Abstract:Survivability and growth effects of three lactic acid bacteria, Lactobacillus casei (LC), Lactobacillus helveticus (LH) and Lactobacillus rahmnosus (Lactobacillus casei subsp. rahmnosus 6013) (LR) were studied in soymilk to determine their suitability for soy cheese production. After six hours of fermentation, viable count of LC, LH and LR increased to 8.74, 7.69 and 8.69 log (CFU/mL), respectively. LC, LH, LR and Glucono-δ-lactone (GDL, a commercial coagulant) showed significant increase in Titratable acidity and pH decrease in soymilk at 37 ℃. All the three Lactobacillus cultures were able to utilize soy sugars. The ability of the cultures to cause textural changes in soymilk, analyzed by Texture Analyser, was found competitive to GDL. Enzymes and acid produced by the cultures hydrolyzed soy protein to cause textural changes resulting into curd formation. HPLC analysis showed that all three cultures have the ability to produce and metabolize 18 free amino acids (FAA) including Asp, Ile, Leu, Met, Phe, Tyr and Val which are known as precursors of cheese flavoring compounds. GC-FID analysis for fatty acids (FA) indicated that all the cultures were capable of utilizing soy fatty acids and disappearance of some FA indicated their complete consumption by respective cultures in the resultant soy curd. All the three cultures were found to be suitable to cause textural and flavor precursor changes in soymilk required for soy cheese production.

Abstract:The aggregation structure, the molecule chain morphology and secondary structural parameters of SEB were investigated with modern structural analyzing techniques, such as X-ray diffraction, scan electron microscopy, atomic force microscopy and fourier transform infrared spectrum. Crystallization was found in SEB with the crystallinity of 37.8%. The conformation of the conglomerated SEB molecules was sheet and plate. In dilute solution, the length, width and height of the SEB molecular chain were 1500 nm, 20~40 nm and 0.6 nm, respectively. It was also found that the secondary structure of SEB was mainly of β-sheets.

Abstract:Hemolysin, heat-stable eterotoxin (ST) and liable- heat enterotoxin (LT) were common pathogenic factors in pathogeinc microbes, such as Vibrio Alginolyticus. In this study, two strains of Vibrio Alginolyticu were screened from several kinds of sea foods and identified by different methods. Both of the two strains could produce LT and ST, one of which showed hemolysin activity. It was inferred that Vibrio alginolyticus from different sources could produce different toxins.

Abstract:The effect of ultrasonic treatment on the rheological properties of corn starch was studied. The results showed that the starch pastes were of pseudoplastic fluids. Increasing the ultrasonic power may lower the thixotropy of the starch pastes.

Abstract:The chemical composition of the essential oil obtained from Flos Sophorae Immaturus by simultaneous distillation-extraction was analyzed by GC-MS. 43 Kinds of compounds (about 98.49% of the total peak areas) in the essential oil were identified and the major components were hexadecanoic acid(38.69%), 9,12-octadecadienoic acid methyl ester(10.13%), 2-methoxy-4-(2-propenyl)-phenol(6.71%), 9,12,15-Octadecatrienoic acid (6.35%), 2-hydroxy-3-methyl-4H-pyran-4-ketone(3.49%), 8-heptadecene(2.44%), 1,1'-sulfonylbis-benzene (2.44%), 6,10,14-trimethyl-2-pentadecanone(1.85%), 4-vinyl-2-methoxy-phenol(1.82%). In vitro antimicrobial experiments showed that the essential oil had antibacterial activities against Staphylococcus aureus ATCC 6538, Salmonella typhi CMCC 50013, Shigella dysenteriae CMCC 51334 and Escherichia coli ATCC 8099.

Abstract:The chemical constituents of the ethanol extracts of an artificial planted herb, Rhodiola Crenulata.H were studied. The chemical constituents were isolated and purified by column chromatography and structurally elucidated by spectrum analysis. Results showed that four compounds were obtained and identified as 3,5,7,8-tetrahydroxyl flavone 4′-O-α-L–rhamnopyranoside(1), rhodiosin(2), tyrosol(3), and Salidroside(4), among which compounds 1 was firstly isolated from this kind of plant. We may conclude that the main chemical constituents and the quality of the artificial planted Rhodiola Crenulata.H were similar to those of the wild.

Abstract:The effects of sodium pyro-phosphate (SAP), sodium tripoly-phosphates (STP), sodium hexameta-phosphates(HMP)and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in fresh griskin were studied. Results showed that the optimal ratio of the phosphates (SAP, STP and HMP), and dosage of the mixed phosphates were 2:1:1and 0.2%, respectively, under which the gel showed the highest water-holding capacity and sensory quality. The order of the phosphates affecting the water-holding capacity of the gel was SAP>HMP>STP.

Abstract:According to the regularity of membrane flux changes in ultrafiltration of orange juice, a mass transfer equation was developed to reveal the mechanism of mass transfer in ultrafiltration of orange juice. Moreover, the effect of operating pressure on the membrane flux and the key factors influencing the resistance to mass transfer in the ultrafiltration were analyzed.

Abstract:The pigment production via liquid-state fermentation by monuscus F4018, immobilized on sodium alginate, was studied. In the first fermentation phase (0~48 h), the cells growth rapidly but only a small quantity of pigment was produced. In the balanced phase (48~96 h), pigments were produced in a great quantity (>85%) and the synthesis rate of the red pigment was higher than that of the yellow pigment. After 96 h, the pigment values became to slowly drop. Compared with the traditional pigment fermentation, the immobilized cell mediated fermentation had similar cell growth phase, longer and more stable balanced phase and slower decline phase, which was more favorable for the pigment production. Besides, the immobilized cells showed higher operational stability, suitable for the modern industry with a large scale.

Abstract:The extraction and purification of cephalin from the soybean phosphatide were studied in this paper. After washed by acetone to remove greases and free fatty-acids, the soybean phosphatide was treated by ethanol to remove lecithin and then extracted by petroleum ether. For extraction of cephalin with high purity，the best technological parameters were determined as follows: the ratio of solid to liquid ratio of 1:4 (W/V), extract times of 3, and extract temperature of 30 ℃. Under those conditions, the yield of cephalin was 91.9% with the purity of 93.5%.

Abstract:The extraction technology of soluble dietary fiber from soybean dregs was investigated under room pressure and by pressurized pre-treatment. It was found that, for the extraction under room pressure, the best concentration of sodium hexameta phosphate solution, pH value, ratio of solid to liquid, temperature and extraction time were 2%, 6.5, 1:30, 60 ℃ and 2h, respectively. For the extraction with pressurized pre-treatment, the optimal temperature, pH value and extraction time were 120 ℃, 5.7 and 3.5 h, respectively. On the basis of this work, a pilot-scale production was finished by membrane separation technology and spray dryer. The production cost decreased greatly and quality of SDF was better. This made it suitable for industrialization. The best material for production of SDF was the soybean meal which protein was extracted ahead; the extraction rate of SDF was more than 43.0% of the material.

Abstract:The optimal formula of a compound jam using noix de coco as main material was studied. Orthogonal experiment showed that the optimum contents of noix de coco pulp，tomato pulp , pear pulp and sugar were 15%, 23%, 10% and 12.75%, respectively. The influence sequence of the factors on product quality was as follows: sugar>tomato pulp> noix de coco pulp> pear pulp.

Abstract:The microwave extraction of the natural red pigment in the Salicornia europeaea and the pigment stability were investigated. The optimal conditions of microwave extraction were as follows: microwave power of 700 W, extraction time of 9 min, extraction temperature of 70 ℃, 50%(v/v) of ethanol, the ratio of material to ethanol of 1:50 (g/ml), the extraction temperature of 70 ℃, the extraction time of 1h, the microwave power of 700 W and the time of microwave treatment of 9 min. The achieved pigment showed high light stability and thermal stability within 50~60 ℃. The food additives showed little effects on the stability of the pigment. Besides, the pigment showed poor Na2SO3 tolerance capability but high H2O2 tolerance capability.

Abstract:Fermentation conditions for xylitol production by Fusarium xysporum were optimized. The results showed that the optimal temperature, pH, liquid volume, inoculum size, shaking speed and methanol content in 10 g/L xylose-containing medium were 28~30 ℃, 5.0~6.0, 50%, 10%, 160 r/min and 1%, respectively, under which the conversion rate of xylose was 3.81%. This research provided a novel route for xylitol production by Fusarium xysporum.

Abstract:Olive had high nutritional value and health function, but poor taste. In this paper, novel health teas were prepared using wild olive in Panxi area as main materials and medlar, chrysanthemum and rose as supplementary materials. The olive teas showed better flavor, taste, solubility and health function.

Abstract:In this study, gardenia blue pigment was synthesized using amino acids and genipin which was produced via cellulose-catalyzed hydrolysis of geniposide. And the isolation and purification of the achieved pigment by ultra filtration were optimized by single factor test and orthogonal test. The results indicated that the most suitable amino acid, ratio of liquid to solid, the enzymatic hydrolysis time, molar ratio of cellulase to geniposide, molar ratio of amino acids to geniposide and reaction time were Glu, 8:1(v/w), 6 h, 1:8(g:g), 1:2(g:g), and 96 h, respectively. The best purification conditions were as follows: the retention molecular weight of 5000 Da, operating pressure of 0.5~0.8 MPa, room temperature and pH value of 7. Under those conditions, the gardenia blue pigment was achieved with high E590 nm1 cm (1%) value (≥192) and purity (≥95%).

Abstract:The formula and processing technology of a health ice cream were studied using soybean as the main raw material and Chinese yam and nata de coco as supplementary materials. This ice cream was a new health food with nice flavor and good quality.

Abstract:Effects of the critical control points on the quality of the yoghourt, including the checking and standardization of raw milk, sterilization conditions, homogenization conditions, adding amount of sugar, incubation size, fermentation temperature and time, cooling rate, storage temperature, etc., were analyzed in this paper. Results showed that the yoghourt with the best quality was obtained under the following conditions: solid content of the whole milk of 12%, sugar content of 8%, homogenization temperature of 70 ℃, homogenization pressure of 20 MPa, sterilization temperature of 90~95 ℃, sterilization time of 5 min~10 min, incubation size of the mixed bacteria (lactobacillus bugaricus and streptococcus thermophilus,1:1, activity>0.7) of 3%, fermentation temperature of 43 ℃ and fermentation time of 4.5 h.

Abstract:The producing conditions of single cell protein feed from oil-tea-cake were studied by solid state fermentation. The optimal culture conditions were as follows: ratio of oil-tea-cake to swine blood power of 17:3, ratio of fermenting medium to water of 1:1.2, (NH4)2SO4 content of 2.0% and initial pH value of 5.0~5.5. The fermentation conditions were also optimized as follows: in 250 mL of a triangular flask, the loading volume of the fermentation medium of 15 g, inoculation size of 10%, the ratio of mildew to yeast of 1:1 and fermentation time of 4day. Under those conditions, the maximum dry cell weight was 21.25 g/L.

Abstract:The processing technology of a compound beverage using apple and banana juices was studied. The influences of some stabilizers on the stability of this beverage were also investigated. The results showed that the optimum formula were as follows: banana juice 18.75%, apple juice 12.5%, sucrose 7%, citric acid 0.10% and honey 6%. The compound stabilizer was composed of 0.06% xanthan gum, 0.04% sodium alginate and 0.10% CMC-Na. Under those conditions, the compound beverage had smooth taste, even texture, nice flavors and colors of apple and orange.

Abstract:Processing conditions of gummy production were studied and the best processing technologies were determined. 370 g of sugar, 450 g of glucose syrup (42DE) and 50 g of sorbitol were dissolved into 150 g water. The formed solution was boiled to 116 ℃ and then cooled down to 90 ℃, followed by adding 210 g of gel (made of 70 g Rousselot 220PS). Then the mixture was cooled down to 80 ℃ and mixed with 2.0 g of flavor, 0.05 g of pigment and 25 g of 50% acidulant (Citric acid + lactic acid). Finally the gummy was obtained by deposit forming in dry corn starch (containing 0.5% of oil), drying at low temperature, remove of the starch, oiling and packaging in turn.

Abstract:Quickly change of beer bottles with different size was a common technical problem in beer filling line. In this paper, technical modifications for main equipments in a 20000 b/h beer filling line, including box-unloading machine, bottle washer, cap-pressing machine, brand sticking machine and bottle delivering line, were introduced for quickly changes of bottles with different size. Enhanced changing rate of the beer bottles was obtained in the modified beer filling line.

Abstract:Aquatic products could be contaminated by enterotoxin-producing strains, Staphylococcus aureus. According to the principles and guides of CAC, we made the risk assessment of Staphylococcus aureus in IOF pud shrimp meat, including hazard identification, exposure assessments and hazard characteristics. Besides, some advices were given to aquatic products processing enterprises.

Abstract:The waste oils may greatly harm people’s healthy due to their poor quality. In this paper, the concept, harm, distinguishing and detection methods of waste oils were introduced to provide references for the rational utilization and better supervision of waste oils.

Abstract:The free radicals in snow algae Chlamydomonas nivalis were determined using 2’, 7’-dichlorodihydrofluorescin diacetate (DCFH-DA) as fluorescence probe. In the cell, DCFH-DA was hydrolyzed to 2’, 7’-dichlorodihydrofluorescin (DCFH), and then quickly oxidized to fluorescent compound 2’, 7’-dichlorofluorescin (DCF). The quantity of oxidation was in direct proportion to the content of free radicals. For the determination of free radicals by fluorescence spectrophotometer, the best dosage of DCFH-DA, cell counts and reaction time were 60μmol/L, 5×106~20×106 cell/mL and 1~2.5 h, respectively. And the best excitation and emission wavelength were 485 nm and 520 nm, respectively. Under those conditions, the free radicals in algae can be stably and rapidly determined.

Abstract:A method was developed for the determination of BHC and DDT residues in eggs and egg products by gas chromatography (GC). Samples were extracted by hexane, purified by concentrated sulfate acid, and then analyzed by GC-ECD. Within the concentration range of 5 µg/kg~20 µg/kg, the recovery rates and variation coefficients were 75.4%~90.3%, and 2.5%~9.1%, respectively. The detection limit was 5.0 μg/kg (S/N=3). This method was simple, sensitive and precise, suitable for the qualitative and quantitative analysis of BHC and DDT residues in eggs and egg products.

Abstract:In this paper, the nutriments and amino acids composition of the enzymolytic protein powder of Trachurus japonicus were studied. Results showed that the powder had a high content of crude protein content (66.37%) and was in rich of tasty amino acids, such as Glutamic acid (7.97%), Aspartic acid (5.81%) and Glycine(4.66%). According to the suggested level of FAO/WHO(1973), the protein powder showed high nutrient value due to the high amino acid score (82) and threonine being of the first limiting amino acid. Besides, the powder was rich in inorganic salts, especially Ca and Zn.

Abstract:Proteins in beer had greatly influence on the quality of beer, especially the forming of foam and haze. The analysis methods for proteins in beer were reviewed in this paper to provide dereferences for the measurement and control of the proteins in beer and improve the beer quality.

Abstract:The bioconversion of lignocellulosic biomass for lactic acid production had great meaning to saving foodstuff, protecting environment and developing lactic acid industry. The research progress of lactic acid production from lignocellulose, including the pretreatment of raw materials, the enzymatic hydrolysis and lactic acid fermentation, was reviewed. It was pointed out that the main objectives of the current researches were to improve the efficiency of enzymatic hydrolysis and reduce the production cost. The integration of new technologies was necessary for the acceleration of its industrialization.