莲子的营养价值与加工工艺

本文对莲子的营养价值进行了全面分析,介绍了银耳莲子罐头、莲子蜜饯和莲子泥的生产工艺,以莲子营养分析为依据,工艺可行。     

不同因素对于莲子发芽后RVA特性的影响

利用快速黏度分析仪(RVA),探讨不同因素对于莲子发芽后RVA特性的影响。通过采用std1升温程序,测定了未发芽莲子粉和发芽莲子粉的RVA谱特征值,以及在不同浓度蔗糖、调和油、糊精及筛目下发芽莲子粉糊化特性,以发芽莲子粉为对照,分析以上因素与发芽莲子粉加工品质的相关性。结果表明,发芽莲子粉浓度对糊化影响最大,浓度越大,峰值粘度、老化性等显著性均增大;蔗糖含量和油含量在一定范围内对发芽莲子粉黏度有显著影响;筛目及糊精浓度对发芽莲子粉RVA特征值影响不大。     

莲子山药饮料的研制

以莲子和山药为主要原料,研制莲子山药复合饮料,进行了莲子浆和山药浆的制备,采用模糊数学感官评价法优化莲子山药饮料的配方。结果显示,莲子浆用量为30%,山药浆用量为20%,蜂蜜用量为10%,复合稳定剂用量为0.05%时,莲子山药饮料的模糊感官感官评分为83.13,呈乳白色,甜度适中,具有莲子和山药的复合香气。     

基于控温的莲子微波干燥特性及干燥品质研究

为了探索基于控温下的莲子微波干燥特性及干燥品质,研究不同微波功率、物料表面温度区间对莲子微波干燥特性的影响,对莲子进行了微波控温干燥试验,并将基于控温下的微波干燥莲子与热风干燥莲子在品质上进行了分析。研究结果表明:物料表面温度对莲子干燥影响较大,物料表面温度区间越大,莲子干燥速率越快,干燥时间越短;微波干燥功率对莲子干燥影响较小。采用7种常见的薄层干燥模型对控温微波干燥过程进行拟合,结果表明Midilli模型是最适合描述在莲子微波控温干燥过程中水分变化规律的薄层干燥模型。根据Fick第二定律得出莲子控温微波干燥的有效扩散系数为8.9891×10-10~2.22431×10-9 m2/s;由Arrhenius方程得出莲子微波控温干燥的活化能为79.85 kJ/mol。两种干燥方式干燥的莲子复水率差异不显著(p>0.05);莲子控温微波最短干燥时间低于热风干燥。研究结果可为莲子控温微波联合干燥工艺提供参考。     

莲子磨皮粉中蛋白质的提取、组成及性质

采用碱溶酸沉法提取莲子磨皮粉中的蛋白质,并以莲子中提取的蛋白质作对照,采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳、体积排阻色谱法测定了两种蛋白质的组成差异,采用差示扫描量热仪及傅里叶红外光谱对两种蛋白质的部分性质和结构进行了表征。结果显示：碱溶酸沉法提取莲子磨皮粉和莲子蛋白质的提取率分别为72.24%和78.93%;凝胶电泳图谱显示,莲子磨皮粉蛋白质亚基分子质量分布在15～70 kD,而莲子蛋白质亚基分子质量分布在10～45 kD;体积排阻色谱图谱也显示莲子磨皮粉蛋白质中包含有更多的不同分子质量的蛋白质组分;差示扫描量热仪分析显示,莲子磨皮粉蛋白质的变性峰值温度为118.28 ℃,莲子蛋白质为108.05 ℃,且莲子磨皮粉蛋白质变性焓值更高,因而蛋白质空间结构有序性较高;傅里叶红外光谱分析也揭示莲子磨皮粉蛋白质相比于莲子蛋白质构象更为有序。     

模糊数学感官评价法结合响应面法优化即食莲子片的工艺研究

采用模糊数学感官评价法结合响应面法对即食莲子片加工条件进行优化研究。通过对即食莲子片的质地、外观、色泽、口感及气味进行权重分析,建立即食莲子片模糊数学感官评价方法,结合响应面法优化即食莲子片的加工工艺,探讨莲子含量、老化时间、切片厚度、油炸温度和油炸时间对即食莲子片感官指标的影响。结果表明:在固定老化时间22 h和油炸温度190℃的基础上,即食莲子片的最佳加工工艺为:莲子含量44%、油炸时间8 s、油炸厚度0.90 mm;在此条件下即食莲子片的感官评价为89.0分,与预测值相差极小。     

高级滋补食品——莲子

莲子是荷花和藕的种子。藕是莲子的茎,生长在泥土中。荷花是莲子的花,单生在花梗顶端。莲子是花谢后,生在花托里。花托呈杯状,里面有十几个蜂窝似的圆孔,每一圆孔内有一个椭圆形的坚果,坚果里有1枚种子,这就是莲子。一般把花托和莲子合称为莲蓬。 莲子成熟时,莲蓬呈青褐色,圆孔格部分带黑色,莲子呈灰黄色,在七成熟时就要采收了,不然老枯了容易落水,所以民间有“宁拣七成     

干热变性莲子淀粉制备工艺对其成膜特性影响的研究

通过将莲子淀粉与海藻酸钠混合均匀后干热反应制得干热变性莲子淀粉,并以其为主要原料制备可食膜,研究不同离子胶用量、反应pH、干热处理的温度和时间对干热变性莲子淀粉成膜特性的影响,确定干热变性莲子淀粉的制备工艺.结果显示:添加海藻酸钠对莲子淀粉进行干热变性处理能改善莲子淀粉的成膜特性,pH和干热温度对干热变性莲子淀粉的成膜性影响最显著.经正交试验优化,当海藻酸钠质量分数为1.0％、pH 7、130℃条件下干热反应3h时制备的干热变性莲子淀粉成膜特性最优,为海藻酸钠与莲子淀粉干热反应的最佳工艺参数.     

不同产区干莲子营养成分及加工特性分析

为研究不同产区干莲子的营养成分和加工特性,以湖南、江西、浙江和越南等地区的5种干莲子为原料,对不同干莲子的纵横径比、基本营养成分、蒸煮后的质构特性、淀粉糊的流变特性进行了分析比较。结果表明:5种不同产区干莲子之间的水分和淀粉含量差异不显著(p 0.05),而蛋白质、脂肪和可溶性糖的含量差异显著(p 0.05);湖南湘潭产区的干莲子蒸煮之后的硬度小、咀嚼性小、胶粘性和弹性适中,适宜于莲子八宝粥和莲子即食食品加工; 5种干莲子的淀粉糊均为典型的假塑性流体,当剪切速率大于400 s~(-1)时,所有莲子的表观粘度均趋于一致。研究表明,5种干莲子具有较高的营养价值,湖南湘潭产区干莲子在产品加工上更有开发利用的前景和优势。     

广昌莲乡莲子食谱

一、葵花莲子原料:白莲子200克,蜜桔150克,白糖150克,白菜叶3片,淀粉适量.制法:把白莲子洗净入笼蒸熟取出待用;取一扣碗抹上猪油放入冰箱冷冻后取出待用;然后将蒸熟的莲子逐个码满扣碗,剩下的莲子     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

环保纤维与绿色染整

环保纤维只是一种原料,并不能保证生产出绿色纺织品,而后者在很大程度上取决于加工的因素,绿色染整是用环保纤维生产绿色纺织品的保证。绿色染整必须从工艺改革着手,基本上不用传统的水相反应工艺,做到无水或少水生产。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

Isolated and fermented orange and grape wastes: Bromatological characterization and phytase,lipase and protease source

The aims of this study were to evaluate the bromatological characterization of isolated and fermented crude orange and grape wastes, and to investigate the presence and activities of phytase, lipase and protease in them. Fermented wastes accounted for better ash (until 49%), crude protein (around 40%) and fiber content (≤ 51%) results than the isolated ones (extracted directly from wastes, without fermentation). Overall, phytases enzymatic activity in isolated wastes, without the fermentation step, was up to 20 times higher than that in fermented wastes, which showed the same specific activity in the analysis - isolated orange bagasse reached 2436 U/mg of specific activity of phytases. Proteases presented the same profile as phytases, since their isolated waste showed enzymatic activity 69% higher than that of fermented waste, with emphasis on the total protein results recorded for mixed grape wastes, which evidenced difference up to 45 times higher than that of fermented orange wastes. Lipases did not show any activity in hydrolyzing fatty acids of intermediate chain, p-NPL (p-nitrophenyl laurate); however, both orange and grape wastes presented greater activities in hydrolysis of long-chain, p-NPP (p-nitrophenyl palmitate) and short-chain, p-NPB (p-nitrophenyl butyrate) fatty acids. Lipases in isolated orange bagasse showed the highest specific activity rate: 63% different from mixed grape wastes, which represented the second highest value recorded for this parameter.     

Colour legislation and cosmetics and toiletries

An historical reference is followed by a review of cosmetic colours’ regulations based on the EEC Directive with particular reference to the U.K. Cosmetic Products Regulations and their effect on formulation. Les reglementations des colorants pour cosmetiques     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。