This study investigated the influence of nut roasting pretreatment (85-145 °C, 10-30 min) on the physicochemical, sensory properties and flavour of macadamia nut-based beverages. The results revealed that roasting conditions influenced various quality parameters, with an increase in roasting temperature having a greater impact on the beverage than an extension of roasting time. Roasting at 125 °C for 20 min was identified as the optimal condition, producing beverages with higher total soluble solids content, improved stability, and superior sensory acceptability. The fatty acid compositions of beverages made from raw and roasted nuts did not differ significantly, being dominated by monounsaturated fatty acids. Moderate roasting (125 °C, 20-30 min) increased the total relative content of volatile compounds and the relative odour activity values of key ketones, enhancing the flavour of the beverage. These results highlight a new option for improving the physicochemical properties and flavour of macadamia nut-based beverages.

To explore the effects of cooking methods on the quality and digestibility of Lipu taro, Lipu taro was used as raw material to cooking by four methods including boiling, steaming, pressure cooking and roasting. Its edible quality, nutritional quality and in vitro digestibility were determined, and the comprehensive scores were evaluated by coefficient of variation method. The results showed that the Lipu taro processed by pressure cooking had the highest sensory score, cohesiveness, gumminess, recoverable deformation, protein, fat, slowly digestible starch (SDS), and comprehensive score, indicating the best overall quality. Steamed taro showed the highest amounts of dietary fiber, total amino acids (TAA), essential amino acids (EAA), non essential amino acid (NEAA), and flavor amino acid, while exhibiting the lowest resistant starch (RS) content. Lipu taro processed by roasting had the highest cooking loss rate, hardness, chewiness, elasticity, total starch, ash, carbohydrates, rapidly digestible starch (RDS), RS, hydrolysis rate (HR), and predicted glycemic index (PGI), but the lowest moisture and SDS content, along with severe browning. Boiled taro had the lowest cooking loss rate, sensory score, texture properties, basic nutritional components, amino acid content, RDS, HR, PGI, and comprehensive score, suggesting substantial nutrient loss. In summary, pressure cooking best preserved the overall quality properties and cooking performance of Lipu taro, followed by steaming, while boiling showed the poorest overall quality.

In order to explore the effects of different drying methods on the properties of sour cassava starch (SCS), which were processed from cassava starch by lactobacillus fermentation, and then dried under five drying methods including hot air drying (HA), heat pump drying (HP), vacuum freeze drying (VF), spray drying (SD) and sun-drying (S). The properties of SCS were determined, and the comprehensive score was evaluated by coefficient of variation method. The results showed that the SCS processed by HA, with the highest span value of 2.36, had the lowest clarity, blue number and oil retention of 21.57%, 8.96 and 1.74 g/g, respectively. The SCS dried by HP had the lowest specific area of 351.83 m2/kg, had the highest bulk density, water separation and retrogradation of 0.87 g/m, 33.02% and 74.89%, respectively. The product dried by VF, with the lowest bulk density, repose angle and water separation of 0.73 g/mL, 37.49° and 4.64%, respectively. with the highest clarity. Blue number and water-holding ability of 27.03%, 19.64 and 1.43 g/g, respectively, as well as the highest solubility. The SCS processed by SD had the highest specific area, repose angle and oil retention of 407.43 m2/kg, 54.11° and 2.33 g/g, respectively. However, it had the lowest retrogradation of 67.00%. The SCS dried by S, with the lowest span value and water-holding ability of 1.73 and 1.08 g/g. Comprehensive score results indicated that the SCS dried by VF, SD, S, HA and HP, with the comprehensive score of 0.60, 0.38, 0.18, −0.50 and −0.64, respectively. In summary, the best properties of SCS products can be obtained by VF, followed by SD, and then by S, HA and HP were the worst.

Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and b* values of W-CF. The crude fiber, ash, starch, L*, a* values, iodine blue value (IBV), and swelling power (SP) of the composite flour increased gradually. It was found that the water absorption, hardness, and chewiness of the W-CF dough increased with an increase in the CF substitution level. A different trend could be observed with the springiness and cohesiveness of the W-CF dough. The resistance to extension, extensibility, and the extended area of the W-CF dough at all substitution levels was significantly lower than that of the WF dough. The elasticity and cohesiveness of the dough tended to increase for CF content from 10% to 30%, followed by a decrease at a higher replacement. Pearson correlation analysis indicated that the substitution levels of CF had a significant influence on the proximate analysis and functional properties of the W-CF and dough. This study will provide important information on choosing CF substitution levels for different products.

Cassava is a kind of crop with extreme barren tolerance, strong stress resistance and rich starch. In our country, cassava has long been used as a non-food energy crop to produce starch, alcohol and feed. In recent years, the development of breeding, popularization and deep-processing technology of the edible cassava have greatly expanded the development space of cassava in the food industry. Firstly, the varieties and nutritional value of the edibble cassava are introduced in this article, and then the present research and application situation of the edibble cassava in food industry field are summarized, from three aspects: Fresh edibble cassava, edible cassava whole flour and starch, and modified starch. On this basis, the developmental advantage and the problems of the edible cassava are analyzed, the development prospect of the edible cassava in food industry are forecasted, such as variety breeding, storage and preservation technologies, processing technologies and product development, in order to offer some references for our country's edible cassava industrial in the future.

火麻富含优质蛋白,因在预防和缓解某些疾病方面有重要的利用价值,日益受到国内外研究人员以及消费者的关注,被认为是可提供具有良好营养和生理功效的优质植物基蛋白来源.但由于天然火麻蛋白主要是11S储藏蛋白,其溶解性、持水性等加工特性略有不足,从而限制了其在食品工业领域的应用.本文综述了火麻蛋白的加工特性、改性、功能活性肽及其作用机制研究进展,为火麻蛋白未来精深加工及综合利用提供研究思路.

以龙滩珍珠李为材料,在单因素试验的基础上,采用正交试验设计方法对龙滩珍珠李饮料复合护色、酶解、调配配方、复配稳定剂及均质等关键加工工艺进行优化,并对产品品质进行检测分析.结果 表明,龙滩珍珠李果汁最佳复合护色剂配方为:0.15％ D-异抗坏血酸钠,0.12％ L-半胱氨酸盐,0.20％抗坏血酸(均以占果肉质量的百分比计);最佳酶解工艺条件为:果胶酶用量0.03％(以占果浆质量百分比计),酶解温度55℃,酶解时间60 min;最优饮料调配配方为:8％白砂糖,5％蜂蜜,0.08％柠檬酸;复配稳定剂最佳添加量为:黄原胶0.08％,羧甲基纤维素钠0.06％,β-环糊精0.06％;均质压力为30 MPa,均质次数为2次.经该工艺生产的龙滩珍珠李饮料色泽亮丽、风味独特、品质良好.(未标注的百分比均以添加物质量占原果汁质量百分比计).

以龙滩珍珠李为原料,采用真空冷冻干燥技术加工冻干果片,对其加工过程中的复配护色、酶解条件、助干剂配方、造型厚度和干燥时间等关键加工工艺条件进行研究.结果 表明:龙滩珍珠李冻干果片最佳复合护色剂配方为0.10％ D-异抗坏血酸钠、0.01％柠檬酸、0.08％维生素C;最优酶解条件为果胶酶用量0.04％、酶解温度50℃、酶解时间60 min、造型厚度1.5～2.0 mm;在添加10％麦芽糊精和1.0％β-环糊精,干燥8h等条件下,可制得色泽玫红亮丽、口感酥脆的龙滩珍珠李冻干果片.

The study aims to evaluate the relationships between characteristics of regional rice raw material and resulting quality of rice noodles. Four of most commonly used rice cultivars in Guangxi for noodles production were investigated. The results showed that compositions of rice flour primarily affected gelatinization and retrogradation, which then influenced the textural and sensory properties of rice noodles. Amylose content had strong positive correlation with peak viscosity (PV) and trough viscosity (TV) of rice flour (P < 0.01). PV and TV had strong negative correlations with adhesive strength (P < 0.01) and positive correlations with chewiness (P < 0.05), hardness, peak load and deformation at peak of rice noodles (P < 0.01). Protein content had positive correlation with the Setback of rice flour (P < 0.05), which is known to have influences on retrogradation. In addition, solubility had positive correlations with cooking loss (P < 0.01) and broken rate (P < 0.05) of rice noodles and strong negative correlation with its springiness (P < 0.01). Swelling power had negative correlation with broken rate (P < 0.05). As sensory score of rice noodles was negatively correlated with broken rate (P < 0.05) and cooking loss (P < 0.01) and positively correlated with springiness (P < 0.01), solubility and swelling power of rice flours were presumed to be useful for predicting consumer acceptability of rice noodles.

对碱提酸沉法提取微胚乳玉米蛋白的工艺条件进行优化,并分析其分子质量分布和氨基酸组成.以微胚乳玉米为原料,采用碱提酸沉法提取其中的蛋白质,以玉米蛋白得率为指标,采用单因素试验考察了料液比、提取pH、提取温度和提取时间的影响,采用响应面试验进一步对微胚乳玉米蛋白提取的工艺条件进行了优化.采用SDS-PAGE和氨基酸组成分析比较了最优条件下提取的微胚乳玉米蛋白与普通玉米蛋白的差异.结果表明:微胚乳玉米蛋白的最优提取工艺条件为料液比1:15、提取pH 11.5、提取温度50℃、提取时间60 min,在此条件下微胚乳玉米蛋白得率为20.40％;微胚乳玉米蛋白与普通玉米蛋白的分子质量均小于60 kDa,但在15～20 kDa之间二者出现的条带略有不同,两种蛋白中氨基酸种类齐全,谷氨酸、亮氨酸、精氨酸、天门冬氨酸含量较高,微胚乳玉米蛋白的必需氨基酸含量占氨基酸总量的36.15％,略高于普通玉米蛋白的35.44％.该研究可为微胚乳玉米蛋白精深加工及其应用提供一定科学依据.

李果品种繁多,具有较高的营养价值和经济价值而深受消费者喜爱,但由于其成熟期大多在5～8月高温季节,采后生理活动旺盛,这给鲜食李果贮藏保鲜带来极大困难.因此,探明李果采后生理变化规律与机制,并对其贮藏保鲜技术进行研究与开发是改善李果采后品质和延缓衰老的有效途径.文章从李果采后生理变化及贮藏保鲜技术方面综述了近年来的研究进展,并展望了今后的研究方向,以期为李果的贮藏保鲜研究与生产应用提供借鉴.

以5种市售富硒大米(2种红米、3种白米)为研究对象,对比分析4种烹煮方式(电饭锅烹煮、蒸锅烹煮、微波烹煮、高压烹煮)处理前后样品中硒、多酚的含量变化,同时测定样品DPPH自由基清除率及铁离子还原能力(ferric ion reducing antioxidant power,FRAP).结果 表明,经过烹煮制成米饭后,大米中硒、多酚及抗氧化能力均降低.但2种红米硒、多酚含量的损失程度最高,分别降低10.23％～24.07％、55.7％～80.6％.烹煮后的2种红米DPPH自由基清除率、FRAP值分别下降45.34％～55.44％、46.6％～56.0％.此外,不同烹煮方式对同种红米中硒含量无显著性影响(P＞0.05).应根据富硒大米品种选择适宜的烹煮方式,才更有利于硒含量及抗氧化能力的保留.

板栗粉可长期贮藏,保留板栗大部分的营养成分.近年来,以无麸质、香甜可口为靓点,广泛应用于各类面包、蛋糕、饼干、脆片等食品中,丰富产品矿物质、膳食纤维含量、提高产品香气、抗氧化能力等优势.从板栗粉营养价值、加工方式及国内外综合利用等方面进行综述,分析板栗粉在食品加工业中可能存在的优劣势,并展望后续可能的研究方向,以期为开发多样化的板栗粉食品提供参考.

基于淀粉和蛋白质对面包品质至关重要,分析板栗粉、板栗淀粉及板栗蛋白的特性,并探索对面包品质的影响.板栗粉中淀粉(52.87％)、蛋白质(6.58％)均低于高筋小麦粉.与小麦淀粉相比,板栗淀粉更易溶胀、糊化,但热稳定性较差.与小麦蛋白相比,板栗蛋白的α-螺旋质量分数(10.6％)较低,无规卷曲质量分数(34.4％)较高.这些特性表明随着板栗粉的添加量提高,板栗粉-小麦粉混合粉粉质品质和面包比容均呈下降趋势.当板栗粉添加量为10％时,面包体积最大、气孔细密、评分最佳.

以富硒大米为原料,采用喷雾干燥、真空冷冻干燥和滚筒干燥3种技术制备预糊化大米粉,考察不同预糊化加工方式对大米粉硒保存率及品质的影响,并以预糊化富硒大米粉为主要原料制备代餐粉.结果表明,预糊化大米粉硒保留率从低到高的顺序为:喷雾干燥

目的:以富硒大米中不同溶解性的硒蛋白为研究对象,研究了其理化特性和抗氧化活性.方法:采用Osborne分级分离法从富硒大米中制备水溶性硒蛋白(WSP)、盐溶性硒蛋白(SSP)、醇溶性硒蛋白(ESP)和碱溶性硒蛋白(ASP),对比其蛋白含量、总硒含量和硒蛋白的亚基分子量分布,通过紫外、红外光谱分析确定其特征官能团,并采用液相色谱-质谱联用法分析其硒代氨基酸组成等理化特性;在此基础上进一步分析了各类大米硒蛋白的抗氧化活性.结果:在4种不同溶解性的大米硒蛋白中,ASP具有最高的蛋白含量和硒含量(P<0.05),且以小分子蛋白为主.ASP中存在3种硒代氨基酸,包括硒代半胱氨酸(300.22±6.88μg/kg)、甲基硒代半胱氨酸(170.19±2.87μg/kg)及少量硒代甲硫氨酸.大米硒蛋白的总抗氧化能力(T-AOC)、DPPH自由基清除能力与样品浓度呈良好的量效关系;在相同浓度下,不同大米硒蛋白的T-AOC、DPPH自由基清除能力的强弱顺序均为ASP>WSP>SSP.通过抗氧化活性与硒含量之间的相关性分析,两者之间存在极显著的正相关性(P<0.01).结论:ASP是进一步纯化和研究较为理想的富硒大米提取物.

为丰富新型微胚乳玉米加工产品种类,提高精深加工能力.该研究以高蛋白微胚乳玉米为原料,考察高蛋白微胚乳玉米添加比例、发酵工艺对玉米酸乳品质的影响,并监测贮藏过程中酸乳品质的变化.结果 表明:水与玉米最佳配比为8∶1;优化所得的玉米酸乳最优发酵工艺为:接种量0.2％、发酵温度43℃、发酵时间6h.所研制的玉米纯植物酸乳营养价值丰富、口感好,在4℃条件下贮藏3～5 d综合感官评价最好,15d内品质仍可接受.研究结果为开发优良品质和富含蛋白的纯植物型玉米酸乳奠定基础.

以龙滩珍珠李为试材,分5个采收期采收果实,探讨不同采收成熟度对龙滩珍珠李果实品质特性的影响.结果表明:随着采收成熟度增加,龙滩珍珠李果实好果率、含水量、出汁率、果皮L?和b?值、脆度和多汁性评分、可滴定酸(titratable acidity,TA)、硬度、咀嚼性、弹性和内聚性均不断下降,整个采收期分别下降了66.67％、4.52％、11.62％、12.28％、62.10％、36.86％、15.86％、23.94％、75.68％、79.77％、15.12％和8.33％;果皮a?值、果肉a?和b?值、外观色泽和甜味评分、可溶性固形物(total soluble solid,TSS)、可溶性糖含量(soluble sugar content,SSC)、pH、固酸比、糖酸比均不断上升,整个采收期分别上升了56.32％、725.39％、31.54％、108.51％、85.80％、41.70％、83.87％、4.87％、85.31％和143.68％;单果质量、酸味评分、感官总分、Vc含量先升高后下降,分别在第Ⅳ、Ⅲ、Ⅲ、Ⅱ采收成熟度时最高,分别为18.25 g、16.13分和89.20分、6.25 mg/100 g.该研究结果可为龙滩珍珠李果实不同的生产目的选择适合的采收成熟度提供参考依据.

以核桃粕为原料,采用热风干燥、热泵干燥、真空冷冻干燥和喷雾干燥4种干燥技术制备核桃粕蛋白粉,考察不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响.结果 表明:热风和热泵干燥制备的核桃粕蛋白粉吸水率较低,易贮藏,但色泽和品质较差,呈现大小不一的不规则块状结构,且表面结构租糙;真空冷冻干燥获得的核桃粕蛋白粉集粉率、蛋白质量分数和必需氨基酸、总氨基酸含量均为最高,分别为29.18％、87.70％和24.61、86.11 g/100 g,水分质量分数最低(3.05％),但粉体色泽不佳,呈表面光滑的片层微观结构、颗粒较大;喷雾干燥制备获得的核桃粕蛋白粉虽集粉率最低,但感官评价总分、L*值、水分质量分数、比表面积、吸水率最高,分别为75分、90.63、3.91％、271.47 m2/kg、2.16％,营养品质较好,润湿性最小(139.33 s),粒径小且均匀,微观结构保持较好.综合考虑核桃粕蛋白粉品质特性、微观结构、干燥效率及生产能耗,喷雾干燥是制备核桃粕蛋白粉的最佳选择.

以华南9号食用木薯为材料,在单因素试验的基础上,采用正交试验设计方法对制备食用木薯饮料的酶解条件、调配配方及稳定性等工艺条件进行优化研究.结果 表明,最佳酶解工艺条件为:耐高温α-淀粉酶添加量80 U/g,酶解温度85℃,酶解时间120 min;最优调配配方组合为:8％白砂糖+0.2％植脂末+0.04％柠檬酸;复合稳定剂最佳添加量为:蔗糖脂肪酸酯0.04％,分子蒸馏单甘酯0.04％,微晶纤维素0.02％和卡拉胶0.04％.经该工艺生产的食用木薯饮料风味独特,口感细腻,稳定性良好.