外源诱导物对丛毛红曲霉固态发酵产莫纳可林K的影响

为研究11种外源诱导物对丛毛红曲霉固态发酵产莫纳可林K（monacolin K,MK）的影响,以单因素试验为基础,对丛毛红曲霉的固态发酵条件进行响应面优化。单因素试验结果显示：谷氨酸、CaCl2、MgSO4·7H2O、ZnSO4·7H2O、MnSO4·H2O、Na2MoO4·2H2O和CoCl2·6H2O 7种诱导物均能显著或极显著提高丛毛红曲霉固态发酵的MK产量,其中ZnSO4·7H2O、MnSO4·H2O和Na2MoO4·2H2O对MK产量的提高效果最显著,分别比对照组提高了1.4倍、1.1倍、1.3倍。响应面试验结果显示：外源诱导物的最佳组合为1.20mg/gMnSO4·H2O、1.00 mg/g Na2MoO4·2H2O和2.80 mg/g ZnSO4·7H2O,在此条件下丛毛红曲霉固态发酵的MK产量可达631.10 mg/kg。     

培养基优化提高酵母胞内核黄素含量

研究了培养基中不同成份对酵母胞内核黄素含量的影响.结果表明金属离子、氮源、生长因子对酵母胞内核黄素含量有着显著影响,培养基优化配方为MgSO4·7H2O 1.1g/L,CoSO4·7H2O 28mg/L,CuSO4·5H2O 0.01 mg/L,MnCl2 0.02mg/L,ZnSO4·7H2O34mg/L,FeSO4·7H2O 14 mg/L,生物素100μg/L,硫胺素4mg/L.添加豆油对酵母胞内核黄素含量有明显的促进作用.     

CaSO4·2H2O结晶动力学的实验研究

在现行的氨碱法生产纯碱的过程中 ,预灰桶内CaSO4·2H2 O结疤现象严重。文章提出将预灰桶改造成结晶器 ,使CaSO4·2H2 O晶体能及时连续地排出 ,避免形成结疤 ,可以延长设备的运行周期。文章通过对CaSO4·2H2 O的结晶机理的探讨和试验 ,建立了CaSO4·2H2 O的结晶动力学数学模型 ,为工业上预灰桶 -结晶器的优化设计提供理论依据。     

葡萄皮中花色苷的体外抗氧化研究

研究了花色苷清除DPPH·的能力，并用荧光化学发光法测定了花色苷对活性氧自由基（O2^-、·OH、H2O2）的清除作用。结果表明，该产品对DPPH·、O2^-、·OH、H2O2均具有清除作用，尤其对·OH的清除能力强于抗坏血酸，且清除作用与浓度呈量效关系。     

改性滑石粉对造纸留着率影响的研究

对填料级滑石粉作Al2 O3 ·3H2 O(水合氧化铝 )改性及Al2 O3 ·3H2 O、P2 O5(五氧化二磷 )改性后填料留着率的研究结果表明 ,Al2 O3 ·3H2 O改性滑石粉的Al2 O3 ·3H2 O包覆率为 5 %时留着率较高 ;在加填量为 30 %时 ,包覆2 .5 %Al2 O3 ·3H2 O、2 .5 %P2 O5的滑石粉比包覆 5 %Al2 O3 ·3H2 O的滑石粉的留着率高 ,同时分别均比未改性滑石粉高 2 9.76 %和 11.35 %。     

蛋糕复合膨松剂的研制

在酸碱平衡的基础上,以ＮａＨＣＯ３,ＫＡｌＳＯ４·１２Ｈ２Ｏ,Ｃａ（Ｈ２ＰＯ４）２·Ｈ２Ｏ为主要成份,研制了一种蛋糕专用复用膨松剂,通过正交试验确定了复合膨松剂的配比及与膨松剂使用效果密切相关的两个重要工艺参数,烘烤工艺条件和加水量。     

卷枝毛霉3.2208条件优化产类可可脂的研究

通过正交实验,得出卷枝毛霉3.2208产类可可脂的最佳培养条件为:接种量0.5ml;温度33℃;pH值,6.0;C/N比,100;培养时间6d;氮源为蛋白胨;碳源为麦芽糖;FeSO4·7H2O0.01g/L;ZnSO4·7H2O0.01g/L;MgSO4·7H2O0.0005g/L;MgSO4·7H2O0.8g/L;油酸0g/L。在该条件下,卷枝毛霉的CBE得率为3.61%,油脂系数为0.29,其二位不饱和脂肪酸为79.08%。     

曲酸生产菌种的筛选和发酵培养条件的优化

通过多次UV诱变黄曲霉菌A－5，获得-高产曲酸生产菌株UV3x3，该菌株的适宜发酵条件为：温度33℃，淀粉14％，酵母浸出物0．5％，H3PO4。0．07％，MgSO4·7H2O0．05％，FeSO4·7H2O0．002％，K2CO30.03％，在此条件下摇瓶培养6天可生产曲酸6．84g／100m，平均生产效率为11．4g／（1·d），后期生产效率达15．4g／（1·d），转化率为55％。     

Na2B4O7-K2B4O7-H2O三元体系288K相平衡研究

采用等温溶解平衡法研究了三元体系Na2 B4O7—K2 B4O7—H2 O 2 88K时的相平衡及平衡液相的主要物化性质 (密度、电导率 ,pH)。研究发现 ,该三元体系为简单共饱和型 ,无复盐及固溶体形成 ,根据溶解度数据绘制了相图 ,相图中单变量曲线所对应的平衡固相分别为 :K2 B4O7·4H2 O ,Na2 B4O7·10H2 O ;实验结果表明 :K2 B4O7对Na2 B4O7有增溶作用 ,并简要讨论了物化性质的变化规律     

十水芒硝与氯化钾转化生成硫酸钾与氯化钠工艺

文章介绍了以井矿海湖盐十水芒硝 (Na2 SO4·10H2 O)与氯化钾 (KCl)为原料转化生产硫酸钾 (K2 SO4)与氯化钠 (NaCl)工艺     

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

ABSTRACT:  Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.     

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

The effects of recipe compositions in terms of leavening agent (ammonium and sodium bicarbonates) and sugars (sucrose and glucose), and baking conditions (temperature and time) on HMF formation in cookies were studied. Five recipes were prepared by varying the types of leavening agent and sugar. The cookies were baked at different temperatures (180, 200, 210 and 220 °C) for different time (10, 15, 20 and 25 min) to monitor physical and chemical changes in cookie composition in terms of water activity, pH, surface browning, sugar decomposition, and hydroxymethylfurfural (HMF) formation. Decreasing moisture to a level under a water activity of 0.4 appeared as the critical point in baking where the rate of HMF formation drastically increased after this point. After this stage, sucrose decomposed very rapidly if ammonium bicarbonate was used as the leavening agent at temperatures greater than 200 °C. Replacing ammonium bicarbonate with sodium bicarbonate maintained pH of cookies ranging between 9.0 and 10.0 during baking, which limited the decomposition of sucrose.     

Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

Spanish muffins are sweet, high-calorie baked products which are highly appreciated for their good taste and soft texture. The aim of this work was to evaluate the suitability of erythritol and of its combination with xanthan gum and double quantities of leavening agent for replacing sucrose in Spanish muffins and to understand their functionality in a muffin system. The linear viscoelastic properties of the batter during heating, its specific gravity and bubbles, muffin weight loss during baking and muffin bubbles, height, volume, and instrumental texture were studied. Both erythritol and sucrose increase in the temperature at which the viscoelastic functions increased with temperature. In comparison with the reduced sucrose muffins, the use of erythritol increased the number of air bubbles in the batter. The height of the muffins also increased in the presence of erythritol when compared to the corresponding reduced sucrose muffins, although the volume did not. Erythritol was not effective in diminishing the increased hardness associated with sucrose reduction, but the combination of erythritol with xanthan gum and a double quantity of leavening agent significantly improved the muffin volume (from 94 cm³ for 100% erythritol formulation to 108 cm³ for 100% erythritol–xanthan double-leavening agent formulation) and significantly decreased the hardness (from 75 N for 100% erythritol formulation to 25 N for 100% erythritol–xanthan double leavening agent formulation).     

无铝油条配方的优化

为了开发出新型无铝酶制剂膨松剂以取代传统含铝膨松剂,文中对葡萄糖氧化酶(GOD)、戊聚糖酶、脂肪酶和真菌α-淀粉酶4种酶制剂与小苏打共用在油条产品中的应用进行了正交试验优化。采用感官评分,计算体积膨胀率和质构分析的方法对油条的品质进行了评估。结果显示:通过正交试验分析,综合考虑感官评定及各因素在配方中的影响,得到优化配方为:NaHCO31.9%,GOD 80μg/g,戊聚糖酶80μg/g,脂肪酶20μg/g,真菌α-淀粉酶80μg/g。从油条产品的硬度和耐咀性来看,其最佳配方为NaHCO31.8%,GOD 80μg/g,戊聚糖酶80μg/g,脂肪酶30μg/g,真菌α-淀粉酶60μg/g。因此,综合感官评定和质构特性的正交试验研究结果,最终得到油条产品的最佳配方添加量为碳酸氢钠1.8%～1.9%,GOD 80μg/g,戊聚糖酶80μg/g,脂肪酶20～30μg/g,真菌α-淀粉酶60～80μg/g。     

可连续产气的多效泡打粉

通过理论分析和试验探索，设计出一种新的蛋糕用多效泡打粉（淀粉：明矾：酒石酸氢钾：磷酸二氢钙：碳酸氢钠＝１０：１０：５：４５：３０），该产品是一种持效性泡打粉，它能够在焙烤时持续产气，从而保证蛋糕在焙烤过程中形成自己所特有的结构。     

用于焙烤面包及涂层混合料的膨松剂

<正> 众所周知,膨松剂在焙烤中的主要作用是在焙烤或混合生面团和稀面糊时提供所需气体,以使焙烤产品获得充气膨松的效果,增加体积并改善口感及外观质量。 事实上,经膨松的产品柔软、多孔并呈海绵状,具有良好的组织结构,美味可口。另一方面,用于油炸食品中的裹面包屑混合料或涂层稀面糊,膨松剂能为产品提供理想的多孔细胞结构和松脆性。     

无铝鸡蛋油条配方的研制

用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品.为生产无铝油条,彻底解除油条含铝对人体的危害,提供了切实可行的方案.     

Gas sources in chemical leavening and other baker’s yeast substitutes: lessons from patents and science

Baker’s yeast produces carbon dioxide during dough fermentation, which gives bakery foods with expanded volume. This review covers gas sources other than baker’s yeast according to information disclosed in patents and supported by scientific literature. Inventors had more interest in gas injection in dough, mainly carbon dioxide, than gas-releasing agents available in chemical leavening, so-called baking powder, with 58 and 43 patented inventions, respectively. For chemical leavening, 20 gas-releasing agents were proposed, including 11 patented and 9 non-patented agents like sodium bicarbonate, the most popular. Other gas-releasing agents included miscellaneous salts of carbonate and bicarbonate (ammonium; calcium; magnesium; potassium) as well as compounds like hydrogen peroxide and, more recently, glutamic acid. Coatings were patented to protect sodium bicarbonate towards moisture and delay its action in dough. Recent trends include aerosol dough and flavourful sodium-free gas-releasing agents.     

锌强化苏打饼干的加工工艺研究

以面粉为主要原料,酵母为发酵剂,研究了苏打饼干的制作工艺,并探讨了酵母用量、食用油用量、膨松剂用量、葡萄糖酸锌添加量等对苏打饼干的影响。最佳生产配方为:酵母2g/100g,食用油14g/100 g,碳酸氢铵0.9 g/100 g,葡萄糖酸锌0.01 g/100 g。     

Inventions on phosphates for chemical leavening

Baking powders contain leavening acids that activate gas-releasing agents such as sodium bicarbonate. This is a review of the patent literature on phosphate-based leavening acids developed between 1856 and 2019. Overall, 174 patented inventions were found on 28 phosphate-based compounds, which corresponded to more than half of the inventions disclosed on leavening acids. Inventors had a strong interest in monocalcium phosphate, sodium acid pyrophosphate and, to a lesser extent, sodium aluminium phosphate and miscellaneous acid phosphates. As cheap alternatives to tartrates, most early phosphate-based leavening acids were difficult to keep because they had a high affinity for moisture and tended to react prematurely with gas-releasing agents in baking powders. The evolution of phosphates in chemical leavening reflected changes in the consumption of bakery foods, especially in the United States where chemical leavening has been very popular for food preparations like prepared flours, ready-to-use bakery mixes and refrigerated doughs. Sodium-free phosphates are solutions to reduce salt intake in food. Alternatives to phosphates are searched due to potential health issues.