做功能性饮料的最好配料

2006 年“饮料工业”杂志第1期第4页,对近年来功能饮料生产的形势作了如下描述：     

林蛙油功能性饮料的研制

以林蛙油为主要原料，利用生物酶解和超微乳化分散技术，通过脱腥，脱色处理，辅以红枣，白砂糖进行调配，研制出了具有较高营养价值和保健作用的林蛙油功能性饮料。     

功能性食品配料的发展方针

DevelopmentPrinciplesofFunctionalFoodIngredientYouXin1发展功能性食品配料的重要意义随着我国经济的发展，生活水平的提高，人们对健康就更加关注。食品作为人类生存和发展的物质基础，质量和成分对于人体健康影响是无容置疑的，特别是合理的食物结构，将对儿童的健康成长和全社会人群身体素质的提高有着极其重要的作用。当今世界食品科学工作者把食品誉为具有三大功能：一是营养：食物为人体提供蛋白质、脂肪、碳水化合物、维生素、微量元素等各类营养物质；二是享受：食物的色、香、味不仅增进食欲和健康，而且使人们生活丰富多采…     

鲜红薯叶功能性饮料的研制

红薯,又称甘薯、番薯、山芋等,在我国大多省份普遍栽种。红薯叶作为红薯的副产品,我国年产1亿t以上,它富含糖、淀粉、蛋白质、氨基酸、VC、矿物质、黄酮、类胡萝卜素等许多活性成分,其中黄酮类物质具有调节免疫和内分泌作用,还有清除自由基、抗衰老、降血糖等功能。目前红薯叶一部分用作禽畜饲料,但大部分被丢弃,利用率很低。如果利用现代高新技术把红薯叶加工成功能食品,则能使红薯叶得到更好的利用,取得较高的经济效益。     

功能性食品配料的发展方针

<正> 随着我国经济的发展,生活水平的提高,人们对健康就更加关注。食品作为人类生存和发展的基础物质,质量和成分对于人体健康影响的重要性是毋容置疑的,特别是合理的食物结构,将对儿童的健康成长和全社会人群身体素质的提高,有着极其重要的作用。当今世界食品科学工作者已把食品誉为具有三大功能特性:一是营养,食物是为人体提供蛋白质、脂肪、碳水化合物、维生素、微量元素等各类营养物质的要     

发酵法生产功能性醋酸饮料

发酵法生产功能性醋酸饮料傅亚琴庞志瑞（天津工业微生物研究所；３００２２１）一、前言“功能性食品”（ＦｕｎｃｔｉｏｎａｌＦｏｏｄ），这一新名词，最初是由日本于１９８７年采用的，定义为：“其成分对人体能充分显示身体防御功能，调节生理节律，以及预防疾病和促...     

功能性配料与功能性食品

目前,我国正处于人均GDP从4000美元向8000美元的进展阶段,人民的健康意识逐渐增强,生活方式也在逐渐改变,生活标准不断提高,功能性食品正逐渐成为我国居民改善营养、预防疾病和提升健康的快速消费品,其属性已经逐步从可选消费品转为生活必需品。功能性食品的发展离不开功能性配料,没有功能性配料就没有功能性食品,功能性配料与功能性食品两者相得益彰互为表里关系。本文在我国居民消费升级和社会老龄化加剧的大背景下,系统的论述了未来10年将会是功能性食品的黄金发展期,是功能性配料的白金发展期。     

Functional milks and dairy beverages

During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy-based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.     

食品配料和食品添加剂在功能果汁饮料中的应用

健康意识的增强使功能食品的消费需求不断提高.功能饮料作为流行功能食品之一,市场潜力巨大.纵观功能食品的发展,在基础理论方面,功能食品尚未建立感官特性与功能诉求之间的和谐统一关系、尚缺乏功能因子在货架期内的稳定性评价、营养标示值与功能因子稳定性之间的关系研究、功能因子间相互作用及功能因子与食品成分间相互作用研究、以及功能食品与常见药品相互作用的研究.在市场方面,功能食品的假冒伪劣、价格欺诈等乱象比比皆是.本文综述了功能饮料定义、功能饮料的品类、现状特点;针对食品配料和添加剂在功能果汁饮料中的应用,重点阐述了功能因子稳态化及功能因子间相互作用的研究进展;并对功能果汁饮料的发展趋势进行了展望.     

功能性牛乳成分研究及产品标准探讨

对牛乳中主要的生物活性成分进行了阐述,对牛初乳和以发酵乳制品为代表的功能性乳制品的特点进行了综述。分析了功能性牛乳制品发展过程中存在的主要问题,对制定功能型牛乳制品标准的必要性进行了分析,提出了功能性牛乳制品标准的主要内容。     

芦荟白酒功能性成分及体外抗氧化性研究

以38%vol芦荟白酒为实验材料,对其功能性成分芦荟多糖、芦荟多酚、芦荟大黄素、维生素C和氨基酸进行了全面检测与分析。通过金属螯合力、羟基自由基清除力、超氧阴离子自由基清除力对芦荟白酒的体外抗氧化效果进行了评价。结果表明,芦荟白酒中芦荟多糖的含量高达(523.24±14.95)μg/mL,同时还含有氨基酸(63.4±4.3)μg/mL、维生素C(42.2±5.1)μg/mL和芦荟多酚(4.67±0.10)μg/mL等功能性成分,芦荟大黄素则未检出。研究表明,芦荟白酒具有较强金属鳌和能力、羟基自由基清除能力和一定程度的超氧阴离子自由基清除能力,且抗氧化能力与功能性成分的含量存在明显的量效关系。     

A promising innovative technique for mycotoxin detoxification from beverages using biofilms of lactic acid bacteria

This study assessed the removal of aflatoxin M₁ (AFM₁) and ochratoxin A (OTA) from artificially contaminated whole UHT milk and red grape juice, respectively, using biofilms from Lactobacillus rhamnosus GG. Using ELISA, the level of AFM₁ and OTA removal from beverages was determined depending on various factors. Biofilms of various ages demonstrated varying degrees of AFM₁ removal capacity from phosphate-buffered saline (PBS). Different levels of AFM₁ contaminated whole UHT milk (0.1, 0.2, and 1 μg/L) and OTA contaminated red grape juice (2 and 4 μg/L) were tested in the detoxification process. The binding ability of mycotoxins was improved by increasing the biofilm surface area up to 70 cm². L. rhamnosus GG biofilm was effective in removing mycotoxins within a short contact time ranging from 1 to 10 min. The proportion of bound AFM₁ and OTA by L. rhamnosus GG biofilm was 64.6 and 98.3% respectively. A new machine has been proposed and used as a trial for detoxication purposes which would be a promising application in liquid food industries.     

Functional properties of reduced moisture fruits as ingredients in food systems

Fruit pieces of some species have been processed to be used as ingredients in various food systems, either by partial dehydration alone or by osmosis and partial dehydration, to achieve different levels of water activity and solids contents in the final products.

The relationships existing among processing, phase composition after processing and functional properties of the products have been assessed within a useful range of water content and water activity.

The functional properties are expressed as diagrams relating the phase composition (soluble solids, insoluble solids and water) to the range of consistencies obtainable at various water activities. These diagrams provide a useful tool for preparing fruit ingredients suitable for specific food systems.