糖姜甘薯脯的研制

以鲜姜、甘薯为主要原料研制糖姜甘薯脯,分别对成品的护色、硬化及风味等工艺条件进行了研究,所得产品风味独特、营养丰富.实验所得的最佳配方为:0.3%的亚硫酸氢钠,0.5%的明矾溶液,9%的鲜姜,0.03%柠檬酸和一定量糖.     

黄心甘薯多酚类物质的提取工艺研究

以黄心甘薯粉为原料,研究了有机溶剂浸提法提取甘薯多酚类物质的工艺.通过单因素和正交试验,确定出提取黄心甘薯多酚类物质的最佳工艺条件:提取溶剂为75%乙醇,提取温度为90℃,提取液pH值为6.0,固液比为1∶10,浸提时间为1.0 h,浸提次数为2次.在该优化条件下黄心甘薯多酚类物质含量为6.082 mg/g.方差分析表明,提取液pH值和提取温度对提取率的影响达到了显著水平.     

甜面酱防腐问题的探讨

本文对人工通风制曲，在玻璃暖房内天然发酵的成品甜面酱的防腐问题进行了探讨。甜面酱发酵成熟后由于含有大量的还原糖和氨基酸等营养成分易发生再发酵。利用水浴进行低温杀菌，并根据杀菌前后微生物菌系的变化及色度的形成结果，确定了最佳工艺条件。     

甘薯淀粉磷酸单酯制备条件的优化

以甘薯淀粉为原料,与混合正磷酸盐作用,采用湿法工艺制备淀粉磷酸单酯.选取酯化剂配比、pH值、酯化反应温度、反应时间、催化剂用量5个因素为变量,以产物的取代度DS为试验指标,通过5因素2次正交旋转组合试验得出这5个因素与DS的关系表达式,并在此基础上确定最佳制备工艺条件:NaH2PO4:Na2HPO4=3∶1;反应温度130～140 ℃,反应时间2～3 h,pH值5.5～6.0、催化剂用量为淀粉重量的4%～6%.     

Bread quality and nutritional value of 'Marraqueta' and 'Hallulla' supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)

'Marraqueta' and 'Hallulla' breads, widely consumed in Chile, were enriched with 6, 9 and 12% full-fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics of the dough and the chemical composition and biological quality of the breads were investigated. Farinograph measurements showed that water absorption increased gradually from 61.3% for wheat flour to 79.8% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were not severely modified. Different levels of FFLF increased loaf weight as compared to all wheat bread. Protein content increased from 13.2% for the control to about 16% for 12% FFLF breads. Protein efficiency ratio (PER) values significantly increased (P < 0.01) for 12% FFLF breads: 'Marraqueta' from 1.10±0.09 to 1.59±0.12 and 'Hallulla' from 1.21±0.09 to 1.63±0.07. Apparent digestibility was about 86% and was not changed by FFLF inclusion up to 12%. Twelve per cent FFLF is a recommendable level to enrich 'Hallulla' and 'Marraqueta' in biological quality without affecting the farinological parameters. The results of acceptability tests will be published in due course.     

The microbiology of mixed salad containing raw and cooked ingredients without dressing

Growth of aerobic mesophilic bacteria in mixed salad without dressing, containing cooked sweet corn and raw endive, was similar to that of raw endive alone. At 9°C, sweet corn permitted the growth of the lactic acid bacterium Leuconostoc mesenteroides , whenever the bacterium was present on raw endive, whereas no growth of lactic acid bacteria was recorded on raw endive alone. Listeria monocytogenes , artificially inoculated in the samples, grew more in the mixed salad than in the raw endive alone, for products stored at 6°C and 9°C. Acidification of sweet corn to pH 5.0 was proposed to reduce the development of L. monocytogenes in the mixed salad to a level similar to that recorded in the raw endive alone. Acidification with citric acid reduced spoilage of sweet corn, whereas acetic acid caused necrosis on the leaves of raw endive.     

Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L.

ABSTRACT: In this article, chitosan acetate (CA) was prepared by the method of solid–liquid reaction. CA was a stable faint yellow powder with water solubility. CA kept the same backbone in the chemical structure as the raw material of chitosan, and it also had the similar antibacterial properties with chitosan. CA could form a coating film on the outside surface of the sweet cherries, could effectively retard the loss of the water, titratable acidity, and ascorbic acid of sweet cherries, and could induce a significant increase in the peroxidase and catalase activities in the fruit. The CA coating could also increase the ratio of the total soluble solids and titratable acidity in the fruit. The application of CA effectively maintained quality attributes and extended postharvest life of the sweet cherries. The results revealed that the CA salts had potential application in active edible coating materials in the storage of fresh fruit.     

基于数字露头的地质信息提取与分析

为了改进传统露头研究方法的不足,以及客观、全面地认识露头所揭示的地质信息,将激光雷达技术应用到露头地层成图研究中,并利用计算机技术实现地层图像可视化,形成了鄂尔多斯盆地上三叠统延长组杨家沟剖面数字露头。 基于数字露头开展上三叠统延长组长 3 油层组层序地层、沉积旋回和砂体展布等地质信息的提取与分析,并利用典型层序界面识别标志,结合层序地层学理论,在数字露头上进行层序边界识别和层序界面追踪,划分出 1 个四级层序界面,其界面之下地层岩性表现为反旋回,界面之上地层岩性表现为正旋回,层序界面对应的位置砂体最厚。 通过建立研究区沉积旋回的识别标志,在数字露头上进行沉积旋回界面的追踪与对比,识别出了 3 个不对称式短期旋回,这 3 个短期旋回又可组成 1 个四级基准面上升半旋回,为一套整体向上变细的四级准层序组,其砂体厚度向上具有减小的趋势。 通过建立砂体解释标志,分别在四级基准面旋回底部和剖面顶部识别出了典型的河道砂体,进而对露头解剖的单砂体内部砂层进行了精细刻画与对比。 总体认为,剖面岩性以细砂岩和粗粉砂岩为主,局部夹暗色泥岩和页岩;砂体侧向迁移,在垂向上呈多期叠置关系,横向上变化较大。     

沧东凹陷孔二段细粒沉积岩致密油甜点预测

针对孔二段细粒沉积岩致密油储层薄、岩性复杂、纵横向变化快、地震资料分辨率低、常规手段预测难度大的问题,应用“逐级剥离”的方法预测甜点。首先通过单井岩电特征及模型正演分析明确了不同甜点段的地震响应特征,通过井震结合分析了不同岩相的振幅、频率特性,并构建振幅、频率融合属性预测岩性;然后通过优选敏感特征曲线反演预测甜点,预测出孔二段细粒沉积岩致密油甜点区的分布,有效指导了细粒沉积岩致密油勘探的选区,提高了钻探的成功率。通过逐级剥离的方法,预测出小集地区、官西高斜坡区、孔西低斜坡区等三个Ek₂¹细粒沉积岩致密油甜点区,合计面积达185km²。展示了沧东凹陷孔二段致密油勘探的良好前景,同时证实了文中的致密油甜点预测方法具有一定的实用性。