精制出口直条米粉的生产工艺技术及设备

采用早籼米和晚籼米及经过净化处理的水,工艺流程为大米→配比→洗米→浸泡→脱水→粉碎→混合→榨粉→时效(1)→复蒸→时效(2)→梳条→干燥→切割→分检→称量→装袋→封口→装箱→打包→成品,色泽、复蒸条件、断条、粘度、含水量是关键。     

山西制醋工艺的改革

醋是我国广大人民日常生活中不可缺少的一种调味品，这一酿造技术是我国民间副食品加工工艺的一项宝贵遗产。几年来，在保证山西醋特有的色、香、味的基础上，对制醋生产工艺进行了改革，使制醋生产得到了迅速发展，具体作法如下所述。1制醋的工艺流程高粱→粉碎→高梁粉→加醋糟→加水拌匀→堆积润料→蒸煮糊化→出料→扬凉→加麸曲大曲酵母及水→搅拌均匀→入缸（入池）→糖化及酒精发酵→拌谷糠麸皮水→醋酸发酵→成熟醋醅→熏醅→淋醋→勾兑→灭菌→检验→成品2原料粉碎将高粱粉碎成粗粉状，尽可能细些通过40目筛。粉粹的目的是增加曲及…     

响应面法优化山药芋头食养面条的加工工艺研究

在传统面条制作的基础上添加不同比例的山药粉及芋头粉(预混粉)、谷朊粉、饮用水于小麦粉中制作山药芋头食养面条,以提高面条的营养价值和丰富面条的品种。以面条的蒸煮损失、感官评价及质构特性作为考察指标,通过单因素和响应面试验研究各因素对面条蒸煮品质、感官品质以及质构特性的影响,以优化山药芋头食养面条的加工工艺。结果表明:小麦粉中添加20%的预混粉(山药粉13%+芋头粉7%)即80%的小麦粉和20%的预混粉,谷朊粉1%,水34%时,面条的蒸煮损失率为3.71%,质构特性表明该面条硬度适中,黏度较小,感官评分为88.16。该工艺条件下制备的山药芋头食养面条具有淡淡的山药味和芋头味,与传统面条相比具有较好的蒸煮品质、感官品质及良好的质构特性。     

银杏粉丝加工中添加剂的研究

采用差式扫描量热仪、快速黏度分析仪与物性分析仪研究了大豆分离蛋白、壳聚糖、海藻酸钠、氯化钠和明矾对银杏粉丝品质的影响。结果表明,海藻酸钠和明矾对银杏粉丝品质的影响较大,当海藻酸钠与明矾的添加量分别为质量分数0.50%和0.75%时,银杏粉丝品质较佳。通过对比添加海藻酸钠和明矾的银杏粉丝与市售绿豆粉丝的品质,发现添加海藻酸钠与明矾的银杏粉丝品质相近,接近市售粉丝,表明海藻酸钠可替代明矾添加到银杏粉丝中。     

非油炸芋头脆片加工工艺的研究

研究了非油炸芋头脆片加工过程中,原料的配比、面团水分含量、食用油、鸡蛋液、疏松剂等对芋头脆片成品品质的影响。结果表明:原料配比为7:3,面团含水量为 32%,食用油添加量为 5%, 鸡蛋液添加量为 6%,NH4HCO3、NaHCO3的复合膨松剂添加量为 0.7%,在 180℃的烘烤 5min,可获得水分含量 4%,脂肪含量 3.5%,色泽浅金黄,外观整齐,口感松脆, 具有浓郁的芋头香味的脆片。     

无矾淮山药红薯粉丝的研制

以淮山药粉、红薯淀粉为主要原料,研制一种无矾新型粉丝。以粉丝的感官评分、断条率和糊汤吸光度作为试验指标进行单因素试验,考察淮山药粉、海藻酸钠、复合磷酸盐对红薯粉丝品质的影响。并通过正交试验得出粉丝最佳配方。结果表明:当淮山药粉8%、海藻酸钠0.5%、复合磷酸盐0.4%时,粉丝品质最佳,其感官评分为91.20,断条率为8.33%,糊汤吸光度为0.101。该配方生产的粉丝品质较高,为进一步生产淮山药无矾粉丝提供了理论依据。     

产品开发指南

花式辣酱罐头工艺 上海水产大学(200092)李锦才 本品系适合阿拉伯人口味的花式辣酱(辣椒沙司)罐头,工艺概要如下: 产品可溶性固形物28～32%,pH3.5～4.5。 工艺流程 原料→挑选、修整、清洗→破碎和预热→装罐→排气和密封→杀菌和冷却→成品 配比(单位:kg) 28%番茄酱 70 精盐 1.55 干红辣椒 10.5 柠檬酸 0.5 洋葱 9 阿拉伯丁香 2.45 砂糖 5 淀粉 1 操作要点 预热约10min,酱温达95℃,装罐时的空罐应保持在90℃以上,避免二次污染。 净重70g罐的杀菌式5＇-20＇/100℃(水)。 净重198g罐的杀菌式5＇-25＇/100℃(水)。 杀菌后及时冷却到约38℃。     

两种保健糖果的生产

1．黑木耳糖黑木耳糖是以赤砂糖和黑木耳粉为主要原料，再添加一定辅料制成的一种食疗具佳的砂板糖制品．1．1原料配比赤砂糖1000g、黑木耳粉350g、水100g、食用熟油、香精、佐料适量．1．ZXi艺流程赤砂糖称量一去杂～火锅、加水煎熬～加黑木耳粉～加辅料～调匀压坯～切块～冷却～包装～成品．1．3操作要点1．3．1首先选择好优质黑木耳，除去杂质，稍经干制处理即入粉碎机中磨成细粉，细粉经筛分后备用．1．3．2定量称取好赤砂糖，经除杂后放入干净的铝锅中，加水用文火熬制，以防止发生焦糖化反应．当糖熬至基本溶化，（熬糖温度为105～11…     

肾豆粉丝加工及粉丝特性的研究

以黔江肾豆淀粉为原料,研究了肾豆粉丝制备工艺及食用品质。以"滞后面积"为粉丝加工关键工艺"调粉团"评判指标,以"粉丝断条率和汤液透明度"为"冷冻"优化评判指标,得到肾豆粉丝制备优化工艺为:调芡糊[m(淀粉)∶m(水)=1∶10混合,在100℃沸水中糊化80 s]→调粉团(含水量40%,含芡量4%,加水温度50℃,保温温度50℃)→漏粉(沸水煮制8~13 s)→冷冻(4℃老化6 h,-2℃冷冻6 h)→干燥(40℃烘至水分含量约10%)→成品。以绿豆粉丝为对照,进一步研究了肾豆粉丝感官品质、蒸煮品质和质构特性,结果显示:肾豆粉丝光洁透明、弹韧性好、煮沸损失小(断条率和煮沸损失率分别为(3.33±2.89)%和(1.94±0.20)%),蒸煮品质佳,与绿豆粉丝相似,但硬度偏大、弹性和剪切形变较绿豆粉丝高,感官评定总体可接受性不如绿豆粉丝,但肾豆淀粉仍然具有应用于粉丝生产的潜在价值。     

增稠剂对山药-豌豆粉丝感官品质和烹煮特性的影响

以无架双胞山药全粉和豌豆淀粉为原料制作复合粉丝,研究黄原胶和海藻酸钠2种增稠剂及其用量对粉丝感官品质和烹煮特性的影响。结果发现,与无增稠剂的对照相比,黄原胶和海藻酸钠均显著提高粉丝感官品质,且黄原胶比海藻酸钠更能提高粉丝感官品质、烹煮前后的粗度差及熟煮损失。黄原胶和海藻酸钠添加量分别为0.2%和0.4%时,粉丝的感官品质最高,断条率、膨胀系数和糊汤度最低,且有适宜的硬度。因此,黄原胶和海藻酸钠的加入显著改善无架双胞山药-豌豆复合粉丝的感官品质和烹煮特性,且黄原胶比海藻酸钠更能提高粉丝感官品质,但对淀粉原料的黏结程度弱于海藻酸钠。0.2%黄原胶或0.4%海藻酸钠为适宜添加量,用其制作出的粉丝感官品质和耐煮性均达到最佳。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.