常用处理技术对蚕豆抗营养因子影响

主要采用漂烫、浸泡、熟化三种常用处理技术对蚕豆进行处理,分析处理前后蚕豆中抗营养因子(单宁、胰蛋白酶抑制剂和棉籽糖、水苏糖等胀气因子)变化。试验结果表明,90℃、150 s或95℃、120 s漂烫处理较为合理;低温长时间浸泡,如25℃、10 h可在降低水溶性抗营养因子含量同时更节约能源,更为合理;常压水煮30 min、高压熟化20 min均可有效降低胰蛋白酶抑制剂活性。     

家电产品常用板材的选用

本文首先介绍国内和日本、德国、俄罗斯等国冷轧薄钢板及镀锌薄钢板的牌号、标记识别及生产地及与我国家标准薄钢板牌号的相互之间的关系，并比较具体地介绍冷轧板的实效性、镀锌薄钢板的锌层特性等诸多方面的状况。从而帮助我们在设计、制造家电产品中，比较正确地选择合适的板材。     

An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets

Fermented products of legumes, Bengal gram dhal (Cicer arietinum) and green gram dhal (Phaseolus aureus), and millets, bajra (Pennisetum typhoideum), jowar (Sorghum vulgare) and ragi (Eleucine coracana), were analysed for protein quality and vitamin B content. Fermentation reduced total crude protein by 6-8 % in the legume products and 4-6% in the millet products of bajra and ragi. No reduction in crude protein was observed in fermented jowar products. Temperature of batters increased considerably on fermentation, while pH decreased. The protein efficiency ratio (PER) and the true digestibility (TD) of legume products were not altered by fermentation, the biological value (BV) and net protein utilisation, (NPU), of Bengal gram dhokla improved significantly (P<0.05). The TD of fermented jowar increased significantly (P < 0.05) but not that of ragi, bajra and the legume products. BV and NPU of both jowar and ragi products increased significantly on fermentation (P<0.05) but not that of bajra. The thiamin and riboflavin contents of both the legume and millet products increased with increase in fermentation time. Steaming and cooking after fermentation reduced the thiamin and riboflavin content. However, fermentation after cooking of millet batters increased the levels of both vitamins markedly.     

The effect of village processing techniques on the content of aflatoxins in corn and peanuts in Zambia

The effect of village processing techniques on the aflatoxin content of corn and peanut products was investigated. In 30 trials, corn kernels were dehulled (bran removal), soaked for 24 h, washed and dried before grinding into flour and boiling in water to a thick consistency (Nshima). Shelled peanuts were either dry-roasted as whole kernels or ground into peanut meal and cooked. Dehulling, following by 24-h soaking (steeping) and subsequent washing significantly (P<0·05) reduced the aflatoxin B₁ content of corn flour from 900 to 150 μg kg⁻¹, and similarly that of aflatoxin G₁ from 929 to 114 μg kg⁻¹. Preparation of Nshima did not result into a substantial reduction in aflatoxin content, neither did extension of the cooking duration of 2 h afford any further decontamination. Whereas boiling peanut meal yielded a moderate reduction in the content of aflatoxins B₁ and G₁, roasting whole peanut kernels greatly reduced (P<0·001) the concentrations of the toxins from that in raw kernels (AFB₁= 8600 μg kg⁻¹ and AFG₁=6200 μg kg⁻¹) to 1300 and 1200 μg kg⁻¹, respectively. These results indicate that specific processing techniques carried out in Zambian villages are effective in reducing aflatoxin carry-over into edible fractions, while others are not. © 1998 SCI.     

The effect of dairy products on iron availability.

Many researchers report substantial reductions in iron availability when dairy products are consumed with solutions of iron. Yet other studies indicate that dairy products have little effect on iron availability when added to complex meals. The conflicting data may be due to differences in the technique used to measure availability, species of animal used, form of iron in the diet, and meal composition. Human studies show superior bioavailability of iron in human milk when compared with cow's milk. Definitive causes for the differences between human and cow's milk have not been identified. Human milk contains lower amounts of casein, phosphate, and calcium, components thought to inhibit iron absorption. More work is needed to identify the factors that influence iron-dairy interactions. The nutritional benefits provided by dairy products outweigh the slight inhibitory effect they may have on iron availability.     

乳品加工中超高压技术对乳品质量的影响及其应用前景分析

高静水压技术是一种重要的非热物理技术,其能耗小、无污染、效率高、对食品品质几乎无影响。因此,在食品加工中有较好的应用前景。乳及乳制品作为人们日常消费的食品,其营养物质组成丰富,也具有诸多有益的生理功能,对改善人体健康、预防疾病有重要价值。本文系统地总结了高静水压技术的特点、作用机制以及近年来在乳制品方面应用的研究状况,旨在为高静水压技术在科学研究和食品加工应用提供一定的理论参考。     

Cold plasma processing of milk and dairy products

BackgroundThermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, freezing point depression, and flavour changes. Cold plasma is a non-thermal technology that has gained attention in recent years as a potential alternative method for chemical and thermal disinfection in foods using ambient or moderate temperatures and short treatment times.Scope and approachThis review aims to describe the fundamentals, parameters, and technology on cold plasma, discussing the critical processing factors involved in this technology. Also, it describes the mechanisms of microbial inactivation and provides an overview of the effects of non-thermal plasma on the quality of dairy products, considering a physicochemical, sensory and microbiology perspective.Key findings and conclusionsCold plasma uses less aggressive mechanisms of action to the milk matrix when compared to the techniques currently used, and has shown an excellent performance on the elimination of pathogenic and spoilage microorganisms besides maintaining, in many cases, the nutritional, functional, and sensory characteristics of the product.     

常用统计技术在产品质量控制中的应用

介绍了5种常用统计控制方法（排列图、折线图、过程能力分析、相关及回归分析、正交试验）的使用目的、适用范围和操作步骤，详细说明了利用SPSS绘制和分析使用《控制图作业指导书》的具体操作过程。     

Studies on iodine content in daily diets and selected dairy products

Poland's people have moderate – and in seaside areas mild – degrees of severity of iodine deficiency. A national program has been introduced for obligatory iodine prophylaxis and includes the iodination of household salt to the extent of 30 ±10 mg KI/kg. In order to assess the extent of iodine consumption, analytical studies were carried out on iodine content in average Polish diets. Taking into account the fact that milk formulae are frequently the basic source of iodine for infants, studies were performed on the iodine content in selected dairy products, mainly infant formulae. Iodine concentrations in samples were determined in duplicate by radioactive neutron activation analysis (RNAA). The iodine content in Polish diets without added iodinated kitchen salt was low and insufficient to provide the Polish RDA for this element. The results of the analytical investigations of the daily diets showed higher iodine content in comparison to theoretical calculations. The theoretical values accounted for 71–85% of the analytical ones. Study of iodine content in infant formula demonstrated differences between the analytically determined iodine content in products and that declared by producers. Received: 22 November 1999     

3种常用消毒剂对沙门氏菌抑菌效果的研究

目的探讨3种常用消毒剂对沙门氏菌的抑菌效果,明确沙门氏菌对这3种消毒剂耐受效果,为消毒剂的科学使用提供参考。方法按照国家标准GB 4789.4-2010分离沙门氏菌和确定血清分型,用VITEK 2COMPACT鉴定菌株,选用抑菌环检测洗必泰、新洁尔灭、84消毒液3大类消毒剂对沙门氏菌的抑菌效果,确定最优消毒浓度。结果 10株沙门氏菌共获得3种血清型,其中肠炎沙门氏菌6株,鼠伤寒沙门氏菌3株,舒卜拉沙门氏菌1株;常规浓度的新洁尔灭对沙门氏菌具有完全的抑制作用,有效氯含量为0.4%的84消毒液对沙门氏菌具有完全抑制作用,而洗必泰需达0.4%浓度或以上才表现出对沙门氏菌完全抑制。结论不同的消毒场所应科学选择不同消毒剂浓度及消毒剂种类。     

Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty Acid isomer content

The conventional heating methods of milk did not cause any significant increase in the trans isomer content, with the exception of milk heated at 63 +/- 1.0 degrees C for 30 min and milk microwaved for 5 min, which were significantly increased by 19 and 31%, respectively. The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The conjugated linoleic acid content of cheese heated in a microwave oven for 5 min decreased by 21%, and microwave heating for 10 min caused a decrease of 53% compared with that of freshly boiled cheese.     

乳与乳制品中细菌总数的检测技术

对各种常用检测乳与乳制品中细菌总数方法的原理、操作、优缺点及应用作了一个较详细的介绍，并对快速检测技术的要求进行了总结。     

健康谷物及其制品在乳品加工中的应用

文章综述了健康谷物及其制品的加工技术及特点,介绍了健康谷物及其制品在乳品加工领域的应用进展,并进一步探讨了中国健康谷物乳制品发展中存在的问题和发展方向。     

Effects of processing and storage of dairy products on lindane residues and metabolites

Residue levels of lindane and its metabolites were monitored in 25 samples of raw and sterilized milk, yoghurt, Domiati & Ras cheese collected from different regions in the Great Cairo Governorates. The concentrations of lindane followed the order: raw milk > Domiati cheese > sterilized milk > yoghurt=Ras cheese. Most samples were found to contain three or more metabolites at different levels. Heat treatments (pasteurization, boiling and sterilization) reduced lindane levels. The reduction percentages were 65.0–73.0, 75.0–85.4, and 84.4% for lindane content and 0.1–43.0, 37.3–55.4, and 76.6% for total of lindane and its metabolites on pasteurization, boiling, and sterilization, respectively. A gradual reduction of lindane ranging from 1.4–8.9% was observed during the manufacture and storage of yoghurt for three days in a refrigerator. The reduction of lindane was higher in Domiati cheese made by acid-enzyme coagulation than that made by enzyme coagulation. On the other hand, the manufacturing process of Ras cheese removed 36.7% lindane after storage (ripening) periods of 6 months. This may be due to the effect of microorganisms during storage.     

Cholesterol content and lipid composition of low fat dairy products

The lipid composition of different products obtained from the same raw milk was investigated. The cholesterol content of skim milk (0.05% total fat) and butter milk (0.57% total fat) lipids was 4.20% and 1.31%, respectively, while raw milk lipids and butter fat contained 0.34% or 0.30%, respectively. As the cholesterol content of these low fat milk products increases with decreasing fat content, equations were derived to estimate the fat-related cholesterol content from the value analysed in butter fat. In contrast to the fat-related cholesterol content, the product-related content is still relatively small in skim and butter milk. Their fat-related cholesterol content was found to be influenced by drying. The high content of phospholipids in skim and butter milk led to considerable changes in the fatty acid composition and affected the detection of foreign fat by butyric acid as well as by triglycerides. Skim and butter milk lipids contained only 2.41% or 2.33% butyric acid, respectively, instead of 3.36% found in raw milk lipids. Further, the overlap of phospholipids as well as cholesterol with the gas chromatographic triglyceride pattern resulted in calculated foreign fat contents of more than 20%.     

乳品中食源性致病菌快速检测技术研究进展

近年来食源性疾病事件频发,食源性疾病已成为全球化的公共卫生问题,其中有害微生物污染占了较大比重,而乳品因营养丰富可以为众多微生物提供生长所需的营养物质易被其污染。传统的微生物检测方法虽然设备简单、成本低廉,但普遍检测周期长、操作繁琐,对人员操作水平和检验经验要求高。本文综述了分子生物学技术、免疫学技术、光谱技术、基质辅助激光解吸电离飞行时间质谱技术、生物传感器技术以及流式细胞技术在乳品食源性致病菌快速检测的研究进展,展望了乳品中食源性致病菌检测技术向在线化、便捷化、高效化发展前景,以期为后续研究提供参考和借鉴。     

概述乳制品加工中产生的生物活性肽

乳蛋白是许多生物活性肽的重要来源,主要的乳蛋白源生物活性肽有阿片样肽、降血压肽、免疫刺激肽、抗血栓肽和酪蛋白磷酸肽.文章对这些活性肽进行了介绍,并对乳制品(发酵乳和干酪)中的活性肽进行了讨论.乳制品中含有活性肽证明通过外源酶或微生物的作用可以将活性肽从乳蛋白中释放出来,这些肽的存在将促进乳制品的加工和消费.