水产调味品鲫鱼汁的研制

随着人们生活水平的提高,对食品质量的要求也在不断的提高,调味品在食品质量中扮演着非常重要的角色。本实验以普通养殖鲫鱼为主要原料,研究水产调味品鲫鱼汁的最佳工艺。通过正交试验和感官评价,最终得到水产调味鲫鱼汁的最佳配方:黄原胶0.04%,鲫鱼汁30%,盐15%,糖5%,谷氨酸钠5%,5′-肌苷酸0.25%,叶黄素0.03%,鱼味香精0.03%,山梨酸钾0.05%,均质压力35MPa。水产调味品鲫鱼汁质地均匀,口感细腻,鱼鲜风味突出,色泽淡黄,气味芬芳,符合人们对于风味和营养的需求,具有广阔的市场前景。     

Effect of ingredient particle sizes and dietary viscosity on digestion and faecal waste of striped catfish (Pangasianodon hypophthalmus)

The ingredients’ particle size and dietary viscosity may alter digestion, performance and faecal waste management of fish. This study aimed to assess the effect of grinding screen sizes of feed ingredients and dietary viscosity on digestibility, faecal waste and performance of striped catfish (Pangasianodon hypophthalmus, Sauvage, 1878). The experiment had a 2 × 3 factorial‐design: two feed mesh particle sizes, by grinding ingredient mixtures at two screen sizes (0.8 versus 1.0 mm); and three dietary viscosity levels, created by exchanging carboxymethylcellulose by guar gum (GG) (0, 3 and 6 g of GG/kg of diet). Six diets were assigned to 18 tanks, each connected to three faecal settling tanks. All aquaria were stocked with 20 fish (82 g per fish). After 52 experimental days, dietary viscosity negatively affected both feed digestibility and performance of striped catfish; as a result, the amount of organic matter in the culture system through faeces had increased significantly. The coarse diets significantly increased the digestibility of dry matter and carbohydrate but worsened feed conversion ratio. Increasing dietary viscosity tended to increase the viscosity and moisture content of the faeces, but significantly accelerated the faecal disintegration through the reduction of both faecal recovery and the amount of recovered faeces.     

山皂荚应用研究进展

对山皂荚提取物如皂荚、皂荚胶等化学成分在医药产业、化学工业、食品工业、日用品及临床方面的应用现状进行了综述,为皂苷的进一步开发利用奠定了基础。     

猪血豆腐制作工艺的研究

[目的]研究食品添加剂对猪血豆腐质量的影响。[方法]把不同比例的食品添加物加入到猪血中,通过评定一系列血豆腐质量指标,以研究不同含量添加物对血豆腐质量的影响,并确定最佳的添加比例,用于改进血豆腐工艺质量。[结果]随着食盐含量的增加,豆腐的凝固及成品质量都明显提高;随着CMC-Na、瓜尔胶含量的增加,豆腐的质量水平逐渐提高,但口味由好逐渐变差;随着血与水比例的提高,豆腐凝固品质逐渐变好,但成型变差;当添加3%食盐、0.25%CMC-Na、0.20%瓜尔胶、血∶水为1∶2.4时,经过凝固,切块,蒸煮,冷却的血豆腐成品有较好的综合品质。[结论]适当含量食品添加物的加入以及合理的原料配比,可有效提高猪血的利用率及血豆腐的品质、产量。     

海芦笋硅窗气调包装工艺参数优化

为抑制海芦笋采后品质劣变,延长其贮藏保鲜期,采用Box-Benhnkenk设计方案,通过响应面分析法探讨了温度、硅窗面积及CO2含量对海芦笋抗坏血酸和叶绿素含量的影响规律,并对工艺参数进行了优化。结果表明,温度对两个指标都具有极显著的影响(P0.01),硅窗面积对两个指标有显著影响(P0.05),但CO2含量仅对抗坏血酸含量有显著影响,而对叶绿素含量影响不显著(P0.05)。建立了海芦笋硅窗气调包装工艺中温度、硅窗面积及CO2含量3个因素对两个指标的数学模型,获得了最佳工艺参数为温度1.9℃、硅窗面积0.58cm2和CO2含量5.9%。     

利用谷氨酰胺转氨酶和结冷胶提高鱼丸凝胶强度的研究

用磷酸盐提高鱼丸凝胶强度的效果显著,但根据GB2760规定,用量有限。采用谷氨酰胺转氨酶(TG酶)和结冷胶替代磷酸盐,优化配方为:谷氨酰胺转氨酶添加量为0.4%,结冷胶添加量为0.5%,产品的凝胶强度达到使用磷酸盐的1.9倍。     

沙枣树胶恢复已变质葡萄树伤流液抗氧化能力的生物活性作用研究

对沙枣树胶恢复已变质新疆和田红葡萄树伤流液抗氧活性的作用进行了初步的研究,结果表明：红葡萄树伤流液具有极强的抗羟自由基（·HO^-）能力,而抗超氧阴离子自由基（·O2^-）的能力较弱,即在空气中易氧化、发生变质、抗氧活性迅速降低、消失。沙枣树胶对已变质红葡萄树伤流液具有很强的生物活性,能恢复红葡萄树伤流液的抗氧化能力、增强红葡萄树伤流液抗氧成分的抗氧性能及其稳定性。向已变质的葡萄树伤流液加入沙枣树胶后,过一段时间,变质葡萄树伤流液所生产的异味消失,并对羟自由剂的清除率恢复到50﹪,对超氧阴离子自由剂的清除率上升到26﹪,其后一直保持稳定。研究成果表明：沙枣树胶有很强的恢复和增强已变质红葡萄树伤流液抗氧能力的作用。     

黄原胶与卡拉胶复配在果冻中的应用研究

采用单因素及正交试验,研究黄原胶和卡拉胶复配制作果冻的工艺和配方。结果表明：黄原胶与卡拉胶按1∶10复配在果冻中的应用较佳,最佳果冻配方为：黄原胶添加量0.1%,卡拉胶添加量1.0%、白砂糖18%、柠檬酸0.10%、青苹果汁3.0%,做出的果冻色泽均匀、半透明,组织状态良好、口感细腻。     

黄原胶-N-乙烯基吡咯烷酮辐射接枝共聚物的制备及结构特性研究

为提高黄原胶分子的应用性能,以60Co-γ为辐射源,对黄原胶和N-乙烯基吡咯烷酮进行共辐射接枝处理,制备黄原胶-N-乙烯基吡咯烷酮共聚物(XG-g-NVP),并研究反应条件对接枝率和单体利用率的影响及共聚物的结构表征。结果表明,当辐射吸收剂量为10k Gy,黄原胶浓度12g·L-1,NVP/XG质量比8∶1,4-甲氧基酚阻聚剂添加量为NVP单体质量的0.01%时,最佳接枝率为543.3%,单体利用率为67.9%。红外光谱表明接枝反应发生在NVP乙烯基部位,扫描电镜图显示共聚物形貌由片层状逐步过渡到颗粒状;XG-g-NVP的抗高温及抗剪切能力相比黄原胶有所提高,且黏度值在高温、高剪切力时仍保持恒定值,因此,改性后的黄原胶结构及热稳定性提高。通过对黄原胶分子接枝改性,使其具备了更多优良的性能,为改性黄原胶的进一步应用奠定了理论基础。     

Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical,Textural, and Sensory Properties of Yogurt

ABSTRACT

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4°C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).