金针菇发酵酒生产工艺的探讨

以金针菇为主要原料生产发酵酒，经破碎、发酵、贮藏、杀菌等工艺获得较高品质的产品，通过正交试验等实验方法进行优化，确定出最佳配方和工艺条件。主发酵温度为20℃，时间为5d，调整后总糖度为20％，菌种添加量为5％；偏重亚硫酸钠添加量为15g／100kg；杀菌温度为68℃，时间为15min。     

灰树花功能性乳饮料的研究

为开发利用具有极高营养价值的灰树花资源，将灰树花菌汁与脱脂牛乳混合，经杀菌、冷却、接种双歧杆菌后单独发酵、再接种普通乳酸菌混合发酵、冷却、调配、均质、灌装和冷藏后熟等工序制成灰树花功能性乳饮料。通过试验确定灰树花茼汁与脱脂牛乳比例为2：1；单独发酵选择婴儿双歧杆菌为发酵菌种，发酵时间为20h；选用海藻酸钠、CMC和果胶为复合稳定剂，添加量分别为0．06‰、0．08‰和0．05‰。正交试验结果表明：混合发酵适宜条件中普通乳酸菌（嗜热链球菌：保加利亚乳杆菌=1：1）添加量为3％，发酵时间为3h，温度为41℃；饮料配方中蔗糖添加量为5％，混合发酵液添加量为40％，其余用水分补足，饮料pH值为4．2。     

黑豆山楂发酵乳稳定性的研究

通过对黑豆山楂发酵乳稳定性的研究，获得了重要的工艺参数和技术要点。实验结果表明，在均质温度60℃、均质压力25MPa下均质2次、杀菌温度85～95℃下，杀菌10～15min，在接种量为3％，温度42℃培养发酵3～4h、添加0．15％CMC、0．15％海藻酸钠和0．2％的单甘酯，所制得的产品均匀细腻，稳定性较好。     

木瓜果酒加工工艺的研究

木瓜果实富含有机酸、皂甙、维生素、胡萝卜素、氨基酸、果胶、黄酮类和钾、镁、钙、锌、铁、锰、磷等多种微量元素和营养物质，具有极高的食用和营养保健价值。果实破碎时加入0．1％果胶酶和按100mg/kg加入2％偏重亚硫酸钠溶液；添加蔗糖调整果汁含糖量为20％～22％，加柠檬酸调整总酸在0．6～0．8g／100mL；主发酵接种量为5％，18～22℃发酵3～4d，发酵至醪液中残糖1．0％以下，酒精度为9．5％-10．0％(v／v)时结束；后酵温度10℃，时间2～3周，至醪液残糖含量降至0．1％以下完毕。     

果肉型半发酵苹果饮品的研究

试验以苹果为原料，经复合酶发酵制成发酵饮料。该饮料产品口味独特，既有发酵酒精的酒香，又有苹果的特殊香气；产品外观为诱人的浅黄色或金黄色。通过对产品的工艺条件进行试验，得出苹果汁最佳发酵条件为：接种量0．7％（以苹果汁计，以下相同），发酵温度30℃，发酵时间1d，白砂糖40％，Vc0.15％；稳定剂添加量为：黄原胶0．06％。海藻酸钠0．03％，羧甲基纤维素钠0．06％；杀菌条件：温度85℃，时间30min。     

红枣乳酸发酵饮料的研制

以红枣为原料，经乳酸发酵制成发酵饮料。通过对产品的工艺条件进行试验，得出枣浆最佳发酵条件为：接种量5％，发酵温度42℃，培养时间6h，乳糖1％，蔗糖12％；稳定剂添加量为：琼脂0.15％，黄原胶0．09％，海藻酸钠0．06％，杀菌条件：温度85℃，时间10min，最终使饮料的pH值调到3．7。     

灰树花乳饮料生产工艺的研究

将脱脂乳和灰树花为原料提取的菌汁相混合，经杀菌后接种双歧杆菌与普通乳酸菌发酵、再经调配后制成乳饮料，通过试验确定最佳工艺条件及配方：灰树花菌汁：脱脂牛乳=2：1（v／v），采用婴儿双歧杆菌为双歧发酵菌种，42℃发酵20h；混合发酵的最佳工艺条件为：普通乳酸菌添加量为3％，41℃混合发酵3h；添加海藻酸钠0．06‰、CMC0．08‰、果胶．05‰的复合稳定剂，蔗糖5％，混合发酵液40％，饮料的酸度（用柠檬酸调酸）为pH4．2，产品酸甜适中，具有灰树花独特的清香。     

植物甾醇乙酸酯酸奶工艺的研究

对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。结果表明，添加质量分数为5％蔗糖和质量浓度为0．65g／200mL甾醇乙酸酯、接种3％保加利亚乳杆菌和嗜热链球菌混合菌种（两者比为1：1）；在40℃温度下发酵3．5-4、0后，可以生产出一种风味与普通酸奶相同，具有降低血脂和抗肿瘤功能的酸奶。     

多菌种混合发酵猪血的研究

采用产血红蛋白酶能力强的诱变蜡样芽孢杆菌菌株Lact5．IH．8与产蛋白酶的枯草芽孢杆菌菌株W11、N14及分解碳水化合物的酿酒酵母混合发酵新鲜猪血，生产猪血水解多肽。对混合发酵的接种量、发酵温度、发酵时间、玉米粉添加量进行了研究。结果表明：多茵种混合发酵的接种量分别为Lact5．IH．82％（V：V）、W11，0．5％（V：V）、N14，0．5％（V：V）、酿酒酵母0．2％（V，：V）；最适发酵温度为33℃，发酵时间为60h，玉米粉添加量为300g／L。     

番石榴果酒的研制

以新鲜番石榴为原料,葡萄酒酵母为发酵菌种,采用番石榴果实进行榨汁去渣发酵。果肉打浆后,添加600mg/kg果胶酶水解,酶解温度50℃,酶解时间2h,滤渣后添加焦亚硫酸钾（用15g／100kg）、蔗糖（调至外观糖度20％）并调节至pH4．0,调整成分后的果汁中接种ll％酵母液,发酵温度25℃,主发酵和后发酵时间约9d左右,再经陈酿、过滤、调配和杀菌等工艺得到最终成品。     

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.     

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.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹     

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

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.     

Focus on China's Paper Industry

In the English section of this issue, 〈China Paper Newsletters〉 will introduce ＂National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the ＇13th Five-Year Plan＇＂, ＂2013 Annual Report of China＇s Paper Industry＂, and news of projects and other policies.     

Listen to downstream & search for innovation

正Nowadays,textile enterprises are all taking efforts in transformation and upgrading,like improving producing capacity and optimizing production structure to face market downturn.It claimed a higher request to the standard of textile equipments.In the upcoming of ITMA ASIA+CITME 2014exhibition,this magazine have interviewed several branch associations and a series of relative enterprises,to summarize industrial developing status