香蕉马蹄复合酒酿造工艺的研究

以香蕉和马蹄作为原料,对香蕉马蹄复合酒酿造工艺进行了研究。探讨香蕉护色的方法、淀粉酶的添加量、安琪酵母接种量、发酵初始糖度、发酵温度、发酵前p H对香蕉马蹄复合酒品质的影响。结果表明,香蕉马蹄复合酒酿造最佳工艺条件为:香蕉在95℃的水中热烫4 min后,浸泡在0.008%Na2SO3和0.15%抗坏血酸混合溶液中1 h;淀粉酶的添加量为0.1%,安琪酵母接种量为1%,初始糖度为22%,发酵温度为26℃,p H为3.9。     

营养型苹果枣复合果酒发酵工艺的研究

以苹果、枣为主要原料,用酿酒活性干酵母作为发酵菌,通过正交实验,确定了苹果枣复合果酒的最佳工艺参数为:V(苹果汁)∶V(枣汁)为2∶1,发酵温度28℃,SO2添加量40mg/L.影响苹果枣复合果酒发酵效果因素的主次顺序为原料配比>发酵温度>SO2添加量.苹果枣复合果酒具有独特的诱人风味和生物功能,是一种值得开发的复合保健果酒.     

香蕉巧克力脆皮雪糕的工艺优化

以香蕉果心、巧克力为主要原料,制成香蕉巧克力脆皮雪糕。以单因素实验为基础,利用正交实验优化并确定了香蕉最佳复合护色剂和香蕉巧克力脆皮雪糕生产的最佳工艺条件。结果表明:复合护色剂最佳配方为L-半胱氨酸添加量0.1%,柠檬酸添加量0.35%,抗坏血酸添加量0.2%;香蕉巧克力脆皮雪糕生产的最佳工艺条件是护色时间为20min,100℃下最佳热烫时间为2.0min,冻结温度为-70℃,巧克力涂衣温度为55℃。     

板栗果酒生产工艺研究

以板栗为原料，采用液态法发酵生产板栗果酒，结果表明，栗仁：水为1：4，用0．2％SO2护色，浆液灭酶10min，75℃糊化30～40min，添加25％自配复合糖化酶，65℃糖化60min，70℃至碘液反应完全，接种0．2‰酵母，在25℃主发酵6-7d，经陈酿、澄清、调配可得到色、香、味俱佳的优质板栗果酒。     

火龙果香蕉刺梨复合果酒酿造工艺优化及其风味品质分析

目的 优化火龙果、香蕉和刺梨三种复合原料酿酒工艺,分析复合果酒的风味及品质。方法 以红心火龙果、小米蕉、刺梨三种水果为原料酿制复合果酒,利用单因素实验探究水果配比、发酵温度、酵母添加量及补糖百分比对果酒感官品质的影响。在单因素实验的基础上,进一步通过响应面实验对复合果酒发酵条件进行优化,根据感官评价指标确定最佳酿造工艺;对优化工艺酿制的复合果酒的香气成分、基本理化指标及抗氧化活性进行检测。结果 火龙果、香蕉和刺梨复合果酒的最佳酿造条件为火龙果：香蕉：刺梨质量配比为6:6:1,发酵温度为22 ℃,酵母添加量为20 mg/L,补糖百分比为15%;最佳工艺条件生产的复合果酒香气成分以酯类为主,果味香气特征突出,兼具花香和蜜香;复合果酒感官指标及基本理化指标符合国家标准,并具有较高的抗氧化活性。结论 通过原料复合酿制的果酒具有风味及营养优势,可为水果精深加工及果酒新产品的开发提供参考及技术支撑。     

三华李香蕉复合果酒发酵工艺优化及香气成分分析

对三华李香蕉复合果酒发酵工艺条件进行了优化并分析鉴定果酒中的香气成分。主要优化了香蕉热烫条件、三华李香蕉浆混合比例、三华李香蕉浆酶解条件以及主发酵条件等工艺。结果表明,香蕉的最佳热烫条件为:95℃热烫2 min;三华李香蕉浆混合比例为1∶1;最佳酶解条件为酶解温度55℃、酶解pH4.0、果胶酶的添加量300 mg/kg、酶解时间150 min;主发酵最佳工艺条件为酵母接种量4%、发酵温度26℃、初始糖度22%、初始pH3.5。在此条件下得到的果酒经陈酿半年后,采用顶空固相微萃取-气质联用技术对其香气成分进行分析与鉴定,结果表明,从三华李香蕉复合果酒中鉴定出13种香气成分,其中9种为酯类物质,相对含量的总和达56.93%。其香气成分主要为3-甲基-1-丁醇(29.30%),依次为己酸乙酯(16.61%)、丁酸-3-甲基丁酯(15.08%)和辛酸乙酯(14.66%)等。     

苹果海棠复合果酒酿造工艺研究

以苹果和海棠为原料,通过单因素和正交试验确定了酶法浸提苹果海棠复合果汁工艺和复合果酒发酵工艺的条件。结果表明,海棠与苹果原料比为50∶100,果胶酶酶解取汁最佳工艺参数为果胶酶添加量0.13%、酶解时间为3 h、果胶酶酶解温度35℃,其中,果胶酶添加量对出汁率具有显著影响(p<0.05)。苹果海棠复合果酒的最佳发酵工艺参数为糖添加量8%、发酵温度28℃、接种量8%,其中,糖添加量和发酵温度对酒精发酵力具有极显著影响(p<0.01),此条件下苹果海棠复合果酒的酒精度为12.8%vol。     

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.     

香蕉酒的酿造工艺研究

以香蕉全果为原料,对香蕉酒酿造过程中的香蕉护色方法、酶解条件和酒精发酵条件进行了探讨。护色方法试验比较及单因素试验和正交试验结果表明,香蕉的最佳护色方法是将香蕉(全果)95℃热烫5 min后取出,用Na2SO3(0.08‰)+0.15%Vc溶液浸泡1 h;酶解的最佳条件为温度50℃,pH4.0,酶(果胶酶+纤维素酶)用量各为0.05%(w/w,)时间2.5 h;酒精发酵最佳工艺条件为酵母接种量5%,发酵时间6 d,发酵温度28℃,初始糖度20%。在此工艺条件下,酿造出的香蕉酒颜色为浅黄色,澄清透明、有光泽、无悬浮物、无沉淀,气味香浓,口感好。香蕉酒的感官指标、理化指标和微生物指标均符合国家标准。     

苦瓜桔梗复合保健饮料加工工艺研究

以苦瓜、桔梗为实验原料,研究苦瓜桔梗复合饮料的加工工艺.结果表明:用0.2%的复合护色剂(L-Cys∶Vc=1∶1,w/w)进行护色,添加1%的a-CD减轻过重苦味,采用0.09%的饮料澄清刑进行澄清处理.复合饮料配方为:苦瓜汁30%,白砂糖8%,柠檬酸0.1%,桔梗提取液添加量15%.在95℃下杀菌30min,可制成质量较好的复合保健饮料.     

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