四川泡菜与韩国泡菜生产工艺的区别

对四川泡菜和韩国泡菜的发展状况、生产的工艺技术进行了比较,可以对比韩国泡菜的生产和发展方面的成果,为我国泡菜的发展提出建议。     

四川泡菜的制作方法

泡菜的制作工艺，是我国悠久而精湛的烹调技术遗产之一。早在1400多年前人们就对风昧独特的四川泡菜有所称颂，对泡制蔬菜的基本原理有所总结，同时也证明了泡菜始于中国。四川泡菜，由于它制作简单，经济实惠，食之方便，不限时令，利于贮存，能调剂余缺；既可直接吃，又可随意拌入，科鲜麻辣等味一起吃。泡菜深受四川人的喜爱，几乎家家会做，人人爱吃。泡菜不择品种的贵贱，如萝卜缨、白菜帮、青菜茎等，甚至不少蔬菜的嫩皮也可做，物尽其用，这也是四川泡菜经久不衰，流传于世的原因之一。泡菜虽说制作简单，但要泡出高质量的泡菜，是不…     

低盐保健泡菜的研制

对泡菜的生理保健功能进行了简单的介绍，通过对天然泡菜中菌相的分析及各种菌在泡菜发酵过程中的作用，确定了纯种发酵所用的菌种，并且通过反复的实验，确定了利用纯种发酵生产泡菜的工艺条件，即适宜的菌种配比，接种量，发酵温度和发酵时间，并进行了批量,是到色，香味俱佳的泡菜产品。同时，降低食盐的使用量，使产品含盐量在3％左右。     

甘薯格瓦斯饮料工艺条件的研究

以甘薯浆为原料,把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵,制得既有营养又有保健功能的格瓦斯饮料.并通过正交试验确定了最佳工艺参数.     

甘薯格瓦斯饮料工艺条件的研究

以甘薯浆为原料,把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵,制得既有营养又有保健功能的格瓦斯饮料。并通过正交试验确定了最佳工艺参数。     

国内外泡菜生产的研究进展

对目前国内外泡菜产业发展的现状及泡菜生产研究的进展包括菌种选择、菌种生产条件选择、发酵剂的研究、发酵工艺条件研究四个方面进行综述并预测了其研究发展的趋势。     

新型萝卜泡菜正反压生产工艺优化及货架期预测

以白萝卜为原料,运用模糊数学感官评定法,探讨正压压力、真空度、渗透时间和料液比对新型萝卜泡菜感官评分的影响,在单因素基础上,采用正交实验优化了萝卜泡菜正反压生产工艺,并采用加速货架期(ASLT)方法对其货架期进行预测。结果表明,最佳正反压生产工艺为:正压压力12 MPa、真空度-0.08 kPa、渗透时间15 min、料液比1∶2 (g∶mL),所得萝卜泡菜感官评分为4.51±0.13分,口感爽脆,酸中带甜,其产品在4 ℃和20 ℃下的货架期分别为233.8 d和57.6 d,为新型萝卜泡菜产业化工艺提供了参考和依据。     

紫甘薯米酒生产工艺的研究

以紫甘薯、糯米为主要原料，将二者混合进行发酵。通过一系列单因子试验和正交试验确定出紫甘薯米酒生产的较佳工艺条件为：发酵时间51h，糯米与紫甘薯的质量比为10：1，混合物料与酒曲的质量比为7：1，发酵温度为28℃。     

PRODUCTION AND PROXIMATE COMPOSITION OF A HYDROPONIC SWEET POTATO FLOUR DURING EXTENDED STORAGE

In developing countries, where limited transport infrastructure exists, processing the sweet potato (Ipomoea batatas (L.) Lam) into flour provides an alternative to the difficulties associated with storage and transport of the raw roots. The objectives of this study were: (1) to process hydroponic sweet potato roots into flour; and (2) to evaluate the nutritive composition and the color of the processed hydroponic sweet potato flour during storage. The TU–82–155 hydroponic sweet potatoes were processed into flour and stored for five months at room and refrigerated temperatures. The sweet potato flour contained 3.0%, 4.5%, 1.0%, 1.0%, 90.6% moisture, ash, fat, protein, and carbohydrate, respectively, with no significant changes during storage. The *L values for the sweet potato flour increased as storage time increased, but the *a and *b values decreased. Hydroponic sweet potato roots could be processed into flour and stored at 4C or 21C to 25C for five months without deterioration in quality.     

PRODUCTION AND CHARACTERISTICS OF TRADITIONAL ALCOHOLIC BEVERAGE MADE WITH SWEET POTATO AS THE SACCHARIFYING AGENT

Efforts were made to reproduce the traditional Japanese alcoholic beverage, miki using cooked rice and mashed raw sweet potato tubers as the saccharifying agent. The resulting miki-like alcoholic beverage contained 5–6% ethanol (v/v); it had a pleasant aroma but a sour taste with faint bitterness. With increased amounts of raw sweet potato added to the initial mash, the concentrations of higher alcohols, esters and bitter compounds in the miki increased. Oligosaccharides, including maltotetraose and maltopentaose, were detected in the miki made with higher concentrations of raw sweet potato mash. Miki, a previously uncharacterized, traditional, Japanese alcoholic beverage was therefore produced without the enzymic activities of germinating seeds, such as malt, or a fungal starter, such as koji .     

甘薯叶中黄酮类化合物的提取工艺研究

在单因素试验的基础上，利用正交试验确定了超声波法提取甘薯叶中黄酮类化合物的最佳工艺条件。超声波法的最佳提取工艺条件为：使用80％乙醇，超声提取45min，料液比1：40。     

EXTRUSION COOKING OF SWEET POTATO ROOTS1

An extruded product was prepared using a mixture of sweet potato roots (SP), high protein wheat flour (WF), oil and water. The mixture was extruded in a Wenger X-5 extruder. The best physical characteristics of the extruded product were obtained using drum dried baked sweet potato powder (DDSPP) and WF in the ratio of 3:1, oil content of 4.0% and an initial moisture content of 12.32%. This combination yielded a 4.33 fold expansion of the product. Physical measurements on the extruded product were: diameter, bulk density, expansion, and percent rehydration. The carotenoid content of the extruded product did not change considerably from that of DDSPP. The use of DDSPP: WF ratio of 3:1 represented 89.86% utilization of raw SP roots on a fresh weight basis.     

甘薯蛋白研究进展

甘薯蛋白不仅具有重要的营养功能，还具有潜在的医疗保健作用，它是宝贵的蛋白资源。本文从开发利用蛋白质的角度，介绍了近年来国内外在甘薯蛋白结构、营养及开发方面的研究进展，以期推动我国甘薯研究的进一步发展，加快我国甘薯资源的开发利用。     

EVALUATION OF SWEET POTATO CULTIVARS AND HEATING METHODS FOR CONTROL OF MALTOSE PRODUCTION, VISCOSITY AND SENSORY QUALITY

Two varieties of sweet potato were subjected to four cooking temperature‐time combinations. A fifth treatment involved adding maltose syrup. Raw comminuted sweet potato mash and cooked sweet potato puree were evaluated for total solids, alcohol insoluble solids, commonly occurring sugars, viscosity (puree only) and for starch gelatinization temperatures. The uncooked Owairaka Red variety was higher in total solids and in alcohol insoluble solids than the Toka Toka Gold. With the exception of the cooked puree with added maltose, baking at 200C resulted in puree with the highest maltose levels. A very fast cooking procedure tended to result in puree with lower levels of maltose and high viscosity. Sensory studies revealed that the Owairaka Red variety produced puree with more viscous and adhesive mouth feel. It was concluded that cooking alone could not be used to optimize both maltose production and viscosity.     

四种甘薯蛋白粉品质比较

通过测定“台农”，“京6”，“55—2”和“红冬”四种甘薯品种所提取蛋白粉各组分（粗蛋白、粗纤维、粗脂肪、水分、灰分、总糖、金属元素）的含量、分析氨基酸组成、蛋白构成成分和色泽等项指标的差异，对四种甘薯蛋白粉品质进行了比较研究。结果表明，甘薯“55-2”所提取的蛋白粉纯度最高，其蛋白含量达到86．89％，且蛋白粉色泽好，金属元素含量少。     

甘薯糖蛋白提取工艺研究

主要研究了水浸提法提取甘薯糖蛋白的工艺流程及工艺条件。甘薯经水提取，乙醇沉淀等处理，得到糖蛋白。通过单因素实验，提出了影响甘薯糖蛋白得率的几个主要因素，并通过正交试验进一步优化提取工艺条件，确定影响甘薯糖蛋白得率的主次因素分别为提取时间、粉碎程度、料水比、提取次数，试验结果表明，甘薯在粉碎程度为80目．料水比1：15，提取时间3h，提取1次效果最佳。     

乳酸菌发酵红薯清汁饮料的研制

利用提取淀粉后的红薯浆液，采用保加利亚乳酸杆菌和嗜热链球菌共同发酵生产出一种发酵红薯饮料，当加入α-淀粉酶、纤维素酶和果胶酶并接入适量保加利亚乳酸杆菌和嗜热链球菌，在40℃发酵20h，料液pH值为4．0，经调配，制备的饮料外观清亮、酸甜可口。