Preferred a Bacillus natto,and contrasted the secondary metabolites secretion,the bacteriostatic and bactericidal effect,optimized the fermentation conditions,analyzed the inhibition and effect of Bacillus natto Secondary metabolites with the common bacteria and pathogenic bacteria in food(including gram-positive bacteria and gram-negative bacteria),compared with Nisin and Natamycin which used as the Food biological antibacterial agent.The results of the design on BBD response surface analysis made clear that the metabolic product of Bacillus natto has a broad-spectrum antimicrobial activity.When the fermentation temperature is 37.12 ℃,fermentation time is 27.99 h,concentration of Bacterium Bacillus natto is diluted 59.94 times,and it has the best bacteriostatic effect to Staph.Aurous.when the fermentation temperature is 37.02 ℃,fermentation time is 27.67 h,concentration of Bacterium Bacillus natto is diluted 56.31 times,and it has the best bacteriostatic effect to Rhizopus.The antibacterial of Bacillus natto secondary metabolites is not better than Nisin and Natamycin,but it has not large change after Heated to 80 ℃,20 min.

The high-quality sweet corn from Northeast China was used as the raw material to prepare corn syrup beverage through ultrasonic technology. The optimal preparation processing parameters were crushing power of 600 W,crushing time of 7 s,crushing repeat time of 30,material-liquid ratio of 1:3,gelatinization temperature of 90 ℃,gelatinization time of 4 min and stabilizer amount of 0.05%. Compared with traditional processing,ultrasonic technology exhibited a better effect on tasteful,fragrant,and slightly yellowish and nutritious corn syrup beverage.

To develop a Bacillus natto-fermented corn steep liquor beverage,sweet corn from the northeast of China was processed into corn steep liquor,followed by Bacillus natto fermentation and blending.Orthogonal array optimization showed that the optimal conditions for fermenting corn steep liquor were as follows:material concentration 30%;fermentation temperature 31℃;and fermentation duration 24 h and that the fermentation product with additions of 3% sucrose,0.03% β-cyclodextrin and 0.05% citric acid had the best mouthfeel.Moreover,the developed beverage should be stored at 4℃ for less than 7 days.

Extraction technology of functional components in Codonapsislanceolata Benth. et Hook. with enzyme hydrolysis and ultrasonic for breaking cell was studied. During the processing, the activities of functional components were kept by reasonable measures. The optimum conditions for extration of functional components and preparation of potherb health beverage were obtained. On these conditions, nutritional, low caloric, good tasty green beverage was obtained.

This research studies how to kill the germ by low pressurel,ow temperature and keeping boiling some minutes(65℃, 0.095MPa, boiling 7min), and then return the N2 to the watermelon juice, after doing these, the juice not only killed the most germ in the environment of little O2, but also keep the most nutrition, Vitamin and good color of the juice, during the process of technique, the bad odor in the old sterilization be avoided, the intrinsic flavor of watermelon juice be hold well. The return N2 avoid the losing of aerobic oxidation matter in watermelon juice and restrain the growing of rudimental germ. Under the condition of not increasing any food additive, the watermelon can attain 12 months, arrive at the request of the industry production and the mer- chandise shelf period.

Acorn can be found in many parts of our country in great quantity. Tannic substance is one of the major components of acorn, which can produce sediment with Pb2+ and cause adsorption to other forms of heavy metals. This paper aimed at the research on the lead-resistance function of the tannic substance that was rich in acorn. By means of such methods as of physical, chemical or animals experiment, to study the reliable theoretical basis for the new technology of removing or preventing lead- poison in this sense for further research on the health care food-acorn, this paper would be of some initiative value both in theoretical research and in practical use.

This research studies a new craft (the low-pressure and low-temperature under 65 ℃, 0.095 MPa, boiling 7 min, and turning back N_2) to kill the germ in heat-sensitive juice. By using the craft not only can the part of germ be killed, but also the survival of the germ is restrain, avoiding the bringing of volatile odor under thermal actor and radox, the changing of the color and luster, the losing of nutrition, when killing germ under little O_2, keeping the best holding of vitamin and other useful ingredient, getting preferable killing-germ result. Turning N_2 back can prevent the loss of effortless oxidative matter, and repress the remained microorganism continuing to grow and breed. The storage period of the juice can last 12 months; which is in accordance with that of the request of industry production and merchandise shelf period without any food additive.

简单叙述了橡子的营养价值和生理功能,重点探讨了橡子的生产工艺过程及工艺条件,介绍了橡子饼干的生产方法及风味改良措施.

对姬松茸香肠的配方及工艺进行了初步的研究和试验,证实了将姬松茸用于香肠中的可行性,从而赋予灌肠制品新的营养价值和功能特性.

传统内酯豆腐营养成分单一,质地柔软易碎,不易烹制.为弥补这些缺点,本实验通过添加胡萝卜汁和番茄汁来增加内酯豆腐营养,并通过添加食品胶和使用复合型凝固剂来增加其硬度,使之适合于凉拌和烹制,更适合北方人的饮食习惯.

简单叙述了橡子的营养价值和生理功能,重点探讨了橡子粉的生产工艺过程及工艺条件,介绍了橡子挂面的生产方法及风味改良措施.

本文从影响开菲尔粒增殖的三个因素人手,利用三因素三水平的正交实验设计,探索出影响开菲尔粒增殖的最佳工艺条件;同时,确定了开菲尔粒在每一代的增殖速度及清洗对开菲尔粒增殖的影响,具有一定的理论和较强的现实意义.

记述了动物分离蛋白质的衍生物---酪蛋白钠可优先于肉肌原纤维蛋白质与脂肪颗粒结合,使制品内部组织结构形成稳定的脂肪、蛋白质、水体系,具有较高的保油性和保水性,是优良的肉制品乳化剂.在此理论的基础上,制备了酪蛋白钠/鸡脂,酪蛋白钠/鸡皮/鸡脂乳剂,并对其预制工艺条件通过正交设计实验,找出了预制乳剂的最佳工艺条件,其中以印60°C,1330rpm制备10min的酪蛋白钠/鸡皮/鸡脂乳剂于鸡肉(味)灌制品中的实用效果最好,可明显改善制品的组织结构和质感.