板栗膨化粉的质量评价

本文研究了板栗膨化粉在感官品质,营养价值及可食性方面的变化。结果表明:板栗膨化粉较普通栗子粉颜色黄亮,口感细腻,风味香甜,并且易冲调成糊状食用;板栗膨化粉的高分子物质降解程度,较普通栗子粉要大;膨化处理后,板栗淀粉特性改变,a化度提高,糊化温度降低。     

板栗膨化半成品的加工工艺研究

主要对板栗膨化半成品的制作新工艺以及以马铃薯淀粉、红薯淀粉和木薯淀粉为辅料淀粉的添加对板栗膨化效果的影响进行较为系统的研究,结果表明,借鉴粉丝(皮)湿法成型工艺制作板栗膨化片半成品效果较好,木薯淀粉是最适合于添加到板栗粉中来改善板栗膨化性能的辅料淀粉。     

板栗膨化半成品的加工工艺研究

主要对板栗膨化半成品的制作新工艺以及以马铃薯淀粉、红薯淀粉和木薯淀粉为辅料淀粉的添加对板栗膨化效果的影响进行较为系统的研究,结果表明,借鉴粉丝(皮)湿法成型工艺制作板栗膨化片半成品效果较好,木薯淀粉是最适合于添加到板栗粉中来改善板栗膨化性能的辅料淀粉。      

膨化板栗全粉食品的研究

本文研究以板栗为原料,采用挤压膨化技术,制作风味食品和方便食品的生产工艺。     

食品中丙烯酰胺去除方法的研究进展

丙烯酰胺是一种化工原料,2002年被发现存在于热加工淀粉类食品中,是潜在的致癌物,对食品安全和人类的身体健康具有很大威胁。综述了食品中丙烯酰胺去除方法的研究进展,重点阐述了生物酶法在热加工食品中去除丙烯酰胺应用的进展,有助于L-天冬酰胺酶应用于食品加工中高效去除丙烯酰胺的相关研究。     

微波膨化板栗脆片的工艺研究

实验以板栗粉为主要原料,加入适量的白砂糖、食盐、蛋黄粉以及NaHCO3,采用热风干燥与微波相结合的方法加工成板栗脆片,对工艺过程的主要参数进行了研究。结果表明:最佳加水量为板栗粉∶水为1∶1(g∶mL);配料的最佳配方为白砂糖6%、食盐1%、蛋黄粉5%;NaHCO3的添加量为2.0%;热风干燥初始水分含量为16%左右;微波功率为800W;微波处理时间为90s。     

酶法提取巴马火腿中的风味前体物质

利用复合酶Protamex和Flavourzyme,对巴马火腿中的水不溶物进行酶解,生成小肽;并与巴马火腿的天然滋味进行比较,试图得到与天然滋味相似小肽的酶解工艺。通过单因素及响应面实验,研究了温度、初始pH与加酶量对水解液粗肽含量及感官品质的影响。实验得到的最佳酶解条件为:温度60℃、初始pH7.45、同时加入两种酶,且两酶的添加量分别为Protamex 2.34%、Flavourzyme 4.17%。此时粗肽含量为77.12%,感官评定的平均分值为8.00。      

板栗糯米饼的微波膨化工艺和酥脆度改善方法的研究

本实验以面粉、糯米粉及板栗粉为主要原料,将糯米粉、面粉、板栗粉、土豆淀粉混合后使用微波膨化技术制作成膨化板栗饼。首先通过单因素实验了解不同因素对产品感官品质的影响,然后采用正交实验进一步对关键因素进行优化,确定了膨化板栗饼制作的最佳工艺条件为:原料(面粉、板栗粉、糯米粉)配比为4∶6∶8,原料初始含水量为20%,土豆淀粉的添加量为7%,微波炉膨化时间为100s,功率为520W,设定温度为150℃。在此工艺条件下所得产品膨化度为2.9,制得口感较佳的膨化板栗饼。      

酶法提取巴马火腿中的风味前体物质

利用复合酶Protamex和Flavourzyme,对巴马火腿中的水不溶物进行酶解,生成小肽;并与巴马火腿的天然滋味进行比较,试图得到与天然滋味相似小肽的酶解工艺.通过单因素及响应面实验,研究了温度、初始pH与加酶量对水解液粗肽含量及感官品质的影响.实验得到的最佳酶解条件为:温度60℃、初始pH7.45、同时加入两种酶,且两酶的添加量分别为Protamex 2.34%、Flavourzyme 4.17%.此时粗肽含量为77.12%,感官评定的平均分值为8.00.     

酶法制备小黄鱼下脚料调味料的风味前体物质

以小黄鱼下脚料为原料,利用酶解技术获得小黄鱼下脚料风味前体物质,通过单因素及响应面分析,确定碱性蛋白酶(Alcalase)和风味蛋白酶(Flavourzyme)同步酶解工艺,研究料水比、酶解时间、酶用量、初始pH 值和酶解温度对酶解液水解度和感官品质的影响。结果表明,优化的酶解工艺条件为料水比1:7(g/mL)、酶解温度55℃、酶解时间6.5h、初始pH8.0、Alcalase 用量2.5%、Flavourzyme 用量3.0%。在此酶解条件下的水解度为40.11%,所得酶解液中氨基酸含量86.383g/100g,其中必需氨基酸32.785g/100g,鲜味和甘味氨基酸38.384g/100g,与酶解前相比氨基酸含量明显增加,氨基酸总量增加了67.56%,其中必需氨基酸增加了82.02%,呈味氨基酸增加了79.52%,产品具有浓郁的小黄鱼鱼香味。     

天冬酰胺酶降低膨化食品丙烯酰胺含量的初步研究

丙烯酰胺是一种具有神经毒性、遗传毒性和潜在致癌性的物质,食物中丙烯酰胺的存在具有一定的安全隐患,监测食品中的丙烯酰胺含量并探索控制其含量的方法十分重要.采用高效液相色谱法对随机购买的14种市售休闲膨化食品的丙烯酰胺含量进行了检测,结果显示,检测样品中的丙烯酰胺含量范围为0～8.21 mg/kg,不同样品品间存在较大差异.天冬酰胺酶可以将形成丙烯酰胺的主要前体物天冬酰胺转化成不易生成丙烯酰胺的天冬氨酸,进而来控制食品中丙烯酰胺的生成量.以2种自制板栗膨化样品为研究对象,在制备过程中采用添加天冬酰胺酶处理法来降低样品中的丙烯酰胺含量,结果表明,添加天冬酰胺酶可以一定程度的降低样品中的丙烯酰胺含量,此方法对微波膨化和油炸膨化均适用,相比之下,在油炸膨化中效果更显著,当添加量为500ppm时可以降低油炸样品中44.49％的丙烯酰胺,当添加量为2000ppm时最高可以降低油炸样品中65.2％的丙烯酰胺.     

丙烯酰胺抑制剂对曲奇面团流变学和烘焙特性的影响

通过引入天冬酰胺酶和/或甜菊苷到曲奇配方中替代部分糖以抑制其生产过程中丙烯酰胺的生成,分析单独或同时添加这两种配料时曲奇面团的动态流变学特性、硬度和曲奇饼干的烘焙感官特性。结果表明：当单独添加天冬酰胺酶(1000 ASNU)时可降低曲奇样品中天冬酰胺含量(0.045mg/g)的67%,从而抑制95%丙烯酰胺的生成,且不会影响曲奇产品的烘焙特性。而天冬酰胺酶和甜菊苷同时添加时可抑制样品中96%丙烯酰胺的生成。动态流变学结果表明：引入天冬酰胺酶不会影响曲奇面团的流变学性质,而甜菊苷的加入会增加面团的弹性模量G＇和黏性模量G〃,这是因为甜菊苷替代面团中糖成分后促进曲奇面团面筋网络的形成。但是,部分糖被取代后会改变曲奇的一些烘焙特性,如：水分含量增加,曲奇饼干颜色变淡,延展率和破碎力降低。感官分析结果表明：感官评定者不能接受45%和60%糖取代量的曲奇,但可以接受15%或30%糖取代量的曲奇。     

Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry

An easy‐to‐use and simplified liquid chromatography‐tandem mass spectrometry (LC‐ESI (+)‐MS/MS) method was adopted to determine the amount of acrylamide in thirty‐two samples of potato chips purchased on the South Italian market in 2009. Extract produced from matrices was directly analysed without derivatisation, the use of isotopically labelled acrylamide or the use of clean up cartridges. Quality analytical data were reported. The limit of detection and limit of quantification were 6 μg kg^?1 and 18 μg kg^?1, respectively and recovery values ranged from 90.7–96.3%. The relative standard deviation (RSD) ranged between 2.1% and 5.8%. The values ranged between 27 and 1400 μg kg^?1 and the arithmetic mean acrylamide content resulted 363 μg kg^?1. According to Foot et al. [Food Additives and Contaminants, 24 (2007)(S1), 37] and considering 500 μg kg^?1 as the minimum level possible with the actual available mitigation tools, the number of samples showing an acrylamide level higher than 500 μg kg^?1 resulted to be 22%. This paper gives a contribution to data collection in response to the monitoring activity of EFSA and following the Commission Recommendation 2007/331/EC: really, the number of Italian samples of potato chips and potato products for which acrylamide values was reported in the ‘results on the monitoring of acrylamide’ of EFSA ( http://www.efsa.europa.eu/cs/BlobServer/Report/datex_report_acrylamide_en,0.pdf?ssbinary=true , 2009) issued on 30 April 2009 is very limited.     

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 °C for 5 min (final moisture content of ∼2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min; (iii) Rinsing in distilled water plus immersion in an asparaginase solution (10000 ASNU/L) at 50 °C for 20 min; (iv) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min plus immersion in an asparaginase solution (10000 ASNU/L) at 50 °C for 20 min; (v) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min plus immersion in distilled water at 50 °C for 20 min (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was ∼17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure of potato tissue leading to an easier and more effective diffusion of asparaginase.     

葡萄糖氧化酶对油炸薯条中丙烯酰胺抑制作用研究

在单因素试验的基础上,采用响应面分析法研究了葡萄糖氧化酶的添加量、浸泡温度、浸泡时间对油炸薯条中丙烯酰胺形成的影响作用。结果表明:浸泡时间42min,浸泡温度70℃,葡萄糖氧化酶添加量1 700U/kg,丙烯酰胺最低生成量为240.62μg/kg。     

微波消解/等离子发射光谱法测定膨化食品中的多元素

采用微波消解——等离子发射光谱法对膨化食品中K、Na、P、Ca、Mg、Fe、Zn、Mn、Al、Pb、Cu等元素进行分析测定,与常规分析方法相比,该法简便、快速、可靠,应用于膨化食品中多元素的测定,结果令人满意。     

Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

In our present paper, the effect of important α‐dicarbonyl compounds of methylglyoxal on the formation of acrylamide was quantified in potato chips systems. Methylglyoxal was regarded as the main α‐dicarbonyl compound, and its formation was detected by HPLC method. There heating methods were used to study the effect on acrylamide formation. The results showed that microwaving treatment could form more acrylamide compared with frying method. After 2 min of microwaving treatment at 700 W, the acrylamide content was sharply increased from 1.77 ± 0.37 to 72.93 ± 0.72 μmol kg^?1. Microwaving treatment would promote the formation of methylglyoxal compared with frying treatment at 160 and 180 °C in potato chips. A typical linear growth curve prepared by plotting acrylamide levels vs. methylglyoxal content formed under different heating condition was observed: y = ?41.33 + 0.17x (r = 0.965). This study revealed for the first time that there is a significant correlation between methylglyoxal and acrylamide in potato chips, thus confirming the important role of dicarbonyls in the formation of acrylamide in potato chips.