早餐的食用现状及早餐食品的发展趋势

早餐摄入量及早餐食物的种类对人体健康具有很大的影响。近年来有关中小学生及大学生的早餐食用情况调查结果表明,不食用早餐的人越来越多,其主要原因是没有时间或觉得准备、食用早餐太麻烦。食用早餐的人群中大部分人的早餐食物单一、营养不全面,不能满足身体健康的需要。目前,市场上可选择的方便早餐食物很多,但都有不足之处,主要问题是不能提供人体早餐所需的能量和营养。因此,研究营养健康、方便快捷、美味多样的早餐食品是将来的发展方向,也是社会发展的必然要求。     

早餐食品安全的社会性规制问题——基于网络曝光的33个事件分析

早餐对于国民健康有至关重要的意义,随着早餐种类愈加丰富,消费者如何选购健康、安全的早餐愈加困难。基于扎根理论,分析早餐市场混乱的深层原因,并探索通过食育来培养消费者食品安全意识的途径,以减少食品安全事件的发生。运用NVivo11软件对33个食品事件进行归纳分析,研究结果表明早餐市场混乱的浅层原因为食品安全法律体系不完善,深层原因为消费者食品安全意识薄弱,可通过社会规制从根本规范早餐市场:鼓励经营者诚信经营,进而合法经营;通过食育中的饮食教育提升国民食品安全意识,促进食品市场的有序性。     

气流膨化技术对核桃早餐谷物食品质构的影响

以核桃粕和大米为主要原料,首先采用挤压膨化技术研究物料水分含量和核桃粕添加量对核桃早餐谷物质构的影响,从而确定挤压成型制坯时的原料配方,即物料水分含量24%、核桃粕最大添加量20%;再通过正交试验研究气流膨化工艺参数对核桃早餐谷物质构的影响,从而确定气流膨化最佳工艺参数为膨化温度280℃、膨化时间45s、坯料水分含量12%、进料速率1000g/min。     

营养早餐对学生营养状况的干预作用

选择食用营养早餐的小学生1000名作为研究对象，观察实施营养早餐前后学生体格发育状况、Hb和头发钙、铁、锌含量的变化。结果表明营养早餐使学生一日各种营养素的摄入量有较大提高，除钙、视黄醇外，其他营养素能达到RNIs或Als的85％。营养早餐使小学生平均身高和体重有所增加，营养不良发生率有明显的减少，贫血检出率明显降低，头发铁含量明显升高。早餐营养对促进学龄儿童生长发育和健康具有重要作用。     

Copper bioavailability from breakfasts containing tea. Influence of the addition of milk

The influence of drinking tea on copper bioavailability is unclear, particularly when tea is consumed with food. A breakfast meal containing white bread, margarine, strawberry jam, cheese and tea, with or without milk, was digested in; vitro and the dialysis of copper investigated. Reference breakfasts were prepared with water and water with milk. Copper dialysability (percentage of copper dialysed) was markedly increased by tea. The influence of adding milk to tea was not significant. A second study was carried out in rats using the breakfasts containing tea and water. They were spiked with ⁶⁴Cu and given orally to the animals in a single dose. Whole-body ⁶⁴Cu retention was measured over a 4-day period after administration. In order to determine the true absorption of ⁶⁴Cu a control group of rats received the dose intraperitioneally. The results in vivo indicate a tendency to higher absorption and retention of ⁶⁴Cu with tea. Liver ⁶⁴Cu retention was significantly elevated by tea. Therefore, the presence of tea in a breakfast meal favours the formation of soluble low-molecular-weight ligands which can be absorbed and retained by rats. The concomitant increase in liver copper retetition may be associated with higher bioavailability and/or lower copper mobilisation.     

高碳水化合物配方早餐对健康者餐后血糖影响

目的:研究高碳水化合物配方早餐(HCD)对健康志愿者餐后血糖的影响。方法 :10名健康志愿者为研究对象,先后摄人A、B、C、D、E套早餐,测量空腹、餐后0.5h、1h、2h的血糖值,计算血糖曲线下面积;问卷调查患者有无饥饿感。结果 :B餐血糖曲线下面积(SAUC)(19.72±1.66)明显高于A餐(16.03±1.25)(P<0.01)与C餐(16.81±2.23)(P<0.01),没有饥饿感的人数明显多于B餐和C餐。结论:合理配制的高碳水化合物配方早餐对健康志愿者餐后血糖调控有效。     

猜一猜 明天谁来做早餐

<正> 继对北京、长沙、杭州三个城市的1万多名中小学生早餐状况抽样调查之后,日前,营养专家又对大学生和部分白领进行调查。结果发现,由于生活节奏加快,忽视早餐已经成为整个社会普遍存在的问题。三地中小学生调查的结果是,近40%的中小学生不吃早餐,而最新的调查发现:20%的大学生从来不吃早餐,35%的白领阶层早上是饿着肚子上班的。 专家介绍,不吃早餐会造成血糖降低,影响学习和工作的效率,还会诱发胃炎、胆结石等疾病,儿童不注重吃早餐会影响生长发育。关注早餐已成为一个社会问题。 “时间匆忙、胃口不好”,是大多     

谷物早餐食品研究进展

该文介绍几种典型谷物早餐食品加工工艺原理和技术,谷物早餐食品研究现状及新型谷物早 餐食品开发。     

早餐谷物研究进展Ⅰ:早餐谷物发展及其特点

在国外,早餐谷物加工已有一百多年历史,但由于饮食习惯和文化上差异,我国早餐谷物加工仍处于起步阶段;该文详细论述早餐谷物发展现状和趋势,原料营养成分,及早餐谷物特点。     

Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees

ABSTRACT: The aim of this study was to evaluate the phenolic content and sensory attributes of precooked pork breakfast sausage patties enhanced with blueberry puree (BBP) or dried plum puree (DPP). Five treatments at a standardized percent fat were evaluated, which included a control, 5% or 10% BBP, and 5% or 10% DPP. The addition of BBP and DPP at 5% and 10% of the weight increased the total phenolics in the cooked sausage an average of 36%. Comparisons of fruit type, percentage of fruit added, and fruit treatments versus control were all significant (P < 0.05) for tenderness, cohesiveness, and pork sausage flavor, but were not significant for other attributes. Fruit type × fruit amount interaction was significant for sweetness. As fruit amount increased, sweetness scores also increased with the DPP treatments being sweeter than the BBP treatments ( P < 0.05). A consumer panel of 10- to 12-y-old children ( n = 108) rated 5% BBP and control the highest for overall like compared with other treatments, and scored both BBP treatments equal to the control for taste ( P > 0.05). Approximately, 90% of the children said they would like to eat the BBP sausage again while approximately 70% said they would like to eat the DPP sausage again. Results indicate the addition of BBP or DPP to precooked pork breakfast sausage can increase phenolics that may be nutritionally beneficial while also having consumer appeal.     

Sweetener Effects on Flaked Millet Breakfast Cereals

White proso and foxtail millets were used in the formulation of a flaked whole grain ready-to-eat (RTE) breakfast cereal where the effects of dried honey or molasses as secondary sweeteners were evaluated. Some sensory attributes were affected by type of millet and by secondary sweetener. Crispness was affected by sweetener type after 4 min hydration. Sweetness scores and color were inversely related, whether evaluated by sensory or instrumental means. The use of 100% millet in RTE breakfast cereals is feasible and the type of sweetener used affects the cereal color, flavor and crispness in milk.     

挤压膨化技术在营养早餐生产上的应用

在阐述挤压膨化原理的基础上，介绍了挤压膨化qd技术在营养早餐上的应用，以及产品的质量标准，并对影响营养早餐质量的因素进行了分析。     

Physical properties and microstructural changes during soaking of individual corn and quinoa breakfast flakes

The importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior to consumption. The maximum rupture force (RF) of 2 types of breakfast flaked products (BFP)--corn flakes (CF) and quinoa flakes (QF)--were measured directly while immersed in milk with 2% of fat content (milk 2%) or distilled water for different periods of time between 5 and 300 s. Under similar soaking conditions, QF presented higher RF values than CF. Soaked flakes were freeze-dried and their cross section and surface examined by scanning electron microscopy. Three consecutive periods (fast, gradual, and slow reduction of RF) were associated with changes in the microstructure of flakes. These changes were more pronounced in distilled water than in milk 2%, probably because the fat and other solids in milk become deposited on the flakes' surface hindering liquid infiltration. Structural and textural modifications were primarily ascribable to the plasticizing effect of water that softened the carbohydrate/protein matrix, inducing partial collapse of the porous structure and eventually disintegration of the whole piece through deep cracks.     

Health based pasta: redefining the concept of the next generation convenience food

Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it has been recognized as an identifying ingredient of traditional healthy Mediterranean and Latin American meals. Pasta has come a long way from the days when it was erroneously considered by consumers to be a "fattening food." Today it is perceived as one of the "healthy options." In fact, because pasta is so supremely versatile as a base to a meal, it is easily possible to serve it in ways to satisfy both our notions of "healthy eating" and our appetites for interesting and tasty food. Pasta, being so popular as a delicious family meal favorite and equally relished all over the world, it deserves a lot than any other food to serve as an ideal functional food. Here we analyze various health ingredients that have been incorporated in pasta as disease/disorder curing agents and/or potent nutritional supplements and their effects on cooking and quality parameters of pasta as well as their various health benefits and therapeutic attributes.     

杂粮早餐粉对砷致小鼠雄性生殖毒性的缓解作用

以昆明种纯系雄性小白鼠为受试动物,检测杂粮早餐粉对砷致小鼠雄性生殖毒性的影响。砷染毒组小鼠饮用含砷蒸馏水（砷质量浓度为10 mg/L）,早餐粉干预组小鼠在饮用含砷蒸馏水的同时分别灌胃7.15 g/100 mL和14.30 g/100 mL杂粮早餐粉溶液,每3 d一次。实验周期60 d,期间小鼠自由取水。灌胃结束后检测小鼠睾丸组织的抗氧化指标与组织结构,计算精子总数和精子畸形率。结果表明：通过饮水摄入砷能使小鼠睾丸脏器系数下降,睾丸组织超氧化物歧化酶（superoxide dismutase,SOD）活力和还原型谷胱甘肽（glutathione,GSH）含量下降,H2O2含量升高,丙二醛（malondialdehyde,MDA）含量显著升高（P＜0.05）,睾丸组织结构出现病理性改变,精子总数降低,精子畸形率升高;用杂粮早餐粉干预后,小鼠睾丸脏器系数升高,睾丸组织SOD活力和还原型GSH含量升高,H2O2和MDA含量降低,睾丸组织结构损伤得到缓解,精子总数升高,精子畸形率下降。上述结果表明,所用杂粮早餐粉能降低砷致雄性生殖毒性,对睾丸结构和功能有一定的保护作用,对雄性动物生殖健康具有积极意义。     

荞麦加工及谷物早餐的研制

本文介绍了荞麦加工,重点阐述了荞麦米的加工工艺,同时对荞麦谷物早餐的研制情况也作了概述。     

杏仁早餐的浸泡与脆性变化

以自制的杏仁早餐为研究对象,应用Peleg模型来描述杏仁早餐的吸水过程;Peleg模型对杏仁早餐浸泡时脆性变化也具有适用性。计算了不同温度下的Peleg方程常数K1、K2,确定了杏仁早餐的吸水动力学方程。     

基于QFD及模糊数学设计评判大学生早餐粥配方

[目的]探讨质量功能展开（QFD）及模糊数学评价在食品新产品开发中的应用。[方法]通过调查安徽科技学院部分大学生对早餐粥的要求,采用QFD法进行早餐粥的概念设计;选用正交实验研制成品;通过模糊数学评价该产品的各项感官指标与四种市售同类产品的差异,优化配方设计。[结果]早餐粥营养特性和感官特性的重要性依次为：营养价值﹥色泽﹥香味﹥口感;营养早餐粥最优配方：大米100g、红豆20g、0.5cm3瘦肉丁40g、炒鸡蛋50g、胡萝卜20g、青菜3g、总料水比1∶6。[结论]QFD可以更加客观、准确地确定消费需求,模糊数学评判有助于改进产品质量,两种方法结合用于新产品开发和质量改进方面具有可行性和高效性。     

What parents prefer and children like – Investigating choice of vegetable-based food for children

The inherent challenge of investigating food choice of new products for children is that more than one person is involved in the long-term decision-making. Parents decide in the purchase situation while children pass their verdict when they consume the meal. In this paper we suggest linking family decision-making and food choice, and reveal results from two empirical studies of vegetable-based food for children. One study discloses parents’ preferences regarding different food concepts while the other looks into children’s liking before and after tasting the products. Results show that parents know fairly well what children like. Sharing the meal experience with their children and having meal variation options are important benefits for parents. Parents are more concerned about health while children prefer products that look familiar. However, after tasting an unfamiliar product children are less reserved.     

小麦胚芽营养方便早餐的开发研制

以小麦胚芽为主要原料,研制小包装健康营养方便早餐。通过正交试验确定产品的最佳配方:小麦胚芽60%,豆粉、奶粉、卵磷脂为营养补充剂15%,麦芽糊精15%,木糖醇、低聚异麦芽糖10%,生产出的小麦胚芽营养方便早餐口感、状态、气味最好。