牡丹花粉山药酸奶的研究

以山药、花粉、牛奶为原料制备花粉山药酸奶的工艺工程。通过对比研究、正交试验、极差分析等方法,研究了凝固型山药花粉酸奶的最佳配方即花粉的添加量0．5％,山药汁的添加量35％,蜂蜜的添加量1.3％,稳定剂的添加量0．6％。该产品营养丰富,具有一定的保健功能。     

银杏酸乳的研究

银杏叶中含有大量的活性物质,本实验利用醇-水提取法将其中的活性物质提取后,加入酸奶中,制作出具有保健功能的银杏酸奶。通过正交实验、极差分析等方法,确定了搅拌型酸奶的影响因素为GBE的添加量>稳定剂的添加量>蜂蜜的添加量,其最佳因素水平为GBE为0.2mL,蜂蜜为1%,稳定剂为0.6%;凝固型酸奶的影响因素为稳定剂的添加量>蜂蜜的添加量>GBE的添加量,其最佳因素水平为GBE为0.2mL,蜂蜜为1.5%,稳定剂为0.4%。     

颗粒状冷水可溶性淀粉在凝固型酸奶中的应用研究

以牛奶、蔗糖为主要原料,颗粒状冷水可溶淀粉为稳定剂,生产凝固型酸奶。对凝固型酸奶的工艺配方进行研究,确定了凝固型酸奶生产的最佳工艺配方为：颗粒状冷水可溶淀粉添加量0．3％,蔗糖添加量9％,接种量2％,发酵温度为42℃,得到无乳清分离、口感细腻、酸甜适中的凝固型酸奶。     

牡丹花粉山药酸奶的研究

以山药、花粉、牛奶为原料制备花粉山药酸奶的工艺工程.通过对比研究、正交实验、极差分析等方法.研究了凝固型山药花粉酸奶的最佳配方即花粉的添加量 0.5%,山药汁的添加量 35%,蜂蜜的添加量 1.3%.稳定剂的添加量 0.6%.该产品营养丰富,具有一定的保健功能.     

提高番茄酸奶稳定性的研究

本文对番茄酸奶的制作及产品稳定性进行了研究。结果表明制做凝固型酸奶以加番茄量5～10％为比较适宜，制作搅拌型酸奶以加番茄量10～15％比较适宜。通过添加稳定剂解决了番茄酸奶组织状态稀薄和经二次杀菌后乳清分离的缺陷，实验得出最好的稳定剂及添加量为0．3％明胶或琼脂，灌装后杀菌以75℃10min效果最好。     

凝固型雪莲果酸奶的研制

以脱脂乳和雪莲果为主要原料,研究凝固型雪莲果酸奶的加工工艺条件.通过单因素试验和正交试验确定凝固型雪莲果酸奶的最佳工艺参数.结果表明,凝固型雪莲果酸奶的最佳工艺条件为混合稳定剂添加量为0.15％、原料乳∶雪莲果汁=4∶6、糖添加量为4％、接种量为3％.在此条件下可以制得营养丰富,香甜适口的雪莲果酸奶.     

刺梨凝固型酸奶的发酵工艺研究

研究了刺梨及蜂蜜制备的凝固型酸奶的发酵工艺,考察刺梨汁添加量、发酵温度、蜂蜜添加量、乳酸菌接种量及发酵时间对刺梨酸奶感官品质的影响。在单因素试验的基础上采用正交试验优化刺梨凝固型酸奶的发酵工艺。结果表明,刺梨凝固型酸奶最佳发酵条件为：刺梨汁添加量30%、蜂蜜添加量10%、乳酸菌接种量0.15%、发酵温度42 ℃和发酵时间9 h。在此条件下,所得刺梨凝固型酸奶感官评分为92.5分,质地均匀、凝结状态良好、口感细腻,且有浓郁的乳香味和刺梨风味。     

延长酸奶货架期的探讨

对于凝固型和搅拌型酸奶，选择藻酸丙二醇酯（ICA）为稳定剂，其最适添加量为0．2～0．3％，杀菌条件为60℃，30min，其它最佳条件为：生产发酵剂的使用量4％，培养温度为43℃，时间6h，采用上述条件，可在室温条件下，使酸奶的货架期达到30天左右。     

凝固型蜂蜜银耳酸奶的研制

以牛奶、蜂蜜、银耳为主要原料,以感官评定为标准,通过单因素试验、正交试验,研究凝固型蜂蜜银耳酸奶的最优工艺。结果显示,蜂蜜银耳酸奶的最佳配方为银耳浆添加量5%、蜂蜜添加量8%、羧甲基纤维素添加量0.3%,于42℃培养箱中发酵8 h,然后于4℃冰箱中后熟12 h,即可得到口感酸甜,兼具银耳香气和蜂蜜香味的蜂蜜银耳酸奶。     

搅拌型橙汁酸凝乳配方及工艺研究

以羧甲基纤维素纳(CMC—Na)和藻酸丙二醇酯(PGA)两种稳定剂配合使用，从产品感官质量和稳定性入手。以酸性果料橙汁为添加料，采用正交试验探讨搅拌型橙汁酸乳的生产工艺和配方。结果表明，搅拌型橙汁酸乳的最佳配方：牛乳60％，脱脂乳粉1．6％，蔗糖8％，橙汁12％，水18％，CMC—Na为0．3％，PGA为0．1％(均为质量分数)。最佳加工工艺为：发酵温度38℃，发酵时间4．5 h，原料乳的杀菌条件90℃，7 min，混合物料的均质条件30℃，10 MPa。     

蜂花粉、蜂蜜为基质灵芝液体发酵饮料的研制

本研究以灵芝(菌种)、油菜蜂花粉(主要氮源)、油菜蜂蜜(主要碳源)三种传统保健食品作为原料,进行液体深层发酵,将获得的发酵液进行调配,以期制备一种营养丰富的发酵型食用菌饮料,并可解决蜂花粉深加工时破壁难的问题。本文将发酵液与柠檬酸、蔗糖和稳定剂进行调配,经抽滤、罐装、杀菌制得饮料成品。同时对发酵液中的营养成分和花粉破壁率及饮料中的各项指标进行检测,结果表明：发酵饮料的最佳配方为,发酵液35%,蔗糖14%,柠檬酸0.26%,CMC的添加量为0.15%。发酵液中多糖的含量为25.74 mg/mL,蛋白质的含量为0.79 mg/mL,花粉破壁率为72.94%。本研究制得的食用菌饮料,天然美味,营养丰富,符合国家的相关标准。     

豆乳饮料的稳定性及控制技术研究

对影响豆乳饮料稳定性的因素及其控制措施进行了研究。试验结果表明，复合乳化稳定剂的配方为：单甘酯0．15％，蔗糖酯0．10％，卡拉胶0．05％，CMC 0．05％；影响豆乳饮料风味的因素大小为：奶粉〉蔗糖〉香精，最佳的风殊配方为：奶粉2％，草莓香精2mL，蔗糖10％。     

大豆分离蛋白粉对面团流变学特性和馒头品质的影响研究

将大豆分离蛋白粉作为一种食品添加剂添加到小麦粉中,研究其对面团流变学特性和馒头品质的影响。实验结果得出,在小麦粉中添加大豆分离蛋白粉,可以明显地改善面团的稳定时间以及拉伸曲线面积和拉伸阻力。另外还可以提高馒头的品质,当在小麦粉中添加3%的大豆分离蛋白粉时,其对馒头品质有较好的改善作用。     

基于粒度分析的酸奶品质研究

采用均匀试验对影响酸奶品质因素(接种量、加糖量和杀菌时间)进行研究,采用粒度分析仪分析不同工艺条件下样品的粒度分布。结果表明,酸奶生产最优工艺为:接种量0.73%,加糖量7%,杀菌时间5 min。在此条件下测得酸奶的粒径主要在77.4 nm,酸奶组织细腻,酸甜适口,无乳清析出。     

Pyrrolizidine alkaloids in food: downstream contamination in the food chain caused by honey and pollen

In recent years, there has been a steadily growing number of published data on pyrrolizidine alkaloids (PAs) in honey and pollen. This raises the question whether honey and/or pollen used as ingredients in food processing might provoke a downstream contamination in the food chain. Here we addressed two different facets in connection with PAs in honey and pollen. First, we analysed the PA content of several food types such as mead (n?=?19), candy (n?=?10), fennel honey (n?=?9), soft drinks (n?=?5), power bars and cereals (n?=?7), jelly babies (n?=?3), baby food (n?=?3), supplements (n?=?3) and fruit sauce (n?=?1) that contained honey as an ingredient in the range of 5% to approximately 37%. Eight out of 60 retail samples were tested as being PA-positive, corresponding to 13%. Positive samples were found in mead, candy and fennel honey, and the average PA content was calculated to be 0.10?µg?g^–1 retronecine equivalents (ranging from 0.010 to 0.484?µg?g^–1). Furthermore, we investigated the question whether and how PAs from PA pollen are transferred from pollen into honey. We conducted model experiments with floral pollen of Senecio vernalis and PA free honey and tested the influence of the quantity of PA pollen, contact time and a simulated honey filtration on the final PA content of honey. It could clearly be demonstrated that the PA content of honey was directly proportional to the amount of PA pollen in honey and that the transfer of PAs from pollen to honey was a rather quick process. Consequently, PA pollen represents a major source for the observed PA content in honey. On the other hand, a good portion remains in the pollen. This fraction is not detected by the common analytical methods, but will be ingested, and it represents an unknown amount of ‘hidden’ PAs. In addition, the results showed that a technically and legally possible honey filtration (including the removal of all pollen) would not be an option to reduce the PA level of the final product significantly.     

稳定剂对乳体系稳定性影响的研究

通过稳定剂的单因素实验和复配试验,对乳体系的稳定性进行了研究。采用离心沉淀率、粘度及粒度相结合的方法,研究了不同稳定剂对乳体系稳定性的影响。实验结果表明：5种稳定剂中,PGA对乳体系的稳定效果最好,且最佳添加量为0.10%,PGA分别与瓜尔豆胶、黄原胶或果胶复配,都有协同增效作用,且PGA与黄原胶在添加量3∶7时对乳体系的稳定效果最好。     

大红枣酸牛奶研究与开发

大红枣酸牛奶是将红枣泥添加到酸牛奶中而制得的一款即保留酸牛奶的营养和口感,又兼备红枣的营养和口感的新型酸奶。以鲜牛奶和红枣泥为主要原料,以保加利亚乳杆菌与嗜热链球菌（1：1混合）为发酵剂,通过L9（3^4）正交试验确定出最佳工艺流程和工艺参数。结果表明：大红枣酸牛奶的最佳制作工艺条件为：红枣泥：5％;白砂糖：13％;口感淀粉：0．2％;稳定剂258-C：0．15％。     

Pyrrolizidine alkaloids in food: downstream contamination in the food chain caused by honey and pollen

In recent years, there has been a steadily growing number of published data on pyrrolizidine alkaloids (PAs) in honey and pollen. This raises the question whether honey and/or pollen used as ingredients in food processing might provoke a downstream contamination in the food chain. Here we addressed two different facets in connection with PAs in honey and pollen. First, we analysed the PA content of several food types such as mead (n = 19), candy (n = 10), fennel honey (n = 9), soft drinks (n = 5), power bars and cereals (n = 7), jelly babies (n = 3), baby food (n = 3), supplements (n = 3) and fruit sauce (n = 1) that contained honey as an ingredient in the range of 5% to approximately 37%. Eight out of 60 retail samples were tested as being PA-positive, corresponding to 13%. Positive samples were found in mead, candy and fennel honey, and the average PA content was calculated to be 0.10 μg g(-1) retronecine equivalents (ranging from 0.010 to 0.484 μg g(-1)). Furthermore, we investigated the question whether and how PAs from PA pollen are transferred from pollen into honey. We conducted model experiments with floral pollen of Senecio vernalis and PA free honey and tested the influence of the quantity of PA pollen, contact time and a simulated honey filtration on the final PA content of honey. It could clearly be demonstrated that the PA content of honey was directly proportional to the amount of PA pollen in honey and that the transfer of PAs from pollen to honey was a rather quick process. Consequently, PA pollen represents a major source for the observed PA content in honey. On the other hand, a good portion remains in the pollen. This fraction is not detected by the common analytical methods, but will be ingested, and it represents an unknown amount of 'hidden' PAs. In addition, the results showed that a technically and legally possible honey filtration (including the removal of all pollen) would not be an option to reduce the PA level of the final product significantly.     

米糠膳食纤维饼干的研制

本文采用正交试验设计，以感官评价为指标，选用米糠，植物油，蜂蜜的添加量为影响因素，对米糠膳食纤维饼干质量的影响进行了研究，研制开发出一种米糠膳食纤维饼干。结果表明：米糠的添加量对各感官指标的影响最大，其次是植物油和蜂蜜。3种成分在米糠膳食纤维饼干中的最佳组合是：米糠5％，植物油20％，蜂蜜5％。