豆奶干酪制备的影响因素研究

通过对豆奶干酪生产因素的研究,发现豆乳添加量、混合乳杀菌温度、发酵剂添加量、混合酶比例和CaCl2添加量等因素对豆奶干酪的产率都有影响,从而确定最佳工艺参数.实验结果表明,为了提高豆奶干酪的产率,同时保证豆奶干酪的品质,豆乳添加量为10%;杀菌条件为80℃、15 s;发酵剂添加量为2.00%;调酸pH为5.8;谷氨酰胺转胺酶与凝乳酶比例为4∶1;CaCl2添加量为0.06%;热缩温度为40℃;干酪切割时间为120min,切割大小为10mm.     

影响新鲜软质干酪品质的因素研究

对影响新鲜软质干酪加工的主要因素进行了研究，通过研究新鲜软质干酪加工过程中发酵剂菌种配比、凝乳酶添加量、加热终温度，确定干酪的工艺流程及最佳工艺参数。结果表明，原料乳中添加发酵剂（乳脂链球菌：嗜热链球菌）比例为8：1，凝乳酶添加量为0．01mL（每100 L乳中），加热终温度为55℃为宜，可得到产率较高，口感良好的新鲜软质干酪。     

花生混合乳干酪的研制

用花生乳代替部分牛乳生产干酪,既强化了干酪风味又增强了干酪的保健功能,并可降低生产成本.本试验对花生乳比例、发酵剂添加量、氯化钙的添加量、凝乳酶添加量4个因素对凝乳效果的影响进行单因素试验,确定适合比例后,再采用L9(34)正交试验设计,通过凝乳效果、出品率和感官评价等进行极差分析,确定最佳工艺参数为:花生乳添加量为10 %,发酵剂添加量为0.03 %,氯化钙添加量为0.08 %,凝乳酶添加量为0.0025 %.     

响应面法优化双蛋白干酪加工工艺

根据Box-Behnken中心组合实验设计原理,采用4因素3水平响应曲面分析法,以凝乳效果为响应值建立二次多项回归模型,并验证模型的有效性。实验结果表明：双蛋白干酪最佳制作工艺为豆乳添加量为20％（V／V）,氯化钙添加量0．04％,凝乳酶添加量为0．02％,凝乳温度为32℃。在此条件下,理论凝乳效果得分为87．67,验证值为88．00。     

乳化盐对干酪粉物理化学特性的影响

研究了焦磷酸钠、磷酸氢二钠、柠檬酸钠、三聚磷酸钠及它们的复合盐（磷酸氢二钠＋柠檬酸钠、三聚磷酸钠＋柠檬酸钠）对喷雾前干酪浆的表观黏度、pH值、可溶性氮含量；干酪粉的容重、溶解度、水分含量、游离脂肪酸含量、感官评价等物理化学特性的影响。结果表明，添加不同的乳化盐对干酪粉的水分含量、游离脂肪酸含量有显著影响（p〈0．05），添加量（2％-4％之间）对干酪粉的水分含量影响显著（P〈0．05）。当三聚磷酸钠与柠檬酸钠比为1：1，添加量为原料干酪的3．0％左右时，干酪粉有较好的物理化学特性，而且感官评分最高。     

花生乳生鲜干酪的研制

以花生乳部分代替牛乳制作混合干酪,不仅可以使动植物蛋白得到互补,还可以使干酪具有花生的保健功效和特有的香味。针对花生乳添加量、发酵剂添加量、氯化钙添加量、凝乳酶添加量四个因素对凝乳效果和成品质量的影响进行单因素实验及L9(34)正交试验,最终结果表明:花生乳添加量为10%,发酵剂添加量为3%,氯化钙添加量为0.04%,凝乳酶添加量为0.025%时,凝乳效果最好。     

处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响

以0、30、60、90 d促熟干酪中生物胺（组胺、色胺、苯乙胺、尸胺、酪胺）和游离氨基酸含量为指标,研究了添加复合处理发酵剂对干酪产生游离氨基酸和生物胺量的影响。结果表明：不同处理发酵剂添加量对各种生物胺产生的影响不同;添加处理发酵剂干酪中生物胺和游离氨基酸含量增加,其含量随着复合处理发酵剂添加量增加而增加。     

豆奶干酪品质影响因素研究

本文采用L9（3^4）正交试验就加酶量、接种量、豆奶比例和CaCl2的添加量四个因素对牛奶－豆奶复合干酪的质地和口感的影响进行了研究。试验结果表明，9个处理中A1B2C2D1为最佳处理。四个因素中，对质地口感的影响大小依次为A＞B＞D＞C，并对此进行了讨论。     

酶解豆浆制酸豆奶的研究

本实验研究了在不同条件下用三种酶酶解豆浆中蛋白的程度。结果表明，酶B为酶解蛋白最充分的酶，其最佳酶解条件为：55℃，0．1mg／ml（豆浆中酶的浓度），水解4h。在该条件下制得豆浆酶解液，研究了酶解液与鲜牛奶混合比例、蔗糖的添加量、保加利亚乳杆菌：嗜热链球菌接种比例、前发酵时间等因素对酸豆奶感官质量的影响。所得酸豆奶经感观评定，结合经济因素，确定当酶解液与牛奶以1：1混合，两个菌种发酵剂按1：1的比例接种，接种量4％，蔗糖8％，香草香精0．04％，前发酵3h时，得到的酸豆奶感官口味最好，综合评价最高且最有应用前景。     

芹菜大豆酸奶的研制

以芹菜和大豆为原料，在豆乳中加入芹菜汁．再以保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵．用正交试验得出最佳配料组合。结果表明芹菜汁添加量为8％，保加利亚乳杆菌和嗜热链球菌(1：1)添加量为4％，白砂糖添加量为7％．稳定剂用量为0．30％，在43℃条件下发酵4～5h，可制得风味、口感俱佳的芹菜酸豆奶。     

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