超声波和环氧丙烷改性马铃薯全粉的制备与性能研究

为开发优良马铃薯全粉资源,本试验利用超声波和环氧丙烷分别处理马铃薯全粉,采用扫描电镜、差示量热扫描、傅里叶变换红外光谱和X-射线衍射等方法,探究改性全粉在加工性能、热力学和结构性质等方面的差异.结果表明,与未改性马铃薯全粉(PF)相比,超声波改性马铃薯全粉(UF)和羟丙基马铃薯全粉(HF)的溶解度分别显著提高至18.3...     

14种不同马铃薯全粉的理化特性差异分析

为研究马铃薯全粉理化特性的品种间差异,本研究以14种马铃薯全粉为材料,测定了马铃薯全粉的粘度特性、质构特性、糊化特性和回生特性等理化特性指标,并进行相关性分析、主成分分析和聚类分析.结果 表明,4个中薯系列品种的淀粉含量较高,均高于70％.不同品种马铃薯全粉的理化特性存在较大差异,威芋5号(PT10)、中薯3号(PT3...     

豌豆粉添加对米粉品质特性的影响

为了提高米粉的营养价值,本研究将不同粒径的豌豆粉添加到米粉中,分析不同粒径及添加量(0％、7.5％、15％、30％)对大米粉粉质特性及米粉蒸煮、质构和感官特性的影响.结果 表明,添加豌豆粉可以增加米粉中蛋白质的含量,添加30％豌豆粉后米粉的蛋白质含量为原米粉的1.73倍.豌豆粉的添加降低了米粉的峰值黏度、最终黏度和回生...     

糙米粉和柑橘皮粉的复配添加对牛肉饼品质的影响

通过单因素和复配试验,研究糙米粉和柑橘皮粉复配对牛肉饼品质的影响。将糙米粉（0%、1%、2%和3%）和柑橘皮粉（0%、1%、2%、3%和4%）分别添加到牛肉饼中,通过产品得率、颜色（L*、a*、b*）、质构（弹性、黏聚和回复性）等指标的测定,并结合感官评价,筛选出糙米粉和柑橘皮粉的适合添加量,分别为2%和3%,在此添加量下的牛肉饼与空白对照组相比均有最大的产品得率、最佳的质构特性以及最好的感官评分（P < 0.05）。再利用复配试验优化出糙米粉和柑橘皮粉的最适复合配比,结果表明糙米粉和柑橘皮粉的最适复配比例为：糙米粉1.5%,柑橘皮粉3.5%,在此配比下加工的牛肉饼具有良好的产品得率（92.73%）和感官评分。同时低场核磁弛豫时间（T₂）结果显示,此配比下的牛肉饼水分结合最牢固,保水性最好。     

New films based on triticale flour: Properties and effects of storage time

In this study, new films based on triticale flour were prepared by using the casting technique. Colour, microstructure, mechanical, physicochemical and water vapour barrier properties were determined. Triticale flour films were aged up to 60 days at 52% relative humidity and 25 °C. The influence of storage time on functional properties was also studied. All films presented high (from 84.01 to 85.21) lightness values (L*). Results showed that during storage the values of permeability of the films did not change significantly. Tensile strength, elastic modulus of Young and puncture force values increased and the percent of elongation at break decreased towards the last days of storage. Analysis of SEM images of films showed the appearance of small cracks at 60 days of storage. After 45 days of storage, triticale flour films maintained acceptable functional properties. In conclusion, films based on triticale flour showed properties that make them a substantial potential to be incorporated in food packaging applications.     

Effects of Preharvest Sprouting on Flour Pasting Viscosity in Common Buckwheat (Fagopyrum esculentum Moench)

Abstract

Rain before harvest often causes buckwheat to sprout. Preharvest sprouting reduces the processing suitability of buckwheat flour. We examined the effects of preharvest sprouting on buckwheat flour quality by rapid visco-analysis (RVA) of milled sprouting grains of six buckwheat cultivars. Both artificial and natural rainfall increased the frequency of sprouting and decreased pasting viscosity. The difference in pasting viscosity between sprouting and non-sprouting buckwheat grains was not decreased by adding wheat flour. These results suggest that the mechanical characteristics of dough and boiled noodle may be affected by flour made from sprouting grains. Differing responses of the cultivars to rainfall indicate that higher pasting viscosity could be achieved by using cultivars that are resistant to preharvest sprouting caused by rain.     

Effects of wheat tempering and stone rotational speed on particle size,dough rheology and bread characteristics for a stone-milled weak flour

The poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this study, we tested two operative parameters that have the potential to affect flour quality – stone rotational speed and wheat tempering. Tempering moistures were set at 11%, 13%, 15%, and 17%, while stone rotational speeds were set at 173, 260, and 346 rpm. Both factors were found to affect operative milling parameters, notably flour yield, process productivity and specific energy consumption. Grain moisture had a significant effect on both dough rheology and bread characteristics (dough stability, tenacity, and extensibility). Dough stability was maximum at 13% moisture. Dough tenacity decreased as moisture increased, while extensibility increased as moisture increased. Bread specific volume and crumb specific volume were improved at 13% and 15% moisture. In conclusion, wheat tempering can be used to improve the potential of a weak flour and bread characteristics, while stone rotational speed affects operative parameters and white flour yield.     

不同添加物和密度对杂交狼尾草青贮效果的影响

本研究采用四因素三水平正交设计试验,探讨了玉米粉(A) (0、3%、6%)、尿素(B) (0、0.3%、0.6%)、乳酸菌(C) (0、5、10 g·t?1)、密度(D) (700、800、900 kg·m?3)对高水分杂交狼尾草(Pennisetum americanum × P. purpureum)青贮品质及营养价值的影响,筛选出最佳的青贮密度以及玉米粉、乳酸菌和尿素添加量,以提高杂交狼尾草的青贮品质。结果显示：1) 6个处理组感官评定综合评分9～15分,等级为二级以上。2)随着玉米粉剂量的增加,极显著地提高了青贮料粗蛋白(crude protein, CP)含量和相对饲用价值(relative feeding value, RFV) (P < 0.01),极显著地降低了中性洗涤纤维(neutral detergent fiber, NDF)、酸性洗涤纤维(acid detergent fiber, ADF)、粗灰分(crude ash, Ash)含量、pH以及氨态氮的水平(P < 0.01)。3)尿素极显著地提高了青贮料中CP含量与RFV (P < 0.01),显著地降低了NDF和ADF含量(P < 0.05),当尿素的添加量为0.6%时,CP含量提高了7.05%,NDF和ADF含量分别降低了1.38%和1.45%。4)当乳酸菌剂添加量和青贮密度分别为5 g·t?1和700 kg·m?3时,RFV最高,NDF含量最低,干物质(dry matter, DM)含量介于其他处理之间。上述结果表明,3种添加物均能显著改善杂交狼尾草青贮发酵效果,其主次影响顺序分别为玉米粉 > 尿素 > 乳酸菌剂,且密度为700 kg·m?3时效果最好。最优配比为6%的玉米粉、0.6%的尿素、5 g·t?1的乳酸菌、700 kg·m?3的密度。     

食品添加剂在面粉加工中的应用与发展前景

对国内食品添加剂的使用情况进行了分析,并探讨了面粉加工中食品添加剂的发展方向和趋势。     

不同储藏条件下小麦粉挥发物与理化指标相关性分析

为了探索挥发性物质与小麦粉储藏品质指标的关系,进一步研究小麦粉品质变化机理,采用顶空气相色谱-质谱联用法测定了不同储藏条件下小麦粉中的挥发性物质,同时测定其生化指标,分析挥发性物质的种类和含量及其与生化指标的相关性。研究结果表明:不同储藏条件的小麦粉挥发性物质种类基本相同,只是在量上存在差异。通过主成分分析和相关性分析显示,小麦粉挥发物中的己醛、2-壬烯醛、2-辛醛、癸二烯醛、1-己醇、2-乙基-1-己醇,、苯甲醇、丙酮、十二烷、十四烷含量与脂肪酸值、丙二醛和回生值呈较高相关性,可作为小麦粉储存品质变化的评判指标,同时小麦粉中挥发物来源主要由脂类的氧化和水解产生。