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Position: Home > Articles > Study on the Immobilized Mechanical Strength in the Process of Using Immobilized Yeast Method of Fermentation to Produce Honey Wine Special Wild Economic Animal and Plant Research 2008,30 (1) 34-37

蜂蜜酒生产中固定化酵母强化的研究

作  者:
潘亚芬
单  位:
黑龙江农业经济职业学院
关键词:
强化;固定化酵母;蜂蜜酒
摘  要:
针对海藻酸钙凝胶颗粒在发酵过程中易出现破损、软化、上浮等问题,对其进行强化研究,通过L_9(3~4)正交试验确定最佳强化条件,并对连续发酵进行动态分析。
译  名:
Study on the Immobilized Mechanical Strength in the Process of Using Immobilized Yeast Method of Fermentation to Produce Honey Wine
作  者:
PAN Ya-fen (Heilongjiang Agricultural Economic Professional College,Mudanjiang 157041,China)
关键词:
Strengthen;Immobilized yeast;Honey wine
摘  要:
In this paper,the immobilized mechanical strength in the process of using immobilized yeast method of fermentation to pro- duce honey wine is studied.Through L_9(3~4)orthogonal experiments,the optimum strengthen condition is found,and the dynamic anal- ysis of the hioreactor during continuous fermenting stage is studied.

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