《食品发酵工程》潘力主编

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    木书主要介绍了基因工程、生物反应器、下游分离纯化工程等发酵工程中的新技术，并详细阐述了发酵工程在保健食品、食品添加剂、传统酿造食品、发酵饮料、废水处理等食品工业中的应用。木书内容深入浅出，举例得当，具有较高的参考价值。
    木书可供食品企业和科研单位初、中级技术人员使用，亦可作为相关专业在校学生参考用书。
图书在版编目(CIP)数据
  食品发酵工程/潘力主编.一北京:化学工业出版社，
2006. 2
  TSYN 7一5025-8575-2
下.食…n.潘…ITI.发酵工程一应用一食品工业
W .TS26
中国版本图书馆LIP数据核字(2006)第。21601号
食品发酵工程
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  2006年7月第1版2006年7月北京第1次印刷
                        ISBN 7-5025-8575-3
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目
录
第一章总论·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  1
  第一节现代发酵工程及其发展·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  1
  第二节基因工程改良食品微生物菌种·······································……4
  第三节微生物生长动力学·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  1-1
  第四节发酵过程的优化···················································......……25
  第五节生物反应器········································.......................……35
  第六节发酵产品的卜游工程······················.............................……朽
第二章发酵法生产保健食品·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  5 g
  第一节小饱和脂肪酸的发酵生产·············································……58
  第二节抗菌活性肤的发酵生产················································……69
  第三节寡聚糖的发酵生产······················································……76
  第四节多糖类的发酵生产··············································........……83
  第五节微生态制剂的发酵生产·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  g },
  第六节其它保健食品的发酵生产·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  g;1
第三章发酵法生产食品添加剂·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  10;1
  第一节食用香精香料·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  105
  第二节食用色素... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  109
  第三节新糖源... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...  11;1
  第四节酶制剂························································..........……115
  第五节鲜味剂·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   122
  第六节营养强化剂·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...        12 9
  第七节酸味剂·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   13 7
  第八节食品胶·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   1-15
第四章酿造食品..................................................................……151
  第一节概述·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   1 5-1
  第二节白酒·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   15 7
  第三节酱油·······················································..............……172
  第四节食醋... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   1 g g
  第五节酸奶和豆乳发酵... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...               205
第五章发酵饮料... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...      220
  第一节啤酒酿造·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...        220
  第二节乳酸饮料·······························································……236
  第三节果汁果酒饮料··································.......................……2招
  第四节蔬菜汁饮料················································............……266
  第五节食用菌饮料·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...   2 7 7
第六章发酵法治理食品厂废水·······························..............……282
  第一节废水生物处理的基本原理··········································……282
  第二节食品工业废水的概念和一般处理步骤... ... ... ... ... ... ... ... ... ... ...                     ;; 0 g
  第三节食品工业废水的生物处理法·.. ... ... ... ... ... ... ... ... ... ... ... ... ... ...              317
  第四节新生物技术在废水生物处理中的应用研究·····················……333
参考文献························································......................……3铭

《食品发酵工程》潘力主编(7.26M)