To reduce the delamination of mango juice beverage during processing and storage，improve product stability and shelf life quality，the single factor experiment，sensory evaluation and stability analysis were carried out to study the stability of five kinds of hydrophilic-colloid，such as xanthan gum，pectin，soybean polysaccharide，sodium carboxymethyl cellulose (CMC-Na)，gellan gum when used in mango juice drink.Xanthan gum and CMC-Na were further selected for the optimized combination experiment.The results showed that the stability of 0.7 g/kg xanthan gum and 1.8 g/kg CMC-Na was the optimum addition.

Electronic nose and electronic tongue have been widely used with the development of bionic technology and sensor technology.The working principle of electronic nose and electronic tongue are introduced.And monitoring the quality and shelf life of fruit juice products.The data is obtained by PCA and DFA at the same time combined with physical and chemical analysis.And the results are compared sensory evaluation.The results show that the electronic tongue and electronic nose equipment can be a good basis for the different conditions of fruit juice drinks product features classification,and the results are consistent with the results of sensory evaluation.

通过感官评定方法研究了三氯蔗糖与蔗糖的相对甜度关系.将三氯蔗糖产品应用到果汁饮料中,不仅降低整个产品的热量作用,并且能节约相应的成本;采用定量描述分析法测定了与蔗糖的甜度关系,研究了三氯蔗糖代替果汁饮料中白砂糖的比例;通过试验得出三氯蔗糖在果汁饮料生产中最佳替代比例为20％蔗糖,降低了热量24％,替代后的产品口味与市售产品三点验证无差异.

利用仪器快速并且准确评价果汁饮料产品的货架期品质一直都是相关研究的热点问题.本文利用电子舌设备对果汁饮料产品进行了货架期评价试验,采用主成分分析法(PCA)进行数据处理,结合理化指标,并通过感官评价小组评价对结果进行对比.试验结果表明,电子舌可以很好地依据不同储存时间及条件下的果汁饮料产品特征进行分类.电子舌作为一种新型的现代智能感官仪器,在果汁饮料产品货架期评价中有较大的潜力.

以发芽糙米为原料,研究糙米乳制作过程中各工艺参数对最终产品的感官属性和GABA含量的影响,得出最终工艺参数:发芽糙米原料烘烤条件为160℃,5 min;通过淀粉酶、糖化酶在63℃下酶解30 min;进行100目过筛和均质;灌装后于121℃下杀菌20 min.

通过介绍糙米中γ-氨基丁酸的主要代谢途径,综述提高发芽糙米中γ-氨基丁酸含量的方法以及富γ-氨基丁酸发芽糙米产品的研究与利用现状,并分析发芽糙米需要解决的问题和发展前景.

Fermented fruit and vegetable juices is a nutritional food with developing potential. The addition of lactic acid bacteria and yeast endows produces a special flavor and new nutritional and functional characters. In this paper,the nutritional and functional characteristics of fermented juice were reviewed,including the regulation of gastrointestinal flora,immune regulation,inhibition of tumor cell growth,antioxidant cholesterollowering abilities and biological antagonism in vitro.

The physiological characteristic and nutritional requirement of the elder were discussed.Also,the research status of functional food about anti-aging,anti-tumor,brain tonic,skin care,hair care,weight control and special food for the diabetic,the cardiovascular were investigated.And then,the nutrition education and the development of functional food for the elder in China were introduced.