栅栏技术延长牦牛腱子制品货架期的应用研究

通过对牦牛腱子加工过程中原料、辅料、各加工工序及用具中微生物消长情况的研究,在危害分析关键控制点（HACCP）的基础上,应用栅栏技术（HT）控制微生物,提高成品率,延长产品的货架期.     

胡萝卜酸牛奶的研制

以胡萝卜、鲜牛奶为原料进行酸奶的研制,分别考察了胡萝卜汁加入量、接种量、蔗糖量、发酵时间4因素,以求较佳方案,结果为10%的胡萝卜汁、2%的接种量、7%的蔗糖、发酵时间为5 h.     

胡萝卜汁酸牛乳工艺

对胡萝卜汁牛乳发酵培养基进行优化调制,研究双歧杆菌与乳酸菌混种发酵胡萝卜汁牛乳的工艺技术及其发酵产品的贮藏稳定性;进一步提高了双歧杆菌胡萝卜汁酸乳中的益生性.     

栅栏技术在食品保藏中的应用

栅栏技术由于它能够温和而有效地保存食品，目前已工业化应用。详细地介绍了潜在的食品栅栏因子，栅栏效应以及栅栏技术；简要的介绍了栅栏技术在食品中的应用以及未来的发展趋势。     

粗淀粉酶酸法生产液体葡萄糖新工艺的研究

以粗淀粉原料直接投料，用酶液化、离交酸化糖化工艺生产液体葡萄糖，比传统的酶酸法工艺生产的产品质量好，比常用的双酶法工艺生产过滤快，产量高，效益好。     

DEVELOPMENT OF A NEW PRODUCT FOR THE CIVIL DEFENSE PROGRAM

SUMMARY– Development of a new cereal-based product—proposed as a replacement for existing rations now used in the Civil Defense Ration Program—is described. Major emphasis was placed on developing a product containing adequate amounts of protein (46 g/day vs 14 g/day for existing rations) and at a competitive cost. Selection of raw materials, nutritive value and processing conditions were developed to meet these and other criteria of the Office of Civil Defense. Major ingredients were whole wheat flour, casein and lard. The finished product cost was 20c/lb vs 23c/lb for the existing rations. Application of these efforts to other civilian areas is discussed.     

珍珠纤维产品开发及应用现状

从珍珠纤维的纺制工艺路线出发,介绍了珍珠纤维纱线的功能特点、混纺工艺,同时介绍了珍珠纤维面料的开发及应用现状,结合国内珍珠纤维的市场现状及相关政策形势,预展了珍珠纤维的发展前景。     

SENSORY ACCEPTABILITY OF A DEEP-FRIED CARROT CHIP PRODUCT AS EVALUATED BY AMERICAN AND SOUTHEAST ASIAN CONSUMER PANELS

Following development of deep‐fried carrot chips, a high provitamin A carotenoid‐snack, consumer acceptances for color, uniformity, overall appearance, odor, saltiness, sweetness, overall flavor, crispiness, oiliness, overall texture, and overall acceptability of the product were evaluated. Eighty‐nine consumer panelists consisting of Americans from the Plains states of the United States (n = 45) and Southeast Asians (n = 44), males and females,19–45 years, participated in this study. Color, uniformity, and odor were rated as good. Saltiness and sweetness were rated as nearly about right. Crispiness was rated as good, and oiliness as slightly oily. Generally, the product was acceptable to both types of consumer panelists, American and Southeast Asian, as shown by their ratings on overall appearance, overall flavor, overall texture, and overall acceptability. The differences in acceptance among country, gender, and country X gender groups were statistically not significant (P0.05).     

Modal(木代尔)赛络纺系列产品开发

分析了Modal(木代尔)纤维的性能特点及传统纺纱的缺陷，提出通过细纱机进行赛络纺装置改造、赛络纺工艺调整及牵伸部件的选择，使Modal(木代尔)赛络纺系列纱线条干水平达到国内同行先进，取得明显经济效益。     

胡萝卜、苹果、枸杞复合营养果酱的加工

以胡萝卜、苹果、枸杞为原料,研制出了富含β－胡萝卜素的新型营养果酱．试验结果表明,以果泥（其中胡萝卜５５％,苹果４０％,枸杞５％）５０％,蔗糖５０％,柠檬酸０．５％为原料可生产出风味、色泽、质地优良的复合果酱．经灭酶软化、常压浓缩、灭菌等工艺处理后,产品固形物含量＞６５％,β－胡萝卜素含量为２１．３ｍｇ／ｋｇ,总糖含量＞４０％,酸度为２．５～３．５,成品保存６个月以上无返砂、褪色现象,色泽、风味优于市售苹果酱,且工艺操作简便,原料成本低廉．     

水芹菜软包装产品护绿工艺的研究

对水芹菜软包装产品的护绿工艺进行了研究。结果表明,水芹菜在浓度0.05%的Na2CO3溶液中预浸泡30min后再在95℃的200/50mg/kgCu^2＋/Zn^2＋护绿液中热烫3min,可使产品获得稳定的护绿效果。采用pH为2.5的醋酸溶液对护绿后的水芹菜进行浸泡,每天换水一次,3d后可使得产品中铜、锌残留量符合国家允许标准。     

浅谈涤纶长丝差别化产品的开发

针对当前化纤市场的情况,通过对目前流行的差别化产品的分析比较,结合本企业的实际情况,选择了产品开发的方式,并提出了产品开发的一些建议。     

纺织新产品开发的实践

根据多年开发新产品的实践经验,从新产品开发的领悟、新产品的种类、织造原料的选择、织染工艺的创新等方面介绍了设计产品的一些基本方法。