对不同贮藏时间的鲜切淮山,采用3.0 kJ/m2剂量的短波紫外线(short-wave ultraviolet,UV-C)照射和质量浓度10 g/L壳聚糖涂膜处理,研究两种处理方法及二者协同作用对鲜切淮山生理指标的影响,探讨其保鲜效果及保鲜机理.结果表明,与对照组相比,UV-C处理鲜切淮山能够促进酚类物质和类黄酮类物质积累,增强抗氧化能力,抑制氧化损伤.壳聚糖涂膜鲜切淮山,主要通过抑制呼吸作用、降低细胞膜透性、降低细胞膜脂质过氧化而延长保鲜时间.当鲜切淮山贮藏达到12 d时,与对照组相比较,UV-C照射处理、壳聚糖涂膜、二者共同处理使呼吸强度分别降低15.7％、21.3％和23.6％,使菌落总数分别降低24.6％、18.5％和30.8％,使总酚含量分别增加13.3％、16.7％和22.2％,使1,1-二苯基-2-三硝基苯肼自由基清除率分别提高17.5％、9.6％和20.2％.由此可知,3.0 kJ/m2剂量的UV-C照射与质量浓度10 g/L壳聚糖涂膜对鲜切淮山均具有较好的保鲜效果,二者协同处理的保鲜效果更好,本研究可为鲜切果蔬的保鲜与贮藏提供借鉴.

对不同贮藏时间的鲜切淮山,采用3.0 kJ/m2剂量的短波紫外线(short-wave ultraviolet,UV-C)照射与质量浓度1.0％壳聚糖涂膜协同处理,研究两种保鲜方法对鲜切淮山营养品质的影响.研究发现,与对照组相比,在短波紫外线照射与壳聚糖涂膜保鲜处理过程中,鲜切淮山中的可溶性固形物、多糖、VC、淀粉、可溶性蛋白质均保持较高含量.研究表明,短波紫外照射与壳聚糖涂膜保鲜处理,有助于提升鲜切淮山的营养品质.

为了研究鲜切淮山的保鲜方法,保证其良好的感官品质,延长货架期,用不同剂量(0.5、1.0、1.5、3.0、4.5、6.0 kJ/m2)的254 nm短波紫外线分别照射60、120、180、360、540、720 s.通过测定色差值、褐变度、硬度及失重率探究其保鲜效果.研究发现:3 kJ/m2的照射剂量能明显抑制淮山的褐变,保持色差值L*和硬度,减小淮山切片的失重率,说明UV-C对鲜切淮山有明显的保鲜效果.

因感官评价主观性强、波动性大,为保证肉质评价的准确性和稳定性,探索建立以客观分析指标为自变量的白切鸭肉质感官评价预测模型.检测不同原料制作白切鸭胸肉的硬度、咀嚼力、回复力、黏度、弹性、胶黏性、剪切力、离心损失、水分含量9个客观分析指标,利用主成分分析从中筛选出硬度、咀嚼力、弹性、回复力、剪切力、离心损失和水分含量7个核心指标;以硬度、咀嚼力、多汁性、纤维感4个感官评价指标为因变量,以7个客观分析核心指标为自变量,通过逐步回归求出最优拟合模型.4个感官评价指标的预测模型校正系数都大于0.8,说明模型的预测能力和准确度都比较高,能较好地用于指导生产和研发.

为研究聚酰胺对甘蔗梢多酚的分离纯化工艺条件及其对冷鲜肉的保鲜作用,以吸附率、解吸率、总酚含量为指标,优化聚酰胺对甘蔗梢多酚分离纯化的工艺条件,并研究其对冷鲜肉贮藏保鲜的作用.结果 表明,聚酰胺对甘蔗梢多酚分离纯化的最佳工艺条件为:80～100目聚酰胺,溶液pH为4时吸附量最大,吸附量约为36.67 mg·g-1.上样流速在2～4 mL·min-1之间,60％乙醇溶液洗脱,多酚纯度可达86.15％;甘蔗梢多酚能使冷鲜肉的POV值控制在较低的水平,其与VC和VE复配后,效果更佳显著.聚酰胺对甘蔗梢多酚有良好的分离纯化效果,且甘蔗梢多酚对冷鲜肉的保鲜效果非常显著.

Response surface methodology was used to optimize the parameter of pretrement on bagasse by ultra-sonic assisted NaOH and ammonia to produce xylose. The single-factor experiment was conducted to explore the effect of mixed double alkali concentration and ratio, ultrasonic time, ultrasonic power, ultrasonic temperature, ratio of solid-liquid on xylose concentration in bagasse hydrolysate. On this basis, optimization model was de-signed by Box-Behnken design and verification experiment was conducted to inspect comprehensive influ ence of 4 factors on xylose concentration. Optimized conditions was obtained:ratio of NaOH-ammonia was 2:1 (volume ratio), mixed double alkali concentration was 17％, ultrasonic temperature was 45℃, ultrasonic power was 300 W, ultrasonic time was 40 min. The xylose concentration of verifying result was 2.4310 g/L, which was consistent with the theoretical value of 2.5 g/L.

用超声辅助双碱(NaOH/氨水)的方法预处理酶解蔗渣,利用热带假丝酵母发酵蔗渣水解液生产木糖醇,优化发酵的工艺参数.以木糖醇质量浓度为参照指标,分别考察了种龄、接种量、木糖初始质量浓度对热带假丝发酵蔗渣水解液生产木糖醇的影响,得出种龄为26 h,接种量为10％,木糖初始质量浓度为100 g/L为发酵木糖醇最适条件.在最适条件下,热带假丝酵母菌以蔗渣酶解液为原料发酵54 h,最终木糖醇质量浓度达到62.98 g/L.结果证明,热带假丝酵母菌可以有效发酵蔗渣水解液,有一定的研究意义.

Ultrasonic-assisted NaOH,KOH,Ca(OH)2 and ammonium hydroxide are used to digest bagasse.The concentration of xylose in the hydrolyzate is used as a reference index to compare the effects of different pretreatments.The experimental results show that ultrasonic assisted NaOH/ammonium hydroxide has the best effect,xylose concentration is 1.928 g/L.

In order to solve the problem that essential oil is easy to be volatilized and oxidized,many methods have been developed to microencapsulate the essential oil,including physical and mechanical method,physicochemical method and chemical method.The complex coacervation in physicochemical method is the most commonly used and the most gentle method for producing the essential oil microcapsules. The essential oil microcapsules prepared by the complex coacervation method have a good protective effect on the core material and can achieve the effects of controlled release and sustained release with better heat resistance and moisture resistance,so that it can be stored in high-temperature and high-humidity environment with little deterioration.In this paper,the development history of complex coacervation, the selection of wall materials and the examples of essential oil microcapsules prepared in recent years are reviewed,laying a foundation for the future development of essential oil microcapsules.

In this study,using rice as raw material,the effect of starch gelatinization process such as water addition,gelatinization temperature and gelatinization time on the springiness of fresh wet rice flour was studied by response surface method on the basis of single factor experiments.The results showed that,the optimized gelatinization technique determined by the springiness of fresh wet rice noodle was as follows,water addition 68％,gelatinization time 12 min,gelatinization temperature 95 ℃.Under these conditions,the maximum springiness of fresh wet rice noodle reached 0.816±0.005,closed to the theoretical value.The model could predict the springiness of rice starch at different gelatiniation techniques.

Xylo-oligosaccharide is a kind of functional oligosaccharide.It plays an important role in the aspects of food, health care products, medicines agriculture and so on.Expound the structure properties,functional features and preparation methods of xylo-oligosaccharide, and also summarize the research progress and application at home and abroad.The research and development of high-value application of xylo-oligosaccharide will bring great economic and social benefits.

HACCP是一种预防性质量控制体系,被世界各国普遍认可,在食品工业中的应用越来越广泛.为了保证豇豆腌制生产的质量与安全,在其生产过程中引入HACCP体系,对生产过程中的各个环节可能造成的潜在危害进行危害分析,确定了相应的关键控制点,并制定相应预防措施,建立监控方法,将生产过程的危害降低到最低程度,从而使产品质量与安全得以提高.

The digestibility of starch is closely related to human health, and dietary fiber and starch in the diet usually exist together, and the former exerts an influence on the digestion of the latter, which caused widespread concern. In this paper, the relationship between the digestibility of starch and human health was in-troduced, and the advance in the influence on the digestion of starch by dietary fiber was summarized, based on which based on the influence mechanism of starch digestibility by dietary fiber are discussed.

[目的]优化米曲霉生产曲酸的发酵条件,提高生产效率,对米曲霉(Aspergillus oryzae)GIM3.423生产曲酸的发酵条件进行研究.[方法]采用单因素试验对摇瓶发酵条件进行优化.[结果]发酵液pH、发酵温度、装液量、摇床转速、接种量等因素影响和制约整个发酵过程,发酵温度30℃,装液量60ml/250ml,摇床转速200rpm,种龄6h,接种量10％,发酵周期控制在13d条件下,曲酸生产的转化率可达23.6％,.[结论]摇瓶发酵最佳条件为发酵温度30℃,装液量60ml/250ml,摇床转速200rpm,种龄6h,接种量10％,发酵周期控制在13d.

针对荔枝易腐败的特点以及壳聚糖(CTS)和没食子酸(GA)的结构特征,制备了水溶性的壳聚糖水杨酸盐(CTS-SA),通过红外光谱和紫外光谱表征了该产品的结构,以凯氏定氮法测定了壳聚糖与水杨酸的取代度.结果表明,壳聚糖和水杨酸通过壳聚糖上的氨基和羧酸中的羧基发生了成盐反应,取代度为0.699.研究了CTS-SA作为涂膜剂对荔枝常温保鲜的作用,结果表明:CTS-SA可以有效抑制贮藏期荔枝果实的失重和褐变,延缓果皮花色素苷含量、果肉中可溶性固形物与可滴定酸的下降;CTS-SA对荔枝贮藏期果皮细菌的抑制作用显著优于CTS,贮藏72 h后,CTS-SA涂膜组荔枝果皮的细菌总数只有CTS处理组的61.7％.

Taking the training of students' environmental protection concept as teaching training objectives,based on the guidance of the core ideology of people-oriented scientific development concept,this paper carried out teaching reform and optimization for the course of Environment Protection and Sustainable Development,so as to meet the needs of discipline development in the new situation.

In the paper,we narrative the present situation and problems on the practice teaching of vocational food professional and put forward the contents we need reforms including three sides: changing the new models to replace the traditional school model;arranging the content of practice teaching according to " basic skill project-professional skill project-comprehensive and practical work skill project" by the way of modular approach with step by step;establishing the new system on practice teaching in the manner of " three levels and three stages".

The effect on by-products of formic acid, acetic acid, levulinic acid on xylitol fermentation by Candida guilliermondii. Each byproduct was added to the med-ium with different concentrations of fermentation tests; and the results were as follows: fermentation of xylitol is most obviously inhibited by formic acid, even at the concentration of 1 g.L-1, and the fermentation of xylitol is almost completely inhibit- ed with the concentration of 5 g.L-1. 1 g.L-1 acetic acid or levulinic acid is beneficial to the fermentation, and fermentation inhibition is not obvious when their conce-ntration is less than 2 g.L-1, while the fermentation of xylitol is almost completely inhibited at the concentration of 8 g.L-1. Inhibition of xylitol fermentation basically assumes additive effect when the by-products of same sort of weak acids coexist.

实验、实训、实习三个环节与课程设计、毕业设计、学年论文、创业活动、社会调查、科技制作、学科竞赛活动等构成了实践教学的完整体系,但实验、实训、实习又是评估实践教学优劣、是否符合国家教学要求最为重要的指标。同时这三个环节又可以单独成为一个小体系,教学中应该采取由浅入深,理论联系实际,工学结合的模式来培养学生。就高职高专院校在开展和实施三环节教学过程中出现学生忽视实验原理的连贯性,操作能力差,教师重理论轻实践,学校不重视校内外实训基地建设,寻找实习单位路子单一等问题进行探讨,并对如何提高实验、实训、实习教学效果提出策略和方法。

The natural zeolite has certain pigment adsorption performance. This paper uses hydrochloric acid solution to modify the natural zeolite and to improve its adsorption ability, and analyses the influences of zeo- lite grain size, hydrochloric acid concentration, temperature and time on the modification effects. Moreover, the paper uses the modified zeolite to decolorize the sugarcane juice,and the best technological conditions under which the decolorization rate reaches 64.8% are obtained by orthogonal experiment. Finally, the paper analyses the structure eharacterizatics of modified and post--regeneration zeolite by using XRD.