冻干工艺过程对香菇褐变影响及控制研究

目的:优选冻干即食调味香菇在工艺过程中控制褐变度的最佳条件。方法:在工艺过程中对每个步骤设置多组数据进行实验,检测褐变度,对实验结果进行柱形图结合T检验的方法进行分析,对冷冻即食调味香菇在工艺过程褐变度的控制条件进行优化。结果表明,最佳工艺条件为:原料杀菌时NaClO浓度为0.2g/1000g,切丁尺寸为10×10×10 mm,切丁后放置时间小于30 min,烫漂固水比为1∶20,烫漂温度为95℃,烫漂时间为2.5min,拌糖比例为8∶1,铺盘厚度为25mm。     

两种毛木耳调味即食食品开发研究

文章研究了毛木耳即食食品原料的选择、预处理方式对毛木耳调味即食食品品质的影响,以及两种毛木耳即食食品的加工工艺。结果表明,一潮和二潮毛木耳是毛木耳调味即食食品开发的最佳原料,毛木耳最适宜的漂烫温度为一潮80℃,二潮75℃,漂烫时间均为3min。开发了酱香和糖醋两种风味的毛木耳调味即食食品。酱香风味毛木耳调味即食食品配方为:每50g毛木耳,豆瓣酱3g,盐1g,味精1g,蚝油1g;糖醋风味毛木耳调味即食食品配方为:每50g毛木耳,糖6g,醋10g,盐1g,味精1.2g。毛木耳调味即食食品的开发丰富了毛木耳精深加工产品的种类,拓展了毛木耳的开发应用,对于延长毛木耳产业链具有重要意义。     

低温漂烫对泡菜脆度的影响研究

利用低温漂烫激活果胶甲酯酶活性和果胶酸盐具有不溶性、黏度大的原理,选用萝卜为泡菜原料,在一定钙盐存在的条件下,对萝卜进行低温漂烫处理,探讨泡菜低温漂烫处理的最佳条件.结果表明,低温漂烫处理激活了萝卜中的果胶甲酯酶活性,在一定钙盐存在的条件下,萝卜泡菜的脆度得到了很大提高,且萝卜泡菜保脆的最佳低温漂烫条件为:温度55 ℃,时间20 min.     

调味即食萱藻加工工艺研究

目的：以新鲜萱藻为主要材料，研制一款真空包装调味即食萱藻产品。方法：以感官评分为评价指标，确定漂烫护绿、腌渍时间等工艺条件，并通过单因素和正交试验，优化调味即食萱藻的调味配方。结果：萱藻漂烫护绿条件为90℃热水、漂烫时间60 s;最佳调味配方以萱藻质量为基准，白糖3%、香油0.2%、食盐2%、辣椒油5%、酱油4%、花椒油2%,在以上比例调配的调味料中腌渍100 min进行真空包装，然后巴氏灭菌(80℃、30 min),最后冷却并于阴凉干燥处保存。结论：通过以上工艺条件制备的调味即食萱藻具有特有鲜香味，脆嫩可口，咸辣适中。     

即食风味蕨菜的生产工艺

采用腌渍野生蕨菜为原料,经过漂烫、调味、真空包装及加热杀菌等工艺处理,将蕨菜加工成具有独特风味并能长期保存的即食软包装食品.     

江蓠的脱腥和漂烫工艺优化

针对江蓠加工过程中藻腥味大、采收后易腐败变质等对即食江蓠产品口感、风味影响较大的问题,本研究对即食腌渍江蓠的脱腥及漂烫条件进行探索和优化,使即食江蓠品质和风味得到提升和改善。以江蓠（Gracilaria）为主要原料,首先采用柠檬酸脱腥,通过感官模糊评价分析,并结合响应面优化试验筛选出最优的脱腥条件;最后以感官评价和质构检测为指标优化漂烫条件。结果表明,江蓠最佳脱腥条件为柠檬酸浓度2%,脱腥时间30 min,脱腥温度31℃;漂烫条件为80℃漂烫6 s,料液比1∶40 g/mL。本研究对腌渍江蓠采用的预处理工艺条件相对简单且成本低廉,利用该工艺预处理的即食腌渍江蓠藻腥味淡、漂烫后质地脆嫩可口。     

不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响

利用漂烫超声浸渍、漂烫真空浸渍、漂烫调味液煮、熏蒸超声浸渍、纤维素酶解5种不同预处理方法处理香菇,再用真空冷冻干燥工艺将其制成即食脆片,对香菇脆片感官品质特性(包括水分含量、色泽、质构)以及微观结构等进行比较。结果表明:与其他4种预处理方法相比,经过纤维素酶解处理后的香菇制备成冻干脆片水分含量为3.59%、?E为107.35±2.16、硬度为718.20 g、脆度为0.92 mm、感官评分为8.1±0.2,其感官品质最佳,纤维素酶处理有助于香菇脆片形成疏松多孔结构。     

冷藏调理即食鲨鱼皮增脆工艺研究

本文以鲨鱼皮为原料,研究冷藏调理即食鲨鱼皮的增脆工艺技术。在单因素基础上采用三因素二次通用旋转回归试验设计方案,以产品的剪切力为衡量指标,建立了冷藏调理即食鲨鱼皮剪切力Y与六偏磷酸钠溶液的浓度X1、漂烫时间X2与冰水急冷时间X3的数学回归模型,并对三因子的最优组合进行了定量探讨。结果表明,冷藏调理即食鲨鱼皮增脆的最佳工艺参数组合为:六偏磷酸钠溶液浓度4.0g·L-1,漂烫时间2.0min,冰水急冷时间13min,在此条件下制备的冷藏调理即食鲨鱼皮产品剪切力为26.52N,口感良好。     

速冻油豆角质构稳定性的研究

以CaCl2溶液为保脆剂、ZnAc2溶液为护色剂,研究了漂烫温度、漂烫时间、CaCl2溶液浓度和ZnAc2溶液浓度等因素对速冻油豆角质构的影响。实验结果表明,漂烫温度95℃、漂烫时间2min、CaCl2溶液浓度1%～2%、ZnAc2溶液浓度0.6‰最佳。     

真空软包装即食羊栖菜食品的研究与开发

探讨了以羊栖菜为原料,经过脱盐、脱砷、保脆、调味、真空包装、杀菌等加工工艺生产真空软包装即食羊栖菜的方法,并对其生产过程中关键工艺参数进行了研究,得到了四种风味各异的羊栖菜即食方便食品.     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press