泡椒牛肉软罐头加工工艺研究

本文以川味泡椒牛肉为例,对其软罐头的加工方法和质量指标进行了研究,确定出泡椒牛肉工业化生产基本的工艺参教,从而对川菜技术化、工业化生产进行了初探,并为同类中式肉类菜肴的工业化生产提供了技术参考。     

油炸辣椒品质影响因素的研究

过氧化值(peroxide value,POV)和酸价(acid value,AV)是衡量油脂及其油炸食品品质的两个重要因素,由于它们的变化受到油炸过程中各种参数的影响,探讨了在油炸过程中油炸原料、油炸时间、油炸温度、水分对产品质量变化情况的影响.     

响应面法优化花椒油树脂的超声提取工艺

以花椒为研究对象,用花椒油树脂提取率为衡量提取工艺指标。在前期单因素实验研究的基础上,选取液固比、乙醇浓度、超声输出功率为影响因素,油树脂提取率为响应值,利用Box-Benhnken中心组合设计原理和响应面分析法,研究各自变量及其交互作用对提取率的影响,模拟得到二次多项式回归方程的预测模型。在提取温度80℃、超声时间5min的条件下,确定最佳提取条件为液固比12∶1、乙醇浓度56%、超声输出功率210W。在此条件下,花椒油树脂平均提取率为33.60%。与理论预测值34.19%相比,相对误差约为1.73%。说明通过响应面优化后得出的回归方程具有一定的实践指导意义。      

水分含量对微波干燥辣椒色泽的影响

辣椒是人们日常生活中常用的调味品,并且具有保健功效。不同水分含量的微波干燥辣椒,色泽不同。色泽是食品品质的重要鉴定指标之一。测定微波干燥过程中辣椒的色泽参数和水分含量,以此为依据建立相应的模型,为预测和控制辣椒色泽变化提供依据。      

Antimicrobial terpenes from oleoresin of ponderosa pine treePinus ponderosa: A defense mechanism against microbial invasion

The oleoresin of the ponderosa pine,Pinus ponderosa (Pinaceae) exhibited broad antimicrobial activity. In order to identify the active compounds, the oleoresin was steam distilled to give a distillate and residue. The distillate contained mainly monoterpenes and some sesquiterpenes, while the residue consisted chiefly of four structurally related diterpene acids. An antimicrobial assay with the pure compounds indicated that the monoterpenes were active primarily against fungi, but there was also some activity against gram-positive bacteria. The diterpene acids, in contrast, only exhibited activity against gram-positive bacteria. Although not all of the identified sesquiterpenes could be tested, longifolene showed activity only against gram-positive bacteria. Therefore, it appears that the oleoresin ofP. ponderosa functions as a biochemical defense against microbial invasion.     

3种铜制剂对辣椒青枯病防治效果

为筛选合适的铜制剂用以防治辣椒青枯病,考察了86%波尔多液干悬浮剂、37.5%氢氧化铜悬浮剂和33.5%喹啉铜悬浮剂对辣椒青枯病的田间防治效果。结果表明:86%波尔多液干悬浮剂的防效最为显著。2次药后7 d,86%波尔多液干悬浮剂1 000 mg/L对辣椒青枯病的防效为56.7%,37.5%氢氧化铜悬浮剂1 000 mg/L的防效为51.3%,33.5%喹啉铜悬浮剂1 000 mg/L的防效为2.4%。     

不同方法提取冷榨藤椒油中的油树脂及其成分分析

为探讨不同方法对冷榨藤椒油油树脂的提取效果,筛选适宜提取油树脂的方法,并探讨不同方法提取对冷榨藤椒油油树脂风味成分的影响。以冷榨藤椒油为原料,分别采用水浴、超声波和微波辅助溶剂法提取油树脂,并通过GC—MS分析不同提取方法所得油树脂风味成分。结果表明:3种方法提取的油树脂在270nm处的吸光度值由大到小排序依次为:超声波水浴微波;经正交试验获得超声波辅助提取的最优条件为:料液比120(mV),功率400 W,温度40℃,时间40min;GC—MS检测发现,有机溶剂提取法得到的油树脂,均含有较丰富的风味成分,但不同方法提取的油树脂成分的种类和含量均不同。其中,以超声波辅助提取得到的成分种类最多,其特征风味成分的相对含量也最高(柠檬烯4.62%,芳樟醇63.07%,亚油酸甲酯5.11%),水浴次之,微波提取的成分种类及相对含量均最低。     

四川涪陵榨菜的制造方法

在榨菜的基础上加入辣椒盐等辅料腌制。讨论了原材料的配方、主要生产设备、生产工艺流程和质量标准等。     

A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

A rapid and sensitive ultraviolet-visible spectrophotometric method for determination of peroxide value (PV) in foods with high carotenoid content (e.g., paprika oleoresin, paprika powder, red palm oil) has been developed. The proposed protocol [modified International Dairy Federation (IDF) method] was established from the IDF Fe(II)-oxidation-based spectrophotometric method, and the main one of the introduced modifications consisted of a clean-up extraction step of pigments before determining the PV by complexing Fe(III) ions with thiocyanate. Fe(II) oxidation time, reaction medium, and Fe(III)-thiocyanate complex formation time were optimized. The modified IDF method was compared with and was validated by iodometric AOAC official method with a good correlation (R ²=0.957) between data obtained by both analytical methods. The high sensitivity of the method allows the use of only about 0.010–0.015 g of sample, with a detection limit of 0.044 mequiv peroxide/kg of sample. Therefore, an improved spectrophotometric method for assessing PV in food lipids with high carotenoid content is now available and can be applied to any kind of sample, independent of oil and pigment content.