枸杞花生酱的研制

探讨了提高花生酱乳化稳定性的方法,花生原酱、调味料的因素的最佳组合表明花生酱的综合评价是满意的.     

气相离子迁移色谱解析白砂糖和黄油对面包感官品质和风味物质的影响

以酿酒酵母菌和植物乳杆菌作为发酵剂,探讨白砂糖和黄油对面包感官品质、比容和体积、质构、挥发性风味物质的影响。结果表明：白砂糖和黄油可显著改善面包的外观、色泽、组织结构、弹性、气味和口感等;可使面包的体积提高13.80%,硬度降低35.35%,弹性降低37.91%。在挥发性风味物质主成分方面,电子鼻检测结果表明,白砂糖和黄油使面包样品形成的风味主成分区域几乎无重叠,显著改变面包样品中挥发性物质主成分,对面包中氮氧化物、硫化合物、芳香族化合物、芳烃化合物、甲烷类和乙醇等化合物的产生影响显著。在挥发性风味物质含量方面,气相离子迁移色谱检测结果表明,白砂糖和黄油显著影响面包样品挥发性风味物质的种类和含量。其中,乙酸甲酯、乙酸异戊酯、己酸乙酯、糠醛等物质的含量明显增加。这些酯类物质既是挥发性风味物质,又是发酵香气成分中的主要呈香物质。综上可知,白砂糖和黄油在改善面包的食味品质方面发挥着重要作用。     

酶法猪油改性制人乳脂替代品的研究

人乳是人类提供给婴儿的最佳食品，其脂肪具有独特的结构，棕榈酸主要分布在Sn-2位，猪油的Sn-2位与其相似的结构。采用具有Sn-1,3催化专一性的Lipozyme IM作催化剂，游离脂肪酸作酰基供体进行酯交换改性猪油来制备人乳脂替代品。采用响应面法设计优化实验。其最优条件为：水分含量3.7%(以酶量计）；反应温度61℃，底物比：脂肪酸：猪油2.4:1（摩尔比）；酶量10%（以底物质量计），反应时间1h。     

复配胶在低脂肉糜制品中的作用机理

研究了亲水胶体类脂肪代用品──复配胶在低脂肉糜制品中的作用机理，使用扫描电子显微镜（ＳＥＭ）观察了添加复配胶的低脂肉制品的超微结构，提出了脂肪球分散在由蛋白质、复合多糖形成的三维网状结构中的模型，并对持水持油作用机理进行了探讨。     

柱前衍生-固相萃取-高效液相色谱法测定黄油中七种生物胺

研究柱前衍生-固相萃取-反相高效液相色谱法测定黄油中7种生物胺(色胺、酪胺、组胺、腐胺、尸胺、精脒、精胺)残留的方法。黄油样品经甲醇提取去除蛋白和脂肪,提取液经柱前衍生,衍生后通过ODS-C18固相萃取柱净化、富集,InertsilODS-3色谱柱分离,荧光检测器检测,外标法定量,流动相为乙腈和水梯度洗脱20min,流速为1mL/min。对添加3个不同含量水平的7种生物胺,5次平行实验的变异系数(CV)为3.52%￣6.75%,检测低限为2.71×10-5￣1.36×10-3μg/mL,平均回收率为80.4%￣89.1%。     

Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter

This paper shows that fluorescence spectroscopy can measure both degradation of photosensitizers and formation of lipid oxidation products in light-exposed butter. The photosensitizers were already notably degraded after 4 h of light exposure, whereas fluorescent lipid oxidation products were detected after 5 d. The fluorescence measurements were highly correlated with sensory assessments of acidic and rancid flavor. Photosensitizer degradation is therefore a promising indirect indicator of the onset of lipid oxidation in butter. Sensory analysis and measurement of peroxide value showed that the level of lipid oxidation was significantly higher for butter stored in air compared with butter stored in nitrogen (N₂). This might be explained by the formation of singlet oxygen from direct photooxidation and type II photosensitized oxidation. Addition of the singlet oxygen quencher β-carotene reduced the rancid flavor intensity in the air and N₂ packages from 9.0 to 4.9 and from 6.5 to 4.7, respectively. Results indicate that lipid oxidation in the butter stored in N₂ was mainly caused by type I photosensitized reactions, because addition of β-carotene had little effect on the rancid flavor intensity.     

Characterisation,stability and in vitro degradation of microcapsules containing Chinese yak (Poephagus grunniens L.) butter

In this research, microcapsules containing Chinese yak butter (MYB) were prepared by spray drying technique using rice syrup/whey protein isolate/sodium caseinate as wall materials. The physiochemical properties, nutritional value, stability and in vitro digestion behaviour of MYB were analysed. The results indicated that MYB were round‐shaped particles with good flow properties, high microencapsulation efficiency (97.4%) and prolonged shelf life. After rehydration, the reconstituted emulsion was found to be uniform and stable. Results also suggested yak butter (YB) with more kinds of fatty acids and a ω‐3/ω‐6 ratio higher than 0.33 was more nutritional for human consumption than commercial milk powder, and spray drying process had nearly no side effects on nutritional value of YB. In addition, the comparative analysis of leakage behaviour after exposure to different simulated gastrointestinal tract fluids indicated that YB could be efficiently leaked out of MYB except a ratio bound to wall materials.     

模糊命题逻辑系统中的代换定理

在舍弃了经典逻辑系统中公理L1)的基础上建立了一类模糊命题逻辑的准形式演绎系统LGR^*。并在此基础上研究了模糊逻辑系统中的代换定理，为进一步研究模糊命题逻辑系统的完备性奠定了一定的基础。     

砖混结构房屋底层拆墙增加梁柱的施工实践

由于房屋的使用要求或使用功能的变化,需要对砖混结构房屋的底层进行改造。文章结合工程实例,对砖混结构房屋结构底层拆墙增加梁柱的施工技术做了一些简单介绍。