可见光-近红外光谱预测粳稻食味的适应性研究

利用黑龙江省、吉林省、辽宁省和江苏省的88份常规粳稻品种,建立了适合中国粳稻食味评价的可见光-近红外光谱预测模型。感官食味试验采用小样品感官试验综合评分法,其相关性分析和逐步回归结果表明,感官综合评分与气味、色泽、外观完整性、味道、口感均呈极显著正相关。通过粳稻感官食味评分值与可见光-近红外光谱值的回归分析,得到7个自变量（4个波长的吸光度、碎米率、裂纹米率和香气系数）的预测回归方程,其相关系数R均达到0.699~0.799的极显著相关,经验证该预测回归方程能够较好的预测粳稻的米饭食味品质。

紫苏复合调味酱加工工艺的研究

以紫苏粉为主原料,添加辣椒粉、孜然粉、茴香粉、蒜粉、食盐等辅料,研制成一种具有特殊风味的紫苏复合调味酱。通过单因素试验和正交试验,确定紫苏复合调味酱的最佳配方及生产工艺,结果表明紫苏粉15%、辣椒粉3%、食盐8%、孜然粉2%、茴香粉1%、大蒜粉1.5%、小麦淀粉5%、白砂糖2%、食用油35%、黄原胶0.15%、白芝麻5%;煮制条件为85℃,20 min;杀菌条件为121℃,15 min,在此工艺条件下制作的紫苏复合调味酱口感细腻、咸辣适中,具有紫苏独特风味。

Optimization of the Formula of Maca Lozenges by Orthogonal Test

The orthogonal experimental design was used to optimize the formula of maca lozenge and explore the preparation techniques and product property of maca lozenges. With the sensory evaluation of maca lozenge as the indicator, L16 （44） orthogonal design graph was used to select the optimal techniques, and to investigate the stability, heavy metals and microorganisms contents in the tablets. The optimal formula was 80% of maca power, 12% of Rhodiola rosea powder, and 6% of Angelica sinensis powder, where the comprehensive sensory index reached 246. Moreover, under the optimal conditions, various kinds of heavy metals contents were in consistent with the GB164740 standards, and there was no significant change in color, size, friability, and disintegration time, as well as microorganism content during the 12-month preservation. With simple, easy and reliable technique and quality control method, the process study had obtained the national patent process （patent number： ZL200810233796.X）, and the contents of heavy metals and micr6organisms laid foundation for the quality standard.

紫薯薏米无糖曲奇饼干的工艺研究

在普通曲奇饼干的制作工艺基础上,将低筋面粉中添加紫薯泥、薏米粉,研制出具有紫薯独特色泽和薏米风味的曲奇饼干。以低筋面粉为原料,采用紫薯泥、薏米粉、黄油、麦芽糖醇等主要辅料,通过单因素试验和正交试验,得出紫薯薏米无糖曲奇饼干的最佳配方为低筋面粉40.0g,紫薯32.5g,薏米粉15.0g,双效泡打粉0.6g,黄油17.5g,植物油15.0g,麦芽糖醇22.5g,鸡蛋15.0g。结果表明,最优组合为A3B1C3D2,麦芽糖醇、紫薯、薏米、黄油等用量均对紫薯薏米无糖曲奇饼干的品质有一定程度的影响,影响大小为麦芽糖醇用量>紫薯用量>薏米用量>黄油用量(A>C>D>B)。

Incorporation of Bromelain into Dermatological Bases： Accelerated Stability Studies

This work aimed the incorporation of the enzyme bromelain from pineapple peel into dermatological bases for potential therapeutic application. The enzyme was incorporated into Lanette cream and lotion, as well as Carbopol gel and Chemyunion cream and lotion, at a concentration of 0.5% （w/w）. These bases were subjected to centrifugation test and accelerated stability test during 90 days at 25 ℃（with and without sunlight）, 37 ℃ and 4 ℃, in order to evaluate bromelain stability in dermatological bases. Total protein content and enzymatic activity were measured. The bases were stable as its organoleptic characteristics （appearance, color, smell and sensitivity to touch） only when kept at 4 ℃ with activity remaining 95.5%, 84,9%. 77.7%, 73.8% and 72.3%, alter 90 days of testing in Carbopol gel, Lanette and Chemyunion cream, and Lanette and Chemyunion lotion, respectively. Based on the results, it was possible to incorporate bromelain into dermatological bases, and the activity was well preserved when these bases were kept in refrigerator at 4 ℃.

烧饼面团延迟醒发的工艺优化

通过使用量筒法对不同条件下的面团发酵力进行测定,并通过感官试验和正交试验,确定延迟面团醒发且不影响烧饼口感的最佳工艺条件为:水的最佳添加量为面粉量的55%,和面时所加入水的最适温度为30℃,面粉中加入的安琪酵母与啤酒酵母的最佳配比为1:4,面团的最佳冷藏温度为4℃,面团的最佳冷藏时间为12 h。从L_9(3~4)正交试验结果看,各因素对成品烧饼的品质影响程度为:安琪酵母与啤酒酵母的配比>面团中水的用量>冷藏温度>水温。