新型香辣风味韭花酱的制备工艺研究

以新鲜无腐烂的韭花为主要原料,以感官评价为指标,添加花椒、八角、小茴香等辅料1和小米椒、白糖、食盐等辅料2研制香辣风味韭花酱.首先对以辅料1为主的因素A(花椒、八角、小茴香、菜籽油)和以辅料2为主的因素B(食盐、白糖、味极鲜酱油、葱姜蒜)进行单因素和正交试验.其次,为了得到最优工艺条件,根据正交试验结果,将因素A、因素...     

五香菜烹饪鱼专用调味品的研制

以五香菜为基料,以花椒、姜、辣椒、大蒜、胡椒、八角、小茴香及食盐为辅料进行五香菜烹饪鱼专用调味品的研制。通过正交试验筛选出该调味品的两种不同口感的最佳配方。其中,麻辣型五香菜烹饪鱼专用调味品的最佳组合为A2BC3D2E1F(五香菜62.5%,辣椒4.8%,花椒9.6%,姜9.6%,胡椒8.7%,食盐4.8%);清香型五香菜烹饪鱼专用调味品的最佳组合为A2B2C1DE3F(五香菜72.1%,八角2.4%,小茴香2.4%,姜9.6%,大蒜8.7%,食盐4.8%)。     

龙骨休闲食品调味配方的研究

黄鳝绝大部分以鳝丝形式出售,而大量富含钙、磷和蛋白质等多种营养成分鳝鱼骨头被作为废弃物丢弃,不仅造成了资源浪费,而且成为污染环境的生活垃圾.以鳝鱼骨为原料可加工成营养丰富、色泽金黄、味道酥香的龙骨休闲食品,具有良好的市场前景.实验结果表明,浸渍调味液的最佳配方为食盐1%、白砂糖2%、生姜1.5%、大蒜1%、八角0.5%、花椒0.2%、桂皮0.6%、白芷0.8%、小茴香0.5%、陈皮0.6%、草果0.8%、大曲酒适量(主要是去除腥味);包裹料的最佳配方为食盐2%、辣椒粉2%、花椒1%、八角1%、小茴香1%、桂皮1%、芝麻2%、味精0.5%.     

香辣香菇风味酱的研制与质量检查

为开发四川省通江县特色资源香菇,研制符合西南地区人群口味的香辣香菇风味酱。采用单因素试验考察菜籽油、小米辣、黄豆酱、食盐、白砂糖的配方用量对香菇酱质量和口味的影响,进一步利用正交试验考察食盐、黄豆酱、白砂糖3个主要因素对香菇酱滋味的影响。结果显示:最优配方为每100g干香菇加入花椒1.5g、黄豆酱80g、食用盐10g、辣椒面40g、小米辣12g、五香粉1g、大蒜14g、生姜粉2g、白砂糖2g、菜籽油200mL、木耳15g、花生粒30g。所制得的香辣香菇风味酱口感层次分明,色泽油亮鲜艳,香味浓郁,味道鲜香麻辣。质量检查结果显示该工艺下制得的香菇酱均符合标准限量,安全可靠。     

多味爽口酱脆萝卜工艺

为研究酱脆萝卜工艺,以盐腌萝卜为主料,白糖、食盐、陈醋、生抽、白酒等为辅料,通过单因素试验和正交试验对酱脆萝卜的配料进行研究与优化。结果表明:100 g脱盐脱水萝卜干中,调料液配比为白糖10 g、盐2 g、陈醋2 mL、生抽8 mL,白酒2 mL、辣椒5 g。所得产品爽口鲜脆、咸甜适口、酸辣适中、香气浓郁。     

红烧肉调味料配方的研究

实验以八角、桂皮、肉蔻、花椒、小茴香复配的香辛料,与一定量的豆瓣酱、食盐、焦糖为主要因素,采用传统工艺流程制作红烧肉,研究复配香辛料、豆瓣酱、食盐、焦糖对红烧肉风味的影响.以综合感官评分为指标,在单因素试验的基础上,对以上四个主要因素进一步正交试验优化,研究红烧肉复合调味料的最佳配方.研究表明:香辛料添加量对红烧肉产品的影响最大,其次是焦糖、食盐和豆瓣酱.实验确定的最佳配比(辅料百分含量以肉重计):焦糖4.5％,食盐1.5％,香辛料1.4％,豆瓣酱2.0％,鲜姜2.0％,葱白3.0％,白酒1.4％,味精0.3％.通过此配方制得的产品在色泽、滋味、香味、质地上表现最佳.     

即食香辣杏鲍菇的研制

以杏鲍菇为原料,对即食香辣杏鲍菇的配方进行了研究。以食盐用量、食糖用量、味精用量和辣椒油用量为因素,通过单因素试验确定了其最佳范围。在单因素试验的基础上,通过正交试验确定了即食香辣杏鲍菇配方,即:食盐用量2.5%、糖用量2%、味精用量1%,辣椒油用量6%、花椒用量1%、香油用量6%、食醋用量2%。在此条件下制得的即食杏鲍菇咸淡适宜、香辣适口、色泽红亮、风味浓郁。     

风味辣椒酱加工工艺研究

实验以新鲜的红辣椒、大蒜、生姜和食盐、蔗糖、白酒、花椒、八角、香叶、黑胡椒等为原辅料,加入乳酸菌菌粉进行发酵,经调配、炒制等工序制作了一种风味独特的辣椒酱制品。实验中使用滴定法测定辣椒酱的总酸度,分光光度法测定辣椒酱的亚硝酸盐含量。通过正交试验,确定风味辣椒酱发酵时的原辅料配方及炒制时的辅料配方。结果表明:风味辣椒酱发酵过程中辅料的最佳配方为食盐4%、糖6%、生姜4%、大蒜8%和白酒2%,此时,测得风味辣椒酱的亚硝酸盐含量为3.51mg/kg,总酸度为0.372%;风味辣椒酱炒制过程中香辛料的优化配方是花椒粉0.1%、香叶粉0.15%、八角粉0.1%和黑胡椒粉0.1%,此时,风味辣椒酱的感官评分为91分。     

速冻酱汁鸭胸肉调味料配方的优化

以鸭胸肉为原料,结合感官评定方法,采用单因素试验以及正交试验分析白糖、酱油、黄酒、香辛料添加量对产品风味的影响.结果表明:速冻酱汁鸭胸肉调味料的最佳配方(占调味料的百分比)为:陈皮0.6%、八角0.6%、丁香0.6%、小茴香0.6%、花椒1.0%、桂皮1.4%、酱油6.0%、白糖5.0%、黄酒8.0%、盐5.0%、水71.2%.     

咖喱

一说源于泰米尔文,意即调味.用多种香辛料的粉末混和配成.盛行东南亚和南亚次大陆,二十世纪传入我国.有粉状和酱态两大类,配方和味型因地而异.我国生产的咖喱粉,由姜黄、辣椒、小茴香、桂皮、八角、花椒等料的粉末混合成.味香辣,色枯黄.印度咖喱有浓郁和酸辣等味型,泰国的红咖喱     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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