美味肉脯的研制

本文介绍采用正交试验法豆粉、肥瘦肉比及红曲色素对肉脯质量的影响，确定较佳肉脯配方。     

燕麦膳食纤维肉脯的研制

本研究将燕麦膳食纤维添加于肉脯中，研究了不同添加比例燕麦对肉脯的感官质量、出品率、营养成分、保质的影响，确定了产品的最佳工艺和配方。     

高纤维肉脯的研制

将燕麦膳食纤维添加于肉脯中，研究了不同添加比例燕麦麸对内脯的感官质量、出品率、营养成分、保质效果的影响，确定了产品的最佳配方。研制出一种高纤维肉脯，适应中老年糖尿病患者。     

高纤维肉脯的研制

将燕麦膳食纤维添加于肉脯中,研究了不同添加比例燕麦麸对肉脯的感官质量、出品率、营养成分、保质效果的影响,确定了产品的最佳配方。研制出一种高纤维肉脯,适应中老年糖尿病患者。     

无糖高钙功能性肉脯的研制

介绍了一种功能性肉脯的加工工艺、配方及操作要点。通过添加一些功能性因子,在传统肉脯的加工基础上进行创新以提升肉脯的营养价值和保健功能。本工艺希望能为肉脯加工企业开发新的销售渠道提供技术参考。     

新型肉脯的研制

本文通过添加大豆粉、肥肉、红曲色素,并采用绞碎工艺,对传统肉脯的生产进行了改进,确定了新型肉脯的最佳工艺及配方,提高了原料肉的利用率,降低了生产成本.     

几种肉脯的加工工艺

详细介绍了我国几种肉脯的加工工艺、配方和工艺要点。     

果蔬复合重组肉脯的加工工艺研究

对果蔬复合重组肉脯的配方和酶解工艺进行了研究,经试验确定果蔬复合重组肉脯的最佳配方为:猪碎肉40%,大豆拉丝蛋白1.5%,复合磷酸盐0.5%,卡拉胶0.3%,紫薯泥5%,苹果泥15%,胡萝卜泥5%。最佳酶解工艺为:TG酶添加1.5%,酶解温度38℃,酶解时间60 min。     

嫩化型猪肉脯的加工技术优化

以剪切力或感官评价为考察指标,研制嫩化型猪肉脯。通过单因素试验和正交试验,探讨嫩化剂和加工工艺对肉脯嫩度的影响。结果表明：最佳的肉脯嫩化剂配方(m/m)为木瓜蛋白酶添加量0.035%、乳酸钠添加量2%、复合多聚磷酸盐添加量0.4%、氯化钙添加量0.1%;最佳的肉脯嫩化工艺条件为拌料20min、静置15min、热风炉45～85℃程序升温干燥5h。在最适条件下生产的嫩化型肉脯出品率55%、水分含量13.7%、蛋白质含量40.8%、嫩度与空白相比提高了136%。     

果蔬肉脯的制作工艺

在传统肉脯生产基础上，配以番茄、胡萝卜、芹菜等果蔬汁，以增添肉脯的维生素含量，使肉脯既有肉的醇厚香味，又有果蔬的清香，而且卫生指标符合食品卫生要求。     

蛋清蛋白添加对籼米-绿豆粉粉质特性及挤压米粉丝品质特性的影响

将籼米粉、绿豆粉和蛋清蛋白粉按照一定的比例复配,开发高纤维含量的杂粮米粉丝。研究了绿豆和蛋清蛋白的添加对米粉糊化特性、流变特性以及挤压米粉丝微观结构、蒸煮特性和质构等品质特性的影响。结果显示:添加一定量的绿豆粉和蛋清蛋白粉后,混合粉的峰值黏度、最低黏度、最终黏度、回生值、弹性模量、黏性模量均逐渐下降。随着绿豆粉的添加(25%,50%),米粉的蒸煮时间、断条率、蒸煮损失和吸水率均上升,硬度降低,表明米粉的品质显著降低,由扫描电镜图可以发现,加了绿豆粉之后米粉截面变得越来越粗糙,裂纹和孔洞明显增多。但当加入7.5%的蛋清蛋白后,米粉的蒸煮时间、蒸煮损失和断条率均下降,质构特性有一定程度的改善,表明蛋清蛋白良好的凝胶特性有助于提升高纤维含量挤压米粉丝的品质。     

木耳多糖鸡蛋素食肠加工工艺的研究

研究了黑木耳提取工艺，通过黑木耳多糖提取液、绿豆淀粉、复合磷酸盐和加水量四因素的正交试验，得出了鸡蛋木耳素食肠最佳配方为：鸡蛋38．5％、0．9％的黑木耳多糖提取液25％、绿豆淀粉5％、复合磷酸盐0．5％、水30％、食盐1．0％。     

High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables

The soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process.     

Effects of temperature on development of the azuki bean weevil,Callosobruchus chinensis (Coleoptera: Bruchidae) on two leguminous seeds

The azuki bean weevil, Callosobruchus chinensis L., is one of the most serious stored product pests in the world. The temperature driven stage-specific development of C. chinensis was examined at eight constant temperatures of 15.97, 18.31, 22.09, 26.15, 30.50, 34.39, 38.00, and 40.00 °C on azuki bean (Vigna angularis [Wild.] Ohwi & Ohashi) and cowpea (Vigna unguiculata L.) seeds. Parameters for stage-specific development such as threshold temperatures and thermal constants were determined by linear and nonlinear models. The total developmental time (egg - adult) decreased with increasing temperature from 14 to 38 °C on both seeds. However, total developmental time varied from 127.93 to 122.25 days at 15.97 °C to 19.31 and 19.17 days at 38.00 °C on azuki bean and cowpea seeds, respectively. The nonlinear Logan-6 and Performance models estimated optimal temperatures as 37.3, 37.0, 36.5 and 37.1 °C on azuki bean, and as 36.7, 36.4, 34.5 and 36.6 °C on cowpea for egg, larva, pupa and egg to adult, respectively. The linear model estimated the lower temperature thresholds (T_min) of egg, larva, pupa and egg to adult as 16.97, 10.47, 1.36, and 10.28 °C on azuki bean, respectively, and 16.84, 10.33, 10.92, and 9.83 °C on cowpea, respectively. The thermal constants (K) for each stage completion was 35.13, 255.21, 233.11, and 503.41° days (DD) for egg, larva, pupa, and egg to adult on azuki bean, respectively and 32.45, 246.50, 107.04, and 490.02 DD for egg, larva, pupa, and egg to adult on cowpea, respectively. Temperature also influenced the adult longevity. These findings on thermal requirements and temperature thresholds can be used to predict the occurrence, number of generations and population dynamics of C. chinensis.     

Pattern of egg distribution by Adzuki bean beetle,Callosobruchus chinensis (L.) (Coleoptera: Chysomelidae) in stored chickpea under natural infestation

Under laboratory experimental condition female Adzuki bean beetles, Callosobruchus chinensis (L.) are known to evenly distribute their eggs over grains available for egg laying. However, currently there are no data on pattern of egg distribution by Adzuki bean beetle in large quantity of chickpea grain stored for extended period of time. The objective of this study was to determine the number and distribution of eggs among grains of chickpea stored in large quantity for 8 months and subjected to natural infestations. The experiment was conducted under room temperature and relative humidity at Debre Zeit Agricultural Research Center. The chickpea cultivars used were Natoli (desi type, 22 g per 100 seeds with Tuberculated seed coat texture) and Arerti (kabuli type, 26 g per 100 seeds with smooth seed coat texture) and for each cultivar there were 21 replicas of bags (40 cm wide and 70 cm high). From each bag, which contains 10 kg each, 25 chickpea grain samples were randomly selected at monthly intervals and examined for the presence or absence of Adzuki bean beetle eggs. Grains with eggs were categorized into frequency classes (i.e. 0, 1, 2, …, n) based on the number of eggs present on them. The variance to mean ratio was used to decide the type of egg dispersion pattern. In all the sampling dates and on both cultivars, the variance to mean ratios were highly significantly greater than one indicating that egg distribution by female Adzuki bean beetles on grains of chickpea was aggregated type. Moreover, further analysis of data had shown that the egg distribution pattern perfectly fits the negative binomial distribution, which confirms that the pattern of egg distribution on chickpea grains was aggregated/clumped type.     

营养挂面配方优化及品质研究

目的：研制一种富含膳食纤维、多糖及蛋白质的营养挂面。方法：对不同添加量的挤压绿豆粉、香菇粉、鸡蛋粉挂面的质构特性、感官评价进行测定,并优化挂面最佳配方。结果：营养挂面最优配方为挤压绿豆粉添加量4.00%,香菇粉添加量1.20%,鸡蛋粉添加量2.00%;此条件下挂面最佳蒸煮时间为(12.49±0.24) min,吸水率为(204.72±3.09)%,熟断条率为(2.22±3.85)%,蒸煮损失率为(1.12±0.03)%。结论：优化配方下所得挂面光滑整齐、口感柔软爽滑、呈浅棕绿色,具有特殊的绿豆、香菇风味,同时有效增加了挂面中多种营养成分含量。     

Determination of β-sitosterol in meats,soya and other protein products

β-Sitosterol is shown to be present in a range of soya bean products, egg powder, several meats and wheatflour. Sterols were isolated and β-sitosterol in the resultant mixture was determined by GLC. Repeated analyses of individual samples displayed wide variance and the soya bean products themselves exhibited considerable interproduct variation in β-sitosterol content. A level of β-sitosterol similar to that found in soya products was found in wheatflour and somewhat lower levels in beef, pork, lamb and egg powder. The method cannot be used for the quantitative determination of soya in meat products but may be of some diagnostic value.     

Oviposition preference and development of azuki bean weevil,Callosobruchus chinensis,on five different leguminous seeds

This study was conducted to determine the oviposition preference and development of azuki bean weevil, Callosobruchus chinensis (L.) (Coleoptera: Bruchidae) on five different leguminous seeds a) cowpea cultivar Yeonbundongbu, b) white kidney bean cultivar Hwanghyubilho, c) soybean cultivar Daepung, d) mung bean cultivar Seonhwanogdu, and e) azuki bean cultivar Hongeon. A multiple-choice test and a no-choice test were conducted to record the number of eggs laid, total developmental time, number of adults emerged, and adult longevity of C. chinensis on the five different leguminous seeds. Both choice and no-choice tests revealed cowpea seed as the most preferred oviposition substrate. Total developmental time from egg to adult stage ranged from 28 to 31 days; developmental time was shortest on the cowpea. Successful development of C. chinensis was not observed on soybean or on kidney bean. Rate of adult emergence was higher on azuki and mung bean seeds with longer adult longevity of those emerged from azuki bean and cowpea. Higher egg laying preference and shorter developmental time with longer adult longevity of the beetle on cowpea probably signifies importance of physical as well as chemical attributes of the seed as an oviposition substrate other than evolutionary history of the insect.     

ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS

SUMMARY— The spectrophotometric method of estimating the protein content of whole milk at wavelength 280 nm (Nakai and Le, 1970) was modifed for corned beef, flour, bean and egg yolk. A clear solution was obtained by adding 50% sulfuric acid or 2N sodium hydroxide with and without 7–8M urea depending on solubility of the food products. The protein content was calculated from the absorbance at 280, 243 or 215 nm on o spectrophotometer. The correlation coefficient between the absorbance and the protein by Kjeldahl method was 0.99, 0.99, 0.99 and 0.99 with the coefficient of variability of Kjeldahl protein for absorbance of 1.8, 4.1, 3.8 and 4.1% for bean, corned beef, egg yolk and flour, respectively.     

植物模拟蛋液体系构建及凝胶性质研究

本文以绿豆蛋白、甲基纤维素、κ-卡拉胶（κ-carrageenan,KC）和高酰基结冷胶（high acyl gellan gum,HA）等成分为原料,构建了以绿豆蛋白为基体的模拟蛋液体系。通过测定质构、动态流变、持水性和微观结构等指标,考察了主要凝胶剂KC和HA配比对模拟蛋液凝胶质构性质、流变性质、持水性和微观结构等的影响。质构分析和持水性测定结果表明,KC是模拟蛋液凝胶强度和硬度的决定性因素,而HA可提高凝胶的弹性、内聚性、咀嚼性和持水性。温度扫描结果显示模拟蛋液和天然蛋液在加热和冷却过程中储能模量（G′）始终大于损耗模量（G″）,说明两者体系均以弹性为主体。随着HA质量比的提高,复合溶胶的黏度、储能模量（G′）和损耗模量（G″）增加,表明HA可改善模拟蛋液溶胶的黏性性质。扫描电镜结果显示,KC和HA可形成独立的互穿聚合物网络,具有一定的相容性和交联性。感官评定结果可知,当KC/HA配比为1.2:0.4时植物模拟煎蛋综合感官评分最高,和天然煎蛋在口感、组织结构和风味等方面最相近。综上所述,通过研究模拟蛋液体系中不同比例KC/HA的力学性能及相互作用机理,为植物基蛋类模拟制品的开发利用提供理论依据。