大豆挂面的品质研究与进展

近年来,挂面的发展不断趋于优质化、多样化,各种营养健康的特色挂面占据了挂面的中高端市场,发展前景较好,能够日益满足人们对营养均衡食品的需求。文章系统介绍了近年来国内外大豆挂面的研究现状,将大豆以不同的方式与面粉混合制成大豆挂面,增加挂面中蛋白质、矿物质、维生素等营养物质的含量,达到营养均衡、搭配合理,为大豆挂面的进一步发展研究提供理论依据。     

我国挂面产业科技创新方向

挂面是我国人民喜爱的传统主食产品,从20世纪80年代开始,随着国外生产线的引进及我国自主研制的挂面生产装备的投产,中高档挂面市场得到逐步发展,人们对食品营养、健康与安全的关注日益增强.对挂面行业创新的认识,应用基础研究及新产品开发方向等方面进行了探讨.     

新一代营养健康食品——酵母挂面的研制

强化挂面的营养是当今挂面生产的发展趋势。酵母营养丰富,含有50%的蛋白质、全部的B族维生素和丰富的矿物质营养,不含胆固醇,是理想的挂面强化剂。酵母挂面是在普通挂面的基础上,通过添加酵母粉,使其营养搭配合理、全面,生物效价提高,具有一定的保健作用。通过实验得出,酵母的添加量为6%较为合适。     

淀粉软糖

淀粉软糖是以淀粉、砂糖为主要原料熬制而成的一种软糖。质地软糯而略有弹性,明亮似半透明状,口味清甜不腻,咀嚼时糖软爽口。一般还可加入各种果仁,如花生仁、核桃仁、芝麻仁、枣泥等,制出各具特色的果仁淀粉软糖,富有松脆或松嫩的果仁香味,营养丰富。既保持了传统软糖的特色,又顺应了目前低糖、低盐的食品发展潮流。     

耐煮型配方挂面的品质评价研究

根据耐煮型挂面配方实验室制作了挂面(A、B、C、D),研究了糯小麦粉、醋酸酯淀粉(ACS)、羟丙基淀粉(HS)对挂面力学特性、蒸煮特性和感官特性的影响,并进一步比较了工业化生产添加HS和ACS挂面(E、F)的品质。结果表明:糯小麦粉、ACS、HS均能提高挂面的品质,其中ACS和HS能改善挂面的蒸煮特性,添加HS挂面的抗弯能力更好,而添加ACS挂面的蒸煮特性和感官特性更好。     

浅谈我国面条工业的出路与创新

主要概述了面条的来源和工业现状,讲述了方便面、挂面、湿面的工业化特点,探讨了目前三者在我国的发展趋势以及面临的问题,并对它们的前景和创新进行探索。     

儿童挂面食品的消费市场供给特征分析

2015—2016年分别在北京、上海、广州及网络交易平台开展儿童挂面消费市场调查,分析产品的品牌、配料、价格、包装及市场占有率,研判儿童挂面市场供给特征及发展趋势。结果表明,儿童挂面在北京、上海和广州挂面市场的占有比率分别为5.9%,12.1%和13.8%。北京市场表现出单个强势品牌。上海的品牌数量较多,品牌占有率间差距不明显,强势品牌不突出。广州市场品牌数量少,集中度高。与"北上广"实体市场相比,网络交易平台上儿童挂面的品牌数量和单品数量明显较多,且市场占有率较大的品牌中,除"亨氏"和"寿桃"外,其他均未在实体市场上销售;儿童挂面主要通过网络平台消费。3个城市儿童挂面价格均集中在10.0~20.0元/500 g;网络平台儿童挂面平均价格为42.40元/500 g,集中在25.0~45.0元/500 g区间,价格明显高于实体市场。儿童挂面多为添加蔬菜粉或浆汁、营养强化剂、杂粮粉或肉类的花色挂面,其中添加果蔬成分的是主要品类。儿童挂面包装形式以"纸盒装"为主。儿童挂面的价格显著高于普通挂面和杂粮挂面。     

食品添加剂在挂面工业中的应用

对挂面工业中食品添加剂的应用进行了综述,目前运用在挂面工业中的添加剂都是复配的,主要有食盐、食用碱、增稠剂、乳化剂、蛋及其制品、色素、磷酸盐以及营养添加剂等.     

功能性营养化学品的研究现状及发展趋势

随着经济水平和健康需求的提高,人们越来越关注食品的安全性、营养性和功能性,功能性营养化学品成为发展趋势。虽然功能性营养化学品在中国有着悠久的历史,而且还有着丰富的草药等功能性营养健康品特色资源,但目前我国在这方面的研究仍比较落后。本文系统介绍功能性营养健康品的概念、特点、功能以及市场价值,结合近十年功能性营养化学品发展的概况,阐述其在国内的生产现状及未来发展方向,为行业发展提供参考。     

糖类化合物对糯性谷物淀粉品质的影响

糯性谷物淀粉与普通淀粉相比具有较低的糊化温度、较强的抗老化性和冻融稳定性等特点, 在食品工业中具有更好的应用前景。糖类化合物能提高糯性谷物淀粉的糊化温度和峰值黏度, 抑制淀粉的长期回生, 影响淀粉的微观结构, 并且非淀粉类多糖能够降低糯性谷物淀粉的消化率。本文针对我国传统的粮食产物-糯性谷物, 综述了糖类化合物对糯性谷物淀粉的作用机制、理化性质和消化性。为后续糖对糯性谷物淀粉影响的研究提供更加完整的理论依据。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the