酥性营养骨钙饼干的研制及市场分析

该文在目前富钙焙烤食品市场现状分析的基础上,开发研制了酥性营养骨钙饼干。研究了动物骨泥及酥性营养骨钙饼干生产工艺及最佳产品配方,在成分分析的基础上进行了营养学意义的分析。     

富纤高钙面条加工工艺的优化

对添加小麦麸皮和胶原多肽螯合钙富纤高钙面条加工技术进行了研究。通过感官评价对富含小麦麸皮高纤面条的加工工艺进行了优化。试验结果表明,添加适量小麦麸皮和食盐可以改善面条品质,产品的最佳配方为面粉96%、小麦麸皮2%、食盐2%。在此条件下,产品弯曲断条率0,熟断条率为0,干物质失落率为7.6%,蒸煮吸水率为163.8%,面汤浊度为0.098。提高了面条感官品质,感官评价为91.0。通过添加胶原多肽螯合钙对面条进行营养强化,富纤高钙面条加工配方为面粉94%、小麦麸皮2%、食盐2%、胶原多肽螯合钙2%,面条干物质失落率升高至8.3%,其余品质无显著变化。富纤高钙面条外观色泽良好,风味较好,食用营养价值高。     

影响微生物富钙因素的研究

用微生物富集钙,氯化钙是一种较好的钙源,其钙浓度以Ca2+计为0.6%时,有利于富钙微生物菌丝体的生长及对钙的富集;食用丝状真菌F2生物量大、富钙率高,且含有较高的蛋白质、维生素和各类氨基酸,是一种较理想的富钙菌种;生物钙制剂含有易被人体吸收的氨基酸钙,可作为目前钙制剂的换代产品。      

富钙啤酒的研制

介绍了富钙啤酒的研制过程，所研制成功的富钙啤酒其钙离子含量达到110mg／L，富钙啤酒中含有人体所需的离子钙。     

影响微生物富钙因素的研究

用微生物富集钙,氯化钙是一种较好的钙源,其钙浓度以Ca2 计为0.6%时,有利于富钙微生物菌丝体的生长及对钙的富集;食用丝状真菌F2生物量大、富钙率高,且含有较高的蛋白质、维生素和各类氨基酸,是一种较理想的富钙菌种;生物钙制剂含有易被人体吸收的氨基酸钙,可作为目前钙制剂的换代产品。     

富钙磷酱油

本文从理论和生产方法上对富钙磷酱油的制作与品质及应用进行了探索，以利于进一步研究生产富钙磷功能性酱类、食醋、饴糖等复合调味品产品的开发。     

柠檬酸-苹果酸钙(CCM) 咀嚼片的研制

以柠檬酸-苹果酸复合钙(CCM)、蔗糖、甘露醇、柠檬酸等为原料,研究了高吸收的补钙制剂——柠檬酸-苹果酸复合钙(CCM)咀嚼片的配方及制备工艺,通过正交实验确定了CCM咀嚼片的最佳配方及最佳工艺条件,得到口感、质地、风味俱佳的产品。     

柠檬酸-苹果酸钙（CCM）咀嚼片的研制

以柠檬酸-苹果酸复合钙（CCM）、蔗糖、甘露醇、柠檬酸等为原料,研究了高吸收的补钙制剂——柠檬酸-苹果酸复合钙（CCM）咀嚼片的配方及制备工艺,通过正交实验确定了CCM咀嚼片的最佳配方及最佳工艺条件,得到口感、质地、风味俱佳的产品。      

营养强化预配粉的研究

本文针对我国人民蛋白质和钙摄取不足的现状，探讨了采用在我国北方人民的主食面粉中强化钙、蛋白质和纤维素的品种、数量对制作面包的感官和理化指标的影响，并且提出了强化的最佳配方：每Kg面粉强化11．8g乳配钙为最佳钙强化配方:每Kg面粉强化4％大豆蛋白、5％麦麸纤维素、1％添加剂为最佳配方。     

鸡骨高钙饼干的研制

在基本曲奇饼干配方中添加一定量的鸡骨粉,研究鸡骨粉添加量,绵白糖添加量,黄油添加量和蛋液与骨汤的配比对饼干口感、色泽、品质及钙含量等各方面的影响。通过单因素试验和L(934)正交试验,确定出鸡骨高钙饼干的最佳配方为面粉500 g、鸡骨粉50 g、绵白糖150 g、黄油275 g、蛋液40 g、骨汤20 g,产品黄油香与鸡骨粉香搭配适宜,钙含量为453 mg/100 g,符合饼干钙强化要求。     

市售商品补钙制剂的补钙效果观察

本文以大鼠为模型，研究不同化学形式钙以及市售数种钙剂的补钙效果。１．不同化学形式钙的补钙效果：选用三周龄断乳Ｗｉｓｔａｒ大鼠５６只，雌雄各半，喂饲３周缺钙饲料后，按体重随机把大鼠分成４组，即缺钙饲料、补充碳酸钙、活性钙或乳酸钙饲料（３０００ｍｇＣａ／ｋｇ），实验期为１２周。２．市售补钙制剂的补钙效果：选用动物及实验期同实验１，动物数为８４只，按体重随机把大鼠分成７组，即缺钙饲料组，其它６组为补充碳酸钙、钙尔奇－Ｄ、盖天力、活性钙、壮骨宝、巨人补钙饲料（３０００ｍｇＣａ／ｋｇ）。补钙各组大鼠终体重和身长均非常显著高于对照组。补充不同化学形式钙或商品钙制剂组的血浆、红细胞和肝脏中钙含量均显著高于缺钙对照组，补钙各组间无显著差异。多数钙制剂对雄性肾脏钙存留的影响不显著，只有盖天力显著增加雄性肾脏钙存留；补钙对雌性肾脏钙存留的影响非常显著。补充的三种化学形式钙和商品钙剂均显著增加骨矿物质含量，但是碳酸钙和乳酸钙的效果优于活性钙，巨人补钙和活性钙的效果似不如其它钙制剂。按效果价格比，目前碳酸钙仍是最好的钙源。     

Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature

Abstract: Dialysis was performed to examine some of the properties of the soluble phase of calcium (Ca) fortified soymilk at high temperatures. Dialysates were obtained while heating soymilk at temperatures of 80 and 100 °C for 1 h and 121 °C for 15 min. It was found that the pH, total Ca, and ionic Ca of dialysates obtained at high temperature were all lower than in their corresponding nonheated Ca‐fortified soymilk. Increasing temperature from 80 to 100 °C hardly affected Ca ion concentration ([Ca²⁺]) of dialysate obtained from Ca chloride‐fortified soymilk, but it increased [Ca²⁺] in dialysates of Ca gluconate‐fortified soymilk and Ca lactate‐fortified soymilk fortified with 5 to 6 mM Ca. Dialysates obtained at 100 °C had lower pH than dialysate prepared at 80 °C. Higher Ca additions to soymilk caused a significant (P≤ 0.05) reduction in pH and an increase in [Ca²⁺] of these dialysates. When soymilk was dialyzed at 121 °C, pH, total Ca, and ionic Ca were further reduced. Freezing point depression (FPD) of dialysates increased as temperature increased but were lower than corresponding soymilk samples. This approach provides a means of estimating pH and ionic Ca in soymilks at high temperatures, in order to better understand their combined role on soymilk coagulation.     

利用酶法促使骨粉中钙转化的研究

利用中性蛋白酶,胰酶和碱性蛋白酶作用于骨粉,胰酶可获得最大钙转化率。研究表明,骨粉中钙溶出率为２．５６％,骨钙转化率为１６．０％,并且确定胰酶最佳用量为骨粉：胰酶（ｗ／ｗ）＝１０００：１－２０００：１,最佳酶解时间为９－１０ｈ。     

壳聚糖-Ca(Ⅱ)配位聚合物的合成及其性能表征

本文探讨了壳聚糖对Ca(Ⅱ）的吸附条件，并对其吸附行为进行了详细研究，发现Ca(Ⅱ)与壳聚糖在发生配位反应形成壳聚糖－钙（Ⅱ）配位聚合物的同时，也产生了吸附作用。动用元素分析法，红外光谱法和此外吸收法对原料及配合物的结构及光学性能进行了表征。     

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 °C, while CCarb had no effect. Soluble salts had a pronounced destabilising effect at 140 °C due to increased ionic Ca levels. After a laboratory‐scale high‐temperature short‐time heating process, CHyd‐fortified RSMP had a lower viscosity than all other samples. CChlor and CGluc increased sedimentation during accelerated physical stability testing, with CHyd causing greater sedimentation than CChlor or CGluc.     

Effect of calcium carbonate,calcium citrate,tricalcium phosphate,calcium gluconate and calcium lactate on some physicochemical properties of soymilk

Soymilk fortified with 25 mm Ca (Ca carbonate, Ca citrate, triCa phosphate, Ca gluconate or Ca lactate) was compared with the properties of unfortified soymilk (control). Calcium carbonate, Ca citrate and triCa phosphate did not significantly affect [Ca²⁺], absolute viscosity and particle size of soymilk, but Ca gluconate and Ca lactate significantly increased these properties. The pH of soymilk was significantly increased by adding Ca carbonate but significantly reduced by adding Ca gluconate and Ca lactate. Dry sediment of soymilk increased significantly with the addition of all Ca salts excluding triCa phosphate. Freezing point depression increased significantly only for Ca gluconate and Ca lactate, mainly owing to their higher solubility.     

宰后肉品pH值与嫩度

详细论述了宰后肌肉僵直收缩的pHu、pH-温度的下降速率对肉品最终嫩度的影响,并介绍了肌肉的僵直收缩基本原理,收缩过程中线粒体肌浆网功能的变化引起肌细胞质中Ca2 浓度变化,ATP含量降低,pH值下降,形成肌动蛋白与肌球蛋白间的僵直联结。     

苎麻纤维Ca~(2+)激活生物酶脱胶及其性能表征

采用Ca2+激活生物酶脱胶方法对苎麻纤维进行脱胶,测得脱胶后精干麻纤维的细度、断裂强力、断裂伸长、残胶率、白度等5项品质指标,并与传统的碱脱胶、复配生物酶脱胶结果进行比较;通过扫描电镜、红外光谱、X-衔射等测试手段对不同脱胶方法所得的精干麻纤维性能进行表征,研究结果表明:经Ca2+激活复配生物酶脱胶后的苎麻纤维表面光滑,光泽较好,纤维细度变细,强力增加,残胶率降低,纤维断裂伸长降低.     

交联羧甲基木薯淀粉吸附Ca2＋的研究

用环氧氯丙烷作交联剂、氯乙酸作羧甲基化试剂,合成交联羧甲基木薯淀粉。研究其降低水中的Ca2+含量的效果。结果显示,Ca2+ 吸附量与交联羧甲基木薯淀粉的取代度、淀粉用量、Ca2+ 起始浓度、反应时间、温度及pH 值有关;交联羧甲基木薯淀粉可降低水中Ca2+ 含量。     

Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening

A curd-washing step is used in the manufacture of Colby cheese to decrease the residual lactose content and, thereby, decrease the potential formation of excessive levels of lactic acid. The objective of this study was to investigate the effect of different washing methods on the Ca equilibrium and rheological properties of Colby cheese. Four different methods of curd-washing were performed. One method was batch washing (BW), where cold water (10°C) was added to the vat, with and without stirring, where curds were in contact with cold water for 5 min. The other method used was continuous washing (CW), with or without stirring, where curds were rinsed with continuously running cold water for approximately 7 min and water was allowed to drain immediately. Both methods used a similar volume of water. The manufacturing pH values were similar in all 4 treatments. The insoluble (INSOL) Ca content of cheese was measured by juice and acid-base titration methods and the rheological properties were measured by small amplitude oscillatory rheology. The levels of lactose in cheese at 1 d were significantly higher in CW cheese (0.06-0.11%) than in BW cheeses (∼0.02%). The levels of lactic acid at 2 and 12 wk were significantly higher in CW cheese than in BW cheeses. No differences in the total Ca content of cheeses were found. Cheese pH increased during ripening from approximately 5.1 to approximately 5.4. A decrease in INSOL Ca content of all cheeses during ripening occurred, although a steady increase in pH took place. The initial INSOL Ca content as a percent of total Ca in cheese ranged from 75 to 78% in all cheeses. The INSOL Ca content of cheese was significantly affected by washing method. Stirring during manufacturing did not have a significant effect on the INSOL Ca content of cheese during ripening. Batch-washed cheeses had significantly higher INSOL Ca contents than did CW cheeses during the first 4 wk of ripening. The maximum loss tangent values (meltability index) of CW cheese at 1 d and 1 wk were significantly higher compared with those of BW cheeses. In conclusion, different curd washing methods have a significant effect on the levels of lactose, lactic acid, meltability, and INSOL Ca content of Colby cheese during ripening.