不同处理方法对苹果渣果胶品质特性的影响

采用万能粉碎、蒸汽爆破、超声波3种方式对苹果渣进行处理并从中提取果胶,对其提取率、物化特性及其功能特性进行比较。结果表明:蒸汽爆破处理后苹果渣中的果胶提取率、酯化度、乳化稳定性、乳化活性均高于其他处理方法。与未经处理的苹果渣果胶相比,经蒸汽爆破法、万能粉碎法、超声波法预处理后提取的苹果渣果胶持水性、持油性、溶胀力、脂肪吸收能力、葡萄糖吸收能力均出现大幅度增加,电镜扫描结果显示不同处理均能破坏果胶的结构。综合分析发现经蒸汽爆破处理的苹果渣品质特性有较大改善,在农副产品综合利用领域将有更广阔的应用前景。     

预冻及蔗糖浸渍方法对冻干苹果片品质的影响

[目的]探究真空冻结和常压冻结两种预冻方法以及预冻前浸渍蔗糖、冻干中间浸渍蔗糖两种浸渍方法对冻干苹果片品质的影响。[方法]将冻干工艺分为无蔗糖浸渍真空预冻（VFFD）、无蔗糖浸渍常压预冻（CFFD）、蔗糖前浸渍真空预冻（BSVFFD）、蔗糖中间浸渍真空预冻（MSVFFD）、蔗糖前浸渍常压预冻（BSCFFD）和蔗糖中间浸渍常压预冻（MSCFFD）6组,分析各组苹果片冻干样品的主要品质指标。[结果]MSVFFD组样品色泽ΔL^*相对较低,Δa^*和ΔE相对较高,更偏深红色;蔗糖浸渍显著提高了冻干样品的产出率,其中MSVFFD组和MSCFFD组的最高,BSVFFD组和BSCFFD组的次之,未浸糖对照组的最低（P<0.05）;蔗糖浸渍显著降低了冻干样品的形变率,浸糖处理组的形变率未见显著差异,但显著低于未浸糖的对照组（P<0.05）;蔗糖浸渍显著提高了冻干样品的穿刺硬度和做功,其中MSVFFD组的最高,未浸糖的对照组的最低,真空冻结组硬度高于常压冻结组,中间浸渍组硬度高于前浸渍组（P<0.05）;MSVFFD组和MSCFFD组的吸湿率最低,CFFD组的吸湿率明显高于其他组（P<0.05）。[结论]真空冻结和中间浸糖方法更有助于改善冻干苹果片品质,其中MSVFFD组赋予冻干产品较佳的综合品质。     

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.     

Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model

Apple pomace, after different processing procedures, was added into wheat flour in bread production to improve the dietary fibre content of breads. A fuzzy mathematical model was used in the sensory assessment of bread to improve the reliability of final conclusion. The addition of both apple pomace (AP) and skimmed apple pomace (SAP) reduced the extensibility and improved the resistance of wheat dough compared to the control sample. Wheat dough fortified with apple pomace of differing particle sizes did not have significant effects on either farinograph properties or extensograph properties. Sensory assessment of bread based on fuzzy mathematical model indicated that optimum concentration of apple pomace, both AP and SAP, added into wheat dough was 3%. Such results may be of importance when considering the use of apple pomace in bread production so as to enhance the dietary fibre intake, and also improve the sensory properties of bread.     

Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits

The aim of this study was to determine how a feeding plan characterized by different levels of tomato pomace (TP) supplementation influences the carcass characteristics, the chemical, physical and sensorial characteristics of rabbit meat. 144 weaned crossbred rabbits were divided into three groups of 48 each. The first group was fed a basal diet without TP, while the other two groups were fed the basal diet after replacing part of the diet with TP at 3% and 6%, respectively. There was a significant difference between the experimental groups in terms of live and carcass weights. The meat of rabbits fed on a 6% TP diet exhibited higher yellowness (b*) and Chroma values when compared to others. The saturated fatty acid content in the longissimus dorsi muscle and perirenal fat decreased significantly with increasing TP inclusion, while polyunsaturated fatty acids increased. Furthermore, our results indicate that a diet integrated with 6% TP could influence positively the overall preference of cooked meat.     

Physicochemical properties of turanose and its potential applications as a sucrose substitute

Among the structural isomers of sucrose, turanose has been considered as one of good candidates as novel sweetener due to its mild taste, low calorie, and anti-cariogenicity. Here, various physicochemical properties of turanose, such as solubility, temperature and pH stabilities, viscosity, non-enzymatic browning reaction, and dynamic vapor sorption, were investigated by comparing them to those of other commercial sugars. Turanose did not significantly hydrolyze through the simulated digestion tract overall but in the artificial small intestinal environment specifically, turanose degraded by only 18% when sucrose was hydrolyzed by 36% after 4 h. In addition, physicochemical properties of turanose confirmed that it had a potential to replace sucrose due to similar or better product qualities as a food ingredient than other types of sugars with similar chemical structure. Thus, our study suggests that turanose can be applied as a functional sweetener or bulking agent in food processing.     

Effect of crystal promoters on viscosity and melting characteristics of compound chocolate

The effects of the addition of crystal promoting additives to compound chocolate viscosity and melting characteristics were evaluated in this study. Three types of crystal promoters, namely CP1, CP2, and CP3, were added at varying concentrations (0.25, 0.5, 0.75, and 1.0%). The compound chocolate with no added crystal promoters served as a control. Increase in viscosity with increasing additive concentration was observed among all samples regardless of additive type. Addition of CP1 resulted in significant changes in dimensions and shape deformation after incubation at 40°C for 24 h except at 0.25% concentration. Samples with CP2 and CP3 were fairly stable at 40°C with only CP3 0.25% melting. Crystal promoter type influenced the melting properties of the samples, as determined through differential scanning calorimetry, particularly in terms of T_index and ΔH_M. The ΔH_M of all the samples decreased, while the addition of CP1 decreased T_index values, and adding CP2 and CP3 increased the T_index. Additive type had limited effects on T_peak, T_onset, and T_endset. Results suggest that crystal promoters added to compound chocolate affect their viscosity and thermal behavior.     

苹果渣中多酚类物质的提取和应用研究进展

苹果多酚是苹果中多元酚类物质的总称,具有良好的保健和药理功能。本文主要论述了苹果渣中多酚类物质的组分、性质、生物活性以及干苹果渣中提取、纯化多酚类物质的研究及应用现状。     

苹果渣固态发酵果酒发酵特点及其相关动力学

以苹果渣为原料,研究苹果渣固态发酵果酒特点及相关动力学,为苹果渣综合利用提供新的方法。通过苹果渣果酒固态发酵过程中温度、酒精度、总糖、总酸、总酚、可溶性固形物、p H、颜色等变化,研究其发酵特点及酒精度和总糖变化动力学,结合果酒主要成分变化和感官特性对果酒进行全面评价,为苹果渣高效利用提供新思路。结果显示:温度变化对酒精度、总糖、总酸等都有影响,苹果渣发酵温度在18~19℃,最终苹果酒酒精度7.5%vol,总糖、总酸、总酚、干浸出物含量分别是3.53 mg/m L、0.47 mg/m L、0.32 mg/m L、17.21 g/L,SO2含量小于10 mg/L,符合国家标准GB/T 15038—2006,但与苹果汁液态发酵相比具有周期长、颜色深、发酵缓、模型拟合度高等特点;此外,动力学模型相关性高(R20.99),建模成功,感官评价得分88.9,评定等级B,苹果渣固态发酵果酒具有自身发酵特点,且果酒品质良好。     

苹果渣膳食纤维的改性研究

进行苹果渣膳食纤维的改性试验研究,比较了化学法和物理法对膳食纤维改性的影响,得出物理方法对膳食纤维有较好的改性处理。其中挤压处理后苹果渣SDF的含量由8.45%上升到12.68%;超微粉碎处理后,苹果渣膳食纤维的持水力提高了9.9%,膨胀力提高了9.8%。     

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.     

Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

A fractionation method was used to extract phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained contained high amounts of phenolic compounds with high antioxidant capacity. However, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds, both with significant antioxidant capacities. Liquid chromatography-electrospray ionisation mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water was not the ideal solvent to extract the quercetin glycosides.     

Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple

Fructo-oligosaccharides and sucrose were compared as osmotic agents in the osmotic dehydration of apple cv. Idared. Dehydration process of apple cubes (10  10  10 mm) was performed to determine the weight reduction (WR), moisture content (MC), water loss (WL) and solid gain (SG) over a range of osmotic solutions (40–60% w/v), temperature (40–60 °C) and processing time (20–40 min) The effective diffusion coefficient of water and solute was calculated assuming the processes to be governed by Fick's unsteady state diffusion. The effective diffusion coefficients were found to be of the order of 10^− 9 m² s^− 1 and were effected by the type of solute significantly. The WR, MC, WL and SG were predicted as weighted linear combinations of temperature, concentration of solute and time of OD.

Industrial relevance

The use of fructo-oligosaccharides (FOS) in different fruit based products is an efficient way to enrich human diet with functional component, because of the well-known health benefits of FOS. The osmotic behaviour of fructo-oligosaccharides were studied and compared to the conventional used sucrose. In view of the changes of different osmotics regarding to unit parameters of osmotic dehydration the results give possibility to industrial technology planning of products containing FOS, which are available for consumption in every season of the year and are favourable also in processed form e.g. muesli, dairy products.     

不同制取方法对苹果渣膳食纤维特性的影响

对以苹果渣为原料 ,分别采用化学方法和发酵法制取膳食纤维的工艺过程进行了说明 ,对两种制取方法制取的膳食纤维的色泽、风味、颗粒状态、密度、得率以及不同加工方法对苹果纤维的溶胀性和持水性的影响进行了分析比较 ,并对利用发酵法的发酵液制做乳酸菌发酵饮料的稳定性及风味以及与制取苹果膳食纤维配套生产的可能性进行了分析     

以苹果渣为原料制备天然食品防腐剂-果胶酶解物的工艺研究

以苹果渣为原料,通过对其所含果胶物质进行浸提,然后再控制酶解的方法制备天然食品防腐剂-果胶酶解物。实验结果表明,该工艺简单易行,产品抑菌性能优良制备工艺的关键是果胶酶解程度的控制。