红枣醋酸发酵饮料的生产工艺

介绍了以红枣为主原料经酒精发酵和醋酸发酵制成红枣醋后，再与红枣汁、蜂蜜、白糖等调配而成的红枣醋酸发酵饮料的生产工艺。     

苹果汁醋酸发酵饮料的试验研究

以苹果为原料，通过酒精发酵和醋酸发酵而制成天然营养保健饮料。     

大枣发酵醋酸饮料的研制

对大枣制汁条件进行了单因素试验，确定了制备枣汁的最佳工艺；通过正交试验得出合理的发酵工艺条件；经调配获得了营养丰富，且具预防感冒、消除疲劳、醒酒、降脂等保健功能的饮料。     

醋酸发酵饮料的研制

文中介绍了以淀粉质为主要原料并配以一定数量的中药材等辅助成分,在中国传统酿醋工艺的基础上,酿制出高质量的食醋原液,然后再与用中药制得的调香液进行科学合理的调配生产醋酸发酵饮料的工艺流程。结果证明该饮料不仅营养价值高,风味独特,而且还具有一定的保健作用。     

醋酸发酵饮料的研制

介绍了以淀粉质为主要原料并配以一定数量的中药材等辅助成分,在中国传统酿醋的基础上,酿制出高质量的食醋原液,然后与用中药制得的调香液进行科学合理的调配生产醋酸发酵饮料的工艺流程。     

枣汁发酵醋酸饮料的研制

采用小枣为原料，科学浸提，最大限度地提取有成，经微生物发酵，精心调配，研制出酸甜可口，果香突出，纯天然的枣汁发酵醋酸饮料。     

大枣醋酸发酵饮料的研制

以大枣为发酵基质，添加蛋白糖、蜂蜜等生产新型醋酸饮料。文中主要介绍了产品的生产工艺及其操作要点。     

食用仙人掌醋酸发酵饮料的工艺研究

将仙人掌预处理、榨汁、制取仙人掌汁,以实用酒精调配的仙人掌汁为发酵原液,采用醋酸菌进行醋酸发酵。用正交试验设计出最佳的发酵工艺条件。生产的仙人掌醋,经品尝、勾调出含营养和保健功能的醋饮料。     

发酵法酿制水果醋酸饮料

用水果为原料经酒精浸提与酒精发酵，陈酿，醋酸发酵，勾兑等工艺，研制成风味，口感俱佳的保健型黑加仑子，苹果等醋酸饮料系列产品。     

芦柑醋酸饮料的研制

以芦柑为原料采用酒精发酵，醋酸发酵工艺生产天然保健饮料。     

发酵乳清饮品的研究

选用保加利亚乳杆菌和嗜热链球菌,对乳清进行发酵,开发具有生物活性的乳清饮品。通过对乳清蛋白主要成分及理化特性的分析、杆菌球菌比例、稳定剂选择和保质期试验以及正交实验,确定了乳清发酵的优化工艺条件为:GA和CMC混合协同增效的最佳比例为1:3。发酵温度42℃、接种量3%、发酵终点750T,杆菌球菌的最适比例为1～2:1,0～6℃冷藏保质期可达20d以上。     

青稞营养型发酵饮料酒的试验与研究

利用发酵工程把青稞、枸杞和蜂蜜有效地结合起来,酿制成一种富有青稞香、蜂蜜香和枸杞果香的营养型发酵酒.成品酒中含有丰富的维生素C、氨基酸、人体易吸收的有效的微量成分,具有增强机体免疫力等保健作用.     

Mycotoxins in South African traditionally brewed beers

Traditionally brewed alcoholic beverages are regularly consumed by most ethnic black South Africans. Maize and barley, both of which are used for producing locally brewed alcoholic beer, are frequently contaminated by mycotoxin-producing moulds. The study was undertaken to investigate whether these toxins are present in raw grains and the traditional beers imbibed by the local black African population. It was established that the raw ingredients (sorghum, sorghum malt grains, maize grits), commercially produced traditional beers (Utshwala and Utshwala special) and home-brewed beers (Umqombotha, Isiqatha, Imfulamfula) were contaminated by bacteria and fungi (both yeasts and moulds). The contaminating moulds were isolated and identified. The contaminated samples were analysed for aflatoxins B 1 , B 2 , G 1 and G 2 , zearalenone, citrinin, deoxynivalenol, and ochratoxin A using a multi-mycotoxin thin-layer chromatography screening method and the toxins were quantified by high-performance liquid chromatography. Grain samples were infected by Aspergillus flavus , A. alliaceus , A. clavatus , Penicillium spp., Rhizopus spp. and Mucor spp. Sorghum malt grain samples contained the toxin zearalenone. No mycotoxin-producing fungi were present in the fermented beers but two of six commercial beer samples contained aflatoxins (200 and 400 μgl -1 ) and 45% (13 of 29) of the home-brewed beers had zearalenone (range 2.6-426 μg l -1 ) and/or ochratoxin A (3-2340 μg l -1 ).     

提高发酵工程专业毕业论文质量的研究

由于高等教育扩招,给发酵工程专业毕业论文质量带来的影响,分析了提高发酵工程专业毕业论文质量的重要性,提出了保证发酵专业毕业论文质量的具体措施。     

天然产物在肉制品护色保鲜中的应用

肉制品营养丰富、富含脂质,在加工和贮存期间,易感染微生物或发生氧化、褪色现象,影响其质量和安全性。研究表明,许多源于植物、动物、微生物的天然产物可以显著延长肉制品的保质期、减少脂类和蛋白质的氧化、抑制微生物生长,在肉制品防腐保鲜方面作用显著,在肉制品保鲜中的应用日益得到关注。本文简单介绍了近年来天然产物在肉制品保鲜护色方面的研究成果,期望为安全、高效的肉制品天然保鲜剂的研发提供思路。      

天然抗氧化剂肌肽及其在肉制品中的应用

本文对天然抗氧化剂肌肽的结构、性质、抗氧化机理及安全性作了介绍;综述了肌肽的抗氧化活性在肉制品中的应用,并展望了其发展前景.     

基因工程技术在食品中的应用

利用基因工程技术改造植物和动物可以提高食品的产量与质量,给社会带来巨大的经济效益,但其安全性问题也不容忽视。本文综述了基因工程技术在食品工业中的应用,就转基因食品的发展、安全性和发展前景作了探讨。     

Studies on acrylamide levels in roasting, storage and brewing of coffee

The content of acrylamide in coffee reaches a peak early in the roasting process, reflecting occurrence of both formation and destruction of acrylamide during roasting. Levels of acrylamide in the fully roasted product are a small fraction of the peak reached earlier. Glucose and moisture in green coffee do not show a significant correlation with acrylamide in roasted coffee. Pre-roasting levels of asparagine show a correlation only in Arabica coffee. The main factors affecting the level of acrylamide in roasted coffee appear to be the Arabica/Robusta ratio, with Robusta giving higher levels; time and degree of roast, with both shorter and lighter roasting at the edges of the normal roasting range giving higher levels; storage condition and time, with clear reduction at ambient storage. This storage reduction of acrylamide followed second order reaction kinetics with an activation energy of 73 KJ/mole. The acrylamide in roasted coffee is largely extracted into the brew and stable within usual time of consumption. As these four main factors also substantially affect the sensorial characteristics of the brew, and as modifications of the process have to comply with the consumer-accepted boundaries of taste profiles, only small effects on the acrylamide level are expected to be achievable.     

天然防腐剂在肉制品中的应用

概述了肉制品中常用天然防腐剂的功能特性及其防腐机理,同时介绍了天然防腐剂在肉制品工业中的应用现状。     

天然黄精橙汁复合饮料的研制

以食疗中药黄精、大宗水果甜橙为主要原料,筛选出干燥黄精块茎的最适取汁方法,采用正交试验研究了主要原辅材料不同配比对产品感观品质的影响,确定了黄精、甜橙汁、果葡糖浆和柠檬酸的最适用量,研制出营养丰富、风味独特的天然饮料。