无盐、有盐结合发酵酿造酱油

采用无盐与有盐相结合发酵方法进行酱油制作,是缩短生产周期、提高全氮利用率、氨基酸生成率的好办法。按主料计出品率在九斤左右,氨基酸为0.4%以上。与无盐固态发酵、低盐固态发酵相比较,质量有明显提高。做法是: 一、制曲:由接种至曲料成熟,始终都必须重视阶段温度管理。控制品温在28—35℃之间;在制曲的不同阶段根据米曲霉生长规律,创造适于米曲霉生长的温度、湿度、风温、风量等各方面良好条件。制曲时间48小时。成曲水份是28—32%。二、制醅与无盐发酵:用无盐水制醅,要严格控制水量,醅的水份掌握在50—55%(由下至上水份渐大)。醅的品温要在50—55℃,使蛋白水解酶充分作用,维持56—72小时无盐发酵时间。     

酱油的固态无盐与低盐混合发酵工艺研究

用无盐固态与低盐固态混合发酵上艺生产酱油，在保证产品品质的前提下可缩短发酵周期。试验中大曲原料配比为黄豆粉：豌豆粉：大麸皮=4：1：5；菌种为沪酿3．042米曲霉；无盐固态发酵(70℃，2d)转入低盐固态发酵(65℃，6d)，总发酵周期8d，蛋白质转化率为68．07％。     

鱼酱油的研究与开发

以低值鱼、豆粕、小麦、麸皮为原料,采用单菌种制曲,低盐固态发酵酿造鱼酱油.以中性蛋白酶酶活和发酵后鱼酱油的氨基酸态氮的含量为指标,采用正交实验方法,确定最佳制曲工艺条件为豆粕40 g、小麦10 g、麸皮30 g,鱼40 g,接菌量1%,制曲时间50 h;发酵条件为盐水量13%(w/w),发酵温度50 ℃,发酵时间30 d.     

运用淋浇发酵工艺酿制传统风味酱油的试验

酱油是我国传统的调味品之一,目前国内大多数工厂是采用低盐固态发酵法生产酱油。发酵的品温控制在40℃—50℃左右,20—30天淋油。这样的酱油生产工艺,由于高温耐盐性乳酸菌和酵母菌等有益菌不可能正常发酵,也就不可能制成浓郁的优质酱油。日本的酱油工艺是从中国输入的。到现在尽管实现了高度的机械化,但在发酵上虽采用传统酿造工艺技术维持6个月稀发酵生     

包包曲生产工艺的实践

包包曲是浓香型酒生产用糖化发酵剂，属中温大曲，以纯小麦为原料，经粉碎、踩曲、入房发酵而成。主酵时间3－4d，品温40－42℃；晾霉时间24－36h，品温28－35℃；潮火期6－7d，曲心温度45－55℃；干火期曲心温度达到55－63℃；后火期6－8d，封闭门窗，视曲室相对湿度的情排潮，每次20－30min；品温接近室温时，每1－2d排潮1次，降低曲室温湿度。成品包包曲的理化指标酸度、糖化力、发酵力均优于平板曲，感官指标亦较平板曲佳。（庞晓）     

先固后稀添加酵母、乳酸菌是提高酱油风味的捷径

本文阐述了先固后稀醇造工艺中添加酵母，乳酸菌，采用淋浇后熟发酵原池浸出法可以提高酱油风味；同时采用双菌种制曲提高酱油谷氨酸含量。严格低盐固态发酵工艺规程，保证前期发酵的酱醪质量。该工艺适用于现有低盐固态发酵设备的企业，为国内多数酿造厂生产优质酱油提供了一条合理化建议。     

三相电泵在固态低盐发酵工艺上的应用

目前我国酿造酱油的发酵工艺,大都采用固态低盐发酵法。固态低盐发酵法分前期水解阶段和后期发酵阶段。前期发酵温度采用42°～45℃,维持12～15天已基本完成原料中蛋白质水解成氨基酸和淀粉水解成糖分的作用。接着可以采用淋浇的办法,在固态酱醋上补加适量的浓盐水,同时使品温迅速降至30～35℃,以利于添加人工培养的鲁氏酵母,球拟酵母和嗜盐片球菌等微生物能协     

试论酱油温酿发酵生产工艺

以豆粕、小麦为原料,采用大水分制醪,通过夹层水浴控制温度在40℃～45℃进行温酿发酵酱油的工艺的探讨.温酿发酵酱油风味虽然不及高盐稀态酱油,但却远好于低盐固态酱油,而且发酵不受季节限制,周期较短,只要采用适宜的工艺参数,加强生产过程控制,该工艺具有一定的发展前景.     

低盐固态发酵法酿造裙带菜酱油的工艺研究

以裙带菜茎、粮食副产物为原料,采用低盐固态发酵酿造裙带菜酱油。结果表明,裙带菜酱油发酵最佳条件为盐水质量浓度13%,盐水量比例(g/mL)1∶1.2,前17天发酵温度40℃,后13天发酵温度45℃。采用裙带菜茎与粮食副产物混合制曲工艺制得的裙带菜酱油符合国家标准,海鲜风味浓郁,营养丰富。     

小麦中的过敏原在酱油酿造过程中的降解分析

目的 探究低盐固态酱油酿造过程不同阶段小麦过敏原的变化。方法 采用实验室模拟方法酿造低盐固态酱油,采集酿造过程中的原料小麦面粉和制曲阶段14、27、36和44 h时的样品,发酵阶段5、10、17、24和30 d,灭菌前和灭菌后12个样品,用实验室制备的小麦蛋白的多克隆抗体、免疫球蛋白G以及从医院获得的小麦过敏病人血清免疫球蛋白E对样品进行十二烷基硫酸钠聚丙烯酰胺凝胶电泳、免疫印迹和酶联免疫测定不同阶段样品的免疫原性。结果 经制曲、发酵处理和加热灭菌处理后,凝胶电泳图中小麦面粉中的蛋白条带逐渐减少甚至消失,其中制曲阶段变化程度最大。小麦过敏蛋白中的主要组分麦醇溶蛋白和麦谷蛋白在制曲阶段后期免疫印迹条带逐渐消失,在进入发酵阶段第5 d时已完全检测不到免疫印迹条带。酶联免疫实验结果表明,与未处理小麦面粉样品相比,制曲、发酵和灭菌等处理过程均会不同程度降低小麦过敏原的抗原性和过敏原性,在进入发酵阶段的第24 d小麦过敏蛋白含量已低于20 mg/kg,致敏性基本被消除。结论 在实验室模拟低盐固态酱油酿造中,小麦过敏蛋白的抗原性和过敏原性在制曲、发酵和灭菌等过程均不同程度降低,其中制曲阶段作用最大...     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press