绿豆纤维功能饮料的工艺研究

探讨了新型保健绿豆纤维功能饮料的生产工艺,对影响产品品质的几个主要因素进行了较为深入的探讨,提出了生产绿豆纤维功能饮料的最佳工艺条件。     

豆渣中水溶性大豆多糖提取工艺的研究

采用正交实验法对豆渣中水溶性大豆多糖的提取过程进行研究,实验结果表明,第一次提取过程的优化工艺条件为:固液比为1∶8,提取时间4.5h,温度90℃,提取率为13.74%;整个提取过程的优化工艺条件为:固液比为1∶8,提取时间4.5h×3,温度80℃,提取率为53.96%。     

Optimisation and modelling green bean's ultrasound blanching

Using of ultrasound in food processing is a novel and interesting technique, which is often complementary to classical methods. This study reports on the ultrasound blanching (USB) of green bean. Response surface methodology (RSM) was used to study the effect of process variables on the USB. Three independent variables including temperature (50–90 °C), time (45–225 s) and duty cycle (0.2–0.8 s) were examined. The optimal USB conditions were obtained with a temperature of 90 °C, USB time of 58.27 s and duty cycle of 0.79 s. At these conditions, the residual peroxidase activity (RPA) determined as 9.64% and the vitamin C loss as 8.92%. The experimental values under optimal condition were in good consistent with the predicted values. According to the results, the USB process is more efficient process and as well as less damage to the product compared to the conventional blanching method.     

Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate

Hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia were characterized for the purposes of usage as a protein source. Protein isolate was prepared from the seeds using an isoelectric method, which was also used to characterize the physicochemical and functional properties. Hyacinth bean seeds have a moderate concentration of protein (17.1 ± 1.5%), and low concentration of HCN (1.1 ± 0.1 mg/100 g). However, before using the seeds as food, some treatments are needed to reduce their anti-nutritional factors, since the contents of trypsin inhibitor and phytate are 0.15 ± 0.02 TIU/mg and 18.9 ± 0.2 mg/g, respectively. Using the isoelectric preparation, the yield of protein isolate was low (7.38 ± 0.2 g per 100 g of the seeds), but the protein isolate had good colour, neutral odour, high protein content (89.8 ± 0.82%), and low ash (2.97 ± 0.36%). The protein isolate also had good functional properties, such as solubility, foaming capacity, and emulsifying activity. However, the foaming and emulsifying stabilities were low.     

复合菌系发酵改性对豆渣膳食纤维结构及物化特性的影响

为促进芸豆渣的综合利用,对豆渣进行发酵改性以提高其物化特性.利用复合菌系进行发酵,响应面优化制备工艺,分离可溶性膳食纤维和不溶性膳食纤维,对发酵前后的膳食纤维进行表观结构及物化特性的分析.发酵后膳食纤维质量分数提高了 2.81％,红外光谱图表明豆渣膳食纤维具有膳食纤维特有组分.发酵可溶性膳食纤维质量分数为17.47％,...     

4种抗性淀粉的主要理化特性

采用二次循环压热法制备、纯化得到了绿豆、马铃薯、锥栗和板栗抗性淀粉,并对其主要理化性质进行了研究。结果表明:与相应的原淀粉相比,4种抗性淀粉的平均聚合度显著降低,其微观结构为不规则的片层状堆积结构;绿豆、马铃薯抗性淀粉晶体为B型,结晶度升高,且B型晶体所占比例显著增加;锥栗、板栗抗性淀粉晶体为V型,且V型晶体显著增加;4种抗性淀粉的溶解度显著降低,且对α-淀粉酶具有较强的抗性;4种抗性淀粉的糊化焓△H值差别不大,但绿豆与马铃著抗性淀粉的起始糊化温度T_0、峰值糊化温度T_P、终止糊化温度T_C值均要高于锥栗和板栗抗性淀粉的T_0、T_P、T_C值,特别是绿豆与马铃薯抗性淀粉的T_0、T_P、T_C、△H值显著增高。     

超声辅助提取黑豆蛋白及其功能性质的研究

以黑豆为原料,利用响应面分析方法对超声辅助提取黑豆蛋白的工艺参数进行了优化,得到最优参数:超声时间为24min,p H9.7,超声功率为380W,液固比为11∶1。在此工艺参数条件下黑豆蛋白提取率可达56.26%。同时对比传统碱溶酸沉提取得到的黑豆蛋白与超声辅助提取出的黑豆蛋白的溶解性,乳化性与乳化稳定性,起泡性和起泡稳定性,研究发现超声辅助提取的黑豆蛋白的各种功能性质都有所提高。      

花芸豆淀粉的性质研究

研究测定花芸豆淀粉颗粒、糊及其凝胶等特性。发现淀粉颗粒多呈椭圆的腰形,少数圆形,大颗粒表面有明显轮纹,有呈细长或中心放射状的位于颗粒中部的裂纹;偏光十字清晰,多沿长轴方向拉伸呈X形;线条有少许弯曲,有裂纹的颗粒,其偏光十字多有分叉。粒径范围为10~60μm,平均粒径24μm,呈A型结晶图样,结晶区约56.8%,糊化温度73.7~88.3℃,糊化焓15.8 J/g。淀粉碘复合物可见光吸收光谱的最大吸收波长为607nm,链淀粉相对含量为38.4%。花芸豆淀粉糊的抗剪切能力、凝沉性、冻融性和粘度等特性都与玉米淀粉较相近,糊丝长度小,为1.1 cm。加糖对淀粉凝胶的破裂强度及弹性模量的影响较大。     

腐乳的生产工艺

为传承传统的发酵食品。介绍了腐乳的生产工艺流程。大豆定量后。经磨浆、煮浆、点浆、制坯、前期发酵、腌坯、后期发酵制得腐乳。腌坯时不同的配料,经后时发酵可制得红方、青方、糟方、辣方和白方等不同风味腐乳成品。