Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet

Rapidly dried onion (Allium cepa L. cv. Momiji No. 3) powder (OP) prepared from the outer layers (from second to fourth scale leaves from the surface) of onion bulbs was analysed for its quercetin and polyuronide contents, the effects of enzymatic treatment and the anti-atherogenic effect on rats fed a high-fat diet. Quercetin 4′-glucoside (50%), free quercetin (30%) and quercetin 3,4′-diglucoside (20%) were identified as quercetin derivatives, and boiling-water extraction was effective in extracting these compounds. OP contained 12.9% of polyuronides, the basic skeleton of pectin. Enzymatic degradation (cellulase and pectinase, 50 °C for 12 h, pH 6.0) of OP was effective in obtaining a slurry of smaller particle sizes. The free quercetin increased and the glucosides decreased with enzyme treatment. In Wistar rats fed an OP-added high-fat diet, the total cholesterol, HDL-cholesterol and triglyceride concentrations were not significantly different from the rats fed a high-fat diet without OP. However, the atherogenic index (AI) of Wistar rats fed an OP-added high-fat diet was lower (AI = 3.3) than rats fed the diet without OP (AI = 4.1). The incremental elastic modulus (IEM) of the aorta from rats fed the OP-added diet was also significantly lower than that of the rats fed the diet without OP. The AI and IEM values of the rats fed the OP-added diet were quite similar to the values of rats fed the diet without OP but were allowed spontaneous exercise. These results suggest that OP intake is effective for decreasing the risk of arteriosclerosis.     

喷涂法生产营养强化米的实验室研究

选择优质大米,在实验室条件下,按GB 14880《食品营养强化剂使用卫生标准》的要求,采用多次喷涂的方法,对其进行维生素B1、维生素B2、尼克酸、叶酸、钙、铁、锌等营养素的强化,并用涂膜剂(玉米醇溶蛋白)对添加了营养素的大米进行涂膜处理,以减少食用时因水洗营养素的流失。     

高速纸机的在线清洁

论述了现代化高速纸机从纸机流浆箱至干燥部的在线清洁以及在线清洁在生产过程中的重要性．从工艺的角度结合岳阳纸业股份有限公司“8纸机在线清洗的生产实践,分析探讨了“8纸机在线清洁的控制理念。     

喷雾干燥法制备无花果微胶囊的研究

以阿拉伯胶和麦芽糊精为壁材,以无花果的乙醇提取物为芯材,用喷雾干燥法制取无花果微胶囊粉。通过正交试验分析,确定了最佳生产工艺条件:芯材与壁材的比例为1:4,阿拉伯胶与麦芽糊精的比例为1:1,固形物浓度为30%,乳化剂用量为0.3%,30 MPa均质2遍,进风温度为200℃,出风温度为81℃。生产出的微胶囊无花果粉色泽、溶解性好,水、表面油含量低,无甚粘壁现象,适合于工业化生产。     

热喷膨化食用骨粉加工工艺的研究

对热喷膨化食用骨粉加工工艺进行了研究,确定骨粉热喷膨化的最佳工艺参数为:热喷膨化前物料的水分含量为25%、热喷膨化时的压力为0.7MPa、保温时间为7min。     

喷雾干燥法制备葡萄籽粕蛋白粉的工艺研究

采用喷雾干燥法对葡萄籽粕蛋白提取液进行干燥,以集粉率、蛋白质分散系数(PDI)及含水量为评价指标,研究了进风流量,进料流量,进风温度,雾化压力对干燥效果的影响,并在此基础上结合均匀设计法优化干燥条件。得出最佳干燥条件为:进风流量0.65 m3/min,进风温度180℃,进料流量400 m L/h,雾化压力200 k Pa,各项指标为:集粉率45.43%,PDI为73.1%,含水量1.03%。      

益生菌发酵枣粉喷雾干燥条件的优化

以植物乳杆菌（Lactobacillus plantarum）、凝结芽孢杆菌（Bacillus coagulans）混菌对大枣进行液态发酵,通过单因素试验研究喷雾干燥进口温度、雾化流量、蠕动泵转速和脱脂乳粉添加量对益生菌发酵枣粉出粉率、感官评定、含水量、堆积密度及活菌数的影响,确定喷雾干燥进口温度、雾化流量、蠕动泵转速和脱脂乳粉添加量4个因素为自变量,感官评分为响应值进行响应面优化。结果表明,喷雾干燥制备益生菌发酵枣粉的最优参数为喷雾干燥进口温度150 ℃,雾化流量473 L/h,蠕动泵速20%,脂乳粉添加量2.5%。在此优化条件下,益生菌发酵枣粉出粉率为39.15%、感官评分为95.6分、含水量3.82%、堆积密度为0.251 g/mL、活菌数为1.78×109 CFU/g。     

基于不同方法评价坚果与果干复配物的抗氧化能力

为科学评价坚果与果干复配物的健康功效,本实验通过化学提取法、体外消化模型、小鼠模型评价多种坚果与果干复配后的抗氧化能力变化。化学提取法分析结果表明,坚果与果干复配后富含酚类物质、脂肪酸和蛋白等营养物质,且1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic?acid),ABTS）阳离子自由基清除能力和铁离子还原能力（ferric?ion?reducing?antioxidant?power,FRAP）比坚果组总体显著提高（P<0.05）;体外消化模型分析结果表明,与坚果和果干组相比,胃肠道消化后坚果与果干复配物中酚类物质的含量提高了2.90%～60.38%,两种自由基清除率提高了1.23%～18.60%,且坚果与果干适当配比时（6∶4,m/m）抗氧化协同效果最好;小鼠模型实验分析结果表明坚果与果干复配物在体内消化后提高了小鼠血清和肝脏中过氧化氢酶、超氧化物歧化酶活力及总抗氧...     

咸干鱼中危害因子分析及其控制的研究进展

咸干鱼目前的加工基本以手工作坊为主,缺乏统一的标准,因而存在一定的安全隐患。其中的安全隐患主要包括腌制过程中以及贮藏过程中产生的生物胺,亚硝胺以及脂肪氧化等问题,造成咸干鱼安全性下降。本文分析国内外对于咸干鱼中的生物胺、亚硝胺、亚硝酸盐以及脂肪氧化的产生原因及影响因素的研究进展,并根据目前的研究现状总结了各危害因子相应的控制措施,其中生物胺是问题较多的方面,并对其进行了重点论述,以期为提高腌制鱼类产品的食用安全性提供一定的发展方向。     

Changes in the physical properties of honey powder during storage

Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except Arabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of Hausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate.