超高氧高阻隔膜气调包装对鲜切胡萝卜品质的影响

高氧气调包装是近年来研究较多的气调包装方式之一.研究了在不同储藏温度（4,15,25℃）下,高阻隔膜超高氧气调包装的鲜切胡萝卜品质变化规律（对照空气包装）.结果表明,超高氧气调包装显著增加了鲜切胡萝卜的失重率、呼吸强度,同时加速了维生素C、总胡萝卜素含量的损失,但能提高多酚类物质含量.总之,高阻隔膜超氧气调包装不能有效地维持鲜切胡萝卜的品质.     

Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten‐free cake.     

Binding of polyphenols to plant cell wall analogues – Part 2: Phenolic acids

Bacterial cellulose and cellulose–pectin composites were used as well-defined model plant cell wall (PCW) systems to study the interaction between phenolic acids (PA) derived from purple carrot juice concentrate (PCJC) and PCW components. Significant PA depletion from solution occurred, with pure cellulose initially (30 s–1 h) absorbing more than cellulose–pectin composites in the first hour (ca 20% cf 10–15%), but with all composites absorbing similar levels (ca 30%) after several days. Individual PAs bound to different relative extents with caffeic acid > chlorogenic acid > ferulic acid. Extrapolation of data for these model systems to carrot puree suggests that nutritionally-significant amounts of PAs could bind to cell walls, potentially restricting bioavailability in the small intestine and, as a consequence, delivering PAs to the large intestine for fermentation and metabolism by gut bacteria.     

Anthocyanin profile of red fruits and black carrot juices,purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF

A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements.     

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine–kieselsol treatment and pasteurisation resulted in 10% and 3–16% reduction. Percent polymeric colour decreased after clarification, but substantially increased in samples subjected to heat. ACNs of BCJ samples were identified by HPLC–MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin–kieselsol treatment and pasteurisation had negative effect.     

不同品种胡萝卜切分加工物理性能研究

本文通过对天津地区胡萝卜切分加工性能研究,筛选出适合于切分胡萝卜加工的专用品种及其加工技术指标。研究结果表明,可溶性固形物、个体形状、质地、感官评价和耐藏性等作为胡萝卜评价指标,简易、实用、可靠性强,其中王庆坨22号(荷兰1067)综合性能最佳。     

红外辐射联合回火与冷激杀菌技术对胡萝卜粉品质的影响

首先研究不同红外辐射温度(100,110,120℃)及辐射时间(2.5,5,10 min)对胡萝卜粉微生物及品质的影响,然后根据栅栏效应原理研究红外辐射-回火、红外辐射-冷激联合杀菌对胡萝卜粉微生物、色调值、类胡萝卜素含量等品质的影响。结果表明:100℃、10 min的红外辐射处理使细菌和真菌分别降低了1.9 lg(CFU/g)和2.32 lg(CFU/g),110℃、5 min的红外辐射处使细菌和真菌分别降低了1.58 lg(CFU/g)和2.57 lg(CFU/g)。在上述两种处理条件下胡萝卜粉的水分活度从0.238分别降至0.123和0.147,胡萝卜粉中总类胡萝卜素含量从308.8μg/g降至227.8μg/g和238.8μg/g,色差值(ΔE)为9.11和7.89。与红外辐射单独作用相比,联合回火后的处理没有显著影响细菌数目,处理后保持在5.40~5.80 CFU/g,霉菌、酵母数却在处理过程中显著减少,然而减少量较低,总数仍不低于4.5 lg(CFU/g)。红外辐射-冷激联合处理相比红外辐射单独处理,100℃、10 min联合冷激7 d处理可将细菌数量降低0.25 lg(CFU/g),可将霉菌与酵母数量降低0.28 lg(CFU/g),110℃、5 min联合冷激7 d处可将细菌数量降低0.26 lg(CFU/g),可将霉菌、酵母数量降低0.40 lg(CFU/g),且这些处理下胡萝卜粉的色调值、水分活度、类胡萝卜素含量变化不显著。本试验结果表明,红外辐射-冷激处理具有协同效应,且处理过程中胡萝卜粉的色调值及总类胡萝卜素含量不受影响,这为低水分粉体食品红外辐射联合杀菌提供了参考。     

胡萝卜海带香肠的研制

以胡萝卜、海带及猪肉为原料,开发出一种蔬菜香肠新产品,即胡萝卜海带香肠。通过胡萝卜海带添加比例,蔬菜总添加量,淀粉添加量和瘦肉与肥肉比4个单因素试验和正交试验,以香肠的感官特性为评价指标来确定胡萝卜海带香肠的最佳配方和最佳工艺条件。结果表明:当胡萝卜海带质量之比为2∶1,蔬菜添加量为20%,肥瘦肉质量比为2∶8,淀粉添加量为10%时,制得的香肠产品最佳。     

低温气流膨化酥脆胡萝卜的研制

本文以胡萝卜为原料,采用气流膨化技术,研究品种、去皮、切分、糖煮、水分含量、膨化温度、压力差、停滞时间诸因素对胡萝卜膨化效果的影响.