基于口腔咀嚼原理的咀嚼模拟器研究进展

咀嚼模拟器是指模仿人类口腔生理结构、咀嚼运动系统以及咀嚼功能的机械装置.该类型设备因不受伦理、时间、环境的影响,能够为揭示食物的口腔破碎、食团重组及风味成分释放的动力学过程提供直接的实验验证.本文主要对口腔生理及其模拟方法做出简单介绍,为咀嚼模拟器的构建提供有效的科学依据和参考因素.同时在口腔咀嚼原理基础上对应用于各领...     

果蔗组培苗不同施肥量的生产效应比较试验

本试验以施肥量375kg/hm2为级差,设0～1500kg/hm2共5个处理。试验所施肥料为三元复合肥,N:P:K为15%:15%:15%。通过对各处理果蔗组培苗的产量、品质以及伸长速的分析得出:施三元复合肥375kg/hm2作基肥,后期不追肥对果蔗组培苗单株重、糖锤度以及扎根抗风等表现均高于其他几个处理,说明果蔗组培苗比较适宜基施且少量施肥。     

不同温度及包装方式下复合杂粮米发糕的储藏特性

本文以高筋小麦粉为主要原料,黑米、小米、燕麦等杂粮为添加物,制成一种新型复合杂粮米发糕,研究杂粮米发糕贮藏过程中的品质变化。分别用塑料盒和真空袋两种包装方式,在设定的温度下(-18℃冷冻、4℃冷藏、25℃室温)储藏米发糕,定期测定样品水分含量、菌落总数及比容,在复蒸后测定质构特性,从而对杂粮米发糕品质变化的原因及其变化机理做了分析。结果表明:随着贮藏时间的延长,杂粮米发糕的菌落总数、咀嚼性、硬度上升,而水分含量、弹性、回复性下降。经对比分析,使用真空包装在-18℃条件下保存,杂粮米糕水分损失率小,菌落总数增长缓慢,质构特征较初始状态差异小,是保存杂粮米发糕的最佳条件。     

不同乳化剂对糯米糕品质的影响及抗老化研究

以糯米粉、粘米粉为原料制作糯米糕,以感官评定与质构分析为指标,研究不同食品乳化剂对糯米糕品质的影响及抗老化效果.结果表明:单一乳化剂对糯米糕品质的改善均有一定的作用,单独添加蔗糖脂肪酸酯(sucrose fatty acid ester,SE)0.60％、单硬脂酸甘油酯(glyceryl monostearate,GM...     

食品添加剂在胶姆糖中的应用

本系统的论述了胶姆基料、乳化剂、填充剂、香精等食品添加剂的性质及其对胶姆基质量的影响。     

广州果蔗产业发展探讨

针对广州市果蔗产业现状和发展问题,从品种、气候、田间管理等方面客观分析限制广州市果蔗发展的主要因素,并分析了广州市果蔗在国内同类市场竞争中的比较优势,对今后广州果蔗产业的发展策略提出了建议。     

红烧肉咀嚼过程中咸味和鲜味的释放规律

经过招募、筛选和培训,构建由10人组成的感官评价小组。要求10名评价员自然咀嚼红烧肉样品并在不同咀嚼阶段收集食团,对咀嚼过程中食团的水分含量、脂肪含量、p H值、氯化钠含量、核苷酸及其降解产物含量进行动态跟踪并结合电子舌检测技术评价其味觉变化规律。结果表明:在咀嚼过程中,食团的水分含量显著上升,脂肪含量持续降低,在吞咽点时分别达到质量分数55.65%和19.40%;除咀嚼初期外,p H值无显著变化;氯化钠含量与风味核苷酸含量逐渐降低并在吞咽点时略有升高,其含量分别达到1.07%和79.90 mg/100 g。相关性分析显示:食团的氯化钠含量与其p H值呈显著负相关,风味核苷酸含量与其脂肪含量呈显著负相关。结合电子舌分析红烧肉咀嚼过程中的食团咸味和鲜味释放规律,咸味和鲜味释放呈先上升后下降趋势,且在咀嚼中后阶段咸味和鲜味值最强。     

巧克力米饼的研制

通过对膨化巧克力米饼的工艺特性、影响巧克力米饼质量的因素等方面的研究,将巧克力涂衣技术与膨化技术相结合,确定了最佳工艺参数,制作出涂衣巧克力米饼。     

The role of oral processing in dynamic sensory perception

Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception.     

不同种类食物中葛根素含量的测定

采用HPLC方法,测定采集于不同地区的60种食物样品中葛根素的含量,以了解葛根素在不同食物中的分布与含量情况.经测定,在6种蔬菜中检出葛根素,其中含量最高的是芋头,含量(干重)为18.60 mg/100 g.水果样品只在芒果中检出葛根素,含量(干重)为0.97 mg/100 g.干豆类食物样品只在绿豆中检出葛根素,含量(干重)为1.99 mg/100 g.总体上看,葛根素在食物中分布范围不广,且含量也普遍较低.     

Chewing gum consumption in the United States among children,adolescents and adults

Data regarding chewing gum consumption habits and attitudes were collected for 963 children and adolescents (aged 6–14) and 3150 adolescents and adults (aged 13 years+) in the United States (U.S.) using a dedicated online food frequency questionnaire. A total of 79.6% of children/adolescents reported using chewing gum in the last 3 months, whereas 61.8% of adolescents/adults chewed gum in the previous 6 months. The mean and 90th percentile of consumption among children/adolescents aged 6–14 were 1.95 and 4.71 g day^?1, equivalent to 0.75 and 1.78 pieces per day, respectively. Stratification by gender and age brackets revealed that the consumption of chewing gum was more heavily reported in boys compared to girls. Among adolescents/adults aged 13 years and older, the mean and 90th percentile of consumption of chewing gum was estimated to be 2.98 and 7.67 g day^?1, or 1.05 and 3.00 pieces per day, respectively. Stratification by gender and by age brackets in this cohort did not reveal any marked patterns although it was noted that there was a decrease in the percent consuming with age (from 87.0 to 34.5%). The most commonly reported chew frequency among all ages was ‘two or three times a week’ (23.7 to 26.8%). The average and high-level estimates reported herein provide up-to-date estimates of chewing gum consumption in the U.S. Comparisons of the calculated intake values with those reported from the National Health and Nutrition Examination Survey dataset suggests that national nutrition surveys may result in an under-reporting of the percent consumers, but similar estimates for the daily intakes in g day^?1.     

大米品种特性与米发糕质构特性的相关性研究

为选择适宜的发糕生产原料,确定发糕生产中的原料选择指标,对10种大米的品种特性及其加工的发糕的质构特性进行了研究,并对二者之间的相关性进行了探讨,确立了发糕的原料标准。结果表明：发糕原料大米的选择可以用直链淀粉含量、降落值和回生值作为选择指标。其中,大米直链淀粉含量对发糕成品品质影响最大,与硬度和回复性显著正相关,与咀嚼度极显著正相关。     

我国水果型甘蔗栽培技术研究的现状和今后的研究方向(下)

1．1．3．2根部追肥技术研究 2002年，曹禄乃等进行了硅钙肥对果蔗增产效果的研究。结果表明：施有效硅20．96％、CaO 37.68％的硅钙肥750kg/hm^2的分蘖率为210％，茎长205cm，茎径3.71cm，单株重1.72lkg，有效茎58485株/hm^2，甘蔗单产100650kg/hm^2，锤度13．8％，比对照分别增加95％，33．2cm，0．45cm，0．4560kg/株，3420株/hm^2，21195kg/hm^2和0．10％㈨。1．1．3．3病虫害防治技术研究     

羟丙基木薯淀粉对糯米混粉特性及年糕品质的影响

为研究羟丙基木薯淀粉对糯米混粉特性及年糕品质的影响,将羟丙基木薯淀粉分别以添加量为0％、3％、6％、9％、12％加入到糯米粉中配制混合粉,对其混合粉糊化特性、动态流变学特性、微观结构进行分析,同时考察对年糕质构特性和感官品质影响.结果 表明,随着添加量的增加,混合粉峰值黏度、最低黏度、最终黏度和回生值均不断下降;混合粉...     

A pseudo-mastication sound presentation device to improve the texture of nursing care foods

The texture of foods is affected by concurrent auditory sensations. To improve the texture of nursing care foods, we developed a pseudo-mastication sound presentation device based on electromyogram (EMG) signals from the muscles of mastication. EMG signals have enabled us to promptly present care recipients with pseudo-mastication sounds. However, actual mastication sounds vary in intensity and duration more than EMG signals. Here, we investigated changes in EMG signals and actual mastication sounds during the mastication of two food types (rice crackers and Japanese pickles) to improve our device. We found that the intensity and duration of mastication sounds decreased as the number of mastication strokes increased. Furthermore, the intensity and duration of mastication sounds and the latency between the onset of EMG signals and the onset of mastication sounds also varied by food type. For EMG signals, only the intensity varied by food type. Based on our findings, we modified our pseudo-mastication sound presentation device to enable control of the intensity and duration of pseudo-mastication sounds based on the number of mastication strokes and food type. Reproducing more natural pseudo-mastication sounds can improve care recipients’ motivation for ingesting nursing care foods, thus preventing malnutrition and frailty.