Size determination of shriveled and wrinkled soybeans

Drought stress created shriveled and wrinkled (S/W) soybeans in the 1988 soybean crop. Seven lots of 1988 soybeans were examined to validate the Federal Grain Inspection Service (FGIS) definition of S/W. Lots were subdivided into sized fractions with both slotted and round-hole screens. Shriveled and wrinkled soybeans were found in all size fractions, whether those fractions were determined by a slotted or a round-hole screen. None of the size fractions adequately isolated or characterized S/W soybeans. The FGIS definition of shriveled and wrinkled does not sonsider larger wrinkled soybeans, but only shriveled soybeans passing through a 10/64″ by 3/4″ slotted screen. The most accurate determination of S/W soybeans can be made by examining the entire soybean sample, not a sized fraction.     

Effect of fermented rice culture on the microbiological,biochemical and sensory characteristics of low‐salt douchi,a traditional Chinese fermented soybean condiment

A low‐salt (4% NaCl, w/w) douchi supplemented with different concentration of fermented rice culture (FRC) of 0%, 5%, 10%, 15% and 20% (v/w) was produced, and the effect of FRC on microbiology, biochemistry and sensory quantity was investigated. Results indicated that FRC had a significant effect on low‐salt douchi. Compared with the control (added 0% FRC), in the other treatments, the counts of yeast and lactic acid bacteria increased by about 50%, whereas the moulds decreased by about 30%; the pH reduction was close to 4.7; total acid increased to about 1.300 g per 100 g; reducing sugar maintained a decrease to 21.07 mg per g; amino nitrogen increased to about 0.900 g per 100 g, but not above the control (1.013 g per 100 g). In general terms, total free amino acid contents and three organic acids were higher in low‐salt products than four commercial products. Sensory evaluation of products supplemented with 10% and 15% FRC revealed better overall acceptability compared with other treatments and a commercial product.     

发酵肉制品中葡萄球菌的分离、鉴定

实验采用常见的发酵肉制品作为采集样品,从中分离得到具有革兰氏阳性和触酶阳性的葡萄球菌。结合菌种的表型特征对5株菌种进行鉴定,并研究了这5种菌的生理生化特征。     

酒醅乙醇含量和含湿量对浓香型白酒蒸馏效果的影响

系统研究了浓香型白酒酒醅的乙醇含量和含湿量在窖池中的分布,及其对正品酒产率和品质的影响。结果表明,随着窖池深度的增加,酒醅含湿量由表面的60.67 wt%线性增加到底部的70.44 wt%;而酒醅乙醇含量呈逐渐降低的变化趋势。酒醅乙醇含量和含湿量对正品酒产率和品质具有显著影响。对于水分含量相同的酒醅,酒产率和品质随乙醇含量的上升不断增加;对于给定乙醇含量的酒醅,正品酒产率和品质随含湿量的增加逐渐降低。     

玉米红茶复合发酵饮料的研制

以红茶、玉米为主要原料,结合传统红茶茵的培养方法,开发出既含有玉米中丰富的氨基酸又兼具红茶茵特殊保健作用的发酵茶饮料。研究得出最佳发酵条件为玉米糖化物10％,茶叶0．4％,接种量15％,发酵温度30℃,发酵成品的终点pH2．5左右。     

发酵乳─最新研究动向

有关发酵乳的研究,目前主要集中于新产品的开发和健康特性的研究。在对近１０年有关文献研究的基础上,介绍了发酵乳的种类,益生菌,乳酸菌的培养、代谢特性、遗传和生物技术,发酵剂的制作,健康特性研究及乳酸菌的安全性等。     

发酵马肉中乳酸菌的分离筛选研究

从发酵马肉中分离纯化出7株乳酸菌,对它们的主要发酵特性如耐盐、耐硝,产黏液、产气等进行了测定,并比较了它们在不同温度下的生长和产酸情况以及发酵过程中的pH值的变化,发现其中3株乳酸菌具有较好的发酵特性,如生长快、产酸快,能够耐6%NaCl、耐150 mg/kg NaNO2,不产气、不产氨,H2O2实验、H2S实验、V-P反应均为阴性等,符合发酵肉制品生产菌种的要求.     

肉制品发酵剂的筛选与发酵特性的研究

以MRS培养基为基础培养基,从自然发酵香肠和自制腌肉中分离、筛选出三株乳酸菌(F1、F2、F3),对其生化特性、发酵特性、生长状况、产酸能力、致死温度及菌株间的拮抗性进行研究,结果表明:3株乳酸菌均符合肉制品发酵剂的要求,可以作为肉制品发酵剂;菌株F1和F3,F2和F3可以作为肉制品的混合发酵剂.     

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

The generation of aroma compounds through the curing process of dry fermented sausages was studied. The most important aroma compounds were determined using their odour-activity values (OAVs). The compound quantification in the headspace (HS) was carried out by solid phase microextraction (SPME) and the total concentration in the sausage by multiple headspace SPME (multiple HS-SPME) using gas chromatography and mass spectrometry. The main compounds that contributed to the aroma of dry fermented sausages were those with the highest oil OAVs such as 3-methyl butanal, 2-methyl butanal, octanal, diacetyl and ethyl 2-methyl butanoate that were important from the beginning of the process. Other compounds were important contributors as they were generated at the end of process, including propanal, pentanal, hexanal, ethyl 3-methyl butanoate, 1-octen-3-ol, 3-methyl butanoic acid, 2-methyl propanoic acid, ethyl hexanoate and nonanal. However, the aroma perceived in the HS was due to compounds with the highest air OAVs such as 3-methyl butanoic acid, ethyl 2-methyl butanoate, nonanal and octanal. In many cases, the percentage of the aroma compound released to the HS was around 10–20% of the total concentration in the sausage.