HACCP在味精生产中的应用

简要介绍HACCP系统的建立,运作的程序,并将其原理运用到味精的生产工艺中,进行了生产各环节中危害因素分析,并确立了关键控制点、关键限值、监控程序、纠偏措施、验证程序、记录控制程序、鉴定和评估生产过程中可能出现的各种危害因数从而提高了产品的质量,延长了产品的保值期,经过试验,效果良好。     

冻鸡生产过程HACCP体系的建立

通过对冻鸡的生产过程各个环节进行危害分析,确定关键控制点,并制定相应关键限值、监控程序、纠偏措施、验证程序和记录保持程序,初步建立了冻鸡生产的HACCP体系,以提高冻鸡生产质量管理水平和产品安全性.     

冻鸡生产过程HACCP体系的建立

本文通过对冻鸡的生产过程各个环节进行危害分析,确定关键控制点,并制定相应关键限值,监控程序、纠偏措施,验证程序和记录保持程序,初步建立了冻鸡生产的HACCP体系,以提高冻鸡生产质量管理水平和产品安全性.     

HACCP在红枣保健醋生产中的应用

简要阐述HACCP原理和系统建立、运作的程序。并将其原理引入红枣保健醋生产加工工艺中，进行了生产各环节中危害因子分析，确定关键控制点，关键限值，监控程序、纠偏措施、验证程序和记录保持程序，从而提高了产品卫生质量、延长了保质期，保证了产品安全。     

HACCP在柑橘果醋及柑橘果醋饮料生产中的应用

简要阐述HACCP定义、作用。并将HACCP体系应用到柑橘果醋及柑橘果醋饮料生产加工工艺中，进行了生产环节中危害因素分析，确定了关键控制点、关键限值、监控程序、纠偏措施、验证程序和记录保持程序，从而提高了产品卫生质量，延长保质期。保证产品安全。     

HACCP在香瓜保健醋生产中的应用

在香瓜保健醋生产加工过程中,运用HACCP对各环节进行危害因子分析,确定关键控制点、关键限值、监控程序、纠编措施、验证程序和记录保持程序,从而提高产品质量,延长保质期,保证产品安全.     

HACCP在柑橘囊胞生产过程中的应用

HACCP体系是一种预防性的食品安全控制体系, 在现代食品工业中应用广泛。本文着重阐述运用HACCP原理对柑橘囊胞生产过程中可能产生的影响产品安全的危害因素进行分析, 确定关键控制点、关键限值, 建立监控程序、纠偏措施、记录保持和验证程序, 从而提高了产品质量, 延长保质期, 保证产品安全卫生。     

酿造食醋HACCP体系的建立

探讨危害分析与关键控制点(HACCP)体系在酿造食醋生产中的应用。以镇江香醋为例,对生产过程各个环节可能造成的潜在危害进行物理、化学和生物分析,确定关键控制点、关键限值、监控程序、纠偏措施、验证程序和记录保持程序,将生产过程的危害因素降低到最低限度,从而提高产品质量。     

HACCP在清香型白酒生产中的应用

运用HACCP基本原理对清香型白酒生产过程中多环节危害因素进行了分析,确定了关键控制点、控制界限、关键控制工序、纠正措施和运行程序及文件记录管理制度,确保生产过程中各关键工序处于受控状态,为最终产品质量提供保证。     

佛手果酱生产质量控制体系研究

将HACCP质量控制体系应用到佛手果酱的生产加工工艺中,对生产环节中的危害因素进行分析,确定关键控制点、关键限值、监控程序、纠偏措施、验证程序及记录保持程序,从而提高佛手果酱的产品质量,确保产品安全。     

不同添加剂对蕨根淀粉凝沉性的影响

凝沉特性是淀粉的重要性质,研究氯化钠、蔗糖、柠檬酸、明矾、海藻酸钠、单甘脂对蕨根淀粉凝沉性的影响。结果表明,不同添加剂对蕨根淀粉糊的凝沉性有改善作用;单甘脂、海藻酸钠、蔗糖对蕨根淀粉糊的凝沉性影响较显著;明矾添加一段时间后对其影响比较显著;氯化钠、柠檬酸对其影响较小。     

谷维素/谷甾醇与单甘酯复合凝胶油形成过程及分子作用特性

以谷维素/谷甾醇和单甘酯为凝胶剂,葵花籽油为原料油制备复合凝胶油,探讨复合凝胶油的形成过程以及单甘酯对凝胶化过程的影响,实验发现凝胶油的形成可分为3?个阶段,在凝胶剂到达过冷、过饱和的平衡阶段,受单甘酯影响较小;在凝胶剂分子聚集成核的对数阶段,单甘酯会增加单位体积焓值,降低总吉布斯自由能,促进成核;而在晶体生长、组装的线性阶段,逐渐形成凝胶油的一级、二级、三级结构,其中三级结构与宏观特性最为紧密,三级结构中永久交联和瞬时交联的比例决定了凝胶油的主要性质。通过核磁分析表明物理截留油是凝胶化植物油的主要机理,在此基础性上通过X-射线衍射和小角X-射线散射分析了凝胶剂的组装结构,结果表明谷维素/谷甾醇凝胶油形成的为六边对称结构,单甘酯凝胶油形成的为层状对称结构,同时含有谷维素/谷甾醇和单甘酯的复合凝胶油为立方对称结构。     

STUDIES OF RETARDING AGENT FOR DECREASING STARCH RETROGRADATION IN WANKAO (RICE CURD)

ABSTRACT

WanKao (rice curd) products, included control and added pregelatinized waxy rice flour (PWRF) retarding agent, were prepared and evaluated by texture profile analysis and sensory evaluation. The results showed that the amylose complexing index of the WanKao products contained PWRF were higher than the control, and directly added α‐amylase or monoglycerides. Upon storage, WanKao products contained PWRF showed higher water activity and starch digestibility than those added α‐amylase or monoglycerides. The hardness and soluble starch content of WanKao products contained PWRF were significant lower than those of added α‐amylase or monoglycerides and the control. The WanKao products added PWRF also exhibited softer texture during storage. For sensory evaluation, the higher score of was the added PWRF‐D (contains 100 g of waxy rice flour, 200 g of water, 6% of monoglycerides and 400 mg/kg of α‐amylase) WanKao product presented higher overall acceptability than that of added α‐amylase, monoglycerides, and control either fresh or after low‐temperature storage (5C for 5 days). As a result, the texture qualities of WanKao could be improved by the addition of the PWRF and also the staling and retrogradation rates were further retarded.

PRACTICAL APPLICATIONS

Taiwan's consumers demand for high quality WanKao products, i.e., softer, slow to staling and retrogradation, and good acceptability. Our results indicated that the qualities of WanKao could be improved by the addition of the novel retarding agent, PWRF, and the staling and retrogradation rates were further retarded.     

罐罐面品质特性的改良初探

以蔗糖酯、单甘酯、谷朊粉、瓜尔豆胶、葡萄糖氧化酶为添加剂,采用单因素及多因素研究方法对罐罐面进行有针对性的品质改良,并配制成复合型面粉品质改良剂,可以显著地改善面粉的加工特性及罐罐面品质。罐罐面品质改良复合添加剂的最佳配方为:蔗糖酯0.4%、单甘酯0.1%、谷朊粉7.5%、瓜尔豆胶0.4%、葡萄糖氧化酶40mg/kg,此时面条感官评价最高得分为93.2分。      

The Effect of Monoglycerides on Amylose Complexing During a Potato Granule Process

Palmitic and stearic acid types of commercially available monoglycerides were assessed for their ability to complex amylose in a simulated Add-Back potato granule process. Monoglycerides, applied as hydrated gels (pH 2.3–7.1) and microbead powders, had α- and ß-crystal forms, respectively, as proved by x-ray diffraction and IR-spectroscopy. Their ability to complex amylose was followed by determining the complexing index of model systems consisting of lintnerized starch, starch grains or whole potato tissue subjected to semipilot scale precooking, cooling, steam-cooking and mash-mixing steps. The α-form and the palmitic acid type of monoglyceride were superior for amylose insolubilization. SEM micrographs were used to determine the effect of added monoglycerides on the extent of amylose leaching and on heated starch grain integrity.     

改良剂对冷冻面团抗拉伸特性和馒头品质的影响

冷冻面团技术应用于发酵面制品的生产,经常因面团的稳定性差,产品发生品质问题,通常采用添加面团改良剂的方法来增强面团的抗拉伸强度和提高其稳定性.借助质构分析仪,采用单项和正交试验法,研究了4种面团改良剂对蒸制用冷冻面团抗拉伸特性的影响,正交试验结果表明:当单甘酯(DMG)∶大豆磷脂∶磷酸二氢钙∶瓜尔豆胶=2∶4∶3∶8时,冷冻面团的抗拉伸性和稳定性良好.并以此配合进行了冷冻面团制品的蒸制对照试验,添加改良剂制品的比体积、表皮颜色、形状、质地结构、芯弹柔性、口感和其他外观指标都好于对照制品.     

Monoglycerides in membrane systems

Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglycerides in membrane systems from three diverse disciplines: nutrition, food science, and membrane biochemistry. An analysis of the data ranging from feeding studies to physical chemistry is given, detailing the role of these common molecules in biological membranes.     

单甘酯延缓面包陈化的研究

研究了添加不同比例单甘酯的面包专用粉的流变学性质,确定了单甘酯添加范围。进行面包实验,借助感官评定和质构仪相结合的评价方法评定试验面包。结果证明,单甘酯增加了面团的稳定时间,增大了面团的拉伸曲线面积。单甘酯的亲油基进入直链淀粉螺旋结构形成不溶性复合物,可防止直链淀粉颗粒之间的再结晶发生回生,从而延缓面包陈化。     

类胡萝卜素的氧化降解及其对面粉品质的影响

类胡萝卜素是一类具有众多特殊功能的物质,面粉及其原料中含有丰富的类胡萝卜素。但类胡萝卜素在面粉的贮藏和加工过程中,会因各种途径而氧化降解生成无色的紫罗兰酮、假紫罗兰酮、二氢弥猴桃内酯和氧化异佛尔酮等具有特征香气的产物,促使面粉及其制品的色泽改善和香气特征的形成,并对提高其品质等产生有益的影响,对开发营养丰富、香气宜人、滋味佳的新型主食类食品有重要启迪。本文就此进行综述,并对类胡萝卜素的氧化降解途径、降解机理和主要降解物香气特征及其对面粉与面粉制品品质的影响等进行重点讨论,还对面粉中类胡萝卜素深度利用及氧化降解研究存在的问题等作出展望。     

Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases

Lipids containing ¹⁴C-labelled linoleic and linolenic acids were added to flour which was then made into bread doughs with or without 2% enzyme-active soya flour. The ¹⁴C-labelled lipids and their oxidation products were analysed as intact lipids or as ¹⁴C fatty acid methyl esters by thin-layer chromatography. In the control doughs wheat lipoxygenase oxidised free fatty acids and monoglycerides. In doughs containing soya flour, steryl esters, triglycerides, diglycerides, mono-galactosyl diglycerides, digalactosyl diglycerides and phosphatidyl choline were also oxidised, and the oxidation of these lipids is attributed to soya lipoxygenase.