低糖雪莲薯果脯真空渗糖工艺条件的优化

研究低糖雪莲薯果脯的加工工艺条件,对护色、漂烫和硬化等渗糖前预处理过程进行研究,得出最佳条件:用0.4%浓度的柠檬酸溶液对原料护色,沸水漂烫10min,0.5%浓度氯化钙溶液对原料进行硬化2 h.采用真空渗糖的方法对原料糖渍处理,并对真空渗糖温度、渗糖时间、柠檬酸用量和糖液浓度等因素设计正交试验,得出最佳工艺条件:温度35℃、时间120min、柠檬酸0.20%及蔗糖45%.     

利用莲雾落果加工低糖果脯

以莲雾落果为原料,探索低糖莲雾果脯的加工工艺,并重点研究护色、硬化、烫漂、渗糖等过程对低糖莲雾果脯品质的影响。结果表明:采用0.15%抗坏血酸进行护色,2%的氯化钙进行硬化,放入90℃热水中烫漂15min;在含量为25%蔗糖,10%葡萄糖,0.3%柠檬酸,0.6%明胶的溶液中,0.085MPa真空环境下渗糖15min,常压浸糖5h;将充分浸糖后的莲雾放入干燥箱内[前期50℃～60℃(2h),后期60℃～80℃(约2h)]至水分含量约20%左右。制得的低糖莲雾果脯酸甜适口、饱满透明、色泽自然、质量优良,果脯风味最佳。     

低糖天麻果脯的加工工艺及保藏方式研究

以新鲜天麻为原料,在传统工艺基础上,采用微波渗糖工艺研制低糖天麻果脯;基于感官评定标准,通过单因素试验和正交试验,确定低糖天麻果脯的最佳生产工艺条件;并通过保藏试验,确定产品最佳保藏方式。结果表明:预煮15 min、0.6%柠檬酸护色3 h,1.0%CaCl_2硬化3 h、微波渗糖35 min、糖渍15 h、干燥温度50℃、干燥时间10 h为最佳生产工艺条件;并确定巴氏杀菌5 min,4℃冷藏为最佳保藏方式。以此法制备的天麻果脯含糖量低、酸甜适宜、品质良好。     

超声波法加工低糖保健型宣木瓜果脯工艺的研究

以宣木瓜鲜果为原料,益寿糖替代传统的蔗糖,并利用超声波渍糖技术,加工低糖保健型宣木瓜果脯。实验采用对比法研究了鲜果片的漂烫工艺,并对护色、去涩、硬化以及超声波渗糖等关键加工工艺进行了优化。结果表明,鲜果片100℃烫漂处理4min后立即冷却,用2.5%NaCl、0.5%柠檬酸、4%δ-葡萄糖酸内酯配制的混合溶液常温浸泡12h进行护色、去涩、硬化处理,采用水料比为4:1的清水浸泡果片脱盐120min,再在300W的超声波45℃条件下,45%益寿糖液渗糖5h,所得果脯感官评价最好。     

低糖无硫草莓果脯生产工艺技术的研究

对影响低糖无硫草莓果脯品质的烫漂、硬化、护色、渗糖、浸糖、干燥等关键工艺技术进行了研究。结果表明:最佳烫漂时间为2min,温度为90℃;护色剂采用1%的柠檬酸和0.2%的VC混合液,时间为15～20min;采用4%的δ-葡萄糖酸内酯硬化4h;糖液配制用50%的淀粉糖浆取代50%的蔗糖,同时添加0.5%的果胶,3%的磷酸钠和氯化钾混合液;用50%的糖液常压渗糖20min,常温浸糖9h;干燥在65℃下先烘干4h,翻转过来整形后再干燥4h;为最佳工艺制得的草莓果脯品质最好。     

低糖籽瓜皮果脯加工工艺条件的筛选

对低糖籽瓜皮果脯的加工工艺条件进行了筛选,对比了常压渗糖和真空渗糖两种渗糖技术的渗糖效果,并通过正交实验探讨了真空渗糖条件对低糖籽瓜皮果脯品质的影响.最终确定最佳实验条件为:0.5%的Ca(HSO4)2:硬化处理3h,渗糖浓度为30%,真空度为-0.065MPa,真空渗糖时间50min,常压浸糖3h,烘干温度60℃,烘干时间11～14h,果脯品质最好.     

低糖钙果果脯工艺技术及参数的研究

对影响低糖钙果果脯品质的烫漂、硬化、渗糖、浸糖和干燥等关键工艺及工艺参数进行了研究。结果表明：烫漂时间2min，温度105℃：采用6-葡萄糖酸内酯硬化，硬化浓度为4％，硬化时间为4h；45％的糖液，1．1％的柠檬酸，0．3％的羧甲基纤维钠，真空渗糖25min：50％的糖液浸渍24h；真空干燥12h，生产出低糖、营养丰富且具有良好保健作用的钙果果脯。     

低糖番石榴果脯的加工工艺

以番石榴为原料,探索低糖番石榴果脯的加工工艺,并重点研究护色、糖制过程对低糖番石榴果脯品质的影响,选出较佳的工艺条件.结果表明,采用0.1％抗坏血酸进行护色,放入95℃热水中烫漂3 min;在含量为25％蔗糖,20％葡萄糖,03％柠檬酸,0.6％明胶的溶液中,反复两次在40℃、0.085 MPa真空环境下渗糖20 min,再常压浸糖4h.干燥后可制得具有番石榴独特芬芳香味的低糖果脯.     

低糖西瓜皮果脯的生产工艺

以西瓜皮为原料,研究护色、硬化、烫漂、糖制方法对低糖西瓜皮果脯品质的影响.最佳工艺条件为采用1%食盐和0.1%柠檬酸的复合护色液进行2 h的护色处理;氯化钙进行硬化处理;95℃下烫漂5 min;0.085 MPa的真空度下,将瓜条在25%糖液中煮制5 min,自然降温糖渍15 h,然后于35%糖液中在相同真空度下煮制5 min,自然降温糖渍24 h,糖液中柠檬酸的添加量为总糖量的0.5%,此种方法制作的西瓜皮果脯酸甜适口、透明饱满、色泽自然.     

低糖香瓜果脯的开发与研制

对影响低糖香瓜果脯品质的护色、硬化、渗糖、浸糖等关键工艺技术进行研究.最佳工艺条件为采用0.15%抗坏血酸进行护色,2%的氧化钙进行硬化,处理过的香瓜在蔗糖30%、葡萄糖10%、明胶0.6%、柠檬酸0.2%的糖液中、0.085MPa真空环境下渗糖25 min.此种方法制作的香瓜果脯酸甜适口、饱满透明、色泽自然,果脯风味最佳.     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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 Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.