荔枝于风味饮料的研制

用正交实验法分析了荔枝干风味饮料加工过程中可溶性固形物提取的最佳条件及饮料调制的最佳配比,并探讨了其涩味去除方法。结果表明,荔枝干可溶性固形物提取的最佳条件是:料水比为1:8,浸提温度为80℃,浸提时间为60min。荔枝干风味饮料原料最佳配比为:可溶性固形物含量为10%左右的荔枝干原汁,再添加10%的蔗糖和0.18%的柠檬酸。加工过程中采用0.1%明胶除涩,效果较为理想。      

荔枝于风味饮料的研制

用正交实验法分析了荔枝干风味饮料加工过程中可溶性固形物提取的最佳条件及饮料调制的最佳配比,并探讨了其涩味去除方法。结果表明,荔枝干可溶性固形物提取的最佳条件是:料水比为1:8,浸提温度为80℃,浸提时间为60min。荔枝干风味饮料原料最佳配比为:可溶性固形物含量为10%左右的荔枝干原汁,再添加10%的蔗糖和0.18%的柠檬酸。加工过程中采用0.1%明胶除涩,效果较为理想。     

沙枣营养保健饮料的研制

针对资源非常丰富而且具有较高药用和营养价值的沙枣果肉进行加工技术的研究,沙枣果肉可溶性固形物的浸提最佳条件为:经5h浸泡后适当破碎,再以水作溶剂,先用20倍水在70℃水浴中浸提2h,再用10倍水在80℃水浴中浸提1h。沙枣果汁风味饮料的最佳配比为可溶性固形物含量为10%左右的沙枣果肉原汁,5%的蜂蜜。加工过程中采用0.2%明胶除涩,制得营养价值和口感较好的保健饮料。     

沙枣营养保健饮料的研制

针对资源非常丰富而且具有较高药用和营养价值的沙枣果肉进行加工技术的研究,沙枣果肉可溶性固形物的浸提最佳条件为:经5h浸泡后适当破碎,再以水作溶剂,先用20倍水在70℃水浴中浸提2h,再用10倍水在80℃水浴中浸提1h。沙枣果汁风味饮料的最佳配比为可溶性固形物含量为10%左右的沙枣果肉原汁,5%的蜂蜜。加工过程中采用0.2%明胶除涩,制得营养价值和口感较好的保健饮料。      

荔枝保健口服液制备工艺研究

用正交试验分析荔枝干浸提液提取的最佳条件,研究其涩味脱除法及荔枝保健口服液的制备工艺。结果表明,荔枝干浸提液提取的最佳条件为:浸提温度40℃、料水比1∶8、酶量40mg/kg、浸提时间40min;荔枝保健口服液成分配比为:由荔枝干浸提液70%和辅助中药提取液30%组成母液,另加12%～14%蔗糖,1%～3%的精制卵磷脂,0.1%～0.3%的牛磺酸。加工过程中采用0.1%明胶除涩。     

黑蒜醋保健饮料的研制

以黑龙江省科学院大庆分院生产的脱皮黑蒜瓣为原料,利用醋液浸提其中的可溶性固形物、色素和其他营养成分,并运用浸提液配制成黑蒜醋饮料.本实验研究了浸提时醋液添加量及浸提时间对浸提液品质的影响以及配制时,冰糖、白砂糖及浸提液的添加量对黑蒜醋饮料风味口感的影响.并采用正交试验确定各组分的最佳配比.结果表明,以lkg黑蒜、10L醋液的比例,浸提8h,所得浸提液品质较好,色泽为深褐色、黑蒜香味浓郁.饮料的最佳配方为黑蒜醋浸提液40mL,冰糖2.0g,白砂糖1.0g.     

果胶酶在杜仲绿茶饮料生产中的应用研究

研究果胶酶对杜仲绿茶饮料中可溶性固形物和黄酮提取量的影响.结果表明,酶解杜仲茶的最佳工艺为果胶酶浓度10 U/mL,酶解温度55℃,pH6.0,浸提时间25 min,该工艺下可溶性固形物含量为4.429%(w/v),黄酮提取率为54.02 mg/g.     

红枣露果醋饮料的研制

以新郑灰枣(干枣)为原料,利用白醋浸提其中的可溶性固形物、色素、Vc、香味成分等,并运用浸提物配制成果醋饮料。本实验采用单因素实验确定配兑时的各因素水平,并在此基础上用复因素正交实验确定各因素的最佳配比。研究了浸提时红枣烘烤、不烘烤对浸提物风味的影响,白醋添加量及浸提时间对浸提物品质的影响;配制时,白砂糖、蜂蜜、蛋白糖及浸提物的添加量对红枣果醋饮料风味、口感的影响。结果表明,红枣经90℃烘烤2h后,以1kg红枣、7L白醋的比例浸提20h,所得浸提物可溶性固形物含量较高,色泽鲜亮,枣香浓郁。饮料的最佳配方为60mL水 18mL浸提物 0.105g蛋白糖 7.5g蜂蜜。     

红枣乌梅姜汁饮料加工工艺的研究

采用正交试验,对红枣乌梅姜汁饮料配方中红枣、乌梅、生姜的配比进行研究。结果表明当红枣汁可溶性固形物含量为2.5%,乌梅汁可溶性固形物含量为0.4%,姜汁可溶性固形物含量为0.3%时,将三者等量混合,饮料的风味最佳;以果汁的透光率为指标,研究了壳聚糖澄清处理的工艺,结果表明壳聚糖用量为0.6g/L,澄清时间30min,澄清温度50℃时,澄清效果最好,该条件下果汁的透光率可达92.1%。     

红枣露果醋饮料的研制

以新郑灰枣（干枣）为原料,利用白醋浸提其中的可溶性固形物、色素、Vc、香味成分等,并运用浸提物配制成果醋饮料。本实验采用单因素实验确定配兑时的各因素水平,并在此基础上用复因素正交实验确定各因素的最佳配比。研究了浸提时红枣烘烤、不烘烤对浸提物风味的影响,白醋添加量及浸提时间对浸提物品质的影响;配制时,白砂糖、蜂蜜、蛋白糖及浸提物的添加量对红枣果醋饮料风味、口感的影响。结果表明,红枣经90℃烘烤2h后,以1kg红枣、7L白醋的比例浸提20h,所得浸提物可溶性固形物含量较高,色泽鲜亮,枣香浓郁。饮料的最佳配方为60mL水+18mL浸提物+0.105g蛋白糖+7.5g蜂蜜。      

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press