辐照杀菌技术在调味香辛料中的应用进展

辐照技术是一项安全、卫生、方便、经济、有效的食品加工新技术。本文主要从食品辐照加工概述、调味香辛料微生物污染状况、辐照灭菌在调味香辛料灭菌处理中的应用及其优势等方面,介绍了辐照杀菌技术在调味品中的应用进展,并展望了辐照调味香辛料商业化前景及其发展方向。     

谈天然调味香辛料的炮制

前言中药材的炮制已显为人知,炮制理论的研究也发展到了相当高深的程度。然而、天然调味香辛料的炮制却未能得到很好的利用。随着科学的发展,技术的日益精湛和不断进步,天然调味香辛料的炮制已欣然崛起,而且波及到这极为广泛的领域。本文就天然调味香辛料的生产现状,炮制意义作了阐述,以供食品研究部门和生产厂家的同志商议和参考。     

香辛料及其应用

介绍了香辛料的加工、抗菌防腐、药理作用,以及香辛料在烹调中的调味原理.并着重讲述了几种常用香辛料的风味物质及在烹调中的应用原则.     

灿烂辉煌的中国调味文化(一)

从三千六百年前我国调味始祖伊尹起,论述了调味认识的形成及发展,单一味及复合味,并介绍一些香辛料的调味作用,弘扬了中华调味文化。     

天然植物食用香辛料在烹调中的应用

文章主要介绍了天然植物食用香辛料在烹饪中的调香、调味、调色和延长烹饪原料的保质期等方面的作用及运用,旨在为烹饪行业合理地运用香辛料提供一定的理论依据,从而更好地发挥香辛料的使用价值。     

企业信息

德国海乐(中国)有限公司 德国海乐公司是具有百年历史的调味生产企业,产品主要面向西餐和肉制品两大系列,1000多个品种。其中,西餐专用系列包括:天然香辛料、包埋盐烧烤香料、冻干天然香辛料、调味酱汁等。西式肉制品专用系列包括:天然香辛料、复全香辛料、混全香辛料、速速溶香辛料、功能性添加剂及各式辅品等。海乐的经营理念主:您的成功就是我们的成功! 地址:山东省济南市市中区刘长山路20号 邮编:250022 电话:0531-7150058/68/98 传真:0531-7150016/18 联系人:陈润强 于晓峰 网址:http://www.helajin.com     

香辛料及其应用

介绍了香辛料的加工、抗菌防腐、药理作用,以及香辛香料在烹调中的调味原理。并着重讲述了几种常用香辛料的风味物质及在烹调中的应用原则。     

香辛料在即食优质蛋白乳糜中的应用

本文对香辛料在即食优质蛋白乳糜中的应用进行了实验研究 ,实验结果表明 ,配比和用量适当的香辛料对即食优质蛋白乳糜具有良好的调味作用 ;能显著延长乳糜的货架期 ;从风味和抑菌效果两方面综合考虑 ,香辛料液和香辛料粉末两种添加方式较好     

即食小海鱼的制备工艺研究

通过鱼肉脱腥处理,正交试验确定调味液配方,选择白砂糖、精盐、香辛料和酸味剂作为影响因素,以感官得分为评价指标,经过烘烤制得成品。脱腥处理后,小海鱼肉的腥味相关挥发性气体完全消失。优化后的调味液配方为:白砂糖用量2.0%,精盐用量2.2%,香辛料用量3.8%,酸味剂用量2.2%。     

氧化·疾病·抗氧化(三十七)

<正>8香辛料类抗氧化食品香辛料是指各种具有香气、香味和滋味的植物全株、叶、根、树皮、果实或种子,如月桂叶、桂皮、茴香、胡椒等。这类香辛料不但具有调味,增香作用,同时大多具有抗氧化及抑菌、抗炎等生理功能。据测定,部分香辛料抗氧化活性见表1。     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展

香辛料作为一种天然食品添加剂,对食品的感官特性和理化特性有显著改善作用,如调味增香、抑制微生物生长等,已广泛应用于食品特别是肉制品加工领域。在众多的香辛料中,辣椒、花椒等辛辣香辛料因能够赋予肉制品独特的麻辣风味并能去除异味,一直是肉制品加工中不可或缺的基料,尤其是在饮食风味以麻辣为主的川渝地区,辣椒、花椒等辛辣香辛料更是在其饮食文化中占有举足轻重的地位。因此,本文综述了辛辣香辛料的风味成分以及辛辣香辛料在肉制品加工过程中对其风味影响的研究现状,并对比了几种主流辣味检测方法的优劣,以期为辛辣香辛料在肉制品中的应用提供参考。     

Bacterial spores in spices and dried herbs: The risks for processed food

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.     

Flavor chemistry of Chinese foods

Abstract

The rich and delicate flavors are the mam reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.     

天然香辛料对叫化鸡中腐败细菌的抑制作用研究

研究肉类加工常用香辛料对叫化鸡产品中典型腐败菌的生长抑制效果。选择13种香辛料,通过平板孔阱法研究香辛料提取物对变质叫化鸡中分离所得的腐败菌的抑制作用,并考察加热处理对抑菌作用稳定性的影响,结果显示香辛料提取物具有广谱且稳定的抑菌作用,原料鸡经香辛料腌制处理后加工的叫化鸡产品在储藏期间菌落总数显著低于未经香辛料腌制的对照组。     

天然食用植物香料的特点和烹调应用

主要介绍了天然食用植物香料的分类及其特点，比较了几种产品形式。目前主要有完整型香辛料、粉碎型香辛料和香辛料提取物，前两种产品形式较为传统，在烹调中运用较为普遍；后一种则是近年来较为先进的形式，有自身的优势，应用前景广阔。文章对食用植物香辛料如何合理地在烹调中进行应用，作了较为详细的阐述，有助于烹饪工作者更好地掌握食用植物香料的调香和调味技术，具有一定的实际指导作用。     

Identification of irradiated spices with thermo-and chemiluminescence measurements

Thermoluminescence and chemiluminescence intensities of twenty-nine different spices were measured to determine whether the techniques could be used to detect if spices had been irradiated (10 kGy) and stored after irradiation. In each case it was possible to identify radiation treatment with 10 kGy by at least one of the two methods, if irradiation occurred 2–3 weeks prior to the examination. The luminescence effect from radiation treatment differs from spice to spice. Intensity increases in samples treated with 10 kGy vary between 1 (no effect) and about 1000 times compared with untreated samples. Thermoluminescence proved to be more useful than chemiluminescence, as with most spices radiation treatment could be identified after longer periods of time. A combined or simultaneous use of both techniques assures a rapid identification of radiation treatment in most of the examined spices. With the exception of garlic, onions, white and black pepper, the irradiated spices can be identified more than 6 months after irradiation. Some, curcuma, juniper berries, basil, chillis, paprika and celery, show increased luminescence intensities for a year or longer after irradiation.     

Spice Quality: Effect of Cryogenic and Ambient Grinding on Color

The effect of cryogenic and ambient milling on the color of spice was investigated to determine its influence on spice quality. A Hunterlab Color Difference Meter and sensory analyses were used to determine if cryogenically milled spices were comparable to ambiently milled spices. Cryogenically milled spices are lighter in color than ambiently milled spices and untrained panelists were able to detect the differences (P ≤ 0.038).     

添加剂在调味品中的应用与发展趋势

随着食品添加剂使用范围的扩大和调味品的发展,越来越多的添加剂被应用于调味品的生产中。文章对添加剂在调味品中的应用和发展趋势做了介绍,以期对开发新的调味品添加剂和在调味品中的拓展应用有所帮助。     

An assessment of the proximate chemical composition of locally produced spices known as dadawa basso and dadawa kalwa from three markets in Plateau State of Nigeria

Local spices obtained from three markets (Shendam, Chip and Mangu) were analysed. The results show that the spices contain high amounts of fats (22–40%) and crude protein (22–46%). The crude fibre content was found to range from 11 to 25% while the total carbohydrate content was found to range from 7 to 15%. The mineral contents of the spices were also determined and found to be high in potassium, calcium and magnesium. Cobalt, chromium, nickel and manganese are also present in appreciable quantity. The level of lead was below the WHO recommended limit of 50 mg/kg. The amino acid profiles of the spices show that the spices contain both essential and non-essential amino acids. The observed variation in the levels of nutrients between the spices could be due to the methods of preparation and handling as well as on the different materials used for the preparation of the spices.