Guangzhou Honsea Industry Co.

Guangzhou, China

Guangzhou Honsea Industry Co.

Guangzhou, China

Time filter

Source Type

Wang C.-H.,Guangzhou Honsea Industry Co. | Bi H.-M.,Guangdong AIB Polytechnic College | Zhou X.-S.,Guangzhou Honsea Industry Co. | Zeng J.-X.,Guangzhou Honsea Industry Co.
Modern Food Science and Technology | Year: 2013

Processing conditions for a soybean-protein drink with Lactobacillus were studied. Grinding parameters of soybean and enzymatic hydrolysis of soybean were optimized in order to improve flavor and number of active Lactobacillus during storage. Soybean was boiled in 0.05% citric acid solutions for 5 minutes, and then soaked in water at 37°C for 4 hours. The soaked soybean was ground to soy milk and filtered. Filtrate of soy milk was hydrolyzed by 0.5% papain at 55°C for 4 hours..Hydrolyzed milk was heated to 90°C for 10 minutes to inactivate papain, and then fermented by Lactobacillus. Lactobacillus drink containing soybean peptide based on the fermented soy milk tasted good and showed non-significant beany flavor. The number of active Lactobacillus in the beverage was above 108 cfu/mL after a 30-day storage.


Li J.-Y.,Guangzhou Honsea Industry Co. | Song Z.-S.,Guangzhou Honsea Industry Co. | Guo H.,Guangzhou Honsea Industry Co. | Zhou X.-S.,Guangzhou Honsea Industry Co.
Modern Food Science and Technology | Year: 2013

Effects of pre-gelatinized acetylated distarch phosphate (ADSP), sucrose fatty acid ester (SE), sodium alginate (SA) and maltose amylase on the specific volume, water activity and texture of sponge cake were studied in the paper. The results of single factor test showed that four additives could be beneficial to anti-aging of cake. ADSP and SE could improve the specific volume of cake and SA could lower the water activity effectively. Optimum formula of cake improver by orthogonal test was 0.40% pre-gelatinized ADSP, 0.15% SE, 0.05% SA and 20.00 mg/kg maltose amylase. The results of proof test showed that sponge cake had nice specific volume, low water activity and hardness, good elasticity, and the aging speed of cake decreased significantly.


Pan L.-Y.,Guangzhou Honsea Industry Co. | Song Z.-S.,Guangzhou Honsea Industry Co. | Guo H.,Guangzhou Honsea Industry Co. | Zhou X.-S.,Guangzhou Honsea Industry Co.
Modern Food Science and Technology | Year: 2013

Effects of carrageenan on the moulding, heat-resisting, oil-holding, water-holding, sensory properties and texture of the mooncake fruit-flavor jam were studied in this paper. The results showed that the optimal carrageenan dosage added to the mooncake fruit -flavor jam and ratio of fruit-flavor jam to red bean paste were 1.5‰ and 3:7, respectively, under which a new mooncake mixed fillings was achieved with good moulding, heat-resisting, oil-holding and anti-aging properties, without cracking and oil leaking in a 3-month storage. At the same time, the mixed filling not only retained the delicate structure of original red bean paste with moderate elasticity, but also reduced the sweetness of the traditional bean paste giving a better taste, which can be prepared and used in Cantonese mooncakes.


Xie S.-M.,Guangzhou Honsea Industry CO. | Zhou X.-S.,Guangzhou Honsea Industry CO. | Guo H.,Guangzhou Honsea Industry CO.
Modern Food Science and Technology | Year: 2013

Effects of pre-gelatinized cassava modified starch, pre-gelatinized potato starch, pre-gelatinized maize modified starch and pre-gelatinized rice flour on the sensory quality of mochi bread were evaluated by analysis of the specific volume, resilience and Brabender viscographs of Mochi Bread. The results showed that Mochi bread prepared with pre-gelatinized cassava, potato modified starch had good taste and appearance. But the Mochi bread prepared with pre-gelatinized maize modified starch or rice flour had no good taste and smaller specific volume. When the mass ratio of pre-gelatinized cassava to potato modified starch was 1:1, Mochi bread had the best processing performance, fresh taste and resilience, as well as the largest specific volume and the best shape retention.


Song Z.-S.,Guangzhou Honsea Industry Co. | Li J.-Y.,Guangzhou Honsea Industry Co. | Zhou X.-S.,Guangzhou Honsea Industry Co.
Modern Food Science and Technology | Year: 2013

The effects of xanthan gum, sodium alginate and gellan gum on the specific volume, moisture content, water activity and texture of sponge cake were studied in the paper. According to the test of specific volume, moisture content, water activity and TPA, the results showed that the sodium alginate could improve the volume of cake obviously, and the volume of cake reached the maximum value when the dosage was 0.10%. Xanthan gum, sodium alginate and gellan gum all could increase the moisture content which reached the maximum value when the dosage of sodium alginate was 0.15%. Adding 0.10% sodium alginate could lower the water activity significantly. The texture test showed that adding 0.10% xanthan gum or 0.05% sodium alginate could delay the aging of cake. The microbiological examination showed that sodium alginate could decrease the water activity of the cake, and restrain the growth of mildew. According to the influential factors, adding 0.10% sodium alginate in sponge cake was suggested to improve the quality of sponge cake.

Loading Guangzhou Honsea Industry Co. collaborators
Loading Guangzhou Honsea Industry Co. collaborators