香菇粉对烘焙食品品质的影响研究

香菇具有丰富的营养和保健价值,开发香菇烘焙食品具有重要价值。研究了香菇粉对面包、饼干、蛋糕品质的影响。结果表明,香菇粉添加量与面包、饼干和蛋糕的品质具有负相关作用,但适量添加对其品质影响不显著。香菇粉对面包、饼干和蛋糕的影响程度不一样,其中对面包的影响作用最大,其次是蛋糕,最后是饼干。在面包中添加香菇粉的适宜量为0～2%,在饼干中添加香菇粉的适宜量为0～8%,在蛋糕中添加香菇粉的适宜量为0～4%。在保证烘焙食品品质的前提下,可以适量添加香菇粉,提高烘焙食品的营养价值和保健价值。     

动物蛋白对矿物质生物利用率影响的研究

矿物质是影响人类身体健康的重要因素。旨在通过采用invitro体外消化模型研究几种动物蛋白钙、铁、锌含量及其溶出情况、对强化的钙、铁、锌溶出率的影响以及3种矿物质之间的相互作用,为进一步合理应用动物蛋白提供依据。研究结果表明,几种原料中,蛋黄钙、铁、锌含量水平均最高,但其生物利用率很低;乳清蛋白是膳食钙的良好来源,同时,也能促进强化的钙、铁吸收;蛋清矿物质含量较低,但其强化铁的溶出率较高。另外,强化钙对于蛋黄蛋白中铁和锌的吸收有明显的抑制作用,强化铁和强化锌则能明显提高其钙的利用。     

大米食品研制

本文所述的大米食品,是以大米粉为主原料的烘焙食品,即大米面包、蛋糕、饼干、桃酥等。这些大米食品的研制,必将为人们开辟大米利用新途径提供有益的启示。     

添加大豆膳食纤维 让烘焙食品更健康和美味

<正>烘焙作为一种烹饪食材的新方法,利用热量将食物烘烤变熟、变干,使其丧失水分,以便于保存。一、烘焙食品的优点防腐剂少。面包、蛋糕、饼干类是烘焙中的主要品类,这些食品有一个显著的特征——保质期短,大多为3-7天。也正是因为保质期比较短,所以烘焙食品中很少添加防腐剂。更健康。相比于油炸类、爆炒类食物,烘     

常见亲水胶体对烘焙食品品质影响的研究进展

亲水胶体具有良好的功能特性,如改善食品的乳化、胶凝、溶解性和质构等特性.在烘焙食品中,亲水胶体用于改善面团、面包和蛋糕特性,提高感官质量以及延长食品货架期.已经有研究报道了亲水胶体在面包、饼干、蛋糕和面食制备中的潜在用途.综述常见的亲水胶体(黄原胶、瓜尔胶、阿拉伯胶、K-卡拉胶、刺梧桐胶、海藻酸盐、甲基纤维素、羧甲基纤...     

植酸酶作用对米糠中钙、铁、锌生物利用率的影响

米糠含有丰富的矿物质,但植酸等抗营养因子的存在,使其消化吸收率很低.以米糠为原料,通过植酸酶处理以降解其中的植酸,并采用体外消化方法分析处理后的米糠的钙、铁、锌的吸收率.研究结果表明植酸酶能够有效地降低米糠中的植酸含量,添加量2.5 U/g米糠时,经2 h植酸的降解率达95%以上.同时,钙、铁、锌的可利用率均显著提高,相关性分析的结果显示,米糠的植酸含量与钙、锌的利用率之间存在显著负相关,铁的相关性不显著.     

发挥优势 融合创新 突破北方烘焙业发展瓶颈

<正>随着经济的发展和国民收入水平的提高,中国烘焙食品的需求快速增长。由于受西方文化影响,面包、饼干等烘焙食品逐渐成为我国居民的早餐主食。总体说来,黄河以北的北方地区烘焙业整体发展水平和南方还有明显的差距。不过北方也有后发优势,差距正在逐步缩小。     

磷酸盐在烘焙食品中的应用

曲奇饼干、蛋糕,和面包等的烘焙食品中均可使用磷酸盐。例如,在酵母面包面团中,磷酸钙能起面团改良剂的作用,能改善面团的流变性质,控制pH使酵母保持最佳活性,在蛋糕的面糊料中,磷酸盐能抑制有害酶的活性;在面团、面糊料,和烘焙食品中,聚磷酸盐(尤指平均链长为18至34磷酸盐分子者)能抑制微生物。使用磷酸钙尚具有补充矿物质的作用。然而,磷酸盐在烘焙食品中的最广泛的用途是作为膨松剂中的酸     

烘焙食品健康评估

早餐几片面包,上午工作之余几块饼干,下午茶吃上几块精美可口的蛋糕……这已经成为忙碌的现代人的习惯了。在享受便捷和美味的同时,你一定不会想到,于健康而言,这些烘焙食品并非如外表和味道那么迷人。让我们走进形形色色的烘焙食品,看看它们幕后是什么？     

富集钙、铁、锌酵母在面包中应用的研究

酵母细胞能够将无机态微量元素钙、铁、锌转化成为有机 态的微量元素。采用富集培养方法,分别培养出富集高含 量钙、铁、锌的酵母菌,用此酵母菌发酵的面包中的矿物 元素含量高于普通酵母发酵的面包中的含量。     

Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stability

Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.     

Hormones, metabolites, and reproduction in Holsteins, Jerseys, and their crosses

Holsteins (HH), Jerseys (JJ), and their crosses in first (n=157) and second (n=107) lactation were used to determine if reproduction, progesterone (P4), insulin-like growth factor 1 (IGF-1), insulin, nonesterified fatty acids (NEFA), and milk production differed between genetic groups. Thirty-four cows were Holstein-Jersey (HJ) crosses, 46 were Jersey-Holstein (JH) crosses, 48 were purebred Holsteins (HH), and 29 were purebred Jerseys (JJ) in first lactation, whereas the second-lactation animals included 23 HJ, 35 JH, 35 HH, and 14 JJ. Blood samples were collected weekly for the first 10 wk postpartum. Analyses were conducted using the MIXED, chi-square, and GLIMMIX procedures (SAS Institute Inc., Cary, NC). Seasons of calving were cold (November to May) and hot (June to October) and were combined with year to form 8 year-seasons. Days open and number of services were affected by genetic group. The HH were open 169±8 d, which was greater than HJ (143±9 d), JJ (132±10 d), and JH (127±8 d). The HH had 2.4±0.1 services per pregnancy, which was greater than JH (1.9±0.1), but not different from HJ (2.1±0.2) or JJ (2.1±0.2). Concentrations of NEFA were greater in lactation 2 (0.52±0.02 mEq/L) than in lactation 1 (0.45±0.02 mEq/L) and decreased over the 10-wk period. Concentrations of NEFA were greater in the cold season except in yr 3. Insulin in lactation 1 (0.81±0.03 ng/mL) was greater than in lactation 2 (0.72±0.03 ng/mL); insulin decreased to wk 2 then gradually increased. The HJ had the greatest insulin concentrations (0.87±0.04 ng/mL) and the JJ had the lowest (0.66±0.04 ng/mL), and IGF-1 gradually increased over the 10-wk period. Milk production (actual yield in the first 305 d, not adjusted for fat and protein) was affected by genetic group, lactation number, year-season, and wk 1 insulin. The HH produced 10,348±207 kg of milk, which was greater than the HJ (9,129±230 kg), the JH (9,384±190 kg), and the JJ (7,080±240 kg). Milk production in lactation 2 (9,676±163 kg) was greater than that in lactation 1 (8,294±160 kg). The JJ (10.3±4.7%) had the highest frequency of mastitis. The chance of getting mastitis for HH (1.1±0.9%) differed from that for HJ (9.4±4.1%), JH (8.1±3.4%), and JJ (10.3±4.7%). Genetic group affected hormones and metabolites, which may partially explain differences in reproductive measures and milk yield.     

Capsicum--production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

The spice Capsicum is the fruit of the cultivated species of the genus Capsicum (family, Solanaceae), C. annuum principally, and C. frutescens L. to a lesser extent. A third variety of C. annuum var. annuum fruits, the large-sized, fleshy bell capsicum is used as a fresh vegetable and valued for its aroma, color, and crisp texture, but with no pungency. This variety is not considered in this series of reviews covering primary processing, production, international trade, chemistry, and biochemistry of functional components--the red keto carotenoids, the aromatic volatiles and the pungent capsaicinoids in Parts I to III. The valid qualitative aspects correlating the specific components of capsicum and their sensory responses are critically covered in Part IV. In this the concluding part of the series of reviews, the significant preference of the spice for initially evoking an aversive response, its potent physiological and pharmacological effects, and the aspects of structure-activity relationships of the pungent stimuli of the capsaicinoids are reviewed. The beneficial effects particularly associated with long usage by some ethnic groups and its safe consumption levels, with a critical review of the studies on the gastrointestinal tract, the cardiovascular system, the sensory system, thermoregulation, nutritional impacts, and an overview of the five series is also detailed.     

卷烟中锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量分析

采用微波消解-电感耦合等离子体质谱法测定了41个牌号烤烟型卷烟和雪茄烟样品烟丝中的锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量,并按照类型和价位对卷烟中这10种有害元素含量进行了统计分析。结果发现:①卷烟中锂和铜的含量较高,铊的含量很低,铬、镍、镉、铅、砷、硒和钼7种元素的平均含量为0.55～4.42μg/g;②雪茄烟中铬、镍、砷、钼、镉、铊和铅的含量一般高于烤烟型卷烟,而硒元素的含量则相反,但差别较小;烤烟型卷烟中锂和铜的含量与雪茄烟没有显著差异;③高档卷烟中的锂、镍、镉、铊和铬含量较低,而砷、铅的含量较高;不同价位卷烟的铜、硒和钼含量差异不显著。     

Simultaneous and Direct Determination of As, Bi, Pb, Sb, and Se and Co, Cr, Cu, Fe, and Mn in Milk by Electrothermal Atomic Absorption Spectrometry

Tungsten permanent modifier with coinjection of Pd(NO₃)₂ and W–Ru permanent modifiers are proposed for the direct and simultaneous determination of As, Bi, Pb, Sb, and Se (group 1) and Co, Cr, Cu, Fe, and Mn (group 2), respectively, in milk by graphite furnace atomic absorption spectrometry. The performance of modifiers was evaluated by means of thermal behavior of analytes, sensitivity, atomic signal profile, repeatability, graphite tube lifetime, and background intensity. An air-assisted pyrolysis step was necessary to quantitative elimination of the organic matter. After methods optimization, 14 commercial milk samples were analyzed. The found concentrations of As, Bi, Pb, Sb, Se, Co, and Cr were lower than their limit of detection (2.13, 2.21, 1.49, 1.63, 2.05, 1.0, and 1.2 μg L⁻¹, respectively). Concentrations of Cu, Fe, and Mn were in the 1.58–5.74 μg L⁻¹, 9.79–49.3 μg L⁻¹, and 2.25–4.08 μg L⁻¹ intervals, respectively. The limits of detection for Cu, Fe, and Mn were 1.7, 5.3, and 2.0 μg L⁻¹, respectively. The accuracy of methods was checked after analysis of two milk standard materials. Results for Cr, Cu, Fe, Mn, Pb, and Mn were in agreement with certified values of SRMs at the 95% confidence level. Accuracy was also evaluated by addition–recovery tests and recoveries in the 86–127% range were obtained for all elements. The use of pretreat platform of graphite tubes with W or W–Ru allowed enlarging the lifetime of atomizer in 750 heating cycles.     

Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia

ABSTRACT: Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and high-performance liquid chromatography (HPLC) techniques. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/ 100 g FW. The average EC50 values for Aronia melanocarpa, Ribes nigrum, Ribes rubrum, Rubus fruticosus, and Rubus idaeus were 1.8, 2.8, 5.3, 6.4, and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.     

Tyrosinase, Laccase, and Peroxidase in Mushrooms (Agaricus, Crimini, Oyster, and Shiitake)

Enzyme assays and electrophoresis were used to monitor the activity of tyrosinase, laccase, and peroxidase in Agaricus bisporus (common cultivated button mushrooms and Crimini mushrooms), Oyster, and Shiitake mushrooms. The three enzymes could be differentiated using specific substrates and inhibitors. Tyrosinase seemed to be the major phenol oxidase in the Agaricus strains, while Oyster and Shiitake mushrooms had much lower levels. Peroxidase activity was low or undetectable in all types examined. Control of enzymatic browning in different mushroom types may depend upon the distribution of different oxidases within any given type.