澳大利亚成功制造出葡萄酒巧克力

澳大利亚墨尔本天然农庄糖果公司成功制造世界上第一颗葡萄酒夹心巧克力。这颗巧克力用天然的可可制造，酒心用西拉、梅乐或灰品诺葡萄酒来充当。     

探讨优质巧克力制造工艺

<正> 在巧克力的制造中,可可豆的加工处理是非常重要的一环。因为要生产高质量的巧克力产品,其原料必须经过严格的处理。此外,巧克力填料的制备和巧克力的制造工序,也是不可忽视的。凡此种种,均在要求采用先进而优质的生产技术。世界各地的食品生产设备供应商均深明这个道理,于是不断钻研新的生产科技。下文将就可可豆处理、巧克力制造及其填料制备过程进行探讨。     

给巧克力平反

提起巧克力．人们首先想到的是它那香醇的美味与独特的口感．并且还知道它能够迅速补充能量．但有关巧克力的营养价值却甚少有人提及，这反映了人们对巧克力的营养和功能认识不足。     

花生功能成分及营养价值的研究进展

花生是全球最重要的四大油料作物之一,是我国食用油脂和蛋白质的重要来源.花生含有丰富的功能成分和很高的营养价值,应重视对我国花生资源开发利用的研究,大力开发花生营养保健食品,满足国人健康消费需求.     

可可和巧克力的风味组成

任何人都能一眼就辨认出那是一块巧克力,如能一尝就更加可以确定无误。巧克力那种独特的风味,简直是风靡全世界,甚至令许多其他食品都增添了可可味的系列。然而,可可味与巧克力味之间存有很多分别,只是一般人不加细辨而已。要使巧克力的风味达到预设的要求,保持巧克力质量的一致性,就需要对巧克力的风味特征及其形成过程有充份的了解,进而就能使其他可可味食品拥有更加接近巧克力的风味,以及开发风味创新的巧克力。本文概述由可可豆加工至巧克力间风味组成的改变,同时简介风味类似巧克力的复合涂衣(compound coatings)。     

巧克力、混合巧克力及糖衣的充气

<正> 人们对传统原纯巧克力产品的需求,特别是对大块模制巧克力的需求正逐渐减少。相反,混合式巧克力产品日渐普及,这种产品只含有50％或更低的巧克力成份。1985年,英国总的巧克力销售量中,大约42％为夹心块状巧克力,只有15％为大块模制巧克力。这是全世界共知的趋势。在美国,夹心块状巧克力和大块模制巧克力,分别占巧克力总销售量的51.2％和12.4％。 近年来巧克力市场的强烈集中化,可能增强这一发展趋势。向全国     

半含笑里清冰齿忽绽吟边古锦囊——石榴的营养价值与药用功能

秋色如画果生香 每逢仲秋,便是石榴成熟的季节。那青黄、金黄、金红的硕果累累枝头,似酡颜醉脸;如蒂带青衣;开朗的,笑露玉齿;含羞的,腼腆欲语。绿云垂绣球,映日显丹姿,好一幅迷人的图画！剥开色泽艳丽的果实但见珠玉满腹,一粒粒种籽好像颗     

小米的营养价值与产品开发

通过对小米的储藏特性与加工特性及营养价值的阐述，介绍了精洁免淘小米、小米乳等产品的开发及相关的加工技术。     

膨化食品的巧克力涂层

本文主要介绍膨化食品的巧克力涂层工艺流程及有关参数的确定。通过一系列的工艺操作最终得到具有松脆及美味的口感,优良质地及美观外衣的巧克力膨化食品。     

Chocolate demoulding and effects of processing conditions

Traditional chocolate manufacturing relies largely on the experience and skill of the chocolatier. Nowadays, with the replacement of manual processes with automated equipments, it is increasingly important to apply right processing conditions and controlling parameters, such as the time, the temperature, the moisture content, the relative humidity of the surrounding air, etc. This study investigated the influences of these factors during the moulding and cooling stage of chocolate manufacturing process on the ease of demoulding. Adhesion of chocolate to the polycarbonate mould surface was used as a measure for the demoulding properties, and was determined as the force required to separate a flat mould surface from the solidified chocolate sample. The results demonstrated that processing parameters, like temperature, contact time, and the relative humidity of the surrounding environment, have a significant impact on chocolate crystallization and solidification processes and on the adhesion of chocolate to a mould surface. Experimental findings from this work confirmed observations made during commercial chocolate manufacturing.     

Effect of processing on the protein nutritional value of Canavalia gladiata seeds

Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.     

猪鲜骨的加工升值处理新技术

鲜骨是中国的传统食品中的一部分。利用现代技术将鲜骨有效的加工后添加到肉制品或其他食品中,对改善国人体质和保护环境大有帮助。2006年,上海高乐食品技术有限公司,联合德国KS和英国老牌食品公司解决了这一难题。     

热处理增加总抗氧化剂活性提高番茄营养价值

人们长久以来一直认为加工后的果蔬因Vc损失而导致其营养价值低于新鲜果蔬。而通过我们的研究发现苹果中Vc对总的抗氧化剂活性的贡献率小于0.4%,而大部分该活性来自于植物活性物质的结合,这意味着尽管有Vc损失,但加工过的果蔬还能保留其抗氧化剂活性。结果表明,尽管有Vc损失,热处理提高了总的抗氧化剂活性和番茄中生物可利用番茄红素含量,并且没有引起总酚类和总类黄酮含量的显著变化,从而提高了番茄的营养价值。     

不同加工方式对全豆蛋糕品质和营养价值的影响

采用烤箱烘烤和蒸锅蒸制2种不同加工方式分别制作全豆蛋糕,并对其感官性状和营养成分进行比较分析。结果显示:与蒸锅蒸制的全豆蛋糕相比,烤箱烘烤的全豆蛋糕感官评分更高;在营养成分方面,烘烤的蛋糕蛋白质、脂肪、碳水化合物、维生素A、维生素B2的含量以及能量均较高,但总膳食纤维和钙的含量却较低;亚麻籽油健康且稳定,可作为全豆蛋糕的烹调用油。2种加工方式各有优缺点,建议根据实际需求进行选择。     

加工方法及新技术对面制品品质和营养价值的影响

综述了面制品的传统加工方法以及近年来流行的新技术,分析了不同的加工方法和技术对面制品品质和营养的影响,提出了目前面制品生产过程中的问题,并展望了未来的研究方向。     

High pressure processing (HPP) of honey for the improvement of nutritional value

The present study was undertaken to assess the effect of high pressure processing (HPP) on total phenolic content (TPC) in manuka honey. Manuka honey is known for its amazing antimicrobial action and antioxidant properties. The effect of HPP (200, 400 and 600 MPa) at ambient and moderate temperatures (53.41 ± 0.30 °C, 65.29 ± 1.77 °C, 71.92 ± 1.63 °C) and their combination for different processing time (5, 10 and 15 min) was investigated. Conventional thermal processing (51.74 ± 0.03 °C, 61.90 ± 0.10 °C and 71.58 ± 0.04 °C) was also carried out as comparison to HPP. Operating HPP at 600 MPa (26.80 ± 0.95 °C–30.18 ± 2.14 °C) for 10 min was found to be the most effective process with 47.16% increment in TPC as compared to unprocessed honey, whereas no significant increase (p < 0.05) was observed in thermal processing as well as in combined HPP–thermal processing. Therefore, HPP at ambient temperatures could be an appropriate method to produce tastier and more nutritive manuka honey.Industrial relevanceThe preservation of total phenolic content (TPC) as a main phytochemical component in honey is very important with direct impact on nutritional value and antioxidant activity. A significant increase in the TPC was obtained by processing. Results demonstrated the HPP capability to increase TPC in manuka honey by 47%. From a nutritional perspective, this result is associated with the production of a higher antioxidant honey, known to prevent certain diseases such as cancer. The study generates a new approach in honey processing which can guarantee the high nutritional quality of honey and its original natural freshness.     

Loss of nutritional value of proteins in meat products caused by thermal processing]

In certain cases, the proteins in meat products may be damaged during thermal processing to such an extent that their nutritional value is reduced. This might be caused above all by a loss in the availability of the essential and semi-essential amino-acids. Cooking of the meat produces no marked change in the availability of the amino acids. More marked changes are observed at temperatures needed for sterilization. The availability of cystine is in most cases affected by the length and temperature of sterilization, which is due to a reduction of its digestibility and to its degradation. The extent of the cystine degradation follows from the difference from the average reduction of the availability of the other amino acids. Since the sulphur-containing amino acids in meat proteins are limiting ones, this loss results in a reduction of the nutritional value of the proteins. Apart from cystine, lysine may also become less available if greater amounts of polysaccharides are present. The reduction of the availability can be so marked that lysine may be considered to be a limiting amino acid. In these cases, lysine is essential for the nutritional value of the proteins in such products.     

营养鹅肝肠的研制及其营养价值分析

以鹅肝为原料,添加橄榄油、玉米淀粉、鹅肉,采用感官评定、质构性质及流变学等考察指标,通过单因素实验和正交实验,优化得到鹅肝肠的最佳工艺配方,并测定其营养成分。结果表明,以橄榄油15%、玉米淀粉6%、鹅肝50%为主要原料时,研制的鹅肝肠色泽均匀,肠体饱满,有弹性,风味协调;该鹅肝肠含13.12%蛋白质,必需氨基酸含量2.315 mg/100 g,单不饱和脂肪酸比例高达52.79%,n-6/n-3比率较低,铁含量为476 mg/kg、钙380 mg/kg、锌241 mg/kg。由此可见,研制出的鹅肝肠更符合人们对安全、健康、高品质食品的追求。