干型苹果酒发酵工艺条件的优化

本文是以红富士苹果为原料,经打浆、护色、酶处理、调整成分、发酵、澄清等工艺生产干型苹果酒。通过单因素试验确定了防褐变和澄清的最佳条件为:打浆后加入0.1%柠檬酸和0.04%VC护色;添加0.25%壳聚糖于苹果酒中澄清24 h。通过正交试验得到苹果酒最佳发酵工艺条件为:初始糖度为20%,接种量为8%,发酵时间为10 d。最终得到的干型苹果酒呈浅黄绿色,澄清透明,酒体丰满,酸甜适中,具有悦人的苹果果香和清新的酒香。     

传代鲜酵母取代活性干酵母发酵苹果酒的研究

从酿酒活性干酵母中筛选优势菌株,待其纯化扩培后形成鲜酵母液,以浓缩苹果汁(可溶性固形物调至18%)为底物进行苹果酒传代发酵,再进行苹果醋发酵和苹果醋饮料调配。结果表明:各传代优势酵母产酒率均稍高于活性干酵母。此外,其发酵的苹果醋总酸以及苹果醋饮料感官评价与活性干酵母无显著差异。     

酵母固定化与醋酸菌发酵生产苹果醋工艺的研究

以新鲜苹果为原料,研究了海藻酸钙周定活性干酵母与醋酸菌发酵生产苹果醋的工艺技术.结果表明,苹果破碎时用0.1%柠檬酸和0.1%异VC进行护色,接种0.5%固定化活性干酵母在20%～25%发酵至高泡期,经糖分调整至潜在糖度18°Bx,再经二次发酵至酒精度8.5%,接种醋酸菌10%,28°C～32℃发酵4d,即可得到醋酸含量7.0g/100mL、糖度1.0°Bx,具有浓郁苹果香气、清亮透明、口感微甜的苹果醋.     

安琪牌葡萄酒活性干酵母在草莓酒酿造中的应用

研究了安琪葡萄酒活性干酵母在草莓汁中的发酵条件。表明发酵温度为20℃,初始pH值为3．3,接种量为0．2％.SO2添加量为100mg／L,果胶酶量添加量为0．3g／L,发酵出的酒质较好。采用安琪葡萄酒活性干酵母酿制得干型草莓酒具有典型的草莓香和酒香。     

猕猴桃干型果酒发酵工艺优化

以猕猴桃为原料,研究其干型果酒的发酵工艺条件。通过单因素试验和正交试验,研究活性干酵母接种量、SO2 添加量、发酵温度与发酵时间对猕猴桃干型果酒发酵过程的影响,并对发酵工艺条件进行优化。结果表明,猕猴桃干型果酒发酵工艺最佳条件为活性干酵母接种量0.7g/L、SO2 添加量80mg/L、发酵温度26℃、发酵时间21d,酒体风格较为突出。     

富硒酵母的培养和硒核酸提取的研究

目的:通过对市售活性干酵母耐硒能力的筛选、发酵条件的优化和硒核酸提取方法的研究,得到可供酵母硒核酸生产的菌株。方法:采用摇瓶法培养,运用方差分析法处理正交实验数据。结果:市售活性干酵母普遍具有耐硒富硒的能力。安琪活性干酵母最适宜的摇瓶发酵条件是:无机硒添加量8mg/L,pH5.5,温度30℃,培养时间42h。培养基配方为:葡萄糖20g/L,甘氨酸10g/L,KH2PO40.5g/L,酵母浸膏4g/L,甘油0.4g/L。高浓度的硒对活性干酵母的生长、合成生物量及硒转化能力都有抑制作用。方差分析表明:15%酵母、1.0%NaOH、2.0%CaCl2和60min搅拌时间是提取酵母硒核酸的适宜条件。结论:安琪活性干酵母可作为生产硒核酸的菌株,其提取的硒核酸中硒的含量为4257μg/g干重。     

冷破碎红富士苹果浆发酵低度苹果酒工艺优化

以冷破碎红富士苹果浆为原料发酵制备低度苹果酒,通过分析不同酵母发酵周期的糖度、酒精度、pH和总酸筛选酵母菌株;在此基础上采用单因素与响应面试验以优化发酵工艺,确定冷破碎苹果浆发酵酒的最佳条件,通过分析酒品指标,与苹果清汁发酵酒的品质进行对比。结果表明,冷破碎苹果浆发酵酒的最佳工艺参数为:SY酵母发酵的初始糖度18%、酵母接种量0.1 g/L、发酵温度20℃;苹果浆发酵酒的残糖（7.5±0.46 g/L）、酒精度（7.8±0.1%）分别与苹果清汁发酵酒的残糖（7.3±0.31 g/L）、酒精度（8.0%±0.1%）差异不显著;苹果浆发酵酒的总酚（74.99±1.23 mg/100 mL）和有机酸（5.33±0.01 g/L）等成分含量高于苹果汁发酵酒（总酚47.5±2.2 mg/100 mL,有机酸5.01±0.03 g/L）。该结果可供苹果酒实际生产借鉴,也为苹果加工产业多元化发展提供思路。     

一种葡萄酿酒活性干酵母简便制备法

酿酒活性干酵母是葡萄酒的关键辅料，实验以筛选自乌海地区的优良酿酒酵母wh-2-8为试验材料，建立了基于“摇瓶-烘箱”的酿酒活性干酵母简便制备技术体系:摇瓶阶段通过补加碳源和控制发酵过程pH的方式维持酿酒酵母的生长，干燥阶段选择了最常见的酵母菌体的干燥设备——鼓风干燥箱，选择海藻糖作为干燥保护剂。研究结果表明，培养最佳条件为:YEPD为发酵培养基、摇床转速250 r/min、培养温度30 ± 1 ℃、间歇补料维持葡萄糖在20 g/L、pH 5～6，发酵时长55 h；菌体干燥条件为:保护剂海藻糖添加量8%、鼓风干燥温度36 ℃、干燥时间12 h。利用上述优化的技术平台，可获得酵母最大干重达17.80 g/L，活菌率达71%的酿酒活性干酵母。所制备干酵母的发酵试验结果表明，在该条件下制得的干红葡萄酒残糖小于4 g/L，酒度达12%（V/V）以上，挥发酸远低于国家标准（1.2 g/L），具有良好的葡萄酒发酵性能。     

芦笋枣蜜酒的生产工艺研究

以芦笋、新鲜红枣和蜂蜜为原料 ,果酒酵母为发酵菌种研制生产芦笋枣蜜酒。红枣蒸煮 :加水比1∶3～4,温度80～90℃ ,30min ;芦笋汁制备 :果胶酶、纤维素酶的复合酶添加量20～30u/ml,时间90min ;果酒干酵母添加量为投料量的0.1%～0.2%。发酵过程SO2 添加量为90mg/L,澄清明胶添加量12～14g/100kg。酸性蛋白酶用量为3～4u/g。     

活性干酵母在杨梅酒酿制中的应用

研究了活性干酵母应用于发酵型杨梅酒的特性。试验结果表明 ,SO2 浓度和活性干酵母的添加量显著影响杨梅酒的发酵速率和口感。文中采用了单因素发酵性能试验和比较试验。结果表明 ,当发酵用杨梅原汁SO2 质量浓度在 5 0～ 10 0mg/L ,活性干酵母的添加量在10 6 ～ 10 7/mL条件下 ,杨梅汁发酵迅速 ,得到的酒液品质与使用As 14 5 0鲜酵母发酵得到的杨梅酒相近 ,口感较佳。活性干酵母适用于杨梅果酒的酿造     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.