响应面法优化基于琼脂的布丁复合增稠剂研究

研究了以琼脂为主要原料,并与刺槐豆胶和变性淀粉配合开发牛奶布丁复合增稠剂。在单因素试验的基础上,利用Box-Benhnken中心组合试验和响应面分析法,确定了牛奶布丁复合增稠剂中各种组分的最适添加比例。结果表明,牛奶布丁中琼脂、刺槐豆胶和变性淀粉3种增稠剂添加量分别为0.15%,0.02%,1.11%(均为质量分数)。利用此复合增稠剂生产出的牛奶布丁呈半凝固状态、黏稠度适中、口感细腻,具有软式牛奶布丁的质构特点。在冷藏(0~4℃)和常温(24~26℃)贮存28 d后,黏度和感官特征良好,冷藏效果更佳。     

响应面法优化基于琼脂的布丁复合增稠剂研究

研究了以琼脂为主要原料,并与刺槐豆胶和变性淀粉配合开发牛奶布丁复合增稠剂.在单因素试验的基础上,利用Box-Benhnken中心组合试验和响应面分析法,确定了牛奶布丁复合增稠剂中各种组分的最适添加比例.结果表明,牛奶布丁中琼脂、刺槐豆胶和变性淀粉3种增稠剂添加量分别为0.15％,0.02％,1.11％(均为质量分数).利用此复合增稠剂生产出的牛奶布丁呈半凝固状态、黏稠度适中、口感细腻,具有软式牛奶布丁的质构特点.在冷藏(0～4℃)和常温(24～26℃)贮存28 d后,黏度和感官特征良好,冷藏效果更佳.     

大豆牛奶布丁配方的研究

以豆浆为基础原料,以感官评定和质构分析为指标研究大豆牛奶布丁的工艺配方。在单因素试验的基础上,采用正交试验,利用SPSS 22.0软件以及Excel软件进行数据分析,得出大豆牛奶布丁的最佳配方为:豆浆质量分数为6%,木糖醇添加量为8%,氯化钾添加量为0.10%,总胶添加量为1.2%,魔芋胶占总胶的比例为14%,奶粉添加量为8%,柠檬酸添加量为0.14%。     

维生素C强化无糖牛奶布丁的研制

以木糖醇代替蔗糖作为牛奶布丁的甜味剂,感官评价作为选择配方的依据。通过单因素实验确定影响牛奶布丁的四个因素,利用L9(34)正交实验确定无糖牛奶布丁的最佳配方。结果表明:奶粉,木糖醇,稀奶油,复配稳定剂添加量分别为10%,5.5%,9.5%,0.48%时产品品质最佳。强化维生素C,并研究保质期内其稳定性。强化剂量为240 mg/kg,保质期内最终降解为131 mg/kg,满足营养强化要求。     

鸡蛋牛奶布丁在凝胶过程中的动态流变特性

为研究鸡蛋牛奶布丁在凝固过程中凝胶的形成及质量,对鸡蛋牛奶布丁在凝固过程中的动态流变特性进行研究。结果表明：在凝固温度分别为75、80、85 ℃时进行动态时间扫描,得出鸡蛋牛奶布丁的凝胶过程是一个连续一级反应;当凝固温度为75 ℃时,得到的鸡蛋牛奶布丁强度最好、质构最均匀。通过动态温度扫描得出鸡蛋牛奶布丁的凝固过程可以分为诱导阶段（65～71.5 ℃）、加速阶段（71.5～88 ℃）和稳定阶段（＞88 ℃）。     

糖对卡拉胶基斗奶布丁凝胶过程及其动态粘弹性的影响

通过小变形动态振荡测试检测了蔗糖和麦芽糖时卡拉胶基牛奶布丁凝胶过程及动态粘弹性的影响.添加一定浓度的蔗糖(5%～15%)提前了牛奶布丁的凝胶起始点,而更高浓度(20%)则又重新延缓了凝胶起始点;麦芽糖浓度(5%～20%)则对凝胶起始点影响不大.所有的凝胶体中都呈现储能模量G'>耗能模量G",说明凝胶动态模量中弹性的贡献超过了粘性.溶液发生了凝胶化,并形成了三维交联的网络结构,而且随振荡频率f的增加,G'和G"的值都在增加,表明该布丁是介于完全固态与液态之间的粘弹体.随着糖浓度的提高,凝胶粘弹性也较显著提高.     

红莓扭纹芝士冻饼

配料:水300 g,糖50 g。布丁粉5 g,桑梅汁100 g,芝士150 g,奶油150 g,牛奶70 g,明胶粉12 g,白兰地1 g。做法:1.先把水、糖放在锅中烧至100℃。再把布丁粉倒入煮3分钟后加入桑梅汁,最后倒入模具中冷冻30分钟即成为红莓布丁,备用。     

卡拉胶及糖、盐存在时对勾兑牛奶酒稳定性的影响

探讨了乙醇体积分数、卡拉胶质量分数以及卡拉胶与糖、盐共存时对牛奶酒体系稳定性的影响 .结果表明 ,随着乙醇体积分数的增加 ,牛奶酒体系粘度呈线性增加 ,当乙醇体积分数超过30 %时其稳定性被破坏 .卡拉胶的加入会对体系的稳定性产生一定的改善作用 ,而柠檬酸三钠的添加 ,能使这种改善作用明显提高 .添加质量分数为 10 %的蔗糖对稳定性不能起到改善作用 ,当柠檬酸三钠和蔗糖共同存在时 ,对体系的稳定性影响以蔗糖为主 .同时 ,在柠檬酸三钠存在下 ,将添加卡拉胶的牛奶酒在 4 0℃条件下进行加速贮藏试验 ,测定了这一过程中pH值、粘度和色度的变化     

牛奶甜点-奶油布丁的研制

介绍了一种以鲜牛奶、酪蛋白酸钠和白砂糖为主要原料，采用L9（3^4）正交试验的方法，研究了不同胶体和灌装温度对牛奶甜点产品一奶油布丁的组织状态和口感的影响，最终确定了该产品生产的最佳配方和灌装工艺为：卡拉胶最佳型号为H型．卡拉胶质量分数为0．2％．改性蜡质玉米质量分数为2．5％，最佳灌装温度30℃。     

盐对勾兑牛奶酒体系稳定性的影响

试验了不同浓度的柠檬酸三钠对于勾兑牛奶酒体系的影响,结果表明随着柠檬酸三钠浓度的增大,勾兑牛奶酒体系的pH值和粘度也随之增大,当柠檬酸三钠的浓度由0.002mol/L增大到0.02mol/L,酒精质量分数大于20%时,其体系的pH值表现出了几乎相同的增加值;而对所有体系来讲,随着酒精质量分数的增大,粘度的增加值却越来越小.试验结果还发现,加入0.008mol/L柠檬酸三钠能够使得牛奶蛋白在乙醇存在下达到最好的稳定效果.     

Functional Properties of Cassava Tapioca Grits

This study investigated the functional properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 cassava mosaic disease resistant varieties CMD clones and 3 checks TMS 30572, 4(2) 1425 and 82/00058). There were significant differences (p < 0.05) for functional properties of tapioca grits from different cassava varieties. Dispersibility of tapioca ranged from 6–29%, water absorption capacity (WAC) ranged from 415.13–595.26%, swelling power ranged from 20.76–26.92%, solubility index ranged from 4.04–20.42%, color intensity ranged from 87.79–92.09%. Granule size of pre-gelatinized tapioca ranged from 12.50–22.50 μm. Significant differences (p < 0.05) were obtained on the effect of cassava varieties, viscometer speeds and temperature of tapioca meal. The viscosity of the tapioca meal decreased (37.90–0.72 Pa.s) with increasing shear rates at both 30 and 40°C, but higher for lower temperature respectively. Tapioca meal produced from cassava variety M98/0028 had the highest viscosity 37.90 Pa.s at 13.66 (s^-1).     

Effects of RNA, purines and pyrimidines on the development of Tribolium confusum (Duval)

Growth period and survival of Tribolium confusum were studied on a chemically defined diet alone or supplemented with RNA; guanine, adenine, cytosine, and uracil were also added to the basic diet either singly or in all possible combinations. The effect of supplementing a processed food (dehydrated tapioca pudding) with various levels of RNA on the growth and survival of the beetle was also studied.

Diets supplemented with RNA or a mixture of guanine + cytosine or all the four nucleotides were equally effective in stimulating growth and increasing survival of the beetle; guanine + adenine also improved the diet but not as well as the other three. In general, the purines guanine and adenine stimulated the growth and the pyrimidine cytosine acted as synergist while uracil had slight retardatory effect. The tapioca pudding, which is inadequate for supporting growth of the beetle was also improved by the addition of RNA.     

Rheological Characterization of Binary Combination of Gleditsia triacanthos Gum and Tapioca Starch

In the current study, Gleditsia triacanthos gum and tapioca starch were combined and rheological characterization of the binary mixture was performed. Gleditsia triacanthos gum at four different concentrations (0.1, 0.4, 0.7, and 1.0%, w/v) was mixed with tapioca starch at a constant level (2.5%, w/v). Steady shear and dynamic shear rheological properties of samples were determined using a stress/strain controlled rheometer at a constant temperature (25ºC). Oswald de Waele model was used to describe the shear rate effect on apparent viscosity values of the samples. Increase in the Gleditsia triacanthos level increased the apparent viscosity and consistency coefficient of the samples. Similarly, dynamic shear rheological parameters of the samples increased with the increase of Gleditsia triacanthos gum. The concentration of 0.7% for Gleditsia triacanthos gum was determined to be cross point for the liquid–solid phase. From this level, the elastic behavior became more dominant compared to viscous behavior because tangent delta was equal to one in this concentration. To describe the effect of Gleditsia triacanthos level on the studied rheological parameters, the Power law and exponential type models were used.     

木薯改性淀粉对鹅血凝胶特性的影响

为研究木薯改性淀粉对鹅血凝胶特性的影响,将不同浓度的木薯改性淀粉与鹅血混合,测定鹅血凝胶的保水性、质构、色泽、流变特性、热特性和感官评价等指标。结果表明,木薯改性淀粉添加浓度为0.2%时,保水性与未添加木薯改性淀粉的鹅血相比提高11.14%;咀嚼性是未添加木薯改性淀粉的鹅血的2.07倍;鹅血凝胶的感官评分与未添加木薯改性淀粉的鹅血相比提高45.83%;弹性值是未添加木薯改性淀粉的鹅血的2.71倍。静态流变学分析表明,添加0.2%的木薯改性淀粉,凝胶的表观黏度和触变环面积较小,说明凝胶的塑性和流变稳定性得到改善。通过热力学分析,木薯改性淀粉添加浓度为0.2%时,鹅血凝胶的变性温度与未添加木薯改性淀粉的鹅血相比增加9.2 ℃,热焓是未添加木薯改性淀粉的鹅血的1.03倍,使得鹅血凝胶更稳定。可见0.2%的木薯改性淀粉与鹅血混合能够较好提高鹅血的凝胶特性。     

Effect of cassava varieties on the sorption isotherm of tapioca grits

Cassava (Manihot esculenta Cranzt) deteriorates rapidly. Hence it is processed into various products within 2 to 3 days after harvesting. For this work, tapioca was produced from three different varieties of cassava. They are Odongbo, Okoiyawo and TMS30572. The sorption isotherm for the tapioca grits from three different varieties of cassava at temperatures 25, 32 and 45 °C were determined experimentally and modelled using five different models. Using analysis of variance at 0.01 level, it was shown that the experimental sorption isotherms of the tapioca from the various cassava varieties are not significantly different from each other. However, the Guggenheim (1966) , Anderson (1946) & de Boer (1953) (GAB) model gave the best fit for sorption isotherm of tapioca from either the Odongbo or Okoiyawo varieties, while the exponential model was the best for that from TMS30572 variety.     

Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

The present research focuses on the effect of the concentration and dextrose equivalent (DE) values of tapioca maltodextrin in the aqueous phase on rheological behavior and stability of oil-in-water emulsions prepared with Tween80. The critical flocculation concentrations (CFCs) of oil-in-water emulsions containing tapioca maltodextrin with DE of 16 (DE16), 12 (DE12) and 9 (DE9) were 11%, 9% and 7% (w/w) respectively, as revealed by transmittance measurement. Coalescence was observed as maltodextrin concentration increased above the CFC. The rheological parameters of flow behavior index (n) and consistency index (k) have been well-described by the Herschel–Bulkley model. The relative consistency index (k_relative) increased markedly when the concentration of maltodextrin exceeded the CFC because of depleting flocculation. The consistency index (k_emulsion) and yield stress (τ₀) of emulsions containing tapioca maltodextrin increased with increasing maltodextrin concentration or decreasing DE. The emulsions containing maltodextrin showed Newtonian flow behavior when the maltodextrin concentration was below the CFC. At maltodextrin concentrations above the CFC, emulsions containing maltodextrin exhibited shear thinning behavior. An increase in the maltodextrin concentration resulted in a decrease in the n_emulsion until maltodextrin concentration reached 20% (w/w) for DE9, DE12 and 25% (w/w) for DE16. Further increase in the maltodextrin concentration resulted in an increased the n_emulsion because of predominant influence of the continuous phase.     

High-fiber date pits pudding: formulation,processing, and textural properties

The aim of this project was to prepare high-fiber pudding using date pits to meet the FDA requirement for health claim. Pudding desert was prepared with dates pits (DP), starch, sugar, xanthan gum (DX), flaxseeds gum (DF), and powdered milk. DP were milled, sieved through 149-µm sieve, and used for formulating high-fiber pudding. The pudding formulation included yeast, DX, or DF, and without gum (DP). Danette chocolate pudding, a commercial sample, was used as a reference. The formulation was cooked using rapid visco analyzer (RVA), and the gel was further analyzed by Brookfield viscometer and texture analyzer. The RVA profile of the formulation included peak viscosity, setback, and final viscosity. The data obtained from the RVA showed that pudding samples containing DX or DF gums exhibited higher peak viscosities (3,012.7 ± 22.5, 1,236.3 ± 110.9 cP, respectively) as compared to the DP pudding 735.3 ± 38.3 cP. The presence of DX instigated higher gel hardness than DF and DP, whereas DF caused higher cohesiveness than DP and DX. The shear stress as a function of shear rate profile indicated that DF was closer to Danette pudding sample. The consistency coefficient index (K), which was obtained from the power law, was higher for both DX and DF, indicating higher viscosity, whereas lower flow behavior index (n) signifies a more pseudoplastic system of these samples. Based on the Ea values, it can be concluded that DX sample is less temperature dependent (lower Ea) than DF (higher Ea). The sensory testing showed that yeast treatment brought the formulation closer to the control in terms of panel acceptance.     

高取代度羟丙基木薯淀粉流变特性研究(I)流变特征及羟丙基取代度的影响

研究了高取代度羟丙基木薯淀粉溶液（分子取代度ＭＳ＝１．６～４．５）的流变特性及羟丙基取代度对流变特性的影响规律。结果表明，高取代度羟丙基木薯淀粉呈现假塑性流体特征，符合幂定律τ＝Ｋγｍ。ｍ值在０．７～０．８范围，表明羟丙基化使木薯淀粉偏近牛顿流体。高取代度羟丙基木薯淀粉具有触变性和剪切稀化性质，并随溶液浓度升高而增大。羟丙基取代度对木薯淀粉流变特性有很大影响，当ＭＳ≤３．５时，溶液的表观粘度和剪切稀化现象随ＭＳ的增高而减小，当ＭＳ＞３．５时，溶液的表观粘度和剪切稀化现象随ＭＳ的增高而增大。这种变化规律符合羟丙基化反应机理。     

Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener

Texture modification of food is one of the strategies to manage people with dysphagia. It is commonly done by addition of thickener to achieve the desired texture for people with dysphagia which aids in reducing the risk of aspiration. In this study, the effects of different thickeners (tapioca starch, sago starch and commercial thickener) at different concentrations (1–3% of total weight of ingredients) on rheological and textural properties of rice porridge were evaluated. The flow behaviors of samples were determined based on the rheological parameters of Power law and Casson model. All samples showed shear thinning behavior (exhibited by flow behavior index, n, <1) with yield stress. The dynamic moduli (G′ and G″) and tan\(\delta\) values from oscillatory frequency sweep test indicated that all samples exhibited more elastic behavior except for control and sample of rice porridge with the addition of low concentration (1%) of commercial thickener. Textural parameters of thickened rice porridge, analyzed using back extrusion test were found to be increased with increased its concentration of the thickener used. Overall, sago starch shown to have greater potential to be used as an alternative thickener compared to tapioca starch as it provides higher viscosity and more elastic behavior in rice porridge.     

底物浓度对三种不同来源的脱支重结晶淀粉的影响

以三种不同来源淀粉（普通玉米淀粉、木薯淀粉、豌豆淀粉）为研究对象,对样品进行脱支重结晶处理,分析底物浓度对三类脱支重结晶淀粉的形态、大小、结晶结构、热性质和凝胶性质等功能特性的影响。结果表明,原淀粉表面光滑无孔洞,脱支重结晶淀粉完整性均被破坏且受浓度影响不明显;粒径随底物浓度增加而增大;相对结晶度随底物浓度增加呈先减小后增大的趋势;与原淀粉相比,三种改性淀粉的储能模量（G'）高于损耗模量（G"）,凝胶强度增强,热稳定性和有序度（DO）均下降而双螺旋度（DD）均上升。改性玉米淀粉和木薯淀粉在较低底物浓度（6%、10%）表现出较弱的粘弹性,而豌豆淀粉在中等底物浓度（10%、14%）表现为较高的粘弹性;DD值随底物浓度增加而减小（底物浓度为18%样品除外）;热稳定性随底物浓度增大有所改善,但仍低于原淀粉。由此可见,调节底物浓度可以选择性地获取理想的脱支重结晶淀粉,这将为不同品种淀粉的综合利用提供思路。