麦香型复合饮料的开发

以麦芽汁、山楂为主要原料 ,采用正交试验和感官评定方法确定了影响产品口感、风味和色泽的麦芽汁、山楂汁和白砂糖的合理配方和加工工艺。产品最佳工艺参数为 :麦芽汁10 %、山楂汁 8%、白砂糖 7%。     

大红袍奶茶加工工艺的研究

以大红袍茶和奶粉为原材料,制作大红袍奶茶。基于单因素试验,明确制备大红袍茶汤的最佳工艺,并确定大红袍奶茶配方的参数范围。在单因素试验的基础上,采用L9(34)正交试验优化大红袍奶茶的工艺配方。试验结果表明,大红袍茶汤制备最佳工艺为：茶汤浸提温度85℃、二次浸提时间5min+4min、茶水比1：80。大红袍奶茶最佳配方为：牛奶60ml、白砂糖4g、茶汤25ml。     

RP-HPLC法考察佛手油包合物在凝胶中的稳定性

目的：制备佛手油包合物并考察佛手油包合前后在凝胶中的稳定性。方法：采用β-环糊精作为包合剂制备佛手油包合物,应用经典恒温加速试验法考察其在凝胶中的稳定性,以柠檬烯为指标成分,用反相高效液相色谱法测定佛手油的含量。结果：选择β-环糊精与佛手油的最佳投料比为8：1,估算室温下包合的佛手油含量下降5％所需的时间为未包合佛手油的3．6倍。结论：佛手油经包合后在凝胶中的稳定性明显提高。     

超声辅助制备瓜蒌茶饮的最佳工艺研究

该实验旨在研制一种瓜蒌茶饮，探究其在超声条件下制备的最佳工艺参数.实验以瓜蒌皮、绿茶、复合稳定剂及白砂糖添加量等因素为优化指标，通过单因素实验和Box-Beknhen响应面实验进行优化.结果表明：每100 mL的瓜蒌皮茶饮中添加瓜蒌皮2 000 mg、绿茶400 mg、白砂糖2 250 mg，超声提取功率为125 W,60℃提取15 min，利用过滤分离技术除去原料滤渣，最后加入复合稳定剂200 mg（琼脂、阿拉伯胶、羧甲基纤维素钠（CMC-Na）以1∶1∶0.6混合）.结合后期调配制作成受消费者欢迎的健康饮品，扩展瓜蒌的应用范围，为开发健康养生的瓜蒌产品提供理论依据.     

板栗绿豆糕的工艺研究

以板栗为主要原料,绿豆、糖为辅助原料,制成一种新型板栗绿豆糕点;通过正交实验确定了产品最佳配方和工艺：板栗泥30g、绿豆泥15g、蔗糖1g。该产品口感香甜松软,清爽不腻,兼有板栗、绿豆的香味,营养素及保健成分丰富。     

蜂蜜蛋糕的制作工艺

以蜂蜜、低筋面粉、鲜鸡蛋、白砂糖为原料,研究工艺参数对蜂蜜蛋糕品质的影响.通过单因素实验及正交试验,可以得知蜂蜜蛋糕的最佳工艺配方为:白砂糖300g、鸡蛋400g、蜂蜜添加量125g,低筋粉添加量400g,焙烤时间为19rnin,焙烤温度为190℃.     

核桃软糖防粘结初步研究

针对核桃软糖在气温稍高、温度较大的环境中容易粘结,造成质量下降和贮藏期缩短的现象,通过改进配方和工艺防止和延缓核桃软糖粘结,延长了产品的贮藏时间.     

核桃软糖防粘结初步研究

针对核桃软糖在气温稍高、温度较大的环境中容易粘结，造成质量下降和贮藏期缩短的现象，通过改进配方和工艺防止和延缓核桃软糖粘结，延长了产品的贮藏时间．     

新型陶瓷补裂剂的国产化研究

本产品是以国产原料为基础研制而成的一种新型陶瓷补裂剂．以环氧树脂为基料,以多乙烯多胺为固化剂,再添加瓷粉、增塑剂、促进剂等,经过一系列实验得出了最佳配方．     

南瓜、胡萝卜、红枣复合低糖果酱的研制

以南瓜、胡萝卜、红枣为原料,利用传统工艺研制出一种复合低糖果酱。通过单因素试验和正交试验确定最佳配方,结果表明最佳配方为：南瓜∶胡萝卜∶红枣的最佳配比为7∶3∶5,白砂糖用量为15%,糖酸比为35∶1,稳定剂用量为0.3%。     

多功能玉米黑芝麻糊生产工艺研究

以玉米为主要原料,控制发芽条件,使玉米适度发芽溶解,以提高玉米的营养价值,然后科学配以黑芝麻、白砂糖和其他辅料,制成营养丰富、保健功能强、适合男女老幼食用的玉米黑芝麻糊新产品。通过正交试验得出玉米最佳发芽温度为15℃,时间为6d,相对湿度为85%～90%。玉米黑芝麻糊最优配比是:玉米芽粉55kg,黑芝麻20kg,白砂糖16.5kg,食盐2.5kg。     

即食鲱鱼软罐头加工工艺的研究

探讨了鲱鱼软包装罐头的加工技术,研究了鲱鱼调味配方、干燥工艺、油炸条件和杀菌条件,并确定出最佳生产工艺参数。试验结果表明：鲱鱼调味汁的最佳配方为精盐0．3％,味精1．5％,陈皮0．3％,八角0．25％,桂皮0．3％,甘草0．3％,椒粉0．8％。用陈醋将鱼肉pH调节为4．23后,放置于60℃的电热鼓风干燥箱中脱水8h,再于145℃的油锅中油炸60s。沥干油,于紫外灯下灭菌30min,抽真空封口,100℃水中杀菌30min后可达到商业无菌并长期保存。     

碳源、氮源及其比例对香菇液体深层培养的影响

通过摇瓶培养,研究香菇液体深层培养最适发酵培养时间、最适碳源、最适氮源及最佳碳源与氮源质量配比.结果表明最适发酵培养时间为168 h,所得菌丝体干重达0.399 g/50 mL菌液,最适碳源为蔗糖,菌丝体干重达到0.396 g/50 mL菌液;最适氮源为牛肉膏,菌丝干重达到0.421 g/50 mL菌液,并通过正交实验筛选出最佳碳源与氮源质量配比为:W(蔗糖):W(牛肉膏):W(麦芽糖)=2.5:1:1.     

Crystallization inhibition of an amorphous sucrose system using raffinose

The shelf life of pure amorphous sucrose systems, such as cotton candy, can be very short. Previous studies have shown that amorphous sucrose systems held above the glass transition temperature will collapse and crystallize. One study, however, showed that adding a small percent of another type of sugar, such as trehalose, to sucrose can extend the shelf life of the amorphous system by slowing crystallization. This study explores the hypothesis that raffinose increases the stability of an amorphous sucrose system. Cotton candy at 5 wt% raffinose and 95 wt% sucrose was made and stored at room temperature and three different relative humidities （%RH） 11%RH, 33%RH, and 43%RH. XRD patterns, and glass transition temperatures were obtained to determine the stability as a function of%RH. The data collected showed that raffinose slows sucrose crystallization in a low moisture amorphous state above the glass transition temperature and therefore improves the stability of amorphous sucrose systems.     

Action is the Beginning of Knowledge (June 1927)

Mr. [Wang] Yang ming says, "Knowledge is the beginning of action; action is the completion of knowledge." I do not agree. Action is the beginning of knowledge, and knowledge is the completion of action. Let us begin with children. They know that fire is hot only after they have felt the heat. They know that snow is cold only after they have chilled their hands. Only after they have tasted sugar do they know it is sweet; only after they have run into a rock do they know that rocks are hard. When you have lived for awhile in a sunny place, when you have gone into a kitchen a few times when food is being cooked, and when you have lived through several summers, then you have an abstract idea of heat. When you have made a few Bodhisattvas out of snow, when you have breathed the frosty wind a few times, and when you have had a few dishes of ice cream, then you have an abstract knowledge of cold. When you have eaten white candy, red candy, sesame candy, sugar cane, and licorice, then you have an abstract idea of sweetness. When you have run into iron, copper, and wood several times, then you have an abstract knowledge of hardness. When you first burn your hand and then freeze your face, you understand hot and cold even better. When you eat licorice and then bitter herbs, you can understand sweet and bitter even better. When you run into a rock then touch a ring of cornflowers, you know the difference between hard and soft even better. In all of these things, we can see clearly that action is the beginning of knowledge and knowledge is the completion of action. Only after Franklin flew a kite did it become known that electricity could be attracted from the atmosphere to earth. When Watt heated water and saw that steam could move the teapot cover, he knew steam could also move machines. When Galileo dropped balls of unequal weight from the tower of Pisa, he knew that balls of unequal weight fall to earth at the same speed. In these scientific examples, we can again see that "action is the beginning of knowledge and knowledge is the completion of action."     

机械力化学作用对花岗岩石粉活性的影响

基于机械力化学作用原理,采用高速球磨法提高花岗岩石粉的胶凝活性。研究活化石粉掺量对胶砂抗压强度、折压比和干燥收缩性能的影响规律,结合XRD、SEM、MIP 等微观试验,揭示活化石粉的作用机理。试验结果表明:花岗岩石粉活性指数可从0.55 提升至0.73,活化石粉替代20%~30%水泥用量的胶砂强度28 d 抗压强度达30 MPa 左右,折压比提高约30%,干燥收缩降低约60%。     

新型橡胶沥青混凝土的拌合与成型工艺研究

研究了橡胶颗粒沥青混合料的拌合与成型工艺,通过试验确定了拌合时最佳的材料投放次序,选定二次成型为试件的成型方法.     

温度对PTN石油沥青聚氨酯接缝材料表干时间和硬度的影响

对一种新型混凝土接缝材料(PTN)在不同温度下的表干时间和硬度进行了研究,发现甲料∶乙料=1∶2.5时为较好的配比,甲乙料配比从1∶2.0到1∶3.0随着乙料成分的增加,材料的表干时间呈递减趋势;同一配比的PTN在不同温度下的表干时间会随着温度的升高而缩短。不同温度下制成的PTN在相同温度下,随着比例从1∶2.0到1∶3.0逐渐增大,硬度逐渐呈下降趋势。