生湿面条变色的控制与处理

本文分别从小麦粉加工企业、食品加工企业、商场超市和消费者的角度,对生湿面条的这种变色现象进行探究,发现其原因并建议采取相应的控制和处理措施。     

液相色谱测定生湿面制品中聚赖氨酸盐酸盐含量的研究

目的：建立液相色谱法测定生湿面制品中的聚赖氨酸盐酸盐含量的分析方法。方法：样品经0.02mol/L焦磷酸钠溶液(pH2.5)-乙腈溶液(95+5)超声提取后,以CAPCELL PAK C18 MG S-5色谱柱(4.6mm×250mm)分离,0.02mol/L焦磷酸钠溶液(pH2.5)-乙腈溶液(85+15)为流动相洗脱,DAD检测器195nm波长检测,外标法定量。结果：该方法在0.01～0.2mg/mL浓度范围内有良好的线性关系,相关系数R为0.9991,加标回收率93.8%～103.4%之间,相对标准偏差在0.7%～4.0%的范围内,方法最低检出限0.015g/kg,定量限0.05g/kg。结论：该方法具有较高的灵敏度、准确度和重现性,可用于冷面、米线中聚赖氨酸盐酸盐含量的测定,为相关产品中聚赖氨酸盐酸盐含量的监测提供了检测方法。     

气相色谱法测定生湿面制品中的乙二醇、 1,2-丙二醇和1,3-丙二醇

目的 建立对生湿面制品中乙二醇、1,2-丙二醇和1,3-丙二醇含量同时测定的气相色谱方法。方法 样品经粉碎, 加适量的海砂研磨成干粉状, 加入无水乙醇提取, 离心, 过滤后用气相色谱测定其中乙二醇、1,2-丙二醇和1,3-丙二醇的含量。采用石英毛细管色谱柱(HP-INNOWAX), 进样口为240 ℃, 分流比为20:1, 流速为1.0 mL/min, 程序升温为: 初始100 ℃, 维持4 min, 再以50 ℃/min升温至200 ℃, 维持8 min。检测器为氢火焰离子化检测器(FID), 检测器温度为280 ℃。结果 该方法在2.39~2500 μg/mL浓度范围内呈良好的线性关系, R2＞0.9993, 检出限为0.72~0.87 mg/kg。在5.0、10.0、50.0 mg/kg三个添加水平下, 平均回收率为87%~106% (n=6), 相对标准偏差(RSD)为1.3%~5.4% (n=6)。结论 该方法简便、快速、灵敏度好、准确度高, 所使用的试剂毒性小, 可同时检测大量样品, 能满足实际样品的检测要求。     

生湿面制品中丙二醇添加量对其货架期水分含量变化规律研究

研究选取了面条、饺子皮等两种在我国较为常见且消费量较大的生湿面制品,并模拟现在市场上生湿面制品的物流和销售环境,进行了生湿面制品中丙二醇添加量对其货架期水分含量变化规律研究。研究采用了0%、0.15%、0.5%、1%、1.5%、2%、2.5%、3%8个丙二醇浓度序列,作为实验的变化因素,检测了饺子皮样品和面条样品在两种不同环境下的水分含量,并研究了其变化规律。研究结果表明,无论是湿面条还是饺子皮样品,未添加丙二醇的空白样品水分含量下降速率最快,随着丙二醇添加量的增加,样品水分含量下降速率减慢,丙二醇添加量在2%以上能够显著延缓样品中的水分下降速率,水分保持作用较为显著,而添加2%丙二醇时水分保持效果最佳。      

气相色谱法测定生湿面制品中的乙二醇、1,2-丙二醇和1,3-丙二醇

目的建立对生湿面制品中乙二醇、1,2-丙二醇和1,3-丙二醇含量同时测定的气相色谱方法。方法样品经粉碎,加适量的海砂研磨成干粉状,加入无水乙醇提取,离心,过滤后用气相色谱测定其中乙二醇、1,2-丙二醇和1,3-丙二醇的含量。采用石英毛细管色谱柱(HP-INNOWAX),进样口为240℃,分流比为20:1,流速为1.0 m L/min,程序升温为:初始100℃,维持4 min,再以50℃/min升温至200℃,维持8 min。检测器为氢火焰离子化检测器(FID),检测器温度为280℃。结果该方法在2.39~2500μg/m L浓度范围内呈良好的线性关系,R20.9993,检出限为0.72~0.87 mg/kg。在5.0、10.0、50.0 mg/kg三个添加水平下,平均回收率为87%~106%(n=6),相对标准偏差(RSD)为1.3%~5.4%(n=6)。结论该方法简便、快速、灵敏度好、准确度高,所使用的试剂毒性小,可同时检测大量样品,能满足实际样品的检测要求。     

植物精油及单离香料熏蒸控制生湿面制品腐败微生物研究

研究比较芳樟油、香柠檬油、茶树油、迷迭香油、甜橙油、姜油等植物精油及百里香酚、丁香酚、茴香脑、柠檬醛等单离香辛料对引起生湿面制品腐败常见腐败菌熏蒸抑菌作用。结果表明,茴香脑和百里香酚抑菌效果较好,选取百里香酚与茴香脑进行复配,二者最适比例为2∶1时表现为明显协同增效作用,复配物空间体积浓度为0.0625μl/mL时就能完全抑制供试菌生长,复配物对生湿面细菌和霉菌具有显著抑制效果。     

湿敏变色涂料印花研究

该织物可在２０－３０℃，相对湿度在４０－９０％的条件下可逆变色，变色效果极为明显。     

保鲜湿面研究

该文概述保鲜湿面(LL面)生产发展历史,介绍LL面生产特殊工艺流程及其原辅材料选择。通过对日本和中国LL面市场简介,特别是对上海市场现状分析;提出今后发展LL面建议。     

面制品发红的原因浅析

本文从小麦及面粉品质、面粉改良剂、微生物和美拉德反应几个方面探讨了面制品发红的原因,并提出避免措施,为面粉和面制品企业提高产品质量提供参考.     

油脂对面团特性及面制品品质影响研究进展

文章综述了油脂类别、添加量及油脂饱和度对面团特性及面制品品质的影响,指出后续可对有关油脂的内在组分与结构对面团的作用机理,以及油脂、淀粉与蛋白质体系的作用机制进行探究。     

Water dynamics in fresh and frozen yeasted dough

Water is an integral part of wheat flour dough-the amount, physical state, and location of water are crucial to the formation of a dough that will hold gas and produce an open, aerated crumb structure in the final product. This has been understood for centuries by craft bakers, who were highly attuned to the "feel" of dough in their hands. In the 20th century, empirical instruments were invented that simulated part of the breadmaking process, and their limited predictive capacity made them valuable quality control tools. During the latter decades of the 20th century the cost and availability of advanced instrumental methods for characterizing foods improved dramatically, and facilitated a "fundamental science" approach to food research. The physicochemical mechanisms by which water exerts such a strong influence on the character of dough are now better understood. This review contrasts the empirical and fundamental view points, and summarizes recent knowledge about the roles of water in the manufacture of fresh and frozen yeasted dough.     

小麦粉水溶物对面团和面制品的影响

将小麦粉与蒸馏水按1:10的比例混合,震荡,静置,离心,取出上清液,即为小麦粉水溶物。将水溶物与水按照7%、13%、20%、27%的比例混合后加入小麦粉制作面团,并制成馒头和面包,通过测定面团的各项流变学特性指标,以及制品的比容、色度、质构及感官评价等指标来研究小麦粉水溶物对面团和面制品品质的影响。结果表明,添加水溶物后的小麦粉不利于馒头的品质,但是在小麦粉中添加水溶物后,随着水溶物比例的增大,高筋粉面团的吸水率均逐渐增大;但是水溶物添加13%时面团指标与未添加水溶物时数值相近,粉质质量较好,馒头体积和比容较大,口感柔软不粘牙;对于高筋粉而言,添加水溶物对面包的品质具有良好影响,添加13%水溶物制作的面包体积较大,外观较好,面包芯致密有弹性,具有一定的香味,各项指标最好。     

乳化剂影响新鲜及冷冻面团面包品质的研究

研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。     

进口樟子松的变色及预防和控制

分析了木材变色的原因和进口樟子松变色现象,结合生产实践,提出了几种预防和控制樟子松变色的方法。     

The effect of temperature on dough viscosity,and its consequence for the control of dough temperature

In bakeries, it is important that successive batches of dough (‘doughs’) for the same product have the same temperature. Dough temperature can be controlled by adjusting the temperature of the water to be used. An automatic calculator for the required water temperature was designed on the basis of the assumption that the final dough temperature is a linear function of flour, water and bakery temperatures.This paper describes a physical model which predicts the values of the coefficients and of the constant term in this linear relationship. The decrease in dough viscosity with increasing temperature is an essential part of the model.It is argued that this effect of temperature on dough viscosity reduces the effects of flour and water temperatures on the final dough temperature. Heat transfer between the dough and the air in the bakery also reduces their effects, but is, under normal mixing conditions, less important than the effect of temperature on dough viscosity; only with small doughs and with slow and long mixing is it more important.     

鲜切果蔬变色及其控制技术研究进展

影响鲜切果蔬外观品质最主要因素之一是变色。变色不仅影响鲜切果蔬外观品质,而且会影响其营养价值、风味等。本文主要概述了鲜切果蔬主要变色现象,包括褐变、黄化、白变和脱绿等,阐述了几种变色的机制及极易出现这几种变色现象的鲜切果蔬种类,同时还综述了目前控制鲜切果蔬变色的技术,主要包括化学方法(如化学护色剂处理、可食性涂膜、天然植物提取液处理等)、物理方法(如低温贮藏、热处理、气调贮藏、超声波处理等)和综合处理方法,以期为以后相关研究者提供参考借鉴。     

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

BACKGROUND: The effects of phenolic acids on the physical properties of soft wheat flour dough and baked soft wheat flour products were investigated. Transglutaminase (TG) was added to observe the effects of non‐disulfide crosslinks on phenolic acid treated dough. Ferulic acid, p‐coumaric acid or fumaric acid was blended with pastry flour at a level of 250, 500 or 1000 ppm of flour dry weight, respectively. RESULTS: The addition of phenolic acids, TG or a mixture of phenolic acids and TG to flour had no effect on the mixing properties of the doughs but significantly affected 90 min rested dough. The addition of phenolic acids decreased the maximum resistance and increased the extensibility of 90 min rested dough, and TG reversed the effects of phenolic acids on the rested dough. The physical characteristics of cookies blended with each phenolic acid plus TG were not significantly different (P > 0.01) from those of the control cookies. However, TG with and without phenolic acids had significant effects on the moisture content, weight and volume of crackers. CONCLUSION: These results suggest that the addition of phenolic acids and TG in the absence of a fermentation process do not affect the physical properties of soft wheat flour products. The fermentation process allows the chemical reaction of the phenolic acids and TG to occur before the soft wheat flour products are baked. Copyright © 2008 Society of Chemical Industry