虾肉香肠工艺配方的优化

以南美白对虾和鸡肉为原料,研究了虾肉香肠的制作工艺配方。通过试验确定了影响虾肉香肠感官和质构的关键因素,完善了虾肉香肠的制作工艺。应用感官评分法对虾肉香肠的切片、气味、滋味、组织状态进行评分,并采用质构剖面分析方法对虾肉香肠的硬度、弹性、胶粘性和咀嚼度进行测定。结果表明:添加6%淀粉,0.6%卡拉胶和3%大豆蛋白时,虾肉香肠的感官得分最高,与质构分析得出的最优组合相一致。由极差分析得出,淀粉添加量对虾肉香肠的硬度、弹性、胶粘性和咀嚼度影响最大;卡拉胶添加量对虾肉香肠的硬度、弹性和咀嚼度影响较大;而大豆蛋白添加量对虾肉香肠的弹性和黏聚性影响较大。     

不同变性淀粉对麻糬面包品质的影响

为了探索并优化麻糬面包的配方,研究了预糊化乙酰化双淀粉己二酸酯分别与羟丙基二淀粉磷酸酯、乙酰化双淀粉和磷酸酯双淀粉的不同复配比例对麻糬面团的流变特性、微观结构,以及麻糬面包的比容、感官评价与质构特性的影响。结果表明,随着预糊化淀粉添加量的增加,麻糬面包的储能模量与损耗模量升高,初始模量最高分别超过12 500 Pa和4 000 Pa。羟丙基变性淀粉与磷酸酯变性淀粉组中预糊化淀粉添加量增加,麻糬面包的硬度升高到7 571.47 g和6 017.17 g,咀嚼度升高到2 435.48和2 840.05,但是比容逐渐降低,微观结构变的更清晰。而乙酰化变性淀粉组中预糊化淀粉含量升高,麻糬面包的硬度与咀嚼性先下降后上升,比容先上升后下降。当预糊化淀粉添加量为20%时,麻糬面包的感官评分最高,达到86.25分。该研究结果可为麻糬面包的原料提供更多选择,为其加工提供理论依据。     

发芽糙米饼干质构与感官品质研究

针对发芽糙米开发利用中遇到的“麸渣感”问题,以发芽糙米粉为原料,采用逐步单因子试验方式,探讨添加面粉种类及其添加比例以及起酥油和绵白糖添加量对发芽糙米粉面团及酥性饼干质构的影响。在发芽糙米粉中添加低筋粉的面团硬度、黏附性和面团感官综合评分均显著高于高筋粉,会使得面团的成型性和可塑性增强,而且添加低筋粉的饼干感官综合评分也显著高于高筋粉。此外,随着起酥油添加量的增加,面团硬度逐渐下降,而黏附性及其饼干的硬度呈现单峰趋势变化,同时饼干的咀嚼性会陡然降低随后缓慢降低;随着绵白糖添加量的增加,面团硬度和黏附性以及饼干硬度均在逐渐增加,而饼干的咀嚼性会逐渐降低;随着发芽糙米粉添加量的减少和低筋粉添加量的相应增加,面团硬度以及饼干的咀嚼性逐渐降低,而黏附性以及饼干硬度逐渐升高。因此,适量添加起酥油、绵白糖、低筋粉会使面团的成型性和可塑性适度增强,并形成适度的饼干硬度和咀嚼性。随着起酥油和绵白糖添加量的增加,饼干感官综合评分呈现单峰变化趋势。随着发芽糙米粉添加量的减少和低筋粉添加量的相应增加,饼干感官评分逐渐增加。另外,起酥油处理的饼干感官综合评分与质构的硬度呈极显著正相关（r=0.9812,P＜0.01）。依据发芽糙米饼干的感官综合评价,选定加工工艺优化条件为发芽糙米粉与低筋粉添加质量比60∶40、起酥油添加量35 g/100 g和绵白糖添加量25 g/100 g。     

仙草提取物对贡丸质构特性、食用品质和抗氧化特性的影响

本实验的目的在于研究仙草提取物添加量对猪肉贡丸品质变化和抗氧化特性的影响。采用物理的方法测定了仙草贡丸质构特性和色泽,采用感官评定方法分析了贡丸的食用品质,并用化学的方法测定了4℃下储藏期间贡丸的硫代巴比妥酸反应物值(TBARS)和挥发性盐基氮(TVBN)变化情况。结果表明:随着仙草胶添加量的增加,贡丸的硬度、咀嚼性和弹性呈现先增加后降低趋势,色泽上L值、b值显著降低(P0.01),a值逐渐升高;与对照组相比,随着贮藏时间的增加,添加了仙草提取物的各处理组贡丸的脂肪和蛋白氧化速度显著降低(P0.05)。当仙草提取液添加量为总肉重的10%时,贡丸感官品质评分最高,与对照组相比,其硬度,弹性和咀嚼性分别提高了17.73%、9.33%和16.38%,同时还改善了风味,显著抑制了脂肪和蛋白氧化(P0.05),效果与0.02%BHA相近。     

板栗粉面皮工艺及品质研究

以高筋粉和板栗粉为原料制作板栗面皮,利用模糊数学、主成分综合评分等方法分析板栗粉添加量对面皮品质如感官、质构、色差及理化特性的影响。试验结果表明:随着板栗粉添加量增大,湿面筋、直链淀粉含量以及L值下降显著,黄酮含量、硬度以及a*值显著增大,感官评分、咀嚼性、胶黏性先增后降,主成分评分及综合评分与感官评分结果一致。结果表明:板栗粉添加量为15%时,板栗粉面皮品质最佳。该板栗粉面皮的研制,丰富了板栗制品品种,扩展了面皮原料,有利于板栗的深加工发展。     

鱼糜漂洗水中回收蛋白质对鲶鱼火腿凝胶特性的影响

采用等电点沉淀法回收鲶鱼漂洗液中的肌浆蛋白,并将其按照不同比例(2%、4%、6%、8%和10%)添加到鲶鱼火腿中,并以未添加改良剂(对照组)、添加玉米淀粉(AG组)和添加谷氨酰胺转氨酶(TG组)的火腿作为对照,研究鲶鱼漂洗液回收蛋白质对鲶鱼火腿凝胶特性、质构特征、色泽和蛋白含量的影响。结果表明:鲶鱼火腿的凝胶强度、咀嚼性、胶着度和硬度均随着回收蛋白质添加量(2%~10%)的增加而先逐渐升高后降低。回收蛋白质的添加轻微降低了鲶鱼火腿的亮度,但能显著增加火腿的蛋白质含量。当回收蛋白质的添加量为6%时,鲶鱼火腿的凝胶强度达到最大值(1 484.00±3.75)g,显著高于对照组、AG组和TG组。此时火腿的嫩度、咀嚼性、胶着度和硬度较对照组分别提高了26%、74%、74%和74%,蛋白质含量较对照组增加了23.08%。     

猪肉丸主要原料对其凝胶性质和感官品质的影响

研究主要原料玉米淀粉、大豆分离蛋白、肥肉、水,在不同添加量时,对猪肉丸凝胶性质中硬度、弹性、黏聚性、咀爵性、蒸煮损失率和感官品质的影响.通过质构分析和感官评价,结果表明:玉米淀粉的不同添加量对猪肉丸的硬度、弹性、黏聚性、咀嚼性、蒸煮损失率有显著差异,在添加量22％时感官评分最高;大豆分离蛋白的不同添加量对猪肉丸的硬度、弹性、咀嚼性、蒸煮损失率有显著差异,在添加量为2.0％时感官评分最高;肥肉的不同添加量对猪肉丸的硬度、咀嚼性、蒸煮损失率有显著差异,在添加量30％时感官评分最高;在水的不同添加量对猪肉丸硬度、黏聚性、咀嚼性、蒸煮损失率有显著差异,在添加量35％时感官评分最高.     

高酯果胶对酸化大豆蛋白凝胶流变及质构特性的影响

利用多糖对大豆蛋白的结构与功能性质进行修饰是大豆蛋白改性的研究热点。文中以大豆蛋白为原料,在pH值为3.5,质量浓度为50 g/L的大豆蛋白中分别添加0%、0.2%、0.4%、0.6%、0.8%的高酯果胶,考察高酯果胶对大豆蛋白凝胶流变及质构特性的影响。结果表明,高酯果胶对大豆蛋白凝胶的流变与质构特性有较大影响;随着高酯果胶添加量的增加,大豆蛋白凝胶的凝胶强度增强,并表现出良好的稳定性,果胶添加量为0.4%时,凝胶强度最大,稳定性最好,而当果胶添加量进一步增加时,大豆蛋白的凝胶强度开始减弱,稳定性降低,结构恶化;大豆蛋白凝胶的硬度、内聚性、黏着性、咀嚼性及回复性等特性随着果胶的添加先上升后下降,而大豆蛋白的持水性也随果胶的添加量的增加先上升后下降,在0.4%的添加量时,表现最佳。扫描电镜显示,当果胶添加量为0.4%时,复配体系呈现均匀致密的网状结构,而随着果胶含量再增加,复配体系结构开始逐渐恶化。Zeta电位测定表明,少量高酯果胶的加入能中和大豆蛋白表面正电荷,有利于凝胶网络结构的形成,但过多的高酯果胶会使得大豆蛋白疏水基团内卷,造成大豆蛋白聚集。     

豌豆纤维对面团质构及酥性饼干品质的影响

将不同比例的豌豆纤维粉添加到面粉中,探索了豌豆纤维对酥性饼干面团质构、饼干质构及饼干感官品质的影响。结果表明:在豌豆纤维粉添加量低于25%时,随着添加比例的增加,面团的硬度逐渐增加,而粘着性和延伸度则逐渐降低,但拉伸阻力和拉伸比例表现出先增加后降低的趋势;酥性饼干中硬度、酥脆性、咀嚼性和粘着性的绝对值随纤维添加比例的增加均呈降低趋势。与对照(豌豆纤维添加量0%)相比,豌豆纤维粉添加量为15%时,饼干的硬度、酥脆性、粘着性、咀嚼性分别为1794.84g、740.719g、-93.48g·sec和1505.26g,且饼干的感官评价得分最高,为72.5分。     

挤压工艺对碎米重组米品质特性的影响

向碎米中添加燕麦粉、大豆粉、马铃薯淀粉,利用双螺杆挤压技术制备重组米,并考察挤压温度、物料水分含量、螺杆转速对重组米质构、感官评分以及糊化度的影响。结果表明：随着机筒温度的升高,重组米的硬度、咀嚼性、黏聚性总体上呈下降趋势;随着物料水分含量的增加,重组米的硬度逐渐减小,咀嚼性和黏聚性先减小后增加,弹性总体上先增大后减小;硬度、咀嚼性、黏聚性总体上均随螺杆转速的增加而增大;糊化度和感官评分随着机筒温度、物料水分含量和螺杆转速增加,总体上先增大后减小。综合分析,机筒温度80℃、物料水分含量31%、螺杆转速160 r/min为制备最佳工艺。     

感官评价优化冷却牛肉可食性涂层的研究

研究以大豆分离蛋白、豌豆淀粉和三乙酸甘油酯为主要原料的可食性涂层对冷却牛肉感官品质的影响。以冷却牛肉的感官评价值为响应值,采用响应面分析方法优化可食性涂层的最佳配方。实验结果显示,当可食性涂层中大豆分离蛋白含量为3.00g/100mL、豌豆淀粉含量为4.90g/100mL和三乙酸甘油酯为1.49g/100mL时,冷却牛肉的感官品质最佳,并且显著优于未包装的冷却牛肉,验证实验表明预测值与真实值相对偏差仅为2.4%,为可食性涂层在冷却肉保鲜中的应用提供了理论支持。     

LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS

This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P < .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.     

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems

The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed. The emulsion capacity and stability of SSL/iC in oil/water (O/W) model system emulsions was higher than shown by caseinate and soy isolate. However, the O/W emulsion stability was negatively affected by sodium chloride addition, but positively affected by an increase in temperature. Meat batters were made with caseinate, soy isolate, and SSL/iC at the minimum concentration that showed a good performance (>75% stability) in the O/W emulsions. The emulsifier SSL/iC produced high cook yields and good stability when used in meat batters. However, the cooked meat batters containing SSL/iC showed texture characteristics highly detrimental to the sensory analysis. On the other hand, the addition of 2% potato starch reduced the differences in texture parameters among the samples made with the different emulsifiers.     

True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins

Hamburger patties containing all beef or beef extended (20% reconstituted soy product, 80% beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions (% TR) and percent apparent nutrient retentions (% AR) were calculated. The % TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The % TR of moisture decreased as the refinement of the soy added to the patties increased. The % AR was higher than the % TR for all nutrients examined.     

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties

Sensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at - 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off-flavor scores. Time in frozen storage increased off-flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen-stored high fat, or low-fat-soy extended beef patties.     

低血糖生成指数马铃薯代餐粉的配方优化研究

目的 为开发一种低血糖生成指数(GI)的马铃薯代餐粉，通过测定其品质进行配方优化。方法 本实验以含高抗性淀粉的马铃薯全粉为主要原料，复配大米粉及葡萄籽提取物等为配料，通过单因素和正交实验优化配方，并以GI值、感官总分、风味和分散液稳定性等指标对其进行评价。结果 研制的马铃薯代餐粉的最佳配方为含高抗性淀粉的马铃薯全粉45%，熟大米粉25%，芝麻粉5%，大豆分离蛋白13.5%，中链甘油三酸酯10 %，魔芋粉2 %，葡萄籽提取物0.125%，三氯蔗糖0.04 %。结论 此配方条件下制备出的代餐粉感官总分为77.5，GI值为45.94，为低GI食品，对稳定餐后血糖的有促进作用，且口感适宜，具有良好的稳定性。本研究基于功能性薯类深加工思路，为开发低GI薯类产品研制提供实验基础。     

Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle. Response Surface Methodology was utilized to determine the effects of soy protein concentrate (SPC), sodium caseinate (SC), and modified food starch (MFS) on the water holding capacity and cooked color in a chunked and formed product. Fifteen ingredient combinations were replicated three times for each PSE and RFN combination giving 75 treatments per replication. Utilization of SPC decreased (P<0.01) cooking loss and redness while increasing (P<0.01) yellowness. MFS decreased (P<0.01) expressible moisture, and both MFS and SC increased (P<0.05) cooked redness while decreasing (P<0.01) cooked lightness. Product formulations using these adjuncts demonstrate potential to improve the water-holding capacity and cooked color in PSE as well as RFN pork. This research also demonstrated that diluting RFN pork with no more than 25% PSE pork permits the formation of a high quality boneless deli ham roll.     

Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties

The effects of increasing soy protein isolate concentration on the physico-chemical properties of starch-based grape confectionery gels were investigated using thermal, textural, and sensory analyses. Soy protein isolate decreased hardness, cohesiveness, and gumminess, demonstrating potential as a texture modifier. Increasing soy protein concentration progressively decreased the elastic properties of the starch network demonstrated by a lower G'-G" crossover frequency. High levels of soy protein also created a more homogeneous water population, one which was lost at lower temperatures compared to standard confections. An improvement in taste and texture acceptability of the confections upon addition of soy protein isolate was found by sensory analysis. Finally, physico-chemical properties were compared up to 20 d of storage at ambient temperature. Soy-containing confections demonstrated lower gumminess and cohesiveness during the entire storage period but a significant increase in hardness after 20 d of storage. PRACTICAL APPLICATION: Soy protein isolate imparted soft texture to starch-based confections on a concentration-dependent basis. Increasing soy protein isolate concentration decreased elastic properties of the starch network in starch confections and significantly improved flavor and texture. Gumminess and cohesiveness of soy protein isolate confection was lower during 20 d of storage.     

红薯茎叶汁对酱油保鲜作用研究

红薯茎叶汁具有一定抗菌、抗氧化作用,可以用作食品防腐剂.以酱油为试材,以不添加任何防腐剂的酱油为对照,对苯甲酸钠、山梨酸钾及红薯茎叶汁的保鲜作用进行了研究.结果表明,红薯茎叶汁的添加量在3％～5％之间对酱油感官指标无影响,并能抑制细菌、酵母菌、大肠杆菌的生长,起到保鲜作用;0.05％山梨酸钾+3％红薯茎叶汁处理的酱油无论在处理第10d、20d、40d,其酵母菌数量均极显著低于0.1％苯甲酸钠和0.05％苯甲酸钠+3％红薯茎叶汁.通过比较得出,0.05％山梨酸钾+3％红薯茎叶汁处理具有最佳保鲜效果.     

添加淀粉和蛋白质对挂面力学特性的影响

通过向小麦粉中分别添加玉米淀粉、红薯淀粉、马铃薯淀粉以及大豆分离蛋白,制作挂面并对挂面的弹性模量、抗弯能力进行分析.结果表明:无论添加何种淀粉,挂面的弹性模量都会随添加量的增大而减小;添加大豆分离蛋白能使挂面弹性模量明显上升,若添加量超过0.6％弹性模量会有所回落但仍明显高于对照组.添加3种淀粉和大豆分离蛋白都会使挂面的抗弯能力下降.用断裂应力评价挂面抗弯能力比使用端部轴向位移量可靠度更高.综合考虑挂面的弹性模量及抗弯能力,挂面中玉米淀粉、马铃薯淀粉、红薯淀粉以及大豆分离蛋白的添加量分别不宜超过10％、5％、5％和0.8％.