即食客家咸菜配方的优化

本试验以客家成菜为原料,研究即食客家咸菜配方优化工艺。通过采用L9（3^4）正交试验设计考察了玉米油、白砂糖、鸡精及胡椒粉等因素对客家咸菜风味品质的影响,结合模糊综合评价确定了即食客家成菜的最佳基础配方：即每100g客家成莱中添加15g白砂糖、0．1g鸡精、8g玉米油、2g胡椒粉。在此配方基础上,针对不同口味差异,开发出甜味、五香、辣味等即食客家咸菜系列产品,经真空包装和杀菌处理,达到国家酱腌菜卫生标准的要求。     

油脂的氧化稳定性与抗氧化剂

论述了油脂的氧化稳定性与影响因素,介绍了国内外最新的研究进展,即油脂的氧化稳定度与脂肪酸组成以及生育酚浓度之间的量化关系.并对几种天然抗氧化剂作了介绍.     

油脂氧化稳定性的研究

用Ｒａｎｃｉｍａｔ仪器测定了油脂氧化稳定性。结果表明,温度的高低,脂肪酸不饱和度,抗氧化剂和增效剂的使用,均与油脂氧化稳定性有着密切的关系。     

油脂加工过程中氧化稳定性的研究进展

油脂是人体重要的储能物质,营养价值丰富,在日常生活中不可或缺,但其极易氧化酸败,生成有毒有害物质,造成其营养价值大幅降低。以常见油脂的加工工艺（包括提取、精炼和成品油后加工）为主线,着重介绍各加工工艺对油脂氧化稳定性的影响,并针对油脂氧化过程中存在的问题提出今后可改进的方向。     

防止油脂氧化抗氧化剂

<正>抗氧化剂系指能防止因氧化而导致食品败坏,酸败和脱色的一类物质,它们能抑制或延迟分子氧化,但用“抗氧化剂”这样一个简单术语表示它们复杂的作用似乎过于简单。食品的氧化会导致食品气味和滋味严重劣变,然而这些又是影响消费者接受的重要因素。虽有许多防止食品氧化变质方法,如提高加工工艺水平、冷藏和适宜的阻气包装,但这些方法均不能有效抑制氧化,所以常在食品加工中加入抗氧化剂来抑制氧化。     

油脂的氧化稳定性测试

油脂在贮存过程中会由于发生氧化反应和水解反应最终导致酸败。测定油脂酸败程度的方法多种多样,但最有指导意义的是对油脂氧化反应过程中诱导期的测定。采用氧化稳定性测则试了多种常用油脂的氧化稳定性,模拟了油脂氧化初期的过程,对预测油脂的货架寿命有一定指导意义。     

猪油脂产品特性及其氧化稳定性研究

该研究对经表面活性剂分提四种猪油脂产品进行理化指标测试,并对产品氧化稳定性进行分析,以期更好开发猪油脂产品。     

共轭亚油酸氧化稳定性及其影响因素的研究

研究了共轭亚油酸的氧化稳定性及其主要影响因素。共轭亚油酸氧化稳定性低于相应的油脂。变价金属离子（Fe∧3 能够促进共轭亚油酸氧化。考察了几种抗氧化剂对共轭亚油酸的抗氧化性能,BHT、BHA BHT（1：1）对共轭亚油酸的抗氧化效果优于实验的其他抗氧化剂,添加抗氧化剂可是明显改善共轭亚油酸的氧化稳定性。     

氧化型油脂改质后的稳定性研究

将氧化型油脂，用水蒸汽蒸馏的方法进行改质处理，并对改质后的油脂和质量好的油脂作对比，进行贮藏试验。结果表明，过氧化值的变化基本一致。证明了用水蒸汽蒸馏的方法可以使氧化型油脂达到食用油质量标准     

Studies on the storage stability of oil-based paneer pickle

The recipe for oil-based paneer pickle was standardized on the basis of sensory evaluation. During storage, there was a significant decrease in moisture, fat and protein content and a significant increase in acidity, free fatty acids and peroxide value at both room temperature and refrigeration temperature in all the packaging materials. The sensory score of the pickle remained in the 'liked very much' range up to the end of the storage period. The pickle remained microbiologically safe and was acceptable up to 2 months of storage at both storage temperatures. The pickle packed in glass jars and stored at refrigeration temperature was found to be the most acceptable.     

Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation

The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO) exposed to microwaves were studied during heating at 170°C. The oxidative indices such as free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), TOTOX, specific extinctions and thiobarbituric acid (TBA) value of oils were significantly increased, and the increments were found to be significantly higher (P < 0.05) in unroasted seed oil as compared to roasted seed oil. The relative contents of polyunsaturated fatty acids (PUFAs) were decreased to 84.7%, and saturated fatty acids (SFAs) were increased to 119.5% in unroasted sample, after 9 h of heating. On the other hand, in 12 min roasted samples, the relative contents of PUFAs were decreased to 97.0%, and SFAs were increased to 102.6% after 9 h of heating. The triacylglycerol species LLL and OLL levels were decreased as a consequence of increased heating time, and the reduction tended to be significantly higher in unroasted samples as compared to roasted ones. The oxidation products formed were also investigated by FTIR. The present results indicated that microwave roasting of pumpkin seeds markedly enhanced the oxidative stability of the oils during heating.     

超滤技术提高客家黄酒非生物稳定性研究

探讨超滤技术对改善客家黄酒非生物稳定性的作用和效果.研究超滤时间、超滤温度和不同操作压力对膜通量的影响.比较了超滤前后客家黄酒冷浑浊情况,并测定了理化指标的变化.结果表明,在温度为30℃和操作压力为0.2MPa条件下处理时间30min后,可溶性蛋白质含量有所下降,冷浑浊情况得到改善,黄酒品质得到提高.     

油脂氧化与抗氧化技术

对油脂贮存过程中的氧化机理、氧化反应历程和产物进行了分析,介绍了油脂抗氧化技术的原理和常用抗氧化剂的性能,提出应科学合理地使用抗氧化剂,减缓油脂氧化,保证油脂的食用安全。     

川式与韩式泡菜加工工艺的比较

研究了川式和韩式两种泡菜在发酵过程中酸度、pH值及亚硝酸盐的变化规律和成品泡菜的最佳保藏方法。结果表明:两种泡菜的pH值在发酵过程中都呈现先降低后趋于稳定的趋势,川式泡菜的pH值在第7天达到最低,为3.1;韩式泡菜在第8天达到最低,为3.9。两种泡菜的酸度随着发酵的进行逐渐增大,在发酵的第5天,韩式泡菜的酸度开始急剧增大并与川式泡菜的酸度存在极显著的差异(P<0.01);川式和韩式泡菜亚硝酸盐含量随着发酵的进行呈现先增大后减少的趋势,生成高峰分别为第3天和第4天,高峰值分别为2.0μg/g、4.9μg/g。感官评定和剪切力检测结果显示,较好的保藏方法为防腐剂结合冷藏。     

即食虾酱组织状态与稳定性工艺的研究

采用正交试验探讨了蔗糖酯、黄原胶、植酸、淀粉各个因素及添加量对虾酱组织状态及稳定性的影响.试验结果表明:各因素对产品质量的影响顺序为植酸＞黄原胶＞淀粉＞蔗糖酯,并确定了蔗糖酯添加量0.1％,黄原胶0.1％,植酸0.5％,淀粉1.5％为最佳生产配方,此时虾酱稳定性最好,组织状态最佳.     

植物油中甾醇的高温稳定性研究

研究了6种植物油(玉米油、甾醇强化玉米油、大豆油、花生油、葵花籽油、橄榄油)中甾醇在高温条件下的热稳定性。使用气相色谱-质谱联用技术检测了植物油中3种主要甾醇(菜油甾醇、豆甾醇、β-谷甾醇)含量,并测定了油脂酸值随加热时间的变化。结果表明:总甾醇含量最高的是甾醇强化玉米油,达到7.82 mg/g,橄榄油中甾醇含量最低,为0.63 mg/g,β-谷甾醇在总甾醇中比例最高;高温加热(180℃)条件下,植物油中甾醇稳定性较强,但加热时间过长,仍会导致部分甾醇降解;加热过程中,植物油的酸值均呈上升趋势。因此,植物油中甾醇在高温条件下的降解应引起重视。     

佛手瓜系列产品的腌制技术

分别介绍了17种佛手瓜酱腌菜的工艺流程、制作方法及操作要点。对开发酱腌菜新产品具有指导意义。     

真空低温煎炸对油稳定性影响的研究

主要探讨了真空低温煎炸胡萝卜片后3种煎炸油的稳定性,研究了3种煎炸油的酸值、过氧化值、羰基值随煎炸时间的变化规律,并分析了它们之间的相关性.结果显示,与大豆色拉油相比,棕榈油和猪油有更高的煎炸稳定性;3种油的酸值、过氧化值、羰基值与煎炸时间存在着显著的相关性.     

Sesame lignans enhance the thermal stability of edible vegetable oils

The effect of sesame lignans on the thermal and storage stability of edible vegetable oils (soybean-SBO, sunflower-SFO and ricebran-RBO) was studied by (i) determining the total free radical scavenging activity (RSA) using DPPH, (ii) % total tocol retention, (iii) lignan profile and (iv) PUFA composition. The order of RSA and retention of total tocols of oils heated up to 120 min at frying temperature (FT) were RBO = SBO > SFO and RBO > SBO > SFO, respectively. Heating SBO or SFO at FT after addition of 1.2% lignans increased RSA of SBO to a greater extent than that of SFO, and increased retention of total tocols only in SBO. However, addition of lignans did not further increase the RSA of RBO. Heating oils with added lignans, increased sesamol and decreased sesamolin while sesamin was relatively resistant to heat. These findings suggest that sesame lignans may have potential application as natural antioxidants in the edible oil and food industry.