臊子肉加工工艺优化

采用单因素试验和正交试验考察专用香辛料用量、醋用量和辣子面用量3个因素对臊子肉蛋白质含量及感官指标的影响。结果表明:最优工艺配方为100g原料肉、专用香辛料2g、醋84g、辣子面20g。按照该工艺配方生产出的臊子肉不仅感官品质好,而且蛋白质含量较高。     

Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase

ABSTRACT: The effects of temperature and calcium on pectin methylesterase (PME) activity and texture in tomato pericarp material were examined. Heating thin slices of pericarp to temperatures between 50°C and 75°C led to the rapid evolution of methanol from the material, indicating an activation of PME. This activity was further stimulated when CaCl₂ (up to 2.0% w/v) was added. When applied to half-inch diced tomato pericarp, the same conditions that led to the activation of PME also improved firmness. Diced tomatoes treated for 5 min with 0.5% CaCl₂ at 70°C were 2.5 times firmer than diced tomatoes treated with CaCl₂ at room temperature. This improvement in texture by treating with CaCl₂ at elevated temperatures was only apparent when the tomatoes received a subsequent 100°C treatment. Heating tomatoes to 70°C either before or after the CaCl₂ treatment also improved firmness through a subsequent high-temperature treatment, but to a lesser extent than heating during the CaCl₂ treatment. These results are consistent with the model that heating to 70°C greatly increases PME activity, leading to extensive pectin de-esterification and increased calcium cross-linking of the pectins in the middle lamella. Production of thermally processed diced tomatoes with improved firmness should be possible by increasing the temperature during and after calcium treatment.     

响应面法优化番茄酱发酵工艺

为了丰富番茄加工品种,获得品质、口感较佳的发酵番茄酱,采用番茄为原料,在单因素实验的基础上,以色差值、总酸、有机酸含量为考察指标,以总酸含量为响应值,通过响应面法对番茄发酵工艺条件进行优化。结果表明,植物乳杆菌:嗜酸乳杆菌:凝结芽孢杆菌比例为1:2:1发酵时,发酵番茄酱产酸最高,确定最优发酵条件分别为发酵温度28℃、发酵时间30 d、接种量1.8%、异V_C-Na添加量0.5%,在此优化条件下所发酵的番茄酱总酸含量为25.16 g/kg,有机酸含量高于自然发酵,成品色泽新鲜,香气浓郁,回味醇厚。     

切块火腿综合抗氧化及包装方法

对传统发酵成熟金华火腿切块,表面喷淋复合天然抗氧化剂、涂抹壳聚糖、并加入专用脱氧剂进行真空包装,分析测定在室温条件下从3月到9月储藏6个月时切块火腿的过氧化值(POV)、TBARs值和色差值,研究综合抗氧化包装处理对切块火腿品质的影响。结果表明:切块火腿经喷淋0.05%迷迭香+0.05%VE天然抗氧化剂、涂抹2.5%壳聚糖、加入含Fe量为2.0g脱氧剂真空包装的抗氧化包装处理,从春季到秋季室温贮藏6个月后,其肌肉的POV值和TBARs值分别为3.15meq/kg和0.27mg/kg,显著低于对照组(P<0.05),且在国家标准和国际认可的限量范围内(POV<19.7meq/kg,TBARs<1mg/kg),同时保持较好的感官颜色。     

块状牛肉发酵特性与工艺优化

利用乳酸菌对块状牛肉发酵,研究其发酵特性与工艺优化.通过发酵特性单因素试验,得出原料肉漂烫时间、发酵时间、发酵温度、葡萄糖添加量对块状发酵牛肉制品的pH值、氨基酸含量、亚硝酸盐含量影响显著;通过正交试验优化出块状牛肉的最佳发酵工艺参数为原料肉漂烫时间10rnin、发酵温度30℃、发酵时间30h、葡萄糖添加量1.5％.     

响应面法优化真空包装羊肉臊子微波灭菌的条件

为了研究蒸煮袋真空包装的羊肉臊子微波灭菌条件,以菌落个数为指标,通过中心组合设计试验及响应面法分析研究微波灭菌过程中物料装量、微波灭菌时间及微波输出功率对真空包装羊肉臊子微波灭菌效果的影响。试验结果表明,三因素对微波灭菌主效应影响次序为物料装量>灭菌时间>微波输出功率;其最佳工艺条件为装量为60 g,微波灭菌的时间为33 s,功率为700 W。该条件下菌落个数实测值为4 200 cfu/g。     

Protein Isolation from Tomato Seed Meal, Extraction Optimization

Water extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solids was used and second order models were employed. Optimum conditions were: 50°C, pH 11.5, 20 min and water/solids = 30/1 (v/w). Experimental values were: extraction yield (extracted protein to that in raw material) 66.1%, protein content of product 72.0%, and total protein yield (protein in isolated product to that in raw material) 43.6%. Estimated values were in good agreement with experimental values. Optimum conditions were confirmed by a larger scale experiment.     

Quality Changes in Diced Onions Stored in Film Packages

Effects of a potassium permangenate gas absorbent and storage at 2°C on quality changes in modified atmosphere packaged diced onions was studied. A 3 mil packaging film resulted in equiIibrated O₂ of 2.65% and CO₂ level of 3.65%. Gas absorbent resulted in reduced ethylene, carbon dioxide and sulfur volatiles. Maximum shear force values and total phenolics increased during storage, but were not affected by gas absorbent. Glucose and fructose concentrations declined within one day after processing, which coincided with an increase in sucrose. Sugar concentrations remained stable thereafter, and were not affected by gas absorbent. Microbe colony forming units (CFU) increased during storage to 5.8 in controls and 7.1 (log CFU/g) in absorbent treated samples after 10 days at 2°C.     

超高压番茄汁杀菌条件的优化研究

本研究通过响应面法(RSM)建立了超高压杀灭番茄汁中枯草芽孢杆菌(B.subtilis)AS1.1380的二次多项数学模型,验证了模型的有效性。同时利用模型的响应面及其等高线对影响超高压杀菌的关键因子温度、压力和保压时间及其相互作用进行了深入的探讨。优化出杀灭番茄汁中6个数量级枯草芽孢杆菌AS1.1380的工艺参数为:温度33.5℃,压力469.2MPa,时间14.0min。     

In-Line Measurement of Rheological Parameters and Modeling of Apparent Wall Slip in Diced Tomato Suspensions Using Ultrasonics

ABSTRACT: Rheological behavior of a slurry consisting of 1- to 3-mm diced tomatoes suspended in tomato juice was evaluated by an in-line measurement method based upon ultrasonics. This technique permitted the measurements of yield stress, consistency index, and apparent wall slip. The suspension exhibited a yield stress at every flow rate studied, and its value was found to be 0.79 ±0.11 Pa. The shear viscosity at different shear rates was obtained in-line without assuming a specific constitutive equation. A comparison of Herschel-Bulkley, Power Law, Bingham Plastic, and Casson models showed that this suspension was best characterized with the Herschel-Bulkley model. The apparent wall slip region was successfully modeled as a Bingham fluid. This study shows the usefulness of this method for in-line characterization of particulate tomato products.     

陕西特色臊子肉特征香气物质解析

采用固相微萃取(solid-phase microextraction,SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析陕西地区市售11种臊子肉挥发性成分,通过对重要香气成分进行定性及定量分析,并结合香气活度值(odor activity ...     

麻辣兔肉丁的综合保鲜技术研究

根据栅栏因子保鲜理论,采用多种栅栏因子科学合理的组合,并通过改进工艺,对麻辣兔肉丁进行了综合保鲜研究。结果表明,添加复合防腐剂(0.05% Nisin、0.05% 溶菌酶、2% 乳酸钠)组成的天然复合保鲜液,采用瞬间翻炸、水浴热处理(85～90℃、水浴杀菌30min、2 次,中间急速冷却)的综合保鲜技术可使麻辣兔肉丁在常温下(15～20℃)贮藏240d。     

樱桃番茄干燥工艺的研究

以樱桃番茄为研究材料,通过对原料品种的选择、预处理方法、渗糖等方式的处理后,以热风干燥为主要干燥方法来加工产品。通过测定恒定干燥条件下的干燥曲线,研究不同干燥温度、高低风速、同温度不同厚度下对樱桃番茄水分、含糖量、抗坏血酸损失比和过程中色度的影响。结果表明,选用热风干燥,干燥温度为55℃时,干燥10 h,干燥樱桃番茄果脯效果最好;采用高风速干燥比低风速干燥所用干燥时间短,干燥效果更佳;干燥后产品所含抗坏血酸为3.48 mg/100 g;最终制得的产品还原糖含量为8.23 g/100 g;樱桃番茄选料200 g、铺料层数为两层,在55℃下采用风速干燥,其色泽最好。     

干酪乳杆菌发酵番茄酸汤的工艺优化

本试验探究应用干酪乳杆菌H1作为发酵剂接种西红柿优化制作酸汤发酵工艺。研究发酵温度、发酵时间、接种量和加盐量四个因素对番茄酸汤的品质的影响并对其发酵条件进行优化。在单因素实验的基础上,进行四因素三水平的响应面实验设计,基于模糊数学法得到的感官评定和总酸两个响应值,对人工接种干酪乳杆菌的番茄酸汤的发酵工艺进行优化,以确定其最佳发酵工艺。结果表明:在发酵温度25℃、发酵时间5 d,接种量2%,加盐量1.45%时,得到的番茄酸汤总酸达到1.23%,感官评分8.48±0.58,与理论值差异均不显著(p0.05),说明响应面的实验值和回归方程预测值基本吻合,响应面法建立的模型所确定的番茄酸汤的发酵条件稳定可靠,能为番茄酸汤工业化生产提供理论依据。     

不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响

为研究不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响,采用5 组不同气体配比（A组：100% N2;B组：10% O2＋90% N2;C组：20% O2＋80% N2;D组：20% O2＋40% N2＋40% CO2;E组：20% O2＋80% CO2）对微波辣子鸡丁制品进行包装,并在4 ℃冷藏条件下贮藏30 d,测定冷藏过程中微波辣子鸡丁的过氧化值（peroxide value,POV）、硫代巴比妥酸（thiobarbituric acid,TBA）值、水分质量分数、菌落总数、pH值、巯基含量、挥发性风味物质含量的变化。结果表明：POV、TBA值、菌落总数随贮藏时间延长呈上升趋势,巯基含量明显下降。O2体积分数越高,微波辣子鸡丁的脂肪氧化、蛋白氧化和微生物生长繁殖速率越快,充入CO2能够有效抑制造成食品腐败变质微生物的生长繁殖,降低脂肪氧化速率;且气体比例和冷藏时间对微波辣子鸡丁挥发性风味物质的种类和含量影响较大。     

响应面法优化银耳番茄酱的制作工艺

以市售银耳和番茄为主要原料,研究银耳番茄酱的制备工艺。在单因素试验的基础上,选择银耳和番茄添加质量比、白砂糖用量、黄原胶用量、熬煮时间作为自变量,利用响应面优化试验进行四因素三水平试验,确定最佳工艺参数:银耳和番茄的添加质量比为1.69∶1、白砂糖用量10.40 g、黄原胶用量0.82 g、熬煮时间15.84 min。此方案下,银耳番茄酱色泽鲜亮,口感细腻,黏稠适度,酸甜可口,风味最优。     

基于质构品质降维分析法优化番茄皮渣鱼丸加工工艺

将番茄皮渣加入鱼糜中,研发一款新型鱼丸产品。采用主成分提取法,基于质构指标降维模型,得到鱼丸 质构综合得分（Y）方程为Y=（0.336X1＋0.346X2＋0.339X3）/95.952,其中X1为弹性,X2为咀嚼性,X3为硬度。首先 分别考察食盐、水分、料酒、淀粉、番茄皮渣添加量对鱼丸质构综合得分的影响,然后选择对试验结果影响较大的 3 个因素水分添加量、淀粉添加量和番茄皮渣添加量进行响应曲面优化试验,确定番茄皮渣鱼丸的最佳配比为食盐 添加量2%、水分添加量20%、料酒添加量10%、淀粉添加量21%、番茄皮渣添加量5%,此时鱼丸的质构综合得分 最高,鱼丸弹性、硬度适中,咀嚼性好,蒸煮损失率为（2.56±0.11）%,凝胶持水力为（95.43±0.13）%,显著 优于未添加番茄皮渣组（P＜0.05）。     

响应面试验优化超声辅助提取番茄皮渣中番茄红素工艺及其HPLC-MS测定

以番茄皮渣为原料,采用超声辅助提取工艺,研究提取溶剂种类、超声功率、液固比、提取时间、提取温度对番茄红素提取效果的影响,通过响应面试验分析,确定最佳工艺条件为：皮渣经95%乙醇溶液处理后,以乙酸乙酯为提取溶剂,提取温度50 ℃、提取时间45 min、液固比5∶1（mL/g）、超声功率270 W。产物经高效液相色谱-质谱测定,番茄红素提取量可达到250.1 mg/kg。通过组织结构观察,与传统提取方法相比,超声提取能有效破坏植物组织结构,提高提取效果。     

传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析

研究羊肉臊子传统工业大锅与小锅炒制过程中挥发性化合物变化规律,测定炒制过程中不同加工阶段挥发性化合物的变化.采用电子鼻测定炒制各阶段气味强度,项空固相微萃取气相色谱-质谱联用技术对挥发性化合物进行定量分析.结果 表明:在整体气味感知上,采用电子鼻可以区分炒制各加工阶段的气味.气相色谱-质谱方法检测出炒制羊肉臊子传统工业...