魔芋精粉与黄原胶的协同增效作用及应用研究

本文对魔芋精粉与常用增稠剂黄原胶、瓜尔豆胶、海藻酸钠、羧甲基纤维素钠、明胶间互混的协同增稠作用进行了研究,结果发现;魔芋精粉与黄原胶有强烈地协同增效作用。并对所研制的复合胶进行应用研究。     

黄原胶与其它食品胶协同增效作用及其耐盐稳定性的研究

以黄原胶、羟丙基淀粉、ＣＭＣ－Ｎａ、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象,系统地研究了黄原胶与其它食品胶２种或３种之间的协同增效作用及其耐盐稳定性。研究结果表明：黄原胶与羟丙基淀粉、ＣＭＣ－Ｎａ复配无协同增效作用,黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用,两者或三者按适当比例配合后,耐盐稳定性显著提高,用量比任一单一胶少,而且使用成本大幅度降低,因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景。     

黄原胶与其它食品胶协同增效作用 及其耐盐稳定性的研究

以黄原胶、羟丙基淀粉、ＣＭＣ－Ｎａ、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象,系统地研究了黄原胶与其它食品胶２种或３种之间的协同增效作用及其耐盐稳定性。研究结果表明：黄原胶与羟丙基淀粉、ＣＭＣ－Ｎａ复配无协同增效作用,黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用,两者或三者按适当比例配合后,耐盐稳定性显著提高,用量比任一单一胶少,而且使用成本大幅度降低,因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景。     

添加剂对竹芋粉皮质量的影响

以竹芋淀粉为原料做成竹芋粉皮,经正交实验,得出马蹄淀粉、小麦淀粉、魔芋精粉、瓜尔豆胶复合使用时的最佳配比为:马蹄淀粉5%、小麦淀粉8%、魔芋精粉1%、瓜尔豆胶0.5%.成品口感爽滑,组织细腻,富有弹性.     

新型马蹄果冻(马蹄糕)的研制

为了研究马蹄添加在果冻里面以代替传统马蹄糕的制作,本文利用卡拉胶、魔芋胶、瓜尔豆胶混溶后的协同增效、防析水作用,通过实验来确定复配的最佳比例.再由一系列间因素和正交实验确定马蹄糕(果冻)的最佳配方:卡拉胶:魔芋胶:瓜尔豆胶=20:13:1.     

常用食品胶耐盐性的研究

以黄原胶、羟丙基淀粉、CMC－Na、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象,系统地研究了单一胶的增稠特性和耐盐特性,同时也对这几种胶之间的协同增效作用和复配胶的耐盐稳定性进行研究,探讨出耐盐性好、用量少、成本低的复配食品胶,为食品胶更好地应用于高盐食品中提供理论和方法的指导。     

利用黄原胶与魔芋精粉的协同增效作用研制低温冷冻果馅

应用黄原胶与魔芋精粉的协同增效作用 ,对低温 (- 2 0℃ )冷冻果馅 (添加天然果汁 )进行了研究 ,采用葡萄糖浆与黄原胶、魔芋精粉复合使用 ,在其抗析水性及抗冻性方面取得了良好效果。     

保鲜方便米粉抗老化研究

测定了多种添加剂对保鲜方便米粉的抗老化效果。试验结果表明：植物油、魔芋精粉、土豆淀粉、单甘酯、蔗糖脂、黄原胶、瓜尔豆胶、谷朊粉、马铃薯变性淀粉、木薯变性淀粉、羧甲基纤维素钠（CMC）、等都有一定的抗老化作用，但自制酶制剂效果最好。     

响应面法优化绿茶调味酱配方

对调味绿茶酱的配方进行研究,对超微绿茶粉、瓜尔豆胶和魔芋精粉的复配粉、有机酸、白砂糖的添加量进行了单因素实验,从感官和质构上对成品进行评价,并采用响应面分析法优化各参数比例,研制出具有绿茶风味的调味酱。结果表明:最佳配方为瓜尔豆胶和魔芋精粉的复配粉的添加量1.6%,绿茶粉的添加量0.4%,有机酸的添加量为0.15%,白砂糖的添加量为12%,制成的绿茶调味酱外观、组织形态、风味、色泽、口感的综合评分最高,为84.09分。     

魔芋胶和瓜尔豆胶对鸭血豆腐食用品质的影响

研究添加魔芋胶与瓜尔豆胶对鸭血豆腐食用品质的影响。以新鲜鸭血为原料,添加魔芋胶和瓜尔豆胶为 稳定剂,凝血10 min,90 ℃加热40 min制成鸭血豆腐。测定鸭血豆腐的离心损失、蒸煮损失、析水率、色泽和质构 等指标,并进行感官评定。结果表明：单独添加魔芋胶或瓜尔豆胶均能降低鸭血豆腐的离心损失、蒸煮损失和析 水率,同时改善产品的质构;当魔芋胶和瓜尔豆胶以质量比7∶3进行复配,在生产鸭血豆腐时添加量为4.0 g/L时, 其效果达到最佳,能够显著改善鸭血豆腐的亮度（P＜0.05）,硬度、弹性、胶着性和咀嚼性等质构特性也明显提 高,感官上切面光滑均匀,呈红褐色,孔隙少且细小。因此,魔芋胶与瓜尔豆胶复配添加具有协同稳定作用,能够 显著改善鸭血豆腐的食用品质。     

瓜尔胶的研究及其在纺织印花中的应用

瓜尔胶是水溶性很好的天然高分子之一。综述了瓜尔胶的研究现状,并提出了改性瓜尔胶在纤维素纤维织物印花领域的研究前景。     

4种稳定剂对软冰淇淋品质协同作用研究

考察了瓜胶（A）、CMC（B）、魔芋胶（C）、黄原胶（D）在软冰淇淋中的作用，通过正交实验，对瓜胶、CMC、魔芋胶、黄原胶在软冰淇淋浆料黏度及软冰淇淋硬度、膨胀率、抗融性等方面的影响进行研究，结果表明：黄原胶对软冰淇淋黏度的影响最大，CMC影响最小，其最佳组合为A1Ｂ2Ｃ3Ｄ3；在软冰淇淋膨胀率方面，瓜胶的影响最大，黄原胶的影响最小，最佳组合为Ａ3B3C2D1；在软冰淇淋硬度方面，黄原胶的影响最大，最佳组合为A1B1C1D1，瓜胶影响最小；在软冰淇淋抗融性方面，瓜胶最有利于抗溶性提高，魔芋胶对抗溶性改善最小，最佳组合为A2B1C2D3.所以瓜胶对膨化率和抗溶性影响最大，对硬度影响最小；黄原胶对黏度和硬度影响最大，但对膨化率影响最小；CMC对黏度影响最小：魔芋胶对抗溶性影响最小。     

新型医用敷料用海藻酸钙凝胶复水性的研究

研究了复水溶液的种类、CaC l2溶液的浓度、卡拉胶和瓜尔豆胶对海藻酸钙凝胶复水性的影响。实验表明,加入一定量的卡拉胶和瓜尔豆胶,可显著提高海藻酸钙凝胶的复水性,CaC l2溶液的浓度也会影响海藻酸钙凝胶的复水性。     

决明子胶泠水溶部分和热水溶部分的流变性研究

本文研究了决明子胶冷水溶和热水溶部分的流变性,决明子胶在冷水和热水中溶解,其流变性有所不同。考察了浓度、温度、剪切力、pH值、冻融变化、盐度等参数对决明子胶溶液的粘度的影响。决明子胶与黄原胶、卡拉胶具有明显的协效性,与瓜尔豆胶无协效性。     

The physiological and rheological effects of foods supplemented with guar gum

The high molecular weight polysaccharide Guar gum has a plethora of uses in the food, pharmaceutical and paint industries. This polysaccharide is also employed as a dietary fibre, but the quantity used in food is limited due to its viscous properties. Guar gum may be modified enzymatically or chemically to reduce its molecular weight and by extension its viscosity. This modification though is believed to reduce its physiological efficacy, for example the attenuation of postprandial glycemia. However, a number of studies have shown the viscosity effects alone of this fibre in vitro and in vivo is not always correlated with blunted glycemia. The absolute mechanisms behind the benefits seen with guar gum consumption are not known and studies have shown factors such as food composition, food matrix and food and fibre processing conditions may all play a significant role.     

小米饮料的最佳液化、糖化及稳定条件研究

本文主要对小米饮料的淀粉液化、糖化的最佳反应条件和稳定剂对小米饮料稳定性的影响进行了探讨,结果表明小米浸提液的液化最佳条件为:α-淀粉酶的加酶量6U/g淀粉,作用时间90min,作用温度70℃,pH6.5;糖化的最佳条件为:β-淀粉酶的加酶量100U/g淀粉,作用时间60min,作用温度60℃,pH5.5;稳定剂的最佳配比为:0.5%的阿拉伯胶、0.07%的瓜儿豆胶、0.07%的黄原胶、2.1%的蔗糖。     

Effects of guar gum and arabic gum on the physicochemical,sensory and flow behaviour characteristics of frozen yoghurt

This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt containing 0.3% guar gum had the highest viscosity. The longest first dripping time was observed in sample containing 0.5% arabic gum. Flow behaviour of samples showed that all frozen yoghurts exhibited shear thinning behaviour. Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability. The results of this study revealed that the frozen yoghurt produced with arabic gum had the better overall sensory and physicochemical characteristics.     

瓜尔胶及其衍生物的应用研究进展

瓜尔胶及其衍生物是新型的天然高分子化合物,应用前景广阔,综述了瓜尔胶及其衍生物的国内外应用研究进展,详细介绍了瓜尔胶及其衍生物在造纸工业、日用化学品工业、食品工业、石油钻探工业、医药工业等方面的应用,强调了其特殊性能的优势和应用潜力,阐明了我国研究开发瓜尔胶及其衍生物的意义     

Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage

The color and cloud stability of cloudy carrot juice were improved by enzymatic hydrolysis and addition of hydrocolloids. Cellulytic and pectolytic enzyme preparations were used to prepare the carrot juice and their optimum dosages were 1.6 g kg^?1 and 0.035 g kg^?1, respectively. Hydrocolloids including guar gum, pectin and flaxseed gum were each added to the carrot juice and assessed for their ability to stabilize the carrot juice. Pectin had no effect on the cloud stability of carrot juice. Guar gum and flaxseed gum stabilized the cloudy carrot juice owing to macromolecular steric repulsion, while flaxseed gum reduced the creaming of cloudy carrot juice owing to its emulsification. The color and β‐carotene content of carrot juice did not change during 6 months of storage. Copyright © 2004 Society of Chemical Industry     

Effect of hydrocolloids on physicochemical,sensory and textural properties of reconstructed rice grain by extrusion cooking technology

Cracked or broken rice grains followed by lower rice efficiency during processing and milling of rice paddy are a major challenge contributing to the reduced economic productivity of this branch of industry. Therefore, the extrusion process for turning flour from broken rice or wastes into complete rice grains can bring about value-added for producers. In addition, an optimized formulation can improve product diversity and nutritional value. In this study, the effect of addition of Guar and Arabic gums on physicochemical, texture and sensory profiles of extruded rice grains was analyzed. Both gums were used in four concentrations (0.1, 0.2, 0.3 and 0.4 w/w %, d.b), and the effect of their different levels on properties of extruded rice was studied. Results from physicochemical tests on extruded rice samples showed that moisture content, water solubility index, water absorption index and bulk density were increased in samples containing higher concentration of Guar than Arabic gum and initial moisture content of 30% compared to no-gum samples, whereas lateral expansion, cooking loss, and total color change (ΔE) were reduced. Furthermore, results showed that higher levels of Guar than Arabic gum led to an improvement in sensory and textural properties.