文摘

文摘杏仁乳的生产本文确定了杏仁乳生产工艺。杏仁乳稀释倍数为１５，添加０．１％柠檬酸调整乳液ｐＨ值为４．２３左右，并加入１０％白砂糖，０．３％ＰＧＡ和０．２％单甘脂。生产的杏仁乳可溶性固形物＞１０％，蛋白质含量＞１％，经１个月观察无上浮下沉现象。其工艺...     

高级杏仁酸奶的加工技术

在研究大豆酸奶的技术基础上，采用杏仁奶与牛奶混合乳酸菌发酵获得成功。杏仁在０．１％ＨＣｌ溶液中浸泡１０－１２ｈ后，热煮去皮并经胶体磨处理，靡浆比为１：１０（Ｗ／Ｗ），然后添加牛奶，砂糖和稳定剂于杏仁奶中，并经均质、接种１％－３％已经驯化的嗜热链球菌和保加利亚乳杆菌发酵剂，发酵条件与酸牛奶相同，即可加工成营养丰富的保健杏仁酸奶。     

乳及乳制品中金黄色葡萄球菌的分布及其理化特性研究

用同时定性定量检测方法和程序对我国部分乳及乳制品中的金黄色葡萄球菌的污染状况，季节性变化及分离菌株的生理生化特性进行了研究，结果表明，生鲜牛乳中金黄色葡萄球菌的平均污染率为３７．２％，其中混装奶桶罐中污染率为５８．８％，高于奶牛个体直接挤出的鲜乳（３９．０％）。生鲜乳中的金黄色葡萄球菌菌数为１０＾１￣１０＾４ｃｆｕ／ｍｌ，乳制品的污染率为６．３％，污染菌数为１０＾１￣１０＾２ｃｆｕ／ｍｌ。６￣９月     

高钙酸凝乳稳定性的研究

本文报导保加利亚乳杆菌（Ｌ．Ｂｕｌｇａｒｉｃｕｓ）在牛乳、蔗糖、稳定剂和活性钙体系中的发酵作用。实验表明，以０．１％果胶为稳定剂的上述体系，可外加纯钙量达０．２％；在４２℃下，多种量３％时，经１０－１２小时培养，获得总钙量在０．３７％的酸凝乳稳定体系；文中同时探讨了外加钙量与体系褐变间相互关系。     

几种稳定剂对花生乳稳定性的影响

通过Ｌ９（３＾４）正交试验设计测定了几种稳定剂及其用量对花生乳稳定性的影响，以强化分层率为指标分析了复合乳化剂ＨＬＢ值与乳化效率间的关系，结果表明：当复合乳化剂的ＨＬＢ＝１２．５￣１３．５时乳化效率最高，在花生乳中添加１％大豆分离蛋白、０．２％蔗糖脂肪酸酯、０．１％单硬脂酸甘油酯、０．２％羧甲基纤维素钠、０．０５％黄原胶后，能够得到稳定性良好的花生乳产品。     

我国玉米品种资源主要品质的鉴定与筛选

对１９９１－１９９４年入国家种质资源库的来自２２个省（区、市）的２５３７份玉米品种资源的主要品质进行了测定。测定结果表明，我国玉米种质资源的粗蛋白质平均含量为１１．６４％，粗脂肪平均含量为４．５％，总淀粉平均含量为６８．６８％，赖氨酸的平均含量为０．２８９％。粗蛋白质含量＞１５％，粗脂肪含量＞７％，总淀粉含量＞７４％，赖氨酸含量＞０．４％的优质玉米品种的总筛选率分别为０．９％、０．５５％、０．３２％和１．０２％。     

杏仁露的加工技术

研究了杏仁露的加工工艺及配方。结果表明：杏仁与水之比１∶２０,０．０３％ＮａＨＣＯ３,４％白砂糖,０．０４％蛋白糖,０．３５％稳定剂ＢＥ－２ａ, ３０～３５ＭＰａ均质, ２０－１５－１０ｍｉｎ／１２１℃杀菌,饮料的色泽、风味、口感、稳定性佳,室温存放两年。     

浙江水稻土有效硼含量及油菜施硼效果

浙江水稻土有效硼含量０－１．７７ｍｇｋｇ＾－１，平均为０．３０ｍｇｋｇ＾－１，低于油菜缺硼临界值。油菜施硼平均每亩增产油菜籽１５．８公斤，增产１６．７％；缺硼和严重缺硼区施用硼肥分别增产１０％－２０％和３０％双上，轻度或潜在缺硼区增产在５％－１０％。     

核桃乳酸发酵酸奶的研制

本文采用Ｌ９（３４）正交试验对核桃乳酸发酵酸奶进行了试验研究。试验结果表明，使用保加利亚乳杆菌和嗜热链球菌混和菌种，４２±２℃发酵；１～５℃冷却后熟１２ｈ，具有较好的效果。筛选的配方为核桃仁１０％，牛奶粉２０％；蔗糖６％，琼脂０．２％。     

大豆施硒效应和硒素积累特性的初步研究

应用土培盆栽、微区及田间试验，研究底施和叶面喷施不同浓度硒对不同大豆品种生长发育、品质以及器官含硒量的影响。结果表明：土壤底施硒浓度０．１－０．５ｐｐｍ时，生长正常；＞１０ｐｐｍ时，苗期出现中毒症状，严重中毒时，则大多在子叶期死亡。鼓粒期叶面喷施０．０２５％－０．１％硒溶液，对大豆生长无毒害作用，不同品种（系）的生物学产量因施硒表现显著差异。施硒增加籽粒中蛋白质含量，降低脂肪含量；亚油酸、亚麻酸、     

美国大杏仁风味酸乳的研制

将美国大杏仁浆添加到牛乳中,通过利用保加利亚乳杆菌和嗜热链球菌(1∶1)混合的发酵剂生产杏仁酸乳。通过正交试验得到的结果显示,杏仁酸乳优化发酵工艺参数如下:美国大杏仁浆和牛奶比例为2∶8,蔗糖8%,保加利亚乳杆菌和嗜热链球菌(1∶1)混合发酵剂2%,发酵温度42℃,发酵时间4.5h。结果表明通过优化制得的杏仁酸乳兼有杏仁和酸乳的营养与风味。     

Characterisation of O/W emulsions encapsulating ergocalciferol using onion skin waste saponins: insights on formulation and release properties

The study was conducted to produce ergocalciferol (Vit-D₂) loaded oil-in-water (O/W) emulsions utilising the onion skin waste saponins (OSW) as a natural emulsifier and almond oil as carrier oil. The impact of different formulations upon the digestibility of lipids, LCT (long-chain triglycerides) or MCT (medium-chain triglycerides), and bioaccessibility of Vit-D₂ was analysed. The mean particle size diameter of almond oil-based O/W emulsions was decreased with increasing homogenisation pressure and emulsifier concentration. During 120 mins of digestion in small intestinal fluids (SIF), almond oil in high-lipid emulsions (5% w/w) was not fully digested, resulting in a lower bioaccessibility of ergocalciferol than low-lipid samples. Almond oil emulsions with larger particle size have a slower rate of lipid digestion than the smaller size particles, but the release rate of free fatty acids was constant throughout the digestion process. Moreover, almond oil emulsions showed similar Vit-D₂ bioaccessibility to the oil-based emulsions but were much higher than MCTs.     

Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

The aim of this study was to determine the nutritional quality and protein value of the baru almond, pequi almond, and cerrado cashew nut compared to the peanut. We determined the proximate chemical composition, mineral content, and amino acid profile. A biological assay was carried out to assess the protein value, by net protein ratio (NPR), relative net protein ratio (RNPR), and protein digestibility-corrected amino acid score (PDCAAS) indexes. We found that the exotic almonds and the nut are rich in proteins (22.7-29.9 g/100 g), lipids (41.9-50.0 g/100 g), fibres (baru and pequi almonds, around 10.0 g/100 g), iron and zinc (4.3-7.4 mg/100 g). Baru almond's protein did not show deficiency in essential amino acids and lysine was the first limiting amino acid in the proteins of the pequi almond and cerrado cashew nut. The baru almond showed a RNPR of 86%, similar to that of the cerrado cashew nut (78%), but higher than that of the peanut (72%) and of the pequi almond (54%). The PDCAAS value of the baru almond (91%) was the highest and cerrado cashew nut and peanut presented similar values of this index (82%), which were higher than that of the pequi almond (55%). The baru almond has the highest protein quality, but the cerrado cashew nut and peanut are sources of good quality protein, too. We recommend the inclusion of these exotic foods in healthy diets and in food industry, and the baru almond and cerrado cashew nut as sources of complementary protein.     

Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder

An investigation into ultrasound-assisted extraction and autoclaving pretreatment was conducted for the oil extraction from almonds. The best possible combination of extraction parameters was obtained with the response surface methodology (RSM), at a three-variable, three-level experiment Box–Behnken design (BBD). The optimum extraction parameters were as follows: extraction time, 55 min; extraction temperature, 51 °C; and solvent/sample ratio, 19:1, at a fixed ultrasonic frequency of 40 kHz and power of 150 W. Under these conditions, the oil recovery was 81.89 ± 0.23% for the autoclaved almonds, which well matches with the predicted value. Furthermore, the oil composition was analyzed with GC–MS, and the effect of the autoclaving on the oil extraction was evaluated. The results showed that the autoclaving pretreatment increased the oil recovery, without affecting the oil composition, by 8.69%, which confirmed the efficacy of the autoclaving on the oil extraction from almond powder.     

Optimization of SC-CO2 extraction of oil from almond pretreated with autoclaving

Supercritical carbon dioxide (SC-CO₂) extraction parameters affecting oil recovery from almond were optimized through response surface methodology (RSM). The optimum extraction conditions were as follows: extraction pressure, 44.1 MPa; extraction temperature, 43.8 °C; dynamic extraction time, 93.6 min; and CO₂ flow rate, 10.1 mL/min. Under these conditions, a mean value of 86.54 ± 0.66 g/100 g (n = 3) was observed, which is well matched with the predicted value of 87.32 g/100 g. Furthermore, the effects of autoclaving pretreatment for the almond particles on the oil recovery, fatty acids' composition, and almond particles' microstructure were also investigated by calculating the percentages of the oil yield, gas chromatograph fitted with a mass spectrometer (GC-MS), and scanning electron microscopy (SEM) analysis, respectively. The results showed that autoclaving pretreatment had minor modifications of the fatty acids' profile of the extracted oil, but greatly promoted the disturbing of almond cell walls, and increased the oil recovery by 6.44%.     

Almond hulls in diets for lactating goats: effects on yield and composition of milk, feed intake, and digestibility

Four cubed rations of similar chemical composition were fed ad libitum to 16 lactating yearling Alpine goats. The rations contained 0, 15, 25, and 35% almond hulls; 0, .5, 1, and 1% urea; and 58.4, 42.5, 32.0, and 22.0% alfalfa hay (DM basis). Chromic oxide was added as a digestibility marker. Average nutrient composition of diets was 91% DM, 20% CP, 32% NDF, 9% ash, and 4.39 Mcal gross energy/kg. Goats were randomly assigned to one of four diet orders in four replications of a 4 X 4 Latin square, blocked by goat and period. Data were collected in the 3rd wk of each period. Diets containing 25 and 35% almond hulls increased DM intake and reduced milk protein percent and digestibilities of DM, organic matter, ash, and NDF. Dry matter intake and weight gain were highest for the diet containing 35% almond hulls and 1% urea. Results indicate that almond hulls and urea can be fed to lactating goats up to these amounts without adversely affecting lactation.     

甘肃省市售杏仁和扁桃仁及其制品中氰化物含量状况调查

目的 调查甘肃省内市场上常见的杏仁和扁桃仁及其制品中氰化物含量,为保障人群的健康和国家制定相关标准提供科学依据。方法 从甘肃省14个地市采集样品323份,采用气相色谱-顶空法测定氰化物含量,用秩和检验分析。结果 不同产品中氰化物含量范围为干果类0.098 0～720 mg/kg,固体饮料类0.015 1～151 mg/kg,液体饮料类0.015 1～7.15 mg/kg,糕点类0.184～5.88 mg/kg,糖果类0.083 2～5.11 mg/kg,腌渍类0.702～17.3 mg/kg;不同品种中氰化物含量范围为苦杏仁及其制品0.015 1～720 mg/kg,甜杏仁及其制品0.015 1～151 mg/kg,扁桃仁及其制品0.098 0～12.0 mg/kg;不同种类中氰化物含量范围为熟(干)甜杏仁0.482～20.9 mg/kg,生(干)甜杏仁1.05～151 mg/kg,鲜甜杏仁2.32～184 mg/kg,熟(干)苦杏仁359～597 mg/kg,生(干)苦杏仁359～720 mg/kg,鲜苦杏仁634～733 mg/kg。结论 氰化物在杏仁及其制品中普遍存在,尤其是鲜苦...     

Chemical and structural characterisation of almond oil bodies and bovine milk fat globules

Lipids in almonds are present as oil bodies in the nut. These oil bodies are surrounded by a membrane of proteins and phospholipids and are a delivery vehicle of energy in the form of triglycerides, similarly to the more studied bovine milk fat globule membrane. Chemical, physical and microscopic analyses revealed major differences in the composition and structure of almond oil bodies and bovine milk fat globules. The lipids of both natural emulsions differed in degree of unsaturation, chain length, and class. The almond oil body membrane does not contain any cholesterol or sphingomyelin unlike the bovine milk fat globule membrane. Therefore, the phospholipid distribution at the surface of the oil bodies did not present any liquid-ordered domains. The membranes, a monolayer around almond oil bodies and a trilayer around bovine fat globules, may affect the stability of the lipid droplets in a food matrix and the way the lipids are digested.     

大豆-坚果奶酪类似物的制备及其性质研究

该研究采用大豆乳、腰果乳及巴旦木蛋白为原料制备一种奶酪类似物,目的是确定最佳工艺配方以制备出高品质的大豆-坚果奶酪类似物,然后评价其理化性质、感官特性、储藏稳定性和消化特性。研究结果显示：具有最佳品质的大豆-坚果奶酪类似物基本配方为（皆为质量分数）：腰果乳50.00%,大豆乳50.00%;并以植物乳质量为基准,依次添加植物油3.09%（椰子油与葵花籽油比例为7:3）、巴旦木蛋白2.01%、TG酶0.33%、柠檬酸0.10%、乳酸0.10%;以凝乳质量为基准,添加胶体1.08%、蔗糖4.00%。大豆-坚果奶酪类似物硬度值0.88 N、整体感官评分7.71分,可以与商品化动物奶酪相媲美。此外,随着储藏时间增加其硬度值从0.94 N增加到1.15 N,无明显变硬和析水现象。体外消化结果显示其蛋白电泳条带在肠道消化180 min后全部消失,游离脂肪酸释放速率为60%。因此,制备的大豆- 坚果奶酪类似物营养价值高,具有较佳的感官品质,储藏稳定性好且蛋白易于消化,能够作为动物奶酪的替代物以满足人们对奶酪的需求。