香菇营养面包的研制

以面包粉和香菇粉为原料,通过对香菇粉、白砂糖、酵母的添加量进行研究,生产出一种新型的营养面包。结果表明,香菇营养面包的生产工艺条件为:面包粉100 g、香菇粉1.5 g、糖20 g、酵母1.5 g,发酵温度30℃,发酵时间90 min,醒发温度32℃,醒发时间1 h,烘烤温度为上火190℃,底火200℃,烘烤时间15 min。在此工艺下制作的面包外观和内在质量都较好,风味能被消费者接受。     

速食面筋制作工艺研究

探究了发酵温度、发酵时间、变性淀粉添加量及酵母添加量各因素对速食面筋的感官品质和质构的影响。在单因素试验的基础上,设计了各因素对速食面筋品质影响的正交试验。单因素试验结果表明,当发酵温度为35℃,发酵时间为120 min,酵母添加量为谷朊粉质量的1.5%,变性淀粉添加量为谷朊粉质量的2.25%时,速食面筋的感官品质最佳。正交试验结果表明,发酵温度为33℃,发酵时间为140 min,酵母添加量为谷朊粉质量的1.4%,变性淀粉添加量为谷朊粉质量的2%时,速食面筋的感官品质最佳;发酵温度为35℃,发酵时间为120 min,酵母添加量为谷朊粉质量的1.5%,变性淀粉添加量为谷朊粉质量的2.25%时,速食面筋的质构最佳。     

香榧果糕的制作工艺研究

目的 研究一款以香榧为主要原料的果糕。方法 通过单因素试验和正交实验,确定香榧粉、鸡蛋、低筋面粉、纯牛奶的添加量对香榧果糕品质的影响,优化香榧果糕的配方。结果 各影响因素对香榧果糕感官评分的影响顺序为: 低筋面粉添加量＞鸡蛋添加量＞香榧粉添加量＞纯牛奶添加量。最佳配方为：香榧粉12 g、鸡蛋100 g、低筋面粉100 g、纯牛奶43 g、麦芽糖醇47 g、花生油43 g,小苏打3 g,在面火烘烤温度175 ℃、底火烘烤温度175 ℃时,烘烤17 min。结论 在此条件下制得的果糕风味独特,品质优良,并具有一定营养保健功能。     

香榧葛根蛋糕的制作工艺研究

目的:研究香榧葛根蛋糕的配方及加工工艺。方法:通过单因素试验和正交试验,确定香榧粉、鸡蛋、低筋面粉、葛根粉的添加量对香榧葛根蛋糕品质的影响,优化香榧葛根蛋糕的配方。结果:各因素对香榧葛根蛋糕感官评分的影响顺序为:低筋面粉添加量鸡蛋添加量香榧粉添加量葛根粉添加量。最佳配方及生产工艺参数为:香榧粉20 g、葛根粉15 g、花生油40 g、麦芽糖醇75 g、奶粉30 g、鸡蛋300 g,低筋小麦面粉85 g,在面火烘烤温度150℃、底火烘烤温度150℃时,烘烤40 min。结论:在此条件下制得的蛋糕色泽均匀,香味浓郁,滋味协调,感官品质甚佳。     

速溶阿胶红豆薏米粉的配方优化

以阿胶低肽粉、红豆、薏米为主要原料，麦芽糊精、木糖醇、β-环糊精为辅料，制备速溶阿胶红豆薏米粉。通过单因素和响应面实验研究原料粉的加工工艺、辅料添加量对阿胶红豆薏米粉的影响。结果表明最佳工艺条件为：红豆与薏米的质量比1 : 1、烘烤时间50 min、烘烤温度120 ℃、阿胶添加量4%、麦芽糊精添加量24%、木糖醇添加量10%、β-环糊精添加量9%。此条件下阿胶红豆薏米粉润湿性129 s，分散性5 s，具有较好的口感和冲调性；水分含量2.3%，蛋白质含量13%，多糖含量47%，菌落总数< 3 000 cfu/g，大肠菌群数量< 90 MPN/100 g，符合国家要求。     

响应面法优化复合枣粉配方研究

在单因素实验的基础上,选取合适的因素及水平,利用响应面法对复合枣粉配方进行优化。选择浓缩枣汁与浓缩苹果汁比例、黄豆粉添加量、麦芽糊精添加量作为优化因素,研究各因素的不同水平对复合枣粉的口感、风味、色泽的影响。通过优化后的配方是浓缩枣汁与浓缩苹果汁比例为2.79(mL/mL),100 mL混合浓缩汁中添加黄豆粉20.78 g、麦芽糊精9.54 g,然后取适量的柠檬酸、白砂糖调味。在此条件制得的复合枣粉感官评定分值最高。     

鹰嘴豆曲奇饼干的研制

为开发一款低糖、低脂、新型健康的功能性曲奇饼干,以低筋面粉为主要原料,鹰嘴豆粉为辅料,使用日本豆腐代替部分黄油,木糖醇粉代替部分白砂糖,通过单因素实验和正交实验,制作鹰嘴豆粉曲奇饼干。结果表明,鹰嘴豆粉曲奇饼干的最佳配方为低筋面粉100 g、鹰嘴豆粉添加量45 g、黄油添加量55 g、日本豆腐添加量30 g、木糖醇粉添加量20 g、糖粉添加量30 g、鸡蛋液添加量40 g,烘烤温度为面火190℃,底火170℃;烘烤时间12 min,此时产品的感官评分达94分。该产品口感松脆,甜而不腻,既保持了曲奇饼干原有的风味,又减少了高能量组分油和糖的含量,有较高的营养价值。     

西瓜胡萝卜复合速溶果蔬粉的喷雾干燥工艺研究

为了改善西瓜胡萝卜复合速溶果蔬粉的喷雾干燥效果,优化其喷雾干燥工艺,试验考察了西瓜和胡萝卜配比、物料含量、麦芽糊精添加量、β-环糊精添加量、进料量、进料温度、进口热风温度的变化对西瓜胡萝卜复合速溶果蔬粉喷雾干燥效果的影响,并采用正交设计法优化喷雾干燥条件。结果表明,喷雾干燥最佳工艺条件为西瓜和胡萝卜质量比为1.5∶1,物料含量20%,麦芽糊精添加量10%,β-环糊精添加量0.7%,进料量15mL/min,进料温度35℃,进口热风温度190℃,在此条件下,所得产品的感官评分为9.4分,水分含量为3.92%。     

响应面法优化红外制备高凝胶性血浆蛋白粉工艺

选取麦芽糊精作为羰基供体,采用红外处理诱发血浆蛋白粉与麦芽糊精发生美拉德反应,从而提高血浆蛋白粉凝胶特性。首先以血浆蛋白粉的溶解性、凝胶性以及色差为检测指标,通过单因素试验研究了红外处理时间、温度以及麦芽糊精的添加量对血浆蛋白粉品质的影响,在单因素试验基础上,再采用响应面法优化血浆蛋白粉的加工工艺。结果表明:优化试验的最佳条件为红外温度92℃,红外时间17min,麦芽糊精添加量0.56%,测得其凝胶强度为175.52g/cm2,凝胶强度较对照组68.57g/cm2提高了1.56倍。     

胡萝卜馒头加工工艺的研究

本文以新鲜胡萝卜、水、中筋面粉和酵母为原料,通过单因素试验和正交试验,研究胡萝卜馒头的最佳加工工艺配方。结果表明,面粉50 g、安琪酵母0.5 g（面粉的1%）、胡萝卜与水的比例1.00∶2.00、胡萝卜汁添加量35 g、发酵时间40 min以及淀粉添加量15 g为胡萝卜馒头的最佳工艺配方。     

新疆传统风味奶茶粉配方的优化研究

目的优化新疆传统风味奶茶粉的配方。方法以红茶粉、砖茶粉、食盐、麦芽糊精和稀奶油为主要原料制备新疆传统风味奶茶粉,通过单因素试验比较红茶-砖茶粉的比例、食盐添加量、麦芽糊精添加量、稀奶油添加量对新疆传统风味奶茶粉的影响,以感官评分为评定指标,探讨适宜的奶茶粉配方。结果红茶粉与砖茶粉添加比例1:6;茶粉添加量0.7%(m:V);食盐添加量0.7%(m:V);麦芽糊精添加量0.8%(m:V)和稀奶油添加量0.5%(m:V),由此条件制得的奶茶组织细腻,口感滑润,呈浅棕色,有砖茶、红茶混合后的特有茶香,随着贮存时间延长色泽稳定,茶味与奶香香味协调,兼具红茶、砖茶的风味特性及功能特性。结论该配方设计合理,可作为新疆传统风味奶茶粉的生产配方。     

Effect of partially defatted coconut flour on the rheological,physico-sensory characteristics and fatty acid profile of no-added fat rusk

Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and 30%) on quality characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive mix, AM (4% dry gluten powder + 0.002% fungal α-amylase) to 20% PDCF, increased the farinograph dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.     

Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Spray drying behavior of orange juice concentrate with various levels of maltodextrin (DE 6) was studied. Five combinations of orange juice concentrate and maltodextrin (25:75, 30:70, 35:65, 40:60, and 50:50) were spray dried at 160 and 65°C inlet and outlet temperatures, respectively. The product recovered with 50% maltodextrin concentration was sticky and only 20% powder was recovered. The recovery of orange juice powder increased as the amount of maltodextrin in powders increased. The particle size and bulk density remained almost the same in all except in 50% maltodextrin powder which was slightly larger and more dense. The moisture content of spray dried powders was high and desiccated before measuring glass transition temperature. The anhydrous spray dried powders showed increased T_g values with increasing maltodextrin concentration, from 66°C in 50% maltodextrin to 97°C in 75% maltodextrin containing powders. The glass rubber transition (T_g-r) values of all the products measured using novel Thermal Mechanical Compression Test (TMCT) were higher than T_g values measured by DSC; the difference in values increased with increase in maltodextrin concentration.     

Glass transition and flowability/caking behaviour of maltodextrin DE 21

Maltodextrin DE 21 is a spray dried amorphous powder that is commonly used as an ingredient in the food industry. The powder or an ingredient mix containing the powder can form very strong cakes if exposed to certain consolidating pressures and climatic conditions. In particular, it was believed that the glass transition can influence its caking behaviour. Consequently, the focus of this study was to investigate the influence of exposing maltodextrin DE 21 powder to temperatures around its glass transition and to measure its flowability or cake strength using a ring shear tester. To enable this work, the influence of water content on the onset glass transition temperature was measured along with the sorption isotherm of the powder. The ring shear testing showed that the maltodextrin powder readily formed a very strong cake over time when it was exposed to temperatures that were at or above its onset glass transition temperature. Maintaining the powder temperature at 4 °C below its glass transition should prevent the powder from caking.     

Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes berry (Rubus glaucus Benth) anthocyanin powder

The stability of anthocyanin (ACN) freeze-dried powders from Andes berry (Rubus glaucus Benth) as affected by storage, addition of maltodextrin as a carrier agent, and illumination was evaluated in isotonic model beverages. The ethanolic ACN extract was freeze dried with and without maltodextrin DE 20. Isotonic model beverages were colored with freeze-dried ACN powder (FDA), freeze-dried ACN powder with maltodextrin (MFDA), and red nr 40. Beverages were stored in the dark and under the effect of illumination. Half life of the ACNs, changes in color, total phenolics content (TPC), and antioxidant activity were analyzed for 71 d. Addition of maltodextrin and absence of light stabilized the color of beverages and improved ACN and TPC stability during storage. The antioxidant activity of the beverages was higher when they were colored with MFDA and highly correlated with ACN content. There was no correlation between antioxidant activity and TPC. It is concluded that addition of maltodextrin DE 20 as a carrier agent during freeze-drying improves the color and stability of nutraceutical antioxidants present in Andes berry extract. This suggests a protective enclosing of ACNs within a maltodextrin matrix with a resulting powder that could serve as a supplement or additive to naturally color and to enhance the antioxidant capacity of isotonic beverages.     

Formulating a new high fiber rusk for production on commercial scale

Three formulas were prepared for production of high dietary fiber rusk on production scale. The preparation was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of rusk were investigated. A remarkable improvement in minerals (calcium and phosphorus) and dietary fiber was achieved. Formulas 'A' and 'B' contained about 3 folds dietary fiber and formula 'C' contained about 4 folds compared with control rusk. The rheological properties of the dough were affected by the fiber incorporation in all suggested formulas. Baking performance showed that all rusk formulas were lower in loaf volume and higher in loaf weight than control sample. Physical measurements and sensory characteristics of rusk indicated generally that all formulas were acceptable, but formula B which contains 70 g wheat flour +10 g wheat bran +10 g maize flour +10 g barley flour seems to be generally superior in symmetry of shape, crust and crumb colour, crumb texture, break and shred, aroma and taste.     

增稠剂对杏鲍菇冻干粉品质的影响䥺Symbol`@@

以堆积密度、吸湿性、速溶性为指标,采用单因素、正交试验及综合加权评分法,优化3种增稠剂的组合方式,研究麦芽糊精、黄原胶、羧甲基纤维素钠添加量对杏鲍菇冻干粉品质的影响。结果表明,单独添加3种增稠剂均可改善杏鲍菇冻干粉的品质,麦芽糊精最为显著,其次为黄原胶、羧甲基纤维素钠,且在麦芽糊精15%、黄原胶0.15%、羧甲基纤维素钠0.8%的组合条件下杏鲍菇冻干粉综合品质最好。     

改善营养糊冲调性和流动性的配方优化和工艺研究

以黑米、黑大豆、黑芝麻、大米、植脂末、麦芽糊精、蔗糖为原料研制速溶即食营养糊.黑米、黑大豆和大米经过挤压膨化,将制得的膨化粉与黑芝麻、植脂末、麦芽糊精、蔗糖按不同比例调配,研究其添加量对粉体性质、冲调性和流动性的影响.结果表明:原料添加量为黑米5％,黑大豆2.5％,黑芝麻5％,大米42.5％,植脂末5％,麦芽糊精17.5％,蔗糖22.5％时,所得营养糊颜色、风味、口感、冲调性及流动性为最佳.     

喷雾干燥及热风干燥对南瓜粉营养特性和感官品质的影响

以新鲜南瓜为原料,分别研究了喷雾干燥及热风干燥两种不同干燥工艺对南瓜粉营养特性和感官性能的影响,重点研究了喷雾干燥的干燥温度、压缩空气流量与改良剂添加量(南瓜固形物与麦芽糊精比例)及热风干燥的干燥温度,物料厚度与改良剂添加量(南瓜固形物与麦芽糊精比例)三个因素的影响,以南瓜粉成品的Vc和β-胡萝卜素含量及感官评分作为评...