预处理对脱水甘蓝品质的影响

针对脱水甘蓝用葡萄糖和乳糖渗透处理时成本较高的问题，实验找到了一个价格较低、渗透性和脱水性都优于乳糖的添加剂一高麦芽糖浆，并确定了两个工艺条件：直接加固体糖、渗透脱水1h。还研究了使用高麦芽糖浆、乳糖和葡萄糖预处理的甘蓝干燥速率曲线，并研究了其能效性。     

脱水莴笋片加工技术和贮藏研究

采用热烫方法,研究了漂烫参数与莴笋片酶活性、熟度、微生物指标的关系,研究不同热烫处理后脱水莴笋片中POD酶活和叶绿素含量的关系,初步探讨了贮藏条件对脱水莴笋片色泽、商品价值的影响.结果表明,最佳热烫条件为95℃,4min;护色剂0.03％ ZnAc2、0.02％ NaHSO3能达到最适护色效果;确定食盐1％、葡萄糖6％、乳糖4％混合渗透时,产品颜色最好;低温贮藏脱水莴笋片效果最佳.     

高含水率脱水菜心降水分活度技术及贮藏稳定性研究

探讨了葡萄糖、乳糖、氯化钠、麦芽糊精复合使用对高含水率脱水菜心水分活度的降低作用，研究了不同包装条件、不同贮藏温度对高含水率脱水菜心贮藏稳定性的影响。结果表明，较佳的水分活度降低剂组合为：葡萄糖质量浓度8g／dL，乳耱质量浓度4g／dL，氯化钠质量浓度2g／dL，麦芽糊精质量浓度7．5g／dL。真空包装和避光包装可减小高含水率脱水菜心擘藏中叶绿素和抗坏血酸的损失，减缓褐变的产生；4℃贮藏可以较好地保持高含水率脱水菜心的品质。微生物实验表明，水分活度为0．69-0．70的高含水率脱水菜心可以安全贮藏。     

热烫处理抑制脱水胡萝卜维生素的损失和色泽变化

研究热烫处理对脱水胡萝卜在贮藏过程中β-胡萝卜素和Vc含量以及非酶褐变的影响.结果表明,经热烫处理的脱水胡萝卜与处在相同的贮藏条件下的未经热烫处理的对照相比含有较多的β-胡萝卜素;经热烫处理的脱水胡萝卜中的Vc初始含量低于未经热烫处理的样品,但在贮藏过程中,其Vc保留率高;热烫处理对非酶褐变无影响.脱水胡萝卜在贮藏过程中,随着时间的延长,β-胡萝卜素和Vc含量逐渐降低,非酶褐变增加.无论在何种包装和贮藏条件下,热烫处理有利于控制脱水胡萝卜的维生素损失和色泽的变化.     

脱水甘蓝护色工艺研究

针对热烫对蔬菜颜色的影响，通过试验得出脱水甘蓝的热烫工艺条件为：pH8．5、温度95℃、时间为80s，在此条件下生产出的干燥产品护色效果最好。     

淀粉糖在肉制品中的应用研究

试验葡萄糖、果葡糖浆、麦芽糖浆对鸡肉肠色泽的影响,研究是否能用葡萄糖、果葡糖浆、麦芽糖浆替代白砂糖,结果表明:鸡肉肠添加果葡糖浆、葡萄糖后褐变明显,添加麦芽糖浆后颜色无明显加深现象,因此当白砂糖∶麦芽糖浆100∶5时,可以用麦芽糖浆替代白砂糖;当白砂糖∶麦芽糖浆100∶35时,肉制品使用白砂糖更为经济。     

高麦芽糖浆生产中连续喷射液化技术的研究

在高麦芽糖浆生产中，连续喷射液化工艺的技术问题比酶法葡萄糖除糖）生产复杂得多。因为高麦芽糖浆是由主成份麦芽糖（50％以上）和葡萄糖（10％以下），麦芽三糖（20～30％左右）及少量糊精，微量低聚糖所组成的混和糖浆，而且它作为糖果、食品工业原料的中等转化糖浆，耍求DE值控制在43～55范围内。所以，液化工艺必须兼顾到麦芽糖含量高，易过滤（出率高），熬煮温度高，甜度低以及色泽、粘度等等成品特性和功效。我们正在研究把握高麦芽糖浆生产中连续喷射液化工艺的技术关键问题。1．喷射液化的控制淀粉液化，又称淀粉糊精化．凭借一…     

银耳储藏与复鲜技术的研究

不同条件的贮藏实验表明,银耳的低温贮藏效果最好,温度主要影响银耳色泽、复水性和口感三个指标：陈银耳复鲜的最佳配方为每ｋｇ银耳添加蔗糖酯０．０３ｇ、柠檬酸０．００２～０．０２ｇ,葡萄糖酸－δ－内酯０．００５ｇ,β－环糊精０．０１５ｇ和淀粉０．０１ｇ。     

真菌α－淀粉酶饴糖的制造

真菌α－淀粉酶为内切酶，用它生产麦芽糖时，产品成分受很多因素影响。本文研究了淀粉乳浓度、液化淀粉葡萄糖值（ＤＥ值）、加酶量、反应时间以及脱支酶对真菌α－淀粉酶糖化的影响。实验发现，淀粉浓度、液化淀粉葡萄糖值对反应的影响较小，加酶量影响较大，酶量太少，即使延长反应时间，麦芽糖含量也很低。酶量过高，则会生成较多的葡萄糖。脱支酶有助于糖化，添加后麦芽糖含量增加６％左右。     

脱水甘蓝护色工艺研究

针对热烫对蔬菜颜色的影响,通过试验得出脱水甘蓝的热烫工艺条件为:pH8.5、温度95℃、时间为80s,在此条件下生产出的干燥产品护色效果最好。     

OSMOTIC DEHYDRATION OF MUSKMELON (CUCUMIS MELO): INFLUENCE OF BLANCHING AND SYRUP CONCENTRATION

The influence of blanching and syrup concentration on the quality parameters of osmo‐air‐dried muskmelon product was investigated. Fruit samples were dehydrated with sucrose solutions at 40, 50 and 60°Brix and the resulting products were analyzed for browning degree, ascorbic acid (AA) concentration and water activity. The values for all three parameters decreased as the syrup concentration increased. Blanching treatment before the osmotic processing had no effect on browning but caused a decrease in AA concentration. Osmotically dehydrated fruits showed no browning increase for at least 4 weeks at 2C. A decrease of about 60% in AA concentration was observed within the first 2 weeks at 10C. In contrast, AA loss was only observed after 2 weeks at 2C. The influence of storage time and temperature on AA retention was investigated by 2² factorial design. Statistical analysis of results showed that the two factors have a significant effect on AA retention. Osmotic dehydration may be an interesting alternative for processing of muskmelon as a pretreatment followed by cold storage or drying.     

小青菜在不同相对湿度条件下的失水性研究

为探讨相对湿度对果蔬失水的影响,利用恒温恒湿箱,在不同相对湿度下对小青菜进行了定量的失水性实验研究。通过对小青菜比表面积的测量,表明质量在18～28g之间的小青菜的比表面积可以看作一个定值,约为2.07m2/kg。同时,在40%、80%与99.9%相对湿度下比较了小青菜的相对失水率、失水率,结果表明:小青菜的失水率在某一时段内均有一个增大的过程,但出现时间有所差异;40%与80%之间的相对失水率差异不如80%与99.9%之间的差异明显,表明提高相对湿度能明显改善小青菜的耐藏性。此外,还对小青菜外层叶片的失水性进行了研究,结果表明:在贮藏前期,增大小青菜暴露率会加剧其水分损失。     

前处理对甘薯变温压差膨化效果影响

研究不同切片厚度、热烫、冷冻和浸渍等4个因素对甘薯变温压差膨化干燥产品含水率、硬度、色泽和复水比的影响。结果表明:甘薯切片的最佳厚度为2 mm,物料经浸渍处理所得产品品质较优;糖液浸渍预处理使物料加速失水,对物料色泽和外形的保持有显著的作用;在果葡糖浆、麦芽糖浆、麦芽糖醇中,选用麦芽糖浆作为预处理的浸渍溶液,且浓度为15%,浸渍时间为8 h产品质量较好。     

IMPROVING THE QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTE

Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores significantly ( P ≤  0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste.

PRACTICAL APPLICATIONS

The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage.     

Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose

Fish oil with 33% omega-3 fatty acids was microencapsulated by spray-drying in a matrix of n-octenylsuccinate-derivatized starch and either glucose syrup or trehalose. Samples showed no difference in physicochemical properties as determined by measurement of particle size, oil droplet size, true density and BET surface. Upon storage at low relative humidity, lipid oxidation was decreased in trehalose containing samples indicating that in the amorphous state trehalose is a more suitable wall material for microencapsulation than glucose syrup. The retarded oxidation of trehalose containing samples may be attributed to the unique binding properties of trehalose to dienes. At 54% relative humidity, a rapid oxidation of the microencapsulated oil was observed upon crystallization of trehalose, which limits the range of applications to products to be stored at low humidity.     

CHANGES OF SUGAR PROFILES IN CANNED CLINGSTONE PEACHES

The effect of post-canning storage on sugar profiles in canned clingstone peaches (Primus persica var. ‘Halford’) sweetened with various combinations of sucrose, 62 D. E. corn syrup and 42% high fructose corn syrup was investigated. The sugars in the peach syrups were monitored at 1, 20 and 30° C after storage for 0, 6, 9 and 12 months. The individual sugars in the peach syrups were separated and analyzed by high pressure liquid chromatography (HPLC). Storage of the canned peaches at 30° C resulted in a rapid decrease in sucrose and a simultaneous increase in fructose and glucose. The hydrolysis of sucrose was successively slower at 20 and 1°C. It was observed that the sugar profiles were also dependent on the initial concentration of the sugar components, time of storage and acidity of the canned peaches. The concentration of maltose showed great fluctuation during storage. The rapid loss in quality acceptance of canned clingstone peaches at high storage temperature was explained by the changes in sugar profiles and the accompanying undesirable chemical and physical changes.     

干燥方式和贮藏对甘薯可溶性糖组分组成和变化的影响

目的 探究不同干燥方式和贮藏时期对甘薯可溶性糖分组成及其变化的影响。方法 以食用型甘薯烟薯25号和普薯32号为试验材料,按不同贮藏时期取样,分别进行冷冻干燥和热风干燥处理,采用超声振荡提取-离子色谱-脉冲积分安培法对样品中10种可溶性糖组分进行提取和同时测定。结果 冷冻干燥处理,烟薯25号和普薯32号甘薯中均检出大量的葡萄糖、果糖、蔗糖和少量麦芽糖、鼠李糖、阿拉伯糖、甘露糖、半乳糖,其可溶性糖组分总量分别为151.3 g/kg和112.9 g/kg;热风干燥处理,除以上糖组分外,还检出了棉子糖和水苏糖;两个品种甘薯可溶性糖组分总量分别为203.3 g/kg和151.8 g/kg;除蔗糖外,烟薯25号甘薯各糖组分含量及其总量均显著高于冷冻干燥处理。随贮藏时间延长,两个品种甘薯中可溶性糖组分总量均呈先增加后降低的趋势,其中,烟薯25号在贮藏45 d后达到最高,普薯32号则在贮藏15 d后达到最高;烟薯25号甘薯中葡萄糖、果糖、麦芽糖和可溶性糖组分总量在各贮藏期均显著高于普薯32号,而蔗糖则在整个贮藏期间均低于普薯32号。结论 贮藏过程可使甘薯中可溶性糖含量增加,贮藏15~45 d可溶性糖含量达到最高。冷冻干燥比热风干燥更好的保持了甘薯样品可溶性糖分组成的稳定性。     

太阳能脱水车间湿差脱水技术研究

采用太阳能资源与西北干燥空气合理结合的方式,以娃娃菜为例进行脱水干燥实验研究。研究西北地区不同季节的气候条件,对娃娃菜实际脱水速度与理论空气脱水速度的影响。得出全年干燥参数。研究表明,干燥室满载脱水时,室外干空气绝对湿度显著低于室内,不论白天和夜间都可以有效辅助太阳能进行脱水,150kg娃娃菜全年干燥时间为28～72h,干燥效率保持在80%左右。夏季将最大节能79%,秋季最小节能47%。利用spss17.0软件对实验结果进行分析表明,Cubic模型拟合效果较理想。     

臭氧处理对杭白菜保鲜效果的影响

为了研究臭氧处理对杭白菜保鲜效果的影响,采用不同浓度（30、60、90和120 μg/L）臭氧气体对杭白菜进行熏蒸处理,时间为30 min。在2℃、湿度70%~80%条件下贮藏,每隔6 d测定不同处理条件下杭白菜的营养和生理相关指标。结果表明:在温度为2℃,臭氧处理浓度为60 μg/L时,杭白菜的感官品质最好,可溶性固形物、叶绿素含量较高,色泽变化较慢,水分含量较高和过氧化产物丙二醛含量较低,保鲜效果最佳,贮藏期可达18 d。本研究对杭白菜的贮藏保鲜具有一定的指导作用。     

Maillard Reaction Products as Encapsulants for Fish Oil Powders

The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray‐dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent‐extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate‐glucose‐glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate‐glucose‐glucose syrup mixtures was high, as indicated by the low solvent‐extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate‐glucose‐glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature‐time treatment of protein‐carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein‐carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation.