China Condiment 2014 Issue 5 Study on Optimization of Fermentation Medium of a Bacillus from Vinegar Grains

Study on Optimization of Fermentation Medium of a Bacillus from Vinegar Grains
HAN Zhi-shuang;,HUAN A-mei;,HUANG Si-min;,LIU Jun;,YUAN Hai-bing;

..............page:1-5

Study on the Technology of Low Nitrite Content in the Process of Jiangshui Fermentation
LV Jia-li;,WANG Sun;,XIN Bo;,YAN Ya-mei;

..............page:6-9

Research on Purification Method of Magnesium Sulfate in Monosodium Glutamate
HE Yu-tang;,LIU Yan;,WU Bin;,ZHANG Li-hua;

..............page:10-12

Antibacterial Activity of Mature Vinegar on the Spoilage Bacteria from Shrimp and Crab Sources
CHEN Ting-ting;,SONG Ru;,WANG Yang-guang;

..............page:13-17

Research on Nutritional Value and Edible Safety of Dried Pickled Vegetables in Yunnan
HU Xue-qin;,ZHANG Bao-qiong;,ZHANG Bao-yong;

..............page:18-19

Study on the Antibacterial Activity of Five Kinds of Spices
MI Jing-jing;,WANG Li;,ZHANG Er-fang;

..............page:20-22

Research on the Flavor Components in Sichuan Composite Seasonings
GAO Hong;,LU Xiao-li;,NI Hai-feng;,TIAN Miao;,ZHONG Kai;

..............page:23-26

Optimization of Anaphase Fermentation of Whole-bean Sufu by Response Surface Methodology
KAN Jian-quan;,RAN Chun-xia;

..............page:27-31

Research on Ultrasonic-Assisted Extraction of Liquid Spice to Prawn Preservation Effect
LIAN Yu-nian;,LIU Meng-jia;,ZHOU Qiang;

..............page:32-35

Isolation and Identification of Monascus sp. Strain with Monacolin K Producing Ability from Guangxi Red Yeast Rice
HUANG Cui-ji;,LIU Zhao-ming;,LU Li;,WU Lan;,ZHANG Zhu-ying;

..............page:36-40

Study on the Crystallization Technology of Glutamic Acid
LI Ping-fan;,YAO Yong-fang;

..............page:41-44

Optimization of Proliferation Medium of Lactic Acid Bacteria LJ-4 in Pickles
CHEN Gong;,LI Shuang;,MA Wei-ling;,YIN Li-guo;,ZHANG Wen-xue;

..............page:45-48

The Purification Process of Calcium Lactate and Its Effect on the Qual ity of Pickles
DU Yun-xuan;

..............page:49-52,58

Isolation and Identification ofγ-Aminobutyric Acid in Lactic Acid Bacteria from Douchi
HUANG Cui-ji;,LIU Zhao-ming;,LU Jin-chi;,SHI Can;,XU Cai-feng;,ZHANG Zhu-ying;

..............page:53-58

Optimization of Technology for Extracting Antibacterial Substances from Aniseed
CHEN Wen-xue;,HUANG Cong-liang;,LIANG Ru-liang;

..............page:59-62,67

Research on the Extraction Technique of Alliumsativum L. Polysaccharides by RSM
HUA Dong;,NIU Xiao-hui;

..............page:63-67

Flavor Formation and Cooking of Fish Maw with Milk Soup
LI Bao-ding;

..............page:68-71

Optimization of the Preparation Technology of Duck Essence Microencapsulation by Response Surface Method
LAN Yao-hong;

..............page:72-74,78

The Application of Smartongue in Cuisine Teaching and Research
CHE Jun-yan;,HE Xiao-long;,TANG Jian-hua;,ZHOU Xiao-yan;

..............page:75-78

Study on the Production Processing of Canned Sour Asparagus
LI Qi;,SUN Zhi-yang;,YANG Zhen-dong;

..............page:79-82,90

Study on Process of Soft Canned Spicy Lobster Sauce Rainbow Trout
CAI Yi;,CHEN Zu-ming;,XIN Song-lin;

..............page:83-85

Study on Mushroom Sauce Packets of Instant Noodles
ZHANG Yong-qing;

..............page:86-90

Study on the Microwave Steri l ization Technology and Preservation Performance of Canned Sweet and Sour Radish
FANG Shu-jun;,HONG Yan;,LI Yuan-zhi;,LIANG Huan-qiu;

..............page:91-93

Preparation of Flavor Natto
FU Hua-feng;,WANG Li-na;

..............page:94-96

Study on Extraction Process of Brown Pigment from Northeast Walnut Shell
LI De-hai;,QIN Wei-wei;,SHEN Xu-yang;

..............page:97-101

Extraction Technology of Proanthocyanidin in Acanthopanax Seeds by Ultrasonic Wave
KONG Fan-dong;,LIU Zhao-fang;,TIAN Lin;,WANG Yan-ming;

..............page:102-104

Determination of Tripotassium Glycyrrhinate in Soy Sauce by TCL-UV Spectrophotometry
CHEN Sui;,HU Jia-liang;,LIU Xiao-yan;,LIU Yan-fen;,LIU Zhan;,PAN Zhi-min;,YANG Min;

..............page:105-107

The Analysis and Discussion of Determination of Benzoic Acid,Sorbic Acid and Saccharin Sodium by Methods of GB
JIANG Ni;,ZHANG Li-ping;

..............page:108-110

Research on Infrared Spectra Fingerprint of Zanthoxylum L.
QI Hai-yan;,WU Ya-hui;

..............page:111-113,140

Comparative Study on Extraction Methods of Fatty Acids in Yongchuan Mucor-fermented Douchi
CHEN Lian-hong;,HUANG Shi-you;,LEI Yu-he;,LI Xi-yu;,QIAN Yu;,SUI Yue;,SUO Hua-yi;

..............page:114-117

TATE & LYLE
Philip lin;

..............page:117-117

Comparative Analysis of GCMS/AMDIS for Chemical Components in Volatile Oils from Zanthoxylum bungeanum Maxim with Three Different Extraction Methods
JIANG Zhen-ju;,RUI Guang-wei;,YANG Xiao;

..............page:118-121,133

Study on Special Seasonings of Boiled Fish with Sichuan Preserved Vegetables
DENG Lin;,LIU Yan-ling;

..............page:122-125

Brief Description of Application of Colorants in Condiments and Foods
WEI Ying;,WU Zhi-xiang;

..............page:126-128

Research Progress of Compound Seasonings in China
JIA Hong-feng;,SU Yang;,ZHOU Ling-jie;

..............page:129-133

Applications of Hyphenated Techniques for Element Speciation Analysis on Food Safety
CHEN Shi-qi;,HUANG Xian-liang;,TU Da-wei;,YUN Wen;,ZHU Yong-hong;

..............page:134-140