番茄籽蛋白的提取及组成研究

以番茄籽为原料，采用正交实验，探讨了番茄籽蛋白提取的工艺条件，分析了番茄籽蛋白的组成。试验结果表明，料液比及pH值对蛋白质提取率影响较大，温度和时间对提取率影响相对不大。在料液比1：25、pH值11．0、时间90min、温度50℃条件下，蛋白质提取率可达64．07％，纯度为66．08％。番茄籽蛋白富含谷氨酸、天门冬氨酸、精氨酸、赖氨酸。     

风味番茄饮料加工工艺的研究

以番茄为原料，针对提高番茄出汁率、饮料稳定性、饮料风味的保持工艺进行了研究。结果发现，对番茄热破碎，经0．8‰果胶酶处理可提高出汁率（74．5％）。通过正交试验获得番茄饮料最佳配方为CMC—Na0．05％，琼脂0．05％，黄原胶0．03％，白砂糖4.0％，蜂蜜2．0％，柠檬酸0.5％，番茄果浆90％。     

番茄汁饮料品质改良技术研究

本文探讨了番茄汁饮料加工过程中的几个关键技术点：1．番茄的破碎方法对番茄汁粘度的影响；2．防止产品分层不稳定现象；3．口感的改良及其最佳配方工艺参数的确定。结果表明，采用85℃、30s热破碎榨汁工艺，0．3％茶多酚作护色剂，以8％蔗糖，0．25％柠檬酸，0．13％复合稳定剂，65％原汁含量为配方组成，可得到品质优良的番茄汁饮料产品。     

番茄保健饮料的研制

以番茄为原料，用经驯化的嗜酸乳杆菌发酵制成乳酸发酵番茄饮料。通过正交试验和感观评定．确定了最佳工艺参数：接种量6％、发酵温度37℃、培养时间12h、蔗糖5％；复合稳定荆0．22％；杀菌条件85℃．15min.     

提高番茄酸奶稳定性的研究

本文对番茄酸奶的制作及产品稳定性进行了研究。结果表明制做凝固型酸奶以加番茄量5～10％为比较适宜，制作搅拌型酸奶以加番茄量10～15％比较适宜。通过添加稳定剂解决了番茄酸奶组织状态稀薄和经二次杀菌后乳清分离的缺陷，实验得出最好的稳定剂及添加量为0．3％明胶或琼脂，灌装后杀菌以75℃10min效果最好。     

食用番茄纸的研制

研究了以番茄为原料，添加不同比例的海藻酸钠、明胶、玉米淀粉成型后。经恒温干燥而制成的食用番茄纸的工艺。通过响应面分析，研究了这些因素对番茄纸品质的影响，得到拟合模型回归方程，确定最佳工艺条件为：海藻酸钠添加量0．48％，明胶添加量0．256％，66．6℃烘烤4h，此时最大响应值为90．41分。     

番茄、胡萝卜乳酸菌发酵饮料的研制

开发研制新疆地产番茄、胡萝卜混合汁乳酸菌发酵饮料。方法：以优质番茄酱和胡萝卜浓缩汁为原料，用保加利亚乳杆菌和嗜热链球菌为菌种，采用四因素三水平正交实验，确定中间种子扩大液、发酵液及发酵饮料口感稳定性的最佳工艺配方。结果：用保加利亚乳杆菌和嗜热链球菌按1：1比例作为菌种；种子扩大液的最佳配方：番茄、胡萝卜混合汁配比3：7，2％葡萄糖，2％脱脂乳，3％接种量；发酵液最佳配方：番茄、胡萝卜混合汁配比3：7，发酵温度41℃，发酵时间24h，接种量3％；发酵饮料调配最佳配方；发酵原液中添加蔗糖5％，柠檬酸0．02％，耐酸羧甲基纤维素钠（CMC-Na）0．2％，黄原胶0．03％。     

番茄渣膳食纤维酶法提取工艺及其特性研究

目的：以番茄渣为原料，研究酶法提取膳食纤维的工艺技术和膳食纤维的性能特性。方法：通过正交实验设计确定酶法提取膳食纤维的最佳条件，研究膳食纤维的膨胀性及持水力。结果：酶法提取膳食纤维的最佳条件，淀粉酶为温度70℃，pH值6．0，用酶量1．0％，时间3h；蛋白酶为温度60℃，pH值6．5，用酶量0．3％，时间为2h；酶法提取的水溶性膳食纤维（SDF）及水不溶性膳食纤维（IDF）的得率分别为6％及40％，IDF的膨胀性及持水力分别为12．7g／g及4．4mL／g。结论：酶法提取番茄渣膳食纤维得率较高，质量较好，有良好的发展前景。     

柠檬酸对肉仔鸡生产性能和血气指标的影响

选用630只雏鸡随机分成5个处理，每个处理设6个重复，每个重复21只鸡。分别饲喂添加0％，0．5％，1．0％，1．5％及2．0％柠檬酸的5种等代谢能、等蛋白试验日粮，试验日粮中不添加任何抗生素。研究结果表明：①在玉米－豆粕型肉仔鸡日粮中添加1．0％柠檬酸，在0－21日龄阶段日增重显著高于对照组（P＜0．05）；耗料增重比显著低于对照组及其他处理组（P＜0．05）。添加2．0％柠檬酸，在0－21日龄阶段日增重、日采食量显著低于对照组及其他处理组（P＜0．05）；耗料增重比显著高于对照组及其他处理组（P＜0．05）。在21－42日龄阶段日增重显著低于对照组及其他处理组（P＜0．05）。②日粮柠檬酸添加水平显著影响21日龄及42日龄肉仔鸡血液碱储和血液碱超水平（P＜0．05）；对血液pH值无显著影响。     

超滤技术处理酪蛋白酶解液的研究

采用超滤技术对酪蛋白酶解液进行浓缩分离，分析超滤过程中操作压力、料液pH、料液浓度等因素对膜透过速率的影响。结果表明．控制操作压力在0．35MPa，料液pH在7．0料液浓度为3％时，膜污染程度最轻，膜透过速率高。     

EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES1

The effects were studied of low concentrations of 5 selected hydrocolloids (xanthan, hydroxypropylcellulose, sodium alginate, and carboxymethylcellulose of low and medium viscosity types) on viscosity and sensory properties of 3 commercial beverages: tomato juice, orange drink and soluble coffee. Tomato juice and orange drink were tested at 0° and 22°C, while coffee was tested at 22° and 60°C by 11-14 highly trained judges. Apparent physical viscosity was determined with a Brookfield uiscometer. Due to precipitate formation, it was not possible to test sodium alginate in orange drink nor hydroxypropylcellulose in coffee at 60°C. Without exception, increasing the hydrocolloid concentration significantly depressed (P < 0.001) the flavor and aroma intensities of all beverages a t both test temperatures. Taste effects were specific for the gumlbeverage combinations. In general, gums depressed the sourness and saltiness of tomato juice, the sourness of orange drink and the bitterness of coffee. Both physical and oral viscosities increased with gum concentration and decreased with temperature. Positive synergism was displayed by gums in tomato juice and orange drink. Excellent correlations (r > 0.9) were obtained between sensory and physical viscosities.     

Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings ( P > 0.05), although a significant difference in liking was found between products ( P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes ( P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal ( P < 0.05). In this instance, labeling information had no notable impact on assessments.     

The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time‐intensity analysis

This study aimed to determine whether five types of beverage, milk (3.3% fat), oolong tea, tomato juice, sparkling water and spring water, reduce the residual spiciness elicited by eating spicy chicken over time. After tasting a piece of spicy popcorn chicken, participants were asked to drink one of five beverages one after another and rate the spiciness intensity using the time‐intensity (TI) analysis. Based on the TI parameters, milk was found to be the best beverage to reduce residual spiciness of spicy chicken over time. Participants rated milk the most effective in decreasing residual spiciness of spicy chicken. Partial least squares regression revealed that the three TI parameters, area under the curve, decreasing area and increasing area, are the best predictors of the self‐reported ratings for spiciness‐reduction effect of individual beverages. In conclusion, this study shows that milk (3.3% fat) can be used as a palate cleanser for spicy chicken.     

Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability

Control of calcium-mediated storage defects, such as age gelation and sedimentation, were evaluated in enteral high-protein dairy beverages during storage. To investigate the effects of reduced-calcium ingredients on storage stability, 2 batches each of milk protein concentrates (MPC) with 3 levels of calcium content were acquired [control, 20% calcium-reduced (MPC-20), and 30% calcium-reduced (MPC-30)]. Control and calcium-reduced MPC were used to formulate 8% (wt/wt) protein enteral dairy beverages. The formulation also consisted of other ingredients, such as gums, maltodextrin, potassium citrate, and sucrose. The pH-adjusted formulation was divided into 2 parts, one with 0.15% sodium hexametaphosphate (SHMP) and the other with 0% SHMP. The formulations were homogenized and retort sterilized at 121°C for 15 min. The retort-sterilized beverages were stored at room temperature for up to 90 d and particle size and apparent viscosity were measured on d 0, 7, 30, 60, and 90. Beverages formulated using control MPC with 0 and 0.15% SHMP exhibited sedimentation, causing a decrease in apparent viscosity by approximately 10 cP and clear phase separation by d 90. The MPC-20 beverages with 0% SHMP exhibited stable particle size and apparent viscosities during storage. In the presence of 0.15% SHMP, particle size increased rapidly by 40 nm on d 90, implying the start of progressive gelation. On the other hand, highest apparent viscosities leading to gelation were observed in MPC-30 beverages at both concentrations of SHMP studied. These results suggested that beverages formulated with MPC-20 and 0% SHMP would have better storage stability by maintaining lower apparent viscosities. Further reduction of calcium using MPC-30 resulted in rapid gelation of beverages during storage.     

Synergistic effect of Pulsed Electric Fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk

With a view to extending the shelf-life and enhancing the safety of liquid whole egg/skim milk (LWE–SM) mixed beverages, a study was conducted with Bacillus cereus vegetative cells inoculated in skim milk (SM) and LWE–SM beverages, with or without antimicrobial cocoa powder. The beverages were treated with Pulsed Electric Field (PEF) technology and then stored at 5 °C for 15 days. The kinetic results were modeled with the Bigelow model, Weibull distribution function, modified Gompertz equation, and Log-logistic models.Maximum inactivation registered a reduction of around 3 log cycles at 40 kV/cm, 360 µs, 20 °C in both the SM and LWE–SM beverages. By contrast, in the beverages supplemented with the aforementioned antimicrobial compound, higher inactivation levels were obtained under the same treatment conditions, reaching a 3.30 log₁₀ cycle reduction.The model affording the best fit for all four beverages was the four-parameter Log-logistic model.After 15 days of storage, the antimicrobial compound lowered Bacillus cereus survival rates in the samples supplemented with CocoanOX 12% by a 4 log cycle reduction, as compared to the untreated samples without CocoanOX 12%. This could indicate that the PEF-antimicrobial combination has a synergistic effect on the bacterial cells under study, increasing their sensitivity to subsequent refrigerated storage.     

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters

Fourteen treatments of frankfurters (18% fat) were produced with two levels of sodium nitrite, 0 and 150mg/kg (0.015%), and seven levels (0%,2%,6%,8%,12% and 16%) of tomato paste with 12% soluble solids The higher the tomato paste level the higher the preference of consumers for frankfurters based on their colour. Frankfurters with 16% tomato paste had a sour taste while those with 12% tomato paste were the most acceptable. In a 2nd experiment three treatments of frankfurters (18% fat) were produced with 0, 50 and 100mg/kg of sodium nitrite and 12% tomato paste and a fourth (control) with only 150mg/kg sodium nitrite. Treatments with 12% tomato paste had lower (p<0.05) pH values and residual nitrite, and higher (p<0.05) thiobarbituric acid values, lightness and yellowness than control. Frankfurters with reduced levels of sodium nitrite (50 and 100mg/kg) and 12% tomato paste had the highest (p<0.05) redness. Storage time affected (p<0.05) all quality attributes. The nitrites added to frankfurters can be reduced from 150mg/kg to 100mg/kg in combination with 12% tomato paste without any negative effect on the quality of the product.     

我国3岁及以上城市居民含糖饮料消费状况及其游离糖摄入评估

目的 了解我国3岁及以上城市居民含糖饮料消费状况,评估含糖饮料的游离糖摄入量及其供能比.方法 采用多阶段分层与人口成比例的整群随机抽样方法,在我国18个省(自治区、直辖市),采用非连续3 d 24 h回顾调查方法,收集13 083名3岁及以上城市居民的各类食物包括含糖饮料的消费量.含糖饮料游离糖的含量数据来源于国家食品...     

蔗糖对绿茶饮料理化成分及其风味稳定性的影响

绿茶饮料的风味稳定性一直是制约高品质绿茶饮料货架期的技术瓶颈。为了提高绿茶饮料的风味稳定性,分析比较了绿茶加工过程中不同蔗糖添加量(0,1%,2%,4%和8%)对绿茶饮料灭菌(135℃,15 s)、贮藏(4,25,38℃;0~60 d)过程中感官品质以及理化成分的影响。结果表明,与对照(未加蔗糖处理)相比,添加蔗糖使绿茶饮料滋味更鲜爽甜醇,香气浓度增加;灭菌后,添加蔗糖使得绿茶饮料的香气和滋味品质提高,总儿茶素和表型儿茶素含量增加,非表型儿茶素下降;在不同贮藏条件下,相比对照,添加蔗糖后的绿茶饮料风味品质有明显改善,包括汤色亮度增加,香气和滋味增强,茶多酚、氨基酸、咖啡碱以及儿茶素含量均有所增加,在贮藏42 d内添加蔗糖对绿茶饮料风味品质稳定性的提高更为明显,且2%和4%蔗糖添加量对绿茶饮料的风味品质有更好的改善作用。研究结果表明在一定的贮藏条件下,绿茶加工过程中添加蔗糖可以较好地改善绿茶饮料的风味品质并保持其稳定性。     

Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics

Fortification of selected fruit juice beverages (Pineapple, Mango and Orange juice) with fructooligosaccharides (FOSs), a low calorie prebiotic has been discussed. Results indicated that sucrose which is usually used as a sweetener in fruit juice beverages can be partially substituted with FOS without significantly affecting the overall quality. The fruit juice beverages were evaluated for physicochemical and sensory changes during 6 months storage period at ambient (25 ± 2 °C) and refrigeration temperature (4 °C). The pH, total soluble solids, titratable acidity, and colour did not change significantly (P ≥ 0.05) during storage. The initial FOS content of pineapple, mango and orange juice beverages was 3.79, 3.45, and 3.62 g/100 mL. The FOS content of the fruit juice beverages stored at refrigeration temperature was 2.00-2.39 g/100 mL after 6 months of storage and 2.69-3.32, 1.65-2.08 and 0.38-0.58 g/100 mL at the second, fourth and sixth months of storage at ambient temperature respectively. The sensory analysis showed that the beverages were acceptable up to 4 and 6 months storage at ambient and refrigeration temperature respectively.