Shrimp processing residue as an alternative ingredient for new product development

Shrimp residues were dried (65 °C), grounded, and posteriorly used as an ingredient to the production of ‘spiced shrimp flour’ and ‘shrimp flavoured biscuits’. Both products were packed in modified atmosphere (100% N₂) and stored for 180 days (25 °C) for shelf life evaluation. The centesimal composition, physicochemical, microbiological and sensory analyses were carried out in triplicate. The microbiological analysis (residue and shrimp flour) was within the limits of the legislation, confirming the hygienic–sanitary care during processing. The protein content was the most outstanding (40.13% for the spiced shrimp flour and 20.52% for the shrimp flavoured biscuits). The microbiological evaluation for the ‘spiced shrimp flour’ and ‘shrimp flavoured biscuits’ was below the legal limit, and both products were accepted by sensory analysis. The shelf life evaluation demonstrated stability for 6 months. Thus, we concluded that the Litopenaeus vannamei shrimp residue is a promising ingredient in the food industry.     

葵花籽油基油凝胶在面包及冰淇淋产品中的应用研究

以葵花籽油为基料油,食品级植物蜡(米糠蜡、蜂蜡、棕榈蜡)作为凝胶剂构建油凝胶,分别以黄油、起酥油、葵花籽油作对照烘焙面包,以黄油、淡奶油作对照制备冰淇淋,对比分析不同油脂制作的面包和冰淇淋的感官及物性。结果表明:与对照组面包相比,油凝胶面包在各项指标上均无太大劣势,同时,油凝胶面包烘焙损失率比用传统黄油和起酥油烘焙面包小,且饱和脂肪酸含量降低;在抗融化性能方面,蜂蜡油凝胶冰淇淋和棕榈蜡油凝胶冰淇淋的抗融化性能好于黄油冰淇淋,但油凝胶冰淇淋膨胀率较低,不利于冰淇淋形成疏松绵软结构,且有少许蜡感,还需进一步改进。     

空气等离子体技术对面包酵母的诱变选育研究

采用空气等离子体诱变技术对面包酵母进行诱变,以高发酵力为筛选依据,筛选出一株生产性能优良的酵母菌株。结果表明,采用空气等离子体技术对面包酵母BY-3进行诱变最佳时间为10 s。通过诱变,筛选得到一株高发酵力的酵母菌株3G-28。与原始菌株BY-3相比,菌株3G-28的发酵力提高了48.57%;具有更好的耐高糖性能,其蔗糖酶活力较初始菌株BY-3降低了71.89%,抗葡萄糖阻遏现象的能力提高了34.84%;具有更好的传代稳定性和低温适应性:传代15次,其发酵力仍可保持87.50%;在-20℃低温下进行保藏,两周后,其菌株的相对发酵力可达到76.10%,酵母泥的相对发酵力为83.91%。研究表明,空气等离子体技术能够有效的对面包酵母BY-3进行诱变,为面包酵母的改良育种提供了一定的依据。     

Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice

This study revealed that the storage duration (2, 4, 6, 8, 10 and 12 months) of paddy rice and pH (3 and 6.8) of steeping water during germination were significantly influenced the physicochemical properties of germinated brown rice flour (GBRF). GBRF obtained at pH 3 vs. 6.8 provided the highest both reducing sugar content and free gamma‐aminobutyric acid (GABA) content (99.8 vs. 54.2 mg per 100 g flour respectively) as the paddy rice was stored for 8 months. The peak viscosity of GBRF obtained at pH 3 and 6.8 exhibited the lower values than that of non‐GBRF throughout the storage. From the principal component analysis, reducing sugar had a positive correlation with α‐amylase activity whereas a negative correlation was found with peak viscosity. GBRF from paddy rice stored for 8 months and germinated at pH 3 possessed the highest free GABA content, 50 times of the non‐GBRF, which can be further utilised in functional and healthy foods.     

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.     

狐臭柴叶发酵面包制作工艺优化与理化指标分析

为提升狐臭柴（Premna puberula Pamb.）资源的综合开发利用,以狐臭柴叶汁、小麦粉、乳酸菌和酵母等原料制作发酵面包。根据狐臭柴叶汁料液比、清酒乳杆菌（Lactobacillus sakeiDPC）添加量、酿酒酵母（Saccharomyces cerevisiae-L23）添加量、白砂糖质量分数、烘烤时间、烘烤温度筛选面包制作条件;进一步探究狐臭柴叶汁料液比、菌种添加量、烘烤时间对狐臭柴叶发酵面包的影响,确定最优工艺。结果表明,料液比、菌种添加量、白砂糖质量分数、烘烤时间及温度均影响狐臭柴叶发酵面包的品质;进一步优化得到料液比1 g∶8 mL、清酒乳杆菌100 mL、酿酒酵母700 mL、烘烤时间25 min为最优工艺,得分82.59,对该工艺条件下面包的理化指标进行检测,表明狐臭柴叶发酵面包符合国标要求,添加狐臭柴叶汁可以提高活性成分含量和抗氧化能力。该研究为狐臭柴的综合利用提供了技术参考。     

高筋粉添加量对复配粉的糊化特性及面团流变学特性的影响

为了改善市售小麦粉(蛋白质10.3%)制作油塔子的面团特性,在市售小麦面粉(以下简称小麦粉)中添加不同比例高筋粉(蛋白质12%),测定复配粉的基本性质、糊化特性以及面团流变学特性。结果表明,随着高筋粉添加量增加,复配粉的白度显著增加(p0.05),蛋白质干基、湿面筋含量和水分均呈上升趋势,灰分变化并不显著(p0.05);复配粉的峰值黏度、最低黏度、最终黏度随着高筋粉添加量的增加而下降,在高筋粉添加量为40%时,衰减值及回升值均达到最低,为850.50 cp、1035.50 cp;添加高筋粉降低了小麦粉的面团形成时间和稳定时间,弱化程度反而升高;高筋粉添加量为40%时,复配粉的拉伸曲线面积、拉伸阻力、延伸度均为最高,分别是122.05 cm2、341.75 BU、179.30 mm。结论说明高筋粉对市售面粉粉质特性、糊化特性、面团拉伸特性均有影响,制作油塔子面团高筋粉的添加量以40%为宜。     

芽麦粉添加量对中筋粉面团特性的影响

本文以中筋面粉为原料,分别添加5%、10%、15%、20%和25%的芽麦粉(SWF),利用快速黏度分析仪、粉质仪和拉伸仪分析了芽麦粉添加量对中筋粉面团特性的影响。结果表明,芽麦粉的添加使面粉的糊化特性均迅速下降,但随着芽麦粉添加量的增加,下降趋势逐渐变缓;对于面粉的粉质特性,形成时间、稳定时间和粉质指数等参数均呈下降趋势,但面粉的吸水率在芽麦粉添加量超过20%时才会有明显的下降;芽麦粉添加量的增加会降低面团的拉伸特性,但是醒发时间的延长会减缓这种变化,在添加量为5%时,拉伸能量和最大阻力等参数还会略有增加。总体来说,当添加5%芽麦粉时,糊化特性会大幅度降低,面团的稳定时间在中筋粉范围内,延长面团醒发时间可以增加面团的筋力、可塑性和弹性。     

挤压处理对马铃薯全粉加工特性及微观结构的影响

采用挤压法对马铃薯全粉进行挤压处理,考察挤压温度、物料水分质量分数对马铃薯全粉加工特性及马铃 薯全粉面团弹性的影响,通过单因素试验确定最佳挤压工艺参数,采用扫描电子显微镜、差示扫描量热仪、快速黏 度测定仪、X射线衍射仪等仪器,对挤压处理前后马铃薯全粉的微观结构、热力学性质、糊化特性及结晶度变化等 进行对比分析。结果表明：当挤压温度为150 ℃、物料水分质量分数为35%时,马铃薯全粉的加工特性综合比较最 优,溶解度较高,持水性最好,冻融稳定性较好,此时马铃薯全粉面团弹性最好;挤压处理后的马铃薯全粉表面微 观结构出现褶皱,比表面积增加;热稳定性减弱,凝胶性减弱,不易回生;挤压处理使马铃薯全粉的结晶度下降。