蓝莓涂抹型再制干酪加工中主要工艺参数研究

通过对样品进行质构剖面分析(TPA)、感官评价和微观结构分析,确定了最优的蓝莓涂抹型再制干酪工艺参数及复合乳化盐等因素对样品品质的影响.结果表明,最优工艺是在加热融化过程中添加15%蓝莓果浆,18个月成熟的Gouda干酪和3个月成熟的Edam干酪1:2(质量比),质量分数为3%的柠檬酸钠:磷酸氢二钠5:1(质量比)组成的复合乳化盐,加水量60%,在85℃水浴加热,转数1500 r/min搅拌20 min,4℃迅速冷却.所得的蓝莓涂抹型再制干酪的质构与市售涂抹型再制干酪质构最为接近,且风味良好.     

钾盐替代对涂抹再制干酪的影响

以切达干酪为原料制成涂抹再制干酪产品,研究钾盐(KCl)替代对产品理化性质、质构性质、感官性质的影响。结果表明, KCl替代NaCl对干酪硬度和可涂抹性无显著影响(p0.05),感官测定中钾盐替代并没有呈现钾盐的苦味。KCl完全替代对感官性质无显著性影响(p0.05)且钠含量显著降低(p0.05),降低20.33%。因此,钾盐替代在涂抹再制干酪制作中具有一定可行性。     

SPME-GC/MS测定再制干酪中的风味物质

利用固相微萃取法（SPME）富集，GC／MS分离与检测技术，研究了再制干酪加工过程对其挥发性风味化合物的影响。共鉴定出73种挥发性化合物，其中在1个月及5个月成熟期的切达干酪中分别鉴定出了41和43种挥发性化合物．在再制干酪产品中鉴定出44种化合物，其中原料干酪和再制干酪中同时拥有的化合物有35种。通过对加工前后挥发性风味化合物的变化推断，在再制干酪加工前后挥发性风味化合物的变化对产品风味强度的减弱没有显著影响。     

原辅料对再制马苏里拉干酪品质特性的影响

以天然马苏里拉干酪为目标,以干酪融化后特性(融化性、油脂析出率、拉伸性和褐变性)、感官、微观结构为指标,研究原辅料对再制马苏里拉干酪融化后品质特性的影响。结果表明:选择比例为1∶1(m/m,下同)的成熟度为3个月切达干酪和马苏里拉干酪,配合比例为1∶4色拉油和奶油进行再制马苏里拉干酪的制作,既保证了再制干酪所需的质构,同时也赋予产品特有的风味;添加量为1.3%的乳化盐和2.0%的柠檬酸能提供再制干酪所需的乳化性和合理的p H值,产品的加工特性最佳。     

利用牦牛曲拉研制再制干酪工艺研究

为了利用西藏那曲地区的牦牛曲拉开发再制干酪产品,以牦牛曲拉、切达干酪为原料,以再制干酪硬度、弹性和感官评分为指标,采用单因素实验和正交实验;研究了柠檬酸钠与磷酸二氢钠的质量比,天然切达干酪添加量以及曲拉添加量对再制干酪质构与感官品质的影响。通过多指标综合加权,确定出了牦牛曲拉再制干酪的最佳配方:天然干酪添加量50%,牦牛曲拉添加量9%,乳化剂添加量2.5%(均为质量分数),其中柠檬酸钠与磷酸二氢钠的质量比为1.5∶1。     

强化维生素C的涂抹型再制干酪的研制

使用2个月和7个月的天然契达干酪为原料制作涂抹型再制干酪,对其进行VC强化,测定VC含量及其在产品中的稳定性。同时研究水分、乳化盐添加量对再制干酪质构的影响。使用木糖醇、白砂糖、葡萄糖调整产品口味。结果表明:2个月成熟干酪与7个月成熟干酪以2:1的配比,50%水,2%的乳化盐焦磷酸钠与三聚磷酸钠(1:1),80℃,1 500 r/min搅拌10min,加入VC,2%木糖醇、3%白砂糖与2%葡萄糖搅拌3min,得到易于保存,风味良好的产品。VC含量在储存期间无较大改变。     

油茶籽油对再制干酪流变特性的影响

以切达干酪、凝乳酶酪蛋白、油茶籽油为主要原料,乳化盐、脱脂乳粉等为辅料,研制涂抹再制干酪.采用单因素方法添加不同量的油茶籽油制备涂抹再制干酪,研究不同振荡频率下涂抹再制干酪的储能模量(G′)和损耗模量(G″),并观察油茶籽油添加量不同的涂抹再制干酪到达黏弹性变化临界点温度(融化温度)的差异.结果表明:涂抹再制干酪G′和...     

再制干酪的研究

以天然干酪为主要原料，通过对再制干酪加工条件以及乳化剂种类和添加量的优化研究，确定了制造块状再制干酪的工艺流程及主要参数。实验表明，块状再制干酪以车达和高达干酪为原材料，按照不同配比使平均成熟期为5～6个月；乳化剂确定使用焦磷酸钠及多聚磷酸钠的混合盐，添加量为2．5％；产品目标水分为46％，目标pH=5．8～6．0；融化条件为：85～87℃．6．5～7min。产品风味柔和、组织状态细腻，符合消费者的饮食习惯；平均理化指标均符合再制干酪质量标准。     

耐高温再制干酪的研制

对天然干酪、脂肪两种主要原料进行筛选,并对复配的稳定剂和乳化盐进行优化,通过正交试验确定了耐高温再制干酪的最优主基料配方为:低脂切达干酪20％;成熟期3个月的切达20％;氢化大豆油6％;卡拉胶0.25％;变性淀粉0.625％;黄原胶0.125％;焦磷酸钠1.0％;六偏磷酸钠0.5％.该配方下制备的耐高温再制干酪进行微波和煎炸测试,具有优良的耐高温性能.     

利用质构分析方法研究再制干酪的工艺

利用质构分析方法研究再制干酪的加工工艺和筛选原料.质构分析将再制干酪的质地用具体的数据和形象的图形表征,找出干酪感官特性和质构特性之间的相关性,从而根据不同原料添加量、不同工艺条件下产品在其质构上的差异性表现确定关键工艺为:干酪配比为1:2,水分质量分数为45％,乳化盐质量分数为1.8％,乳化温度为85℃和乳化时间为5min.     

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