利用3种凝固剂制作新鲜软质大豆干酪的工艺研究

以豆乳为原料,分别以葡萄糖酸内酯、氯化镁和木瓜蛋白酶为凝固剂制作新鲜软质大豆干酪。用正交试验法对发酵剂、凝固剂及食盐的添加量等参数进行优化,并将3种大豆干酪的主要理化指标及感官与牛奶新鲜软质干酪进行比较。结果表明,以葡萄糖酸内酯为凝固剂制备新鲜软质大豆干酪的最适工艺参数为发酵剂添加量0.020%、葡萄糖酸内酯添加量0.20%、食盐添加量1.0%;氯化镁为凝固剂的最适工艺参数为发酵剂添加量0.020%、氯化镁添加量0.20%、食盐添加量1.0%;木瓜蛋白酶为凝固剂的最适工艺参数为发酵剂添加量0.010%、CaCl2添加量0.02%、木瓜蛋白酶添加量0.05%、食盐添加量1.0%。3种大豆干酪的水分含量相近,木瓜蛋白酶大豆干酪感官得分最高,氯化镁大豆干酪的蛋白含量最高,而葡萄糖酸内酯大豆干酪的产率最高。与相同工艺下制作出的牛乳新鲜软质干酪相比,新鲜软质大豆干酪蛋白质含量与之相近,脂肪含量只有牛乳干酪的1/3,水分含量和出品率高于牛乳干酪,而感官评分上大豆干酪略低。新鲜软质大豆干酪可作为一种牛乳新鲜软质干酪的低脂保健型替代品。     

花生乳牛乳新鲜干酪加工工艺优化

用花生乳代替部分牛乳生产新鲜干酪,对花生乳添加比例、氯化钙添加量、凝乳酶添加量3个因素对凝乳效果的影响分别进行单因素试验,确定各自合适比例后,再采用L9(33)正交试验,确定花生乳牛乳新鲜干酪最佳生产工艺。结果表明花生乳添加量20%、氯化钙添加量0.06%、凝乳酶添加量0.002%时制作出的新鲜花生乳牛乳干酪成品呈乳白色、柔软、有弹性、具有花生风味,产品出品率为16.33%。     

添加酿酒酵母的类Cheddar干酪生产工艺

开发具有特色风味的干酪产品是提高我国消费者对干酪接受度的重要手段.以新鲜牛乳为原料,选取蔗糖添加量、干酪发酵剂添加量、凝乳酶添加量为因素,以干酪产率、感官评定为主要检测指标,通过单因素实验和正交实验对添加酿酒酵母的类Cheddar干酪的加工工艺进行优化,并以感官评定为主要检测指标,对最佳工艺进行验证.结果表明,添加酿酒...     

新鲜辣味水牛乳干酪制备工艺的研究

采用单因素以及正交实验,以干酪产率及感官评分为评价指标,对新鲜辣味水牛乳干酪制备工艺进行优化。结果表明,最佳工艺为:杀菌条件65℃,30 min,菌种添加量3%,凝乳酶添加量0.0015%,辣椒酱添加量2.5%。     

玉米胚芽蛋白新鲜干酪的加工工艺

用玉米胚芽蛋白替代部分牛乳,制备新鲜干酪。研究了玉米胚芽蛋白添加量、发酵剂添加量、CaCl2添加量、凝乳酶添加量对新鲜干酪产率的影响。利用响应面分析法优化了工艺参数,即玉米胚芽蛋白液添加量为4%,发酵剂添加量为0.06%,CaCl2添加量为0.04%,凝乳酶添加量为0.04%。生产出的新鲜干酪产率高,质地细腻,酸味清爽。     

蓝纹干酪加工工艺研究

以新鲜牛乳为原料，通过单因素实验和正交实验对蓝纹干酪的加工工艺进行了初步研究，确定了制备蓝纹干酪的工艺流程及参数。新鲜牛乳经添加发酵剂和凝乳酶，凝乳切割，加热，排乳清，入模，盐浴，打孔，经12～14d成熟即得到蓝白相闻的蓝纹干酪。pH值对凝乳质地和霉菌的生长具有显著的影响，添加凝乳酶的最佳pH值为6.1。凝块的加热温度为36℃，保证干酪的硬度，避免干酪打孔后孔隙复合及干酪坍塌。     

乳清在奶酪制作中的工艺优化

实验以新鲜牛乳为原料,在传统奶酪的制作过程中添加乳清,通过单因素试验研究乳清添加量、凝乳酶添加量和凝乳时间对奶酪得率和感官评分的影响,在单因素试验基础上,通过正交试验对添加乳清奶酪的凝乳工艺进行优化,得出在乳清添加量25%、凝乳酶添加量0.25%、凝乳时间40 min的条件下奶酪的得率和感官评分较高。     

豆乳-牛乳混合型新鲜干酪加工工艺优化

将豆奶与牛奶按一定比例混合生产干酪,不仅能保留牛奶干酪的传统风味,还可实现大豆与牛奶所含蛋白质和氨基酸的互补,为人体生长发育、各种生理活动及组织修复提供所需的营养成分,适合中国消费者食用。本实验以豆乳添加量、CaCl2添加量、凝乳酶添加量、预酸化pH值为因素先进行单因素实验,并在此基础上进行L9(34)正交试验,根据凝乳效果(感官评价)进行分析,确定豆乳-牛乳混合型新鲜干酪最佳工艺参数为:豆乳添加量为15%,CaCl2添加量为0.05%,凝乳酶添加量为0.01%,预酸化pH值为5.6。     

几个影响新鲜软质干酪品质的因素研究

对影响新鲜软质干酪加工的主要因素进行了研究,通过研究新鲜软质干酪加工过程中发酵剂菌种配比、凝乳酶添加量、加热终温度,确定干酪的工艺流程及工艺参数。结果表明,原料乳中添加发酵剂(乳脂链球菌:嗜热链球菌)比例为8∶1,凝乳酶添加量为0.01 mL/100L牛乳,加热终温度为55℃为宜,可得到产率较高,口感良好的新鲜软质干酪。     

鹰嘴豆乳牛乳混合型干酪的加工工艺研究

试验以鹰嘴豆和牛乳为原料,通过单因素及正交试验确定鹰嘴豆乳牛乳混合型干酪优化的工艺参数。结果表明:混合型干酪的优化工艺条件为:鹰嘴豆乳添加量15%,发酵剂添加量(保加利亚乳杆菌和干酪乳杆菌1∶1)10%,氯化钙添加量0.06%,凝乳酶添加量0.025%,制得的混合干酪具有鹰嘴豆和牛乳特有的滋味和气味,软硬适度、香味醇厚、营养丰富。     

感应电场对连续流动蓝莓果泥理化特性的影响

采用非接触型感应电场(IEF)对蓝莓果泥进行连续加工,考察不同激励电压(100、150和250 V)、温度(65、75和85 ℃)下果泥阻抗和多酚氧化酶(PPO)活性随处理时间(9、18、27、30、36和45 min)的变化规律,并对比不同处理(鲜榨、常规热处理、IEF处理)后蓝莓果泥的色值、粒径分布、流变特性、风味和挥发性成分。结果表明,随着处理时间的增长和处理温度的升高,料液阻抗逐渐降低;250 V激励电压诱导形成的IEF对多酚氧化酶(PPO)的杀灭具有促进作用,经250 V、85 ℃和30 min的IEF处理后,蓝莓果泥 PPO活性完全丧失。IEF处理蓝莓果泥的L*和a*分别为30.37和6.42,显著高于鲜榨和常规热处理的果泥(P<0.05)。IEF处理的蓝莓果泥产品在粒径分布、黏度和风味上更接近鲜榨果泥。弱的感应电场/感应电流对蓝莓果泥中呈色物质、风味成分等具有一定的稳定作用,有利于减缓热处理导致的果泥颜色损失和风味变化。研究旨在为利用弱电效应实现果泥产品的高品质加工提供一定理论参考。     

COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION

A study was conducted to determine the effects of banana maturity (less mature; maturity stage 3, more mature; maturity stage 7), heat treatment of banana puree, heat pasteurization of juice, and ultrafiltration (UF) of juice on color, polyphenoloxidase (PPO) activity, and flavor of puree and juice. Heating puree to 90C inactivated PPO and reduced browning in puree and juice, especially in puree from more mature bananas which had greater PPO activity. PPO activity decreased considerably during cold-setting and filtration of juice, and was not detectable in unheated, pad-filtered juice from less mature bananas. UF of juice through a 10,000 mwco membrance, but not a 30,000, removed all PPO activity and reduced juice browning. Pasteurization of juice (hot fill at 90C) increased browning, but not as much as PPO activity in the puree. Pasteurization had no effect on juice flavor if the puree had been heated to 90C previously as puree, but altered the flavor (i. e., more cooked banana flavor) of juice that had not been previously heated to 90C. Pasteurized juice that had not been heated to 90C as puree had similar flavor (no significant difference) as pasteurized juice that had been heated to 90C as puree.     

Effect of Combining Mechanically Harvested Green and Ripe Puree and Sliced Fruit, Processing Methodology and Frozen Storage on Quality of Strawberries

Small green and ripe mechanically harvested strawberries were processed into puree and combined with 60 and 80% sliced ripe fruit to determine the effects of holding after harvest, percent green fruit in puree, processing procedure and storage on quality of frozen sliced strawberries. Green and ripe fruit puree added to the sliced strawberries resulted in higher viscosity and lower ascorbic acid, total anthocyanins and red color as compared to packs with 100% sliced ripe fruit. The mixtures of sliced ripe fruit and up to 40% puree were rated acceptable by a sensory panel. Heating the puree may be beneficial to color during long-term storage. Holding of fresh strawberries for 24 hr at 24°C after cleaning decreased the ascorbic acid, viscosity of syrup and color of the frozen pack. Storage of the frozen product decreased ascorbic acid and color.     

复合酶液化香蕉浆机理探讨

探讨了复合酶制剂液化香蕉浆的机理。发现复合酶能降低香蕉浆粘度,利于果浆固液分离。经Sepharose CL-6B凝胶过滤色谱分析,发现液化过程中香蕉浆中醇不溶性多糖的相对分子质量不断减小,表明复合酶对果浆多糖具明显降解作用。成分分析表明,液化后香蕉浆中果胶、淀粉和醇不溶物含量均明显减少,说明复合酶可降解香蕉细胞壁中果胶质、半纤维素及淀粉。对不同加工阶段香蕉果肉超微结构进行比较,揭示液化处理可彻底降解香蕉浆中多糖组分,使香蕉细胞壁完全破碎,细胞间粘连消失,果汁得率大大提高。     

红枣芋泥的配方优化及产品特性研究

红枣芋泥是一种以新鲜芋泥为主要成分,加入适当比例红枣泥、白砂糖、柠檬酸及食盐混合调配而成的一种健康的食品。以红枣芋泥的感官评价特性为指标,在单因素试验的基础上,通过正交试验优化红枣芋泥的配方工艺;采用顶空固相微萃取制备样品,联合气质联用测定红枣芋泥主要的挥发性物质;并初步建立了芋泥的营养评价标准。通过优化得到红枣芋泥最佳配方为红枣泥10％、白砂糖3％、柠檬酸0．07％、食盐0．2％。分析表明,红枣芋泥的风味物质中相对含量较高的依次为酮类、醛类、酯类、酸类和芳香族化合物,并且较国内市场上的泥类产品具有更好的口感和风味。     

Post-harvest Processing of Banana: Opportunities and Challenges

Banana has a special place in the daily diet of millions of people around the world for sustenance and nutrient enrichment. Some of the popular food uses of banana are chips, raw ripened fruit, cooked green banana, fermented and unfermented beverages, juice, puree, dried flour for bakery and infant formula food. Banana is also used as a starch source for various chemicals and packaging materials. The storability and functional properties of these products can be altered by the application of various innovative food processing technologies. This review article focuses on different banana products, their potential for non-conventional uses and associated prospective novel processing techniques for value addition and preservation.     

菠萝-香蕉复合纯果汁生产工艺及冻藏研究

为了研究菠萝-香蕉复合纯果汁饮料的生产工艺,以菠萝和香蕉为主要原料经打浆、过滤和调配后,添加适量的纯奶,以蔗糖为调味剂配制成复合纯果汁。通过正交试验确定了该复合纯果汁的最佳配方为：菠萝：香蕉为6：1,纯奶添加量为10％,蔗糖添加量为8％,果汁具有色泽美观、甜酸可口和风味独特等特点。但对最佳配方产品进行冻藏试验,发现产品在冻藏期问褐变程度增大,香气变淡,口感略微变差。     

玉米胚芽蛋白新鲜干酪风味物质的研究

将玉米胚芽蛋白和新鲜牛乳按一定的比例混合制作新鲜干酪,可赋予新鲜干酪清新的植物油脂香气。通过干酪成熟过程中NSI含量的分析,确定玉米胚芽蛋白新鲜干酪的成熟期为12d。采用顶空固相微萃取(HS-SPME)吸附并结合气质联用(GC-MS)的方法对干酪成熟过程中的挥发性成分进行分析鉴定,经过HS-SPME/GC-MS分析,成熟后的玉米胚芽蛋白新鲜干酪中含有14.26%的L-丙氨酸乙酯,7.77%的十七酸和7.60%的2,3-丁二酮,比普通新鲜干酪具有更多的奶油香气和植物油脂香气。玉米胚芽蛋白新鲜干酪仅含有一种刺激性气味物质,即辛酸,含量是3.63%,比普通新鲜干酪少。因此添加玉米胚芽蛋白可以改善新鲜干酪风味,赋予其更多的奶香和植物油脂香气。     

Change in aromatic components of banana during the preparation process of juice and microcapsule powder

Based on the importance of pleasant aroma on quality of banana products, a study was carried out on how the aromatic profile of banana is affected when fresh ripe banana is processed into puree, clear juice, microcapsulated banana powder and reconstituted juice. Solid‐phase micro‐extraction extraction and gas chromatography–mass spectrometry identification showed that puree, clear juice and reconstituted juice possessed the similar aromatic profiles with esters as the crucial components contributing the most to the characteristic aroma. Components of secondary importance to the aroma were contributed by the carbonyl fractions, followed by alcohols and hydrocarbons and elemicin. Only four compounds were retained on the surface of the microcapsulated banana powder. Primary component analysis extracted two principal components that exhibit 100% contribution to the total variance of the data set. Aroma profile of banana puree, clear banana juice and the reconstituted banana juice show no significant difference, with esters as the decisive components of the aroma and isoamyl butyrate as the major constituent of the esters, while the compounds responsible for the characteristic aroma were hardly detected from the microcapsulated banana powder, indicating that the main volatile components can be effectively encapsulated through microcapsulation.