我国苹果加工业发展战略分析

我国苹果加工业是伴随着苹果产量的高速增长而快速发展起来的。2000年我国苹果总产量达2043．1万吨，比1978年增加近8倍，2001年和2002年苹果产量保持在2000万吨左右，分别为2001．5万吨和1924．1万吨。随着我国苹果总产量的增长，苹果加工产业发展迅速。以苹果浓缩汁为主导产品的苹果加工业的迅速崛起，促进了我国优势龙头企业不断成长，果农分享市场利润的机会日趋增加。加入了世贸组织后，面对与国际接轨后更加激烈的市场竞争，我国苹果加工业相比其他农产品加工产业，仍将在发展农业、繁荣农村、富裕农民方面具有强劲优势。本文将用SWOT分析法分析我国苹果加工业发展的优劣势及面临的机会威胁，提出发展苹果加工业的对策建议。     

黑龙江省粮油加工业发展战略研究

粮油加工是指对原粮、油料等基本原料进行处理制成成品粮油及其制品的过程.粮油加工行业包括:稻谷加工业、小麦加工业、玉米加工业、薯类加工业、大豆加工业、食用植物油加工业、杂粮加工业、粮食食品制造业、粮油加工副产品综合利用、饲料加工业以及相关粮油机械装备和检测仪器制造业等.     

世界稻米加工业发展趋势与我国未来十年的发展战略

概述了世界稻米生产、贸易、消费的基本状况和世界稻米加工业发展的现状与趋势,分析了我国稻米加工业与世界发达国家的差距。根据发达国家发展稻谷加工业的成功经验和发展模式,结合我国的国情及应对加入WTO的机遇和挑战,对我国未来10年稻米加工业的发展战略提出了建议。     

我国苹果加工业现状分析

本文对我国苹果生产现状、加入WTO后对苹果产业的影响和苹果加工业发展规模、技术发展现状与趋势以及质量和标准体系的建立情况进行了分析,总结了我国苹果加工业的现实发展水平和存在的差距,为凝练我国苹果加工业战略发展目标,构建我国苹果加工业技术创新体系,策划我国苹果加工业发展战略,促进我国苹果加工业的跨越发展提供借鉴。     

基于SWOT分析的我国苹果加工业现状和发展对策研究

简要分析了我国苹果加工行业的现状,并利用SWOT分析法详细分析了我国苹果加工业所具有的优势、劣势、机遇和威胁。同时,在研究分析的基础上,针对苹果加工行业当前存在的主要问题提出了对策建议。     

我国粮油加工业发展现状及发展战略

主要阐述了我国粮油工业发展的现状，指出与世界发达国家粮油加工业比较之差距，提出粮油加工业未来发展的战略。     

世界稻米、小麦、玉米加工业发展趋势与我国发展的战略

介绍了世界稻米、小麦、玉米加工业的现状与发展趋势及我国3大粮食加工业未来10年的发展目标与战略.     

我国面粉加工业未来十年发展战略的思考

根据国家十五农产品深加工重大专项,关于小麦加工业发展战略研究子课题的研究成果,结合我国未来20年农业科技发展战略规划的精神,就我国面粉加工业未来十年发展战略谈一些思路,仅供参考。     

芦荟、苹果复合保健饮料的工艺研究

以芦荟、苹果为原料，对复合保健饮料的加工工艺进行了初步探讨。并对热处理、风味调配、杀菌等工序进行了重点研究，得到了较合理的生产工艺和相应的工艺参数。     

国外苹果发酵汁加工现状和趋势

回顾并概要介绍了近年来国际苹果发酵汁饮料的加工技术、研究状况和发展趋势。     

Distribution of multiple pesticide residues in apple segments after home processing

The effects of washing, storing, boiling, peeling, coring and juicing on pesticide residue were investigated for field-sprayed Discovery and Jonagold apples. Residues of chlorpyrifos, cypermethrin, deltamethrin, diazinon, endosulfan, endosulfan sulfate, fenitrothion, fenpropathrin, iprodione, kresoxim-methyl, lambda-cyhalothrin, quinalphos, tolylfluanid and vinclozolin in the processed apples were analysed by gas chromatography. Statistical analysis showed that reductions of 18-38% were required to obtain significant effects of processing practices, depending on pesticide and apple variety. Juicing and peeling the apples significantly reduced all pesticide residues. In the case of detectable pesticide residues, 1-24% were distributed in the juice and in the peeled apple. None of the pesticide residues was significantly reduced when the apples were subject to simple washing or coring. Storing significantly reduced five of the pesticide residues: diazinon, chlorpyrifos, fenitrothion, kresoxim-methyl and tolylfluanid, by 25-69%. Residues of the metabolite endosulfan sulfate were increased by 34% during storage. Boiling significantly reduced residues of fenitrothion and tolylfluanid by 32 and 81%, respectively. Only a few of the observed effects of processing could be explained by the physical or chemical characteristics of the pesticides. No differences in effect of processing due to apple variety were identified.     

苹果酱加工中褐变利用研究与探讨

根据苹果果肉在加工中褐变程度不同,其色泽不同的现象,研究了利用褐变对苹果酱加工色泽控制的新方法,探讨了利用酶褐变与色泽变化规律进行水果蔬菜加工色泽控制的途径,为果蔬加工品的色泽控制提供了全新的思路与可行的研究方法。     

山楂、苹果、胡萝卜复合果蔬汁的研制

对山楂、苹果、胡萝卜复合果蔬汁生产工艺及其成品稳定性进行了研究。通过单因素实验和正交实验得出的最佳配方是:山楂汁、苹果汁与胡萝卜汁比例为1:4:3、砂糖7%,复合稳定剂的最佳组合是,羧甲基纤维素钠(CMC-Na)0.1%,黄原胶0.05%。该工艺生产的饮料色泽明亮,口感清爽,富含有机酸、氨基酸、维生素和矿物质,具有山楂、苹果、胡萝卜营养价值与保健功能。     

Prediction of the processing factor for pesticides in apple juice by principal component analysis and multiple linear regression

The main objective of this work was to establish a mathematical function that correlates pesticide residue levels in apple juice with the levels of the pesticides applied on the raw fruit, taking into account some of their physicochemical properties such as water solubility, the octanol/water partition coefficient, the organic carbon partition coefficient, vapour pressure and density. A mixture of 12 pesticides was applied to an apple tree; apples were collected after 10 days of application. After harvest, apples were treated with a mixture of three post-harvest pesticides and the fruits were then processed in order to obtain apple juice following a routine industrial process. The pesticide residue levels in the apple samples were analysed using two multi-residue methods based on LC-MS/MS and GC-MS/MS. The concentration of pesticides was determined in samples derived from the different steps of processing. The processing factors (the coefficient between residue level in the processed commodity and the residue level in the commodity to be processed) obtained for the full juicing process were found to vary among the different pesticides studied. In order to investigate the relationships between the levels of pesticide residue found in apple juice samples and their physicochemical properties, principal component analysis (PCA) was performed using two sets of samples (one of them using experimental data obtained in this work and the other including the data taken from the literature). In both cases the correlation was found between processing factors of pesticides in the apple juice and the negative logarithms (base 10) of the water solubility, octanol/water partition coefficient and organic carbon partition coefficient. The linear correlation between these physicochemical properties and the processing factor were established using a multiple linear regression technique.     

苹果多酚氧化酶特性及无硫护色脱水研究

脱水苹果片在加工过程中极易发生褐变。在对苹果多酚氧化酶特性进行分析的基础上,通过设计正交实验得到最佳无硫护色剂组合,并初步确定真空干燥的条件。结果表明,苹果多酚氧化酶的最适pH为6.0,最适温度为36℃,100℃热烫60s可使其完全失活。苹果片的最佳无硫护色剂组合为0.6%柠檬酸、0.06%L-半胱氨酸、1.5%氯化钠,在真空度为0.09MPa,温度为50℃的条件下,可得到色泽较好的苹果片。     

苹果速溶果粉的研究开发

通过有效的辅料配方可以提高苹果果粉的风味和速溶性，以富士苹果为原料，经柠汁、浓缩后辅以麦芽糊精、柠檬酸、苹果香精等辅料，采用真空冷冻干燥技术制得风味和速溶性良好的苹果果粉，经正交试验确定了较佳的配方与生产工艺参数，鉴评结果表明，该配方与相关工艺参数可作为工业化生产的参考。     

苹果醋饮生产工艺的研究

利用优质苹果为原料,通过液态发酵,再经酒精发酵和醋酸发酵,得到酸味柔和、新鲜爽口的苹果醋.研究了初始酒精浓度、接种量、发酵时间对醋酸发酵过程的影响,确定了醋酸发酵的最佳工艺条件,即:初始酒精度7%、接种量10%、发酵时间120h.     

苹果燕麦酸奶的工艺研究

以苹果、燕麦、鲜奶为主要原料,应用单因素和正交实验设计,通过乳酸菌发酵,研制成风味独特、酸甜适度的苹果燕麦酸奶。该酸奶最佳配方工艺条件为苹果果粒燕麦浆15%,蔗糖7%,接种量3%(均为质量分数),(42±1)℃发酵4 h。     

苹果浓缩汁加工中热灭酶工艺研究

通过在不同温度和时间下热处理苹果汁,研究了使果汁中多酚氧化酶(PPO)部分或完全失活的条件,并考察了与果汁自然pH值相近的模拟体系对处理后的果汁酶活的抑制情况。表明:75℃、30s虽不能完全灭活PPO,但对其活性破坏较大,处理后的PPO酶活可以较好地被接近果汁自身pH值的低pH(3.8)所抑制,为最佳处理条件。