Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain

The aim of this study was to measure the variation in dietary fibre (DF) content and composition among different rye varieties grown in the same location in three successive years and to estimate the contributions of genotype and harvest year to this variation. The study included grain from 19 different varieties of rye, of which seven varieties were analysed in all three years. The content of total DF in all samples ranged from 147 to 209 g kg^?1 dry matter (dm), with 34–66 g kg^?1 being water‐extractable (WE) DF and 108–159 g kg^?1 being water‐unextractable (WUE) DF. The main DF component was arabinoxylan (AX) with a content of 80–121 g kg^?1 dm, of which 26–41 g kg^?1 dm was WE AX. The ratio of arabinose to xylose (ara/xyl) of total AX ranged from 0.59 to 0.69. The content of β‐glucan was 13–22 g kg^?1 dm and that of fructan was 45–64 g kg^?1 dm. Analysis of the data from seven varieties and three harvest years showed a highly significant influence of harvest year on most DF components. Significant genotype effects were found for the contents of total DF, total AX, β‐glucan and fructan and for the ara/xyl ratio of total and WUE AX. Estimation of variance components showed that yearly variations in the contents of total DF, total AX, WUE DF, WUE AX and β‐glucan were generally higher (27–55% of total variance) than genotype effects (14–19%). The ara/xyl ratio of total and WUE AX showed a high influence of genotype (46 and 43% respectively). Non‐adapted rye varieties with small kernel size had the highest contents of total DF and total AX. The content of β‐glucan was positively correlated with kernel weight (r = 0.68), whereas no overall correlation was found between kernel size and the content of DF. As a conclusion, the variation in DF content and composition in this study was significantly influenced by both harvest year and rye genotype. © 2002 Society of Chemical Industry     

Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry

This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA‐enriched yoghurt was prepared with walnut slurry (10%?50%) and skimmed milk (50%?90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water‐holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.     

HACCP系统在发酵乳制品生产中的应用

探讨HACCP(危害分析与关键控制点)质量管理系统在乳制品生产中的应用。对乳制品生产过程各个环节可能造成的潜在危害进行物理、化学和生物分析,确定关键控制点、关键限值、监控措施和建立纠偏措施,将生产过程各个环节可能造成的潜在危害消除或减轻使之达到可接受水平。     

Ochratoxin A in wines,musts and grape juices from Spain

A survey on the occurrence of ochratoxin A (OTA) in 240 grape‐based beverages was carried out. Red and white wines from four different Spanish Designations of Origin (n = 160), musts (n = 20), grape juices (n = 10), ordinary wines (n = 20), special wines (Malaga, muscatel, sherry, vermouth, etc) (n = 20) and sparkling wines (n = 10) were assayed for OTA content using immunoaffinity column clean‐up and high‐performance liquid chromatography with fluorimetric detection (detection limit 0.05 µg l^?1). Forty‐three (17.9%) of the samples tested contained detectable levels of OTA. The overall mean OTA concentration in red and white wines of Designations of Origin was 0.30 and 0.18 µg l^?1 respectively (ranges 0.05–3.19 and 0.05–1.13 µg l^?1 respectively). The percentage of wine samples with detectable amounts of OTA was higher for red (18.3%) than for white (10%) wines. OTA was also found in two of 10 red ordinary wines (0.68 and 4.24 µg l^?1), whereas none of 10 white ordinary wines contained OTA. The mean OTA amount detected in sparkling wines was 0.44 µg l^?1 (range 0.14–0.71 µg l^?1). Two of 20 must samples contained OTA at low levels (0.08 and 0.18 µg l^?1), while none of 10 grape juice samples contained OTA. Highest amounts of OTA were found in special wines (45%), with a maximum of 15.25 µg l^?1 in a muscatel sample. Copyright © 2004 Society of Chemical Industry     

发酵过程中蔬菜化学成分的变化研究

以来自于自然发酵蔬菜的三种乳酸菌为黄瓜发酵菌种,通过控制发酵过程的条件,探讨其理化性质变化及微生物变化规律。结果表明,黄瓜在纯菌接种恒温(38℃)发酵过程中,其pH值逐渐降低、总酸度增高,黄瓜中总糖的含量随发酵时间延长而减少,在发酵约70.5h后趋于稳定而达到发酵终点。该发酵过程黄瓜中亚硝酸盐含量少、亚硝峰出现较快(约70.5h左右),118.5h后已经下降到很低;在发酵过程中杂菌的生长繁殖被抑制,发酵后期大肠菌群数降的很低;发酵黄瓜中Vc损失小于30%。     

三波长分光光度法测定红茶及其饮料中黄酮的含量

采用三波长分光光度法测定红茶及其饮料中黄酮的含量,消除了由于红茶中黄酮光谱吸收峰不对称给定量分析造成的影响,并校正了基于干扰组分(饮料中添加剂)的吸收光谱具有线性吸收产生的基线倾斜。实验结果,回归方程为:DA=-3.221?0-4 0.06735C,相关系数r=0.9992;黄酮的浓度在1000~3000g/mL范围内,分别在波长为l1=470nm、l2=420nm、l3=370nm处测吸光度时,则DA与浓度C之间呈良好的线性关系,可按标准曲线法进行定量分析。本法的回收率为96.0%~107.0%,变异系数小于0.48%。方法的准确度与精密度均令人满意,而且操作简便易行。     

青稞黄豆复合谷物蛋白饮料研发

以青稞、黄豆为主要原料,配以青海枸杞、蜂蜜,研究开发了新型青稞黄豆复合谷物蛋白饮料。通过试验确定了最佳的工艺参数配比,理化检测结果表明,该饮料具有极高的营养价值;感官测评者一致认为所开发的含糖及无糖青稞谷物蛋白饮料,具有特殊青稞香味,饮料色泽、口感俱佳。     

酶制剂在婴儿营养米粉生产中的应用研究

采用酶解技术将组成婴儿米粉的主要成分一淀粉部分水解成糊精和低聚糖、麦芽糖等，从而成功地解决了传统米粉生产工艺中存在的缺陷，对婴儿营养米粉的生产具有参考价值。     

Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and S. carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and subsequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y=2.5+18.13x−0.3144x² (R²=0.99) and y=0.7+8.17x−0.1130x² (R²=0.99), and also during storage: y=127.3+5.123x (R²=0.79) and y=26.0+3.211x (R²=0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB-sausage (12 and 9 mg/kg DM, respectively), concentration of either of these amines was negligible (1 mg/kg DM) in either type of F-inoculated sausage. Both starter culture and sausage type influenced significantly (P<0.001) both putrescine and tyramine content in the sausage; starter accounted for 57% and 55% of total variability in putrescine and tyramine content, respectively. Due to the significant (P<0.05) increase of total aerobic counts in the HB-sausage between the end of ripening and the 7th day of storage, followed by the significant (P<0.01) increase of the sum of total biogenic amines between the end of ripening (425 mg/kg DM) and the end of storage (1029 mg/kg DM), the storage of the dry fermented sausages at the room temperature should not be recommended.     

果味饮料企业标准制定的必要性和参考文本

本文介绍了我国软饮料及其在QS(质量安全)认证中的申证单元的分类,列举了我国已制定的相关软饮料国家标准和行业标准,分析了制定果味饮料企业标准的必要性,制定了一份果味饮料企业标准参考文本,希望对果味饮料国家标准和相关企业标准的制定具有一定的借鉴和促进作用.