调酸型乳饮料稳定剂优化研究

本文对调酸型乳饮料稳定剂进行了研究,采用部分因子、最陡爬坡和响应面试验设计对稳定剂添加量进行了优化。试验得出调酸型乳饮料稳定剂最佳添加量为：0.22%果胶,0.43%魔芋胶,0.06%CMC。以此配比制得的调酸乳饮料稳定性好,口感优良。     

颗粒型燕麦牛乳饮品配方及工艺优化

从配方和工艺2 个角度研究颗粒型燕麦牛乳的稳定性,以离心沉淀率、黏度和感官评分作为评价指标。结果表明：对稳定剂进行优化后,得到最佳复配稳定剂配方为结冷胶添加量0.04%、卡拉胶添加量0.020%、羧甲基纤维素钠添加量0.020%、微晶纤维素添加量0.20%;对配料温度、水合时间、均质压力和灌装温度4 个影响体系稳定性的工艺点进行单因素试验,继而设计正交试验,得到最佳参数组合为配料温度50 ℃、水合时间40 min、均质压力30 MPa、灌装温度15 ℃,此条件下产品稳定性最佳,口感良好。     

模糊数学评判法在大麦若叶牛奶研制中的应用

为了研究大麦若叶牛奶的最佳配方,本试验以模糊数学评判法对产品感官品质评定的结果为指标,对蛋白质含量、大麦若叶粉的添加量、白砂糖的添加量和稳定剂的添加量四个因素进行正交试验筛选优化。结果表明,大麦若叶牛奶最佳配方为:蛋白含量2.3%,大麦若叶粉添加量1%,白砂糖添加量5%,稳定剂添加量0.3%。以该配方生产的大麦若叶牛奶其感官指标可完全满足预期要求。     

海棠果酸豆乳的研制

本试验以海棠果和大豆为原料,添加嗜热链球菌和保加利亚杆菌进行发酵制备大豆酸乳,经调配后制成高蛋白、低脂肪的营养饮品。通过各项试验得出酸乳的最佳工艺条件和配方:海棠果汁的添加量为20%、酸豆乳的添加量为60%、白砂糖的添加量为8%、复合稳定剂的添加量为0.3%。43℃条件下发酵12h。     

辣木乳饮料制作工艺研究

以生牛乳、辣木叶为原料,探讨了辣木乳饮料的制备工艺条件。通过正交试验研究了辣木乳饮料产品配方及乳化稳定剂的复配方案。结果表明:辣木乳饮料最佳配方为生牛乳40%、辣木叶粉0.5%、白砂糖5.0%、蜂蜜1.0%,制得的产品呈淡绿色,口感香甜,营养丰富,具有浓郁的辣木特征香味;辣木乳饮料最佳稳定剂为单,双甘油脂肪酸酯0.1%、六偏磷酸钠0.04%、结冷胶0.03%、黄原胶0.01%,该稳定剂可有效解决辣木乳饮料脂肪上浮、分层和辣木叶粉沉淀现象,并改善产品货架期感官质量。     

抹茶椰子乳饮料制作工艺的研究

选用生牛乳、椰子粉、抹茶粉为主要原料,开发一款抹茶椰子乳饮料,以感官评分为指标,通过正交试验方法优化了抹茶椰子乳饮料配方及稳定剂的复配方案。最优配方为:生牛乳添加量4.5%、椰子粉添加量2.5%、抹茶粉添加量0.3%、白砂糖添加量6.0%,稳定剂的最优配比结果为:单、双甘油脂肪酸酯添加量0.1%、三聚磷酸钠添加量0.05%、结冷胶添加量0.03%。在该配方及稳定剂组合条件下,可获得香甜适口、风味醇厚、货架期稳定的抹茶椰子乳饮料。     

鹰嘴豆乳酸菌饮料的研制

新疆鹰嘴豆品质优良,富含多种人体必需的氨基酸和营养素。本文主要研究了鹰嘴豆乳酸菌饮料的生产工艺及各组分最佳添加量。试验表明鹰嘴豆乳酸菌饮料的最佳配方组成为:鹰嘴豆浆和酸乳最佳配比为50%∶50%,白糖最佳添加量为10%,蜂蜜最佳添加量为3%,柠檬酸最佳添加量为0.08%,最佳增稠剂和稳定剂为CMC-Na和果胶按0.10%与0.10%配比。     

最陡梯度法确定搅拌型酸乳复合增稠剂研究

在对果胶、变性淀粉、明胶三种酸乳增稠剂增稠搅拌型酸乳的三因素三水平正交试验基础上采用最陡梯度法进行复合增稠优化.试验结果表明:三因素增稠搅拌型酸乳的最优复合配方为果胶、变性淀粉、明胶的添加量分别为1%、1.6%、1.5%,总的添加量为4.1%,此时酸乳的粘度达到0.397 Pa·s.     

正交试验优化人参乳饮料生产工艺

以人参和乳粉为主要原料生产人参乳饮料.以产品的稳定性和感官评分作为考察指标,通过单因素及正交试验研究人参乳饮料的最佳工艺配方.结果表明:对产品品质影响最大的因素是人参粉粒度,其次为柠檬酸添加量,再次为人参粉添加量,黄原胶添加量影响最小,最佳条件为乳粉添加量5％、绵白糖添加量8％、人参粉添加量0.3％、黄原胶添加量0.20％、柠檬酸添加量0.15％、人参粉粒度0.076mm.按此条件生产的人参乳饮料稳定性良好,无苦味,风味纯正,营养丰富.     

杨梅酸乳饮料的研制

本文研究了以杨梅制备酸乳饮料的工艺条件,并通过调整杨梅汁的添加量、蔗糖添加量、乳清粉添加量及发酵时间,比较不同条件对酸乳稳定性的影响,并进行了正交试验,得到了最佳工艺条件;同时通过选择不同的稳定剂,比较了生产出的杨梅酸乳饮料的稳定效果,确定了最佳稳定剂及其最佳使用量。     

大豆益生菌酸奶冰淇淋的研制

以大豆粉、酸奶和脱脂奶粉为主要原料，配以多种辅料，研究了含益生菌的低糖高蛋白保健型冰淇淋的生产工艺及技术要点。通过单因素试验最终确定了大豆益生菌酸奶冰淇淋的最佳配方：白砂糖10％，脱脂奶粉6％，大豆蛋白粉2％，植物油5％，糊精3．5％，CMC0．15％，黄原胶0．03％，刺槐豆胶0．02％。酸奶20％，单甘酯0．2％，柠檬酸0．2％，香精适量。     

绿豆蛋白乳饮料的制备及其稳定性

通过单因素试验确定复合稳定剂中黄原胶、羧甲基纤维素(carboxy methyl cellulose,CMC)、海藻酸丙二醇酯(propylene glycol alginate,PGA)的复配比例为1∶1.5∶6.25。在乳饮料生产中添加绿豆蛋白,以感官评分和产品的乳化稳定性为考核指标,通过正交试验确定产品的最佳配方,同时考察其热稳定性的变化。结果表明:最佳配方为乳粉8.0％、绿豆蛋白1.0％、绵白糖10.0％、复合稳定剂0.4％及柠檬酸0.3％(以上均为质量分数),按此配方生产的绿豆蛋白乳饮料乳香浓郁、口感细腻、甜度适中,乳化稳定性为98.60％。饮料中乳蛋白含量为1.95％,符合GB/T21732-2008《含乳饮料》中的标准要求。     

Selected gelling agents in canned dog food affect nutrient digestibilities and fecal characteristics of ileal cannulated dogs.

Little is known about the effects of gelling agents in canned dog food on nutrient digestibilities and fecal characteristics. Dogs were fed canned diets with either no gelling agent (control) or one of three gelling agents, wheat starch, a guar gum/carrageenan mixture (50:50), and a locust bean meal (LBM)/carrageenan mixture (50:50) incorporated at two levels (0.2 and 0.5% of the diet on a wet weight basis). Six dogs were fed each diet in a 6 x 7 Youden square design. Dogs fed diets containing gelling agents had higher ileal digestibilities of OM (P = 0.05), fat (P < 0.01), GE (P = 0.02), and total amino acids (P = 0.04) and lower (P < 0.01) total tract DM digestibilities when compared to dogs fed the control diet. Fecal output by dogs fed the control diet, expressed on both an as-is (73.4 g/d) and DM (45.6 g/d) basis, was lower (P < 0.01) than for dogs fed gelling agent-containing diets (mean 102.3 g/d as-is and 57.6 g/d DM). Dogs fed the control diet also had lower (P < 0.01) fecal DM percentages and higher (P = 0.02) fecal scores than dogs fed gelling agent-containing diets.     

响应面法优化沙棘再制奶酪加工工艺

本试验以新鲜沙棘果及奶酪为主要原料,探讨了沙棘再制奶酪的加工工艺。首先经护色、打浆、精磨、过滤、调酸、均质等工序,制备澄清均一的沙棘果汁。以样品感官品质和Vc含量为评价指标,通过单因素试验以及响应面试验,得出最佳配方及工艺为：35.00%天然奶酪、18.56%沙棘果汁（料水质量比1∶1）、1.54%复合乳化盐（m_柠檬酸钠∶m_{多聚磷酸钠}∶m_焦磷酸钠∶m_{六偏磷酸钠}=4∶2∶2∶1）、12.00%黄油、6.00%脱脂乳粉、6.00%白砂糖、0.50%复合稳定剂（m_卡拉胶∶m_黄原胶=4∶1）,其余20.40%为纯净水,乳化温度为84 ℃,乳化时间为11.4 min,搅拌速度为3 000 r/min。经此工艺制成的成品,感官评分为57.5分（满分60分）,Vc含量达16.61 mg/100 g。成品组织结构细腻光滑、色泽橘黄、口感润滑、营养丰富,具有沙棘果的风味,符合《GB25192—2010 再制奶酪》要求。     

Effects of enzymatic hydrolysate of locust bean gum on digestibility,intestinal morphology and microflora of broilers

To investigate the effects of different levels of enzymatic hydrolysate of dietary locust bean gum on nutrient digestibility, intestinal morphology and microflora of broilers, a total of 768 one-day-old Arbor Acres (AA) broiler chicks were randomly divided into 6 treatments with 8 replicates per treatment and 16 birds per replicate. The treatments were as follows: (1) CON, basal diet; (2) ANT, basal diet +62.5 mg/kg flavomycin; (3) LBG, basal diet +0.1% locust bean gum; (4) ELBG-0.1, basal diet +0.1% enzymatic hydrolysate of LBG; (5) ELBG-0.2, basal diet +0.2% enzymatic hydrolysate of LBG; and (6) ELBG-0.3, basal diet +0.3% enzymatic hydrolysate of LBG. The digestibilities of ether extract, crude protein and dry matter were increased (p < .01) in broilers fed the ELBG-0.3 diet compared with the CON and LBG diets on day 21. Duodenal villus height and the ratio of the villus height to crypt depth were greater (p < .01) in broilers fed the ELBG-0.3 diet than the CON, ANT and LBG diets. Jejunum villus height was higher (p < .05) in broilers fed the ELBG-0.2 and ELBG-0.3 diets than the CON diet. The number of caecal Escherichia coli was reduced (p = .01) in broilers fed the ELBG-0.2 and ELBG-0.3 diets compared with the CON diet. The number of caecal Lactobacilli was greater (p < .05) in broilers fed the ELBG-0.3 diet than the CON and ANT diets. In summary, the addition of 0.3% locust bean enzymatic hydrolysate can increase the surface area of intestinal villi and the number of beneficial bacteria, inhibit the proliferation of harmful bacteria, maintain the balance of intestinal microflora and improve the digestibility of nutrients.     

红豆凝固型酸奶制备工艺研究

以红豆、脱脂牛乳为主要原料制作红豆凝固型酸奶,研究了红豆的最佳预处理条件,并以感官评定为指标确定了果胶和黄原胶的最佳复配比例。结果表明,红豆浸泡8h、蒸煮1h效果最佳、经感官评分确定,果胶添加量为2．0％、黄原胶添加量为1．5％时制备的凝固型酸奶评分最高。     

响应面法优化醇法提取黑豆种皮中花色苷工艺

试验采用乙醇浸提法提取黑豆花色苷,主要考察提取液浓度、浸提时间、料液比、温度和提取液p H值等因素对黑豆花色苷提取量的影响。并利用单因素试验和响应面分析法优化黑豆花色苷的提取工艺,经过优化的试验参数为pH值2.0,乙醇浓度50%,提取时间57 min,提取温度55.5℃,料液比1:9。经过3次平行试验得出的实际值为385.72 mg/100 g,与预测值386.38 mg/100 g基本吻合,说明该试验模型具有可行性。黑豆花色苷具有一定的抗氧化性,对DPPH自由基和超氧阴离子具有其较强的清除能力,其清除率分别为92.56%和85.76%。     

Characterization of 18:1 and 18:2 isomers produced during microbial biohydrogenation of unsaturated fatty acids from canola and soya bean oil in the rumen of lactating cows

Ruminal production of biohydrogenation intermediates in response to unsaturated oils was assessed using 24 Jersey cows fed a control diet or the control diet supplemented at 35 g/kg dry matter (DM) with canola, soya bean, or a mixture of equal amounts of canola plus soya bean oil for 4-weeks. Total fatty acid content averaged 63 or 35 g/kg DM for oil-supplemented diets or control. Oleic acid accounted for 6, 29, 21 or 12 g/kg DM in the control, canola, mixture, or soya bean oil diet, respectively. Linoleic acid averaged 17, 19, 26, or 33 g/kg DM and linolenic acid 5, 5, 6 or 8 g/kg DM for control, canola, mixture, or soya bean oil. Concentrations of cis12-, trans11-, trans13+14, and trans15-18:1 were 0.81, 2.99, 2.24, and 0.73 mg/g rumen fluid, respectively, in response to soya bean oil and were 126, 90, 45, and 38% greater compared with other diets. Trans11cis15-, cis9trans11- and cis9 cis11-18:2 also were greater when soya bean oil (0.30, 0.34 and 0.01 mg/g, respectively) was fed compared with other treatments (0.12, 0.21 and 0.004 mg/g, respectively). Feeding canola oil resulted in greater concentrations of trans4-, trans5-, trans6+7+8-, trans9- and trans10-18:1 (0.20, 0.25, 0.87, 0.39 and 0.70 mg/g, respectively) compared with other diets (0.09, 0.15, 0.36, 0.20 and 0.46 mg/g, respectively). Trans10cis12-18:2 concentration did not differ as a result of diet and averaged 0.002 mg/g rumen contents. The pattern of 18:1 and 18:2 isomers formed during ruminal biohydrogenation depends greatly on dietary profile of unsaturated fatty acids.