12°Bx姜啤的研制

姜汁、麦芽粉糖化过滤得12.Bx麦汁,接入啤酒酵母,14℃恒温发酵7天,再降温至1℃发酵15天,酒样加入乙基麦芽酚达1.6×10-5,姜汁香精浓度为5.0×10-5,最后生产得酒度为3.5度、原麦汁浓度为12±0.3%(m/m)、姜香适宜爽口的姜啤.(孙悟)     

微型自酿啤酒工艺的浅析

深入了解目前国内的微型自酿啤酒的工艺流程。在生产过程中，对微型自酿啤酒设备及生产工艺进行仔细了解和分析。     

餐饮娱乐新潮流——哈尔滨汉德自酿啤酒机

一、自酿鲜啤酒自酿鲜啤酒是借鉴传统工艺,采用现代科技,使用微型设备现场酿造,现场饮用,不经保鲜处理的全麦啤酒,在全世界成为啤酒消费的时尚。自酿鲜啤酒的特点是:鲜美醇厚、品种多样,其口感浓郁,营养丰富,属真正的高档啤酒。二、汉德啤酒机简介:汉德公司HDPJ型啤酒机是第三代微型啤酒设备,一改以往麦芽酿酒的方式,使用高科技啤酒基料酿造啤酒;综合古老酿酒技术和现代工业科技所长,采用集成化设备、电加热方式、电脑自动控制;操作更简便、占地面积更小、安装更容易;设备投资大幅降低,操作不需要专业技术人员,为经营者提供了更广泛的经营空间,具有原始的啤酒庄园和老式的啤酒城设备不可比拟的优越性。     

餐饮娱乐新潮流 哈尔滨汉德自酿啤酒机

一、自酿鲜啤酒自酿鲜啤酒是借鉴传统工艺,采用现代科技,使用微型设备现场酿造,现场饮用,不经保鲜处理的全麦啤酒,在全世界成为啤酒消费的时尚。自酿鲜啤酒的特点是:鲜美醇厚、品种多样,其口感浓郁,营养丰富,属真正的高档啤酒。二、汉德啤酒机简介:汉德公司HDPJ型啤酒机是第三代微型啤酒设备,一改以往麦芽酿酒的方式,使用高科技啤酒基料酿造啤酒;综合古老酿酒技术和现代工业科技所长,采用集成化设备、电加热方式、电脑自动控制;操作更简便、占地面积更小、安装更容易;设备投资大幅降低,操作不需要专业技术人员,为经营者提供了更广泛的经营空间,具有原始的啤酒庄园和老式的啤酒城设备不可比拟的优越性。     

高浓度发酵酿制啤酒：实验室及小型制酒设备实验

前言传统的啤酒酿造工艺是采用11～12°P麦汁进行发酵,生产出的成品啤酒的酒精含量为4～5％(v/v)。酿造家发现,将麦汁浓度从12°P增加到18°P(高浓度),可以提高生产效率,减少劳动力,能源和资金的消耗,啤酒的风味和物理稳定性更好,单位体积可发酵物质生成的酒精更多。例如,已经证明,将麦汁浓度从12°P增加到15°P,可以使能量消耗降低14％,劳动生产率提高25～30％。但是,高浓度发酵时需要提高酵母添加率,建议酵母添加率为1～2×10~6个细胞/毫升、度(原麦汁浓度°P)。     

低浓度啤酒酿造法

最近,麒麟啤酒公司发表特许公告“啤酒的酿造法”。该发明是采用特别提高啤酒发酵度的方法生产低浓度啤酒。取用原麦汁浓度为14～19°P的发酵高泡期的发酵液,当糖度降至原麦汁浓度的40～50%时,抽取麦汁发酵液与酒花提取液混合,再与原麦汗浓度为6—9°P的发酵     

啤酒的实用酿造技术

本文根据国内啤酒的生产和消费现状，着重介绍了化啤酒生产中酿造部分和酒店自酿自售微型啤酒的工艺技术，具有一定的实用价值。     

瓶、听装啤酒质量稳定 自酿鲜啤质量有待提高──北京市技术监督局啤酒质量监督抽查

日前,北京市质量技术监督局为规范首都啤酒产品市 场,引导消费,对北京市市场上销售的瓶装、听装、桶装及 自酿鲜啤酒产品质量进行了监督抽查,抽查的主要项目为细 菌总数、大肠菌群、酒精度、原麦汁浓度、双乙酰、以及产 品标签等指标。此次共抽查了６３种啤酒产品,合格５６种,抽 样合格率为８８．９％。其中抽查瓶装、听装啤酒１０种,合格９ 种,抽样合格率为９０％：抽查桶装啤酒１３种,合格１１种,抽 样合格率为８４．６％;抽查自酿鲜啤酒 ４０种,合格３６种,抽样合格率为９０％。 抽查结果表明,近年来随着产品质 量监督抽查…     

网上酒屋

啤酒新品 头道麦汁啤酒由日本做新啤酒人民政府经先推出,即利用过滤所得的麦汁直接进行发酵,而不掺入冲洗残糖的二道麦汁。具有口味醇爽、后味干净的特点。目前,戚城公司在我国珠海的厂中已经推出,名为一番榨。 绿啤酒啤酒中加入天然螺旋藻提取液,富含氨基酸和微量元素,啤酒呈绿色。国内已有生产。 绿啤酒属于啤酒的后调味。后酵中加入姜汁或枸杞,有预防感冒和胃寒的作用。 菠萝啤酒后酵中加入菠萝提取物,适于妇女、老年人饮用。 白啤酒以小麦芽生产为主要原料的啤酒,酒液呈白色,清凉透明,酒花香气突出,泡沫持久,适合于各种场…     

新型微型啤酒发酵系统设计与分析

介绍了一个新型地下恒温发酵室，地上为糖化、制冷设备的自酿啤酒发酵系统。设计的10个900L高性能保温恒温不锈钢发酵罐及麦汁制备的糖化锅和过滤沉淀槽，其设计在国内是领先的。     

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.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

Analysis on Economic Indicators from 62 Enterprises in Printing Machinery Industry in Q1 2014

Operation of printing machine industry was still unsatisfactory in the first quarter of 2014.Analysis on operation of printing machine industry.a.Market demand was not strong;sales of product undulated and declined.According to the statistics,the total industrial output value fell by 19.28% in the first quarter of 2014 than the average quarter value in 2013; industrial added value decreased by 4.16%; sales revenue dropped by 22.83%. h. Business operation of enterprises was in poor condition. c. R＆D of new products is an important transformation guarantee for enterprises. d. To take self explore new ways upgrading advantages,and explore new ways.