糙米储藏过程中蒸煮品质及质构特性变化研究

选择2种粳型糙米,测定糙米储藏过程中大米蒸煮后的米汤碘蓝值、固形物含量、pH值和米饭吸水率、质构特性、食味值。结果显示,随着储藏时间的延长,2种糙米样品大米的吸水率逐渐增加,而米汤的pH值、碘蓝值和固形物含量以及米饭的弹性、黏着性逐渐降低;米饭的硬度则呈现先增加后降低的趋势,凝聚性在各储藏条件下随时间的延长变化不是很明显,而胶着性则随储藏时间的延长呈现上升趋势;且储藏温度越高,米饭达到不可食用的储藏时间越短。     

玉米-小麦混合粉面团流变学特性、面条品质及两者相关性

采用不同的配比将玉米粉与小麦粉混配,用混合粉制作面条,测定混合粉面团的流变学特性及面条的蒸煮与质构品质,并对面团流变学特性与面条品质进行相关性分析。结果表明:随着玉米粉配比的增加,混合粉面团的吸水率、稳定时间、评价值、拉伸能量、延伸度和最大拉伸阻力呈逐渐减少的趋势,形成时间也有所减小,而弱化度则有所增大,面条的蒸煮损失率呈上升趋势,而硬度、胶着性、咀嚼性和剪切力则逐渐减小。参考面条用小麦粉及挂面国家标准,同时考虑到玉米粉的利用率,得出玉米粉、小麦粉配比为15:85的混合粉适合制作面条。玉米-小麦混合粉面团的流变学特性与面条的蒸煮及质构品质高度相关,可作为预测玉米-小麦混合粉面条品质优劣的有效指标。     

糯米淀粉凝胶的老化特性分析

以传统加热糊化法制备的糯米淀粉凝胶为研究对象,通过测定凝胶老化过程中的9项品质特性指标,分析糯米淀粉凝胶老化过程中各指标的变化规律及其相关性。利用主成分分析法确定影响糯米淀粉凝胶老化的主要因素及时间拐点。结果表明,随着储藏时间的延长,糯米淀粉凝胶硬度、胶着性呈逐渐增加的趋势,回复性、弹性、水分、持水性、碘蓝值和酶解力呈递减的趋势,除碘蓝值外的其他理化指标均与质构指标有一定的相关性。主成分分析表明,第7 d是糯米淀粉凝胶老化过程中质构品质变化的拐点,硬度和胶着性可以作为糯米淀粉凝胶评价体系的主要指标。     

低温、准低温储藏对甬优15优质稻质构特性的影响研究

为了研究甬优15优质稻在储藏期间质构特性的变化,本研究利用T PA对不同储藏条件下的样品进行检测.结果表明,各个因素对米饭质构的硬度、弹性、黏性和咀嚼性的影响程度大小均为:储藏时间>水分>储藏温度;随着储藏时间的延长以及储藏温度的升高,米饭的质构特性呈下降趋势,口感变差;而水分偏高的米饭质构较好;综合考虑硬度、弹性、黏...     

两种控温储粮技术对东北粳稻品质变化的影响研究

利用空调控温和内环流控温两种储粮技术,开展东北粳稻品质变化研究实仓实验,分析粮情、储存品质、蒸煮品质、质构品质及能耗变化情况,结果表明：控温储粮期间,两种技术能使仓温保持在20~25 ℃,表层粮温控制在23 ℃以内,但空调控温效果更明显,而内环流储粮具有较好的保水效果,其表层粳稻水分含量下降了0.2%,且运行费用较低;储藏期间,两试验仓粳稻的水分、品尝评分值、米汤pH值、米饭的粘性和弹性均呈下降趋势,而脂肪酸值、米饭吸水率、膨胀率、米饭硬度、胶着性和咀嚼性均呈上升趋势,且在储藏过程中,两种储粮技术均能有效延缓粳稻的品质劣变,确保东北粳稻的安全度夏和实现绿色保质储藏。     

增稠剂对热风干燥方便面品质影响的研究

初步研究了5种增稠剂对热风干燥方便面的吸水率、蒸煮损失、最大拉伸力、TPA(硬度、胶着性、咀嚼性)及剪切硬度的影响变化规律.研究表明,在选取的范围内,随着增稠剂添加量的增加,热风干燥方便面的吸水率升高,蒸煮损失降低,最大拉伸力、TPA特性(硬度、胶着性、咀嚼性)和剪切硬度呈先升高后降低的趋势.     

不同储藏年限稻谷的品质及蒸谷米加工适应性分析

为了解不同储藏年限的稻谷加工蒸谷米的品质变化,为蒸谷米加工原料的选择提供依据。以不同储藏年限的籼稻、粳稻各40 份样品为研究对象,将其加工成蒸谷米,并对蒸谷米的蒸煮特性、外观及其制备米饭的食用品质与质构特性等指标进行测定,采用描述统计分析、方差分析、主成分分析等方法对蒸谷米的品质指标进行分析,采用聚类分析探讨稻谷的蒸谷米加工适应性。结果表明：随着原料稻谷储藏年限的延长,蒸谷米吸水率、体积膨胀率均呈上升趋势,与储藏1 年的稻谷相比,储藏4 年的籼稻和粳稻加工成的蒸谷米吸水率分别增加49.1%和35.9%,体积膨胀率分别增加70.6%和66.6%;米汤pH值、碘蓝值和固形物含量均无显著变化;感官评价总分均降低,米粒色泽加深,外观结构变差,米饭的适口性、滋味均降低,其中籼型蒸谷米的感官品质较粳型蒸谷米好;蒸谷米米饭质构特性各指标中除硬度、咀嚼性呈上升趋势以及粳型蒸谷米米饭的黏着性呈下降趋势外,其他各项指标无显著变化。在感官品质评价的基础上,引入质构特性指标分析,对蒸谷米的品质进行综合评价;并利用主成分分析,构建了蒸谷米品质评价的数学评价模型;再对综合评分进行聚类分析得出品质分类,并统计各储藏年份的样品数量,由此证实籼稻加工蒸谷米适应性优于粳稻,且储藏1、2 年的籼稻加工蒸谷米品质较好。     

加热介质和时间对牦牛肉品质的影响

为研究不同加热介质和时间对牦牛肉品质的影响。采用水浴和蒸汽2种介质对牦牛肉分别加热10,20,30,40,50,60min后取样,测定牦牛肉蒸煮损失、热收缩率、肉色、剪切力和质构的变化。结果表明:水浴和蒸汽加热牦牛肉的蒸煮损失随加热时间的延长而显著增加(P0.05);在加热10~40min时,水浴加热的热收缩率大于蒸汽加热,40~60 min时蒸汽加热的热收缩率大于水浴加热;在10~60 min时,水浴加热的L~*值下降了4.82%,而蒸汽加热的L~*值增加了3.84%,水浴加热的a~*值下降了13.63%,蒸汽加热的a~*值先下降后上升;蒸汽加热的剪切力值大于水浴加热的;在水浴和蒸汽加热中牦牛肉硬度随加热时间延长显著增加(P0.05),内聚性和弹性呈波动变化趋势,胶着性和咀嚼性总体呈下降趋势。相关性表明,水浴与蒸汽加热与牦牛肉各指标具有较强的相关性。总体来看,当水浴和蒸汽加热40 min时,牦牛肉各项品质指标较好;水浴加热的牦牛肉蒸煮损失较大、质构较好,而蒸汽加热的牦牛肉蒸煮损失较小、质构较差。     

碱性盐对面团流变特性及面条品质的影响

该文通过对添加了不同比例、不同添加量的碱性盐(Na2CO3+K2CO3)的面团粉质特性、拉伸特性、糊化特性及面条质构特性、蒸煮特性的测定研究,来考察碱性盐对面团流变特性及面条品质的影响。结果表明,(1)碱性盐可提高面团的吸水率、拉伸面积、拉伸阻力,降低面团的延伸度;同一面团的拉伸面积、拉伸阻力随着醒发时间的延长先增大后减小且在90 min达到最大值,而延伸度则随着醒发时间延长而降低。(2)碱性盐能显著增加面条的蒸煮损失率,增加面条的硬度、胶着性、回复性、黏聚性和咀嚼性。随着碱性盐中K2CO3比重的增加,面条的吸水率整体呈增加趋势,但面条的蒸煮损失率整体无显著变化;随着碱性盐添加量的不断增加,面条的吸水率呈先显著上升后显著下降趋势且在添加量为0.2%处达到最大值,蒸煮损失率则整体显著上升。(3)碱性盐对面条粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值、峰值时间及糊化温度都有影响,使面条粉峰值时间延长、糊化温度随着碱性盐添加比例和添加量的变化而变化,但对糊化温度的影响差异不显著,这表明糊化温度在碱性条件下相对稳定。     

不同品种五常大米储藏期间蒸煮品质与质构变化规律及相关性研究

选择6种五常大米作为原料(包括4种粳米、2种糯米),测定储藏120 d后的蒸煮品质以及质构特性,研究品种间的差异性以及它们之间的相互关系。结果表明:粳米与糯米的蒸煮品质与硬度、弹性、黏着性、回复性有着显著的相关性,粳米与糯米的硬度与吸水率的相关系数分别为0.887和0.935,黏着性与米汤干物质的相关系数分别为0.914和0.938,因此可以用质构指标代替蒸煮指标作为评价大米的食味品质。通过差异性分析,综合蒸煮及质构的情况,可以看出五常大米中粳米相对于糯米储藏相对稳定,其中稻花香2号是较耐储藏的大米品种。     

Physicochemical,cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties

Physicochemical, cooking and textural properties of black gram varieties were studied and related to each other using Pearson correlation. Different varieties showed significant variation in their physicochemical, cooking and textural properties. Varieties having higher seed weight and seed volume had higher values of cooking time, swelling capacity, hydration capacity and hardness. The relationships between textural parameters of cooked grains from different black gram varieties showed a significant positive correlation of hardness with cohesiveness (r = 0.472), gumminess (r = 0.938) and chewiness (r = 0.859). Swelling index, cohesiveness and gumminess of black gram varieties were observed to be related to their fibre content. Swelling capacity and swelling index correlated well with cooking time, hardness and gumminess. Cooking time had a positive correlation with hardness (p < 0.05) and gumminess (p < 0.05) and a negative correlation with springiness. Copyright © 2004 Society of Chemical Industry     

Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking

Red kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity.     

Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages

The effects of modified potato starch addition-distarch phosphate (ranging from 3.32 to 5.68%) and varying levels of fat and protein (ranging from 11.6 to 28.4% and from 7.32 to 10.68%, respectively)-on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. Starch addition favourably affected WHC and cooking loss and increased hardness of sausages processed. Fat reduction resulted in an increase in cohesiveness, gumminess and chewiness values, which were not overcome by the added starch. Lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC. Protein content was the variable that most influenced WHC, hardness, gumminess and chewiness. Sausage colour parameters were affected only by varying fat levels (L*, a*, b*) and protein content (L*, a*).     

不同冷藏时间的鳝鱼肉经熟化后质构特性变化及其机理

通过测定不同冷藏时间的鳝鱼肉经熟化后（100 ℃、5 min）的蒸煮失水率、质构特性、化学作用力、蛋白质电泳和拉曼光谱等指标变化规律,探讨冷藏对鳝鱼肉熟化后质构特性变化的影响及机理。结果表明,随着冷藏时间的延长,其蒸煮失水率逐渐增加,硬度和弹性无显著性变化（P＞0.05）,内聚性和胶黏性分别在第2天和第3天显著增加（P＜0.05）,咀嚼性和回复性呈现先增加后降低的趋势（P＜0.05）。价键分析表明,疏水作用和二硫键是熟化鳝鱼肉蛋白间的最主要作用力,贮藏时间越长的鳝鱼肉,经熟化后其疏水作用越低,二硫键含量则呈先增加后降低的趋势。相关性分析表明不同冷藏时间的鳝鱼肉经熟化后二硫键含量与弹性、咀嚼性、回复性之间呈显著正相关（P＜0.05）。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明分子质量低于30 kDa及分子质量约30、37、60 kDa的蛋白组分可能参与二硫键的形成,进而对熟化鳝鱼肉的相关质构特性产生影响。拉曼光谱结果显示,色氨酸、酪氨酸残基的疏水性降低,这与疏水作用变化趋势一致。二级结构分析结果表明,冷藏前3 d主要是α-螺旋和无规卷曲向β-转角和β-折叠结构转化,后期则由α-螺旋和β-折叠结构转化为β-转角和无规卷曲,蛋白无序化程度增加。综合各项指标表明二硫键和疏水作用成为熟化鳝鱼肉蛋白间的主要作用力,其变化导致蛋白构象趋于无序,进而造成不同冷藏时间的鳝鱼肉经熟化后相关质构特性变化。     

Evaluation of Texture Differences among Varieties of Cooked Quinoa

Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical?‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = ?0.63, P = 0.02). Onset gelatinization temperature (T_o) was significantly positively correlated with all the texture profile parameters, and peak temperature (T_p) was moderately correlated with cohesiveness, whereas neither conclusion temperature (T_c) nor enthalpy correlated with the texture of cooked quinoa.     

不同温度冻藏对军曹鱼片品质的影响

研究不同冻藏温度(－ 10、－ 18、－ 30℃)对军曹鱼片部分理化指标、质构特性及感官品质的影响。结果表明,冻藏温度对军曹鱼片的解冻汁液流失率、蒸煮损失率、盐溶蛋白含量、Ca2+-ATPase 活性和TBA 值(硫代巴比妥酸)均有显著性影响(P ＜ 0.05)。冻藏时间越长、冻藏温度越高,汁液流失率、蒸煮损失率、TBA 值增加越大,盐溶蛋白含量、Ca2+-ATPase 活性下降也越多,即保水性降低、蛋白质变性程度增大、脂肪氧化加快。TPA(质构分析)发现军曹鱼片的硬度和耐嚼性随着冻藏时间的延长均呈显著增加趋势(P ＜ 0.05),而回复性则显著下降(P ＜ 0.05);冻藏温度越低,相应的硬度和耐嚼性就越小,而回复性则越大。感官评价表明冻藏导致军曹鱼片的品质下降,冻藏温度越高,品质劣变就越严重。采用较低的温度(－ 30℃)冻藏可以最大限度的保持军曹鱼片的品质。     

绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响

研究不同处理条件对意式发酵肠在加工和冷藏期间质地的影响.结果表明:绿茶提取物(GTE)、亚硝酸钠(NT)和混合处理(GTE/NT)3种不同的处理方式对于质构特性中的硬度、胶黏度和咀嚼性有较大影响;而对弹性、凝聚性和回复性影响较小.对于硬度、胶黏度和咀嚼性,绿茶提取物(GTE)在各阶段普遍有降低作用;亚硝酸钠(NT)先降低后升高;混合处理(GTE/NT)则普遍有升高作用.     

Effects of Pre-chilling, Freezing Rate, and Storage Time on Beef Patty Quality

The effects of pre-chilling (air at ?10°C or CO₂ snow), freezing method or rate (liquid N₂ immersion, CO₂ snow and air blast at ? 25°C or ? 14°C) and frozen storage at ? 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water-holding capacity (WHC), pH, shrinkage, 2-thiobarbituric acid and textural properties. The liquid N₂ immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO₂ snow pre-chilling provided lower total losses and more intense surface redness.     

薏米预熟化工艺研究

针对粮食的熟化时间不同,采用常压蒸煮、高温高压蒸煮和微波熟化技术分别对薏米进行预熟化研究,并对比分析3种预熟化工艺对薏米营养成分、质构和色泽的影响。结果表明:常压蒸煮工艺条件为40℃恒温浸泡2.5 h,物料厚度0.7 cm,蒸煮时间15 min;高温高压蒸煮工艺条件为40℃恒温浸泡1 h,蒸煮温度115℃,蒸煮时间3 min;微波预熟化工艺条件为40℃恒温浸泡1.5 h,微波功率539 W,物料厚度2.8 cm,时间5 min。与原料薏米相比,3种预熟化方式制得预熟化薏米中脂肪含量均明显升高,常压蒸煮和高压蒸煮的蛋白质含量升高,而微波预熟化蛋白质含量与原料接近;沸水中煮15 min,焖5 min后,预熟化后薏米的弹性、胶黏性和咀嚼性均明显升高,能与小米共煮同熟;3种预熟化工艺均不同程度改变薏米的色泽。     

枸杞叶黄酮提取物对复合羊肉糜冷藏期品质的影响

以富含n-3多不饱和脂肪酸的植物油和羊肉为原料,制成营养价值较高的复合羊肉糜,研究在4 ℃冷藏过 程中不同添加量（质量分数0.5%、1.0%、1.5%）的枸杞叶黄酮提取物对该复合羊肉糜各项过氧化指标和质构特性 的影响。结果显示：枸杞叶黄酮提取物能够显著抑制冷藏期羊肉糜pH值、酸价、过氧化值和挥发性盐基氮含量的 增高（P＜0.05）,且呈剂量依赖关系;能够提高羊肉糜的硬度、胶黏性和咀嚼性（P＜0.05）,有效控制由腐败变 质引起的羊肉糜质构特性变化,并使羊肉糜在冷藏过程中具有较稳定的感官评分。表明枸杞叶黄酮提取物能在富含 n-3多不饱和脂肪酸的羊肉糜中起到显著的抗氧化作用,为枸杞叶的深加工利用和开发富含n-3多不饱和脂肪酸的羊 肉制品提供方向和理论依据。