本试验以香菇梗、姜粉、孜然粉、黑胡椒粉等为原料,研究了香菇梗素肉干配方设计,通过单因素试验和正交试验筛选,确定了最佳产品配方.结果表明:产品最佳配方为1％姜粉、8％孜然粉、6％黑胡椒粉、6％鸡精、8％绵白糖、100％酱油、60％烹调料酒、30％丁香料酒、2％辣椒碎,在100℃热风干制30 min条件下,制成的香菇梗素肉干色泽呈棕色,咸甜适中,香气浓郁,美味细腻.

为开发长白山特色山野菜加工新产品,以老山芹为原料,通过单因素试验和正交试验研究盐浓度、接种量及发酵时间对老山芹泡菜品质的影响,并对发酵工艺进行优化.结果表明:影响老山芹泡菜品质主要因素的主次顺序为接种量、发酵时间和盐浓度,老山芹泡菜发酵工艺最优组合为接种量0.4％、盐浓度6％、发酵时间21 d,此工艺条件下发酵所得老山芹泡菜适合大众口味.

目的:文中尝试在本科教学工作中,对现有食品质量与安全专业实验课进行改革.方法:对实验课教学内容和课程体系进行优化,改进教学手段和方法,对实践教学内容进行细化改革,打破传统教学方法,充分利用实践教学基地,密切校企合作关系,考核方式多元化.结果:改革后的实验课程教学模式比较适合应用型人才培养目标.结论:文中研究成果可为其他地方院校培养应用型人才实验课教学改革提供参考.

吊杯式移栽机具有成穴、移栽一次性完成,可以覆膜作业等优点,已成为移栽作业中使用较多的移栽机械.吊杯式栽植器为吊杯式移栽机的主要作业部件,不同形状吊杯能影响移栽机的膜上成穴性能及栽植品质.借助离散元仿真软件EDEM及多体系统动力学分析软件RecurDyn,耦合仿真分析两种不同形状的吊杯在栽植频率为72株/(min·行)时的撕膜大小,仿真结果得出圆锥形吊杯的成穴性能优于锥形吊杯,锥形吊杯形成的膜口纵向尺寸为105.37 mm,圆锥形吊杯形成膜口纵向尺寸为101.26 mm;最后通过室内台架试验,检验两种不同形状吊杯的栽植机构的膜上成穴性能,并验证EDEM-RecurDyn耦合仿真结果的合理性.结果表明,仿真试验结果与台架试验结果趋势一致,锥形吊杯的膜口纵向尺寸约为130.58 mm,圆锥形吊杯的膜口纵向尺寸约为121.40 mm,证明所采用EDEM-RecurDyn耦合仿真研究吊杯式栽植器成穴特性的方法是可行的,就地膜的损伤程度而言,圆锥形吊杯的膜上成穴性能优于锥形吊杯.

为优化大叶蟹甲草泡菜加工工艺,开发长白山特色山野菜加工新产品,以大叶蟹甲草(Parasenecio firmus)为原料,通过单因素实验和正交实验研究接种量、盐添加量、糖添加量及发酵温度对大叶蟹甲草泡菜感官品质的影响,以优化加工工艺.结果表明,影响大叶蟹甲草泡菜品质的主要因素的主次顺序为接种量、盐添加量、糖添加量和发酵温度,大叶蟹甲草泡菜发酵工艺最优组合为接种量为3％、盐添加量为4％、糖添加量为2％、发酵温度为20℃.此工艺条件下发酵所得大叶蟹甲草泡菜酸爽可口,有浓郁的乳酸发酵香气和独特的山野菜鲜味.

从师范类院校的发展特点和培养创新创业型人才的办学定位入手,明确了食品质量与安全专业人才的培养目标,深入剖析了食品质量与安全专业实践教学培养模式存在的问题,通过改革实践教学模式、创建多元化的创新创业教育人才培养模式,形成具有一定借鉴意义的创新创业人才培养模式.

Staphylococcus aureus (S. aureus) is an important cause of foodborne illness in humans and animals. In some Asian countries, Perilla (Perilla frutescens) is widely used for cooking and medicinal purposes. The current study reports its antibacterial activity against S. aureus. PEO exhibited significant antibacterial activity against S. aureus with MIC values ranged from 1 to 2 mg/ml. Growth curve illustrated that PEO had time and concentration-dependent antibacterial effects against S. aureus. The results of this study showed that PEO exerted the inhibitory effect on S. aureus through cell membrane permeabilization which was associated with generalized membrane-disrupting effects, and this corresponded to a simultaneous loss of 260-nm absorbing materials. FCM assay also demonstrated that PEO treatment markedly damaged the membrane of S. aureus . Moreover, the SEM and TEM observations also support the above hypothesis, and strongly indicated the membrane-destructing activity of PEO. This study may contribute to the effective application of PEO as a natural antibacterial agent to control foodborne pathogens in food industries.

PURPOSE Zedoary turmeric oil (ZTO), the steam extract of Curcuma zedoaria Rosc was researched for its chemical composition, antibacterial activity, and mechanism for countering two major food-borne pathogenic species, Listeria monocytogenes and Staphylococcus aureus. METHODOLOGY Gas chromatography-mass spectrometry (GC-MS) was used to analyse and characterize the chemical composition of ZTO. Its MICs for the two bacterial species and growth curves were measured. Western blot and real-time reverse-transcription (RT)-PCR assays were utilized to elaborate the mechanism of the antibacterial effect of ZTO by examining the expression levels of virulence-related extracellular proteins. ELISA was used to explore the biological relevance. RESULTS GC-MS revealed high contents of curzerene, eucalyptol, germacrone and (-)-g-elemene representing 28.45, 10.94, 10.77 and 10.54  %, respectively, of the whole components. The MICs of ZTO that combatted L. monocytogenes and S. aureus were similar (1-2 mg ml-1 ). After adding ZTO at increasing concentrations, there was an evident reduction in the transcription of hly, iap, hla, sea, seb and agrA in a dose-dependent manner. Furthermore, TNF-α accumulation in RAW264.7 cells stimulated by L. monocytogenes and S. aureus supernatants was restricted by a 1/4 MIC of ZTO. CONCLUSION Overall, L. monocytogenes and S. aureus were comparably susceptible to ZTO. These data demonstrated that ZTO's antimicrobial property was mediated by the repression of the production of virulence factors involved in L. monocytogenes and S. aureus pathogenesis, a finding that can potentially further progress in the development of new anti-virulence drugs.

为了改善山葡萄酒品质和优化山葡萄酒酿造工艺,通过深入了解通化产区山葡萄酒酿造过程品质变化,分别研究“双红”“双优”“公酿1号”和“北冰红”4个品种山葡萄酒pH、总酸、总糖、酒精度、总花色苷、菌落总数和香气成分,比较了其酿造过程中它们理化性质和香气成分变化的差异.结果表明,前期发酵山葡萄酒品质变化明显,中期发酵变化趋于平缓.4个品种山葡萄酒理化性质和香气成分存在差异,“北冰红”山葡萄酒的总糖含量、酒精度和酵母菌菌落总数最高,酒的口感最好;“公酿1号”山葡萄酒总酸含量最高而pH最低,口感偏酸;“双红”山葡萄酒总花色苷含量最高,颜色最深.因此,4个品种山葡萄酒各具特点,可以依据它们特点开发出品质更优山葡萄酒产品.

以‘双优’山葡萄为原料发酵葡萄酒,研究β-葡萄糖苷酶在酒发酵过程中活力变化以及对酒理化特性和香气的影响。研究表明,随着发酵时间延长,β-葡萄糖苷酶活力先增加后减小,对照和酶处理组活力最大值分别为12. 46和72. 42 U/L。对照组的总糖和酒精度显著低于酶处理组,对照组的总花色苷含量显著高于酶处理组。山葡萄汁、对照和酶处理组的香气成分总量分别为76. 18、124. 28和184. 99 mg/L,种类分别为24、50和54种,香气成分中有7种糖苷类香气物质,对照组含量显著低于酶处理组。检测出香气成分OAVs大于1的共19种,其中果香味对山葡萄酒风味贡献最大,并且酶处理组对葡萄酒贡献程度高于对照组。因此,β-葡萄糖苷酶对‘双优’山葡萄酒香气成分具有显著的影响。

文章针对食品质量与安全专业,结合实践性应用型人才培养的需求,立足专业特点,分析并指出现有实践教学中存在的问题和不足,探讨实践教学改革的方法,提出相应的改革方案,为提升学生的实践能力和工作适应性提供保障.

The quality of four main grape cultivars, Shuanghong, Shuangyou, Gongniang No. 1 and Beibinghong planted in Tonghua was comprehensively analyzed and compared. Their general physical and chemical characteristics were measured, and the contents of total phenols, total anthocyanins, and aroma components in grape fruits were evaluated by HPLC and HS-SPME-GC-MS. In terms of all the parameters measured, there were some differences among the cultivars. Shuanghong and Beibinghong had larger hardness than other cultivars, while Shuangyou and Gongniang No. 1 had higher fruit weight and juice yield than other cultivars. Shuanghong was rich in minerals. The types and contents of organic acids were different among the four grape cultivars. The total acid content in Gongniang No. 1, the total sugar content and sugar/acid ratio in Beibinghong, the contents of total phenols and total anthocyanins in Shuanghong were significantly higher than those in other cultivars (P < 0.05). The color of all the cultivars was purple red. In addition, Shuanghong had the darkest color. Moreover, 96 aroma components, belonging to seven chemical groups, were identified from the four grape cultivars. The main aroma components identified were esters. Beibinghong contained the highest number and amount of ester compounds. These four grape cultivars had their own distinctive taste and flavor and they could be processed to obtain products with local characteristics.

以羧甲基壳聚糖和海藻酸钠为壁材制备柠檬醛微球,考察了羧甲基壳聚糖、氯化钙和海藻酸钠浓度对柠檬醛微球包埋率的影响。采用响应面法优化柠檬醛微球包埋工艺,并进一步对其性能进行分析。研究结果表明,适量的羧甲基壳聚糖、氯化钙和海藻酸钠能较好形成柠檬醛微球;微球的优化工艺参数分别为羧甲基壳聚糖质量浓度3.5g/L、氯化钙质量浓度4.5g/L和海藻酸钠质量浓度8.5 g/L,此时包埋率值为81.79%。柠檬醛微球性能研究表明,其具有控释和抗油脂氧化性能;外观呈圆型,乳白色半透明状,表面平滑有光泽;红外光谱证实柠檬醛精油被完好包裹在微球内部。由此可见,微球化有效提高柠檬醛精油的稳定性和利用率。

试验研究了壳聚糖及其衍生物涂膜对鲜切刺嫩芽保鲜效果的影响.以新鲜刺嫩芽为原料,对其进行鲜切,再用1％壳聚糖及其衍生物、1％ CMC和0.7％甘油的复合膜液浸涂,在4℃下冷藏,考察涂膜处理对鲜切刺嫩贮藏品质和生理生化变化的影响.研究表明,与对照相比,壳聚糖及其衍生物涂膜显著降低了鲜切刺嫩芽的失重率和MDA浓度,增加CAT活力,延缓了总酚和维生素C含量的减少,稳定了PPO活力的变化.其中,羧甲基壳聚糖的保鲜效果最好.

以壳聚糖、羧甲基壳聚糖和盐酸壳聚糖为材料,研究3种壳聚糖及其衍生物对DPPH自由基、超氧阴离子自由基和羟自由基的清除能力以及还原能力和抗脂质氧化能力,并通化曲线拟合方法明确壳聚糖及其衍生物的IC50值.结果表明,随着浓度的增加,壳聚糖及其衍生物的抗氧化活性逐渐增强.3种壳聚糖及其衍生物中壳聚糖的抗氧化活性最强,其对DPPH自由基、超氧阴离子自由基和羟自由基的半清除率IC50值分别为0.91、4.87、0.28 mg/mL.

以朝鲜族泡菜为原料从中筛选乳酸菌，通过对形态特征、生理生化等进行初步鉴定，从中筛选出15株乳酸菌，以产酸速度快、亚硝酸盐降解能力强等指标为依据，优选出发酵性能好的5株乳酸菌：LB5、LB6、LB7、BC6、BC8.

通过完善实践性应用型人才培养体系，进行实验方案改革、课外创新创业项目设计、实训基地建立和产学研相结合的措施，提高学生的实践动手能力和综合素质，使学生在校期间就能完成食品发酵与酿造相关企业所需岗位能力的训练，缩短岗位适应期。

以集安白桃为原料,探讨影响集安白桃果脯品质的因素,并以正交试验优化集安白桃果脯加工工艺.结果表明,烫漂时间为2 min,渗糖糖液浓度50％,烘干温度50℃,烘干时间16h,所制得的果脯具有集安白桃的特有风味,其色泽、组织状态和口感均符合该类产品的要求.

Taking wild vegetables as test material to produce potherb pickles for optimization of potherb pickles processing technology.Based on the experiment,the total acid content,nitrite content,sensory evaluation were measured by different lactic acid bacteria,lactic acid bacteria inoculation amount,and salt concentration and potherb.The results showed that fiddlehead was the best suitable material for potherb pickles processing,the optimum processing technology of potherb pickle was 7%of the amount of lactic acid bacteria inoculated,salt concentration 4%,bacteria BC3,and bacteria LB7.On these conditions,nitrite content was 2.231 mg/kg,total acid content was 3.572g/kg,and sensory score was 8.47.Physical and chemical indicators met the industry standards.

以山葡萄酿酒废弃物为原料,利用蛋白酶和脂肪酶提取总膳食纤维.研究蛋白酶用量、脂肪酶用量和提取时间对总膳食纤维得率和纯度的影响.采用Box-Behnken设计方法对蛋白酶用量、脂肪酶用量和提取时间3个单因素工艺参数进行优化.用响应面分析法确定3个因素的最佳工艺条件.试验结果表明,总膳食纤维提取条件分别为蛋白酶用量1 200 U/g、脂肪酶用量160 U/g和提取时间4h,总膳食纤维得率和纯度分别为82.87％和95.36％.