儿童适宜型天然复合蔬菜澄清汁的研制

从天然蔬菜中精选出蕃茄、胡萝卜、蘑菇、苦瓜、芹菜、菠菜制取蔬菜单汁，根据一定的复制原则和复配工艺进行复配，并对复配后的复合蔬菜汁进行了澄清实验，最终得到一种儿童适宜型复合蔬菜汁。     

硫酸钾型蔬菜专用肥的开发研究

介绍了国内肥料使用情况和现今土壤营养不平衡的状况，提出了适用于多种蔬菜的最佳配方及其使用后的经济效果。     

Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil

ABSTRACT: The development of a structural fat network in ice cream as influenced by the solid:liquid fat ratio at the time of freezing/whipping was investigated. The solid fat content was varied with blends of a hard fraction of palm kernel oil (PKO) and high-oleic sunflower oil ranging from 40% to 100% PKO. Fat globule size and adsorbed protein levels in mix and overrun, fat destabilization, meltdown resistance, and air bubble size in ice cream were measured. It was found that blends comprising 60% to 80% solid fat produced the highest rates of fat destabilization that could be described as partial coalescence (as opposed to coalescence), lowest rates of meltdown, and smallest air bubble sizes. Lower levels of solid fat produced fat destabilization that was better characterized as coalescence, leading to loss of structural integrity, whereas higher levels of solid fat led to lower levels of fat network formation and thus also to reduced structural integrity. Practical Application: Blends of highly saturated palm kernel oil and monounsaturated high-oleic sunflower oil were used to modify the solid:liquid ratio of fat blends used for ice cream manufacture. Blends that contained 60% to 80% solid fat at freezing/whipping temperatures produced optimal structures leading to low rates of meltdown. This provides a useful reference for manufacturers to help in the selection of appropriate fat blends for nondairy-fat ice cream.     

试论涪陵榨菜软实力的提升

涪陵榨菜属地理标志商标,是涪陵的重要软实力之一。认识涪陵榨菜的软实力,加大营销力度,提升涪陵榨菜的国际知名度,有利于推动涪陵榨菜健康与快速发展。文章从软实力的含义、涪陵榨菜硬实力和固有软实力的体现、提升涪陵榨菜软实力的途径与措施进行了论述。     

Relationships between Viscosity and Density Measurements of Biodiesel Fuels

Abstract

The viscosity values of vegetable oils vary between 27.2 and 53.6 mm²/s, whereas those of vegetable oil methyl esters between 3.59 and 4.63 mm²/s. The viscosity values of vegetable oil methyl esters highly decreases after transesterification process. Compared to no. 2 diesel fuel, all of the vegetable oil methyl esters were slightly viscous. The flash point values of vegetable oil methyl esters are highly lower than those of vegetable oils. The flash point values of vegetable oil methyl esters are highly lower than those of vegetable oils. An increase in density from 860 to 885 kg/m³ for vegetable oil methyl esters or biodiesels increases the viscosity from 3.59 to 4.63 mm²/s, and the increases are highly regular. There is high regression between density and viscosity values vegetable oil methyl esters. The relationships between viscosity and flash point for vegetable oil methyl esters are irregular. An increase in density from 860 to 885 kg/m³ for vegetable oil methyl esters increases the flash point from 401 to 453 K, and the increases are slightly regular.     

Development of chemically interesterified healthy coconut oil blends

Edible vegetable oil blends, such as coconut:linseed; coconut:safflower; coconut:sunflower; coconut:rice‐bran oils; in the ratio of 70:30 and 60:40 v/v and pure coconut oil (CNO) were interesterified using sodium methoxide 0.5% and subsequently refined to prepare nutritionally superior flowable CNO blends which remained liquid even at sub‐zero temperatures. The slip melting point of chemically interesterified fats could not be determined as they are liquified just after removing from freezing chamber in comparison with the slip melting point of 21.5–26.5 °C for their uninteresterified counterparts. These interesterified fats were liquid and flowable at 6 °C for more than 4 h in a cooling chamber and their solidification temperature ranged between ?2.0 and ?5.5 °C. Free fatty acids showed an increasing trend from 0.35% to 2.0% resulting in decrease in triglycerides After refining these oil blends showed values similar to their controls. However, iodine value of interesterified and uninteresterified oils were close to each other. Differential scanning calorimetry showed the onset of crystallisation at lower temperatures and lower solid fat content for interesterified fats. A nutritionally superior combination of CNO blend which is flowable at low temperature could be prepared.     

The optimization of conditions for the production of acid-hydrolysed winged bean and soybean proteins with reduction of 3-monochloropropane-1,2-diol (3-MCPD)

Response Surface Methodology (RSM) was used to establish the optimum time and temperature for production of acid‐hydrolysed winged bean protein (aHWBP) and acid‐hydrolysed soybean protein (aHSBP). Seven hours of hydrolysis at 125 °C was the optimum condition for producing aHWBP, whereas it was 5 h of hydrolysis at 125 °C for production of aHSBP. Although aHWBP and aHSBP produced using these conditions had favourable sensory qualities, they were found to have up to 25 mg kg^?1 of 3‐monochloropropane‐1,2‐diol (3‐MCPD). This exceeds the maximum level permissible in Commission Regulation (EC) No 466/2001. However, additional alkaline thermal treatment at pH 8.5 for 2 h at 100 °C effectively reduced the 3‐MCPD contents of aHWBP and aHSBP to undetectable levels. aHWBP has a distinctive flavour, which is different from that of aHSBP. The former has higher mean scores for meaty and vegetable attributes but lower mean scores for soy, umami and beany attributes than the latter.     

Characterization of lipids extracted from pickled lambskins by a new industrial degreasing process

In the manufacturing of leather from lambskins, skin degreasing is an important preliminary stage in which excess fats are removed. A new solvent-phase degreasing process, which leads to a complete recovery of extracted fats, has been studied and scaled up in our laboratory. In this paper, we study the characteristics of these extracted fatty substances that have not been reported previously. Extracted fats which, up to now, were considered waste, can be used. Different methods have been proposed for their possible utilization.     

克菌康防治蔬菜细菌性病害的效果初报

研究表明：（1）以3％克菌康WP按药种比3：100拌种，再于发病初（苗期、莲座期）用其800倍液喷淋2－3次可以有效防治大白菜软腐病；（2）以3％克菌康WP1000倍液加特立克700倍液在辣椒播种时土壤处理，移栽时灌根，能有效地防治辣椒青枯病；用克菌康按药种比3：100拌种，定植时用克菌康600倍液灌根能有效控制西红柿青枯病；（3）在黄瓜细菌性角斑病发病初期，以3％克菌康WP800－1000倍液喷雾3次，可有效控制病害；（4）克菌康对蔬菜很安全。     

氧化亚硫酸化菜油新工艺的研究

本文确定了天然油脂氧化亚硫酸化新方法的工艺技术路线 ,研究出菜油氧化亚硫酸化新工艺 ,并找出了最佳工艺条件。应用试验表明 ,该氧化亚硫酸化菜油是一种性能优良的加脂剂 ,其生产工艺操作简便、周期短、无三废污染 ,可适用于其它植物油的氧化亚硫酸化 ,具有推广应用前景。