椰子味裹衣花生工艺条件的研究

对椰子味裹衣花生加工过程中的有关影响因素进行了探讨。影响椰子味裹衣花生的因素包括原材料、糖浓度、裹衣层数、焙烤温度和焙烤时间。结果表明:椰子味裹衣花生的裹衣粉原料为面粉∶米粉∶淀粉质量比1∶1∶2、糖浓度40%、烘烤时间25 min。正交试验确定裹衣层数为3层、椰子粉比例为15%,烘烤温度为160℃。此工艺条件获得的裹衣花生符合企业标准。     

焙烤裹衣花生加工及相关参数的探讨

以花生仁为原料,经过低温预处理、裹浆、裹粉、干燥、涂油、焙烤、冷却、包装等工艺条件制得产品。试验确定裹衣花生的裹浆配方为玉米淀粉15%、绵白糖50%、膨松剂1%、鸡蛋浆34%;正交试验确定工艺条件为裹衣两层、裹衣间隔时间3～5min、微波炉中火、加热5min。得到裹衣花生制品外观与色泽微黄,有光泽,组织均匀一致,具有花生香味和蛋香味,口感细腻,酥脆可口。     

可食膜对裹衣花生氧化抑制作用的研究

采用大豆分离蛋白、壳聚糖和豌豆淀粉为成膜基材,制备出不同的可食膜。测定了涂抹不同可食膜对衰衣花生贮藏期间过氧化值含量的影响。研究表明,可食膜有较强的抑制裹衣花生贮藏周期内发生氧化的能力。65℃下贮藏25d后,与对照组相比,可食膜液处理的裹衣花生过氧化值含量均降低到0．2g／100g以下,可有效延长裹衣花生的贮藏期。     

酥核裹衣花生碎加工参数的优化

以爆玉米花为核,外裹粉状辅料和花生碎,微波膨化制作酥核裹衣花生碎。试验确定加工参数为:花生碎粒径在3 mm以下、爆玉米花膨化度101.14 g/L、裹衣层数2层、糖浓度50%、淀粉占裹衣粉比例30%、烘烤温度中火、烘烤时间6 min。产品口感酥脆,有花生和爆玉米花的香味,是一种新型健康的花生休闲食品。     

花生蛋白酸奶工艺条件的研究

在花生蛋白液中添加10%的牛奶,以感官评分为指标,对花生酸奶的生产工艺条件进行正交优化。实验结果表明：加糖量对花生酸奶感官评分的影响最显著,其次为花生分离蛋白的质量分数,发酵菌种的接种量影响最小。花生酸奶生产的最佳工艺条件为：花生蛋白质量分数4%,加糖量为12%,接种量为0.08%,发酵时间为14 h。     

基于模糊综合评判法的低糖宣木瓜果酱制作工艺研究

以宣木瓜为原料,益寿糖和阿斯巴甜(质量比为100:1)为甜味剂代替传统的蔗糖,低甲氧基果胶和CaCl2(质量比为4:1)为增稠剂,柠檬酸为酸味剂,研制低糖果酱,采用模糊综合评判法对所得果酱进行感官评定,并在此基础上对加工工艺进行优化。结果表明,甜味剂、增稠剂、酸味剂用量分别为20%、0.6%和0.2%,浓缩时间为30min时,所制得的果酱感官质量属于Ⅰ级,质量优。     

低糖石榴酱制作工艺探讨

将替代果胶的各种食用胶复配,以不同比例加入石榴原汁中,辅以蔗糖和柠檬酸调味,在不同的条件下生产低糖石榴酱。研究以石榴原汁及食用胶为基料生产低糖石榴酱的可能性,探讨低糖石榴酱的加工工艺。结果表明:当m(卡拉胶):m(魔芋粉):m(CMC)=1:2:80,加入量8.3%,糖、酸的加入量分别为40%和1.0%,生产低糖石榴酱食用胶需冷汁下锅,控制熬制时间并采用微波杀菌技术时,生产出的低糖石榴酱在组织状态和口感均与市售的其他果酱相似。     

低糖藕脯的工艺研究

研究了低糖藕脯的加工工艺条件。试验结果表明,L-半胱氨酸0.3%、Vc0.2%、食盐0.3%及柠檬酸0.2%构成的复合护色剂对莲藕片有良好的护色作用;糖制最佳工艺为真空渗糖,3次糖制,糖液浓度梯度为30%、40%、50%。真空渗糖后进行真空干燥,其产品干燥时间较短,效果较好;以琼脂与大豆分离蛋白共同作为胶衣材料,两者的比例为1∶1,胶体浓度为1.0%。     

低糖草菇酱的工艺研究

研究了具有营养保健功能的低糖草菇酱的加工工艺。结果表明：以草菇原浆为主要原料，采用CaCl20．15％；LMP0．5％：蔗糖用量15％；pH值3．5；CMC—Na0．1％的配料比例以及合理的制作工艺，可得到品质风味优良的低糖草菇酱。     

橘皮低糖加工工艺的研究

橘皮的药食用途很广,可用于药材、香料、调味品和零食等,具有理气健脾、燥湿化痰等功效。陈皮由橘皮制成,被收录于《中国药典》,采用传统九制法和陈化技术,时间越长其药用价值越高。但是传统工艺费时费工、效率低、成本高,使得陈皮不适合作为规模化的食品与保健品原料。为了优化果脯型低糖型加工工艺,本文研究不同护色剂配方、海藻糖添加量、不同糖浓度配比、以及真空渗糖工艺对橘皮品质的影响;同时优化真空渗糖技术。结果表明,0.1%的植酸护色效果最好;最佳糖浓度配比为:10%海藻糖+20%蔗糖+5%葡萄糖+5%蜂蜜;在常规渗糖工艺的基础上,增加0.05 Mpa和30 min的真空处理步骤,可以显著提高渗糖速率和橘皮品质。此法制备的橘皮含糖量低、甜酸适宜、橘味纯正,有一定的韧性和嚼劲。     

低糖奶啤饮料生产工艺与质量控制研究

运用分离、纯化技术筛选出最佳乳酸菌、酵母菌菌株,对牛奶进行二段发酵,不经蒸馏,合理添加碳水化合物,强化营养素,生产出低糖奶啤饮料,此饮料具有某些保健功能。研究了菌种制备、工艺流程、技术指标、质量控制等,并对影响奶啤产品质量的因素进行了探讨。     

微波低糖胡萝卜果脯的研究

采用微波浸糖工艺制作低糖胡萝卜果脯。研究结果表明, 其最佳糖液配方和工艺条件为:糖液浓度30％(其中,高麦 芽糖浆取代量40％),柠檬酸0.4％,明胶0.9％,甜蜜素 0.02％;微波处理条件为:高火煮沸后低火煮制60min;常温 渗糖5h;采用60-65℃恒温鼓风干燥7-9h;1.0％卡拉胶溶 液浸泡0.5min后在85℃下干燥1h,冷却后真空包装。     

Effects of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts

Five different processing conditions of raw shelled unblanched peanuts were investigated. The first two treatments involved soaking the peanuts in tap water for 10 and 30 min respectively, then mixing thoroughly with dry NaCl before roasting. Another two treatments involved soaking the peanuts in saturated brine solution for 10 and 30 min respectively before roasting. Unsalted roasted peanuts served as the control. Packaging and storage studies were carried out by packaging the differently treated dry‐roasted peanuts in four different packaging materials and storing them under three different relative humidities for 3 months at ambient temperature. Proximate composition, NaCl content, peroxide value and thiobarbituric acid value were determined and sensory evaluation tests were carried out. Salting was found to improve the taste, flavour and overall acceptability of dry‐roasted peanuts but had no effect on shelf‐life. Peanuts treated in saturated brine solution for 30 min before roasting were the most preferred. The control packaging material, 18 µm transparent polyethylene, was found to be inadequate for protecting the quality attributes of dry‐roasted peanuts, with mould growth being observed on the 42nd day of storage at 80% relative humidity. However, acceptable results were obtained with 45 µm transparent polypropylene. The mean sensory scores and objective tests were found to be negatively correlated. © 2002 Society of Chemical Industry     

低糖紫薯果脯微波真空渗糖工艺优化

以紫薯为试材研究微波渗糖过程中微波功率、微波处理时间、真空度、液料比和明胶添加量对低糖紫薯果脯渗糖效果的影响。以果脯中还原糖含量为指标,采用响应面法对微波真空渗糖工艺进行优化。结果表明:经冷冻预处理紫薯,以液料比71(g/g)在混合糖液(糖液组成为质量分数20%麦芽糖与20%蔗糖,以355的质量比混合,明胶质量分数1%)中进行微波渗糖,微波功率560 W、渗糖时间7 min和真空度0.05 MPa。在该条件下制得的紫薯果脯中还原糖含量达3.60 mg/g,花色苷保留率达93%,品质较好。     

低糖香蕉酱的研制

香蕉酱是以香蕉为主要原料,白糖、柠檬酸、山梨酸钾等添加剂为辅料,经过护色、打浆、真空浓缩、杀菌等工序加工配制而成。重点解决了低糖果酱产品保质期及易褐变问题。使产品风味浓郁,营养丰富     

低糖红枣果酱的研制

以红枣为主要原料,通过改变各辅料的添加量,用正交试验设计筛选出红枣低糖果酱的最佳配方,并对几种增稠剂的增稠效果和凝胶效果进行了探讨,确定了最佳增稠剂及其用量。产品可溶性固形物含量控制在40%以下,风味宜人,形态和口感良好。     

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high‐oleic and normal peanuts

BACKGROUND: Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off‐flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high‐oleic peanuts (cv. Granoleico, GO‐P) with that of peanut paste prepared with normal peanuts (cv. Tegua, T‐P) from Argentina. RESULTS: Chemical (peroxide and p‐anisidine values and conjugated dienes) and sensory (roasted peanutty, oxidised and cardboard flavours) indicators of lipid oxidation were measured in peanut pastes stored at 4, 23 and 40 °C. Chemical indicator values and oxidised and cardboard flavours showed lower increments in GO‐P than in T‐P during storage. T‐P had significantly higher peroxide value than GO‐P. Roasted peanutty flavour showed a lower decrease in GO‐P. Peanut paste prepared with high‐oleic peanuts had four (at 4 °C), two (at 23 °C) and three (at 40 °C) times longer shelf‐life than peanut paste prepared with normal peanuts. CONCLUSION: These results indicate that high‐oleic Granoleico kernels provide peanut paste with higher protection against lipid oxidation. Copyright © 2010 Society of Chemical Industry     

三种糖源添加剂对营养保健醋的感官影响

以营养保健原产醋为原料,通过响应面法优化三种糖源添加剂对营养保健醋各感官指标,从而确定营养保健醋最优糖源添加工艺。结果表明,添加60g/L蜂蜜,30g/L白砂糖,22g/L冰糖时,营养保健醋感官评价分值最高,且冰糖添加量(p<0.05)、白砂糖添加量与冰糖添加量交互作用、蜂蜜添加量的二次项、白砂糖添加量及冰糖添加量的二次项对营养保健醋感官品评综合得分影响均较显著(p<0.01)。经过模型验证,确定了营养保健醋感官品评综合得分的最佳工艺条件,将为相关企业生产感官更为协调的营养保健醋提供参考依据和理论支持。