芦荟奶啤的研制

以芦荟、牛奶、麦芽和酒花为主要原料,经过二次生物发酵,研制出既有啤酒的低酒精度,泡沫丰富和适度的二氧化碳,又具有酸乳饮料的酸甜可口,营养全面且具有保健功能的绿色饮料-芦荟奶啤。本文通过实验确定芦荟奶啤的最佳配方及芦荟汁的添加方式,并对奶啤的稳定性进行了探讨。     

奶啤饮料的研制

以鲜奶为主要原料，通过发酵试验和感官评定，筛选出发酵风味好的菌株，探究奶啤饮料的工艺配方并进行奶啤稳定性研究。结果表明：利用啤酒酵母发酵，奶啤风味最好；当酵母接种量为4％，蔗糖添加量为8％，发酵温度为30℃，发酵时间为15h时生产的奶啤饮料风味最佳，而当CMC添加量为0．5％，黄原胶添加量为0．2％时，稳定性较好。     

新型饮料苹果奶啤的研制

以苹果、牛奶、麦芽和酒花为主要原料,通过益生微生物二次发酵,研制出兼具酸奶饮料、啤酒和碳酸饮料风味特点,营养全面且具有保健功能的苹果奶啤.通过正交试验确定苹果奶啤的最佳发酵工艺条件,探讨苹果汁的最佳添加时期和奶啤的稳定剂.     

蓝莓果啤的生产工艺研究

以蓝莓果汁和麦芽为主要原料,采用低温传统发酵生产蓝莓果啤.研究了蓝莓果啤的生产工艺.通过正交试验确定了最佳发酵工艺条件,并对成品啤酒的稳定性和感官评价进行了讨论.结果表明10°P蓝莓果啤的最佳发酵工艺条件为:在后发酵开始时添加蓝莓汁10%,酵母添加量为0.4%,成品果啤具有水果香气及很好的稳定性.蓝莓果啤需避光保存,保质期为12周.     

响应面法优化奶啤发酵工艺参数

以鲜奶为主要原料,乳酸菌和酵母菌为主要发酵菌种,通过发酵试验和感官评定,筛选出影响奶啤发酵的重要参数.通过Box-Behnken试验设计确定重要参数的最佳水平,和最佳的参数.影响奶啤发酵的重要参数发酵温度为30℃,酵母菌接种量为11%,总发酵时间为21 h,此状态下奶啤饮料风味最佳,感官评分可达95.5.     

红枣雪梨汁复合奶啤的研制

为了丰富乳制品的种类,开阔奶啤的消费市场,以脱脂奶粉、红枣汁、雪梨果汁和啤酒原浆为主要原料,添加白砂糖和稳定剂,分别将啤酒原浆和通过乳酸菌发酵所得到的红枣雪梨酸乳液按一定的设计比例进行配比,制备出一款兼具天然的酸乳香、浓郁的醇香和保健功能的红枣雪梨汁复合奶啤饮料。通过单因素试验筛选出影响奶啤质量和感官的重要参数,然后通过响应曲面回归设计确定最佳水平,并对研制出的奶啤的稳定性进行一定的研究。当红枣汁和雪梨果汁的添加量均为10.40%、啤酒原浆和红枣雪梨酸乳液的添加比例为0.90︰1、白砂糖的添加量为8.22%、CMC-Na的添加量为0.2%以及卡拉胶的添加量为0.15%时所制作出的复合奶啤的感官性能最佳,稳定性能最好。     

芦荟米酒乳饮料的研制

以米酒为凝乳剂,以鲜奶为主要原料,添加适量的芦荟,通过单因素试验、正交试验,研制成一种风味独特、营养丰富的发酵型乳饮料.实验结果表明:米酒接种量为7%,蔗糖添加量15%,奶含量30%,复合稳定剂加入量0.2%,芦荟液15%为最佳配方.     

6°P柠檬果啤的生产

以柠檬和大麦芽为主要原料,采用传统低温发酵,进行了柠檬果啤的生产。结果表明6°P柠檬果啤的最佳发酵工艺条件为柠檬汁在后发酵开始时添加,柠檬汁添加量为10%,酵母添加量为0.4%。酿造的柠檬果啤含有柠檬的香气和营养物质,又有啤酒的清爽,口感好。     

五味子芦荟复合酸奶的研制

以五味子、芦荟为原料,经预处理、打浆、均质、杀菌、发酵等工艺,通过单因素试验和正交试验优化,确定五味子芦荟复合酸奶的制备工艺。结果表明,最佳配方为五味子果浆添加量6%,芦荟果粒添加量6%,白砂糖添加量8%,接种量3%,复合稳定剂添加量0.4%,43 ℃发酵5 h,在此最佳配方条件下可制出组织状态良好、香气协调的五味子芦荟复合酸奶。     

阿罗开菲尔奶的研制

以鲜奶、芦荟果丁为原材料，利用加拿大罗素公司生产的开菲粒菌种研制了阿罗开菲尔奶。结果表明，阿罗开菲尔奶的最佳工艺条件为：蔗糖添加量为8．0％，预活化后的最佳接种量为2．5％，发酵温度为22℃，发酵时间为11h。根据国标和在饮料中的推荐使用量，确定本研究中芦荟果丁添加量为6．0g／200mL。这种发酵奶或许拥有独特的风味，集中了开菲尔奶和芦荟等原材料中的营养优势，符合现行的消费时尚。最后，参考国际乳业联合会(IDF)有关开菲尔奶的生产标准，推荐了一种能满足阿罗开菲尔奶加工生产的标准。     

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