素肉与素肉干产品分析

主要对素肉及素肉干的生产原理、产品优势进行了说明;并介绍了即食全素肉干、风味素肉块、素肉粒(酱类制品专用)、风味素肉类制品四种新型素肉类休闲食品。

香菇素肉干制作工艺的研究

以新鲜香菇柄为主要材料,研究香菇素肉干的制作工艺。结果表明,采用盐渍、捶打、腌制和二次烘干之间刷炼乳为最佳工艺流程。原味香菇素肉干的配料与最佳配比为:0.06%白砂糖,0.005%五香粉,0.01%花生油,0.02%酱油,0.007 5%蜂蜜和0.003%炼乳,辣味素肉干的配料中增加0.005%胡椒和0.001%辣椒。用此工艺和配料配比制作的香菇素肉干的色泽、味道、口感及其丝状的纤维质感与牛肉干十分接近,并具有淡淡的香菇气味。

猴头菇素肉干的制作工艺研究

以猴头菇为主料,以五香粉、孜然、食盐、胡椒、白糖、炼乳等为辅料,研制具有肉的形态和色泽的猴头菇素肉干。以猴头菇为参照,各辅料的用量分别为五香粉2.5%、孜然2%、食盐0.6%、胡椒3.5%、白糖2%。制作出的猴头菇素肉干组织状态均匀一致、香浓爽口、甜咸适中,具有独特风味。

鸡腿菇素肉干的制作工艺研究

以鸡腿菇为主料,研究白糖、食盐、酱油、五香粉的不同用量对鸡腿菇素肉干口味的影响。结果表明:按白糖7%、食盐2.5%、酱油2%、五香粉0.2%的添加量制作出的鸡腿菇素肉干色泽棕黄、大小均匀、咸淡适中、香气明显、口感顺滑,感官评分92分。

不同工艺条件对猴头菇素肉干品质的影响

对不同加工工艺对猴头菇素肉干产品品质的影响进行了研究,结果表明:泡发工艺影响产品的咀嚼性,并能减轻苦味;腌制工艺影响产品内外风味的一致性;炒制工艺影响产品的色泽和口感;干制工艺影响产品的硬度、咀嚼性、弹力和内聚性;表面喷刷炼乳可明显改善产品的口感,使之软硬适当,感官性状明显提升。选择合适的工艺参数能制作出口感、质地、风味、色泽等性状更加怡人的猴头菇素肉干产品。

Effects of γ interferon on hepatic fibrosis of schistosoma japonicum infected mice *

AIM To probe the effect of γ IFN on hepatic fibrosis in schistosomiasis japonica.

L-carnitine supplementation improves hematological pattern in patients affected by HCV treated with Peg interferon-α 2b plus ribavirin

AIM：To evaluate the efficacy of L-carnitine on alleviating anemia,thrombocytopenia and leukopenia,and minimizing dose reductions in patients with chronic hepatitis C virus（HCV）in treatment with Interferonα（IFN-α）plus ribavirin.METHODS：Sixty-nine patients with chronic hepatitis C were enrolled in the study and divided into two groups.group A（n=35）received Peg-IFN-α2b plus ribavirin plus L-carnitine,and group B（n=34）received Peg-IFN-αand ribavirin for 12 mo.All patients underwent laboratory investigations including：red cell count,he-moglobin,white cell count,platelets,bilirubin,alanineaminotransferase（ALT）,aspartate aminotransferase（AST）,and viremia.RESULTS：After 12 mo in group A compared to group B we observed significant differences in AST 108.8 vs 76.8（IU/L;P0.001）,ALT 137.vs 112.3（IU/L;P 0.001）,viremia 4.04 vs 2.36（106 copies/mL;P 0.001）,Hb 1 vs 3.5（g/dL;P0.05）,red blood cells 0.3 vs 1.1（1012/L;P0.001）,white blood cells 1.5 vs 3（10/L;P0.001）and platelets 86 vs 85（×10/L;P0.001）.The end treatment responders were 18 vs 12（60%vs 44%）and the non responders were 12 vs 15（40%vs 50%）[odds ratio（OR）1.65,5%CI =0.65-5.37,P0.05.In group A compared to group B there was a significant improvement of sustained vi-rological response in 15 vs 7 patients（50%vs25%）,while the relapsers were 3 vs 5（10%vs 18%）（OR 3.57,5%CI=0.65-1.3,P0.001）.CONCLUSION：L-carnitine supplementations modulate erythropoiesis,leucopoiesis and thrombocytopoiesis,and may be useful in patients treated for HCV.L-carni-tine treatment offers the possibility of achieving a sus-tained virological response while preventing overtreat-ment.