Evaluation of physicochemical properties and microbial counts of raw and cooked low-fat patties added with eggplant powder prepared with different drying methods

Effects of different drying methods and different addition levels of eggplant (EP) on product quality of low-fat patties (LFPs) were investigated during storage. EP was dried in an oven dryer at 60 °C or a freeze dryer at −50 °C. LFPs were prepared by replacing with 1.5% soy protein isolate (SPI). Six treatments were used in this study: (1) control (CTL), without addition of EP; (2) reference (REF), 0.1% ascorbic acid; (3) O1, 0.25% oven-dried (OD) EP; (4) O2, 0.5% ODEP; (5) F1, 0.25% freeze-dried (FD) EP; and (6) F2, 0.5% FDEP. Redness (a*) and lightness (L*) values in LFPs added with EP were lower than those of others (p < 0.05) and decreased with increasing storage time. Yellowness (b*) values of cooked patties were increased during storage time (p < 0.05), with control having the highest value. The addition of EP or ascorbic acid into LFPs lowered microbial counts than control (p < 0.05). Thiobarbituric acid reactive substances (TBARS) was increased during storage, with REF having the lowest value, and patties added with EP had lower TBARS values than control during storage. Volatile basic nitrogen (VBN, mg%) contents of all patties also increased during storage time with O2 and F2 having lower values than control. Therefore, EP might have potential as a natural antioxidant in meat products during storage.     

苹果醋、中草药复合解忧饮料的设计原理及工艺

研究了以苹果醋和酸枣仁、金银花、菊花、葛花、桑叶5种中草药提取物及L-肉碱为主要原料加工制成一种解忧饮料的设计原理及其工艺,并对酸枣仁、金银花、菊花、葛花、桑叶5种中草药的浸提和产品配方的工艺条件进行了探讨。确定最佳配方为苹果醋10%、中草药提取液20%、木糖醇6%、蜂蜜1%。     

原汁苹果醋酸发酵饮料的研究

试验以浓缩苹果汁为原料,分别采用酵母1450、醋酸菌株AM2进行酒精发酵及醋酸发酵,对醋酸发酵进行不同酒精度及不同糖度影响实验。结果认为,较高的酒精度和糖度对醋酸发酵有抑制作用,在酒精度3%,糖度7.5%的条件下进行醋酸发酵,可制得风味理想的原汁苹果醋酸发酵饮料。     

Evaluation of mineral content of Chinese medicinal herbs used to improve kidney function with chemometrics

Mineral elemental concentrations of 50 Chinese medicinal herbs in acid digests were determined by flame atomic absorption spectroscopy. The data were subjected to chemometric assessment to understand the association between the elements and to classify the herbal samples. Chemometric techniques, such as principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used as classification techniques. PCA generated two principal components that explained 62% of the total variance in the data. HCA disclosed two significant groups of samples based on their elemental concentrations.     

不同包装方式对留胚米理化及食味品质的影响

为延长留胚米的储藏期限,本文以新鲜加工的留胚米为研究对象,采用普通、充N2、充CO2、真空和真空+脱氧剂等五种方式进行包装,探究储藏过程中留胚米水分含量、脂肪酸值、脂肪酶活和食味品质的变化。结果表明,储藏期间留胚米的水分含量呈下降趋势,而脂肪酸值显著升高;以脂肪酸值35 mg/100 g(KOH)为储藏界限,25℃和37℃下普通包装留胚米的保质期最短(均为15 d),真空和真空+脱氧剂包装的保质期最长(均为75 d);随着储藏时间的延长,五种包装留胚米的脂肪酶活均呈先升高后降低的趋势,但是普通包装的酶活上升速度更快且峰值也更大;在食味品质方面,五种包装方式留胚米的外观、口感和综合评分均呈下降的趋势,硬度显著增大,粘度则略有增加;总体来说,真空和真空+脱氧剂包装对留胚米食味品质劣化具有更好的抑制效果。     

全麦酒酿关键加工工艺对淀粉的理化性质及体外消化性的影响

通过对淀粉颗粒表面结构、晶体结构、表观直链淀粉含量、热力学性质、溶解度与溶胀度、糊化性质及体外消化性的测定研究全麦酒酿关键加工工艺(煮制和发酵)对淀粉的影响。结果表明,煮制及发酵处理改变了淀粉的理化特性,使淀粉表面状态发生变化,但均未改变淀粉A-型结晶;与天然淀粉相比,煮制淀粉和发酵淀粉的直链淀粉含量、溶胀度、转型温度、凝胶化焓值、峰值黏度和最终黏度均显著降低,而凝胶化温度、溶解度显著增大。体外消化试验显示,天然淀粉经煮制和发酵处理后,快消化淀粉含量增加,抗性淀粉含量降低,具有更好的消化性能。全麦酒酿加工过程中发酵处理降低了煮制淀粉的消化性,可成为一种新型功能性健康淀粉食品。     

大米理化性质与食味品质的相关性

以产自黑龙江省的6个大米品种为原料,研究样品的直链淀粉含量、碱消值、胶稠度、吸水率、膨胀率、米汤固形物含量、蛋白质和脂肪含量等理化指标,与样品蒸煮后的食味品质之间的相关性。相关性分析结果表明:食味品质与直链淀粉含量、吸水率和膨胀率呈显著的负相关,与胶稠度、碱消值、米汤固形物含量和脂肪含量呈显著的正相关,其中食味品质与直链淀粉含量和胶稠度间的相关性尤为明显,与蛋白质含量无显著的相关性。通过单因素方差分析结果表明6种大米存在显著的差异性。     

Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder

This work presents a physicochemical and apparent viscosity characterization of commercial nixtamalized corn flours (CNCF) added with nopal powder. The chemical proximate analysis of CNCF and traditional nixtamalized corn flours (TNCF) shows equal amounts of protein and fat, but the calcium content and total dietary fiber is higher in the TNCF. Nopal powder contains a high amount of Ca, soluble and insoluble fiber. The inclusion of 4% of nopal powder increases the calcium and fiber content of the CNCF to the level of traditional nixtamalized products steeped at 7 h. A pasting characteristics analysis based on the profile curves was done in order to study the influence of soluble and insoluble fibers on the pasting conditions of the studied samples added with nopal. At low temperatures the insoluble fiber governs the water absorption and below the gelatinization temperature (T_g) a competition between starch swelling and water absorption was found; for T higher than T_g the system is complex because it includes the interactions between soluble–insoluble fibers and exuding amylose.     

混合菌种发酵羊肉香肠理化性质的初探

选择可生产发酵肉制品的植物乳杆菌、弯曲乳杆菌、乳酸片球菌发酵剂制作羊肉发酵香肠。研究3个菌种混合下发酵羊肉香肠的理化性质。结果表明:实验组相比对照组(单一菌种发酵)的亚硝酸盐的残留量、TBA值和TVB-N值明显降低了。     

基于电子鼻和气相色谱-质谱联用技术分析不同品种苹果酒香气物质

以陕西白水的嘎啦、红星、瑞雪、瑞阳4种苹果为原料酿造苹果酒,采用电子鼻（E-nose）和顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术分析4种苹果酒香气物质。结果表明,电子鼻检测到4种苹果酒的香气特性差异较大,利用主成分分析（PCA）法和线性判别分析（LDA）法可完全将其区分开;HS-SPME-GC-MS共检测出76种挥发性香气物质,包括醇类11种、酯类43种、醛类7种、酮类3种、酸类7种、萜烯和其他5种;嘎啦、红星、瑞雪、瑞阳苹果酒分别有66种、43种、45种、47种香气物质,总含量分别为7.17 mg/L、7.08 mg/L、6.64 mg/L、7.56 mg/L,且4种酒共有特征香气物质包括：丁酸乙酯、2-甲基丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、癸酸乙酯。电子鼻结合HS-SPME-GC-MS分析可以成功区分不同品种苹果酿造苹果酒的挥发性成分。     

微波处理对全麦粉理化性质及全麦鲜湿面品质的影响

为解决全麦粉加工品质和储藏稳定性的不足,采用微波处理全麦粉,用粉质仪和动态流变仪研究微波处理对全麦面团流变学特性的影响;用快速黏度分析仪(RVA)、X射线衍射仪、SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)等分析全麦粉中淀粉和蛋白组分结构和理化性质的变化;并验证了微波处理对全麦粉中微生物和多酚氧化酶的抑制效果和对全麦鲜湿面品质及褐变程度的影响。结果表明,微波处理可以显著提高全麦面团的稳定时间,增加面团的弹性和类固体性质,同时可改善全麦粉的黏度特性,使淀粉结晶特性略有提高;SDS-PAGE图谱显示,微波处理可引起全麦粉中蛋白组分发生有限聚合,这种聚合作用主要由二硫键引起。微波处理能够显著降低全麦粉中的菌落总数和PPO活性,抑制全麦鲜湿面褐变,提高面条煮后拉断力。     

酸法提取条件对苹果果胶理化特性的影响及机制

近年来,苹果果胶因具有多种生理活性及优良的工艺学特性(凝胶、增稠等)而受到极大关注。按照结构决定功能的原理,苹果果胶的功能或工艺学特性是由其理化特性(分子质量、酯化度等)决定的,而原料特性(品种、成熟度等)和提取方法对苹果果胶的理化特性有很大的影响。鉴于酸法(酸溶醇沉)是工业上常用以皮渣为原料的苹果果胶提取方法,该文在文献的基础上,分析了酸法提取条件(提取剂种类及用量、液料比、温度、物理场种类与强度等)对苹果果胶提取率及其理化特性(酯化度、中性糖含量、半乳糖醛酸含量、分子质量等)的影响及机制。同时还对该领域存在的问题及发展方向进行了分析。     

Evaluation of physicochemical properties of plasma treated brown rice

A novel processing technology is developed to modify brown rice in a more selective way with the help of low-pressure plasma. The microstructure of the brown rice surface and the cooking, textural and iodine-staining properties of plasma treated brown rice are determined. The plasma treatment results in an etching of brown rice surface, which allows water to be easily absorbed by the rice kernel during soaking. After plasma treatment, the cooking time of brown rice is reduced, and the cooked brown rice has a soft texture and is easier to chew. In addition, the increment of the iodine-stained area indicates that the kernel structure of brown rice is substantially affected by plasma. Thus, plasma treatment can be used to improve the cooking properties and the quality of brown rice.