Pumpkin seed oil cake/polyethylene film as new food packaging material,with perspective for packing under modified atmosphere

Biopolymer packaging materials show increasing perspective in food packaging. Main limitation remains their high water sensitivity and poor water vapour barrier properties, compared to non polar materials of synthetic origin like polyethylene. In this paper, biopolymer layer obtained from by‐product of oil industry (pumpkin seed oil cake) was laminated on polyethylene in order to obtain new packaging material that would preferably combine water barrier properties of polyethylene and oxygen barrier properties of biopolymer composite material and perform satisfactory mechanical properties. Obtained two‐layer material showed good barrier properties for water vapour (7–8 g/m² 24h), as well as oxygen (12–45 cm³/m² 24h) and light. In addition, mechanical and water sensitivity tests were performed and results showed that new material inherited biopolymer film water sensitivity and mechanical properties with slight improvement. Measured tensile strength and elongation at break was 2–4 MPa and 150–250% in transversal direction and 6–8 MPa and 100–150% in longitudinal direction. Packing in modified atmosphere assay showed that new material can be used for this purpose with good control of oxygen concentration, while packing under increased concentration of CO₂ could be performed for shorter storage period. New two layer material shows promising properties for sensitive food packing under modified atmosphere conditions with reduced use of synthetic, oil‐based materials.     

木糖醇紫薯海绵蛋糕的配方优化

研究了全蛋液、紫薯粉、木糖醇、护色剂、泡打粉、大豆油、蛋糕油添加量对木糖醇紫薯海绵蛋糕产品质量综合评分的影响,在单因素实验的基础上,通过Box-Behnken法设计实验,采用响应面分析法对产品配方进行优化。结果表明:产品最佳配方（烘焙百分比）为糕点粉100%、全蛋液157%、紫薯粉25%、木糖醇58%、白砂糖42%、护色剂0.8%（柠檬酸和抗坏血酸各0.4%）,无需添加泡打粉、植物油、蛋糕油,此条件下验证实验产品综合评分为92±0.5,与理论最优值92.39基本一致。      

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application: In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006).     

低热量型柚皮果糕的配方与干燥特性研究

研制以柚皮为主要原料的低热量型果糕,通过正交实验对其配方进行优化,得到最佳配方为:以柚皮重量为基准计,添加果胶10%,低聚果糖6%,低聚麦芽糖4%,柠檬酸1%,三氯蔗糖0.08%。通过干燥的单因素实验以及正交实验,得到其最佳干燥条件为干燥时间4h,铺层厚度4mm,干燥温度80℃,不翻面。此外,对其干燥模型进行了拟合,得出单项扩散模型能较好的表现其干燥过程的特性。     

低糖胡萝卜营养蛋糕的工艺研究

以胡萝卜作为蛋糕生产的辅料,研制低糖胡萝卜营养蛋糕。通过正交试验,确定蛋糕的最佳配方为:低筋粉用量500g,胡萝卜添加量200g,鸡蛋用量300g,白砂糖用量150g。该产品滋味丰富、营养全面,发展前景十分广阔。     

复合型枸杞果糕配方优化与抗氧化能力的评价

为改善传统枸杞果糕口感和营养,辅以葡萄和菊花,采用单因素及响应面实验对复合枸杞果糕工艺进行优化,并通过感官和质构相关性分析等方法对其品质和抗氧化能力进行探讨。结果表明,白砂糖17.10%,柠檬酸0.18%,复合果浆30.30%,复合胶2.12%时,制成的复合枸杞果糕具有良好的品质,感官评分为79.83分,且弹性好,软硬适中,组织紧致,劲道不粘牙;抗氧化能力也均高于葡萄与菊花复合果糕,以及各原料分别单独制成的果糕,其类胡萝卜素含量27.33 mg/100 g,总酚含量73.96 mg/100 g,黄酮11.66 mg/100 g,DPPH自由基清除率42.7%,铁离子还原力18.51 mmol/L。该研究为复合型枸杞果糕工业化生产奠定基础。     

强化发酵和传统发酵对米发糕风味的影响

采用接种单一酵母菌(ZSM-001)进行强化发酵和传统发酵制作米发糕,通过气质联用分析米发糕中挥发性成分及氨基酸自动分析仪检测游离氨基酸的组成和含量,并结合质构、感官的测定,研究强化发酵和传统发酵对米发糕风味的影响.结果表明:传统发酵制得的米发糕含32种挥发性成分,以脂类化合物为主,占挥发性物质总量的79.16％,其呈味氨基酸总含量(1 981.79 mg/100 g)显著高于强化发酵制得的米发糕(505.66 mg/100 g),产生的酸味、甜味和苦味氨基酸对滋味贡献更大,尤其是新增的甜味氨基酸对滋味的贡献,赋予传统发酵制得的米发糕酸甜适宜的滋味.     

复合海绵蛋糕品质改良剂的研制

研究了预糊化乙酰化二淀粉磷酸酯(ADSP)、蔗糖脂肪酸酯(SE)、海藻酸钠(SA)、麦芽糖淀粉酶对海绵蛋糕的比容、水分活度和质构特性的影响,单因素实验表明四种添加剂对延缓蛋糕老化都有一定效果,其中预糊化ADSP和SE对增大蛋糕比容较有效果,SA能有效降低水分活度;正交实验优化出蛋糕品质改良剂的配方为:海藻酸钠0.05%,预糊化乙酰化二淀粉磷酸酯0.40%,麦芽糖淀粉酶20.00 mg/kg,蔗糖脂肪酸酯0.15%,在此条件下进行验证试验,检测后发现蛋糕体积适中,水分活度跟硬度小,弹性佳,同时老化程度明显较小,显示蛋糕的品质十分良好。     

健脾祛湿糕的研制

以山药、茯苓、莲子、红枣为主要原料,通过单因素和多因素正交试验,研究了健脾祛湿糕表皮和馅料的最佳配方和最佳工艺参数。结果表明:表皮的最佳配方为:山药粉8.00%、茯苓粉7.33%、砂糖为14.67%、色拉油为6.67%;馅料的最佳配方为:砂糖20.00%、红枣粉20.00%、莲子粉2.004%、柠檬酸添0.20%。本产品含有总糖32.02%、粗多糖13.92%、细菌菌落10个/20 g,大肠菌群10个/20 g,大肠杆菌未检出,霉菌20个/20 g,符合国家标准要求。产品外皮形状饱满,色泽均匀,质地细腻、有弹性,具有山药和茯苓特有的蛋糕风味。     

魔芋蛋糕的研制

结合传统的蛋糕生产工艺,设计出了魔芋蛋糕的综合评分法的评分标准;运用正交试验方法,优选最佳配方方案;以魔芋、蛋白糖代替传统蛋糕中所用的面粉、砂糖,重点探讨了魔芋蛋糕的生产工艺及配方,生产出优质的魔芋蛋糕,使蛋糕集营养、保健功能于一体,可作为一种良好的保健食品。