茶的起源与饮料加工

本文简述了茶的起源及其营养成份对人体的作用，并对茶饮料加工工艺进行了初步研究。确定了茶饮料生产的工艺条件，为工业化生产提供了技术保证。     

芦笋天然功能饮料的研制

以芦笋汁为主要原料，应用正交试验，研究了低糖低热芦笋饮料的生产工艺，确定了最佳生产配方和解决了产品的稳定性问题。     

螺旋藻珍珠粒饮料的制作技术

对螺旋藻珍珠粒饮料的制作技术进行了较深入了研究，试验结果表明，用焦磷酸钠对螺旋藻进行破壁，用硫酸铜对螺旋藻进行护色，用乙醇，β－ＣＤ等对螺旋藻进行了脱腥，用海藻酸钠进行了造粒，添加适量的糖，蜂蜜，经过密封杀菌后可以制成色彩艳丽，外观新颖，风味良好的螺旋藻彩色珍珠粒饮料。     

含碘健康饮料的研制

以海带、菠萝为主要原料，研制了一种新型含碘健康饮料的方法，并针对饮料的风味及稳定性进行了试验。结果表明，在均匀良好的情况下，使用稳定剂ＣＭＣ能使成品的风味独特，口感醇厚。     

绞股蓝枸杞复合钆料的研制

以绞股蓝 ，枸杞为主要原料，运用下在交试验方法，研究了绞股蓝，枸杞复合材料的配方和生产工艺，从而确定了产品的最佳配方和合理的生产工艺。     

牛蒡饮料生产工艺

研究了牛蒡饮料生产的工艺流程和技术条件，提出了β－ＣＤ辅助抽提法，以及利用甲壳素澄清工艺防止了饮料冷后浑的新技术。     

花粉饮料的加工工艺

花粉参芪饮料是以花粉，党参和黄芪为主要原料按照科学配方精制而成的，该饮料不仅有花粉丰富的营养成份，而且保留了党参和黄芪的药理和滋补效力。本文系统地介绍了此饮料的配料及加工工艺。     

论茶水饮料在我国的发展前景

分析了国外及港台地区茶水饮料的发展形势，论述了我国茶水饮料的发展前景。认为我国开发生产茶水饮料的条件已经基本成熟，只要我们重视宣传工作，加强促销活动注意茶水饮料口味的多样化和人格的大众化，茶水冷饮这一新的消费形式一定会为广大消费者所接受，从恧降家会给茶叶生产注入新的活力。     

豆沙饮料生产工艺

叙述豆沙饮料生产工艺。从原料的配料至装箱入库各个环节的生产工艺进行了分析，提出了豆沙饮料的配方。     

一种新型胶囊饮料的生产工艺研究

简述了本产品的开发价值和营养价值，并对所用原料的作用进行了说明。在大量实验研究基础上，总结出了该饮料的最佳配方，适用于生产的工艺过程及注意事项。     

Nutritional evaluation and antioxidant activity of sesame sprouts

Sesame sprouts are consumed as vegetables in Asian folk. In this study, the nutritional evaluation and antioxidant activity of sesame sprouts were investigated. As seeding days progressed, the free amino acids, γ-aminobutyric acid and total phenolic compounds in the sprouts were rapidly increased while sesamin was reduced. Although a fatty acid composition analysis showed that sesame sprouts were abundant in unsaturated fatty acids, the crude fat content was gradually reduced during sprout growth. In the antioxidant assays, it was found that the DPPH radical scavenging activity and the reducing power of the sprouts increased as the seeding days progressed, which was positively related to the total phenolic content. Sesame sprouts can be recommended for functional ingredients, as well as being an excellent dietary source of natural antioxidants.     

Effects of germination conditions on ascorbic acid level and yield of soybean sprouts

The effects of light illumination on the ascorbic acid content and growth of soybean sprouts were investigated. Among the six light qualities studied, ultraviolet light had the highest promoting effect on the ascorbic acid content in soybean sprouts, increasing it by 77.0% compared with the darkness control, while red light had the highest promoting effect on the growth of soybean sprouts, increasing the total fresh weight by 16.6% compared with the darkness control. Experiments with different durations of ultraviolet and red light illumination in a day showed that 12 h ultraviolet (500 Lx) and 12 h red (1000 Lx) light diurnal cycles had the highest promoting effects on both the ascorbic acid level and fresh weight of soybean sprouts, increasing the ascorbic acid content and total fresh weight by 78.7 and 17.4% respectively compared with the darkness control. The results indicated that germination of soybeans under 12 h ultraviolet and 12 h red light diurnal cycles was an effective process for increasing the yield and enhancing the nutritional quality of soybean sprouts. Copyright © 2005 Society of Chemical Industry     

Seed Viability and Functional Properties of Broccoli Sprouts during Germination and Postharvest Storage as Affected by Irradiation of Seeds

ABSTRACT:  The viability of broccoli seeds and functional properties, such as ascorbic acid, carotenoid, chlorophyll, and total phenol contents, of broccoli sprouts grown from irradiated seeds were evaluated. The seeds were irradiated using electron beam and gamma ray at doses up to 8 kGy. High germination percentages (>90%) were observed in seeds irradiated at ≤4 kGy, but the yield ratio and sprout length decreased with increased irradiation dose. Irradiation at ≥6 kGy resulted in curling of the sprout roots. Germinated seeds contained higher amounts of nutrients than raw seeds but the nutritional quality of sprouts decreased during postharvest storage. Radiation treatment hampered the growth of irradiated seeds resulting in underdeveloped sprouts with decreased ascorbic acid, carotenoid, and chlorophyll contents. In addition, the decrease in functional content of sprouts was more substantial in samples grown from high-dose (5 kGy) irradiated seeds than that of the low-dose (1 kGy) treated ones. Seed irradiation did not negatively affect the total phenol content of sprouts. In general, electron beam and gamma irradiation of broccoli seeds showed similar effects on the viability and functional properties of sprouts.     

谷芽大枣汁饮料的研究

以谷芽、大枣为主要原料,通过对谷子、大枣的前处理制成谷芽大枣汁饮料的加工工艺进行探讨,并在单因子试验的基础上采用复因子、正交试验,对影响饮料品质的主要因素谷芽、大枣、蔗糖的配比及辅料、稳定剂的添加量进行分析研究。结果表明:最佳配方为谷芽添加量6%、大枣添加量0.5%、蔗糖8%及复合型稳定剂0.1%。     

豆芽中生长调节剂类违禁添加物的检测方法研究进展

文章针对近年来频发的"问题豆芽"事件,介绍了豆芽生产过程中禁止添加的6-苄基氨基嘌呤等植物生长调节剂的作用及危害,综述了用于此类生长调节剂检测的高效液相色谱、表面增强拉曼光谱、电化学、免疫分析、生物传感器等方法的应用现状,并对检测方法的发展方向进行展望。     

市售豆芽携带细菌种属鉴定及酸性电解水的杀菌效果

为了探究市售豆芽携带细菌种类,寻求有效的杀菌方法,采用16S r RNA基因序列分析对分离的细菌进行种属鉴定,并考察了不同p H值的酸性电解水对豆芽的杀菌效果。结果表明,分离出的5株细菌分别为Kosakonia、Staphylococcus、Klebsiella、Enterobacter和Enterobacter属成员。p H值为3.02、4.47和5.58,有效氯质量浓度为46.00 mg/L左右的酸性电解水处理市售新鲜豆芽,可以显著降低其微生物数量。p H 4.47、有效氯质量浓度为46.09 mg/L的酸性电解水处理黄豆芽,使其细菌总数、酵母菌和霉菌菌落总数、大肠菌群菌落数分别降低了1.14、2.48、1.29(lg(CFU/g)),该指标的酸性电解水处理绿豆芽,使其细菌菌落总数、酵母菌和霉菌菌落总数、大肠菌群菌落数分别降低1.23、1.42、1.25(lg(CFU/g))。因而酸性电解水对于提高市售豆芽的食用安全性可以发挥积极的作用。     

荞麦芽营养及生产研究进展

荞麦是我国主要杂粮作物之一,其食药两用功能已被消费者所接受,荞麦芽作为一种新型食品,具有口感好,营养丰富,无过敏性反应等优点。该文详细介绍荞麦芽中各类营养物质在生长过程中变化情况,荞麦芽生产技术,及目前生产过程中存在问题。     

Toxicological and nutraceutical assessments of peanut sprouts as daily supplements to feed Sprague‐Dawley rats for 18 weeks

BACKGROUND: Peanut sprouts are occasionally consumed by peanut farmers. To investigate the possibility of introducing peanut sprouts as a functional vegetable to the public, an in vivo experiment involving toxicological and nutraceutical assessments was conducted. RESULTS: Sixty female Sprague‐Dawley rats (8 weeks old) were fed with peanut sprouts as a dietary supplement for 18 weeks. The rats were divided into five groups and fed with different daily supplements, namely 0 g (control), 16.5, 10 or 6 g of sprouts or 2.4 g of kernels. Aflatoxin contents of the sprouts (n = 24) were less than 1 µg kg^?1. Body weights of all rats increased with feeding time, and final body weights differed insignificantly among test groups (P > 0.05). Weights of liver, kidney and spleen and organ/body weight ratios varied insignificantly among test groups (P > 0.05). All serum and blood cell determinations differed insignificantly (P > 0.05) among test groups, apart from the observation of a significant lowering of serum triacylglycerol (TG) level in the 10 g sprout group (P < 0.05). CONCLUSION: In general, no obvious growth hazard or health toxicity was detected. For nutraceutical development, the lowering of serum TG level achieved by appropriate intake of peanut sprouts is noteworthy. Copyright © 2008 Society of Chemical Industry     

豆芽凉瓜复合饮料的研制

以豆芽和凉瓜为主要原料开发了一种新型豆芽凉瓜复合饮料。通过单因素试验和正交优化试验得到该饮料的最优配方为：豆芽汁与凉瓜汁比例5∶1、复合液22%、白砂糖10%、柠檬酸0.20%、稳定剂黄原胶0.15%。该饮料呈棕黄色,质地均匀,不分层,无涩味,口感细腻爽口,具有凉瓜和豆芽特有的风味。     

Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

In this study, major types of flavonoids in 7‐day sprouts of five common buckwheat cultivars grown in Poland (Hruszowska, Kora, Panda, Luba and Emka) and wild tartary buckwheat were investigated. Results demonstrated that sprouts of common buckwheat cultivars and wild tartary buckwheat contained both known and a newly discovered flavonol: quercetin 3‐O‐galactosyl‐rhamnoside. An exceptionally high content of this flavonoid was found in cotyledons of wild tartary buckwheat (30.79 ± 0.14 mg g^?1 DW), exceeding about 10 times level of rutin (3.16 ± 0.07 mg g^?1 DW). The results are not consistent with the data published so far on the content of flavonoids in sprouts of tartary buckwheat. Higher levels of flavonoids were measured in cotyledons than in hypocotyls with the exception of anthocyanins, which were present in higher amounts in hypocotyls. Cotyledons of common buckwheat sprouts were rich in C‐glycosides of luteolin and apigenin, the total content of which exceeded ca. 5 times the concentration of rutin.