This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standar...This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.展开更多
Stability condition and quality evaluation formula of layerlike backfilling roof,Q≥C,where Q denotes is quality index depending on allowable compressive or tensile strength and integrity of backfilling,and C is the t...Stability condition and quality evaluation formula of layerlike backfilling roof,Q≥C,where Q denotes is quality index depending on allowable compressive or tensile strength and integrity of backfilling,and C is the technical index depending on mining method and backfilling technology,were inferred according to simply supported beam theorem.Technical treatment measures for instable backfilling roof,including optimum of appropriate filling materials and dosage for excellent flow property and reduction of backfill cost.It is proved that slope equation of backfill slurry in a stope to be filled is y=hexp[x2/(2σ)2)],where h is height of cone and σ2 is mean square,and that optimum drainage point of backfill slurry can be determined by the equation and sizes of stope.Case study indicates that the results can give a theoretical support for quality evaluation and control of layerlike backfilling.展开更多
文摘This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.
基金Project(50490270) supported by the National Natural Science Foundation of China
文摘Stability condition and quality evaluation formula of layerlike backfilling roof,Q≥C,where Q denotes is quality index depending on allowable compressive or tensile strength and integrity of backfilling,and C is the technical index depending on mining method and backfilling technology,were inferred according to simply supported beam theorem.Technical treatment measures for instable backfilling roof,including optimum of appropriate filling materials and dosage for excellent flow property and reduction of backfill cost.It is proved that slope equation of backfill slurry in a stope to be filled is y=hexp[x2/(2σ)2)],where h is height of cone and σ2 is mean square,and that optimum drainage point of backfill slurry can be determined by the equation and sizes of stope.Case study indicates that the results can give a theoretical support for quality evaluation and control of layerlike backfilling.
