保健黄酒的生产工艺研究

黄酒的酿造可分为小曲发酵和大曲发酵。对黄酒发酵工艺技术进行了具体研究和分析，获得了小曲发酵、大曲发酵和杀菌的最佳工艺参数，为黄酒的生产提供了理论依据。     

近红外光谱技术在蜂蜜真实性鉴定中的应用

由于蜂蜜品种多,组分复杂,真假鉴定技术较难,用传统的分析技术评价蜂蜜质量具有一定的局限性.用具有快速稳定的近红外光谱技术鉴别蜂蜜真实性.对近红外光谱技术(IR)做了简要介绍,同时,详细阐述了该技术在蜂蜜成分、品种和产地来源、掺假鉴定中的应用.对该技术存在的缺陷及与其他技术联用前景进行了探讨,可为蜂蜜真伪鉴别提供新的方法和思路.     

近红外光谱分析在食品检测中的最新进展

近红外光谱分析技术是一种需较少预处理的快速无损伤技术，这项技术已广泛应用于食品化学组成和物化性质分析中。简述了近红外光谱技术在食品组成成分、食品品质、食品生产和食品安全等四个方面应用的最新进展。     

富硒糯米甜酒的研制

将酵母接种在添加亚硒酸钠的培养液中进行驯化,获得富集有机硒的酵母用于糯米甜酒的酿制。采用正交试验得到的最佳生产工艺条件为：小曲接种量为1%,富硒酵母接种量为7%,发酵温度36℃,发酵时间为4d。该糯米甜酒感官指标与普通糯米甜酒基本一致,但有机硒含量可达17μg/mL～20μg/mL。     

不同扫描方式南果梨近红外模型差异性研究

依据近红外光谱原理,分别以不同的扫描方式对南果梨样品进行光谱扫描,并对80个南果梨样品分别建立可溶性固形物(SSC)、有效酸度(pH)模型,模型的相关系数和校正集标准偏差均达到应用要求,应用所建模型对20个已知成分含量的南果梨进行可溶性固形物和有效酸度的预测,预测值方差分析结果表明模型间有显著差异,确定180°转动扫描2次(正反两面扫描两次)条件下建立的模型为最佳.     

ANALYSIS OF WHOLE BARLEY KERNELS USING NEAR INFRARED REFLECTANCE SPECTROSCOPY

Near infrared (NIR) reflectance spectroscopy has been evaluated for the rapid analysis of whole barley from the 1984 and 1985 crops. Excellent agreement was obtained between the NIR and the reference method for moisture with a correlation coefficient (r) of 0-980 and a standard error of prediction (SEP) of 0-15% for the 1984 crop. Similar results were obtained when the data for both crops were combined. The total nitrogen analysis was less accurate (r 0-844, SEP 0-096%) using a calibration comprising five varieties. Better accuracy was achieved using a single variety calibration (r 0-948, SEP 0-052%). It was also possible to estimate Hot Water Extract values (r 0-920, SEP 3-2 1°/kg) from scans on whole barley without the need for malting or mashing.     

RAPID ANALYSIS OF WHOLE MALT USING NEAR INFRARED REFLECTANCE SPECTROSCOPY

Near infrared (NIR) reflectance spectroscopy has been evaluated for the analysis of whole malt. Good agreement has been obtained between NIR and reference methods for moisture and total nitrogen. A correlation coefficient (r) of 0·974 and a standard error of prediction (SEP) of 0·13% was obtained for the moisture measurement. Similarly the correlation between methods for total nitrogen analysis was 0·964 with a SEP of 0·049%. In addition, NIR spectroscopy can be used to predict wort composition from scans on whole malt, without the need for mashing. Hot Water Extract (r 0·951, SEP 2·1 1°/kg), total carbohydrates (r 0·946, SEP 0·07%), fermentable sugars (r 0·903, SEP 0·11%), total soluble nitrogen (r 0·900, SEP 0·027%), free amino nitrogen (r 0·857, SEP 1·0 mg/100 ml) and fermentability (r 0·884, SEP 0·90%) can be measured using this technique. Since no sample preparation is required, NIR spectroscopy provides a rapid method for simultaneous measurement of all these parameters in under two minutes.     

THE APPLICATION OF TRANSMISSION NEAR INFRARED SPECTROSCOPY TO THE ANALYSIS OF WORTS

Transmission near infrared spectroscopy has been evaluated for the analysis of ‘laboratory’ worts. Good agreement between manual and near infrared methods has been obtained for Hot Water Extract and total carbohydrates. Satisfactory calibrations have been developed for fermentable sugars, fermentability and free alpha-amino nitrogen. No sample preparation was required. Hence, this technique provides a rapid and non-destructive method for measuring all these parameters simultaneously.     

RAPID PREDICTION OF MALT HOT WATER EXTRACT BY NEAR INFRARED REFLECTANCE SPECTROSCOPY STUDIES ON BARLEY

In recent years there has been an increasing awareness of the need for rapid screening tests for malting quality in barley. An infrared reflectance instrument has been calibrated against malt hot water extract (HWE). Results suggest that this type of instrument can be used to estimate HWE on barley and that this might provide a suitable screening method for use in a breeding programme. Greater accuracy is achieved if separate calibrations are made for winter and spring barleys and the correlation coefficients with HWE were 0.70 (n = 168) and 0.82 (n = 134) respectively.     

DETERMINATION OF COLLAGEN SOLUBILITY AND CONCENTRATION IN MEAT BY NEAR INFRARED SPECTROSCOPY

This paper examines the feasibility of measuring collagen properties by near infrared spectroscopy (NIRS) in ovine Semimembranosus and Biceps femoris muscles. Because collagen concentration within a muscle was rather narrow, the R for collagen concentration was never more than 0.55. By contrast, R for solubility was better, especially for Semimembranosus, always exceeding 0.80. No one scanning method — fiberoptic probe or the in-built transport module — was superior, either in reflectance or transmittance modes. The equations developed were tested for predictive power by cross-validation procedures within muscles and between muscles. In the latter case, Biceps femoris data were used in a Semimembranosus equation and vice versa. The equations worked in any combination. However, there were indications that the correlations were sensitive to the state of the meat, whole tissue or homogenized, although the wavelength range 910 to 950 nm did not vary with sample state.     

PREDICTION OF TEXTURE IN GREEN ASPARAGUS BY NEAR INFRARED SPECTROSCOPY (NIRS)

NIR spectroscopy was used to estimate three textural parameters of green asparagus: maximum cutting force, energy and toughness. An Instron 1140 Texturometer provided reference data. A total of 199 samples from two asparagus varieties (Taxara and UC‐157) were used to obtain the calibration models between the reference data and the NIR spectral data. Standard errors of cross validation (SECV) and r² were (5.73, 0.84) for maximum cutting force, (0.58, 0.66) for toughness, and (0.04, 0.85) for cutting energy. The mathematical models developed as calibration models were tested using independent validation samples (n =20); the resulting standard errors of prediction (SEP) and r² for the same parameters were (6.73, 0.82), (0.61, 0.57) and (0.04, 0.89), respectively. For toughness, substantially improved r² (0.85) and SEP (0.36) when four samples exhibiting large residual values were removed. The results indicated that NIRS could accurately predict texture parameters of green asparagus.     

THE USE OF TRANSMISSION AND TRANSFLECTANCE NEAR INFRARED SPECTROSCOPY FOR THE ANALYSIS OF BEER

Both transmission and transflectance near infrared spectroscopy have been evaluated for the rapid analysis of beer components. Results of sufficient accuracy have been obtained for ethanol content and Original Gravity. Application of a first derivative mathematical treatment on the spectral data improved calibration equations. Better accuracy was achieved using the transmission mode compared to that using the transflectance mode.     

甜酒冻的开发研究

甜酒是民间深受欢迎的一种发酵饮品，其制法和风味独特。以甜酒为主要原料进行了甜酒冻的研制。通过正交试验和感官评定确定：甜酒冻的最佳复合胶配方为琼脂0．3％、卡拉胶0.3％、海藻酸钠0．4％；甜酒冻的最佳折光糖度为20、pH为3．5、甜酒原汁为20％，其产品的风味清甜滋润。     

酶解紫甘薯研发新型米酒

以果胶酶、淀粉酶及糖化酶处理紫甘薯醪并开发新型米酒.结果表明经3种酶解处理可使紫甘薯醪还原糖含量达到未酶解的3.2倍,同时使淀粉含量降至6.4g/L.果胶酶酶解处理黏度迅速下降至0.8 Pa·s,且花色苷含量显著增加至96 mg/L.并以酶解的醪液40%～50%与糯米研发紫甘薯糯米酒,所制备的成品酒既保留糯米酒的风格又降低了糯米酒的苦味,同时色泽鲜红.     

一种功能性黄酒酒母的工艺优化研究

酒母是生产该种生产该种性贡酒的关键工序，其质量优劣将直接影响成品酒质量。该酒母发酵期一般为65h。成熟酒母酒精含量在3％(v／v)左右，酸度0．580g／100mL左右；糖度26．18g／100mL；口感老嫩适中，爽口无异杂味。     

ELECTROMYOGRAPHIC STUDY ON COOKED RICE WITH DIFFERENT AMYLOSE CONTENTS

The texture of six varieties of cooked rice with different amylose contents was measured with a Texturometer. Masticatory behavior of the rice was evaluated using electromyography (EMG) of masticatory muscles. Differences in mastication patterns among the seven subjects examined were greater than between rice varieties. Masticatory behavior was more related to the adhesiveness and stickiness of rice as measured using a Texturometer than to the hardness. The number of chews and masticatory time, total duration of mastication and total muscle activities were highly correlated with each other, and were greater in cooked rice with a high amylose content, which showed low adhesiveness and stickiness values using a Texturometer. Cooked rice with a high amylose content was masticated with high masseter muscle activities. The ratio of jaw-opening muscle activity to the preceding jaw-closing muscle activity was low in high-amylose varieties, which corresponds to the ratio of stickiness to hardness using a Texturometer. Between-sample differences in mastication parameters were more apparent in the early stage of mastication, and no significant diference was observed in the late stage.     

板栗酒生产工艺的研究

对板栗酒的生产工艺进行了研究及中试。结果表明:(1)1t板栗,240Kg砂糖可酿制出2.27t酒精度10%～12%(V/V)的板栗干酒(糖化醪可发酵性糖含量不低于70g/L)。(2)打浆时适宜的料水比(栗仁重和水重的比例)为1∶3。(3)适宜的糖化工艺流程为:浆液pH调整至6.0,添加α-淀粉酶、氯化钙,76℃以上保温至碘色反应消失→降温至55℃,浆液pH调至5.0,添加果胶酶、糖化酶,55℃保温至果胶全部分解→63℃保温至糖化醪中可发酵性糖含量不再增加。(4)接种时糖化醪适宜的SO2浓度为90～100mg/L。(5)适宜的接种量和发酵温度为0.02%和25℃。(6)起酵时间13～14h,主发酵时间6d。主酵结束时,酒精度达到10.1°(V/V),残糖降至5.8g/L,可滴定酸(以柠檬酸计)为0.35%。     

EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF

ABSTRACT— The effects of vacuum chamber pressure and intensity of near infrared energy on freeze drying rate for 1-in.-thick slices of eye round were investigated. The radiation source was a 500-w quartz iodine lamp. Decreasing the chamber pressure increased the freeze drying rate, especially during the early stages of the drying cycle corresponding to the initial and constant rate periods. The critical moisture content seemed to be about 43%. Different energy intensities of the same radiation characteristics were obtained by varying the distance between infrared heater and product. For distances of 9, 13.5 and 18 in., the inverse-square law was not followed; the drying rate was faster than predicted and appeared to vary linearly with distance.