醋蛋液的营养成分分析

对醋蛋液的营养成分进行了分析和评价，主要对一般营养成分、游离氨基酸组成及其无机质含量进行了检测和分析。结果表明：醋蛋液中的蛋白质含量较高，为3．17g／100ml；脂肪含量较低；游离氨基酸中必需氨基酸种类齐全，其中谷氨酸和赖氨酸含量最高，分别占到总量的13．55％和10、27％；无机质含量丰富，尤其是常量元素钙（180．8mg／100ml）。因此，醋蛋液是一种营养价值较高的饮品。     

Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing

ABSTRACT: A small-scale (35 g flour) laboratory method for Asian salted noodle processing was developed. Six wheat varieties were selected to compare laboratory and pilot plant production methods and resultant noodle products. Raw noodle color and discoloration after 24-h storage, cooking loss, and noodle weight gain during cooking were measured. Cooked noodle hardness, springiness, cohesiveness, adhesiveness, gumminess, and chewiness were analyzed with a TA-XT2 Texture Analyzer. All these properties, except springiness, were highly correlated between laboratory and pilot plant products. Both methods were reproducible with high precision, and they were comparable to each other. When the quality of noodles from different wheat varieties was ranked, similar rankings were obtained for both processing methods; the laboratory method is suitable for evaluating wheat breeding lines for noodle quality.     

D-最优混料设计优化糯米蛋用料配比及质构分析

目的 优化糯米蛋用料配比。方法 以感官评分为评价指标,并利用模糊数学感官评价和D-最优混料设计优化糯米蛋的用料配比;并对比优化前后糯米蛋的感官特征与质构变化。结果 将咸鸭蛋质量的16.1%香肠粒、16.6%玉米粒、50.0%糯米、15.9%胡萝卜丁、0.5%十三香粉和0.9%盐作为配料,采用糯米蛋的制作工艺,可获得色泽悦目、香气浓郁协调、入口细腻,感官评分为98.1分的糯米蛋,其弹性(3.89 mm)与咀嚼性(891.83 g)显著高于优化前(P＜0.05),并且各项理化指标均符合Q/BHPSS 0001 S—2021《糯米蛋》要求。结论 研究结果可为同类型糯米蛋的标准化、工业化生产提供一定的参数借鉴。     

优质蛋白玉米在产蛋鸡日粮中的应用研究

将157日龄海兰褐商品代产蛋鸡528只,分为3个处理,每个处理4重复,每个重复44只鸡,研究优质蛋白玉米和普通玉米组成的日粮对产蛋鸡生产性能和蛋品质常规指标的影响.处理1饲喂普通玉米日粮（添加赖氨酸）,赖氨酸水为平0.71%;处理2饲喂优质蛋白玉米日粮（等量替换普通玉米）,赖氨酸水平为0.78%;处理3饲喂优质蛋白玉米日粮（等量替换普通米,不添加赖氨酸）,赖氨酸水平为0.69%.试验结果表明：优质蛋白玉米日粮组的日采食量显著高于普通玉米组（P＜0.05）,表明优质蛋白玉米具有较好的适口性;处理3的产蛋率显著高于处理1和处理2（P＜0.05）,处理1和处理2间差异不显著（P＞0.1）;任意两个处理间的平均蛋重、饲料转化率、软破蛋率接近（P＞0.1）.总的来讲,处理3的生产性能优于其它处理组,处理2的生产性能最低;与普通玉米相比,在日粮中使用优质蛋白玉米可提高鸡蛋的蛋黄颜色评分（P＜0.1）,不会降低鸡蛋的哈夫单位和蛋壳强度（P＞0.1）.用优质蛋白玉米等量替换普通玉米,并维持适宜的赖氨酸水平,可提高产蛋高峰鸡的生产性能.     

不同鲜蛋液对鲜切面品质影响的研究

在面条生产中添加鸡蛋可以改善面条的口感和营养价值.本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面,通过测定其蒸煮品质及质构特性,研究了三种蛋液对鲜切面品质的影响.     

Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan

The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.     

利用HACCP原理构建南京盐水鸭质量保障体系

南京盐水鸭风味独特,深受广大消费者喜爱,但传统加工过程经验性强,质量稳定性没有保证。本文将现代食品质量管理体系——HACCP原理运用于南京桂花鸭的加工过程,旨在使整个工艺流程中可能遇到的安全问题得到有效预防和控制,从而保障盐水鸭产品的质量安全。     

谷氨酰胺转氨酶添加量对蛋黄粉乳化性和凝胶性的影响

谷氨酰胺转氨酶(transglutaminase,TGase)通过交联作用能有效提高蛋白质的性质,进而提高食品的特性。通过在蛋黄液中添加不同量的TGase,经喷雾干燥得到蛋黄粉,研究经TGase处理后所得蛋黄粉乳化性和凝胶性的变化,运用傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)和测定表面巯基数分析TGase对蛋黄粉乳化性影响和凝胶性影响的机理。结果显示:随着TGase的添加,蛋黄粉的凝胶性呈现先升高后降低的趋势,其在TGase添加量为1.5 U/g蛋黄时达到最大;经SDS-PAGE电泳和测定表面巯基数分析,TGase的交联作用能改变其表面巯基数含量,改变其凝胶网络状态,使其对水的束缚能力发生变化,进而改善蛋黄粉凝胶性;蛋黄粉的乳化活性指数(emulsification activity index,EAI)随TGase的增加呈现先升高后降低的趋势,其在TGase添加量为2.0 U/g蛋黄时达到最大,并经FTIR技术分析,随TGase的增加,其α-螺旋向β-折叠发生转变,变化趋势与EAI相同;蛋黄粉的乳化稳定性指数(emulsification stability index,ESI)随TGase的增加呈现先降低后增加的趋势,ESI在TGase添加量为2.0 U/g(蛋黄)时最低。     

不同菌株接入盐渍辣椒汁和干辣椒混合体系发酵风味物质的比较

选取2株植物乳杆菌（Lactobacillus plantarum）（1.3919、1.555）、2株产香鲁氏结合酵母菌（Zygosaccharomyces rouxii）（2.1913、2.371）和1株凝结芽孢杆菌（Bacillus coagulans）1.3220分别接入以盐渍辣椒汁与干辣椒混合体系（干辣椒∶盐渍辣椒汁（盐度10%）=1∶3（g∶g））中进行发酵30 d后,通过气质谱联用（GC-MS）法测定其挥发性风味物质的组成,采用UpSet软件及主成分分析（PCA）研究其风味物质的共性及差异。结果表明,6个样品中共检测出挥发性物质100种,其中醇类（19种）、酯类（41种）、酸类（10种）、酚类（8种）、酮类（3种）、其他（19种）。接菌发酵有助于产品的风味的形成,6个样品中共有的挥发性物质14种,以酯类物质为主。样品PZ-2.1913与PL-1.3919、样品PL-1.555与PZ-2.371中挥发性物质种类和含量相似。结果表明菌株1.3919更适合接入盐渍辣椒汁与发酵干辣椒混合体系发酵。     

Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation

Hen eggs have many applications in the food industry. Centrifugation split liquid whole egg in two fractions: supernatant plasma and precipitate granules. Plasma can be used directly by the food industry. The aim of this study was to analyse how the operational conditions affect the composition and functional properties of plasma obtained by centrifugation. Protein and cholesterol contents, dry matter, emulsion activity and foam activity were evaluated. Plasma showed lower protein content and dry matter than liquid whole egg. Within the operational conditions studied, plasma contained 74–85% of egg cholesterol, maintaining the emulsifying activity and increasing the foaming properties. Prediction models were obtained for all the parameters studied except for emulsifying activity. Plasma doubled the foam capacity and increased until almost 15% the foam stability compared with liquid whole egg. Whole egg plasma could be a great substitute of whole egg for the food industry.