澳洲坚果片加工工艺与技术研究

以澳洲坚果粕粉为主要原料,辅以奶粉、白砂糖等配料,经混合、制软材、造粒、干燥与压片等工序,制成营养丰富,咀嚼感良好,硬度适中,易崩解,具有澳洲坚果香味、奶味及甜味的澳洲坚果片。通过单因素试验与正交试验确定了澳洲坚果片的最佳配方:麦芽糊精、β-环糊精、澳洲坚果粉、奶粉、白砂糖的配比为5∶5∶20∶20∶6,硬质酸镁的添加量1.2%。     

青稞麦片生产新工艺开发研究

以青稞粉和面粉为主要原料,加入豆粉、奶粉、蔗糖和食品添加剂等辅料,研制开发了风味独特的青稞麦片。确定的最佳配方为:青稞粉、面粉、豆粉、奶粉、蔗糖的比例为4∶1∶0.2∶0.5∶1;最佳糊化条件为约125kPa(表压)下蒸煮0.5h左右;麦片干燥条件为:微波热风对流140～150℃下干燥10～12min。制出的麦片具有青稞特有的香味和奶香味,且飘浮性和水溶性好。     

青稞营养麦片的开发与研究

利用青稞粉和面粉为主要原料,加入豆粉、奶粉、蔗糖和食品添加剂等辅料,研制开发了风味独特的青稞麦片。最佳配方为:青稞粉、面粉、豆粉、奶粉、蔗糖的比例为4∶1∶0.2∶0.5∶1;最佳糊化条件:125kPa(表压)下蒸煮0.5h左右;麦片干燥条件:微波热风对流140~150℃下干燥10~12min。制出的麦片具有青稞的特有香味和奶香味,且飘浮性和水溶性好。     

全蛋粉奶片的研制

以全蛋粉、奶粉为主要原料,研究了其复合奶片的制作工艺以奶片的感官评分为指标,通过单因素对比实验及L9(34)正交优化实验,得到复合奶片的最佳配方为:蛋粉与奶粉的配比为1∶3.5,蛋白糖添加量为0.7％,植脂末添加量为14％,牛奶香精添加量为0.35％.制得的奶片兼具鸡蛋和奶粉的双重营养价值,既实现了鸡蛋的深加工,提高了鸡蛋的商业价值,又丰富了奶片的花色品种,提高了其营养价值,因此具有较高的推广性.     

富含肌原纤维蛋白奶片的配方研究

以鸡胸肉提取制得的肌原纤维蛋白粉、脱脂奶粉、葡萄糖、低聚异麦芽糖等为原料制成一种新型的富含肌原纤维蛋白的奶片。通过模糊综合评价法和响应面试验确定奶片的最优配方。结果表明：当奶粉与肌原纤维蛋白粉的质量比为4∶1、葡萄糖添加量为25%、低聚异麦芽糖添加量为14%时,奶片的感官特性最佳,评分达到93.4分。奶片表面光洁,甜味适中,有奶香味及清淡的肉香味,口感细腻柔滑。     

核桃复合奶片配方优化研究

目的优化核桃复合奶片配方。方法以全脂奶粉、核桃仁、植脂末、蔗糖酯、食盐、淀粉等为原料,采用湿法造粒压片法,研究核桃复合奶片的优化配方。以复合奶片的外观品质和质构性质为评价指标,通过对其感官、硬度、色差及粘附性测定分析,确定复合奶片的最佳工艺及配方。结果核桃复合奶片各成分添加量的最佳配方为:核桃仁50%、麦芽糖21%、植脂末17%、蔗糖酯8%、食盐0.3%、淀粉7%。所制得的复合奶片感官评分为91.10,硬度为53.327 N,粘附性为0.013 N.mm,色差为0.536,拥有核桃与奶粉的双重营养。结论研究的复合奶片口感顺滑优良,含有丰富的营养,携带与食用方便,有较好的开发前景。     

野生猕猴桃奶含片生产工艺研究

研究了以新鲜野生猕猴桃为主要原料,经混合、干燥、造粒、压片等工序生产野生猕猴桃奶含片的工艺。以野生猕猴桃与奶粉的质量比例、可溶性淀粉及低聚异麦芽糖进行L9(33)正交试验,以感官标准为评分指标,筛选出最优的产品指标。优选配方为:野生猕猴桃与奶粉的质量比例为4∶1,可溶性淀粉添加质量分数为15%,低聚异麦芽糖质量分数为15%。用70%乙醇溶液为润湿剂,并以0.5%硬脂酸镁作为润滑剂,湿颗粒烘干温度为50℃,最后制得表面光滑、有猕猴桃特有风味且带有奶香味的野生猕猴桃奶含片。     

小米汽奶的研究与开发

以小米与奶粉为原料研制一款新型的碳酸饮料,解决小米汽奶在加工过程中由淀粉、蛋白质引起的沉淀问题,通过正交试验设计,确定了最佳工艺条件:小米浆汁与奶质量比1∶1,复合稳定剂(海藻酸钠∶卡拉胶1.5∶1)添加量0.04%,乳化剂(单甘酯)添加量0.15%。此工艺条件下生产的小米汽奶色泽和组织状态良好,风味独特,营养丰富。     

黑加仑番木瓜果汁饮料复配研究

以黑加仑、番木瓜为主要原料,选用果胶为稳定剂,对黑加仑番木瓜复合果汁配方工艺及稳定性进行研究。以感官评价为指标,通过单因素实验和正交试验确定复合果汁的最佳配方。实验结果表明:黑加仑番木瓜复合果汁饮料的最佳配方为黑加仑原浆25 m L、番木瓜原浆20 m L、白砂糖10 g、稳定剂0. 10 g,当加水至总量为100 m L时,感官评分最高(92),分层率为1. 8%。此条件下制得的复合饮料口感酸甜适中、营养丰富,为黑加仑及番木瓜的开发利用带来新方向,同时也为黑加仑番木瓜复合饮料的生产提供参考。     

香菇风味奶片的制备及品质分析

以新鲜香菇和奶粉为主要原料,经混合、造粒、干燥、整粒、压片等工序制备香菇风味奶片。以感官评分、片重差异、硬度和脆性作为评价指标,在单因素实验的基础上进行正交试验,优化香菇风味奶片的配方中香菇粉、低聚异麦芽糖、葡萄糖和硬脂酸镁的用量。结果表明,香菇风味奶片的最佳配方为:奶粉100 g、香菇粉50 g、低聚异麦芽糖16 g、葡萄糖9 g、硬脂酸镁0.7%。用此配方制得的香菇风味奶片表面光滑,兼有香菇和牛奶风味的香菇奶片。与市售奶片相比,香菇风味奶片含有较高的粗蛋白和较低的粗脂肪,还含有丰富的粗纤维素和黄酮类化合物,营养成分更加丰富,具有较高抗氧化活性。     

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.     

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH₃CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH₂PO₄-20.6 mM Na₂B₄O₇ buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.