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1.
以猪肉和鸭肉为原料加工西式灌肠,研究魔芋胶、卡拉胶、黄原胶的加入量对产品质构特性的影响。结果表明:综合硬度、弹性、内聚性三个指标,三种食品胶单独添加,最佳添加量分别为魔芋胶0.9%、卡拉胶0.7%、黄原胶0.5%;三种食品胶复配后添加,比例为魔芋胶∶黄原胶∶卡拉胶=3∶2∶3时(总胶浓度0.8%),西式灌肠的质构特性最好。  相似文献   

2.
红枣银耳复合果冻的研制   总被引:1,自引:0,他引:1  
为了研制品质优良、营养丰富的果冻,以红枣和银耳为原料进行复合果冻的研制,研究不同凝胶剂的凝胶性能和复配胶的最佳比例,并对复合果冻的配方和制作工艺进行优化。实验结果:复配胶的最佳配比为魔芋胶∶黄原胶∶卡拉胶∶琼脂=2∶1∶1∶1,果冻的最佳配方为:复合果汁(红枣汁∶银耳汁=2∶1)20%,复配胶1.5%,白砂糖12%,柠檬酸0.1%。最优水平组合A2B3C2D1的感官评分为90分。  相似文献   

3.
将卡拉胶、亚麻籽胶、黄原胶和魔芋胶两两复配,复配比例为0∶10,2∶8,3∶7,4∶6,5∶5,6∶4,7∶3,8∶2,10∶0,然后将复配胶按添加量0.25%(质量比)添加到猪肉肌原纤维蛋白中,以未添加食用胶的肌原纤维蛋白作为对照,通过测定蛋白的乳化能力、凝胶质构特性和保水性,研究复配食用胶对肌原纤维蛋白功能特性的影响。试验结果表明:魔芋胶、卡拉胶和黄原胶两两复配具有协同增效作用,与对照组和添加单一食用胶的处理组相比,肌原纤维蛋白的乳化能力、凝胶硬度、弹性和保水性均显著提高(P0.05),魔芋胶与卡拉胶、魔芋胶与黄原胶以及卡拉胶与黄原胶的最佳复配比例分别为4∶6,3∶7和7∶3;而亚麻籽胶分别与魔芋胶、卡拉胶和黄原胶复配后,肌原纤维蛋白的乳化能力、凝胶硬度、弹性和保水性均显著高于对照组(P0.05),与添加单一食用胶的处理组相比未得到改善,说明亚麻籽胶与这3种食用胶之间无协同增效作用。  相似文献   

4.
将魔芋胶、卡拉胶、黄原胶分别添加到虾蛄磷酸化肌原纤维蛋白中,在不同食用胶、三聚磷酸钠添加量及不同温度下形成凝胶,研究食用胶对磷酸化蛋白凝胶特性的影响。结果表明:随着三聚磷酸钠添加量的增加,3种食用胶形成的蛋白凝胶强度和保水性均提高;随着食用胶添加量的增加,卡拉胶与黄原胶形成的蛋白凝胶强度和保水性提高,魔芋胶添加量为0.1%时,其蛋白凝胶强度最高;随着温度的升高,魔芋胶与卡拉胶均对蛋白凝胶强度和保水性有显著性影响(P0.05),但黄原胶对凝胶强度和保水性无显著影响(P0.05)。  相似文献   

5.
研发了一种果蔬风味的素香肠,以玉米、胡萝卜、青豆、椰果、红椒5种果蔬组成的复合果蔬颗粒为主要原料,以卡拉胶、魔芋胶、黄原胶组成的复配胶体为载体,开发具有果蔬风味的五彩水晶素香肠。首先通过正交试验对复配胶体配方进行优化,确定复配胶体中卡拉胶∶魔芋胶∶黄原胶的复配比例;然后通过单因素试验和正交试验对五彩果蔬水晶素香肠的制作工艺进行研究和优化。确定各因素对产品感官品质影响大小依次是杀菌温度、复配胶体的添加量、复合果蔬颗粒添加量。最终确定五彩果蔬水晶素香肠所用复配胶体中卡拉胶∶魔芋胶∶黄原胶的复配比例为5∶3∶2,添加量为1.0%,复合果蔬颗粒添加量为20%,在100℃、40min条件下杀菌,此时的产品感官评价最好。  相似文献   

6.
为探究魔芋胶与黄原胶2种食品胶复配使用后的协同作用,以魔芋胶和黄原胶为原料,控制总凝胶质量分数为1%,以魔芋胶与黄原胶质量比分别为2∶8、4∶6、5∶5、6∶4、8∶2进行复配后,考察复配体系的流变学特性并对其凝胶形成进行动力学分析。结果表明:魔芋胶-黄原胶复配体系具有假塑性,当魔芋胶的添加比例逐渐增大时,复配体系黏度系数K增大,流体系数n减小,且复配体系的动态黏弹性质也随着魔芋胶与黄原胶的质量比不同而改变,当魔芋胶与黄原胶质量比为6∶4时,复配体系的K值达到最大、n值最小,具有最强的假塑性及黏弹性。同时,魔芋胶与黄原胶的不同质量比对凝胶形成速率有较大影响,当质量比小于6∶4时,凝胶形成显示出较慢的速率,且形成的凝胶强度较弱;当质量比为6∶4时凝胶形成速率加快,SDRa曲线和G’曲线上升明显,形成的凝胶强度增大,当质量比继续增加时,凝胶形成速率反而降低。采用阿伦尼乌斯方程对凝胶形成过程中的动力学参数进行拟合,决定系数均在0.98以上,表现出较高的拟合精度;凝胶形成过程中的活化能在魔芋胶与黄原胶质量比为6∶4时有显著增加(P0.05),高温段与低温段间的活化能也表现出明显差异。  相似文献   

7.
研究以银杏和香橙为主要原料,以魔芋胶、卡拉胶、黄原胶三种胶混合作为凝胶主体制作银杏香橙果冻。采用凝胶情况和果冻成品的感官评价得分作为指标,研究银杏汁和橙汁配比、蔗糖添加量、苹果酸添加量、柠檬酸添加量以及复合胶的配比等对果冻产品的影响。进一步通过正交试验,确定银杏香橙果冻的最佳配方:银杏香橙混合汁添加量为50%、银杏汁和香橙汁的配比为1∶3(v/v)、蔗糖添加量为14%、复合胶添加量为1.2%(魔芋胶0.5%、黄原胶0.1%、卡拉胶0.6%)、混合酸添加量为0.2%(苹果酸0.1%、柠檬酸0.1%)。按照此配方制备的果冻结构均匀、口感细腻、酸甜可口,具有独特的银杏香橙风味。  相似文献   

8.
胶体对悬浮果粒果汁饮料稳定性的影响   总被引:1,自引:0,他引:1  
研究魔芋胶、刺槐豆胶与黄原胶对悬浮果粒果汁饮料稳定性的影响,结果表明:当魔芋胶、刺槐豆胶与黄原胶以3∶2∶2比例复配,用量为0.06%时,悬浮果粒果汁饮料的稳定性最好,且黏度适中,无明显凝胶现象。  相似文献   

9.
对应用于银耳冰淇淋中的复合稳定剂种类、用量和配比进行了研究。先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。根据实验结果以综合性能比较,选出黄原胶和魔芋胶作为复合稳定剂的复配品种,以膨胀率、抗融化性、感官性能为产品的考核指标,对结果进行分析比较,最终确定复合稳定剂以及在银耳冰淇淋中的最佳用量和配比。  相似文献   

10.
魔芋胶、卡拉胶与黄原胶复配胶的特性及在肉丸中的应用   总被引:1,自引:0,他引:1  
主要研究了魔芋胶、κ-卡拉胶与黄原胶复配胶的凝胶特性及在肉丸中的应用效果。通过实验证明,影响复配胶凝胶强度的因素和最佳条件是:魔芋胶、κ-卡拉胶与黄原胶的最佳配比为1.3∶1∶0.3;复配胶的总胶浓度为0.6%,且总胶浓度越高,凝胶强度越高;钾离子在较大程度上能影响复配胶的凝胶强度,氯化钾的浓度控制在0.12%,浓度过高会影响口感,浓度过低则会影响凝胶强度;磷酸盐的浓度与凝胶强度成反比;氯化钠的浓度在0.9%最效果最佳;热处理是复配胶形成凝胶的必需条件,复配胶液保持在恒温90℃,恒温加热时间为20min。并最终通过工艺优化得出最适肉丸的加工条件,总胶浓度为0.6%、淀粉添加量为10%,肉糜擂溃时间为15min,水浴加热成型温度为50℃,时间为15min,杀菌煮制温度90℃,时间为20min。  相似文献   

11.
Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.  相似文献   

12.
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.  相似文献   

13.
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.  相似文献   

14.
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.  相似文献   

15.
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.  相似文献   

16.
Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH3CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH2PO4-20.6 mM Na2B4O7 buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.  相似文献   

17.
An investigation is described in which various polyfunctional compounds were applied to wool in attempts to stabilize the temporary improvements in wrinkle-recovery brought about by ‘annealing’. Several reactive systems involving formaldehyde were found to produce the desired permanently improved wrinkle-recovery.  相似文献   

18.
A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.  相似文献   

19.
20.
《造纸信息》2014,(8):79-79
Ministr y of Industr y and Information Technology confirmed that the main expected targets for energysaving and comprehensive utilization in 2014 are:energy consumption and CO2 emissions per unit of industrial added-value decreases by 4.5%,water consumption per ten thousand Yuan of industrial added-value decreases by7%,comprehensive utilization of industrial solid waste is further improved,and pollution emissions in key industries is markedly reduced.  相似文献   

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