闽南香菜心的传统加工技术

介绍闽南菜心的腌制和酱油渍加工技术。     

PSYCHORHEOLOGY OF TARTAR SAUCE

Two series of tartar sauces were tested, each consisting of 10 samples, measured at 15, 20 and 25C. The yield value, apparent viscosity and thixotropy were determined using a rotational rheometer. The sensory profile and texture acceptability were determined according to international standards. Rheological parameters were significantly influenced by temperature while sensory characteristics were not affected by the temperature, except hedonic characteristcs. Rheological parameters were interrelated with high values of correlation coefficients. Statistically significant linear relations were observed between rheological and sensory data, but correlation coefficients were lower. Sensory texture acceptability had a great effect on the flavor acceptability. The sensory texture and flavor could be predicted with a fair degree of reliability using rheometry.     

Production of L-sorbitol from L-fructose by Aureobasidium pullulans LP23 isolated from soy sauce mash

A strain LP23 that can convert L-fructose to L-sorbitol was isolated from soy sauce mash and identified as Aureobasidium pullulans. The cells grown on L-arabinose were found to have relatively high L-fructose to L-sorbitol conversion potential. Addition of erythritol to the reaction mixture considerably accelerated the conversion rate of L-fructose to L-sorbitol. During the conversion reaction, erythritol was added to the reaction mixture at 8-h intervals to maintain the concentration of erythritol at 1.0%. The final conversion ratios were 82.8%, 95.3%, 92.4%, and 42.6% using washed cells when the concentrations of L-fructose were 1.0%, 2.0%, 5.0% and 10.0%, respectively. The product from L-fructose was identified as L-sorbitol by HPLC analysis, infrared spectroscopy, optical rotation and melting point measurements.     

白酒生产中高效降解糠醛微生物的筛选与鉴定

从酱香型白酒酒醅中筛选出一株高效降解糠醛的微生物,利用GC-MS对降解过程中样品所含的糠醛及糠醇进行检测并全定量。同时,经过氯化苄抽提基因组方法后,再进行测序与序列比对,菌株鉴定结果为宛氏拟青霉。     

真仙中茄调味酱流变特性研究

采用DV-Ⅲ+型粘度计对不同温度下真仙中茄调味酱的流变特性进行研究,结果表明,真仙中茄调味酱为典型的非牛顿型、剪切稀变型、胶变性流体,随着温度的升高,调味酱的触变性逐渐增强。同时,用Herschel-Bulkley方程和Cross方程描述调味酱的流变特性,发现Cross方程的拟合精度最高。温度对调味酱粘度的影响可以用阿累尼乌斯方程来描述,适用范围:温度28~68℃。     

两种膜过滤生产的纯生酱油风味物质比较

利用有机膜和无机膜对生酱油进行膜过滤实验获得纯生酱油。利用固相微萃取-气质联用技术对两种纯生酱油的风味成分进行分析,通过谱图检索,共鉴定了70种物质,其中醇类18种,酚类5种,酯类13种,醛类13种,酮类5种,酸类2种,杂环化合物类8种,烃类6种。主体风味成分为醇类、酚类、醛类、酮类、杂环化合物,这为提高和改进传统发酵酱油的风味提供了依据。     

海带辣椒酱的研制

以海带、辣椒等为主要原料制备辣椒酱,介绍了海带辣椒酱的加工技术及生产工艺的操作要点。在初步实验的基础上,固定水、味精和香辛料的用量,对辣椒、海带、蒜酱、黄原胶、变性淀粉、糖和食盐等因素进行正交试验。结果表明:最佳生产配方为盐10%,黄原胶0.7%,变性淀粉1%,蒜酱6%,海带5%,辣椒30%,糖2%。     

液相色谱法测定天然酿造酱油和水解植物蛋白调味液中有机酸的研究

建立了高效液相色谱法测定天然酿造酱油和水解植物蛋白调味液中有机酸的方法,样品前处理简单,甲酸、苹果酸、琥珀酸、乳酸、酒石酸、乙酸、柠檬酸、丙酮酸、乙酰丙酸在弱阳离子交换柱上分离良好,其在一定线性范围内相关系数在0．9990以上,回收率在96．0—103．9％,检出限在0．001—0．005mg／mL,相对标准偏差在1．1—3．3％,并对天然酿造酱油和水解植物蛋白调味液样品进行了检测。     

嗜盐片球菌在减少酱油二次沉淀和生物胺中的应用

本研究从酱醪中筛选得到了一株嗜盐片球菌,该微生物扩大培养后在酱醪发酵前期添加1×106CFU/g到酱醪中并按照高盐稀态酱油酿造工艺进行生产。所得酱油于50℃/震荡条件(200r/min)下进行破坏性实验。利用肉眼观察法和冷冻-离心法检测其二次沉淀形成时间和生成量,利用高效液相色谱法测定其生物胺含量,利用滴定法和定量描述分析法对酱油理化指标和风味进行评价。结果发现嗜盐片球菌显著延迟了(15 d)酱油二次沉淀出现时间并减少了酱油二次沉淀生成量(89.12%,p0.01)和生物胺含量(55.21%,p0.01),其中色胺和酪胺含量分别下降了100%和77.00%。由于嗜盐片球菌利用酱醪中的糖类物质(总糖和还原糖下降56.32%和64.56%)产生了酸类物质(增加29.80%),因此导致了酱油酸味及酸香和焦糖香增强,甜味减弱。添加嗜盐片球菌导致的酱油滋味和香气的改变容易通过勾兑工艺进行调整,因此在酱醪发酵阶段添加嗜盐片球菌是解决国产酱油二次沉淀和生物胺问题的有效手段。