Phenols,lignans and antioxidant properties of legume and sweet chestnut flours

Total phenols (TPC) and antioxidant properties were determined in chick-pea, green and red lentils and sweet chestnut flours, in both aqueous-organic extracts and their residues, by the Folin Ciocalteau method and by the FRAP assay, respectively. Plant lignans were quantified in flours by means of HPLC. In addition, the FRAP of plant lignans (secoisolariciresinol, lariciresinol, isolariciresinol, pinoresinol, matairesinol), their mixture and enterolignans (enterodiol and enterolactone) were determined. In all flours, the highest TPC values were found in the residue. Specific and varietal significant differences were observed in all parameters. The highest TPC (737.32 and 1492.93 mg/100 g d.w.) and FRAP (140.32 and 101.25 μmol/g d.w.) values were reached by green lentils in both aqueous-organic extract and residue, respectively. Sweet chestnuts had the highest total lignans (980.03 μg/100 g d.w.). It was also found that the plant lignans standards have a higher antioxidant activity than enterolignans standards and that matairesinol has the highest activity.     

板栗加工技术研究进展

本文简单阐明了板栗的营养成分。介绍了板栗破壳新技术——气体射流冲击技术的特点、实验装置和破壳工艺;介绍了板栗精深加工中系列产品的开发与研制工艺,包括酥脆营养板栗脆片、低糖板栗果脯、板栗制蓉、五香板栗、板栗奶、天然全板栗饮料、板栗营养粉、板栗酒等。     

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.     

板栗粉对面包焙烤特性的影响研究

添加生熟板栗粉的面包,其总体评分随板栗粉添加量的增加而下降。生栗粉添加量在4%～5%、熟栗粉添加量5%～6%时,烤出的面包具有最佳的板栗风味和面包应有的品质;小于4%添加量,面包板栗风味不明显,大于6%添加量,面包体积、颜色、口感、气孔等品质劣化加快。添加熟板栗粉的面包除瓤心色泽外,其它面包综合品质要好于生板栗粉面包。     

几种加工处理对鲜切荸荠褐变的影响

为了减少鲜切荸荠的褐变并延长其货架期,采用L9(34)正交表筛选亚硫酸钠、柠檬酸、Vc、白砂糖等抑制褐变的护色剂,比较柠檬酸、葡萄糖酸内酯、乳酸等食用酸对褐变和风味的作用,探讨室温和冰箱存放温度对褐变和食用品质的影响。结果表明:Vc是较好的护色剂,葡萄糖酸内酯用作护色剂时兼有改善产品风味的作用,鲜切荸荠在2～4℃冰箱中可以存放10d以上。综合采用这些处理措施,可以大大延迟褐变,并使鲜切荸荠具有较长的货架期。     

栗子鸡罐头的研制

介绍了以栗子和鸡为原料,研究了制成具有独特风味的栗子鸡罐头的工艺和配方。该产品是一种很具市场前景的产品。     

板栗保鲜贮存及鲜仁加工技术

介绍了板栗综合保鲜贮藏和鲜仁加工技术原理及详细的工艺过程。     

Effects of chestnut tannins on performance and antioxidative status of transition dairy cows

This study was conducted to evaluate the effects of chestnut tannins (CT) on performance and antioxidative status of transition dairy cows. Twenty multiparous Chinese Holstein cows in late gestation were paired according to expected calving date and randomly assigned either to a diet supplemented with CT (CNT, 10 g of CT/kg of diet, dry matter basis) or to an unsupplemented control (CON) diet from 3 wk prepartum to 3 wk postpartum. Blood samples were taken on d −21, 1, 7, and 21 relative to calving for analysis of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), total antioxidant capacity (T-AOC), and malondialdehyde (MDA). Liver samples were taken by puncture biopsy on d 1 and 21 relative to calving for analysis of SOD, GSH-Px, and MDA. Data were analyzed for a completely randomized block design with repeated measures. The addition of CT had no significant effects on dry matter intake, body weight, body condition score, milk yield, 3.5% fat-corrected milk yield, and milk composition but did decrease milk MDA and somatic cell score in transition dairy cows. Dry matter intake decreased from d −21 to 0 and increased from d 1 to 21 relative to calving across treatments. During the experimental period, body weight and body condition score decreased, whereas milk MDA and somatic cell score increased across treatments. A time effect was also observed for plasma MDA, which peaked on d 1 relative to calving and remained higher than that on d −21 relative to calving across treatments. Addition of CT decreased MDA concentrations in plasma and liver. Neither time nor CT × time effects were observed for SOD and T-AOC in plasma and SOD and GSH-Px in liver; a time effect was observed for plasma GSH-Px, which peaked on d 1 relative to calving and remained higher than those on d −21 relative to calving across treatments. Addition of CT increased SOD, GSH-Px, and T-AOC activities in plasma and SOD and GSH-Px activities in liver. In conclusion, addition of CT might inhibit lipid peroxidation and increase antioxidant enzymes activities in plasma and liver of transition dairy cows. Supplementation of CT may be a feasible means to improve the antioxidative status of transition dairy cows.     

板栗的微波干燥特性及其对干后品质的影响

实验研究了板栗微波干燥的特性及其干后品质的变化。结 果表明,板栗微波干燥的失水特性主要表现为降速干燥 过程,干燥动力学模型符合Page方程。电镜扫描结果显 示,微波干燥对板栗的组织结构有显著影响。微波干燥 时,微波功率对色泽的影响差异不显著,切片厚度影响的 差异显著。不同微波功率对板栗淀粉含量无显著影响,而 切片厚度为0.1cm时,板栗淀粉含量显著地高于切片厚 度0.5cm和整粒。     

几种改良剂对板栗面包焙烤品质及老化指标的影响

采用单因素实验,研究了黄原胶、α-淀粉酶、单甘酯三种面包改良剂对板栗面包焙烤品质及老化指标的影响。实验结果表明：黄原胶的添加对板栗面包的感官品质及老化指标均产生了显著影响,当添加量为板栗粉及面包粉总重的1%时,板栗面包具有良好的焙烤品质,贮存7天后,其硬度比对照组下降了9%;不同添加量的单甘酯对板栗面包的老化均有延缓作用,但对面包的焙烤品质均产生负面影响;当α-淀粉酶添加量为0.01%或0.005%时,板栗面包的抗老化效果及焙烤性能均好于对照组,但当添加量较高时,面包焙烤品质骤然下降。     

荸荠系列产品的研制开发

以荸荠为原料，采用传统酱腌菜工艺技术，制作出8种荸荠系列酱腌菜，并调制出不同风味的产品，以满足消费者的需求。     

Rheological properties of batter systems containing different combinations of flours and hydrocolloids

The rheological properties of batters formulated using different combinations of wheat, corn, and rice flours with two types of hydrocolloids, namely methylcellulose (0.5%, 1% and 1.5%) or xanthan gum (0.2%), were studied. Control samples were formulated with combinations of flours without the added hydrocolloids. The effects of hydrocolloids on rheological characteristics of the batter systems were measured using a controlled stress rheometer at a temperature of 15 °C. The effects of hydrocolloids on dynamic viscoelastic parameters as functions of temperatures were evaluated. All the batters showed shear thinning behaviour with flow behaviour indices in the range 0.34–0.67. Addition of xanthan gum lowered the flow index values, imparting a higher degree of pseudoplasticity to the batter samples compared to methylcellulose. The consistency index of the control batter samples varied from 0.46 to 69.2 Pa sⁿ. Addition of xanthan gum or methylcellulose significantly increased the batter consistency index value. The gums changed the onset temperature of structure development, and the storage (G′_max) and loss moduli (G″_max) of the batter systems. However, no statistically significant effects were observed on the peak temperature of batter systems in which the G′ reached a maximum value. Xanthan gum increased both G′_max and G″_max, whereas at higher concentrations methylcellulose increased G′_max but lowered G″_max. Copyright © 2007 Society of Chemical Industry     

利用马蹄粉厂废水生产马蹄汁风味饮料的研究

研究了利用马蹄粉厂制粉废水生产马蹄汁饮料的工艺,对影响产品色泽、澄清度、风味的因素进行了探讨。实验表明最佳生产工艺为:将经浓缩的产粉废水离心除沉淀,在100℃下加热3min,经过滤,调节马蹄汁的糖酸比(每100mL的马蹄汁加入1.0g白糖和0.2g碳酸氢钠),在93℃杀菌3min,可制成色泽淡黄、风味浓郁的马蹄汁饮料,其品质与由鲜马蹄加工的饮料相当。     

电子束辐照对板栗发芽的抑制效果及对板栗品质的影响

目的 探究电子束辐照抑制板栗发芽的效果以及对板栗品质的影响。方法 以贮藏于(4±2)℃条件下的燕山板栗作为材料, 利用0、0.1、0.2、0.3、0.4、0.5、0.6、0.9、1.2 kGy辐照剂量的电子束进行辐照处理, 测定处理样品的发芽率、呼吸强度、淀粉含量、可溶性糖含量、水分含量、色泽、微生物含量和内腐率。结果 0.3 kGy的辐照剂量能够完全抑制板栗的发芽, 0.3 kGy及以上辐照剂量能显著降低了板栗的呼吸强度(P≤0.05), 延缓了淀粉和可溶性糖的降解速度, 对水分含量影响不显著(P≥0.05), 对色泽无不良影响。0.3 kGy及以上辐照剂量能显著降低了板栗外壳的菌落总数和霉菌酵母数量, 对板栗内腐有一定的抑制效果。0.6kGy及以上辐照剂量能显著降低板栗外壳的霉菌酵母数量。结论 0.3 kGy辐照剂量的电子束辐照可以完全抑制板栗发芽, 延缓板栗降糖, 延长贮藏期, 同时保持板栗的加工品质。     

Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity

The effects of short-term anoxia pre-treatment on browning of fresh-cut Chinese water chestnut (CWC), stored at 4 °C, in relation to antioxidant activity were investigated. CWC slices were exposed to pure N₂ for 4 h and then stored at 4 °C for 18 d. Anoxia significantly inhibited browning of CWC slices during storage, accompanied by lower contents of malondialdehyde, H₂O₂, and lipoxygenase activity. Furthermore, anoxia induced the activities of superoxide dismutase and ascorbate peroxidase, which could benefit scavenging reactive oxygen species and alleviating lipid peroxidation. In addition, better maintenance of reducing power and free-radical-scavenging activities against α,α-diphenyl-β-picrylhydrazy (DPPH), superoxide anions and hydroxyl was observed in N₂-treated CWC slices, with higher phenolic compounds and ascorbic acid contents. Collectively, these finds suggest that N₂ pre-treatment enhanced enzymatic and non-enzymatic antioxidant activity in CWC slices, and thereby contributed to alleviating lipid peroxidation and maintenance of storage quality.     

高氧预处理协同过氧化氢对板栗仁褐变的影响

目的 建立一种高氧预处理协同过氧化氢处理预防板栗仁褐变的方法。方法 将板栗随机分为4组: 对照组(21% O2)、高氧组(90% O2)、过氧化氢组[2% H2O2 (m/V)]、高氧协同过氧化氢组[90% O2+2% H2O2 (m/V)], 0℃贮藏30 d, 每5 d测定其褐变指数, 细胞膜脂过氧化产物丙二醛含量、酶促褐变底物总酚含量及酶促褐变相关酶, 包括多酚氧化酶(polyphenol oxidase, PPO)、苯丙氨酸解氨酶(phenylalanine ammonia-lyse, PAL)、过氧化物酶(peroxidase, POD)以及过氧化氢酶(catalase, CAT)活性。结果 与对照组相比, 高氧组、过氧化氢组和高氧协同过氧化氢组褐变指数分别降低了16.06%、16.38%和29.11%。其中, 高氧协同过氧化氢组的防褐变效果最佳, 显著降低了丙二醛的含量(P<0.05), 抑制了PPO的活性, 提高了PAL、POD、CAT的活性, 增加了酚类物质的含量, 提高了板栗仁抗氧化能力。结论 高氧协同过氧化氢处理, 能显著降低贮藏过程中板栗仁表面褐变, 较好地维持板栗仁品质, 保持板栗仁食用价值和商品价值。     

可可香红豆马蹄糕的研制

以马蹄粉为主要原料,在马蹄糕制作中添加红豆和可可粉,研制出色泽诱人、香气浓郁、富有弹性、甜度适口具有营养保健作用的可可香红豆马蹄糕。最佳配方为：马蹄粉250g、冰糖200g、红豆150g、奶粉30g、可可粉10g、芝麻油10g,加水量1500mL。     

速溶即食板栗粉加工过程中的褐变及护色的研究

针对板栗原料的特性和板栗深加工产品的现状,对速溶即食板栗粉加工过程中的褐变及护色进行了详细的研究和分析,提出防褐变及护色的方法。