Table of Content

30 August 2012, Volume 35 Issue 4

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Basic Research

Effect of Xanthan Gum on the Emulsifying Capacity of Peanut Milk Beverage

2012, 35(4):  1-3.  DOI: 10.15922/j.cnki.jdst.2012.04.001

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This study was carried out to find out the effect of xanthan gum on the emulsifying capacity of peanut milk beverage.Xanthan gum had an emulsification-enhancing effect on peanut milk beverage in a dose-dependent manner.The emulsifying capacity of peanut milk beverage was affected remarkably by pH and sodium polyphosphate concentration but little by temperature.

Antioxidant Activity in Vitro of Lactic Acid Bacteria Fermented Purple Sweet Potato

2012, 35(4):  4-6.  DOI: 10.15922/j.cnki.jdst.2012.04.002

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Five different fermentation broths were prepared by fermentation of purple sweet potato,red-core sweet potato,red jujube,apple juice or apple pomace by lactic acid bacteria.The total antioxidant capacity and DPPH free radical scavenging capacity of the fermentation broths and purple sweet potato vinegar were tested.Lactic acid bacteria fermentation resulted in a slight increase in the antioxidant activity of purple sweet potato.The total antioxidant capacity was increased to 200.18 mg/mL.The DPPH radical scavenging rate of fermented purple sweet potato was 96.99% at the dosage of 100 μL,which was comparable to that of purple sweet potato vinegar.Purple sweet potato fermentation broth exhibited the strongest antioxidant activity among the five fermentation broths.

Processing Technology

Development of Inulin Fortified Health Yoghurt

2012, 35(4):  7-10.  DOI: 10.15922/j.cnki.jdst.2012.04.003

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Inulin is a widespread polyfructan in plants,made up of linear chains of β-2,1-linked fructose residues attached to a terminal glucose molecule.Inulin can improve fat metabolism and promote mineral absorption in the human body.In the present study,inulin and xylitol as a sweetener were added to raw milk and fermented to develop a functional yoghurt.By using one-factor-at-a-time and orthogonal array design methods,the optimal fermentation conditions were determined as 6% of inulin,8% of xylitol,2.0% of inoculum size,and 2 h of fermentation time.?

Application of HACCP System in Production of Lactic Acid Bacteria Fermented Beverage

2012, 35(4):  11-14.  DOI: 10.15922/j.cnki.jdst.2012.04.004

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This paper reports the application of hazard analysis and critical control point（HACCP） system to the production of lactic acid bacteria fermented beverage.Hazard analysis is carried out for the whole production process to determine critical control points and corresponding solutions and approaches are proposed.The safety and quality of lactic acid bacteria fermented beverage can be ensured by effectively controlling hazards that may occur in the production process.?

Optimization of Preparation Process for Processed Cheese Fortified with Blueberry Pulp

2012, 35(4):  15-18.  DOI: 10.15922/j.cnki.jdst.2012.04.005

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This paper deals with process optimization for the preparation of processed cheese fortified with blueberry pulp from fast-ripened cheese and blueberry pulp using one-factor-at-a-time and orthogonal array design methods.The optimal formulation for processed cheese was skimmed milk powder 8%,butter 10%,blueberry pulp 20%,emulsifying salt 1.0%,xanthan gum 0.3%,salt 1.5%,and purified water 35%,which were simultaneously heated at 85 ℃ and stirred for 7 min.?

Application of Propylene Glycol Alginate in Formulated Acidic Milk Beverage

2012, 35(4):  19-21.  DOI: 10.15922/j.cnki.jdst.2012.04.006

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The effects of CMC-Na,xanthan gum,guar gum,high ester pectin and propylene glycol alginate（PGA） added separately or together on the stability of formulated acidic milk beverage were studied.The optimal blend of stabilizers for formulated acidic milk beverage was determined using an orthogonal array design to consist of 0.2% PGA,0.25% CMC,0.1% pectin,and 0.015% sucrose ester.?

Optimization of Fermentation Parameters for Raspberry Probiotic Yoghurt

2012, 35(4):  22-24.  DOI: 10.15922/j.cnki.jdst.2012.04.007

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In this study,we found that raspberry juice had a remarkable growth-promoting effect on Bifidobacterium bifidum.Meanwhile,we optimized fermentation temperature,medium pH before raspberry juice addition,the amount of raspberry juice added to raw milk for producing raspberry probiotic yoghurt by orthogonal array design.The optimal fermentation parameters were determined as 42 ℃ of fermentation temperature,initial medium pH 6.25,and addition of 5% raspberry juice after approximately 1.5 h of fermentation.The produced yoghurt had a smooth and refreshing taste,a pleasant balance of tart and sweet,and a strong raspberry scent and showed wide development prospects.

Preparation of Greek Yogurt

2012, 35(4):  25-28.  DOI: 10.15922/j.cnki.jdst.2012.04.008

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The purpose of this study was to optimize the preparation of Greek yoghurt.It was found that the optimal fermentation substrate was composed of 40% fresh milk,8% sucrose,skim milk powder and WPC at a ratio of 80:20,and 2‰ sodium caseinate and fermented with YO-MIXTM.Meanwhile,the optimal hydration conditions were determined as 50℃,60 min,and fermentation end pH 4.65.?

Formulation Optimization for Seabuckthorn Nutritional Milk Powder

2012, 35(4):  29-32.  DOI: 10.15922/j.cnki.jdst.2012.04.009

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This paper describes the optimization of a seabuckthorn nutritional milk powder formula with respect to fresh milk,white sugar,seabuckthorn powder and seabuckthorn flavor amounts for the best sensory evaluation.Using orthogonal array design method,the optimal seabuckthorn nutritional milk powder was determined to consist of 600% fresh milk,20% white sugar,2% seabuckthorn powder and 0.025% seabuckthorn flavor.?

Reviews

Recent Advance in Research on the Regulatory Effect of Nutrients on Bovine Milk Protein Synthesis

2012, 35(4):  33-35.  DOI: 10.15922/j.cnki.jdst.2012.04.010

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Milk proteins contain nearly all the essential amino acids for the human body,which have great nutritional value.Today,how to increase milk protein production and improve milk quality has become the focus of increasingly intensive studies on protein nutrition.This paper provides a review of the regulatory effect of nutrients on bovine milk protein synthesis.?

Current Situation,Problems and Countermeasures of Dairy Farming Industry in the Dabie Mountain Area（Focus on Huanggang City,Hubei Province）

2012, 35(4):  36-38.  DOI: 10.15922/j.cnki.jdst.2012.04.011

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The Dabie mountain area enjoys a perfect geographic location,so it is a good place to build large-scale dairy farms.In recent years,the dairy farming industry in this area has developed from absolutely nothing and has gradually grown up by making full use of the geographic advantage.Even though noticeable long-standing problems caused by its rapid development have not been solved yet,new problems have gradually emerged.This review provided an analysis of the current situation of the dairy farming industry in the Dabie mountain area.Some main problems hindering its development are pointed out and corresponding countermeasures and suggestions are put forward.

Research Progress in Functional Proteomics of Animal Cell Nucleus

2012, 35(4):  39-41.  DOI: 10.15922/j.cnki.jdst.2012.04.012

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The nucleus is the control center for the cell genetics and metabolism.Functional proteomics of the nucleus has become a hot topic in proteomic research.The nucleus contains many functional proteins,some of which are involved in transcriptional regulation while others are involved in nuclear-cytoplasmic transport.Proteomic detection of the state-specific activity of functional proteins is of great significance to insightful understanding of the molecular mechanisms underlying gene expression and regulation.This paper provides a review of the current research situation of functional proteomics of the cell nucleus.