特种稻种资源的利用及其系列产品的开发

这是一篇科研成果的综合报告，该项目发表系列研究论文１３篇，选育了特种稻品种２个，研制出３个黑系列产品，取得了较显著的经济与社会效益。     

木薯全粉的功能特性

开发推广木薯源大宗食物,充分发挥木薯的资源优势,拓展人们日常消费的食物资源,积极应对日益严重的粮食危机.通过对木薯全粉与鲜木薯、木薯淀粉中的营养成分的测定对比,及对木薯全粉的黏度特性、透光率、膨胀度等进行分析,并对木薯全粉的营养成分保留及功能性质进行评价,探讨木薯全粉在食品工业中的潜在应用范围.结果表明,木薯全粉相对于鲜木薯、木薯淀粉营养成分保持良好,食用安全,同时具有较好的加工性能,在食品工业中应用前景广阔.     

Oil separation from wet-milled corn germ dispersions by aqueous oil extraction and aqueous enzymatic oil extraction

The many recent dry-grind plants that convert corn to ethanol are a potential source of substantial amounts of corn oil, if an economical method of separating it can be developed. Oil separation from corn germ by aqueous extraction (AE) was studied. Batches of 5–20% germ in a buffer solution were preheated in a pressure cooker, ground in a blender or colloid mill, churned in an incubator/shaker and centrifuged to separate a free oil fraction. The highest oil yields were obtained when the germ mass fraction was between 0.1 and 0.16. Addition of an enzyme solution to the ground germ suspension prior to churning, aqueous enzymatic extraction (AEE) gave an oil yield twice as high as the AE yield, carried out using similar conditions. Both types of extraction produced the most oil after a 122 °C cook followed by churning at 160 rpm and 70 °C. Oil yield increased linearly with dispersion loading, from 0.5 up to 1.0 g/cm² based on beaker cross-section (0.09–0.12 germ mass fraction). Over a several month period the germ used for the extractions became more difficult to extract, despite storage at 4 °C.     

全区造林核查数据处理软件的研制

文章从全区人工造林更新实绩核查的实际出发 ,论述了全区造林核查数据处理软件的研制方法和过程 ,并详细介绍了软件的功能及使用效果。该软件的研制和使用对全区造林核查管理工作具有十分重要的价值。     

民营制胶企业供应链管理优化研究

我国民营制胶企业是天然橡胶产业的重要组成部分，而供应链管理的落后严重制约了企业的发展，本文针对民营制胶企业供应链管理中的问题，提出了优化方案。     

Preharvest and postharvest factors related to off-odours of fresh-cut iceberg lettuce

The influence of different preharvest and postharvest factors affecting off-odour development of fresh-cut iceberg lettuce in low-O₂ modified atmospheres (MA) was investigated. Fresh-cut iceberg lettuce developed undesirable off-odours under low O₂ and elevated CO₂ atmospheres. A strong relationship between CO₂ concentration and off-odour development was observed. Significant differences in off-odour development existed among different cultivars in two harvests in consecutive years. The influence of maturity stage was evaluated, comparing fresh-cut product from immature and over-mature heads with commercial ones. Higher CO₂ concentrations and higher accumulation of ethanol and acetaldehyde were detected in the headspace of MA-packed lettuce from immature heads. Differences in respiration rate of the fresh-cut product from heads cultivated during the winter–spring seasons were around 30%. Respiration rate of fresh-cut iceberg lettuce increased when medium temperature during cultivation increased. Changes in the product weight generated different CO₂ levels which correlated with the production of ethanol and acetaldehyde and other off-odour metabolites related with the lipoxygenase (LOX) pathway such as hexanal, 1-hexanol, and cis-3-hexen-1-ol. Volatile compounds such as cis-3-hexen-1-ol, β-elemene, ethyl acetate and dimethyl sulphide increased their content more than 10 times compared with other volatiles. Moreover, differences in the initial flushed gas-mixture with or without CO₂ showed higher CO₂ concentrations and the development of stronger off-odours when samples were flushed with an enriched CO₂ gas-mixture. In summary, visual quality of fresh-cut iceberg lettuce is important but so are odour and flavour. MAP currently used for fresh-cut lettuce may need some modification to inhibit off-odours and achieve better aroma and flavour qualities for preserving “freshness” of the cut product. Screening for cultivars with low browning potential and fermentation, harvested at optimum maturity stage and with an adequate package design are recommended.     

On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing

It is unclear how effective different types of broiler carcass wash steps are in lowering the presence or numbers of pathogenic bacteria. We tested for individual and combined effectiveness of 5 separate on-line wash steps applied between bleed-out and chilling in a commercial broiler processing plant. Carcasses were sampled directly before and after each wash step: pre-scald brush washer, post-feather pick (New York dressed) spray washer, inside/outside spray washer, postevisceration brush washer, and final prechill spray washer. Carcasses were examined for numbers of Campylobacter and Escherichia coli and presence of Salmonella using standard cultural methods. Overall, numbers of Campylobacter were lowered from log 2.58 to 1.15 cfu/mL of carcass rinse, but no single wash step caused a significant decrease. Overall, Salmonella prevalence was decreased from 80 to 24%; however, no wash step caused a significant decrease by itself. The 5 wash steps in series lowered E. coli numbers from log 4.60 to 2.69 cfu/mL; the New York-dressed spray wash and the postevisceration brush washer each had a significant effect on E. coli. When examined separately, the benefit of broiler carcass wash steps may not be evident. However, when combined with overall processing, wash steps can be effective to lessen bacterial contamination on carcasses and be useful for pathogen control. Additional studies are necessary to maximize the effectiveness of carcass washers.     

加工条件对再制干酪功能特性的影响

为了解加工条件对再制干酪功能特性的影响,用不同加热温度(80 ℃、95℃)、剪切速度(600 r/min、1200 r/min)和冷却方法(冰水冷却、自然冷却)制作了4种再制干酪样品,并分别测定了样品的融化功能特性(融化性)和非融化功能特性(硬度、凝聚性、粘着性).结果表明,加热温度、搅拌速度的提高和冷却速度的降低明显降低了再制千酪的融化性(P＜0.05);剪切速度的升高使再制干酪的硬度显著提高(P＜0.05);加热温度的升高降低了再制干酪的凝聚性(P＜0.05);而加工条件对再制干酪粘着性的影响在统计学上无显著差异(P＞0.05).     

福清光饼文化及开发

福清光饼系闽式传统干点,是福清人的精神食粮。由于福清光饼本身的质量变化特点,限制了它的工业化生产及推广。可从加工工艺、设备、风味及包装等方面进行改良来实现福清光饼的工业化生产。