苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官...苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官评定,确定了活菌爆爆珠轻甜果酱的最佳工艺条件。研究结果显示,黄元帅苹果与花牛苹果的最佳配比为1:1,总糖含量应控制在30%,白砂糖与木糖醇的最佳添加比例为5:1,柠檬酸的添加量为0.5%。高活菌数益生菌爆爆珠的最佳制备条件为海藻酸钠浓度4%、氯化钙浓度3%,爆爆珠在果酱中的添加量为15 g/100g。这些优化条件为提升果酱的感官品质和营养价值提供了重要依据。Apples are rich in various nutrients and offer health benefits such as antioxidant and anti-inflammatory properties. To achieve high-value utilization of apples, this study developed a novel probiotic jam product. The product primarily uses apples as the main ingredient, with sodium alginate encapsulation and Lactobacillus plantarum LIP-1 as key components. Through single-factor and orthogonal experimental designs, combined with sensory evaluation, the optimal process conditions for the production of probiotic explosive beads jam with a mildly sweet flavor were determined. The results indicate that the best ratio of Huangyuanshuai apple to Huaniu apple is 1:1. The total sugar content should be controlled at 30%, and the optimal ratio of white sugar to xylitol is 5:1, with the addition of citric acid at 0.5%. The best preparation conditions for high viable probiotic beads are a sodium alginate concentration of 4% and a calcium chloride concentration of 3%, with an optimal addition level of 15 g/100g of probiotic beads in the jam. These optimized conditions provide an important foundation for improving the sensory quality and nutritional value of the jam.展开更多
食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products,AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,...食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products,AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,同时可能诱发氧化应激、炎症和动脉粥样硬化。5-HMF的代谢物5-磺基氧甲基糠醛(5-sulfooxymethylfurfural,5-SMF)有潜在基因毒性和致癌性。如何控制热加工食品中这些危害物的形成已成为食品行业的关注焦点。本文从美拉德反应和焦糖化反应两条途径探究了AGEs和5-HMF的形成机理,并对近5年二者的检测方法进行了综述,阐述了各类方法的优缺点,以期为建立二者的通用检测方法奠定基础。在此基础上,从削减前体物质的供给、阻断中间体的转化,以及去除已经生成的AGEs和5-HMF这3个方面着手,综述了近年来相应所采用的抑制策略,以期为AGEs和5-HMF在食品中的控制及热加工食品质量与安全管理提供理论依据。展开更多
文摘苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官评定,确定了活菌爆爆珠轻甜果酱的最佳工艺条件。研究结果显示,黄元帅苹果与花牛苹果的最佳配比为1:1,总糖含量应控制在30%,白砂糖与木糖醇的最佳添加比例为5:1,柠檬酸的添加量为0.5%。高活菌数益生菌爆爆珠的最佳制备条件为海藻酸钠浓度4%、氯化钙浓度3%,爆爆珠在果酱中的添加量为15 g/100g。这些优化条件为提升果酱的感官品质和营养价值提供了重要依据。Apples are rich in various nutrients and offer health benefits such as antioxidant and anti-inflammatory properties. To achieve high-value utilization of apples, this study developed a novel probiotic jam product. The product primarily uses apples as the main ingredient, with sodium alginate encapsulation and Lactobacillus plantarum LIP-1 as key components. Through single-factor and orthogonal experimental designs, combined with sensory evaluation, the optimal process conditions for the production of probiotic explosive beads jam with a mildly sweet flavor were determined. The results indicate that the best ratio of Huangyuanshuai apple to Huaniu apple is 1:1. The total sugar content should be controlled at 30%, and the optimal ratio of white sugar to xylitol is 5:1, with the addition of citric acid at 0.5%. The best preparation conditions for high viable probiotic beads are a sodium alginate concentration of 4% and a calcium chloride concentration of 3%, with an optimal addition level of 15 g/100g of probiotic beads in the jam. These optimized conditions provide an important foundation for improving the sensory quality and nutritional value of the jam.
文摘食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products,AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,同时可能诱发氧化应激、炎症和动脉粥样硬化。5-HMF的代谢物5-磺基氧甲基糠醛(5-sulfooxymethylfurfural,5-SMF)有潜在基因毒性和致癌性。如何控制热加工食品中这些危害物的形成已成为食品行业的关注焦点。本文从美拉德反应和焦糖化反应两条途径探究了AGEs和5-HMF的形成机理,并对近5年二者的检测方法进行了综述,阐述了各类方法的优缺点,以期为建立二者的通用检测方法奠定基础。在此基础上,从削减前体物质的供给、阻断中间体的转化,以及去除已经生成的AGEs和5-HMF这3个方面着手,综述了近年来相应所采用的抑制策略,以期为AGEs和5-HMF在食品中的控制及热加工食品质量与安全管理提供理论依据。
