油炸香芋片的研制

以香芋为原料,采用油炸工艺,通过喷涂等技术手段,研制一种色香味俱全、口感疏脆的油炸香芋片食品。着重探讨了切片、硬化、热烫、浸泡、油炸等主要加工工序对香芋脆片感官品质的影响,通过单因素试验和4因素3水平正交试验确定了生产油炸香芋片的最佳工艺参数为:切片厚度1mm,0.2?Cl2硬化40min,100℃热烫2min,0.5%盐和4%糖溶液浸泡30min,油炸坯料含水量约70%,油炸温度160℃,油炸时间120～150s,香辣牛肉、香辣鸡翅等肉味调味粉喷涂调味。     

油炸紫心甘薯片加工工艺的研究

通过单因素、正交及均匀试验设计方法,探讨了护色、硬化、调味、油炸等主要加工工序对油炸红薯片品质的影响.结果表明:使用0.6%柠檬酸、0.3%的VC护色,0.4%的CaCl2 硬化20min,8%的蔗糖溶液浸泡15min,180℃油炸20s为产品的最佳工艺条件.     

马铃薯片常压油炸工艺优化研究

对影响常压油炸马铃薯片品质的工艺参数进行了优化研究。结果表明,在柠檬酸溶液浓度为0.10%～0.25%、预干燥时间为10～40min和油炸温度为170～200℃的范围内,以薯片的丙烯酰胺含量、含油量和脆度为指标,常压油炸薯片的最佳工艺条件为:薯片切片采用柠檬酸溶液浓度为0.20%的柠檬酸水溶液浸泡后,于85℃预干燥30min,最后用180℃恒温油炸至熟。     

酥脆蚕豆休闲食品的研制

介绍了酥脆蚕豆的生产工艺、配方,经正交试验和感官品质评价确定了酥脆蚕豆的最佳工艺为:45℃恒温水浴中浸泡8～10 h,至无硬心;室温下(20℃)自然风干2 h,沥干其水分;油炸温度180℃;油炸时间8 min.在此工艺条件下,产品品质较佳,是倍受欢迎的休闲食品.     

面窝加工工艺参数优化研究

以感官评分和含油率为指标,对面窝的生产工艺参数进行了优化.比较了原料浸泡时间、大豆添加量、半成品的含水量、油炸温度和油炸时间对面窝品质的影响,筛选最佳工艺参数.研究结果表明:原料浸泡时间6h,大豆添加量12.5%,半成品含水量55.5%,在190℃下油炸2min,加工的面窝感官评分最高,含油量为17.23%.     

猪肉脯的加工工艺研究

在制作肉脯的传统工艺基础上增加了油炸工序,通过单因素试验和正交试验确定了猪肉脯的最佳工艺参数为:温度0～4℃时,分别添加1%乳糖、0.01%亚硝酸钠、0.3%异抗坏血酸钠,腌制48 h.经烘干后控制肉片厚度为4 mm,在120℃温度下油炸3 min,经真空包装后再进行30 min的巴氏灭茵(80～100℃).     

风味猪皮加工工艺研究

主要介绍了油炸猪皮的加工工艺及其关键工艺参数的探讨过程,通过对浸泡猪皮所用的石灰的量、浸泡时间和浸泡温度三个关键因素进行正交试验,采用直观分析法确定最佳配比,以各个参数的指标为横坐标,总分平均值为纵坐标进行直观分析,确定了最佳工艺参数的配比,进而确定油炸猪皮的最佳加工工艺。实验表明:最佳工艺配比为石灰用量占猪皮总量的5%、浸泡时间为18h、浸泡温度40℃。油炸猪皮美味可口,猪皮原料丰富,是未来开发的主要休闲食品之一。     

即食泥鳅加工工艺

通过对脱腥液配方、油炸、灭菌等关键工艺进行研究,确定了加工即食泥鳅的最佳工艺参数。结果表明:泥鳅经预处理后,于食盐3%,料酒8%,姜汁4%,五香粉1%所配脱腥液中浸泡1.5 h,经180℃、2 min油炸,以及121℃、30 min灭菌,制成肉质酥软、无鱼骨、营养丰富、具有独特风味的即食泥鳅产品,具有良好的市场推广前景。     

芦荟乳酸保健饮料的工艺研究

过对芦荟乳酸饮料的工艺研究 ,确定了最佳工艺条件和技术参数 ,生产出适口性好 ,风味独特的保健饮料。本研究最终确定护绿条件为 :Zn2 + 溶液浓度为 5 0 0mg/kg ,95℃烫漂 1.5min ,或Zn2 + 溶液浓度为 5 0 0mg/kg ,常温浸泡 2 4h ;芦荟汁的体积分数为 5 0 %～ 60 % ,V(保加利亚乳杆菌 ) ∶V(嗜热链球菌 ) =1∶1,接种量为 3%～ 5 % ,白砂糖 8% ,于 4 2℃混合发酵 6～ 8h ,酸度控制在 pH =4 .1～ 4 .3范围内。     

仙人掌果脯的加工工艺

研究了仙人掌果脯的加工工艺,结果表明:采用0.8%的食盐溶液在85～90℃烫漂仙人掌3min,用0.35%的NaOH溶液在85～90℃下浸泡仙人掌40min脱皮,用0.005%的醋酸铜 0.01%醋酸锌 0.2%Vc溶液在室温下浸泡2h护色,以0.9%的氯化钙在室温下浸泡1d硬化,上述工艺较适合仙人掌果脯的加工。     

木豆豆沙的加工工艺研究

对木豆豆沙不同的加工方法进行了初步研究,确定了豆沙的最佳加工工艺,研制出具特殊风味、营养丰富的木豆豆沙。     

木豆小曲白酒发酵工艺的研究

采用小曲固态发酵工艺,通过正交实验和单因子水平实验,确定了以木豆为主要原料,高粱为辅助原料,酿造小曲白酒的最佳发酵工艺。实验结果表明,木豆小曲白酒的最佳发酵工艺为:采用直接入罐发酵的方法,木豆与高粱配比为1∶1,酒曲用量为1.2%,糖化酶用量为0.4%,高活性酵母用量为0.5%,发酵时间为30d,出酒率以50%(v/v)计可达到54.8%。     

Field infestation of pigeonpea (Cajanus cajan (L.) Millsp.) by Callosobruchus chinensis (L.) in Uganda

Studies were conducted in Uganda to determine the importance of field infestation of pigeonpea by bruchids, and whether or not the susceptibility of the pigeonpea pod to infestation changes during pod and seed development. A survey of farmers’ fields in the major pigeonpea growing areas in northern Uganda showed that bruchids did infest pigeonpea in the field. In all three districts surveyed (Apac, Gulu and Lira), infestation levels were similar and by one species only, Callosobruchus chinensis. Once harvested, infestation of stored seeds was four times greater than stored pods. In a separate study, caged pigeonpea pods were infested at seven different developmental stages by C. chinensis. The number of eggs laid increased with development, from pod formation to the mature yellow stage, but declined thereafter. When pods were incubated, there was no adult emergence from pods infested after they had matured and started to dry. The frequency of C. chinensis adult emergence varied significantly over time; a bimodal frequency pattern of emergence was observed from pods infested at mature green stage and, to a lesser extent at the preceding late pod filling state, suggesting the occurrence of polymorphism.     

Cooking characteristics,chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)

Eight newly developed pigeonpea genotypes (ICPL 87, ICPL 151, ICPL 270, ICPL 366, ICPL 87051, ICPL 87063, ICPL 87067, and ICPV 1), and the two controls (BDN 2 and C 11) were analysed for cooking quality parameters and chemical composition, including amino acids and minerals. Protein quality was evaluated by determining the true protein digestibility, biological value, net protein utilisation (NPU), and utilisable protein. These genotypes differed significantly (P < 0–01) in the dhal cooking time. Sensory properties of dhal of these genotypes were found to be within the acceptable range, even though there were considerable differences among genotypes. Dhal protein, calcium, magnesium, zinc, and iron contents of these genotypes showed noticeable differences. Calcium content of ICPL 87067 was the highest (85-6 mg per 100 g) and of ICPL 87 the lowest (54-4 mg per 100 g) indicating large differences among the newly developed genotypes. No noticeable differences in sulphur-containing amino acids of these genotypes were observed. NPU was the highest (65–4%) for ICPL 366 and the lowest (56–6%) for ICPL 270 and ICPL 87067 indicating significant (P < 0–01) differences among genotypes studied.     

木豆叶球松素的超声提取工艺及其抗氧化活性研究

在考察单因素(甲醇浓度、提取时间、提取温度和料液比)实验条件对木豆叶中球松素提取率影响的基础上,采用正交实验设计法优化得到球松素的最佳提取工艺条件,同时通过DPPH自由基清除实验评价了提取物的抗氧化活性.结果表明,木豆叶中球松素超声提取的最佳工艺条件为,甲醇提取浓度80％,提取时间60min,提取温度50℃,料液比1∶40(g/mL),球松素的提取率可达到1.832mg/g;甲醇提取物清除自由基的IC50值为0.281 mg/mL.本研究建立的木豆叶中球松素的超声提取工艺具有提取效率高、操作简便等优点,适合木豆叶中球松素的提取,且甲醇提取物具有良好的抗氧化活性.     

Resistance to Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) in pigeonpea (Cajanus cajan (L.) Millsp.) and other Cajanus species

Seeds of 24 accessions of pigeonpea (Cajanus cajan (L.) Millsp.) and four other species of Cajanus (formerly Atylosia) were evaluated for their resistance to infestation by Callosobruchus maculatus (F.). None of the pigeonpea accessions was resistant but resistance was evident in three species of Cajanus. In C. platycarpus most of the larvae failed to enter the hard seed coats but the few which did enter the seeds, developed normally. Adults did not emerge from the seeds of C. scarabaeoides, even though most of the larvae entered the seeds. In A. sericeus, the number of larvae entering the seeds as well as adult emergence was significantly reduced.     

Optimization of process parameters and mathematical modelling for dehulling of pigeonpea

In this study, hulling efficiency and hulling losses were optimised for pigeonpea. Effects of hulling time, moisture content and cottonseed oil as pre-milling agent were studied and optimised using response surface methodology. A quadratic model satisfactorily described the hulling efficiency with an R ² value of 0.93. It predicted maximum dehulling efficiency of 89.98% at 9.82% moisture content (wet basis), 12.05-s time of hulling and 0.28% cottonseed oil treatment. Linear model developed for hulling loss showed significant effect of time of hulling whereas effect of oil treatment and moisture content were non-significant. The model predicted hulling loss of 2.92% on optimum conditions. The results of the model were validated experimentally and were within the range.     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.