素食馆的素食之路

素食馆相对于庞大的餐饮业来讲只是很小的一部分，迄今为止，北京市三万多家餐饮企业中，素食馆只有二十多家，上海也有二十家左右。但素食馆的经营思路与方式在某种程度上和荤菜馆有着很大的不同，因为在今天“顾客就是上帝”的呼声中，素食馆却依然保持自己的信仰和经营理念，如很多素食馆坚持无烟、无酒、无蛋、无肉等四无主义。     

乐活新主张

“乐活”是20世纪末许多富裕阶层经历追求逸乐、过度消费的空虚之后,所产生的集体反思。令人高兴的是,很多人开始追寻与实践一种新的生产方式与生活方式,这种新的“活法”能够保证人类健康．快乐而可持续地发展。     

防晒新主张

夏季又悄然而至,我们不得不翻箱倒柜把那些防晒美白产品拿出来,把我们的面子防护起来。每年都防晒,每年都晒黑,是防晒产品不够好,还是我们对于防晒认识不足？记住,美丽也是需要智慧的,若想肌肤白皙免受阳光的折磨,就要掌握全新的防晒理念、远离错误的防晒传统。     

皮衣新主张

今冬，皮衣有了新主张。从时尚的缤缤广场众多品牌中，我们可以发现皮革服饰占据着相当大的份量，难道新一轮的皮衣风潮就要来了吗？有专家预测今后两年将是皮衣的天下。从我们摘选的20套皮革服装里，我们看到了皮衣复兴的苗头。[编者按]     

产品升级新主张

<正>回顾电热水器的发展历史,会发现,从安全技术、耐腐蚀技术、环保技术、保温技术到节能技术等,这些技术问题都是行业的关注点,而每一项突破都会使电热水器行业得到一个提升和飞跃。那么,近年来,电热水器又发生了哪些变化?在其所处的经营环境日趋复杂的今天,电热水器的发展又呈现出怎样的趋势,这些都是行业所关注的。     

防晒新主张

正夏季又悄然而至,我们不得不翻箱倒柜把那些防晒美白产品拿出来,把我们的面子防护起来。每年都防晒,每年都晒黑,是防晒产品不够好,还是我们对于防晒认识不足?记住,美丽也是需要智慧的,若想肌肤白皙免受阳光的折磨,就要掌握全新的防晒理念、远离错误的防晒传统。     

素食有益

小时候．邻居有位寡居的老太太．每日烧香敬佛．一生吃素从不杀生，感到十分虔诚，也给我留下了终生难忘的印象。长大后受了高等教育并从事了一生的卫生工作，才知吃素是件利国利民的好事，值得提倡。     

素食宝贝

上格调的上海人现在是每周至少有一天吃纯素，不进荤腥，原因是当今社会节奏快，工作压力大，应酬多，吃素是为了让身心排毒。     

素食年华

正一墩墩的青菜,从地里拔了出来。秋天,蔬菜长得十分饱满。喜欢腌雪里蕻,用水洗净晾干,备好一只干净的腌菜坛盛放。一层层撒上盐,做成一坛过冬的素菜。还有绿色的球茎甘蓝,有的地方叫苤蓝,叶片椭圆、倒卵圆或近三角形,绿、深绿或紫色,叶面有蜡粉。其食用部分为肉质球茎,质脆嫩,可鲜食及腌制。喜欢素食,却不是很久就喜欢。记得小时候,家前屋后种有菜地,但不是我们家的,看人家种的欢喜,也羡慕地想种。白菜萝卜吃起来喜气。可父亲不让,说那地是公家的地,别人种,我们自己种不的。母亲听从,也便不种。后来,搬家进城,院子大了,父亲这才自辟菜园,种一些青菜,如甘蓝,青椒,以及10 cm长的豌豆。父亲从没种过青菜,但老人家苦学摸索,竟把菜种的绿意盈盈的母亲看了很高兴,邻居们也叫好     

素肠的研制及加香试验

本实验研究了一种高蛋白、低脂肪大豆素食产品。该素食产品营养丰富、口感良好、生产简单、食用方便,与传统豆制品有相似之处,适合规模化、工业化和标准化生产。本实验通过调整大豆分离蛋白、水、植物油的比例,然后进行斩拌乳化、凝胶实验,得出了三者之间较为合理的比例;通过添加不同比例的复配乳化剂进行对比实验,证明了乳化剂在该产品中有明显的作用并得出了合理的添加比例;通过添加不同的咸味香精和甜味香精作为底味和头香,证明了在豆制品中同时添加咸味香精和甜味香精的可行性,并得出了较为合理的添加方法和添加比例。     

未来食品机械市场创新思路

在我国,食品机械是随着食品工业的发展而迅速成长起来的新兴行业,自70年代以来一直以较快的速度发展,尤其进入90年代以后,其平均年增长速度保持在25％以上。食品机械工业产值占食品工业总产值的比重由1981年的0.4％增长到1995年的2.6％。这一良好势态在未来的十年甚至更长的时间里是否还会继续保持,这是行业内人士十分关注的问题。通过对以下诸多因素的分析,我们将乐观地看到,我国食品机械将仍然是可持续发展的朝气蓬勃的行业,食品机械市场的未来将是巨大的。     

素食美味点心

蓝莓慕斯蛋糕 原料:蓝莓果酱130克,糖50克,淡奶油150克,牛奶70克,明胶粉12克.白兰地1克,白巧克力碎10克,蛋糕坯1件. 制法:先把牛奶、明胶粉、糖放入锅中隔水加热至明胶粉、糖完全溶解离火后加入白兰地搅拌均匀,降温至50度左右再加入打起的奶油、蓝莓果酱搅拌均匀,倒入有蛋糕坯的容器中冷冻1小时,取出用蓝莓果酱,白巧克力装饰即可. 特点:浓郁的蓝莓香,再加上一粒粒的蓝莓果肉,让人垂涎欲滴.     

南来北往的蟹 中西结合的汤

<正> 今年北京的冬天实在有点反常,"三九"天儿,河不上冻,雪不飞花,气温总在7～8度徘徊,怎么看都像春天的样子。有人发表谬论说:这可能是让北京满大街的火锅店闹的。还别说,今年北京的火锅是特别的"火",老北京的"涮羊肉",从四川引进的"麻辣烫"都在大街小巷蒸腾着热气,特别是"香辣蟹"更是风靡北京城。     

我国海洋食品工业的现状及对其发展的思考

对我国海洋食品资源,特别是各种海洋生物中所含有的营养、功能性的成分作了分析,分类介绍了当前我国主要的海洋食品,同时对加快发展海洋食品工业提出了思路。     

我国素食食品声称规范探讨

我国《食品安全法》等相关法律法规明确要求食品标识应真实准确,不得虚假宣传。随着人们饮食观念的转变,食用素食的人群逐渐增加,素食食品也因此越来越受到关注。由于我国目前还没有针对素食食品的法规标准,食品中素食相关声称的使用及管理缺乏依据,相关品类食品的开发及市场流通仍面临一定的挑战。本文主要就与素食声称相关的问题,如如何对素食食品进行界定、如何声称、声称的使用条件及管理等进行了探讨,为相关规范的制定提供参考。     

首届江南创新大赛作品选登

白雪藏青龙 主料：小青龙400克 ，扇贝黄8只。     

果蔬汁牛乳研制的新思路

讨论了目前国内乳制品行业在风味乳方面的现状。概述了莓系列、花卉等几种新新型果蔬汁的生理特性；预测了风味牛乳良好的前景，分析了影响风味牛乳稳定性的几种因素，并提出了相应的措施。对仙人掌、芹菜汁等几种蔬菜汁生理性能也进行了讨论。     

Potential DNA markers as a rapid tracing tool for animal adulterants in vegetarian food

DNA-based methods are rapid, cost-effective and broadly applicable approaches for food authentication. Recently, the requirements for food safety and food integrity have increased with improved quality of life. Methodologies regarding food authentication based on DNA analysis are more commonly being used. With the increasing number of vegetarians, searching for markers for blind identification across kingdom species, such as an ingredient of animal origin in vegetarian food, would be valuable and attractive. Using bioinformatic analysis of an existing data source composed of 481 ultraconserved sequences, we selected 6 new candidate DNA segments that exist in most vertebrates but that do not exist in plants. Then, primers were designed for all of the candidate DNA markers, and DNA samples isolated from cow, pig, chicken, duck, soy bean, rice, pepper, wheat, sunflower and colza were amplified using each primer pair. None of the plant DNA samples generated a PCR product, while the DNA samples of animal origin were amplified successfully using 5 of the candidate segment primers; the 6th segment primer failed to amplify the DNA and was discarded. Moreover, a simulation experiment containing a plant product contaminated by an animal component indicated that the candidate DNA markers can be used for the rapid detection of animal adulterants in vegetarian products with a promising 5% detection limit. The identified candidate DNA markers for the blind identification of animal adulteration in vegetarian food may be highly desirable in the vegetarian food market, and these markers may facilitate the study of molecular technology for food authentication.     

Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products

A total of 320 samples of vegetarian food purchased from local markets were examined in order to determine the microbiological quality of these products. Aerobic count, psychrotrophic count, anaerobic count, E. Coli, coliforms, S. aureus, B. cereus, spores of Bacillus as well as enterotoxins produced by B. cereus andS. aureus were also evaluated. The incidence of E. coli and coliforms in these vegetarian food products were 28·1% and 32·5%, respectively, while 18·1% and 3·4% of the samples were found to contain S. aureus and B. cereus, respectively. The vegetarian food products investigated in the present study were divided into five groups, based on their major components. The samples made from soybeans showed the highest detection rate (74·5%) when S. aureus, B. cereus, E. coli and coliforms were used as indicators. S. aureus was detected in all the five groups, with the highest detection rate in cereal and Konjac group (23·8%), while B. cereus was detected only in soybean, cereal and Konjac groups with the incidence of 5·1%, 9·5% and 2·4%, respectively. Among the 38 strains of S. aureus isolates, 17 strains were observed to produce enterotoxins of types A, B, C and D. Whereas, among the seven strains of B. cereus isolates, one produced diarrheal toxin while four others killed adult ICR mice. The present results also revealed that vacuum-packed vegetarian foods have the lowest incidence of micro-organisms tested in this study.