侍酒师——与葡萄酒共舞一生的王子

侍酒师的由来源于希腊神话中的一个传说：一位特洛伊王子,因为长得俊美不凡,被宙斯钦点为替他倒酒的酒侍,并被封为水瓶座的守护星,他或许就是侍酒师（Sornmelier）的始祖。侍酒师的职业发展到今天,已经比往日有了更多元的角色和责任。如果说葡萄酒是一个王国,那么他就是这个王国精神文化的体现者,因此侍酒师的使命也就不仅仅是建议酒如何与菜搭配,     

曲日晶 侍酒师——我找到了要一生从事的职业

曲日晶,被称为国内第一位拥有侍酒师初级资格认证的职业侍酒师,现任白金五星级酒店深圳华侨城洲际酒店侍酒师,在此之前曾做过八年的调酒师,从一名普通的中专生一步步走到今天,这的确是让人很钦佩的,提到他曾经的那些艰苦的岁月、提到他现在的职业,他只是淡淡地说:我很幸运,找到了想要一生从事的职业。     

吕杨：让人不得不爱的侍酒师

侍酒师到底是什么样的职业呢？在今天的中国，人们对这个行业还知之甚少，有的将之列为高端的服务行业，有的捧之为21世纪的黄金行当。吕杨说道：“侍酒师并不是餐厅服务生那么简单，就好比厨师和会做饭的，音乐家和会弹琴的区别。侍酒师在餐厅和大厨有着相同的重要性，同样是灵魂级人物。”     

世界的四分之一

Gerard Basset被认为是同时代最伟大的葡萄酒专家之一，曾荣获世界殴佳侍酒师称号，更是全球唯一一位同时获得“葡萄酒大师”、“侍酒大师”及“葡萄酒MBA”三项荣誉的人。包揽此顶级荣誉的人，全球也不过四人。他怎么来改变全球侍酒师的观念、他怎么服务客人、他个人又怎么喝酒？他都跟我们说了!     

钟荔娜——为理想和生活加倍奋斗着

上海第一名女侍酒师钟荔娜这个名字在上海餐饮业中分量不小。她最初作为上海的第一位女侍酒师,也是为数不多的专业侍酒师之一出现,也有人说她是亚洲地区唯一的女性侍酒师,也是最年轻的侍酒师。能在北京见到她实在是缘分。     

食品快讯

首届南非侍酒师杯半决赛在京举行7月10日,来自全国各地的一线侍酒师参加了南非葡萄酒协会在京举办的"侍酒师杯"半决赛。经过初赛网上选拔,有7位侍酒师在将近40名候选者中拔得头筹。7位选手在比赛中需要盲品6款不同的南非葡萄酒,并进行侍酒师技能展示。技能展示环节中他们需要选择三款不同的南非葡     

什么是侍酒师

侍酒师就是你与酒之间的使者。 侍酒师的法文是Sommelier;女性侍酒师则称为Sommeliere。英文则没有男女之分,称之为Wine Steward或者是称Wine Butler。侍酒师,第一次接触到这个职业的人都以为这个职业就是帮助客户开酒、倒酒的侍者,其实不然,一个合格的侍酒师必须拥有丰富的葡萄酒专业文化知识,了     

大师的邂逅与国宴的解构

对于侍酒师这个职业,大多数中国人或许会感到陌生,因为在传统中餐厅里没有侍酒师一职。然而在欧美餐饮界里,侍酒师却是一种价值指针,即使是在法国也只有高级餐厅才有这样的专业人才。侍酒师不仅掌管餐厅的储酒宝藏,还懂得设计美酒佳肴的搭配,为进餐增添更加愉悦的心情。     

全球侍酒大师总人数达到229位

<正>本刊讯:据《佳酿网-中国新闻网》报道,在2015年5月举行的2015年北美地区侍酒大师考试中,共有7位侍酒师成功晋升为侍酒大师(MS),他们是布拉姆·卡拉汉(波士顿)、威廉·科斯特洛(拉斯维加斯)、艾丽丝·兰伯特(加拿大蒙特利尔)、杰克·梅森(纽约)、迈克尔·米格尔(马萨诸塞州格罗顿)、凯文·赖利(加州希尔兹堡)、琼·罗迪尔(德克萨斯州奥斯汀)。至此,北美地区的侍酒大师总人数达到147位(男性     

大师的邂逅与国宴的解构

对于侍酒师这个职业，大多数中国人或许会感到陌生，因为在传统中餐厅里没有侍酒师一职。然而在欧美餐饮界里，侍酒师却是一种价值指针，即使是在法国也只有高级餐厅才有这样的专业人才。侍酒师不仅掌管餐厅的储酒宝藏，还懂得设计美酒佳肴的搭配，为进餐增添更加愉悦的心情。     

Dynamics of fermentation of a purified diet and microbial growth in the rumen.

Ruminal fermentation and disappearance of glucose, starch, and cellulose, and incorporation of glucose and starch into microbial cells were estimated in a fistulated Jersey cow fed twice daily a purified diet containing urea as the sole nitrogen source. Estimated rumen volume was 59.8 liters. Turnover time and rate of passage of rumen contents were 33.4 h and 1.8 liters per h. Turnover times of glucose, starch, and cellulose were .17, 4.7, and 14.2 h. Fermentation times of glucose, starch, and cellulose were .17, 5.5, and 25.1 h. Percentages of glucose, starch, and cellulose utilized in the rumen were 99.4, 85.4, and 60.6. Thus, 18.5% of the carbohydrate fed bypassed rumen fermentation, and 81.5% was utilized in the rumen. All glucose disappeared from the rumen within an hour. An average of 32.1, 43.0, and 14%, respectively, of glucose utilized was incorporated into microbial cells, volatile fatty acids, and carbon dioxide. Percentage of starch incorporated into cells varied, with time being highest 2 h after feeding at 40% and lowest at 20%, 10 h after feeding. Respective percentages of starch incorporated into microbial cells, volatile fatty acids, and carbon dioxide were 32.4, 45.9; and 13.3. Total microbial protein and cell yields per kilogram carbohydrate utilized in the rumen were 77.1 and 117.5 g. Microbial cell yield per mole (estimated) of adenosine triphosphate was 16.2 g.     

4种花生粕蛋白的理化性质及功能特性研究

以花生粕为原料,采用分级提取工艺提取花生清蛋白、球蛋白、醇溶蛋白和谷蛋白,研究4种花生粕蛋白的理化性质和功能特性。扫描电镜观察,4种花生粕蛋白的形态结构各不相同。SDS-PAGE法测定分子量表明,清蛋白含有4种亚基,相对分子量分别为70kDa、40kDa、30kDa、25kDa和15kDa;醇溶蛋白含有2种亚基,分子量分别为25kDa和15kDa;球蛋白含有5种亚基,分子量分别为40kDa、38kDa、30kDa、25kDa和15kDa;谷蛋白含有4种亚基,分子量分别为40kDa、30kDa、25kDa和15kDa。花生清蛋白、醇溶蛋白、球蛋白、谷蛋白的等电点分别为pH3.6、pH5.2、pH4.6、pH5.0。功能性质研究表明,球蛋白的持水性最好,为1.52mL/g,其次为谷蛋白1.10mL/g,清蛋白和醇溶蛋白的持水性较低分别为0.49mL/g、0.14mL/g;清蛋白的持油量相对较高为8.21mL/g,其次为球蛋白为7.16mL/g,谷蛋白和醇溶蛋白的持油量相对较低,分别为3.82mL/g和5.49mL/g;清蛋白的乳化性和乳化稳定性相对较高,乳化能力EC值和乳化稳定性ES值分别为71.4% 和83.33%,谷蛋白次之,EC和ES值分别为66.7% 和82.86%,醇溶蛋白和球蛋白相对较低,EC值分别为64.0% 和62.2%,ES值分别为82.35% 和76.67%。综上,花生粕清蛋白的持油性、乳化性和乳化稳定性相对较好。     

益生菌对断奶鼠消化酶活力、肠道运动性及粘膜形态的影响

乳双歧杆菌、副干酪乳杆菌和植物乳杆菌是常见的益生菌,本研究系统评估了3株益生菌对断奶鼠消化代谢的调控作用。将断奶1周后的大鼠和小鼠分成对照组和益生菌处理组分别饲喂5周和4周,在此期间益生菌处理组每天分别灌胃1×109 CFU的乳双歧杆菌、副干酪乳杆菌和植物乳杆菌。试验期末,小鼠用于肠运动性试验,全部大鼠剖检取样进行生化及组织学分析。结果表明,乳双歧杆菌、副干酪乳杆菌和植物乳杆菌都能够显著促进小鼠肠道的运动性。同对照组相比,灌胃乳双歧杆菌、植物乳杆菌能够显著 （P<0.05） 增加大鼠的全期体重增重和肠液中胰蛋白酶活力,其中体重增重分别增加了13.33%和8.52%,胰蛋白酶活力分别提高了28.76%和31.13%。3株益生菌对大鼠的胃蛋白酶和淀粉酶活力、肝脏、脾脏、肾脏和胰腺重量及脏器系数均无显著影响。副干酪乳杆菌、植物乳杆菌均能够显著（P<0.05） 提高大鼠血清中总蛋白和球蛋白的含量,其中总蛋白含量分别增加了6.84%和9.12%,球蛋白含量分别增加了8.80%和6.82%。乳双歧杆菌、副干酪乳杆菌、植物乳杆菌生菌都会显著（P<0.05）升高大鼠血清中总胆固醇和高密度脂蛋白的含量,其中总胆固醇含量分别增加了44.35%、28.23%和17.74%,高密度脂蛋白含量分别增加了22.92%、27.08%和12.50%,对甘油三酯和低密度脂蛋白的含量无显著影响。此外,灌胃乳双歧杆菌、副干酪乳杆菌和植物乳杆菌均能够显著（P<0.05）提高大鼠的空肠和回肠绒毛高度和隐窝深度的比值以及回肠壁厚度,其中空肠绒毛高度和隐窝深度的比值分别增加了30.65%、19.35%和21.94%,回肠绒毛高度和隐窝深度的比值分别增加了30.21%、31.25%和35.94%,回肠壁厚度分别增加了21.14%、22.35%和27.51%。因此,乳双歧杆菌和植物乳杆菌能够通过促进肠道运动性、增加胰蛋白酶活力和改善肠道组织形态来促进宿主的消化吸收功能,进而提高宿主的体重增重同时又不会带来不良影响。     

Threads of cultural nutrition: arts and humanities

Cultural nutrition encompasses a wide sweep of food-related themes within three major categories: arts and humanities, social sciences, and biological-natural sciences. The paper, first of three, considers the arts and humanities. Topics include food and diet expressed through art, film, music, and dance. The essay then examines food and diet in representative works of literature, both ancient and modern. The place of food and diet within folklore, mythology, and religion is treated, with consideration of symbolic roles played by food throughout the human life cycle, especially with birth and infancy, coming-of-age, marriage, and death. Religion, a major theme in cultural nutrition, is explored and the food-dietary patterns of Jews, Christians, Moslems, Hindus, and Shintos are treated. Ethics and philosophy are examined as both relate to programs of international food relief and vegetarianism. The essay concludes with a review of work by historians, especially themes of famine and approaches taken to refeed populations during combat and hostilities.     

Citrus fruits. Part II. Chemistry,technology, and quality evaluation. C. quality evaluation

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon and lime are generally used for processing. The literature on chemical components of citrus fruits reviewed and discussed in Section A includes the following: sugars, polysaccharides, organic acids, nitrogenous constituents, and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice, and the volatile components which contribute to aroma. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products as well as new types of juice and oil extractors, TASTE, and other types of evaporators, tank farms to store juice and concentrate in bulk, aseptic filling in bulk containers and retail packs, alternate flexible and rigid containers other than glass and tin and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past which were discussed in Section B. Bitterness in citrus juices and its control, composition of cloud and its stability, and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important by‐products, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of the finished products is dependent upon the raw materials used and control of processes. In this section, the USDA standards for different products, physico‐chemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products, composition of essential oils, and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research is required are indicated. A comprehensive bibliography is provided to aid further study and research.     

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.     

LITERATURE ABSTRACTS

‘Rheological and Other Physical Terms Relating to the Structure-Sensitive Properties of Butter’, by J. C. Novello ‘Food Rheology Today’, by A. L. Elder and R. J. Smith ‘Acceptance and Consumer Preference Testing’, by B. H. Ellis ‘Textural Discrimination Sensitivity as Measured by Frequency Spectrographic Analysis of Chewing Sounds’, by K. K. Kapur, W. Dorr, E. Loftus, and R. Feller ‘The Relevance of Correlating Objective and Subjective Data’, by A. Kramer ‘Relationship between Chemical Structure and Rheological Properties of Gluten Proteins’, by R. Lasztity ‘Application of Stress-Strain Behavior to Thermally Contracted Collagen from Epimysial Connective Tissues’, by P. E. McClain, E. Kuntz and A. M. Pearson ‘Perceiving Visual Texture: A Literature Survey’, by R. M. Pickett ‘Relationship between Structure and Rheological Properties of Gluten Proteins (A review)’, by J. S. Wall and A. C. Beckwith ‘Dessert Gel (Gelatin) Strength Testing. If: Collaborative Study’, by E. Borker and K. G. Sloman ‘Determination of Potato Texture’, by J. M. De Man ‘A Recording Micro-Penetrometer, Design and Application’, by M. Jacobson and G. Armbruster ‘Possibilities of Accurate Assessment of the Quality of Fish’, by O. M. Mel'nikova ‘Measuring Apparent Viscosity of Organic Slurries’, by B. W. Mitchel and R. M. Peart ‘Konsistometrische Untersuchungen an Rindfleisch’ (‘Consistometric Investigations of Beef) by E. Scharner (Leipzig, D.D.R.) ‘An Automatic and Recording Torsion Measuring Apparatus’, by H. J. Scherr and W. E. Palm ‘Penetrometry - Practical Uses’, by J. Kleinert ‘Objective Methods for Estimating the Texture of Foodstuffs’, by G. Thomas ‘Objective Methods for Measurement of Consistency in Solid Foods’, by R. Heiss and H. Witzel A. FOODS ‘Objective Measurements for Baked Products’, by K. Funk, M. E. Zabik, and D. A. Elgidaily ‘Brookfield Develops Reliable Measurement of Chocolate Viscosity’, by David H. Howard ‘Studies on the Quality Characteristics of Canned Grapefruit Segments. I. Factors Affecting the Drained Weight and Texture’, by A. Ludin, Z. Samish, A. Levi, and E. Hershkowitz ‘Studies on the Quality Characteristics of Canned Grapefruit Segments. II. Additives Improving Their Drained Weight and Texture’, by A. Levi, Z. Samish, A. Ludin, and E. Hershkowitz ‘Use of Penetrometer for Assessing the Tenderness of Meat’, by G. T. Pagens and C. Autino ‘The Interrelationship of the Viscosity, Fat Content, and Temperature of Cream between 40° and 80° C, by L. W. Phipps ‘Objective Measurements of French Fried Potato Quality. Laboratory Techniques for Research Use’, by L. R. Ross and W. L. Porter ‘Interpretation of Multiple-Peak Shear Force Curves Obtained with French Fried Potatoes’, by L. R. Ross and W. L. Porter ‘Effect of Moisture Content on Mechanical Properties of Shelled Corn’, by Leora Shelef and Nuri N. Mohsenin ‘Physical Properties of the Potato Tuber’, by P. W. Voisey, N. W. Tape, and M. Kloek ‘The Control of Oil-in-Water Emulsion Consistency Using Mixed Emulsifiers’, by B. W. Barry ‘Quality in Frozen Cod and Limiting Factors on Its Shelf Life’, by T. R. Kelly ‘The Effect of Low Temperature Freezing on Quality Changes in Cold Stored Cod’, by T. R. Kelly and J. S. Dunnett ‘Mechanical Properties of Beef during the Freezing Process’, by N. Kulmanova ‘Phospholipid Concentration in Cocoa Butter and its Relationship to Viscosity in Dark Chocolate’, by J. G. Parsons and P. G. Keeney ‘Influence of Emulsifiers on the Emulsion System of Creams’, by E. Nuernberg ‘The Effect of Level of Skin on the Quality of Chicken Frankfurters’, by R. C. Baker, J. M. Darfler, and M. C. Bourne ‘Type and Level of Fat and Amount of Protein and Their Effect on The Quality of Chicken Frankfurters’, by R. C. Baker, J. Derfler, and D. V. Vadehre ‘Texture Studies on Mushrooms’, by T. R. Gormley ‘Photomicrograph of Studies of Dynamic Changes in (Beef) Muscle Fiber fragments. 1: Effect of Various Heat Treatments on Length, Width and Birefringence’, by R. L. Hostetler and W. A. Landmann ‘Comparison of Sarcomere Length to Other Predictors of Beef Tenderness’, by R. D. Howard and M. D. Judge ‘Pectic Substances and the Texture of French Fried Potatoes’, by A. S. Jaswal ‘Texture, Colour and Chemical Composition of Cling Peaches as Affected by Potassium Fertilization’, by B. S. Luh and F. W. Liao ‘Some Effects of Process Treatment on the Body of Cream’, by J. H. Prentice and H. R. Chapman ‘Deterioration of Frozen Par-Fried Potatoes upon Holding after Thawing. 2. Composition, Histology and Objective Measurements of Texture’, by R. M. Reeve, B. Feinberg, F. P. Boyle, and G. K. Notter ‘Chocolate Particle Size and Its Organoleptic Influences’, by W. Rostagno ‘Hardening Ice Cream by Immersion in Liquid Nitrogen’, by A. W. Rudnick, I. J. Ross, and J. D. Fox ‘The Influence of the Composition of the Fatty Phase of Margarine on Its Consistency’, by E. Sambuc and M. Naudet ‘Properties and Chemical Characterization of a ‘Bloom’ on Process Cheese Slices’, by L. G. Scharpf Jr. and T. P. Kichline (Wheat) Hour Constituents Affecting MacMichael Viscosities, by W. b. Sollars ‘Relation of Trimethylsilyl Derivatives of Fruit Tissue Polysaccharides to Apple Texture’, by M. Tavakoli and R. C. Wiley ‘The Rheology of Meat. IV. Changes in the Rheological Properties of Meat after Slaughter’, by L. Toth and R. Hamm     

4种品牌银鳕鱼品质分析与比较

目的:分析对比市场销量较高的4种品牌银鳕鱼的品质。方法:利用感官分析、色差仪、质构仪和气相色谱质谱联用仪对4种品牌银鳕鱼的感官品质、白度、质构以及挥发性风味物质进行检测。结果:4种品牌的银鳕鱼中,BS的银鳕鱼感官评分最高,BI与WH次之,ILU最低;BS色泽最好、其次为BI与WH,ILU最差;ILU的硬度和咀嚼性显著高于其他3种品牌,BS的弹性显著低于其他3种品牌,4种品牌银鳕鱼的内聚性无显著差异;4种品牌的银鳕鱼共检出122种挥发性物质(不含内标物),其中烃类、醇类、酯类含量较高,是鳕鱼的主体风味物质,分别为53,20,17种,检出的挥发性物质中有24种在4种品牌中均有检出,ILU、BI、BS、WH分别共检出85,63,53,53种挥发性物质,各自独有的挥发性物质分别有40,6,10,5种。结论:BS的感官品质和色泽最好,但弹性稍差,ILU的硬度和咀嚼性最好,且整体风味明显优于其他3种品牌,BI、BS与WH的各类挥发性风味物质的种类和含量均比较接近。     

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, organic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma were reviewed in section A. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed in this section. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. In section C, the U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.     

山药功能性成分及药理作用研究进展

山药作为我国传统药食同源植物,也是健康食品的重要原料。山药中含有多糖、皂苷、多酚、蛋白质、微量元素等多种功能性成分,且大量研究已经证实山药具有免疫调节、抗肿瘤、抗氧化、抗衰老、降血糖、降血脂以及调脾胃等多种功效。因此,山药在医药、保健品和食品等诸多领域具有较好的开发潜力和应用前景。近年来,山药功能性成分提取分离和药理作用受到国内外学者的广泛关注。不同种类、不同提取分离方法,都会影响山药的功能性成分结构及其功效。本文系统综述了山药功能性成分及其热点的药理作用,以期拓宽山药在多领域、多行业中的应用范围,剖析功能性成分与药效间的相互关系,为山药功能性食品和保健药品的开发和利用提供参考。