速溶姜汁豆奶粉的研制

以大豆、奶粉和生姜为原料,研究了姜汁豆奶粉生产工艺及其关键工序。结果表明,传统工艺结合天然物质掩盖法和现代加工技术可获得理想的去腥和速溶效果。其最佳配方为:姜汁/豆浆比1:50,砂糖8%,奶粉25%。该产品具有豆奶和姜的复合香味,是一种天然、速溶、高营养、新口味的新型保健饮料。     

荞麦保健豆奶的研制

本文以大豆为主要原料，配以荞麦粉赋予保健功能，添加奶粉、甜叶菊以调味制成荞麦保健豆奶，并探讨了荞麦豆奶的生产工艺及配方。     

姜汁凝固型牛奶配方与工艺优化研究

以奶粉和生姜为主要原料,对不同配方和工艺条件下得到的姜汁凝固型牛奶进行感官评分,测定其凝胶强度,通过单因素试验及正交试验优化此工艺.结果表明:姜汁凝固型牛奶的优化配方和工艺为:奶粉12.5%(W:W),姜汁用量4.0%(W:W),蔗糖用量8%(W:W),pH 6.0,凝乳温度55℃.制得的产品凝乳完全,表面光滑,无乳清析出,具有姜汁凝固型牛奶固有的姜汁和牛奶的香味,口感滑嫩细腻,凝胶强度较大为110.5g.     

豆奶生产工艺研究

根据作者多年从事豆奶科研及技术转让的实践经验,结合国内外豆奶生产工艺,以山西五品食业有限公司豆奶生产工艺为例,详细介绍了适合规模化、标准化的豆奶生产工艺,希望能对豆奶生产和研究单位有所裨益。     

姜汁凝固型牛奶配方与工艺优化研究

以牛奶和生姜为主要原料,通过单因素及正交实验确定了姜汁凝固型牛奶配方与优化加工工艺。结果表明:姜汁凝固型牛奶的优化配方和工艺为奶粉用量18.5%,姜汁用量4.0%,蔗糖用量8%,pH 6.5,凝乳温度60℃。制得的产品凝乳完全,表面光滑,无乳清析出,具有姜汁凝固型牛奶固有的姜汁和牛奶的香味,口感滑嫩细腻。     

豆奶生产工艺研究

根据作者多年从事豆奶科研及技术转让的实践经验，结合国内外豆奶生产工艺，以山西五品食业有限公司豆奶生产工艺为例，详细介绍了适合规模化、标准化的豆奶生产工艺，希望能对豆奶生产和研究单位有所裨益。     

姜汁甜茶的开发

以姜汁、牛奶、白砂糖、红茶粉为原料,实验了姜汁甜茶的加工工艺。对姜汁的添加量进行单因素实验,以西藏传统甜茶基础配方为参考依据,主要从色泽、香气、滋味等方面进行感官评价,设计正交试验,确定最佳配方。经过优化,制出风味独特的姜汁甜茶,配方为姜汁14%、奶粉40%、白砂糖6%、红茶粉2%,产品的色泽、气味、口感和组织状态最佳,既保留了西藏传统甜茶特有的芳香甜润,又新增添了姜的清淡辛香。     

骨泥高钙豆奶的研制及其稳定性研究

以大豆、骨泥、奶粉为主要原料,采用模糊数学法和评分法相结合,在单因素实验的基础上,通过正交实验确定骨泥高钙豆奶的最优配方。结果表明:以100mL豆奶为基准,最优配方为:骨泥添加量0.4%、奶粉添加量2%、白砂糖添加量3%、柠檬酸添加量0.06%;最佳复合稳定剂组合为:羧甲基纤维素钠添加量0.11%、卡拉胶添加量0.04%、蔗糖脂肪酸酯添加量0.08%、单脂肪酸甘油酯添加量0.01%;在此条件下研制的豆奶含钙量高、口感顺滑、醇香细腻,其脂肪含量为1.785%,蛋白质含量为2.005g/100g,钙含量为343mg/100mL。     

微波辅助处理豆奶酶解液酿酒工艺研究

以豆奶为原料,经微波辅助处理后加酶水解,用水解液发酵酿酒。探讨了微波辅助处理功率、时间、加酶量、水解温度和时间、水解液pH等对豆奶水解效果的影响。结果表明,豆水质量比为1∶10的豆奶,在微波功率180W下处理20s,加入2%木瓜蛋白酶,60℃下水解3h,控制水解液pH值7.0,得到氨基酸含量丰富的豆奶水解液;在此基础上通过正交试验,得出豆奶水解液发酵制酒的工艺条件为:接种0.025%酵母,加入18%蔗糖,控制酶解液pH值3.3,在22～24℃发酵9d,发酵液中加入0.3%复合稳定剂,20～23MPa压力均质,所得产品风味好、口感细腻、稳定性高,不仅含有大豆的营养物质,还有发酵酒的芳香。     

大豆奶茶的研制

对大豆奶茶的生产工艺及其成品的稳定性进行了研究。采用单因素试验和正交试验研究出的最佳配方为:茶汤与豆奶比例为2∶1、奶粉添加量为3%、糖添加量为10%。复合稳定剂的最优配比为:单甘酯0.2%+蔗糖酯0.2%+卡拉胶0.3%。该工艺生产的饮料色泽厚实,风味香醇,动、植物蛋白结合丰富了营养构成,茶多酚起到很好的保健功能,本产品风味独特,价格相对于传统奶茶要低,更能迎合消费者的需求。     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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