螺旋藻巧克力的研制

研究在巧克力液块中添加螺旋藻干粉等物质制成营养更加均衡的螺旋藻巧克力,确定最佳配方为螺旋藻干粉5%、砂糖30%、卵磷脂0.3%和单硬脂酸甘油酯0.4%,并对螺旋藻巧克力的营养成分及理化、微生物指标进行测定分析。     

螺旋藻蜂巢蛋糕的研制及营养成分分析

在面粉中加入螺旋藻干粉制成营养丰富、均衡的螺旋藻保健蜂巢蛋糕,得出最佳工艺配方：添加螺旋藻干粉0．1％、水分19．6％、小苏打1．0％、发酵时间为150min,并对螺旋藻蜂巢蛋糕中的蛋白质、脂肪以及微量元素（钙、铁、锌）这些营养成分进行测定。结果表明,添加螺旋藻的蜂巢蛋糕营养成分及感官评价都高于普通蜂巢蛋糕。     

螺旋藻保健面条的研制

探讨了在面粉中添加螺旋藻干粉制成营养均衡、具有保健功能的螺旋藻面条.并确定最佳工艺配方比例,即添加螺旋藻干粉1.2%,盐1%,水42%,静置时间为10min.实验证明添加螺旋藻的面条其营养成分(蛋白质、脂肪、粗纤维、总灰分、微量元素钙、铁、锌),感官评分均高于普通面条,是螺旋藻干粉综合开发利用的新途径.     

保健食品螺旋藻与啤酒酿造

螺旋藻含有丰富的蛋白质、叶绿素、γ-亚麻酸、β-胡萝卜素和维生素，并富含锌、铁、钾、钙、镁、硒、碘、磷等微量元素及矿物质和人体必需的8种氨基酸。螺旋藻对人体生理和免疫具有重要的保健作用。在啤酒生产中，螺旋藻的加入方式有煮沸时添加、麦汁冷却过程加入、在清酒中加入。螺旋藻的添加量为：酵母啤酒的添加量为0．4％～0．5％；过滤啤酒的添加量为0．2％～0．3％。(孙悟)     

钝顶螺旋藻营养酸奶工艺的研究

通过在原料乳中添加３．０％的螺旋藻干粉和３．０％的大豆蛋白粉，经过嗜热链球菌和保加利亚乳杆菌双菌种发酵，制得了酸度为８６°Ｔ、蛋白质含量高于５．６％，而脂肪含量低于１．２％、含有多种微量元素和维生素的乳酸饮料。并通过采用二级均质处理和严格控制发酵程度，解决了螺旋藻干粉分散性差和颜色易黄变的问题。制得的产品呈淡黄绿色，在口感和风味方面有了一定的改善，产品的营养价值得到了较大提高，并且具有营养保健作用。     

螺旋藻保健鲜啤酒的研制

介绍了螺旋藻的保健功能，并对螺旋藻提取液以不同方式加入啤酒中酿制螺旋藻保健啤酒进行了探讨。结果表明：在鲜啤酒酿造过程中，添加0．15％-0．20％螺旋藻提取液，酿造的啤酒呈淡黄绿色，清亮透明，具有协调的酒花香气和螺旋藻特有的气味，口味较纯正。     

螺旋藻保健馒头的研制及营养成分分析

研究在面粉中添加螺旋藻干粉,经过发酵,制成营养丰富、均衡、对人体具有保健功能的螺旋藻馒头.并确定螺旋藻馒头的最佳工艺螺旋藻干粉1.2%、水分52%、酵母1.6%添加,发酵时间为55 min.并对其营养成分含量进行测定,实验结果表明螺旋藻馒头比白馒头(每100 g)蛋白质增加了41%、粗纤维增加20%、灰粉增加6.7%,而脂肪仅增加0.98%、而钙、铁、锌分别增加了828.17%,2659.59%和300.00%     

苦荞螺旋藻营养片生产工艺研究

本文以螺旋藻和苦荞提取物为主要原料生产苦荞螺旋藻营养片，对其配方、工艺、影响制片的因素、产品稳定性进行研究。结果表明，螺旋藻94％、苦荞提取物3．5％、赋形剂2．5％，采用干粉直接压片法制片，生产出的营养片外观质量稳定，符合产品质量要求，能达到良好的调节血糖的作用。     

螺旋藻乳酸菌发酵饮料的研制

通过向发酵乳中添加螺旋藻提取液,研究螺旋藻乳酸菌发酵饮料的加工工艺及配方;试制出一种色泽浅绿,风味独特、酸甜适口、细腻润滑且营养全面的新型螺旋藻乳酸菌发酵饮料。通过4因素3水平正交试验确定各种成分的最佳剂量。实验结果表明发酵乳最佳工艺条件为：接种量4％、发酵温度40℃、发酵时间3．5h;螺旋藻乳酸菌发酵饮料最佳配方为：发酵乳35％、10％螺旋藻液20％、葡萄糖8％、瓜尔豆胶0．25％。所得产品是一种富含蛋白质、维生素、乳酸菌等,集营养、保健于一体的新型螺旋藻乳酸菌发酵饮料。     

蔗糖酯对类可可脂巧克力加工影响的研究

研究CTCBE及CB两种巧克力中添加蔗糖酯对其调温及抗霜性的影响。在两种巧克力(含磷脂0.5％)DSC、XRD研究的基础上，采用具有可比性的粘度法、耐促霜组合实验方法进一步测定两种巧克力中添加蔗糖酯后在调温点的粘度变化规律、变稠时间及抗霜效果。结果表明添加蔗糖酯S-3对CTCBE巧克力具有明显减稠和延缓结晶效果；对CB巧克力的延缓结晶效果更好。还可以延缓CTCBE巧克力起霜花。添加0．2％效果最佳。     

螺旋藻保健果冻的研制

通过添加2%全脂奶粉,对螺旋藻进行掩腥处理;然后采用单因素试验和正交试验,研究以螺旋藻为原料,以果冻粉、蔗糖、柠檬酸为辅助原料的螺旋藻保健果冻的加工工艺。试验结果表明,该果冻的最佳配方为:螺旋藻粉0.05%,果冻粉1.0%,白砂糖8.0%,柠檬酸0.04%。     

海水螺旋藻低糖酥性饼干配方的优化

以海水螺旋藻粉和面粉为主要原料,配以黄油、奶粉、木糖醇和白砂糖,研制出一种螺旋藻酥性饼干。通过单因素及正交实验,以感官评价为指标,考察螺旋藻粉、糖(木糖醇∶白砂糖)、黄油、膨松剂的添加量对饼干品质的影响,结果得出最优配方为螺旋藻粉2%、木糖醇∶白砂糖(1∶1)25%、黄油40%、膨松剂0.9%,感官评分为93.80±0.70。按照最优配方加工得到的海水螺旋藻低糖酥性饼干的硬度为(174±1.50) g、内聚性为(0.28±0.05)、弹性为(0.71±0.08) mm、咀嚼性为(30±0.56) g。对最优配方的饼干进行水分、pH、松密度、酸价、碱度、菌落总数等理化指标和卫生指标检验,检验结果均符合我国相关国家标准饼干标准。     

Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation

The aim of this study was to investigate the optimal concentration of milk, whey and buttermilk powder by using mixture design for the formulation of compound milk chocolate. The influence of buttermilk as a milk and whey substitute on the main physicochemical parameters of compound milk chocolate was investigated. The optimisation of the variables indicated that using 35.660% milk powder, 27.957% whey powder and 36.383% buttermilk produced the optimum milk chocolate with the highest desirability without undesirable changes in the quality properties. Chocolates containing equal amounts of buttermilk and milk powder and also equal amounts of whey powder and buttermilk powder demonstrated high consumer acceptability.     

搅拌型无糖螺旋藻酸奶的研制

以牛乳和螺旋藻粉为原料,制作无糖高蛋白搅拌型酸奶。确定了螺旋藻粉、蛋白糖、安赛蜜、黄原胶的最佳添加量。产品呈嫩绿色,具有柔和的酸奶和螺旋藻混合的香气。     

EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE

The objective of this study is to determine how the conching time and the quantity of sucrose, lecithin, cocoa butter and whole milk powder affect consumer preference for milk chocolate. Untrained panelists performed a sensory study consisting of acceptability, preference and attribute intensity. Longer conching time produced significantly smoother chocolate with smaller particle size. The longest conche times had the smallest particle size and were the most mouthcoating. There was no change in flavor with conching. The longer conche times were preferred. Panelists preferred higher sucrose levels, and increasing sucrose decreased bitterness and increased chocolate flavor. Increasing lecithin increased smoothness, but less lecithin was preferred, possibly due to off-flavors at high levels of lecithin. Increasing cocoa butter yielded softer chocolate but did not affect bitterness. Panelists preferred 10% over higher levels of cocoa butter. More milk powder produced smoother chocolate with more caramel flavor and was preferred.

PRACTICAL APPLICATIONS

The perceived quality of milk chocolate is affected by conching time, sucrose, lecithin, cocoa butter and whole milk powder. Texture was affected the most by conching, milk powder, lecithin and cocoa butter. Flavor was affected the most by milk powder and sugar. The only variable that did not affect acceptability and preference of milk chocolate was time for underconched samples. While this study did not determine the optimum conditions for milk chocolate, the most preferred and/or acceptable samples were conched for at least 12 h, had 35 to 50% sucrose, 0–0.5% lecithin, 5–10% cocoa butter and 13–30% milk powder.     

锁阳螺旋藻营养片生产工艺及其蛋白质营养价值的评价

以锁阳提取物和螺旋藻粉为主要原料,经方差分析,筛选出最佳配比,采用直接成型制片工艺,生产锁阳螺旋藻营养片片。应用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对锁阳螺旋藻营养片蛋白质营养价值进行了全面评价。结果表明:锁阳螺旋藻营养片中含有18种氨基酸,总含量为42.75%,蛋白质中氨基酸种类齐全,必需氨基酸(EAA)占总氨基酸量的36.5%,色氨酸为第一限制氨基酸,含硫氨基酸为第二限制氨基酸,氨基酸比值系数为0.54和0.72。     

乌桕类可可脂及其巧克力结晶性质的研究(Ⅰ)

研究乌桕类可可脂结晶及其巧克力结晶性质的关系,揭示乌桕类可可脂巧克力加工性能差的原因。采用分光光度法、差示扫描量热法、粘度法研究乌桕类可可脂和天然可可脂及其巧克力的结晶、固化过程,探讨添加茶叶粉生物乳化剂对改善乌桕类可可脂巧克力加工性能的影响。研究表明乌桕类可可脂结晶固化速率比天然可可脂快,而乌桕类可可脂巧克力结晶速率较天然可可脂巧克力快得多。添加5%～8%茶叶粉不仅改善乌桕类可可脂巧克力加工性能,而且能提高巧克力的热稳定性和抗霜花能力。     

巧克力豆腐干的综合指标优化研究

优化生产巧克力豆腐干的生产工艺,采用传统制作豆腐干的生产工艺流程:点浆→胀浆→上板→压榨→切块→成品,并在生产流程点浆中加入巧克力粉,利用控制单一变量的实验方法,控制豆腐脑的加入量为65g(一般豆腐干所需要的豆腐脑的含量),分别加入5、10、15、20、25g的巧克力粉,确定不同质量巧克力粉下豆腐干相关指标(表皮光洁度、味浓度、入口的软糯程度豆腐干的规整度),进行感官评价,确定最适合的巧克力粉加入量。豆腐干成型后的相关指标为:豆腐干的表面光洁度采用摩擦力计进行测定,豆腐干的味浓度、入口的软糯程度、规整度采用感官评价,并对发放调查问卷的统计结果进行数学统计分析,确定最优的巧克力粉加入量为15g时可优化巧克力豆腐干的生产工艺,缩短生产时间,达到最好的生产效率。     

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

ABSTRACT:  Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.