微机在甜菜糖蜜酒精蒸馏生产中的应用

本文通过对微机控制工作原理的研究，结合酒精蒸馏生产的实际需要，重点介绍了对酒精蒸馏关键部位进行微机程控的实际应用，使酒精蒸馏做到了压力稳，温度稳，进醪稳，引酒稳，提高了生产稳定性，确保了产品质量，减轻了劳动强度，提高了产量企业效益，降低了成本消耗。     

鳜鱼肉似蒜瓣

《宋史》载：一个叫李道的，至孝，母病，要吃鳜鱼，时值冬季，苦寒，跑遍了市场都没有买到，怎么办呢?他就在河边哭着祈祷，之后凿冰，居然获取了一条不小的鳜鱼。故事里搀了点迷信成分，可是却真实地反映了鳜鱼好吃，有人爱吃，甚至在老了病了冷了没了的时候还念念不忘地想吃。     

厨房 要设计也要品质

6年前，这里仅仅是把饭菜做熟的小空间；5年前，这里添置了简单的储物柜，为杂物找到了藏身之所；4年前，这里不仅空间扩大了，而且拥有了整体厨房概念；3年前，国外先进时尚的厨房产品进驻中国，引起了一场革命，带来了一种理念；2年前，在这里，各种颜色和材质的自由组和表达了一种独特；1年前，这里拥有了更多的高科技内容，你所要做的主要是操作电脑；今天，这里的一切，如你所愿。     

庭院葡萄的栽培技术与架式

从８０年代初起，云南省东川市的机关、居民和市郊农民的庭院，大都种了葡萄。入夏，每家庭院都浓荫蔽日，翠叶摇曳，一串串珠圆玉润的葡萄悬挂枝蔓，溢蜜喷香，既绿化了村庄，美化了环境，净化了空气，降低了燥热，又有鲜果品尝和招待客人，从而丰富了物质生活。如该市城...     

耐不住，就成不了

富人送给穷人一头牛，穷人满怀希望开始奋斗。牛要吃草，找草太耗精力，于是他把牛卖了，买了几只羊，吃了一只，剩下的用来生小羊；可小羊迟迟没出生，日子变艰难了，只能把羊卖了，买成了鸡，想让鸡下蛋赚钱，但是来钱太慢，最后他把鸡也杀了，贫穷依旧。     

最后一次拜访——怀念周恒刚先生

“中国的白酒，我现在已经不抱希望了，没有希望，一点希望都没有了。近50年来，走出国门的呼声一浪高过一浪，你也叫，我也叫，叫声一片，会议没少开，文章没少写，乱叫一通，叫完了，有什么用？我也跟着叫了20多年了，嗓子都叫破了，有什么用？现在，我再也没力气叫了，我也不叫了，我叫了多少年，老是‘狼来了，狼来了’!狼来了怎么办？文章没少写，报告没少做，厂子没少调查，有什么用啊？有什么用啊!”[编者按]     

论机采棉采摘与加工

随着机采棉技术的不断发展，我厂于2001年开始对机采棉加工生产，购买了采棉机。通过4年来的机采棉采、加工，我厂总结了一定的经验，对加工设备进行了合理的调整，并做了多次试验，得出了一些结论。机采棉技术的推广应用，解决了棉花收获季节劳力短缺的问题，也带来了一定的经济效益。现就我厂机采棉采、加工的设备配置，主要经验，技术指标，存在问题，改进措施，效益分析阐述如下。     

喝牛奶不适有原因

小明平时偏食，一直长得很瘦，也不长个。妈妈带他看医生，医生说他营养不良，建议他要少吃零食，每天要坚持喝牛奶。回家后，妈妈就给小明订了两份鲜牛奶准备让他每天早晚都喝一袋。牛奶送来了，小明即喝了一袋，可过了一会，小明就说自已肚了疼，肚子胀，很难受，开始妈妈以为是小明不想喝牛奶故意装出来的，可过了两个小时后，小明即开始拉肚子，他对妈妈说：“妈妈，我喝牛奶后不仅肚子疼，还拉稀，不信你过来看。”看到独生子真的拉肚子，妈妈知道小明没骗她，于是带他去了儿童医院，医院的刘主任给小明做了个氢气呼气试验后，刘主任说小明的腹痛腹泻是由于喝牛奶引起的，小明得的是乳糖不耐症。     

菠萝红橙sherbet

研究了菠萝，红橙sherbet的制作工艺，探讨了不同果品，不同用量，不同糖品，不同乳固体含量对冰淇淋品质的影响，设计了产品配方，研制出了sherbet新产品。     

亦药亦食橘红果

邻居刘女士这几天笑逐颜开，心情特爽，逢人就说她多年的咽炎好了，这多亏了那橘红果!原来，刘女士性情比较急，爱着急上火，有严重的咽炎，治疗多年不愈，竞长出了息肉，说话费劲，声音嘶哑。她无意中听说橘红果治疗咽炎效果不错，就买来喝了20多天。如今感觉舒服多了，说话也“透亮”了，吃东西往下咽也不那么费劲了。     

乳酸菌复合发酵大蒜风味、活性成分和微生物种群变化分析

本文以大蒜为研究对象,添加植物乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌等三种乳酸菌发酵大蒜,分析乳酸菌复合发酵大蒜在风味、活性成分和微生物种群变化等方面的特征,为大规模的大蒜发酵生产提供参考。结果显示,发酵30 d后蒜味逐渐消失,并产生香味,口感显著改善;开始发酵后,发酵液p H下降明显,10 d以后发酵液的p H基本保持在4左右;发酵开始后,SOD酶活性有所增加,并保持在250 U的较高水平;细菌群落以添加的三种乳酸菌为主,发酵开始时还伴有肠杆菌、不动杆菌、寡养单胞菌、芽孢杆菌,但发酵后期没检测到肠杆菌、不动杆菌、寡养单胞菌,只检测到三种乳酸菌和芽孢杆菌,而且乳酸菌除了刚发酵时有所降低,其他时间一直保持在较高水平。本文为乳酸复合发酵大蒜的产品开发提供了研究基础。      

食盐与大蒜发酵泡菜品质的对比分析

以大白菜为原料,研究不同浓度的食盐与不同质量分数的大蒜在发酵泡菜中生化指标（pH,可滴定酸,亚硝酸盐）,微生物指标（细菌总量,乳酸菌,肠杆菌）,感官评价（颜色,香气,滋味,质地）的相似点与差异性。结果表明：6种泡菜第10d后都具有较高的安全性,大蒜与食盐具有相似的抑菌效果,5％大蒜与4％的食盐在发酵的过程中各种指标变化相当,其中5％大蒜的感官评价最高。     

Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation

This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate‐counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources. LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source. Bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. LAB communities in initial kimchi were similar to the combined LAB communities of individual raw materials, suggesting that kimchi LAB were derived from their raw materials. LAB community analyses showed that species in the genera Leuconostoc, Lactobacillus, and Weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species.     

脱臭蒜素糯米酒的研制

大蒜中的大蒜素是以稳定、无臭的大蒜氨酸形式存在，当大蒜受到冲击(切片或捣碎)时大蒜氨酸在活化蒜酶的作用下转化成大蒜素的，具有强烈的刺激性臭味。根据大蒜氨酸的性质，采用升温杀酶或低温及纯乙醇条件下提取即可以阻止大蒜素的形成，再按照糯米酒的常规酿制工艺研制出脱臭蒜素糯米酒。     

大蒜绿变过程中几种关键物质的变化规律

研究测定了4℃贮藏条件下大蒜绿变强度、三羧酸循环中间物有机酸和δ-氨基酮戊酸(aminolevulinic acid,ALA)含量的变化。结果表明:随着贮藏时间的延长,大蒜绿变强度增大,柠檬酸、α-酮戊二酸、延胡索酸含量和ALA含量均明显增加。经钙离子调控三羧酸循环后,大蒜的绿变强度、柠檬酸和α-酮戊二酸含量逐渐升高,延胡索酸含量逐渐降低;经丙二酸调控三羧酸循环后,大蒜绿变强度先升高后降低,延胡索酸含量显著降低,表明三羧酸循环可以影响大蒜绿色素的形成。     

Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles

ABSTRACT: A nonacidified, deli-type pickle product was used as a model system to study the potential use of biocontrol as a means to prevent the growth of pathogens in minimally processed fruits and vegetables (MPFV). Fresh pickling cucumbers were blanched and brined with sterile spices and garlic oil. The product was stored at 5 °C for 3 wk and then transferred to various abuse temperatures (16 °C, 25 °C, 30 °C). Lactic acid bacteria (LAB) were isolated and characterized as potential biocontrol agents, and the isolates were tested for bacteriocin-like activity. A total of 118 LAB isolates were obtained. Among the LAB identified were species of Lactococcus, Leuconostoc, Lactobacillus, Weissella , and Enterococcus . Three isolates showed transient bacteriocin activity against— Listeria monocytogenes , and 7 isolates ( Lactococcus ) had bacteriocin-like activity against other LAB. Although it did not produce a bacteriocin, a Lactobacillus curvatus isolate (LR55) was found to have desirable characteristics for use as a biocontrol (competitive exclusion) culture to enhance the safety of nonacidified deli-type pickles.     

玉米膳食纤维乳酸饮料的研制

以玉米皮为原料提取膳食纤维并与脱脂乳混合,接入乳酸菌发酵。经调配、均质等工艺过程,制成一种新型的功能性乳酸发酵玉米膳食纤维饮料,为玉米的开发利用提供了一条有效途径。     

离子注入诱变筛选高产L-乳酸菌及其发酵条件的初步研究

研究了不同于常见的以根霉为菌株发酵生产L－乳酸的乳酸细菌发酵模式。采用新的物理诱变源－－N^ 离子注入诱变菌株LB1，最终筛选出一株L－乳酸产量比出发菌株高2倍多的突变株LB1－1。通过对LB1－1的培养条件进行了初步研究，确定了突变株LB1－1合成L－乳酸的最优碳氮源及其浓度等培养条件，并对发酵过程的pH值调控、供氧对发酵的影响等主要影响细菌L－乳酸发酵的因素进行了较细致的研究，为下一步原位分离技术的研究提供了依据。     

Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.)

ABSTRACT:  The color-forming ability of amino acids with thiosulfinate in crushed garlic was investigated. We developed reaction systems for generating pure blue pigments using extracted thiosulfinate from crushed garlic and onion and all 22 amino acids. Each amino acid was reacted with thiosulfinate solution and was then incubated at 60 °C for 3 h to generate pigments. Unknown blue pigments, responsible for discoloration in crushed garlic cloves ( Allium sativum L.), were separated and tentatively characterized using high-performance liquid chromatography (HPLC) and a diode array detector ranging between 200 and 700 nm. Blue pigment solutions exhibited 2 maximal absorbance peaks at 440 nm and 580 nm, corresponding to yellow and blue, respectively, with different retention times. Our findings indicated that green discoloration is created by the combination of yellow and blue pigments. Eight naturally occurring blue pigments were separated from discolored garlic extracts using HPLC at 580 nm. This suggests that garlic discoloration is not caused by only 1 blue pigment, as reported earlier, but by as many as 8 pigments. Overall, free amino acids that formed blue pigment when reacted with thiosulfinate were glycine, arginine, lysine, serine, alanine, aspartic acid, asparagine, glutamic acid, and tyrosine. Arginine, asparagine, and glutamine had spectra that were more similar to naturally greened garlic extract.     

大蒜汁对耐甲氧西林金黄色葡萄球菌食品分离菌株的生长和生物被膜形成的影响

研究紫皮蒜和白皮蒜汁对耐甲氧西林金黄色葡萄球菌(MRSA)的生长和生物被膜形成的影响。以紫皮蒜和白皮蒜为原料制备大蒜汁;采用平板抑菌实验研究两种大蒜汁对7株MRSA食品分离菌株的抑菌效果;同时采用96孔板法研究两种大蒜汁对MRSA细菌生物被膜形成影响。结果表明:白皮蒜与紫皮蒜汁对于7株MRSA食品分离菌株均具有明显抑菌效果,抑菌圈大于19 mm,紫皮蒜汁效果优于白皮蒜汁,紫皮蒜汁的最低抑菌浓度为6.25 mL/L,白皮蒜汁的最低抑菌浓度为12.5 mL/L;两种大蒜汁在不同亚抑菌浓度下对MRSA的生物被膜形成均具有明显抑制作用。本研究结果为MRSA菌株的消除和防控措施提供参考。