法棍面包的制作工艺

由面粉、盐、天然酵母菌和水制作出的法棍,其外形讲究,风味独特,口感层次丰富,是最传统的法式面包的代表。本文将从法棍面包使用的原材料,天然酵母鲁邦种培养,法棍面包的制作工艺及注意事项,法棍面包的评价标准和法棍在我国的发展趋势5个方面对法棍进行全面论述。     

南瓜面包制作工艺

近年来,南瓜以其独特的保健作用和功能特性越来越受到广大消费者的青睐,而烘焙食品又是一类极为方便的大众食品。将南瓜合理添加到烘焙食品中,制作成南瓜面包。表面呈金黄色,具有浓郁的南瓜甘甜味,改善了面包的风味和口感,提高了面包的营养价值和食疗价值,是一种极具     

马铃薯保健面包制备工艺优化及品质分析

以马铃薯雪花全粉、鸡油菌多糖溶液、高筋面粉为主要原料制备马铃薯保健面包,优化了马铃薯保健面包的制备工艺条件,并以普通马铃薯面包为对照,分析了二者质构参数、保水性、膳食纤维和蛋白质含量的差异.结果表明,马铃薯保健面包的最佳工艺条件为鸡油菌多糖溶液添加量15％,发酵时间2.0 h,烘烤温度200℃,烘烤时间21 min;马...     

超微粉碎山楂粉营养面包制作工艺研究

探讨以山楂超微粉为原料生产面包的制作工艺,通过正交试验确定了山楂超微粉面包的最佳配方:300目山楂粉添加量为3%、食盐为0.6%、白砂糖为18%、面包改良剂为0.5%,研制的面包不仅风味口感俱佳,且营养价值较高。     

变换味觉面包的研制

利用微胶囊香精的缓释性,研究以草莓香精和甜橙微胶囊香精制备变换味觉面包的最佳工艺。     

糖醋菜制作工艺

一、主要材料黄瓜、莴笋、莲藕、食盐、糖、丁香、干红椒、桂皮、八角、白胡椒、生姜等。二、工艺流程选料→盐渍→脱盐→配制糖醋香液→装坛或装瓶。     

对虾的加工工艺

原料对虾经感官质量检验后，就可按照正常程序进行加工。其工艺流程及每一环节操作要点是： 1．原料处理原料进厂均需进行质量和卫生检查。检验合格后应及时投料加工，要求做到当日对虾当日加工，若不能及时处理，应重新加冰保鲜（控制温度在8℃以下）。     

On the Deadweight Cost of Production Requirements for Geographically Differentiated Agricultural Products

This article investigates the welfare effects of alternate producer collusion schemes in a context where collusion is authorized in order to cover fixed costs. Using a linear equilibrium displacement model, we find evidence that, when the producer group is allowed to control quota levels, an input quota policy entails a smaller absolute deadweight loss than an output quota policy. This finding suggests that if producer groups are allowed to resort to production-distorting instruments to limit output, they will make production choices that are less costly for society than if they had been allowed to directly control output levels.     

谈食品检验的过程及精确度控制

新时期发展背景下,食品安全逐渐成为整个社会关注的重点问题,保证食品安全性与人们的生命健康安全有着非常密切的联系,同时,加强食品质量检测工作,也能为食品行业的长远发展奠定良好的基础.因此,一定要全面认识到食品检验工作的重要性,对食品检验过程与细节进行明确,同时加强对食品检验结果精确度的合理控制,针对检验过程中发现的质量不...     

EU Requirements for Food Safety and Quality Systems in Turkey: Determinants of Perceptions

Abstract

The European Union (EU) is one of Turkey’s most important trade partners. A large number of Turkish agri-food processors, however, are still unable to produce in accordance with the EU specifications. Furthermore, it is uncertain how Turkish food producers perceive the EU regulations. Based on a questionnaire survey of 99 Turkish agri-food enterprises from various industry subsectors and a conceptual framework including knowledge, personal and economic perspectives, this article assesses perceptions of the EU requirements regarding food safety and quality systems in the Turkish agri-food industry. The results indicate that those perceptions vary widely among the processors depending on education level, firm size, and legal form of ownership. Moreover, subjective information related to the perceptions regarding advantages, requirements, and costs of food safety and quality practices significantly contributes to the perceptions examined. The findings have manifold implications which should be taken into account when adapting Turkish legislation to reflect EU regulations.     

Determinants of Grain Production and Technical Efficiency in China

A stochastic frontier production function is used to investigate the prospect to bring China's grain production and productivity to higher levels using a panel data set on 30 provinces from 1987–92. Given an irreversible trend of declining agricultural land, the only feasible way to raise total grain output is to increase land productivity if China does not want to rely on large-scale imports to feed her huge and still growing population. Considerable regional differences in grain yields suggest that there is still a vast potential for raising grain output. The short term solution is to use more land-augmenting inputs such as fertilisers and irrigation in the medium and low yield regions. However, the law of diminishing returns is in operation as more physical inputs are applied to shrinking land. Growth in grain output in the long term must rely on improvements in technical efficiency.     

煤矿安全生产监督管理工作中的技术手段——图像监控系统在煤矿安全监管中的应用

近年来,煤炭生产事故频发,安全生产问题日益突出。加强安全生产监督,理应充分发挥科技手段的重要作用。基于计算机网络的图像监控系统,实时地捕捉监控点的信息,给生产监督管理工作中的技术手段带来了前所未有的局面。文章从煤炭安全生产监督管理的概念、特点、保障措施、组织框架以及应用中应注意的问题等方面入手,论述了图像监控系统在煤矿安全监管中的应用。     

农户奶牛生产技术效率及影响因素分析

本文利用奶牛养殖农户的调查资料，采用随机前沿生产函数方法测定、分析了奶牛生产的技术效率以及影响因素。结果显示，农户奶牛生产过程中存在显著的效率损失，平均技术效率为70％。根据实证研究的结果，养牛规模、专业化程度、参加培训对技术效率有显著的正面影响，家庭决策者年龄对技术效率有负面影响。以此为基础，本文对一些相关政策做了简单的讨论。     

土地细碎化、多样化种植与农业生产技术效率——基于随机前沿生产函数和中介效应模型的实证研究

本文基于安徽省农村固定观察点2013-2017年农户层面的面板数据,使用效率时变型随机前沿生产函数模型对农业生产技术效率进行测算,并利用中介效应模型分析了土地细碎化对农业生产技术效率的直接效应以及通过农户多样化种植行为传导的中介效应.研究结果显示:(1)样本农户的平均生产技术效率为0.386％,效率损失较为严重;(2)...     

中国油菜籽生产效率的DEA测度及分析

本文采取数据包络（DEA）分析方法，计算2003年我国油菜籽各产区的技术效率和规模效率。发现目前我国油菜籽生产技术效率和规模效率低下，大部分油菜产区技术和规模均没有发挥到最佳状态，导致实际单产远低于潜在水平。并根据分析结果，提出技术效率低的油菜籽产区不仅要扩大油菜籽生产规模，同时应发展集约型经营，节约资源，增加收益；技术效率高的油菜产区要依靠品种改良等技术创新途径提高单位产量等措施。     

Specification and Estimation of Production Risk, Risk Preferences and Technical Efficiency

This article deals with specification and estimation of risk preferences, production risk, and technical inefficiency. It makes contribution in three separate areas of production economics. First, we model producers' attitude toward risk and derive risk preference functions (without assuming any parametric form of the utility function and any distribution of the error term representing production risk) when risk arises from production uncertainty and technical inefficiency. Second, the standard production risk model is extended to accommodate technical inefficiency and producers' attitude toward risk. Finally, the technical efficiency model is generalized to accommodate production risk and producers' attitude toward risk.     

潢川贡面制作工艺研究

潢川贡面为河南地方性特色贡面,营养价值高、口感独特.本研究以高筋面粉为原材料,探讨潢川贡面的最佳制作工艺条件,采用单因素试验和正交试验探讨食盐添加量、醒发时间、碱添加量和食用油添加量对潢川贡面感官评分的影响.结果表明,100 g面粉中,食盐添加量1.5 g、碱添加量1.2 g、食用油添加量4 g及醒发时间40 min,...