酱油生产中如何做好移池淋油的浸泡与提取工作

低盐固态发酵移池淋油工艺生产酱油在北方应用较广泛,此工艺为酱醅发酵成熟后,用机械或人工的方法将酱醅移入淋油池而进行浸泡与提取工作。由于在此工艺中,将酱醅发酵过程中所形成的发酵状态破坏以至造成淋油困难,发酵中分解的有效成份提不出来,从而影响了酱油质量影响了原料利用率。因此我们根据生产中常出现的情况进行了不断的实践和摸索,在制曲和发酵均正     

专利名称：多目标间歇过程优化的酱油生产方法

本发明多目标问歇过程优化原酱油生产方法，涉及酱油调味品生产技术领域。以豆粕、麸皮、小麦为原料的原池发酵、原池浇淋法，原池发酵串池淋油法，低盐固态发酵移池淋油法。经灌装获酱油成品。其特征在于：研制了多功能池，3种方法用同一设备进行原料处理、同一设备加种曲制曲、用多功能池发酵与淋油，研究了淋油后的发酵工艺，用同一设备灭菌，     

酱油发酵工艺述评

对现行酱油生产的发酵工艺进行了比较与分析，认为固态低盐原池淋浇发酵浸出法是当前酱油生产的发展方向，并对其工艺优势进行了综合评述。     

将低盐固态酱油发酵设备改造成浇淋发酵设备的探讨

该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。详细地论述了改造低盐固态发酵设备的方法,实际生产运行操作,计算了改造费用,比较了采用浇淋工艺前后的效果。此方法花钱少,效果好,简便易行,同时还提高了酱油产品的质量。     

固稀发酏淋浇浸出工艺技术的探讨

本文探讨了固稀发酵淋浇浸出工艺的可行性,可为中小企业在技术改造时起借鉴作用,即企业在少花资金的情况下,将一部分低盐固态法生产酱油改造为固稀淋浇浸出工艺生产酱油,     

响应面法优化淋浇发酵工艺改进酿造酱油色泽的研究

利用响应面分析法(RSM)优化低盐固态酱油淋浇发酵工艺。在发酵温度、盐水浓度、淋浇周期单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法。通过SAS软件分析得到回归模型并进行方差分析,得到最优工艺参数是:发酵温度43.4℃,盐水质量分数17.65%,淋浇周期2.0d/次。在此工艺下,实际测得的酱油红色指数为5.17(平均值),与理论预测值的相对误差仅0.58%,说明回归方程与实际情况拟合较好。新工艺比优化前淋浇发酵工艺酱油的红色指数(4.52)提高14%,淋浇组原料蛋白质利用率比对照组提高13.7%。     

酱油原池发酵浸淋工艺及配套设备

在酱油生产过程中,原池发酵浸淋工艺与移池发酵淋油法相比是一项新工艺,近几年来,在全国酿造行业已逐步推广。我厂采用了这一工艺已取得了较好的经济效益。经实践证明,只要操作技术及管理得当,可达到提高出油率,减少设备的使用次数及损坏率,缩短发酵周期,减少杂菌污染及热量损失,不产生焦糊味等目的。本文介绍我厂采用原池发酵浸淋工艺的主要生产过程及设备和特点,供大家参考。     

从生产工艺入手如何提高酱油的质量风味

目前国内采用低盐固态发酵工艺占70%~80%,为了提高酱油的质量风味,从生产工艺入手提出了先固后稀多菌种淋浇发酵法,高盐稀醪淋浇温酿法,固稀发酵后熟精酿法,添加红曲改善酱油色泽风味等多种途径。     

先固后稀添加酵母、乳酸菌是提高酱油风味的捷径

本文阐述了先固后稀醇造工艺中添加酵母，乳酸菌，采用淋浇后熟发酵原池浸出法可以提高酱油风味；同时采用双菌种制曲提高酱油谷氨酸含量。严格低盐固态发酵工艺规程，保证前期发酵的酱醪质量。该工艺适用于现有低盐固态发酵设备的企业，为国内多数酿造厂生产优质酱油提供了一条合理化建议。     

淋浇酿造酱油新工艺

目的：提高酱油的质量产量，减少固定资产资金投入，降低生产成本。阐述了淋浇酿造酱油新工艺，着重介绍了配料加糠、原料处理、双菌制曲、成曲加盐水补酶接种天然豆酱淋浇发酵、漫淋油等工艺的操作要点及经验体会。     

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