即食麻辣鱼肉豆干加工工艺研究

以鱼肉、大豆分离蛋白、辣椒等为主要原料,以成品感官品质为指标,通过单因素及正交试验的方法对即食型麻辣鱼肉豆干的加工工艺进行研究。结果表明,该产品最佳斩拌料配方为:鱼肉30%、大豆分离蛋白22%、变性淀粉15%、魔芋胶5%、冰水18%、食盐1.2%、生姜0.5%、大蒜0.5%、白酒1.0%。最佳熬煮调味料配方为:菜籽油5.5%、食盐2.0%、白砂糖1.5%、味精0.4%、I+G 0.02%、生姜0.8%、酱油1.4%、花椒2.0%、干辣椒3.0%。按此配方生产的即食型麻辣鱼肉豆干具有独特的风味与口感。     

风味纳豆的研制

纳豆是大豆的发酵制品,具有很好的保健功能,但由于其氨味较重很难被中国人所接受。研究以原味纳豆为基础,添加食盐、大蒜、孜然、茴香、辣椒、花椒等不同的调料,调制出蒜蓉口味和麻辣口味两种更适合中国人口味的风味纳豆。蒜蓉味纳豆的调料添加种类和添加量为1.0%的食盐、2.5%的大蒜蓉以及0.5%的以5∶5比例混合的孜然茴香混合调料。麻辣味纳豆中添加的调料和添加量为1.0%的食盐、2.0%的辣椒以及0.5%的以6∶4比例混合的花椒茴香混合调料。     

烤制型调理里脊肉基础调味工艺的优化

为了建立稳定的标准化调理里脊肉调味工艺，文章以食盐、蔗糖、味精、淀粉、酱油、料酒为基础调味料，在分析各种调味料添加量对调理里脊肉滋味影响的基础上，根据各种调味料的取值范围，采用响应面法对调理里脊肉的调味工艺进行了优化。结果表明，蔗糖添加量对调理里脊肉的滋味有显著影响(P<0.05),所建立的调理里脊肉的滋味与各种调味料用量之间的拟合模型具有显著相关性(P<0.05)。以拟合模型为基础，以滋味评分最高为优化目标，对调理里脊肉的调味工艺进行优化，得出在食盐、蔗糖、味精、淀粉、酱油和料酒的添加量分别为1.6%、1.4%、0.1%、1.9%、0.8%、2.15%时，所得调理里脊肉的滋味评分最高。验证实验结果显示，实测值与预测值的相对误差为1.1%。因此，所得调理里脊肉的调味配方具有较好的可靠性。     

酸水解植物蛋白膏在麻辣香菇酱中的应用

文章综述了酸水解植物蛋白膏的性质、生产工艺;对酸水解植物蛋白膏在麻辣香菇酱中的应用效果进行了研究,并优化得到麻辣香菇酱配方:甜面酱添加量50%,HVP膏添加量2%,食盐添加量1.5%,菜籽油40%,味精0.5%,辣椒、麻椒添加总量5%(比例为1∶1),白砂糖3%,香辛料2%(以100g干香菇柄质量为基准)。制得的产品麻辣适口、味道鲜美、口感醇厚。     

真空包装调理猪肉制品的开发研究

试验以新鲜猪肉为原料,用食盐、味精、花椒、八角、茴香、料酒对调理猪肉进行加工并研究其最佳配方,并在此基础上进一步研究腌制工艺对调理猪肉制品品质的影响,以研究出调理猪肉制品的最佳生产工艺。试验结果表明:食盐1.2 g/100 g、味精1.0 g/100 g、花椒0.2g/100 g、八角:茴香(1:1)0.1 g/100 g、料酒1.5 mL/100 g,调理猪肉制品静腌时间为15 h,静腌温度为2℃,蒸煮时间15 min,包装方法使用隔气性复合薄膜的真空包装,灭菌方法选取巴氏杀菌65℃,30 min,经过此工艺加工出的调理猪肉制品风味最佳,且真空包装后灭菌的调理猪肉制品具有清洁卫生、方便实惠等优点,这为新鲜猪肉产业的快速发展提供了一个新的思路。     

新型麻辣鸭肉松的研制

本实验主要通过单因素实验和响应面优化实验对新型麻辣鸭肉松的调味配料进行了研究,以感官评分值作为评价指标。实验结果表明,在味精0.5%,酱油(老抽)1.0%,生姜、香叶、八角和丁香适量的条件下,最佳调味配料为:食盐为6.4%,白砂糖为10.6%,白酒为7%,辣椒为2.8%,花椒为2.2%。食盐和白砂糖对产品影响最为显著(P<0.01),采用逐步回归拟合,得到感官评分值(分)对食盐(A),白砂糖(B),辣椒(C)和花椒(D)的模型如下:感官评分值=-256.71969+56.37833A+13.87646B+54.76875C+19.89500D-3.30500AC-1.05625BC+2.05000BD-3.70125A~2-0.72844B~2-4.08750C~2-9.64000D~2。优化配方实际感官评分值为92.55分。最终获得的麻辣鸭肉松疏松絮状,带有独特的麻辣口味,色泽淡黄,无腥味。     

新型麻辣鸭肉松的研制

本实验主要通过单因素实验和响应面优化实验对新型麻辣鸭肉松的调味配料进行了研究,以感官评分值作为评价指标。实验结果表明,在味精0.5%,酱油(老抽)1.0%,生姜、香叶、八角和丁香适量的条件下,最佳调味配料为:食盐为6.4%,白砂糖为10.6%,白酒为7%,辣椒为2.8%,花椒为2.2%。食盐和白砂糖对产品影响最为显著(P0.01),采用逐步回归拟合,得到感官评分值(分)对食盐(A),白砂糖(B),辣椒(C)和花椒(D)的模型如下:感官评分值=-256.71969+56.37833A+13.87646B+54.76875C+19.89500D-3.30500AC-1.05625BC+2.05000BD-3.70125A~2-0.72844B~2-4.08750C~2-9.64000D~2。优化配方实际感官评分值为92.55分。最终获得的麻辣鸭肉松疏松絮状,带有独特的麻辣口味,色泽淡黄,无腥味。     

酶解鲢鱼肉生产复合调味料

研究酶解鲢鱼肉生产复合调味料,开发利用鲢鱼肉的新途径.通过单因素和正交试验,以水解度为指标,研究复合调味料的生产工艺;通过正交试验,进行感官评价,研究复合调味料的配方.最适生产工艺即酶量为鱼肉重的0.15%,酶解温度40℃,酶解时间180 min,pH为8.0;最佳调味配方为鱼蛋白粉4%,味精36%,食盐20%,白糖4%,淀粉24%,I+G 6%,酵母抽提物2%,香辛料(大蒜,洋葱,胡椒,姜粉比例为1:1:1:1)4%     

蛙肉丸子调味配方优化研究

以牛蛙肉、猪肉、玉米淀粉等为原料制作牛蛙丸子,主要研究食盐、白砂糖、味精、料酒的添加量对蛙肉丸子感官品质的影响,在单因素试验的基础上,通过正交试验,确定蛙肉丸子的最佳调味配方为食盐1.5%、糖4%、味精1%、料酒2%,制作出一种口味独特,香味浓郁,富有弹性的蛙肉丸子。     

泡菜风味膨化食品复合调味料的研究

泡菜风味复合调味料是近年来产生的一种新型的膨化食品外撒调味料,产品风味浓厚。文章研究了白砂糖、柠檬酸、辣椒粉及泡菜粉的添加量对泡菜风味膨化食品调味料的影响,并利用正交试验对泡菜风味膨化食品调味料的配方进行优化,确定了泡菜风味膨化食品调味料的最佳配比为白砂糖添加量2.3%,柠檬酸添加量0.21%,辣椒粉添加量0.65%,泡菜粉添加量0.29%,食盐1.25%,味精粉0.1%,花椒粉0.1%,呈味核苷酸二钠(I+G)0.02%。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the