海鲜菇酥性饼干的加工工艺及其货架期预测

以海鲜菇粉和面粉为主要原料,制作海鲜菇酥性饼干。通过单因素试验确定最佳工艺参数,根据GB/T20980-2007《饼干》对产品进行评价,得到产品最佳工艺参数为:以海鲜菇粉和面粉量总和为100%计,海鲜菇粉16%、黄油65%、绵白糖40%、全蛋液20%、奶粉5%、蜂蜜2.5%、香兰素少量,在焙烤温度(上火/下火)190℃/170℃下焙烤16 min,制作出来的产品感官评价得分最高。同时应用加速货架期测试法(Accelerated shelf-life testing,ASLT)法预测添加0.02%TBHQ的海鲜菇饼干在常温20℃的货架期为232 d。     

等离子体活化水对鲜切菠萝品质的影响

鲜切菠萝极易被腐败菌污染,造成品质下降,货架期缩短。为在不引起鲜切菠萝品质劣变的前提下,有效杀灭腐败菌,延长货架期,该研究首先采用大气压低温等离子体处理蒸馏水得到等离子体活化水(plasma-activated water,PAW),再利用PAW对鲜切菠萝进行清洗,分别考察PAW的制备时间、制备功率以及清洗时间对鲜切菠萝菌落数的影响。通过正交试验确定最适杀菌工艺参数为:PAW制备时间4 min、制备功率70 W以及清洗时间20 min,鲜切菠萝的菌落数从3.035 lg(CFU/g)降低到2.604 lg(CFU/g)。随后测定PAW处理后鲜切菠萝的色度、硬度、感官品质、pH值、维生素C含量以及货架期。品质分析结果表明,PAW可以保持鲜切菠萝原有品质,同时也有效减少初始带菌量;货架期研究结果表明,在4℃贮藏温度下,PAW处理使鲜切菠萝的货架期从8.06 h延长至9.03 h。     

蜂蜜粉的喷雾干燥工艺研究

蜂蜜是一种天然和营养丰富的补品,为了提高我国蜂蜜的精深加工水平,增强我国蜂蜜产品在国际市场上的竞争力,对固体蜂蜜的制备工艺进行了研究。分别考察了固形物含量、芯壁比、进料速度、进风温度这四个单因素对固体蜂蜜粉的得率的影响,确定最优的蜂蜜粉的制备工艺条件:固形物含量为50%(质量分数)、芯壁比为0.8∶1、进料量为40m L/min、进风温度为180℃。     

蜂蜜蛋白复合固体饮料制备工艺研究

对喷雾干燥法制备蜂蜜蛋白复合固体饮料工艺进行了研究。通过正交试验得出最佳喷雾干燥工艺参数为进风温度210℃、进料速率20mL/min、离心转速24000r/min,最佳配方为蜂蜜40.0%、低DE值麦芽糊精38.0%、脱脂乳粉16.4%、大豆分离蛋白1.5%、β-环状糊精4.1%,在该工艺条件下原料营养损失很小。     

菊芋秸秆制备微晶纤维素的工艺优化及结构表征

菊芋秸秆是一种富含纤维素的生物质资源,为使其充分转化利用,本文探索了菊芋秸秆(JAS)制备食品添加剂微晶纤维素的可行性。以JAS为原料,采用稀盐酸水解法制备微晶纤维素(JASMCC),着重考察盐酸质量分数、水解时间、温度和料液比4个因素对JASMCC产品聚合度和得率等指标的影响,并通过响应面法优化工艺参数。结果表明:菊芋秸秆中纤维素含量高达43.61%以上。经响应面法优化的JASMCC的最佳制备工艺参数为:料液比1∶14 g/m L、盐酸质量分数5%、温度60℃、时间85 min。在此工艺下所得JASMCC产品的聚合度为255.14,得率为36.96%,纯度为97.80%,符合国标GB1886.103-2015《食品添加剂微晶纤维素》要求。利用傅里叶变换红外光谱、扫描电镜和X-射线衍射对JASMCC制备过程中的微观形貌和结晶结构进行表征,并与商业微晶纤维素比较,结果发现JASMCC的微观形态呈棒状,纤维素晶型为Ⅰ型,相对结晶指数为63.42%,说明利用菊芋秸秆制备食品添加剂微晶纤维素的工艺可行。     

臭氧微纳米气泡技术在棉织物退浆中的应用

探讨臭氧微纳米气泡技术在棉织物冷轧堆退浆中的应用及工艺优化。通过测试织物的退浆等级、拉伸强力、毛效、白度等评价水洗效果。改变臭氧流量、温度、时间等因素确定优化水洗工艺。结果表明,臭氧微纳米气泡退浆的优化工艺为:臭氧流量0.5 L/min,温度70℃,时间40 min,氢氧化钠质量浓度25 g/L。与常规冷轧堆退浆相比,臭氧微纳米气泡技术可以显著降低退浆温度,缩短处理时间,降低生产成本。     

蜂蜜酒酿造工艺优化及其多酚含量

试验对不同蜜源蜂蜜中多酚含量进行研究,挑选酚类含量最高的蜂蜜进行发酵,通过单因素试验和正交试验对蜂蜜酒发酵工艺参数进行优化,通过正交试验对蜂蜜酒澄清工艺参数进行优化。结果表明:椴树蜂蜜比其他蜂蜜多酚含量高。多酚含量随糖度和p H的提高而逐渐降低,随温度和SO_2用量的提高呈现波动变化。通过优化,蜂蜜酒的最优发酵工艺参数是:SO_2用量140 mg/L、初始糖度12°Bé、p H 3.2、温度28℃。最优澄清工艺参数是:壳聚糖添加量0.2 g/L、温度20℃、pH 3.2、时间80 min。蜂蜜酒在发酵过程中抗氧化活性得到了提高。在优化的酿造工艺条件得到的蜂蜜酒感官评分为90分,其他营养指标分别为:酒精度13%vol、总酸2.98 mg/100 mL、氨基态氮124.65mg/100 mL。     

玉米保鲜湿面(LL面)研究

本研究产品以普通玉米粉为主要原料(玉米粉占原料面粉重的75%),探讨玉米生产 LL 面的最佳参数与工艺。结果表明:酸洗工艺方案能解决湿面的保质保藏问题,能明显延长湿面的货架期,玉米面条酸度与湿面的保质期呈正相关,与湿面口感近似呈负相关;最佳工艺方案:酸液酸度1.70%,酸洗时间50s,酸洗温度25～30℃,杀菌温度95℃,蒸汽时间35min,此条件下生产的玉米 LL 面效果好。     

微纳米气泡在棉织物碱退浆工艺中的适用性

研究了微纳米气泡对棉织物碱退浆的作用,分析了不同碱用量条件下,微纳米气泡作用时间、加工温度等对碱退浆效果的影响,优化了处理工艺。结果表明,微纳米气泡对棉织物碱退浆促进作用明显,在微纳米气泡条件下碱退浆的优化工艺为:碱液用量2 g/L,时间40 min,温度80℃。     

基于微纳米气泡强化的槽式超声反应器制备纳米乳液

为开发工业制备纳米乳液新技术,通过仿真实验分析在槽式超声反应器中引入微纳米气泡对声场强度和分布的影响。以花生油为油相,吐温80和司盘80为乳化剂,在乳化过程中采用基于微纳米气泡强化的槽式超声反应器制备纳米乳液。利用正交实验探索了超声时间、进气量、复合乳化剂添加量对纳米乳液平均粒径与多分散指数的影响,并优化了纳米乳液制备条件。结果表明：加入适量微纳米气泡会提高声场强度和分布均匀性;制备纳米乳液的最优条件为超声时间12 min、进气量150 mL/min、复合乳化剂添加量3%(以水的体积计),在此条件下乳液平均粒径为190.9 nm,多分散指数为0.178,较未加入微纳米气泡所制备乳液的平均粒径减小73.3%,且表现出更好的动力学稳定性。该方法制备的纳米乳液平均粒径和多分散指数均较小,且具有快速、体量大、成本低的生产优势。     

Unifloral honeys of the province of Buenos Aires,Argentine

Samples of 63 unifloral honeys of the province of Buenos Aires, Argentina, from Eucalyptus spp, Lotus spp, Helianthus annuus, Melilotus albus, Brassicaceae, clovers other than Lotus and Melilotus, and Sagittaria montevidensis, were obtained by cold extraction at the laboratory. The frequencies of occurrence of pollen types, and the moisture, hydroxymethylfurfural, ash, acidity and proline contents were determined. Electrical conductivity, pH and colour were also analysed. Honey presented a high percentage (about 40%) of unifloral honey. The most frequent unifloral honeys were from Eucalyptus spp, Lotus spp and Helianthus annuus. Samples had a low pollen diversity with six to 19 pollen types, the most important nectariferous taxa being those that characterized the unifloral honeys. All samples presented moisture, hydroxymethylfurfural, ash and free acidity contents according to international standards. The colour of the honey was from water white to light amber, and all samples had a very low ash content. Significant differences at the 5% level in the hydroxymethylfurfural content, electrical conductivity, colour and proline content were observed among honeys from different floral origins. However, a high variability between samples from the same floral origin was observed, indicating that other factors such as accompanying pollen and geographical origin affect the physicochemical characteristics of honey. Copyright © 2005 Society of Chemical Industry     

椴树蜜纯度鉴定及其抗氧化活性研究

测定东北地区收集的16批椴树蜜中椴树花粉占总花粉比例;并采用福林酚法测定各批次椴树蜜中的总酚含量;采用DPPH自由基清除法、ABTS+自由基清除法与铁离子还原能力(ferric reducing antioxidant power,FRAP)法测定各批次椴树蜜的总抗氧化能力。结果表明:16批椴树蜜中椴树花粉占总花粉含量分别在7.14%~76.73%之间,椴树花粉含量可用于椴树蜜纯度鉴定,其中7个批次的椴树蜜判定为椴树单花蜜,9个批次椴树蜜为椴树杂花蜜;椴树单花蜜的总酚含量以没食子酸计在174.64μg/g~222.82μg/g,杂花蜜为223.73μg/g~329.18μg/g;DPPH法测得椴树单花蜜的IC50值为(46.61±10.91)g/L~(107.76±34.17)g/L,杂花蜜IC50值为(24.72±6.89)g/L~(76.75±8.09)g/L;测得椴树单花蜜ABTS+自由基清除能力以Trolox计为(0.14±0.07)mmol/kg~(0.43±0.10)mmol/kg,椴树杂花蜜ABTS+自由基清除能力为(0.25±0.01)mmol/kg~(0.56±0.04)mmol/kg;测得椴树单花蜜铁离子还原能力以FeSO4计为(1.96±0.08)mmol/kg~(2.82±0.08)mmol/kg,椴树杂花蜜铁离子还原能力以FeSO4计为(2.08±0.07)mmol/kg~(3.81±0.11)mmol/kg。结果显示,椴树蜜有一定的抗氧化活性,抗氧化活性与总酚含量呈正相关,但与椴树蜜纯度相关性不强。     

Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris,Datça and Fethiye regions by SPME/GC/MS technique

The aroma impact volatiles of twenty‐four pine honey samples produced in Marmaris, Datça and Fethiye regions of Turkey were evaluated by solid phase micro extraction/gas chromatography/mass spectrometry (MS) technique and the results were evaluated by using the analysis of variance and Duncan tests. A total of eight common volatiles nonanal, nonanol, decanal, octanal, 16‐oxosalutaridine, dodecanal, nonadecane and pentadecane were detected in three regions. The total area of the common volatiles were 73.01%, 78.10% and 73.91% in Marmaris, Datça, and Fethiye regions, respectively. There were not significant differences (P < 0.05) between the common volatiles detected in pine honey samples from three different regions. The major contributers to the pine honey aroma seems to be nonanal (aldehyde, citrus, fatty, floral, green, piny), nonanol (green, sweet, oily), decanal (soap, orange peel, tallow), and octanal (fat, soap, lemon, green). Nonanal seems to be the principal volatile component in all samples having average values of 46.82% in Marmaris, 51.67% in Datça and 48.63% in Fethiye regions.     

单花蜜的化学成分研究进展

蜂蜜具有广泛的药理活性,对其化学成分的研究日渐深入。本文将国内外对单花蜜中糖类、黄酮类、酚酸类及其他类化学成分的研究现状进行系统归纳整理,为识别蜂蜜的产地和种类,提高蜂蜜质量,食用安全性研究提供一定的参考。     

蜂蜜酒发酵技术研究

以纯油菜花蜜为原料发酵制备蜂蜜酒,最适发酵菌种为安琪黄酒酵母。通过单因素和正交试验研究,得出主发酵最适条件：温度20℃、尿素添加量0．3％、磷酸铵O．1％、pH值3．9、起始糖度30Brix、酵母接种量0．3％、发酵周期为20d。以该工艺条件生产的蜂蜜酒自然澄清、酒香浓郁、余味幽长、酒色纯正、风味好。     

Geographical discrimination of honeys by using mineral composition and common chemical quality parameters

Sixty honey samples from six different production zones of the provinces of Salamanca, Zamora and Cáceres (western Spain) were analysed for 13 common legal physicochemical parameters and 17 mineral elements (13 cations and four anions) in order to test for their geographical classification. Application of linear stepwise discriminant analysis to a number of variables made of a selection of analytical results and their simple mathematical functions allowed, firstly, discrimination between honeys from all six zones and, secondly, discrimination between honeys from the three zones of the province of Salamanca. The most discriminant variables selected for the six zones were 10 in number, a combination of three physicochemical parameters and nine elements, with a result of 91.38% of correctly classified samples; for the three zones of the province of Salamanca, regarded with special interest in our study, six variables were selected (made of eight elements) with a result of 97.07% of correctly classified samples. © 2000 Society of Chemical Industry     

Chemometrics Classification of Argentine Clover and Eucalyptus Honeys According to Palynological,Physicochemical, and Sensory Properties

Palynological, physicochemical, and sensory methods were applied to ascertain the most discriminant variables for honey characterization. Fifteen physicochemical parameters, six indicators of antioxidant capacity and eight sensory attributes were considered. Clover and eucalyptus honeys were differentiated when the linear discriminant analysis was applied. Electrical conductivity, sugars, ferric ion reducing, and Trolox equivalent antioxidant capacity were the most discriminant variables. Odor and color intensities were the sensory attributes scoring the major differences between honeys. The canonical correlations technique pointed out that differences were related primarily to the content of pollen from Trifolium, Medicago sativa, and Lotus. These standards of quality provide a differentiating tool to classify unifloral honeys.     

蜂蜜淀粉酶在鉴别蜂蜜掺假中的应用研究

针对蜂蜜掺假和造假的问题，本文通过测定蜂蜜粗蛋白、蛋白质含量和淀粉酶值，研究储存温度和时间对蜂蜜淀粉酶值和蛋白质含量的影响，寻找一种简单有效、客观公正的鉴别真假蜂蜜的方法。比较研究结果表明在高温(37℃、45℃)下贮存，天然蜂蜜的淀粉酶值和蛋白质的含量逐渐下降，而假蜂蜜中的淀粉酶值和蛋白质的含量基本不变。通过跟踪测定蜂蜜淀粉酶值和蛋白质含量的变化可以检测蜂蜜产品的质量，也可以鉴别真假蜂蜜。