柚子皮天然抑菌护手洗手液的制备

柚子皮作为日常生活中的副产物，含有效果较好的天然抑菌成分。为提高柚子皮的利用价值，本研究以柚子皮提取物为抑菌剂，结合月桂醇聚醚硫酸酯钠AES等原料制成洗手液，以感官评分为响应值，基于响应面法对洗手液配方进行优化，并对产品的黏度、起泡性、稳定性、抑菌性能进行测试。结果表明，柚子皮天然抑菌护手洗手液的最佳配方为柚子皮提取物1%、AES 9.2%、甘油0.8%、氯化钠3%、柠檬酸0.5%、椰子油二乙醇酰胺2.5%。所制产品具有良好的抑菌效果，黏度适中，起泡性能佳，洗后舒适，无紧绷感、刺激感。本研究开发了一款去污能力强、抑菌效果好的柚子皮天然抑菌护手洗手液产品，促进了柚子皮的加工利用，有利于减轻农林废弃物的环境污染，市场前景广阔。     

阿里红口香糖的制作工艺研究

以阿里红、胶基为主要原料,对阿里红口香糖的配方进行研究。在单因素试验的基础上,根据BoxBehnken试验设计原理,以感官评价分值为试验指标,选取胶基、阿里红、葡萄糖浆、柠檬酸4个因素进行四因素三水平的响应面试验,对阿里红口香糖的配方进行优化。研究结果表明,阿里红口香糖的最佳配方为:胶基37.76%、阿里红2.24%、葡糖糖浆26.21%、柠檬酸0.41%(其它辅料:蔗糖粉35.00%、甘油3.00%、香精0.30%)。此配方制作出的阿里红口香糖在20℃条件下老化24 h后,口感最佳,感官评价分值为92.6分。因此,采用响应面法优化阿里红口香糖配方合理可行。     

金银花薄荷复合饮料的工艺研究

本实验选取了金银花、薄荷作为主要原料,制作具有保健功能的复合饮料,加入白砂糖和柠檬酸进行调配,并通过正交试验及感官评价确定饮料的最佳配方。通过试验得出,该复合保健饮料的最佳配方为金银花汁30%、薄荷汁6%、白砂糖6%、柠檬酸0.02%。该产品清亮均一,清香纯正,具有清热解暑,清咽利喉的功效,适合夏季饮用。     

牛奶巧克力基础配方研究

本研究在传统巧克力制作工艺的基础上,合理添加奶粉,对牛奶巧克力基础配方进行研究,开发出一款新型的牛奶巧克力。主要利用单因素及正交试验研制四种配料添加量(可可脂、可可粉、奶粉、糖粉)的最佳配比,并通过感官评价和质构分析对牛奶巧克力品质进行评价。结果表明,配方为可可脂42.87%、可可粉14.28%、奶粉28.57%、糖粉14.28%的牛奶巧克力品质最优;糖粉是影响牛奶巧克力硬度的关键因素,可根据实际生产需要,调整糖粉的添加量,从而改变牛奶巧克力的硬度。根据本配方制作的牛奶巧克力具有原料便宜、工艺简单、风味优美、口感细腻的优点,为牛奶巧克力的生产和开发提供参考。     

BP神经网络结合响应面优化荷叶功能性硬糖的工艺

本试验以白砂糖、葡萄糖浆、木糖醇和荷叶粉为原料制作一种功能性硬糖.以感官评分为评价指标,研究葡萄糖浆、木糖醇和荷叶粉末添加量对硬糖品质的影响,在单因素试验基础上,利用响应面法优化荷叶功能性硬糖的配方,以响应面试验数据作为BP神经网络的输入值,对主要影响因素进行仿真优化.结果表明,荷叶硬糖的最优配方为葡萄糖浆15.3 g...     

五香味杏鲍菇酱罐头加工工艺研究

本实验以杏鲍菇为主要原料,豆瓣酱、五香粉等为辅料,通过单因素实验和响应面法优化五香味杏鲍菇酱罐头的最佳加工工艺。结果发现,制作五香味杏鲍菇酱罐头的最佳工艺参数为食用盐3%、食用油1%、生抽1.5%、味精0.08%、苯甲酸钠0.03%、核苷酸二钠0.01%、杏鲍菇70%、豆瓣酱16%、五香粉5%、白砂糖3%,此配方下制作出的五香味杏鲍菇酱罐头感官得分为86.92,口感较好,质嫩爽口,色味俱全。     

鲜食橄榄评选中模糊综合评判法的应用

对15份鲜食橄榄的评选分别采用算术平均值法和模糊综合评判法处理,结果表明:采用算术平均值法会使统计样品平均分偏差较大,影响评判结果;采用模糊综合评判法能更准确地映射专家评审结果。     

香菇复配草菇食用菌酱制备工艺研究

本试验以鲜香菇、草菇为主要原料，利用单因素及正交试验获得制作该产品的最佳工艺配方，研发出一款新型、营养、美味的香菇复配草菇复合食用菌酱产品。结果表明，该产品最佳工艺配方为香菇草菇比例4∶1、黄豆酱添加量10%、香菇复配草菇调味料添加量0.5%、辣椒添加量0.6%。此条件下制成的食用菌酱色泽光亮、咀嚼感好、香辣适中、浓稠适宜，融合了香菇和草菇的营养成分，且具有各自独特的菇香，余味悠长，是一种集营养与美味为一体的食用菌酱。     

玉竹多糖和玉竹黄酮复合饮料的制取工艺及抗氧化活性研究

为开发玉竹复合饮料并测定其抗氧化活性,本试验提取了玉竹根粉中的多糖和黄酮,配以白砂糖、柠檬酸和蜂蜜,制作出风味怡人的保健型复合饮料。通过单因素和正交试验,以感官评分为评价指标,优化得到了复合饮料的最佳配方为加水比1:25、白砂糖6%、柠檬酸0.05%、蜂蜜2.5%和吐温80 0.005%。经抗脂质体过氧化能力试验和羟基自由基清除能力试验研究,结果发现,制作出的玉竹多糖和玉竹黄酮复合饮料具有明显的抗氧化能力。     

冻干桑叶挂面的制作工艺研究

以冻干桑叶粉为主要添加原料,通过单因素和正交试验,探究冻干桑叶粉、食盐和魔芋精粉添加量对挂面的断条率及感官品质的影响。单因素试验结果表明,随着各因素添加量的增加,挂面感官品质均呈现先上升后下降的趋势;断条率则呈现先下降后上升的趋势,只有魔芋精粉随着添加量的增加呈现下降的趋势。正交试验结果表明,冻干桑叶挂面的最佳配方为冻干桑叶粉的添加量为8.0%、食盐为0.50%、魔芋精粉为1.50%。冻干桑叶挂面的制作工艺在以往研究中尚未见报道,尤其是冻干桑叶挂面的制作工艺,本研究结果可为冻干桑叶挂面的开发提供可能的工艺借鉴。     

药用栀子和二种观赏型栀子的细胞学研究

采用压片法对药用栀子、狭叶栀子及大花栀子的花粉母细胞减数分裂及核型进行了研究。结果表明:3种栀子的绝大多数花粉母细胞减数分裂过程中染色体的行为正常,仅在3种栀子少数花粉母细胞中观察到落后染色体和染色体桥等异常行为;药用栀子的花粉粒育性最高,约为99%,狭叶栀子的花粉粒育性较低,约为45.5%,而大花栀子的花粉粒育性最低,为39.5%;3种栀子的染色体数目均为2n=2X=22,其中药用栀子的核型公式为K(2n)=2X=22=2x=4m+7sm,其核型为"3B"型,狭叶栀子的核型公式为K(2n)=2x=22=6m+5sm、大花栀子的核型公式为K(2n)=2x=22=7m+4sm,后2种观赏型栀子的核型均为"2B"型。     

栀子花液剂和介质干燥技术研究

以介质和液剂2种方法对栀子花朵进行干燥处理,介质和液剂分别设4个处理,测定花朵失水率、重量变化、感观分值等指标。结果表明:液剂和介质干燥各有优点,可在生产实践中灵活选择应用;介质处理F(20%糖浸花枝4 h后河沙包埋)和液剂处理D(50%甘油+6%柠檬酸+4%亚硫酸钠)观赏效果最好;在处理时间上,液剂处理24 h观赏效果最佳,介质处理72 h观赏效果最佳。     

Cloning,characterisation, and expression analysis of an oleosin gene in coconut (Cocos nucifera L.) pulp

Summary

Oleosins are structural proteins found in oil bodies, organelles found in the cells of plant tissues with a high oil content that undergo extreme desiccation as part of their maturation process. Oleosins stabilise oil bodies. In this paper, a full-length cDNA sequence homologous to oleosin, a seed-storage oil-body protein, from coconut (Cocos nucifera L.) was identified from cDNA libraries during fruit development and characterised. The gene, termed Coco-Ole, contained an open reading frame of 375 bp encoding a polypeptide of 125 amino acids. The predicted amino acid sequence of coconut oleosin had a molecular mass of 13.0 kDa, and showed 92% (AAF76238.1) and 67% (AAC02239.1) sequence similarity to oil palm (Elaeis guineensis Jacq.) and rice (Oryza sativa) oleosin proteins, respectively. The amino acid sequence clustered in the same branch as oil palm in the cladogram, but was distant from other species. The results of semi-quantitative RT-PCR indicated that the Coco-Ole gene was expressed only in the pulp, and its expression increased significantly during pulp development. Compared with fluctuations in oil content, expression of the Coco-Ole gene was consistent with the anabolism of oil during pulp development. The cloning and sequencing of the Coco-ole gene provides a new marker for studies on oil body biogenesis and fruit development in coconut.     

藜麦馒头加工工艺优化及品质特性分析

藜麦具有较高的营养价值,加入面粉中可增加面制品的营养.本研究拟开发一款藜麦馒头,采用传统工艺,以硬度、弹性、黏聚性等理化性质为指标,结合感官评价,通过单因素和正交试验优化藜麦馒头加工工艺.结果发现,藜麦馒头最佳工艺条件为藜麦粉添加量15％,干酵母添加量1％,发酵时间100 min,醒发时间20 min.在此条件下制得的...     

大白菜感官品质与营养品质相关性研究

本文以12个大白菜品种为试材,研究了大白菜感官品质与可溶性糖、可溶性蛋白质、维生素C、粗纤维、可溶性固形物等营养品质指标的相关性。通过逐步回归选择和通径分析,结果表明,对大白菜感官品质起主要作用的因素是可溶性糖,其次是粗纤维,再次是可溶性蛋白质。可溶性糖和可溶性蛋白质对感官品质起正向作用,而粗纤维对感官品质起负向作用。经简化的多元线性回归方程为Y=7.2408 0.4344x_1(可溶性糖％干重)-0.2979x_2(粗纤维％干重)。可以用此方程对大白菜品质做近似评价。     

Osmotic adjustment,proline accumulation and cell membrane stability in leaves of Cocos nucifera submitted to drought stress

The role of drought-induced proline accumulation in coconut leaves is still unclear. With the objective of evaluating the impact of water shortage on leaf osmotic potential, proline accumulation and cell membrane stability in young plants of two Brazilian Green Dwarf coconut ecotypes from contrasting areas (Brazilian Green Dwarf from Una, Bahia, UGD, and from Jiqui, Rio Grande do Norte, JGD), a pot experiment was conducted under greenhouse conditions. Three drought cycles consisting of suspension of irrigation until the net photosynthetic rate (A) approached zero and rewatering until recovery of A to 85% of the irrigated control plants. Pre-dawn leaf water potential (Ψ_PD) reached −1.2 MPa at the point of maximum stress (PMS). Dry matter production and leaf area were severely reduced by drought treatment in the two ecotypes. Corrected values of osmotic potential were significantly reduced in stressed plants of the two ecotypes. Green dwarf coconut palm showed low osmotic adjustment (from 0.05 to 0.24 MPa) and significant accumulation of proline (from 1.5 to 2.1 times in relation to control) in leaflets in response to water deficit. Considering the growth reduction observed in both ecotypes, proline was not associated to osmoregulation. On the other hand, the absence of membrane damage, as indicated by electrolyte leakage method, suggests that the protective role of proline in this specie can be more important. The two ecotypes of Green dwarf coconut palm behaved similarly in the present experiment for most traits evaluated. Slight differences among the ecotypes were observed with respect to the response to treatments, such as higher proline accumulation in JGD.     

Effect of Ethephon Latex Stimulant on Papaya (Carica Papaya L.)

The effect of ethephon latex stimulant mixed in coconut oil and applied to immature green fruits of Co.2 papaya was studied in respect of papain yield and quality of fruits. Papain yield could be increased four-fold over the control by the application of ethephon latex stimulant at 34 mM in coconut oil. Ethephon also improved the quality of papain, and also the quality of fruits by increasing total sugars and reducing sugars and decreasing acidity.     

糖醋麻竹笋加工工艺的研究

以竹笋为原料,研究一种新型绿色产品糖醋麻竹笋的加工工艺。采用正交试验辅以感官评分确定影响产品质量的关键工艺脱涩、保脆和最佳配方。研究结果表明,最佳脱涩工艺为0.1%柠檬酸处理10 min;最佳保脆工艺为0.2%CaCl2溶液浸泡30 min;糖醋麻竹笋的最佳配方为酸用量35%,蒜用量5%,盐用量3%,糖用量22%。采用此工艺条件,可得到笋肉黄白、汤汁澄清、酸甜可口、蒜香宜人并具有麻竹笋天然味道的糖醋麻竹笋产品,食用方便,市场前景广阔。     

金果梨凝胶软糖制作工艺研究及模糊数学综合评价

为了提高金果梨的原料利用率,本研究以金果梨、明胶、果胶和卡拉胶为材料,研制了金果梨凝胶软糖.采用质构分析和模糊数学综合评判法,研究了食用胶的种类、添加量以及浓缩梨汁的可溶性固形物含量对金果梨凝胶软糖的质构特性和感官品质的影响.结果 表明,随着明胶添加量和金果梨浓缩汁可溶性固形物含量的不断增大,金果梨凝胶软糖成品的硬度明...     

菜用黄麻复合果蔬饮料的开发试制

为探明菜用黄麻饮料生产工艺,以菜用黄麻为主要原料,以过氧化酶活性、饮料稳定性和感官评价为指标,以单因素试验考察菜用黄麻漂烫时间、稳定剂添加和杀菌时间,以正交试验优化稳定剂的配比和饮料配方。试验结果表明,菜用黄麻漂烫杀青条件为沸水漂烫50 s,稳定剂最优配比为0.035%黄原胶+0.06%卡拉胶+0.07%CMC-Na,饮料最佳配方为黄麻叶复原液加以8%白砂糖、0.025%柠檬酸、10%橙汁,杀菌条件为90℃10 min。本工艺配方产品能够掩盖菜用黄麻叶的青味,菜用黄麻的颗粒均匀悬浮,感官品质极佳。