巴旦杏蛋白饮料的工艺优化及其稳定性研究

以巴旦杏为主要原料,研究了巴旦杏蛋白饮料的加工工艺,并着重研究了影响巴旦杏蛋白饮料稳定性的几个重要因素.确定了最佳的工艺参数:巴旦杏脱度条件为90℃,1.5%氢氧化钠溶液浸泡5 mim;风味的最佳配比是蔗糖5%和脱脂奶粉4%;复合稳定剂的配比是:蔗糖酯为0.10%,单甘酯为0.15%、黄原胶为0.05%、羧甲基纤维素钠为0.08%;均质温度为50℃,均质压力为40 MPa、均质2次.制得的产品口感细腻爽口且稳定性好.     

巴旦木蛋白饮料的加工工艺及稳定性研究

对以巴旦木为主要原料的植物蛋白饮料的加工工艺及其稳定性进行了研究,着重对单一稳定剂及复合稳定剂在巴旦木蛋白饮料中的稳定效果进行探讨。试验表明,在巴旦木蛋白饮料中0.15%黄原胶、0.05%蔗糖酯,0.2%单甘脂、0.12%CMC-Na复合稳定剂效果最佳;采用60℃、30MPa均质2次有较好的效果;采用121℃、5min的高温高压杀菌。制得的产品色泽乳白,流体均一,稳定性好。     

新疆特色休闲食品开口巴旦杏最佳开口工艺参数的研究

巴旦杏是世界著名干果,其果实营养价值极高,而且可以入药,由于巴旦杏具有坚硬的外壳,在食用时带来诸多不便。本文以巴旦杏为原料,通过适宜的处理,即浸泡、漂洗、烘干等方法,获得开口巴旦杏产品。应用单因素实验和正交实验对巴旦杏开口最佳工艺参数进行研究。通过开口率和感官评价结果,确定盐酸浓度为20%,在60℃条件下浸泡40min为巴旦杏开口的最佳工艺参数。     

巴旦杏乳酸发酵酸乳的研制

以纯巴旦杏乳为原料生产酸奶,对菌种的适应性、复配乳化稳定剂的选用及发酵条件等进行了研究,确定最适稳定条件为:羧甲基纤维素钠、蔗糖酯0.06%、单甘酯0.06%、果胶0.1%;乳糖3%有利于菌种的生长,提高发酵品的品质;最适发酵条件为:发酵剂3.5%、蔗糖7%、杏乳浓度9%,发酵时间5h,终点酸度90～100°T.产品组织状态及风味都较好.     

巴旦木蛋白提取工艺

以巴旦木为原料,采用碱提酸沉法和超声波辅助碱液浸提法制备巴旦木蛋白,并对其理化性质进行研究。结果表明：碱提酸沉法提取巴旦木蛋白的最佳工艺条件是料液比1:25、pH10、60℃浸提40min;超声辅助碱液浸提法提取巴旦木蛋白的最佳工艺条件是pH9.0、料液比1:20、提取时间15min、超声功率125kW,在此条件下提取率为37.16%。与碱提酸沉法比较,超声波辅助碱液提取法时间短、得率高。     

巴旦杏红枣汁复合饮料的研制

以巴旦杏为主要原料,研究巴旦杏红枣汁复合饮料的加工工艺,确定最佳的工艺参数:风味的最佳配比是蔗糖2.0%、木糖醇4.0%、巴旦杏乳40%、红枣汁20%;最佳稳定条件是两种乳化剂蔗糖酯与单甘酯的总添加量为0.25%,配比为2:3(质量比),两种稳定剂是羧甲基纤维素钠与黄原胶总添加量为0.15%,配比为2:1(质量比);均质压力为40 MPa、均质温度为50℃.产品风味独特且稳定性好.     

The microbiology of ogiri production from castor seed (Ricinus communis)

The micro-organisms involved in the fermentation of castor seeds (Ricinus communis) by the traditional method were enumerated and isolated. The effect of using pure cultures to ferment the seeds were also investigated. Using the surface spread plate technique and plate count agar, aerobic counts obtained after seven days of fermentation was 1·7 × 10¹¹ cfu g⁻¹. Similarly anaerobic counts obtained on reinforced clostridial agar was 1·2 × 10⁵ cfu g⁻¹. Bacillus sp., Pseudomonas sp., Micrococcus sp. and Streptococcus sp. were isolated from fermenting castor seeds. The pH of fermenting castor seeds increased from 6·5 to 8·1 during the seven days of fermentation while the total titratable acidity decreased from 47 ml to 36 ml 0.1 N NaOH 100 g⁻¹ sample.The use of pure isolates to ferment the sterile seeds showed that only Bacillus sp. could ferment the seeds in pure cultures.     

从巴旦杏粕中制备蛋白粉的工艺研究

巴旦杏仁营养丰富,含有20.81%的蛋白质、58.02%的脂肪,还含有糖类、维生素、矿物质等营养成分,是一种优质的植物蛋白质食品.本文以巴旦杏粕为原料,研究了巴旦杏蛋白粉的制备工艺.主要利用碱性溶液溶解蛋白质,除去一些不溶性的大分子物质,再利用酸性溶液使蛋白质在等电点凝沉,除去可溶性的小分子物质,再经离心、水洗、干燥等工序,即可制得巴旦杏蛋白粉.通过单因素实验和正交试验设计,确定了最佳浸提工艺为:浸提温度50℃,浸提时间2.0h,pH 9.0,液料比20 ∶ 1(v/w),蛋白质提取率可达62.7%.     

预防组培中蓖麻子叶节玻璃化的研究

为了预防蓖麻子叶节在组织培养过程中的玻璃化现象,以建立其高效的遗传转化体系,本实验对影响子叶节生长状态的几个因素进行了初步研究。结果表明,在胚轴、子叶均为淡黄色的时期切取蓖麻子叶节,接种在1/8MS、内含10g/L琼脂粉、20g/L蔗糖、8.0mg/LZT、1.0mg/LNAA的培养基中进行培养,能有效地预防蓖麻子叶节玻璃化。     

扁桃果皮熊果酸提取工艺优化及体外抗氧化活性研究

在单因素试验的基础上,采用正交试验优化扁桃果皮中熊果酸的提取工艺参数,并通过还原能力、DPPH·、·OH及小鼠红细胞氧化溶血试验进行抗氧化活性评价。结果表明:扁桃果皮中熊果酸最优提取工艺参数为乙醇浓度65%、提取温度80℃、料液比120(g/mL)、提取时间1.5h,该条件下,熊果酸提取率为2.89%。熊果酸浓度为0.1mg/mL时,扁桃果皮熊果酸具有良好的还原能力,对DPPH·和·OH的最大清除率分别为87.87%,62.11%;熊果酸浓度为0.6 mg/mL时,对小鼠红细胞氧化溶血抑制率为97.83%。     

西洋梨货架期间抗氧化活性及品质分析

探明西洋梨果实货架期间抗氧化活性和品质指标的变化。以康佛伦斯和凯斯凯德为试材,研究了两种西洋梨在货架期间的总抗氧化能力、自由基清除能力、抗氧化物质含量、品质指标以及酶活性。结果表明,货架期间,康佛伦斯的抗氧化活性呈先下降后上升的趋势,而凯斯凯德与之相反,康佛伦斯的抗氧化活性始终高于凯斯凯德。西洋梨总酚含量的变化趋势与其抗氧化活性基本一致,VC含量呈显著下降趋势,且康佛伦斯的总酚和VC含量始终高于凯斯凯德。在货架第6d时,康佛伦斯的硬度、可溶性固形物和还原糖含量均高于凯斯凯德,但可滴定酸却低于凯斯凯德。货架期间,康佛伦斯保持了较低的PPO活性和较高的POD活性。综上所述,康佛伦斯的抗氧化活性、品质及酶活性等各指标均好于凯斯凯德。     

Antibacterial Activity of Extracts of Myrtus communis Against Food-Borne Pathogenic and Spoilage Bacteria

The following study was conducted to investigate the efficacy of several leaf and berry extracts against a range of food-borne pathogens and food spoilage bacteria. The methanol, ethanol, and ethyl acetate extracts of Myrtus communis leaves and berries were examined for in vitro antibacterial activity. The methanolic leaf extract of M. communis, which was seen to have antibacterial activity against Listeria monocytogenes CECT 4032 and Pseudomonas aeruginosa IH, was further investigated to determine the effect of the extract on viable counts of bacteria using the bacterial cell-death time. Most of the extracts showed relatively high antibacterial activity against most of the tested microorganisms. None of the extracts was active against Escherichia coli K12. The results obtained confirm the antibacterial potential of the extracts of M. communis.     

巴旦杏仁乳饮料的品质改良研究

通过实验研究表明:巴旦杏仁乳饮料品质改良的关键在于护色和防止脂肪上浮及蛋白质颗粒下沉,针对上述问题选择适当的脱皮剂,乳化剂及调节乳液的pH值,得到巴旦杏仁去皮最佳条件为:0.1%氢氧化钠沸腾溶液中浸泡5 min;复合乳化稳定剂的最佳用量组合为:WGMS:WPGE:WSE11:WBE-2=0.1:0.2:0.1:0.1.     

Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.)

ABSTRACT:  The formation of zinc-chlorophyll-derivative complexes was investigated in peels-on green D'Anjou pears when subjected to blanching in zinc ion solution (1300, 2600, and 0 ppm) at 94 °C for 6, 12, or 18 min and then canning at 94 °C for 20 min. The peels removed from the pears were freeze-dried and ground into powders in liquid nitrogen for pigment extraction using ethyl ether. The visual absorption of the extracts was measured using a spectrophotometer along with identification and quantification of chlorophyll derivatives using reverse-phase HPLC method. Furthermore, pears with or without the peels were blanched in 2600 ppm of zinc solution for 12 min following the canning process in 10 °Brix syrup solution. Total antioxidant (TA) and total phenolic content (TPC) of the pear flesh and peels were evaluated using Folin-Ciocalteu's phenol and 1,1-diphenyl-2-picrylhydrazyl assays. Thermal processing destroyed chlorophylls on pear peels, in which pheophytins were found to be the major degraded compounds while an insignificant amount of pyropheophytins was also formed. In zinc blanched peels, Zn pheophytins a was the dominant green compound, and its amount increased about 100% and 144.4% in peels blanched in 1300 ppm zinc solution for 6 and 12 min, respectively. When blanching peels in 2600 ppm zinc solution for 6 and 12 min, the pigment increased about 118% and 242%, respectively. Significant reductions in TA and TPC were found on the peels of zinc treated pears, but the overall TA and TPC of whole fruits were not significantly affected by the treatments.     

Breadfruit (Artocarpus communis) meal: Nutrient composition and feeding value for broilers

Breadfruit (Artocarpus communis) meal was found to contain (g kg dry matter) 59 crude protein, 14 crude fat, 59 crude fibre, 34 ash and 834 available carbohydrates. The amino acid composition of breadfruit meal (BFM) compared closely with that of maize. The nitrogen-corrected apparent metabolisable energy value of BFM was determined to be 13.89 MJ kg^?1 dry matter. Two trials were conducted to evaluate the feeding value of BFM in broiler diets. In trial 1. BFM was included in broiler starter and finisher diets at 0, 125 and 250 g kg^?1 replacing maize. In trial 2, BFM was incorporated in broiler starter diets at 0, 200 and 400 g kg^?1 replacing maize. The results indicate that BFM supported broiler performance as efficiently as maize at all dietary levels tested.     

蓖麻花序特征及花芽分化的初步研究

对蓖麻花序特征、顶芽分化及内源IAA和ABA含量变化进行初步研究,结果表明：不同品种（系）间雌花率及雌花密度均存在极显著差异。蓖麻雌花并非完全单性花,各品种（系）雌花均存在退化雄蕊痕迹,但其发生率不同,单雌后代品系明显高于供试品种。单雌花序与两性花序的雌花中均存在退化雄蕊,且无显著差异,但花序中下部与上部之间差异显著。顶芽石蜡切片观察表明：蓖麻在5叶期以前,其顶芽基本处于叶芽生长阶段;在6～9叶期,顶芽逐渐进入花芽分化、生长阶段,顶芽内源IAA、ABA含量变化也十分明显。不同性别花序和花的内源激素含量显示：IAA含量,单雌花序〉雌花〉两性花序〉雄花;ABA含量,雄花显著高于雌花,但两性花序却明显低于单雌花序;IAA/ABA值,雌花〉单雌花序〉两性花序〉雄花;说明IAA含量和IAA/ABA相对含量可能在花性分化中具有较为重要的作用。     

鸭跖草抗氧化成分提取及其活性研究

采用1：2的氯仿：甲醇超声提取鸭跖草成分,并用石油醚、乙酸乙酯和正丁醇依次进行萃取,利用DPPH法、α-脱氧核糖法和铁氰化钾还原法进行抗氧化实验。同时与BHT和没食子酸（GA）2种合成抗氧化剂进行对照。结果显示乙酸乙酯提取物（EAF）具有较高的抗氧化活性。对其进行硅胶柱层析分离,得到6种纯化的组分（EAF1～EAF6）,其中EAF4具有最高的抗氧化活性,在实验所测4个浓度下,清除DPPH自由基能力均比BHT强,在10μg／ml和50μg／ml浓度时,比GA强。其清除羟自由基能力在所有测定浓度下均比2种人工合成抗氧化剂强。其还原能力在所有测定浓度下均比BHT强,但比GA弱。