可变速肉料乳化系统

<正> 随着消费者对食品质量的要求愈来愈高,美国芝加哥COZZINI公司配合市场的需求,开发了新型的VS变速肉料乳化系统。该系统突破了常规肉加工设备固有的限制和问题,以一种安全、卫生、节能及具成本效益的生产方式,提高了最终产品的产率和质量。     

Mold and mycotoxin problems encountered during malting and brewing

Fusarium infections in grains can have severe effects on malt and beer. While some degree of Fusarium mycotoxins, such as deoxynivalenol, present in infected barley may be lost during steeping, the Fusarium mold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods to reduce the amount of mold growth during malting are needed. Physical, chemical and biological methods are reviewed. Irradiation looks very promising as a means to prevent Fusarium growth during malting, but the effect on the surviving mold to produce mycotoxins and the effect on malt quality needs further study. Chemical treatments such as ozonation, which would not leave residual chemical in the beer also appear to be promising. Although biological control methods may be desirable, due to the use of "natural" inhibition, the effects of these inhibitors on malt and beer quality requires further investigation. It may also be possible to incorporate detoxifying genes into fermentation yeasts, which would result in detoxification of the wort when mold growth is no longer a problem. Development of these types of technological interventions should help improve the safety of products, such as beer, made from Fusarium infected grain.     

乳化型香肠生产原理和常见问题分析

主要探讨了乳化型香肠的加工原理以及斩拌和乳化时的温度、p H、脂肪颗粒大小、可溶性蛋白的数量和类型、乳化物的粘度等因素对肉糜乳化物稳定性的影响 ,并对如何控制这些因素、生产高质量的产品进行了分析。     

哈尔滨红肠馅中几个常见问题的处理方法

近几年来,欧式灌肠食品越来越受广大消费者的喜爱,尤其是具有百年历史的哈尔滨红肠,深受消费者的青睐。     

Potential health hazards due to the occurrence of the mycotoxin tenuazonic acid in infant food

The mycotoxin tenuazonic acid (TA) was analyzed in different infant foods and beverages including tea infusions (fruit, herbal and fennel tea), puree infant food in jars (complementary food and side dishes) and infant cereals (for preparation of meals after addition of water or milk) by means of a stable isotope dilution assay (SIDA). The median content of TA in infant tea infusions (n = 12) was 2 μg/L, but values up to 20 μg/L were found in fennel tea infusions. In puree infant food in jars (n = 12), the median content of TA was 7 μg/kg, but higher values were detected in products containing tomato (25 μg/kg), banana and cherry (80 μg/kg) and sorghum (20 μg/kg). Infant cereals on the basis of wheat and/or oats, rice, spelt and barley (n = 4) did not contain TA in values higher than 30 μg/kg, but if sorghum was the major ingredient (n = 12), the mean content of TA was 550 μg/kg and the maximum level was 1,200 μg/kg. The European Food Safety Authority (EFSA) evaluated the toxicological potential of TA by following the threshold of toxicological concern (TTC) approach yielding a TTC value of 1,500 ng TA/kg body weight per day. Although long-term studies are needed to enlarge the database on TA contamination of sorghum-based infant food, our preliminary study points out to a tendency that the TTC value may be exceeded by infants consuming predominantly sorghum-based food. Nevertheless, further toxicity data on TA are required with high priority to assess potential health hazards.     

匈牙利香肠

<正>英文名:Hungarian sausage原产地:匈牙利行走匈牙利,从来不用为食物烦恼。这个国家从草原到城市,没有哪里找不到香肠摊子,在小摊上付出少许银两,匈牙利妈妈就会笑盈盈递过来一段香肠。     

Psychrotrophic bacteria in sausage

A total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers. The mean counts of psychrotrophic bacteria, psychrotrophic Enterobacteriaceae, Pseudomonas, Aeromonas, Brochothrix thermosphacta and Lactic acid bacteria were 2 × 10⁵ ± 10³, 6 × 10³ ± 4 × 10², 10³ ± 2 × 10², 4 × 10² ± 8 × 10, 8 × 10² 10² and 8 × 10² 2 ± 10² organisms per gram, respectively. Psychrotrophic Enterobacteriaceae isolates were identified biochemically. The hygienic significance of the isolates, their public health importance as well as supposed measures to improve the product are discussed.     

Volatile N-nitrosamines in sausage products

The authors studied the content of volatile N-nitrosamines (NA) in the most common sausage products. It was established that the total content of NA in sausage products is not high and ranges from trace amounts up to 10 micrograms/kg product. The allowable doses of nitrite in the sausage manufacture being low, no relationship was discovered between the content of NA and residual nitrite in meat products.     

粤式传统腌腊肉制品存在的问题及其解决办法

分析了粤式传统腌腊肉制品中存在的安全问题、质量问题及加工工艺问题,并结合国内外相关技术的研究进展,介绍了解决这些问题的技术和方法。     

缔造完美的香肠灌装生产线

<正> 为了提高香肠的质量,保证生产过程安全卫生,抽真空灌装技术的应用愈来愈普遍,Handtmann AL系统提供了一套全自动化的真空灌肠生产线。就整个系统的结构组件而言,可分为:真空灌肠机、监测器控制系统、肠衣自动贮存送料装置、导向装置、结扎装置及吊挂装置,适合生产各种不同类型的香肠应用,如以合成肠衣或胶原肠衣灌装的直条形、弯曲形和环形香肠,以及其他以全自动方法生产的香肠生产线。 由于AL系统是由多个功能装置组成,具有很高的灵活性,不仅能处理13～55毫米口径的肠衣,而且分份准确性高,达到3,000份/分钟的分份能力,还能产生出重量和长度恒定的香     

西式熟香肠

熟香肠是西方香肠制品中最为普遍的一种,占整个香肠生产的一大部分.它的品质受原料、辅料、生产工艺等多方面的影响.综述了西方熟香肠的种类、生产工艺及目前和未来一段时间的的研究热点,以期为中国香肠新产品的开发提供参考依据.     

香肠中亚硝酸盐含量的测定

香肠在中国有着悠久的历史,香肠的类型也有很多,主要分为川味香肠和广味香肠.其不同处就在于广味是甜的,川味是辣的,已成为深受广大消费者欢迎的一种肉类食品.     

玉米主食肠的研制

以玉米为主要原料 ,辅以蔬菜、豆制品等 ,研制一种新型玉米主食肠。使之既保持了肠制品的方便快捷的特点 ,又改变了肠制品的传统副食地位。做到了“一根肠解决一顿饭”。     

辣椒香肠的研制

提出了辣椒香肠的配方设计和制作工艺 ,通过试验确定了辣椒的最适宜添加量 ,并介绍了辣椒香肠的营养特点及制作中注意的问题     

香菇灌肠工艺的研究

在灌肠过程中加入香菇能够改善灌肠风味,提高肠类的营养价值和保健功能。主要研究了香菇灌肠工艺的最佳工艺配方,采用正交试验设计,对影响香菇灌肠品质的3个主要因素—猪肉和鸡肉比例、香菇添加量、淀粉用量进行探讨,以确定香菇灌肠生产的最佳工艺配方。通过正交试验得出:猪肉:鸡肉=5:5,香菇10%,淀粉10%。     

发酵香肠的研制

利用从传统火腿中分离、筛选的微生物发酵剂对香肠进行发酵试验。通过对产品的感官、理化指标分析,以探讨发酵香肠的加工配方、工艺和微生物发酵剂。结果表明,发酵对香肠风味、色泽有一定的促进作用。     

杏仁香肠的研制

将杏仁加入到配料中 ,制成有特殊风味和口感的杏仁香肠。提出了杏仁香肠的制作工艺和杏仁脱苦、护色、破碎等的处理方法 ,通过试验确定了杏仁的适宜添加量 ,并指出了杏仁中的氰苷转变成有毒物质氢氰酸的条件和安全的处理方法。     

一种猪皮香肠的研制

研制了一种猪皮熟香肠,确定了最佳工艺和配比：三聚磷酸钠5％,蒸煮温度82℃,蒸煮时间30min,杀菌温度82℃。     

猪皮在广式腊肠中的应用研究

在传统广式腊肠的加工过程中添加适量的猪皮,通过对比试验。添加猪皮的腊肠在感官和理化指标上均好于传统腊肠。