制丝线加香加料系统的问题及改进方法

针对目前卷烟企业制丝线加香、加料系统普遍存在的问题,从设备选型、控制算法进行分析,提出改进方法。     

气相色谱法测定饲料香味剂中香味成分的含量

用气相色谱氢火焰离子化检测器，SE－52毛细管柱对四甲苯做内标，分别饲料香味剂中NB－68200香精液组分的含量，分离效果好。     

Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods

Sixty compounds of Lavandula angustifolia L. cultivated in Friuli Venezia Giulia (North-East Italy) were identified and quantified by GC-MS and GC-FID from essential oils obtained by means of hydrodistillation, and from extracts obtained by supercritical CO₂ extraction (SFE) and ultrasound-assisted extraction (US). Using absolute calibration, a true quantification of 1-8 cineol, camphor, linalool, linalyl acetate and β-caryophyllene was carried out. The best extracts, in terms of amount of isolated compounds, flavour quality and stability were those obtained with SFE. Sonication performed at low amplitude for 5 min offered respect to high amplitude a promising alternative to hydrodistillation as a source of lavender flavouring ready to use for alcoholic beverages or/and confectionery products.     

盐酥花生生产技术研究

以花生仁为原料，经脱膜、油炸、调味等一系列工艺精制而成盐酥花生。结果表明：可采用干式多滚轮摩擦脱膜或湿法脱膜，最佳条件为油炸温度１５０～１５２℃，油炸时间５．５ｍｉｎ，香盐末添加量为１．４％、香甜油添加量为１．５％。     

Headspace solid‐phase microextraction analysis of volatile compounds from spice essential oils in dry flavourings

The composition of volatile compounds in nine spices was analysed by means of headspace solid‐phase microextraction (HS‐SPME) from dry flavourings of the spice essential oils, to devise an effective method to determine the content of the essential oils. The HS‐SPME was combined with GC‐MS and GC‐FID for identification and quantification of the volatile compounds. The optimisation of the extraction conditions was carried out by response surface methodology. The evaluation of the analytical parameters indicated that the method had a high precision (coefficient of variations lower than 3%), it was linear (response factors were smaller than 5%) and recoveries were higher than 89%. In the ruggedness test, sample quantity and pre‐extraction time were the factors that stood out as the causing of the greater effects on the analytical results.     

Substitution of sodium chloride by Morton Lite Salt or Mineral Salt in mayonnaise

The effect of substituting Morton Lite Salt or Mineral Salt for sodium chloride in neutral emulsion and in mayonnaise was evaluated by using 1.00% sodium chloride, 1.25% Morton Lite Salt and 1.40% Mineral Salt of the emulsion weight. None, 1.00%, 2.00% and 3.00% of lactose were used to mask the bitter taste associated with potassium chloride. A triangle test using twelve to fifteen panelists was used. Results indicated that both Morton Lite Salt and Mineral Salt had a significant different taste (P ≤ 0.01) as compared with sodium chloride when they were used with none and 1.00% of lactose. Samples which had 2.00% or 3.00% lactose showed no significant taste difference between Morton Lite Salt or Mineral Salt and sodium chloride. It was concluded that a bitter masking agent such as lactose is needed when Morton Lite Salt or Mineral Salt is used to substitute sodium chloride in mayonnaise.     

浅析舍得、沱牌白酒质量控制三不用

舍得、沱牌白酒质量控制的“三不用”即不用香精香料、甜味剂和净化介质。分析舍得、沱牌白酒生产过程中“三不用”的原因,介绍保证舍得、沱牌白酒“三不用”的措施,通过产品对比说明“三不用”方法生产的舍得、沱牌白酒系列酒更醇、更爽、更自然、其成本更低。     

水产调味品中挥发性盐基氮的测定

为提高水产调味品中挥发性盐基氮测定的效率,对国标GB/T 5009.44-2003中的半微量定氮法进行了改进:用高氯酸溶液替代水来浸溶样品;用氢氧化钠溶液加消泡剂替代了氧化镁混悬液;用自动凯氏定氮仪替代半微量蒸馏装置和半微量滴定管.用改进的方法测定以市售蚝油和虾酱为基质的加标样品,回收率在98.82％～101.26％之间,相对标准偏差在0.80％以下.检测数据与GB/T 5009.44-2003中的半微量定氮法相比,无显著性差异.结果表明,改进的方法是一种简便、快捷、精确的水产调味品中挥发性盐基氮的测定方法.     

制丝线加香加料系统的问题及改进方法

针对目前卷烟企业制丝线加香、加料系统普遍存在的问题,从设备选型、控制算法进行分析,提出改进方法。