 7 days. Chemical analysis of the fermented mash showed substantial increase in crude protein content and decrease in carbohydrate content of the mash. The results also revealed slight increases in the ash, fibre and lipid content of the fermented mash. It was further observed that, when the mash was supplemented with inorganic nitrogen sources (urea, ammonium sulfate or sodium nitrate) before commencement of fermentation, the amount of crude protein formed was almost doubled. This enhanced crude protein production was highest in the mash supplemented with urea. Temperature of 30 °C, pH of 5.5 and moisture concentration of 130% were found to be optimum for crude protein formation by the organisms growing on the mash. 相似文献
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The effect of extrusion on characteristics of destarched corn fiber was investigated. Extrusion was conducted at a screw speed of 300 rpm, feed rate of 100 g/min, feed moisture content of 30%, melt temperature of 140 °C and die diameter of 3 mm. After extrusion, characteristics of raw and extruded destarched corn fiber were compared. Raw and extruded destarched corn fibers were enzymatically saccharified and fermented using Saccharomyces cerevisiae (ATCC 24858). Extrusion pretreatment resulted in low crystallinity index, significant decrease in degree of polymerization and microstructure disruption of destarched corn fiber for enzymatic saccharification. This provides a significant increase in xylose yield for fermentation. Significant increase in protein digestibility and free amino nitrogen were additional benefits of extrusion for yeast nutrient in fermentation. Therefore, extruded destarched corn fiber significantly increased (p < 0.05) ethanol yield (29.08 g/L) and higher conversion (88.79%) by improving the physiochemical and functional properties for saccharification and fermentation. 相似文献
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S. Al-Hooti J. S. Sidhu H. Qabazard 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,50(2):101-113
The physical measurements and chemical analyses of date fruits of five cultivars grown in the United Arab Emirates were measured
in this study. Due to differences in seed weight, the flesh accounted for 83–92% of the total fruit. At the tamr stage, the
absence of sucrose and the presence of higher concentrations of reducing sugars, especially fructose and glucose, characterized
these cultivars as the soft type. On maturation from the kimri to the tamr stage, the sugar content had increased, but other
constituents like moisture, crude protein, crude fat, ash, crude fiber, tannins, and pectin had decreased. 相似文献
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J I Ihedioha C N Chineme 《Plant foods for human nutrition (Dordrecht, Netherlands)》1999,53(2):159-168
The effects of exclusive gari diets prepared using varied fermentation periods on the fasting blood glucose levels (FBGL) and glucose tolerance (GT) of rats were studied. Thirty growing male albino rats divided randomly into 5 groups of 6 rats each were used. The 5 groups were each fed gari diets fermented for 0, 24, 48, 72 hours; and a standard rat diet, respectively, for 8 weeks. Data on the total cyanogen content and % crude protein of the diets; FBGL, GT, body weight, water:feed consumption ratio and clinical observations of the rats were collected. Results showed that the total cyanogen content and % crude protein of the diets were depleted as fermentation periods increased. The FBGL of all the gari-fed rats were significantly elevated and their GT significantly impaired with a significant variation between the groups. The elevated FBGL and impaired GT which were found to increase with increase in fermentation period were strongly inversely correlated to the % crude protein content of the diets (r = -0.92 and -0.96 respectively) suggesting that the diabetogenic potential of gari diets strongly depended on its % crude protein content. Shortened fermentation periods leading to production of gari with high total cyanogen content did not induce higher diabetogenicity. 相似文献
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本研究主要基于投影寻踪分类法（PPC）对引进美国甘蔗种质主要工艺品质性状进行世代演进和种质评价分析。根据育成或改良年代（10~20 a为时间界点）把引进的58份美国甘蔗种质划分4个改良世代,基于大田试验,对甘蔗锤度、甘蔗蔗糖分、蔗汁蔗糖分、甘蔗纤维分、甘蔗简纯度等5个重要工艺品质性状指标进行方差、投影寻踪分类和聚类分析,以揭示其世代演进特征和筛选工艺品质优异种质资源用于杂交育种。方差分析表明,世代内和世代间各种质资源工艺品质性状存在显著差异（P<0.05）,变异系数在2%~20%之间,其中甘蔗蔗糖分、蔗汁蔗糖分和简纯度3个品质性状还存在世代和月份间的显著交互作用。投影寻踪分类法评价分析表明,不同世代美国甘蔗种质资源投影值差异显著,其中以第1代最低,依次增加,第4代最高;投影方向以甘蔗蔗糖分最高,依次为蔗汁蔗糖分和甘蔗锤度,简纯度和纤维分最低。根据投影值大小的聚类分析表明,58份种质可以划分为4类。筛选了主要工艺品质性状优良的甘蔗种质18份（第Ⅱ类）用于杂交育种,其中来自第4代的材料有6份,占第4代材料总数的46.15%;来自第3代的材料有10份,占总数的37.07%;来自第2代的材料有1份,占总数18.18%;第一代材料未筛选出品质优良种质资源。以上结果可以看出,美国甘蔗种质资源主要工艺品质改良显著,随着世代演进而显著提升。表现优异外引种质以第4代所占比重最高,依次递减,第一代最少,优异种质多来源于演进次数最多的世代;投影寻踪分类法可作为甘蔗改良效果和种质资源评价研究的另一途径。 相似文献
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J.I. Ihedioha C.N. Chineme 《Plant foods for human nutrition (Dordrecht, Netherlands)》1998,53(2):159-168
The effects of exclusive gari diets prepared using varied fermentation periods on the fasting blood glucose levels (FBGL) and glucose tolerance (GT) of rats were studied. Thirty growing male albino rats divided randomly into 5 groups of 6 rats each were used. The 5 groups were each fed gari diets fermented for 0, 24, 48, 72 hours; and a standard rat diet, respectively, for 8 weeks. Data on the total cyanogen content and % crude protein of the diets; FBGL, GT, body weight, water:feed consumption ratio and clinical observations of the rats were collected. Results showed that the total cyanogen content and % crude protein of the diets were depleted as fermentation periods increased. The FBGL of all the gari-fed rats were significantly elevated and their GT significantly impaired with a significant variation between the groups. The elevated FBGL and impaired GT which were found to increase with increase in fermentation period were strongly inversely correlated to the % crude protein content of the diets (r = –0.92 and –0.96 respectively) suggesting that the diabetogenic potential of gari diets strongly depended on its % crude protein content. Shortened fermentation periods leading to production of gari with high total cyanogen content did not induce higher diabetogenicity. 相似文献