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为了改良包谷粉的烹调方法,并提高其营养成份,我们根据各有关资料利用链孢霉、黄(麦曲)霉、白地霉,三种霉菌培养在包谷粉上,制作包谷面包,得到了令人满意的效果,所制作出来的面包,不但适口性良好,色香味俱佳,并且营养成分也有显著的增高,制作方法简单,土洋均可,今将详细操作方法及营养分析结果介绍于下:一、操作过程霉菌的培养 1.链孢霉的培养:链孢霉是真菌的一种,有完全的菌丝,顶端有孢子生长易于
In order to improve the cooking method of the cereal flour and to improve its nutritional content, we cultivated the cereal bread according to the relevant information by using the fungi Neurospora crassa, People satisfied with the results of the production of bread, not only palatability, color and fragrance are superb, and the nutritional content also increased significantly, the production method is simple, the soil can be, now the detailed method of operation and nutritional analysis results introduced in the next : First, the operation of mold culture 1. Neurospora culture: Streptomyces is a fungus, a complete mycelium, the top spore growth is easy