为了全面分析我国市售牛油果油和葡萄籽油的品质,为食用油产品开发提供指导,采集了市售牛油果油、葡萄籽油主流产品各9 种,全面分析其理化品质、危害物风险和营养素水平,并与常见大宗食用油营养素水平进行对比.结果表明:在理化品质上,两种植物油的不同产品存在一定差异,但均符合国家标准;两种植物油苯并[a]芘、塑化剂含量均符合国家标准,88.9％的产品反式脂肪酸含量控制在1％以内,但国际前沿关注的3-氯丙醇酯和缩水甘油酯存在超标风险;牛油果油的主要营养素为油酸、角鲨烯、植物甾醇、维生素E,葡萄籽油的主要营养素为亚油酸、植物甾醇、维生素E、谷维素.

采用新鲜辣椒与干辣椒混合原料制取的辣椒油色泽红亮、辣度柔和、香气清新、自然浓郁.研究油浸法中各因素对辣椒油中的辣椒素含量、辣椒红色素色价E及感官评价的影响.采用L16(34)混合水平正交试验,以辣椒素、辣椒红色素色价E及感官评价为指标,同时研究粉碎粒度对辣椒油各成分的影响.结果表明,制取辣椒油最佳配方工艺为干辣椒与鲜辣椒的质量比1 ︰ 4,辣椒与食用植物油的质量比1 ︰ 1.5,油浸温度120℃,油浸时间25 min,粉碎粒度18目,制取的辣椒油具有最优品质.采用顶空固相微萃取(HS-SPME)装置取样,采用气相色谱-质谱法(GC-MS)对挥发性风味成分进行分析鉴定,共鉴定出43种成分.

以保鲜青花椒和干红花椒混合原料制取花椒油,采用顶空固相微萃取(HS-SPME)装置取样,用气相色谱-质谱法(GC-MS)对挥发性风味成分进行分析鉴定.结果 表明:以麻味素含量测定和香气感官评价为依据,通过工艺优化确定料液质量比1∶3、混合花椒质量配比8∶2、油浸温度110℃、油浸时间15 min,花椒油中麻味素含量达到3.8～4.2 mg/g,感官评价综合得分为92.共鉴定出花椒油中挥发性风味物质43种,主要成分为芳樟醇和柠檬烯,其中芳樟醇46.50％,柠檬烯21.45％.

植物油作为日常生活必需品, 其食品安全性是老百姓和政府非常关心的问题, 植物油的风险因子有很多, 本文根据植物油生产中实际面临的问题并结合目前研究热点, 选取了7个风险因子进行论述, 分别为黄曲霉毒素、玉米赤霉烯酮、多环芳烃、矿物油、塑化剂、3-氯丙醇脂和反式脂肪.针对每个风险因子, 从危害分析入手, 对国内和国际限量标准进行了对比, 并结合国家或机构风险监测结果, 阐述了其含量大约范围,最后根据风险因子的来源给出了控制措施和建议.

常规水果罐头多为玻璃瓶、马口铁罐包装,存在携带不便、包装物质量大、水果块含量少等缺点.并且,普通水果罐头的单个水果块形较大,不方便食用,使得水果罐头在特殊领域(如野外军用、野外探测作业及航天领域)的使用受到较大限制.以复合铝箔蒸煮袋为包装材料,以当季红富士苹果、雪花梨、香水菠萝等为原料进行水果品种筛选、护色和抽空浸渍工艺研究,提高水果块含量,使水果罐头的特性满足特殊领域的使用要求.结果表明,复合铝箔蒸煮袋较玻璃瓶、马口铁和塑料杯传统包装具有便携、开启简单、安全省时、不易破碎、成本更低、包装废弃物易处理等优点,可满足军工、航天等特殊领域人群食用;其可溶性固形物含量为8％～12％,pH值3.3～3.8,水果块含量高达90％以上,具有单包装、可一次性食用完、食用时可避免糖水外流等优点,保质期可达18个月.

构成花生油的不同种类的挥发性风味物质对花生风味作用影响是不同的.固相微萃取(SPME)是现代色谱分析工作的样品预处理技术,其简便经济、效率高、选择性好.通过顶空固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)及气相-嗅闻器(GC-O)的方法,将萃取、富集、进样、检测、嗅闻连用和结合,具有较高的分析速度和分析灵敏度,在香精香料行业和食品行业已得到广泛应用,油脂行业也普遍采用此方法.通过上述方法,对浓香花生油中具体风味物质产生香味的层次和特征构成进行了尝试性分析.结果发现,杂环类化合物、醛类化合物、酮类化合物、酯类化合物是特征性风味类物质.

The adsorption of the microorganisms on the surface of raw fat coal was researched,choosing bacteria FML and yeast RH which screened from lignite and hydrophobic Mycobacterium phlei (M.ph) for comparison.The influences of pH,slurry concentration and cell concentration on adsorption were analyzed.The results showed that the adsorption reached saturation in about 20 min.FML were found to follow the monolayer adsorption,similar to M.ph,while RH followed multilayer adsorption to a great degree.The adsorption of yeast RH was tested to be stable at pH=4～6 for the actual flotation system,and the adsorption rate and adsorption capacity were 82％ and 3.2 mg/g,respectively.RH mainly adhered on the surface of clean coal particles and caused coal to be more hydrophobic,while the role of FML were mainly to make raw coal gangue more hydrophilic.The roles of both increased the raw coal floatability of different components and improve the flotation efficiency.

Comparing to the conventional procedure,one single pickling under atmospheric pressure and dehydration,new method applies 3 circles of pickling under a vacuum and dehydration procedure.Modified eggs achieved a high score of 88,compared with the previous 82 points,due to full taste,better texture and bright color.In addition,new method cost only 210 min to reach the target moisture content,which made the production more effective,while old method would take more than 300 min.The pickling solution was made of chickens,pig spines and leg bones.New recipe contained hydrolyzed vegetable protein,yeast extract,chicken powder,etc.that made the pickled eggs have more nutrional value,special taste and better characteristics.Added maltodextrin improved soluble solid content from 8％ to 15％ without significandy changing the flavor of picking solution.

Zanthoxylum oil is produced by five processing technics, the oil samples are extracted by solid-phase microextraction(SPME)method.Zanthoxylum oil produced by five processing technics is analyzed by gas chromatography-mass spectrometry(GC-MS).107 components separated from the extract have been identified, the results show that main volatile flavor compounds are linalool and limonene, the two kinds of flavor components account for 76.7%~93.0% of the total flavor components, linalool accounts for 15.0%~51.5%, while limonene accounts for 38.6%~67.7%, low-temperature extracting technic has the highest content of linalool, which is 51.5%.While normal pressure and temperature extracting technic has the lowest content of linalool, which is 15.0%.Normal pressure and temperature extracting technic has the highest content of d-limonene, which is 67.7%.While high-temperature watering oil and extracting technic have the lowest content of limonene, which is 38.6%.Linalool and limonene are easily volatile at higher temperature.In order to attain high-quality Zanthoxylum oil, it is necessary to adopt appropriate processing technic.The purpose of our research is to provide some theoretical foundation for producing high-quality Zanthoxylum oil, so enterprises can organize production and quality control of Zanthoxylum oil effectively.

通过感官评定方法研究了三氯蔗糖与蔗糖的相对甜度关系.将三氯蔗糖产品应用到果汁饮料中,不仅降低整个产品的热量作用,并且能节约相应的成本;采用定量描述分析法测定了与蔗糖的甜度关系,研究了三氯蔗糖代替果汁饮料中白砂糖的比例;通过试验得出三氯蔗糖在果汁饮料生产中最佳替代比例为20％蔗糖,降低了热量24％,替代后的产品口味与市售产品三点验证无差异.

通过对食用油的检测和分析,针对食用油生产加工环节多,痕量有害成分脱除时造成营养成分大量损失,研究食用油的脂质体系及其多种脂类伴随物(营养成分)对有害物质脱除效果的影响,对含有益营养成分的食用油中有害安全性指标的控制技术进行探索和初步研究.通过合理工艺和技术的探索,达到既保留食用油的有益营养成分,又脱除有害成分满足安全要求的可能性.

This work studied the feasibility of treating oily wastewater by means of wet air oxidation (WAO) at high temperatures. The effect of the operating conditions on total organic carbon (TOC) removal of the oily wastewater, including temperature, the initial TOC, residence time and concentration of catalyst, was studied. WAO has been proved to be a very efficient technology for oily wastewater treatment, resulting in destruction efficiencies of greater than 80% of initial TOC. Adding a catalyst significantly improved the TOC removal. The results proved that the catalytic wet air oxidation (CWAO) was an effective pre-treatment method for the oily wastewater.

With the improvement of the people's awareness of environmental protection, green development for beneficiation has become increasingly intense.Either from the limitations of source, polluting to the environment, or from the flotation efficiency, traditional mineral processing reagents are difficult to meet the requirements.However, because microbial mineral processing agent is wide source, non-toxic, good selectivity and so on.It has received more and more attention in recent years and it is expected that it will be able to replace or partially replace chemical mineral processing agent.Based on the results of relevant research at home and abroad, this article reviews the application of the microbe and microbial metabolites in flocculant and flotation, and describes the mechanism of microbial dressing agent, and explains the development trend of microbial beneficiation agent.

South African Rooibos Tea is famous for its abundant of functional components. Modern studies show that Rooibos Tea has the efficient of antioxidation, antimutagen, anticancer, anti-microbial, antitoxin, and also has the function of immuno regulation, prevention of cardiovascular disease, controlling diabetes, antispasmodic gastrointestinal disease. This paper introduces in detail the chemical composition and nutrition effect of South African Rooibos Tea, provides scientific evidence for marketing promotion of Rooibos Tea.

The best technical process and formula had been acquired after studying the sugar-free gelatinized confections according to gel property and synergistic interaction of κ-carrageenan,ι-carrageenan and pectin. The best recipe of the jelly powder by the orthogonal experiment was obtained: κ-carrageenan 1.4 %, ι-carrageenan 0.5%, KCl 1.0%, CaCl2 0.6%, pectin 0.18%. It was explored that the new mixture jelly powder was conformed to be rich in dietary fiber contributing to maintain normal intestinal function and effectively reduce sweetness of jelly candy by the method of replacing sugar with poly dextrose 7%. Fish collagen peptide was proved to be the most suitable for added in the jelly according their flavor and color based on food safety and consumer cognition. The sensory analysis of jelly sweets was tested through adding fish collagen peptide into jelly candy by 3%, 4%, 5%, 6%, 7%, and the conclusion was that below 5%amount had no obvious influence on texture and flavor of jelly candy.

膳食纤维具有重要的营养作用和保健功能,酶重量方法是测定食品中膳食纤维比较方便和经济的一种方法.参考国标GB/T 22224 2008,建立了一种测定全麦粉膳食纤维含量的方法.采用磷酸缓冲液代替MES-TRIS缓冲液,比较了磷酸缓冲液和MES-TRIS缓冲液对检测结果的影响.结果表明,使用MES-TRI缓冲液和磷酸缓冲液对测定结果影响不大,精密度均较好,方差分别为0.10和0.01.两种方法测定结果的绝对差值与平均值之比最大为4.62 ％,低于GB/T 22224-2008中允许的双试验误差10％.

A leisure food-the simulation vegetarian mushrooms silk was prepared through the use of mushroom stem.Processed through cooking,dehydration and shredding,the crude mushroom silk was made into the golden product after seasoned with flavoring liquid.For good delicious flavor,the formula of flavoring liquid and dosage of several spices were tested by means of the orthogonal experiment.The better formula was determined as follows(in the volume of 1.5 kg water): edible salt 400 g,sugar 4.0 kg,monosodium glutamate 100 g,natural extract beef cream 200 g,and the better dosage of spices was cassia 60 g,fennel 40 g,liquorice 80 g,ginger 350 g.This product will not only benefit the mushroom stem value increase,but also produce positive guide for developing its health value.

Corn germ oil contains rich phytosterols which has a very important physiological functions on human.The contents of phytosterols in corn germ oil at different steps of refining processes were determined.The results showed that the loss of phytosterols reached 37% from crude oil to neutralized oil,50% from crude oil to bleached oil,and 68% from crude oil to 1st grade oil.The effect of bleaching on the loss of phytosterols was studied by orthogonal experiments.The significance of the main effects of the variables on the phytosterols content decreased in the order:bleaching earth dosage,bleaching temperature,bleaching time.In order to reserve the phytosterols,the degree of refining should be reduced,especially the degree of neutralization and bleaching.

Based on the physicochemical characteristics and synergistic interaction of konjak gum,carrageenan,xanthan gum and locust bean gum,by means of the orthogonal experiment,the optimum formulation of colloids was determined as follows:konjak gum 0.1%,carrageenan 0.18%,xanthan gum 0.06%,locust bean gum 0.06%.According to the health function of these four raw materials,the optimum addition amount of extract was:immortal grass 6%,prunella vulgaris L 5%,honeysuckle 6%,liquorice 0.6%.Through the research,compound health immortal grass jelly with unique taste and steady quality was developed.