| 固定化酵母制备枣酒的条件探讨 |
| |
| 引用本文： | 阚振荣,苏明,李春荣,杜家福,郭淑洁.固定化酵母制备枣酒的条件探讨[J].河北大学学报(自然科学版),1993(3). |
| |
| 作者姓名： | 阚振荣 苏明 李春荣 杜家福 郭淑洁 |
| |
| 作者单位： | 河北大学生物系
(阚振荣，苏明)，河北大生物系
(李春荣，杜家福)，河北大生物系(郭淑洁) |
| |
| 摘 要： | 本文主要介绍在枣酒酿制中,利用固定化细胞技术,以海藻酸钙为包埋剂,通过添如吐温、甾醇、油酸、棕搁酸提高酵母活性,加快发酵速度,缩短发酵周期。如果胶粒再用明胶与戊二醛交联,可提高胶粒的机械强度,使细胞泄漏减少。连续使用五次,胶粒无开裂现象。
|
| 关 键 词： | 固定化酵母 增活剂 增强剂 |
Search on Conditions of Entrapped Yeast Cells for Brewing Fine Wine with Jujube |
| |
| Kan Zhenrong Su Ming Li Chunrong Du Jiaju Quo Shujie.Search on Conditions of Entrapped Yeast Cells for Brewing Fine Wine with Jujube[J].Journal of Hebei University (Natural Science Edition),1993(3). |
| |
| Authors: | Kan Zhenrong Su Ming Li Chunrong Du Jiaju Quo Shujie |
| |
| Institution: | Department of Biology |
| |
| Abstract: | In this paper, we study the conditions of entrapped yeast cells for brewing fine wine with Jujube. Acting as a kind of carrier, Ca-alginate is dropped into calcium chloride solution to give uniform spherical beads. It can raise the fermentability of the yeast, speed up the fermentation and shorten the period because of additional sterol, Tween oleicacid and palmitate. If gelatin and glutaraldehyde are also added in, an improved permeation and high mechanical strength can be obtained for the beads. There is no splinter when they are used periodically for 5 times. |
| |
| Keywords: | Entrapped yeast Activator Strength |
| 本文献已被 CNKI 等数据库收录！ |
|
