复合凝固剂对豆腐品质的影响

我国传统的豆腐生产工艺中广泛使用的是单一凝固剂。单一凝固剂作用于大豆蛋白制成的豆腐各不相同。本文对凝固剂的种类与豆腐品质的关系进行了研究,试验先以出品率、含水率、保水性、蛋白含量和感官评价确定了3种单一凝固剂（石膏、氯化镁和葡萄糖酸-δ-内酯）的最佳用量,然后将葡萄糖酸-δ-内酯（GDL）、石膏（CaSO4）与氯化镁按一定比例混合制成复合型凝固剂,然后按照优选法的原则,确定了3种凝固剂用量比例为5∶3∶2时,其豆腐出品率、保水性、蛋白质含量、豆腐外观、内部结构及风味等各个方面均好于单一凝固剂制品豆腐。     

豆腐用复合凝固剂的研究

中国传统豆腐广泛应用的是单一凝固剂(石膏或卤水),凝固剂的浓度与用量直接影响豆腐的品质,研究确定了单一凝固剂的浓度,并在此基础上,将石膏与卤水按一定比例混合制成复合型凝固剂,并通过实验优选法获得了最佳配比,当石膏与卤水质量比为4∶6时,豆腐质量和口感都较好。     

加热即食方便豆腐脑产品的开发

采用豆粉冲调、均质、添加凝固剂和85 ℃水浴加热15 min的方式制作即食豆腐脑。研究了不同添加量的葡萄糖酸-δ-内酯（GDL）、氯化钙和氯化镁对制作的即食豆腐脑特性的影响。结果表明,GDL、氯化钙和氯化镁单一使用时,添加量分别在0.50%、0.30%和0.40%时豆腐脑产品凝胶效果较好。在对以上3种凝固剂进行不同比例复配,从质构特性和感官评价两方面确定了GDL、氯化钙、氯化镁的复配比例在10∶2∶3时开发的即食新产品相较于单一使用凝固剂和其他3种复配比例有显著优势（P＜0.05）。     

提高内酯豆腐质量的探讨

用葡萄糖酸-δ-内酯（Gluconil-δ-cfon．G．D．L）作为豆腐的凝固剂,生产的豆腐持水性好,洁白细嫩,味美卫生,保鲜期较长。但内酯豆腐偏软,易破裂,不能用于煎炒,且略有酸味。为了解决这些问题,经反复试验,选出一种混合凝固剂及几种淀粉添加剂,从根本上解决了内酯豆腐存在的不足,现将试验方法和结果报道如下。1试验材料与方法1．1试验材料葡萄糖酸-δ-内酯：上海黄海制药厂蔗糖脂肪酸酯：浙江金华第二制药厂氯化镁、磷酸氢二钾、碳酸钙：化学纯大豆、地瓜粉、面粉、纯米粉：市售1．2凝固剂的种类及用量①葡萄糖酸-δ-内酯70％MgCl222％CaCO35％蔗糖脂肪酸酯3％将上述原料混合,每kg豆浆加     

彩色豆腐加工技术

以胡萝卜和大豆为主要原料,制作出具有营养价值的彩色豆腐.并对豆浆与菜汁的添加比例,凝固剂的选择与用量进行研究,结果表明:豆浆与菜汁的最佳配比为3∶1,凝固剂采用6-葡萄糖酸内酯与氯化钙按7∶3的质量比例混合,添加量为0.3%.     

高纤维猕猴桃营养型保健果冻的研制

以猕猴桃果汁、魔芋精粉为主要原料研制高纤维猕猴桃营养果冻，分别对猕猴桃汁的用量，魔芋精粉的浓度、凝固剂的用量等工艺条件进行了研究，得到了最佳工艺配方：猕猴桃汁7％，魔芋精粉0．35％，凝固剂0．15％、柠檬酸0．25％，糖、香精、色素等各适量。     

复合凝固剂组分对豆腐品质影响的研究

在我国豆腐生产中广泛使用的是单一凝固剂。每种单一凝固剂对豆腐品质的影响不同。本文对凝固剂与豆腐品质的关系进行了研究 ,将石膏与δ 葡萄糖酸内酯按一定比例混合制成复合型凝固剂 ,并通过试验优选法获得了最佳配比。当δ 葡萄糖酸内酯与石膏质量比为 2∶1时 ,其出品率、含水率、离水率、蛋白质含量、豆腐外观、内部结构及风味等各个方面均好于单一凝固剂豆腐。     

酶法制取JA澄清剂的研究

采用纤维素酶和酸性蛋白酶对甲壳质进行酶解改性，并对实验条件进行了比较筛选。确定最适生产工艺条件：底物浓度为1％。纤维素酶用量为25μ／g，酸性蛋白酶用量为50μ／g，pH4．0-4．5．水解温度为45℃，转化时间4-5h，而且双酶水解明显优于单一酶的作用。     

甜玉米风味豆腐脑的研制

本文以大豆、甜玉米为主要原料,利用葡萄糖酸-δ-内酯作为凝固剂,研究了甜玉米风味豆腐脑的制作工艺．并采用正交优化试验方法,研究了豆浆浓度、甜玉米汁与白砂糖的用量比例以及葡萄糖酸-δ-内酯用量对甜玉米风味豆腐脑产品质量的影响。试验结果表明：当打浆时干大豆与水的比例为1：13,甜玉米汁用量为8％,白砂糖用量为7％,β-环状糊精用量为1．5％,葡萄糖酸-δ-内酯用量为0．25％．凝固温度为78℃,凝固时间为20min时,甜玉米风味豆腐脑产品的色泽呈淡黄色,具有良好的甜玉米风味和纯正的豆香味,并且豆腐脑的口感细腻、凝胶强度适中。     

裙带菜保健豆腐的研制

以裙带菜汁、大豆为主要原料,葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出一种色泽浅绿,营养丰富的裙带菜豆腐。采用单因素实验确定裙带菜汁的添加量和豆浆的浓度,通过三因素三水平实验确定凝固的工艺条件,通过四因素三水平试验确定裙带菜豆腐的最佳配方,工艺条件是:裙带菜的添加量是20%,豆与水的比例是1∶4.5,GDL的用量为0.30%,凝固时间是15 min,凝固温度是95℃。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press