数理统计技术在白酒企业进厂材料检验中的应用

有许多白酒企业出厂的成品酒存在质量问题,有些是由于包装材料的不合格以及包装材料存在缺陷造成的。出现这些问题,绝大多数都是在进厂材料检验过程中把关不严或没有科学的抽样检验方法造成的;针对这些问题,我们建议采用数理统计技术来进行进厂材料的抽样检验,达到控制包装材料质量、防止不符合质量标准要求的包装材料流入生产线。     

提高麸曲酱香型酒的几项措施

产品质量是企业的生命，若要提高成品酒的质量，就应该从最基础的半成品酒的质量抓起，只有好的基础酒，才能勾况出质量上乘的优质酒。     

对葡萄酒酿造中控温发酵问题的探讨

实践证明,葡萄汁发酵成酒时的温度对成品的质量有决定性的意义。我国的各葡萄酒产区的绝大部分厂,现行生产中均未采用控温发酵的措施,由于气候炎热加上发酵中产生的热量,致使葡萄汁(浆)温升超出要求的发酵温度,这样就直接威胁到成品酒的质量。发酵温度高有如下害处:(1)成品酒的风味变坏;(2)易产生细菌性病害;(3)造成酵母菌活力减弱、发酵减弱或停止;(4)造成不应有的氧化;(5)降低应有的酒精收得率;因为以上原因造成经济效益降低。     

成品白酒包装材料外观检测规范

白酒包装材料的外观质量是判断白酒标志性特征的重要因素之一。为了保证白酒的质量,确保白酒的外观符合标准要求,国家制定了严格的白酒包装材料外观检测规范。该规范规定了白酒外观的色彩、质地、标签信息要求,同时给出了外观检测的技术标准。白酒包装材料外观检测规范为白酒生产企业提供了明确的标准,也为消费者提供了保障。白酒包装材料外观检测规范的执行是白酒产品质量控制和保障的重要保证。本文介绍了成品白酒包装材料外观基本要点,分析了成品白酒包装材料外观检测规范中的外观质量标准、外观色彩质量标准以及标签质量标准。     

提高液态法白酒质量的技术措施

液态法白酒是以食用酒精为酒基，经过一系列工艺处理而生产的一种保持固态法白酒风格的新型白酒。由于这类白酒具有出酒率高，节约粮食，成本较低，有害杂质少，卫生安全等优点，目前已成为畅销的白酒之一。但是，液态法白酒由于其生产工艺的独特性，它在酿造过程中也存在着影响其质量的诸多不利因素。因此，必须采取相应的措施来提高其质量。1加强酒善生产工艺的控制液态法白酒的酒基对产品质量影响极大，特别是以薯干为原料生产的酒基，怪味较浓，影响了成品的质量，因此，必须选择质量好的原料，并制定合理的生产工艺，才能酿造出质量优…     

酒类包装材料对酒质的影响

随着社会的发展,人们对白酒的消费从生理需求转向心理需求,给酒的制造工艺及其包装提出了更高的要求,这促进了包装材料的多元化发展。更多可以量化的、成本较低的新材料、新工艺应用于白酒包装。酒长期存放可以使其口感更优良,包装材料与酒的长期接触能否保证主体"酒"的质量不被破坏。为此,本课题组将主要介绍与酒直接接触的包装材料可能对酒质造成影响的因素。     

运用QC小组活动提高汾酒立体库堆垛机运行效率

堆垛机输送系统是汾酒成装二厂采用的先进输送技术,它代替了传统人工搬运方式,提高了输送效率,降低了劳动强度,增强了计数准确程度,同时与汾酒立体库实现系统对接,取消了中间环节的物流程序,码垛完成的成品酒和包装材料可直接由堆垛机输送系统运送至立体库货架上,需要出库的成品酒和包装材料可直接由堆垛机输送系统从货架取货运送至出库口...     

如何成为合格的乳品包装材料供应商

随着生活水平的提高和消费观念的改变,人们对乳制品的需求量加大,国内乳品生产企业进入快速发展阶段.对于乳品生产企业来说,包装材料的费用是除了生奶之外最大的成本.由于包装材料的质量直接影响到产品质量、生产成本甚至产品的运输、储存和销售情况,而且国内大多数乳品生产企业的包装材料完全依靠采购,因此拥有稳定、可靠的包装材料供应商是乳品企业持续、健康发展的必要条件.     

联合打造中国高端成品原酒集散地 专业服务中小白酒企业

<正>中小白酒企业选择我们的理由:1、我们拥有十三大香型成品原酒现货,现货总储存量达3万吨。2、直接为中小白酒企业提供成品酒,规避其在发展中遇到的资金、技术难题、质量风险,中小酒企永远不会为下一批质量不一样而发愁。让中小企业把精力集中在卖酒上。当前中小酒企的自酿成本已经远远超过了直接采购成品酒。3、我们团队中拥有3名国家白酒评委,几十名省级技术人才,为您的产品质量保驾护航!     

浅谈啤酒品评体系的实际应用

在ISO9000中的“质量”是指一组固有特性满足要求的程度,根据对顾客满意的影响程度不同,产品质量特性分为关键质量特性、重要质量特性和次要质量特性,对于啤酒来说,毫无疑问,关键质量特性就是饮用时是否安全,新鲜爽口、异杂味少.因此工厂建立品评体系有着重要的作用,通过品评确认本厂各种品牌啤酒（特别是重要品牌）的基本特征,并确定为保持这种基本特征的基本工艺条件;对每一批出厂啤酒进行鉴定,以保障成品酒风味的一致性;了解其他企业产品的口味特征,作为本厂质量工作的参考;提早预测成品酒可能发生的质量问题.     

QUALITY AUDITS — WHICH TYPE FOR YOU1

The value of any internal audit, financial, quality or other depends to a great extent on the reason for doing the audit. In Quality Auditing, the selection of the proper type is critical to meeting the audit objective. The President of a multi-plant, multi-division corporation may want an overall assessment of the quality program; the Quality Control Manager may need to know whether certain safety testing procedures are adequate; or, the General Manager may want an evaluation of his outgoing product quality level. They all can be determined by audits; but, the proper type must be used to meet the specific need. Properly conducted, they serve as a mechanism to detect product, procedure and system failures before minor deviations become major problems.     

The dimensions of wine quality

The nature of product quality is complex and repays close investigation. Using qualitative methods, this study examined Australian wine drinkers’ perceptions of wine quality to construct a comprehensive, consumer-focused understanding of the complexity of the concept. Wine quality was found to comprise a number of dimensions, both intrinsic to what is drunk and extrinsic to it. These dimensions may be terminal – an end state of pleasure – or catalytic, factors which help to stimulate resulting pleasure. In theoretical terms the study suggests that quality is a multi-dimensional construct and that consumers engage with it depending on their varying involvement levels with the product. Practically the research offers marketers the chance to understand how quality is conceived by consumers and the varying ways in which drinkers can be grouped based on the quality dimensions they focus on.     

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Several components were added to the blanching water of potato crisps. Calcium ions, sodium acid pyrophosphate, citric, acetic and l-lactic acid significantly reduced the final acrylamide content, as well as free glycine and l-lysine. The acids, NaCl and calcium-containing additives also lowered the oil absorption, which may have led to a reduced heat transfer and acrylamide contamination in the final product. Textural and compositional product changes may thus also influence acrylamide formation. By means of sensory analyses of these crisps, a successful combination was demonstrated between acrylamide mitigating treatments and crisps of acceptable or even superior product quality, compared to control crisps blanched in water. However, the applied components and concentration levels should be well chosen in order not to generate product-foreign flavours or undesired product colour.     

Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing

ABSTRACT:  High-pressure processing (HPP) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. HPP is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulation to raise pH or eliminate chemical preservatives. The primary objectives of this study were to determine the efficacy of HPP to protect premium ranch dressing (pH 4.4) from microbial spoilage and to assess changes in physical, chemical, and sensory attributes throughout the product's shelf life. In inoculated-packages studies, the efficacy of HPP was measured against ranch dressing spoilage organisms: Pediococcus acidilactici, Lactobacillus brevis, and Torulaspora delbrueckii . HPP treatment (600 MPa, 3 min) decreased population of P. acidilactici , the most pressure-resistant spoilage organism tested, by ≥ 6.4 log CFU/g. During a shelf-life study of edible product, treating ranch dressing at 600 MPa for 5 min effectively prevented microbial spoilage throughout the storage period (26 wk at 4 and 26 °C). The pH and emulsion stability of ranch dressing were not adversely influenced by HPP. Extended storage of HPP product for 16 to 26 wk at 26 °C resulted in a decrease in consumer acceptance and significant changes in color and organic acid profile (specifically, increased pyroglutamic acid). These changes were consistent with those expected during extended storage of commercially available products. HPP may be used to produce premium ranch dressing, with defined shelf-life and storage conditions, without significantly changing product attributes.     

Organic food claims cannot be substantiated through testing of samples intercepted in the marketplace: a horticulturalist's opinion

Some studies comparing organic and non-organic foods continue to source products from retailers (see review by Bourn & Prescott [Critical Reviews in Food Science and Nutrition, 42 (2002) 1]). While the reasons for taking this approach are rarely stated, it is likely that in part the decision reflects the difficulty in obtaining test samples from agricultural field trials, and the assumption that mixing of products and/or raw materials during processing and marketing results in an unbiased and randomized distribution of samples on the retail shelf. However, decisions on appropriate sites, cultivars, and harvest criteria can differ between organic and non-organic sectors of agriculture. These decisions do not govern the organic status of a commodity, but may introduce systematic bias in the quality of food intercepted in the marketplace. Furthermore, the normal distribution of ‘quality’ obtained at harvest is sometimes modified through the imposition of ‘quality standards’, which aim to provide the consumer with a higher quality product than they might otherwise receive. Thus ‘quality’ on the retail shelf can reflect industry regulations as much as the different production systems. This article uses experiences in the apple industry to highlight how differences between organic and non-organic fruit observed in the marketplace may be confounded by factors not prescribed within organic production protocols. Claims that an organic product tastes ‘different’, is ‘preferred’ and/or ‘more healthy’ have the implicit expectation that the improvement is due to the way the food has been grown. Therefore, robust experimental approaches should source product from field trials rather than from retailers.     

Effect of processing on nutritive values of milk protein

Milk is an essential source of nutritionally excellent quality protein in human, particularly in vegan diet. Before consumption, milk is invariably processed depending upon final product requirement. This processing may alter the nutritive value of protein in a significant manner. The processing operations like thermal treatment, chemical treatment, biochemical processing, physical treatments, nonconventional treatments, etc. may exert positive or negative influence on nutritional quality of milk proteins. On one side, processing enhances the nutritive and therapeutic values of protein while on other side intermediate or end products generated during protein reactions may cause toxicity and/or antigenicity upon consumption at elevated level. The review discusses the changes occurring in nutritive quality of milk proteins under the influence of various processing operations.     

Applications and Perceptions of Date Labeling of Food

Open dating of food products has been practiced for decades, and has been key to achieving stock rotation at retail and providing information to consumers. The open date provides a simple communication tool, which may be based on product quality and/or food safety as determined by the manufacturer or retailer. Date marking is generally open but it can be closed (code intended for managing product at retail, and for recall and traceability), and the terminology and applications vary widely around the world. The variation in date labeling terms and uses contributes to substantial misunderstanding by industry and consumers and leads to significant unnecessary food loss and waste, misapplication of limited resources, unnecessary financial burden for the consumer and the food industry, and may also lead to potential food safety risk in regards to perishable foods. A “use by” or similar date cannot be relied on to indicate or guarantee food safety because absolute temperature control of food products throughout the food supply chain cannot be assured. This paper provides an introduction to the issue of food product date labeling and addresses its history in the United States, different terms used and various practices, U.S. and international frameworks, quality compared with safety, adverse impacts of misconceptions about date labeling, and advantages of technological innovations. Collaboration to develop a simple workable solution to address the challenges faced by stakeholders would have tremendous benefit. Conclusions include a call to action to move toward uniformity in date labeling, thereby decreasing confusion among stakeholders and reducing food waste.     

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Drivers of liking (DOL) studies are useful for product development to formulate acceptable products; however, DOL alone are insufficient for understanding why a product is purchased and repurchased, which is ultimately the indication of a successful product. Ultimately sensory attributes drive product success (that is, repeat and continued purchase). However, ignoring the importance of extrinsic factors may neglect the vital product attributes responsible for the initial purchase, which may in turn, affect repeat purchase. The perception of sensory attributes assessed by DOL is mitigated by external perceptions of quality. If the sensory attributes do not deliver based upon the quality cues, the product will not be acceptable. Four key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making. In order to more thoroughly understand what the DOL for a product is, these 4 product cues should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.     

The effects of various salt concentrations during brine curing of cod (Gadus morhua)

The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau.     

水产品贮藏加工中的蛋白质氧化对其结构性质及品质的影响研究进展

水产品是人类摄取优质动物性蛋白的主要来源之一,其品质是影响消费的重要因素。蛋白质是水产品肌肉组织的主要组成成分,是决定水产品品质和加工适用性的物质基础。水产品贮藏加工过程中品质易受到不同因素的影响而造成变化,除了脂质氧化、微生物外,蛋白质氧化已被证明是重要的影响因素之一。蛋白质氧化能改变蛋白质的分子结构,进而改变其功能特性,最终影响产品品质。本文综述了水产品中蛋白质氧化领域的国内外最新研究进展,简要介绍了水产品中蛋白氧化的发生机制和途径,重点论述了蛋白质氧化对水产品品质的影响规律及控制方面的研究进展,旨在为贮藏加工过程中蛋白质氧化控制及水产品品质改良提供参考依据。