铁营养保健酱油研制

本文从补铁重要性入手，探讨了在酱油中强化铁的可行性及铁强化剂的选择，通过对比试验，从强化铁后酱油色、香、味、体及稳定性等方面得出最佳铁强化剂及其用量。     

铁营养酱油的研制

选择了硫酸亚铁、柠檬酸铁、柠檬酸铁铵、乳酸亚铁四种强化剂进行试验,铁的添加量控制在90－180mg/kg间,观察了酱油的变化情况及进行了保质期试验,在酱油中添加600mg/kg的FeSO3不影响酱油的色香味,且成本较低。     

铁强化酱油研制的探讨

通过对铁强化剂选择、铁强化剂添加量控制，铁强化酱油添加工艺，铁强化剂测定试验等对铁强化酱油的研制开发作适宜性探讨。     

海带保健酱油的研制

本产品是以豆饼,麸皮,海带和海带根等为主要原料,采用低盐固态工艺酿造而成的一种新型调味佳品,本产品除了具有传统酿造酱油的营养成分和风味外,还富含碘质成分,对于内陆和缺碘地区的居民尤为适用。     

铁营养与铁强化酱油

本文介绍了铁对人体健康的影响、铁营养的强化及铁强化酱油。     

百里香保健酱油的研制

该文论述了以百里香为配料,采用低盐固态发酵技术,研制成一种风味独特的保健酱油.     

铁营养与铁强化酱油

本文介绍了铁对人体健康的影响、铁营养的强化及铁强化酱油。     

南瓜保健酱油的研制

南瓜营养丰富，用南瓜酿成的酱油具有多种保健功能。本文主要介绍了南瓜酱油的制作工艺及要点。     

铁强化酱油中NaFeEDTA含量的测定

在酸性(pH≤1-35)条件下,螯合物NaFeEDTA中的铁完全解离成游离的Fe2 与显色剂硫氰酸铵发生反应生成红色络合物,此红色络合物在483.0nm波长处有最大吸收峰,且吸光度与浓度呈线性关系.利用此线性关系可以精确测定出铁强化酱油中NaFeEDTA的含量.此方法的线性范围在2.028～24.336μg/ml(以 NaFeEDTA含量计)之间,线性相关系数为0.99992.该方法简单、快速、灵敏,是测定铁强化酱油中NaFeEDTA含量的有效方法.     

Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour

ABSTRACT:  Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared with 0.41% for control). Sensory analysis of enriched spaghetti containing up to 35% soy flour indicated no significant difference in flavor and texture compared with control without soy, in general. Spaghetti with 50% soy flour had slightly higher beany and bitter flavors compared with control. This study showed that a high-protein and high-lysine spaghetti can be made with 35% soy flour without adverse effect on flavor and texture and should result in greater acceptability of soy-based foods.     

氧化还原间接碘量法测定铁强化营养盐中铁的试验方法研究

在一定酸度（pH〈1）下,EDTA铁钠络合物离解出Fe3＋,加入碘化钾,Fe3＋和IO3-与I-反应生成游离碘,然后用硫代硫酸钠标准溶液滴定,测定铁的含量。根据氧化还原间接碘量法测定铁而进行了条件试验,如酸度试验,碘化钾用量试验,放置时间试验等等。     

Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk

Fortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C-PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C-PER (2.50) of ANRC-casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.     

铁强化营养盐的研制

1前言随着强化营养食品的不断发展 ,各种强化营养盐也不断摆上消费者的餐桌 ,强化碘盐、强化钙盐、强化锌盐、强化硒盐等强化营养盐不但丰富了食用盐的品种 ,也为消费者补充人体某些必须营养素、预防某种疾病的发生作出了贡献。缺铁性贫血是当今世界普遍存在的一种营养缺乏病 ,特别是我国由于饮食结构的原因 ,缺铁性贫血病的发生率很高 ,其表现为乏力、注意力不集中、面色苍白等 ,已经严重影响了儿童的生长发育及成人的日常工作 ,通过强化营养补充铁 ,改善人们的铁营养状况 ,已经引起营养学家及政府有关部门的重视。作为强化营养的载体 ,它…     

营养保健型黑粒小麦酱油的研制

采用固态低盐发酵工艺,双菌种混合制发酵及α－淀粉酶液化黑粒小麦76号面粉,成功地研制出黑粒小麦营养保健型酱油,黑粒小麦是山西同时也是世界上珍烯优良作物资源,具有很高的营养价值,并富有天然黑色素的独特优势,黑粒小麦酱油的成功研制创先为开发利用这一宝贵资源开辟了一条,并为以后的黑粒小麦酱油产生化生产奠定的基础,填补了功能性高档酱油的空白。     

In Vitro Assay of Iron in Fortified Rice Analogues

A simple in vitro assay for the determination of soluble iron in fortified rice analogue/natural rice blends is described. The soluble iron, measured as an indicator of iron bioavailability, is quantified by FerroZine? colorimetry of the supernatant obtained after simulated gastric (pepsin) and intestinal (pancreatin) digestions. Method suitability was defined by assessments of linearity (R ² average=0.9999±0.0001, and low standard residual average=+0.6±0.9 %; n=17), precision (day-to-day RSD values [n=3 days] ranged from 5.3 % to 75 % for concentrations from 0.017 to 0.585 mg per 100 g of fortified rice analogue/natural rice blend), accuracy (spike recovery=97.5±0.4 %, n=4, spiking level=0.2 to 0.8 mg/l; and linear response of the digest plot [R ²=1.0000] vs. the standard solution plot [R ²=1.0000]), and selectivity (absence of interference from Ca, Mg, Mn, and Zn; reagent blank correction for minimal bias by Cu). The assay provides for a reliable quantification of the soluble iron in fortified rice analogue/natural rice blends. The assay is regarded not as a substitute for in vivo determination of iron absorption, but instead as a tool for identifying formulation, extrusion, and storage issues that are worthy of formal in vivo study. In this connection, application of the assay to fortified rice analogue/natural rice blends and to experimental rice flour preparations has identified potential agents of iron absorption enhancement (e.g., NaFeEDTA at only 2 % of total iron), and of iron absorption inhibition (zinc).     

食品营养强化剂甘氨酸亚铁螯合物的合成工艺

以硫酸亚铁和L 甘氨酸为原料 ,对食品营养强化剂甘氨酸亚铁螯合物的合成进行了研究。重点研究了反应摩尔比 [甘氨酸 :硫酸亚铁 (Gly :Fe) ]和 pH值对螯合反应的影响 ,确定合适的螯合反应的条件为甘氨酸与硫酸亚铁摩尔比 =1∶1 ,温度 40℃ ,pH =4,产品螯合率 65 43 %。     

强化鲁氏接合酵母对酱油品质的影响

为了研究强化鲁氏接合酵母（JL-02）对酱油品质的影响。通过测定JL-02菌株耐盐性、成曲pH和中性酶活力、不同酿造工艺两种酱油的理化指标以及挥发性风味物质并进行分析。结果表明,JL-02菌株耐盐性高达16%,成曲pH为6.85±0.08,中性蛋白酶活力为（2109.2±45.2）U/g;强化鲁氏接合酵母后的酱油总酸含量为（1.14±0.01）g/100 mL,较对照组有所增加,而还原糖含量为（1.06±0.01）g/100 mL,pH为5.09±0.03,均较对照组有所降低,氨基态氮含量并无明显差异,均达到特级酱油标准。同时成曲、对照组和实验组挥发性风味物质分别为15、52和57种,而后者新增呋喃类风味物质（2-正戊基呋喃、4-甲氧基-2,5-二甲基-3(2H)-呋喃酮和2,3-二氢苯并呋喃）,对三组样品挥发性风味物质进行主成分分析,聚类分析结果良好。本研究为今后酱油企业进行强化酵母菌株酿造酱油工艺提供一定的思路和技术方法。