芦荟者喱的加工工艺

芦荟功效独特，本文介绍了芦荟者喱的制做方法、工艺和配方。     

双波长法测定芦荟原汁中还原糖含量

利用双波长法测定芦荟中还原糖含量，排除了蒽类衍生物的干扰。用该方法测定库拉索芦荟和斑纹芦荟中还原糖含量分别为2.15mg/ml和2.74mg/ml。     

4种芦荟的物理性质及多糖含量的测定

对库拉索芦荟、斑纹芦荟、木立芦荟、开普芦荟的物理性质、化学组分进行了比较性研究。结果表明 ,4种芦荟全叶汁及凝胶汁密度顺序为 ,开普芦荟 >木立芦荟 >库拉索芦荟≈斑纹芦荟 ,pH值在 4 2 4～ 5 2 5之间 ,显酸性 ,其中斑纹芦荟和开普芦荟的全叶汁的酸性高于凝胶汁 ,库拉索芦荟和木立芦荟的全叶汁的碱性高于凝胶汁。对 4种芦荟粘度随温度的变化规律及粘度特性进行了测定 ,它们的粘度顺序为 :斑纹芦荟 >库拉索芦荟 开普芦荟≈木立芦荟。探索出不同种芦荟多糖适宜的测定方法 ,并对 4种芦荟的总糖和多糖进行了测定。结果表明 ,总糖的含量顺序为 ,斑纹芦荟≈木立芦荟 库拉索芦荟≈开普芦荟 ,多糖的含量顺序为 ,斑纹芦荟 >库拉索芦荟 木立芦荟≈开普芦荟 ,且多糖含量与其粘度顺序一致     

芦荟果脯的研制

以新鲜芦荟为原料,采用浓度递增的浸糖方法研制出口感适中、色泽自然且保存了芦荟风味的果脯。     

芦荟果脯的研制

以新鲜芦荟为原料，采用浓度递增的浸糖方法研制出口感适中、色泽自然且保存了芦荟风味的果脯。     

芦荟的功能成分与保健功效

芦荟含有蒽醌类化合物、多糖、有机酸、氨基酸、维生素、矿物质元素、活性酶、等多种有效成分。本文综述了芦荟的功能成分和保健功效,并提出了今后的研究方向,以促进芦荟保健食品和药品的快速发展。     

芦荟护肤机理及其护肤内衣开发

芦荟中的多糖、氨基酸、维生素等成分的存在能够起到护肤作用。文中介绍了芦荟护肤织物的生产方法包括浸轧法、涂层法、微胶囊法、芦荟纤维法,阐述了微胶囊法中由洁尔爽公司生产的芦荟护肤整理剂TSD和由朗盛化学（原拜耳公司）公司研发的Tastex als产品的护肤机理;并分析了当今市场上的芦荟护肤内衣产品,指出由于微胶囊技术和芦荟纤维法提高了织物上芦荟营养成分的持久性,从而促进了芦荟护肤内衣的生产。     

低浓度芦荟啤酒的开发研制

芦荟系百合科属多年生常绿多肉质草本植物，品种很多，全世界有400多种，具有药用和食用价值的只有好望角芦荟、树芦荟、库拉索芦荟、斑纹芦荟、皂质芦荟等少数几个品种，其余皆为观赏芦荟。芦荟的组成成分十分复杂，已研究清楚的化学成分有一百多种，其含量最大的有效成分是芦荟宁、芦荟大黄素、芦荟多糖、芦荟皂甙等。芦荟的活性药理作用有杀菌消炎和抗氧化、增强免疫等作用。     

低糖芦荟脯的研制

以新鲜芦荟叶肉为主要原料,研究低糖芦荟脯的制作工艺。结果表明,低糖芦荟脯糖制的最佳配方和工艺为采用三次微波渗糖,糖液浓度梯度为40%～45%～55%,时间分别为10、20、10min,再糖渍约6～8h。糖液中麦芽糖的取代度为35%,柠檬酸为0.30%CMC为0.50%。果脯干燥采用60～65℃恒温鼓风干燥,时间8～10h,再于1.5%的果胶溶液中浸泡0.5min,取出晾干。     

芦荟纤维简介

芦荟属多年生常绿肉质草本植物,其中已知的化学成分有160多种,对人体健康的有效成分达72种以上,主要有多糖、芦荟素、芦荟大黄素、有机酸、蛋白质、氨基酸、多种微量元素及维生素等.     

Magnetic graphene oxide nanocomposites as the adsorbent for extraction and pre-concentration of azo dyes in different food samples followed by high-performance liquid chromatography analysis

ABSTRACT

This work presents a method of magnetic solid-phase extraction (MSPE) combined with high-performance liquid chromatography (HPLC) to analyse five synthetic azo dyes (tartrazine, amaranth, carmine, sunset yellow, allura red) in different food samples. The magnetic graphene oxide nanocomposite (GO@Fe₃O₄) was prepared by a one-step solvothermal method and used as the sorbent for extraction and pre-concentration of azo dyes in food samples. The as-prepared GO@Fe₃O₄ nanocomposite was characterised by transmission electron microscope, Fourier transform-infrared spectroscopy, X-ray diffraction, vibrating sample magnetometer, and Brunuer-Emmett-Teller analysis. The extraction and desorption parameters were investigated, including the material amount, extraction time, pH of the solution, desorption temperature, and desorption solvents. Under the optimised conditions, the limits of detection (LODs) were 1.14–2.23, 0.36–0.77 and 0.68–1.26 ng/g for candy, jelly, and plum candy, respectively. The limits of quantification (LOQs) were 4.02–7.73, 1.21–2.50 and 2.31–4.20 ng/g for candy, jelly, and plum candy, respectively. For the analysis of spiked jelly, recoveries were between 73.2% and 107.7%, with RSDs lower than 1.34 %. The developed method was successfully applied to the analysis of real samples including jelly, candy and plum candy.     

海藻酸钠复合配料对新型凝胶软糖质构的影响

文中主要探讨海藻酸钠对新型凝胶软糖弹性、硬度、咀嚼性等质构的影响。通过单因素及正交试验确定软糖的最佳配方及工艺为:胶含量24%(500mPa·s海藻酸钠4%,卡拉胶4%,明胶16%),糖15%,麦芽糖浆50%,熬糖温度为108℃,凝胶时间为12h时,凝胶强度可达最大值,凝胶软糖口感较好。     

芦荟口者喱的加工工艺

芦荟功效独特 ,本文介绍了芦荟啫喱的制做方法、工艺和配方。     

草莓保健软糖的制作

介绍以草莓浓缩液为原料配以山梨糖醇、麦芽糖醇以及异麦芽糖醇作为功能性甜味剂,以明胶和琼脂为混合胶体的草莓软糖的加工工艺,得到的成品软糖具有低热量、风味独特、富含草莓营养的特点。     

X射线荧光光谱法快速检测食品中的二氧化钛

目的建立X射线荧光光谱法测定面粉、糖果、果冻、鱼丸等食品中二氧化钛的快速检测方法。方法针对不同的食品形态,分别探究干燥后粉碎、加入稀释剂粉碎、均质、加稀释剂均质4种制样模式,选定引入稀释剂改善制样均匀性,应用内标元素Nd校正基体和水分散失带来的影响。结果建立的二氧化钛快速检测方法线性良好,适用于市面上各种食品。应用本法对市面上可能含有二氧化钛的面粉、糖果、蜜饯、果冻、鱼丸样品各10份进行筛查,发现除一份鱼丸超范围使用食品添加剂二氧化钛外,其余39份食品二氧化钛均满足国家标准要求。结论本方法操作简单,分析速度快,适合批量食品中二氧化钛的快速检测。     

高抗性淀粉稻米魔芋果冻糖的加工工艺研究

以高抗性淀粉稻米和魔芋精粉为主要原料研制出一种新型营养果冻型软糖.通过实验,果冻糖以高抗性淀粉稻米3%,魔芋精粉0.8%,木糖醇20%,柠檬酸0.25%的配比最好,煮胶温度控制在65℃最适宜.     

ECD气相色谱或气质联用仪分析食品中环己基氨基磺酸钠的含量

本文研究了检测食品(如话梅、果冻、糖果及饮料等)中环己基氨基磺钠含量的方法，该方法快速简便，并得到气质联用仪的确证。环己基氨基磺钠在酸性条件下与亚硝酸钠反应生成环己基亚硝酸酯，ECD气相色谱能快速地有选择性地检测到该化合物，该法的检测出限为1．0mg／kg，线性范围为0．99914，回收率范围为70％～130％。     

Heat and light stability of three natural blue colorants for use in confectionery and beverages

The stabilities of three natural blue colorants—gardenia blue, phycocyanin and indigo—toward heat and light were studied in simple solutions of various pH. Gardenia blue was found to be stable at temperatures up to 80 °C in aqueous solution at pH 3, 5 and 7. Exposure to light of 3×10⁵ lux for 24 hours resulted in approximately 50% degradation of gardenia blue in aqueous solution. Phycocyanin was found to be unstable to heat and light in aqueous solution. Phycocyanin is insoluble in acidic solution (pH 3) and denatures at temperatures above 45 °C at pH 5 and 7, leading to a color change. Exposure to light of 3×10⁵ lux for 24 hours in aqueous solution at pH 5 and 7 caused ~80% degradation. Indigo was found to be stable in medium-chain-triglyceride oil for temperatures up to 90 °C, but to photodegrade (by approximately 70% after five hours of exposure to 3×10⁵ lux), corresponding to a quantum yield of 1.8×10^–4 mol Einstein^–1 for visible light and 1.4×10^–2 mol Einstein^–1 for UV, as determined for monochromatic light of 600 and 313 nm, respectively. Exploratory studies have been carried out with the three blue colorants in application media such as soft drink, jelly gum, hard candy and sugar coating for soft candy. Despite its lower stability towards heat and light, phycocyanin was concluded to be the more versatile blue food colorant among the three studied, showing a bright blue color in jelly gum and coated soft candy.     

鸿茅金典酒研制

以鸿茅金典酒的原配方为基础，去粗取精，利用现代工艺提取药物有效成分配制成营养保健酒。1．将枸杞、芡实、金樱子分别用乙醇回流加热浸提3次；药渣加入切碎的牛鞭，再用水浸提3次，两浸液合并。2．利用沙棘果汁生产沙棘发酵酒。3．鸿茅药酒基酒中加入浸提药液、沙棘酒、蜂王浆、冰糖等勾调，经3个月老熟、澄清。(丹妮)     

"Degree of Elasticity" Determination in Solid Foods

Specimens of a variety of foods (banana, cheese, frankfurter, jelly candy, marshmallow, and potato) were subjected to four compression-decompression cycles at two prefailure deformation levels (12.5–15 and 20–25%). Total and percent recoverable work in each cycle were determined using a universal testing machine interfaced with a computer. The magnitude of recoverable work, its strain dependency and response to successive cycles were characteristic of each material. Percent recoverable work was unrelated, however, to strength (stress at failure), deformability, and stiffness. The general level of recoverable work was about 60–80% of total work in the materials commonly considered “elastic” and 20–50% in those known as “plastic.”