不同酵母对桑果酒的理化性质、抗氧化活性及感官的影响

测定不同酵母发酵桑果酒的品质指标,旨在明确不同酵母发酵对桑果酒品质的影响,为提高桑果酒品质提供科学依据。研究以新鲜桑果为实验原材料,选用安琪香霸复合功能菌发酵、安琪活性干酵母BV818以及两种酵母(1∶1)复合发酵等三种发酵酵母,通过测定和分析不同酵母发酵的桑果酒的各项品质指标,进而对桑果酒的品质进行分析,从而确定合适的发酵酵母。通过三种发酵酵母所制得的酒样酒精度均在11.30%vol以上;复合发酵组(MG)的DPPH清除率和ABTS+清除率分为75.65%和96.65%,总花青素含量为64.10 mg/L,均高于酵母BV818发酵组(BG);此外,复合发酵组(MG)酒样的总酚含量为2.28 mg/L,黄酮含量为1.98 mg/L,是三种发酵酵母所制得的酒样中总酚和黄酮的含量最高,且其感官评价总分为三者中最高。由实验可知,与单一酵母发酵相比,复合酵母发酵更适合桑果酒发酵,这也将有益于人们对桑果酒的发酵研究。

酸法水解在蔗糖转化糖浆生产工艺中的应用研究

为提高蔗糖转化糖浆的质量,降低成本,满足市场需求,本文研究了不同柠檬酸添加量、水添加量、熬煮时间和熬煮温度条件下蔗糖制备转化糖浆的转化率。通过正交实验,最终确定酸法水解在蔗糖转化糖浆生产中的最优工艺为:柠檬酸添加量0.6%,加水量35%,熬煮时间90 min,熬煮温度95℃,测得蔗糖的转化率为32.85%。

香蕉胡萝卜复合果蔬汁的发酵工艺优化及抗氧化活性研究

以香蕉和胡萝卜为原料,植物乳杆菌(Lactobacillus plantarum)和发酵乳杆菌(Lactobacillus fermentium)为发酵菌种,在单因素试验的基础上,采用Box-Behnken响应面法对香蕉胡萝卜复合果蔬汁饮料发酵工艺进行优化,并评价发酵后复合果蔬汁的抗氧化活性。结果表明,复合果蔬汁饮料的最佳发酵工艺条件为香蕉汁与胡萝卜汁体积比1.7∶1.0,发酵时间50.0 h,菌种添加量4.4%,发酵温度32.0℃。在此优化工艺条件下,香蕉胡萝卜复合果蔬汁饮料的口感风味良好,感官评分为85分,活菌数为5.8×10^(6)CFU/mL,pH值为3.29,可溶性固形物为12.00%,总酸为9.66 g/100 mL,还原糖为5.65 g/100 mL。该饮料对DPPH、ABTS、羟基自由基的最大清除率分别为53.60%、77.00%、46.97%,表明复合果蔬汁具有一定抗氧化活性。

乡村振兴背景下食品加工技术人才培养模式创新与实践

涉农职业本科院校的人才培养目标在于培养现代化技术技能复合型人才,能够满足乡村振兴战略下农村产业转型升级的实际人才需求。文章首先指出适应乡村振兴农村产业转型升级的食品加工技术专业人才培养模式创新实践目标,立足食品加工技术专业人才培养模式创新突破口、以实验实训基地落实人才技能两个支点,讨论适应乡村振兴农村产业转型升级的食品加工技术专业人才培养模式创新实践路径,在教学实践形式创新、技术技能服务创新、融入职业技能等级鉴定标准几个方面,明确对接乡村振兴农村产业转型升级需求的教学实践形式。通过对涉农职业本科院校食品加工技术专业实践目标确定、实施创新实践路径、课程体系重构等人才培养模式的创新与实践,促进食品加工技术专业建设能力提升、食品加工技术专业人才培养效果显著、服务乡村振兴农村产业转型升级的能力稳步提升。此举不仅为涉农职业本科院校食品加工技术专业创造良好的发展机遇,同时可成功架设城乡融合的“人才高架桥”,建构新型城乡关系,持续为乡村振兴战略实施提供可持续的人才保障“催化剂”,在满足乡村振兴人才需求的基础上,切实推动农村产业转型升级。

Effects of Amino Acid or Fulibao Nutritional Additives on Slaughter Performance and Pork Quality of Pigs

[Objective]The paper was to study the effects of amino acid or Fulibao nutritional additives on slaughter performance and pork quality of pigs,and to provide a theoretical basis for improving pork quality in pig breeding industry.[Method]Six Landrace×Yorkshire castrated male piglets were divided into three groups.The piglets in the first group were fed with conventional diet and used as the control.The piglets in the experimental group I were fed with the conventional diet supplementing 0.1%Fulibao,and those in the experimental group II were fed with the conventional diet supplementing 0.36%compound amino acid preparation.The piglets were reared for 2 months before being slaughtered.[Result]The average daily gains of piglets in the experimental groups I and II were 17.7%and 6.73%higher than that in the control group,but there was no difference in feed/gain ratio among the three groups.The dressing percentages of piglets in the experimental groups I and II were 2.7%and 1.72%higher than that in the control group,and the lean meat percentages were 3.5%and 7.97%higher than that in the control group,respectively.The meat fat ratios in the two experimental groups were significantly higher than that in the control group.The intermuscular fat in the experimental group II was significantly higher than that in the control group.However,the contents of intermuscular fat and inosinic acid in the experimental group II were significantly lower than those in the control group.[Conclusion]Both additives can improve the average daily gain and main slaughter performance of pigs,but can not improve the inosine acid content,and the compound amino acid preparation can not improve the intermuscular fat content.

桑葚紫薯复合饮料的工艺研究

【目的】以桑葚汁和紫薯原汁为基料,经调和制复合混浊饮料。【方法】首先确定桑葚汁与紫薯原汁比例,再以食用明胶、羧甲基纤维素钠(CMC)、黄原胶为试剂分别对桑葚紫薯复合液作稳定性处理,最后进行风味调配即得复合饮料产品。【结果】桑葚汁和紫薯原汁的最佳比例为3∶1,其色泽、风味最佳;稳定性效果最好试剂为羧甲基纤维素钠(CMC),用量为0.6%,吸光度高达0.93,工艺条件为原汁浓度0.6%,温度45℃,时间16 h和pH值为7;通过综合评分,得出桑葚紫薯复合饮料的最佳工艺配方为:桑葚紫薯复合原汁10%、总糖12%、总酸度0.4%。【结论】通过单因素和正交试验,得出桑葚汁和紫薯原汁的最佳比例为3∶1;稳定性效果最好试剂为羧甲基纤维素钠(CMC),工艺条件为复合原汁浓度为0.6%、处理温度为45℃、保温时间为16 h、pH值为7;桑葚紫薯复合饮料风味调配工艺为复合原汁10%、总糖12%、总酸(以柠檬酸计)0.4%。此饮料色泽深红、稳定性好、香气怡人、风味独特。

山黄皮水牛乳酸奶的制备工艺

以水牛乳为主料,加入山黄皮果浆,制成风味独特、营养价值高的黄皮果水牛乳酸奶。通过单因素试验和正交试验确定酸奶的最佳工艺:山黄皮全果浆添加量9%,发酵剂接种量9%,发酵时间4 h,白砂糖添加量8%,发酵温度41℃。由此工艺条件制备的黄皮果牛乳酸奶口感清新,品质最佳。