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℃。     

紫心甘薯酿制甜米酒

紫心甘薯含有大量的花青素,有一定的保健作用。以紫心甘薯为原料与糯米混合糖化发酵酿制的紫薯甜米酒,色泽深红透亮,口味鲜甜,酒香浓郁,该种深红色米酒为米酒类产品增添了新品种,同时为紫心甘薯的综合利用提供了新途径。     

紫甘薯花色苷体外清除自由基的研究

以紫甘薯花色苷为原料,研究其体外清除自由基的能力。通过测定花色苷的红外光谱,以及对羟自由基、超氧阴离子和DPPH自由基清除率的检测,结果表明：紫甘薯花色苷随体系pH值增大,其特征吸收峰发生红移,颜色由红到蓝,最后成淡黄色,并有少量絮状沉淀产生。紫甘薯花色苷具有良好的清除自由基能力,在试验浓度范围（0.2～1.0mg/mL）内,对羟自由基、超氧阴离子和DPPH自由基的最大清除率分别达到85.63%、87.56%和90.69%。     

紫甘薯花色苷的提取及稳定性研究

采用酸化水法提取紫甘薯中的花色苷,通过单因素试验研究了提取溶剂、温度、时间和料液比对紫甘薯花色苷提取量的影响,并对紫甘薯花色苷提取液在不同温度、pH、Na2SO3、糖类和光照条件下的稳定性进行了研究。研究结果表明,紫甘薯花色苷的最佳提取条件为:0.5%的盐酸水溶液作提取溶剂、温度60℃、料液比1∶20(g/mL)、时间1 h,在此条件下提取1次时花色苷含量达43.890 1 mg/100 g(鲜重)。紫甘薯花色苷不耐高温,在光照和蔗糖、麦芽糖、葡萄糖、果糖等条件下稳定性较高,但在Na2SO3及碱性条件下不稳定。     

生物酶法提取紫甘薯花色苷的研究

本论文采用纤维素酶提取紫甘薯花色苷,研究pH值、酶用量、酶解温度、酶解时间和底物浓度对花色苷提取效果的影响,结果表明最佳提取条件为：pH值4.5,酶解温度35℃,加酶量1.5%,底物浓度1∶5,酶解时间30min。     

紫甘薯花色苷色素的抗氧化性与抑菌作用

采用溶剂浸提法提取紫甘薯花色苷色素,通过自由基体系研究其抗氧化性,并用牛津杯法测定紫甘薯花色苷色素对大肠杆菌和金黄色葡萄球菌的抑制作用。结果表明:紫甘薯花色苷色素对·OH,O2-·和DPPH·3种自由基均有一定的清除能力,在实验浓度范围内,最高清除率分别为55.83%,62.14%和83.21%。紫甘薯花色苷色素对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度分别为1000,250μg/mL,抑菌效果随着紫甘薯花色苷色素浓度的增大而变显著。     

紫肉甘薯中花色苷理化特性的研究

本文研究了不同添加剂对紫肉甘薯中花色苷稳定性的影响。结果表明: Zn2+、Cu2+对色素有轻微的不良影响,Fe3+、过氧化氢、亚硫酸钠和抗坏血酸氧化都能使色素发生降解;而Al3+、Mg2+、Sn2+离子,蔗糖,食盐和苯甲酸钠则有不同的增色作用。     

紫甘薯花色苷光谱特性及抗氧化性的研究

研究了在不同pH值条件中紫甘薯花色苷(APSP)的光谱吸收特性以及在不同体系中其对·OH,·O2-和DPPH·的清除作用.结果表明:pH值对APSP的吸收光谱影响较大,随着pH值增大,ASPS的最大吸收波长向长波移动,出现红移现象,紫外可见吸收光谱形状也发生较大变化,表明APSP的分子结构发生可能改变;APSP具有较强的清除·OH,-O2-和DPPH·的能力,且均具有量效关系,在浓度为1.0 mg/mL时,APSP对·OH与·O2-的清除率分别达到85.63%与87.56%,在浓度为0.6 mg/mL时,对DPPH·的清除率达到90.69%,表明APSP有较强的抗氧化作用.     

pH对紫甘薯色素呈色及紫外可见吸收光谱的影响

研究了常用食品酸碱度范围内,pH对紫甘薯色素呈色及紫外可见吸收光谱的影响。结果表明,在不同pH下,紫甘薯色素呈现不同的色调、不同的紫外可见吸收光谱,两者变化显著并表现出类似的趋势。在pH2.0~8.0范围内,随着pH的升高,色素溶液的颜色由红色逐渐过渡到紫色,最后变成蓝色。在紫外可见光区域,随着pH的升高,紫甘薯色素在237、530nm附近的特征吸收峰逐渐向长波方向移动。      

紫肉甘薯中花青素在不同环境条件下稳定性的研究

研究了紫肉甘薯中的红色素———花色苷在不同环境条件下的稳定性。结果表明 :该色素在 pH 3以下较稳定 ,耐光性和耐热性好 ,色素粗提物中的糖、酸、多酚类物质等可能与色素发生辅色效应而使稳定性大大提高     

甜酒冻的开发研究

甜酒是民间深受欢迎的一种发酵饮品，其制法和风味独特。以甜酒为主要原料进行了甜酒冻的研制。通过正交试验和感官评定确定：甜酒冻的最佳复合胶配方为琼脂0．3％、卡拉胶0.3％、海藻酸钠0．4％；甜酒冻的最佳折光糖度为20、pH为3．5、甜酒原汁为20％，其产品的风味清甜滋润。     

一种功能性黄酒酒母的工艺优化研究

酒母是生产该种生产该种性贡酒的关键工序，其质量优劣将直接影响成品酒质量。该酒母发酵期一般为65h。成熟酒母酒精含量在3％(v／v)左右，酸度0．580g／100mL左右；糖度26．18g／100mL；口感老嫩适中，爽口无异杂味。     

PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS

Gluten‐free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased with increased sweet potato flour in the pancake. Nutritional properties of the rice–sweet potato pancakes, such as protein content, dietary fiber, total carbohydrate and calories were generally comparable with those of their wheat counterpart. The only significant difference was in the beta‐carotene content, which increased from 5.2 to 236.1 μg/g when sweet potato flour was incorporated, from 0 to 40%, into the rice pancake formulation.     

富硒糯米甜酒的研制

将酵母接种在添加亚硒酸钠的培养液中进行驯化,获得富集有机硒的酵母用于糯米甜酒的酿制。采用正交试验得到的最佳生产工艺条件为：小曲接种量为1%,富硒酵母接种量为7%,发酵温度36℃,发酵时间为4d。该糯米甜酒感官指标与普通糯米甜酒基本一致,但有机硒含量可达17μg/mL～20μg/mL。     

黄酒质量及检测新技术进展

就控制黄酒质量的新指标,包括风味物质、pH值及质量指标评价新技术进行分析,包括气相色谱法、气相-质谱联用、可见-近红外光谱、近红外透射光谱法、显微镜观察法、电子鼻、电子舌等;并对黄酒中的功能性成分及功能进行总结。     

保健黄酒的生产工艺研究

黄酒的酿造可分为小曲发酵和大曲发酵。对黄酒发酵工艺技术进行了具体研究和分析，获得了小曲发酵、大曲发酵和杀菌的最佳工艺参数，为黄酒的生产提供了理论依据。     

RICE WINE BREWING WITH SPROUTING RICE,SPROUTING RICE INFECTED WITH ASPERGILLUS ORYZAE AND RICE KOJI

Fermentation tests were performed with sprouting rice, sprouting rice infected with koji mold, i.e. Aspergillus oryzae and rice koji, as saccharifying agent. Characteristics of the various rice wines were compared by gas chromatography and organoleptic testing. The rice wine made with sprouting rice was colorless and had light and refined characteristics in terms of both aroma and taste. The rice wine made with sprouting rice infected by Aspergillus oryzae was rich in isoamyl alcohol, isoamyl acetate and acetaldehyde; it was faintly yellow in color and had rich and mild characteristics. This rice wine had something in common with conventional Japanese sake as compared with the sprouting rice wine, and it might be a transitional intermediate between ancient sprouting rice wine and conventional Japanese sake. In accordance with the traditional method for sake brewing, starchy materials, tap water and sprouting rice as the saccharifying agent were added to the initital mash as first and second additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its acidic taste was masked by sugar and dextrin.     

甘薯泡菜的生产工艺

以甘薯为主要原料,以植物乳杆菌作为菌种生产甘薯泡菜并对其接种量,香辛料添加量和食盐浓度等发酵工艺参数进行优化,还对其发酵规律进行了初步研究.结果:甘薯泡菜的最佳发酵工艺条件为:菌种接种量1%,香辛料的添加量0.3%;食盐浓度4%,发酵温度(18±2)℃,发酵时间8 d.