棉花打包用低碳镀锌钢丝的质量改进

针对棉包经常发生断丝崩包的现象，对引起棉包钢丝断丝原因从钢丝力学性能、材质、加工工艺、棉花质量及包装操作的影响等方面进行了分析，从而对棉包钢丝的质量提出了新的要求，确定了合适的生产工艺，指出了使用中的注意事项。     

复合塑料袋装UHT灭菌乳常见质量问题及控制

阐述了常见质量问题、分析了原因及控制措施，包括：复合塑料袋装UHT灭菌乳常见原料乳质量状况、加工设备技术水平、操作者本身、包装材料、贮运等因素，易出现颜色褐变、脂肪上浮、蛋白凝固、坏包(胀包、酸包、霉包、粘条包)、异味包(苦味、煤油味、腐败味、氧化味、涩味、辣味)等质量问题。     

搅拌型酸牛奶常见质量问题及控制

阐述了搅拌型酸牛奶常见的质量问题，分析了产生的原因。针对具体问题提出相应的解决办法。包括：搅拌型酸牛奶原料的质量状况、加工设备技术水平、生产环境、加工工艺、包装材料、贮运、销售过程中易出现的胀包；发霉；乳清析出；组织状态不细腻：酸度过高：口感刺激、不柔和；甜度过高、口感不好；香气不足；有异味(奶粉味、苦味等)；酸奶中有小颗粒；口感偏稀等质量问题。     

解决新疆棉花“崩包”问题的几项技术措施

一、前言众所周知,对于棉花加工工艺系统来说,棉花打包是最后一道工序。棉包质量综合反映了加工技术的水平状况,其技术参数的重要性怎么说也是不过分的。有关参数不光在加工环节需要严格控制,就是在流通运输、仓库贮存等环节也是不容忽视的。这么说来,棉包作为一种商品,一旦不成包了,即我们通常说的"崩包",将会带来一系列的问题,给企业和社会造成巨大的经济损失。新疆棉区是我国最大的新兴棉区。由于特殊的地理、气候、加工技术及棉花调运等方面的因素,新疆棉包的"崩包"问题更为突出,不仅各级领导重视,棉花加工企业也一直在探索…     

棉花烘干技术中燃煤式热风炉的应用

棉花有吸湿放湿特性。在棉花加工生产中，其水分的多少，对整个加工环节都会产生较大的影响。首先，籽棉的回潮率过高会造成棉花储运困难，引起棉纤维变色、变质、甚至自燃等问题。而棉花回潮率过低，会造成棉纤维回胀力过大，使打包能耗增加，棉包不能达到所需要的密度及重量，在储运过程中还会造成“崩包”现象。     

烟包胶印过程质量控制三步走

一个彩色胶印产品的诞生通常需要经过扫描分色、印刷文件处理、PS版晒制、印刷及印后加工等环节,从原稿到印刷完成的每个环节都会受到"人、机、料、法、环"各要素的影响,印刷质量也会随之产生波动。因此,必须有效控制印刷过程中每个环节的印刷质量,使印刷品色彩始终保持稳定、一致,达到忠实原稿的最佳印刷效果。本文以烟包胶印为例,将烟包胶印过程质量控制的一些经验与大家分享。     

棉花包装常见质量问题的调查分析

棉花加工行业对于打包及其质量，多从生产工艺着眼考虑，根据中商部棉麻局多次工作会议精神和客观形势的要求，对打包质量还必须同时从企业管理、贸易经商的角度来认识。     

酶在制革工业与纺织工业中的应用

本文综述了酶在皮革生产过程中的浸水、脱脂、脱毛、浸灰、软化、猪皮臀部包酶、对制革废料处理等，介绍了酶在纺织加工过程中的退浆、精练、酶洗、羊毛的酶加工、真丝的酶加工等方面的应用情况；对酶在制革和纺织工业中如何应用和控制作了简要说明，对其发展趋势进行了简要展望。     

HACCP在银杏袋包茶生产中的应用

应用HACCP（Hazard Analysis and Critial Control Point，简称HACCP）管理体系的技术原理和方法，对银杏袋包茶生产中的原料采摘、挑选、摊晾、杀青、揉捻、炒二青、配料、混合、杀菌、灌装等工序作业过程进行了危害分析，并确定了关键控制点，建立了标准的受控指标和标准化的操作规程。采取定量和定性的检查、测试、执行等行动，使银杏袋包茶的生产始终保持安全、卫生、质量稳定状态，产品质量达到100％合格。     

改革收购方式 消除异性纤维

一、排除异性纤维必须从源头抓起 为避免和减少混入籽棉中的异性纤维，农民、收购加工企业都用了不少办法，如提倡摘棉用棉布兜、售棉用棉布包、收购倒包检验，厂内职工人见人检、增加工序、增加设备、大批人员专门挑拣等，纺织厂也有组织专人从皮棉中挑拣“三丝”的。虽然已经下了……     

Oxidative stability of fish oil enriched drinking yoghurt

The oxidative stability of fish oil enriched drinking yoghurt as well as the antioxidative effect of citric acid ester, vitamin K and disodium ethylenediaminetetraacetic acid (EDTA) were investigated by measuring peroxide value and volatile secondary oxidation products and by sensory analysis. No oxidation was observed in yoghurt stored at 2 °C for up to 19 days, with or without addition of citric acid ester. Fish oil enriched yoghurt was also very stable even when compared to yoghurt with added rapeseed oil or a mixture of rapeseed oil and fish oil stored for up to 29 days. The addition of 50 μm iron to yoghurt did not promote oxidation. The results obtained may indicate an antioxidative effect of EDTA and pro-oxidative effect of vitamin K. All yoghurts had similar viscosity and droplet size. In summary, fish oil enriched drinking yoghurt is very stable towards oxidation.     

Viability of lactic acid microflora in different types of yoghurt

The suitability of three culture media (Skim milk agar, M17 agar and MRS agar, incubated under aerobic and anaerobic conditions) to obtain total and differential counts of yoghurt bacteria, was assayed. A total of 25 samples of different yoghurt types (set, skimmed set, drinking, and set with “dulce de leche”) obtained with the culture IA, were used. The lactic microflora viability was studied at 6°C and 12°C. Skim milk agar (aerobiosis) was the most useful medium for total and differential counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Cell viability depended on the yoghurt type and the storage temperature. On the basis of a minimum value of 10⁷ CFU g⁻¹, the shelf life of yoghurts at 6°C was longer than 60 days, with the exception of the drinking type (45 days). At 12°C, shelf life was identical for the skimmed drinking yoghurt but lower for the other yoghurt types. Both the storage temperature and the yoghurt type should be taken into account when shelf life is specified on the basis of the lactic microflora content.     

Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

Adding polyphenols (PPs) to yoghurt is a convenient way to deliver the health benefits of PPs and also the probiotic effects of starter cultures. In this study, drinking yoghurts with apple PPs (chlorogenic acid, phlorizin, or apple PP extract (APE)) added pre- or post-fermentation, and pectins (low or high methoxyl) were subjected to chemical, physical, and microbiological analyses. Results show that the type of PPs and pectin affected the total extractable PP content (TEPC), PP profiles, viscosity, storage modulus of yogurt, colony number, and morphology of the starter cultures. Adding APE before fermentation produced yoghurts with a greater TEPC and more polar PPs than adding post-fermentation. Producing drinking yoghurt enhanced with apple PPs via either approach is feasible. The pre-fermentation approach may be more beneficial in terms of increased TEPC and growth of starter culture, offering a bio-process to optimise PP profiles in drinking yoghurt.     

Delvocid抑制酶对酸奶保质期的影响

酸奶是一种利用特定乳酸菌的发酵制品,但在加工及包装过程中易受到霉菌与酵母菌的污染,本研究使用一种称为“Delvocid”的抑制酶,分析了在酸奶加工中添加不同浓度的剂量对酸奶保质期的影响。实验结果表明,在酸奶中添加20mg/kg的剂量,可使产品保质期延长至4周以上。     

褐色饮用型酸奶的工艺优化

以脱脂奶粉、葡萄糖为主要原料,保加利亚乳杆菌（Lactobacillus bulgaricus）和嗜热链球菌（Streptococcus thermophiles）（1∶1）为发酵剂,以感官评价作为主要评价标准,在单因素试验的基础上采用正交试验优化褐色饮用型酸奶的制备工艺。结果表明,褐色饮用型酸奶的最佳工艺为褐变条件98 ℃,150 min,复配稳定剂（羧甲基纤维素钠∶果胶∶黄原胶=3∶4∶1）添加量0.20%,菌种添加量3%,葡萄糖添加量8%,发酵温度42 ℃,发酵时间8 h。在此最佳条件下,褐色饮用型酸奶颜色适中,特有焦糖风味明显,质地均匀,酸甜适宜,口感爽滑细腻,感官评分为91.2分。     

红枣核桃酸奶的贮藏品质及胃肠液环境下抗氧化研究

以红枣、核桃、新鲜牛奶为主要原料制备红枣核桃酸奶,以不添加红枣汁与核桃粉的同批鲜奶自制普通酸奶为对照,分别测定不同贮藏时期红枣核桃酸奶和对照酸奶的理化指标,以及两种酸奶在贮藏期和胃、肠液模拟环境下对DPPH、ABTS自由基的清除能力。结果表明,贮藏期间红枣核桃酸奶在活菌数、酸度以及抗氧化能力方面均显著优于对照酸奶(P<0.05),持水力低于对照酸奶(P<0.05),且贮藏21 d后,红枣核桃酸奶的DPPH和ABTS自由基清除率分别为88.65%、72.46%,对照酸奶为53.10%、69.44%。然而,两种酸奶经延长冷藏时间或在胃肠液环境处理后均会导致自由基清除能力降低,但红枣核桃酸奶在总体上仍然优于对照酸奶。因此,红枣核桃酸奶是一种新型的功能性乳品。     

红枣核桃酸奶的贮藏品质及胃肠液环境下抗氧化研究

以红枣、核桃、新鲜牛奶为主要原料制备红枣核桃酸奶,以不添加红枣汁与核桃粉的同批鲜奶自制普通酸奶为对照,分别测定不同贮藏时期红枣核桃酸奶和对照酸奶的理化指标,以及两种酸奶在贮藏期和胃、肠液模拟环境下对DPPH、ABTS自由基的清除能力。结果表明,贮藏期间红枣核桃酸奶在活菌数、酸度以及抗氧化能力方面均显著优于对照酸奶(P<0.05),持水力低于对照酸奶(P<0.05),且贮藏21 d后,红枣核桃酸奶的DPPH和ABTS自由基清除率分别为88.65%、72.46%,对照酸奶为53.10%、69.44%。然而,两种酸奶经延长冷藏时间或在胃肠液环境处理后均会导致自由基清除能力降低,但红枣核桃酸奶在总体上仍然优于对照酸奶。因此,红枣核桃酸奶是一种新型的功能性乳品。     

保鲜菌种发酵酸乳工艺与品质研究

应用保鲜菌种(HOLDBACTM-YM-C)生产能够控制霉菌和酵母菌生长的新型生物防腐功能的发酵酸乳。通过研究保鲜菌种接种量、酸乳发酵剂量、发酵温度和蔗糖添加量四因素三水平正交试验,以发酵参数、感官评价、pH值变化、活菌数量、质构特征为产品指标获确定生产工艺为:保鲜菌种接种量10DCU/100L、酸乳发酵剂量7.5DCU/100L、发酵温度37℃和添加8%蔗糖,该酸乳同时具有很好的抑菌作用。     

酸乳质量综合评价体系探讨

通过对8个酸乳样品的色泽、风味、质构的感官评定，采用组合赋权法得知酸乳色泽、风味、质构的质量权重分别为0．240，0．383，0．378。利用对测评样品的感官评价指标和STS，WHC，AV三个质构指标客观测定数据，初步建立了一套较为合理的量化评定酸乳质量的评价体系。该法可用于酸乳发酵剂的筛选、酸乳质量量化及排序。     

Explaining the liking for drinking yoghurt: The role of sensory quality,food choice motives,health concern and product information

The influence of sensory and non-sensory product characteristics and consumer-related factors, such as demographics, food choice motives, and health concern, on liking for four drinking yoghurt flavours was studied using a three-block L-partial least squares regression method. Degrees of liking for yoghurt flavours were evaluated in a consumer test (n = 162) under two conditions: blind and with full product information available. The food choice motives of the members of the consumer panel and data on their concern for food and health were collected using validated questionnaires. Food choice motives were connected to the liking. Subjects who considered natural content, ethical concern, and health as important food choice motives perceived sourer, thicker, and more genuine yoghurt flavour as more pleasant, compared to subjects who considered convenience, price, mood, and familiarity more important, evaluated sweeter and smoother yoghurt as more pleasant.