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用于保健焙烤食品中大豆制品 总被引:2,自引:0,他引:2
几种常见的应用于焙烤制品中的大豆产品有:活性大豆粉、脱脂大豆粉、大豆蛋白产品、磷脂化大豆粉、大豆纤维等,它们对倍烤制品不仅有品质改良作用,还有营养强化以及一定的生理活性作用。 相似文献
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凉果加工与贮藏中霉菌污染直接影响凉果的品质。为明确凉果贮藏中优势腐败霉菌的种类,该研究对在常温贮存4个月后霉变的葡萄干、话梅、杏脯中腐败霉菌进行了分离纯化,得到7种典型腐败霉菌。将分离出的腐败霉菌回接至无菌的葡萄干、话梅、杏脯表面,进行回接侵染实验,通过凉果霉变时间确定出4株菌株为优势腐败霉菌。通过菌落形态特征、菌丝和分生孢子显微结构观察,结合核糖体内转录间隔区(rDNA-ITS)序列分析,构建系统发育,鉴定优势霉菌种属。结果表明:葡萄干的优势霉菌为芽枝状枝孢霉(Cladosporium velox)和暗黄青霉(Penicillium citreonigrum),话梅的优势腐败菌为细极链格孢(Alternaria tenuissima),杏脯的优势腐败霉菌为菌核青霉(Penicillium sclerotiorum)。该研究结果可为凉果腐败霉菌的分离鉴定提供可靠的方法,也可为后续凉果杀菌方法的选择,贮藏条件的优化提供依据。 相似文献
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跨入新世纪,具有方便和时尚食品特征的米面制品,焙烤食品发展走势,已引起人们的关注。因此,研究中国米面、焙烤食品的现状特征,对目前发展态势进行分析,探讨今后一段时期的发展方向与预测,对开发新产品拓展市场,引导本行业健康将起到积极作用。1 中国米面、焙烤食品的发展现状米面制品和焙烤食品是我国的传统食品。早在公元前2700年我国就有磨粉的记载。在汉朝《汉书宣帝纪》中就有描写汉宣帝买饼的经过。古代的饼,即为今天的面条食品。到唐代中期,面条制作传至日本,尔后又由著名旅行家马可·波罗带向意大利,经后人改革创新,成为当今的通心面。而我国本土的面食加工,更是品种繁多、花色各异。南北朝年间,粮食加工就有系统的专 相似文献
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焙烤食品膨胀的两个条件是:首先要有一个能保住气体不逸漏的有弹性及延展性的组织结构;再就是有足够的膨胀来源,即气体。本文就这两个条件具备的问题进行了探讨,由此初步探讨了焙烤食品膨胀的机理。 相似文献
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抑制青霉菌乳酸菌的分离、鉴定及抑菌物质分析 总被引:1,自引:0,他引:1
目的:从市售酱菜中筛选具有抑制青霉菌活性的乳酸菌,测定其对酱菜中主要霉菌及产毒真菌的抑菌效果,分析乳酸菌抑制青霉菌的有效成分,并对乳酸菌进行分子生物学鉴定。方法:采用双层平板法对酱菜中具有抑制青霉菌活性的乳酸菌进行筛选,打孔法测定其抑制青霉菌作用,并采用蛋白酶消化、调节pH值、热处理等方法分析抑菌物质的有效成分,采用16S rDNA聚合酶链式反应扩增后测序对乳酸菌进行鉴定。结果:从酱菜中筛选出的14 株乳酸菌中,其中3 株对酱菜中分离的青霉菌及2 株产毒真菌的生长有较明显的抑制作用,不同蛋白酶处理、pH值调节对乳酸菌发酵浓缩液的抑菌活性会有不同影响,但是3 种加热处理并不改变抑菌效果。3 株乳酸菌经鉴定分别为:弯曲乳杆菌(Lactobacillus curvatus)、清酒乳杆菌(Lactobacillus sake)、植物乳杆菌(Lactobacillusplantarum)。结论:从酱菜中分离的乳酸菌对酱菜中青霉菌及某些产毒霉菌的生长有明显抑制作用,推测其抑菌成分可能为小分子肽和/或有机酸。 相似文献
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槟榔干果贮藏中霉菌污染直接影响干果的贮藏品质。为明确槟榔干果贮藏中优势腐败霉菌的种类,本实验对海南万宁产5个批次的槟榔干果在高温高湿贮藏环境下贮存3个月后的腐败霉菌进行分离纯化,得到11株腐败霉菌;将纯化后的11株腐败霉菌的孢子悬液分别喷洒至新鲜制备已灭菌的槟榔干果上进行回接侵染验证实验,得到2株优势腐败霉菌S1023和W3。通过传统的菌落形态特征和菌丝、孢子显微结构观察;结合PCR扩增,得到序列长度分别为529 bp和571 bp的ITS序列,经rDNA-ITS序列分析,并构建系统发育树,最终将2株优势霉菌分别鉴定为灰绿曲霉(Aspergillus glaucus)和泡盛曲霉(Aspergillus awamori)。本研究结果可为槟榔干果中腐败霉菌的分离鉴定提供可靠的方法,也可为后续槟榔干果杀菌方法的选择,贮藏条件的优化提供依据。 相似文献
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广式月饼腐败霉菌的分离与控制 总被引:4,自引:0,他引:4
广式月饼丰富的营养使其容易因滋生微生物而发霉变质,研究表明导致广式月饼发霉变质的最主要微生物是霉菌。本文先从广东生产的已发霉的广式月饼中进行霉菌的分离纯化,从而得到在广东一带导致广式月饼霉变的主要霉菌种类。然后通过试用多种不同类型的防霉剂,以期找出效果最佳的防霉剂。最终得出效果较佳的防霉剂共五种,分别为脱氢醋酸钠、纳他霉素、尼泊金复合酯钠、肉桂精油和大蒜精油。本研究通过抑制目标霉菌的方法控制广式月饼的霉腐变质,研究成功后对广东广式月饼的生产是有重要的意义。 相似文献
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Sonia Marín M Elena Guynot Vicente Sanchis Antonio J Ramos 《Journal of the science of food and agriculture》2003,83(7):685-691
Cake analogues were prepared at different aw (0.80, 0.85 and 0.90) and pH (6 and 7.5) levels and inoculated with a range of seven representative moulds of spoilage mycoflora of bakery products. The responses recorded were colony radii after 1, 2, 3 and 4 weeks as well as microbial counts and total and specific activities of six hydrolytic enzymes after 4 weeks. Multivariate analysis was applied in order to determine correlations among the responses and thus assess the suitability of using enzyme activities as estimators for fungal growth. The results showed that enzyme activities correlated with growth parameters for Aspergillus and Penicillium isolates, although the useful enzymes were not the same for the three isolates tested. The correlation was poor, however, for Eurotium isolates. In general, specific activities of some enzymes showed better correlation with growth parameters, with α‐D ‐galactosidase, β‐D ‐galactosidase, β‐D ‐glucosidase and N‐acetyl‐β‐D ‐glucosaminidase being the more useful enzymes among those assayed. © 2003 Society of Chemical Industry 相似文献
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Marín S Vinaixa M Brezmes J Llobet E Vilanova X Correig X Ramos AJ Sanchis V 《International journal of food microbiology》2007,114(1):10-16
A MS-based electronic nose was used to detect fungal spoilage (measured as ergosterol concentration) in samples of bakery products. Bakery products were inoculated with different Eurotium, Aspergillus and Penicillium species, incubated in sealed vials and their headspace sampled after 2, 4 and 7 days. Once the headspace was sampled, ergosterol content was determined in each sample. Different electronic nose signals were recorded depending on incubation time. Both the e-nose signals and ergosterol levels were used to build models for prediction of ergosterol content using e-nose measurements. Accuracy on prediction of those models was between 87 and 96%, except for samples inoculated with Penicillium corylophilum where the best predictions only reached 46%. 相似文献
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以新型重组海带面产品为研究对象,对其贮藏过程中的腐败微生物进行了分离、纯化,并通过菌落形态观察、生理生化初步鉴别、VITEK微生物全自动系统分析对其种类进行了鉴定。结果表明,导致重组海带面产品腐败的微生物为产芽孢菌,分离到的6株菌分别为:短芽孢杆菌(Brevibacillus choshinensis)、枝芽孢杆菌(Virgibacillus proomii)、溶淀粉芽孢杆菌(Paenibacillus amylolyticus)、环状芽孢杆菌(Bacillus circulans)、凝结芽孢杆菌(Bacillus coagulans)和缓慢芽孢杆菌(Bacillus lentus)。 相似文献
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A sponge cake analog was used to study the influence of pH, water activity (aw), and carbon dioxide (CO2) levels on the growth of seven fungal species commonly causing bakery product spoilage (Eurotium amstelodami, Eurotium herbariorum, Eurotium repens, Eurotium rubrum, Aspergillus niger, Aspergillus flavus, and Penicillium corylophilum). A full factorial design was used. Water activity, CO2, and their interaction were the main factors significantly affecting fungal growth. Water activity at levels of 0.80 to 0.90 had a significant influence on fungal growth and determined the concentration of CO2 needed to prevent cake analog spoilage. At an aw level of 0.85, lag phases increased twofold when the level of CO2 in the headspace increased from 0 to 70%. In general, no fungal growth was observed for up to 28 days of incubation at 25 degrees C when samples were packaged with 100% CO2, regardless of the aw level. Partial least squares projection to latent structures regression was used to build a polynomial model to predict sponge cake shelf life on the basis of the lag phases of all seven species tested. The model developed explained quite well (R2 = 79%) the growth of almost all species, which responded similarly to changes in tested factors. The results of this study emphasize the importance of combining several hurdles, such as modified atmosphere packaging, aw, and pH, that have synergistic or additive effects on the inhibition of mold growth. 相似文献
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此调查旨在了解焙烤食品原料及其成品中二氧化硫残留含量的水平,为食品风险监测提供参考数据;该实验依据GB/T5009.34-2003食品中亚硫酸盐(蒸馏法)分析方法对采集来的84份样品进行检测,其中面粉14份,食品馅料18份,食糖20份,焙烤食品32份。结果表明:面粉、食品馅料、食糖、焙烤食品二氧化硫平均检出值分别为0.0043 g/kg、0.0037 g/kg、0.012 g/kg和0.0061 g/kg,均属于低残留水平。说明目前市场上售卖的焙烤食品原料和成品中二氧化硫的残留量水平较低,不足以对人体健康构成安全风险。 相似文献