瓶装天然矿泉水微生物控制

主要介绍了天然矿泉水的特点,分析了瓶装天然矿泉水微生物污染的引入环节,并针对天然矿泉水微生物的污染原因,提出了相应的控制措施。     

天然饮用矿泉水生产新工艺研究

本文在对低温灭菌技术系统研究的基础上，针对目前国内天然饮用矿泉水生产中灭菌工艺所存在的问题，结合笔者多年矿泉水生产的工艺实践，提出了实用有效的矿泉水生产新工艺，实践证明，按此新工艺，配合严格的生产管理，可以确保生产出绝对无菌的饮用矿泉水。     

天然矿泉水之我见

<正> 矿泉水一般可分为工业矿泉水、医药矿泉水和饮用矿泉水3类。关于矿泉水的形成、历史发展、分类以及保健功能,特别是水中矿物质在营养方面的论述文章已经很多。笔者就目前饮用水市场中对矿泉水的“偏见”与“误导”,从学术的角度阐述一下今后饮用矿泉水的发展问题。     

饮用天然矿泉水中锶的测定

建立了用电感耦合等离子体光度发射光谱（ICP-OES）法测定饮用天然矿泉水中锶的新方法.优选了试剂介质和仪器条件.方法简单、快速、灵敏度高.锶的检出限为0.0002mg/L,相对标准偏差小于2%（RSD,n=10）,用于饮用天然矿泉水中锶的测定取得了满意的结果.     

天然矿泉水系列饮料的研制

本文研究了以天然矿泉水、山枣、蜂蜜为主要原料,生产矿泉水系列饮料的工艺流程和工艺条件及产品配方。产品成分中均含有原矿泉水的主要微量元素,原矿泉水中的达标元素偏硅酸、锶、氟在成品中含量较高。产品依然保留了矿泉水的特点,同时保留了蜂蜜、山枣的风味特点和营养成分．     

瓶装饮用天然矿泉水产品质量分析与对策

９９７年上半年国家技术监督局再次组织对“瓶装饮用天然矿泉水”产品质量进行全国统一监督抽查，这是继１９９５年、１９９６年后连续第三年对天然矿泉水进行全国统检。经检验结果表明，我国矿泉水质量经过３年整治成效显著，其质量状况呈稳中有升趋势。但我们也应清醒地...     

我国饮用天然矿泉水的发展及其当前的“回归”

水，是动植物和人类生命活动不可缺少的重要基础物质，人体的各种活动和体内的循环以及代谢过程都与水紧密相关，生命的产生、存在、发展和繁殖都不能离开水，没有水便没有生命。人体的６０％～７０％就是由水组成的，一个成年人一般每天需要饮２～３Ｌ的水，所以，有人称人体是一个“水袋子”。地球上的水是很多的，全球总计约有１４亿多立方公里的水，但是，约１３亿多立方公里的水分布在占地球总面积７／１０的海洋中，这就是海水，无法饮用。地球上的淡水，只占地球总水量的３％多些，可是，其中高山积雪和南北两极的冰雪又占据了淡水的…     

浅谈瓶装天然矿泉水的质量控制

对瓶状天然矿泉水生产中所出现的沉淀问题、微生物污染问题从物理化学因素、生物因素等方面进行了理论分析，并结合生产实践提出相应的解决方法，为生产合格优质的瓶装矿泉水提供了保证。     

饮用天然矿泉水中硒的测定

用氢化物发生-原子荧光光谱法测定饮用天然矿泉水中的硒,优选了试液介质和仪器条件,方法简单、快速、灵敏度高,其方法检出限为：0.0015mg/L,相对标准偏差小于8.6%.用于饮用天然矿泉水中硒的测定,取得了满意的结果.     

燕麦充气发酵饮料的加工

就燕麦充气发酵饮料加工过程中的燕麦汁制备、液化糖化、菌种驯化培养进行了介绍,并得出了制备该饮料的最佳工艺。     

Corroborating the 2-AFC and 2-AC Thurstonian models using both a model system and sparkling water

Two experiments were conducted to investigate the suitability of the Thurstonian models for the 2-AFC (2-alternative forced choice) and 2-AC protocols (2-AFC test with a “no difference” option). The Thurstonian approach predicts that if the same subjects and products are used, the degree of difference measured between the products (d^′) should be the same. Experiment I tested this prediction using solutions with different salt concentration. The average d^′ values for the 2-AFC and 2-AC were found to be 1.66 and 1.54, respectively, and were not significantly different (t-test, p=0.46). This indicated the suitability of the models for a taste stimulus. Experiment II used a trigeminal stimulus: sparkling water with different CO₂ levels as a food system. Three levels of carbonation were used and all three possible pairs of samples were compared. The d^′ values measured for the 2-AFC and 2-AC for each pair of products were: pair 1––1.7 and 1.7; pair 2––0.8 and 0.7; pair 3––1.2 and 1.0. For each pair of products, no significant difference was observed between the d^′ of each protocol (t-tests, p=0.65, 0.20, 0.30, respectively), giving further support to the Thurstonian models of these paradigms and indicating their robustness.     

Research Watch: Mineral water

Health.     

Yeast autolysis in sparkling wine – a review

Sparkling wine produced by the traditional méthode champenoise requires a second in-bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second fermentation is followed by prolonged ageing in contact with yeast cells (lees). The autolysis of yeast occurs during the ageing of sparkling wines. During this process, the yeast releases different compounds that modify the organoleptic properties of the wine. The ageing period is required to give these wines their roundness and characteristic aroma and flavour. Autolysis products also influence the foaming properties of sparkling wine. Yeast autolysis is characterised by the hydrolysis of intracellular biopolymers by yeast enzymes activated after cell death. This results in the release of low molecular weight products. This article reviews the recent advances in understanding the yeast autolysis mechanism, the factors affecting autolysis, the nature of the released compounds and their effects on sparkling wine quality.     

Feeding and meat quality - a future approach

The continuous demand for high standards of quality assurance in the meat production of today and tomorrow calls for development of new tools capable of meeting such demands. The present paper aims to re-think the traditional way of using feeding as a quality control tool in the production of meat and to introduce the potential of a nutrigenomic approach as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers. A few chosen examples present how specific feeding strategies can manipulate (i) muscle protein turnover and thereby meat tenderness as well as the cost and sustainability of the production and (ii) muscle energy levels at slaughter and thereby the pH decline, water-holding capacity and the sensory characteristics of meats. The examples are discussed in relation to exploiting essential and basic understanding of physiological and physical processes, which can subsequently be included in a systems biology line of thought of importance for development of unique decision support systems in future meat production.     

闪耀于生产线后端设备的明星

<正>希迈包装机械有限公司(Cermex)隶属于西得乐集团,是世界上食品、饮料、家庭用品及个人护理品所用的生产线后端包装机械最大的制造商之一。Cermex公司的技术优势2009年,Cermex公司生产安装的机械达到了10000台,这对Cermex公司来说是一个里程碑。作为行内技术、经济和生态方面的佼佼者,Cermex公司一贯坚持履行使命。该公司的成功归功于它以工业化预校准技术为基础,致力于为客户节约时间和节省成本的能力。     

Mineral and water soluble vitamin content in the Kombucha drink

Summary Biologically active substances (water soluble vitamins and minerals) were analyzed in 'Kombucha'—a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water soluble vitamins in the Kombucha drink were separated and identified using thin layer chromatography (TLC) and quantified by the comparison of their chromatographic UV spectra with the reference compounds. Four soluble vitamins have been determinated to have the following concentrations: vitamin B₁ 0.74 mg ml⁻¹, vitamin B₆ 0.52 mg ml⁻¹, vitamin B₁₂ 0.84 mg ml⁻¹ and vitamin C 1.51 mg ml⁻¹. Mineral elements of nutritional and toxicological importance were determined in dissolved ash using atomic absorption chromatography (AAS). Mineral composition content involved determination of the essential elements: zinc, copper, iron, manganese, nickel and cobalt. Investigations of some toxic elements showed that lead and chromium were present in very small amounts, whereas cadmium was not found.     

Present and future water requirements for feeding humanity

The Comprehensive Assessment of Water Management in Agriculture recommended that future food production should be concentrated on existing agricultural land in order to avoid further loss of ecosystem functions from terrestrial lands. This paper is a green-blue water analysis of water constraints and opportunities for global food production on current croplands (including permanent pasture). It assesses, for the target year 2050, (1) how far improved land and water management would go towards achieving global food security, (2) the water deficits that would remain in water scarce regions aiming at food self-sufficiency, (3) how those water deficits may be met by food imports, (4) the cropland expansion required in low income countries without the needed purchasing power for such imports, and (5) the proportion of that expansion pressure which will remain unresolved due to potential lack of accessible land. The water surplus remaining on current cropland is compared with water requirements for biofuel production as a competing activity.