水包油型乳液在无乳脂酸乳中的应用研究

以脱脂牛乳为主要原料,添加水包油型乳液油胶,经乳酸菌发酵而制成的一种以葡萄籽油代替乳脂的无乳脂酸乳。以全乳脂酸乳和脱脂酸乳为对照,通过检测酸乳样品的理化指标、质构特性、流变性以及感官指标,研究无乳脂酸乳的凝乳品质。结果表明,随着乳液油胶添加量的增加,酸乳样品的各项品质指标均有明显改善,无乳脂酸乳的凝乳品质明显优于对照样品。其中,添加4.0%乳液油胶制备的无乳脂酸乳,其模糊数学模型感官评价分值最高,为81.88分,表明其具有良好的整体接受度和开发价值。     

GC-MS法分析柠檬蒸馏酒与发酵酒挥发性风味物质

采用定量描述性感官评价法对柠檬发酵酒与蒸馏酒进行感官评定,检测其理化指标,并利用气质联用（GC-MS）技术分析其挥发性风味物质组分及含量。结果表明,2种柠檬酒口感接近,除涩味外,苦、酸、甜味无显著差异（P＞0.05）;总酸、还原糖和可溶性固形物含量差异均显著（P＜0.05）;通过GC-MS技术从柠檬发酵酒与蒸馏酒中分别检测出40种、33种挥发性风味物质,且均以酯类物质种类（20种、15种）及相对含量（53.63%、48.43%）最高。与柠檬发酵酒相比,除检测到酯类、醇类、酸类、醛类物质外,柠檬蒸馏酒中还检测到烷烃类、杂环类及烯类物质。     

凝固型咖啡酸奶的研制

以全脂乳粉、脱脂乳粉、咖啡为主要原料,添加蔗糖,以安琪酵母8型菌为发酵剂,酸奶感官品质评分和酸奶黏度的综合评分为考察指标,采用正交试验方法对凝固型咖啡酸奶配方进行优化,得到最佳的发酵咖啡酸奶的工艺与配方。结果表明,在发酵温度为42 ℃条件下发酵6 h,脂肪含量3.4%,咖啡添加量1.0%,蔗糖添加量6%,8菌型发酵剂添加量0.1%,发酵后在4 ℃条件下冷藏24 h,获得的发酵酸奶的感官品质评分为89分,黏度为5 640 mPa·s,产品组织状态均匀,口感细腻,略带有咖啡香味,感官评价最佳。最佳发酵条件下的酸度为88 °T,pH值为4.24,乳酸菌活菌数为1.25×108 CFU/mL,符合GB 19302—2010对酸奶品质的规定。     

响应面优化糯米茶酒生产工艺

为提高中低档茶叶的经济附加值,以红茶与糯米为主要原料,进行生料法糯米茶酒的研制。在单因素试验的基础上,采用响应面法优化糯米茶酒的生产工艺条件。结果表明,在糯米中添加2.1%红茶粉、2.0%酒曲及2倍质量的纯净水,30.0 ℃发酵13.8 d,经后续澄清、煎酒后可获得感官评分91.87分、酒精度12.33%vol的糯米茶酒。酒体呈黄褐色、酒香与茶香和谐、酒体丰满,理化指标符合GB/T 13662—2018《黄酒》标准。利用高效液相色谱（HPLC）法检测糯米茶酒中黄酮类物质及其含量,其中,芦丁、槲皮素、杨梅素、山奈酚含量分别为98.23 mg/L、25.45 mg/L、16.71 mg/L、2.72 mg/L;采用液液萃取（LLE）结合气相色谱-质谱联用技术（GC-MS）共检测出糯米茶酒42种香气物质,其中,芳樟醇、香叶醛、β-大马酮等16种香气物质是糯米茶酒所特有。     

酿造米酒发酵条件的优化

为优化酿造米酒的发酵条件以提高其品质,以米曲霉（Aspergillus oryzae）及酿酒酵母（Saccharomyces cerevisiae）为发酵菌株,采用两步发酵法制备酿造米酒,研究了酵母接种量、发酵温度、发酵时间对酿造米酒品质的影响。通过测定酿造米酒的酒精度、总糖、总酸、风味物质和感官评价等指标,以确定酿造米酒最佳发酵工艺条件。结果表明,酿造米酒最优发酵工艺条件为：酵母接种量1.0%（以原料大米计）,发酵温度25 ℃,发酵周期13 d。在此最佳条件下,酿造米酒酒精度为13.21%vol,感官评分为87.14分,颜色呈米黄色,酒体丰满醇和,香气自然纯正,具有幽雅的水果香和花香。     

A Novel In Vitro Assay Using Human iPSC-Derived Sensory Neurons to Evaluate the Effects of External Chemicals on Neuronal Morphology: Possible Implications in the Prediction of Abnormal Skin Sensation

Neuronal morphological changes in the epidermis are considered to be one of causes of abnormal skin sensations in dry skin-based skin diseases. The present study aimed to develop an in vitro model optimised for human skin to test the external factors that lead to its exacerbation. Human-induced pluripotent stem cell-derived sensory neurons (hiPSC-SNs) were used as a model of human sensory neurons. The effects of chemical substances on these neurons were evaluated by observing the elongation of nerve fibers, incidence of blebs (bead-like swellings), and the expression of nicotinamide mononucleotide adenylyl transferase 2 (NMNAT2). The nerve fiber length increased upon exposure to two common cosmetic preservatives—methylparaben and phenoxyethanol—but not to benzo[a]pyrene, an air pollutant at the estimated concentrations in the epidermis. Furthermore, the incidence of blebs increased upon exposure to benzo[a]pyrene. However, there was a decrease in the expression of NMNAT2 in nerve fibers, suggesting degenerative changes. No such degeneration was found after methylparaben or phenoxyethanol at the estimated concentrations in the epidermis. These findings suggest that methylparaben and phenoxyethanol promote nerve elongation in hiPSC-SNs, whereas benzo[a]pyrene induces nerve degeneration. Such alterations may be at least partly involved in the onset and progression of sensitive skin.     

土人参绿茶复合饮料的研制

以药食兼用材料土人参、绿茶为主要原料,加入白砂糖和柠檬酸等辅料,通过单因素和正交试验研制出一种具有保健功能、风味独特的复合饮料。结果表明,土人参液含量为30%、绿茶液含量为25%、白砂糖含量为8%、柠檬酸含量为0.1%时,饮料的感官品质评分达到最高,且各项指标均符合国家相关规定。