凝固型椰子酸奶品质分析

采用固相微萃取—气相色谱—质谱联用技术(SPME-GC-MS)和高效液相色谱仪(HPLC)分别分析了椰子酸奶发酵前后的香气成分种类及含量的变化以及有机酸含量的变化,并结合物性分析仪和感官分析评价了椰子酸奶的质地品质。结果表明:椰奶经乳酸菌发酵后,香气成分种类增加,椰子酸奶成品中酯类化合物、酸类化合物含量分别降低7.38%,6.88%,醇类化合物、萜烯类化合物、酮类化合物和烷烃类化合物含量分别提高8.14%,0.81%,5.21%,0.13%;椰子酸奶中乳酸含量增加至11.3g/L;得到椰子酸奶质构参数:硬度2.15 N,黏性13.13N·s,内聚性0.317,咀嚼性0.57N;椰子酸奶的糖度为14.8°Brix,酸度为80.47g/L,pH值为4.22,持水力为92.52%。综合以上得出:椰子酸奶凝固较好,酸甜比适宜,持水力较强,同时椰子香味和发酵香气较典型,品质优良。     

塔河油田盐下探井三开长裸眼井壁稳定问题的探讨

塔河油田盐下探井设计井深在6300 m左右,三开φ 311.1 mm井段为井深3000～5300 m.在这一井段面临的井眼稳定问题主要是:①侏罗系-三叠系、石炭系上部硬脆性泥岩及二叠系玄武岩地层易剥落和掉块、坍塌,扩径严重;②需要解决裸眼段多个地层压力系统共存和地层岩性差异较大的漏失问题,目前承压堵漏工艺技术还不过关;③巨厚盐膏层的塑性变形极易导致发生缩径卡钻,由于含盐膏泥页岩中的盐溶解及泥页岩的水化分散作用易造成井壁的不稳定性.近期在φ 311.1 mm井段发生了多起事故,例S106-3井、T761井下复合套管卡钻;TK1102井、TK1103井承压堵漏后,在盐膏层钻进中又发生井漏事故等等.因此提出盐下探井三开井段井壁稳定是全井钻井液技术的关键,并针对目前三开井段存在的问题,提出了稳定该井段井壁的技术思路和措施.     

Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle

We investigated the crossmodal associations that people hold for Asian noodles, and the influence of the plateware/receptacle. Chinese participants viewed online photographs of natural, red, green, and yellow noodles presented in bowls or plates made from ceramic, glass, paper, or stainless steel. In Experiment 1, the participants reported the first taste/flavour that came to mind, and rated their feelings and taste/flavour expectations concerning the noodles. In Experiment 2, the participants had to choose a taste term from a list to indicate the first taste that came to mind, and rated their feelings about the noodles. The results of both experiments revealed that the red noodles tended to be associated with a spicy taste/flavour; whereas the yellow noodles were often associated with a savoury taste/flavour, and rated as looking more familiar and pleasant than either the red or green noodles. The receptacles used to present the noodles did not influence the observed colour-flavour associations. However, the material of the receptacles appeared to interact with the colour of the noodles in terms of influencing people’s subjective ratings of, and taste/flavour expectations concerning, the noodles. These findings therefore demonstrate the complex interactions that can occur between the colour of the product and the type/material of the receptacle on people’s expectations regarding the taste/flavour of Asian noodles in the Asian marketplace.     

Volatile profile of Stilton cheeses: Differences between zones within a cheese and dairies

Penicillium roqueforti grows and sporulates during the ripening period of blue cheeses and it is responsible for the typical blue cheese flavour formation. However, the sporulation (blue veins) is taking place in a fraction of the total mass and the cheese matrix is highly heterogeneous. The aroma profiles regarding the three different sections of Stilton cheese, blue veins outer crust and white core, were studied using solvent extraction GC–MS, a headspace GC–MS technique (SPME GC–MS) and direct headspace analysis (APCI–MS). Cheeses from different dairies were analysed, allowing the question of how similar are different batches of cheese from different dairies.     

中国绘画的意境、诗意与藏境刍议

本文论述中国绘画的意境。认为意境来源于客观现实，画家应创造有我之境的山水画。因而作品须创立诗的意境。关键在于含蓄、藏境，文章进而论及了中图绘画藏境中空白的运用。     

A MEANS TO REDUCE FORMATION OF PRECURSORS OF 2-TRANS-NONENAL IN BREWING*

A method is described whereby the precursors of 2-trans-nonenal may be estimated in worts and beers. Treatment of malt grist or malt with a variety of polar substances is shown to reduce or eliminate the production of nonenal precursors during mashing. Beers made from worts so treated have enhanced flavour stability over those made conventionally.     

粗颗粒盐渍土地基掏挖基础抗拔承载模型试验研究

考虑不同粗颗粒盐渍土层状态（结晶、溶蚀）和厚度,通过对粗颗粒盐渍土地基掏挖基础进行抗拔承载模型试验,分析了掏挖基础的抗拔承载特征。研究结果表明,上拔加载过程中地面以基础为中心产生明显隆起现象,逐渐形成以基础为中心的环状和放射状裂缝。地面隆起范围近似呈圆形扩大趋势;上拔位移随距基础中心距离增大而不断减小,上拔位移梯度随荷载增加逐渐增大。荷载-位移曲线呈现出典型的“软化型”特征;结晶状态下基础抗拔承载力随着盐渍土层厚度增加显著增加;结晶状态下基础抗拔承载力显著高于溶蚀状态。粗颗粒盐渍土地基破裂面形态表现为分段直线方程形式;普通粗颗粒土层、结晶状态粗颗粒盐渍土层及溶蚀状态粗颗粒盐渍土层上拔角分别约为32°,34°及18°。     

益生菌发酵对苹果浆理化性质、抗氧化活性及挥发性风味的影响

目的 探究益生菌发酵对苹果浆理化性质、抗氧化活性及挥发性风味物质的影响。方法 测定苹果浆发酵过程中活菌数、pH、总酸、总糖、还原糖、总酚、黄酮、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除能力、铁离子还原能力(ferric reducing antioxidant power, FRAP)和2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)ammoniumsalt,ABTS]阳离子自由基清除能力,同时比较了发酵前后挥发性风味物质的变化。结果 发酵体系中活菌数、总酚、黄酮在发酵第3d时达到最大值,分别较发酵前提高了12.63%、17.63%和22.06%;FRAP与ABTS阳离子自由基清除能力在发酵第4d达到最大值,分别较发酵前提高了42.47%和10.45%;可滴定酸含量与DPPH自由基清除能力随着发酵时间的延长逐渐增加,发酵第7 d时,分别升高了126.34%和26.32%; pH、总糖、还原糖含量较...     

Analysis of brandy aroma by solid‐phase microextraction and liquid–liquid extraction

Headspace solid‐phase microextraction (SPME) and continuous liquid–liquid extraction (LLX) with Freon were used to extract and analyse aroma volatiles in brandy. In general, SPME using a non‐polar polydimethylsiloxane coating was more selective for esters and acids than was LLX. LLX using Freon 11 extracted the higher alcohols more efficiently than SPME. Relative differences in volatiles between brandies made from Vitis vinifera L cv Colombard and Vitis vinifera L cv Ugni blanc were observed, particularly for hexanol, 3‐methylbutylacetate, 3‐methylbutanol and 3‐methylbutyloctanoate. In addition, a combination of SPME with GC–olfactometry was used to provide more detailed information on sensory characteristics of varietal brandies. © 2000 Society of Chemical Industry