茄汁熬鸡软罐头的生产工艺

探索蛋鸡加工新途径，采用本工艺生产的产品具有色泽红润、风味滋味浓郁而不腻等特点，遮掩了用透明蒸煮袋包装杀菌后在茬口处有熔化油及血蛋白凝聚的不良感官性状。     

茄汁蛏肉软罐头的研制

本文以沿海常见贝类缢蛏为主要原料，加上番茄酱与各种调味料配成的茴汁，研制出了茄汁蛏肉软罐头的生产工艺和配方，该产品营养丰富，味道鲜美，携带食用方便，是老少皆宜的具有保健功能的现代方便食品。     

茄汁三丁罐头的生产工艺

茄汁三了罐头是以黄豆丁、猪肉了、土豆丁为原料制成的改进型罐头，属营养保健食品。1工艺流程原料处理（黄豆、土豆、精瘦肉）→配汤汁→装罐→密封→杀菌→冷却→保温→打检包装→成品2操作要点2．1原料处理2．1．1黄豆：挑选分级→浸泡→预煮→冷却→装罐选择颗粒饱满，大小颜色一致，无杂色。无霉烂、无虫蛀、无僵豆、无破皮的黄豆，用清水（20℃）浸泡18－20h，增重约1．3－1．5倍，要求完全浸透，其间换水3次，以防止变质。然后预煮（90℃以上）20min，近熟，用1－2％盐水（20℃）冷却，以去除腥味，并清洗。同时除去半片豆。杂质及豆…     

豆蛋白婴儿配方粉动物喂养试验研究

介绍了豆蛋白婴儿配方粉的动物喂养实验情况。营养效果观察主要有以下内容：１）豆蛋白婴儿方粉与国产婴儿配方乳粉Ⅱ的动物喂养实验效果比较;２）豆蛋白婴儿配方粉与国外同类产品美国惠氏爱儿素的动物喂养实验效果比较;３）三种婴儿配方粉的蛋白质有效利用率比较。     

玉米香酥豆生产工艺研究

对玉米香酥豆生产工艺进行优化实验,理论分析了主要工艺条件,采用正交实验法得出最佳工艺条件:NaHSO3浓度0.4%、浸泡时间24h、油炸温度150℃。生产出香甜可口、色泽金黄的玉米香酥豆。     

蕉叶盐Ju乳鸽软罐头的研制

本文报道盐Ju乳鸽软罐头的生产工艺，全面介绍生产过程，并提供重要的技术参数和数据。     

豆蛋白婴儿配方奶的研究

介绍了豆蛋白婴儿配方奶的配方设计,设计依据和工艺流程。同时对该产品在保质期内和生产中容易出现的问题进行了讨论。该产品为即食配方奶,方便饮用,快捷卫生,不但适合普通婴儿食用,更适合患者乳糖不耐症和乳蛋白质过敏婴儿。     

强化钙巧克力的配方与生产工艺

目前在市场中大量涌现的钙强化食品从不同角度对人体起到了防治缺钙的作用,也提高了人们的健康水平、改善了生活质量。为了满足人们日益增长的对钙的需求,在日常生活中更加方便地推广和应用含钙食品,我们发明了一种方便摄取、口味独特及营养合理的新一代含钙强化食品——强化钙巧克力(中华人民共和国国家知识产权局发明专利编号:00109613—3)     

大豆冰淇淋生产工艺

介绍了大豆冰淇淋的生产工艺、参数、配方以及操作要点，对大豆营养食品的开发利用具有很好的参考作用。     

大豆寡肽菠萝汁的研制

应用正交实验法,对影响功能性大豆寡肽菠萝汁质量的各因素进行了较为详细的研究,得出最优工艺参数,并对工艺的特点作了介绍。     

Stability of carotenoids in tomato juice during storage

The stability of carotenoids in tomato juice during storage was studied. Tomato juice was processed by hot-breaking of tomatoes at 82 °C, screening, heating at 121 °C for 40 s and then storing in the dark or under light at 4, 25 and 35 °C for 12 weeks. Results showed that the amounts of all-trans-lutein and its cis isomers decreased with increasing storage time for all the treatments. Light enhanced the degradation and isomerization of all-trans-lutein, and 13-cis-lutein was more susceptible to formation than 9-cis-lutein. Similar trends were observed for β-carotene and lycopene. However, light exposure promoted the formation of di-cis-, 9-cis- and 13-cis-β-carotene. For lycopene, 15-cis-lycopene was the major isomer formed during dark storage at 4 °C, while 9-cis- and 13-cis-lycopene were favoured at 25 °C and 5-cis- as well as 13-cis-lycopene dominated at 35 °C. Under light storage, both 9-cis- and di-cis-lycopene (II) were the main isomers generated at 35 °C, whereas 13-cis- and 15-cis-lycopene were the most abundant at 4 and 25 °C.     

Stability of carotenoids in tomato juice during processing

The stability of carotenoids in tomato juice as affected by various processing treatments was studied. Fresh tomatoes were crushed, hot-broken at 82 °C, screened and the juice was subjected to the following treatments: (1) heated at 90 °C for 5 min prior to canning; (2) heated in water at 100°C for 30 min after canning; (3) heated at 121°C for 40 s before canning (high-temperature-short-time treatment). The results showed that 16 carotenoids, including all-trans plus cis forms of lutein, lycopene and -carotene, were present in tomato juice. Most cis isomers of carotenoids showed inconsistent change during heating. The high-temperature-short-time treatment generated the highest yield of all-trans plus cis forms of lutein and lycopene, followed by heating at 90 °C for 5 min and heating in water at 100 °C for 30 min. Only a minor change in -carotene was observed for these heating treatments.     

Effect of sonication on colour,ascorbic acid and yeast inactivation in tomato juice

Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-organisms pertinent to fruit juices. In this study tomato juice was sonicated at different amplitude levels (24.4–61.0 μm) at a constant frequency of 20 kHz for treatment times (2–10 min) and pulse durations of 5 s on and 5 s off. Hunter colour values (L∗, a∗ and b∗), pH, °Brix, titratable acidity, ascorbic acid and yeast inactivation were measured. No significant differences (p < 0.05) in pH, °Brix or titratable acidity were observed. Regression modelling was used to investigate the main effects of amplitude level and treatment time. Prediction models were found to be significant (p < 0.05) with low standard errors and high coefficients of determination (R²). Model predictions for critical quality parameters of Hunter colour values (L∗, a∗ and b∗), ascorbic acid and yeast inactivation were closely correlated with the experimental results obtained.     

芦荟全叶汁酸豆奶饮料的研制

以大豆、芦荟为主要原料,采用正交试验设计等方法,依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。结果表明,芦荟全叶汁酸豆奶饮料的最佳配方为：豆乳∶芦荟全叶汁=8.5∶1.5、蔗糖7%、全脂奶粉1%、复合酸0.18%（配比为柠檬酸∶乳酸∶苹果酸=3∶2∶1）,复合稳定剂0.51%（比例为耐酸CMC0.06%、PGA0.30%、单甘酯0.15%）。最佳工艺：通过滴加方式调酸,采用70℃,20MPa条件均质,装瓶前后二次杀菌的方式可制得风味优良、质地均一的营养健康饮料。     

Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage

Effects of high pressure processing (300-500 MPa/25 °C/10 min) on microbial inactivation and processing qualities of tomato juices during refrigerated storage at 4 °C for 28 days were investigated to compare with those of conventionally thermal processing. Conventionally, thermal processing almost inactivated all the microorganisms and pectolytic enzymes and produced microbially and consistency stable tomato juices; however, they also reduced the color, extractable carotenoids and lycopene and vitamin C compared with fresh juice. During storage, all the pressure processing could improve the extractable carotenoids and lycopene contents compared with fresh juice, and they also retained more vitamin C contents than thermal processing. Although 300- and 400-MPa processing could retain a/b values of tomato juices as fresh juice during storage for 21 and 28 days, 500-MPa processing could improve the color of juices even after storage. Syneresis occurred in the 300- and 400-MPa processing juices by storing for 7 and 14 days; however, viscosity stable juice was produced by 500-MPa processing. Moreover, 400- and 500-MPa processing significantly inactivated microorganisms and the juices were microbially stable during storage. This study demonstrated that 500-MPa processing would be an alternative for conventionally thermal processing for tomato juice with improvement of some processing quality attributes.     

Evaluation of processing qualities of tomato juice induced by thermal and pressure processing

Effects of processing conditions including hot-break processing (92 °C for 2 min), cold-break processing (60 °C for 2 min) and hydrostatic pressure treatments (100-500 MPa) at different temperatures (4, 25 and 50 °C) for 10 min on quality aspects of tomato juice were investigated. Both hot- and cold-break processing induced significant changes in color, viscosity and radical-scavenging capacity of tomato juice compared with control (fresh tomato juice); moreover, hot-break processing induced a specific range of reduction of pectin methylesterase (PME) and polygalacturonase (PG) activities. Pressure treatments at and below 200 MPa at 4 and 25 °C maintained the color, extractable total carotenoids and lycopene, and radical-scavenging capacity; further, those at 500 MPa at 4 and 25 °C improved all the quality attributes the most except inactivation of PME in this study. The residual activity of PME showed the lowest after treating by 200 MPa at 25 °C; however, the PME activity was enhanced by treatments at 300-500 MPa and various temperatures. The residual activity of PG decreased gradually to 72% with pressure elevated from 100 to 400 MPa at 4 and 25 °C, further, that declined quickly to 10% after 500 MPa treatments. This research clearly shows that it is possible to selectively produce good tomato juice products by high pressure processing at ambient temperature.     

Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions

A response surface was used to establish the high-intensity pulsed electric fields (HIPEF) conditions in processing tomato juice to obtain the greatest peroxidase (POD) inactivation. Keeping constant the electric field strength at 35 kV/cm and the temperature below 35 °C, the treatments were set at pulse frequency from 50 to 250 Hz, pulse width from 1 to 7 μs and treatment time from 1000 to 2000 μs, using monopolar or bipolar mode. The effect of these parameters on POD inactivation was evaluated through a second order model that adequately fitted the experimental data (p = 0.0001), with a determination coefficient (R²) of 0.85. HIPEF treatment resulted to be more effective in bipolar than monopolar mode to reduce POD activity and the longer the treatment time, the greater the reduction on the enzyme activity. A pulse frequency of 200 Hz was enough to reach a minimum value of residual POD activity. The significant interaction term pulse frequency and treatment time was included in the model, showing that different combinations of both variables can lead to the same level of residual POD activity. The effect of pulse width was enhanced by using a bipolar mode, being feasible to maximize POD inactivation selecting pulse width higher than 5.5 μs in bipolar mode.     

芹菜、番茄、胡萝卜复合蔬菜汁的研制

研究了芹菜汁、番茄汁、胡萝卜汁的提取方法。通过正交试验确定生产复合蔬菜汁的最佳配方,并较好地解决了蔬菜汁的沉淀及特有风味的保留等问题。     

番茄汁酸奶的研制

用保加利亚乳杆菌（L.bulgaricus）与嗜热链球菌（S.thermophilus）按1：1比例混合作发酵剂，用新鲜优质牛乳为原料，加入0.2%-0.3%的稳定剂，经90-95℃加热处理5min，冷却至45℃左右，加入经杀菌后的新鲜蕃茄汁8%，按2%-3%比例加入发酵剂，装瓶于39-43℃培养2-2.5h，冷藏可制得风味纯正，营养价值高的酸奶。