含功能因子壳聚糖的爽口片研制

介绍含功能因子壳聚糖的爽口片的研制过程。确定了含功能因子壳聚糖的爽口片适宜配方：魔芋粉4．0g、壳聚糖2．0g、柠檬酸3．0g、甘油2．0ml、木糖醇8g、蔗糖酯0．9g、单甘酯0．5g、β-环状糊精2．5g、乙基麦芽酚0．1g、薄荷香精1．0ml、水杨酸甲酯0．05ml、安赛密3．0g、薄荷素油1．5ml、薄荷脑1．0g、桉叶油0．3ml、总用水量600m1。     

无蔗糖膳食纤维软糖研制

主要介绍无蔗糖膳食纤维软糖的研制过程。该产品以壳聚糖、魔芋精粉为膳食纤维原料;并作为软糖的胶凝剂和成形剂,以甜蜜素、木糖醇作为甜味剂取代蔗糖研制而成。确定了无蔗糖膳食纤维软糖的工艺和配方。     

板栗软糖加工工艺

以板栗粉为主要原料,研制板栗粉软糖产品,优化其生产工艺条件。采用单因素实验确定板栗软糖配方中变性淀粉、板栗粉、蔗糖酯的添加量。用正交实验确定凝胶剂的组成及配比和各单因素的最优添加量。结果表明:以魔芋胶-卡拉胶-琼脂(5.5∶1∶1)为复合胶凝剂,具有良好的综合加工性能,产品外观及风味良好;最佳产品配方为板栗粉12g、凝胶剂7.5g、蔗糖酯0.25g、变性淀粉4g、白砂糖35g、葡萄糖浆25g、蜂蜜10g,所得板栗软糖产品外观、风味及口感最佳。     

总状毛霉发酵生产壳聚糖工艺研究

壳聚糖是天然多糖中唯一大量存在的碱性氨基多糖,具有一系列特殊功能性质,广泛应用于食品、生物医用材料、纺织、环保等行业领域,市场前景非常可观.本文选择总状毛霉作为菌种,在单因素实验的基础上,用部分因子设计方法对相关影响因素的效应进行筛选并选出有显著效应的蔗糖、NaNO3、时间三个因素.最后用中心组合实验及响应曲面、等高线分析确定主要影响因素的最佳含量和培养的条件.确定最适发酵培养基和培养条件为:接种量(5%)、蔗糖(64g/L)、酵母膏(3g/L)、硝酸钠(3.5g/L)、磷酸氢二钾(1.5g/L)、硫酸镁(0.1g/L)、硫酸铁(0.1g/L)、温度(28℃)、转速(140r/min)、培养时间(43h),并通过实验得壳聚糖产量为1.43g/L.     

葛根软糖制备工艺优化及体外抗氧化活性研究

以葛根提取液为原料,明胶为胶凝剂,以质构参数和感官评分为评价标准,对葛根软糖的制备工艺进行优化,并测定其抗氧化活性。研究结果表明:葛根提取液添加量30%,明胶添加量16%,蔗糖添加量25%,柠檬酸浓度为0.1%,该条件下制得的葛根软糖具有较适宜的硬度、弹性、韧性和咀嚼性,感官评分最高为87分。在此条件下测得软糖的黄酮含量为126.10μg/g,DPPH、ABTS、羟自由基清除率分别为46.3%,33.7%,62.1%。     

琼脂南瓜软糖的制作工艺

以南瓜、蔗糖、琼脂和柠檬酸为原料 ,采用L9( 3 4)正交试验法找到制作琼脂南瓜软糖的一种新配方 :蔗糖 2 0 0g ,琼脂 1 5 g ,南瓜 2 5 0 g ,柠檬酸 0 3 g ,用文中介绍的工艺和配方可以制做出酸甜适口、色泽金黄、嚼感细腻、弹性和韧性均较好的南瓜软糖。     

壳聚糖软糖研制

该文主要介绍壳聚糖软糖的研制过程。该产品以壳聚糖、魔芋精粉为膳食纤维原料,并作为软糖的胶凝剂和成形剂研制而成。确定了壳聚糖软糖的生产工艺和配方。     

蔗糖酯胶束结构的小角散射分析

利用X射线小角散射研究蔗糖酯溶液胶束结构随浓度的变化,在极稀蔗糖酯水溶液中,蔗糖酯在界面富集吸附形成单分子层,当表面吸附达到饱和时,蔗糖酯分子不能在表面继续富集,而憎水基的疏水作用仍竭力促使蔗糖酯分子逃离水环境,当蔗糖酯溶液浓度达到0.1%(g/mL)时,蔗糖酯分子则在溶液内部开始自聚,即疏水基在一起形成内核,亲水基朝外与水接触,形成最简单的胶团,即预胶束.当蔗糖酯浓度达到0.5%(g/mL)达到临界胶束浓度(CMC),蔗糖酯在水溶液中形成胶束.当蔗糖酯浓度进一步增加,蔗糖酯胶束在溶液中形成不规则层状结构,其不规则层状周期厚度L1=52.4nm,当蔗糖酯溶液浓度增加至5%(g/mL)时,蔗糖酯胶束排列成完整有序的层状,形成溶致液晶结构,其周期层状结构厚度L2=39.3nm,同时溶液体系中溶剂和溶质分子间存在微密度电子起伏.     

响应面法优化梅花鹿鹿角微胶囊制备工艺的研究

梅花鹿鹿角含有丰富的胶质、氨基酸、无机元素等营养成分,在美容和保健等方面有较高的利用价值,但鹿角骨质严重,具有腥臭味,无法直接食用。试验采用复凝聚法制备梅花鹿鹿角微胶囊,以羧甲基壳聚糖和氯化钙为壁材,以梅花鹿鹿角、海藻酸钠、蔗糖酯和三聚磷酸钠为芯材,研究不同因素对微胶囊产率的影响。以产率为评定指标,响应面法优化最佳制备工艺条件。结果表明:梅花鹿鹿角微胶囊的优化条件为梅花鹿鹿角浓度66.00 g/L、羧甲基壳聚糖浓度3.00 g/L、氯化钙浓度4.00 g/L和海藻酸钠浓度5.00 g/L、蔗糖脂肪酸酯2.00 g/L和三聚磷酸钠2.00g/L。在此条件下进行验证试验,梅花鹿鹿角微胶囊产率值为84.32%。     

芹菜凝胶软糖制作工艺研究

为研制出低糖且具有一定保健功能的绿色凝胶软糖,以芹菜为主要原料,以明胶和琼脂为复配凝胶剂,以蔗糖与低聚果糖为甜味剂,以质构分析和感官评价为指标,通过单因素试验与正交试验研究芹菜凝胶软糖的最佳配方。试验结果表明:当琼脂与明胶质量比为1︰1、凝胶剂的添加量为5 g/100mL、甜味剂的添加量35 g/100mL、柠檬酸的添加量为0.20 g/100mL、芹菜汁的添加量为20 g/100mL,制得的芹菜凝胶软糖风味诱人,口感柔软,咀嚼性和弹性均较好。     

壳聚糖改性蒙脱石对蔗糖溶液中酚酸的吸附性能研究

通过共沉淀法制备壳聚糖改性蒙脱石并用于蔗糖溶液中酚酸的吸附。通过SEM、FT-IR、XPS和BET对其进行表征,由表征结果可知:改性过程成功地将壳聚糖负载到蒙脱石表面,制备出壳聚糖改性蒙脱石;改性蒙脱石等电点为7.84,主要通过静电力和胺基吸附蔗糖溶液中的没食子酸。吸附试验结果表明改性后的蒙脱石对没食子酸吸附性能提高,壳聚糖改性蒙脱石对蔗糖溶液中没食子酸吸附的最佳pH为7.0,平衡时间为600 min。壳聚糖改性蒙脱石对没食子酸的吸附过程更加符合Freundlich模型和准二级吸附动力学方程,吸附过程主要为多分子层吸附和化学吸附,饱和吸附量达到58.82 mg/g。壳聚糖改性蒙脱石具有良好的再生性能,且对蔗糖溶液中酚酸吸附效果良好,是一种有前景的糖用澄清剂。     

Chitosan from Syncephalastrum racemosum Using Sugar Cane Substrates as Inexpensive Carbon Sources

A strain of Syncephalastrum racemosum isolated from herbivores feces was studied for chitosan production using sugar cane substrates, such as juice or molasses, from Northeast Brazil. S. racemosus was batch grown in shake flasks over 5 days using sugar cane juice or molasses as carbon source. The effect of supplementary nitrogen source was studied by supplying medium with yeast extract or ammonium sulphate. The highest yield of the biopolymer (30 mg chitosan. g^-1 sucrose) was obtained using sugar cane juice (21 g sucrose. L^-1) plus 0.3% yeast extract. Batch fermentation in a 5-L bioreactor using the same medium, increased the yield to 50 mg chitosan. g^-1 sucrose. Chitosan extracted from S. racemosus cultured in sugar cane juice medium showed a low degree of acetylation with a high D-glucosamine content.     

Modeling of potassium sorbate diffusion through chitosan films

The mechanism of potassium sorbate (K-sorbate) release from chitosan films was studied as a function of immersion time in aqueous solution. Fick's law was applied to calculate the diffusion coefficient and the power law defining the type of diffusion mechanism. The novelty in this study is the compound diffusion mechanisms comparison through chitosan film (CF) and chitosan emulsion film. Initially, the lipid was selected to obtain the emulsion films. The evaluation was based on the water vapor permeability (WVP). The lower WVP (32.45% less than chitosan film) was found using 0.5 g/100 g of palmitic acid for 2.0 g/100 g of chitosan. Then, active chitosan films (ACF) were obtained incorporating K-sorbate on CF at 0.1 and 0.5 g/100 g of K-sorbate. Also, active palmitic acid-chitosan films (APEF) were obtained, incorporating 0.1 g/100 g of K-sorbate. The mechanisms of K-sorbate diffusion through ACF and APEF were mainly non-Fickian. However, the K-sorbate diffusion coefficient did not reduced in lipid presence.     

富含低聚木糖的小麦麸皮饮料的研制

以小麦麸皮为原料,经焙烤、酶解、澄清和调配等工艺制成富含低聚木糖的保健功能性饮料。先将小麦麸皮在180℃下焙烤20 min,之后采用木聚糖酶将其中的木聚糖酶解为低聚木糖,采用风味蛋白酶将蛋白质酶解为短肽,中温α-淀粉酶将淀粉酶解为葡萄糖和麦芽糖。优化后的酶解条件为:木聚糖酶153 U/g麸皮、风味蛋白酶138 U/g麸皮、中温α-淀粉酶60 U/g麸皮,料水比1∶8(g∶mL),pH值6.0,反应温度50℃,反应时间4 h。酶解液经稀释后加入0.2 g/L皂土和0.1 g/L壳聚糖澄清,调配时加入10 g/L蜂蜜、60 g/L白砂糖和0.75 g/L柠檬酸,经超高温瞬时杀菌、无菌灌装得到成品。低聚木糖(2.06 mg/mL)和短肽为饮料中主要功能性成分。     

Chitosan from Syncephalastrum racemosum Using Sugar Cane Substrates as Inexpensive Carbon Sources

A strain of Syncephalastrum racemosum isolated from herbivores feces was studied for chitosan production using sugar cane substrates, such as juice or molasses, from Northeast Brazil. S. racemosus was batch grown in shake flasks over 5 days using sugar cane juice or molasses as carbon source. The effect of supplementary nitrogen source was studied by supplying medium with yeast extract or ammonium sulphate. The highest yield of the biopolymer (30 mg chitosan. g^?1 sucrose) was obtained using sugar cane juice (21 g sucrose. L^?1) plus 0.3% yeast extract. Batch fermentation in a 5-L bioreactor using the same medium, increased the yield to 50 mg chitosan. g^?1 sucrose. Chitosan extracted from S. racemosus cultured in sugar cane juice medium showed a low degree of acetylation with a high D-glucosamine content.     

壳聚糖涂膜对南湖菱果实贮藏生理及品质的影响

以新鲜南湖菱果实为试材,研究壳聚糖涂膜对南湖菱果实贮藏期间品质和生理的影响。用1.0g/100mL和2.0g/100mL壳聚糖溶液对果实涂膜后,4℃±1℃、相对湿度(90±2)%条件下贮藏15d,测定果实贮藏期间质量损失率、VC、总酚、可溶性总糖、蔗糖、还原糖和可溶性固形物含量变化与多酚氧化酶(PPO)、抗坏血酸过氧化物酶(APX)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)比活力以及丙二醛(MDA)含量的变化。结果表明:1.0g/100mL和2.0g/100mL壳聚糖涂膜显著减少果实表面失水,减缓VC、总酚、可溶性总糖、蔗糖、还原糖和可溶性固形物含量下降,维持果实营养品质;同时抑制褐变酶PPO比活力,减缓抗氧化酶APX和SOD比活力上升,减少膜脂过氧化产物MDA积累。因此,1.0g/100mL和2.0g/100mL壳聚糖涂膜能够有效地保存果实营养物质,延缓果实衰老,可以作为安全廉价的保鲜方法应用于南湖菱果实贮藏保鲜。     

壳聚糖-玉米油复合涂膜剂对清洁鸡蛋的保鲜效果

为改善单一组分的植物油与壳聚糖涂膜剂的缺陷,将壳聚糖与玉米油以（CH-CO）0∶100、30∶70、40∶60、50∶50混合,并加入VE、柠檬酸、牛至精油、蔗糖酯复合成新型涂膜剂,分别在22 ℃和4 ℃进行贮藏研究。结果表明,相比于对照组、A组（CH∶CO＝30∶70）、C组（CH∶CO＝50∶50）,B组（CH∶CO＝40∶60）涂膜剂对鸡蛋保鲜效果更优。22 ℃贮藏45 d后,B组鸡蛋新鲜度仍为A级,质量损失率为0.39%,哈夫单位降低20.95,蛋黄指数下降22.08%,蛋清pH值上升0.63,挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量增加1.01 mg/100 g。4 ℃贮藏10 周后,鸡蛋新鲜度相当于22 ℃贮藏33 d的效果;4 ℃贮藏结束时,B组鸡蛋质量损失率为0.54%,哈夫单位下降21.56,蛋黄指数降低9.97%,蛋清pH值下降0.46,TVB-N含量增加0.2 mg/100 g。因此,B组即以40%壳聚糖、60%玉米油、0.1%牛至精油、0.03% VE、0.015 g/100 mL柠檬酸、0.2 g/100 mL蔗糖酯组合的新型涂膜剂对鸡蛋的保鲜效果最优。     

The antifungal properties of chitosan in laboratory media and apple juice.

The antimicrobial properties of chitosan glutamate, a derivative of chitin, were investigated in laboratory media and apple juice against 15 yeasts and moulds associated with food spoilage in order to assess the potential for using chitosan as a natural food preservative. Of the seven strains of filamentous fungi studied, chitosan reduced the growth rate of Mucor racemosus at 1 g/l whilst concentrations of 5 g/l were required to completely prevent growth of three strains of Byssochlamys spp. on agar plates incubated at 25 degrees C for 3 weeks. Three strains of filamentous fungi were resistant to the antifungal effects of chitosan at 10 g/l. The presence of chitosan in apple juice (pH 3.4) at levels ranging from 0.1 to 5 g/l inhibited growth at 25 degrees C of all eight spoilage yeasts examined in this study. The initial effect of chitosan in apple juice was biocidal with viable numbers reduced by up to 3 log cycles. Following an extended lag phase, some strains recovered and resumed growth to levels similar to those observed in unsupplemented apple juice. The most sensitive strain was an isolate of Zygosaccharomyces bailii obtained from a spoiled carbonated beverage; this yeast was completely inactivated by chitosan at 0.1 and 0.4 g/l for 32 days of storage at 25 degrees C. The most resistant strain was Saccharomycodes ludwigii, an isolate from spoiled cider: a level of addition of 5 g/l of chitosan was required to inactivate this strain and to maintain yeast-free conditions in apple juice for 14 days at 25 degrees C. Growth inhibition and inactivation of filamentous moulds and yeasts, respectively, was concentration-, pH- and temperature-dependent. It was concluded that chitosan was worthy of further study as a natural preservative for foods prone to fungal spoilage.     

海水暂养毛钳体内镉脱除工艺研究

目的通过添加壳聚糖、羧甲基壳聚糖、绿茶冲泡液的海水暂养毛钳,探索降低毛钳体内镉含量的方法。方法实验将毛钳随机分为13组,分别暂养于4 L海水中,对照组为海水;壳聚糖浓度分别为0.01、0.05、0.1、0.15 g/L;羧甲基壳聚糖浓度分别为0.01、0.05、0.1、0.15 g/L;绿茶冲泡液浓度分别为25、30、35、40 mL/L。毛钳在13组海水中暂养一定时间后用电感耦合等离子体质谱仪(inductively coupled plasma-mass spectrometer,ICP-MS)测定镉含量。结果使用0.15 g/L壳聚糖、0.15 g/L羧甲基壳聚糖、40 mL/L绿茶冲泡液暂养毛钳18 h时,镉含量从3.128 mg/kg分别降到1.981、1.791、1.830 mg/kg,0~18 h内镉含量都有明显的下降,并且都降到可食用的标准,19~30 h过程中实验组镉含量下降速率减小,30~36 h镉含量几乎保持不变。对照组与其他3组相比毛钳体内的镉含量降低缓慢。结论在暂养海水中添加壳聚糖、羧甲基壳聚糖、绿茶冲泡液均能够有效脱除毛钳体内的镉。