锌法皮蛋加工技术的研究

从生产实际与效益出发，研究了锌法皮蛋新工艺料液及皮蛋内质OH^-浓度变化规律与作用机理以及不同浸泡期浓度、温度对皮蛋质量的影响，探讨了新配方、新工艺加工锌法皮蛋的可行性，为锌盐生石灰纯碱法加工松花皮蛋提供了理论依据。     

鸡蛋皮蛋加工中碱度的变化

以鸡蛋为原料 ,采用浸泡法加工工艺 ,分别用PbO、CuSO4 和ZnSO4 为辅料加工皮蛋 ,研究了皮蛋加工中料液及蛋白和蛋黄中碱度的变化。结果表明 ,浸泡初期料液碱度迅速下降 ,蛋白碱度逐渐上升 ,浸泡后期趋于稳定 ;蛋黄碱度在浸泡初期变化不大 ,随着蛋白向蛋黄中不断渗入 ,蛋黄碱度逐渐上升 ;不同金属离子对碱液渗透速度有一定的影响 ,含铅料液和含铜料液渗透速度较慢 ,含锌料液较快。     

K+型无铅鸡蛋皮蛋加工技术

以新鲜鸡蛋为试材,采用浸泡法加工工艺,探讨KOH对加工鸡蛋皮蛋中蛋清、蛋黄的pH值、色泽及TPA(texture profile analysis)等质量特性的影响及其可能作用机理,旨在为研发K+型鸡蛋皮蛋提供依据。研究表明,5.5% KOH处理的皮蛋,在感官品质及质构特性方面较为理想。     

用烧碱代替石灰纯碱加工皮蛋的研究

通过理论分析和实验研究，得出用石灰纯碱料液与烧碱料液加工皮蛋的主要差别在于：前者含有少量的Ｃａ￣（２＋）、Ｍｇ￣（２＋）和其它杂质金属离子，它们与蛋内产生的ＣＯ＿２反应生成沉淀，堵塞蛋的气孔；后者混浊液中的小颖粒沉积到蛋壳表面。共同作用的结果使加工后期碱液渗入蛋内的速度减慢，从而可延长浸泡时间。用４．１％烧碱料液浸泡皮蛋，１４天后皮蛋中的总碱度为６．０．达到优级皮蛋的要求。用烧碱代替石灰纯碱配制料液加工皮蛋是可行的。     

不同腌制剂对皮蛋品质的影响

试验选用双因子设计方法,采用不同的配方进行皮蛋加工。将成品的品质进行数字化,以成品的感官品质为指标分析腌制剂对皮蛋品质的影响并获得一种合理的生产工艺。     

皮蛋加工新型配方研究

在NaOH溶液中添加硫酸锌和蛋白凝固剂(葡萄糖酸-δ-内酯或单宁),直接腌制皮蛋.检测各组加工的皮蛋质量,结果显示:配方中食盐、NaOH和ZnSO4·7H2O分别占水重的4%,4%和0.35%,并添加了0.07%的葡萄糖酸-δ-内酯可以制取质量好的皮蛋;添加葡萄糖酸-δ-内酯的效果好于单宁.     

不同温度对皮蛋质量影响的研究

皮蛋是我国传统生食蛋制品,风味独特,水分减少,蛋内的营养价值相对提高,尤其是蛋白质的含量和糖的含量相对增多。在加工过程中,影响皮蛋质量的主要因素有料液碱的浓度,加工场所的环境温度,料液中所添加的金属以及腌制时间等。本试验以新鲜鸭蛋为原料,采用清料法,着重研究温度因素对皮蛋质量的影响。设定三组温度,13℃,25℃,30℃,对不同时期皮蛋蛋清的NaOH含量、凝胶强度及着色度的量化测定、分析,确定加工皮蛋的适宜温度。结果表明,加工过程中温度采用25℃所形成的,好于其它温度下形成的皮蛋,并且成品率从85%提高到97.5%,加工周期从45 d～50 d缩短至30 d。     

皮蛋加工研究现状与展望

归纳了影响皮蛋质量的关键因素:碱度、金属离子、温度、保藏等.并对皮蛋加工中蛋白质的变化和蛋黄的呈色机理进行了介绍.除了提出继续深入研究皮蛋加工中的潜在危害和关键技术外,还对皮蛋加工成熟过程中营养成分和性状的变化研究作以展望.     

无铅鹌鹑皮蛋的研制

以鹌鹑蛋为原料,采用料液浸泡腌制工艺,通过单因素探讨纯碱浓度、食盐浓度、腌制时间、退火时间对成品质量的影响,并用正交试验设计优化无铅鹌鹑皮蛋的腌制料液配方工艺.结果表明,当纯碱浓度为5.0％,食盐浓度为1.0％,腌制时长为25天,退火时间(即去除鹌鹑蛋表面灰浆的时间)为50天时,鹌鹑蛋皮蛋的外观、形态、颜色、气味滋味较...     

食品级盐类清料法加工低钠鸡皮蛋的应用研究

皮蛋是我国传统的风味制品,营养丰富,口味独特,很受消费者欢迎。但是,传统的加工工艺中使用的氧化铅给食品安全带来很大的危险,且高钠食品会给人的身体健康带来一定的危害,本研究通过对食品级代铅物质的选择、使用清料法加工低钠高钾保健鸡皮蛋的配方进行反复的比较研究,探讨新配方、新工艺,为清料加工低钠鸡高钾保健皮蛋提供了新的理论参考。     

松花鸡腿的制作工艺

松花鸡腿是以松花蛋和鸡肉为主要原料,借鉴灌制品的加工工艺和配方对传统制作方法进行改进,经过绞制、斩拌、煮制、烟熏、包装、杀菌等工艺制成的新产品。加工后的制品切片平整不散,色香味俱全,并且具有较高的营养价值。此方法解决了传统松花鸡腿制品在切片时一切就散的问题,为应用现代化技术制作松花鸡腿提供了新的方法依据。     

复合酸辣芥汁银鲑鱼产品的工艺研究

以传统调味技术为基础,对酸辣芥末复合味汁进行工业化设计,确定最佳的实验工艺和配方,开发出适合中国人的饮食习惯及口味的银鲑鱼产品,为冷水鱼的养殖和深加工提供一条可供参考的途径。     

A Recipe Book of Traditional Sri Lankan Food

Although a number of various traditional foods and diversity of cooking styles and techniques were available in Sri Lanka, today most of them are getting lost as a result of ‘modernization’ dietary patterns. However, in Sri Lanka,a very limited number of researcheshave been conducted on traditional foods. Therefore, surveys about traditional foods and dishes are essential to cut down many problems related with the modernized foods and to increase use of locally available food sources. In Sri Lanka, there are many recipe books but they do not give an idea about nutrition composition. The survey was conducted to develop a recipe book by including traditional Sri Lankan food recipes and their nutrition composition. Different food recipes were collected from adult women in different areas (08 districts) by home visits, face to face interviews and through telephone calls. Further, available traditional recipes were collected by reviewing the recipe books and searching internet. The amount of ingredients for solid foods were measured by using household measures and home scale and expressed as grams. Liquid foods were measured by measuring cylinder and household measures and expressed as millilitres. The recipes which were taken from telephone calls were prepared at the University dietetics laboratory. Nutrition compositions of recipes were calculated using the Food Base 2000 software. The developed recipe book consists of 50 recipes of Sri Lankan traditional foods, the method of preparation as well as the nutritional composition. The recipes in the book have been presented under five food categories; cereal based foods, sweets, dishes, mallum and kola kenda / herbal drinks. Thus, the developed recipe book provides different recipes with way of preparation and nutrition composition of them. Therefore, this can be used as an educational tool for menu planning.     

传统腌腊肉制品中微生物多样性研究进展

腊肠、腊肉和板鸭等是我国传统腌腊肉制品的典型代表。研究表明这些传统腌腊肉制品加工、贮藏过程中均有微生物存在和参与,并呈现多样性特征,主要的微生物菌群涉及乳酸菌、葡萄球菌、微球菌、酵母和霉菌等,这些微生物对腌腊肉制品的品质特性和感官特性会产生影响,且与产品质量和可贮性密切相关。因此研究腌腊肉制品中微生物多样性,对传统腌腊肉制品现代化加工中的品质和安全性提升有重要意义。该文对腊肉、腊肠、火腿、板鸭和腊鱼产品中的微生物多样性的研究进展进行概要综述。     

袖珍型禽类产品的制作技术

本文介绍以禽类为原料加工生产传统型袖珍产品的新工艺，采用肉鸽加工烧鸡，用分割后的鹅腿加工中国传统型火腿，用鹌鹑蛋生产皮蛋等。该工艺在继承传统工艺的基础上，结合各原料的特点对传统工艺加以改进，并保持传统产品的特色和风味，对增加禽类产品的品种及促进禽类产品的销售，提高经济效益具有重要意义。     

Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors

Observed changes in eating and drinking behaviors in economically developing countries are associated with increase of obesity and related chronic diseases. Researchers from field of public health (PH) have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in food science, and state to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoint of food science and technology (FST) and public health and to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception between food processing/unit operation/food technology and formulation or recipes. For the public health approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat, and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality, and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated with formulation/recipe and not with the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality must be considered by the population.     

皮蛋加工腌制粉的研究

本研究选用两批共10组配方的皮蛋粉,通过对各组加水搅拌料泥后部分性质的比较,以及选用新鲜完好的鸭蛋为原料,滚蛋、密封保存,通过对其定期抽样检测及皮蛋成品的质量检测,确认第二批第四组配方较为理想,用该粉剂做成的皮蛋成品香、味俱佳,碱Cu、Zn的含量均符合国家标准,是一种方便城乡居民的产品.     

Evaluation of the bacteriological quality of seafood.

Bacteria largely determine the quality of fresh and lightly preserved fish products. This paper surveys traditional and rapid methods for estimation of bacterial levels in seafood. The use of traditional agar techniques is discussed with reference to development of substrates and procedures suited for fish and fish products. This includes estimation of the bacteria specifically involved in the spoilage process. During the last decade, several microbiological rapid methods or principles (DEFT, microcolonies, Limulus lysate, ATP, conductance, microcalorimetry, reduction of trimethylamine oxide (TMAO)) have been suggested for estimating the bacteriological quality of seafoods. A brief survey of these methods and the results obtained is given. Preliminary results on development of poly- and monoclonal antibodies against Shewanella putrefaciens are mentioned. Future research may involve the development of DNA-probes against genes coding for specific spoilage reactions.     

墨西哥鸭脖调理食品的生产工艺

以樱桃谷鸭鸭脖为原料,加入甜椒粉、洋葱粉、辣椒粉、黑胡椒粉等各种香料,研制出风味独特、使用方便、安全卫生、易实现规范化大规模生产的调理食品.文章对产品的配方、生产工艺、生产过程中的操作要点及质量标准等多方面进行了详细论述.实验结果表明,墨西哥鸭脖调理食品的较佳配方(以65.505 kg/桶计算)为:鸭脖50 kg、甜椒粉0.8 kg、辣椒粉0.96 kg、洋葱粉0.48 kg、蒜粉0.96 kg、孜然粉0.8 kg、黑胡椒碎0.32 kg、复合防腐剂0.525 kg、品质改良剂0.06 kg.     

即食风味洋姜片的生产工艺与质量控制

在保持民间腌制洋姜色香味的基础上,工业化生产风味各异的腌制洋姜片并进行真空小包装。在生产过程中,通过控制好工艺条件,可有效地预防腌制洋姜产品失脆、析糖、发黑等常见质量事故的发生。