Sorbitol Increases Shelf Life of Fresh Mushrooms Stored in Conventional Packages

Trays containing 100g of mushrooms overwrapped with PVC film were held at 12°C. Two 3 mm holes were made on top of the ovetwrap for ventilation and a Tyvek^R pouch containing sorbitol was placed at the bottom of the tray before storage. Surface moisture content of mushrooms decreased in the presence of sorbitol. Mushrooms packaged with 10g sorbitol had a constant surface moisture content and those packaged with 15g sorbitol had the best overall color. Principal component analysis of Vis-NIR spectra revealed that surface moisture content affected the scattering of incident light and mushroom color. Lowering of the in-package relative humidity did not affect the maturation rate of mushrooms, but reduced bacterial growth, suggesting that improvement in color was probably due to reduced bacterial activity.     

醒发温湿度对馒头感官评定影响

选择对馒头醒发起关键作用两个关健因素:温度和相对湿度,以感官评分作为指标,找出较佳醒发温度和醒发相对湿度;结果表明,馒头醒发时最佳条件为:醒发温度40℃,醒发相对湿度85%。     

夏秋绿茶的品质特征及其提升技术研究进展

从色泽、香气、滋味等方面综述了夏秋绿茶的品质特征,提出了有利于夏秋绿茶品质提升的方法,分析了运用在茶叶初加工中的高新技术,认为这些高新技术可以运用在改善夏秋绿茶色香味的研究上。     

黄山头大曲酒独特醇甜型风格成因初探

从黄山头酒业所处地理位置的自然生态环境、有机原料基地的建设、生产工艺特点、民俗习惯、现代生物技术的应用与传统工艺的改进、酒体微量成分与人体健康等六个方面探讨了黄山头大曲酒的＂绵、甜、爽、净、香＂风格特征的成因。决定黄山头大曲酒醇甜型风格的六大主要因素为自然生态环境、原辅料、微生物区系、糖化发酵剂、酿酒工艺、储存设备与环境。     

酒中主要微量成分的相对保留时间与分子拓扑指数的关系

采用PEG20M交联毛细管柱测定了白酒中主要微量成分醇、酯类物质的气相色谱相对保留时间(tR′)，并对其tR′与其分子拓扑指数^0T，^1T间的关系进行了研究。结果表明：^0T，^1T与这些化合物的tR′有良好的相关性，其关系可表示为tR′=a b^0T c^1T，其中a，b，c为系数。     

Development of a quantitative method for headspace analysis of methylsulfanyl-volatiles from kiwifruit tissue

Minor fruit volatiles are likely to be missed using sampling techniques optimized for the extraction of major compounds. This can be a disadvantage if these minor compounds contribute to characteristic fruit flavors. In this comparative study, headspace solid-phase microextraction (HS-SPME) and dynamic headspace sampling (DHS) parameters were systematically optimized to ensure highest extraction yields of methylsulfanyl-volatiles from kiwifruit tissue samples. A significant “salting-out” effect from the fruit matrix was observed using both sampling techniques after (NH₄)₂SO₄ saturation. HS-SPME at optimized conditions (polydimethylsiloxane-divinylbenzene-coated fiber, (NH₄)₂SO₄ saturation, 5 min equilibration and 20 min sampling at 40 °C) was faster and more convenient to use than DHS for qualitative purposes. Despite this, the qualitative and quantitative methylsulfanyl-volatile profile was improved using optimized DHS ((NH₄)₂SO₄ saturation; sampling time 20 h; flow rate 30 mL min^− 1) compared with HS-SPME, making this the more sensitive and preferred method for quantitative studies. The optimization strategies for increasing headspace extraction yields of trace compounds presented in this study can easily be applied to tissue samples from other fruit.     

CMC对涂料保水性能的影响及理论分析

采用FW型保水仪（类似于S.D.Warren保水仪）研究了CMC涂料保水性能，考察了颜料组合（高岭土/重钙）、CMC的分子质量和用量及温度对涂料保水性的影响，并尝试应用涂料成分间相互作用的理论研究成果分析和解释这些结果。研究结果显示，CMC与其他涂料组分间的相互作用显著影响涂料的保水性；随着温度的提高，涂料的保水性降低；随CMC分子质量的增加，涂料的保水性提高；同一涂料粘度下，较高分子质量的CMC有更好的保水性。     

大米布丁的研制

采用两组正交试验 (稳定性试验和最佳口味试验 )研究了大米布丁的生产工艺和最佳配方。试验结果表明 :以 1 %卡拉胶添加于大米布丁中 ,其稳定性最佳 ,以大米 1 0 0 g、奶粉 40 g、白糖 80 g、奶油 5g、水 70 0 g和食盐少许 ,煮沸时间 1 0 min制成的产品口味最佳。     

海拔高度、品种和某些栽培措施对烤烟香吃味的影响

对湖北利川不同海拔高度和不同品种烤烟的研究表明,烟叶总氮和烟碱随海拔高度增加而降低,烟叶还原糖和钾含量随海拔的提高而增加。ＣＦ８０的香吃味随海拔高度升高而降低,ＣＴ９０和Ｋ３２６的香吃叶随海拔高度增加而改善。Ｋ３２６的烟碱含量显著高于ＣＦ８０和ＣＴ９０,还原糖含量显著低于ＣＦ８０和ＣＴ９０,评吸总分在低海拔时景差,高海拔时居中。地膜覆盖和良好的抹杈管理将提高烟叶香气品质。利川适宜的留叶数为２０片左右。造成１９９７年Ｋ３２６在利川表现一般的主要原因是留叶数偏少。     

米饭物性与食味形成机理研究进展

随着生活水平的提高,人们越来越重视大米食味品质。大米的蒸煮是影响米饭物性等食味品质的重要环节。较为全面地阐述了大米加水、浸泡、蒸煮、焖制和冷却与静置等工艺条件对米饭物性的影响,并讨论了米饭物性与大米直链淀粉、蛋白质、脂类含量的关系,指出食味形成机理是大米淀粉结构、蛋白质与脂类相互结合的分子构象共同作用的结果。