Effects of Supplemental Amount of Tuanfeng Lotus Seed Powder on Quality of Silver Carp Surimi Products

[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamount of Tuanfeng lotus seed powder(1%, 2%, 3%, 4% and 5%) and the quality of surimi products was studied, so as to improve the quality of surimi products. [Results] The water holding capacity(86.71%±0.36%), hardness(3 566.64±51.15) g, chewiness(2 697.16±15.81) g and gel strength(692.54±23.19) of surimi products increased to the maximums when the addition amount of lotus seed powder was 3%. Meanwhile, the cooking loss rate was reduced to the minimum(13.00%±0.17%), and the sensory quality was the best, although the whiteness of surimi products decreased slightly with the increase of Tuanfeng lotus seed powder. Therefore, the quality of silver carp surimi products could be improved obviously when the dosage of Tuanfeng lotus seed powder was 3%. [Conclusions] This study provides more new ideas for improving the quality of silver carp surimi products, and simultaneously makes the development of lotus seed food more diversified.

藕片热泵干燥工艺优化及全藕粉品质评价

为解决新鲜莲藕采后易霉变、品质下降等问题,以莲藕为原料,以藕片干燥速率、复水性,藕粉色泽、水分含量为指标,研究切片厚度、干燥温度和装载量对干燥后莲藕和全藕粉品质的影响。结果表明,当干燥温度70℃、切片厚度5 mm、装载量3 kg/m^(2)时,藕片干燥速率较快、复水性较好,全藕粉色泽鲜亮,含水量较低,为莲藕热泵干燥的最优条件。试验将新鲜莲藕加工成全藕粉,可有效保留莲藕的营养成分,为莲藕采后贮藏和加工提供理论依据。

热处理对莲藕全粉加工品质的影响

为探究莲藕原料及其热处理对全粉加工品质的影响,选择不同品种及不同生长期的莲藕,考察100℃和120℃蒸汽加热对产品色泽、糖类物质含量、消化特性、热力学性质和糊化特性的影响。结果表明,不同品种及不同生长期莲藕制得的全粉的营养组成和消化特性有所差异,经热处理的全粉品质变化主要涉及:总淀粉含量减少2.48%~18.41%,其中快消化淀粉和慢消化淀粉的占比分别增加19.06%~34.56%和28.66%~57.70%,而抗性淀粉含量占比减少48.56%~87.21%;糖类物质消化释放规律有所改变,还原糖释放总量增加14.05%~93.78%;糊化的起始、峰值和终止温度均显著降低(P<0.05),且高压加热全粉的谷值黏度和最终黏度亦显著下降(P<0.05)。热处理显著改变莲藕全粉的营养特征和冲调特性,研究结果可为其加工品质调控提供参考。

Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt

The objective of this study was to evaluate the changes on flavor and quality characteristics of goat yogurt during storage with the addition of dairy bioactive peptides and a mixture of lotus seed and lily bulb powder.Both the addition of dairy bioactive peptides and lotus seeds/lily bulb powder resulted in a fermentation time reduction,water holding capacity(WHC)improvement,and inhibition of post-acidification of goat yogurt during storage.A total of 50 volatile flavor components were detected in the goat milk yogurt samples,and the addition of the above two supplements were shown to be effective in improving the flavor and the textural properties of the goat milk yogurt during storage.The group added with lotus seeds/lily bulb powder showed the best WHC and textural properties,followed by the group added with dairy bioactive peptides alone and the group with both added.The addition of both supplements was found to be useful in making up for the two defects of goat yogurt,prolonged fermentation and soft curds.Therefore,dairy bioactive peptides and lotus seeds/lily bulb powder are recommended to be added to goat yogurt as nutritional supplements.

荷叶粉对猪肉糜脯风味的影响

为研究不同荷叶粉添加量对猪肉糜脯风味的影响,对猪肉糜脯的风味感官品质、风味物质、脂质和蛋白质氧化程度、美拉德反应程度及微观结构进行分析。结果表明:添加荷叶粉显著影响了猪肉糜脯的风味;添加质量分数0.2%、0.4%的荷叶粉通过抑制脂质和蛋白质氧化,降低猪肉糜脯中油脂味物质己醛、壬醛和腥味物质三甲胺的含量,进而改善猪肉糜脯的风味;苯乙醇、(E)-2-庚烯醛和乙酸甲酯等物质的生成赋予猪肉糜脯荷叶清香气。而添加0.6%或0.8%的荷叶粉会显著降低猪肉糜脯中甜味氨基酸的含量以及鲜味物质的协同鲜味强度,并通过破坏猪肉糜脯的微观结构而加剧脂质和蛋白质氧化程度;荷叶粉还可通过抑制美拉德反应降低猪肉糜脯中挥发性杂环类化合物的生成。因此,添加适量的荷叶粉可有效改善猪肉糜脯的风味。

乳酸菌发酵对莲藕全粉浆品质的影响

目的探究乳酸菌发酵对莲藕全粉浆品质的影响。方法分别采用植物乳杆菌(Lactobacillus plantarum,Lp)、嗜酸乳杆菌(Lactobacillus acidophilus,La)、类干酪乳杆菌(Lactobacillus caseioides,Lc)以及3者的复合菌(compound bacteria,Cb)对莲藕全粉浆进行发酵,测定发酵过程中的乳酸菌菌落数和pH变化,并比较不同乳酸菌发酵对莲藕全粉浆理化品质及感官特性的影响。结果Lp、Lc和Cb分别发酵12、6和8 h时,莲藕全粉浆中的活菌数均达到8.00 log CFU/mL以上,pH从6.20±0.06下降到4.13±0.24。相比于未发酵莲藕全粉浆,Lp、La和Cb发酵均能使浆液的红色度(a^(*))显著降低。乳酸菌发酵均能使浆液黏度增加,其中,La发酵的活菌数最多(9.40 log CFU/mL),且黏弹性最大;发酵后还原糖含量从609.11 mg/L下降到337.85~459.06 mg/L。发酵前后总酚变化不显著,总黄酮含量从243.33 mg/L下降至144.77~200.95 mg/L。发酵积累了有机酸,有机酸含量从2817.17μg/mL增加到4164.11~5180.92μg/mL。其中,经过Lp发酵的乳酸、柠檬酸含量最高。在发酵莲藕全粉浆中共检出16种游离氨基酸,氨基酸含量最高的是精氨酸。此外,除Lp,其余发酵组鲜味氨基酸总量显著上升(P<0.05)。不同乳酸菌发酵均能显著提高莲藕全粉浆的抗氧化性,并改善其风味和口感。结论本研究结果可为乳酸菌发酵莲藕全粉研发提供理论依据。

莲子磨皮粉水提物的制备及其性能研究

以莲子磨皮粉为原料,在单因素实验的基础上通过正交实验法,得到了超声提取莲子磨皮粉中酚类的工艺参数,并实验测评了其抗氧化、美白功效。经正交试验,最佳工艺条件为:料液比为1︰30,超声温度70℃,提取时间为120 min。在此提取条件下,莲子磨皮粉水提物清除DPPH自由基的IC50为0.0180 mg/mL,清除ABTS自由基的I50为0.9286 mg/mL。莲子磨皮粉对DPPH自由基、ABTS自由基具有良好的清除效果,具有一定的抗氧化功效。在酪氨酸酶抑制实验中,半数抑制量为3.898 mg/mL,具有开发为美白原料的潜能。同时在红细胞溶血实验中,半数溶血浓度HD50为0.8321 mg/mL,各浓度的莲子磨皮粉水提物的溶血率均显著低于SDS溶液的溶血率,证明了莲子磨皮粉水提物具有低刺激性。

Phytosterol of lotus seed core powder alleviates hypercholesterolemia by regulating gut microbiota in high-cholesterol diet-induced C57BL/6J mice

The present study aimed to investigate the regulatory mechanisms of lotus seed core powder phytosterol extract(LSP-PE)on hypercholesterolemia and intestinal microbiota in high-cholesterol diet(HCD)-induced C57BL/6 J mice.Gavage with LSP-PE reduced levels of serum total cholesterol(TC),ratio of low-density lipoprotein cholesterol(LDL-C)to high-density lipoprotein cholesterol(HDL-C),hepatic TC,hepatic triglyceride(TG),hepatic LDL-C,hepatic very low-density lipoprotein(VLDL),fecal TC and fecal total bile acid(TBA),while augmented hepatic HDL-C content.In contrast with HCD group,high-dose LSP triggered significant diminutions of serum ALT,serum AST,hepatic ALT and hepatic AST levels in HCD-fed mice,which were 16.49,28.94,43.42,and 44.47%,respectively,thus remarkably ameliorating the pathological changes of liver and small intestine.Indepth genetic research found that LSP was effective in down-regulating the expression of cholesterol metabolism related genes including Niemannpick C1-like protein 1(NPC1L1),acyl-coA cholesterol acyl-transferase 2(ACAT2),microsomal triglyceride transporter(MTP)and ATP binding cassette subfamily G member 5(ABCG5).Moreover,LSP-PE could restore the disorder of intestinal flora via augmenting the Actinobacteria abundance as well as decreasing the Firmicutes/Bacteroidetes ratio and abundances of Proteobacteria and Verrucomicrobia to regulate cholesterol metabolism-related genes.In summary,LSP-PE possessed excellent cholesterol-lowering activity by positively regulating the gut microbiota and the expression levels of genes related to cholesterol absorption and metabolism.Therefore,this work suggested LSP phytosterol as a potential supplement to alleviate the symptoms of hypercholesterolemia.

Five Recent Books on Super-fine Powders

Presenting five monographs on the technology of superfine powders including their preparation, measurement and application, and ranging from catalysts through medicines and cosmetics to pyrotechnics.

莲藕粉糊的流变特性实验研究

为了研究莲藕粉糊的流变特性参数 ,以开发莲藕方便食品 ,采用一套同心圆筒旋转粘度仪测绘了不同浓度、粒度、p H值条件下莲藕粉糊的流变特性曲线 ,并对浓度、粒度、p H值和温度对莲藕粉糊流变学行为的影响进行了分析研究。结果表明 ,浓度从 2 %增至 10 %时 ,稠度系数从 0 .4 34增至 2 0 .30 2。建立了表观粘度随浓度的变化规律的回归方程 ,其相关系数高达 0 .9931。

莲子磨皮粉中蛋白质的提取、组成及性质

采用碱溶酸沉法提取莲子磨皮粉中的蛋白质,并以莲子中提取的蛋白质作对照,采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳、体积排阻色谱法测定了两种蛋白质的组成差异,采用差示扫描量热仪及傅里叶红外光谱对两种蛋白质的部分性质和结构进行了表征。结果显示:碱溶酸沉法提取莲子磨皮粉和莲子蛋白质的提取率分别为72.24%和78.93%;凝胶电泳图谱显示,莲子磨皮粉蛋白质亚基分子质量分布在15~70 k D,而莲子蛋白质亚基分子质量分布在10~45 k D;体积排阻色谱图谱也显示莲子磨皮粉蛋白质中包含有更多的不同分子质量的蛋白质组分;差示扫描量热仪分析显示,莲子磨皮粉蛋白质的变性峰值温度为118.28℃,莲子蛋白质为108.05℃,且莲子磨皮粉蛋白质变性焓值更高,因而蛋白质空间结构有序性较高;傅里叶红外光谱分析也揭示莲子磨皮粉蛋白质相比于莲子蛋白质构象更为有序。

油炸藕片加工工艺和质构特性研究

以新鲜莲藕为原料,对油炸藕片裹衣配方及加工工艺进行研究。通过单因素试验和正交试验确定了裹衣粉的配方,并考察了切片厚度、油炸时间和油炸温度对藕片质构特性、色泽、口感、含油量的影响。结果表明:裹衣粉最佳配比为每100mL水中加入面粉40g、玉米粉12g、米粉6g,最佳油炸工艺为切片厚度8mm、油炸温度170℃、油炸时间6min。在此加工条件下,产品具有良好的感官品质和质构特性。

超微全藕粉与藕淀粉颗粒结构的比较研究

应用光学显微镜、扫描电子显微镜、偏光显微镜和X-射线衍射仪对藕淀粉和不同粒度超微全藕粉的颗粒形态和表面结构进行了比较研究。结果表明,藕淀粉颗粒表面光滑,大多呈棒状,少部分呈椭圆形或圆形,有明显的环纹,粒心偏于颗粒的一端,偏光十字明显,颗粒较大的棒状藕淀粉呈"X"形,颗粒较小的椭圆形或圆形藕淀粉呈垂直十字形或斜十字形,部分呈"X"形,X-衍射图谱为B型。全藕粉经过超微粉碎后,大部分藕淀粉颗粒被破坏,少数藕淀粉颗粒完整,只能看到部分未被破坏的棒状藕淀粉颗粒的"X"形或残缺的"X"形以及部分小颗粒藕淀粉的十字,不同粒度的超微全藕粉随着粒度的减小,结晶区域减小,而非结晶区域增大。

以全藕粉为原料加工藕汁的稳定性及风味

对全藕粉加工莲藕汁的工艺进行了研究,重点研究了其稳定特性,筛选并优化了复合稳定剂的质量添加配比,即:卡拉胶0.02 g/dL、β-环状糊精0.08 g/dL、海藻酸钠0.10 g/dL。借助电子鼻对全藕粉加工的莲藕汁与鲜藕汁进行了风味的对比,结果发现两者的挥发性风味物质种类保持了协调一致,但藕粉汁的响应值略低于鲜藕汁。

莲心超微粉碎提高有效成分的溶出速率

为提高莲心中功能成分的溶出速率,本实验研究了莲心水分含量、预粉碎、Si O2添加量、以及气流粉碎设备的操作参数（粉碎压力、进料压力）对莲心超微粉碎的影响,并且探讨了不同粒度的莲心粉在不同溶剂中的有效成分溶出速率。结果表明：减少水分含量,预粉碎处理,添加30%抗结剂Si O2,以及合适的超微粉碎压力（70Psi）和进料压力（100Psi）有利于超微粉碎,得到粒径为4~18μm的莲心粉。超微化处理可以明显提高莲心有效成分在水和无水乙醇中的溶出速率但不利于其在人工胃液中溶出。

近红外光谱技术快速检测莲子粉

莲子是我国重要的药食同源食物,与莲子营养价值相当、便于食用的莲子粉备受消费者青睐。为保证莲子粉的品质,利用近红外光谱(NIRs)技术对掺杂小麦粉、玉米粉和地瓜粉的莲子粉进行鉴定,在样品类别已知下利用支持向量机(SVM)、最小二乘支持向量机(LS-SVM)、偏最小二乘法-判别分析(PLS-DA)模型进行判别,在样品类别未知下基于聚类算法进行判别。同时,对莲子粉中水分含量利用偏最小二乘(PLS)回归进行定量分析。结果表明,LS-SVM模型对纯莲子粉样品与掺入小麦粉、玉米粉和地瓜粉的莲子粉样品的判别率达到100%;基于聚类算法能够有效识别掺入5%地瓜粉、小麦粉和玉米粉的莲子粉样品;PLS模型对莲子粉中水分含量预测综合性能良好,其中经过标准化预处理得到模型效果最佳,其R2c,RMSEC,R2p和RMSEP分别达到0.973 2,0.111 5,0.969 5和0.118 9。近红外光谱技术能为隐蔽的莲子粉掺杂的鉴别以及莲子粉中水分含量监控提供一种快速、准确、无损检测的分析方法,为保证高档次莲子品质提供一种有益的思路。

莲藕红枣保健果冻的研制

以红枣莲藕为主要原料,对莲藕红枣果冻的配方及加工工艺进行研究。通过正交试验得出产品的最佳工艺配方为:红枣汁100mL,莲藕汁150mL,果冻粉1%,在此参数下可研制出色泽均匀、口感细腻、香气协调、酸甜适宜的营养保健型莲藕红枣果冻。

用莲子粉制作莲蓉的研究

传统莲蓉是以整粒莲子为原料加工而成的,而本文研究与探讨了以莲子粉为原料加工莲蓉,结果表明,利用莲子粉加工莲蓉是基本可行的,并且研究了生产配方和加工工艺。

超声波辅助提取荷花粉总黄酮工艺优化研究

采用超声波辅助提取荷花粉中的总黄酮,利用单因素试验和响应面方法优化总黄酮的最佳提取工艺,研究液固比、乙醇浓度、超声处理温度和提取时间对总黄酮提取率的影响。结果表明,当超声波功率250 W条件下,超声波辅助提取荷花粉总黄酮最佳工艺参数为液固比18.5(m L/g),乙醇浓度82%,提取温度74℃,提取时间53 min,总黄酮的提取率可达1.658 2%。

响应面试验优化纤维素酶辅助提取莲子钻芯粉中甲基莲心碱工艺

以莲子钻芯粉为原料,采用纤维素酶辅助提取莲子钻芯粉中的甲基莲心碱,在单因素试验的基础上,选择加酶量、酶解温度、酶解时间、酶解pH值为自变量,以甲基莲心碱提取量为响应值,通过Box-Behnken响应面设计优选最佳工艺条件。结果表明:采用纤维素酶辅助提取莲子钻芯粉中甲基莲心碱,最佳提取工艺条件为加酶量3.1%(质量分数)、酶解时间1.7 h、酶解pH 4.8、酶解温度50℃。该工艺条件下得到的甲基莲心碱提取量为(7.02±0.22)mg/g,高于传统乙醇法(4.03±0.17)mg/g,提取量提高了71.9%。采用纤维素酶辅助提取法操作简单,条件温和,有效地提高了莲子钻芯粉的利用率。