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以饺子粉为原料,对方便馄饨的工艺路线进行探讨.对方便馄饨馅料的配方和加工工艺参数进行优化.结果表明,馄饨馅料的最佳配方为:食盐3%,白砂糖10%,酱油4%,白酒2%;馅料的最佳加工工艺为:复煮时间90 min,烘烤温度60℃,烘烤时间120 min.方便馄饨的最佳工艺条件为:蒸煮时间10 min,油炸温度125℃,油炸时间1.5 min. 相似文献
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生物技术应用于婴幼儿谷基配方米粉的工艺研究 总被引:2,自引:0,他引:2
为了进一步提高婴幼儿米粉的消化吸收性能,将生物酶解技术与传统滚筒米粉生产工艺集成.用α-淀粉酶BA75水解大米淀粉,确定主要工艺参数;探讨酶解工艺对产品糊化度和消化吸收性能的影响.结果表明:在米浆pH值自然,α-淀粉酶BA75最佳反应温度60℃,酶添加量O.02%~0.07%(按米粉质量计)条件下水解30min,DE值在5%~10%之间.为保证米浆管路传输性能,酶的钝化条件为70℃、15 min.生物酶法工艺制备的米粉较传统滚筒干燥工艺制备的米粉在糊化度和消化吸收性能方面有一定程度的提高.其中,生物酶法工艺米粉糊化度迭100%,淀粉消化指数SDI提高了33%. 相似文献
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南美白对虾虾头、虾壳化学成分的对比研究 总被引:11,自引:4,他引:7
对比研究了南美白对虾虾头、虾壳的一般化学威分及氨基酸,脂肪酸、矿质元素组成. 结果表明,虾头、虾壳水分舍量最高,分别为78. 44%和75. 15%;蛋白质,灰分、甲壳素含量丰富,以湿重计,虾头中分别为6. 38%、3. 62%和3. 33%,虾壳中分别为5. 22%、5. 30%和6. 67%;虾头中脂肪、总糖及总酸度以湿基计分别为2. 42%、0. 27%和2. 30%,虾壳中则依次为1. 09%、0. 16%和2. 29%.虾头、虾壳中氨基酸种类齐全,矿质元素含量丰富,含有人体8种必需氨基酸、4种呈味氨基酸以及7种时人体有益的微量元素. 虾头、虾壳中油酸、亚油酸,DHA和EPA含量丰富,不饱扣脂肪酸含量分别占游离脂肪酸总量的55. 57%和48. 42%(以干基计). 对比而言,虾头中脂肪、总糖、蛋白质高于虾壳,分别为虾壳的2. 22倍、1. 69倍和1. 22俄虾头中氨基酸总量及游离脂肪酸总量也明显高于虾壳,分别为虾壳的1. 37倍和2. 96倍;但虾壳中甲壳素含量显著高于虾头,为虾头的2. 00倍;此外,虾壳中钙元素含量极高,占原料干重的19. 6%,比虾头高1.87倍. 相似文献
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This study aimed at understanding the effects of high pressure (HP) and ohmic heating (OH) on the peelability, the underlying mechanisms of HP- and OH-induced shell tightening, the thermal and structural properties of shrimp parts. HP improved the peelability of shrimp at low pressure level (<350 MPa) and short holding time (≤3 min) and the optimum condition for peeling was at 100 MPa for 3 min at 5 °C. However, a higher pressure level (>350 MPa) led to a decrease in the peelability. High pressure at 600 MPa stabilized cuticular and epidermal collagen and formed new collagen-like structures by new linkages, which strengthened the muscle-shell connection and reduced the peelability. Shrimp meat induced from HP at 100 MPa and 600 MPa had minorly denatured myofibrillar proteins. OH as a blanching method did not significantly improve the peelability of shrimp at most of the studied conditions. Some extreme conditions (e.g. at 50 °C) caused a markedly low peelability due to occurrence of collagen gelatinization. The gel formation from collagen-gelatin transformation under heating added strength to adherence of shell to epidermis and muscle, as a consequence, a difficult peeling was experienced. OH also denatured proteins in shrimp meat and caused loss of astaxanthin.Industrial relevance.The industrial processing of ready-to-eat shrimp involves the on-ice or in-brine maturation process which loosens the shrimp's shell from its meat, and therefore enable the mechanical peeling. However, the traditional maturation is time consuming (up to several days), inevitably leads to reduced quality of shrimp meat. This study shows the possibility of the application of HP at mild pressure levels to promote the shell loosening at short HP processing time (≤3 min). However, at more severe HP conditions could lead to the shell tightening which was caused by HP-induced stabilization of collagen in shell and epidermis. The study also shows that ohmic heating (<5 min) might not be a significant blanching method to support the maturation since OH had minor positive effect on shell loosening at some OH conditions (e.g. 2 or 10% NaCl, 92 V, and 30 or 35 °C), but had a counter effect at most OH conditions especially at high temperature. 相似文献
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随着我国对虾加工行业的迅速发展,产生的加工下脚料也急剧增多,主要包括虾头、虾壳和虾尾,这些下脚料中有很大一部分未被利用导致了资源浪费。工厂一般采用化学法等较简易的方法提取甲壳素、蛋白质、虾青素和虾油,得率低、纯度不高、综合利用率较差,且由于使用大量化学试剂也易造成环境污染。近期的研究发现了超临界CO2萃取、离子液体等新的提取工艺对虾加工下脚料中营养物质的方法,不仅更环保,还能提高得率和纯度以及避免活性物质的破坏和损失。本文针对对虾加工下脚料中营养成分的提取方法进行了综述,比较并分析了化学法、酶法等传统提取技术与微生物发酵法、离子液体法、超临界及亚临界等新的工艺技术的特点,并对其综合提取技术进行了初步探讨,以期为进一步高效开发利用对虾的加工下脚料资源提供一定借鉴。 相似文献
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Bioconversion of Shellfish Chitin Waste: Waste Pretreatment, Enzyme Production, Process Design, and Economic Analysis 总被引:1,自引:0,他引:1
Study of pretreatment of shrimp processing waste for a chitin bioconversion scheme to produce yeast single-cell protein established conditions for size reduction, deproteination, and demineralization. Enzymatic hydrolysis of pretreated chitin waste achieved 80% conversion in 24 hr. Optimum temperature and pH were determined for maximum chitinase production in submerged culture, using pretreated chitin waste as substrate. An integrated process scheme for conversion of shrimp shell chitin waste to yeast single-cell protein based on these and previous results was designed and analyzed economically, giving a negative after-tax cash flow of $0.06 per kg of wet waste. 相似文献
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从虾塘沉积物中分离到一株产蛋白酶的菌株C1,采用菌落形态、生理生化特征和16S rDNA基因序列分析相结合的方法进行鉴定,进一步探究其在提取虾壳甲壳素工艺中脱蛋白的应用,并与枯草芽孢杆菌(Bacillus subtilis)对虾壳蛋白脱除效果进行比较分析。结果表明,菌株C1被鉴定为一株蜡样芽孢杆菌(Bacillus cereus),其对虾壳的脱蛋白能力高于枯草芽孢杆菌。当发酵培养基中葡萄糖添加量为50 g/L,虾壳粉添加量为20 g/L,酵母膏添加量为1 g/L时,枯草芽孢杆菌和蜡样芽孢杆菌发酵5 d的蛋白酶活力分别为145.7 U/mL、220.8 U/mL,脱蛋白率分别达到80.4%、90.8%。 相似文献
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虾壳不同部位制备甲壳素、壳聚糖的研究 总被引:2,自引:0,他引:2
本文采用红外光谱、扫描电镜作为为甲壳素、壳聚糖的性能参数的主要分析手段,分析了用EDTA脱钙法制备甲壳素、壳聚糖时,虾壳组织发生的变化以及由虾壳不同部位制得的甲壳素、壳聚糖在结构、性能参数等方面的异同。其结果为:本文所采用的EDTA脱钙法制备甲壳素、壳聚糖的工艺合理;由虾壳不同部位:虾头、虾身、虾足和虾头内容物三组试样所制得的甲壳素、壳聚糖其结构基本一致,但其脱乙酰度和相对分子量有较大差别,其中以虾头壳制备的甲壳素、壳聚糖的相对分子质量最大,而脱乙酰度则是虾足、虾头内容物所制得的试样较高。 相似文献
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酶解虾壳蛋白制备ACE 抑制剂的工艺优化 总被引:1,自引:0,他引:1
以虾壳粉为原料,以水解度和ACE抑制率为指标,利用中性蛋白酶、碱性蛋白酶、菠萝蛋白酶和木瓜蛋白酶进行酶解,其中中性蛋白酶和碱性蛋白酶有较高的ACE抑制活性,因此对碱性蛋白酶和中性蛋白酶的工艺条件进一步优化。结果表明:碱性蛋白酶酶解工艺优化条件为:温度60℃、pH9.5、底物质量浓度2.5g/100mL、加酶量4000U/g、酶解时间2.5h,在此条件下ACE抑制率最高,为67.70%,水解度为69.79%;中性蛋白酶酶解工艺优化条件为:温度50℃、pH7.0、底物质量浓度2.5g/100mL、加酶量2000U/g、酶解时间2h,在此条件下ACE抑制率最高,为84.04%,水解度为26.76%。提示中性蛋白酶酶解能够产生更多的ACE抑制肽,是酶解虾壳蛋白制备ACE抑制肽的较优酶。 相似文献
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EDTA处理虾壳制备甲壳素的研究 总被引:1,自引:0,他引:1
根据EDTA-Ca络舍物在pH-13有最高条件稳定常数的特点,建立了用EDTA处理虾壳制备甲壳素的方法,在室温条件下,只需40mm可脱去100%的钙和98. 7%蛋白质. 将处理后的废液pH值调至1,可回收EDTA重新使用,回收率为100%. 相似文献
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虾壳蛋白质营养价值的评价 总被引:4,自引:0,他引:4
采用盐酸处理虾头、壳获得蛋白质含量为76.55%、钙15.2%、磷5.28%的虾头、壳蛋白质。必需氨基酸指数为88.13%。化学分为0.9013。大鼠实验结果表明,虾头、壳蛋白的蛋白质功效比值、生物价和蛋白质净利用率依次为2.792、3.477、80.798%和78.153%。各项指标均与牛奶粉蛋白质无显著性差异(ρ〉0.05)。表明虾头、壳蛋白具有优良的营养价值。 相似文献
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Kannan A Hettiarachchy NS Marshall M Raghavan S Kristinsson H 《Journal of the science of food and agriculture》2011,91(10):1920-1924
BACKGROUND: Shrimp wastes contain high‐quality protein that is underutilized, and particularly peptides derived from shrimp wastes (normally used as animal feed) have not been utilized for bioactive properties. Hence the objective was to utilize shrimp waste proteins in generating peptides and to investigate these for cancer antiproliferative activities. The objectives involved hydrolyzing shrimp proteins (intact in shell) using a food‐grade Cryotin enzyme, obtaining gastrointestinal resistant peptides, fractionation to generate < 10, 10–30 and > 30 kDa fractions, and evaluating for colon and liver cancer cell growth inhibitory effects. Three shrimp shells—whole langostino lobster shells from El Salvador (South America), shrimp shells from St Petersburg, FL (USA), and shrimp shell whites from the Gulf of Mexico, LA (USA)—were evaluated for the study. RESULTS: Peptide fractions (<10 and 10–30 kDa) obtained from shrimp shell whites (Gulf of Mexico) as well as from langostino shells (El Salvador) significantly inhibited the growth of both colon and liver cancer cells by 60%, while < 10 kDa fraction from shrimp shells (FL) inhibited growth of liver cancer cells alone by 55%, compared to controls. CONCLUSION: The promising anticancer peptide fractions from shrimp waste proteins has the potential for novel nutraceutical ingredient applications. Copyright © 2011 Society of Chemical Industry 相似文献