糙米植物蛋白饮料的研制

以糙米粉、菜籽油和豌豆蛋白为原料，经酶解、配料和超高温瞬时灭菌（UHT）制成。通过双酶解正交实验、稳定性分析实验和感官评价研究酶解工艺和产品配方。结果表明，最佳配方为：糙米粉添加量12.00%、菜籽油添加量2.50%、豌豆蛋白添加量2.50%、α-淀粉酶添加量0.072%、葡糖淀粉酶添加量0.120%、结冷胶添加量0.028%、磷酸三钙添加量0.160%、磷酸氢二钾添加量0.140%。最佳酶解条件：酶解温度60℃、酶解时间80 min，此时产品口感、风味和稳定性最好，可通过管式UHT批量生产，终产品蛋白质含量2.90%，脂肪含量2.50%，葡萄糖当量浓度即DE值（以湿基计）6.99%。     

香蕉汁大豆分离蛋白饮品的研制及稳定性研究

为制备口感细腻顺滑以及稳定性良好的香蕉汁大豆分离蛋白饮品,以感官评价为指标,通过单因素实验和正交试验,考察大豆分离蛋白添加量、蔗糖添加量、柠檬酸添加量对感官评价的影响。在确定基本配方的基础上,以稳定系数为指标,通过单因素和响应面试验优化,考察海藻酸钠添加量、CMC添加量、单甘酯添加量对饮品稳定性的影响。结果表明:香蕉汁大豆分离蛋白饮品的最佳基本配方是大豆分离蛋白添加量为1.2%,蔗糖添加量12%,柠檬酸添加量为0.25%,饮品的感官评分为95分;最佳的稳定剂配方为海藻酸钠添加量为0.41%、CMC添加量0.15%、单甘酯添加量为0.25%,饮品的稳定系数为98.5%。采用该配方得到的香蕉汁大豆分离蛋白饮品均一稳定、香甜顺滑、养分均衡,色香味俱佳;可溶性固形物到9%～12%;pH在6～7之间;微生物指标符合GB 4789.2-2016标准。     

利用风脱水腌制大头菜加工休闲产品的工艺技术研究

试验以风脱水腌制大头菜为加工原料,研究了一种休闲产品的加工工艺技术。研究结果表明:添加0.09%的氯化钙作为保脆剂,产品脆度好;控制产品水分含量在65.0%~70.0%范围内,产品的质地和外观最佳;产品盐度控制在5%,蔗糖添加量为10%时,咸甜味协调;通过正交试验,确定了各种辅料的最佳配方为辣椒粉添加量0.9%,花椒粉添加量0.3%,香料添加量0.06%;产品杀菌工艺条件为:温度90℃杀菌15min或者温度95℃杀菌10min,产品可以获得好的感官质量和保质期。     

利用蛤蜊酶解物制备液体调味品加工工艺的研究

研究了一种利用蛤蜊酶解物制备液体调味品的加工工艺。通过单因素试验和正交试验,以蛤蜊酶解液中氨基酸态氮含量为指标,确定蛤蜊最佳酶解工艺为,采用复合蛋白酶在底物浓度为18%,酶用量300 U/g,p H 7.0,酶解温度50℃条件下酶解5 h,此酶解条件下酶解液中氨基酸态氮含量约为32 mg/g。以产品感官品质为指标,通过正交试验确定羟丙基二淀粉磷酸酯添加量为4.5%,小麦面粉添加量为0.5%,黄原胶添加量为0.1%时,产品感官品质最好;以产品感官品质为指标,通过正交试验确定蛤蜊酶解物添加量为4%、白糖添加量为14%、食盐添加量为10%、味精添加量为2%、HVP添加量为0.8%、酵母抽提物添加量为0.6%、干贝素添加量为0.03%时,产品感官品质最好。     

基于大豆分离蛋白的脂肪模拟工艺条件优化

为获得与油脂感官特征相近的大豆分离蛋白基脂肪替代物,综合运用单因素和Box-Behnken试验设计,以大豆分离蛋白添加量、魔芋胶添加量、加热温度、加热时间、均质时间为考察因子,以复合体系的黏度及乳化稳定性为响应值,确定制备大豆分离蛋白基脂肪替代物的最佳工艺条件。结果表明,最佳工艺条件为大豆分离蛋白质量分数8%、魔芋胶质量分数0.08%、加热温度79.8 ℃、加热时间13 min、均质时间40 s,此条件下复合体系的黏度为45.94 mPa·s,乳化稳定性为74.49 min,与市售植物油相当。     

Plackett-Burman联用正交设计优选紫苏蛋白酸奶加工工艺

以新鲜牛乳和脱臭紫苏蛋白为主要原料,经杀菌、真空浓缩、冷却、添加乳酸菌发酵剂发酵,研发出营养和保健功效高的新型酸奶产品。以感官得分为指标,通过单因素试验,Plackett-Burman因素筛选、结合正交试验设计对生产工艺进行优化。评价了紫苏蛋白粉添加量、乳酸菌添加量、木糖醇添加量、羟甲基纤维素钠(CMC)添加量、发酵温度、发酵时间6个因素对酸奶感官得分的影响。最终确定最优生产工艺为:紫苏蛋白粉添加量5%、乳酸菌添加量0.4%、木糖醇添加量0.55%、羟甲基纤维素钠(CMC)添加量0.2%、发酵温度42℃、发酵时间4 h。该产品具有良好的感官性状,是一种营养丰富,开发前景广阔的产品。     

乳清蛋白在无添加剂酸奶中的应用

本实验采用乳清蛋白制备了一种不添加稳定剂的酸奶,为制作无添加剂酸奶提供理论依据。通过分析不同添加量的乳清蛋白对酸奶发酵终点,以及后熟和保质期内酸奶的酸度、粘度、脱水收缩作用敏感性（STS）、持水率（WHC）的影响,结果发现：乳清蛋白对发酵终点的影响不大;随着乳清蛋白添加量的增加,在后熟时酸奶的酸度变化加快;乳清蛋白可以提高酸奶在保质期内的稳定性,对STS和WHC都有促进作用,可保证产品最终质量。此外,结合感官测评,乳清蛋白添加量在3~4%时,产品口感及稳定性较佳,通过使用乳清蛋白可以使无添加剂的酸奶在保质期内稳定。     

高蛋白酸奶复配稳定剂的响应面法优化

用鲜牛奶作原料,以单因素实验为基础,采用响应面分析法对酸奶稳定剂复配方案进行优化。结果表明,酸奶中蛋白质、变性淀粉、琼脂添加量是影响酸奶品质的显著因素,优化后的添加量:蛋白质5.64%,变性淀粉0%,琼脂0.6%(均为质量分数),发酵时间为4 h、20 min,发酵温度为42℃,在此稳定体系条件下,不仅提高了酸奶的蛋白质含量,而且能使酸奶保持其良好的稳定性和感官品质。     

青稞酒糟饮料的稳定性研究

为解决以青稞酒糟为原料制成的蛋白饮料的稳定性问题及考察加工过程中一些理化指标的变化,首先以体系的离心沉淀率和黏度为指标,研究酸性体系中(pH3.4)增稠剂添加量对稳定性的影响,再通过正交试验复配增稠剂;以分层率和稳定系数为指标,通过改变复配乳化剂的添加量来解决稳定性;接着研究了固定温度下均质压力对产品悬浮稳定性和色泽稳定性的影响;最后研究了121℃下不同杀菌时间对产品黏度、色泽、平均粒径、pH值的影响。最终优化配方为耐酸型CMC 0.15%+大豆多糖0.30%+结冷胶0.04%,复配乳化剂(分子单甘酯∶蔗糖酯=1∶1)0.15%,均质压力60MPa,杀菌参数选择121℃,20 min,此时离心沉淀率为6.89%,黏度为17.63mPa·s,具有较好的稳定性。     

燕麦膳食纤维发酵香肠的研制

为提高传统发酵肉制品的食用安全性并增加其膳食成分,该研究研发了一种燕麦膳食纤维发酵香肠。该实验以植物乳杆菌添加量、燕麦膳食纤维添加量、发酵温度为单因素,探究不同条件下发酵香肠的亚硝酸盐残留量、质构参数以及感官品质的变化。植物乳酸杆菌添加量为0.4%时,对香肠的咀嚼性影响显著(P<0.05),但对黏性几乎无显著影响(P>0.05),添加量超过0.3%可显著降低亚硝酸盐含量;膳食纤维添加量对香肠的硬度和黏性影响不显著(P>0.05),当添加量超过4.5%时,显著提高了咀嚼性,不超过3.5%的剂量具有较高的感官评分;发酵温度对香肠的质构影响不显著(P>0.05),当温度高于36℃时,虽然亚硝酸盐含量下降,但咀嚼性升高,感官评分降低。通过响应面优化后预测的最佳配方和发酵条件分别为植物乳杆菌JYLP-0020冻干粉0.5%、燕麦膳食纤维粉2.33%、发酵温度35℃。该产品特点是在一定程度上增加了膳食成分,降低了食品脂肪含量,符合大众追求健康安全食品的理念。     

Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock

As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P < 0.0001) lower (9.3 and 10.1 mg/mL, for stocks started at temperatures of 22 and 99 °C, respectively) than stock cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. PRACTICAL APPLICATION: This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals.     

基于极差分析法与主成分分析法研究新型牛肉薄饼加工工艺

为研究新型牛肉薄饼加工工艺,采用单因素实验讨论大豆分离蛋白、复合磷酸盐、卡拉胶对牛肉薄饼剪切力、水分含量、感官评分的影响。以剪切力、水分含量、感官评分为评价指标,通过L_9(3~3)正交试验优化牛肉薄饼加工工艺。结果表明:采用极差法、主成分分析法评价不同试验方案牛肉薄饼品质具有一定的合理性,但这两种方法都存在不足,综合考虑两种评价方法可提高结果的合理性。经过综合分析,最佳方案为A_1B_2C_2,即大豆分离蛋白添加量为2.00%、复合磷酸盐添加量为0.30%、卡拉胶添加量为0.10%,为牛肉薄饼最佳加工工艺。该最佳生产工艺下生产的牛肉薄饼水分含量为43.61、剪切力为7.70、感官总分为84.90。本研究为生产高档牛肉肉糜制品,增加产品种类、提高产品食用品质提供依据。     

The properties of connective tissue membrane and pig skin as raw materials for cooked sausage

Pig skin and epimysial membrane from young bulls were comminuted in a colloid grinder and mixed with water and additives. The resultant mixture was heated in a water bath to give an internal temperature of 72°C, and centrifuged while still hot. Such variations in the amount of water added, the salt content, the phosphate content and the pH value as are possible in cooked sausage heated to over 65°C during processing did not cause marked changes in the amount of water bound by the connective tissues, the amount of dissolved protein or the gel strength of the liquid released from the connective tissues. As the temperature rose the amount of bound water dropped, but the amount of dissolved protein and the gel strength increased. The liquid released from the connective tissue membranes formed a gel at 32°C and re-melted at 49°C. For pig skin, the corresponding temperatures were 23°C and 47°C. On the basis of this study it appears that connective tissue may be important for the water-binding capacity and firmness of cold sausage. The connective tissue membranes obtained from young bulls and pig skin are of roughly equal value in this respect, although the gel formed from connective tissue membrane is tougher.     

Antioxidative activity of α-tocopherol in cooked and uncooked ground pork

The effect of α-tocopherol (0, 100, 200 ppm) on lipid oxidation either in cooked or uncooked ground pork was studied during aerobic storage at 4°C and -20°C. Lipid oxidation was measured using the 2-thiobarbituric acid (TBA) method and rancidity development was scored by a trained sensory panel. Alpha-tocopherol slowed the rate of oxidation in cooked ground pork stored at either 4°C or -20°C and uncooked samples refrigerated for extended periods of time (12 days). In cooked product stored at 4°C where oxidation development was intense and off-flavors were strong, panelists did not detect flavor differences due to treatments. But in cooked product stored at -20°C sensory results were consistent with TBA analysis. Pre-rigor grinding, known to induce a high pH and inhibit lipid oxidation in uncooked fresh pork, had no protective effect on lipid oxidation as measured by TBA values in cooked ground pork, regardless of storage condition. TBA numbers increased during storage of cooked product at 4°C with an increase in internal cooking temperature between 50°C and 80°C. Internal cooking temperatures of 70°C or higher induced a rapid rate of oxidation when stored at 4°C.     

Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour

The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and 2.9%), and drying temperature (60, 74, and 88 °C) on the final cooked pasta quality. Properties measured include color, texture, moisture content, and cooking loss. A home-use sensory test was conducted to determine consumer preferences and the optimum range for variables studied. Color lightness values ranged from 43.53 to 65.02, decreasing (becoming darker) with increased peanut flour level and increased drying temperature. Maximum cutting force for cooked pasta ranged from 1.59 N to 3.22 N, with higher values only for pasta dried at 88 °C. Moisture content ranged from 57.35% to 69.38%, and values decreased as drying temperature increased. Cooking loss ranged from 5.14% to 7.99%, increasing with higher levels of peanut flour and decreasing with higher levels of carrageenan. When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35% and 45% peanut flour and should be dried between 60 and 71 °C; however, the pasta with 30% peanut flour was also a popular sample in the "favorite" categories. Practical Application: Most non-gluten protein fortification studies in durum wheat pasta found decreased firmness of dry and cooked pasta, increased cooking loss, increased stickiness, and darker product color when compared to traditional pasta. Partially defatted peanut flour is a versatile food ingredient and has high protein content. Since the lysine content of peanuts is higher than wheat, peanuts can be used to supplement wheat flour in food preparation. This study found by partially replacing wheat flour with peanut flour and with incorporation of hydrocolloid emulsifier, such as carrageenan or xanthan gum, dough viscosity, and pasta firmness significantly improved. Peanut pasta with high protein content and balanced amino acid profile can help support consumers with a healthy lifestyle.     

喷雾干燥条件对酒花糟性质的影响

以喷雾干燥酒花糟的得率、性质和感官得分为指标,对酒花糟喷雾干燥时的进口温度、出口温度及样品浓度进行了优化。结果表明,当进口温度为160℃、出口温度为85℃、样品浓度为3 g/200 mL、料液温度为70～80℃、风机功率95%,流体流速为0.25 L/h时效果最佳,产品得率达到51.7%,水分含量为4.08%,蛋白含量为38.12%,复水率为171%,且感官评价较好。     

Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog

ABSTRACT: Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature.     

大豆蛋白挤压组织化力学特征和感官评价

以大豆蛋白为原料,开发一种即食性的大豆蛋白组织化挤压产品。采用正交试验设计,通过感官评价得到最适的挤压参数为水分含量15%,转速120r/min,挤压温度160℃,在此条件下得到的挤压产品硬度4.0N,脆度22.1mm,膨胀率329%。扫描电镜观察结果显示产品具有均匀结构,此外,利用扫描量热仪示差测量该产品,产品具有良好的热稳定性。     

高蛋白饮用型纯益生菌发酵乳的研制

以鲜牛乳和浓缩牛奶蛋白为主要原料,以酸度和感官评价为评价指标,通过单因素试验和正交试验确定高蛋白饮用型纯益生菌发酵乳的最佳发酵工艺条件。结果表明,高蛋白饮用型纯益生菌发酵乳的最佳发酵工艺条件为浓缩牛奶蛋白添加量6.0%,发酵剂接种量2.0%、发酵温度43 ℃、二次无菌均质压力4 MPa。在此优化条件下,制得的高蛋白饮用型纯益生菌发酵乳感官评分达到89分,酸度129.1 °T,口感清爽顺滑,组织状态良好,理化及微生物指标均符合国家相关标准。     

干酪乳杆菌纯种发酵燕麦乳工艺及其产品质量分析

针对目前益生菌发酵乳制品多为混合菌种发酵动物源乳制品的研究现状,本研究以燕麦为主要原料,通过制备纯燕麦乳,酶解,添加20%牛乳和7%蔗糖以及适量乳化剂与稳定剂,组成发酵培养基,以发酵乳制品中选育出的生长繁殖力强,发酵活力高的干酪乳杆菌05-20为试验菌株,研究接种量、发酵温度、发酵时间等单因素对干酪乳杆菌纯种发酵燕麦乳产品质量的影响。采用响应面试验优化干酪乳杆菌纯种发酵燕麦乳产品的工艺条件,分析干酪乳杆菌纯种发酵燕麦乳的产品质量,包括:感官、理化与营养成分、益生菌活菌含量与功能性成分、食品安全性、贮藏稳定性。结果表明:干酪乳杆菌纯种发酵燕麦乳的最适工艺条件为:接种量5.0%,发酵温度37℃,发酵时间5.3 h。该发酵乳呈微黄色,质地均匀细腻,酸甜可口,具有浓郁的燕麦香气和发酵香气,发酵乳活菌数达8.8×108 CFU/mL,滴定酸度49.05°T,蛋白质含量1.76 g/100 g,脂肪含量0.75 g/100 g,必需氨基酸含量占总氨基酸含量的55.92%,不饱和脂肪酸含量约占总脂肪酸含量的79.20%,燕麦β-葡聚糖的含量(92.00±1.29)μg/mL,总酚含量(13.00±0.38)μg/mL,抗消化物质质量分数(19.61±0.02)%,未检测出致病微生物和毒素,保质期为24 d。研究结果为工业化生产以植物蛋白燕麦为主的干酪乳杆菌纯种发酵乳制品提供了理论依据,也为新型益生菌发酵其它植物蛋白乳制品提供了新途径。