再制干酪的研究

以天然干酪为主要原料，通过对再制干酪加工条件以及乳化剂种类和添加量的优化研究，确定了制造块状再制干酪的工艺流程及主要参数。实验表明，块状再制干酪以车达和高达干酪为原材料，按照不同配比使平均成熟期为5～6个月；乳化剂确定使用焦磷酸钠及多聚磷酸钠的混合盐，添加量为2．5％；产品目标水分为46％，目标pH=5．8～6．0；融化条件为：85～87℃．6．5～7min。产品风味柔和、组织状态细腻，符合消费者的饮食习惯；平均理化指标均符合再制干酪质量标准。     

不同植物油脂对涂抹再制干酪品质的影响

研究以不同种类油脂作为原料油脂制得的涂抹再制干酪产品在品质上的变化。对添加不同原料油脂的涂抹再制干酪硬度、涂抹性、色度和感官方面进行考察并比较。研究发现,添加稻米油、山茶籽油的涂抹再制干酪硬度与对照组硬度接近,与全黄油对照组分别相差10.99%、7.44%。添加稻米油、花生油的涂抹再制干酪涂抹性接近对照组,分别与对照组20.59%、22.57%。其中添加花生油和葵花籽油的涂抹再制干酪ΔE^*值与对照组分别相差0.30%、0.28%,在色泽上较接近对照组样品。添加稻米油样品感官总评分高达88.85。但添加花生油样品坚果味明显,添加菜籽油样品异味与苦味明显,添加起酥油产品可涂抹性差,三者接受度低。综合各项结果,稻米油是替代黄油作为涂抹再制干酪原料油脂较好的选择。     

添加大豆分离蛋白对羊乳干酪风味物质的影响

以新鲜羊乳为原料,直投式乳酸菌混合菌种为主发酵剂,费氏丙酸杆菌为次级发酵剂,添加不同比例(0、4%、10%m/m)大豆分离蛋白(soy protein isolate,SPI)制作混合型干酪。完全成熟之后利用固相微萃取(SPME)萃取富集干酪挥发性物质、气相色谱-质谱联用(GC/MS)检测干酪风味物质。以研究添加大豆分离蛋白对干酪风味物质的影响,确定适宜添加比例。实验结果表明:干酪中主要风味物质是酸类,其次是酮,醇,醛,酯类化合物;添加大豆分离蛋白使干酪中酸类、酮类化合物种类及含量明显减少;醇类化合物增加。大豆分离蛋白添加比为4%时,干酪有浓郁的奶香及黄油香气,羊乳膻味减少,并检出苯酚、吡咯等化合物,提高了干酪风味物质种类的丰富性。     

再制干酪加工技术的研究进展

介绍了再制干酪加工技术的研究进展,包括原料干酪的选择、乳化盐的种类及其添加量、加水量、pH等对再制干酪功能性质的影响和再制干酪加工设备及包装的最新进展情况。      

不同植物油脂在再制奶油干酪中的应用

为研究不同种类的植物油脂替代黄油在再制奶油干酪中的应用以及对品质的影响,测定了不同种类植物油脂制作的再制奶油干酪的质构特性、乳清析出率、油脂析出率以及感官评定,并进行比较分析。结果表明,添加玉米油和葵花籽油的奶油干酪硬度与对照组干酪相接近,分别减小了13.29%和增加了3.13%,但总体差异不显著(P0.05)。添加葵花籽油的奶油干酪涂抹性与对照组相比,增加了1.27%,数值上最为接近。在黏聚力和黏着性方面,添加稻米油和椰子油的奶油干酪与对照组相比,差异较为明显(P0.05)。添加玉米油的奶油干酪乳清析出率要优于对照组干酪,而添加其他植物油脂的奶油干酪乳清析出较为严重(P0.05)。添加葵花籽油的干酪的油脂析出率最大,为6.19%,显著高于对照组干酪(1.82%);添加玉米油的奶油干酪的油脂析出率稍大于对照组,但差异不显著(P0.05)。感官分析上,添加植物油脂制作的奶油干酪总得分都低于对照组干酪,由玉米油植物清香风味和黄油的乳香味结合带来的干酪的风味接受度要高于其他植物油脂制作的干酪。综合各项指标,玉米油是替代黄油作为再制奶油干酪原料油脂较好的植物油脂选择。     

钙盐对再制马苏里拉干酪质构的影响

以市售马苏里拉干酪为原料,以硬度、咀嚼性、弹性、胶着性、黏聚性5个性质为评价指标,研究了3种钙盐(乳酸钙、柠檬酸钙、氯化钙)对再制马苏里拉干酪质构的影响。结果表明:添加钙盐的不同种类和添加量对再制马苏里拉质构均有影响且影响不同;3种钙盐对再制马苏里拉干酪质构的影响顺序为柠檬酸钙氯化钙乳酸钙,其最适添加量为乳酸钙1.5%,柠檬酸钙1.0%,氯化钙2.0%。     

涂抹型再制干酪新品的研究

通过对涂抹型再制干酪的原料配合、融化条件、乳化剂、稳定剂种类和添加量的研究，确定其配方和加工工艺。结果表明：涂抹型再制干酪以车达、高达干酪为原材料，按照不同配比使平均成熟期为3个半月；辅料添加浓缩乳清蛋白4．5％～6．5％，黄油8％～10％；溶解盐选择Na4H2PO7为2．1％，Na2HPO4为0.3％；稳定荆选择黄原胶、刺槐豆胶、瓜尔豆胶，按照m黄原胶：m刺槐豆胶：m瓜尔豆胶=2：2：1的比例，添加0.3%;融化温度采用90～95℃；融化过程分2个阶段，第1阶段1500r／min搅拌10min；第2阶段60～80r／min搅拌2min。新品指标为：水分57％～59％、乳脂固形物45％～50％，pHOt05．8～6．0；组织细腻，口感柔软、奶香浓郁，具有良好的流动性和涂抹性。     

重制干酪及其生产工艺

重制干酪，又称融化干酪、加工干酪，系以一种或二种以上不同成熟度的天然干酪为主要原料，经粉碎，添加乳化剂、稳定剂，融化，必要时可加香辛料、调味料，最后冷却，包装而成。重制干酪在二十世纪初，于瑞士首先出现。目前，重制干酪的消费量约占全世界干酪总消费量的60～70％。重制干酪之所以如此普及，在于其风味较温和，并且可以随意调配以迎合不同口味的消费者的需要，又有较好的保存性，取用随意。我国大多数人不习惯食用天然干酪，特别是不喜欢带有强烈风味的某些品种。针对这种状况，上海乳品培训研究中心最新研制出一个新的干酪品…     

蓝纹干酪加工工艺研究

以新鲜牛乳为原料，通过单因素实验和正交实验对蓝纹干酪的加工工艺进行了初步研究，确定了制备蓝纹干酪的工艺流程及参数。新鲜牛乳经添加发酵剂和凝乳酶，凝乳切割，加热，排乳清，入模，盐浴，打孔，经12～14d成熟即得到蓝白相闻的蓝纹干酪。pH值对凝乳质地和霉菌的生长具有显著的影响，添加凝乳酶的最佳pH值为6.1。凝块的加热温度为36℃，保证干酪的硬度，避免干酪打孔后孔隙复合及干酪坍塌。     

凝乳酶对低脂干酪微观结构和功能特性的影响

研究了低脂干酪成熟过程中蛋白质水解程度对干酪本身的微观结构和功能特性的影响.以低脂乳为原料,添加不同剂量的凝乳酶制备低脂干酪,测定干酪不同成熟期的熔度及质量分数为12%的TCA-SN并观察干酪的微观结构.结果表明,在低脂干酪中添加双倍的凝乳酶时可以减少干酪的硬度、增加熔度和改善其感官状态;当添加3倍凝乳酶时将会导致产品比添加正常凝乳酶量时更有胶弹性.因此,添加双倍凝乳酶时能有效改善低脂干酪的质构、功能特性及感官状态.     

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