沐浴盐乳的开发研究

文章介绍了沐浴盐乳的配方构成及盐的含量测定,研制配方过程中,详细说明在实际中所遇到的主要技术难题以及对此提出解决问题的方法,并简要叙述了生产沐浴盐乳的配制过程及生产沐浴盐乳的工艺流程.     

沐浴盐乳除菌效果试验

文章主要比较了沐浴盐乳与普通沐浴剂对手部几种细菌的去除效果,结果表明,高含盐量的沐浴盐乳在清洗手部时的去菌率可达90%以上,明显高于普通沐浴剂,实验也进一步验证了氯化钠的杀菌功效,并为高盐沐浴剂的消毒杀菌功效宣传提供了数据支持。     

增稠剂复配对沐浴盐乳品质的影响研究

研究了瓜尔胶、海藻酸钠、椰子油脂肪酸二乙醇酰胺三种常用增稠剂的复配对于沐浴盐乳品质的影响。结果表明三者复配有较好的协效性,能提高沐浴盐乳粘度,改善其泡沫性能和耐寒、耐热稳定性。当三者复配比在3：3：2时,沐浴盐乳粘度可达到6312 mpa.s,起始泡沫量为67mm,稳泡性能可提高20.7%,耐寒耐热稳定性提高,符合沐浴盐乳产品设计要求。     

沐浴盐产生气体的原因及解决办法

本文通过对比试验，分析沐浴盐在存放过程中产生少量气体的原因，针对这一状况，选择一种既能吸收沐浴盐存放中所产生的气体，又能改善产品功能的物质，使沐浴盐的配方更趋合理，功能更加丰富。     

乳铁蛋白的功能特性及其在婴儿配方奶粉中的应用

介绍了母乳中乳铁蛋白的功能特性,及其应用在婴儿配方奶粉中对非母乳喂养婴儿的重要性,以及国内外有关乳铁蛋白在婴儿配方奶粉中的应用情况。并重点探讨了乳铁蛋白在婴儿配方奶粉中应用的研究过程,包括配方设计依据、使用的原料、生产工艺流程和检验结果等。     

乳铁蛋白的功能特性及其在婴儿配方奶粉中的应用

介绍了母乳中乳铁蛋白的功能特性，及其应用在婴儿配方奶粉中对非母乳喂养婴儿营养的重要性，国外有关乳铁蛋白在婴幼儿配方奶粉中的应用情况。探讨了乳铁蛋白在婴儿配方奶粉中应用的研究过程，包括有关配方设计依据、使用的原料、生产工艺流程、检验方法、检验结果等。     

沐浴盐项目的可行性分析

立足于提高产品附加值,培育新的经济增长点,山东肥城精制盐厂筹建沐浴盐项目,通过对沐浴盐市场的调研,确定了沐浴盐项目的可行性。     

沐浴盐项目的可行性分析

立足于提高产品附加值,培育新的经济增长点,山东肥城精制盐厂筹建沐浴盐项目,通过对沐浴盐市场的调研,确定了沐浴盐项目的可行性。     

上海酱菜的加工工艺

探讨了以蔬菜为原料，生产上海大头菜、上海乳瓜、上海甜包菜的加工工艺。对原材料的配方、原材料处理，生产过程中的操作要点，及质量标准等问题进行了详细论述。     

沐浴盐项目的可行性分析

立足于提高产品附加值,培育新的经济增长点,山东肥城精制盐厂筹建沐浴盐项目,通过对沐浴盐市场的调研,确定了沐浴盐项目的可行性。     

浅谈足浴盐的开发研究

介绍足浴盐的分类和功能,综述足浴盐生产的配方设计和生产工艺,积极探索足浴盐的发展之路,提出对足浴盐深度开发的几点设想。     

添加脂肪酸钙对高产荷斯坦奶牛生产性能的影响

选择6头经产、胎次相同、泌乳天数相近的中国荷斯坦奶牛，采用配对设计，研究脂肪酸钙对处于泌乳中期的中国荷斯坦奶牛生产性能的影响。试验处理分别为：试验组（A）为基础日粮＋450g／d脂肪酸钙；处理组（B）为基础日粮。结果表明，在满足能量需要基础上添加脂肪酸钙使产奶量显著增加，对乳脂率和乳蛋白质量分数无显著影响。     

Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains

Lactococcus lactis ssp. lactis is one of the most important starter bacteria used in dairy technology and it is of great economic importance because of its use in the production of dairy products, including cheese, butter, cream, and fermented milks. Numerous studies have evaluated the biochemical and probiotic properties of lactococci; however, limited studies on the probiotic characteristics of lactococci were conducted using strains originating from raw milk and dairy products. Characterizing the probiotic properties of strains isolated from raw milk and fermented milk products is important in terms of selecting starter culture strains for the production of functional dairy products. In this study, biochemical properties (including antibiotic sensitivity, lipolytic activity, amino acid decarboxylation, antioxidant activity) and probiotic properties (including antimicrobial activity, growth in the presence of bile salts, bile salts deconjugation, and hydrophobicity) of 14 Lactococcus lactis strains isolated from raw milk and kefir grains were investigated. Strains originating from kefir grains had better characteristics in terms of antimicrobial activity and bile salt deconjugation, whereas strains from raw milk had better hydrophobicity and antioxidant activity characteristics. None of the strains were able to grow in the presence of bile salt and did not show amino acid decarboxylation or lipolytic activities. Biochemical and probiotic properties of L. lactis strains varied depending on the strain and some of these strains could be used as functional cultures depending on their properties. However, these strains did not possess all of the properties required to meet the definition of a probiotic.     

旧金山浴盐公司与重庆合川盐化浴盐产品之比较

通过旧金山浴盐公司和合川盐化公司在浴盐品种、销售等方面的比较,我们找到了后者与前者在这些方面的差距。这些差距似乎也是国内盐业企业的通病,针对这些问题,我们提出了丰富浴盐品种,进行准确的产品市场定位,重视浴盐产品的网络推广和进行电商销售等方法,力求使浴盐销售成为新的利润增长点。     

Influence of selected factors on functional properties of textured milk proteins

Studies were made on the influence of two variable factors—fat content and added salt—on the following functional properties of textured milk proteins: water absorption capacity, thermal shrinkage, consistency, viscosity, fat absorption, emulsifying capacity and emulsion stability.
Variation in fat content of the product (11% and 15%) was obtained by introducing various amounts of fat to skim milk in the course of the production of textured milk proteins. The salt concentration of the preparation was modified by adding sodium chloride, Hamine polyphosphate mixture or both those salts jointly.
The results indicate that the functional properties of the preparation were influenced by the two above mentioned factors in a statistically significant manner. The higher fat content of the product (15%) was accompanied by better fat emulsifying capacity and emulsion stability and lower thermal shrinkage. The salts used for these studies were found to influence favourably the functional characteristics of the preparation. The addition of sodium chloride appears to be most expedient, as it improves important technological properties such as fat absorption and emulsifying capacities.     

Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization

Goat milk with and without stabilizing salt was subjected to in-container and UHT sterilization. Heat stability was assessed by measuring the amount of sediment in the milk. Without stabilizing salts, goat milk usually produced less sediment when subjected to in-container sterilization compared with UHT processing. Addition of stabilizing salts up to 12.8mM resulted in a progressive increase in sediment for in-container sterilization. In contrast, adding stabilizing salts at 6.4mM initially reduced sediment formation in UHT-treated milk but addition of stabilizing salts at 12.8mM increased sediment formation. Adding stabilizing salts to goat milk increased pH, decreased ionic calcium, and increased ethanol stability. Adding up to 2mM calcium chloride increased sediment formation more after UHT treatment than after in-container sterilization. These results suggest that no single mechanism or set of reactions causes milk to produce sediment during heating and that the favored pathway is different for UHT and in-container sterilization processes. Poor heat stability could be induced both by increasing ionic calcium and by decreasing it. Ethanol stability is not a good indicator of heat stability for in-container sterilization, but it may be for UHT sterilization, if milk does not enter the region of poor heat stability found at low concentrations of ionic calcium.     

Feeding Calcium Salts of Fatty Acids to Lactating Cows

Digestibility and production responses to feeding Ca salts of fatty acids were determined in lactating cows. Cows 120 d in milk were fed 4% of DM as Ca salts of fatty acids using chromium oxide mordanted corn silage as unabsorbed reference substance. Digestion of DM and N did not change, fatty acid digestion increased, and Ca percentage absorption decreased. Milk and milk fat production were enhanced.In production experiments in Pennsylvania, cows in early lactation were fed 54% of total diet as roughage and .45 kg/d Ca salts of fatty acids. Milk increased by 4% and FCM by 6%. Plasma somatotropin decreased, and insulin was not changed. In similar experiments in Israel with 31% of total diet as roughage, feeding .5 kg/d Ca salts of fatty acids to cows following parturition enhanced milk by 5% and FCM by 9.5%. The production increment of Ca salts of fatty acids decreased following peak lactation. No after effects of feeding Ca salts were observed. Body weight changes and rumen VFA were similar, whereas DM intake was .9 kg less and plasma FFA decreased with feeding Ca salts. It is concluded that inclusion of Ca salts of fatty acids in early lactation enhances production of milk and FCM.     

Influence of stabilizers on the salt balance and pH of buffalo milk and its concentrate

The influence of three different concentrations (0.05%, 0.10% and 0.15%) of two stabilizers, disodium phosphate and trisodium citrate on the salt balance (concentration and molar ratios of salt constituents in the dissolved phase) and pH of buffalo milk and its 2:1 concentrate was determined. The disodium phosphate caused a significant shift in all the salt constituents (calcium, magnesium, phosphate and citrate) from the dissolved to the colloidal phase while the trisodium citrate produced a significant shift from the colloidal to the dissolved phase. Further, the phosphate caused a uniform decrease in the molar ratios of Ca/P and (Ca+Mg)/(P+Cit.) in the dessolved phase, while the citrate produced only a small and non-significant effect. Both salts caused a significant increase in pH which was progressive with increase in the concentration of added salts. Therefore, the primary effect of stabilizers in stabilizing or destabilizing the milk is a consequence of their influence on the pH and not on the mineral equilibrium of milk.     

多品种食盐的发展和研究现状

食盐经体制改革,取消了食盐作为营养强化剂载体,强化营养盐被取消,多品种食盐由原来的3类减少到2类,即调味盐和特殊工艺盐。向食盐中添加有机酸、氨基酸或其他物质制成的减盐不减咸的调味盐目前成为研究热点,这类调味盐的最大优势在于既能满足人们口感又能减少食盐摄入量,短期内能够降低高血压等慢性病的収病率。但目前食盐生产企业的生产技术相对落后,创新意识和研収能力薄弱,使得我国多品种食盐的品种进少于其他国家,本研究对国内外多品种食盐的収展及研究现状迚行综述,希望食盐生产企业重视多品种食盐的収展,加大研収投入,生产出更多优质的多品种食盐。     

In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products

In this study, some probiotic characteristics such as antimicrobial activity, vancomycin resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and hydrophobicity of 30 Enterococcus faecium and Enterococcus durans strains isolated and identified from raw milk and various dairy products were investigated. According to the study results, antimicrobial activity profiling, pH and bile salt resistance and bile salt deconjugation ability of Enterococcus strains varied depending on the species and strains and all the strains showed resistance to the tested bile salt concentrations. It was concluded that the E. faecium and E. durans strains tested showed probiotic characteristics and have the potential to be used in food production.