GRF－2型禽类骨肉分离机加工产品的应用研究

详细阐述了应用ＧＲＦ－２型禽类骨肉分离机加工鸡骨架、白条鸡（兔）、鸡腿骨等原料，生产鸡（兔）肉糜的生产条件和加工工艺，以加工鸡骨架为例分析了禽类骨肉分离机的应用所能带来的经济效益，并对禽肉糜产品的应用进行了探讨     

GRF—2型禽类骨肉分离机加工产品的应用研究

详细阐述了应用ＧＲＦ－２型禽类骨肉分离机加工鸡骨架、白条鸡（兔）鸡腿骨等原料，生产鸡（兔）肉糜的生产条件和加工工艺，以加工鸡骨架为例分析了禽类骨肉分离机的应用所能带来的经济效益，并对禽肉糜产品的应用进行了探讨。     

Y—AADY应用于黍米黄酒生产的工艺初探

黄酒酿造因采用不同的原料和工艺，产品各具特色，以黍米为原料，在传统工艺的基础上采用半机械化生产方法，并加用黄酒活性干酵母进行发酵，进行工艺探索，取得了较好的效果。此工艺对中小型黄酒厂较为适用。     

鸿羽 创新为生命，质量是根本——访哈尔滨绿菩提食品有限公司销售经理张海生

哈尔滨绿菩提食品有限公司（以下简称绿菩提）成立于2001年，是一家集传统工艺和现代技术相结合的生产加工型企业。公司充分利用黑龙江独特的资源和地域优势，开发出一系列国内技术领先的蛋白粉、蛋黄及深加工产品。其旗下品牌鸿羽食品，主要提供以鸡蛋为原料加工的咸蛋黄、蛋清粉、全蛋粉等各种产品。     

原料腿对金华火腿腌制及产品品质的影响

采用传统工艺和新工艺加工金华火腿,研究了原料腿重量、鲜冻状态、皮下脂肪厚度对金华火腿腌制过程和加工品质的影响。结果表明:原料腿重影响腌制用盐量、加工各阶段后的失重率、后熟后的产品质量;皮下脂肪厚度影响腌制进程和腌制失重率;冻腿可以作为金华火腿加工的原料腿,但产品加工质量略差。     

薯类淀粉、粉丝加工工艺及设备选型

以薯类为原料，采用传统工艺优势与机械化生产相结合生产精白淀粉与粉丝，通过对加工设备及工艺的创新，来保证薯类淀粉与粉丝的内在品质与外在质量。     

半精纺纱线在毛针织产品中的应用

半精纺是打破常规的毛妨织传统工艺。根据生产品种及原料需要．在对传统的毛纺、棉纺设备进行逐步改革的基础上。将毛纺技术和棉纺技术有机结合。建立的新型纺纱工艺流程。“半精纺”工艺对加工原料的适应性极强。纺纱支救范围极广，适应了毛针织开战各种特色的原料．编织风格多样的服饰的需要。“半精纺”开创了新一代的毛纺织生产工程，为纺织产品的开发拓展了一条新的快速通道。     

马铃薯酸牛奶加工技术的探讨

根据传统型酸奶的制作工艺，对马铃薯酸牛奶的加工工艺、技术要点进行了研究，并采用Ｌ_９（ ３~４）正交试验筛选出马铃薯酸牛奶的最佳配方。结果表明，以马铃薯浆４０％、鲜牛奶６０％的混合奶液，加蔗糖５％、接种量４％制作的马铃薯酸牛奶，不仅可保持传统型酸牛奶的组织状态和风味，并由于原料的营养互补，使该产品具有营养价值高、口感好、价格低廉等优点。     

芝麻酥糖

芝麻酥糖是河北省保定市稻香村食品厂的著名产品,清代已闻名.这种酥糖是以芝麻、面粉、白糖、饴糖等为原料,用传统工艺加工而成.每百公斤成品的投料配方为:     

重油蛋糕

重油蛋糕是昆明市的传统产品,已有一百多年的生产历史.这种蛋糕是以鲜鸡蛋、白糖、猪油、精白面粉和果仁为原料,用传统工艺精制而成.原料所占百分     

皮蛋加工相关机理研究进展

皮蛋是我国独创的传统蛋制品,加工历史悠久,但有关皮蛋加工形成机理的研究却相对薄弱,这已成为阻碍进一步开展皮蛋技术改进研究的瓶颈。本文对皮蛋加工形成过程中金属调控、风味形成、强弹性蛋白凝胶形成、色泽形成、松花形成等机理的研究进展进行总结,分析相应存在的问题并提出研究展望。     

Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages

The microbial status in 7 small-scale facilities (SSFs) producing traditional fermented and/or dry sausages was investigated. It was shown that the hygienic status of the processing environment and equipment plays an essential role in the microbial stability and safety of the final products. The current study revealed that the majority of the sampling sites (control points) tested were highly (>4 log CFU/cm(2)) contaminated by spoilage flora (i.e. Pseudomonas, Enterobacteriaceae), with knives, tables and mincing machines being the most heavily contaminated surfaces. Moreover, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were detected in 11.7%, 26.4%, and 11.7% of the food contact surfaces, respectively. The presence of these pathogens seemed to be associated with high numbers of one or more specific groups of the 'house-flora' on the sampling sites of the facilities; however, high numbers of 'house-flora' do not always suggest the presence of pathogens. With regard to product samples, batter samples were heavily contaminated with the 'house-flora' present on surfaces and equipment of the processing facilities while by the end of processing (final products) LAB constituted the predominant microbial flora of all products. The low initial levels of S. aureus and Salmonella found in batter samples as well as the combination of hurdles (mainly a(w)<0.92, average pH ca. <5.0 and competitive effect of natural flora) in the final products were able to inhibit and/or eliminate these pathogens; however, the detection of L. monocytogenes in 3 out of the 7 final products examined is indicative of cross-contamination. Our findings further indicate that inadequate hygiene practices within small-scale-processing facilities may result in loss of microbial control. Therefore, this study addresses the need for strict control measures within SSFs producing traditional fermented sausages.     

中国大豆工业当前形势及展望

叙述了中国大豆资源情况。由于国内需求的迅速增长 ,必须扩大大豆种植面积和提高产量 ,并且增加国外进口数量。中国传统大豆制品业历史悠久 ,大豆工业经过 5 0多年的发展已具一定规模 ,文章对中国大豆工业的现状进行了叙述。预计未来 5年 ,中国大豆加工量将迅速增长 ;大豆油厂的规模和布局将逐渐趋于合理 ;将更加注重大豆蛋白产品的功能特性 ,积极采用功能特性修饰技术 ,开发出更多种类的功能性、专用性大豆蛋白产品 ;同时将更加注重大豆资源的综合利用 ,在制油和生产大豆蛋白产品的同时 ,从大豆所含植物化学成分中开发出附加值更高的新产品。     

响应曲面法优化鸡皮蛋加工工艺

选取新鲜鸡蛋为原材料,以Na OH为腌制液、采用\     

北京酱猪头肉的加工工艺

为传承卤制品的传统工艺,介绍了北京酱猪头肉的生产工艺和操作要点,主要是原料选择、整理和配料,重点是酱制过程中酱前预制、酱中煮制、酱后出锅等3个环节.同时介绍了生产配方和质量标准.     

安庆蚕豆辣酱的工艺探讨

介绍了安庆蚕豆辣酱的生产工艺,提出了改进的方向和措施。有利于在继承传统工艺的基础上结合现代生物工程技术,让传统产品推陈出新,发扬光大。     

Ginsenoside Composition and Antiproliferative Activities of Explosively Puffed Ginseng (Panax ginseng C.A. Meyer)

ABSTRACT: The puffing process was evaluated as an alternative to the steaming process for producing a biologically more active ginseng product, like red ginseng, from raw ginseng. A puffing treatment of dried raw ginseng roots induced an overall increase in crude saponin content. As puffing pressure increased, the content of ginsenoside Re, Rg1, Rb1, Rc, and Rb2 decreased, while ginsenoside Rg3 increased significantly as compared to raw ginseng. The content of ginsenoside Rg3 in puffed ginseng at a pressure of 490 kPa was similar to that of red ginseng. Cancer cell lines (HeLa, MCF-7, and HepG2) showed that antiproliferative effects of saponin extract of puffed ginseng increased with an increase in puffing pressure. Ginseng explosively puffed at 490 kPa had similar saponin constituents and antiproliferative effects as those of red ginseng. Practical Application: The puffing process could provide an alternative mean to produce functional ginseng products, along with a reduction in processing time as compared to traditional red ginseng processing by steam.     

Environmental impact of novel thermal and non-thermal technologies in food processing

During the last 25 years, consumer demands for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life. These requests together with the severity of the traditional food processing technologies were driving forces for improvements in existing technologies and for the development of new food preservation technologies. Therefore, many technological developments have been directed towards unit operations such as pasteurization, sterilization, cooking and drying, and currently the new technological approaches for food preservation are serious candidates to replace the traditional well-established preservation processes. The aim of this review is to discuss the environmental impact that some of the most promising novel food preservation technologies may represent in terms of energy efficiency, water savings and reduced emissions. The emergence of novel thermal and non-thermal technologies allows producing high quality products with improvements in terms of heating efficiency and, consequently, in energy savings. Most of these technologies are locally clean processes and therefore appear to be more environment-friendly, having less environmental impact than the traditional ones. Novel processing technologies are increasingly attracting the attention of food processors once they can provide food products with improved quality and a reduced environmental footprint, while reducing processing costs and improving the added-value of the products.     

基于宏基因组学技术不同地区蛋源表面微生物的比较

采用高通量测序的宏基因组学技术对我国蛋鸡养殖相对集中的吉林、安徽、北京和河北4 个地区不同蛋源表面菌群多样性进行分析，比较研究4 个地区蛋源表面微生物种类。结果表明：4 个地区蛋源表面细菌组成主要是放线菌门（Actinobacteria）、厚壁菌门（Firmicutes）、变形菌门（Proteobacteria）；吉林地区的蛋源样品细菌组成为Actinobacteria、Firmicutes、Proteobacteria，相对丰度分别为49.12%、31.93%和8.41%。安徽、北京和河北地区的蛋源表面细菌组成相似，Proteobacteria、Firmicutes和Proteobacteria，3 个地区的优势菌门均为Proteobacteria，丰度均超过50%，分别为77.03%、57.93%和84.28%；不同地区样品微生物属水平也存在较大差异，吉林地区的蛋源样品中丰度较高的菌属为考克氏菌属（Kocuria）和短状杆菌属（Brachybacterium），丰度分别为10.1%和9.83%；安徽、北京和河北3 个地区菌属分布较为相似，优势菌属均为不动杆菌属（Acinetobacter），且存在致病菌属，即安徽地区蛋源样品致病菌属为葡萄球菌属（Staphylococcus）丰度为1.20%，北京地区蛋源样品致病菌属为Staphylococcus 3.53%和埃希氏菌志贺氏菌属（Escherichia-Shigella）丰度为3.15%，河北地区蛋源样品致病菌属为假单胞菌属（Pseudomonas）丰度为16.28%。可见不同地区蛋源表面主要微生物门水平和属水平都存在一定差异性，相对丰度差异更显著，北方地区与中部以南地区蛋源表面微生物差异明显（P＜0.01），北方地区更适宜禽蛋生产，为保障液蛋制品的安全性，蛋制品企业应该根据蛋源表面微生物组成情况适当调整消毒处理方法，对液蛋制品加工行业有着重要意义。     

冰蛋应用特性研究

通过分析冰蛋液在制作海绵蛋糕、天使蛋糕和蛋黄酱产品中的应用特性,研究了冰全蛋、冰蛋白和冰蛋黄与鲜蛋相比在食品应用中的优异性。实验结果表明,冰全蛋制作海绵蛋糕时打发时间显著增加(P<0.05),制得的海绵蛋糕在感官特性和购买意愿上与鲜蛋产品无显著性差异;消费者对冰蛋白天使蛋糕的购买意愿略高于鲜蛋制品;冰蛋黄制得的蛋黄酱黏度显著高于鲜蛋黄酱(P<0.05)。