25 May 2014, Volume 40 Issue 05
    

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    Food and Fermentation Industries
  • The industrialization study on citric acid continuous flow and supplementary food fermentation
    LIU Chen, MIN Zhao-sheng, CAI Zi-jin, HONG Hou-sheng
    Food and Fermentation Industries. 2014, 40(05): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A continuous flow and supplementary food fermentation method for citric acid production by Aspergillus niger Wm1-016 was proposed and studied in a 300 m new air source fermenter to overcome the disadvantage of conventional citric acid fermentation method. The industrialization study was carried out in one-fermenter fermentation.The direction spore inoculating was adapted. The subdivision control of temperature was applied and the culture temperature for the growth phase( 0 ~ 32 h) and acid production phase( after 32 h) were( 39 ± 1) ℃ and( 36 ± 1) ℃,respectively. The 3D jet flow air distributor was used and the ventilation rate for the growth phase,fed-batch phase and end of fermentation were 1∶ 0. 15 vvm,1∶ 0. 18 vvm,and 1∶ 0. 15 vvm. A fed-measurement tank was added and the flow acceleration was set to be 0. 1 ~ 4. 0 m3/h. The optimal initial sugar concentration was 80 ~ 120 g /L,and the optimum fed-batch medium was the starch sugar with 500 g /L glucose and 0. 03%( NH4)2SO4. In general,the citric acid production was increased from 146. 8 g /L to 180. 1 g /L,which was increased about 22. 7%.
  • Preparation and characterization of water-soluble Gliadin/SC nanoparticles
    WANG Li-juan, HU Er-kun, LI Kang-kang, YIN Shou-wei, YANG Xiao-quan
    Food and Fermentation Industries. 2014, 40(05): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.049
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    We developed a water-soluble Gliadin /sodium caseinate nanoparticle( Gliadin /SC nanoparticle) from gliadin,an abundant vegetal protein via an antisolvent precipitation method. Sodium caseinate( SC),a food grade natural protein acted as electrostatic and sterical stabilizer. The formation of the Gliadin /SC nanoparticle and microstructure were explored. The role of proportion of SC-to-gliadin and pH,ionic strength effect on particle size distribution,zeta potential and stablization were investigated. The Gliadin /SC nanoparticles are spherical. The average size of the Gliadin /SC nano-particle was 190 to 310 nm. Zeta potential of the PG-SC was around- 28. 6 to- 32. 8mV at pH7,and has storage stability over 2 weeks. The proposed hypothesis in this work could be applied to carry hydrophobic bioactive molecules in food industry.
  • Modification of jujube residue fiber with cellulase and xylanase
    ZHAO Mei, XU Xue-qin, XU Yan-shun, JIANG Qi-xing, SHI Yong
    Food and Fermentation Industries. 2014, 40(05): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.034
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    Jujube residue was used to discuss the enzymatic hydrolysis conditions of cellulase and xylanase respectively. On this basis,using the multi-factor composite test design principle and analysis method,the most suitable conditions to get the appropriate proportion of soluble fiber and insoluble fiber was determined,as two enzyme concentration and reaction time were variable. The optimized conditions were as the follows: cellulase 0. 29%,xylanase0. 21%,reaction time 49. 23 min. Under this condition,the proportion of soluble fiber could be increased from6. 79% to 10. 15% to achieve the best ratio of 1∶ 3 of soluble versus insoluble fiber.
  • The improvement of antimicrobial lipopeptide production through attapulgite and several other large surface solid matrixes and preliminary study on its mechanism
    WANG Wen-jing, SUN Li-jun, WANG Ya-ling, LIU Huan-ming, XU De-feng, NIE Fang-hong, LIU Ying, YE Ri-ying
    Food and Fermentation Industries. 2014, 40(05): 16-20. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.013
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    This paper concerned the influence of several large surface solid matrixes on the antimicrobial lipopeptide production. It aimed to explore the new method to increase antimicrobial lipopeptide yield. Attapulgite,activated carbon and gauze were added to the main medium of Bacillus natto with some designed amount. The inhibition rate to specific indicator were determined to evaluate the yield of antimicrobial lipopeptide and scanning electron microscopy was used to study the characteristics of bacteria adhered on different solid matrixes and the action mode of large surface matrix. The optimal fermentation was found in the attapulgite experimental group. The inhibition rate of the best experimental group was 63. 2%,which was 23. 6% higher than that of control group,followed by activated carbon group with 11. 9% higher than that of the control group and the gauze group with 9. 6% higher than that of the control group. The results from determination of biomass showed that cell concentration of control group was 44. 7% lower than that of the best attapulgite experimental group,38. 5% lower than that of the activated carbon group and gauze group. Bacillus natto formed stable biofilms on attapulgite with a thick-dense tissue and attached with high density.Bacillus natto formed a special fold structure on activated carbon and attached with large number of biofilm-bacteria.Bacillus natto got relatively thin but integrated biofilms on the surface of gauze fiber and also attached with lots of bacteria. Antimicrobial lipopeptide productivity by Bacillus natto was increased obviously by adding large surface solid matrixes into fermentation medium and addition of attapulgite led to the best productivity. The increased yield may due to the addition of the large surface solid matrixes which increased the biomass in the broth and the biofilms formed on the matrixes.
  • The degree of esterification of dodecanedioic acid using ethanol as recrystallization solvent
    SHAO Chong, ZHANG Jian-hua, TANG Lei, MAO Zhong-gui
    Food and Fermentation Industries. 2014, 40(05): 21-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.005
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    When ethanol is used as the solvent for didecanedioic acid recrystallization,it can react with the acid to form ester,thus reduce the recrystallization product purity. The major factors for the degree of esterification include dodecanedioic acid concentration,ethanol concentration,temperature and time. In this paper,changes of ester generation over time under different temperature and different ethanol concentration were investigated,the effects of ethanol concentration,temperature and time on the degree of esterification were designed with orthogonal experiments. It was found that the effect order was: temperature > time > ethanol concentration,where the influence of temperature was significant. In addition,combinations of factors for minimum and maximum degree of esterification were obtained.Under these conditions,the purity,esterification degree and crystal morphorlogy of recrystallized dodecanedioic acid were examined. It was found that the purities of recrystallized acid were 97. 26% and 97. 50%,and the esterification degrees were 0. 06% and 0. 20% under minimum and maximum esterification conditions respectively. The crystal habit had been improved after recrystallization..
  • Bioconversion of ethylene glycol to glycolic acid by resting cells of Gluconobacter oxydans
    WEI Sheng-hua, WANG Wei-jun, MENG Na, TAO Yu-gui, ZHU Bi-yu, GAO Qian-kun
    Food and Fermentation Industries. 2014, 40(05): 27-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.011
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    The conversion of ethylene glycol to glycolic acid by resting cells of Gluconobacter oxydans was investigated. Under batch conversion conditions,118. 5 g /L of glycolic acid could get from ethylene glycol after 30 h of reaction. The conversion was above 97%. The resting cells could successively convert three cycles. The average conversion was about 93. 3%. By fed-batch conversion,the yield can be further improved. Over 38h reaction,182. 5 g /L of glycolic acid was obtained,which greatly increased the product concentration in the conversion liquor.
  • Study on probiotic properties of Lactobacillus helveticus
    ZHANG Dan-dan, GUO Yu-xing, ZHOU Hui-min, ZHANG Dan, ZU Qian, PAN Dao-dong
    Food and Fermentation Industries. 2014, 40(05): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.001
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    This study aimed to characterize biochemical properties of Lactobacillus helveticus to evaluate the suitability of strains as starter in the processing of fermented meat product. Certain fermentation properties of Lactobacillus helveticus as the starter in fermented meat products were researched. Acid and bile tolerance of Lactobacillus helveticus in simulated gastrointestinal environments were also researched. In addition,the adhesion of Lactobacillus helveticus was studied using Caco-2 cell as an in vitro model for intestinal epithelium. The factors which affect Lactobacillus helveticus' s adhesion to Caco-2 model were also studied. Results demonstrated that Lactobacillus helveticus did not produce mucus,gas,H2S,ammonia,and H2O2,and did not possess amino acid decarboxylase activity and nitrate reductase activity. Lactobacillus helveticus exhibited ability against S. aureus and E. coli and tolerance to sodium chloride and nitrite. Acid was produced when sugars were fermented by Lactobacillus helveticus. Lactobacillus helveticus was resistant to acid and bile salt. Lactobacillus helveticus in stationary phase had good adhesion to Caco-2 cells. The adhesive ability of Lactobacillus helveticus to Caco-2 cells was best when Lactobacillus helveticus was in stationary phase. The adhesion was saturated when Lactobacillus helveticus and Caco-2 cells were co-cultured for 2 h. The adhesion was optimal at pH 7. 0. The results showed that Lactobacillus helveticus had probiotics properties and met the standards for screening of probiotic preparations in fermented meat. It could be used as starter in the processing of fermented meat product.
  • Effects of carbon dioxide on the perception of sourness difference in wine
    HUA Ai-zhen, MA Yue, WANG Dong, LI Qi
    Food and Fermentation Industries. 2014, 40(05): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.035
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    Carbonated wines,carbon dioxide containing wines,enjoy more favor among young customers. Carbon dioxide in carbonated wine can significantly affect the taste perception of wine,and different perception can be experienced by different subjects. In the presented work,the difference thresholds for tartaric acid in carbonated and degassed wines were obtained by using the ASTM E-679 standard method,and the difference thresholds of different groups were analyzed,to explore the effects of carbon dioxide and group difference on the perception of sourness difference in wine. The results showed that the carbonation and group difference,such as gender,living areas and taste preference,had significant effect on the perception of sourness difference of wine. The tartaric acid difference thresholds of degassed and carbonated wines were 31. 7mg /L and 70. 8mg /L,respectively. A wide distribution of individual difference thresholds was found. These results would provide some valuable information to the industry about the sensory research and product development of carbonated wine.
  • Isolation and identification of a cold-adapted lipase producing strains from the Glacier No.1 in the Tianshan
    DONG Juan, NI Yong-qing, YANG Rui-jin, ZHAO Wei, LIANG Qiu-yan, FENG Ying-hui, FAN Yu-ting
    Food and Fermentation Industries. 2014, 40(05): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.014
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    The purpose of this study was to isolate high-yield lipase-producing strains from Sediments of the bottom layer of the Glacier No. 1 in Tianshan Mountains,China. And preliminary identification and investigation on activity of cold-adapted lipase had been carried out. Using the screening medium such as Rhodamine-B,Tween-80,Vitoria blue and glyceryl tributyrate activity assay plate,alkaline cold-adapted strains producing lipase were screened. The growth characteristic of the strains had been studied and the related physiological and biochemical experiments were carried out. Taxonomic identities of isolated strains were determined according to the 16S rRNA gene sequences. 5high-yield lipase- producing strains were obtained. Primary identification showed that 1 strain belonged to the genus Bacillus,4 strains belonged to the genus Pseudomonas. The lipase production capacity of Bacillus was slightly higher than the rest of the strains. 5 high-yield lipase-producing strains were psychrophilic. These 5 strains could tolerate high salinities and be fermented under relative low temperature. 4 strains of them could reach the peak production of enzyme after fermentation for 36 h. The research herein had provided foundation for the development of abundant resources of cold-adapted enzymes.
  • Studies on screening of a thermostable phospholipase producing bacterium and its enzyme characterizatics
    YANG Yan-yan, CHEN Ji-xiang, YANG Zhi, ZHANG Qing-fang, ZHOU Ting, ZHOU Hang-cheng
    Food and Fermentation Industries. 2014, 40(05): 48-54. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.015
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    Twenty-five phospholipase-producing strains were isolated from the soil samples collected in different regions by the method of egg yolk plate. One strain JYSY1 was selected for the high growth and production of phospholipases. The strain JYSY1 was preliminarily identified as Bacillus cereus based on the morphological characteristics,physiological and biochemical analysis,and sequence analysis of 16S rDNA. The optimum temperature for cell growth and phospholipase production were 25 ℃ and 30 ℃. The optimum pH value for the cell growth and phospholipase production was pH 7. 0. A phospholipase was purified from the culture supernatant of the strain JYSY1 by means of ammonium sulfate precipitation,column chromatography on DEAE-Sepharose Fast Flow and SephadexG100. The enzyme appeared to be a single peptide of 48 kDa. The optimal temperature and pH for the enzyme reactivity were 50 ℃ and 8. 0,respectively. Addition of Co2 +and Ca2 +increased its activity to 111. 59% and 110. 11%respectively,but Zn2 +and Mg2 +respectively inhibited the enzymatic activity. Addition of 1mmol /L of PMSF,SDS,EGTA and EDTA also inhibited the enzymatic activity. At 65 ℃,about 55% enzyme activity was remained. The purified enzyme was identified to be a phospholipase C. The enzyme was suggested to be a metallophospholipase.
  • Comparison of inter-species Monascus strains with pigment productivity and screening of strains with high pigment production
    CHEN Zhang-e, YANG Cheng-long, WU Xiao-ping, HUANG Ying-ying
    Food and Fermentation Industries. 2014, 40(05): 55-59. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.002
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    The research herein aimed to screen strains of Monascus with high pigment production,to research the relationship between the capability of pigment production and genetic diversity of Monascus,so as to lay a foundation of further study on the application of Monascus. Methods: 41 Monascus strains were solid fermented,and the clustering analysis of strains with high pigment production was carried out through ISSR( Inter-simple sequence repeat) analysis. Results: The pigment productions of M. purpureus,M. aurantiacus and M. ruber strains were higher than those of M. pilosus, M. fumeus and M. albidulus strains. Moreover, the pigment productions and productivities of M. purpureus strains on each color component were higher than those of M. aurantiacus and M. ruber strains. M. pilosus had the lowest pigment productivity among these 6 species of Monascus. It was also shown that the pigment productivities of different strains in the same species were significantly different. Conclusion: According to the results from cluster analysis,the genetic relationship of Monascus strains had a certain correlation with their geographic sources. However,the results of intra-species clustering analysis suggested that the Monascus strains with high pigment production were not clustering at all.
  • A β-galactosidase derived from hot springs metagenome and its characteristics
    ZHENG Jian, ZHANG qi, WEI Yun-lin, LIN Lian-bing
    Food and Fermentation Industries. 2014, 40(05): 60-64. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.016
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    This study mainly focused on the cloning and expression of a β-galactosidase gene isolated from the hot springs metagenome and its primary application in animal nutrition. β-galactosidase gene was amplified by using metagenomic DNA isolated from a hot spring with a temperature of 65 ℃ in Eryuan in Dali as a template. Sequence analysis result showed that the sequence potentially encoded a β-galactosidase,since the encoded amino aicd shared 71%sequence homology with that of Thermotoga lettingae TMO glycoside hydrolase. After heterologous expression in E. coli Rosetta and affinity purification,the purified product was further subjected to analysis of enzymatic characteristics.The results showed that the optimum acting temperature and pH value of the expressed β-galactosidase were 55℃ and7. 5,respectively. The crude lysate kept about 65% of its enzyme activity after treated at 58 ℃ for 30 min. The β-galactosidase could hydrolyze lactose in soybean into galactose and glucose,indicating a good application prospect in feed production.
  • Purification of ginger protease and study on its enzymatic properties
    FAN Jin-bo, HOU Yu, HUANG Xun-wen, ZHOU Su-zhen, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(05): 65-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.017
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    Worldwidely,plant chymosin development for substitution of calf rennet has always been the hot topic of dairy science. Ginger protease with milk coagulating activity was isolated from ginger root. Their general enzymatic characteristics and dynamic behavior were studied. This study mainly focused on the following aspects: ginger protease was extracted from ginger rhizome and the crude ginger protease was obtained by ultrafiltration. Two fractions A and B with the same molecular weight were separated by weak anionic exchange resin using a linear gradient of 0-0. 3M NaCl. These two fractions were similar in enzymic property and affinity for proteolysis of κ-casein,indicating that ginger protease A and B were isozymes. This work provided theory basis for the industrial application of ginger protease and the development of jiangzhinai.
  • Properties of the enzyme expressed by the optimized Pseudomonas saccharophila maltotetraohydrolase gene(mta) in Bacillus subtilis
    WEI Yun-ping, ZHAO Yun, ZHANG Jin-long, ZHANG Li, YAN Fang, PAN Ying-ying, WU Zhi-rong, HUANG Jing
    Food and Fermentation Industries. 2014, 40(05): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.018
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    G4-amylase catalyses hydrolysis of 1,4-α-D-glucosidic linkages in amylaceous polysaccharides to remove successive maltotetraose residues from the non-reducing chain ends. As a new type of exo-amylase,it is widely used in food,medical care and other fields. The gene sequence of this enzyme from Pseudomonas saccharophila was optimized,and the gene was synthesized and then cloned into expression vector pWB980. The protein with the activity of G4-amylase has been detected in the culture medium of Bacillus subtilis pWB980-G4 /1A747. Hydrolysis product analysis of seven sources of starch showed that only maltotetraose were presented. By DNS determination,the optimum temperature was 50 ℃,the optimum pH was 7. 0. The further research indicated that the optimal fermentation conditions were activation time 5 h,inoculum 5%( vol),loading liquid amount 20 mL in 150 mL,culture time 24 h and culture temperature 37 ℃.
  • Mulberry anthocyanins and its visual colour thermal degradation kinetics
    HUANG Xiao-jie, TIAN Xue-ying, GUO Yan-ling, SHI Guo-ying
    Food and Fermentation Industries. 2014, 40(05): 77-81. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.019
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    Thermal degradation kinetics of anthocyanin and its visual colour in mulberry puree during heat processing was investigated and a relationship between visual colour and anthocyanin was established. Results showed that the breakdown of anthocyanin followed a first-order reaction,L*,a*and TCD*values followed a combined kinetics model. The degradation of anthocyanins showed positive correlation with L*,a*and TCD*values and negative correlation with b*value.
  • Optimization of fermentation condition for aminopeptidase production with Aspergillus oryzae
    TANG Wen-zhu, DONG Chang-hui, HOU Ying-min, LI Xian-zhen
    Food and Fermentation Industries. 2014, 40(05): 82-86. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.020
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    Aminopeptidase is one kind of exopeptidase which can hydrolyze the hydrophobic amino acid one by one in the amino terminus of the peptide chain. It has many potential applications in various fields. Optimization of culture medium for aminopeptidase fermentation of Aspergillus oryzae was carried out using one-factor-at-a-time method. The optimized medium compositions were as follows: 2% soybean powder,0. 3% K2HPO4,0.2% oleic acid and pH5. 0. By liquid culture in above mentioned medium at 30℃,200 r /min for 48h,the activity of aminopeptidase was up to 497. 13 U /mL and increased by more than 3 times compared with that of using initial medium. This Aspergillus oryzae could produce a high yield of aminopeptidase quickly in low-nutrient conditions,so it was a good candidate for the production research of aminopeptidase.
  • Immobilization of Penicillium sp.Naringinase on epoxy resin
    CUI Pei-wu, LI Ji-lie, XIAO Zuo-wei, TAN Zhao-yang
    Food and Fermentation Industries. 2014, 40(05): 87-92. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.021
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    In order to improve naringinase catalytic performance,covalent immobilization of naringinase using domestic Seplite LX-1000EP resin was studied. Monofactorial experiment and Box-Behnken design were adopted to optimize naringinase immobilization conditions,then the data was analyzed with SAS software version 8. 0. The optimum immobilization conditions were summed up: pH of immobilization system,immobilization temperature,the ration of carrier addition,and immobilized time were 6. 5,26. 6℃,0. 79 g Seplite LX-1000EP resin per 5 mL enzyme solution,and 24 hours,respectively. Under these conditions,the specific activity of immobilized naringinase reached3949. 32 U /g,with an enzyme recovery of 44. 79%,and the protein binding rate was 98. 43%. The results above indicated that Seplite LX-1000EP resin was a good carrier for naringinase immobilization research. This study can provide a basic work for both the industrial production of naringinase and the practical application of this enzyme.
  • Research on production of antioxidant peptide from pearl mussel through modification of Maillard reaction
    SHI Yan, QIN Xiao-hui, TU Zong-cai, WANG Hui, LI Jin-lin, FAN Liang-liang
    Food and Fermentation Industries. 2014, 40(05): 93-97. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.036
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    In order to investigate the effects of Maillard reaction on the activity of peptide antioxidant from pearl mussel,reducing force was set as the index,the Maillard reaction process was optimized by means of response surface method( RSM). According to regression analysis,the optimum impact factors of its antioxidant activity were obtained as follows: Modification of reactant: xylose; Reaction temperature: 100 ℃; Glycopeptide ratio: 3∶ 1; pH: 5. 0; Reaction time: 40min. Under this condition,reducing force and hydroxyl radical scavenging rate of polypeptide from pearl mussel increased 9. 7 and 5. 2 times,respectively. The IC50value of clearance rate of DPPH was 0. 218 mg /mL,and scavenging capacity was significantly higher than before. The results indicated that the Maillard reaction was an effective method to improve the antioxidant activity of polypeptide from pearl mussel.
  • Application of Vc in the fermentation of Luzhou-flavor Daqu
    MA Rong-shan, CAO Zhen
    Food and Fermentation Industries. 2014, 40(05): 98-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.037
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    Caproic acid bacteria play a decisive role in the alcohol fermentation of Luzhou-flavor Daqu The quantity of Caproic acid bacteria has a direct impact on the quality of fermented Luzhou-flavor Daqu. This paper studied the change of caproic acid production in caproic acid bacteria fermenting liquid under different pH,heat treatment,and the different addition amount of sodium acetate. The optimal conditions for nutrient solution were as follows: pH6. 5,heat treatment at 80 ℃ for 6 min,and 15g /L sodium acetate. At the same time,compared with the control group containing Vc,the addition of Vc in the caproic acid bacteria cultures could increase the yield of caproic acid and the aroma components in fermented Luzhou-flavor Daqu,thus improve the liquor yield,the liquor quality,and the flavor.
  • The effect of lactic acid bacteria on the storage characteristics of bread made by straight dough method
    FANG Jing, CHEN Zhong, LIN Wei-feng, LI Yuan
    Food and Fermentation Industries. 2014, 40(05): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.022
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    Lactic acid bacteria was applied to make bread by straight dough method,and then the storage experiments were done. The moisture,specific volume,hardness,springiness,chewiness and sensory of bread were analyzed and compared. The results showed that,lactic acid bacteria could delay bread staling. 10% ~ 30% additions of lactic acid bacteria were preferred well,and 30% addition was best.
  • Preparation of broccoli's stem pickle and analysis on variance of physicochemical indicators during the fermentation
    DUAN Xiao-ming, CHEN Cui, CAO Yu-mei, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(05): 106-111. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.023
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    To exploring the techniques to prepare pickle using broccoli stems from remnants of the frozen fresh vegetable industry,the natural fermentation process of pickle was studied and the optimal technique parameters,including the number of lactic acid bacteria( LAB),pH,total acid content of the brine,the contents of nitrite,vitamin C,reducing sugar,and soluble solids,and the color of the pickle during the fermentation process,were analyzed.The results indicated that the appropriate condition for drying the material broccoli's stem was 40 min under 70 ℃.By L9( 34) orthogonal experiment,the optimal proportion of fermentation solution was 10% salt,6% sucrose,and0. 2% CaCl2. After fermenting for 8 d under( 30 ± 2) ℃ in this fermentation solution,the best flavor of the pickle was obtained. During the fermentation process,the pH of the brine decreased while the total acid content of the brine increased. The number of LAB in brine increased in initial and decreased afterwards. Vitamin C content of the pickle gradually declined during the fermentation process. The changes of reducing sugar,soluble solids content and color of the pickle were fluctuant. The nitrite content in the pickle reached the highest amount on Day 1at the beginning of the fermentation. The nitrite content was 0. 77 mg /kg at the end of the fermentation( Day 8),which was within the safety range.
  • Rapid fermentation of wild rice stem by inoculated fermentation combined with vacuum impregnation
    HUANG Ling, OU Chang-rong, LING Jian-gang, YU Jing-fen, TANG Hai-qing, SHANG Hai-tao
    Food and Fermentation Industries. 2014, 40(05): 112-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.024
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    A novel inoculated fermentation of wild rice stem combined with vacuum impregnation method was studied. The optimal fermentation parameters were established through Box-Behnken central composite designs experiment under the response surface methodology. The total count of lactic acid bacteria,colony-forming unit,crispness value and sensory evaluation were analyzed to investigate the effects of fermentation conditions on the quality of resulted products,and to compare the fermented rice stems prepared by the novel method and prepared by the traditional one. The results showed that an incubation temperature of 25. 3 ℃,an initial salt content of 4. 9% and an inoculum volume of 6. 0%( v /v) were the optimal conditions to obtain the fermented wild stem with the best quality. Under the optimal conditions,the fermentation period was shorten from 7 days to 3 days,and the indices were measured as the total number of colonies 7. 1 × 107CFU /mL,the total number of lactic acid bacteria 5. 8 × 107CFU /mL,the crispness value 0. 8619 kg and the sensory evaluation scores 91. While the indices from the traditional fermentation were measured as the total number of colonies 19. 2 × 107CFU /mL,the total number of lactic acid bacteria 3. 1 × 107CFU /mL,the crispness value 0. 5608 kg and the sensory evaluation scores 83. Inoculated fermentation combined with vacuum impregnation method could shorten the fermentation period and meanwhile ensure high quality of the final products.
  • Influence of different temperatures on growth and patulin production of Penicillium expansum in apple juice
    DONG Xiao-yan, WANG Li-ting, JIANG Wei, LI Chun-sheng, XU Ying, MENG Xiang-hong
    Food and Fermentation Industries. 2014, 40(05): 119-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.003
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    The main reason of the presence of patulin in apple juice is the growth and patulin production of Penicillium expansum. Growth of P. expansum was strongly influenced by temperature,so the characteristics of different temperatures could provide theoretical guidance for the processing and storage of apple juice. The present study aimed to determine the influence of different temperatures( 28,25,20,16,12,4 ℃) on the growth and patulin production by P. expansum in apple juice medium by the static batch cultivation models. P. expansum could grow in apple juice at different temperatures( even at 4 ℃) and the production of patulin was stimulated largely. It was obviously that P.expansum grew quickly when the temperature was high,while the peak of growth was not always in accordance with that of patulin production in different circumstances. The optimal temperature for growth and patulin production was25 ℃,with the largest biomass was 4. 35 g /L and the highest patulin content was 570. 53 mg /L. The temperature of the processing and storage of apple juice should be paid serious attention to reduce the risk of patulin pollution.
  • Study on the main organic acids and antimicrobial activity of Pediococcus acidilactici fermentation
    LI Jie, LI Xiao-ran, GONG Lu-lu, LUO Yi-yong, LIU Chen-jian
    Food and Fermentation Industries. 2014, 40(05): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.025
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    The correlation of organic acid production and antimicrobial activity of Pediococcus acidilactici fermentation was studied. Spot-on-lawn and agar well diffusion method were used to exploit its antimicrobial activity and HPLC was used to analyze organic acids production. The results showed that Pediococcus acidilactici had the highest antimicrobial activity and organic acid production with glucose as carbon source. There was positive correlation between the production of lactic acid,acetic acid,total acid and inhibitory activity( P < 0. 05). The study about organic acid production and antimicrobial activity provided the basis for the development of new biological preservatives.
  • The pretreatment of the pullulan fermentation broth for the further purification by nanofiltration membrane
    HAO Hua-wei, GAO Xue-li, WANG Xiao-juan, GAO Cong-jie
    Food and Fermentation Industries. 2014, 40(05): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.010
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    In order to meet the requirement of nano-filtration membrane,a integrated process consisting of coagulate-activated charcoal-ultrafiltration( UF) was proposed to treat pullulan fermentation broth. The results demonstrated that the optimum dosage of coagulate was 10 g /L and the optimum dosage of activated charcoalwas was 25 g /L,the decoloration time was 65min. In the experiment,the polysulfone ultrafiltration membrane with molecular weight cut-off67 kDa had a better effect on concentrating pullulan. The optimum technological parameters of polysulfone ultrafiltration were: the operation pressure 0. 08 MPa and the temperature of fermentation broth 298. 15k,the pH of fermentation broth 3. 5. The concentration of fermentation broth was from 10 g /L to 27 g /L and the recovery rate of pullulan was up to 85%.
  • Optimization of purification process of apple polyphenols with macroporous absorbent resin
    HE Jin-na, CAO Dong, SHI Su-jia
    Food and Fermentation Industries. 2014, 40(05): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.026
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    Purification process of Macroporous resin for apple polyphenols was studied. XAD7HP macroporous resin showed the best adsorption and desorption capacity among six kinds of macroporous resins. On the basis of single factor optimization,an orthogonal experiment was designed to optimize the purification process. Results showed that the optimal purification conditions were: sample concentration 1. 46 mg /ml,sample pH 5. 50,the flow rate of sample1. 25 ml /min,eluant type 90% acetone,eluent flow rate 1 ml /min. Under the above conditions,purity was up to80. 1%,10 times more than before. The recovery rate was as high as 90%. Purified Apple polyphenols were analyzed by High Performance Liquid Chromatography. Five kinds of polyphenols were detected and most of the impurity peaks were disappeared. This method can effectively purify the apple polyphenols and provide reference for large-scale industrial production of apple polyphenols.
  • The recycle and purification technology of apple polyphenols from juice decolorization resin LSA-900C
    HE Xiao-hua, MENG Yong-hong, WANG Yu-zhu, LiI Na, GUO Yu-rong, DENG Hong
    Food and Fermentation Industries. 2014, 40(05): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.027
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    In order to recycle polyphenols from the bleaching resin used during the concentrated apple juice processing,the adsorption and separation ability of LSA-900C juice decolonization resin on apple polyphenol was explored. LX-60 resin was also used in purification tests of polyphenols. The results showed that juice decolonization resin LSA-900C had strong adsorption capacity on apple polyphenols,adsorption capacity of 48. 58mg / g. With 70%ethanol as elution solvent,apple polyphenols can be quickly eluted and separated to 89. 07%. Young apple fruit polyphenols were purified by LX-60 resin,the adsorption capacity of this resin was 62. 18mg /g. Using 60% aqueous methanol as elution solvent,the separating rate was up to 92. 31%. Therefore,the use of specific resin for apple polyphenol adsorption and purification is feasible.
  • Sulfation modification of carrot polysaccharide and its antioxidant activity evaluation
    KAN Guo-shi, HAN Lu, CHEN Hong-man, REN Da-ming
    Food and Fermentation Industries. 2014, 40(05): 147-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.028
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    Sulfur trioxide-pyridine method was used to prepare sulfated polysaccharide from carrots. With polysaccharide degree of substitution as the index,we studied the influences of reaction temperature,reaction time,and material ratio on the sulfation. The result indicated when the reaction temperature was 70℃,reaction time was 6h,material ratio was 1: 5,the conditions was the best. The scavenging effects of sulfated polysaccharide on the hydroxyl free radicals was significantly improved compare ed with untreated ones.
  • Effects of heat treatment on the functional properties of sunflower 11S globulin
    WANG Ping, REN Jian
    Food and Fermentation Industries. 2014, 40(05): 152-155. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.029
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    The effects of heat treatment on functional properties of sunflower 11S globulin were studied to provide theoretical basis for the processing and utilization of sunflower meal. Sunflower 11S globulin suspensions( 7% w /v,pH 7. 0) were heated at 88,98 and 108 ℃ for 30 min,respectively. Solubility,water or oil binding capacity,emulsifying properties and surface hydrophobicity of natural protein and heated proteins were determined. The water binding capacity,emulsifying activity and surface hydrophobicity of sunflower 11S globulin heated at 88 ℃ were improved to some degrees. The water binding capacity and emulsifying stability of sunflower 11S globulin heated at 98 ℃ and108 ℃ were increased,the other functional properties were despaired in comparison with the natural protein.
  • The effect of different milk components on the antioxidant activity of jujube polyphenols
    FAN Jin-bo, HOU Yu, ZHANG Hao, ZHOU Su-zhen, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(05): 156-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.038
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    Polyphenol is a natural antioxidant and it can reduce the risk of many diseases by studies. While polyphenol-rich foods are usually consumed with milk,some studies have shown that milk can reduce the bioavailability of polyphenols. However,little is known about the roles of milk components in this inhibitory effect. Therefore,we chose "jujube-milk juice"as a research model studying the effect of different milk components on the antioxidant activity of jujube polyphenols. In addition,the effect of digestive enzymes on the interactions between milk and jujube polyphenols was also investigated. The results showed that whole milk or skimmed milk significantly inhibit the antioxidant activity of jujube juice. After in vitro digestion,the effect of skimmed milk on the antioxidant activity of jujube polyphenols was weakened,but whole milk still maintain a strong inhibitory effect,indicating the presence of fat affects the antioxidant activity of jujube polyphenols during digestion.
  • The comparison of the main nutrients and elements among three kinds of jujube fruit
    NAN Hai-Juan, MA Han-jun, YANG Yong-hui
    Food and Fermentation Industries. 2014, 40(05): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.039
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    Difference of main nutritional composition and elements among lingbao,xinzheng,xinjiang jujube fruit was found out. [Methods]: The main nutrients content were detected by chemical methods. The content of Ca,Mg,Cu,Fe,Co,Li,Zn,Se,Mn were determined by inductively coupled plasma emission spectrometer. [Results]:In xinjiang jujube,VC,Protein,total sugar,polysaccharide,Se content were the highest among three kinds of jujube fruit. In lingbao jujube fruit,fat,total acidity,flavonoids content,the content of Ca,Fe,Mg,Zn,Co were the highest. Cu content in xinzheng jujube was the highest. [Conclusions]: Compared three kinds of jujube fruit,xinjiang jujube is rich in nutrients content,lingbao jujube is rich in elements.
  • The development and characterization of edible pumpkin wrappers
    WANG Xiao-xuan, ZHOU Jing, SUI Si-yao, ZHANG Ning, MA Zhong-su
    Food and Fermentation Industries. 2014, 40(05): 166-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.030
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    The edible vegetable wrappers was made by pumpkin with alginate as the thickener and glycerol as the plasticizer. The effects of alginate on the edible wrappers' properties were investigated. Results show that pumpkin mass fraction,alginate mass fraction and glycerol volume fraction significantly influence the mechanical properties,water vapor permeability,oxygen permeability and oil permeability of the products. As a result,each index was present well while pumpkin mass fraction was in 15% ~ 25%,alginate mass fraction was in 0. 05% ~ 0. 15% and glycerol volume fraction was in 0. 1% ~ 0. 2%. The drying temperature was 60 ℃ and drying time was 6h.
  • Effect of irradiation treatment on substitution degree of hydroxypropyl corn starch
    WANG Li-ren, Lu Xiao-yu, WANG Shan-shan, ZHANG Tie
    Food and Fermentation Industries. 2014, 40(05): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.040
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    γ-ray irradiation technology is a new kind of physical processing method is applied in modification of starch. The influences of some factors on hydroxypropyl corn starch were investigated,including radiation dosage,starch concentration,epoxy propane dosage,sodium hydroxide dosage,sodium sulfate dosage,reactive temperature and reaction time. Then through the orthogonal experiment,the reaction conditions were optimized as follows: radiation dosage 7 kGy,starch concentration 45%,epoxy propane 12%,sodium hydroxide 1. 0%,temperature 45℃ and reaction time 8h. Under the above conditions,the molar substitution degree of hydroxypropyl corn starch was 0. 27.
  • A review on the functional properties of imitation cheese
    ZHENG Yuan-Rong, MO Bei-Hong, LIU Zhen-Min, DENG Yun, JIAO Jin-Kai, SUN Yan-Jun
    Food and Fermentation Industries. 2014, 40(05): 176-182. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.041
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    The explorations and application of imitation cheese are one of the hottest topics in the processing fields of dairy industry. The imitation cheese including cheese analogue,filled cheese and vegetable protein cheese were introduced. The techniques and applications in the functional properties of microstructure,rheology,texture and flavor were focused,and the effect factors and interaction between them were introduced. The review on the imitation cheese provided the useful information to promote the industrialization of imitation cheese. The imitation cheese has great development potential and bright future in the dairy industry.
  • MRFs and the effect of MRFs on meat quality
    ZHANG Jing, GUO Yue-ying, REN Ting, ZHAO Li-hua, JIN Ye
    Food and Fermentation Industries. 2014, 40(05): 183-187. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.042
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    Myogenic regulatory factors( MRFs) consisted of Myogenic determining factor( MyoD),Myogenin( MyoG),Myogenic factor 5( Myf5) and Myogenic factor 6( Myf6). MRFs is a candidate gene in meat quality. This gene family played an important role in muscle growth and keeping muscle traits. This article introduced the structure and function of MRFs; cloning full-length cDNA of this gene family was reviewed as well as the effect of expression and polymorphisms on meat quality.
  • Progress in the application of novel preservation technology in frozen meat
    ZHANG Duo, WANG Ji-hui, XIAO Shan
    Food and Fermentation Industries. 2014, 40(05): 188-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.043
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    Freezing is regarded as an important and essential method for the processing,preservation and transportation of meat and meat products. With the higher demands of meat and meat products,developing novel preservation technologies to prolong frozen meat shelf-life is imperative. The objective of this review is to elucidate the principle of some new technologies for frozen meat and their applied feasibility and limitation in meat industry was discussed as well.
  • Comparison of volatile components in three white grape varieties
    SUN Sha-sha, FAN Wen-lai, XU Yan, LI Ji-ming, YU Ying
    Food and Fermentation Industries. 2014, 40(05): 193-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.006
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    Three white grape varieties were investigated using headspace solid phase microextraction( HS-SPME)combined with gas chromatography-mass spectrometry( GC-MS),wherein 36 volatile compounds were detected qualitatively and quantitatively. These data were analyzed by One-way-ANOVA and discriminate analysis( DA). Statistical analysis showed that 10 compounds had significant differences,including hexanal,β-pinene,p-cymene,1-hexanol,cis-3-hexen-1-ol, furfural, 2-ethyl-1-hexanol, 4-terpineol, phenylacetaldehyde, and 1,1,6-trimethyl-1,2-dihydronaphthalene( TDN). Meanwhile,the compound 2-ethyl-3-methoxypyrazine was first detected in Chinese grape.
  • Preparation of monoclonal antibody against EHEC O157∶ H7 and development of a colloidal gold strip for rapid detection of EHEC O157∶ H7
    LIU Cheng, LIU Fang, LIU Qing, HAN Shun-yu, DONG Qing-li, YANG Biao, HU Jing-jing, MA Li-ping
    Food and Fermentation Industries. 2014, 40(05): 199-205. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.004
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    Fusing the Myeloma cells SP2 /0 was fused with spleen from Escherichia coli O157∶ H7 immune mice.Three hybridoma cell lines( D3,E7 and B9) secreting anti EHEC O157∶ H7 monoclonal antibody were obtained after screening,wherein the subtype of D3 and B9 belonged to IgG1,the subtype of E7 belonged to IgG2a,and their light chain subtypes all were κ. The cross reaction results showed that these 3 lines of monoclonal antibody didn't respond to the other 15 bacteria strain except the EHEC O157∶ H7. The best pH for monoclonal antibody labeled with Colloidal gold and their binding capacity were as follows: pH7. 5 ~ 8. 0 and 24 μg /mL for D3,pH7. 5 and 12 μg /mL for B,pH7. 5 and 18 μg /mL for E7. The selected best antibody pairs were the optimal combination of gold pad sprayed with colloidal gold-labelledD3 and NC film coated with 1 mg /mL E7 as T line. The sensitivity of test strip for detection of EHEC O157∶ H7 was 2. 1 × 106CFU /mL. The other 25 bacteria strains had no cross-reactivity. The results from bacteria simulation experiments showed that EHEC O157∶ H7 was detectable in commercially available bread,milk and jelly after 200 CFU EHEC O157∶ H7 was added into 25 g /mL each of them and enrichment cultured for 8 h,10 h and10 h. This study showed that the independent preparated antibody has good performance,and the specificity and sensitivity of test trip were similar as those of foreign products,thus it could be widely used in government food-borne pathogen regulatory authorities and food enterprises.
  • Analysis of volatile components of pickled garlic using headspace solid-phase microextraction combined with GC-MS
    LI Ting-ting, ZHENG Jiong
    Food and Fermentation Industries. 2014, 40(05): 206-209,215. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The volatile components of pickled garlic were extracted by using headspace-solid phase microextraction,and then were identified and calculated by gas chromatography-mass spectrometry. The results show that 46 volatile compounds were identified in pickled garlic,and the sulfides were the main components with a total of 29 kinds.The main volatile compounds in pickled garlic were Diallyl dissulfide( 19. 16%),Diallyl trisulfide( 13. 60%),3-acetyl-2-hydroxy-6-methyl-pyran-4-One( 11. 45%),3-vinyl-3,6-dihydro-1,2-Dithiin( 8. 10%),Allyl monosulfide( 4. 07%),2,4-Dimethylthiazole( 4.00%),Diallyl tetrasulphide( 3. 34%),3-methyl-5-amine-1,2,4-Thiadiazole( 3. 10%).
  • Effect of polyphenols extract from Porphyra on the quality of refrigerated Chinese shrimp
    LI Ying-chang, WANG Ya-li, LV Yan-fang, LI Xue-peng, LI Jian-rong, CHEN Ying
    Food and Fermentation Industries. 2014, 40(05): 210-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.044
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    The effect of 0. 5% polyphenols extracted from Porphyra on the quality of Chinese shrimp was evaluated during refrigerated storage. The treated and control Chinese shrimps were periodically tested for microbiological( total viable counts),physicochemical indexes( pH,total volatile base nitrogen( TVB-N),thiobartituric acid( TBA) values and K-value) and sensory characteristics. The results indicated the treatments inhibited bacterial growth,decreased pH value,TVB-N,TBA and K-value,increased sensory scores and extended the shelf life by 3-4 days compared with the control. Therefore,polyphenols from Porphyra can be used as potential food preservatives to extend the shelf-life of Chinese shrimp during refrigerated storage.
  • Effect of modified atmosphere package storage on postharvest physiology and quality of fresh jujube fruits
    LU Qi-lin, ZHAO Hong-xia, FENG Xu-qiao, HUANG Xiao-jie, WANG Jing-jing, YANG Jin-ling
    Food and Fermentation Industries. 2014, 40(05): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.045
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    After modified atmosphere packaging with different volume of O2,CO2,N2,fresh jujubes were stored under the condition of 0 ± 0. 5℃ for 90 days,and quality changes during the storage period were tested. Research results showed that modified atmosphere packaging can slow down the loss of reducing sugar,MDA,ethanol,weight,firmness,color changes and the contents of TA and prevent the loss of vitamin C,cyclic AMP and total flavone. The modified atmosphere packaging can effectively inhibit the senescence and loss of nutrients. The best volume ratio was5 % oxygen,2 % carbon dioxide and 93 % of nitrogen.
  • The extraction of γ-polyglutamic acid by methanol-ethanol fractional precipitation method
    ZENG Qing-dong, LI Wen-jie, WANG Zhi-wei, GAO Yu-qian, XU Shu-xia, ZHANG Shi-min, WU Kun, SONG Xiao-feng, XU Ping-hui
    Food and Fermentation Industries. 2014, 40(05): 222-228. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Non-single organic solvent,methanol-ethanol fractional precipitation method was applied to extract γ-polyglutamic acid( γ-PGA) from the fermentation broth,meanwhile the extraction conditions were optimized by response surface method. Also the effects of organic solvent precipitation multiple,pH and time on the γ-PGA purity were observed through Box-Behnken design( BBD) on the premise of preliminary consideration of single factor. The results under Design-Expert v8. 0. 6. 1 software showed that the obtained optimal extraction conditions were the combination of organic solvent precipitation multiple 3. 48,pH 8. 13,and 7. 30 hours. Under the optimum extraction conditions,the corresponding values of purity and extraction ratio of γ-PGA were 75. 16% and 88. 73%,respectively. The predictive accuracy was 99. 02%.
  • Extracting technology and antioxidant activity of total alkaloids from Lentinula edodes
    HE Jin-zhe, FENG Ting-ting, SUN Pei-long
    Food and Fermentation Industries. 2014, 40(05): 229-234. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.031
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    In this study,the alkaloids were extracted from Lentinula edodes via accelerated solvent extraction( ASE) and the response surface methodology( RSM) was used to optimize extraction conditions. The antioxidant activities were measured by DPPH,ABTS and superoxide anion radical scavenging capacity. ASE method can shorten the extraction time and improve extraction rate of total alkaloids. The results showed that the optimum conditions were: ethanol concentration 80%,extraction temperature at 140℃,static extraction time 20 min,extraction twice,blow volume fraction 80%. Under the above conditions,the alkaloids showed significant antioxidant activities.
  • Extraction optimization and radical scavenging activity of the polysaccharides from Brassica rapa L.
    LI Ya-shuang, LIAN Lu-ning, LIU Jie, LIU Chun-lan
    Food and Fermentation Industries. 2014, 40(05): 235-240. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.032
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    Response surface methodology( RSM) was used to optimize the extraction condition of crude polysaccharides( WJc) from Brassica rapa L.. Three independent variables of extraction temperature( ℃),extraction time( h),and ratio of water to raw material( mL/g) were investigated. The experimental levels were determined by singlefactor tests. The optimum conditions were as follows: extraction temperature 80℃,extraction time 2. 5 h,liquid /solid ratio 30 mL /g. Under these conditions,the experimental value was 8. 858%,which was very closed with the predicted valuel. In vitro,free radical scavenging activities results indicated that WJc were found to be effective in scavenging hydroxyl radicals. Overall,WJc may have potential applications in the medical and health food.
  • Optimization of ultrasonic-assisted extraction of tannins from Phyllanthus emblica fruit
    CHEN Hong-bin, CAI Ying-qing, ZHANG Miao-xia, LIN Luan
    Food and Fermentation Industries. 2014, 40(05): 241-245. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the extraction technology condition of tannins which come from Phyllanthus emblica fruit by ultrasonic-assisted extraction,four factors( material-liquid ratio,extraction temperatures,ultrasonic times and ultrasonic powers) were investigated in the single factor experiments. The process parameters were optimized by response surface analysis method. The optimum extraction conditions of phyllanthus emblica fruit tannins were determined as: liquid-material ratio: 69∶ 1( mL∶ g),extraction temperature 62 ℃,ultrasonic times 32 min and ultrasonic powers 180 W. Under the above conditions,the extraction of tannins was 13. 94%.
  • Propolis extracted by different methods:flavonoid content determination and area differentiation evaluation
    QU Wen-juan, WANG Ran-ran, LIU Shu-yuan, LI Qian, MA Hai-le
    Food and Fermentation Industries. 2014, 40(05): 246-251. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.009
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    Two ethanol and supercritical carbon dioxide( CO2) extraction methods were used to produce propolis extracts from 9 districts and 16 varieties propolis samples in this study. The yield and total flavonoid content of propolis extracts were determined correspondingly. In addition,the propolis area differentiation was evaluated by data statistical analysis. By comparing two extraction methods,the results showed that the total flavonoid content of propolis extracts produced by the supercritical CO2extraction method was significantly lower than that produced by the ethanol extraction method. The propolis area differentiation results showed that the propolis grown in Hebei and Yunnan regions had generally higher yields and total flavonoid contents,the propolis developed at Hubei,Shandong,Hunan and Hainan areas had moderate yields and total flavonoid contents,and the propolis grown in Heilongjiang region had generally lower yield and total flavonoid content. Moreover,the total flavonoid contents of propolis extracts from different varieties grown in Henan and Sichuan regions showed significant differences. Therefore,this research suggested that the propolis production enterprises fixed the raw materials collecting area,variety and extraction method in order to guarantee the propolis product quality stability.
  • Study on stability of cloudy blueberry juice beverage
    CHEN Zu-man
    Food and Fermentation Industries. 2014, 40(05): 252-254. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.046
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To the south of blueberry as main raw material,the single factor,orthogonal design method,The effects of blueberry juice,stabilizer,homogenization pressure and other factors the stability of fruit juice was studied systematically,to solve the problem of cloudy blueberry juice beverage layered。The results show that: the fractured moderately juice way( insoluble solids content 17%) of raw juice,add 0. 15% JU543-C composite stabilizer,homogenization pressure 30Mpa process parameters such as cloudy blueberry juice beverage production stability。
  • Preparation on the three fruits compound beverage
    XIA Dong-yan, TANG Hua-li, CHEN Meng-juan, KUANG Ren-ping, YANG Dong, YUAN Kun-ming
    Food and Fermentation Industries. 2014, 40(05): 255-258. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.047
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Chinese wolfberry,red jujube and seabuckthorn were chosen as the raw materials to prepare healthy compound beverage. The juice was through crushing,mixing,homogenizing and sterilizing. The best ratio of wolfberry,red jujube and seabuckthorn juice( 3∶ 2∶ 2) was determined by orthogonal experiment,and then the best formula of three fruits compound beverage was optimized by orthogonal experiment. The result showed that the best composition of the beverage was 40% of three fruits juice,6% sugar,0. 02% citric acid and 0. 14% compound stabilizer.The compound beverage is not only full of nutrition,but also has characteristic flavor of wolfberry,red jujube and seabuckthorn.
  • Trial-manufacture of Chinese dates wort fermented beverage
    Li Li, Yang Ze-xian, Yuan Hai-yan, Xiong Guo-bao, Du Jin-min
    Food and Fermentation Industries. 2014, 40(05): 259-262. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.048
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This article described the processing technic and method of the fermented beverage,which was made from Chinese dates and wort with the fermentation using wine yeast germs cultivated. By the experimental investigation,the optimum condition of the fermentation is that: the fungus content 7% after four generations of tame at 28℃for xylitol composite powder,which is superb by sensory evaluation such as color and luster,flavor and texture.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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