红枣枣醋发酵工艺的优化

以新疆"哈密大枣"为原料,结合现代醋酸发酵技术制作冬枣枣醋,对枣醋发酵温度、醋酸菌接种量、初始酒精度和初始pH值4个影响因素进行分析,探讨冬枣枣醋最佳发酵条件,试验结果表明:当发酵温度为30℃,醋酸菌接种量为3%,酒精度为6%,初始pH为3.0时,15 d时醋酸含量达到5.76 g/100 mL。     

苹果醋酿造工艺的概述

果醋现已成为一种时尚,健康的饮料,本课题从实际出发,以苹果为原料经过榨汁等处理后接入酵母菌、醋酸杆菌发酵制成果醋。主要研究优质果醋酿造的方法,工艺的选择,现以酿造优质苹果醋目标,分析生产过程中的主要技术参数,从而达到优化工艺的目的。     

苹果醋生产工艺的研究

苹果醋是以新鲜苹果为原料,经液体深层发酵而成的优质调味品。经酒精发酵和醋酸发酵制成果香味浓的苹果醋,含有丰富的有机酸、氨基酸、维生素和矿物质,是一种集苹果与食醋保健功能为一体的新型保健饮料。     

柑桔果醋饮料的生产工艺研究

柑桔果醋饮料是新一代健康饮品,它是运用现代生物技术,经酒精发酵、醋酸发酵加工而成。本文讨论了柑桔果醋饮料的加工工艺及操作要点。     

腌料及其用量对牛肉丸品质的影响研究

本试验以牛肉为主要原料,在牛肉丸基本配方的基础上,对牛肉丸腌料及其用量进行单因素试验,以感官法评定,进一步探究和确定牛肉丸制作工艺的最佳配方。试验结果表明,影响牛肉丸品质的主次因素依次为料酒的用量>食醋的用量>食盐的用量,0.5%食盐、8%料酒、3%食醋可得到最佳腌制效果。     

Positioning and Competitiveness of Producers of Balsamic Vinegar of Modena

Abstract

The balsamic vinegar of Modena (BVM) is one of the most popular among the emerging Italian food products worldwide. This industry is characterised by a strong heterogeneity of the operators and by a relevant growth of sales and export. This paper first describes the main features of the market environment and the factors allowing all the BVM producers to gain a competitive advantage and their ability to compete. Second, a perceptual competitiveness map of BVM industry describing the competitive environment and highlighting the competitive factors managed by the enterprises are drawn using discriminant analysis. Cluster analysis is also applied to group the operators according to their position in the marketplace and to their competitive features. The study is useful to identify new opportunities for company differentiation and potential market niches or market segments with a lower level of competition. The analysis highlights that there is a low level of differentiation amongst the competitive arena, and the opportunities for differentiation appears linked to the following main drivers: an increased perceived level of quality, the introduction of an innovative products, the management of the price level and the identification of new attractive markets.     

现代微生物学技术在食品中的广泛应用

文章详细介绍了现代微生物技术在食醋生产中的具体应用,详细说明了微生物在食醋的应用、发酵与培养.未来,生物技术不仅有助于实现食品的多样化,而且有助于生产特定的营养保健食品,进而作用于治病健身领域.在与环境协调方面,生物技术还有助于食品工业的可持续发展.     

Study on the Customer Perception of the Tropical Fruit Vinegar in Kelantan and Kuala Lumpur

This research will be focus on the differences of perception of customers in Kelantan and Kuala Lumpur toward tropical fruits vinegar. Tropical fruit vinegar was used in this research with Rambutan and Dokong vinegar as the choice. Dokong and Rambutan are tropical seasonal fruits. The production quantity is getting higher these few years, and it results that farmers have to face all negative impact. Next, this study also reduces the import of vinegar product. Furthermore, this study also helps in fulfilling the national agenda in National Agro Food Policies 2011–2020. The amount of respondents are 108 in Kelantan and 69 in Kuala Lumpur. The major finding is Customers in Kuala Lumpur and Kelantan both accepts Natural Fruits Vinegar products. The result also shows that consumers are concern about the quality, safety, and nutritional content of products and prefer glass material for packaging than plastic material.     

三种木醋液基本参数和组分分析

测定了桦木醋液、柞木醋液和杂木醋液的pH值、有机酸含量和精制得率，结果表明桦木醋液pH值（3．97）最低，杂木醋液pH值（4．21）最高；柞木醋液有机酸含量（5．20％）最高，桦木醋液有机酸含量（2．02％）最低；桦木醋液精制得率（92．2％）相对较高；木醋液稀释倍数与pH值的关系表现为三种木醋液的pH值随着稀释倍数的增加而增加。紫外吸收光谱表明桦木木醋液、柞木醋液和杂木醋液的300倍稀释液在近紫外区的最大吸光度分别为0．400，0．352和0．541；柞木醋液氨基酸总量最高（63．6mg／g），桦木醋液氨基酸总量最低（57．0mg／g）。     

竹醋液在护肤品中的添加应用探讨与实践

文章对竹醋液的成分、功能进行了综合分析,论证了竹醋液复合添加护肤品开发的可行性,并制备了竹醋液复合添加护肤产品。