核桃软糖的研制

本研究以核桃为主要原料,利用单因素实验筛选出最佳凝胶剂、酸味剂、核桃香精、考察凝胶剂比例及添加量、甜味剂比例、酸味剂添加量、核桃香精添加量对核桃软糖感官评分的影响,并通过响应面法优化核桃软糖工艺配方。结果表明,利用回归模型通过响应面法得到最优核桃软糖工艺条件为:凝胶剂比例为2∶1∶1(明胶∶卡拉胶∶琼脂),凝胶剂添加量28 g,甜味剂比例2∶1(蔗糖:低聚果糖),乳酸添加量6 g,核桃香精添加量0.12 g,在此配方下核桃软糖感官评分较高,制得的软糖风味诱人,口感独特,咀嚼性和弹性均较好。     

凝胶糖果生产中防粘物质的选择

在凝胶软糖生产过程中为了防止产品相互粘结和提高透明度,采用了多种防粘剂,从细砂糖、糯米纸、糯米纸粉到防粘油,其性能各有千秋。     

一种软糖的配方及制备工艺研究

目的:以黄精多糖、核桃肽、γ-氨基丁酸为主要原料,异麦芽酮糖醇、蔗糖、明胶和琼脂等为辅料制备一种有利于改善记忆的软糖.方法:通过胶凝剂的选择、单因素试验及正交试验优化出最佳配方及最优工艺.结果:最佳配方为复合胶凝剂4.8 g(明胶与琼脂质量比3:1)、核桃肽2.4 g、黄精多糖0.8 g、γ-氨基丁酸1.6 g、白砂糖...     

用高麦芽糖浆制做琼脂软糖

琼脂软糖是以琼脂为凝胶体的一类高档软糖,又称雪花软糖或水晶软糖,这种软糖晶莹透明,色泽艳丽,香甜润口,软而不疲,滑而     

核桃系列食品加工技术

介绍了核桃乳饮料、核桃软糖、速溶核桃粉、琥珀核桃仁等食品加工工艺流程及技术操作要点。     

核桃系列食品加工技术

介绍了核桃乳饮料、核桃软糖、速溶核桃粉、琥珀白核桃仁等食品加工工艺流程及技术操作要点。     

挤压法生产淀粉软糖工艺的研究

分析了挤压法生产软糖用变性淀粉的可行性，应用双螺杆挤压机进行了淀粉软糖生产的工艺试验。结果表明，该法所得产品不仅质量稳定可靠，且无须后期干燥。     

花生软糖的生产技术

介绍了花生软糖的配方及生产工艺，并制定了产品质量标准。     

银耳软糖的生产工艺探讨

在制作软糖工艺基础上，探索加入适量银耳，以增加糖果营养成份，提高软糖品质及价位。本文就银耳酱的制作及银耳软糖的生产工艺进行初步探讨。     

不同来源明胶软糖质构的研究

采用质构分析的方法,研究了明胶添加量、不同来源的明胶和明胶与琼脂复配对明胶软糖质构的影响。结果表明,明胶软糖的硬度随明胶的添加量增加而增大、咀嚼性变强,明胶添加量为6%时黏性最小。不同来源的明胶影响明胶软糖的感官特性,其中猪皮来源的明胶软糖硬度大、咀嚼性强;鱼鳞来源的明胶软糖硬度小、咀嚼性弱、热稳定性差、黏性大;牛皮和牛骨来源的明胶软糖硬度和咀嚼性适中。在明胶软糖中添加琼脂可以降低软糖黏性、提高热稳定性。当琼脂添加量为0.8%时,明胶软糖的弹性最好、软硬适中。综合考虑,生产具有高热稳定性和良好感官品质的明胶软糖选用牛皮或猪皮来源、6%明胶与0.8%琼脂复配较为合适。     

EFFECT OF FROZEN STORAGE ON THE FUNCTIONAL PROPERTY OF RIBBON FISH (TRICHIURUS SAVALA) CUVIER

The ribbon fish (Trichiurus savala) is an important marine fish caught along the coast of Orissa, India amounting to 9.2% of total marine fish catch. The possibility of using frozen ribbon fish to make surimi was investigated. At 1 month interval, fish were thawed under controlled conditions and gels were then made from minces of the flesh. Both puncture and torsion tests showed that the quality of gels declined by 30% after 30 days of storage and thereafter nonsignificant reduction up to 100 days storage of frozen ribbon fish at − 20C. This decline was correlated by a decrease in pH and an increase in formaldehyde concentration in the frozen flesh. The data suggest that a land-based surimi plant could not be operated outside the harvesting season to any appreciable extent using frozen ribbon fish stored at − 20C.

PRACTICAL APPLICATIONS

Ribbon fish ( Trichiurus savala ) is a commercially important fish and is caught all over the state of Orissa, India. Because this fish gets spoiled fast, idea was generated in using frozen fish to produce surimi, which would increase production flexibility and thus allow a land-based surimi plant outside the harvesting season. The result of the present experiment shows that thestorage of headed and gutted ribbon fish at −20C resulted in a significant loss of gel-forming properties of the flesh with time and this loss would be too fast to allow use of storage ribbon fish for making surimi over an extended period in a commercial operation. Possibly, storage at lower temperature than used in the present study is necessary to maintain gel-forming ability and the advantage so obtained would have to be balanced against the increased capital and operational costs of storage at these lower temperatures.     

EFFECT OF STORAGE ON THE NUCLEIC ACID COMPOSITION OF BAKER'S YEAST*

General changes are described in the nucleic acid content of yeast stored for 20 days under extreme conditions (35 °C). The total amount of nucleic acid increased in the first phase of 6–8 days storage. In the second phase, during which the yeast started to autolyse, the nucleic acid content diminished, first slowly and then more quickly. The quantity of acid-soluble nucleotides increased with storage. The amount of dead yeast cells is low during the first period, but starts to increase quickly during the second period. Changes in the rRNA, 5S RNA, tRNA, mRNA and DNA, fractionated on MAK columns, were investigated over a 20-day storage period. The contents of the RNA fractions increased initially during storage. The amount of rRNA attained its maximum value after 5 days, followed by DNA (7 days), then tRNA (10–12 days) and lastly 5S RNA; thereafter they all decreased. The mRNA fraction diminished rapidly: after only two days' storage the incorporation of labelled uracil into mRNA had declined by about 90%, showing that the ability to synthesize mRNA was soon lost. The short half-life of mRNA ensures its absence in yeast stored for longer periods.     

INFLUENCE OF TRIBOLIUM CONFUSUM DEVELOPMENT ON SELECTED PHYSICAL PROPERTIES OF SEMOLINA

A total of 30 adult Tribolium confusum were captured from storage semolina silos and placed in 1 kg of fresh semolina. During 2 months of storage in the laboratory, impact of presence and development of these insects on selected properties of semolina were evaluated. Obtained results showed that T. confusum development caused an increasing of acidity, ash content, burn color and damaged fractions. Moreover, T. confusum presence leads to a loss of gluten properties, semolina water-binding capacity, and an increase in hardness and adhesiveness of elaborate semolina dough . Microbiological evolution shows a constant increase in bacterial load during storage period . This bacterial level remained below the safety limit during the storage period.

PRACTICAL APPLICATIONS

For pasta and couscous industry, pest could be a major danger during storage of raw materials (semolina, wheat flour, maize flour, etc.). Tribolium confusum is one of the major insect present in durum wheat flour and its derivatives. This insect could cause great damage on the nutritional, hygienic, technological and sensorial qualities of this raw material. Evaluation of presence and development of insects, and especially T. confusum on selected properties of stored semolina could help pasta and couscous industries to determine the critical limits of identified critical control points in the semolina storage step.     

CONTRIBUTION OF PHOSPHOLIPIDS TO HEADSPACE VOLATILES DURING STORAGE OF PECANS

The relationship between headspace volatiles and lipid class fatty acid composition was investigated in pecans subjected to room temperature storage for 8 months. During early stages of storage, pentanal predominated in the pecan headspace, whereas at later stages hexanal predominated. Quantities of triacylglycerols recovered from pecans did not change significantly during storage, whereas a decrease in phospholipid content and an increase in free fatty acid content were seen. While losses of polyunsaturated fatty acids (PUFA) in triacylglycerols and free fatty acids only occurred during the last month of storage, PUFA losses were recorded in the phospholipid fraction by 5 months. Based on a strong negative correlation (R =?0.98) between hexanal and its precursor fatty acid (18:2) in phospholipids, the results suggested that membrane lipids would be a primary site of attack during the early stages of oxidation. Future studies with oilseeds, such as pecans, should therefore examine the possibility that variations in phospholipid fatty acid composition could explain cultivar differences in storage stability.     

大豆异黄酮与原花青素在保健酒中的稳定性研究

研究天然植物提取物大豆异黄酮与原花青素在保健酒中的稳定性.以韵酒为研究对象,通过测定化学成分含量和抗氧化活性考察大豆异黄酮与原花青素的变化.在实验考察的四年期间内,韵酒中大豆异黄酮、原花青素的含量及保健酒的抗氧化活性的变化均能够维持在允许范围内.大豆异黄酮与原花青素在保健酒中具有较好的稳定性.     

KEEPING QUALITY OF FRESH-CUT BITTER GOURD (MOMORDICA CHARANTIA L.) AT LOW TEMPERATURE OF STORAGE

Bitter gourd (Momordica charantia L. cv. Wanningqinglv) fruit is chilling sensitive and usually cannot be stored at a low temperature for a long period. To learn how the quality of the fruit might be influenced by cutting and storage temperature, whole and cut bitter gourds were placed in polyethylene pouches and stored at 2 or 10C. The results showed that the cutting enhanced the microbial growth, loss of chlorophyll (Chl), starch and ascorbic acid (Vc), and increased reducing sugar content, ethylene production and respiration rate of bitter gourd. The decrease of Chl, starch, soluble protein and Vc in the cut bitter gourd was significantly reduced by storage at 2C relative to storage at 10C. No significant indication of chilling injury in the cut or intact bitter gourd was observed during the storage for 7 days at 2C. These results suggest that fresh‐cut bitter gourd can be stored at 2C to maintain its quality with high levels of Vc, Chl, soluble protein and microbiological safety.     

MODEL TO PREDICT THE COOL-DOWN CHARACTERISTICS OF VARIABLE AIR TEMPERATURE POTATO COLD STORAGE USING COMPUTATIONAL FLUID DYNAMICS

In Indian commercial potato cold storage facilities, the air temperature does not remain constant during the loading period. Also, because of stepwise loading pattern, the product loaded on different days would undergo different time‐temperature histories. Under this transient condition, the product takes longer to reach the steady state and loses more moisture of about 1.7% during 1 month of storage period. In addition, the sensible product‐cooling load is different for the product loaded on different days. In the present study, therefore, the product temperature, moisture loss and sensible product‐cooling load were predicted for the product loaded on different days under the condition of variable storage air temperature in the range of 3.5–10C and constant relative humidity of 90% using the computational fluid dynamics technique. It was found that the product loaded during the middle of loading period incurred more moisture loss than that loaded during early and latter stages of loading. However, the former case imposed more sensible product‐cooling load. The trends of temporal variation of average product temperature, moisture loss and sensible product‐cooling load depended on the day of loading of the product in the cold storage facility.     

EFFECTIVE TRANSPORTATION OF BREWER'S YEAST SLURRY

A yeast shipment method suitable (depending on vessel size) for 1 to 20 litres of slurried yeast is described. The method was investigated primarily assuming transit (storage) temperature at approximately 21°C. Under these conditions, the contained yeast was stable over 116 h at temperatures well under 16°C, and maintained its viability, fermentability and vigour to reinitiate new fermentations. Under more vigorous climatic conditions, shipment time would have to be reduced, but adequate protection time was afforded for all but the most extreme sub-zero situations.     

QUALITY OF APPLE FRUIT IN RIGID FILM CONTAINERS

The storage quality of‘Delicious’ apples individually packaged in rigid film containers was investigated. Objective quality attributes (internal and external color, firmness, soluble solids and titratable acidity) were measured as a function of storage time with and without packaging in a rigid container. Overall firmness, acidity and soluble solids content decreased over a 70-day storage period. Significant effects of rigid film packaging and storage included: superior skin color, decreased weight loss, slight decrease in soluble solids content and increased firmness loss during ripening when compared to control fruit. Upon examination of the atmosphere surrounding individual fruit in these containers, increased levels of carbon dioxide and ethylene were found. Conversely, packaged fruit contained significantly less internal carbon dioxide than control samples. It was concluded that the atmosphere modified by the rigid film container hastened ripening of‘Delicious’ apples, thus deteriorating eating quality. An adequately ventilated packaged would probably alleviate this condition.     

KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATION

Lycopene as a natural antioxidant may provide protection against a broad range of epithelial cancers. Tomatoes and tomato‐based food products are a major source of lycopene compounds. Thermal processing is the main procedure in tomato puree production. Heat and light induces lycopene oxidation and isomerization of the all‐trans form to the cis form. The level of cis‐isomers increases as treatment time increases but only for a short period during the beginning of the treatment. The major effect of thermal processing was a significant decrease in the total lycopene content. Lycopene is relatively stable if heated at temperatures below 100C, but the duration of heating must be taken into consideration. The kinetics of lycopene degradation was analyzed. A shorter period of time of heating and less light irradiation in processing and storage would reduce lycopene degradation to a great extent.