方便年糕保鲜技术研究

本文主要介绍了方便年糕生产环境、保鲜剂、包装方式等因素对产品保质期的影响。试验表明：年糕片在由0．1‰乳酸链球菌素、0．05‰纳他霉素、1‰山梨酸钾、75％酒精配制的pH5．0的溶液中处理15min后，沥水5min，经真空包装后，产品在常温下保质期可达4个月以上。     

即食凉拌海带丝工艺的研究

研究了以干海带为原料制成即食凉拌海带丝工艺。结果表明,将海带丝于2．0％醋酸＋1％黄酒混合液中浸泡15min,可以有效去除海带的腥味;脱腥后的海带丝放于有效氯为50mg／kg的二氧化氯中浸泡3min,可以起到很好的减菌效果;冷藏温度与保质期的关系密切,以细菌总数为评价指标,5℃冷藏,产品的保质期可达49d．     

低糖桃脯的生产工艺研究

对低糖桃脯的生产工艺研究结果表明，糖煮液中添加0．2％海藻酸钠 0．1％CaCl2或添加0．2％LM果胶 0．1CaCl2，可使产品保持形态饱满。采用热处理(100℃、20min，或110℃、3～5min)或微波杀菌(功率1Kw、1～3min)均能使产品保存12个月，无发酵、生霉等败坏现象，并且后者VC保存率高达64．5％。在糖煮时添加降水分活性剂，即1．0％NaCl、1．5％甘油、0．5％乙醇，可使产品水分活性明显降低，保存12个月后无一败坏，而未添加降水分活性剂的产品，12个月后败坏率高达67％。     

年年“糕”

如何挑选： 年糕是否新鲜很重要。先仔细看看年糕的表面，如果很有光泽的话就说明年糕很新鲜；然后再检查年糕的包装，一般包装上都会印有保质期，非真空包装的年糕保质期很短，一般只有3天左右，有的甚至只有一天，而真空包装的稍长些。如果包装袋有水分渗出，则千万不要购买。     

罐藏新鲜银耳生产工艺参数的研究

为发展福建省银耳深加工产业，本文对新鲜银耳罐藏工艺进行了研究，并确定出最佳生产工艺参数。结果表明，新鲜银耳经预处理后，灌入白砂糖12％、柠檬酸0．5‰、抗坏血酸钠（Vc-Na）1．0‰的糖水，采用420mmHg真空封罐以及15min水浴杀菌加工而成的产品，具有良好的品质；通过对比试验表明，新鲜银耳罐头较干银耳罐头无论在色泽、状态还是脆度、风味等方面，都更具有银耳之独特风味，而干银耳罐头的品质则明显较差。     

软包装桔汁年糕的研制

以福桔为原料，采用不同的配方和不同的杀菌条件进行软包装年糕的加工研制，结果表明，100g糯米粉加入65g含糖40％的原果汁，0．5g的β-环糊精，采用常压杀菌20min后所得的成品较为理想。     

矿泉水中出现絮状沉淀的研究

矿泉水中出现沉淀近年来报道较多，大多为水中的胶体成分以及一些盐类所致，本文首次研究发现由藻类引起矿泉水产生浅褐色、白色絮状沉淀，采用牛肉膏蛋白胨培养基分离鉴别为念珠藻目中的藻类，并用显微照像机拍摄其形态，最后用100℃煮沸10min、0．5‰、1‰、1．5‰的硫酸铜溶液处理，再用牛肉膏蛋白胨培养基培养，其结果不生长。     

发酵芥菜软包装保存试验研究

以不同部位的发酵芥菜半成品为原料 ,对保脆剂及抗氧化剂和防腐剂的种类和浓度、产品的 pH值、包装材料的种类等进行了综合试验。结果表明 ,采用质量分数 0 0 5 %的CaCl2 作为保脆剂 ,控制产品 pH值在 4 5以下 ,配合添加 0 1%的异VC Na ,不添加苯甲酸钠、山梨酸钾 ,使发酵后的芥菜在空气的暴露时间不超过 90min ,用 0 0 8mm厚的PP膜真空包装 ,采用 90℃杀菌 5min ,可以使产品的保质期达到 180d以上。保存期内的产品变色轻 ,无长白、胀袋、软烂和发臭现象     

施氏假单胞菌Pseudomonas stutzeri产卡拉胶酶液体发酵条件优化

以从红树林底泥中分离筛选的施氏假单胞（Pseudomonas stutzeri）为对象，采用单因素和正交实验方法，通过摇瓶发酵方式对其产卡拉胶酶发酵条件进行了研究。得到最佳培养基配方和培养条件分别如下：卡拉胶0．3‰，酵母浸粉0．1‰，NaNO30．3‰，乳糖0．04％，吐温-800．2‰；起始pH值6．0，温度32℃，装样量90mL／250mL，接种量13％，摇床转速160r／min。在最佳条件下，发酵液的酶活力为26．5U／mL，比优化前的活力提高了80％。     

啤酒酵母抽提制品的研究

啤酒压榨酵母是我厂啤酒生产中的主要副产品之一，营养丰富。通过洗涤，除去杂质，用正变试验选择酵母酶解抽提的最佳条件：控制PH6．0～70，温度50～60℃，盐1～1．2％，酶制剂0．5～1．0‰，自溶酶解8～12小时，酵母氨基N抽出率增加一倍以上，达到先进的水平。酶解酵母抽出物，经离心后分别制成液膏状三种产品，液状产品含氨基N1.5，膏状产品含氨基N2．5．粉状产品含蛋白质40～5％，游离氨基酸20～40％，以上指标达到规定标准，这三种产品都是优良的食品调味剂。     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹     

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

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.     

Focus on China's Paper Industry

In the English section of this issue, 〈China Paper Newsletters〉 will introduce ＂National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the ＇13th Five-Year Plan＇＂, ＂2013 Annual Report of China＇s Paper Industry＂, and news of projects and other policies.     

Listen to downstream & search for innovation

正Nowadays,textile enterprises are all taking efforts in transformation and upgrading,like improving producing capacity and optimizing production structure to face market downturn.It claimed a higher request to the standard of textile equipments.In the upcoming of ITMA ASIA+CITME 2014exhibition,this magazine have interviewed several branch associations and a series of relative enterprises,to summarize industrial developing status