利用响应面法研究改良剂对宁麦15面条品质的影响

为了研究不同改良剂对宁麦15面条品质的影响,以宁麦15面粉为基础粉,采用响应面法中心组合试验设计,研究了谷朊粉、瓜尔豆胶和羟丙基淀粉含量对面条感官得分的影响,并建立了面条感官得分与因素变量的二次回归模型方程,该模型回归显著。响应面分析结果表明,最佳配粉工艺条件为:谷朊粉含量1.2%、瓜尔豆胶含量1.5%、羟丙基淀粉含量2.5%。在此工艺条件下面条感官得分预测值为80.9分,验证值为80.2分,与预测值的相对误差为0.87%。因素之间的交互作用显著影响面条感官得分,与不使用改良剂的感官评分70分相比提高了14.6%。     

不同增稠剂对豆乳夸克品质的影响

利用豆乳部分替代牛乳生产豆乳夸克,不仅可以降低成本,还可以改善风味,使动植物营养互补。为使豆乳夸克达到细腻、饱满的口感,避免乳清析出、油脂分离等缺陷,必须添加一些增稠剂。通过对单一增稠剂持水率的测定,选定效果较好的3种胶体,即PGA、刺槐豆胶和黄原胶,进行正交试验以选定最佳配比,结果为:PGA添加0.2%,刺槐豆胶添加0.3%,黄原胶添加0.1%时制备的豆乳夸克口感最佳。     

云南杧果果肉象甲、果实象甲发生危害及其熏蒸处理

杧果象是杧果的重要害虫,该类害虫的为害严重影响杧果的产量和质量,对杧果产业造成巨大的经济损失。调查发现杧果果肉象和果实象在云南发生为害严重,发生程度不一,早熟品种较晚熟品种受害重。采用溴甲烷对采后的杧果鲜果及新鲜果核进行熏蒸处理,结果表明：在20-25℃,常压下使用72g/m3溴甲烷熏蒸鲜果、新鲜果核3h或使用24、36g/m3溴甲烷进行熏蒸鲜果6h,可100%杀死果肉及果核内的杧果象且果实外观、风味未发生改变,种子发芽率与对照差异不显著。     

云南杜果果肉象甲、果实象甲发生危害及其熏蒸处理

杧果象是杧果的重要害虫,该类害虫的为害严重影响杧果的产量和质量,对杧果产业造成巨大的经济损失.调查发现杧果果肉象和果实象在云南发生为害严重,发生程度不一,早熟品种较晚熟品种受害重.采用溴甲烷对采后的丰亡果鲜果及新鲜果核进行熏蒸处理,结果表明:在20～25℃,常压下使用72/m~3,溴甲烷熏蒸鲜果、新鲜果核3 h或使用24、36 g/m~3溴甲烷进行熏蒸鲜果6 h,可100%杀死果肉及果核内的杧果象且果实外观、风味未发生改变,种子发芽率与对照差异不显著.     

阿米西达控制杧果果实采后病害的技术

进行了阿米西达控制杧果采后病害的研究。结果表明:在测试的3种药剂中,阿米西达对杧果炭疽病病菌(Colletotrichum gloeosporioides) 的菌丝体生长、产孢及孢子萌发均有明显的抑制作用,而对杧果蒂腐病菌(Botrydiplodiatheobromae) 菌丝体生长的抑制效果较施保功差;采后用100~200μgmL的阿米西达控制杧果贮运期间炭疽病的发生具有较好的效果,而在此质量浓度时,对杧果蒂腐病和酸腐病的防效则不稳定;阿米西达结合热处理防治杧果炭疽病的效果更好。      

高尔夫草坪病虫害研究进展

为了让避雨设施栽培进一步在杧果生产上应用,以3 a生的‘热农1号’杧果为试材,研究了避雨对杧果两性花率、果实生长发育、产量和采后耐贮性的影响。结果表明：避雨栽培下杧果平均两性花率为35.9%,显著高于对照;花穗寒害率为42.7%,比对照降低24.6%;果实平均增产75.7%,显著高于对照,且果实采后烂果率和病情指数得到有效控制;果实大小和单果质量略有降低,最终座果率、内在品质均与对照无显著差异。避雨设施栽培在南方多雨产区具有一定的应用和推广价值。     

凝固型豆酸奶发酵菌种的选择

以大豆为主要原料,浸泡磨浆,对发酵的凝固型豆酸奶进行了菌种选择.选择出3种发酵菌种进行菌种复配并确定了培养条件和培养基成分.结果表明:乳酸乳球菌1#、2#和3#菌种发酵的豆酸奶好于普通酸奶菌种保加利亚乳杆菌和嗜热链球菌,并且1#、2#和3#菌株最佳配比为5∶3∶2;发酵温度30℃,发酵时间10 h;通过L9(33)正交...     

贵州主栽杧果品种果实品质及香气成分分析

为了解贵州主栽杧果品种的果实品质特性,分析了‘金煌杧’‘贵妃杧’‘玉文杧’‘桂七杧’‘红玉杧’5个主栽杧果品种果实的12个品质指标和香气成分。结果表明：5个杧果品种的平均单果重在380~898 g,果形指数在1.60~2.14,可食率72.10%~77.74%,水分含量82.06%~85.10%,总灰分含量1.30%~1.70%,粗纤维含量在0.90%~1.10%,可溶性糖含量在7.75~13.90 g/100 g,可溶性固形物含量在11.05%~17.10%,总酸含量在0.120~0.233 g/100 g,维生素C含量在0.0018~0.0073 g/100 g,糖酸比在40.26~123.88,固酸比在61.30~153.39;5个杧果品种共检测出50种香气成分,以萜烯类化合物为主;‘金煌杧’‘贵妃杧’‘玉文杧’‘桂七杧’‘红玉杧’分别检测出香气组分14种、14种、21种、21种、16种,其中萜烯类化合物的含量分别达56.34%、73.95%、82.47%、97.32%、64.16%。5个杧果品种的香味均以松木香味为主,略带青香、苹果香和柠檬香等香味。     

利用 SRAP 分子标记分析杧果种质遗传多样性

利用 SRAP 分子标记技术对来自 12 个国家或地区的 54 份杧果种质进行了遗传多样性分析,并对 SRAP 标记在杧果研究中的效率做了探讨。结果表明,SRAP 标记在杧果种质中具有丰富的多态性,引物多态性条带百分比在79.31%~100%,平均93.10%;引物的有效等位基因数（Ne）、Nei’s 基因多样性指数（H）、Shannon’s 信息指数（I）和多态性信息含量（PIC）平均值分别为 1.73、0.41、0.60 和 0.87,表明 SRAP 标记具有较高的多态性检测效率。基于SRAP 标记计算获得的遗传相似系数对杧果种质做聚类分析,54 份杧果种质可被划分为 3 个类群。主成分分析与聚类分析反映的种质亲缘关系基本一致。     

大豆多糖与常见稳定剂复配在酸乳饮料中的应用

采用水溶性大豆多糖（SSPS）作为酸性乳饮料新型稳定剂,对常用稳定剂果胶、羧甲基纤维素钠（CMC）、阿拉伯胶与SSPS复配在酸乳饮料中的应用进行了研究。为得到一种口感清爽且稳定性较好的稳定剂配方,对复配稳定剂的流变性,酸乳饮料的沉淀率,以及色泽、风味、形态等感官进行测定。结果得到两组理想的稳定剂配方为SSPS 0．35％,果胶0．05％和SSPS0．35％,CMC0．05％。     

中性甜玉米饮料增稠剂的筛选及稳定性研究

以pH中性的甜玉米饮料为研究对象,通过单因素实验筛选出中性条件下稳定性作用显著、高温耐热的亲水胶体,对其进行正交试验分析,并对优化的甜玉米饮料增稠剂配方进行验证试验;同时,研究其黏度、贮藏稳定性和流变学特性,采用模糊数学法对产品质量进行感官指标综合评价。结果表明:玉米原汁含量20%的中性甜玉米饮料稳定剂的最佳配方为黄原胶∶海藻酸钠∶魔芋胶=0.03‰∶0.01‰∶0.06‰,离心沉淀率为3.50%,黏度为27.20 m Pa·s;通过此配方生产产品,可以极大地减少增稠剂用量、降低生产成本,从而提高产品的商品性、经济性;最终产品体系均一,适口性好,具有独特的甜玉米风味。     

魔芋胶与瓜胶未来产业竞争态势分析

比较魔芋和瓜尔豆生物学特性、现有资源区位优势及魔芋胶和瓜胶产品性状等,魔芋胶在理化指标方面明显优于瓜胶,尤其是粘度及凝胶特性显著好于瓜胶。弥勒魔芋规模种植必将伴随魔芋产量的大幅增加,可提升我国魔芋产业在全球的市场份额及产业集中度,显著增强魔芋胶的竞争力,逐渐动摇瓜胶在传统产业中的现有竞争优势。     

Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers

Ice cream made with buffalo milk, using optimum levels ofvarious stabilizers of plant origin, was evaluated for its flow behaviorcharacteristics, with the objective of producing an acceptable qualityproduct. The minimum variation in the viscosity of mix was observed atthree rates of shear (348.88, 523.33 and 1046.66 S^-1) for all icecream mixes. The flow behavior index (n) of all the mixes having optimumlevels of various stabilizers was observed to be less than 1; indicating theirpseudoplastic nature. Consistency coefficient (m) of sodium alginate wasfound to be 1.19; highest among all the stabilizers, followed by gelatin(1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum(0.36), and the control (0.29). The consistency coefficient (m) signifiesthe apparent viscosity of the pseudoplastic fluid. The viscosity of the mixeshaving various stabilizers (optimum levels) was found to be in descendingorder: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti andcontrol.     

Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Proso millet (PM) is a gluten-free cereal grain with potential to be used in gluten-free product development. However, research on improving the rheological properties of PM dough is limited. In the present study, rheological and color characteristics of PM dough (37% moisture) were compared with the behavior of wheat dough. Three hydrocolloids [guar gum (GG), xanthan gum (XG) and sodium alginate (SA)] at concentrations of 0%, 1% and 2% were added to improve the physical properties of PM dough. The textural properties of PM dough developed pasta with hydrocolloids were also studied. Wheat dough presented a much higher apparent viscosity and elastic modulus than PM dough. Both the apparent viscosity and elasticity were increased by all three hydrocolloids, with 2% XG presenting the most pronounced improvement in elasticity. Generally, the capacity of hydrocolloids to improve the PM dough follow the order XG > GG > SA. The addition of hydrocolloids showed no significant impact on the color of PM dough. GG and XG showed an improvement in the network strength of PM pasta, while SA did not contribute to textural enhancement.     

竹荪大豆酸乳饮料的生产工艺研究

以竹荪、大豆为原料,进行乳酸发酵,并添加果汁、柠檬酸等调配,得出最佳工艺参数,结果表明:脱脂奶粉与竹荪浸提液的配比为1:2,脱脂奶粉、竹荪浸提液和豆乳混合后的固形物含量为12%,蔗糖添加量10%,复合稳定剂0.20%,CMC0.10%,PGA0.04%,发酵剂用量2%,果汁添加量10%,最后添加100 g～150 g柠檬酸,可制成口感爽快、柔和,有独特的菇香、豆香、奶香和天然果汁香味,兼具营养和保健功能的竹荪大豆酸乳饮料.     

Effects of daily consumption of probiotic yoghurt on inflammatory factors in pregnant women: a randomized controlled trial

Previous studies have shown that inflammatory factors increases in pregnancy and is associated with several complications of pregnancy. The aim of this study was to assess effects of daily consumption of probiotic yoghurt on inflammatory factors in pregnant women. In a randomized clinical trial, seventy primigravid (the first pregnancy) and singleton pregnant women aged 18-30 years were assigned to two groups. Subjects consumed daily 200 g probiotic yoghurt containing Lactobacillus acidophilus La5 and Bifidobacterium animalis BB12 (10(7) CFU g(-1) for each) or 200 g conventional yoghurt for 9 weeks. Fasting blood samples were collected at baseline (28 weeks of gestation) and after intervention (37 weeks of gestation). Inflammatory factors, hs-CRP and TNF-alpha, were measured by Enzyme-linked Immunosorbent Assay (ELISA). Independent t-test was used to compare the two groups after intervention and paired-sample t-test compared variables before and after treatment. The results showed that the probiotic yogurt brought about a decrease in the serum hs-CRP level, from 10.44 +/- 1.56 to 7.44 +/- 1.03 microg mL(-1) (p = 0.041). There was no significant change in the conventional yogurt group in the serum hs-CRP level (12.55 +/- 1.57 to 14.51 +/- 1.62 microg mL(-1), p = 0.202). The probiotic yogurt had no effect on TNF-alpha (from 73.75 +/- 6.59 to 77.91 +/- 5.61 pg mL(-1), p = 0.633). Serum TNF-alpha did not change in the conventional yogurt group (p = 0.134). In conclusion probiotic yogurt significantly decreased hs-CRP in pregnant women but had no effect on TNF-alpha.     

Potentials of Gum From <Emphasis Type="Italic">Detarium microcarpum</Emphasis> (DM) and <Emphasis Type="Italic">Mucuna flagellipes</Emphasis> (MF) Seeds as Raw Beef Burger Stabilizers

Raw beef burgers containing graded levels (0.25, 0.5, 0.75, and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P<0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27±1°C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9–26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.     

Modification of guar gum through grafting of acrylamide with potassium bromate/thiourea redox initiating system

In the present work, graft copolymers of acrylamide onto guar gum were synthesized by free radical polymerization using potassium bromate/thiourea redox initiating system. The guar gum and guar gum-g-polyacrylamide were characterized by infrared spectroscopy and thermogravimetric analysis. It was found that the guar gum-g-polyacrylamid was thermally more stable than pure guar gum. The grafting ratio, grafting efficiency, add-on, and conversion increased with the concentration of bromate and acrylamide, whereas they decreased with increasing the concentration of guar gum. The grafting ratio and grafting efficiency showed maximum value at the concentration of thiourea and hydrogen ions of 3.2×10^-3 mol dm^-3 and 4.0×10^-3 mol dm^-3, respectively, but decreased with further increasing the thiourea and hydrogen ions concentrations. The increase in temperature from 30 to 45 °C resulted in increasing the grafting ratio while decreasing the conversion. The optimum reaction time for the graft copolymerization was found to be 2 h. Compared to the parent guar gum, the graft copolymer showed higher water swelling capacity and metal ion sorption, as well as better flocculant behaviors.     

不同品种芒果块液氮速冻-解冻后质构特性比较研究

为评价不同品种芒果块液氮速冻后的品质特性,以桂热、金煌、凯特、紫花、红象牙等10个广西芒果品种为对象,对其速冻-解冻前后样品的开裂率、感观品质、色度以及硬度、凝聚性、弹性、咀嚼性等质构特性进行测试。结果表明,经液氮速冻后,10个品种芒果块的感官品质均有所下降,90%芒果品种出现开裂现象,硬度、咀嚼性下降幅度较大,色度、凝聚性、弹性下降幅度相对较小;其中桂热10号、金煌芒、紫花芒3个品种在液氮速冻-解冻后保持相对较高的品质。说明液氮速冻对不同品种芒果块品质的影响不同,本研究为液氮速冻应用于速冻芒果的加工提供理论依据和技术支持。