啤酒工业企业实施清洁生产的认识和思路

通过阐述清洁生产概念，针对我国啤酒工业污染现状．指出我国啤酒工业企业实施清洁生产是势在必行。推荐啤酒工业实施清洁生产的部分适用性技术措施。从啤酒行业的可持续发展的21世纪战略角度，提出啤酒行业实施清洁生产的思路。     

浅谈啤酒企业的清洁生产

国家经贸委于九九年发文要求在全国进行清洁生产试点。啤酒产业被列为试点行业之一。随着我国政府对生态环境的高度重视,啤酒企业开展清洁生产、实现经济效益、环境效益和社会效益的协调发展已刻不容缓,务必引起企业的足够重视。     

谈啤酒清洁生产

本文回顾了清洁生产技术的发展,介绍了啤酒工业清洁生产的新技术和新工艺。随着我国人民生活水平的提高,啤酒工业得以长足发展,其产量逐年上升。伴随生产能力的提高,啤酒生产中“三废”的产生给环境造成越来越大的处理压力。清洁化生产能够降低环境污染负荷,减少企业末端污染处理的费用,实现人类可持续发展。在联合国环境署和工业中心倡导下,清洁生产已在全球展开。如何既有效的处理废弃物又利用其中的     

实施清洁生产使企业获得双赢

哈尔滨啤酒(牡丹江镜泊)有限公司的前身是牡丹江啤酒厂，始建于1958年，企业经过合资、重组由小到大、由弱到强。多年来牡啤一直注重污染治理和清洁生产工作，1996年初公司被省环保局列为全省清洁生产试点单位，通过了国家和省级清洁生产中心的审核，被评为“省级环保先进企业”。2003年牡啤公司又被黑龙江省经贸委和牡丹江市环保局列为清洁生产试点企业，公司把握住时机，将清洁生产工作与ISO14000环境管理体系相结合，以清洁生产思想为核心强化环境管理体系。在实施第二轮清洁生产过程中我们重点做了如下工作：     

啤酒企业如何进行低投入高效自动化技术改造

<正>随着国内啤酒产量的稳步上升,面对国内外可持续发展及清洁生产的大趋势,啤酒生产企业通过自动化技术改造进一步提高啤酒产量、稳定啤酒质量与口味、降低产品能耗,从而提高产品市场竞争能力。     

以循环经济理念为核心的清洁生产管理

近年来，燕京啤酒集团公司积极推进以循环、降耗、增效为重点的清洁生产管理，坚持走可持续发展道路，进行了一系列制度创新、管理创新、技术创新，探索出一条较为成功的大型啤酒生产企业清洁生产管理的道路，实现了资源的高效、循环利用，提高了企业经济效益。     

加快推行清洁生产促进我国工业增长方式的转变——在酿酒行业推行清洁生产现场交流会上的讲话（节选）

各位来宾,同志们：今天,工业和信息化部与中国轻工业联合会在珠江啤酒集团召开酿酒行业推行清洁生产现场交流会,共同分享企业推行清洁生产的经验,加强技术交流,研究探讨加快推行清洁生产的对策、措施。这是宣传典型经验,加强沟通交流,推进清洁生产的有益尝试。     

啤酒业将出台生产标准

国家环保总局目前正着手制订《啤酒制造业的清洁生产标准》 ,这在国内乃至国际尚属首次。该标准 (征求意见稿 )已发至各啤酒企业和业内专家 ,征求意见 ,即将出台。据悉 ,该标准的制订将严格按照清洁生产的要求 ,从生产工艺和装备要求、资源能耗利用指标、产品指标、污染物产生指标、废物回收利用指标和环境管理要求等 6个方面提出标准的指标啤酒业将出台生产标准     

啤酒行业动态

国务院常务会议讨论并原则通过《中华人民共和国食品安全法》（草案）；关于发布《清洁生产标准啤酒制造业》等八项国家环境保护行业标准的公告；王延才理事长强调人才培养的重要性；青岛啤酒泰国建厂通过董事会批准；青岛啤酒靠“平衡计分卡”成功转型；新疆燕京二期生产线年底投产。     

CIP系统在啤酒企业的应用

CIP系统是一种设备与管道的清洗系统，它的应用对啤酒企业发展循环经济推行清洁生产和安全卫生管理具有极其重要的意义。     

AMINO ACID ANALYSIS OF BEER POLYPEPTIDES

The principles of amino acid analysis of proteins and polypeptides are reviewed. Analysis of the amino acid composition of dialysed beer material prepared from a wide variety of commercial and pilot brewery beers showed that the principal amino acids comprised glutamic acid/glutamine, proline, glycine and aspartic acid/asparagine. The results from the analysis of a series of pilot brewery beers brewed under standardised conditions showed that the composition of the grist may influence the amino acid composition of beer polypeptide fractions. Dialysed beer material prepared from beer brewed from grists containing torrified wheat, wheat flour and malted wheat contained greater proportions of glutamic acid/glutamine compared to material prepared from all malt beers. Further fractionation and analysis of dialysed beer material prepared from pilot brewery beers suggested that fractions MW>60000 contained polypeptide material derived from yeast mannan-protein. In addition fractions MW>60000 prepared from beer brewed from grists containing torrified wheat, wheat flour or all malted wheat may contain high molecular weight polypeptide material derived from wheat proteins. The results from the analysis of fraction MW 40,000–60000 prepared from beers brewed from grists containing all malt, 80% malt and 20% torrified wheat and 50% malt and 50% malted wheat are consistent with the presence of polypeptide material derived from cereal albumins and globulins whereas fractions MW 40,000–60000 prepared from beers brewed from 80% malt and 20% wheat flour and 100% malted wheat may contain polypeptide material derived from wheat prolamins and glutelins. The amino acid composition of fraction MW 20,000–40,000 from all pilot brewery beers investigated is consistent with the presence of polypeptide material derived from cereal prolamins and glutelins. The amino acid composition of beer polypeptide fractions may be used to detect the use of wheat adjuncts in beer brewing.     

我国主要烟草青枯病病圃青枯菌系统发育分析

为探究我国主要植烟区烟草青枯病鉴定病圃中青枯菌的系统发育,采用演化型分类框架下的序列变种分类方法,对从各烟株和土壤样品中分离得到的100株青枯菌进行系统发育分析。结果表明,所有菌株可归为4个分支,分别为序列变种15、17、34、54。其中,云南文山州广南县病圃中的菌株为序列变种17和54,福建泰宁县的菌株为序列变种34,福建三明市三元区的菌株为序列变种15和34,广东白云区的菌株为序列变种15和17,广东南雄市的菌株为序列变种15、17和34,安徽宣城市宣州区的菌株为序列变种34和54,贵州福泉的菌株为序列变种17,重庆彭水的菌株为序列变种17。本研究发现同一病圃中存在多个序列变种,某些病圃同一地块中烟株与土壤分离所得菌株序列变种不一致。     

Chemical compositions,fine structure and physicochemical properties of kudzu (Pueraria lobata) starches from different regions

Three commercial kudzu starches from Vietnam, Japan and Korea were used to determine chemical compositions, isoflavone compounds, fine structure and physicochemical properties. The kudzu starch from Vietnam had polygonal granules, whereas the kudzu starches from Japan and Korea contained both polygonal and spherical granules. Total protein, lipid, ash and phosphorus contents present in these kudzu starches were less than 1% (starch basis). The kudzu starch from Vietnam and Korea contained both daidzein and daidzin, whereas the kudzu starch from Japan had only daidzein. These starches had similar actual amylose contents (22.2–22.9%). However, λ_max, blue value and apparent amylose contents of the kudzu starch from Vietnam were lower than those from Japan and Korea. Amylose molecules of the kudzu starch from Vietnam had the largest average degree of polymerization (DP_n) and number of chains (NC), followed by the kudzu starches from Japan and Korea. Amylopectin molecules of the kudzu starch from Vietnam also had the largest DP_n and NC, followed by the kudzu starches from Korea and Japan. X-ray diffraction patterns of the kudzu starches from Vietnam, Japan and Korea were A-type, C-type and B-type, respectively. The kudzu starch from Vietnam was found to have the specific characteristics such as significantly high gelatinization temperature, transition enthalpy and degree of crystallinity as compared to the kudzu starch from Korea and Japan.     

Functionality of cow beef in coarse and fine ground model systems

Patties and sausage batters were made from trimmed brisket, chuck, striploin, hindshank, silverside, thick flank and rib trim from grass-fed Friesian cows. Functionality of each meat cut was determined from cook yield and true stress and strain of cooked sausage batters and cook yield, dimensional changes and peak force of cooked patties. Colour of raw and cooked slices from the meat cuts and cooked batters was evaluated using a colorimeter and a consumer panel. Composition of raw meat from all cuts was similar; chuck and rib trim had higher pH values and were more red than meat from other cuts. Cooked batters from striploin, chuck and hindshank had higher stress and strain values than gels from other cuts. Patties made from thick flank and striploin were the softest and had the highest cook yield. Batters and patties made from meat with higher salt soluble protein content retained more water and fat on cooking, were more cohesive and had higher bind strengths. Manufacturers can use functionality characteristics to select meat for specific products.     

Pasting,Color, and Granular Properties of Starches From Local and Improved Cassava Varieties in High Rainfall Region of Nigeria

This study investigated the pasting, color, and granule properties of starches produced from 39 different cassava varieties (36 varieties resistant to cassava mosaic disease and three checks, TMS 30572, 4(2) 1425, and 82/00058) in two planting seasons at the experimental farm of the International Institute of Tropical Agriculture, Onne, Rivers State, Nigeria. Varieties screened showed significant seasonal differences (p?<?0.05) in all the properties over two harvesting seasons. The peak viscosity during heating ranged from 241.13 RVU to 485.21 RVU in year 1 and from 232.46RVU to 407.63RVU in year 2. Pasting time of the different starches ranged from 3.20–3.70 min in year 1 and from 3.6–4.2 min in year 2. Pasting temperature of the different starches ranged from 63.93–65.35 °C and from 73.15–77.15 °C in the years 1 and 2, respectively. Starch color intensity ranged from 85.05–94.49% in year 1 and from 90.27–92.96% in year 2. The structure of starches from cassava varieties was round in shape with granule size ranging from 12.50–22.50 μm in two years with varieties 97/0211 and 98/0510 as the smallest and variety 96/1632 as the largest. This study, therefore, showed that there were significant genotypic and seasonal variations in the pasting, color, and morphological properties of native starches from cassava.     

核桃加工副产物综合利用途径

随着核桃产业的快速发展,核桃加工副产物的回收利用成为可能。综述了核桃加工副产物的综合利用途径,包括以核桃饼粕为原料制备蛋白粉、核桃乳、浓缩蛋白、分离蛋白、蛋白肽、酱油;以核桃壳为原料制备活性炭,提取棕色素;以核桃青皮为原料制备染色剂、植物农药;以核桃隔膜为原料开发袋泡饮料等。为核桃产业的发展提供参考。     

贡水白柚柚皮黄酮的体外抗氧化作用

对贡水白柚柚皮乙醇提取物的体外抗氧化作用进行研究,同时与椪柑皮乙醇提取物、VC、没食子酸丙酯(PG)等物质的抗氧化作用进行对比。结果表明：在水杨酸体系中椪柑皮乙醇提取物上清液、VC 和PG 对羟自由基的清除能力分别是贡水白柚柚皮乙醇提取物上清液的5.515、1.320、0.428 倍;而椪柑皮乙醇提取物结晶、VC和PG 分别是贡水白柚柚皮乙醇提取物结晶部分清除能力的17.407、1.586、0.514 倍。在邻二氮菲体系中贡水白柚柚皮乙醇提取物对自由基的清除作用均弱于椪柑皮、PG 和VC,其中椪柑皮乙醇提取物上清液、PG 和VC 分别是贡水白柚柚皮乙醇提取物上清液清除能力的18.416、4.820、1.716 倍;而椪柑皮乙醇提取物结晶、PG 和VC 是贡水白柚柚皮乙醇提取物结晶清除能力的6.589、3.609、1.285 倍。椪柑皮乙醇提取物上清液、PG 和VC 对超氧阴离子自由基的清除作用分别是贡水白柚柚皮乙醇提取物上清液的13.941、1.059、2.442 倍;椪柑皮乙醇提取物结晶、PG 和VC 是贡水白柚柚皮乙醇提取物结晶的5.908、1.471、3.392 倍。贡水白柚柚皮乙醇提取物具有一定的还原力,但弱于椪柑皮乙醇提取物、PG 和VC。     

三川焐灰火腿和风干火腿发酵过程中理化性质变化

研究三川焐灰火腿和风干火腿发酵过程中理化性质的变化,分析发酵方式不同的2 种火腿在发酵6～12 个月期间主要理化性质,如pH值、水分含量、水分活度、总挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量、NaCl含量、蛋白质含量、色差（亮度值（L*）和红度值（a*））及游离氨基酸含量的变化。结果表明：发酵6～12 个月期间,三川焐灰火腿的pH值由6.05升至6.13,风干火腿由6.02升至6.09,在发酵成熟过程中,焐灰火腿的pH值始终高于风干火腿;焐灰火腿的水分含量由54.2%降至43.0%,水分活度由0.71降至0.65,风干火腿的水分含量由50.3%降至41.4%,水分活度由0.69降至0.65;焐灰火腿的TVB-N含量由30.1 mg/100 g上升至65.1 mg/100 g,风干火腿由31.7 mg/100 g上升至60.9 mg/100 g;焐灰火腿的NaCl含量由4.48%上升至5.40%,风干火腿由4.60%上升至5.52%;焐灰火腿的蛋白质含量由28.8%上升至38.4%,风干火腿由30.2%上升至40.9%;焐灰火腿和风干火腿的色差值呈一系列复杂变化;焐灰火腿和风干火腿发酵过程中均检测出17 种游离氨基酸,各游离氨基酸含量变化趋势与游离氨基酸总含量相似,且各游离氨基酸含量在发酵过程中的变化有明显的差异性。     

Modeling portal-drained viscera and liver fluxes of essential amino acids in dairy cows

The objective of this work was to predict essential amino acid (EAA) use and release by the portal-drained viscera (PDV) and liver of dairy cows. Previously derived equations were tested using data assembled from the literature, refit to the data, and modifications were undertaken to determine the best model for each EAA. The refitted model has the same structure as the original equations but is parameterized using a database of group means, as the original equations were derived using a single study with individual cow data and found to be biased. The PDV clearance model predicted portal vein concentrations given inputs of absorbed and arterial fluxes of EAA with root mean squared errors (RMSE) ranging from 3.3 to 12.1% of the observed means, and concordance correlation coefficients (CCC) ranging from 0.86 to 0.99 when using previously reported parameters. The reparameterized model generated from the assembled data set resulted in predictions of EAA portal vein concentrations with RMSE ranging from 3.2 to 8.6% and CCC ranging from 0.93 to 1.00. Slope bias ranged from 12.4 to 55.3% of mean squared errors and was correlated with arterial EAA concentrations. Modifying the model to allow rate constants to vary as a function of arterial EAA concentrations reduced slope bias, resulting in RMSE ranging from 1.9 to 6.5% and CCC from 0.97 to 1.00. Alternatively, splitting the model to account for use of EAA from absorption separately from arterial use resulted in poorer predictions and biologically infeasible parameter estimates. The liver clearance model predicted hepatic vein concentrations from arterial and portal vein input fluxes with RMSE across EAA ranging from 1.9 to 6.8% and CCC ranging from 0.97 to 1.00 when using reported parameters. The reparameterized model generated from the assembled data set resulted in predictions of EAA hepatic vein concentrations with RMSE ranging from 1.9 to 6.7% and CCC ranging from 0.97 to 1.00. Significant slope bias was present for Arg, His, Lys, Phe, Thr, and Val. Altering the model to represent the clearance rate constant as a function of arterial concentrations resulted in RMSE ranging from 1.8 to 6.5% and CCC ranging from 0.97 to 1.00. The combination of PDV and liver clearance models provided predictions of total splanchnic use similar to those of an empirical model representing splanchnic use as a fractional proportion of absorption that had RMSE ranging from 3.0 to 8.6% and CCC ranging from 0.95 to 0.99, with significant slope bias for the majority of EAA.     

酵母抽提物中呈味核苷酸含量偏低的原因探讨(I) 啤酒酵母中核酸酶性质研究

本研究主要研究酵母中核酸酶的性质包括最适pH和最适温度, pH稳定性和温度稳定性,金属离子和抑制剂对酵母核苷酸的作用等。通过将酵母核酸酶性质与外加的5’-磷酸二酯酶(麦芽根核酸酶)的性质的比较,发现由于外加的麦芽根核酸酶的稳定性比酵母核酸酶的要高,因此外加麦芽根核酸酶不能显著提高自溶法制备的酵母提取物中呈味核苷酸的含量的原因,并不在于外加的麦芽根核酸酶本身的性质,而是另有其它原因。