Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.     

不同方法发酵的酸豆角品质对比分析

本文将研究不同方法发酵的酸豆角品质对比分析。选取质地嫩脆、条形均匀、无病虫害的新鲜豆角为泡制原料。采用自然干法发酵、自然湿法发酵与纯种湿法发酵的发酵方法制作酸豆角。检测发酵过程中，pH值、还原糖含量、总酸含量、总糖含量、亚硝酸盐含量以及氨基酸态氮含量，分析纯种湿法发酵与自然湿法发酵对酸豆角品质的影响。结果表明：纯种湿法发酵25 d后，其pH值和还原糖含量分别为3.92、0.03%，均高于自然湿法发酵；总酸、总糖、亚硝酸盐含量、氨基酸态氮含量分别为0.25%、0.04%、0.01 mg/kg和0.01%，均低于自然湿法发酵。另外，纯种湿法发酵酸豆角的甲氧基乙酸含量为0.37%，乙酸乙酯为0.51%，含水量为81.15%，感官评分为45.52，均高于自然干法发酵。纯种湿法发酵对酸豆角品质的效果最好，亚硝酸盐的含量在发酵后期显著降低，感官评分较高，对豆角工业化生产提供了较好的参考价值。     

泡辣椒发酵过程中质构劣化规律及其影响因素研究

该研究考察了泡辣椒在发酵过程中质构、微生物数量、理化特性的变化规律，并在此基础上，进一步采用皮尔逊相关性分析法探讨微生物数量、理化特性与产品质构之间的相关性。结果表明，泡辣椒发酵过程中硬度和咀嚼性下降，脆度上升。在发酵前2天，乳酸菌及真菌迅速增殖，pH值迅速下降，总果胶酶活力升高；发酵2 d后，乳酸菌数量、pH值趋于稳定，真菌逐渐消失，总果胶酶活力迅速下降后趋于稳定。在酸和盐的共同作用下，泡辣椒释放自由水，水分含量降低，同时部分自由水逐渐转化为不易移动水，导致产品水分活度（Aw）下降。相关性分析结果表明，泡辣椒硬度、脆度和咀嚼性质构指标的变化主要与总果胶酶活力、水分含量及水分存在状态显著相关。     

高效液相色谱法测定酱腌菜中苯甲酸的不确定度评定

目的评定高效液相色谱法测定酱腌菜中苯甲酸含量的不确定度。方法按照GB 5009.28-2016《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》测定酱腌菜中苯甲酸,根据JJF 1059.1-2012《测量不确定度评定与表示》的方法,建立高效液相色谱法测定酱腌菜中苯甲酸不确定度评定的数学模型,分析并量化其中各来源的不确定度分量,最终合成酱腌菜中苯甲酸含量的不确定度。结果在95%的置信区间下,酱腌菜中苯甲酸含量测定结果可表示为(0.214±0.00624) g/kg,k=2。结论引入不确定度的主要分量是重复性测定及标准曲线的拟合过程等。     

热轧酸洗商品卷生产工艺选型

本文介绍了热轧酸洗商品卷的产品特点及应用,分析了连续酸洗、推拉酸洗以及无酸酸洗三类典型热轧酸洗生产工艺的生产特点、产品规格、技术参数以及应用场景。通过对以上三种生产工艺的分析和比较,可对今后热轧酸洗生产工艺选型提供参考,钢铁企业可以根据自身热轧原料、产品定位、资金状况等情况进行生产工艺选型。     

某食品加工企业腌泡池智能清洗车设计的方案探讨

针对某食品加工企业上百个大型腌泡池的经常性清洗任务需求,基于现代机电控制技术,提出智能清洗车的解决方案,重点探讨这种清洗车的型式及结构、液压系统与电气控制部分的设计.     

Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process

The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots (Dendrocalamus latiflorus) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0?3 days). After pickling for 7 days, Lactococcus lactis significantly increased (P < 0.05, quantities were 6.39 × 10⁵ copies μL^?1) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 10⁶ copies μL^?1). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 10⁷ copies μL^?1) became higher than those of Lc. lactis (1.43 × 10⁷ copies μL^?1) after pickling for 56 days. The pickling process was initiated by Lc. lactis, followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp.     

试论涪陵榨菜软实力的提升

涪陵榨菜属地理标志商标,是涪陵的重要软实力之一。认识涪陵榨菜的软实力,加大营销力度,提升涪陵榨菜的国际知名度,有利于推动涪陵榨菜健康与快速发展。文章从软实力的含义、涪陵榨菜硬实力和固有软实力的体现、提升涪陵榨菜软实力的途径与措施进行了论述。     

方便榨菜挥发性成分分析

采用同时蒸馏萃取技术和气相色谱-质谱联用技术研究方便榨菜原料及成品的挥发性成分。结果表明：共鉴定出9类37种化合物,37种化合物中含烃类4种、醇类7种、醚类2种、醛类5种、酸类4种、酯类8种、酚类1种、含硫化合物5种、杂环化合物1种;两种样品共同检出的化合物有4种,分别为异硫氰酸烯丙酯、异硫氰酸苄酯、异硫氰酸环丙酯、二甲基三硫;方便榨菜原料检出挥发性成分中相对含量较高的为异硫氰酸烯丙酯(60.77%)、异硫氰酸环丙酯(6.10%);方便榨菜检出挥发性成分中相对含量较高的为对丙烯基茴香醚(47.54%)、异硫氰酸烯丙酯(11.41%)。