Analysis on the application of domestic malt in brewing beer;
国产麦芽酿造的应用分析
Development of malt aloe lactic acid drink;
麦芽芦荟乳酸饮料的研制
Effects of growth substances on the enzymatic activities of malt;
生长调节剂对麦芽中淀粉酶活力的影响
Determination of Maltol and Ethyl Maltol by Spectrophotometry,HPLC and Voltammetry;
分光光度法、高效液相色谱法和伏安法测定麦芽酚和乙基麦芽酚
Determination of Maltol by Differential Pulse Voltammetry;
示差脉冲伏安法测定麦芽酚
Application of malt dextrin in food industry;
麦芽糊精在食品工业中的应用现状
Optimization of technology of preparing malt dextrin by thermal-stable α-amylase;
高温型α-淀粉酶制取麦芽糊精工艺条件的优化
Application of malt dextrin in food industry;
麦芽糊精在食品中的应用
Development of wort beverage fermented by lactic acid bacteria with fruit flavor;
果味型麦芽汁乳酸菌饮料的研制
Deep fermentation of Cordyceps militaris in wort medium;
麦芽汁培养基中蛹虫草液体发酵的研究
Based on actual conditions of food biochemistry experiments,a comprehensive design experiment on wort preparation technology was proposed in this thesis.
基于食品生物化学课程实验的实际情况,提出以麦芽汁制备工艺为主题开设综合设计性实验,通过初步的实施表明,此综合设计性试验的开出不仅可以提高学生在食品生物化学方面的综合实验技能,而且可以加深学生对知识的理解,同时可以培养学生的科研和创新精神。
