果汁饮料稳定剂在果浆饮料中的应用研究

采用单因素试验和正交试验,研究了果汁饮料稳定剂在果浆饮料中的应用效果,确定了加工过程中稳定剂的选择和最佳配方,研究了不同配方的复合稳定剂、均质压力、杀菌温度等因素对果浆饮料稳定性的影响,研制出口感、风味良好、营养丰富、体系稳定的果浆饮料。桃果肉饮料最佳配方为桃浆40％、桃浓缩清汁1.5％、白砂糖1.0％、果葡糖浆5.5％、复合稳定剂0.20％、复合甜味剂0.1％、苹果酸0.1％、柠檬酸0.12％、维生素C0.05％、食用香精0.08％。由此配方所生产的果浆饮料口感、风味最佳,在40MPa压力下进行均质;在98℃杀菌30s,果浆饮料的风味和稳定性最佳。此研究有效解决了果浆生产过程中因果肉絮凝沉淀或口感粘稠、流动性差,致使果肉质感不明显,口感不细腻爽滑,而影响果浆饮料的市场推广和销售等问题,并进一步为研究和开发新型果浆饮料提供一定的参考价值。     

苹果-刺梨混合果汁饮料浑浊稳定性控制

研究了苹果-刺梨混合果汁饮料生产工艺中的均质条件和稳定剂对其稳定性的影响.结果表明,在果汁含量20%,甜味剂含量12 g/100 mL,酸味剂含量0.5 g/100 mL时,添加0.05%果胶,0.05%CMC,0.15%黄原胶构成的复合稳定剂可以达到较理想的稳定效果.同时在均质压力25 MPa,均质温度60℃的条件下进行1次均质,90℃的水浴中杀菌10 min,得到的混合汁饮料具有苹果和刺梨独特的风味和色泽,饮料质地均匀,口感爽滑.     

糯玉米饮料稳定条件的优化

以新鲜糯玉米籽粒为原料,经打浆、糊化、调配、均质、杀菌等工艺制作出糯玉米饮料,主要对影响糯玉米饮料稳定性的条件进行了优化。从均质压力、稳定剂种类、浓度和pH等几个方面进行试验,找出糯玉米饮料的最佳稳定条件为均质压力40MPa、均质温度65℃、pH5.5左右、杀菌温度90℃、杀菌时间30min、稳定剂添加质量分数为0.15%海藻酸钠+0.1%魔芋胶。该最佳稳定条件生产的糯玉米饮料的稳定性可以达到商业生产要求。     

茎瘤芥胡萝卜混合汁乳酸菌饮料稳定性研究

开发研制涪陵地产茎瘤芥胡萝卜混合汁复合乳酸菌发酵饮料,用分光光度计测定发酵饮料稳定系数作为测定指标,使用单一稳定剂和复合稳定剂对饮料的稳定效果的影响,采用四因素三水平正交实验,研究稳定剂,均质压力和均质温度,杀菌时间对饮料的稳定性的影响。结果表明茎瘤芥胡萝卜混合汁复合乳酸菌饮料稳定剂最佳添加量为:耐酸羧甲基纤维素钠(CMC-Na)0.3%,黄原胶0.01%,单硬脂酸甘油酯0.03%,海藻酸钠0.05%;均质压力20 MPa,均质温度30℃～40℃;杀菌温度100℃,杀菌时间20 min。     

巴旦杏红枣汁复合饮料的研制

以巴旦杏为主要原料,研究巴旦杏红枣汁复合饮料的加工工艺,确定最佳的工艺参数:风味的最佳配比是蔗糖2.0%、木糖醇4.0%、巴旦杏乳40%、红枣汁20%;最佳稳定条件是两种乳化剂蔗糖酯与单甘酯的总添加量为0.25%,配比为2:3(质量比),两种稳定剂是羧甲基纤维素钠与黄原胶总添加量为0.15%,配比为2:1(质量比);均质压力为40 MPa、均质温度为50℃.产品风味独特且稳定性好.     

南瓜籽饮料的研制

以甘肃庆阳产的南瓜籽为试材，研究了制作南瓜籽饮料的主要工艺参数。结果表明：在籽水比为1：20时，用0．2％的羧甲基纤维素、0．10％的黄原胶、0．10％的庶糖脂肪酸酯、0．10％的单甘酯组合成复合稳定剂．在30～40MPa的均质压力、60℃下均质．同时添加7％的白砂糖和0．04％。的乙基麦芽酚改善风味．250g的瓶装饮料使用10’-15’-10’／120℃的杀菌公式杀菌后．制得的南瓜籽饮料稳定性及风味最好。     

西番莲果汁饮料的研制及其稳定性研究

西番莲是饮料加工的良好原料,以西番莲为原料,添加白砂糖、柠檬酸等辅料,研究了西番莲饮料生产中的风味配方、稳定剂配方、均质及杀菌条件。结果表明,西番莲饮料风味配方为:西番莲料液比为1∶4(g/mL),白砂糖17%,柠檬酸0.5%;复合稳定剂及使用剂量为:CMC-Na 0.10%、黄原胶0.25%、琼脂0.10%;均质条件为:30 MPa,50℃,均质2次;杀菌条件为:121℃,10 s。该条件下得到的产品果香浓郁、酸甜适口、稳定性好,各项理化指标均达到国标要求。     

甜玉米酸乳饮料的研制

以甜玉米为原料与酸奶调配研制营养风味俱佳的甜玉米酸奶保健饮料.通过单因素实验结果表明,制作出的产品风味口感和稳定性均较好.实验对饮料配方及稳定性等关键因素进行了较详细的研究和探讨.经多次实验和感官鉴评确定,饮料的最佳配方为酸奶30％,甜玉米汁15％,蔗糖8％,柠檬酸0.02％.单一的稳定剂稳定效果很差,选用复合稳定剂.最佳参数组合:果胶0.15％,CMC0.3％,单甘酯0.04％,黄原胶0.02％,甜玉米酸乳饮料稳定性最好.     

姜汁酸奶饮料的研制

以药食兼用的保健食品一生姜作为原料,和酸奶调配研制营养风味俱佳的姜汁酸奶保健饮料。通过单因素实验,正交实验和配方组合的优化既确定了该饮料的最佳生产工艺,又筛选出了较好的饮料配方组合,制作出的产品风味口感和稳定性均较好。实验对生姜的处理方法和出汁率,饮料配方,糖酸比,饮料稳定性等关键因素进行了较详细的研究和探讨。经多次实验和感官鉴评确定,饮料的最佳配方为酸奶35％,姜汁8％,白糖11％,并调节糖酸比至26左右时酸甜适度,口感良好。单一的稳定剂稳定效果很差,选用配比为（黄原胶：羧甲基纤维素钠：海藻酸钠=1：2：1）的复合稳定剂,总用量为0.3％时稳定效果良好。85℃杀菌10min时,既可获的满意的杀菌效果又对饮料的稳定性影响较小。     

菠萝酸奶饮料稳定性的研究

阐述了菠萝酸奶饮料的生产工艺,并从稳定剂、乳化剂、 糖酸比以及工艺条件等方面对菠萝酸奶饮料的稳定性进 行了研究,确定了最佳稳定条件为稳定剂0.4％,乳化剂 0.1％,蔗糖8％,菠萝汁10％,混合有机酸0.06％,采用二次 均质,65℃杀菌30min,产品稳定性较好。     

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