国外专利文摘

生产加入菊芋浓缩液啤酒的方法Ｆｒｉｔｓｃｈｅ，Ｈ．ａｎｄＯｅｌｓｃｈｌａｅｇｅｒ，Ｋ．德国申请专利 :ＤＥ１９９２４８８６Ａ１．２０００．在啤酒老熟和老熟后 ,按０．５ %～６ % ,最好是２ %的标准加入菊芋浓缩液。与添加果汁或果浆不同的是 ,添加上述标准的菊芋浓缩液对上面发酵和下面发酵啤酒的感官特性不会有明显影响。（连洋）译自ＦＳＴＡ．２００１．３３（４）用灵芝生产啤酒的配方Ｔｓａｉ-Ｗａｎｇ，Ｌａｎ．欧洲专利申请书 :ＥＰ１０６７１７８Ａ１．２００１．生产含有灵芝属真菌萃取物的低醇啤酒的配方是 ,按特定的比…     

益力多对小鼠的急性毒性及遗传毒性的影响

实验用SPF级NIH种健康小白鼠，对广州益力多乳品有限公司生产的益力多牌活性乳酸菌乳饮品在急性毒性及遗传毒性方面进行了研究。结果表明，用5倍于原样品的浓缩液，在相当于原液推荐量的150倍的剂量即100．0g／kg．BW灌胃时，未观察到动物有任何不良反应。在5．00-40．00g／kg．BW(5倍浓缩液)的剂量，微核试验结果为阴性，在10．00—40．00g／kg．BW(5倍浓缩液的剂量，精子畸变试验结果为阴性。提示益力多对小鼠无急性毒性作用，并在体细胞水平和生殖细胞水平均无诱变作用。     

调配型黑啤酒的研制

以淡色啤酒为基酒,使用黑啤酒浓缩液、焦香浓缩液和焦糖色等物料,通过色度测试、口味测试和小型试酿,得出最优的配方。使用浓缩液方法生产黑啤酒,选择在过滤阶段完成,可达到精简工艺,便于设备清洗和酵母管理等效果,且生产成本较传统酿造法低,该法可行性高、经济效益明显,符合低碳、环保生产发展。     

大闽——“龙”的飞越

大闽与茶结缘已非一日。1995年4月，美国大闽国际集团在漳州投资成立大闽食品（漳州）有限公司，专业生产速溶茶粉及浓缩液、有机茶叶、植物提取物和冷冻干燥食品。现已形成年产还溶茶粉6500吨（含有装设备能力），茶浓缩液6000吨的生产规模，年消耗茶叶原料能力达30000吨。     

利用食品生产废弃物生产美味调料

食品酿造与加工中有各种废弃物,含丰富营养物质,可开发生产美味调料,变废为宝.烘酒糟剂调味料日本大学农兽医学部研究成功利用烘酒副产物烘酒糟制调味料,这类烘酒糟是利用大麦、米、薯干等原料经蒸煮、发酵、蒸馏后的副产物,呈泥状.制法是先将烘酒糟加热到70℃,除去水分,得浓缩液,再用乙醇处理得沉淀物,再与蔬菜汁混合冻结干燥,作食品加工用调味料.     

丝胶蛋白质浓缩液的离心喷雾干燥技术研究

通过除湿方法与干燥原理分析、离心喷雾干燥实验，探讨了丝胶蛋白质浓缩液干燥方法与工艺技术参数，分析了干燥过程中丝胶蛋白质在干燥塔内发生粘肇现象的原因与克服措施，提出丝胶蛋白质浓缩液的离心喷雾干燥方法和技术要点。     

糖蜜酒精废液制半有机肥料的生产实践

介绍用糖蜜酒精废液为原料制半有机肥料的工艺技术 ,生产 1吨半有机肥料耗用 70 Bx酒精废液浓缩液为 0 .45吨 ,通过实践解决了几个技术难题     

毛细管气相色谱质谱测定葡萄酒中芳香成分

用二氯甲烷为萃取剂，萃取浓缩液用3％碳酸钠溶液进行酸分离。采用毛细管色谱柱进行分析，应用色谱法和色谱质谱联合对未知样品进行定性、定量分析。选取正丙醇、乙酸乙酯、癸酸乙酯、异丁酸4种化合物进行加标回收率测定，结果回收率均在84％～107％之间。该法实用、简便，可在葡萄酒研究和生产管理上推广使用。(孙悟)     

益力多对小鼠的急性毒性及遗传毒性的影响

实验用SPF级NIH种健康小白鼠,对广州益力多乳品有限公司生产的益力多牌活性乳酸菌乳饮品在急性毒性及遗传毒性方面进行了研究.结果表明,用5倍于原样品的浓缩液,在相当于原液推荐量的150倍的剂量即100.0g/kg.BW灌胃时,未观察到动物有任何不良反应.在5.00-40.00g/kg. BW (5倍浓缩液) 的剂量,微核试验结果为阴性,在10.00-40.00g/kg.BW (5倍浓缩液) 的剂量,精子畸变试验结果为阴性.提示益力多对小鼠无急性毒性作用,并在体细胞水平和生殖细胞水平均无诱变作用.     

浅析糖蜜酒精废液及其堆肥中可溶性的COD值

通过测试糖蜜酒精废液浓缩液生物堆肥的物料和产品中可溶性（CODCr）值，并利用物料衡算的方法，分析比较了将糖蜜酒精废液浓缩直接配制肥料，或仅经过简单干燥就配制成肥料与糖蜜酒精废液浓缩液生物堆肥制成的肥料三种不同产品的堆肥前后可溶性（CODCr）的变化，提出了通过利用糖蜜酒精废液的浓缩液，采用微生物高温发酵的方法堆肥，其所得到的有机肥料产品可能更具有环境友好和节能减排的特点的观点。     

酸豆乳魔芋饮料的配制

<正> 医学证明,魔芋葡甘露聚糖对肥胖症、糖尿病、便秘及高胆固醇等症有较好的防治作用。魔芋葡甘露聚糖的理化性质和医疗保健作用使魔芋精粉在食品工业中有多种用途,常用作增稠剂、乳化剂、保鲜剂、品质改良剂及食品原料。 我们的试验是用大豆分离蛋白和魔芋精粉为原料,在考察原料特性的基础上,研究魔芋精粉对酸性大豆蛋白溶液的稳定作用,通过不同的酸化方法,确定配制型酸豆乳魔芋饮料的配方和工艺,研制出均匀稳定、口感良好的产品。     

浓缩酪蛋白胶束成分的影响因素及其在奶酪生产中的应用

目前,采用膜过滤技术可从脱脂奶中分离酪蛋白,随后通过浓缩、杀菌、干燥等工艺获得浓缩酪蛋白胶束。对浓缩酪蛋白胶束成分的影响因素及其在奶酪生产中的应用进行综述,发现膜过滤期间的pH值、温度和洗滤条件均会影响浓缩酪蛋白胶束的成分,使其具有不同浓度的酪蛋白、乳清蛋白、乳糖以及钙。而且可以利用浓缩酪蛋白胶束标准化原奶,从而制备成分和品质一致的奶酪;也可以利用不同成分的浓缩酪蛋白胶束获得不同的原奶组合物,从而制备所需品质和功能的奶酪。总之,在奶酪生产过程中添加浓缩酪蛋白胶束能够影响奶酪的成分、质地以及风味等,但通过调整膜过滤和奶酪生产的工艺参数可以解决这些问题。未来还需获得一种经济有效的方式来保存浓缩酪蛋白胶束,赋予其更长的保质期,良好的凝乳酶凝乳特性,从而保证奶酪的品质和产量。     

大豆浓缩磷脂生产工艺

对大豆浓缩磷脂的间歇球罐脱水工艺、半连续立式薄膜蒸发工艺、连续立式薄膜蒸发工艺的特点分别进行了分析。介绍了大豆浓缩磷脂在脱水前进行流化、漂白、均质和脱水中添加"快速脱水剂",脱水后进行急冷、脱臭、再均质的磷脂生产新工艺。新工艺较传统工艺不仅提高了磷脂产品质量,还使脱水时间降低一半以上。     

利用高温豆粕生产醇洗大豆浓缩蛋白的研究

分别以高温豆粕和低温豆粕为原料采用醇洗工艺制取大豆浓缩蛋白。测定高温豆粕和低温豆粕醇洗浓缩蛋白的蛋白质含量、NSI以及乙醇萃取液糖蜜中皂甙、异黄酮、总糖、蛋白质含量。结果显示:高温豆粕(蛋白质含量47.16%)醇洗浓缩蛋白的蛋白质含量(59.64%)虽然低于低温豆粕(蛋白质含量51.83%)醇洗浓缩蛋白的蛋白质含量(67.71%),但已接近60%,且高温豆粕乙醇萃取液糖蜜中皂甙、异黄酮含量(分别为8.04%、2.67%)与低温豆粕乙醇萃取液糖蜜中的含量接近(8.53%、2.13%)。表明利用高温豆粕生产饲用大豆浓缩蛋白应该是可行的,且副产物糖蜜是提取大豆皂甙、异黄酮、低聚糖的优质原料。     

Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma Quality

ABSTRACT: An industrial mussel cooking juice was treated by a 3-step process to produce a natural aroma concentrate and a cleaned water stream. The juice was centrifuged before being desalinated by electrodialysis and then concentrated by reverse osmosis. As a result of this combined process, most of the physicochemical properties of the reverse osmosis permeate were reduced below the discharge standards. The concentrate was examined by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography/mass spectrometry. The sensory profile of the concentrate was shown as slightly different from the unprocessed mussel cooking juice one. Nevertheless, the concentration process preserved the native characteristic aroma of the cooked mussel, of interest to human or pet food industries.     

PINEAPPLE JUICE CONCENTRATED BY OSMOTIC EVAPORATION1

Pasteurized pineapple juice was concentrated by osmotic evaporation to produce a 51 d?Brix concentrate that was reconstituted to single strength juice for evaluation. Headspace gas chromatography (HSGC) showed that the concentrate retained an average of 62% of the volatile components present in the initial juice. A sensory panel preferred initial juice over reconstituted concentrate, and noted a decrease in desirable flavor top notes as well as development of some processed flavor in the concentrate. Similar HSGC analysis of four other commercial juice samples showed a wide range of quantitative values for volatile components, with the initial juice being similar to the weakest of these commercial juices. Analysis of concentrated juice extracts permitted identification of additional less‐volatile components not monitored directly by HSGC of the juice. Relatively low levels of these components were also present in the initial juice. Although this nonthermally produced concentrate retains more volatile components than when traditional thermal processing methods are used, addition of aqueous aroma to the concentrate may be required for satisfactory flavor.     

Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry-Corn Cereals

ABSTRACT: Corn meal was mixed with ascorbic acid (0%, 0.1%, and 1%, wt/wt) and sucrose (15%) or lowbush blueberry concentrate (17%), and twin-screw extruded to produce ready-to-eat breakfast cereals. Consumers evaluated selected samples using just-right scales. Extrusion decreased anthocyanins in blueberry cereals; ascorbic acid was retained better in cereals containing blueberry concentrate than in the sweetened corn cereals. Blueberry concentrate decreased expansion ratio and increased bulk density. Based on sensory scores, blueberry extrudates with 0.1% ascorbic acid could be acceptable if sweetness is increased.     

Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques

In this study, different emulsifying ingredients were used to produce sub-micron emulsions for encapsulation purposes. Maltodextrin combined with a surface-active biopolymer (modified starch, or whey protein concentrate), or a small molecule surfactant (Tween 20) were used as the continuous phase, while d-limonene was the dispersed phase. Results showed that biopolymers are not efficient ingredients to produce very small emulsion droplets compared with small molecule surfactants because of their slow adsorption kinetics. The main problem with surfactants also is instability of the resulted emulsions due to “depletion and bridging flocculation” caused by free biopolymers and competition between surfactant and surface-active biopolymers. In general, it was not possible to produce a fairly stable microfluidized emulsion with surfactants for encapsulation purposes.     

Effect of the total replacement of fats in the diet with a phospholipid concentrate on oxidative phosphorylation in liver mitochondria and the lipid composition of the plasma and liver in rats

Experimental rats were given rations with 100% substitution of fats for phospholipid concentrate, during 1 and 3 months. It was found that such rations produced hypolipidemic and hypocholesterolemic effects, that were most pronounced at the end of the experiment. A control ration with sunflower oil containing high levels of unsaturated fatty acids induced accumulation of lipid peroxides in the hepatic tissue and blood plasma of the animals fed with the ration during 3 months. The ration containing the phospholipid concentrate did not produce such an effect. The data obtained have evidenced a positive influence of the phospholipid concentrate on the lipid metabolism parameters studied.