再谈曲蘖(下)

人类食用谷物是从粒食向粉食发展，相应地，我国的传统酒曲也就从散曲向饼曲发展。散曲和饼曲的霉菌也不同，散曲中的霉菌为米曲霉，饼曲中的霉菌则为根霉。现代传统工艺酿酒几乎全部使用根霉饼曲，但也有使用米曲霉散曲的，绍兴酒用的麦曲便是一例。以生大米粉制成的饼曲发展至今，成为黄酒和小曲白酒用的小曲(酒饼)，与根霉的性能分不开：其糖化率强，淀粉利用率高，具有酒化酶系，在培养过程中，有多种微生物参与，形成多种代谢产物，增强酒的风味。从史料记载和出土文物考证，在仰韶文化时期开始了谷芽酒的生产，夏代始创曲酒。到春秋战国时代，南北制曲分道扬镳，南方生产大米根霉饼曲，用于黄酒和小曲白酒生产；北方生产小麦根霉饼曲，发展为后来的大曲，用于大曲白酒的生产。(小雨)     

试论绍兴黄酒工艺的成型年代

从绍兴黄酒用麦曲的时间推断，绍兴黄酒工艺成型于南宋。随着麦作物在南方的推广，南方制曲原料由单一的大米发展为大米和小麦。南宋初期，大批北方人流寓南方，将北方制曲酿酒技术传播到南方。绍兴黄酒融合了南北酿酒技术之精华，创造出北方麦曲加南方米曲酿酒的独特的绍兴黄酒工艺。     

国洪根霉曲种

<正>纯根霉曲、大米酒饼种(米曲种)、根霉曲、强化曲、甜酒药我厂是生产纯根霉、米曲种的专业企业。生产的菌种质量稳定,生长快,能缩短保温时间7小时左右,节约制曲成本20%,是酒曲(饼)厂使用最广的菌种之一。纯根霉:G1-6、303、3.866一级种、二级种、三级种和米曲种适用于大米粉、麸皮、统糠等原料的制曲,是糖化大米、糯米、玉米、高粱、红薯等原料的最佳菌种。根霉曲:适用于大米、玉米等原料的白酒生产,使用量为0.5%,以大米为例:100千克大米     

荞麦红曲酒的酿造

采用红曲霉固态培养荞麦制曲,液态发酵产洒的方法酿造荞麦红曲酒。固态培养5d的荞麦红曲加水转入液态发酵,添加少量酿酒活性干酵母以及大米根霉糖化液有助于发酵过程,并且使成品酒风味更好。     

增强酱油色度和香气的混菌制曲新工艺研究

以米曲霉AS3.951为主要生产菌,选用根霉、红曲霉为辅助生产菌,各菌种分别单独制种曲,按米曲霉种曲:根霉种曲:红曲霉种曲为7:2:1的比例混合,按制曲原料的0.8%～1%接种混合种曲,制曲时间为36～42 h,固态低盐发酵生产酱油,使酱油的香气和色泽有了很大的提高,同时也提高了酱油原料的利用率和出品率.     

从新石器时代出土文物看我国酒的起源(下)

4、谷芽酒的演进及曲的诞生夏季制谷芽温度虽很适合,但却常常遭到霉菌的污染,因污染霉菌的谷芽的糖化力较高,制出酒的酒度也较高,在长期制酒过程中体会到多用滋长曲霉的谷芽酿酒的好处,逐渐走向使用发霉谷芽的酿酒道路上来,这就是曲蘖并存的阶段,可能是在使用小口尖底瓮时期,随着对霉菌繁殖的认识和培养技术的进步,人们必然会摆脱麦芽这一基质,即转向只用谷物直接繁殖曲霉菌的努力。即当谷物含有适     

我国小曲的特点及其主要技术成就

我国是世界上最早的酿酒国家之一,而用曲酿酒是我国酿酒的特色。小曲酿酒历史悠久,汉时饼曲的发明这是我国酿酒史的重大进步。饼曲就是把麦粒做成饼状而让微生物自然繁殖而成。据有人研究分析,饼曲的主要微生物是根霉和酵母菌等,而散曲的微生物主要是黄曲霉、黑曲霉等,故其性质不同。汉代曹操的“奏上九酝春酒法”可能就是用麦制成的饼曲来酿造的。以后由于制曲原料的政变,因而产生了以米粉制成的小曲。到了晋朝(公元     

国洪根霉曲种

<正>纯根霉曲、大米酒饼种(米曲种)、根霉曲、强化曲、甜酒药我厂是生产纯根霉、米曲种的专业企业。生产的菌种质量稳定,生长快,能缩短保温时间7小时左右,节约制曲成本20%,是酒曲(饼)厂使用最广的菌种之一。纯根霉:G1-6、303、3.866一级种、二级种、三级种和米曲种适用于大米粉、麸皮、统糠等原料的制曲,是糖化大米、糯米、玉米、高粱、红薯等原料的最佳菌种。     

不同菌种发酵黄豆酱的氨基酸态氮的研究

通过对三种常用于黄豆酱制曲的菌种（即米曲霉、根霉和高大毛霉）制备黄豆酱,分别对三种菌的蛋白酶活性和蛋白组分以及酱醅的氨基酸态氮含量进行比较.结果表明,米曲霉的蛋白酶活力大于根霉和高大毛霉,蛋白质组分比高大毛霉和根霉的更为复杂,且米曲霉制得的黄豆酱氨基酸态氮含量较二者高.     

强化大曲的研制与应用

单独培养红曲霉、黄曲霉、根霉、酵母,制成帘子曲,然后添加到浓香型大曲中,制得强化曲。经酿酒生产实践证明,用曲量减少,优质酒率和出酒率均有显著提高。     

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