浅谈芥末

详细介绍了作为近年来较为流行的调味品之一，芥末的制作工艺要点，主要功效，危害及注意事项。     

微妙的芥末

要说体积细小而给人反应强烈、印象特深的调味品，则非芥末莫属了。     

芥末系列调味品加工

简述了加工芥末酱，芥末膏，芥末油的产品方案，生产工艺及设备。     

芥末系列调味料的研制

芥末系列调味料是以香辛料芥末的提取物——芥子油为主要原料,其它调味剂、乳化剂、增稠剂、稳定剂、螯合剂为基本原料,经过现代科学加工手段,研制而成的固态、半固态不同浓度的芥末调味品。该调味料具有多种风味,食用较芥末油更为方便,可以做到低脂肪或无脂肪。     

芥末小档案

芥末原产于中国，是一种历史悠久的调味品，从周代起就已开始在宫廷食用。后传入日本，因其有很强的解毒功能，能解鱼蟹之毒，所以在日本得到发展，荞麦面、生鱼片和寿司尤其常用芥末。新鲜研磨出来的芥末呈现出浅绿色，具有黏性，散发出清新的气味和辛辣的味道。     

直接滴定法测定芥末籽中辛辣成分──异硫氰酸酯含量的研究

研究了利用六氢吡啶的直接滴定法测定芥末籽中辛辣成分──异硫氰酸酯含量的方法，与银盐法对比实验表明，该方法准确可靠，操作简便，省工省时。     

用ITS2鉴定芥辣类调味品中山葵、辣根和芥末组分

日式饮食中的芥辣类调味品主要以同属十字花科的山葵(Eutrema wasabi)、辣根(Armoracia rusticana)、芥末(mustard)做原料加工而成。利用核糖体DNA内部转录间隔区Ⅱ(Internal transcribed spacer 2,ITS2)技术快速、准确地鉴定出山葵、芥末和辣根,为该技术应用于芥辣类产品质量检测提供参考。以3种植物材料(山葵、辣根、白芥末)为实验材料,提取基因组DNA,通过引物ITS2_S2进行PCR扩增得到ITS2片段,测序结果通过生物信息学分析进行物种鉴定。MEGA7.0(Molecular evolutionary genetics analysis)分析ITS2序列结果表明,山葵、白芥末和辣根K2P(Kimura 2-parameter)遗传距离在0.088～0.171,均大于0.01,种间变异位点有36个,初步推断利用ITS2序列能将山葵、白芥末和辣根3物种区分开来。另外,GenBank中获得山葵以及近亲西北山嵛菜、辣根、芥末的ITS2序列,MEGA7.0进行种间序列分析,计算K2P,并用邻接法(Neighbor-joining,NJ)构建进化树,山葵与近亲西北山嵛菜聚为一支,棕芥末与白芥末、黑芥末聚为一大支,而辣根单独为一支。通过分析ITS2序列,发现山葵与近亲西北山嵛菜、辣根、芥末的种间K2P遗传距离在0.030～0.105,均大于0.01。研究表明,利用ITS2技术可以鉴别山葵、辣根和芥末等近缘物种,此技术可以用于芥辣类调味品特定原料成分鉴定及定量,为食品质量控制和食品安全提供科学依据。     

梅干菜和腌制雪菜细菌菌群多样性分析

为探讨传统腌制发酵蔬菜制品的菌群多样性,采用Illumina Miseq高通量测序技术,对宁波地区梅干菜半成品、成品和腌制雪菜成品进行分析。结果表明,梅干菜半成品、成品和腌制雪菜成品中相对丰度大于1.0%的菌属分别有8、13、5属,其中乳杆菌属（Lactobacillus）在3种产品中相对丰度均较高,分别为31.70%、9.51%、78.08%;假交替单胞菌（Pseudoalteromonas）仅在梅干菜半成品和腌制雪菜成品中检出,相对丰度为4.60%和1.81%;梅干菜半成品的主要优势菌属还有嗜盐单胞菌属（Halomonas）和梭状芽孢杆菌属（Clostridium IV）;梅干菜成品的主要优势菌属还有慢生芽孢杆菌属（Lentibacillus）、交替芽胞杆菌属（Alteribacillus）、嗜盐球菌属（Halococcus）、海单胞菌属（Oceanimonas）、枝芽孢菌属（Virgibacillus）、丛毛单胞菌属（Comamonas）、钠白菌属（Natrialba）和代尔夫特菌属（Delftia）等,相对丰度分别为11.85%、11.41%、9.64%、9.46%、8.86%、6.25%、5.21%和5.13%;其余优势菌属相对丰度在1.23%~2.60%之间。乳杆菌属是发酵蔬菜的主要优势菌,腌制方式、腌制阶段的蔬菜产品菌群多样性差异较大,干法腌制比泡制蔬菜产品的菌群结构和多样性更为复杂。本研究结果为传统腌制蔬菜微生物资源的挖掘及其工业化利用提供了理论参考。     

榨菜盐生产工艺参数控制

介绍了目前市场对于榨菜盐的质量要求,以及生产工艺和主要环节的粒度控制,重点对影响粒径的关键设备离心机进行了分析,及其改造和控制参数的调整情况.     

Mustard meal in dairy rations.

Consumption of 0% mustard meal and 15% soybean meal, 7.5% mustard meal and 7.5% soybean meal, or 15% mustard meal and 0% soybean meal rations did not differ in palatability studies with 10 group-fed lactating cows when the mustard meal was treated with 3% caustic soda. Order of preference was for 0, 7.5, and 15% mustard meal rations when mustard meal was untreated. Twelve lactating cows were in each of two lactation trials to compare the three rations of untreated mustard meal. Milk, milk fat, and solids-not-fat, and milk protein did not differ for either trial. Protein-bound iodine of plasma for all cows were within the normal range. Three cows were placed on each of the three rations and received a minimum of 9 kg per day for 6 mo preparturition to determine goitrogenic effects. All cows gave birth to normal, vigorous calves. Limited organoleptic evaluations of milk indicated that untreated mustard meal may impart a detrimental flavor to milk, but a taste panel could not differentiate between milk from cows on the three rations of treated mustard meal. Twenty-one male and 43 female Holstein claves received either 0, 10, or 20% mustard meal starter rations from birth to 3 mo of age. Growth, feed consumption, or plasma protein-bound iodine did not differ.     

榨菜调味液生产新工艺

为实现榨菜清洁化生产,保护三峡库区水环境质量和生态环境,对榨菜调味液的生产新工艺进行了探讨,将榨菜腌制盐水综合利用,制成独具地方特色的榨菜调味液。通过收集榨菜腌制盐水,经真空浓缩、保温熬制、调配和均质等工艺过程,制得榨菜调味液,使其呈棕红色,有酱香气和榨菜香气,无不良气味,澄清,鲜成适口;可溶性无盐固形物≥8．00g／dL,全氮(以氮计)≥0．70g/dL,氨基酸态氮(以氮计)≥0．40g/dL,总酸≤2．50g／dL。     

Mustard bran in lactating dairy cow diets

Two trials using lactating Holstein cows were conducted to evaluate effects of a diet containing oriental mustard bran on dry matter intake (DMI), milk production, milk components, and organoleptic properties. In experiment 1, 34 lactating cows (24 multiparous and 10 primiparous; days in milk ≥50 d) were used in a switchback design to determine the lactational response and organoleptic quality of milk when the diet contained 8% oriental mustard bran (MB) versus a control diet (CON). Mustard bran replaced a portion of soybean meal and all the beet pulp in the CON diet. Milk yields were greater for cows fed the MB diet; however, no differences were found in DMI, 3.5% fat- (FCM) or solids-corrected milk. Milk components and components production were not affected by treatment. Milk organoleptic qualities were not affected by diet. In experiment 2, 22 lactating cows (16 multiparous and 6 primiparous; days in milk ≥21 d) were assigned randomly within parity to receive MB or CON from wk 4 to 19 postpartum in a randomized complete block design. Cows were fed CON wk 1 to 3 postpartum. The MB diet contained the same ingredients as the CON, except sunflower seed and a portion of soybean meal were replaced with mustard bran. Milk and components data were collected during wk 3 postpartum and used as covariates to adjust treatment means. Intake was greater for cows fed the MB diet; however, daily milk, 3.5% FCM, and solids-corrected milk yields were not different between diets. Milk components and component yields were not affected by treatment. Milk urea concentration was less for cows fed the MB diet. Although cows fed the MB diet had greater DMI, this was not translated into a higher milk 3.5% FCM/DMI production efficiency ratio. During experiment 2, many cows fed MB experienced minor to severe hemolysis with bloody urine. This hemolysis believed to be caused by the S-methyl-cysteine sulfoxide contained in mustard bran could have affected milk production efficiency. The increased milk yield observed in experiment 1 was not observed in experiment 2. Adding 8% of MB to lactating cow diets had a mixed effect on DMI and milk production. Milk component yields and milk quality were not affected. Feeding this level of MB presents a hemolytic danger to lactating dairy cows.     

茎瘤芥叶片中叶绿素的稳定性

采用丙酮溶液提取茎瘤芥叶片中的叶绿素,利用紫外-可见分光光度计研究光照、温度、pH值、氧化剂、还原剂和金属离子对茎瘤芥叶片叶绿素稳定性的影响。结果表明：茎瘤芥叶片叶绿素的稳定性受到多种因素的影响,光照、H2O2、VC、酸碱性条件以及Mg2+、Cu2+、Fe3+、Ca2+等金属离子均影响茎瘤芥叶片叶绿素的稳定性。在10～70℃茎瘤芥叶片叶绿素稳定,80℃茎瘤芥叶片叶绿素稳定性下降。中性条件、Na2SO3的存在均对茎瘤芥叶片叶绿素有增色作用。     

芥菜中硫代葡萄糖苷提取工艺条件的优化

研究了从芥菜中提取硫代葡萄糖苷的最佳工艺条件.选用提取温度、提取时间、料液比(g/mL)及粒度大小作为研究因素,以提取液中硫代葡萄糖苷的含量为考察指标,通过L9(34)正交试验,得到从芥菜中提取硫代葡萄糖苷最佳工艺条件为;提取温度80℃、提取时间20 min、料液比(g/mL)17、原料粒度20目.     

榨菜腌制液循环利用研究

本文以榨菜腌制液经过滤、真空浓缩后腌制榨菜的工艺研究,确定了将含盐量5%以上验收合格的榨菜腌制液经真空浓缩(真空度0.08Mpa,沸点55℃)到含盐量为22%的浓缩液。在榨菜的三次腌制过程中[1],分别加入榨菜重量30%、20%、20%的浓缩液来替代食盐或部分食盐的榨菜腌制技术。采用该技术后,可大大降低榨菜腌制过程中的废水排放,实现资源的循环利用。