“中国十大文化名酒”成功案例系列报道之四—文化名酒的口感与工艺特色

国酒茅台集酱香、窖底香和醇甜香于一体,发酵时间长,环境、微生物独特,水质好、无污染。炉州老窖无色透明、窖香幽雅、绵甜爽净、柔和协调、尾净香长、风格典型;窖龄长,粮、曲、水独特,工艺管理严谨。剑南春集五粮之精华,香、醇、净、爽,儒雅柔香。酒鬼酒酱香幽雅、清香灵秀、浓香醇厚。道光廿五酒醇香、幽香、雅香。汝阳杜康、双沟大曲、宝丰大曲、今世缘等文化名酒,也各具独特风格个性。（孙悟）     

利用电子舌分析热加工酸肉滋味特征

采用电子舌及多元统计方法分析4 种发酵酸肉经不同热处理后的滋味品质,通过主成分分析、判别分析及聚类分析对经不同热处理的酸肉进行差异性及聚类分析。结果表明：不同种类酸肉或经不同加热处理后酸肉的电子舌滋味强度存在显著差异（P＜0.05）,可通过判别分析、聚类分析将酸肉进行分类,聚类分析将苗族酸肉、小米酸肉及微波处理傣族酸肉聚为一类,蒸制、油炸、烤制傣族酸肉为一类,微波处理辣椒酸肉为一类,蒸制、油炸、烤制辣椒酸肉为一类;酸肉中酸、苦、涩、咸、鲜、甜6 种基本滋味均存在显著差异（P＜0.05）。     

基于食味计评价杂交籼稻食味品质

为探讨不同蒸煮条件对西南两个生态点杂交籼稻食味品质的影响,以分别种植于云南永胜和四川大邑的9个品种中籼杂交稻为材料,利用米饭食味计分析不同蒸煮条件(7个水米质量比(1.3∶1、1.5∶1、1.6∶1、1.9∶1、2.1∶1、2.4∶1、2.7∶1)、4个浸泡时间(0、15、30、60 min)、3个蒸煮时间(20、30...     

干腌火腿的风味研究

本文综述了意大利Purma,法国Bayonne,西班牙Serran,Iberian干腌火腿的风味感官特征,挥发性和非挥发性芳香风味因素及其研究分析方法,滋味物质及其工艺因素以及挥发性成分与感官分析之间的相关性,旨在为我国金华火腿等的干腌火腿风味机理和工艺现代化研究提供一些理论参考与方法指导。     

不同处理条件下高粱米粉对面包品质的影响研究

通过对不同方式加工后的不同品种高粱米粉及普通小麦面团进行流变学特性的比较,以及对面包进行质构、感官、营养分析,表明：品种间（不同处理方式下）糯型高粱粉的形成时间、稳定时间较长,弱化度较低;阻力和延伸度较大;具有更接近小麦粉质特性和拉伸性的参数;粳糯高粱粉次之。处理间,膨化的高粱粉的粉质特性和拉伸性更佳,焙烤其次。添加量在20%~30%不同类型高粱粉的粉质特性和拉伸性优于添加量在40%~50%。添加量超过40%,无论是品种间还是不同处理间的高粱粉性质较为接近。由不同高粱粉制作出的面包,膨化糯型高粱粉制成的面包具有最好的质构性、感官值。     

Sensory Analysis of Whole Wheat/Soy Flour Breads

ABSTRACT: Breads containing 0% to 40% defatted soy flour, 35% to 100% whole wheat flour, and 0% to 35% white bread flour were prepared. Beany or bitter flavor ratings for the yeast-leavened breads containing up to 30% soy flour were not significantly different from the control whole wheat bread. A high-quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% soy flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.     

黄山头大曲酒独特醇甜型风格成因初探（一）

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。     

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

ABSTRACT: In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.     

基于味觉特征的棕榈油产地甄别技术研究

通过常规理化指标和现代电子舌味觉指纹分析技术甄别来自5种不同产地的棕榈油。结果显示:通过传统的常规理化指标不能有效区分不同产地的棕榈油;通过使用电子舌味觉指纹分析技术及主成分和判别因子数据分析,优化传感器后识别指数为95分(满分100分),验证得分为100分(满分100分);通过5种不同产地棕榈油样品之间的相似性分析也发现,绝大部分的指纹分辨指数高于98%。研究表明,通过电子舌味觉指纹分析技术可有效定性检测和甄别不同产地的棕榈油。