膨化营养杂粮粉的挤压制备工艺研究

分别以80目玉米粉、糙米粉、燕麦粉、麦麸粉作为营养杂粮粉生产原料,研究物料含水量、螺杆转速、机筒温度对产品品质指标径向膨化度、糊化度和吸水性指数的影响,在此基础上设计正交试验,确定挤压技术制备膨化营养杂粮粉的最佳工艺参数为物料含水量15%、螺杆转速130r/min、机筒温度160℃,此时产品径向膨化度为3.26,糊化度为91.87%,吸水性指数为491.8%。     

挤压玉米方便面的研究

本文研究了利用挤压法生产玉米方便面的工艺,分别考察了玉米粉添加比例、物料水分、螺杆转速和机筒温度对产品糊化度的影响规律。初步确定在玉米粉添加比例为15%时,最佳挤压参数为：物料水分30%,螺杆转速60r/min,机筒温度120℃。     

双螺杆挤压生产虾饲料的工艺参数研究

采用双螺杆挤压机,以糊化度、耐水性、膨化度和密度为主要指标,研究物料水分质量分数、喂料速度、螺杆转速、揉和区和熟化区的机筒温度对最终产品质量特性的影响.研究表明:随物料水分含量增加,产品糊化度增大,耐水性增强,膨化度变小,密度增大;随喂料速度和螺杆转速增加,产品糊化度和耐水性增强,膨化度变大,密度减小;随揉和区和熟化区的机筒温度升高,糊化度增大,耐水性增强,熟化区机筒温度对产品密度影响较大,温度降低则密度增大.挤压虾饲料的适宜加工工艺参数为:物料水分质量分数为26%～32%,喂料速度为30 r/min,螺杆转速为70 r/min,揉和区和熟化区机筒温度分别为130和50℃.     

挤压工艺对碎米重组米品质特性的影响

向碎米中添加燕麦粉、大豆粉、马铃薯淀粉,利用双螺杆挤压技术制备重组米,并考察挤压温度、物料水分含量、螺杆转速对重组米质构、感官评分以及糊化度的影响。结果表明：随着机筒温度的升高,重组米的硬度、咀嚼性、黏聚性总体上呈下降趋势;随着物料水分含量的增加,重组米的硬度逐渐减小,咀嚼性和黏聚性先减小后增加,弹性总体上先增大后减小;硬度、咀嚼性、黏聚性总体上均随螺杆转速的增加而增大;糊化度和感官评分随着机筒温度、物料水分含量和螺杆转速增加,总体上先增大后减小。综合分析,机筒温度80℃、物料水分含量31%、螺杆转速160 r/min为制备最佳工艺。     

挤压膨化提高含豆渣产品可溶性膳食纤维的工艺研究

主要以玉米粉,大米粉和豆渣粉为原料,用双螺杆挤压机进行挤压膨化,通过单因素试验和正交试验研究了螺杆转速、机筒温度、物料水分对提高产品可溶性膳食纤维含量及感官品质的影响。实验结果表明:在基础配方大米∶玉米=1∶3,豆渣的添加量8%的情况下,最佳挤压工艺条件为螺杆转速850 r/min,机筒温度150℃,物料水分14%。     

香芋猪肉膨化食品的双螺杆挤压工艺研究

以鲜猪肉、香芋粉和大米粉为原料,利用双螺杆挤压膨化技术研制一款咸味型香芋猪肉膨化食品。试验选取机筒温度(X1)、螺杆转速(X2)、物料湿度(X3)作为主要工艺参数,以断裂力、糊化度、膨化度、水分含量、感官评价作为评价指标,通过正交试验进行优化。结果表明,优化后工艺条件为机筒温度150℃,螺杆转速45 Hz,物料湿度15%,挤压膨化效果最佳。     

双螺杆挤压生产香菇玉米片工艺研究

以香菇粉和玉米粉为原料,采用双螺杆挤压技术,通过单因素试验和正交试验,研究香菇粉添加量、物料水分含量、挤压温度和螺杆转速对香菇玉米片糊化度的影响.结果显示,双螺杆挤压生产香菇玉米片的最佳工艺条件是:香菇粉添加量25％,螺杆转速300 r/min,挤压温度170℃,物料水分含量24％,此条件下,产品的糊化度为91.7％.     

挤压工艺参数对膨化杂粮粉感官品质的影响

利用DS32-I双螺杆挤压机,以小米粉、糯玉米粉、黄豆粉、小麦粉、燕麦粉、糙米粉、麦麸为膨化杂粮粉原料,研究物料水分、机筒温度、螺杆转速和喂料转速对挤压膨化杂粮粉感官品质的影响。结果表明:影响膨化杂粮粉产品感官品质的因素为物料水分>机筒温度>喂料转速>螺杆转速,膨化杂粮粉在物料水分16%、螺杆转速150r/min、机筒三段温度80℃-145℃-165℃、喂料转速20r/min时,膨化杂粮粉的感官品质较好,有淡淡的谷香味,色泽为浅黄色,口感较细腻,入水易成糊状,无结团和沉淀,水溶分散性好,感官综合评分达到7.86。     

蛹虫草复合谷物杂粮膨化产品的工艺优化及糊化特性

目的：采用双螺杆挤压工艺制备蛹虫草复合谷物杂粮膨化产品,并研究蛹虫草对谷物杂粮膨化产品淀粉糊化特性的影响。方法：以大米粉、糯米粉、薏米粉、红豆粉、黄豆粉、蛹虫草粉为原料,按照一定比例混合制成蛹虫草复合谷物杂粮粉进行挤压膨化实验,并在单因素试验的基础上,选择物料水分含量、螺杆转速、进料速率、挤压温度为影响因素,产品径向膨化率、糊化度、水分含量、吸水性和水溶性指数为指标,设计正交试验,用极差分析法优化出蛹虫草复合谷物杂粮膨化产品的最佳工艺,并利用快速黏度仪测定谷物杂粮膨化产品和蛹虫草复合谷物杂粮膨化产品的淀粉糊化特性。结果：蛹虫草复合谷物杂粮膨化产品的最优工艺参数为物料水分含量16%、螺杆转速180 r/min、机筒的5 段挤压温度80-90-120-140-165 ℃、进料速率15 r/min,此时蛹虫草复合谷物杂粮膨化产品的径向膨化率、糊化度、水分含量、水溶性和吸水性指数分别为3.015、84.32%、6.11%、29.65%、416.39%;与谷物杂粮膨化产品相比,蛹虫草复合谷物杂粮膨化产品峰值黏度、保持黏度、最终黏度、回生值显著下降。结论：蛹虫草复合谷物杂粮膨化产品挤压工艺可行,添加蛹虫草能够显著降低谷物杂粮膨化产品的糊化特征值,并抑制其淀粉分子的回生或重排。     

玉米产品挤压膨化特性的影响因素

以优质的玉米为原料,采用挤压膨化技术,研制出玉米膨化产品。通过正交试验确定了挤压温度、物料水分含量、螺杆转速对产品膨化物糊化度的影响,并找出了最佳工艺参数值:挤压温度160℃,物料水分含量20%,螺杆转速300r/min。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the