榨菜的低盐化技术

食品的低盐低糖化是当今世界食品发展的总趋势。本文通过对不同低盐化工艺途径和保存技术等方面的研究,探讨了榨菜低盐化的合适工艺途径和技术。试验结果表明,采用直接低盐腌制工艺实施榨菜的低盐化,榨菜易于酸变,其酸变程度与用盐量呈反相关;与含水量呈正相关。而采用咸坯脱盐工艺,只要选择和掌握合适的脱盐方式和脱盐终点,并辅以合适的调味配方,包装材料及杀菌工艺等全套低盐化技术,产品口味和保存均能满足消费和商品流通的低盐要求(含盐6%±1%)。     

微波杀菌对袋装低盐榨菜贮藏品质的影响

研究了微波杀菌对袋装低盐榨菜的贮藏品质的影响,选择了微波杀菌功率和时间两个影响因素,通过对袋装低盐榨菜在储藏过程中外观、色泽、总酸及菌落总数等指标进行测定,确定了袋装低盐榨菜微波杀菌的最佳条件为微波功率800W,时间80s。在此条件下,既能杀菌保鲜,又能保证产品的感官特性,为今后微波杀菌在榨菜中的应用提供理论依据。     

包装榨菜食品主要加式技术的研究

以涪陵榨菜为原料,结合其配方的优化,研究了主要加工工艺对包装榨菜品质的影响。结果表明,沸水冷却后脱盐、脱水处理,可使榨菜保持适宜的含盐量和含水量,分别为4．5％～5．5％和84％～86％;温度为85℃、处理时间为13分钟的蒸汽加热杀菌方法,可达到低盐、无防腐剂处理的产品贮藏保鲜效果,从而使包装榨菜品质最佳。     

低盐肉制品贮藏特性研究进展

低盐化是肉制品加工的发展趋势,但降低食盐含量会引发产品贮藏品质的劣变。综述国内外肉制品减盐策略,从肉制品低盐化影响其理化特性、微生物特性、风味及感官品质几个方面,系统讨论降低食盐使用对产品贮藏特性的影响,旨在为低盐肉制品的贮藏保鲜提供理论参考。     

袋装榨菜肉丝的制作与保鲜研究

本文对即食袋装榨菜肉丝的制作与保鲜作了初步研究。试验结果表明：以榨菜丝、肉丝等为原料，经配料、制作、真空包装和微波灭菌处理，可以制成保藏性能良好的即食榨菜肉丝。与常规热力灭菌相比，微波灭菌能更好地保持产品的风味和口感。     

低盐榨菜包装保存技术

对低盐榨菜保存期的影响因素，在包装材料与包装技术，杀菌条件，防腐物等，研究找出了简便易行的最佳包装保鲜工艺条件，使保存期可达到６个月。     

低盐软包装榨菜杀菌工艺条件的研究

文章分析了市售榨菜的微生物污染情况,并探讨了巴氏、微波、微波与防腐剂联合运用三种杀菌技术对低盐榨菜的灭茵作用.研究结果表明:袋装榨菜和散装榨菜均有微生物污染情况的存在,袋装榨菜的卫生情况明显优于散装榨菜.经过巴氏杀茵(85℃,10 min)和0.5‰苯甲酸钠联合微波杀菌(600 W,80 s)处理的低盐榨菜,其微生物数量在贮藏期间一直未得检出,且0.5‰苯甲酸钠联合微波杀菌处理的榨菜其嗜好性评价值高于巴氏杀菌.三种杀菌方式的低盐榨菜,其嗜好性评价值在统计学上有显著性差异.研究表明,微波杀菌在实践上有一定的可行性.     

低盐榨菜加工中的危害因素分析及控制研究进展

榨菜作为世界三大著名腌制蔬菜之一,风味独特、适口性好、加工及携带便捷,备受消费者青睐。但在大健康背景和需求下,榨菜含盐量高的特点制约了产业的发展,因此低盐榨菜逐渐成为产业发展趋势之一。低盐产品易遭受有害微生物污染,减盐后产品中危害因子的种类与含量也将发生一定的变化,如何在榨菜加工过程中实现安全减盐不减味成为产业发展的桎梏之一。该文通过分析总结榨菜加工工艺环节中影响榨菜安全品质的危害因素,基于先进的全程质量控制体系理念结合低盐榨菜加工工艺分析了榨菜安全品质控制的研究进展,并展望了低盐榨菜今后的发展趋势,为榨菜品质的控制和提升提供理论参考。     

榨菜调味液生产新工艺

为实现榨菜清洁化生产,保护三峡库区水环境质量和生态环境,对榨菜调味液的生产新工艺进行了探讨,将榨菜腌制盐水综合利用,制成独具地方特色的榨菜调味液。通过收集榨菜腌制盐水,经真空浓缩、保温熬制、调配和均质等工艺过程,制得榨菜调味液,使其呈棕红色,有酱香气和榨菜香气,无不良气味,澄清,鲜成适口;可溶性无盐固形物≥8．00g／dL,全氮(以氮计)≥0．70g/dL,氨基酸态氮(以氮计)≥0．40g/dL,总酸≤2．50g／dL。     

高盐腌雪菜坯低盐化前后有机酸的对比研究

采用高效液相色谱法(HPLC)对高盐腌雪菜坯低盐化前后样品中有机酸进行了研究,并将其与市场上销售腌雪菜和传统腌雪菜两个样品进行了对比检测.结果表明,低盐化前样品中有机酸检出种类有酒石酸、苹果酸、乳酸、柠檬酸、琥珀酸;低盐化后样品中有机酸检出种类仅有苹果酸及柠檬酸.就有机酸总量而言,腌雪菜由低盐化前的0.445%下降到低盐化后的0.133%,市场和传统腌雪菜样品分别为0.565%和0.228%.     

大头芥榨菜的生产工艺

大头芥榨菜是以四川榨菜的生产工艺、加工原理、发酵及调味机理为基础，结合现代酱腌菜生产的特点而研制成功的。其生产工艺与四川榨菜的生产工艺相似，口味以芥辣辛香而见长。     

四川榨菜后熟时期微生物区系的研究

通过对四川榨菜后熟期间微生物区系作初步的分析，了解四大类微生物的数量变化规律，并对所分离到的微生物鉴定到属。     

虾、蟹壳利用的研究进展

虾、蟹壳是虾、蟹加工过程中产生的主要废弃物,含有较大量的蛋白质、灰分和甲壳素,以及少量的脂肪、游离氨基酸和虾青素等。近年来,随着我国养殖、捕捞技术的进步以及伏季休渔制度的实施,虾、蟹产量逐年上升。因此,有效利用虾、蟹壳副产物,开发基于虾、蟹壳废弃物的利用途径和产品类型,以提高产品附加值,减少环境污染,对于虾、蟹产业的健康发展具有重要意义。目前,采用酸碱法制备甲壳素是虾、蟹壳利用的主要方法,该方法易于操作,但能耗高且污染严重,近年来研究人员对传统的酸碱法制备甲壳素的工艺进行了优化,并积极探索酶法和发酵法等新型提取工艺。此外,虾、蟹壳中其他可利用成分(蛋白质、脂肪、钙质和虾青素)的提取和利用也获得了许多研究成果。本文主要综述了虾、蟹壳的组成成分,虾、蟹壳整体利用途径以及虾、蟹壳中甲壳素、蛋白质、脂肪、钙质、虾青素等成分的提取和利用途径的研究进展,以期为虾、蟹壳的高效、低成本、无污染和高附加值利用提供借鉴。     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

Starch-based noodles: Current technologies,properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.     

纸质文献保存和修复方法专利技术综述

通过对纸质文献保存和修复领域专利技术文献的收集、分析、标引和梳理,分析了该领域专利技术分布及专利申请情况,分别探析了脱酸、修补、加固、装裱4种技术的专利技术演进路线,最后对该领域专利技术进行了总结。     

Fruit and Vegetable Waste: Bioactive Compounds,Their Extraction,and Possible Utilization

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health‐promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by‐products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.     

3种功能性甜味剂对大米蒸煮品质和消化特性的影响

为提高米饭蒸煮品质、延缓米饭回生和改善米饭消化性能,比较不同质量分数低聚果糖、山梨糖醇和麦芽糖醇3 种低能量甜味剂对大米浸泡吸水率、直链淀粉比例、硬度、微观结构、晶体结构、热特性及消化特性等指标的影响。结果表明,3 种甜味剂处理均能够提高大米的吸水率,降低米饭的硬度。此外,低聚果糖、山梨糖醇和麦芽糖醇处理均能降低米饭的体外消化水解率。其中,1.6%低聚果糖处理的大米在浸泡25 min时吸水率提高了11.18%,直链淀粉比例、糊化焓值和放置24 h后硬度分别降低了7.36%、22.91%和21.79%,且与其他处理相比,显著降低了糊化焓值和结晶度,并表现出较好的微观结构和抗回生性。该研究为大米精深加工与方便米饭产品开发提供依据。     

Content,composition, and stereochemical characterisation of lignans in berries and seeds

In seed extracts of five oilseed species, in bran extracts of three cereal species, and in seed and/or whole berry extracts of 10 berry species, the concentrations of a large number of lignans and the enantiomeric composition of selected lignans were determined. In the case of sesame and hemp seeds, the lignan content and composition of the whole seeds was compared to that of the hulled seeds. The results showed that cloudberry seeds are the third most lignan-rich food source after linseeds and whole sesame seeds, and that most of the berry species analysed were more lignan-rich than the cereal brans. The lignans are concentrated in the hull of the oilseeds and in the seeds of the berries. In most samples, secoisolarici-, pino-, medio-, and syringaresinol were present as a mixture of two enantiomers.     

纺纱牵伸胶辊胶圈应用技术概要

阐述棉纺牵伸胶辊、胶圈的应用技术和牵伸原理,重点探讨了胶辊、胶圈的牵伸工艺特性及其合理配置、胶辊制作、周期管理、质量管理、使用管理、产品缺陷与其机械波分析、纺纱环境和挡车工操作水平对纺纱性能的影响,提出胶辊、胶圈有关机件的质量要求等。