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基于膜分离-树脂吸附的黄酒降酸工艺及风味评价

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食品与发酵工业 2024年第2期50卷 247-253页

作者：陈晨谢海腾赖敏辉金青青周建弟钱斌蒋予箭浙江工商大学食品与生物工程学院浙江杭州310018 绍兴海纳膜技术有限公司浙江绍兴312000 浙江古越龙山绍兴酒股份有限公司浙江绍兴312000

该实验在优化膜分离预处理工艺参数的基础上,考察了采用膜分离-树脂吸附的物理方法来调整黄酒酸度指标的工艺过程,并对降酸黄酒的风味品质进行了比较分析。结果表明,在料液温度25℃,运行压力1.0 MPa,截留分子质量为200、1000、2000 Da... 详细信息

该实验在优化膜分离预处理工艺参数的基础上,考察了采用膜分离-树脂吸附的物理方法来调整黄酒酸度指标的工艺过程,并对降酸黄酒的风味品质进行了比较分析。结果表明,在料液温度25℃,运行压力1.0 MPa,截留分子质量为200、1000、2000 Da的不同膜预处理条件下,D354树脂对高酸黄酒的降酸率分别达到47.0%、53.8%、68.1%。降酸黄酒样品中共检测到32种挥发性风味物质,200、1000 Da膜预处理组获得的降酸黄酒样品中挥发性风味物质总含量分别达到1975.89、1919.80 mg/L,均显著高于未过膜处理组(1727.04 mg/L)。层次聚类分析表明,1000 Da和2000 Da组之间的风味相似度更高,正交偏最小二乘判别分析表明11种化合物对降酸黄酒的风味差异贡献较高。选用1000 Da膜预处理,结合10%填充比的D354树脂处理50 L高酸黄酒,总酸下降率达57.7%,氨基酸态氮保留率达98.8%,挥发性风味物质的保留率达80.0%。该研究为高酸黄酒的物理降酸提供了新的视角和应用场景。

关键词：黄酒膜分离技术离子交换树脂挥发性风味物质

Lighting control with Myo armband based on customized classifier

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The Journal of China Universities of Posts and Telecommunications 2022年第4期29卷 106-116页

作者： jiang yujian Yang Xue Zhang Junming Song Yang Key Laboratory of Acoustic Visual Technology and Intelligent Control System Communication University of ChinaBeijing 100024China Beijing Key Laboratory of Modern Entertainment Technology Communication University of ChinaBeijing 100024China School of Information and Communication Engineering Communication University of ChinaBeijing 100024China

This paper focuses on gesture recognition and interactive lighting *** collection of gesture data adopts the Myo armband to obtain surface electromyography(sEMG).Considering that many factors affect sEMG,a customized classifier based on user calibration data is used for gesture *** this paper,machine learning classifiers k-nearest neighbor(KNN),support vector machines(SVM),and naive Bayesian(NB)classifier,which can be used in small sample sets,are selected to classify four gesture *** performance of the three classifiers under different training parameters,different input features,including root mean square(RMS),mean absolute value(MAV),waveform length(WL),slope sign change(SSC)number,zero crossing(ZC)number,and variance(VAR)are tested,and different input channels are also *** results show that:The NB classifier,which assumes that the prior probability of features is polynomial distribution,has the best performance,reaching more than 95%***,an interactive stage lighting control system based on Myo armband gesture recognition is implemented.

关键词： Myo armband gesture recognition surface electromyography customized classifier lighting control

Replacement of Dietary Fish Oil with Vegetable Oils Improves the Growth and Flesh Quality of Large Yellow Croaker(Larmichthys crocea)

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Journal of Ocean University of China 2014年第3期13卷 445-452页

作者： DUAN Qingyuan MAI Kangsen SHENTU Jikang AI Qinghui ZHONG Huiying jiang yujian ZHANG Lu ZHANG Chunxiao GUO Sitong Key Laboratory of Aquaculture Nutrition and Feed of Ministry of Agriculture of China Ocean University of China Ningbo Academy of Ocean and Fishery College of Food Science and Biotechnology Zhejiang Gongshang University

We investigated the effect of the replacement of dietary fish oil with vegetable oils on the growth and flesh quality of large yellow croaker(Larmichthys crocea). The basal diet(FO) was formulated to contain 66.5% fish meal and 6.4% menhaden fish oil; whereas the other 3 experimental diets were formulated by replacing the fish oil with 50% soybean oil(SO50), 100% soybean oil(SO100) and 100% palm oil(PO100), respectively. The 4 diets were randomly assigned to 4 floating sea cages(3.0 m × 3.0 m × 3.0 m), and each was stocked with 250 fish individuals with an initial average weight of 245.29 g ± 7.45 g. The fish were fed to apparent satiation twice a day at 5:00 and 17:00, respectively, for 12 weeks. Experimental analysis showed that the specific growth rate of fish fed SO50 or PO100 were significantly higher than that of fish fed FO or SO100(P0.05). Compared to FO diet, SO50, SO100 and PO100 diets led to substantial decreases in the liquid loss and water loss from fresh fillets(1 d, 4℃)(P<0.05). Similarly, thiobarbituric acid reactive substance(TBARS) values of fillets under different storage conditions(1 d, 4℃; 7 d, 4℃; 4 weeks,-20℃; 8 weeks,-20℃) decreased significantly after partial or complete replacement of fish oil with vegetable oils. These findings indicated that the growth performance and selected flesh quality properties(liquid holding capacity and TBARS value) of large yellow croaker were substantially improved by replacing dietary fish oil with vegetable oils.

关键词： large yellow croaker Larmichthys crocea dietary fish oil replacement vegetable oil growth rate flesh quality

Accurate models and nutritional strategies for specific oxidative stress factors: Does the dose matter in swine production?

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Journal of Animal Science and Biotechnology 2024年第2期15卷 519-534页

作者： Changming Hong yujian Huang Shuting Cao Li Wang Xuefen Yang Shenglan Hu Kaiguo Gao Zongyong jiang Hao Xiao State Key Laboratory of Swine and Poultry Breeding Industry Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science in South ChinaGuangdong Public Laboratory of Animal Breeding and NutritionGuangdong Provincial Key Laboratory of Animal Breeding and NutritionMaoming BranchGuangdong Laboratory for Lingnan Modern AgricultureGuangzhouChina Institute of Animal Science Guangdong Academy of Agricultural Sciences1 Dafeng 1st StreetGuangzhou 510640China

Oxidative stress has been associated with a number of physiological problems in swine,including reduced production ***,although there has been increased research into regulatory mechanisms and antioxidant strategies in relation to oxidative stress-induced pig production,it remains so far largely unsuccessful to develop accurate models and nutritional strategies for specific oxidative stress ***,we discuss the dose and dose intensity of the causes of oxidative stress involving physiological,environmental and dietary factors,recent research models and the antioxidant strategies to provide theoretical guidance for future oxidative stress research in swine.

关键词： Accurate models Dose Nutritional strategies Oxidative stress Swine

Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms

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Advances in Microbiology 2013年第3期3卷 297-301页

作者： yujian jiang Sen Lin Lei Zhang Ping Yu College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China

Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.

关键词： Zhejiang Rosy Vinegar Purebred Microorganisms Fermentation Process Organic Acids Volatile Components

多菌混合发酵对酱油的风味物质形成及感官指标的影响

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中国食品学报 2019年第9期19卷 154-163页

作者：方冠宇姜佳丽蒋予箭浙江工商大学食品与生物工程学院

为探究多菌混合制曲发酵对酿造酱油风味物质和感官的影响,分4组完成酱油发酵试验:Ⅰ组(用AS3.042米曲霉制曲发酵)、Ⅱ组(米曲霉+AS2.180鲁氏酵母)、Ⅲ组(米曲霉+鲁氏酵母+沪酿2.14球拟酵母)、Ⅳ组(米曲霉+鲁氏酵母+球拟酵母+沪酿1.08乳... 详细信息

为探究多菌混合制曲发酵对酿造酱油风味物质和感官的影响,分4组完成酱油发酵试验:Ⅰ组(用AS3.042米曲霉制曲发酵)、Ⅱ组(米曲霉+AS2.180鲁氏酵母)、Ⅲ组(米曲霉+鲁氏酵母+沪酿2.14球拟酵母)、Ⅳ组(米曲霉+鲁氏酵母+球拟酵母+沪酿1.08乳酸菌),发酵90d后进行比较。结果表明:(1)4组的氨态氮、还原糖、pH等理化指标基本相似,第Ⅳ组的氨基酸态氮的值(1.378g/100mL)略高于其它3组;(2)鲁氏酵母促进了酱油中高级醇及芳香杂醇的生成,球拟酵母促进了酱油中4-EG、4-VG、HEMF的生成,使酱油具有特殊的香气,乳酸菌发酵赋予了酱油爽适的口感,各组风味物质含量和种类差异非常显著;(3)对特征性风味物质含量与发酵时间进行曲线拟合,可得到数学关系式(如y=-230.83+21.7t-0.136t^2+1.27×10^-4t^3,第Ⅰ组),从关系式计算出特征性风味物质最大值分别为:648.96(Ⅰ组:发酵周期92d),852.90(Ⅱ组:发酵周期98d),982.51(Ⅲ组:发酵周期99d),1897.55μg/L(Ⅳ组:发酵周期102d)。多菌种发酵的酱油获得较高的特征性风味物质含量。

关键词：酱油多菌种发酵曲线拟合感官评定

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补料发酵法生产玫瑰醋工艺优化及风味分析

农业工程学报 2019年第15期35卷 304-311页

作者：蒋予箭黄炳文李婷浙江工商大学食品与生物工程学院

为了提高传统玫瑰醋的生产效率,以装料量为500 kg的陶缸作发酵容器,在自然发酵条件下,分别在1.5、2.5、3.5 g/100 mL的初始酸度进行补料,补料体积比(原醋液:黄酒醪)设置为2:1和1:1两种情况,完成玫瑰醋补料发酵工艺的研究。结果表明:在... 详细信息

为了提高传统玫瑰醋的生产效率,以装料量为500 kg的陶缸作发酵容器,在自然发酵条件下,分别在1.5、2.5、3.5 g/100 mL的初始酸度进行补料,补料体积比(原醋液:黄酒醪)设置为2:1和1:1两种情况,完成玫瑰醋补料发酵工艺的研究。结果表明:在初始酸度2.5 g/100 mL时补加等体积酒醪,发酵过程酸度最高上升到(5.59±0.27)g/100 mL(对照组为(5.19±0.23)g/100 mL),醋酸发酵周期从90 d缩短至78 d;非挥发性有机酸积累量达(27.15±1.11)mg/mL(对照组为(24.57±0.69)mg/mL),样品酸甜适口,酸味柔和;补料成品色率达到1.8×10^5(对照组色率为1.9×10^5),色泽接近传统玫瑰醋。该工艺的完成对玫瑰醋生产企业扩大产量、提高效率有积极意义。

关键词：发酵风味优化玫瑰醋补料有机酸色率

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酶法水解大米蛋白制取持水剂的研究

中国粮油学报 2008年第1期23卷 10-13页

作者：沈忱蒋予箭浙江工商大学食品、生物与环境工程学院浙江省食品安全重点实验室杭州310035

采用响应面分析方法研究了酶法水解大米蛋白制取持水剂的工艺条件,并对产品应用于香肠中的水分活度降低效果进行了试验。试验结果表明:酶法水解大米蛋白制取持水剂的优化工艺参数为:对10%的大米蛋白乳液400 mL,反应温度为45.6℃、反应... 详细信息

采用响应面分析方法研究了酶法水解大米蛋白制取持水剂的工艺条件,并对产品应用于香肠中的水分活度降低效果进行了试验。试验结果表明:酶法水解大米蛋白制取持水剂的优化工艺参数为:对10%的大米蛋白乳液400 mL,反应温度为45.6℃、反应时间为4.84 h、酶与底物浓度比为528μ/g。经优化工艺条件制得持水剂的水分活度为0.856,所对应的水解度为33.7%。在香肠中添加4.0%的持水剂,其降低水分活度的效果与添加1.0%食盐所产生的效果相当。

关键词：大米蛋白酶水分活度响应面分析

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黄酒固定化发酵过程及香气物质形成的研究

中国食品学报 2020年第5期20卷 130-137页

作者：蒋予箭何炯灵王晶晶浙江工商大学杭州310018

将黄酒酵母用海藻酸钙包埋制成固定化酵母,研究游离酵母与固定化酵母的黄酒发酵过程理化指标和香气物质生成量的差异,结果表明:经过主发酵5 d(28℃),后发酵15 d(15℃),固定化酵母发酵过程的酒精度、总糖、总酸变化曲线与游离发酵过程曲... 详细信息

将黄酒酵母用海藻酸钙包埋制成固定化酵母,研究游离酵母与固定化酵母的黄酒发酵过程理化指标和香气物质生成量的差异,结果表明:经过主发酵5 d(28℃),后发酵15 d(15℃),固定化酵母发酵过程的酒精度、总糖、总酸变化曲线与游离发酵过程曲线差异不大,固定化酵母发酵性能稳定,杂菌污染可控。用气相色谱(GC)分析乙酸乙酯等9种黄酒特征性香气物质,发现游离发酵黄酒正丙醇、异丁醇、异戊醇、β-苯乙醇的总高级醇含量为680.91 mg/L,固定化发酵第1,2,3,4,5批黄酒的总高级醇含量分别为633.63,649.79,658.17,637.63,614.68 mg/L,说明固定化发酵有利于控制黄酒中的高级醇含量。固定化发酵酯类总量高于游离酵母,且随着固定化酵母发酵批次的增加而递增,即:固定化第5批(115.90 mg/L)>第4批(90.81 mg/L)>第1~3批(80.10~81.81 mg/L)>游离酵母(55.66 mg/L),表明固定化发酵使黄酒的酯类香气愈加浓郁。根据香气阈值计算的固定化发酵酿得的黄酒的香气不比游离酵母酿得的黄酒差,固定化酵母发酵生产黄酒有商业化应用的前景。

关键词：固定化发酵黄酒气相色谱(GC) 香气物质香气活力值(OAV)