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《粮食与油脂》2015,(8):52-55
对添加小麦麸皮和胶原多肽螯合钙富纤高钙面条加工技术进行了研究。通过感官评价对富含小麦麸皮高纤面条的加工工艺进行了优化。试验结果表明,添加适量小麦麸皮和食盐可以改善面条品质,产品的最佳配方为面粉96%、小麦麸皮2%、食盐2%。在此条件下,产品弯曲断条率0,熟断条率为0,干物质失落率为7.6%,蒸煮吸水率为163.8%,面汤浊度为0.098。提高了面条感官品质,感官评价为91.0。通过添加胶原多肽螯合钙对面条进行营养强化,富纤高钙面条加工配方为面粉94%、小麦麸皮2%、食盐2%、胶原多肽螯合钙2%,面条干物质失落率升高至8.3%,其余品质无显著变化。富纤高钙面条外观色泽良好,风味较好,食用营养价值高。 相似文献
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本文针对我国人民蛋白质和钙摄取不足的现状,探讨了采用在我国北方人民的主食面粉中强化钙、蛋白质和纤维素的品种、数量对制作面包的感官和理化指标的影响,并且提出了强化的最佳配方:每Kg面粉强化11.8g乳配钙为最佳钙强化配方:每Kg面粉强化4%大豆蛋白、5%麦麸纤维素、1%添加剂为最佳配方。 相似文献
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黄皮果珍珠钙保健饮料的研制 总被引:5,自引:0,他引:5
研究了以野生黄皮果为原料,添加可溶性珍珠钙的果汁保健饮料的加工工艺,通过正交试验等方法确定其加工工艺及最佳配方,结果表明:原果汁采用微波加热灭酶,效果良好:保健饮料的最佳配方为果汁15%,可溶性珍珠钙0.8%、白糖9%;适宜的杀菌工艺条件为83-85℃加热20min。 相似文献
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市售商品补钙制剂的补钙效果观察 总被引:7,自引:1,他引:7
本文以大鼠为模型,研究不同化学形式钙以及市售数种钙剂的补钙效果。1.不同化学形式钙的补钙效果:选用三周龄断乳Wistar大鼠56只,雌雄各半,喂饲3周缺钙饲料后,按体重随机把大鼠分成4组,即缺钙饲料、补充碳酸钙、活性钙或乳酸钙饲料(3000mgCa/kg),实验期为12周。2.市售补钙制剂的补钙效果:选用动物及实验期同实验1,动物数为84只,按体重随机把大鼠分成7组,即缺钙饲料组,其它6组为补充碳酸钙、钙尔奇-D、盖天力、活性钙、壮骨宝、巨人补钙饲料(3000mgCa/kg)。补钙各组大鼠终体重和身长均非常显著高于对照组。补充不同化学形式钙或商品钙制剂组的血浆、红细胞和肝脏中钙含量均显著高于缺钙对照组,补钙各组间无显著差异。多数钙制剂对雄性肾脏钙存留的影响不显著,只有盖天力显著增加雄性肾脏钙存留;补钙对雌性肾脏钙存留的影响非常显著。补充的三种化学形式钙和商品钙剂均显著增加骨矿物质含量,但是碳酸钙和乳酸钙的效果优于活性钙,巨人补钙和活性钙的效果似不如其它钙制剂。按效果价格比,目前碳酸钙仍是最好的钙源。 相似文献
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Abstract: Dialysis was performed to examine some of the properties of the soluble phase of calcium (Ca) fortified soymilk at high temperatures. Dialysates were obtained while heating soymilk at temperatures of 80 and 100 °C for 1 h and 121 °C for 15 min. It was found that the pH, total Ca, and ionic Ca of dialysates obtained at high temperature were all lower than in their corresponding nonheated Ca‐fortified soymilk. Increasing temperature from 80 to 100 °C hardly affected Ca ion concentration ([Ca2+]) of dialysate obtained from Ca chloride‐fortified soymilk, but it increased [Ca2+] in dialysates of Ca gluconate‐fortified soymilk and Ca lactate‐fortified soymilk fortified with 5 to 6 mM Ca. Dialysates obtained at 100 °C had lower pH than dialysate prepared at 80 °C. Higher Ca additions to soymilk caused a significant (P≤ 0.05) reduction in pH and an increase in [Ca2+] of these dialysates. When soymilk was dialyzed at 121 °C, pH, total Ca, and ionic Ca were further reduced. Freezing point depression (FPD) of dialysates increased as temperature increased but were lower than corresponding soymilk samples. This approach provides a means of estimating pH and ionic Ca in soymilks at high temperatures, in order to better understand their combined role on soymilk coagulation. 相似文献
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Shane V Crowley Alan L Kelly James A O'Mahony 《International Journal of Dairy Technology》2014,67(4):474-482
Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 °C, while CCarb had no effect. Soluble salts had a pronounced destabilising effect at 140 °C due to increased ionic Ca levels. After a laboratory‐scale high‐temperature short‐time heating process, CHyd‐fortified RSMP had a lower viscosity than all other samples. CChlor and CGluc increased sedimentation during accelerated physical stability testing, with CHyd causing greater sedimentation than CChlor or CGluc. 相似文献
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Pattavara Pathomrungsiyounggul Alistair S. Grandison Michael J. Lewis 《International Journal of Food Science & Technology》2010,45(11):2234-2240
Soymilk fortified with 25 mm Ca (Ca carbonate, Ca citrate, triCa phosphate, Ca gluconate or Ca lactate) was compared with the properties of unfortified soymilk (control). Calcium carbonate, Ca citrate and triCa phosphate did not significantly affect [Ca2+], absolute viscosity and particle size of soymilk, but Ca gluconate and Ca lactate significantly increased these properties. The pH of soymilk was significantly increased by adding Ca carbonate but significantly reduced by adding Ca gluconate and Ca lactate. Dry sediment of soymilk increased significantly with the addition of all Ca salts excluding triCa phosphate. Freezing point depression increased significantly only for Ca gluconate and Ca lactate, mainly owing to their higher solubility. 相似文献
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Loïc Perring Joëlle Blanc 《Sensing and Instrumentation for Food Quality and Safety》2008,2(4):254-261
Energy dispersive X-ray fluorescence method is a good candidate to be implemented close to production lines of fortified milk
powders, in order to ensure their quality control. In this study an energy dispersive X-ray fluorescence (EDXRF) method was
tested as a simple, fast (< 8 min/pellet) and simultaneous method for the quantification of a series of macroelements (Na,
Mg, P, Cl, K and Ca) and micronutrients (Fe, Cu and Zn) from fortified milk powders. Calibrations were established using results
from reference methods results (inductively coupled plasma-optical emission spectroscopy and potentiometry for chloride).
Twenty-one calibration samples were selected to cover uniformly the expected concentration ranges for each element. The EDXRF
results were validated by a strict and systematic comparison with data obtained from the reference methods on a set of thirty
further and independent samples. This study confirmed that EDXRF is a fast and reliable method of choice for quality control
analyses Na, Mg, P, Cl, K, Ca, Fe, Cu and Zn in milk powders allowing better process control and reaction in case of deviation.
Although manganese is detected, its quantification was not possible due to unacceptable statistical performance characteristics. 相似文献