一种松针枸杞黄酒制备方法的研究

以松针和枸杞为主要原料,在黄酒制备工艺的基础上对松针枸杞黄酒的制备方法进行了研究,并对发酵工艺条件进行优化。该研究采用内部沸腾法和水浴浸提法分别对松针和枸杞进行浸提,再与黄酒一起发酵。经试验表明,发酵最佳工艺条件是:麦曲用量为16%,酵母用量为0.10%,发酵温度为28℃,松针汁与枸杞汁体积比为2︰3,最终制备的松针枸杞黄酒酒精度为11.2%vol,感官品评得分为90。成品松针枸杞黄酒酒体呈琥珀色,具有枸杞果香以及松针的特殊香气,口感柔和绵长,醇香协调,具有黄酒的典型风格。     

发酵型枸杞黄酒生产工艺以及护色方法的研究

研究了原料配比、发酵温度及时间对发酵型枸杞黄酒的生产工艺的影响,优化了枸杞黄酒的酿造工艺,即枸杞用量为19%,酵母用量为0.09%,发酵温度为29℃,发酵7 d;并且进一步探讨了枸杞黄酒的护色工艺,考察了2种护色剂——护色剂1和护色剂2,以及杀菌温度和时间对枸杞黄酒色泽的不同作用,优化后的护色条件为:护色剂1用量为0.6 g/L,护色剂2用量为4.0 g/L,杀菌温度为85℃,杀菌时间为10 min。     

淮山保健黄酒酿造工艺的研究

以淮山、糯米为主要原料,研发一种淮山保健黄酒.考察了原料配比、酵母用量、发酵时间、前发酵温度对成品酒品质的影响,优化了淮山黄酒酿造工艺条件.结果表明,最优酿造工艺条件为:淮山与糯米比例为3:7,酵母用量为0.10％,30℃下前发酵6d,然后在16～18℃中静置发酵26 d时,可得到风味独特、具有较高保健作用的淮山黄酒.     

新旧工艺黄酒发酵过程中主要高级醇的变化研究

文章用气相色谱法对新工艺及传统工艺黄酒发酵过程中的主要高级醇——正丙醇、异丁醇、异戊醇、β-苯乙醇进行了跟踪测定,结果表明,2种工艺黄酒在发酵过程中总高级醇含量一直处于上升状态,前发酵阶段上升速率要明显高于后发酵.新工艺条件下黄酒中82％的高级醇在前发酵阶段形成,传统工艺下这个比例为73％,发酵结束时新工艺黄酒总高级醇含量比传统工艺黄酒高56.60mg/L.发酵过程中高级醇组分间的比例——正丙醇∶异丁醇∶异戊醇∶苯乙醇近似为1∶2∶5∶1,这个比值在整个发酵过程中变化不大,且与新旧工艺路线无关.     

免浸米的黄酒酿造新工艺研究

黄酒浸米过程可形成大量的生物胺，并随大米进入发酵过程，导致黄酒中生物胺浓度过高。为降低黄酒中生物胺含量，本研究通过单因素试验和正交试验，以感官评价为指标，确定替代浸米工艺的最优工艺条件：液化温度90℃，液化时间2 h，淀粉酶用量1‰，料水比为1∶2.6，传统工艺麦曲用量5%，活性干酵母用量2‰，绍酒曲用量3‰。以此工艺酿制的黄酒，酒精度为14.0%vol，生物胺含量较对照下降71.59%。     

HPLC检测客家黄酒酸败前后有机酸变化及工艺优化

黄酒酸败是黄酒业面临的头等难题.该论文针对目前引起客家黄酒酸败具体原因不清楚的这一现状,通过对酸败和未酸败的客家黄酒的有机酸的HPLC检测,得出引起客家黄酒酸败的最主要原因是酒醪中的乙酸和乳酸的含量增高;并以黄酒中乙酸和乳酸的含量为衡量指标,发酵工艺条件用正交试验进行优化.最终确定黄酒安全生产的最优工艺条件为:麦曲添加量为0.5％,根霉添加量为0.3％,发酵温度均为28℃,糖化酶添加量为0.02％,加水量为60％.     

海马保健黄酒发酵工艺的研究

在传统的黄酒酿造过程中加入经过酶处理的中药材海马并辅以药食同源的植物料枸杞和生姜共同发酵生产出海马保健黄酒。确定最佳发酵工艺条件,原辅料比为糯米∶海马∶枸杞∶生姜为100∶3∶1∶1,辅料添加时期为冲缸期,酵母添加量为9%,发酵温度为30℃,发酵期为10d。     

苦荞黄酒发酵动力学模型的建立

以苦荞、糯米完全糖化后离心清液为研究对象,按项目前期研究所得工艺条件进行苦荞黄酒主醪发酵研究,探寻苦荞黄酒的发酵动力学规律。苦荞黄酒主发酵期共18 d,每隔0.5 d取样,测定其总糖含量、酵母菌含量及酒精含量,再利用Origin 8.0软件中对3种物质的变化进行拟合,建立苦荞黄酒底物消耗、酒精生成和酵母生长模型。结果为:总糖含量变化符合Logistic模型,拟合度为0.99734;酵母菌生长符合Boltzmann模型,拟合度为0.99678;酒精含量变化符合Logistic模型,拟合度为0.99594。3个动力学模型均较好地反映了苦荞黄酒主醪发酵过程中物质的变化规律,为生产中主动控制苦荞黄酒发酵工艺条件及优化发酵工艺过程提供理论依据。     

生料法葛根黄酒酿造工艺研究

以糯米、葛根为原料,采用生料酒曲和黄酒活性干酵母进行发酵,以酒精度和黄酮等含量为指标,结合感官评价,通过单因素及正交试验,确定了生料法葛根黄酒酿造的最佳发酵条件:料水比1:2.5、发酵温度30℃、葛根粉用量20％、生料酒曲0.3％、活性干酵母1‰、发酵时间7d.该条件下发酵所得葛根黄酒香味清幽,口感醇和,色泽深黄,富有光泽,并具有一定的保健作用.     

富含γ-氨基丁酸的红小米黄酒酿造工艺参数优化

为优化富含γ-氨基丁酸（γ-aminobutyric acid,GABA）的红小米黄酒酿造工艺参数,选择麦曲用量、酿酒曲用量、前发酵温度、前发酵时间、后发酵温度、后发酵时间6个因素进行均匀设计试验,以试验数据为训练样本,采用反向传播（back propagation,BP）神经网络建立红小米黄酒酿造工艺参数与GABA含量之间关系的数学模型,通过遗传算法对模型进行寻优求解。结果表明,富含GABA的红小米黄酒较优酿造工艺参数为麦曲用量10.35%,酿酒曲用量0.42%,前发酵温度24℃,前发酵时间6 d,后发酵温度14℃,后发酵时间70 d;在此条件下,GABA含量可达0.139 8 mg/mL。     

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.     

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.     

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.     

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.     

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.