本试验研究了不同奶粉、鸡蛋和食盐用量对玉竹奶羹感官品质的影响,通过单因素试验和正交试验对玉竹奶羹的配方进行了优化.结果表明:玉竹奶羹的最佳配方为鸡蛋液用量65％、奶粉用量为6％、食盐用量0.5％(以玉竹水提液为参照),制作出的玉竹奶羹色泽淡黄,组织细腻,口感咸甜适中,奶香味浓厚,具有玉竹原料的气息.

本试验研究了干猴头菇的脱苦工艺,通过单因素试验和正交试验,以感官评分为评价指标,研究了不同脱苦试剂、脱苦试剂浓度、浸泡时间和浸泡温度对干猴头菇脱苦效果的影响,并对脱苦工艺进行了优化.结果表明:干猴头菇最佳脱苦工艺为采用0.5％氯化钠溶液作为脱苦试剂,在50 ℃下浸泡5 h后进行充分洗涤,这样可有效除去猴头菇的苦味.脱苦后的猴头菇口感好,组织状态完整,色泽怡人.

海藻类产品具有浓郁的腥味,为除去海藻类饮料的腥味,以海带和紫菜为原料,研究确定了β-环糊精包埋法除去海藻腥味的最佳工艺操作条件.研究结果为β-环糊精添加量为 4g/L(海带汁除腥)或 3g/L(紫菜汁除腥),水浴温度为 30℃,水浴时间为 35min.在此条件下对海藻饮料进行除腥处理,能显著除去原料的腥味,较好的保留原料特有的香气;操作方法简单,成本低廉,可显著提高海藻饮料的感官品质.

Using Hericium erinaceus as the main material,a kind of vegetarian dried meat floss was prepared.Taking sensory evaluation as optimization index,the seasoning ratio of H.erinaceus vegetarian dried meat floss（HEVMF）was optimized by orthogonal test.Based on the quality of H.erinaceus,add 6% soy sauce,1% salt,8% soybean oil,0.03% seasoning oil,1.5% sugar,0.001% five-spice powder and 0.001% monosodium glutamate,this was the best prepscription.Under these conditions,HEVMF was burnt brown,fluffy texture,silky sense,chewy,salty and sweet medium,oil but not greasy.

桃胶是一种从桃树的树干、枝条和果实中分泌的天然植物胶,桃胶近乎不溶于水的特点限制了其应用,而桃胶多糖是一种典型的植物多糖,可通过水解桃胶获得.具有高度支化大分子结构的桃胶多糖具有官能团多、水溶性好、生物相容性好、乳化性好、抗氧化和抗菌活性好、成本低等显著优点.桃胶多糖的应用领域包括医药、食品、吸附剂、黏合剂和凝胶材料领域.为了实现可持续发展,人们越来越重视利用从植物资源中提取的可再生多糖来代替化学合成材料.本文系统地介绍了桃胶多糖的结构、性能,以及桃胶多糖在科学研究和实际应用中面临的机遇和挑战,意在了解桃胶多糖的研究现状,突出桃胶多糖在实际应用中的巨大潜力,从而实现桃胶资源的充分利用.

In this experiment,black auriculae,sea buckthorn and erythritol were used as the main raw materials,single factor test and response surface test were used,and sensory scores were used as the evaluation criteria to obtain the optimal formulation process,and functional a-nalysis of the hypoglycemic effect of the optimized beverage was carried out.The results showed that the optimal process parameters of black fungus suspension beverage were as follows:adding amount of black fungus was 15.5％,adding amount of sea buckthorn was 7％,adding amount of erythitol was 11％,under these conditions,the sensory score was the highest,the prepared bev-erage was evenly distributed,with unique black fungus and sea buckthorn flavor,sweet and sour taste.At the same time,it can inhibit α-amylase and α-glucosidase,indicating that it had cer-tain hypoglycemic function.

The invitro antioxidant activity tests of DPPH free radical scavenging ability, hydroxyl free radical scavenging ability, anti-liposome peroxidation ability and in vivo antioxidant activity tests of ROS, MDA and SOD in zebrafish embryos were conducted on the flavonoids from Polygonatum odoratum after lactic acid fermentation, yeast fermentation and Aspergillus Niger fermentation. The results showed that lactic acid bacteria fermentation and yeast fermentation could reduce the antioxidant capacity of flavonoids of Polygonatum odoratum. Aspergillus Niger fermentation treatment can increase the antioxidant capacity of flavonoids of Polygonatum odoratum by 3.59%. In the process of Polygonatum odoratum food, lactic acid fermentation and yeast fermentation should be avoided, and Aspergillus Niger fermentation should be advocated.

在"健康中国"时代,我国中药学专业创新型技能人才的数量不足,质量也未达到要求.面对"互联网+双创"和各行业的深度融合,中药学专业人才培养面临新的挑战与机遇.该文以高职院校和地方应用型高校中药学专业为基点,探讨了中药学专业在创新型技能人才培养中的困境,根据中药学专业特点,提出了培养创新型技能人才的可行路径,以期为培育适应地方经济发展和企业需求的高素质创新型技能人才提供参考.

就饼干的功能食品原料、功能性饼干种类以及市场前景进行了综述,为功能性饼干的研究和发展提供理论支持.

为开发长白山特色山野菜加工新产品,以老山芹为原料,通过单因素试验和正交试验研究盐浓度、接种量及发酵时间对老山芹泡菜品质的影响,并对发酵工艺进行优化.结果表明:影响老山芹泡菜品质主要因素的主次顺序为接种量、发酵时间和盐浓度,老山芹泡菜发酵工艺最优组合为接种量0.4％、盐浓度6％、发酵时间21 d,此工艺条件下发酵所得老山芹泡菜适合大众口味.

本科生科研能力的培养是地方应用型高校教育的核心要素,而对中药学专业本科生进行科研能力的早期引导和训练不仅是社会的需求,也是提高人才培养质量的基本保障.该文探讨了中药学专业本科生科研能力培养的必要性和意义,并从学生、教师及学校等角度分析了中药学专业本科生科研能力培养的现状与存在的问题,针对如何更好地引导中药学专业本科生参与科研项目提供了有效途径,以期为地方应用型高校中药学专业本科生科研素养的提升提供参考.

目的:文中尝试在本科教学工作中,对现有食品质量与安全专业实验课进行改革.方法:对实验课教学内容和课程体系进行优化,改进教学手段和方法,对实践教学内容进行细化改革,打破传统教学方法,充分利用实践教学基地,密切校企合作关系,考核方式多元化.结果:改革后的实验课程教学模式比较适合应用型人才培养目标.结论:文中研究成果可为其他地方院校培养应用型人才实验课教学改革提供参考.

为优化大叶蟹甲草泡菜加工工艺,开发长白山特色山野菜加工新产品,以大叶蟹甲草(Parasenecio firmus)为原料,通过单因素实验和正交实验研究接种量、盐添加量、糖添加量及发酵温度对大叶蟹甲草泡菜感官品质的影响,以优化加工工艺.结果表明,影响大叶蟹甲草泡菜品质的主要因素的主次顺序为接种量、盐添加量、糖添加量和发酵温度,大叶蟹甲草泡菜发酵工艺最优组合为接种量为3％、盐添加量为4％、糖添加量为2％、发酵温度为20℃.此工艺条件下发酵所得大叶蟹甲草泡菜酸爽可口,有浓郁的乳酸发酵香气和独特的山野菜鲜味.

Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

从师范类院校的发展特点和培养创新创业型人才的办学定位入手,明确了食品质量与安全专业人才的培养目标,深入剖析了食品质量与安全专业实践教学培养模式存在的问题,通过改革实践教学模式、创建多元化的创新创业教育人才培养模式,形成具有一定借鉴意义的创新创业人才培养模式.

The main aim of this study is to analyze antioxidant properties of Polygonatum odoratum fermented with bacteria, fungi and yeast. Antioxidant activities (1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, hydroxyl radical scavenging, and anti-lipid peroxidation abilities) were assessed in samples of flavones isolated from fermented P. odoratum (Mill.) druce samples. Fermentations using Lactobacillus, yeast and Aspergillus were investigated. Results showed that the antioxidant ability of Polygonatum odoratum flavones was decreased by the fermentation of Lactobacillus and yeast. Aspergillus niger fermentation improved the antioxidant ability of P. odoratum flavones. In this study, effective antioxidant activity was achieved in flavones fermented with Aspergillus niger than yeast and Lactobacillus species.

为开发出用料不同、口感独特的无糖粗粮沙琪玛,以玉米粉、燕麦粉、小米粉等为主要原料,添加谷朊粉、鸡蛋、淡奶油和食盐等辅料,制作出了无糖复合粗粮沙琪玛.经单因素试验和正交试验确定产品的最佳配方为玉米粉、燕麦粉、小米粉和小麦面粉用量比3∶2∶6∶9,谷朊粉用量4％、鸡蛋用量20％、淡奶油用量9％(以复合面粉用量为基准).制作出的无糖粗粮沙琪玛色泽浅黄,质感松软,具有明显的玉米味、麦香味和蛋香味.

Recent years have witnessed the growing popularity of deep eutectic solvents (DESs) in the extraction of functional components. As a novel green alternative to organic reagents, DESs are environmentally friendly, non-toxic, inexpensive, and biodegradable. In the present study, tailor-made DESs were prepared and applied for the first time to extract flavonoids from rhizomes of Polygonatum odoratum. We also investigated the extraction process, extraction efficiency, and solvent recovery efficiency. The response surface methodology (RSM) was adopted to optimise total flavonoid extraction, and the DES was recovered through macroporous resin adsorption. The results show that the DES synthesised by choline chloride and lactic acid at a molar ratio of 1:2 was the most suitable extraction medium. Extraction conditions were optimised as follows: extraction temperature of 51 °C, DES water content of 27%, liquid–solid ratio of 22 mL/g, and extraction time of 21 min. Under these conditions, the extraction rate of total flavonoids reached 11.47 mg/g, close to that of the heat reflux extraction (HRE) with organic solvents. The adsorption and desorption experiments of flavonoids on three types of macroporous resins (HPD826, D101, and AB8) were carried out, and D101 showed higher adsorption/desorption capacities, successively followed by AB8 and HPD826. The extraction rate of the recycled DES reached 10.78 mg/g, putting the reuse rate at 93.98%. In conclusion, the developed DES combined with macroporous resin enrichment can be an alternative method for green and efficient extraction of bioactive flavonoids from plant materials.

玉竹为传统的药食两用原料,玉竹根茎中多糖含量高达15％,适合开发多糖类液态饮料食品.为开发玉竹多糖饮料,本试验从玉竹根粉中提取多糖,添加猕猴桃汁、苹果汁和菠萝汁,配以白糖、柠檬酸和果葡糖浆,制作出酸甜可口的保健型复合饮料.通过单因素和正交试验,以感官评分为评价指标,优化得到了玉竹多糖复合果汁饮料的最佳配方,即玉竹多糖浓缩液、猕猴桃汁、苹果汁和菠萝汁的混合比例为6:3:1:1、加水比1:15(V/V)、白糖3％、柠檬酸0.03％和果葡糖浆2％,制作时为提高复合饮料的稳定性可添加0.05％羧甲基纤维素钠.按上述配比制作出的玉竹多糖复合果汁饮料组织状态均匀稳定,色泽浅黄绿色,口感酸甜适度,感官评分高达94.6分.

为开发玉竹复合饮料并测定其抗氧化活性,本试验提取了玉竹根粉中的多糖和黄酮,配以白砂糖、柠檬酸和蜂蜜,制作出风味怡人的保健型复合饮料.通过单因素和正交试验,以感官评分为评价指标,优化得到了复合饮料的最佳配方为加水比1:25、白砂糖6％、柠檬酸0.05％、蜂蜜2.5％和吐温800.005％.经抗脂质体过氧化能力试验和羟基自由基清除能力试验研究,结果发现,制作出的玉竹多糖和玉竹黄酮复合饮料具有明显的抗氧化能力.