啤酒糟蛋白曲奇饼干的研究

为了提高啤酒糟的利用价值和应用范围,将啤酒糟蛋白作为原料部分替代面粉制备了曲奇饼干,并进行感官评价和质构分析实验。结果表明啤酒糟蛋白曲奇饼干的最佳配方为：面粉和啤酒糟蛋白合计100％,鸡蛋50％,黄油45％,糖粉20％,其中啤酒糟蛋白量占面粉和啤酒糟蛋白总量比的15％。,口感酥脆,麦香味怡人,适于工业生产。     

HPLC法测定曲奇饼干中丙烯酰胺的含量

确定了曲奇饼干中丙烯酰胺含量的高效液相检测方法.样品预处理采用脱脂,固液提取,离心破乳,液液萃取,旋蒸浓缩及氮气吹干,超纯水定容等步骤,经Kromasil ODS色谱柱(250 mm×4.6 mm,5 μm)分离.HPLC检测用甲醇-水(5:95,体积比)为流动相洗脱,VWD检测器检测波长210 nm.方法在0.2/mL～1.0μg/mL浓度范围内具有良好的线性关系(r=0.9998),检出限为4.4ng/mL,RSD为0.37％;定量限14.5 ng/mL,RSD为7.4％,加标回收率在81.6％～101.3％之间.本方法定量准确,操作简单,适用于曲奇饼干中丙烯酰胺的测定.     

Effect of light‐barrier property of packaging film on the photo‐oxidation and shelf life of cookies based on accelerated tests

The influences of intensity of ultraviolet (UV) light, light‐barrier property of packaging film on the fat photo‐oxidation and accelerated shelf life of cookies were studied. Unpacked cookies were stored at a temperature of 408C and a relative humidity (RH) of 50% for 10 to 65 days, with an intensity of the UV light of 0.3, 1.9 and 9.5 mW/cm². Meanwhile, the same batch of cookies was packed with oriented nylon/polyethylene, polyethylene terephthalate/oriented nylon/polyethylene and bi‐oriented polypropylene/vacuuming aluminized casting polypropylene and stored at the same temperature and RH and UV‐light intensity of 1.9 mW/cm² for more than 40 days. The peroxide values (POV) of cookies were measured under the storage conditions. The results showed that the intensity of the UV light and light‐barrier property of film had notable influence on the photo‐oxidation rate and accelerated shelf life of cookies. According to the threshold of POV, unpacked cookies were rancid less than 32 and 11 days when exposed in light of 1.9 and 9.5 mW/cm² in the accelerated test, respectively. In contrast, the shelf life of unpacked cookies in darkness, or cookies packed in high light‐barrier package was more than 75 days. Logarithm of POV and store‐time relationship under different UV‐light illumination was successfully fitted by linear regression under the same temperature, RH and the accelerated shelf‐life‐based oxide index was estimated. Copyright © 2008 John Wiley & Sons, Ltd.     

防范Pharming攻击的研究

论文首先介绍Pharming攻击的现状,接着重点研究和分析了防范Pharming攻击的ACTIVE COOKIE机制,并在此基础上提出了进一步的改进方法。     

Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion

The benefits of wholegrain finger millet and sorghum were combined with that of fructan in form of fructoligosaccharide in the pilot-scale production (10 kg) of cookies. Complete nutritional analysis of the cookies was carried out to provide nutritional information to the consumers. Whole-multigrain cookies with fructan can be categorized as "High Fiber" as they suffice 21% daily value (DV) of fiber and a "Good Source" of iron as they suffice 12.8% DV of iron. A total of 300 consumers (M=110 and F=190), aged between 8 and 66 y evaluated cookies. The overall acceptability (OAA) score of 300 consumers was 8.0±0.58 on a 9-point hedonic scale. Females rated cookies significantly (P<0.05) higher than males in terms of flavor, texture, appearance, and OAA. Males rated cookies significantly (P<0.05) higher on color attribute than females. Encouraging response of consumers signified ample scope for viability and marketability of cookies at the commercial scale. PRACTICAL APPLICATION: Consumers are looking at snack and convenience foods to provide increased fiber in their diet and there is a tremendous interest in low-calorie and low-sugar foods. The demand of whole and multigrain products is also on the rise because of the Government's emphasis. The present study would assist in assessing feasibility of commercial production of such novel health foods. Together with this, it will ascertain the marketability and commercial viability of the product by means of the consumer preference trials. Availability of such cookies in the market would offer consumers "health" with "convenience" and "taste."     

利用竹叶抗氧化物和茶多酚制作低羧乙基赖氨酸含量曲奇的研究

羧乙基赖氨酸(CEL)是通过美拉德反应形成的一种晚期糖基化终末产物(AGEs)。本文研究了四种天然来源的食品抗氧化剂:水溶性竹叶抗氧化物(AOB-w)、水溶性茶多酚(TP-w)、油溶性竹叶抗氧化物(AOB-o)和油溶性茶多酚(TP-o)对曲奇中CEL形成的抑制作用,确定了抑制曲奇中CEL的合适抗氧化剂及其添加剂量。空白对照组和试验组曲奇均在205℃、11 min焙烤条件下制得,CEL含量采用UPLC-MS/MS法准确测量。通过DPPH和ABTS抗氧化体系评价、感官评定和曲奇其他品质参数的测定,来评价试验组和空白对照组的差异。研究表明四种抗氧化剂对CEL的形成有显著的抑制作用,当添加剂量为0.01~0.05%(m/m)时,抑制率变化范围为7.29~67.25%;尤其当AOB-o的添加剂量为0.03%(m/m)时,曲奇中CEL的含量达到最低值(3.71±0.01 mg/kg),同时,产品的抗氧化活性得到显著提高,原有的品质属性和感官特性也未受到任何不良影响。     

高效液相色谱法测定饼干中三氯蔗糖含量

目的建立高效液相色谱法(high performance liquid chromatography,HPLC)检测饼干中三氯蔗糖含量的分析方法。方法在现行国家标准基础上,针对饼干样品特点,优化样品前处理方法,并进行方法学验证。结果该方法工作曲线的线性范围为0.02~0.60mg/mL,相关系数为0.9999,回收率为96.78%~100.47%,峰面积相对标准偏差为0.66%(n=6),方法检出限为2.0 mg/kg。利用该方法对从市场上随机采购的80份饼干样本进行测定,标识含有三氯蔗糖的样本均有检出,未标识含有三氯蔗糖的样本均低于检出限,按国家标准饼干中最大用量0.25g/kg的限度要求,无过量添加。结论本方法简单、高效、灵敏度和准确度均较高,适用于检验机构中三氯蔗糖含量的检测。     

Antioxidant activity of medicinal plant extracts in cookies

The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture "Vitalplant" was evaluated, and the potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)-reactive-substances assay (TBARS) and DPPH˙ (1,1-diphenyl-2-picryl-hydrazyl) test. Significantly different (P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > "Vitalplant" > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% ("Vitalplant"). A statistically significant correlation was found between IC(50) values on DPPH˙ and total flavonoid content of the samples (r=- 0.94, P < 0.05) and between IC(50) values on DPPH˙ and IC(50) values on O(2) (·-) scavenging activity (r= 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant (r= 0.94, P < 0.05). "Vitalplant" mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, "Vitalplant" extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose-dependent manner. PRACTICAL APPLICATION: Supplementation of cookies with a mixture of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.     

马蹄笋粉特性及其酥性饼干制作研究

本文主要研究马蹄笋粉对胆固醇、胆酸钠和重金属离子的体外吸附能力,马蹄笋粉不同添加量对小麦粉糊化特性影响的规律,以及利用马蹄笋粉制作酥性饼干的最佳配方。结果表明:马蹄笋粉在p H2和p H7时对胆固醇的吸附量分别为17.11、1.02mg/g,对浓度为2、3mg/m L胆酸钠吸附量分别为64.70、75mg/g;马蹄笋粉对四种混合重金属离子具有一定的吸附作用,吸附能力Pb2+Cd2+Cu2+Zn2+;马蹄笋粉添加量的增加对小麦粉糊化的峰值粘度、最低粘度、最终粘度、回生值和糊化时间影响较大,但对崩解值和糊化温度没有显著影响;采用单因素及正交分析、感官评价确定了利用马蹄笋粉制作酥性饼干的最佳配方为:小麦粉∶马蹄笋粉∶白砂糖∶膨松剂∶植物油=100∶15∶25∶1.5∶15,感官得分为51.4。     

基于公钥证书的cookies安全实现方案

Cookies是由Web服务器生成并存贮于用户计算机硬盘内的有用信息。Cookies往往含有重要的用户鉴别信息和用户资料,因此确保Cookies安全显得十分重要。本文首先分析了使用可能给用户造成的安全威胁,提出了抵御这些安全威胁需要实现的安全需求。在此基础上,提出了一种基于公钥证书的安全实现方案。