非脂乳固体和脂肪含量对酸牛乳粘度的影响

通过调整酸牛乳配方中非脂乳固体和脂肪的含量,使酸牛乳粘稠度发生变化,找出它们之间的关系。确定最佳粘稠度的配方。     

高粘稠性搅拌型果料发酵酸奶的工艺研究

研究了增加搅拌型发酵酸奶粘稠度的加工工艺及配方，使其感官的均匀粘稠，口感滑爽润厚，营养全面，更具特色。     

发酵植物酸奶的研发

文章针对发酵植物酸奶的工艺和配方研发进行了深入探究,主要通过采取单因素和正交试验设计,对大豆、核桃、燕麦、巴旦木进行不同蛋白配比的设计试验研究,经过感官评定、粘稠度以及微生物指标测定结果可知,最佳配比方案以大豆蛋白和椰浆为主要原料,在总蛋白为4.0%和椰浆添加量为0.5%的条件下,辅以0.4%的核桃蛋白、0.3%的燕麦蛋白与0.8%的巴旦木蛋白复合配比发酵。最终配方既能够满足发酵植物酸奶中乳酸菌测定、大肠杆菌测定要求,同时还能达到口感丝滑、粘稠度高和风味愉悦的效果。     

板栗调味酱的研制

以板栗为研究对象,在单因素试验的基础上采用L9(34)正交试验,以感官鉴评为标准,研制板栗调味酱的最佳配方。结果表明:板栗调味酱的最佳配方为板栗60g(其中板栗丁40g,板栗浆20g)、黄豆酱15g、白砂糖3.0g、辣椒粉1.3g、花椒粉0.6g。用该配方制作出的板栗调味酱酱体红润油亮,粘稠度好,板栗粒大小均匀呈金黄色,板栗香味浓郁,酱香味适宜,风味调和,味道麻辣爽口,甜、咸、鲜味适中,咀嚼性好。     

棉织物的转移印花

迄今用升华性分散染料只能在聚酯、聚酰胺、聚丙烯腈、三醋酸纤维上进行转移印花,现在应用Sublicotton法也能在棉织物及其混纺织物上进行了。采用此法必须先用Sublicotton——B W助剂对棉织品进行预处理,还必须使用Sudlicotton催化纸Sudlicotton——B W仍基于三聚氰胺,它呈低粘稠度,能溶于水,须避冷保存。使用时可用如下配方,     

秋冬慎防血黏稠

秋冬季节是心脑血管疾病的高发季节，这是由于血液粘稠度增加，容易形成凝血块，血流速度必然会变慢，因而影响心脑等器官的供氧和供血，容易引发心绞痛和脑中风。     

基于层次分析法的网络社区会员粘稠度评价

前人文献中对网络社区的会员粘稠度影响因素的研究仅限于网络社区本身,既忽视了会员行为本身发挥的重要作用,也忽视了网络社区的环境因素。通过研究网民行为可知,由于社区会员行为的带动性,会员因素本身可以对网络社区人气的营造——提高网络社区会员粘稠度发挥重要的作用,同时,搜索引擎和导航网站等环境因素的作用也不可忽视,并且会员因素和社区因素能够产生交互作用,这种作用的结果也对网络社区的会员粘稠度发挥推动或阻碍作用。最后通过层次分析法计算出各指标的权重,构建了网络社区会员粘稠度评价指标体系,便于进一步实证研究。     

马铃薯淀粉在食品工业中的作用突氩

淀粉，是仅次于纤维素的第二大碳水化合物来源。马铃薯俗称土豆、洋山芋，含有１７％左右的淀粉，因而是最适宜用于生产淀粉的植物。马铃薯淀粉的糊化温度为５８～６５℃、粘稠度可达２，０００BU，而支链淀粉含量约有８０％。相比于其他品种的淀粉，马铃薯淀粉的优良品质和独特性能主要体现在以下几个方面：首先，马铃薯淀粉具有最高的粘性，可作为增稠剂使用，而且小剂量使用时，已能获得适合的粘稠度；而且，马铃薯淀粉分子聚合度高（约３，０００），颗粒大，因此具有高膨胀度，保水性能优异，适用于膨化食品，肉制品及方便面等产品。…     

哪些人不宜吃粽子

心血管病患者：粽子的品种繁多，其中肉粽子和猪油豆沙粽子所含脂肪多、属油腻食品。患有高血压、高血脂、冠心病的人粽子吃多了，可增加血液粘稠度，影响血液循环，加重心脏负担和缺血程度，诱发心绞痛和心肌梗塞。     

番茄汁加工工艺的研究

在番茄汁加工中分别给予85℃、65℃冷榨及100℃热烫的预热处理,并对不同预热处理的番茄汁进行了均质和不均质对比,结果发现:预热对出汁率、粘稠度及清液粘度均有显著影响,而均质主要影响番茄汁的维生素C(Vc)含量;预热和均质对粘稠度的交互作用显著;番茄汁的浆液分离和粘稠度呈高度负相关,而和清液粘度无任何相关;不同的预热温度与不同的均质处理相结合均有可能生产出品质良好的番茄汁。     

Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

Differently processed sesame seeds were used for the preparation of sesamol, seed extract, oil extract or unsaponifiable matter. Analysis of these sesame extracts revealed that dehulling and roasting of seeds had an adverse effect on their lignan and phenolic compounds content. Various concentrations of the extracts were incorporated in vegetable oils and their effectiveness in retarding the oxidative deterioration of oils was evaluated. Additionally, the formation of oxidation products in these oil samples was correlated with their antioxidant activity and their sesamol and phenolic compounds content. Results indicated that decomposition of phenolic compounds present in oil samples induced a significant reduction in their linoleic acid peroxidation inhibition capacity and a corresponding increase in their oxidative rancidity. Sesame seed extract was the most effective in protecting oils from oxidation, suggesting that seed extract, especially the one prepared from coated-unroasted sesame seeds, may have potential application as a source of natural antioxidants in oil industry.     

食品添加剂使用标准在食品安全监管中的应用

目前食品添加剂使用标准多仅用于评价食品是否合格,其应用范围具有局限性,针对这一问题,在对我国食品添加剂使用标准本身进行研究的同时,对其在食品安全监督管理中的应用进行了研究与探讨。将食品添加剂使用标准全方位应用于食品安全监管才能充分发挥其应有的效能,全面实现其对食品安全监管的技术支撑作用,有效提高其应有的社会效益。     

Bioactivity and structure of biophenols as mediators of chronic diseases

Biophenols and their associated activity have generated intense interest. Current topics of debate are their bioavailability and bioactivity. It is generally assumed that their plasma concentrations are insufficient to produce the health benefits previously attributed to their consumption. However, data on localized in vivo concentrations are not available and many questions remain unanswered. Potential mechanisms by which they may exert significant bioactivity are discussed together with structure activity relationships. Biophenols are highly reactive species and they can react with a range of other compounds. Products of their reaction when functioning as antioxidants are examined.     

植物源抗冻蛋白作用机制及其在食品中的应用

抗冻蛋白是一类具有热滞活性的蛋白质,它能够与冰晶吸附结合,降低溶液冰点,阻止冰晶生长,而且可以抑制冰晶再结晶现象。因其特殊的结构和功能,抗冻蛋白对延长冷冻食品的贮藏期和提高冷冻产品质量具有积极意义。本文简述了植物源抗冻蛋白的研究概况,综述植物源抗冻蛋白在食品加工方面的作用机理和分离纯化方法及在未来食品领域的应用,以期为植物源抗冻蛋白在食品冻藏中的应用提供理论参考。     

The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurants

A total of 3554 consumers, who selected beef steak menu items at nine restaurants, were surveyed on their attitudes to beef and their assessment of beef steak meals. Consumers were asked to describe the menu item, their assessment of steak size and the degree of doneness of the steak, both as they ordered it and how they perceived it was delivered. Consumers rated the meal for tenderness, taste, overall satisfaction, value for money and intent to repurchase, and were also asked their sex, age and attitude to beef. The average ordered degree of doneness for all consumers was medium. A total of 30% of consumers considered they did not receive their steaks cooked to their ordered degree of doneness. The interaction between ordered and delivered degree of doneness had a highly significant (P < 0.001) effect on consumer scores for tenderness, taste, overall satisfaction, value for money and intent to repurchase. The maximum consumer scores were obtained when steaks were cooked to their ordered degree of doneness. If steaks were perceived not delivered as ordered, there was a decline in all consumer scores (P < 0.001), with a greater penalty for over- than under-cooking (P < 0.001). This study showed the dramatic penalty in consumer satisfaction for a chef failing to deliver a steak cooked to the ordered degree of doneness.     

花生蛋白的制备、功能性质及应用

花生营养丰富,是优良的蛋白质来源。目前花生蛋白在食品中应用的主要是其功能性质而不是营养价值。本文对花生蛋白的制备及其营养和在食品中的功能性质进行概述,并简要分析影响其功能性质的因素,介绍其在食品中的应用,为进一步研究花生蛋白的功能性质和扩大其应用提供参考。     

Impact of Advertising on Consumption

In the past decade, there has been significant involvement of dairy farmers in the marketing of their milk and the products derived from it.Although there have been continual advances on the production or supply side of dairying, dairy farmers and their cooperatives have increasingly accepted the challenge of taking a major role on the demand side of the equation–promoting their products to consumers. Increasing numbers of dairy farmers and cooperatives have become convinced that promotion is as essential to their success as is their commitment to increasing production efficiency.Dairy farmers promote their products in a variety of ways through different channels of the dairy marketing system. I will concentrate on dairy product advertising on a nonbrand basis, but first let me outline the total scope of dairy product promotion.Most dairy farmers belong to dairy cooperatives, and many cooperatives market some or all of the major dairy products under their own brand names.     

Impact of processing on functional properties of protein products from wrinkled peas

Both precipitation and ultrafiltration processes were investigated for their potential to produce protein products from aqueous wrinkled pea extracts. As far as the maximum possible protein yield and the protein content of the products are concerned there was virtually no difference between protein recovery by precipitation processes (heat-, acid- and heat-acid-precipitation) and ultrafiltration. In all cases protein concentrates with protein contents ⩾70% were obtained and about 60–65% of the dissolved protein was recovered. The functional properties of the products differed in dependence on the process used for their recovery. The products obtained by ultrafiltration were superior to those obtained by precipitation, in particular with regard to their solubility, their fat-binding capacity, their emulsifying activity and their foam-forming capacity. In this respect the products could be compared to commercially produced protein isolates from soybeans and smooth peas. In some cases they were even superior to these.     

杂环类单体香料在电加热卷烟中的转移行为

为研究杂环类香料在电加热卷烟中的转移行为,利用GC检测并分析了电加热卷烟抽吸前后8种杂环类香料在烟芯、降温段、滤棒和主流烟气粒相物中的分布。结果表明：(1)8种杂环类单体香料的烟芯持留率为8.68%～69.30%,空气散失率为24.96%～71.50%,烟芯残留率为5.21%～27.13%,滤棒截留率为8.27%～22.72%,烟气转移率为6.16%～28.49%,逐口转移率随抽吸口数序号的增加呈现先增大后减小的趋势;(2)2-乙酰基吡嗪、2-乙酰基吡啶向烟气的转移率>25%;(3)香料的沸点、烟芯持留率、烟芯残留率、滤棒截留率和烟气转移率两两之间存在极显著正相关关系;(4)互为同系物以及不同环结构的杂环类香料,随着侧链数量依次增多、结构稳定性增强,其烟芯持留率、主流烟气粒相物转移率和逐口转移率逐渐增大,迁移率和空气散失率逐渐减小。     

2种甘蔗收割机在甘蔗收获中的应用

国内甘蔗机械收割的应用与国外相比存在较大的差距。通过引进国外的甘蔗收割机,并在国内进行应用探索,分析不同甘蔗收割机的收割能力、除杂能力、对宿根的影响及成本,为甘蔗收割机在国内的应用提供参考,以加快国内甘蔗机械化收割的应用。