七种籽油新食品原料的研究进展

与其他食用油脂相比,籽油新食品原料的不饱和脂肪酸含量更丰富,更受消费者青睐。其中,来源于植物成熟种子的七种籽油新食品原料:杜仲籽油、茶叶籽油、元宝枫籽油、牡丹籽油、盐地碱蓬籽油、水飞蓟籽油和番茄籽油,不仅富含不饱和脂肪酸还含有多种维生素、微量元素和黄酮类物质等活性成分,在食品、医药和化妆品等行业有着广阔的发展前景。本文综述了七种籽油原料的来源情况、提取方法、公示情况、主要营养成分、功能性和安全性研究进展,探讨了籽油新食品原料应用前景,以期为籽油类新食品原料的开发利用提供一定的理论参考。     

Location of lipid-soluble selenium in marine fish to the lipoproteins

It has been established that a lipid-soluble selenium compound is enriched in high molecular weight (m.w. ≥5000) extracts from fish. The selenium compound is also enriched in oil extracted from fish by a mixture of non-polar and polar organic solvents (hexane-isopropanol) as compared to the oil extracted with non-polar solvents (hexane) only. When raw fish material is stored it gradually deteriorates and the selenium content in oil produced by boiling of the raw fish material, increases with time. The results indicate that at least part of the lipid-soluble selenium is bound as a lipoprotein.     

辣椒制品模糊辣度的表示与测定

以新鲜辣椒为原料,通过单因素试验可知辣椒制品中食盐、白糖、食用油、总酸含量是对感观辣度有减弱作用的影响因素,采用四元二次正交旋转组合设计研究这4个因素对剁辣椒制品感观辣度的影响,并获得了其减弱程度的线性关系:单因素含量越高,对感观辣度的减弱作用越大,并且有交互影响.据此,以斯科维尔(Scoville)指数为基础,根据传统辣度概念“不辣、微辣、轻辣、中辣、很辣、猛辣”相对应的“0度(表示为0°M)、1度(表示为1°M)、2度(表示为2°M)、3度(表示为3°M)、4度(表示为4°M)、5度(表示为5°M)”模糊辣度分级来表示辣椒制品的感观辣度,获得0～5°M的模糊辣度指数的计算公式,从而排除了感观辣度确定时人为因素的影响和消除了以辣椒素计算辣椒制品辣度的片面性.     

微胶囊沙棘油粉末产品酸价的测定

研究建立了微胶囊沙棘油粉末产品酸价的测定方法,测定出其酸价为16.0mg KOH/g,与原料沙棘油的酸价大致相当;同时研究考察了200d内产品的酸价变化值为4.0mg KOH/g,而原料沙棘油的酸价却上升了27.0mg KOH/g,说明了壁材成膜性好、产品保质期长.     

Rheological studies of raw and steamed wheat flour suspensions with added ingredients

The effect of commonly used ingredients such as salt (NaCl) and oil (groundnut oil) or their mixture on the pasting characteristics using a Rapid Visco Analyser (RVA) and the rheological constants of raw and steamed wheat flour has been studied. All the RVA parameters showed greater changes for steamed flour compared to raw flour and also for salt compared to oil. The flour steamed for 15 min exhibited a point of inflection for most of the RVA characteristics. Apparent viscosity and rheological constants showed slight changes at 30% and 33% batter concentrations while much greater changes were observed at a 36% concentration in the presence of the added ingredients. The steamed flour showed slightly lower values of apparent viscosity compared to raw flour in the presence of salt, oil, or their combination, but slightly higher values of rheological constants. However, at a 33% batter concentration, the values showed only marginal changes, which has implications for the product preparations.     

胡麻中支纱的生产实践

胡麻是一种资源丰富的纺织原料。利用亚麻湿纺生产线条件,采用短麻精梳工艺路线,突破传统的工艺、技术路线,优选工艺参数,开发生产出了胡麻45.45tex纯胡麻中支纱,对比行业标准,胡麻纱线质量稳定,产品成本较低,在市场上有一定的竞争力,经济效益显著。     

AQUEOUS PROCESS FOR PILOT PLANT-SCALE PRODUCTION OF PEANUT PROTEIN CONCENTRATE

The feasibility of producing a peanut protein concentrate using an aqueous system has been evaluated on a pilot plant scale. The recovery of oil, which is economically important, was critically influenced by grinding methods and conditions and washing of the recovered solids, thus reducing the oil content of the concentrate and increasing the oil recovery. Under the present operating conditions approximately 92% of the protein in the raw material was recovered as a protein concentrate and 89% of the initial oil as free oil. The cost of production was estimated as 23c/lb of protein.     

沙棘油及其微胶囊制品过氧化值的测定与比较

研究建立了微胶囊沙棘油过氧化值的测定方法。测定了微胶囊沙棘油粉末产品的过氧化值为12.9meq/kg,比原料沙棘油的过氧化值上升了0.6meq/kg;同时考察了200d内产品过氧化值的变化。在200d内,沙棘油微胶囊粉末产品的过氧化值仅上升了2.9meq/kg,而同等保藏条件下,原料沙棘油过氧化值最高值已经超过55meq/kg,已完全氧化、酸化,说明了壁材成膜性良好,可以延长沙棘油产品的保质期。     

OIL CONTENT IN FRIED PROCESSED SWEETPOTATO PRODUCTS

Ninety-four different sweetpotato cultivars with various dry matter contents were used to process crisps and the end product was analyzed to determine the oil content. A linear relationship between dry matter content in raw sweetpotato storage roots and the level of oil uptake in crisps was determined. Sweetpotato storage roots with 23–25% (fwb) dry matter content gave crisps containing between 21% and 32% of oil, while the fat contents of crisps from potatoes having a similar dry matter content were 36% and more. Consequently, storage roots from Kemb 10 sweetpotato cultivar having a high dry matter content of 32.9% (fwb), either in boiled and mashed, raw and grated, or flour form, were used to partially substitute wheat flour in processing fried products. It has been found that boiled and mashed sweetpotato lessens oil uptake in mixtures of fried products such as "mandazis" (doughnuts).     

Preventing denaturation of the proteins in frozen fish muscle and fillets I. Effects of additives on the quality of frozen minced fish muscle

Summary. In Japan, frozen minced fish muscle has recently tended to be used as the raw material for making Japanese-style fish paste, such as 'Kamaboko', 'Chikuwa', fish sausage and ham. The effect of additives on the quality of frozen minced fish muscle has been studied. Among such, the use of a mixture of sugars (5% by weight) and alkaline polyphosphate (0.5% by weight) was the most effective way to keep high the quality of the frozen raw muscle. In addition to these substances, egg-white (5% by weight) was also effective in preserving the quality. Other high molecular weight substances, such as starches, casein, gluten, carboxymethylcellulose and sodium polyacrylate, showed little effect. Olive oil, shortening oil or lecithin were partially useful as additives accompanying the use of sugars and polyphosphates. Inorganic substances, including potassium bromate, aluminium chloride and sodium chloride, were not effective in improving the quality. A water-leaching procedure prior to the grinding of raw fish muscle always gave a better product than that produced without leaching.     

营养调和油复配优选模型的建立及应用

为解决慢性疾病人群适宜摄入脂肪酸比例要求特殊的问题,采用气相色谱法和液质联用法分析结合查阅文献构建17种原料油脂肪酸组成、MCT含量及价格信息数据库,总结某种慢性疾病患者营养要求,建立了一种简便实用的营养调和油数学模型,并基于MATLAB软件开发易于掌握的求解及评价方法。结果表明：通过运行该程序得到40种符合条件的适宜某种慢性疾病患者食用的营养调和油配方;通过排序优选出10种营养调和油配方。该模型设计合理,可快速准确地计算出各原料油的比例并对配方综合打分评价,实现多种营养调和油配方的生成和排序。     

葡萄籽相关产品的研究与开发现状

以葡萄籽为原料生产的普通食品、保健食品和化妆品种类、剂型及其产品功能现状进行综述。普通食品有国标葡萄籽油、国标葡萄籽提取物食品添加剂以及葡萄籽粉、压片糖果等。保健食品有370多个,主要利用葡萄籽油、葡萄籽提取物等有效部位;主要剂型为胶囊剂、片剂以及口服液和粉剂;主要功能为抗氧化、祛黄褐斑、增强免疫力、辅助降三高等。葡萄籽粉、葡萄籽提取物、葡萄籽油均为准予备案的化妆品原料,已备案非特化妆品4900多个,几乎囊括所有化妆品类别。已有相关药品研究,但尚无相关药品批文。线上葡萄籽和葡萄籽粉售价与大米和面粉相当、油为其原料的5~10倍、提取物则为其原料的30多倍,相关的胶囊和片剂价格又进一步成倍增加,且销量远高于未装胶囊或压片的产品。显然,葡萄籽深加工产品有较大的开拓空间、利润空间和广阔的市场前景。     

Sterol composition of Bulgarian soya and corn oils

The free sterols, the sterol esters and the sterol glycosides of the raw soya and corn oils as well as those of the technical lecithin and the deodorizer distillated of the latter oils were isolated by preparative TLC. The composition of each of the isolated sterol derivatives was determined by GLC and MS. Sitosterol, campesterol, stigmasterol and an unknown sterol with a molecular weight of 428 are contained in almost all of the examined fractions of the soya oil and its refinement byproducts. Dehydrocampesterol is present in the free sterols of the raw soya oil and the soya lecithin. Stigmasterol is contained in the soya deodorizer distillate in high amounts. It was established that cholesterol was present in the sterol esters of the raw soya oil high amounts. Delta7-stigmastenol occurs only in the sterol esters of the latter oil. Sitosterol, campesterol and stimgasterol are the main components of all sterol fractions of the corn oil and its refinement products. Dehydrocampesterol and unknown sterols with molecular weights of 428 are present in the free sterols of the raw corn oil. Some sterol glycosides of the soya and corn lecithin are esterified with the same major fatty acid components of the glycerides, palmitic acid being the main one. The fatty acid compositon of sterol esters of the raw soya and corn oil roughly corresponds to the fatty acid composition of oils.     

大豆磷脂的理化特性及其开发与应用

大豆磷脂是大豆油生产过程中的副产品,它是一种理想的多用途天然原料,具有十分独特的功能和作用,并已在许多领域内得到广泛应用.介绍了大豆磷脂的理化特性、制备方法,简述了大豆磷脂在食品、医药保健品、化妆品等工业方面的开发与应用.     

机油滤纸的实验研究

以植物纤维与合成纤维为原料,采用复合抄片及树脂浸渍工艺研制出了透气度性能良好的机油滤纸。经检测该滤纸平均最大孔径83.7μm,耐破度464kPa,挺度17.1mN.m。     

31—THE EFFECT OF THE APPLICATION OF BATCHING OIL ON THE FINE STRUCTURE AND MECHANICAL PROPERTIES OF JUTE

An investigation is described in which jute filaments obtained from breaker-card sliver were subjected to the following treatments: (i) samples were made moisture-free but retained the batching oil; (ii) samples were made both moisture-free and oil-free; (iii) moisture-free and oil-free samples were soaked in water and again made moisture-free. Jute filaments were also obtained from raw fibre and from raw fibre from which natural fat and wax had been removed. The X-ray crystallinity was determined for all the samples in the moisture-free condition. The results obtained are explained on the basis of a paracrystalline structure of cellulosic fibre, some regions of which are capable of diffracting X-rays and at the same time are accessible to moisture. It has been proposed that, when the fibre is treated with an oil–water emulsion, water molecules penetrate into the amorphous regions and into portions of the region of intermediate order (paracrystalline), the resultant swelling then producing fissures that oil particles in the emulsion enter and in which they anchor themselves like wedges. These anchored oil particles are retained when the absorbed moisture (the water molecule) gradually evaporates to leave the structure in a less crystalline state. Rigidity values of the variously treated jute filaments support this view.     

废白土中油脂回收工艺与实践

以蓖麻油脱色后的废白土为原料,利用自行设计制造的专业提油设备,采用6#溶剂浸出工艺回收废白土中的油脂.工艺操作稳定,回收的油脂通过精炼可达到国际1#蓖麻油标准,脱油后的废白土残油量小于5%.介绍了专业提油设备的结构和工艺流程,讨论了生产实践中作业温度、萃取次数等因素对浸出效果的影响.     

P2O5缓释法制备磷酸酯加脂剂

对磷酸化蓖麻油甲酯合成工艺进行试验研究 ,以 P2 O5为磷酸化试剂 ,探讨了用无毒溶剂分散 P2 O5的投料方式合成磷酸酯的新方法对磷酸化蓖麻油甲酯合成工艺进行试验研究 ,以 P2 O5为磷酸化试剂 ,探讨了用无毒溶剂分散 P2 O5的投料方式合成磷酸酯的新方法     

酒精工业中的新型酶制剂及其应用技术

发酵酒精是应用广泛、产量最大的可再生能源,燃料酒精已经成为石油的部分替代品.酶制剂的应用促进了淀粉质原料的酒精生产的技术进步.新型酶制剂在酒精生产中的应用改善了酒精生产的工艺,提高了原料的利用率.随着科技的发展,越来越多的新型酶制剂将会应用到酒精工业中.介绍了酒精的基本生产工艺和相关的酶制剂的种类与性能,以及新型酶制剂的技术特性.     

盒中袋在餐饮食用油包装中的应用市场分析

中国餐饮油主要使用铁罐和PET瓶进行包装,存在着非法灌装严重、保质期有限、成本高等问题。文章综述了盒中袋(BIB)的结构、用于餐饮油包装的优势、目前存在的缺陷和问题、运用于餐饮油包装的市场前景。BIB已广泛应用于多种液体产品的包装,在餐饮食用油上具备节约原材料、节省成本、提高保质期、杜绝地沟油等作用。目前,由于中国技术水平的限制,BIB在实际应用中还存在着灌装中瓶盖压偏导致渗漏、灌装过程刺伤造成渗漏、运输过程中揉搓造成渗漏、质量标准有待进一步提升等问题。中国餐饮油市场规模庞大,未来随着各省市禁止散装油政策的制订和执行力度进一步加强,BIB餐饮油包装市场将迎来可观的增长。