Bai Y.,University of South China |
Yuan G.,By Health Co |
Du B.,University of South China |
Zhang Q.,University of South China |
Yang G.,University of South China
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2013
Dajiao is an excellent potential raw material for industrial banana procession. Musa ABB group Dongguang dajiao was used as raw material to prepare banana juice. In order to increase yield and improve the quality of banana juice, composite enzymatic hydrolysis (Unikpectinase FM, containing cellulase, pectinase, glucanase, xylanase) and high hydrostatic pressure (HHP) processing with highly effective bactericidal effect were introduced in the preparation of Dajiao juice. The combined technique can keep the original flavor, color and nutritional components. Moreover it showed low energy consumption and non-pollution to the environment. Firstly, the optimal enzymatic hydrolysis conditions were obtained by orthogonal design with the juice rate as the index, every measuring datum was repeated 3 times and an average was applied. Secondly, banana juice prepared by the optimal enzymatic hydrolysis conditions was processed by HHP, respectively in 0.1 (untreated control group), 150, 300 and 450 MPa for 10 min. The effects of different pressure treatments on the colour, browning degree and colony count of banana juice were studied. According to the results of orthogonal experiment and considering the demand of practical production, the optimum conditions of enzymatic hydrolysis were as follows: the enzyme amount 0.025%, time 1.5h, temperature 35°C, pH value 4, and the juice yield under these optimum conditions was 81.6%. HHP had a very good protective effect on the color of Dajiao juice. The bactericidal effect was improved with the increase of the pressure level. After the treatment of HHP at 450 MPa for 10 min, the count of total bacteria was decreased to 10 cfu/mL by 90.25%. The aroma components in banana juice before and after HHP treatment were analyzed by combining solid phase micro extraction (SPME) with gas chromatography mass spectrometry (GC-MS) method, investigating the changes of the aroma components. The data were subjected to analysis of variance using the SPSS1.7.3. Statistical significance was defined as p<0.05. After HHP treatment, the aldehydes content was decreased significantly and the alkenes content was increased significantly in banana juice. HHP treatment induced little on the overall aroma perception of banana juice. This study provides a new way for deep-processing of banana.
B & Y Health Corporation LLC | Date: 2012-08-09
By Health Co. | Date: 2015-02-17
Antiallergic medicines; Dietary and nutritional supplements used for weight loss; Nutritive substances for microorganism cultures; Dietetic foods, namely, sugar, sugar substitutes, pasta, crackers, nutritional supplements, food for babies and lacteal flour for babies adapted for medical use; Nutritional food additives for medical purposes in the nature of natural food extracts derived from fish, meat, vegetables; Nutritional supplements; Protein dietary supplements; Food for babies; Powdered milk for babies; Depuratives for the body; Dietary supplements for animals; Biocides; Babies napkin-pants, being diaper-pants. Broth, being soup; Seaweed extracts for food; Edible oil, namely, fish oil; Tinned vegetables; Vegetable-based snack foods; Fruit-based snack food; Preserved vegetables; Powdered eggs; Milk powder; Milk products excluding ice cream, ice milk and frozen yogurt; Lactic acid drinks; Edible fats; Vegetable salads; Fruit jellies, not being confectionery; Prepared nuts; Dried edible fungi; Albumen for culinary purposes. Coffee; Tea; Sugar; Molasses; Honey; Propolis for food purposes; Royal jelly for food purposes; Cereal-based snack food; Oatmeal; Rolled oats; Crushed oats; Farinaceous food pastes for human consumption; Breakfast cereals; Cereal bars; Soya flour; Frozen yoghurt, being confectionery ices; Seaweed for use as a condiment; Cocoa-based condiments and seasonings for food and drink; Yeast powder; Starch-based thickeners for whipped cream; Gluten additives for culinary purposes, being food additives for non-industrial use. Beer; Non-alcoholic fruit extracts used in the preparation of beverages; Water beverages; Aerated water; Kvass, being non-alcoholic beverages; Smoothies; Milk of almonds for beverage; Non-alcoholic rice-based beverages not being milk substitutes; Oat-based beverages with milk not for food purposes; Soy-based beverages not being milk substitutes; Powders used in the preparation of fruit-based beverages; Preparations for making beverages, namely, fruit drinks; Concentrates, syrups or powders for making soft drinks or tea-flavored beverages.
Qiu C.,By Health Co |
Yin G.,By Health Co
Journal of the Chinese Cereals and Oils Association | Year: 2013
in order to study the effects of squalene softgel on enhancing anoxia endurance function, mice were randomly divided into groups with 10 times-, 20 times-, and 30 times-dosage of the recommended level and control group, and then squalene softgel was orally given to them in three dosage groups for 30 consecutive days. And then we recorded the survival time of mice exposed to hypoxia under the normal pressure, with sodium nitrite poisoning and after acute cerebral ischemia in three corresponding methods respectively. As the results showed, mice, which were exposed to hypoxia under the normal pressure and with sodium nitrite poisoning in 20 times-and 30 times-dosage groups, survived longer than those in control group, at the same time, mice with acute cerebral ischemia in all dosage groups survived longer than those in control group; compared with the result in control group, the differences were statistically significant (P < 0.05) and had no influence on mice bodyweight growth. It was proved that squalene softgel, as the functional food, could enhance anoxia endurance function of mice.