果葡糖浆渗糖工艺在冻干猕猴桃片中的应用研究

为改善冻干猕猴桃感官质量,该文研究果葡糖浆(F42)在猕猴桃片冷冻干燥前渗糖处理最佳工艺条件。通过单因素试验得出果葡糖浆浓度、渗糖处理时间和温度是影响冻干猕猴桃片品质的主要影响因素。在此基础上设计L_9(3~3)正交试验从而得到最佳的工艺条件。试验结果表明,在渗糖处理时间为12 h、温度为20℃、果葡糖浆浓度为45%的条件下得到的产品表面无返砂结晶现象,口感良好。     

一种新型糖源——结晶果葡糖

<正>结晶果葡糖是以玉米淀粉为原料,应用现代生物转化技术和先进的结晶技术而得到的一种淀粉糖,其主要成份是结晶果糖和结晶葡萄糖。该产品具有甜度高、低热量、保湿性好、富含营养、护肝保健、易于运输等特点。结晶果葡糖成为继果葡糖浆、高果糖浆、高纯果糖浆之后的一种工业果糖产品。结晶果葡糖是     

稀释型液体红糖饮品的研制

以红糖为主要原料,添加果葡糖浆、蜂蜜、增稠剂等,制作稀释型液体红糖饮品,通过正交试验研究辅料添加量对液体红糖品质的影响。结果表明,当液体红糖产品中红糖含量45%,F60型果葡糖浆20%,蜂蜜5%,复合增稠剂0.6%,柠檬酸钠0.5%时,产品在4℃保存不产生结晶现象,色泽及组织稳定性良好,稀释5倍~6倍饮用,产品均匀一致,具有蜂蜜、果葡糖浆和红糖特有的滋味和气味。     

5-羟甲基糠醛在F-55果葡糖浆贮存过程中的变化研究

5-羟甲基糠醛(HMF)作为影响果葡糖浆风味的异味化合物之一,在贮存过程中的变化很可能直接影响到果葡糖浆制成品口感的好坏。研究了HMF在F-55果葡糖浆贮存过程中的变化情况,结果表明温度升高会导致HMF含量在40 d后达到最高峰。果葡糖浆在低温条件下贮存,且贮存期控制在40 d内,可减少HMF对糖浆质量的影响。     

颗粒活性炭固定床精制F-90果葡糖浆的工艺

研究采用颗粒活性炭固定床精制F-90果葡糖浆的工艺,利用颗粒活性炭的吸附特性,去除F-90果葡糖浆中影响品质的不良物质5-羟甲基糠醛(HMF)。通过单因素试验分别考察温度、流速、初始p H值对HMF去除率的影响,得到最优水平分别为:温度70℃、流速1.0 BV/h、p H 5.2;并且发现在使用颗粒活性炭去除F-90果葡糖浆中HMF的体系中,存在着一定的吸附平衡关系。采用Design Expert 8.0.6设计响应面试验,以HMF去除率为响应值进行分析,考察温度、糖浆初始p H值和流速对HMF的综合影响,得知各因素对其影响的显著性大小依次为:初始p H值温度流速;优选出最佳工艺条件为:温度69.5℃、流速0.9 BV/h、p H 5.1。经过验证试验测得HMF的去除率为87.05%,与预测值基本吻合,回归模型拟合度较好。     

蔗糖转化果葡糖浆的生产工艺和分离提取研究进展

简述了蔗糖水解生产果葡糖浆的相关工艺技术,包括酸催化水解法、酶水解法和阳离子交换树脂法,同时介绍了果葡糖浆的分离技术,包括离子交换树脂吸附分离、色谱分离、结晶分离、硼酸盐分离、复盐分离等,以期为蔗糖转化果葡糖浆的资源化高效利用提供参考。     

树莓果片微波膨化机理

为了揭示微波加热树莓果片的体积膨胀机理,对树莓果片微波膨化特性进行研究,根据电磁场、传热场、结构力学及稀物质传递理论,建立了树莓果片微波膨化四场耦合模型,选取微波强度和初始水分质量分数作为影响参数,得到了膨化过程中树莓果片的温度分布、水分质量分数及膨胀变形的变化规律,并与实验结果进行对比分析。结果表明：微波加热条件下,果片内部的水分蒸发使得果片内产生较高的压力,推动果片膨胀,果片表面水分的蒸发使得果片发生收缩行为,膨胀和收缩这两种相反的趋势最终决定树莓果片的体积变化。果片的温度分布主要由微波穿入果片的渗透深度决定,随着微波加热时间的延长,果片的水分质量分数逐渐降低。温度的升高和水分质量分数的降低导致树莓果片弹性模量的增大,弹性模量的变化影响着果片体积的膨胀。当微波强度为20～40 W/g、果片初始水分质量分数为26%时,膨化后树莓果片的品质较好,且膨化率也比较高,最大膨化率可达到3.91。     

果糖产品的发展

简要介绍果糖在淀粉糖工业中的发展，并着重介绍了其主要产品果葡糖浆、结晶果糖的发展过程和现状。     

响应曲面法降低清蛋糕水分活度的研究

根据降低水分活度可以抑制食品霉菌增长繁殖的原理,采用响应曲面法,以丙二醇、F42果葡糖浆和山梨糖醇三种降水分活度剂为因素,以清蛋糕Aw为响应值进行响应面设计,建立其回归模型.结果表明:丙二醇、F42果葡糖浆和山梨糖醇的最佳添加量(占总糖)分别为:1.20%、10.00%和25.00%.此方案制作的清蛋糕水分活度(Aw)为0.765.     

PVDF管式膜纯化果葡糖浆的研究

果葡糖浆在食品工业中有着广泛的应用,而传统的分离方法无法除去糖液中的微生物等小颗粒,更不能除去蛋白质、胶体等物质。为此需要通过膜分离技术来实现糖液的澄清和纯化。本文采用PVDF管式膜材质分离纯化果葡糖浆,考察了不同运行时间下操作压力、料液浓度、料液温度和循环流量对果葡糖浆通量的影响,确定了最佳的操作条件,并对膜的在线清洗工艺进行了研究。当操作压力为0.20 MPa,循环流量为400 L/h,和料液温度70℃时,果葡糖浆的稳定通量达到5.47 L/(m2·s),果葡糖浆透过液的pH为3.9,色度、透光度、浊度和不溶性颗粒物含量分别为43%、99.2%、0.192%和4.5 mg/kg,完全达到生产要求;管式膜在关闭透过液出水阀门的条件下以料液清洗1 min时,果葡糖浆通量的恢复率可达90%以上。     

The Composition,Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey

Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics. The presence of crystals changed the flow behavior from Newtonian to non-Newtonian. A characteristic glass transition temperature (Tg') was found for each sample, and it was observed to be dependent of the initial moisture content but independent of the storage period. The temperature and latent heat of fusion were not affected by the crystallization phenomenon, while both the moisture content and the glucose/water ratio were useful indexes for crystal growth in honey. Crystallization process can be controlled by harvesting the product with higher moisture contents without exceeding the limits established by international regulations.     

Chemical and molecular dynamics analysis of crystallization properties of honey

Honey crystallization is a natural phenomenon commonly found in honey products. To better understand the characteristics of honey crystallization, the concentrations of the four major compositions (namely glucose, fructose, sucrose, and maltose) were determined in the liquid, crystal, and mixed forms of honey. Our study revealed the contents of glucose and fructose in three forms varied significantly (p < 0.05). Molecular dynamics simulation was performed to investigate honey crystallization process. All the simulation systems had a tendency to form a cubic crystal. When the ratio of glucose/fructose is 2.5:1, which is the same as the crystal found in honey, a shorter time and lower root-mean-square deviation were found compared to the ratios at 2:1, 1:1, and pure glucose. It infers that glucose/fructose at 2.5:1 is the most stable honey crystallization, relatively. The morphology of crystals found in honey, which was observed under an environment scanning electron microscope, looked like sticky balls with indistinct edges, different from that plates or granule of glucose crystal with flattened edges. These results indicated that the relative content of glucose and fructose had a significant effect on the crystallization of honey. The glucose/fructose at 2.5:1 probably is the critical ratio of honey crystallization, at which honey can form stable crystalline deposit speedily.     

Development of Novel Methods to Determine Crystalline Glucose Content of Honey Based on DSC,HPLC, and Viscosity Measurements,and Their Use to Examine the Setting Propensity of Honey

Crystallization must occur in honey in order to produce set or creamed honey; however, the process must occur in a controlled manner in order to obtain an acceptable product. As a consequence, reliable methods are needed to measure the crystal content of honey (? expressed as kg crystal per kg honey), which can also be implemented with relative ease in industrial production facilities. Unfortunately, suitable methods do not currently exist. This article reports on the development of 2 independent offline methods to measure the crystal content in honey based on differential scanning calorimetry and high‐performance liquid chromatography. The 2 methods gave highly consistent results on the basis of paired t‐test involving 143 experimental points (P > 0.05, r² = 0.99). The crystal content also correlated with the relative viscosity, defined as the ratio of the viscosity of crystal containing honey to that of the same honey when all crystals are dissolved, giving the following correlation: . This correlation can be used to estimate the crystal content of honey in industrial production facilities. The crystal growth rate at a temperature of 14 °C—the normal crystallization temperature used in practice—was linear, and the growth rate also increased with the total glucose content in the honey.     

Selected Physical Properties of Lime Bee Honey in Order to Discriminate Between Pure Honey and Honey Adulterated with Glucose

The refractive index, conductivity, optical rotation, thermophysical parameters, and infrared spectra of bee honey samples, as well as the content of β-carotene and potassium, were determined with a view to discriminate between pure honey and honey adulterated with glucose. The glass transition temperature and the optical rotation may be used for qualitative assessment of honey adulteration with glucose. Another indication of lime honey adulterated with glucose was the β-carotene content below 20 ppm and the potassium content below 200 ppm. The minimum detectable amount of glucose adulterant was 25 g in 100 g honey.     

Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

The aim of this study was to characterize and classify 10 honey samples collected from different regions of Iran based on their physicochemical properties. Moisture, ash and hydroxymethylfurfural content, pH, electrical conductivity, diastase activity, color, and fructose to glucose ratio were determined. Phenolic and flavonoid compounds, antioxidant activity, and the ability to inhibit enzymatic browning were also evaluated in the samples. Based on diastase activity and hydroxymethylfurfural content, Tamarisk honey showed the best quality. The highest ratio of fructose to glucose (1.5) belonged to Ziziphus. Coriander honey with the lowest L* (18.9) was considered darker than other samples. High correlation coefficients between phenolic, flavonoid compounds, and antioxidant activity indicated that these compounds are mainly responsible for the antioxidant capacity of honey. Based on the first principal component, honey samples were classified into four main groups. The first group included coriander and ziziphus, the second group was dill, the third group contained thyme, parsley, and qanqal, and the fourth group included astragal, alfalfa, tamarisk, and orange blossom.     

发酵型红枣蜂蜜酒的酿造工艺研究

以红枣和蜂蜜为原料,对红枣蜂蜜酒的最佳酿造工艺进行研究。结果表明,当枣水比为1∶ 5（g∶ mL）,热水浸提时间为1.5 h,热水浸提温度为85 ℃,微波浸提时间为10 min时,所制得的红枣汁糖度为11 °Bx,感官评分为93分,符合酿酒要求;蜂蜜直接加入枣汁中调配糖度,不影响蜂蜜酒的发酵和品质;当初始糖度为28%,发酵温度为25 ℃,酵母添加量为0.3%,pH值为4.0时,根据此工艺条件酿造的红枣蜂蜜酒,酒体协调、柔和,香味浓郁,酒精度为17.9%vol,感官评分为94分。     

基于电子鼻技术鉴别蜂蜜掺入果葡糖水的研究

采用电子鼻对掺假蜂蜜样品进行分析,对所获得的数据进行主成分分析和偏最小二乘回归分析,对掺假蜂蜜样品建立了偏最小二乘回归分析预测模型。结果表明:电子鼻响应信号和果葡糖水掺入比例之间有很好的相关性(决定系数R2为0.980 3),偏最小二乘回归分析模型预测误差均≤8%(掺入比例20%~70%)。试验证明当果葡糖水掺入比例较高时,电子鼻可用于掺假蜂蜜的识别。     

Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

Fourier transform infrared spectroscopy (FT-IR) was used to determine 20 different measurands in honey. The reference values for 144 honey samples of different botanical origin were determined by classical physical and chemical methods. Partial least squares regression was used to develop the calibration models for the measurands studied. They were validated using independent samples and proved satisfying accuracies for the determination of water (R ²=0.99), glucose (0.94), fructose (0.84), sucrose (0.91), melezitose (0.98) and monosaccharide content (0.82) as well as fructose/glucose ratio (0.98), glucose/water ratio (0.94), electrical conductivity (0.98), pH-value (0.87) and free acidity (0.96). The prediction accuracy for hydroxymethylfurfural, proline and the minor sugars maltose, turanose, erlose, trehalose, isomaltose and kojibiose was rather poor. The results demonstrate that mid-infrared spectrometry is a valuable, rapid and non-destructive tool for the quantitative analysis of the most important measurands in honey.     

Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32–42 g/100 g honey), glucose (24–35 g/100 g honey), sucrose (0.0–3.4 g/100 g honey)]; concentrations (79–83 °Brix), and moisture levels (16–19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40°C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G″) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.     

挤压加工中调味料的添加对谷物早餐质构的影响

本文研究了挤压加工中糖含量、盐含量和蜂蜜含量对谷物早餐质构的影响。选取脆性、保脆性、WAI、WSI、体积密度、固体密度和膨化度为主要指标进行研究。得出结论:随着糖含量的增加,WAI下降,保脆性、WSI和膨化度升高,淀粉颗粒可以保持其原有的晶型结构;随着盐含量的增加,保脆性和膨化度降低,WSI上升,淀粉颗粒可以保持其原有的晶型结构;随着蜂蜜含量的升高,脆性和WAI降低,保脆性和WSI增高,淀粉颗粒可以保持其原有的晶型结构。