沙拉酱生产工艺的研究

本文研究了水分与部分添加剂对成品沙拉酱品质的影响,同时也对成品酱的稳定性进行了研究。结果表明,水的用量（包括白醋）最佳为２４．３％;各种添加剂的最佳配比为：变性淀粉／芥末／胶类／单甘酯＝４／１．６／ ０．４／ ２;加工过程中沙拉酱酱体温度不高于６４℃;成品沙拉酱最好贮存于４～１０℃的低温环境中。     

沙拉酱生产工艺的研究

研究了水分与部分添加剂对成品沙拉酱品质的影响，同时也对成品酱的稳定性进行了研究。结果表明，水的用量（包括白醋）最佳为24．3％；各种添加剂的最佳配比为：变性淀粉／芥末／胶类／单甘酯-4／1．6／0．4／2；加工过程中沙拉酱酱体温度不高于64℃；成品沙拉酱最好贮存于4～10℃的低温环境中。     

进口糊料的性能比较及应用分析

测试4种进口糊粘的粘度，流变性能，稳定性和印制性能，比较了各自应用性能的特点，以供厂家在选择应用时参考。     

日本流行复合调味品综述

对日本流行复合调味品进行了综合介绍。分别介绍了复合调味品的分类和制造方法等,如汤料汁、沙司、调味汁、调味酱、烤肉佐料汁等,对复合调味品的发展趋势进行预测,对中日调味品的相互融合、相互借鉴,复合调味品在餐饮中的应用有指导作用,对新型调味品的开发有积极意义。     

基于天然大豆油脂体-海藻酸钠的沙拉汁工艺研究

以天然大豆油脂体替代传统沙拉汁中的油脂,并利用多糖海藻酸钠(ALG)作为稳定剂制备新型沙拉汁.结果 表明,通过带负电ALG与带正电油脂体的静电相互作用,提高了天然大豆油脂体在弱酸性条件下的分散性和稳定性,0.35％的ALG可在pH4.5下很好地稳定1.0％油脂体乳液.通过体外模拟小肠内油脂消化过程,发现天然大豆油脂体乳...     

Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

In this work the stability and the rheological behaviour of salad dressing containing 'Minas Frescal' whey cheese was studied. The salad dressing was stabilised by xanthan gum (XG), propylene glycol alginate (PGA) and carboxymethylcellulose (CMC). All samples were stable for a period of 4 months. The rheological model of Ostwald-de-Waelle (Power-Law) was used in order to fit the data and to obtain the rheological parameters of flow behaviour index ( n ), consistency coefficient and apparent viscosity (η_ap). All formulations showed a pseudoplastic behaviour and the PGA contributed to increase the values of flow behaviour index. Consistency coefficient was similarly affected by XG and PGA fractions. Apparent viscosity was highly influenced by the hydrocolloid CMC, with higher values of apparent viscosity in the proportion of 0.25/0.25/0.5% (PGA/XG/CMC). Hydrocolloid association (ternary mixtures) was statistically significant, resulting in an increase of K and η_ap parameters. The results show that salad dressing with whey as aqueous phase and stabilised by a ternary combination of XG, PGA and CMC can be a technological alternative to the food industry.     

具有不同微结构的壳聚糖/淀粉复合材料的性能及其应用

本文选择4种具有不同微结构的壳聚糖,与淀粉形成复合材料,并对复合溶液的流变、粘弹性能以及复合薄膜的机械性能进行探讨,利用复合材料对含药片剂进行薄膜包衣,考察其控释性能。实验结果发现,壳聚糖/淀粉复合溶液具有假塑性流体特征,壳聚糖粘均分子量越大,剪切稀化现象越明显。同时,在复合薄膜制备过程中,壳聚糖可促进淀粉分子链的排布,提升复合薄膜的抗拉强度、断裂伸长率,调控壳聚糖微观结构可改善复合薄膜的机械性能。当包衣片剂运转至模拟肠液,借助壳聚糖上的-NH_3~+与淀粉的-OH间的氢键作用,片剂外可形成凝胶层,阻碍药物的释放,壳聚糖分子量越大,药物从复合薄膜包衣片剂中释放的累积量越小。以粘均分子量2.543×10~5 g/mol的壳聚糖CTS60与玉米淀粉制备的复合薄膜包衣片剂,约有70.59%药物可递送至肠道,其中有21.83%释放于模拟小肠,48.77%释放于模拟结肠,表现出一定的控释性能。     

The rheological behaviour of low fat soy‐based salad dressing

Low fat soy‐based salad dressings were formulated with different oil levels (3%, 13% and 23%) and emulsifiers (whey protein concentrate, soy‐lecithin and sodium caseinate) using either blender or ultra‐turrax (UT) homogeniser. Results showed that the rheological behaviour of these samples were highly dependent on the oil content, emulsifiers and blending methods. The UT method produced samples with better viscosity and have droplet size of 2–100 μm. Samples containing higher oil level have higher viscosity, smaller droplet size, larger G′ and G″ values. All samples show a shear‐thinning effect and larger G′ than G″, indicating the elastic nature of the samples. A quantity Q(t)% was applied to estimate the elasticity and the values were found to be in the range 22.8–85.2%. G′ and G″ were found to decrease with increased temperature. However, tan δ increased slightly with temperature; the values ranged from 0.2 to 0.4 at 5 °C to 0.3–0.5 at 25 °C. Current results demonstrated that the formulated samples have good stability compared with commercial products.     

压力对不同特性黏度聚酯流变行为的影响

采用毛细管流变仪及其配套的反向压力腔组件控制毛细管出口压力,在平均压力为5~50 MPa下研究了3 种不同特性黏度的聚酯（PET）的流变行为。结果表明：PET的剪切黏度随着平均压力的增大都呈指数增加,符合Barus方程。压力系数随着特性黏度的增大而减小,当特性黏度由0.48增加至0.67 dl/g时,压力系数显著减小,且这种变化随着剪切速率的增大而衰减,当特性黏度≥0.67 dl/g时,压力系数随剪切速率的变化不大。压力系数随剪切速率的增大而减小,特性黏度为0.48 dl/g时变化显著,当特性黏度≥0.67 dl/g时,压力系数随剪切速率的变化不大。压力系数随着温度的升高而减小,且变化率随着温度的升高显著减小。不同特性黏度PET压力系数的变化表明,特性黏度较低时,自由体积较大,表现在玻璃化转变温度低,受压力的影响显著;当特性黏度为0.67和1.00 dl/g时,自由体积的减小不再明显,因此受压力的影响也不再明显。     

浓缩石榴汁流变特性研究

研究了不同浓度的石榴汁在不同温度下的流变特性。结果表明:在实验范围内,石榴汁表现为胀塑性流体,通过回归分析,温度对表观粘度的影响可以用Arrhenius方程表示,浓度对表观粘度的影响可以用指数方程更好地表示,并推导出温度和浓度对表观粘度综合影响的方程式。该方程的建立可以用来预测实际加工过程中一定温度和浓度时石榴汁的表观粘度。      

马铃薯果胶流变特性的研究

以马铃薯果胶(potato pectin extracted by chelating agent,PPCH)为研究对象,研究果胶溶液质量分数、剪切速率、温度、pH、金属离子等因素对马铃薯果胶流变学特性的影响.研究表明,PPCH溶液的黏度随溶液质量分数上升而增加.随着剪切速率的增大,PPCH溶液黏度下降,剪切变稀现象随...     

响应面法优化红薯全粉低脂沙拉酱配方的研究

以红薯全粉为原料,在单因素试验的基础上,选取植物油、红薯粉、白糖的添加量为响应因素,以感官评分为响应值,利用Box-Behnken响应面分析法对含蛋沙拉酱的配方进行优化,并对优化配方制作的沙拉酱进行理化指标的测定。结果表明:最佳配方为植物油添加量28.75%,白醋添加量7.225%,红薯粉添加量24.3%。此条件下得到的沙拉酱感官评分为88.3774分。该研究可提高红薯全粉的利用率,丰富沙拉酱的口味和类型,提高消费者对健康食品的认识。     

棕榈油基沙拉酱的制备

利用棕榈液油部分替代传统沙拉酱中的大豆油制备棕榈油基沙拉酱。针对该产品在低温冷藏条件下易发生的油水分离问题,选取不同的乳化剂进行单乳化剂和复合乳化剂实验。实验结果表明,将20%棕榈液油与80%大豆油混合制备沙拉酱,当植物油含量占沙拉酱原料重量70%左右时,等比例添加0.10%（占原料总重量）的复合乳化剂海藻酸丙二醇酯和...     

Effects of replacing buttermilk with yogurt acid whey in ranch dressing

Greek-style yogurt has expanded from 5 to 50% of the US yogurt market in the past decade, accompanied by a corresponding increase in production of its by-product: yogurt acid whey (YAW). Yogurt acid whey qualities (e.g., low pH, mineral content, astringency, and saltiness) present challenges for processing, disposal, and ingredient use. A shelf-stable ranch dressing was formulated by replacing buttermilk in the control with YAW and concentrated YAW (6.3 to 25.2 °Brix). Added salt, gums, and acids were adjusted. The effects of buttermilk substitution on stability were studied on pasteurized samples (8 mo at room temperature). A consumer sensory study (n = 96) was conducted utilizing hedonic and just-about-right scales. Purchase intent and demographic data were also collected. A focus group (n = 7) evaluated the sensorial attributes of the samples after 6 mo. The experiment was performed in triplicate and all instrumental analyses (pH, soluble solids as °Brix, water activity, refraction index, and color) were conducted in triplicate for statistical analysis. Increasing the gum content in YAW samples resulted in equivalent texture liking compared with the control. Matching the control's NaCl concentration resulted in undesirable higher saltiness. The pH of the 18.9 °Brix YAW ranch sample without lactic acid added was under 4.6, with no effect on flavor liking. Increasing concentrations of YAW decreased L* and water activity, and increased the refractive index and hue. The YAW samples presented minimum changes over 8 mo of storage and had better water retention than the control. We conclude that 15 to 17 °Brix YAW is the optimal replacement for buttermilk in a dressing. The formulation of dressings may be accomplished successfully, sustainably, and cost effectively, with minor processing adjustment, by substituting buttermilk with YAW.