真空包装对羊肉贮藏期的影响

将羊背长肌分割后，用不同包装材料和处理方法进行真空包装，然后冷藏在０±１℃条件下。六周后，两种包装袋内的羊肉均未发现异常变化。九周后，用尼龙聚乙烯真空包装的羊肉开始变质，十二周后，有４０％发生腐败。而用聚酯铝箔聚乙烯复合膜真空包装的羊肉，冷藏十二周后，均未发现异常变化，而且色泽、气味和滋味如同鲜肉一样。因此，用聚酯铝箔聚乙烯复合膜真空包装羊肉可延长贮藏期和货架期。     

服装洗后外观质量评价方法的探讨

服装洗后外观质量现已成为消费者和商家十分关注的内容之一，由于现行的服装洗后外观标准对服装洗后外观的规定还不健全，给检测工作带来了不便。为了研究和完善服装洗后外观质量的评价方法，以现行标准中与洗后外观质量评价相关的规定为基础，结合日常检测中的实例，对服装洗后外观质量评价方法进行探讨，建议相关部门尽快出台统一的服装洗后外观质量评价标准。     

纯棉色织物后漂白清洁生产

纯棉色织后漂织物，选用耐氧漂和氯漂的还原染料对条、格纱线染色后，与原纱一起织布，然后再进行烧毛、漂白和丝光加工。针对还原染料染筒子纱难度较大的问题，提出了采用悬浮体染色，还原后增加一道还原清洗，先高温匀染，再降温上染等措施。后漂工序中要严格控制汽蒸时间和温度。若白度要求较高，可选择拉幅增白处理。色织后漂面料加工流程短，且各项色牢度优良。     

不同混合发酵方式对发酵豆乳贮藏品质的影响

采用牛乳与豆乳混合后再发酵、牛乳发酵后混入豆乳（发酵牛乳无后酸化处理）和单独发酵牛乳，发酵结束4℃后酸化24 h后再混入豆乳3种混合发酵方式制备发酵混合豆乳，探究3种混合发酵方式对发酵混合豆乳贮藏期品质的影响。结果表明，单独发酵牛乳，发酵结束4℃后酸化24 h后再混入豆乳方式可减缓发酵豆乳在贮藏期的后酸化程度，活菌数保持7 log cfu/mL以上，持水力增加，无乳清析出，提高了发酵豆乳的稳定性，贮藏期内发酵豆乳具有良好的感官，颜色微黄，有光泽，口感润滑，有弹性，具有大豆特有的香气，无豆腥味，贮藏期硬度和胶黏性增加，具有良好的咀嚼特性。因此，单独发酵牛乳，发酵结束4℃后酸化24 h后再混入豆乳方式下的产品稳定性更好。     

棉织物后焙烘整理工艺

根据市场要求，对棉织物后焙烘加工工艺，包括树脂和催化剂的选择，整烫和焙烘条件（整烫温度、蒸汽湿度等）等方面进行工艺分析。试验结果表明，树脂EFR较适用于后焙烘整理工艺，应选择适合低温长焙烘工艺的催化剂。生产实践证明，纯棉稀薄织物采用后焙烘整理工艺，外观平整度经5次水洗后可保持3．5级，甲醛含量〈25mg／kg，可获得满意的后焙烘整理效果。     

年轻消费群回归需白酒文化再发现

进入21世纪以来，70后以前的大军开始从中流砥柱慢慢撤退，随之崛起的是80后、90后的新生代。而具有“最中国”底蕴的白酒，面对着这种消费群体的变化，该如何作出反应，才能为80后、90后的年轻化群体所接纳，承担起传承中国白酒的责任和重担？     

健忘可尝试食疗

材料：银耳15g，大豆100g，红枣5枚，鹌鹑蛋6个。 制作：银耳用清水泡发20分钟后，洗净，撕成小块：鹌鹑蛋煮熟后去壳；在锅内加入适量清水，大豆和红枣用清水洗干净后，与银耳一同放入锅内，文火炖至烂熟，起锅前再把鹌鹑蛋加入，稍煮片刻后，根据个人不同口味，     

苏尼特羊宰后成熟过程中单磷酸腺苷活化蛋白激酶活性、糖酵解与肉品质指标的变化分析

本实验选取苏尼特羊背最长肌为研究对象，分析宰后4 ℃下成熟过程中（0、24、48、72、96 h）单磷酸腺苷活化蛋白激酶（adenosine monophosphate-activated protein kinase，AMPK）的质量浓度和活力、糖酵解及肉品质相关指标的变化情况，以探究宰后AMPK的含量和活性对糖酵解和成熟进程的影响，确定苏尼特羊宰后最佳的成熟时间。结果表明：羊肉中磷酸化AMPK的质量浓度和活性都呈现先上升后下降的趋势，在24 h达到最高点。糖酵解指标中，pH值在宰后24 h内显著下降（P＜0.05）；肌糖原和游离葡萄糖的含量随着宰后成熟时间的延长逐渐下降；乳酸含量在宰后24 h到达最大值。肉品质相关指标中，羊肉的剪切力在24 h达到最大值，随后下降，48 h后总体趋于稳定；a*值及b*值在宰后均呈现先升高后趋于平缓的趋势；L*值在宰后96 h达到最大；在不同时间点（0、24、48、72、96 h）挥发性风味物质分别为29、30、41、40、46 种，整体呈现升高的趋势，其中48 h时醛类物质种类最多，有助于提高羊肉的整体风味。综上所述，宰后不同时间点AMPK含量和活性的变化会造成糖酵解指标的改变，进而影响了肉品质指标的变化；在宰后48 h的羊肉具有较好的品质和风味，适宜加工食用。     

短期低温贮藏对南果梨果实货架期后熟衰老及品质的影响

为研究短期低温贮藏对南果梨货架期后熟衰老及品质的影响，以南果梨果实为试验对象，低温（4℃）贮藏60 d后恢复常温[（23±2）℃]货架期，测定其成熟衰老及品质相关生理指标变化。结果表明，与未经低温处理常温自然后熟的对照相比，短期低温贮藏后转入货架期的南果梨果实乙烯高峰和呼吸高峰出现时间分别提前6,3 d。第15 d时，超氧阴离子产生速率和丙二醛积累分别提高1.26,1.33倍，总酚含量降低91.6%；同时软化速度加快，DPPH·清除率降低，VC含量、TA含量、类黄酮含量下降加快，PPO活性升高。短期低温贮藏的南果梨果实转入货架期后品质降低，后熟衰老进程加快，货架期缩短3 d，与乙烯含量增加和抗氧化能力减弱有关。研究为南果梨果实的贮藏保鲜提供参考。     

后奥运营销时期——啤酒营销应注意什么？

2008年北京奥运会以完美的结局结束了，作为啤酒企业的后奥运营销时代，啤酒企业还应注意什么？做好市场开发和练好企业的内功是企业兴旺发达的根本出路。后奥运营销时期，市场是得以生存的根本保障，成功开发新市场，不断扩大市场份额，提高市场占有率是企业得以发展的前提和基础。后奥运营销时期，市场竞争越来越激烈，要实现这个目标靠什么？靠的是后奥运营销创新。     

Comparative evaluation of SIMPL silicone implants and NIT natural teat inserts to keep the teat canal patent after surgery

The objective of this study was the comparative evaluation of SIMPL silicone implants and NIT natural teat inserts to keep the teat canal patent after teat surgery. The study was performed on 100 teats of 97 cows treated surgically for milk flow disorders. After surgery, 53 teats were administered with SIMPL and 47 with NIT, and rested for several days. Before treatment and 1 and 6 mo later quarter milk flow and milk yield were measured with Lactocorders; quarter milk was examined for somatic cell count (SCC), pathogens, and signs of mastitis (SCC > 100,000 and pathogens detected). Half a year after surgery milk flow, milk yield and SCC were equal from teats that had been inserted with SIMPL or NIT. The odds of detecting pathogens or signs of mastitis in the milk was lower in SIMPL than in NIT teats at this point in time. SIMPL teats stayed in the herd as long as NIT teats. Based on the results, it may be expected that teats inserted with a SIMPL or NIT do not differ long term in regards to milk flow, milk yield, SCC, and risk of removal from the herd. After the use of SIMPL, fewer pathogens may be detected in the milk long term than after the use of NIT.     

Effect of addition of CO₂ to raw milk on quality of UHT-treated milk

The objective of this study was to evaluate the effect of addition of CO(2) to raw milk on UHT milk quality during storage. Control milk (without CO(2) addition) and treated milk (with CO(2) addition up to pH 6.2) were stored in bulk tanks at 4°C for 6d. After storage, both samples were UHT processed using indirect heating (140°C for 5s). Samples were aseptically packed in low-density polyethylene pouches and stored in the dark at room temperature. Raw milk was evaluated upon receipt for physicochemical composition, proteolysis, lipolysis, standard plate count, psychrotrophic bacteria, and Pseudomonas spp. counts, and after 6d of storage for proteolysis, lipolysis, and microbial counts. After processing, UHT milk samples were evaluated for physicochemical composition, proteolysis, and lipolysis. Samples were evaluated for proteolysis and lipolysis twice a month until 120d. Peptides from pH 4.6-soluble N filtrates were performed by reversed-phase HPLC after 1 and 120d of storage. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey's test. After 6d of storage, CO(2)-treated raw milk kept its physicochemical and microbiological quality, whereas the untreated milk showed significant quality losses. A significant increase in proteolysis occurred during 120d of storage in both treatments, but the increase occurred 1.4 times faster in untreated UHT milk than in CO(2)-treated UHT milk. In both UHT milks, the proteolysis was a consequence of the action of plasmin and microbial proteases. However, the untreated UHT milk showed higher microbial protease activity than the treated UHT milk. The addition of CO(2) to the raw milk maintained the quality during storage, resulting in UHT milk with less proteolysis and possibly longer shelf life, which is usually limited by age gelation of UHT milk.     

Sensory Quality of Nonfat Dry Milk after Long-Term Storage

Nonfat dry milk was stored under various conditions to determine the effects of temperature, packaging, atmospheric gases, and form of milk on the sensory quality of the stored product. Nonfat dry milk was significantly affected by storage temperature during long-term storage. Nonfat dry milk held at 32°C for 6 mo began to develop offflavors and by 24 mo was considered unacceptable when evaluated by a trained sensory panel. After 4-yr storage nonfat dry milk samples stored at 21°C were rated unacceptable by the panelists. Storage at 10°C resulted in minimal flavor changes in 52 mo. After 4-yr storage, nonfat dry milk samples stored in Polybags were statistically less acceptable than samples stored in cans. The form of milk (instant or regular) did not affect the length of time nonfat dry milk could be stored. Unacceptability of samples was due to an oxidized/stale flavor.     

明胶掺假乳制品快速检测方法的建立

目的：建立一种明胶掺假乳制品的快速定性方法。方法：采用硝酸汞溶液沉淀乳蛋白,进一步用苦味酸溶液检测明胶,通过敏感度测定试剂用量。结果：用1.4g/100mL硝酸汞溶液沉淀乳蛋白的最佳用量为乳品体积的1/2;用苦味酸检测明胶的敏感度为30mg/100mL。结论：该方法快速、方便,灵敏度高,可做成试剂盒,满足实际样品检测要求。     

可吸型含发酵乳果冻的研制

以优质鲜牛奶或奶粉为原料,经菌种ABT-5发酵得到发酵牛奶基料,再通过添加12%白砂糖、0.18%柠檬酸、0.8%的复合凝胶剂（0.20%CMC-Na＋0.05%果胶＋0.20%卡拉胶＋0.35%魔芋胶＋0.05%黄原胶＋0.05%刺槐豆胶）、0.2%的乳化剂,经20 MPa均质后,灌装杀菌得到一种可吸型含发酵乳的新型果冻,该产品稳定性较好,且风味独特、酸甜爽口、营养价值高。     

灰树花功能性发酵乳饮料生产工艺的探讨

本文将脱脂乳和灰树花为原料提取的菌汁相混合,经杀菌后接种双歧杆菌与普通乳酸菌发酵、再经调配后制成功能性乳饮料,通过各项实验确定出最佳工艺条件及配方。     

Oral nicotinic acid as a treatment for ketosis

Changes in blood metabolites and milk production were measured in eight cows with subclinical or clinical ketosis following treatment with daily doses of 12 g nicotinic acid fed with the concentrate mixture. Ketotic cows displayed a positive milk ketone test, reduced milk production and feed intake, hypoglycemia, hyperketonemia, and elevated free fatty acids in plasma. The milk ketone test was negative in all cows 5 to 9 days following initiation of treatment. After 7 days of treatment, milk production and glucose in plasma were increased while there were decreases in plasma beta-hydroxybutyrate and free fatty acids. No relapses occurred.     

啤酒糟膳食纤维饮料的研制

以啤酒糟为原料提取可溶性膳食纤维与脱脂轧混合，接入乳酸菌发酵。经调配、均质等工艺过程，制成一种功能性乳酸发酵纤维饮料，为啤酒精的开发利用提供了一条新的有效途径。     

Changes of soy protein under ultra-high hydraulic pressure

High pressure (<500 MPa) was applied to soy milk and the protein changes were examined. Soy milk remained a liquid within the range of examined pressures, although its viscosity increased when the time of pressurization was less than 10 min. However, the soy milk changed from a liquid to a sol after treatment at 500 MPa for 30 min. the liquid soy milk showed improved emulsifying activity and stability but reduced emulsifying capacity. Sulfhydryl content of this soy milk was increased slightly after anaerobic pressurization. Harder tofu could be made from pressurized soy milk with CaC1₂ than could be made with unpressurized soy milk. Electrophoresis and isoelectrofocusing revealed that soy proteins were dissociated and some of them coagulated by high pressure. Fluorescence analysis also revealed that soy proteins were modified by high pressure to have larger hydrophobic regions. After pressure treatment, soy milk showed a higher affinity for beany flavour components and saponins which would lead to better use of soy milk in soy foods.     

Enhancement of soft cheese flavour using animal lipase preparations

Domiati cheese was made from milk incorporated with certain animal lipase preparations—i.e. Cacordase and Capalase L—at concentrations of 0·02% and 0·04% of each preparation. The addition of lipases to cheese milk at different concentrations had a slight effect on the main chemical composition of the cheese. The treatment enhanced the flavour development and the flavour intensity of 4-week-old cheese made from lipase-treated milk was more pronounced than that of an 8-week-old control cheese. After 8 weeks of pickling, a rancid flavour was developed in cheese made from milk treated with higher amounts of lipase (0·04% of milk weight).