长保质期酸乳的研究进展

综述了开发长保质期酸乳的必要性、技术要点和国内外研究现状,重点介绍了后杀菌技术、无菌包装技术、添加亲水性稳定剂和天然食品防腐剂等方法在延长酸乳保质期中的应用,并对长保质期酸乳在中国的发展趋势进行了展望。     

包装卤菜保质期的探析

本试验将二次杀菌的包装卤菜在不同季节、不同温度下贮藏，通过对其进行微生物和感官变化的测定，探讨其保质期。     

牛奶包装新技术

<正> 牛奶作为一种富含维生素的营养饮料,面对市场各种风味独特的软饮料、果汁和瓶装水的竞争,单靠产品的保健作用和味道是不够的。因此,加拿大一家牛奶加工商Natrel于1999年5月引进一种新式可再封奶瓶和无菌装瓶处理系统,赋予牛奶更新颖的包装形式。     

美国发明高效牛奶保质期测试方法

最新研究显示Soleris技术在确定巴门氏灭菌牛奶保质期方面的效率是传统测试方法的5倍。Centrus公司还指出，研究结果证实这种技术可以在38h内提供迅速、准确的测试结果，而传统方法需要8～9d时间，这有助于乳品生产商通过保质期提供更优质的产品。消费者对新鲜度的要求驱动了对用于测试牛奶保质期的更迅速测试方法需求的增长。在过去的30年内，微生物统计已经被作为衡量牛奶保质期的标准。     

SIG将向蒙牛出售高速牛奶装盒机

瑞士包装企业SIG日前宣布，将向中国的蒙牛乳业出售12台高速牛奶装盒机。这种机器每小时最多能装12000盒牛奶，主要用于较长保质期的牛奶和酸奶饮料。     

牛奶包装:小身材铸就大市场

牛奶是一种较易腐坏的液体食品,因而包装存储对于其运输、销售都是至为关键的一个环节。近年来,尽管乳品行业事故频发,但其作为大众日常营养食品依然实现了持续的增长。据了解,从1997年到2011年的十几年间,我国     

长保质期发酵乳低聚肽的特征分析

以长保质期发酵乳为研究对象,分析对比了发酵前后和二次巴氏灭菌后的发酵乳中营养成分、低聚肽、游离氨基酸等各项指标的变化.分析对比了样品在常温条件下保存120d内营养成分的变化和低聚肽分子质量分布特征,结果显示,发酵后样品中低聚肽及游离氨基酸含量显著增加,在经过二次灭菌及在保存期间内,140～1000 u和1000～200...     

普通包装低温肉制品常温贮存的保质期研究

研究以五香鸡胸肉为原料进行非真空包装常温贮藏的保质期试验。在腌制液中添加不同的防腐剂配比,煮制后采取真空与非真空包装两种形式,并且分别在常温(25℃)和低温(0-4℃)条件下贮存,测定各组的微生物指标和理化指标,并进行感官评定。试验结果表明,选择优质鸡胸肉原料(初始菌数为4.34LgCFU/g),在加工各工序严格控制卫生条件,腌制液中添加0.1%的山梨酸钾,无菌包装避免二次污染,在此前提条件下,将五香鸡胸肉普通包装(非真空包装)和常温(25℃)贮存,其细菌总数变化趋势平缓,基本与同样贮存温度下真空包装组的细菌总数变化趋势相一致,贮藏21天后色泽良好,肉质紧实,无不良气味。可以说,这种普通包装常温贮存的五香鸡胸肉,其安全贮存期可以达到21天。     

不同复合薄膜包装对固体饮料保质期的影响

影响固体饮料质量的因素很多，但最主要的是包装材料的影响。复合薄膜包装是一种密封性良好，适应性强，成本较低的包装材料；纯铝箔很适合包装固体饮料产品，有较长的保质期。     

塑料瓶包装牛奶比纸盒包装更诱人

“塑料瓶子里流出来的牛奶看上去‘味道更好’。巧克力味的牛奶看上去更‘柔滑’,而且在打开奶瓶盖子时不会溢出来。”日前,一些美国学生这样描述他们的“牛奶观”。据了解,威斯康牛奶市场委员会和瑞士山谷牛奶场正在推出“看上去更香甜”的纸盒牛奶包装以及个性化的塑料包装。     

中国奶业蓬勃发展五十年

<正> 奶业是节粮、经济、高效的产业。奶业的发展,对改善全民营养、增强民族体质,充分利用经济和自然资源,扩大就业门路,增加农民、工人的收入,繁荣农村经济,推动食品工业生产,丰富市场供应,有着极其重要的作用。因此,党和政府一贯重视奶业,长期采取扶植政策和积极措施,建国50年来,奶业已成为国民经济发展成效显著的产业之一。     

Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations on quality and develop shelf-life kinetic model for a modified atmosphere packaging (MAP) for sliced button mushrooms. Sliced mushrooms were packed in a tray, covered with cellophane film, and stored for 7 days at four levels of temperature (0, 5, 10, and 15 °C) and three levels of perforations at each temperature ranging the number of perforations from 1 (58 perforations per m²) to 6 (349 perforations per m²). Headspace gas composition and quality parameters (weight loss, pH, firmness and colour) were measured throughout the storage period. Increasing the storage temperature required an increase of the number of perforations in order to obtain the optimum MAP conditions. Temperature had a significant effect (p < 0.05) on quality of sliced mushrooms. Firmness was identified as a critical quality parameter; therefore, a kinetic model was developed to describe the influence of temperature on firmness and predict shelf-life of sliced mushrooms. Fresh sliced mushrooms had a shelf-life of 1, 2, 4, and 7.5 days at 15, 10, 5, and 0 °C, respectively, under optimum MAP conditions.     

二次包装设备应用实例分析

阐述二次包装设备在中国乳制品行业的应用及发展趋势,以某乳品企业的集中装箱改造为实例,重点介绍高速自动折盖封箱机的应用优势和改造方法.     

乳品行业发展将迎来配套包装机械工业发展的春天--访中国轻工机械协会理事长严龙

随着今年我国乳品行业迅猛发展,有数据显示2004年乳品行业实现销售收入625亿元;与乳品行业的发展相适应,啤酒饮料和乳品机械行业从96年开始以年平均13.8%的增幅高速增长,其中2000至2002年连续三年期间啤酒饮料和乳品机械行业增长幅度都超过20%,但到了2004年增长趋势减缓,特别是2005年尤为明显."十一五"温家宝总理特别批示的重点之一就是"农副产品深加工",带着对中国乳品包装机械自身如何发展,如何面对强劲的国际竞争对手,找寻新的出路等这些问题,本刊记者来到了中国轻工联合会所属的中国轻工机械协会理事长严龙先生的办公室,对其进行了两个多小时的专访.     

俄罗斯乳品工业发展现状

介绍了俄罗斯奶牛的发展状况、奶牛单产和奶产量、乳品企业的发展现状、乳制品的种类和生产现状以及俄罗斯乳制品的进出口贸易概况，总结了俄罗斯乳品行业存在的一些问题。并结合我国特点对我国乳品的研发与改进、丰富我国的乳制品的产品种类等方面给予了合理性的建议。     

Strategy for the dairy industry

The Centre for Agricultural Strategy was established by the Nuffield, Foundation on the campus of the University of Reading, in October, 1975. This, the fourth report, deals with the United Kingdom dairy industry and in view of its importance the Summary and Recommendations are reproduced here in full. We are grateful to the Director of the Centre, Professor J. C. Bowman for permission to print these in this way     

发展中的中国食品金属包装工业及其市场前景

金属包装是中国包装工业的重要组成部分,其产值约占中国包装工业总产值的10%。目前,中国市场对金属包装的需求非常广泛,需求量较大,这不仅在数量上而且在质量上都对金属包装提出了更高的要求。介绍了金属包装的分类和性能优势,分析了金属包装市场的发展机遇和前景,并提出了我国食品金属包装工业的发展思路。     

低能超声波检测技术在乳制品工业中的应用研究进展

低能超声波检测技术能无损测定多种食品的品质,如肉、鱼和乳制品等。在阐述低能超声波(LIU)检测技术原理的基础上,概括介绍了该检测技术在乳制品(牛奶和奶酪)成分的测定、质构特性(黏度和弹性等)的测定以及异物和添加剂检出等方面的应用研究进展。     

Development and application of a processing model for the Irish dairy industry

A processing-sector model was developed that simulates (i) milk collection, (ii) standardization, and (iii) product manufacture. The model estimates the product yield, net milk value, and component values of milk based on milk quantity, composition, product portfolio, and product values. Product specifications of cheese, butter, skim and whole milk powders, liquid milk, and casein are met through milk separation followed by reconstitution in appropriate proportions. Excess cream or skim milk are used in other product manufacture. Volume-related costs, including milk collection, standardization, and processing costs, and product-related costs, including processing costs per tonne, packaging, storage, distribution, and marketing, are quantified. Operating costs, incurred irrespective of milk received and processing activities, are included in the model on a fixed-rate basis. The net milk value is estimated as sale value less total costs. The component values of fat and protein were estimated from net milk value using the marginal rate of technical substitution. Two product portfolio scenarios were examined: scenario 1 was representative of the Irish product mix in 2000, in which 27, 39, 13, and 21% of the milk pool was processed into cheese (€3,291.33/t), butter (€2,766.33/t), whole milk powder (€2,453.33/t), and skim milk powder (€2,017.00/t), respectively, and scenario 2 was representative of the 2008 product mix, in which 43, 30, 14, and 13% was processed into cheese, butter, whole milk powder, and skim milk powder, respectively, and sold at the same market prices. Within both scenarios 3 milk compositions were considered, which were representative of (i) typical Irish Holstein-Friesian, (ii) Jersey, and (iii) the New Zealand strain of Holstein-Friesian, each of which had differing milk constituents. The effect each milk composition had on product yield, processing costs, total revenue, component values of milk, and the net value of milk was examined. The value per liter of milk in scenario 1 was 24.8, 30.8, and 27.4 cents for Irish Holstein-Friesian, Jersey, and New Zealand strain of Holstein-Friesian milk, respectively. In scenario 2 the value per liter of milk was 26.1, 32.6, and 28.9 cents for Irish Holstein-Friesian, Jersey, and New Zealand strain of Holstein-Friesian milk, respectively.