响应面法优化低盐花生银耳牛肉酱工艺配方

为提高花生银耳牛肉酱的感官品质,以花生、银耳、牛肉为主要原料,研究花生银耳牛肉酱加工的最优工艺配方。对黄豆酱使用量、复合糖使用量、牛肉使用量以及银耳花生加入比4个因素分别进行单因素试验,根据单因素试验结果设计Box-Benhnken中心组合试验,以花生银耳牛肉酱的感官评分为指标,采用响应面优化法确定花生银耳牛肉酱加工的最佳工艺配方。结果表明:花生银耳牛肉酱加工最优工艺配方为:黄豆酱添加量(A)34.99%、复合糖添加量(B)6.18%、牛肉用量(C)13.91%、银耳花生加入比(D)1.82∶1(总量16.18%)。按优化后的工艺配方预期制作的花生银耳牛肉酱感官评分为89.56,实际得分为88.08,花生银耳牛肉酱的感官品质达到最佳。     

Box-Behnken法优化浓香花生奶研究

花生中含有丰富的脂肪和蛋白,将花生制作成花生奶有助于人体吸收脂肪和蛋白等营养物质。由于现有花生乳容易分层、稳定性较差等因素,采用Box–Behnken法优化浓香花生奶的加工工艺,最佳工艺配方为奶粉添加量12.86%、白糖添加量22.47%、料液比1∶14.96(w/w)、稳定剂添加量0.58%、黄原胶和瓜尔豆胶比例3.94∶1(w/w),此时,感官评价为32.86±0.72分。     

彩色花生巧克力豆加工工艺技术及设备

本文介绍了制作花生巧克力所需设备以及设备的基本工作原理、构造和使用方法;探讨了彩色巧克力豆制作过程的工艺条件和配方。采用巧克力花生豆成套设备,以花生为芯料,可可粉、可可脂、糖粉、卵磷脂、色素和抛光剂按一定的比例,可制作出来色泽光亮、营养丰富、风味独特的花生巧克力豆。     

添加豆渣和花生麸的蛋糕制作工艺与品质评价

以鸡蛋、面粉、糖为原料,添加豆渣、花生麸等加工副产品,研制一种新型的蛋糕制品。通过配方优化试验,确定产品的最佳配方为:白糖50 g,面粉60 g,豆渣20 g,花生麸20 g,制作工艺以打蛋12 min,烤制炉温120℃、底温110℃,烤制时间13 min为最佳。与传统蛋糕相比,本制品的膳食纤维含量更高,营养丰富,不腻口,同时具有独特的豆香味和花生香味,无豆腥味。     

复合维生素片薄膜包衣工艺研究分析

目的确定复合维生素片薄膜包衣工艺方法:采用比较法和正交试验设计法优化复合维生素片的包衣工艺参数结果:最佳工艺参数为包衣液浓度5%,进风温度85℃,雾化压力为0.4m Pa结论:验证与放大试验表明,该工艺符合生产要求。     

低致敏蛋白Ara h 1复合益生菌发酵花生乳制备工艺优化

目的:研制低致敏复合乳酸菌发酵花生乳。方法:利用试剂盒测定不同品种花生中的粗蛋白含量及Ara h 1含量，选取Ara h 1含量最低的花生品种制作发酵乳；以接菌量、接菌种类、发酵时间及糖添加量为考察因素，Ara h 1含量为测定结果，采用响应面法优化致敏蛋白Ara h 1含量下降最多的发酵花生乳制备工艺；制作复合益生菌发酵花生乳，并对产品的口感、组织状态和风味进行感官评价。结果:当接菌量为4%、接种嗜热链球菌和保加利亚乳杆菌、发酵4 h、糖添加量为6%时，发酵花生乳中的主要过敏原Ara h 1减少70%,含量为48μg/g,且感官评分达到80分。结论:经工艺优化获得了致敏蛋白Ara h 1含量低，凝乳效果好，口味怡人的复合益生菌发酵花生制品。     

高油酸花生油酶促酯交换合成类可可脂工艺优化

为促进高油酸花生油的高值化利用,在无溶剂体系中以高油酸花生油为原料,棕榈酸乙酯、硬脂酸乙酯为酰基供体,酶促酯交换合成类可可脂。以目标甘三酯1,3-二棕榈酸-2-油酸(POP)、1-棕榈酸-2-油酸-3-硬脂酸(POS)、1,3-二硬脂酸-2-油酸(SOS)含量,硬脂酸指数和酰基位移率为评价指标,在单因素实验的基础上采用响应面法对酶促酯交换合成类可可脂的工艺条件进行优化。结果表明：酶促酯交换合成类可可脂的最佳工艺条件为硬脂酸乙酯与棕榈酸乙酯物质的量比1.3∶1、酰基供体与高油酸花生油物质的量比12∶1、加酶量2.7%(以底物质量计)、反应温度60℃、反应时间7 h,在该条件下产物甘三酯中POP、POS、SOS的含量分别为14.55%、48.87%、25.17%,硬脂酸指数为0.56,酰基位移率为7.35%。产物的目标甘三酯组成和脂肪酸组成与可可脂相近,可作为可可脂替代品应用。     

大枣花生乳配方及工艺的优化研究

对红枣汁提取条件及红枣花生复合饮料的配方进行了优化研究。得到优化后的红枣汁最佳提取工艺条件为:温度70℃、时间60min、料水比1:6,果胶酶量0.03%、酶解温度45℃、酶解时间1.5h。最佳配方为:枣汁:花生乳:0.25%的柠檬酸溶液:糖=15:15:3:2。     

花生-油莎豆蛋白饮料的制作工艺研究

探讨以油莎豆和花生制作蛋白饮料的生产工艺。正交试验结果表明,制作花生-油莎豆蛋白饮料的最佳条件为:料液比1∶10(g/mL)、乳化剂量(质量分数)0.05%、花生和油莎豆比例1∶2(g/g)、均质压力200 MPa。各因素对花生-油莎豆蛋白饮料品质的影响依次是料液比、乳化剂量、原料比例和均质压力。按此最佳工艺条件制作的花生-油莎豆蛋白饮料在外部感官、内部稠度和黏度指标均达到市售花生露的指标。     

可可脂与代可可脂的GC-MS鉴别分析及应用

采用气相色谱-质谱联用法(GC/MS)快速分析可可脂(CB)及代可可脂(CBS)的脂肪酸组成,找出两者组分的显著不同,以此作为鉴别可可脂与代可可脂的依据。结果显示:代可可脂(CBS)中月桂酸占脂肪酸总量的49.083%。可可脂(CB)中主要脂肪酸为硬脂酸,占脂肪酸总量的34.488%;油酸,占31.919%;可可脂中无月桂酸成分。月桂酸的检出与否可作为判断代可可脂(CBS)是否存在的定性依据。     

Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems

This study investigated the diffusion of peanut oil and counter-diffusion of cocoa butter when cylindrical tempered or untempered samples, composed of cocoa butter with or without addition of cocoa powder, were suspended in peanut oil and stored at 23 °C. Oil migration kinetics was monitored using a novel pipette technique while diffusion and counter-diffusion were measured using gas chromatography. Tempering significantly lowered (p < 0.05) the peanut oil diffusion in the samples but did not influence the counter-diffusion of cocoa butter in peanut oil. Addition of cocoa powder at a volume fraction of 0.45 significantly increased (p < 0.05) peanut oil diffusion and decreased counter-diffusion. Due to the ingress of peanut oil, the solid fat content of tempered and untempered cocoa butter samples dropped from 75% to 59% after 7 weeks and resulted in corresponding dimensional changes in the samples which were also measured using image analysis. Diffusion, counter-diffusion and lipid phase changes were combined to develop a mass balance model to predict the volume changes occurring during oil migration.     

Oil Migration in 2-Component Confectionery Systems

ABSTRACT:  Oil migration from high oil content centers into chocolate coatings results in product quality changes. The objective of this study was to monitor and model peanut oil migration in 2-layer systems of increasing phase complexity. Three 2-layer systems were prepared: peanut oil/cocoa butter; peanut butter paste/cocoa butter; and peanut butter paste/chocolate. Magnetic resonance imaging was used to measure liquid oil signal as a function of position over a storage time of 193 days at 25 °C. The 3 types of samples exhibited appreciably different patterns of oil migration. The peanut oil/cocoa butter samples had mass transfer typical of oil being absorbed into a liquid/solid region. The peanut butter paste/cocoa butter magnetic resonance profiles were characterized by mass transfer with a partition coefficient greater than unity. The peanut butter paste/chocolate samples exhibited a time-dependent peanut oil concentration at the interface between the chocolate and peanut butter paste. The spatial and temporal experimental data of the peanut butter paste/chocolate samples were modeled using a Fickian diffusion model, fitting for the effective diffusivity. Values of the diffusivity for the 6 chocolate formulations ranged from 1.10 to 2.01 × 10⁻¹³ m²/s, with no statistically significant differences.     

Development of a Chocolate Flavored Peanut Beverage

Nine chocolate-flavored peanut beverages (CFPB) were prepared using peanut protein isolate as source of protein and analyzed for physical-microbiological-sensory qualities. The quality attributes such as color, aroma, viscosity, and flavor of CFPB were similar to that of commercial chocolate milk. The total aerobic populations of the beverage before and after refrigeration for 7 days were less than 10 and 200 colonies/g, respectively, and no coliform bacteria was detected in this product. Sensory evaluation and response surface methodology indicated that optimum formulation of CFPB was obtained by using 3.5% protein (from peanut protein isolate), 3.5% butter, 8% sugar, 0.7% cocoa powder, 0.1% stabilizer, and water. Consumer study of the CFPB revealed that all sensory characteristics were acceptable in the range of like to extremely like.     

EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE

The objective of this study is to determine how the conching time and the quantity of sucrose, lecithin, cocoa butter and whole milk powder affect consumer preference for milk chocolate. Untrained panelists performed a sensory study consisting of acceptability, preference and attribute intensity. Longer conching time produced significantly smoother chocolate with smaller particle size. The longest conche times had the smallest particle size and were the most mouthcoating. There was no change in flavor with conching. The longer conche times were preferred. Panelists preferred higher sucrose levels, and increasing sucrose decreased bitterness and increased chocolate flavor. Increasing lecithin increased smoothness, but less lecithin was preferred, possibly due to off-flavors at high levels of lecithin. Increasing cocoa butter yielded softer chocolate but did not affect bitterness. Panelists preferred 10% over higher levels of cocoa butter. More milk powder produced smoother chocolate with more caramel flavor and was preferred.

PRACTICAL APPLICATIONS

The perceived quality of milk chocolate is affected by conching time, sucrose, lecithin, cocoa butter and whole milk powder. Texture was affected the most by conching, milk powder, lecithin and cocoa butter. Flavor was affected the most by milk powder and sugar. The only variable that did not affect acceptability and preference of milk chocolate was time for underconched samples. While this study did not determine the optimum conditions for milk chocolate, the most preferred and/or acceptable samples were conched for at least 12 h, had 35 to 50% sucrose, 0–0.5% lecithin, 5–10% cocoa butter and 13–30% milk powder.     

蔗糖形态对氢化棕榈仁油/可可脂混合体系结晶性质的影响

以氢化棕榈仁油/可可脂(质量比9∶1)混合体系为基料油,采用差示扫描量热仪(DSC)考察不同形态蔗糖(结晶糖、糖粉)和卵磷脂对熔化结晶性质的影响。结果表明:未添加卵磷脂时,蔗糖形态对基料油的熔化结晶性质影响不大;添加卵磷脂后,蔗糖颗粒越细,熔化和结晶温度越高;两种形态的蔗糖体系,添加卵磷脂均使结晶温度显著降低。     

淡水小龙虾肉酱的研制

以淡水小龙虾加工后产生的龙虾碎肉、鳌内肉为原料,辅以胡椒、食盐、糖、醋等基本调味料,生产具有水产海鲜风味特色的龙虾肉酱产品。采用正交试验筛选最佳配方,以确定龙虾肉酱的最佳工艺条件。经优化,调味液的最佳配比为:食盐3%,糖醋比5:3(m/m),胡椒1%;最佳龙虾肉酱工艺条件为:龙虾肉11%,调味液27%,花生酱和豆豉的配比为2:8(m/m)。     

巧克力涂层基料油的理化性质及其相容性研究

选用棕榈油中间分提物(PMF)、全氢化棕榈仁液油(HPKOL)、可可脂(CB)作为巧克力涂层的基料油,对其理化性质及其相容性进行分析。结果表明,当两相体系PMF-HPKOL中PMF含量在30%以下时,共晶现象较弱。PMF和HPKOL混合可以作为涂层油脂配方,用于开发无反式脂肪酸巧克力涂层。添加可可脂会导致三相体系(PMF-HPKOL-CB)严重的共晶现象,因此在代可可脂涂层配方中不宜再添加可可脂。     

Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin

The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81.9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties.