米饭添加量对大米粉性质及粉条品质的影响

以早籼米为原料制成米饭并将其干燥研磨成粉末分别以5、10、15、20、25、30、35%的比例与生大米粉末混合,通过对大米粉的糊化和凝胶等理化特性以及粉条的蒸煮损失和拉伸性能进行分析,并结合感官评分,研究米饭添加量对大米粉性质及粉条品质的影响。结果表明：不同的米饭添加量糊化特性指标存在显著差异(P<0.05),主要是大米粉的糊化温度与米饭添加量成正比,峰值黏度、衰减值与米饭添加量成反比;其中添加量为15%的大米粉凝胶硬度、弹性、咀嚼性和回弹性最大,均显著(P<0.05)高于其他样品;溶解度和膨胀力则受米饭添加量的影响不显著。在粉条品质方面,米饭添加量≦15%时,随着米饭的添加,粉条的断条率、吐浆值降低,抗拉伸阻力、延伸度增大,感官品质提升;米饭添加量>15%时,则相反。因此,当米饭添加量为15%时,粉条的综合品质最佳。     

绞股蓝保健挂面的研制

绞股蓝对人体具有保健作用,介绍了将绞股蓝汁加入挂面中的生产工艺和配方参数.     

铬天青S分光光度法测定粉条中的铝

研究以铬天青S为显色剂测定粉条中铝含量的分光光度法。采用铝-铬天青S-溴化十六烷基吡啶-曲拉通X-100(Al-CAS-CPB-Triton X-100)四元显色体系进行测定。结果表明,在混合表面活性剂CPB-Triton X-100存在下,Al与CAS在HAc-NaAc介质中形成蓝紫色配合物,测定波长为610mm,在0.4～160mg/kg范围内符合比尔定律,其线性相关系数为0.9996,摩尔吸收系数达到7.5×10~4L/mol/cm,实际样品测定的回收率为95.1%～109.5%,相对标准偏差在5.2%以内。该法的线性相关性较好,灵敏度较高,操作简便,可用于粉条等食品中铝含量的测定。     

Effect of additives on the quality and microstructure of vermicelli made from<Emphasis Type="Italic"> Triticum aestivum</Emphasis>

The effects of various additives [xylanase (0.06, 0.012, and 0.018%), gluten (1.5 and 3.0%), ascorbic acid (0.01 and 0.02%), glycerol monostearate, sodium stearoyl-2-lactylate (SSL) (0.25, 0.50%) and glucose oxidase (0.1%)] on the quality of vermicelli made from Triticum aestivum was studied. The results revealed that xylanase at 0.012% produced an improved quality product in terms of increase in cooked weight, expansion in volume of strands, and firm texture without stickiness. The micrograph of vermicelli exhibited a uniform, continuous protein matrix. The yellow index values improved with addition of gluten (3%) and ascorbic acid (0.01%). The gluten added appeared as a prominent strong network in micrographs, imparting strength to the vermicelli as evidenced by higher shear values. SSL (0.5%) gave a firm, discrete product and the protein fibrils displayed a massive network, owing to the strengthening effect. At the level of glucose oxidase used (0.1%), it exerted an adverse effect on the product quality. In general, the additives lowered the cooking loss and the leaching of solids in vermicelli when compared to the control.     

Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety

Effect of whey protein concentrate (5%, 7.5%, 10%) and additives on the quality of vermicelli made from Indian durum wheat was studied. The results revealed that with increase in whey protein concentrate (WPC) from 0% to 10%, cooked vermicelli weight increased from 82.5 to 88 g/25 g, cooking loss increased from 6.0 to 8.4%, L values indicating lightness increased (47.42–52.9); b values indicating yellowness decreased (7.0–3.80) and shear force decreased (66–45 g). Sensory evaluation of vermicelli with 5%, 7.5%, 10% WPC showed that addition of above 5% WPC resulted in whitish colour vermicelli with mashy strand quality and sticky mouthfeel. Studies on the effect of additives namely ascorbic acid (0.01% and 0.015%), gluten (1.5% and 3.0%) and glycerol monostearate (GMS) (0.25% and 0.5%) individually as well as in combination on the quality of vermicelli with 5% WPC indicated that combination of 0.01% ascorbic acid, 3% gluten and 0.5% GMS resulted in vermicelli having lower cooking loss, creamy yellow colour, firm, discrete strands and non-sticky mouthfeel. The protein content of vermicelli with 5% WPC and combination of additives was 16% as against 11.5% of control vermicelli. Scanning electron microscopy study of control vermicelli, vermicelli with 5% WPC and vermicelli with 5% WPC and combination of additives revealed that vermicelli with 5% WPC showed a rough surface with a prominent rupture while vermicelli with 5% WPC and combination of additives showed a continuous, rupture free structure.     

微波消解-ICP-AES测定粉条中8种微量元素

样品采用HNO3-H2O2微波消解处理,运用全谱直读电感耦合等离子体原子发射光谱法(ICP-AES)同时样品中8种微量元素(铝、铜、钴、锰、铬、铁、镉、锌)的含量。方法的检出限在0.001~1.795mg·L-1之间。相对标准偏差(n=9)小于9.0%。用于粉条中微量元素含量测定。结果对饮食有意义。     

模糊数学在木薯淀粉粉皮感官评定中的应用

利用模糊评判方法对不同脱腥处理的木薯淀粉粉皮感官质量进行了综合评定，结果表明：5种脱臭方法中，在浆液中加1．0％（相当于木薯淀粉干物质）Vc方法最好，其次为在浆液中加1．0％（相当于木薯淀粉干物质）的α-淀粉酶法和在浆液中加入1．0％（相当于木薯淀粉干物质）木聚糖酶法。用HCl调浆液的pH值法和用NaOH溶液调浆液的pH值法效果最差。采用加Vc法得到的结果是一个有效而比较客观的评价。     

交联淀粉性能与鲜粉丝耐煮性关系

本文以马铃薯淀粉、红薯淀粉和木薯淀粉为原料,三氯氧磷为交联剂,氯化钠为膨胀抑制剂,制备了不同交联度的交联淀粉,研究了交联对薯类淀粉性能及鲜粉丝耐煮性的影响。采用断条率、吸水率表征鲜粉丝的耐煮性,采用沉降积法测定淀粉的交联度。结果表明:交联淀粉用量和交联度对鲜粉丝耐煮性均有影响。淀粉经交联后,其蓝值、膨胀能力降低,但其冻融稳定性增加。     

石墨炉原子吸收法测定粉丝中铝

本方法采用硝酸-过氧化氢对粉丝样品进行前处理,以乙酰丙酮(20%乙醇溶液)为基体改进剂,石墨炉原子吸收法测定粉丝中铝含量。本方法的线性范围在0~140μg/mL,相关系数为0.9991。检出限为9.70μg/mL,加标回收率为90.5%~95.0%,RSD为1.19%。本方法快速、准确、灵敏度高,精密度好,适用于粉丝中铝含量的测定。