加小麦胚芽烘焙粉的制法

<正> 加小麦胚芽烘焙粉是一种预混合粉,可作为面包、蛋糕、面包圈等烘焙制品用粉及其他烹调制品用粉。小麦胚芽中富含脂肪、蛋白质、多种酶、维生素及矿物质,是营养价值很高的食品原料。但是,由于小麦胚芽中含多种酶及谷胱甘肽等还原物质,因而会助长蛋白分解酶的活性,同时由于其本身的还原作用,在小麦粉加水阶段会使面筋软化,使二次加工性变差。另外,在小麦胚芽中还会混入在制粉过程中     

叶酸营养与胚芽食品

缺乏叶酸可导致一系列的叶酸缺乏症。在一些动、植物食品中 ,小麦胚芽叶酸含量最高。针对保存叶酸的胚芽食品 ,前景广阔     

大米胚芽分离机的研制

大米胚芽是一种营养较全面的大米加工副产品,含有多种人体必需的营养素,并含有丰富的维生素E。把米胚芽从糠粞中分离提取出来,再添加到食品中去,不仅改善了食品的营养价值;又节约了工业用粮;而且对提高稻米加工厂的经济效益也有明显好处。     

小麦胚芽深加工技术的研究

探讨了小麦胚芽的深加工技术,阐述了小麦胚芽有效成分的提取方法。此外,我们还研究了小麦胚芽的稳定化方法,同时,综述了小麦胚芽的综合利用,分析了将小麦胚芽用于焙烤食品、休闲小食品、营养饮料等的加工,并展望了其广阔的发展前景。      

富含GSH、GABA米胚芽功能性饮料制法

运用现代食品高新技术,富化米胚芽中固有GSH、GABA生物活性成份,使其大幅增量,并以此为基料加工成米胚芽功能性饮料。     

小麦胚芽的生物转化研究进展

小麦胚芽是小麦籽粒的生命源泉,含有极其丰富且优质的蛋白质、脂肪、多种维生素及一些微量生理活性成分,被营养学家们誉为"人类天然的营养宝库"。因此,小麦胚芽的开发利用一直是国内外研究热点之一。尤其是近年来,很多研究热点逐渐由原来的麦胚主要成分提取转向生物转化技术研发,即以(脱脂)小麦胚芽为基质,采用酵母菌、乳酸菌等微生物发酵制备具有抗肿瘤、抗氧化、抗真菌以及抗炎症等功能性成分。本文综述了小麦胚芽生物转化技术研究的国内外现状及发展趋势,旨在为小麦胚芽的深度开发利用提供参考。     

小麦胚芽深加工技术的研究

探讨了小麦胚芽的深加工技术,阐述了小麦胚芽有效成分的提取方法。此外,我们还研究了小麦胚芽的稳定化方法,同时,综述了小麦胚芽的综合利用,分析了将小麦胚芽用于焙烤食品、休闲小食品、营养饮料等的加工,并展望了其广阔的发展前景。     

小麦胚芽在食品中的应用

综述了小麦胚芽蛋白粉、小麦胚芽油、小麦胚芽生产ＶＥ浓缩油、小麦胚芽油营养品、小麦胚芽豆腐的生产方法及其用途,对小麦胚芽在食品中的综合利用提出了新的途径。     

大米胚芽研究开发新进展

综述了目前国外米胚芽研究开发的新进展 ,包括具有抑制脂肪酶作用的米胚芽提取物、具有降血压功能的γ -氨基丁酸富集米胚芽和乳酸菌发酵米胚芽制品等     

小麦胚芽面包的研制

为了开发食品资源,改善食品结构,论述了小麦胚芽的营养价值、保健功能和小麦胚芽面包的生产工艺。     

The sourdough fermentation is the powerful process to exploit the potential of legumes,pseudo-cereals and milling by-products in baking industry

Abstract

In the era of fighting wastes and paying close attention to sustainability and new protein sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for increasing their consumption. Even with obvious peculiarities, a common trait characterizes these heterogeneous matrixes: unquestionable nutritional and functional value combined with some technological, sensory and/or anti-nutritional weaknesses, which unfortunately limit the exploitation and consumption. With the perspective of their use to fortify staple baked goods, we reviewed the main technological, nutritional and functional features of various legumes and pseudo-cereals, and milling by-products. Notwithstanding the potential of other technological solutions, we reported numerous evidences that qualified the sourdough fermentation as the most sustainable and powerful process to exploit the technological, nutritional and functional features of these matrixes and to limit or eliminate weak attributes. Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance.     

How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

The relationship between domain specific innovativeness scale (DSI) and social representation (SR) components of new foods (suspicion of new foods; adherence to natural food; adherence to technology; eating as an enjoyment; eating as a necessity) was explored in a survey with Finnish consumers (N = 1156). Both DSI and SR were used to predict willingness to try/use new foods, categorized into six subgroups of which three were functional (cereal-based and otherwise functional foods; functional drinks), and the remaining three categories were modified dairy products, organic products, and energy drinks. Enjoyment and low suspicion predicted 27% of variation in DSI, which, in turn, predicted up to 6% of willingness to try categories of new foods, excluding organic products. When added to the predictive model, SR components increased the prediction of all food categories, particularly functional cereal-based and organic products (up to 20.4%). Thus, DSI predicted willingness to try new foods to some extent, but SR components, most of all low suspicion of new foods and adherence to natural food, significantly improved the prediction.     

小球藻在食品中的应用研究进展

现代食品工业正朝着绿色健康、便利的方向发展,具有保健功能的天然产物将是今后新型食品的一个重要发展方向。小球藻因高蛋白、富含类胡萝卜素、维生素等特点,具有多种保健功能,可作为功能性食品或保健品应用于食品行业中。本文综述了近年来小球藻在保健食品、功能性食品中的研究和应用进展,着重介绍了小球藻在保健食品及主食、副食、饮料等功能性食品中的具体应用和国内外研究进展,以期为今后小球藻在食品行业中的应用提供参考。      

日本保健功能食品的管理及对我国的启示

目的为了完善我国保健食品法律法规及管理措施,增强保健食品监管的统一性和专业性,促进保健食品行业健康有序的发展。方法本文通过文献研究、专家座谈以及企业调研等方法梳理了日本保健功能食品管理的具体办法。结果通过研究可知日本保健功能食品分为特定保健用食品、功能性标示食品及营养功能食品三个类别,不同类别采用不同的产品审批模式,同时部分原料实现了标准化管理。结论日本保健功能食品的原料根据产品的不同分类进行管理,同时企业承担主体责任的做法对我国保健食品的原料管理有一定的启示。     

Physiological and Nutraceutical Perspectives of Fructan

Functional and nutraceutical foods have captured the global market owing to trends and perceptions of consumers on the natural products and diet-health linkages. Health promoting potential of such foods has been attributed to the presence of essential bioactive moieties. Wheat, being staple food in many parts of the world, gained substantial attention of researchers particularly for the extraction of various functional components. Among these, fructan oligosaccharides in nature bestow quality of baked products and provide protection against various physiological disorders. Addition of fructan in various baked products enhances softness and color, especially in bread, and also imparts textural improvement. Moreover, fructans boost mineral absorption, hypocholesterolemic, and hypoglycemic perspectives, bifidogenic nature and controlling cancer insurgence. The benefits allied with fructan are mainly dose and time dependent. In this context, its industrial applications for vulnerable groups are increasing worldwide.     

Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review

Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality evaluation of staple foods is primarily carried out on sensory (e.g. external defect, color), adulteration (e.g. species, origin), chemical (e.g. starch, proteins), mycotoxin (e.g. Fusarium toxin, aflatoxin), parasitic infection (e.g. weevil, beetle), and internal physiological (e.g. hollow heart, black heart) aspects. Conventional methods for the quality assessment of staple foods are always laborious, destructive, and time-consuming. Requirements for online monitoring of staple foods have been proposed to encourage the development of rapid, reagentless, and noninvasive techniques. Spectroscopic techniques, such as visible–infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance spectroscopy, and spectral imaging, have been introduced as promising analytical tools and applied for the quality evaluation of staple foods. This review summarizes the recent applications and progress of such spectroscopic techniques in determining various qualities of staple foods. Besides, challenges and future trends of these spectroscopic techniques are also presented.     

中国已获批准的保健食品现状分析

为了解中国的保健食品现状，依据中国国家食品药品监督管理局保健食品审评中心已获批准的保健食品批准证书数据库的资料（1996年06月01日卫生部批准的卫食健字（96）第001号至2005年12月31日中国国家食品药品监督管理局批准的国食健字G20050994号），对国家已经批准的保健食品的年度总数、功能分布、主要原料及功效成分使用情况、剂型分布情况进行了全面、系统的分析。结果显示各年度批准的国产保健食品总数以1996年最少，2004年最多；已获批准的保健食品功能主要集中在增强免疫力功能、缓解体力疲劳功能和辅助降血脂功能；枸杞子、茯苓、山楂是3种最常用的既是食品又是药品的原料；蜂胶，蜂胶冻干粉、葡萄籽，葡萄籽提取物、银杏叶提取物（黄酮）植物提取物是保健食品最常用的非中药生物提取物；功效成分和，或标志性成分使用频次最多的3种原料依次为总皂甙、总黄酮、粗多糖；硬胶囊、片剂、口服液是保健食品的3大主流剂型。上述结果表明我国已获批准的产品总数很多（8684个），但简单抄袭、重复现象严重，总体科技含量不高。产品功能过于局限，原料使用和产品剂型分布不均。应进一步修订与完善保健食品相关法律法规、加强基础性研究工作、引导非政府部门正确发挥其作用。以保证该行业健康可持续的发展。     

Progress in Research and Development of Potato Staple Food Processing Technology

In 2014, potato production in China amounted to 96 million tons, which was the highest in the world. As one of the most important nutritional foods in the world, potato is rich in starch, dietary fiber, vitamins, minerals, etc. Potatoes stand barren environment, drought, saline, and alkaline environment, and cold weather, with a short growing season. These features make them the best rain-fed crops suitable for production even when the annual rainfall is below 400 mm. In 2013, the Chinese Ministry of Agriculture suggested a potato staple food strategy using potatoes to make Chinese traditional staple foods such as steamed bread, noodles, etc. Our research group carried out a study on processing technology of potato staple food, especially fermented staple food. Some new processing technologies of potato staple food have been investigated and developed. The aim of this paper is to give an overview of the possible effects of adding potato flour in the dough and of the microstructure characteristics, technological parameters, total polyphenol content, and antioxidant activity of staple foods. We also systematically describe the processing technology of potato staple foods, which may be of great importance in promoting further expansion of the potato-processing industry and increasing the economic benefit of the companies.     

Proanthocyanidins in cereals and pseudocereals

Proanthocyanidins (PAs) are a class of oligomeric flavonoids found in a variety of plant foods. Intake of PAs in human diet has been associated with a reduced occurrence of various chronic disorders. Cereal and pseudocereal grains are staple food items. Grain genotypes containing PAs can be developed as functional foods to efficiently improve human health. This review summarises the occurrence of PAs in diverse grains, including rice, wheat, barley, sorghum, millets, buckwheat, and some forage grasses. Great diversity in PA structure and composition has been recorded. The biological activities of the grain PAs, such as antioxidant, antiinflammatory, anticancer, and antidiabetic capacities, are also reviewed. The bioavailability and metabolism of grain PAs in human digestive tract are discussed. Future research directions are suggested on how to improve our understandings of the chemistry of PAs in cereals and pseudocereals and of the biological properties for human health applications.     

大米蛋白与蒸煮品质相关性研究进展

大米是中国人的最重要主食之一,其主要食用方式是蒸煮鲜食,因此研究其组分与蒸煮品质的相关性具有重要理论意义和实用价值。蛋白质是水稻种子胚乳中仅次于淀粉的第二大组分,是与大米食用品质相关的指标之一。大米蛋白的主成分是谷蛋白,大约占总蛋白的65%～80%,其余部分由清蛋白、醇溶蛋白、球蛋白构成。大米蛋白是优质的植物蛋白之一,和大豆蛋白及小麦蛋白相比较,大米蛋白的结构与性质的研究还不够深入系统,大米蛋白质与其食用品质的相关性研究更显不足。对大米蛋白组成、结构及其与蒸煮食味品质的相关性研究进展及成果进行了归纳分析,以期发现研究的不足和学术趋向。