低盐咸蛋加工过程中蛋黄主要理化特性变化研究

对低盐咸蛋加工过程中蛋黄主要理化特性变化规律进行分析和研究,结果表明蛋黄水分含量随着腌制时间延长而降低,腌制35 d后水分含量降低至28.7%±1.8%,降低了18.8%;蛋黄食用盐含量和蛋黄指数随着腌制时间延长而增加,腌制35 d后蛋黄食用盐含量0.87%±0.09%,蛋黄指数0.85±0.09;随着腌制时间的延长,蛋黄L*值逐渐降低,a*值略有上升,b*值略有下降。     

低盐咸蛋加工过程中蛋黄主要理化特性变化研究

对低盐咸蛋加工过程中蛋黄主要理化特性变化规律进行分析和研究,结果表明蛋黄水分含量随着腌制时间延长而降低,腌制35 d后水分含量降低至28.7％±1.8％,降低了18.8％;蛋黄食用盐含量和蛋黄指数随着腌制时间延长而增加,腌制35 d后蛋黄食用盐含量0.87％±0.09％,蛋黄指数0.85±0.09;随着腌制时间的延长,蛋黄L*值逐渐降低,a*值略有上升,b*值略有下降.     

浸泡法五香咸蛋的研制及最佳配方筛选

研究五香咸蛋的腌制方法和筛选最佳配方。精选天然香辛料并与食盐、草木灰调配成复合调味料液来腌制鲜蛋,得到咸香可口的咸蛋。五香料的最佳配方为:花椒15%,八角15%,桂皮10%,丁香15%,茴香8%,豆蔻7%,红茶10%,山楂20%。咸蛋浸泡液的最佳配比为:食盐20.00%,复合香辛料0.60%,草木灰1.50%。结果表明,此法腌制的咸蛋,蛋白鲜美细嫩,蛋黄黄润、松、沙、油,并有特殊的馥郁香味。     

咸蛋黄腌制过程中特性变化

咸蛋黄腌制过程中会产生水分、蛋白质、脂肪等的特性变化,这些变化会对咸蛋黄的质量有重大的影响。采用质构、热重/差热、电镜等方法初步探讨了咸蛋黄形成过程中特性的改变,结果表明：咸蛋黄腌制前期,随着水分的减少,蛋黄硬度逐渐增大,并在17d后达到峰值;22d后吸附水的含量降低到了0.628%,蛋白质与蛋黄油的乳化稳定结构也发生了改变,随着蛋黄油的析出与蛋白质颗粒的破裂,这时蛋黄硬度逐渐减小;蛋白质颗粒收缩变小到原直径的50%且蛋黄沙性出现。     

咸蛋的腌制机理及其加工方法

1．腌制机理（1）食盐的作用咸蛋主要用食盐腌制而成。鲜蛋腌制时，蛋外的食盐料泥或食盐水溶液中的盐分通过蛋壳、蛋壳膜、蛋黄膜渗入蛋内，蛋内水分也不断渗出。蛋腌制成熟时，蛋液内所含食盐成分浓度与料泥或食盐水溶液中的盐分浓度基本相近。高渗透的盐分使细菌胞体的水分脱出，从而抑制了细菌的生命活动。     

腌制液乳化对鸭蛋性质的研究

以鸭蛋为原料,以乳化腌制液腌制为试验组,未经乳化的腌制液为对照组,在腌制液含盐量相同的情况下,比较鸭蛋在乳化的腌制液腌制下和未经乳化的腌制液腌制的含盐率及其性质。结果表明,乳化的腌制液腌制出的蛋黄出油率高于未乳化的腌制液腌制出的蛋黄,蛋清的含盐率、蛋黄的含盐率几乎无影响。同时研究结果表明,腌制液的乳化对鸭蛋感官品质具有一定的改善作用,鸭蛋外观、形态、风味和气味均优于未经乳化处理的腌制液腌制的鸭蛋。     

咸蛋腌制液主要危害因子积累效应研究

高盐腌制液影响咸蛋品质的主要危害因子有浊度、pH、氨氮、化学需氧量(COD)、微生物、金属元素等指标。为给脱除危害因子的工艺提供理论依据,试验以咸蛋高盐腌制液为对象,对腌制前后危害因子的积累效应进行研究。结果表明:高盐腌制液使用2次后,pH由7.67下降至7.32,浊度由3.16 NTU升高至31.16 NTU,COD由6.7 mg·L-1上升至1 730 mg·L~(-1),氨氮由0.15 mg·L~(-1)上升至5.51 mg·L-1,菌落总数由102 CFU·mL-1增加到8.3×106 CFU·mL-1,砷、铅、铬、铁、钙、镁等金属元素含量均有增加。因此,咸蛋高盐腌制液使用后主要危害因子均存在积累效应,要实现腌制液循环利用,就必须对这些危害因子进行技术性脱除。     

咸蛋黄品质定量分析标准化研究

咸蛋黄是市场上出现的新型蛋制品,没有定量化的品质评价方法,因此从咸蛋黄出油性,出沙效果,色泽及水分含量这4项指标入手,研究制定出一个规范化测量方法。结果表明：用双圈牌中速定性滤纸扩散法表达咸蛋黄出油性可信度为95%,方法可用;用石油醚为溶剂,采用搅拌、过滤、重量法测得的咸蛋黄的起沙性,可信度为98%,方法可用;通过感官评价与色差分析并用的方法,给出了咸蛋黄颜色的评价标准;本研究所提出的咸蛋黄品质的测定方法简单、实用、可信度高,是一个可以用于定量测定咸蛋黄质量的标准化方法。     

不同包装条件下咸蛋盐度的变化规律比较

盐度是影响咸蛋品质的重要因素,采用盐度测定并结合感官分析的方法分析不同腌制过程中咸蛋的盐度变化规律。试验结果表明,真空腌制法与非真空腌制法以及传统腌制法的盐度存在极显著的差异(P0.01),而非真空腌制法与传统腌制法差异不显著(P0.05)。说明真空腌制的方法可以很好地加快咸蛋的成熟,从而有效地缩短腌制的时间。     

酶解结合中温处理快速腌制皮蛋工艺的研究

为缩短皮蛋的生产周期,本研究采用了酶解结合中温处理技术进行皮蛋腌制,利用蛋白酶酶解壳下膜以提高通透性,并适当提高腌制温度,加快腌制液向蛋内渗透,使腌制过程(化清、凝固、转色及成熟期)缩短,达到快速腌制皮蛋的目的.通过对蛋白指数、蛋黄硬化率和感官评分进行综合评价,选出最优工艺条件为:0.4％木瓜蛋白酶(800 U/mg)酶解液,48℃酶解6 h,酶解后的鸭蛋在44℃、4.5％碱液(食品级氢氧化钠)中腌制20 h,室温再腌制10 d,最后在44℃下再腌制20 h.在保证品质的前提下,用此法腌制皮蛋可将生产周期缩短至传统腌制工艺的1/3左右,大幅提高工业化生产效率.     

海参制品盐分测定方法的比较研究

研究了海参制品中盐分测定方法。对比煮制法、沉淀蛋白法和灰化法3种方法处理样品后,再利用直接滴定法、间接滴定法和电位滴定法3种方法测定样品中的盐分。结果表明,灰化法制备试液具有操作简便、测量结果准确度高等优点;直接滴定法精密度满足试验需求,操作简便,适合海参制品的盐分测定。     

Does Salt Tolerance Vary in a Potential Oil-Seed Crop Brassica carinata at Different Growth Stages?

The salt tolerance of two salt-tolerant (C90-1191 and P5/80) and two salt-sensitive (C90-1115 and 77–321) lines of Ethiopian mustard ( Brassica carinata ) (selected on the basis of their performance in germinating ability and seedling growth in a screening experiment) was assessed at the adult stage under glasshouse conditions to evaluate the consistency of salt tolerance at different growth stages of plant life cycle. No difference in response of all four lines differing in salt tolerance was found to varying concentrations of NaCl in the growth medium, although the latter two lines were slightly better than the former two in shoot dry mass, seed yield or yield components. The relatively good growth of the lines C90-1115 and 77-321 at the adult stage can be related to their lower accumulation of Na, Cl and Ca in their leaves. K/Na ratios, Ca/Na ratios, K versus Na selectivity, and Ca versus Na selectivity did not prove to be successful criteria in discriminating the lines differing in degree of salt tolerance. In conclusion, salt tolerance in B. carinata varies with the change in stage of its life cycle. Thus selection based at one particular stage may not produce individuals tolerant at all growth stages.     

盐胁迫对油葵生育时期和农艺性状的影响分析

对油葵进行不同土壤含盐量处理盆栽试验,结果表明,随着土壤含盐量的增加,油葵的生育期延长、株高变矮、茎粗变细、盘径变小、干物质和产量有较大幅度地下降,但叶片数的变化不明显。回归分析显示,盐胁迫对油葵各性状影响的大小顺序为产量、盘径、干物质、生育时期、株高、叶片数、茎粗。通过各主要性状和土壤含盐量对油葵产量的通径分析,结果显示,在不同土壤含盐量的条件下,盘径和干物质是影响产量的两个主要因素,叶片数对产量的作用最小。     

民勤绿洲天然胡杨林生长季土壤盐分动态研究

为了探索民勤绿洲天然胡杨林下土壤盐分特征及其随时间的变化规律,为保护干旱地区胡杨林的生态环境提供可靠依据,应用地统计学与经典统计学的方法,研究绿洲天然胡杨林下土壤盐分的垂直变化特征及生长季期间的变化规律。结果表明：研究区天然胡杨林下土壤全盐含量在0.55%~3.42%之间,土壤全盐量变化趋势总体表现为随深度增加而减小,且以0~40 cm的变化趋势最为显著,在80~120 cm较为稳定;表层和亚表层的土壤全盐含量较高,其中JHCD、SWCD、SCKD表层土壤含盐量的平均值分别达到1.54%、2.80%、1.11%。土壤全盐含量在胡杨生长季节上的变化总体表现为：春季＞夏季＞秋季。不同树龄胡杨林下的土壤全盐含量不同,表现为中年阶段＞成熟阶段＞老熟阶段,SWCD不同树龄胡杨林土壤全盐含量的差值略大。采样点土壤全盐量的变异性属于中等变异,土层越深,土壤全盐量变化程度相对较小。     

微咸水淋洗重壤质滨海盐土的盐分变化研究

为了节约淡水资源,合理开发利用微咸水代替淡水来改良盐碱地土壤,本研究采用野外小区试验的方法,对不同灌水条件下滨海盐土土壤的脱盐效果进行分析。结果表明,在良好的排水条件下,采用矿化度约3.5 g/L的微咸水淋洗滨海盐土,能使土壤迅速脱盐,脱盐效果明显。综合节水和脱盐效果双重考虑,微咸水淋洗重壤质滨海盐土,以淋洗量1200 m3/hm2,连续淋洗3次为适宜的淋洗方式,能使0~60 cm土壤剖面的全盐量降低到3 g/kg以下,脱盐率达60%以上,土壤盐分含量达到一般绿化植物的生长要求。     

Salinity tolerance of wild barley Hordeum vulgare ssp. spontaneum

Salinity tolerance of 47 wild barley genotypes and six barley cultivars was evaluated under control and salinity stress (300 mM NaCl) conditions. Shoot and root dry weight (DW), plant height, membrane stability index (MSI), relative water content, survival rate, leaf malondialdehyde (MDA) and proline contents, root and leaf Na, K, Ca and K/Na ratio, and chlorophyll a fluorescence were measured. Salinity stress caused significant increase in the MDA, proline content, Na and Ca concentrations of the roots and leaves, but resulted in a decrease in the other traits. H. spontaneum genotypes were considerably less affected by the salinity than the genotypes of H. vulgare. Plant survivability was negatively correlated with the Na concentration (r =−.66) but positively correlated with the leaf K/Na ratio (r = .67) and MSI (r = .68). Tolerance mechanisms such as ion exclusion (Na) were likely to be present in the wild barley causing K/Na homeostasis as well as the much lower root and shoot Na, resulting in the higher survival rate.     

Comparison of salt tolerance of GPert and non-GPert barleys

A salt tolerance experiment was performed to study the effect of the GPert mutation in different genetic backgrounds of spring barley, Hordeum vulgare. L. Twenty-one lines carrying GPert along with 20 related non-GPert lines were grown for 4 weeks in low salt (25 mol m^?3 NaCI) and salt stress (175 mol m^?3 NaCI) hydroponic cultures. Shoot Na⁺ content was taken as a measure of salt tolerance. Salt tolerance of the two groups (GPert versus non-GPert) was compared, as was the performance of individual GPert lines with their non-GPert parental lines. The results show that GPert has a general positive effect on salt tolerance in reducing shoot Na⁺ content, but that this is regulated by genetic background.     

滨海盐碱旱地植棉新模式研究初报

为了探索滨海盐碱旱地棉花节水抑盐保苗增产新技术。在环渤海盐碱旱作区中度盐碱地条件下,以常规植棉模式为对照,研究了Ⅴ型沟覆膜保苗技术、窄幅撒播植棉模式的节水抑盐保苗效果及对不同时期耕层土壤PH值、土壤盐分含量、干物质积累、三桃比例、叶面积指数、形态特征和产量性状的影响。V型沟与撒播植棉模式改变了耕层土壤的盐分布,土壤PH值增加3.3%～5.1%,苗期膜内地表下0～20cm土层含盐量降低23.9%～48.5%,减缓了盐碱干旱对棉苗的胁迫。V型沟模式增加伏桃促进了早熟性,增产6.8%,显著提升了盐碱旱地棉花的增产能力;撒播植棉模式可加快棉苗发育,增加叶面积指数,提高生殖器官比例。探索滨海盐碱旱地植棉新模式可以为盐碱障碍耕地的开发利用及棉花产业的战略东移提供技术保障。     

盐碱地改良技术集成示范区水土环境变化研究初报

采用“脱硫废弃物施用＋平整土地＋深松耕＋水盐调控＋平衡施肥＋耐盐作物种植”的盐碱地改良技术集成模式在惠农核心试验示范区开展盐碱地改良技术集成示范,经过两年的改良,示范区地下水位下降了50 cm左右,土壤总盐及有害盐分离子含量也有了较大幅度的下降,油葵出苗率和产量显著提高,出苗率为70%以上,平均产量为1534.3 kg/hm2,示范区水土环境有了较大的改善,表明以脱硫废弃物施用为切入点的盐碱地改良技术集成模式对轻度碱化盐荒地具有良好的改良效果。     

Effects of Salt Stress on Some Physiological and Photosynthetic Parameters at Three Different Temperatures in Six Soya Bean (Glycine max L. Merr.) Cultivars

The effect of NaCl (?0.1, ?0.4 and ?0.7 MPa) on some physiological parameters in six 23‐day‐old soya bean cultivars (Glycine max L. Merr. namely A 3935, CX‐415, Mitchell, Nazl?can, SA 88 and Türksoy) at 25, 30 and 35 °C was investigated. Salt stress treatments caused a decline in the K⁺/Na⁺ ratio, plant height, fresh and dry biomass of the shoot and an increase in the relative leakage ratio and the contents of proline and Na⁺ at all temperatures. Effects of salt stress and temperature on Chl content, Chl a/b ratio (antenna size) and qN (heat dissipation in the antenna) varied greatly between cultivars and treatments; however, in all cases approximately the same qP value was observed. It indicates that the plants were able to maintain the balance between excitation pressure and electron transport activity. Pigment content and the quantum efficiency of photosystem II exhibited significant differences that depended on the cultivar, the salt concentration and temperature. The cultivars were relatively insensitive to salt stress at 30 °C however they were very sensitive both at 25 and 35 °C. Of the cultivars tested CX‐415 and SA 88 were the best performers at 25 °C compared with SA 88 and Türksoy at 35 °C.