不含明矾的油条

油条是人们喜欢的食品之一,香脆可口。那么,每天吃油条对健康好不好呢?油条除面粉之外,还加入适量的纯碱(Na_2CO_3)、食盐(NaCl)和明矾(钾明矾 KAl(SO_4)_2),最后在热油锅内炸制而成。一般5000克面粉要加明矾150克。如果一个人早上吃2两(100克)油条,那么铝的摄入量可达20毫克以上。如果长年累月地吃油条,铝在人体内含量不断积累。现代医学证明:脑内的含铝量过高,将导致人的早期衰老,记忆力损害,智力减退和性格改变,甚至呈现老年性痴呆。同时发现,铝在人体内蓄积量超过正常水平5     

油条中丙烯酰胺的测定

本文介绍用GC—FID法测定油条中丙烯酰胺的含量,实验结果表明本分析方法有关技术指标满足分析测试要求,为我国传统的早餐食品(油条)中的丙烯酰胺的残留量测定提供简便快速实用方法,并对其进行安全性评价具有实践性指导意义。     

2013年百色市饮用水溶解性总固体等指标的检测结果分析

目的：了解百色市饮用水中溶解性总固体、总硬度、pH和部分金属类指标情况,为改善饮水卫生提供科学依据。方法对2013年百色市289个农村小型集中式供水工程的检测结果进行汇总分析。结果采集检测了1155份水样的溶解性总固体、总硬度,两者合格率均为100.00%,地下水的溶解性总固体明显高于地表水（P＝0.013）。检测了1153份水样的pH值,合格率为99.91%,pH＞7的碱性水样占96.18%。各类金属指标检测水样份数为210～1153份,其中镉、铬、铅、汞、铝、铜的合格率均为100.00%,铁、锰、锌的合格率分别为99.91%、99.74%、99.05%。结论百色市饮用水中溶解性总固体、总硬度与pH值比较理想,大多数为碱性水,有利于人体健康。金属类指标中铁、锰、锌等指标有超标现象,应该引起改水等部门的重视。     

小麦粉及面制品中铝含量的测定方法研究

文章从小麦粉及面制品中铝的检测方法入手,考察前处理方法、紫外检测波长对检测过程及结果的影响。对小麦粉进行铝加标回收试验,测定其回收率,论证方法的可行性。同时采集40个小麦粉样品和10个面制品代表油条样品,对其中的铝含量进行分析,结果证明小麦粉中铝含量较低或基本没有,但油条中的铝含量全部超标。     

HIV抗体国家参考品(胶体金类试剂)的建立及其应用

目的建立HIV抗体国家参考品(胶体金类试剂)并对其应用效果进行分析。方法通过对阳性和阴性样品的筛选,确定候选参考品的组成,经标定,确定参考品的质量标准,并以此为标准对试剂的质量进行检测和评估。结果参考品由20份阳性、20份阴性、3份最低检测限和1份精密性样品组成。质量标准为20份阳性样品,应均为阳性,20份阴性样品中应至少18份为阴性,最低检测限样品应至少1份为阳性,且稀释用血浆应为阴性,精密度样品检测10次,其颜色反应一致。共检测进口注册、国内注册以及常规检定样品189批,其中进口注册样品合格率为81.8%,国内注册样品合格率为80.8%,常规检定样品合格率为96.2%。结论该参考品可反映试剂的质量水平,对保证试剂的质量具有重要作用。     

响应面法优化微胶囊复合壁材配比

采用高压静电微胶囊制备装置,以成囊合格率为检测指标,选择海藻酸钠等为壁材,运用Box-Behnken中心组合设计和响应面分析,研究了壁材配比对微胶囊特性的影响。得到的最优条件是:壁材组成为质量分数1.53%(以下都是质量分数)海藻酸钠,4.52%聚乙烯醇,1%明胶,1%甘油,成囊溶液氯化钙质量浓度为22.86g/L,微胶囊合格率为87.37%。在最优条件下制备出的微胶囊内外表面光滑,囊壁透明,分散性好,形态完整。可为食品、医药、化工等微胶囊化壁材配比选择提供参考。     

专利文摘

炸制油条油饼专用无铝疏松剂申请号 87106572.X 申请日 1987.10.12 申请人北京市宣武区现代应用科学研究所地址北京市前门外廊房头条50号本发明是采用磷酸盐、碳酸盐型食品疏松剂的基本原理,但在配方中加入了大量的氯化钠及多种改良剂,利用盐析及改良作用的巧妙配合使之在炸油饼温度210～220℃及     

检测螨变应原注射液中铝含量的电感耦合等离子体质谱法的建立及验证

目的建立电感耦合等离子体质谱(inductively coupled plasma-mass spectrometry,ICP-MS)法测定螨变应原注射液中的铝含量,并进行验证及初步应用。方法样品经微波消解后,采用ICP-MS法测定其中的铝含量。确定ICPMS法的线性范围及最低检出限,并进行精密性、重现性、准确性验证。用建立的ICP-MS法检测2批螨变应原注射液样品的铝含量;分别采用建立的ICP-MS法和该制品进口检验标准中的比色法检测5批螨变应原注射液样品的铝含量。结果建立的ICP-MS法的线性范围为0~100 ng/ml,r=0.999 9;最低检出限为0.111 ng/ml;该方法重复检测6次10 ng/ml标准溶液铝含量的相对标准偏差(relative standard deviation,RSD)为2.56%;检测6份样品铝含量的RSD值为1.13%;检测9份样品铝含量的总平均加标回收率为95.7%,RSD值为1.37%。该方法检测2批螨变应原注射液样品中的铝含量,结果均符合其标准要求;建立的ICP-MS法与比色法检测5批螨变应原注射液样品中铝含量的结果基本一致。结论建立了ICP-MS法检测螨变应原注射液中的铝含量,该方法操作简便、快速,精密性、重现性、准确性良好,为螨变应原注射液质量标准的提高奠定了基础。     

响应面法优化微胶囊复合壁材配比的研究

壁材作为微胶囊的重要组成部分,决定微胶囊的特性。本文选择海藻酸钠等为壁材,采用高压静电微胶囊制备装置,以成囊合格率为检测指标,运用Box-Behnken中心组合设计和响应面分析,研究了壁材配比对微胶囊特性的影响。得到的最优壁材配比为1.53%海藻酸钠,4.52%聚乙烯醇,1%明胶,1%甘油,成囊溶液氯化钙浓度为22.86g/L,微胶囊合格率为87.37%。可为食品、医药、化工等微胶囊化壁材配比选择提供参考。     

人血白蛋白制品中铝含量的分析

目的通过对国产人血白蛋白制品的铝含量分析,使该制品适应即将执行的《中国药典》相关标准的要求。方法以《欧洲药典》的铝含量(200μg/L)为标准,采用原子吸收分光光度法检测制品中的铝含量。结果国内压滤生产的人血白蛋白制品合格率为54%,离心法为28%,生产工艺改进后,铝含量下降幅度平均为62%,且基本达到了欧洲药典的合格标准。结论国内人血白蛋白生产厂家通过对生产工艺的改进,铝含量完全可以控制在欧洲药典的合格标准内。     

Functional characteristics of cowpea flours in foods

Functionality of legume flours as food ingredients is influenced by genetic and agronomic factors, storage, composition and processing. The processing of flour from dry cowpeas (Vigna unguiculata) is a simpler technology than that utilized for oilseed flour production. A defatting step is not required because the crude fat content of cowpeas is low (∼1–2%); however, decortication (seed coat removal) is necessary if a light-colored flour is to be obtained from cultivars with dark testa or eyes. Process condition employed in the decortication of cowpeas and production of cowpea flour influence the quality of subsequent products made from the flour. Functionality of cowpea flour as an ingredient in wheat flour mixtures, akara and moin-moin (fried and steamed cowpea paste, respectively), extruded products and meat products will be reviewed. Presented at the 78th American Oil Chemists' Society Annual Meeting, May 17–21, 1987, New Orleans, LA.     

Fortification of some Egyptian foods with soybean

Flours from full fat and defatted soybeans were made in the laboratory and used as supplements to Egyptian bread and two popular legume foods (lentil soup and falafil). The effect of fortification level on water absorption, dough rheology, loaf quality, and major chemical constituents of fino (pulp) and Arabic (flat) breads were investigated. Water absorption was slightly affected, dough mixing time, stability, and valorimetric values increased, but the mixing tolerance index decreased by adding defatted soy flour to wheat flour. Loaves were slightly smaller in volume than the control at high levels of defatted soy flour. Morover, bread score and panel evaluation showed deterioration of fino bread characteristics above 6% and Arabic bread above 8% defatted soy flour, but above 3% full fat soy. Organoleptic properties of the enriched lentil soup and falafil were similar to those of control at a level of 25% and 50% full fat soy and of 40% and 60% defatted soy flour, respectively. The most favorable change of the chemical composition of lentil soup and falafil is the increased protein content. Also, increasing the level of defatted soy flour increased ash content and decreased the level of fat absorption by fried falafil. On the other hand, increasing the level of full fat soy may replace the addition of shortening to lentil soup to make it more palatable.     

Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies

Studies were carried out on cookies prepared by incorporating barley flour (10%, 20%, 30%, and 40%) into wheat flour. The cookies were evaluated for their physical, chemical, nutritional, textural and sensory characteristics. All the cookie samples showed high fiber, mineral and protein contents when compared to those from 100% wheat flour. Incorporation of barley flour improved the color of the cookies from pale cream to golden brown. The cookies became crispier as indicated by the reduction in the breaking strength value from 4.94 to 3.29 kg. Considering the color, taste, flavor, surface appearance of the cookies, 30% incorporation of barley flour was found to be optimum giving cookies containing 1.7% β-glucan, 36.6 ppm iron, 31.8 ppm calcium, 22.9 ppm zinc while the texture characteristics showed that 30% barley incorporated cookies had breaking strength of 4.021 kg lower than wheat cookies and also indicating that the product was nutritionally rich as compared to the 100% wheat flour cookies. The incorporation of barley flour increased the antioxidant properties and polyphenolic content and hence increased functional properties of the cookies compared to the control. The prepared product was safe microbiologically as well as chemically upto 6 months of storage in different packaging materials under varying temperature conditions. The cookie dough contained 30% barley flour and 100% wheat flour (control) was allowed to under go frozen storage and freeze-thaw cycles (freeze for 12 h and thaw for 4 h). After each freeze-thaw cycle, cookie dough was evaluated for its texture profile and also dough was baked to prepare cookie and assessed for its physical, textural and sensory characteristics. It was found that cookies prepared after freeze-thawing of dough were crisper than the normal ones.     

Use of flour of pejibaye fruit (Bactris gasipaes H.B.K.) in bread making

Trial were conducted in Costa Rica in 1984 and 1985, to determine the possibility of substituting pejibaye (Bactris gasipaes H.B.K.) meal for wheat flour in bread. Utilization in three distinct mixtures was examined: 90:10, 85:15 and 80:20 percentage of wheat flour to percentage of pejibaye meal, respectively. The breads were made, and dough analyses were conducted at "Molinos de Costa Rica, S.A.", the country's principal flour mill. Chemical analyses were carried out at the University of Costa Rica. Results indicate a marked inverse relationship between both initial dough development time and dough strength maintenance, and the content of pejibaye meal present in the flour mixture. Consequent problems with sufficient dough expansion preclude utilization of this fruit meal for bread-making in proportions significantly greater than 10% of the total composite flour. The above-mentioned findings reflect the high nutritional value of the pejibaye fruit. Although the protein content is inversely correlated with the amount of pejibaye meal in the mixture, vitamin A and fat contents are positively correlated. This fact demonstrates that the utilization of pejibaye meal in bread-making may well be in some ways considered as a form of nutritional enrichment. As a final conclusion drawn from the results of analyses of the trials and sensory observations, the 90% wheat flour with 10% pejibaye meal mixture apparently was the optimum substitution level of the breads examined. The potential macroeconomic ramifications on the Costa Rican economy of producing and utilizing pejibaye meal in bread-making, are highly favorable.     

Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough

5-Hydroxymethylfurfural (HMF), a thermal process contaminant, forms in food during frying as a result of the Maillard reaction and caramelization. Owing to its chemical properties, HMF formed in foods during frying partially transfers into frying oil. This study aimed to investigate the accumulation of HMF in oil during repetitive frying operations. A model dough composed of 25 % of glucose was fried at 160, 170, 180 °C for 50 frying cycles. Apart from total polar compounds (TPC), accumulation of HMF was determined in oils during repetitive frying operations. Increasing frying temperature also increased the amount of HMF formed in dough, and those transferred to oil. Prolonging frying cycles to 150, increasing amount of dough being fried to 100 g and frying time to 10 min caused the TPC content to reach 25 % at the 130th frying cycle at 180 °C. Under the same frying conditions, the concentration of HMF showed a rapid increase at the first 10th frying cycle. Its increase was at a slower rate until the 50th frying cycle reaching a plateau level exceeding 5.0 mg/L. The results revealed that HMF transferred and accumulated in the frying oil during repetitive frying. The HMF concentration exceeding 5.0 mg/L in oil may be considered as an indicator for heavily used frying oil. Correlation between TPC and HMF contents of frying oil showed no linear correlation.     

Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product

Reduction of oil content in deep fat fried foods would be welcome by both the food manufacturers and the consumers. Among the many approaches that have been evaluated for this purpose, use of hydrocolloid additives is believed to be most promising. Work in this area is restricted mostly to cellulose derivatives. The mechanism of action of these derivatives is attributed to formation of an oil resistant barrier film, an alteration in surface hydrophobicity of the product being fried, and the thermal gelation. However, most hydrocolloids would alter the surface hydrophobicity, and many of them have the ability to form films. Furthermore, the presence of other food constituents can alter all these properties. Hence, hydrocolloids at 0.25— 2.00 % (on the basis of chickpea flour) were screened for their ability to reduce oil uptake in sev, a model deep fat fried product prepared from chickpea flour. Results obtained indicate that the ability to reduce oil uptake in this product decreases in the following order: gum arabic > carrageenan > gum karaya > guar gum > carboxymethylcellulose > hydroxypropylmethyl cellulose. Hydrocolloids such as xanthan, gum ghatti, gum tragacanth, and locust bean gum were found to be ineffective (<10 % reduction in the oil content) for this purpose.     

Effects of sugar,salt and water on soybean oil quality during deep-frying

The effects of flour dough components (water, sugar and salt) on soybean oil deterioration during deep-fat frying have been investigated. Flour dough sheets made from flour and water were used as the carrier of salt and sugar. Several analyses, including acid value, carbonyl value,p-anisidine value, color, dielectric constant, Fritest, total polar compounds and polymer content, were used to evaluate deterioration of oil quality during deep-fat frying. The relationship between frying time and analytical data was analyzed by Duncan's multiple range test. Oil quality after frying simple flour dough sheets without additives was inferior to that after frying dough sheets with added sugar or salt. The sugar and salt in the flour dough sheets may play a role as water-binding substances during frying. Among the effects of water, salt and sugar, the rate of oil deterioration was found to be highest for water, followed by salt and sugar. The combined addition of salt and sugar had no enhancing effect on the oil deterioration during deep-fat frying.     

Soy flour in European-type bread

Effect of soy flour, soy protein concentrate, and isolate on dough and loaf properties of breads produced from flour, yeast, salt, and water with no shortening or added improvers was investigated. Wheat flour, rye flour, and mixtures of the two were included in the studies. Three wheat flours, varying in baking quality and extraction, ash content 0.65 and 0.80%, were used; 1.5, 3, and 5% soy products, flour basis, were added. Water absorption increased 3.8–4.7% at the 3% soy level and 6.1–7.3% at the 5% level of soy product addition. Dough development time and stability were increased and dough softening reduced. Dough gassing power increased ca. 7–25%. By using a shorter proofing time, more intensive mixing, and the sponge dough process, loaves only slightly smaller in volume than the control were obtained at the 3% soy level. Panel evaluations scored bread highest with 1.5 or 3% soy flour and that with 3 or 5% soy protein concentrate as lowest, but acceptable. Use of 2% lard as shortening, or 2% lard plus emulsifier, produced soy breads of excellent quality and ca. 25% higher loaf volume than controls.     

Peanut protein: A versatile food ingredient

Peanut flour has been evaluated for use in a variety of food products as a replacement for animal source proteins. In breakfast cereals and snack foods, peanut flour blends well with cereal flours to yield products with excellent flavor, texture, and color. Peanut flour can be used to produce textured vegetable protein or can be used directly in ground meats to provide good moisture and fat binding characteristics. In bakery products, peanut flour can be used at levels up to 20% to provide protein supplementation without the astringent flavor of other oilseed flours.     

Enrichment of frying oils with plant phenolic extracts to extend the usage life

The aim of this research was to evaluate the efficacy of extracts prepared from olive leaf (OLVL), hazelnut leaf (HAZL), and hazelnut green leafy cover (HGLC) in frying conditions. The extracts were added into canola oil at 200 ppm phenolic equivalence level and fried for seven consecutive days and analyzed. Generally, the lowest phenolic content and antioxidant capacity value were measured in HGLC extract, although, the best performance during frying was with HGLC extract. There were significant differences among the free acidity, conjugated dienoic acids, and total polar materials (TPM). The oil enriched with HGLC extract did not exceed the limit TPM value at the end of seventh day. Also the remaining antioxidant capacities in the frying oil samples were highest in HGLC enriched samples. The viscosity and turbidity values of the oils enriched with OLVL and HAZL extract were a little higher than a control sample. Generally trans‐fatty acid formation was lower in the enriched oil samples. Also significant decreases in the level of unsaturated fatty acids during frying period were observed. This study shows that enriching oils with easily found and cheap natural plant extracts can extend their usage life. Practical applications: The results of this study have shown that liquid frying oils can successfully be enriched with plant phenolic extract to enhance thermo‐oxidative stability. Addition of phenolic extract up to 200 ppm level have not created any problem in sensory quality of either the oil or fried dough. The HGLC and OLVL extract were found very suitable for this purpose. These materials are common agro‐food by‐products and can be produced very easily with low cost. Also, this type of enrichment may aid consumers to get some beneficial phenolic compounds through fried food consumption. In addition, these types of applications may open another area for marketing the named plant extracts.