复合亲水胶体及预糊化工艺在玉米挂面研制中的应用

通过添加复合亲水胶体,采用预糊化工艺,研究了纯玉米挂面的制作工艺及配方,其最佳工艺及配方为：玉米粉100％,海藻酸钠0．4％,CMC0．2％,黄原胶0．05％,高筋面粉8％,总加水量45％;预糊化程度7成。     

玉米挂面生产工艺技术研究

通过添加复合亲水胶体、采用预糊化工艺,研究了玉米挂面的制作工艺及配方。     

红豆浓浆产品淀粉抗老化研究

以红小豆为原料,研究了乳化剂、亲水性胶体、加工工艺对红豆浓浆淀粉老化的影响,得出了抑制红豆淀粉老化的关键原料与工艺。结果表明,乳化剂对淀粉老化的抑制效果:硬脂酰乳酸钠单甘脂其他乳化剂;亲水性胶体对淀粉老化的抑制效果:结冷胶黄原胶其他亲水性胶体;糊化状态是红豆浓浆淀粉老化的最主要影响因素,随着淀粉过度糊化程度的增加,淀粉老化速度加剧,红豆浓浆最佳淀粉糊化状态的制备工艺:红豆浆均质前加工工艺温度75℃。     

苦荞麦挂面的中试研究

论述了苦荞麦的营养保健价值。对苦荞麦挂面工业化生产的配方和工艺进行了研究。应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为３∶３∶２）和苦荞麦粉预糊化工艺,解决了苦荞麦粉无面筋无法加工挂面的技术难题。经检测该产品较好地保留了原料的营养保健成分。     

玉米纤维胶的制备和特性研究进展

玉米纤维胶(Corn Fiber Gum,CFG)在水中溶解性好、粘度低,具有代替阿拉伯胶等树胶在食品加工中作为稳定剂、乳化剂、增稠剂和黏着剂的应用前景。此外,玉米纤维胶还含有阿魏酸等生理活性物质。不同的制备方法对玉米纤维胶的结构、物理化学性质及生理活性物质的含量影响明显。本文综述了玉米纤维胶的制备方法、结构理化特性及对其乳化性质的研究进展。     

亚麻籽胶对玉米淀粉糊化特性的影响

采用差示扫描量热仪(DSC)、傅里叶变换红外光谱分析(FT-IR)、X射线衍射分析(XRD)和扫描电子显微镜(SEM)研究添加亚麻籽胶对玉米淀粉糊化的影响。DSC结果表明,添加亚麻籽胶显著地提高了玉米淀粉的糊化起始温度和熔晶热焓值;FT-IR结果表明,添加或未添加亚麻籽胶玉米淀粉结构没有发生变化,在65℃时,亚麻籽胶和玉米淀粉之间没有发生明显的相互作用,在75℃时添加亚麻籽胶促进了淀粉分子结合水的能力增强;X射线衍射分析显示,糊化前添加亚麻籽胶玉米淀粉相对结晶度没有太明显变化,糊化能显著降低玉米淀粉的结晶度,同时也表明添加亚麻籽胶对玉米淀粉糊化有一定延迟作用;SEM也直观地证明了亚麻籽胶延缓了玉米淀粉的糊化。     

绿豆挂面生产工艺的探究

以高筋粉、生熟绿豆粉为主要原料,采用加入部分熟绿豆粉替代传统预糊化的新工艺,通过正交试验确定了生产绿豆挂面的最佳工艺参数为绿豆生熟粉配比为2:3、加水量35%、谷朊粉添加量5%、沙蒿胶含量0.3%.可制得品质优良、口感尚佳的营养型绿豆挂面.     

燕麦谷物饮料的研制

研究了燕麦谷物饮料的稳定性与工艺参数。通过研究乳化剂与胶体对饮料体系稳定性的影响,筛选出稳定剂的最佳复配组合:单硬脂酸甘油酯、瓜胶、黄原胶、微晶纤维素以5:2:2:1比例复配。通过正交试验优化出制备燕麦谷物饮料最佳工艺条件:磨浆后浆液糊化温度85℃、糊化时间20min、稳定剂添加量0.3%、均质压力25MPa。     

非淀粉成分对淀粉糊化特性的影响

淀粉在粮食、饲料和食品工业中应用广泛,起着增稠、胶凝、增稳的作用。淀粉糊化有利于改善食品口感,促进营养物质的消化吸收,提高食品的营养价值。以往研究多注重淀粉及其在食品中的应用,容易忽略非淀粉成分的存在以及这些成分对淀粉功能的影响。综述了pH值、盐、糖、脂肪、蛋白质、亲水性胶体以及乳化剂对淀粉糊化特性的影响,为淀粉在食品工业中的进一步研究和应用提供参考。     

热处理对荞麦淀粉糊化特性的影响研究

研究了热处理及食品添加剂对荞麦淀粉糊化特性的影响,结果表明,荞麦淀粉经过热处理后,易糊化,易凝沉,透明度降低,冻融稳定性差。添加蔗糖、食盐、磷酸盐、乳化剂后荞麦淀粉较难糊化,透明度降低,但蔗糖、乳化剂阻止荞麦淀粉凝沉,而食盐、磷酸盐则相反;添加维生素C、溴酸钾对荞麦淀粉的糊化特性影响不大。     

玉米面包的研制

介绍了玉米面包的生产工艺及操作参数；讨论了加水量、酵母用量、食品胶、乳化剂等因素对面包质量的影响；分析得出了玉米面包生产的适宜配方为：玉米粉100％、水75％左右、酵母1．2％左右、糖20％、油脂3％、鲜鸡蛋5％、食盐0．8％、黄原胶0．5％、瓜尔豆胶0．2％、单甘酯0．5％、蔗糖酯0．3％。     

QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM

ABSTRACT

Effects of gelatinized corn flour addition level (40, 60 and 80%), gum (locust bean gum or xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of corn noodle were investigated. Gelatinized corn flour was used as a binder for remaining untreated corn flour (60, 40 and 20%). Corn noodles were evaluated in terms of cooking properties (cooking loss, total organic matter (TOM), water absorption, swelling volume and maximum force), color, sensory and pasting properties. Noodle sample containing gelatinized corn flour at level of 80% exhibited best cooking and sensory properties. Gum and/or TG were added to this noodle formula. Gum improved noodle quality in terms of some cooking properties. Improving effect of xanthan gum was more obvious. Covalent crosslinks catalyzed by TG caused significantly lower cooking loss and TOM values. Gums generally caused increases in Rapid ViscoAnalyzer viscosity values of noodles. Gum and/or TG show great promise in processing of gluten‐free corn noodle.

PRACTICAL APPLICATIONS

Celiac disease occurs in about one in 300 people in Europe. Lack of gluten in cereals that are safe for gluten‐free food causes major problems in dough processing and product quality. Technological difficulties in production and lack of awareness of number of celiac patients in need of gluten‐free products might restrict researches related to gluten‐free food. In recent years, various approaches to overcome the technological problems are arising. Searching for ingredients that have ability to mimic properties of gluten in production of gluten‐free food is the most common approach. We report herein beneficial effects of gelatinization, gum (locust bean gum, xanthan gum) and/or transglutaminase (TG) in gluten‐free corn noodle production. They have major improving effects in noodle quality and show great promise as a processing aid in bulk manufacture of gluten‐free corn noodle. To the best of our knowledge, there is no study investigating utilization of TG in gluten‐free corn noodles.     

Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions

Two modified Acacia gums, the already tested SUPER GUM? EM2 and the new EM10, were used as combined emulsifiers and stabilizers in coconut oil model emulsions. The properties of gum solutions as well as those of the emulsions were examined. The gum solutions were completely mechanically stable during high-pressure homogenization; therefore, the gum could be added to the emulsion prior to high-pressure treatment. The emulsions were prepared by a small-scale rotor-stator process and by high-pressure homogenization, respectively. Droplet size, stability and rheological properties of the emulsions were examined. As expected, the high-pressure process was very effective. The emulsions made with both modified gums had a droplet size below 1 μm and were completely stable for at least 7 weeks at up to 30 °C. The new SUPER GUM? EM10 was more efficient as an emulsifier than EM2; the droplet size distribution was more homogenous. All emulsions proved to be low-viscous and nearly Newtonian liquids. It can be concluded that the emulsion stability was mainly a result of the excellent emulsifying properties and not of an additional thickening effect of the gums. The modified Acacia gums can be recommended as an emulsifier and stabilizer for application in different food products, preferably in low-viscous emulsions such as coconut milk drinks or other beverages.     

复合改良剂对面条品质的影响

面条是我国人民的传统主食,它在人们日常生活中占有重要地位。随着现代生活水平的不断提高,人们不仅对面条的外观品质和营养价值有了较高要求,而且对面条的内在品质如弹性和韧性等性能的要求也越来越高。由于地区差异等原因,我国通用小麦粉蛋白质含量较低,质量较差,制出的面条普遍存在不耐煮,易糊汤,口感发粘,咬劲差等不足。因此,我们在研究改进制面工艺的同时,有必要对面条品质改良剂进行深入研究。国内制面业目前采用的面条改良剂主要有复合碱,复合磷酸盐、增稠剂、乳化剂、变性淀粉、食盐及谷朊粉等,添加方式多为自行搭配。由于多数厂家仅对单一品种添加剂的性能有所了解,使用上存在很大盲目性,往往达不到产品要求,产品成本也增加较大。本文采用复合磷酸盐、硬脂酰乳酸钠、谷朊粉、谷氨酰胺转胺酶进行试验,研制复合型面条改良剂配方。     

Reducing the fat content in ground beef without sacrificing quality: a review

Americans are becoming more health conscious in their food choices and many are interested in reducing dietary fat intake. Fat replacers can affect meat flavor both by adding flavors of their own, by reducing the original aroma-generating substrate (fat) and by altering release of aroma compounds. When fat is removed from meat, water is generally added to replace it. Water-binding compounds can be added to prevent the added water from cooking out or evaporating and to prevent patty shrinkage. Fat replacers are generally classified by their composition: protein-based replacers including whey, soy and collagen, lipid-based substances such as soy lecithin which function as emulsifiers maintaining the fat that is retained distributed in the product, and carbohydrate-based substances including flours (wheat, soy, oat), starches (potato, modified corn starch, tapioca) and gums (carrageenan, xanthin). Duplication of the characteristics contributed by fat often requires a combination of replacers to address juiciness and texture (firmness) without negatively impacting flavor.     

吉林省冷面产品生产状况分析

为了解吉林省内冷面产品质量状况,在全省内20个县、市地区的55户冷面加工企业及市场经销点抽取小麦粉冷面、荞麦冷面、玉米面及其它杂粮冷面共计6种143个冷面样品,通过对其11项冷面加工质量指标、6项食品安全指标以及荞麦冷面真实性指标的检测分析,指出目前吉林省冷面存在的质量问题及其产生的原因,并针对吉林省冷面产品的质量现状提出几点建议,为进一步提高冷面产品的质量提供参考。     

苹果玉米挂面的研制

以玉米为原料,添加苹果,在食品添加剂作用下,制成营养丰富的挂面。探讨了产品的工艺参数和配方。     

Effects of different emulsifier types,fat contents,and gum types on retardation of staling of microwave-baked cakes

The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier or gum addition and baked in an conventional oven at 175 degrees C for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 1.5 min at 100% power. Variation of staling parameters during storage of cakes followed zero-order kinetics. Use of emulsifiers and gums helped to retard staling of microwave-baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage. DATEM and Purawave were the most effective emulsifier types. Using gums in combination with emulsifiers gave better moisture retention and softer cakes than using gums alone.     

Application of high‐pressure homogenization on gums

High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry