腌制型卤香味鸭翅的研制

文章研究了腌制型卤香味鸭翅的加工工艺及配方,实现了卤香味鸭翅的标准化、统一化生产.本工艺结合了腌制、蒸煮、微波、油炸等工序,以感官评分为评价指标,研究了原辅材料的配伍,得到腌制型卤香味鸭翅的最佳腌制配比为花椒1％,白糖3％,食盐4％,八角1％;最佳蒸煮时间为15min.     

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

The potential of fresh and processed Jalapeño and Serrano pepper extracts for the control of lipid oxidation in several systems was investigated. The assays used included β-carotene/linoleate model system, striped corn oil, ground pork meat and Cu(II)-induced oxidation of human low-density lipoprotein (LDL). The results showed that all extracts were effective in at least one system, although their potency varied. Extracts of smoked Jalapeño were particularly effective. The lipid-protective effect of the extracts was mainly due to the presence of phenolic compounds, but other phytochemicals, such as chlorophylls were also involved.     

蔬菜腌制及其乳酸菌技术的研究进展

蔬菜腌制加工是蔬菜加工产业中的重要组成部分,随着农产品加工新技术及乳酸菌研究的逐步深入和发展,腌制蔬菜也成为一个新的研究热点.作者分析了国内外有关蔬菜腌制过程中微生态、乳酸菌的代谢及其蔬菜腌制风味发生机制、腌制蔬菜功能特性评价以及发酵剂开发等方面的研究进展,为蔬菜腌制技术的发展等提供参考.     

新型发酵火腿色泽的影响因素优化

色泽是评价火腿质量的一项重要指标。以色泽或感官评价为考察指标,采用响应面法,探讨了腌制剂对新型发酵火腿切片色泽的影响。结果表明:最佳的亚硝酸钠的添加量0.01%、Vc的添加量0.03%、食盐的添加量2.37%;此时发酵火腿的切片色泽及感官评价最好。     

泡椒鸭舌加工工艺

介绍了采用预调制的泡椒浸渍液泡制鸭舌的加工工艺。试验结果表明,鸭舌在90～95℃水中预煮lOmin,并于0～5℃浸渍液中腌制24h,无菌真空包装,IO＆C杀菌20min。所得产品品质最佳,常温下保质期可达6个月。     

应用Illumina MiSeq高通量测序技术分析来凤地区腌制大头菜叶中微生物多样性

该研究利用Illumina MiSeq高通量测序技术对腌制大头菜叶样品中微生物多样性进行了研究,进而分析其中的微生物群落组成和差异。结果表明,在门分类水平上,以硬壁菌门（Firmicutes,52.28%）和变形菌门（Proteobacteria,38.40%）为主要优势细菌门;子囊菌门（Ascomycota,88.19%）和担子菌门（Basidiomycota,11.15%）为优势真菌门。在属分类水平上,注释到明确分类地位的细菌属和真菌属分别有382个和31个,其中平均相对含量＞1%的分别有12个和8个。在操作分类单元（OTU）水平上,共发现17个核心细菌OTUs和11个核心真菌OTUs。综上,腌制大头菜叶具有较高的微生物多样性,且细菌群落物种数高于真菌。     

Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil

ABSTRACT: Wheat and rye bread artificially inoculated with molds were packed in modified atmospheres of 0%, 50%, 75%, or 100% CO₂ balanced with N₂, and 3 levels of residual O₂, 1%, 0.03%, or <0.01%/O₂-absorber, and stored for 30 to 35 d. Modified atmosphere packaging (MAP) was quantitatively more effective for rye bread because fewer mold species grew at elevated CO₂. However, the major rye bread contaminant, Penicillium roqueforti , was the overall most CO₂-resistant mold and only the use of O₂-absorber could prevent growth of this species. On wheat bread, the most CO₂-tolerant mold was Penicillium commune , growing in 99% CO₂ (with high residual O₂), and Aspergillus flavus was the mold species that grew at lowest O₂ in 75% CO₂ treatment. The spoilage yeast/"chalk mold" Endomyces fibuliger was less affected by the different O₂ levels than the true filamentous molds, and none of the tested MAP treatments could prevent growth, but lag-phase was increased with O₂-absorber on wheat bread and decreased with 1% residual O₂ on rye bread. Experiments with volatile mustard oil showed that A. flavus and Eurotium repens were the most mustard oil-resistant species on wheat and rye bread, respectively. A combination strategy with MAP and mustard oil proved most optimal, and total inhibition was achieved with 2 μL mustard oil/rye bread slice and between 2 and 3 μL/wheat bread. Results indicated that the nature and surface area of the product influences effectiveness of active packaging with mustard oil.     

以榨菜青叶为主要原料生产酱油的研究

以茎用榨菜青叶为主要原料,设置其与麸皮、大豆等辅料以不同比例混合制成培养底料,选取米曲霉、黑曲霉和木霉等菌种进行单一或混合菌种发酵,在发酵过程中和发酵结束后测定发酵料中全氮、氨基酸态氮、还原糖及粗蛋白的含量变化。结果显示,发酵稳定期的发酵液氨基酸态氮含量与培养底料的粗蛋白含量呈极显著正相关(99.8%),还原糖含量与底料中粗淀粉和粗蛋白含量呈显著相关(-95.3%和93.9%);菌种配合对培养底料的发酵优于单独米曲霉发酵,其中以“米曲霉 木霉(1∶1)”和“米曲霉 黑曲霉 木霉(1∶1∶1)”两种配合较好。通过测试,其发酵液满足调味品理化指标,并具有独特的榨菜风味。     

生产猪皮植鞣底革的清洁工艺

采用酶法堆置脱毛、剖酸皮、栲胶废液循环使用的工艺路线 ,能够彻底解决猪皮植鞣底革生产的污染问题