果酒发酵异常现象及防治

果酒发酵分为果汁发酵和果浆发酵两种。生产白葡萄酒,先从葡萄浆分离出葡萄汁,而后再进行葡萄汁发酵酿制。红葡萄酒则采用果浆直接发酵,而后从发酵醪中分离出红葡萄原酒的办法制得。也有采用果浆发酵、半途分离出发酵的果汁再继续发酵的措施。就发酵过程而言,分为前发酵和后发酵。果汁发酵的前发酵和后发酵在同一个容器内完成。果浆发酵的前发酵和后发酵分别在二个容器内进行,两个阶段区别明显。果酒前发酵包括静止期、萌发     

火龙果发酵饮品低温发酵过程中微生物变化规律分析

为探索火龙果发酵饮品发酵过程中主要微生物的变化规律,了解接种发酵与自然发酵对饮品发酵过程中微生物的影响,文章以红心火龙果为研究对象,通过接种发酵与自然发酵两种不同方式,对火龙果饮品低温(18℃)发酵过程中的pH、可溶性固形物、主要微生物指标进行测定。结果表明,低温条件下(18℃),接种发酵相比于自然发酵,在发酵第9 d时,两者乳酸菌数达到最大值分别为5.20×10~8 cfu/mL、1.14×10~9 cfu/mL,后期自然发酵乳酸菌数下降速度高于接种发酵;整个发酵过程中酵母菌一直保持增长趋势,接种发酵酵母菌数低于自然发酵;霉菌和大肠菌群在发酵中期生长旺盛,发酵第13 d,接种发酵与自然发酵霉菌数达到最大值分别为11.60 cfu/mL、602.00 cfu/mL,发酵第9 d,接种发酵与自然发酵大肠菌群数达到最大值分别为0.36 MPN/mL、46 MPN/mL。试验表明接种发酵乳酸菌作用更加突出,并且抑制了部分杂菌的生长繁殖,有效降低霉菌和大肠菌群的生长繁殖,对火龙果发酵饮品的品质控制更加有利。该研究为火龙果低温发酵饮品的进一步研究提供参考。     

提高液态发酵醋质量的方法

通过对液态发酵醋发酵生产机制,以及液态发酵醋和固态发酵醋微量成分的研究,着重阐述了液态发酵醋与固态发酵醋在发酵生产工艺和风味方面的不同之处,分析了液态发酵醋风味较差的原因,并对提高液态发酵醋的质量、方法和措施进行了探讨。     

发酵核桃乳研究现状及展望

发酵核桃乳作为一种植物蛋白发酵乳,具有一定的营养优势和来源优势,未来发展前景广阔。但是,目前发酵核桃乳也存在着一些需要重点关注的问题,如发酵菌种种类过于单一、关于发酵前后营养成分和功能性的探讨过少等。本文围绕发酵核桃乳,重点总结发酵菌株的选择、发酵工艺研究、发酵过程中营养物质转化及功能性发酵核桃乳的研究现状,并对发酵核桃乳今后的研究重点提出建议,以期对发酵核桃乳的研究与产品开发提供参考。     

羊乳双菌发酵饮料酒的研究

选用双菌种发酵制备羊乳发酵饮料酒,确定了该饮料酒的的最佳发酵条件。其中,酵母菌最佳发酵条件为:酵母菌添加量0.12%、发酵温度28℃、加糖量10%、发酵时间26h;乳酸菌最佳发酵条件为:发酵时间8h、发酵温度42℃、乳酸菌添加量0.10‰。采用上述工艺条件发酵得到的羊乳发酵饮料酒,外观澄清透明、香气饱满,风味纯正。     

发酵辣椒中的微生物及其风味物质研究进展

发酵辣椒即利用微生物在厌氧条件下的分解作用产生各种代谢产物,经过一系列的生物化学变化及物理变化,形成的具有独特发酵风味的辣椒制品。发酵辣椒作为一种传统的辣椒制品,香辣酸脆,开胃可口,符合大众口味,但由于传统自然发酵菌群不明、结果不可控等因素,接种发酵成为目前研制发酵辣椒的热点方法,更是制备具有优良风味的发酵辣椒的关键。该研究介绍了发酵辣椒中的微生物多样性及其检测方法,总结了发酵辣椒中的风味物质,经综合分析得：发酵辣椒中的微生物以乳酸杆菌属和酵母菌属为主,产生酯类、醇类、酸类、烯烃类、醛类等众多复杂的香气成分,烷烃类、烯烃类和萜醇类物质在未发酵成熟的辣椒中是主要呈香物质,同样是辣椒发酵后的部分香气成分,赋予了发酵辣椒独特的花香、果香等香气特征。该研究重点阐述了影响发酵辣椒中风味物质的因素,主要包括发酵原料、发酵方法、发酵菌种、发酵盐度、发酵温度、发酵时间等几个方面,其中发酵原料、发酵菌种以及发酵盐度对于发酵辣椒风味的生成至关重要,此外,该研究还指出了目前研究过程中存在的问题及对未来的展望,以期为发酵辣椒工业化发展提供理论基础。     

混合菌种两步发酵法对豆粕肽转化及品质的影响

以枯草芽孢杆菌和黑曲霉好氧发酵作为前发酵,再以酿酒酵母及保加利亚乳酸杆菌厌氧发酵作为后发酵对豆粕进行两步发酵。结果表明:第一步发酵中肽的转化率为52.01%,第二发酵中肽的转化率为65.08%,且两步发酵优于一步发酵。     

发酵方式对牛蒡泡菜理化特性及微生物数量变化的影响

以新鲜牛蒡为原料研制牛蒡泡菜,对比研究自然干法发酵、自然湿法发酵、纯种干法发酵、纯种湿法发酵对发酵过程中牛蒡泡菜的理化特性和微生物数量变化的影响,并对其产品进行感官评价。结果显示：纯种湿法发酵与其它发酵方式相比,牛蒡泡菜的发酵速度较快,优势明显,亚硝酸盐含量在第10天时降到稳定值（0.53 mg/100 g）,其它3种发酵方式在第12天时达到稳定值,并且亚硝酸盐含量高于纯种湿法发酵;与其它方式相比,纯种湿法发酵牛蒡泡菜乳酸菌数稍高,总糖和还原糖含量、大肠菌群数以及pH值较低;纯种湿法发酵牛蒡泡菜感官评分和脆度均高于其他3种发酵方式,纯种湿法发酵牛蒡泡菜感官评分为92.43,脆度为2 005.02 g;自然湿法发酵和纯种湿法发酵牛蒡泡菜产品的氨基酸态氮含量较自然干法发酵和纯种干法发酵低。综合比较各项指标,纯种湿法发酵为牛蒡泡菜的最佳发酵方式。     

百香果醋生产工艺的研究

对百香果醋研制中的酒精发酵、醋酸发酵过程进行了研究,确定酒精发酵的适宜条件为发酵时间48h,发酵温度32℃,接种量10％;醋酸发酵的最适条件为发酵温度32℃,接种量10％,发酵醪酒精含量6％vol。     

响应面法优化益生菌发酵青稞饮料工艺

以青稞酶解液为原料,采用单因素试验研究了发酵时间、发酵起始pH、发酵温度、益生菌接种量等因素对发酵的影响,并以发酵酸度为响应值,采用响应面法对益生菌发酵青稞饮料的发酵工艺进行了优化。结果表明,发酵起始pH值为7.3,发酵温度41℃,接种量4.7%,发酵时间72 h,可得到酸度68.67°T活性益生菌发酵青稞饮料。     

Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition,wine colour and wine sensory properties

Background and Aims: This study investigated flavonoid composition and C₁₃-norisoprenoids (β-damascenone and β-ionone) in Shiraz grapes and wines, their relationships and links to wine sensory properties. Methods and Results: Differences in the grape berry flavonoid profile were created by exposing bunches to varying levels of sunlight intensity through canopy manipulation. Grapes were harvested at similar maturity and three replicate wines were made for each treatment in both vintages. Grapes produced under shaded canopy conditions had reduced anthocyanins and skin tannins, but little effect on seed tannins was observed. Pigmented polymers and tannins in wines were related to berry flavonoid composition (anthocyanins, skin and seed tannins, and their ratios). In grapes and wines, no significant effects were observed in response to canopy manipulation for two hydrolytically released C₁₃-norisoprenoids, β-damascenone and β-ionone. Relationships were established for wine flavonoid composition, wine colour density, sensory perception of the astringency-related mouth-feel attributes and a quality scale. A positive relationship between wine quality score and hydrolytically released β-damascenone in both berries and wines was found, but not for free β-damascenone or any quantified forms of β-ionone. Conclusion: Higher concentrations of anthocyanins and skin tannins in berries, coupled with a lower concentration of seed tannins were associated with higher wine quality. The ratio anthocyanins*skin tannins/seed tannins is proposed as an indicator of wine flavonoid composition, wine colour and wine quality. Excessive canopy shade was detrimental to berry and wine composition and intensified sensory detection of ‘straw’ and ‘herbaceous’ characters in the wines. Significance of the Study: This study increases the understanding of the balance and composition of flavonoid compounds and C₁₃-norisoprenoids in berries and their relationship with wine composition and wine sensory properties, but also highlights the importance of a canopy microclimate assessment.     

纺织检测技术与仪器发展的回顾及前瞻

由于数学、物理学、机械工程学、电子学，特别是微电子学、计算机网络技术和数据处理技术的发展，纺织检测理论和技术取得了长足的发展，纺织检测仪器的自动化水平、检测功能综合及复合程度都有了极大提高。随着市场经济的发展和全球经济一体化进程的推进，纺织材料品质检验工作将逐步完善实施第三方客观公证检验制度，并且将增加新的检测项目，数量逐步加大，逐步建立起以产品质量法为基准，标准和合同质量承诺相结合的质量保证体系。     

Outfitting Textiles,Fashion + Architecture: The Convergence + Interplay of Construction + Engineering for the Human Form

Links between textiles, fashion, and architecture are examined in terms of their visual aesthetics and methods of realization. Both garments and buildings touch our everyday lives and can be seen as similar types of “outfits.” Pragmatic and expressive they provide protection and shelter while also reflecting taste and identity. As ever-new textiles and technologies are emerging, these are infiltrating both the world of fashion and that of architecture. Fashion references architecture, and architecture references fashion in human scale/proportions and harmony/balance of forms, while the correct choice of textile is crucial to their realization. Fashion is traditionally seen as being ephemeral and temporal and architecture as monumental and permanent but these notions are rapidly changing. Fashion is slowing down to embrace issues of sustainability, timelessness, and longevity while architecture is speeding up to take on aspects of flexibility, mobility, and change. It is proposed that the future will move towards a convergence that includes the bespoke where new textiles and technologies enable “outfits” to be made for wearing and for living in that are intimate and individual—tailored to suit and responsive to need.     

Rapid and accurate determination of d- and l-lactate,lactose and galactose by enzymatic reactions coupled to formation of a fluorochromophore: Applications in food quality control

A fluorometric-coupled reaction for the accurate and rapid determination d- and l-lactate and lactose, galactose in foods is presented. The method was found useful for an accurate determination of these metabolites in heterogeneous, opaque and colourful foods without pretreatments. Example for the determination of lactose, galactose, d- and l-lactate in milk, and yogurts and d- and l-lactate in milk, wine and beer is provided. Unexpectedly, we found that the composition of some commercial bio-yogurts produced in Israel is not consistent with the classical definition of yogurts. Thus, this method offers rapid and accurate methodology, which should be particularly valuable in food quality control.     

Beryllium in food and drinking water - a summary of available knowledge

In an overall evaluation of the situation published by IARC in 1993, beryllium and beryllium compounds are identified as carcinogens to humans. This prompted the initiation of this study on beryllium which reviews the situation up to 1998 on the aspects: properties and applications, toxicity, analytical procedures for food and drinking water, reference materials, occurrence in food and drinking water and estimates of daily dietary exposure. Special emphasis is put on analytical aspects and levels of beryllium in food and drinking water.     

Fish gelatin: properties,challenges, and prospects as an alternative to mammalian gelatins

Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish gelatin (especially from warm-water fish) reportedly possesses similar characteristics to porcine gelatin and may thus be considered as an alternative to mammalian gelatin for use in food products. Production and utilization of fish gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.     

精梳机用梳理器材专件的技术创新与优选

通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品.     

我国常见家畜胴体分割及分级技术发展

牛、猪、羊为我国主要家畜品种。改革开放以来,我国牛、猪、羊胴体分割、分级技术水平有了一定的提升,关于家畜胴体分割、分级技术的发展过程及其标准的研究不断完善。本文概述了我国牛、猪、羊胴体分割、分级技术相关标准规定,阐述了常见家畜胴体分割、分级技术的发展历程,并对胴体分割、分级技术存在的问题提出意见,旨在为我国家畜屠宰企业进行牛肉、猪肉和羊肉分割、分级提供参考,促进肉质提高及分割肉的增值,推动我国畜肉产业健康、持续、稳定、快速发展。     

油炸前后核桃中蛋白质和黄酮含量的研究

研究油炸前后核桃中蛋白质和黄酮含量,建立测定蛋白质和黄酮含量的方法。油炸前后的核桃壳和核桃仁用石油醚脱至无色,依次用95%乙醇、70%乙醇提取至无色,合并提取液后测定黄酮的含量;滤渣加水进行超声提取,抽滤后测定蛋白质的含量。核桃壳油炸前后蛋白质和黄酮的含量分别为0.74%、0.86%,4.40%、3.44%,核桃仁油炸前后蛋白质和黄酮的含量分别为0.37%、1.23%、5.12%、14.28%,平均加样回收率为99.13%。油炸后核桃中蛋白质和黄酮含量较高,含量测定方法稳定、重现性较好。     

Microstructural,cooking and textural characteristics of potato (Solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours

Potato tubers from six different cultivars were freeze‐dried, ground into flour and analyzed for thermal, pasting and textural characteristics (using differential scanning calorimetry, Rapid Visco analyzer and Instron universal testing machine, respectively) to study the relationship between flour characteristics and cooked potato mealiness. The potatoes with higher sensory mealiness scores resulted in flours having lower transition and pasting temperatures, higher amylose content, setback, peak and final viscosity. The flour gels from the mealier potatoes also exhibited higher values of textural parameters such as hardness, cohesiveness, chewiness and springiness. The microstructure of the tuber parenchyma (studied using scanning electron microscopy), cooking and sensory characteristics of potatoes were found to be related to the pasting and textural characteristics of their flours. Potato cultivars with lower mealiness scores, loosely packed cell arrangement, with comparatively large‐size cells and thinner cell walls showed lower values of textural parameters for both raw and cooked potatoes. This information may prove useful for the selection of potato cultivars with desirable textural and flour‐making properties for specific end‐uses. Copyright © 2005 Society of Chemical Industry