大豆异黄酮泡腾奶片的生产工艺优化与设计

以大豆异黄酮泡腾奶片的泡腾效果为考查指标,以大豆异黄酮粉剂、乳粉、碱、酸、包埋剂、润滑剂、黏合剂、甜味剂等为原料,研究大豆异黄酮泡腾奶片的制备工艺。最终确定大豆异黄酮泡腾奶片的最佳工艺条件为奶粉添加量35%,碱添加量27%,酸添加量22%,甜味剂添加量0.8%。按照最优配方进行验证试验,制得的泡腾奶片色泽澄清、口感良好、崩解迅速,符合质量标准,安全可食用。     

α-亚麻酸微胶囊化壁材复配工艺的优化研究

通过单因素及正交试验,研究喷雾干燥法制备α-亚麻酸微胶囊壁材的优化复配工艺,考察VE添加量、亚麻胶与海藻糖质量比、单甘脂添加量及卵磷脂用量4因素对α-亚麻酸微胶囊化效率的影响。结果表明,α-亚麻酸微胶囊壁材优化复配工艺参数组合为VE添加量0.2%,亚麻胶与海藻糖质量比1∶6,单甘脂添加量2%及卵磷脂用量0.25%时,α-亚麻酸微胶囊化效率高达87.5%。     

α-亚麻酸微胶囊化壁材复配工艺的优化研究

通过单因素及正交试验,研究喷雾干燥法制备α-亚麻酸微胶囊壁材的优化复配工艺,考察VE添加量、亚麻胶与海藻糖质量比、单甘脂添加量及卵磷脂用量4因素对α-亚麻酸微胶囊化效率的影响。结果表明,α-亚麻酸微胶囊壁材优化复配工艺参数组合为VE添加量0.2%,亚麻胶与海藻糖质量比1∶6,单甘脂添加量2%及卵磷脂用量0.25%时,α-亚麻酸微胶囊化效率高达87.5%。     

南瓜籽油微胶囊化的研究

采用喷雾干燥法对以超临界CO2萃取的南瓜籽油进行微胶囊化研究,并对产品进行显微镜观察和抗氧化试验。结果表明:南瓜籽油微胶囊配方中对产品包埋率的影响大小顺序为,壁材(大豆分离蛋白/麦芽糊精)配比>芯材与壁材配比>总固形物含量;由正交试验所得微胶囊配方的最佳配比为:大豆分离蛋白与麦芽糊精的质量比为1:1,芯材与壁材的质量比为1:5,总固形物含量为25%(W/V)。微胶囊化工艺参数中影响微胶囊化效率的主次顺序是:进风温度>出风温度>均质压力;喷雾干燥工艺条件为:进风温度180℃,出风温度80℃,均质压力30MPa。在上述条件下南瓜籽油微胶囊产品的包埋率为90.2%,微胶囊产品具有很好的抗氧化性能和微观结构。     

南瓜籽油微胶囊化的研究

采用喷雾干燥法对以超临界CO2萃取的南瓜籽油进行微胶囊化研究,并对产品进行显微镜观察和抗氧化试验。结果表明：南瓜籽油微胶囊配方中对产品包埋率的影响大小顺序为,壁材（大豆分离蛋白/麦芽糊精）配比>芯材与壁材配比>总固形物含量;由正交试验所得微胶囊配方的最佳配比为：大豆分离蛋白与麦芽糊精的质量比为1:1,芯材与壁材的质量比为1:5,总固形物含量为25%(W/V)。微胶囊化工艺参数中影响微胶囊化效率的主次顺序是:进风温度>出风温度>均质压力;喷雾干燥工艺条件为：进风温度180℃,出风温度80℃,均质压力30MPa。在上述条件下南瓜籽油微胶囊产品的包埋率为90.2%,微胶囊产品具有很好的抗氧化性能和微观结构     

大豆多口味营养低碱米豆腐的研制

以大米和大豆为主要原料,采用感官评价,通过单因素试验研究大米添加量、大豆添加量、果蔬添加量及生石灰添加量对米豆腐感官品质的影响,并在此基础上,以感官评价为指标,通过正交试验来确定最佳配方为大米添加量60%,生石灰添加量1.2%,大豆添加量25%,果蔬添加量9%。     

大豆异黄酮无糖果冻的配方研究

为开发一种新型的、具有功能性的大豆异黄酮无糖果冻,研究大豆异黄酮、复配胶、柠檬酸和木糖醇的添加量对大豆异黄酮无糖果冻质构性能(硬度、弹性和胶着性)和感官品质的影响,并采用正交试验对果冻的工艺配方进行优化。结果表明,大豆异黄酮果冻最优工艺条件为复配胶添加量1.4%,大豆异黄酮添加量0.4%,柠檬酸添加量0.09%,木糖醇添加量11%。在此条件下制备的果冻具有独特的大豆异黄酮风味,晶莹剔透、酸甜可口、富有弹性。     

大豆膳食纤维蒜肠的研制

利用新鲜豆渣制成大豆膳食纤维粉添加到香肠中,并在香肠中添加大蒜粉,在单因素试验的基础上,采用响应面法对大豆膳食纤维蒜肠的配方进行优化。结果表明,大豆膳食纤维蒜肠的最佳配方为:蒜粉添加量1.3%,大豆膳食纤维添加量5.0%,马铃薯变性淀粉添加量6.0%。用该配方生产出的产品具有蒜肠特有的香味,良好的口感和弹性,且由于加入了大豆膳食纤维,增加了该产品的保健功能,是老少皆宜的香肠新产品。     

黑芸豆肽饮料的研制

通过风味蛋白酶对黑芸豆蛋白进行酶解制备黑芸豆肽,并以此为主要原料研制黑芸豆肽饮料。通过响应面分析优化了黑芸豆蛋白酶酶解的工艺条件,基于正交试验优化了黑芸豆肽饮料的配方。结果表明,当酶添加量4%,酶解温度55℃,酶解时间180 min时,黑芸豆蛋白的酶解度最高,黑芸豆肽的抗氧化性最强;当黑芸豆肽添加量60%,白砂糖添加量15%,柠檬酸添加量0.03%时,黑芸豆肽饮料的口感最佳。     

苦杏仁油微胶囊制备工艺优化及氧化稳定性研究

以微胶囊包埋率为评价指标,采用响应面法优化苦杏仁油微胶囊制备工艺;同时为验证微胶囊化对油脂氧化稳定性的促进作用,以微胶囊化前后的苦杏仁油为对象,采用烘箱加速法进行加速氧化试验,每3 d测定1次苦杏仁油和微胶囊中过氧化值、碘值、酸价、皂化值、共轭二烯烃值,并利用傅里叶红外光谱进行扫描鉴定其中的官能团。结果表明,苦杏仁油微胶囊制备的最佳工艺条件为:壁材料液比1∶16(g/mL),乳化剂添加量2.1%,芯壁比1∶85(g/mL),微胶囊平均包埋率为84.07%±0.37%,符合预测值。苦杏仁油在(60±1)℃的条件下储藏至第12天时,其过氧化值超过国标中的最低限量标准(0.25 g/100 g);而微胶囊化后的苦杏仁油在整个储藏期间各项指标的变化幅度较小,表明微胶囊化有利于提高油脂的氧化稳定性。该研究结果为开发油脂微胶囊化保存手段奠定了理论基础。     

A simple method for evaluation of sprout characters in soybean

Soybean sprouts are an important year-round vegetable in Asia. Currently, testing of soybean lines for sprout traits is labor intensive and amount of seed required have dictated that testing generally begins after lines have been composited from a plant row in the F₄ or later generations. Sprout testing requires germination of more than 150 seeds, precise watering over several days and movement of seedlings from water baths to growth chambers limiting the number of entries which can be evaluated. The objective of this study was to determine if germinating fewer seeds (10, 20 or 40) on an agar medium is comparable to sprouting over 150 seeds in the traditional method for evaluating soybean genotypes for sprout traits. Sprout growth characteristics were compared for Pungsannamulkong, a known sprout soybean, germinated on 1.0, 1.2, and 1.4% agar medium. Sprout traits 5 days after seeding 20 or 40 seeds on a 1.4% agar medium were very similar to the traditional method. There was no advantage for germinating soaked seeds over dry seeds on the agar medium to determine sprout characteristics. Evaluation of 20 dry seeds on a 1.4% agar medium of eight known sprout cultivars was comparable to the traditional method for measuring sprout characteristics for each cultivar. The agar method requires less labor, fewer seeds, no watering schedules or water baths and less growth chamber space than the traditional method to test genotypes for sprout characteristics. This allows more lines from soybean breeding populations in earlier generations to be evaluated. The agar method will improve the efficiency for evaluating soybean breeding lines for sprout traits.     

Evaluation of important seed and sprout traits as potential selection criteria in breeding varieties for sprout soybeans

Soybean sprouts, a traditional vegetable in Asia, are gaining popularity in the United States. Soybean sprout demand has been supplied by natto (a Japanese soyfood) cultivars that share some seed characteristics with sprout cultivars. However, natto seeds do not meet all requirements of sprouts and are rejected by sprout manufacturers. The objectives of this study were to evaluate important seed and sprout traits as potential selection criteria in breeding sprout soybeans and to study the storage effect on soybean sprout quality. Almost all genotypes produced thicker and longer hypocotyls and higher fresh-sprouts than ‘MFS-561’, a commercial soybean sprout variety. Hypocotyl length ranged from 13.8 to 16.2 cm. Four fungi genera Bipolaris sp., Cercospora sp., Botrytis sp. and Caethomium sp. were isolated from seeds. Cracked cotyledons and abnormal seedlings were the two main constraints affecting soybean sprout quality. Correlation coefficients among all traits indicated that percentage and weight of high- and average-quality sprouts would determine sprout yield. Acceptable yield and several traits were recommended to be used simultaneously while breeding superior sprout soybean cultivars. Good sprout varieties should produce high-quality sprouts >48%, average-quality sprouts <38%, low-quality sprouts <14%, sprout yield >5.7 g/g seed, hypocotyl thickness >1.6 cm and hypocotyl length >13 cm. One-year seed storage at room temperature reduced sprout quality. V09-3876 and V12-1939 had superior seed and sprout traits and are promising lines for further evaluation for sprout production. Seed storage over time affects seed germination and seedling vigor, and fungi on seed can cause reduced seed quality.     

大豆发育早期对铅胁迫的响应

用溶液培养的方法，研究了不同浓度的铅对大豆种子的萌发及大豆下胚轴超氧化物歧化酶（SOD）、过氧化物酶（POD）的活性和丙二醛（MDA）含量的影响。实验表明：低浓度Pb^2＋（20mg／L）处理，对大豆种子萌发的发芽指数和活力指数影响较小，随着处理浓度的增加，发芽指数和活力指数则呈下降趋势；低浓度Pb^2＋（20mg／L）处理下，大豆下胚轴SOD、POD的活性有所增强，随着处理浓度的加大，其活性下降，而MDA的含量先略有下降而后上升。     

玉米秣食豆混播比例对群体产量及产量构成的影响

为了提高玉米单产和土地利用率,通过将玉米‘郑单958’和秣食豆按1:1、1:2、1:3的比例进行混播,以单作玉米作为对照,研究了混播群体的地上产量及构成。结果表明,玉米产量占群体产量的87.4%以上;随混播秣食豆的比例增加,玉米产量略有下降,其中茎叶产量下降明显,而秣食豆产量增加;混播群体地上生物产量和经济产量均随混播秣食豆比例增加而增加,并且各混播处理均显著高于玉米单作,其中1:3(A1B3)和1:2(A1B2)的群体地上产量分别比单作玉米提高15.5%和16.4%。     

大豆膳食纤维饼干的研制

在基本配方的基础上,通过添加富含大豆膳食纤维的豆渣粉,对影响大豆膳食纤维饼干品质的主要因素进行了研究。通过单因素实验,确定了各因素的最适条件;通过正交实验确定了大豆膳食纤维饼干的最佳配方。实验结果表明,大豆膳食纤维饼干的最佳配方为:面粉88%,豆渣粉12%,油脂25%,白砂糖35%,小苏打1.0%,碳酸氢铵0.6%,δ-葡萄糖酸内酯1.2%,单甘酯0.6%,食盐0.4%,香精和水适量。     

非洲菊组织培养基筛选研究

采用不同的培养基配方对非洲菊花托进行组织培养试验,综合分析不同的培养基配方在非洲菊组培过程中对花托培养、继代增殖和壮苗生根的影响。结果表明在试验配方中非洲菊花托培养的最适组织培养基为MS+6BA10mg/L+NAA1.0mg/L+糖30g/L+琼脂5%;继代增殖培养的最适组织培养基为MS+6BA1.0mg/L+NAA0.2mg/L+糖30g/L+琼脂7%;无根苗壮苗生根的最适组织培养基均为1/2MS+NAA0.5mg/L+糖20g/L+琼脂7%。     

大豆分离蛋白包埋肉桂精油微胶囊及精油的化学成分

以大豆分离蛋白为壁材,利用喷雾干燥法制备肉桂精油微胶囊,探讨固形物含量、芯壁比、均质时间、进风温度、进料速度、出风温度对微胶囊化效果的影响,确定最佳工艺条件为均质时间300 s,芯壁比2∶3,固形物含量8 g/100 mL,肉桂精油最佳微胶囊化的最佳喷雾干燥条件为进风温度195℃,出风口温度95℃,进料速度60 mL/min,肉桂精油的包埋率为93.36%。     

Fatty acid composition in each structural part of soybean seed and sprout

Fatty acid composition and C_18:2:C_18:3 of soybean seed and sprout is important for soy-industries to manufacture quality products. Six soybean varieties were analyzed by gas chromatography to determine fatty acid composition and linoleic to linolenic acid ratio (C_18:2:C_18:3) in seed, sprout, and their structural parts. In the case of whole seed and its structural parts, significant variation in fatty acid composition and C_18:2:C_18:3 were observed between varieties except palmitic acid (C_16:0), while all the parameters were significantly different for seed parts. Significant interactions of variety with seed parts were observed for oleic acid (C_18:1), C_18:2 and C_18:2:C_18:3. The highest saturated fatty acid, C_18:1 and polyunsaturated fatty acid were recorded in seed coat, cotyledon, and seed axis, respectively. The lowest C_18:2:C_18:3 was found in seed axis. In the case of sprout study, variety had significant effect on all the parameters observed for whole sprout, cotyledon, root, and except C_18:3 for hypocotyl. Culture days had significant effect on C_16:0, C_18:2 and C_18:3 in whole sprouts, while only on C_18:3 and C_18:2:C_18:3 in cotyledon. For hypocotyl, culture days had significant effect on C_18:1, C_18:2 and C_18:2:C_18:3, however, C_16:0, C_18:1, C_18:3, and C_18:2:C_18:3 were significantly different in root. In sprout, days and variety interacted significantly for C_16:0, C_18:3 and C_18:2:C_18:3, and C_18:1, C_18:2, C_18:3, and C_18:2:C_18:3, respectively for whole, cotyledon, and root. The significantly lowest C_18:2:C_18:3 (1.1) was observed in hypocotyl and root of Hwangkeumkong in 5 days. Knowledge of fatty acid composition and C_18:2:C_18:3 of seed, sprout, and their parts could be applicable for oil and other soy-food industries to make quality products.     

野木瓜籽油润唇膏的研制

以野木瓜籽精炼油为主要原料,采用单因素试验和正交试验,将膏体的综合评分作为评分标准,得到野木瓜籽油润唇膏的研制配方,并对其进行卫生指标的检测。结果表明,以100 g润唇膏配方为基准,混合油添加量73.5%,混合油的组成为野木瓜籽精炼油∶霍霍巴油质量比5∶5;混合蜡添加量14.6%,混合蜡的组成为蜂蜡∶小烛树蜡质量比4∶6;凡士林添加量5.9%,肉豆蔻酸异丙酯添加量5.0%,二棕榈酰羟脯氨酸添加量1.0%,适量柠檬精油,适量茶树精油。该配方下制得的唇膏微生物指标、重金属指标均满足国家标准中的要求。     

不同温度对大豆种子萌发影响的研究

通过对东农42、东农43、东农163、合丰25、绥农10号采用六种发芽温度4℃、8℃、12℃、15℃、20℃、25℃下温度对大豆种子萌发影响的研究,表明：4℃、8℃温度过低,在调查期间种子一直没有发芽。其它几个温度的发芽率以15℃为最高,12℃为最低,同前人研究发芽率随温度升高而升高不同。同一温度不同品种的发芽率、平均芽长在品种间差异显著,说明种子萌发受遗传因素影响,同一品种不同温度之间的平均芽长随温度的升高依次升高。实验的研究有利于确定大豆的田间播种温度,为适时早播,保证田间种子的发芽,出苗,成苗,及时的成熟提供依据,并为最终的高产奠定基础。