熟化枸杞子的加工工艺及功能特性

为了有效开发利用枸杞子资源,进一步提高枸杞子附加值,该文以新鲜枸杞子为原料,在传统干制工艺的基础上,基于美拉德反应原理,开发熟化枸杞子新产品,并对其活性进行检测。研究结果表明,熟化枸杞子三段式干制工艺为:干制预处理阶段温度为60℃,时间为12 h;熟化阶段温度为80℃,时间为24 h,相对湿度65%;定型阶段温度45℃,干制6 h即可。制备的熟化枸杞子为黑褐色、酸甜适口、抗氧化活性显著高于(P0.05)普通干制枸杞子,其总还原能力、羟自由基清除能力、DPPH自由基清除能力分别是普通干制枸杞子的1.87倍、1.45倍和2.21倍,是一种较好的抗氧化食品,枸杞子的附加值得到了有效提高,并且该熟化枸杞子的制备工艺简单、成果易转化,具有很好的应用前景。     

精油对熟制鸡胸肉中产气荚膜梭菌抑制效果预测模型研究

为研究不同香辛料精油对熟制鸡胸肉中产气荚膜梭菌(C.perfringens)的影响,该文以肉桂精油、艾草精油和茴香精油为研究对象,对C.perfringens标准株(ATCC13124)和分离株(C1)抑菌效果,筛选出抑制最佳浓度,采用BP神经网络构建C.perfringens的生长/残存动力学模型,并以相关系数(R~2)和均方根误差(RMSE)评价模型精度,以期快速预测不同精油浓度条件对C.perfringens影响。结果表明:经肉桂精油处理后的ATCC13124和C1浓度最低,抑制效果最强;采用BP神经网络模型构建不同精油对熟制鸡胸肉中C.perfringens的预测模型,肉桂精油对ATCC13124和C1的R~2分别为0.963和0.976,RMSE分别为0.327和0.271CFU/g,预测效果最佳;利用验证集对模型鲁棒性进行验证,结果表明R~2均在0.917以上,RMSE在0.200～0.640 CFU/g之间,结果表明,BP神经网络模型可以较好的预测熟制鸡胸肉中产气夹膜梭菌的生长/残存情况;为肉类加工过程中控制C.perfringens提供理论依据。     

新疆卡提拉玛工艺配方的研究

熟牛油、生奶皮、白砂糖是制作新疆塔吉克族特色面制品的主要原料。通过正交试验确定三者在卡提拉玛中的添加量,研制具有新疆独特风味的卡提拉玛。在基本配方（高筋小麦粉500 g,酵母3 g,食盐2 g,鸡蛋清30 g,牛奶185 mL,饮用水100 mL,清油4 mL）的基础上,确定三者最佳添加量（以高筋粉为基重）。结果表明：加入熟牛油6 mL、生奶皮15 g、白砂糖3 g,可制作出色泽金黄、口感醇香、质地酥脆、具有生奶皮特有香气的新疆卡提拉玛。     

播期和收获期对丰两优1号米饭食味品质的影响

通过杂交中籼丰两优1号组合的分期播种和收获试验,分析了播期和收获期对其稻米直链淀粉、蛋白质含量、米饭质地和食味感官评价值的影响以及上述诸性状在不同播期和收获期的变异系数,并对水稻灌浆结实期若干气候因子与稻米主要品质性状进行偏相关分析.结果表明: 5个性状即蛋白质含量、米饭质地的硬度和弹性以及米饭食味感官评价中滋味和弹性在不同播期和收获期均存在显著或极显著差异.根据稻米品质性状在不同播期和收获期变异系数的大小大致分为3类,其中咀嚼性的变异最大;弹性、胶性和凝聚性居中;其它性状较小.在影响稻米品质的气候因子中,水稻灌浆结实期日均气温的作用较大.丰两优1号组合在温州地区可选择6月15日左右播种, 灌浆结实期的平均气温约22.0 ℃,并适当推延收获期将会取得最佳品质效应.丰两优1号的直链淀粉含量约16%、蛋白质含量约9.0%、质地弹性约1.3、咀嚼性大于400 g,米饭食味品质较优.     

QTL analysis of cooked rice grain elongation, volume expansion, and water absorption using a recombinant inbred population

The traits of elongation, volume expansion, and water absorption are very important in determining the quality of cooked rice grains. In this study, quantitative trait loci (QTL) analysis of these traits was performed using a recombinant inbred population derived from a cross between two indica cultivars, ‘Zhenshan 97’ and ‘Minghui 63 ,’ which are the parents of the most widely grown hybrid rice in China. Using a linkage map based on 221 molecular marker loci covering a total of 1796 cM, a total of 33 QTLs were identified for the nine traits tested. QTLs were detected on chromosomes 1– 3 , 5– 9 , and 11 , respectively. The QTLs identified included three for cooked rice grain length elongation (chromosomes 2 , 6 , and 11), six for width expansion (chromosomes 1‐ 3 , 6 , 9 , and 11) and two for water absorption (chromosomes 2 and 6). Interestingly, a single QTL located near the wx gene on chromosome 6 seemed to influence all the traits tested for the cooked rice quality.     

利用质构参数聚类分析法评定熏煮火腿质量等级的研究

试验测定了3个品牌不同等级熏煮火腿的硬度、脆性和黏着性等质构值,并利用统计分析软件对其进行聚类分析。熏煮火腿的等级越高,其各项质构特性相对越强,聚类分析将18种样品聚成3组,第一组为普通级,包括A,B两个品牌的所有普通级火腿;第二组为优级,包括所有优级和除7号样品外的无淀粉级熏煮火腿;第三组为特级,包括无淀粉级的7号样品。利用质构特性对熏煮火腿的聚类结果与企业分级基本一致。     

Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

A comparative study on the volatile compounds in cooked muscle of wild and farmed large yellow croaker (LYC) was conducted. The two farmed LYC groups were fed with diets containing 44% (CF) and 25% (LF) of fish meal (FM) respectively. Results showed that 48 volatiles, including aldehydes, alcohols, ketones, hydrocarbons, aromatics, acids, esters, furans and miscellaneous compound, were detected in cooked fillets. The LF group had significantly lower amounts of total aldehydes and ketones, higher content of miscellaneous compound in cooked fillets than that in the CF and wild groups (p < .05). Compared with the wild group, the LF group had significantly lower amounts of total alcohols, acids and esters, while the CF group had significantly lower amounts of total aldehydes, higher content of total ketones in cooked muscle (p < .05). According to the principal component analysis (PCA), some volatiles (propanal, nonanal, etc.) could be considered as sensitive indicators to classify cooked muscle samples. In conclusion, differences in the volatiles in the cooked muscle between the wild and farmed LYC have been found. Low level of dietary FM (25%) changed the volatile profiles in cooked fillets of farmed LYC. A PCA may be useful to screen potential volatiles to classify cooked muscle samples in this study.     

水果原浆半冷打工艺技术研究

目前,世界上所采用的打浆技术为2类：热打浆和冷打浆。热打浆工艺简单,不需冷藏,对设备要求低,运行费用低,国内目前采用的都是热打浆工艺。冷打浆对设备要求高,需冷藏,优点是最大限度的保存了水果的风味和有效成分。缺点是投资大,冷藏又会使运行费用加大,果浆成本高。出口韩国和日本的絮状水果原浆不能使用热打浆工艺,国内又无冷打浆工艺所需设备。经过反复摸索和试验,提出了水果原浆的半冷打工艺。即变预煮为软化工艺,如生产苹果原浆时,软化温度在55～65℃,并采取Vc护色技术,这样既不会发生褐变,也不会改变水果纤维形态,容易形成絮状颗粒物,很好的解决了这一问题。     

细菌素Nisin延长低温熟肉制品货架期的效果

在低温肉制品加工过程中注入细菌素（Nisin）,观察了其感官指标和细菌数的变化。结果表明,细菌素（Nisin）在低温内制品中使用能有效抑制细菌繁殖速度,从而延长肉制品的货架期,较好地解决低温肉制品货架期短的问题。