始于用户需求 终于用户满意

廊坊百冠包装机械有限公司（原廊坊包装设备制造总公司）作为专业的饮料机械制造企业,拥有近30年的设计经验,掌握了液体灌装等多项核心专利技术,成功开发了一系列中、大型灌装机组,并已经具备了产业化条件,在行业中处于领先地位。     

Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Pork treatments were restructured with: (1) 1.15 g/100 g Activa™ TG-RM (TG); (2) 10 g/100 g Fibrimex™ (control-10); (3) 5 g/100 g Fibrimex™(control-5); (4) 5 g/100 g Fibrimex™ plus 0.3 g/100 g sodium tripolyphosphate (STP). Color, proximate analysis, texture profile analysis, cook yield, dimensional change, and bind strength of raw and cooked treatments were evaluated. TG had the strongest raw and cooked bind (P?0.05). Hardness and gumminess were similar for all treatments (P>0.05); however, TG resulted in the most cohesiveness (P?0.05). Consumer analysis was performed on treatments 1, 2 and 4. Consumers rated TG higher for flavor and overall acceptability (P?0.05) with no differences among treatments for texture (P>0.05). Restructured pork steaks formulated with the combination of STP and 5 g/100 g Fibrimex™ were rated similar to 10 g/100 g Fibrimex™ in texture and flavor indicating that steaks formulated with the STP treatment are acceptable to consumers as well as being economically viable.     

Edible films produced with gelatin and casein cross-linked with transglutaminase

In this study, transglutaminase was used to produce cross-linked casein, gelatin and casein–gelatin blend (100:0, 75:25, 50:50, 25:75 and 0:100) edible films. Cross-linking was investigated by SDS–PAGE. Mechanical and water vapor barrier properties of the films were characterized using ASTM procedures, and the film morphology was evaluated using scanning electron microscopy. The casein–gelatin film showed significant greater elongation values (P < 0.05) with or without transglutaminase treatment, as compared to films made from gelatin or casein alone. Mixtures of casein and gelatin produced a synergistic effect only observed in the film elongation, while no improvement was detected for tensile strength and water vapor barrier properties, except for the casein:gelatin (75:25) formulation with transglutaminase, which showed the lowest water vapor permeability value (5.06 ± 0.31 g mm/m² d kPa). Enzymatic cross-linking also induced a substantial increase in the high molecular weight protein components in the film forming solutions.     

Cassava starch-based films plasticized with sucrose and inverted sugar and reinforced with cellulose nanocrystals

Bionanocomposites films of cassava starch plasticized with sucrose and inverted sugar and reinforced by cellulose nanocrystals (CNCs) were prepared by solution casting method incorporating 0.1 to 5 wt% of eucalyptus CNCs. The nanocrystals were characterized using transmission electron microscopy, whereas the bionanocomposites properties were studied using Fourier transform infrared spectroscopy, tensile measurements, water solubility, swelling behavior, and water activity (a(w)). The water resistance properties (solubility and swelling behavior) of the nanocomposites were enhanced with the addition of cellulose nanofillers. These results were explained in terms of the high crystallinity of the nanocrystals and the formation of a rigid network with the nanofillers, which provide physical barriers to the permeation of water within the hydrophilic cassava matrix. The addition of CNCs in the bionanocomposites decreases a(w) linearly, reaching values below 0.5 (for CNCs concentration higher than 4 wt%), a reference value for no microbial proliferation for food product design. The presence of small concentrations of CNCs (0.1-0.3 wt%) also effectively increased the maximum tensile strength (more than 90%) and elastic modulus (more than 400%), indicating the formation of a suitable percolation network in this concentration range. Because the cellulose nanofillers enhanced the mechanical and water stability properties of the nanocomposites, the obtained results in this work may be applied to the development of biodegradable packaging or coatings to enhance shelf life of food products. PRACTICAL APPLICATION: The main drawbacks of using starch-based polymers as packaging or coating in the food industry are their low mechanical properties and inherent water sensitivity. This study demonstrates that cellulose nanocrystals can be used to: (i) obtain better mechanical properties (increasing the tensile strength and modulus more than 90% and 400%, respectively; (ii) enhance the water stability and (iii) water activity of starch-based films. These results indicate that the obtained environmentally friendly nanocomposites in this work can be used to the development of films or coatings to enhance the shelf life of food products.     

用青春酿一杯最好的时光——解读双面林航宇

生活是数字拼图,变数。正如,你十几岁时深爱的人,未必是你二十几岁时会娶/嫁的人;你二十几岁时要娶/嫁的人,在你三十几岁时,未必是你孩子的母亲/父亲。变数是幸福,幸福是遗憾。其实,每个人的心中都有一座断臂山——不完整的旋律才是完整的人生。本期尚酒生活的标题,乍看之下,与暧昧有染,实则,与情爱无关。这里的爱人是生活质量,情人,则是生活态度。这里的十瓶美酒是清醒,十支古巴雪茄是透明。《酒尚》的愿望是,希望你:爱生活、爱自己、爱伤痕、爱眼泪……《酒尚》要告诉你的是:放手去爱,海阔天空!那么现在,亲爱,清闭上双眼,让我们一同走入美酒深处……     

张灯结彩

“节能环保”正在成为来势迅猛的时尚潮流,不仅在大而化之地作为生活时尚的主旋律张扬而锐不可档：与此同时,也如同涓涓溪水渗透到百姓家居生活的细枝末梢,有效地改变着我们的生活观念与传统模式。     

Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests

ABSTRACT: Meltability of different brands of Cheddar and Mozzarella cheeses was determined with a novel computer vision method as well as with 2 traditional methods, that is, the Arnott and Schreiber tests. Correlation between the results of these methods was analysed and it showed that the meltability determined with a computer vision system was significantly (P < 0.0001) interrelated with the Arnott (R²= 0.69) and Schreiber (R²= 0.88) meltabilities. The computer vision method provided an accurate quantitative account of the physical changes in cheese during melting, and thus was capable of revealing meltability differences of cheese that were difficult to distinguish by the traditional methods. The new approach was also applicable to a wide range of cheeses.     

Heritability estimates associated with alternative definitions of mastitis and correlations with somatic cell score and yield

The objectives of this study were to compare alternative mastitis definitions and to estimate genetic correlations of producer-recorded mastitis with somatic cell score (SCS) and yield. Cow health events and lactation records from June 2002 through October 2007 were provided by Dairy Records Management Systems (Raleigh, NC). First- through fifth-lactation records from cows calving between 20 and 120 mo of age and that calved in a herd-year with at least 1% of cows with a clinical mastitis event were retained. The edited data contained 118,516 lactation records and 1,072,741 test-day records of 64,893 cows. Mastitis occurrence (1 = at least one mastitis event during lactation or test-day interval, 0 = no mastitis events), number of mastitis events during lactation, SCS, and yield were analyzed with animal models (single trait) or sire-maternal grandsire models (multiple trait) in ASREML. Comparisons were made among models assuming a normal distribution, a binary distribution, or Poisson distribution (for total episodes). The overall incidence of clinical mastitis was 15.4%; and heritability estimates ranged from 0.73% (test-day interval mastitis with a linear model) to 11.07% (number of mastitis episodes with a Poisson model). Increased mastitis incidence was genetically correlated with higher SCS (range 0.66 to 0.88) and was generally correlated with higher yield (range −0.03 to 0.40), particularly during first lactation (0.04 to 0.40). Significant genetic variation exists for clinical mastitis; and health events recorded by producers could be used to generate genetic evaluations for cow health. Sires ranked similarly for daughter mastitis susceptibility regardless of how mastitis was defined; however, test-day interval mastitis and a total count of mastitis episodes per lactation allow a higher proportion of mastitis treatments to be included in the genetic analysis.     

超临界二氧化碳萃取姜油树脂与溶剂浸提的比较

为了比较超临界萃取姜油树脂与溶剂浸提法的差异,本文分别采用了丙酮、乙醇和超临界二氧化碳等方法,主要指标为萃取率和姜辣素含量,结果显示:乙醇法萃取率为7.5167%,超临界法和丙酮法比乙醇法萃取率低,二者之间无显著性差异;超临界二氧化碳法姜辣素得率为0.7155%,显著高于乙醇法和丙酮法。因此若从萃取率出发,应考虑采用乙醇法,若从姜辣素含量来考虑,应采用超临界二氧化碳法。     

坏标酒、变质酒应如何处理？

近日，《新食品·葡萄酒评论家》的读者热线接到一位经销商朋友的电话，他向我们提出了自己遇到的一个业务问题，酒标有破损或者酒质有些反酸的酒应该如何处理？这是一个酒圈人士都会遇到的较普遍问题，针对这个问题，本刊记者采访了三位专业人士：     

Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride

Gellan gum and CaCl₂ were exploited to modulate the textural and techno-functional properties of heat-set whey protein hydrogels. Enrichment with CaCl₂ increased the amount of released caffeine from the protein hydrogel in conjunction with decreasing cohesiveness index and microstructural features modification. Gellan bundles as visualised by microscopic images conferred a remarkable reinforcing influence to gel samples; enrichment with gellan at 0.5 mg mL⁻¹ increased the gel hardness value approximately 6.4 fold. Based on Fourier transform infrared (FTIR) spectroscopy it was suggested that gellan and CaCl₂ enrichments decreased the β-sheet content of the protein gel matrix in favour of random coil structures. FTIR spectroscopy also proposed cation-π interactions between Ca²⁺ ions and electron-rich amide bonds of whey proteins, as well as interactions between carboxyl groups of gellan and the ε-amino group of lysine in β-lactoglobulin.     

Effect of treatment with non-alcoholic beverages of patients with gastritis and hyposecretion

A positive effect of use of non-alcoholic drink "Shirinskaia high-vitaminized treatment-board Water" in complex treatment of chronic gastritis with hyposecretion was revealed.     

Benchmarking of farms with automated milking systems in Canada and associations with milk production and quality

The objective of this study was to benchmark the herd-level housing and management strategies of automated milking system (AMS) farms across Canada and assess the associations of these herd-level housing factors and management practices with milk production and quality. Canadian AMS farms (n = 197; Western Canada: n = 50, Ontario: n = 77, Quebec: n = 59, Atlantic Canada: n = 11) were each visited once from April to September 2019, and details were collected related to barn design and herd management practices. Milk-recording data for the 6 mo before farm visits were collected. Farms averaged (± standard deviation) 110 ± 102 lactating cows, 2.4 ± 1.9 AMS units/farm, 47.5 ± 14.9 cows/AMS, 36.7 ± 5.0 kg/d of milk, 4.13 ± 0.34% fat, 3.40 ± 0.16% protein, and a herd-average somatic cell count of 186,400 ± 80,800 cells/mL. Farms mainly used freestall housing systems (92.5%), organic bedding substrates (73.6%), and free flow cow traffic systems (87.8%); farms predominantly milked Holsteins (90.4%). Multivariable regression models were used to associate herd-level housing factors and management practices with milk production and quality. At the herd level, feed push-up frequency (mean = 12.8 ± 8.3 times per day) and feed bunk space (mean = 64 ± 21.5 cm/cow) were positively associated with milk yield. Greater milk yield was associated with herds using inorganic (sand) versus organic bedding, milking Holsteins versus non-Holsteins, and using a form of mechanical ventilation versus natural ventilation alone. Milk fat and milk protein content were only associated with breed. Herds with lower somatic cell counts had more frequent alley cleaning (mean = 12.1 ± 7.5 times per day), wider lying alleys (mean = 304.5 ± 40.0 cm), and sand bedding. The results highlight the importance of using sand bedding, using mechanical ventilation, keeping feed pushed up, ensuring alleys are clean, and ensuring adequate space at the feed bunk for maintaining herd-level productivity and milk quality in farms with AMS.     

与“质量·安全”同行

产品“质量与安全“关系国计民生，关系社会经济能否健康稳定发展，也关系国家的形象和声誉。近年来一系列质量与安全事件无不鲜明的证明了这一切。     

剖析色彩管理中的"真理与谬误"

色彩管理是一种将图像从源设备颜色空间转换到目标设备颜色空间的技术，其目的是提供一种跨外设和操作平台的一致的颜色再现机制。1993年，Adobe、Kodak、Apple等彩色出版印刷发展商共同组建了国际色彩联盟ICC，致力于建立一套贯穿整个颜色复制流程的可靠的颜色传递和转换机制。十多年以来，基于ICC的色彩管理系统已普遍应用于各类图像处理软件（如Photoshop）、操作系统（如Mac的ColorSync，WindowsXP的ICM）以及颜色复制流程中的扫描、屏幕显示、数字打样、数字印刷等环节，并取得了较好的效果。ICC特性文件规范业已成为一种工业标准。但是许多用户，特别是一些新手，在对色彩管理的认识、理解以及应用方面仍存在一些误区。[第一段]     

烹饪养生与食、诗、史

此处涉及的“烹饪”恰如唐代诗人白居易《食荠十韵》中“采撷无缺日,烹饪有秘方”之所吟。那本是文人替职业从烹人日积月累的经验总结,切肤入肌般的生存感受。如同清人在修《明史.乐志三》时所彻悟到的“烹饪既严,登俎惟肃”那样,具有深刻的责任感及使命感。居易的感悟,确己达到对“工艺流程”的规范、对“职业道德”要求的高度。如同老聃“无名万物之始,有名万物之母。恒无欲也以观其妙、恒有欲也以观其所窍”的一番肺腑告白、确乎然高度概括了“烹饪”的境界。每当蹒跚于历次大赛的优秀展台,面对似画若雕亦如歌的妙馔佳肴,哪一次没产生过…     

小鼠抗衰老实验及微生物抗衰老研究概况

衰老是机体在退化时期功能下降和紊乱的综合表现,抗衰老问题是人类为追求健康长寿进行生命科学研究的重要课题.文中主要介绍了抗氧化与抗衰老的关系、采用D-半乳糖所致小鼠衰老模型、关于抗衰老实验的生理指标内容以及微生物抗氧化抗衰老研究概况.     

Carbonation Interactions with Sweetness and Sourness

The effects of CO₂ level on sweetness and of sweetener level on carbonation perception were measured in two sweetened systems. The effects of CO₂ level on sourness and of acid level on carbonation perception were measured in two acidulated systems. The effects were measured at concentrations in ranges of 2-16% (w/v) sucrose, 0.015-0.12% (w/v) aspartame, 0.02-0.29% (w/v) citric acid, and 0.015-0.06% (v/v) phosphoric acid. Little effect of carbonation on sweetness was found in either sweetened system. Sucrose at 16% (w/v) reduced carbonation perception. Carbonation enhanced sourness ratings at the lower acid levels and had no effect at higher acid levels for either acid. No effect of acid level on carbonation perception was found.     

葡萄高粱混合发酵生产食醋的研究

以葡萄、高粱为原料,麸皮等为辅料,发酵过程中不外加水,采用前液后固的山西老陈醋传统生产工艺,生产含有白藜芦醇等功能成分的新型食醋。研究结果表明,酒精发酵条件为:果粮比10∶1.0,发酵温度26℃,发酵时间18d;醋酸发酵条件为:麸皮谷糠添加量21%,发酵温度28℃,火醅接种量10%。