凝固型香蕉酸奶的制备研究

以香蕉、脱脂奶粉为主原料,采用驯化的德氏乳杆菌乳酸亚种和嗜热链球菌进行发酵制备凝固型酸奶,分别研究香蕉护色、灭酶的工艺处理,以及奶粉添加量、香蕉浆添加量、发酵pH和接种量等因素对香蕉酸奶产品品质的影响.研究表明,先经非硫化学护色再微波处理的香蕉浆护色效果最好;优化所得的香蕉酸奶发酵工艺参数组合为:奶粉添加量为7.54%、香蕉浆添加量为17.47%、发酵初始pH为5.90,接种量为4%,所得的香蕉酸奶品质最好,营养丰富,气味纯正,酸甜可口,具有香蕉特有的清香芬芳和肉软润滑感.     

香蕉咖啡酸奶加工工艺

以香蕉、咖啡、全脂乳粉为主要原料,加入乳酸菌进行发酵制备复合酸奶。以感官评分为指标,考察香蕉汁添加量、咖啡添加量、复原乳奶粉和水的比例、发酵剂添加量、发酵时间等因素对香蕉咖啡酸奶感官评分的影响,从而确定各因素的最佳添加量;在此基础上进行正交试验优化香蕉咖啡酸奶加工工艺。结果表明,香蕉咖啡酸奶的最佳工艺参数为:香蕉汁添加量15%,咖啡添加量0.4%,复原乳奶粉和水比例1︰8,白砂糖添加量9%,发酵剂添加量10%,发酵时间8 h。研制出的产品组织状态细腻、酸甜适宜、口感舒适,同时具有香蕉和咖啡风味。     

香蕉红茶酸奶的研制

以香蕉,红茶和脱脂奶粉为主要原料,以嗜热链球菌和保加利亚乳杆菌为发酵剂,经发酵制成一种新型固体酸奶。分别研究香蕉护色,红茶汁的浸提,灭菌的工艺处理,通过L9(34)正交试验和对比试验得出最佳配方,即红茶浸提液添加量为4%,香蕉浆用量为8%,奶粉用量为12%,蔗糖用量为5%。最适发酵条件为:5%的发酵剂接种量,于42℃下发酵7h,可制得营养丰富,口味纯正的香蕉红茶风味酸奶。     

香蕉燕麦酶解饮料的研制及其稳定性研究

以香蕉和燕麦为原料,将香蕉护色磨浆与燕麦酶解后制得的浆,比例混合,辅以乳化剂,稳定剂和白糖进行试验研究,配制出好喝又营养的香蕉燕麦酶解饮料。通过单因素和响应面试验最终确定香蕉浆添加量为2.53%,燕麦酶解液添加量为85%,白糖添加量为5.5%;确定最佳的乳化剂为:硬脂酰乳酸钠+蔗糖脂肪酸酯(1∶1复配),添加量为0.015%,最佳的稳定剂为卡拉胶+刺槐豆胶+黄原胶(1∶1∶1复配),添加量为0.03%,制备出风味独特而且稳定性良好的香蕉燕麦酶解饮料。     

新型夹心酸奶球的工艺配方研究

益生菌酸奶具有丰富的益生菌和营养成分,本试验选取微康酸奶发酵剂,主料选用奶粉和纯牛奶,辅料选用生姜、苹果和坚果,将益生菌酸奶与干奶粉结合成球状,通过研究酸奶具体发酵时间、白砂糖添加比例、生姜汁与苹果汁添加比例、酸奶与干奶粉的添加量,来确定其对酸奶品质口感的影响。用感官指标来评价,进行单因素试验,结果表明,当将发酵时间设置为8.5h,干奶粉与益生菌发酵酸奶添加量为3∶1,生姜汁添加量4%,苹果汁添加量8%,白砂糖添加量6%时,制得夹心酸奶球综合品质最佳。     

牡蛎酸奶粉制备工艺探讨

利用热水浸提方法制备牡蛎液,再与牛奶混合后经乳酸菌发酵成酸奶,通过喷雾干燥制成牡蛎酸奶粉。结果表明,牡蛎与水按1︰1混合后在90℃恒温150 min,提取液可溶性蛋白达5.36 mg/mL。牡蛎提取液与纯牛奶以7︰3比例混合后,分别添加0.15 g/100 g蔗糖脂肪酸酯量、6 g/100 g蔗糖及1.5 g/100 g益生元,接种体积分数4%乳酸菌酸奶在42℃发酵5 h,得到状态均匀的牡蛎酸奶。添加10%麦芽糊精作为干燥载体,喷雾制备得到酸奶粉。其得率为50.96%,水分为3.9%,乳酸菌数量达1.6×10~5 CFU/g,溶解度为87.81%。该牡蛎酸奶粉经溶解后发酵能成为组织状态良好的牡蛎酸奶。     

PET瓶香蕉乳饮料的研制

以奶粉、香蕉浆、蔗糖、稳定剂为主要原料,对PET瓶香蕉乳饮料进行了配方设计,通过单因素实验和正交试验研究了PET瓶香蕉乳饮料的不同蛋白质含量、奶粉组合配比、缓冲盐对其风味的影响,确定了最佳配料方案。结果表明,蛋白质含量为1.8%;全脂奶粉∶脱脂奶粉∶乳清蛋白粉按照2∶1∶1比例添加磷酸氢二钾调节香蕉浆的产品风味最佳。香蕉浆添加量1.5%,蔗糖添加量6.5%,稳定剂0.2%,制得的产品口感细腻饱满,香气浓郁,品质稳定。     

速食营养杂粮粉配方优化设计研究

为了进一步开发杂粮食品,实验选用绿豆、黑米和玉米为原料,对其进行不同比例搭配,经湿磨后,采用喷雾干燥法进行干燥制粉。再对制得的杂粮粉进行感官评价和物化性质测定,对评价结果最好的比例的杂粮粉进行营养强化。采用多因素正交设计的方法,对杂粮粉中添加脱脂大豆粉、奶粉和低聚果糖的配方进行优化选择。实验结果提出最优配方为在绿豆、黑米和玉米比例为3∶10∶7的杂粮粉中添加奶粉15%、脱脂大豆粉5%、低聚果糖0.4%。     

香蕉粉及香蕉花生酱的加工工艺研究

该试验以香蕉和花生为原料对香蕉的护色、干燥方法及香蕉花生酱的加工工艺进行了研究。试验结果表明:香蕉去皮后,用0.2%柠檬酸 0.01%维生素C溶液浸泡10min护色、打浆,在75℃下热风干燥60min,得到香蕉粉,香蕉花生酱的最佳配方为花生酱73%、香蕉粉15%、单甘酯2%、蔗糖5%、植物油5%;香蕉花生酱适宜的杀菌条件为121℃,16min。     

香蕉抗性淀粉保健酸奶的研制

研究以香蕉抗性淀粉为功能因子的搅拌型保健酸奶的加工工艺。考察香蕉粉添加量对产品品质的影响,以及贮藏过程中酸奶品质的变化。结果表明：香蕉粉最佳添加量3%;香蕉香精最佳加入量0.05‰;优化所得的酸奶发酵工艺参数组合为发酵温度40℃、接种量4%、发酵时间4.0h;在4℃条件下可以贮藏7d。所研制的香蕉抗性淀粉保健酸奶,营养价值丰富、抗性淀粉保留率高,为开发优良物性和高膳食纤维的保健型酸奶提供理论依据。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press