共查询到20条相似文献,搜索用时 125 毫秒
1.
2.
3.
基于正交实验和模糊评价的搅拌型桑果酸水牛乳配方优化 总被引:1,自引:0,他引:1
以桑果汁、水牛乳为原料,添加适量的白砂糖、柠檬酸和稳定剂,研究开发出营养丰富、风味良好的搅拌型桑果酸水牛乳。以滋味、香气、色泽和组织状态为评价因素,通过正交实验和模糊数学综合评价方法对搅拌型桑果酸水牛奶产品进行配方优化。结果表明:搅拌型桑果酸水牛乳的最佳配方为酸水牛乳80%,桑果汁量8%,白砂糖添加量8%,稳定剂添加量为0.25%,按该配方制得的搅拌型桑果酸水牛乳柔和细腻,乳酸发酵的酸奶味浓,具有桑果特有的香味,无异味,无气泡,无分层,色泽均匀。 相似文献
4.
母乳是婴儿最理想的营养来源,母乳脂肪酸在甘油三酯骨架上具有高度特异性的位置分布,其70%为sn-2棕榈酸酯。棕榈酸在甘油三酯中酰基化位置的不同直接影响棕榈酸在人体内的生理功能,sn-2棕榈酸酯易被人体吸收。1,3-二油酸-2-棕榈酸甘油三酯(1,3-dioleoyl-2-palmitoyl triglyceride,OPO)是一种典型的sn-2棕榈酸酯。普通婴儿配方奶粉主要以牛乳为原料,虽然牛乳脂肪酸组成与母乳脂肪酸接近,但其脂肪酸结构与母乳存在显著差异,牛乳中的sn-2棕榈酸酯远低于母乳中sn-2棕榈酸酯含量。以牛乳为基础,在奶粉中加入1,3-二油酸-2-棕榈酸甘油三酯(OPO),较之一般的配方奶粉更加接近母乳,更宜作为人乳脂替代品?本文介绍了人乳脂替代品1,3-二油酸-2-棕榈酸甘油三酯(OPO)的研究意义、结构特点、制备方法和分析测定方法等研究进展,旨在为婴儿配方奶粉的开发提供有益参考。 相似文献
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Eman El-Sayed 《Critical reviews in food science and nutrition》2017,57(4):653-658
Nutrients beyond calcium and vitamin D have a role on bone health, and in treatment and prevention of osteoporosis. Quality and quantity of dietary fat may have consequences on skeletal health. Diets with highly saturated fat content produce deleterious effects on bone mineralization in growing animals. Conversely, dietary n-3-long chain polyunsaturated fatty acids play an important role in bone metabolism and may help in prevention and treatment of bone disease. Some reports suggest a correlation between the dietary ratio of n-6 and n-3 polyunsaturated fatty acids and bone formation. Specific dietary fatty acids were found to modulate prostanoid synthesis in bone tissue and improve bone formation in both animal and clinical trials. The skeletal benefits of dietary isoprenoids are extremely documented. Higher isoprenoids intake may relate to higher bone mineral density. Dietary supplements containing fish oil, individual polyunsaturated fatty acids, and isoprenoids could be used as adjuvant with bone medications in osteoportic conditions but their doses must be considered to avoid detrimental effect of over dosages. 相似文献
17.
Juan Camilo Ospina-E Adriana Cruz-S José Angel Pérez-Álvarez Juana Fernández-López 《Meat science》2010
Today’s consumers look for foods which provide nutrition and pleasure, while safeguarding their health, the result of which is that they increasingly avoid foods containing cholesterol and saturated and trans fatty acids. Chemically modified vegetable oils can help tailor meat products to meet this growing need and at the same time fulfil the technological needs of the meat processing industry. In this study, 16 backfat samples were characterised for their solid fat content (SFC) and melting point and these characteristics were used to design a mixture of chemically modified vegetable oils for use as a pork fat substitute for elaborating sausages. The mixtures were prepared with different vegetable oils bearing in mind with stearic acid content due to its close correlation with the SFC. The backfat was characterised as a function of its SFC and some modified vegetable oil mixtures were proposed, which led to a 10–20% diminution in saturated fatty acids and with a melting point similar to those observed in the backfat. The fatty acid profile pointed to a polyunsaturated/saturated fatty acids ratio higher than 0.4, and an n − 6/n − 3 fatty acid ratio of less than 4 in both modified vegetable oil mixtures proposed. 相似文献
18.
由于消费者希望降低对脂肪特别是动物脂肪的摄取,诸如香肠类的肉制品已经逐步从消费者的日常饮食中降低使用量.METHOCELTMMX的脂肪替代技术可以使低脂肪的肉制品保持如全脂肉制品一样的优异的风味,提供良好的质构和柔嫩多汁的口感.这项技术使用健康的植物油来替代饱和脂肪酸或氢化植物油,形成形如"矩阵"的乳状液.将METHOCEL MXTM,冷水和植物油结合制成这个乳状液系统,植物油的含量可以是2%60%.本文中描述了一个用METHOCELTMMX的脂肪替代技术制作的10%脂肪含量的香肠,在保持良好质量的前提下,降低脂肪含量27%. 相似文献
19.
The analysis of butyric acid (C4) is of importance for the determination of the proportion of milk fat in mixed fats. Three
gas chromatographic methods were compared with regard to their precision for the measurement of C4, i.e. analysis of butyric
acid methyl ester after trans-esterification of fat by sodium methylate (method A) or trimethyl sulphonium hydroxide (method
B), as well as analysis of free butyric acid (method C), using an internal standard with each method. The examination of 30
milk fats which varied greatly in terms of their C4 content, using methods A, B and C, resulted in mean values of C4 of 3.42
g/100 g fat, 3.71 g/100 g fat and 3.06 g/100 g fat, respectively. The value determined using method B seemed too high, and this may have been due to the presence of co-eluting artefacts, whereas the value determined using method
C was clearly too low, and can probably be attributed to losses during sample preparation. The standard deviation (SD) of
0.015 obtained from repeated analyses using method A was quite good. Results obtained using methods B and C had SDs of 0.029
and 0.074, respectively. Different levels of free fatty acids did not affect the results obtained using method A. When method
A was checked by analysis of the reference fat, CRM 164, the C4 level determined was found to deviate from the certified C4
content of 3.49 (± 0.06) g/100 g fat by only 0.05 g C4/fat 100 g. Thus method A proved the most suitable for the determination
of the proportion of milk fat in mixed fats by analysis of butyric acid.
Received: 1 October 1997 相似文献
20.
J. Molkentin D. Precht 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(3):213-216
The analysis of butyric acid (C4) is of importance for the determination of the proportion of milk fat in mixed fats. Three
gas chromatographic methods were compared with regard to their precision for the measurement of C4, i.e. analysis of butyric
acid methyl ester after trans-esterification of fat by sodium methylate (method A) or trimethyl sulphonium hydroxide (method
B), as well as analysis of free butyric acid (method C), using an internal standard with each method. The examination of 30
milk fats which varied greatly in terms of their C4 content, using methods A, B and C, resulted in mean values of C4 of 3.42
g/100 g fat, 3.71 g/100 g fat and 3.06 g/100 g fat, respectively. The value determined using method B seemed too high, and this may have been due to the presence of co-eluting artefacts, whereas the value determined using method
C was clearly too low, and can probably be attributed to losses during sample preparation. The standard deviation (SD) of
0.015 obtained from repeated analyses using method A was quite good. Results obtained using methods B and C had SDs of 0.029
and 0.074, respectively. Different levels of free fatty acids did not affect the results obtained using method A. When method
A was checked by analysis of the reference fat, CRM 164, the C4 level determined was found to deviate from the certified C4
content of 3.49 (± 0.06) g/100 g fat by only 0.05 g C4/fat 100 g. Thus method A proved the most suitable for the determination
of the proportion of milk fat in mixed fats by analysis of butyric acid.
Received: 1 October 1997 相似文献