低脂低糖酸奶冰淇淋的研制

介绍以酸奶,脱脂奶粉为主要原料、配以多种辅料,添加适量甘油代替一部分蔗糖制作低脂低糖酸奶冰淇淋的生产工艺。选出最佳工艺配方为脱脂奶粉１０％,酸奶２０％,奶油４％,蔗糖７．５％,蛋黄７．５％,ＣＭＣ０．２５％,单甘酯０．２５％,甘油５％。     

磷酸化酪朊酸钠在冰淇淋中应用的研究

通过用磷酸化酪朊酸钠替代冰淇淋配方中部分乳化剂的实验研究，发现在冰淇淋中使用磷酸化酪朊酸钠，可显著提高冰淇淋的膨胀率和减小冰淇淋的硬度，改善产品组织结构。其最佳添量为磷酸化酪酸钠０．６％，蔗糖酯０．３％，海藻到钠０．２％。     

无蔗糖低脂肪低热热量保健冰淇淋的研究

在经反复确定的对照冰淇淋配方的基础上,利用低聚果糖和山梨醇配比以取代全部蔗糖,利用聚合葡萄糖部分取代脂肪;采用多因素正交试验设计无蔗糖低脂肪低热量保健冰淇淋最佳配方。结果表明,选用低聚果糖和山梨醇配比为１２％：２％,６％聚合葡萄糖取代原有的１４％蔗糖,６％人造奶油,添加０．２％柠檬酸钠,０．６％酪蛋白酸钠制得的产品在感官止与对照冰淇淋产品无明显差别,其膨胀率达到１００％左右,每１００ｇ产品其脂肪含     

核桃乳冰淇淋配方及生产工艺的研究

对核桃乳冰淇淋的配方及生产工艺进行了试验研究，确定了核桃乳冰淇淋的最佳配方为核桃仁3．0％，牛奶40％，白砂糖14％，淀粉2％，其他辅料适量。为冷饮食品生产厂提供了风味冷饮新品种的配方、生产工艺及基础技术资料。     

无蔗糖低脂肪低热量保健冰淇淋的研究

在经反复试验确定的对照冰淇淋配方的基础上,利用低聚果糖和山梨醇配比以取代全部的蔗糖,利用聚合葡萄糖部分取代脂肪;采用多因素正交试验设计无蔗糖低脂肪低热量保健冰淇淋最佳配方。结果表明,选用低聚果糖和山梨醇配比为１２ ％ ∶２ ％ ,６ ％ 聚合葡萄糖取代原有的１４ ％ 蔗糖、６ ％ 人造奶油;添加０ ．２ ％ 柠檬酸钠、０ ．６ ％ 酪蛋白酸钠制得的产品在感官上与对照冰淇淋产品无明显差别,其膨胀率达到１００ ％ 左右;每１００ ｇ 产品其脂肪含量降低了５６ ．１７ ％ ,含热量降低了５７ ．６７ ％ 。     

杏仁乳生产防浮防沉技术研究

确定了杏仁乳生产工艺。杏仁乳稀释倍数为１５，添加０．１％柠檬酸调整乳液ｐＨ值为４．２３左右，并加入１０％白砂糖，０．３％ＰＧＡ和０．２％单甘酯。生产的杏仁乳可溶性固形物＞１０％，蛋白质含量＞１％，经１个月观察无上下沉现象。     

酸性乳饮料稳定性的研究

叙述了酸性乳饮料的制作方法。由于该饮料不稳定而使产品质量欠佳,因此,本文从乳固形物含量,稳定剂,乳化剂,品质改良剂,糖酸比例,工艺条件以及水质等几个方面对酸性乳饮料稳定性进行了研究。结果表明,酸性乳饮料稳定的最佳条件;乳固形物含量４．０％,稳定剂含量０．６％,乳化剂含量０．１２％,品质改良剂０．１３％,白砂糖１２．０％,果汁４．０％,有机酸含量０．２％;并且在５５℃时采用２１ＭＰａ和１５ＭＰａ的压     

广西植烟土壤特征分析

广西适宜种植优质烟的土壤主要有９个土壤亚类，分别属于紫色土、红壤、赤红壤和棕色石灰土类，其共同特征是土层深厚，耕层疏松，结构性、通气性、透水性良好，有机质含量适中，养分协调，其中有机质合量多数为１．０％～３．０％，平均全量氮０．１３３％，磷０．０５１％，钾１．２１％；碱解氮８５×１０－６，速效性磷１３．８×１０－６，钾１０１．７×１０－６；交换性钾平均０．２４ｍｅ／１００ｇ土，缓效性钾１１８．５×１０－６。土壤呈微酸性至中性，以ｐＨ５．５～６．５居多。酸碱度适宜，钾含量高，部分地块应增施有机质、磷、钙、镁肥。所产烟叶以丘陵、岗地和雾露较多的向阳山麓质量最佳。     

文摘

文摘杏仁乳的生产本文确定了杏仁乳生产工艺。杏仁乳稀释倍数为１５，添加０．１％柠檬酸调整乳液ｐＨ值为４．２３左右，并加入１０％白砂糖，０．３％ＰＧＡ和０．２％单甘脂。生产的杏仁乳可溶性固形物＞１０％，蛋白质含量＞１％，经１个月观察无上浮下沉现象。其工艺...     

黄牛鞋面革(变色效应)生产工艺

１　原料皮：国产黄牛蓝湿革厚度：１．６ｍｍ用料参照削匀革重量２　水洗水２００％温度４０℃甲酸（８５％１∶１０）０．２％优沙邦Ｓ（１∶３）０．３％转动２０分钟排液３　中和水１００％温度３５℃甲酸钠１．５％小苏打０．６％塔姆Ｍ１．５％转动９０分钟ｐＨ＝４．６利鞣丹ＲＥ（１∶３）３％利鞣丹ＧＴＷ（１∶３）２％转动４５分钟利鞣丹Ｄ３％利鞣丹Ｓ２％转动２０分钟甲酸（８５％,１∶１０）０．５％转动２０分钟ｐＨ＝４．４排液４　水洗水２００％温度３５℃转动１０分钟排液５　复鞣／染色水１００％温度３５℃氨水（２５…     

核桃仁冰淇淋的研制

以全脂奶粉为原料，添加一定量的核桃制成核桃仁冰淇淋，所制得的核桃仁冰淇淋不但营养丰富，风味独特，而且具有保健功能，实验中还对最佳生产配方作了研究，结果表明，以添加6％核桃仁的比例制得的核桃仁冰淇淋最好。     

Physical properties of ice cream containing milk protein concentrates

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.     

一种涂抹型核桃奶酪的研制

本研究以去皮核桃仁为原料,研究奶酪制作工艺,开发一种发酵涂抹型核桃奶酪。以感官评分、游离氨基酸为参考指标,筛选最适的酶解工艺条件;单因素试验结合响应面优化,研究发酵时间和奶油、乳清蛋白、蔗糖添加量对奶酪凝乳的影响,确定核桃奶酪工艺。结果表明:添加脂肪酶Palatase 20000 L、风味蛋白酶(添加比列为1:2,添加量为0.2%)复合酶解核桃乳时酶解效果最好,感官评分最高,游离氨基酸质量分数为(764±44)mg/100g;响应面优化结果显示乳清蛋白、奶油、蔗糖的添加量分别为1.56%、0.81%、6.37%,发酵时间24 h时,核桃奶酪感官评分达到最高(90.5分)。比较核桃发酵前后部分风味物质的含量差异,发现核桃奶酪中的游离氨基酸和游离脂肪酸含量均显著提高,其中游离氨基酸总量由发酵前的279.97 mg/kg增加到1262.02 mg/kg,对产品独特风味的形成贡献率较高。此工艺制备的核桃奶酪风味十足,营养价值高,具有较佳的感官品质,可为核桃产业的综合开发提供参考。     

核桃奶酒的工艺优化

以鲜牛乳和核桃为原料,核桃经粉碎、磨浆、脱脂、调配等工序后以体积分数10%加入鲜牛乳中,并接酵母菌和乳酸菌进行混菌发酵得到核桃奶酒。通过单因素试验和正交试验设计优化发酵工艺。结果表明,发酵初始pH和发酵时间是影响核桃奶酒品质的显著因子,而发酵温度,不同酵母菌与乳酸菌的比例对核桃奶酒品质影响较小。当酵母菌与乳酸菌菌种比例为3%∶1%,发酵温度为30 ℃,发酵初始pH为4.5,发酵时间为8 d,可得到香味突出、口味独特的核桃奶酒。     

Increasing the protein content of ice cream

Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein.     

燕麦核桃乳的研制

以燕麦粉、核桃仁为主要原料,研制一款风味口感俱佳的燕麦核桃乳。在选择合适的复合乳化剂和稳定剂的基础上,考察单因素对燕麦核桃乳感官评分的影响,并采用响应面法对产品配方进行优化。结果表明:由单硬脂酸甘油酯、蔗糖脂肪酸酯按6:4(m:m)组成的复合乳化剂乳化效果最佳,微晶纤维素具有较好乳化稳定效果。燕麦核桃乳的最佳配方参数为燕麦酶解浆添加量48.5%、核桃浆添加量26.0%、复合乳化剂添加量0.59%及微晶纤维素添加量0.24%。产品口感滑爽、香气和谐浓郁、甜味适中,状态均匀细腻、有光泽、无异味,稳定性良好。经检验,燕麦核桃乳的理化指标和微生物指标符合相关标准,为进一步开发以燕麦为主料的植物奶提供了理论参考。     

Growth and production of enterotoxin A by Staphylococcus aureus in cream

Behavior of Staphylococcus aureus strains 100-A, 196-E, 254, 473, 505, and 521 in sweet (18 to 80% milk fat) and neutralized sour cream was studied. Cream was inoculated to contain approximately 10(3) to 10(4) S. aureus/ml, depending on milk fat content, and was incubated at 4, 22, or 37 degrees C. Determinations were made of aerobic plate count, S. aureus count, and pH. When growth in cream exceeded 10(7) S. aureus/ml, enterotoxin analysis was done. Sweet and neutralized sour cream supported growth of all strains of S. aureus tested. Strains 100-A, 196-E, 473, 505, and 521 grew sufficiently to produce enterotoxin in sweet cream of 18 or 32% milk fat held at 37 degrees C for 18 h or at 22 degrees C for 52 h. Populations of strains 100-A, 196-E, 505, and 521 exceeded 10(6) cells/ml in sweet cream of 36% milk fat held for 18 h at 37 degrees C. Strains 100-A and 521 grew to more than 10(6) cells/ml in sweet cream of 40% milk fat held for 18 h at 37 degrees C. No strain of S. aureus grew to levels associated with detectable enterotoxin production at 4 degrees C within 14 d in any cream. Incubation temperature, milk fat content of cream, and variation among strains influenced the ability of S. aureus to grow and produce enterotoxin.     

冰淇淋复合乳化稳定剂流变特性及其应用的研究

本通过对不同溶液表观粘度的测定,研究了冰淇淋用原辅料的流变特性,表明了混合料粘度是控制冰淇淋质量的重要参考指标,并通过对不同复合肥化稳定剂配方所生产的冰淇淋样品的品质检验,发现在主要成分保持一致（含脂量10％,非脂乳固体含量10％,糖含量15％）的情况下,改变乳化稳定剂的配方,可得到不同的产品特点,其中最佳复合乳化稳定剂的配方为：瓜尔事前交0．2％;CMC0．1％;蒸馏单甘脂0．1％;蔗糖酯0．1％。     

Coagulation of buffaloe's milk and resultant Domiati cheese characteristics as affected by salting and replacement with sour cream butter milk

The action of rennet on buffaloe's milk replaced by 5, 10 or 15% of sour cream butter milk salted by either 6 or 10% before renneting or after the rennet action was studied as the non protein nitrogen (NPN) content. Buffaloe's milk without replacement of butter milk was taken as a control. Results revealed that addition of salt to milk before renneting inhibited the rennet action and consequently increased the coagulation time. The inhibition increased with the increase in the salting percent. In contrast, replacement of buffaloe's milk by sour cream butter milk enhanced the rennet action and shortened the coagulation time compared with the control. This effect was increased proportionally by the increase in sour cream butter milk. Enhanced protein breakdown, slightly higher accumulation of free fatty acids and good quality were observed in Domiati cheese treated with sour cream butter milk compared with the control. This effect was pronounced in case of 15% sour cream butter milk.     

Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese

Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese was manufactured from milk standardized with condensed SCB (∼34.0% total solids, 9.0% casein, 17.8% lactose). Effects of using condensed SCB on composition, yield, PL recovery, and functional properties of pizza cheese were investigated. Cheesemilks were prepared by adding 0, 2, 4, and 6% (wt/wt) condensed SCB to part-skim milk, and cream was added to obtain cheesemilks with ∼11.2 to 12.7% total solids and casein:fat ratio of ∼1. Use of condensed SCB resulted in a significant increase in cheese moisture. Cheese-making procedures were modified to obtain similar cheese moisture contents. Fat and nitrogen recoveries in SCB cheeses were slightly lower and higher, respectively, than in control cheeses. Phospholipid recovery in cheeses was below 40%. Values of pH and 12% trichloro-acetic acid-soluble nitrogen were similar among all treatments. Cheeses made from milk standardized with SCB showed less melt and stretch than control cheese, especially at the 4 and 6% SCB levels. Addition of SCB significantly lowered free oil at wk 1 but there were no significant differences at wk 2 and 4. Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese.