Effect of maturation on nutrient composition of selected vegetable legumes

Five legume vegetables harvested at the immature green and mature stages were analysed for weight and nutrient composition. In some types the seed weight increased up to seven-fold in the last 10 days of maturation. The protein, fat, carbohydrate and thiamin contents increased on maturation. However, the proportional increase varied widely from 10 to 100 % in the case of protein and carbohydrates. The changes observed in the nutrient composition and weight of vegetable legume seeds in the last 10 days of maturation suggest that it is advantageous to harvest vegetable legumes when mature.     

木豆糕加工工艺的研究

以木豆为主要原料,对木豆的预处理、脱壳、制粉、配料等工艺条件进行了研究筛选,确定了适宜的木豆糕加工工艺及最佳配方,试制出的产品营养丰富、风味独特,具有良好的市场开发前景。     

我国果蔬贮藏与加工发展专题报告

果蔬贮藏加工业的发展不仅是保证果蔬种植产业迅速发展的重要环节，也是实现采后减损增值，建立现代果蔬产业化经营体系，保证农民增产增收的基础。2005年我国农民经济收入中9．3％来自于种植业。其中水果产量达到8835．5万吨较2004年度增加5．26％，蔬菜产量达到5．6亿吨，较2004年度增加25％。果蔬总产值超过4000亿元。已经成为世界果蔬原料生产大国。[第一段]     

香酥木豆的加工工艺研究

研究了香酥木豆的加工工艺.对浸泡工序、分选工序及油炸工序进行详细探讨,结果确定了浸泡工艺参数:先用0.1%～2.0% NaOH溶液浸泡8～16h,再用3%～15%明矾溶液浸泡8～16h;分选工艺参数:0.5～0.7cm孔径的网筛,沥水1～3h;油炸工艺参数:油温190～220℃,油炸时间8～11min,所制成品达到国家标准GB16565-1996.     

不同保藏方式对酱鸭加工过程中肌肉质构和氨基酸组分的影响

为了探究不同保藏方式对酱鸭品质的影响,新鲜鸭肉分别在25、4、-18℃储藏和腌制,定期取样测定研究以上储藏方式对酱鸭加工过程中质构和氨基酸组分的影响,以期获得最佳保藏方式。结果表明:常温组和冷藏组在腌制阶段,弹性上升,酱卤后下降,烤制后增加,酱卤和烤制阶段的弹性显著性低于腌制工序（p≤0.05）。冻藏组储藏和腌制阶段弹性没有显著性变化（p>0.05）,酱卤和烤制阶段显著性下降（p≤0.05）。凝聚性方面,常温组和冷藏组随工序推进显著性增加（p≤0.05）,最高值均出现在烤制工序,冻藏组在腌制和烤制均出现显著性下降（p≤0.05）,最高值出现在酱卤工序;氨基酸总量上,常温组>冷藏组>冻藏组。三种保藏方式在必需氨基酸含量、必需氨基酸组成氨基酸评分、必需氨基酸化学评分指标上明显高于标准。常温组和冷藏组鲜味氨基酸酱卤和烤制工序占氨基酸总量的比例高于冻藏组的,冻藏可以促进鸭肉中游离氨基酸的生成;质量损失方面对照组和冷藏组基本一致,小于冻藏组。结论:常温储藏和冷藏储藏较好地保留了鸭肉的食用品质,而冻藏储藏在反复冻融情况下对肌肉质构和氨基酸组分较常温储藏和冷藏储藏有破坏性作用,在生产过程中应尽量减少冷冻过程中温度的波动。      

The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yoghurt

The aim of this study was to develop technology to produce a mashed pumpkin yoghurt rich in β‐carotene and to check its physicochemical properties and nutritional values. The structural and mechanical properties of the yoghurt product, as well its basic nutrient content and antioxidant activity, were studied. Yoghurt fortified with pumpkin puree has the potential to normalise the commensal intestinal microbiota and has potential as a dietary health supplement. The experimental yoghurt samples that were produced had physicochemical properties comparable to commercially produced yoghurt: the pumpkin‐supplemented samples contained 4.5% fibre, 8.5 mg/100 g vitamin C and 8.9 mg/100 g β‐carotene.     

果蔬产业中绿色加工技术的研究与应用

随着社会的持续发展和技术的不断创新,我国果蔬产业经历了一个快速发展时期。诸多新技术、新材料和新理念被应用到果蔬加工中。绿色食品正是为了满足消费者日益增长的食品需求而提出的理念,应用绿色加工技术是未来果蔬加工的必然趋势。本文提出了果蔬绿色加工技术的定义,阐述了绿色加工技术在果蔬产业中的研究和应用现状及存在的问题,并就果蔬绿色加工技术前景进行了展望,以期引起果蔬加工产业各方的重视和共鸣,推动果蔬绿色加工技术的持续研究和应用。     

Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

Fresh fruits and vegetables have been reported to possess a variety of bioactivities partly due to their high abundance of phenolics. However, traditional thermal pasteurisation during fruit and vegetable processing typically induces a pronounced loss of phenolic compounds. In contrast, nonthermal pasteurisation techniques, especially high hydrostatic pressure (HHP) processing, are beneficial to the retention of phenolics. In addition to more effectively keeping original freshness, flavour and colour of fruit and vegetable products to the greatest extent, in most cases, HHP processing and subsequent storage more effectively sustain the levels of phenolic compounds and antioxidant activity in fruit and vegetable products compared with thermal pasteurisation. Therefore, HHP processing has a huge potential to preserve fruit and vegetable products rich in phenolic compounds.     

Effect of processing and storage on protein and lipid composition of peas

Changes in protein and lipid contents of peas (P. sativum L.) at various stages of processing and storage at different temperatures over a six-month period were studied. Blanching had very little effect on protein or protein amino acids of peas while free amino acids were greatly affected. Immediately after bottling and canning peas, total protein differed little from that of blanched, unpackaged peas. However, free amino acids decreased much more than did protein amino acids. Storage of canned peas for six months at room temperature caused changes in some protein amino acids.Total lipids of fresh peas did not change after blanching, bottling or canning. After storage for six months, no changes were observed in the total lipids while there were increases in glycolipids and decreases in phosphatides.Increases in monogalactosyl diglycerides and decreases in digalactosyl diglycerides were also observed.     

青菜软包装护绿保脆工艺的研究

以常见的香菇菜、芹菜为原料,在酸性条件下,分别用Na     

3种高温处理方式对羊肉营养成分含量的影响

为了研究煎、炸、烤3种高温处理对羊肉营养成分含量的影响,选用横山羊肉为研究对象,通过调控高温处理的时间和温度,分别测定高温处理后羊肉的水分、脂肪、蛋白质及矿物质等营养成分的含量。结果表明:煎制2 min和3 min的肉样水分和镁含量高于4 min(P0.05),粗脂肪、总SFA及MUFA含量低于4 min(P0.05);且3 min肉样总PUFA、粗蛋白和铁含量高于2 min(P0.05)。炸制3 min的肉样水分和钙含量高于5min(P0.05),粗脂肪含量最低(P0.05),总SFA、MUFA、PUFA含量均高于4 min且低于5 min(P0.05);3min和4 min的肉样粗蛋白及总灰分含量低于5 min,而镁含量高于5 min(P0.05);3 min和4 min处理间肉样粗蛋白、总灰分及镁含量无显著差异(P0.05)。160℃烤制的肉样水分、总灰分及镁含量高于180℃(P0.05),粗脂肪含量最低(P0.05),总SFA、MUFA和PUFA含量均高于180℃却低于200℃(P0.05);160℃和180℃条件下处理的肉样粗蛋白及铁含量低于200℃(P0.05),而160℃和180℃处理间差异不显著(P0.05)。综合分析,3种高温处理对羊肉的营养成分含量影响较大,肉样在226~228℃下煎制3 min、炸制3 min、在160℃下烤制40 min时营养成分保留较好,营养品质较高。     

Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments

Dietary intake assessment can be considered as a two-step process consisting of collecting and evaluating food composition data, and combining these data with food consumption data. The purpose of this study was to develop databases of nutrient and contaminant concentrations in organic and conventional vegetables and potatoes based on internationally available secondary data. Databases, as described here, are important in (1) comparing the composition of similar foods (organic versus conventional) and (2) assessing probabilistically the combined intake of nutrients and contaminants when nutritional and toxicological dimensions of food consumption are being studied simultaneously.     

Effect of fermentation,processing and storage on lipid composition of sauerkraut

The changes in lipid composition and fatty acid distribution of sauerkraut during fermentation, canning, processing and storage were investigated organoleptically and chemically. Treatments were significant throughout the experiment. pH, lactic acid, and moisture content did not reveal any substantial changes. Total lipids, neutral lipids, and glycolipids increased, whereas phospholipids were unaltered during fermentation and processing. Quantitative changes in nonpolar and polar lipids during storage were in opposite directions, and net lipid content did not change. The changes in fatty acid composition were primarily in the distribution of palmitic, stearic, oleic, linoleic and linolenic acids during fermentation, processing and storage. Total lipids did not relate to organoleptic evaluation. However, polar lipids, specifically phospholipids, were directly related to storage stability and increased amounts of general acceptability. The formation of phospholipids may be catalysed by a reaction between tin from the cans and polar lipids at the expense of neutral lipids.     

加工和储藏条件对橙汁芳香成分的影响

橙汁的怡人香气是由多种挥发性化合物混合而成。鲜榨橙汁经热加工后性质更稳定,但对芳香物质影响较大。热处理会降低香气活性化合物含量,并产生异味物或其前体物。乙烯基愈创木酚、对伞花烃和香芹酮等异味物都是化学反应的产物,而丁二酮、愈创木酚和2,6-二氯苯酚则是微生物污染物。文中简述了橙汁的芳香物质组成,重点介绍了不同的加工方法、包装、储藏和微生物污染对橙汁芳香物质的影响的研究进展,并探讨了研究中存在的问题和未来的研究方向。     

绿色蔬菜汁的热烫护绿

以色度值－a*/b*为指标,研究了甜椒和黄瓜制取绿色蔬菜汁时Zn2 护色的优化热烫条件,结论为热烫温度85度,热烫时间1min,Zn2 浓度为0．05％,PH为8．5时制汁最佳。     

鲟鱼营养组成、功能活性及加工现状研究进展

鲟鱼在我国有着悠久的食用历史,其含有多种人体所需的营养成分,还是多肽、硫酸软骨素等生物活性物质的良好来源,这些生物活性物质具有抗炎、抗氧化、抗癌、降血糖等作用。此外,鲟鱼中的水分和不饱和脂肪酸含量高,在加工运输过程中极易发生氧化变质,添加外源物质或使用罐藏、熏制等加工方式是目前改善鲟鱼制品品质及延长货架期的主要手段。但目前鲟鱼制品存在产品结构单一等问题,还需开发多元化产品,扩大鲟鱼制品的产业链。本文通过对鲟鱼营养组成、功能活性及加工现状研究进展的系统性介绍,旨在为鲟鱼深加工提供理论依据,促进我国水产品加工及利用行业的持续健康发展。     

热处理对果蔬采后贮藏特性的影响

热处理是一种无毒、无农残的果蔬保鲜方法,相关领域的研究变得相当活跃。本文就采后热处理对果蔬生理生化的影响、贮藏品质保持及病虫害防治的有关研究做一概述。热处理能抑制果蔬呼吸强度、乙烯生成及相关酶活性,促进果蔬保持色泽和硬度,有效防治冷害、病虫害发生。     

Effects of storage temperatures on the antioxidative activity and composition of yam

The effects of storage temperatures on the composition and antioxidative activities of one kind of Taiwanese yam tubers, Tainung No. 1 (TNG1) (Dioscorea alata), were investigated at room temperature (20 ± 8 °C), 17 ± 2 and 10 ± 1.5 °C. Measurements of the antioxidative activities included reducing power and α,α-diphenyl-β-pricryl-hydrazyl radical-scavenging activity. The crude lipid and fibre contents decreased with storage time at all three temperatures, but the reducing sugar contents increased during storage. Both the reducing power and DPPH radical-scavenging activity of TNG1 decreased after 3 and 11 weeks at room temperature and 17 °C, respectively. At 10 °C, significant decline in the reducing power was found after 14 weeks, while the DPPH radical-scavenging activity tended to increase after 7 weeks due to the microbes causing rottenness.     

加工条件对青梅果脯营养成分的影响

目的通过测定青梅果脯加工过程中营养成分的变化,找到最适应的加工条件,为青梅加工提供理论依据。方法对不同腌渍方式、烘干温度、脱盐时间及糖渍条件下青梅营养成分进行考察,包括水分、含盐量、有机酸、总糖、总膳食纤维、总蛋白质、维生素含量等营养素。结果青梅中有机酸(59.25%)、黄酮(84.61%)及膳食纤维(83.74%)损失主要表现在腌渍阶段,而维生素C损失主要是在烘干阶段,约为80.74%,青梅糖渍阶段使青梅营养成分再次损失。青梅果脯最佳加工工艺为:20%干盐腌渍11 d后50℃热风干燥32 h,料液比1:5(m:m)脱盐6 h后真空糖渍2次。结论腌渍和糖渍是青梅加工过程中营养损失的关键控制点,该研究采用的干法腌渍和真空糖渍能够有效降低其营养流失。     

应用高压脉冲电场加工天然绿色蔬菜饮料的方法研究

叶绿素在蔬菜的加工和贮藏过程中极易降解,从而失去蔬菜的绿色,所以对绿色蔬菜的加工是蔬菜加工中亟待解决的问题。本文应用高压脉冲电场方法加工绿色菠菜汁,当添加葡萄糖酸锌的浓度在75mg/kg时就能够使菠菜汁保持经久的绿色。本方法与传统加工方法相比,具有使用添加剂含量低、蔬菜汁保藏时间长、耗能低等优点;并且本方法属于非热加工技术,可以有效地保护蔬菜汁的热敏成分,并适于工业化连续生产。