Citation: | TAO Li, HUANG Wanru, YU Lei, et al. Optimization of Processing Conditions and Prediction of Shelf Life of Probiotic-rich Miscellaneous Bean Powder[J]. Science and Technology of Food Industry, 2021, 42(19): 238−246. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020142. |
[1] |
Jakubczyk A. Effect of addition of fermented bean seed flour on the content of bioactive components and nutraceutical potential of wheat wafers[J]. LWT-Food Science and Technology,2018,98:245−251. doi: 10.1016/j.lwt.2018.08.052
|
[2] |
Wang H, Gui M, Tian X, et al. Effects of UV-B on vitamin C, phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata)[J]. International Journal of Food Science & Technology,2017,52(3):827−833.
|
[3] |
么杨. 绿豆降血糖活性研究[D]. 北京: 中国农业科学院, 2008.
Mo Y. Study on hypoglycemic activity of mung bean[D]. Beijing: Chinese Academy of Agricultural Sciences, 2008.
|
[4] |
王立, 任思, 周素梅, 等. 绿豆发酵制品及其功能活性研究[J]. 食品与机械,2019,35(2):231−236. [Wang L, Ren S, Zhou S, et al. Research on fermented mung bean products and their functional activity[J]. Food & Machinery,2019,35(2):231−236.
|
[5] |
Keong Y S, Kee B B, Mohd A N, et al. In vivo antistress and antioxidant effects of fermented and germinated mung bean[J]. Biomed Research International,2014,2014:694842.
|
[6] |
Zhang X, Shang P, Qin F, et al. Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples[J]. LWT-Food Science and Technology,2013,54(1):171−178. doi: 10.1016/j.lwt.2013.05.034
|
[7] |
Li M, Zhang Y, Xia S, et al. Finding and isolation of novel peptides with anti-proliferation ability of hepatocellular carcinoma cells from mung bean protein hydrolysates[J]. Journal of Functional Foods,2019,62(C):103557.
|
[8] |
宋倩倩. 绿豆多糖理化性质、抗氧化活性及其对小鼠肠道健康的影响[D]. 南昌: 南昌大学, 2020.
Song Q. The physicochemical properties, antioxidant activity of mung bean polysaccharide and its effect on mouse gut health[D]. Nanchang: Nanchang University, 2020.
|
[9] |
Yao Y, Zhu Y, Ren G. Immunoregulatory activities of polysaccharides from mung bean[J]. Carbohydrate Polymers,2016,139:61−66. doi: 10.1016/j.carbpol.2015.12.001
|
[10] |
Pradhan D, Singh R, Tyagi A, et al. Assessing safety of Lactobacillus plantarum MTCC 5690 and Lactobacillus fermentum MTCC 5689 using in vitro approaches and an in vivo murine model[J]. Regulatory Toxicology and Pharmacology,2019,101:1−11. doi: 10.1016/j.yrtph.2018.10.011
|
[11] |
吕懿超, 李香澳, 王凯博, 等. 乳酸菌作为生物保护菌的抑菌机理及其在食品中应用的研究进展[J]. 食品科学: 1−14. DOI: 10.7506/spkx1002-6630-20200620-279.
Lu Y, Li X, Wang K, et al. The antibacterial mechanism of lactic acid bacteria as biological protection bacteria and the research progress of its application in food[J]. Food Science: 1−14. DOI: 10.7506/spkx1002-6630-20200620-279.
|
[12] |
刘飞翔, 董其惠, 吴蓉, 等. 不同国家和地区传统发酵食品及其发酵微生物研究进展[J]. 食品科学,2020,41(21):338−350. [Liu F, Dong Q, Wu R, et al. Research progress of traditional fermented foods and fermented microorganisms in different countries and regions[J]. Food Science,2020,41(21):338−350. doi: 10.7506/spkx1002-6630-20191121-254
|
[13] |
王储炎, 张继刚, 杨柳青, 等. 3种乳酸菌发酵对蓝莓多酚、原花青素含量及抗氧化活性的影响[J]. 食品科学,2020,41(24):87−94. [Wang C, Zhang J, Yang L, et al. Effects of fermentation of three lactic acid bacteria on the content of blueberry polyphenols, proanthocyanidins and antioxidant activity[J]. Food Science,2020,41(24):87−94. doi: 10.7506/spkx1002-6630-20200326-387
|
[14] |
白晓晔, 孙志宏, 张和平. 益生乳酸菌与肠道菌群稳态[J]. 食品与生物技术学报,2020,39(9):6−15. [Bai X, Sun Z, Zhang H. Probiotic lactic acid bacteria and intestinal flora homeostasis[J]. Journal of Food Science and Biotechnology,2020,39(9):6−15. doi: 10.3969/j.issn.1673-1689.2020.09.002
|
[15] |
Wu H, Rui X, Li W, et al. Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6[J]. LWT-Food Science and Technology,2015,63(1):445−451. doi: 10.1016/j.lwt.2015.03.011
|
[16] |
Jhan J, Chang W, Wang P, et al. Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus[J]. LWT-Food Science and Technology,2015,63(2):1281−1287. doi: 10.1016/j.lwt.2015.03.107
|
[17] |
Anekella K, Orsat V. Shelf life stability of lactobacilli encapsulated in raspberry powder: Insights into non-dairy probiotics[J]. International Journal of Food Sciences and Nutrition,2014,65(4):411−418. doi: 10.3109/09637486.2013.869793
|
[18] |
Tripathi M K, Giri S K. Probiotic functional foods: Survival of probiotics during processing and storage[J]. Journal of Functional Foods,2014,9:225−241. doi: 10.1016/j.jff.2014.04.030
|
[19] |
Nelson K A, Labuza T P. Water activity and food polymer science: Implications of state on Arrhenius and WLF models in predicting shelf life[J]. Journal of Food Engineering,1994,22:271−289. doi: 10.1016/0260-8774(94)90035-3
|
[20] |
Fu N, Chen X. Towards a maximal cell survival in convective thermal drying processes[J]. Food Research International,2011,44(5):1127−1149. doi: 10.1016/j.foodres.2011.03.053
|
[21] |
Aschenbrenner M, Kulozik U, Foerst P. Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model[J]. Cryobiology,2012,65(3):308−318. doi: 10.1016/j.cryobiol.2012.08.005
|
[22] |
Vivek K, Mishra S, Pradhan R C. Characterization of spray dried probiotic Sohiong fruit powder with Lactobacillus plantarum[J]. LWT-Food Science and Technology,2020,117:108669. doi: 10.1016/j.lwt.2019.108669
|
[23] |
Guo N, Song X, Kou P, et al. Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety[J]. LWT-Food Science and Technology,2018,97:172−179. doi: 10.1016/j.lwt.2018.06.046
|
[24] |
King V A, Lin H, Liu C. Accelerated storage testing of freeze-dried and controlled low-temperature vacuum dehydrated Lactobacillus acidophilus[J]. The Journal of General and Applied Microbiology,1998,44(2):161−165. doi: 10.2323/jgam.44.161
|
[25] |
Fournaise T, Burgain J, Perroud C, et al. Impact of formulation on reconstitution and flowability of spray-dried milk powders[J]. Powder Technology,2020,372:107−116. doi: 10.1016/j.powtec.2020.05.085
|
[26] |
王喜波, 梁亚茹, 杨朔, 等. 改性大豆磷脂对豆粉结构和理化性质的影响[J]. 食品科学,2020,41(4):52−58. [Wang X, Liang Y, Yang S, et al. Effects of modified soybean phospholipids on the structure and physical and chemical properties of soybean flour[J]. Food Science,2020,41(4):52−58. doi: 10.7506/spkx1002-6630-20181228-333
|
[27] |
Bengardino M B, Fernandez M V, Nutter J, et al. Recovery of bioactive compounds from beet leaves through simultaneous extraction: Modelling and process optimization[J]. Food and Bioproducts Processing,2019,118:227−236. doi: 10.1016/j.fbp.2019.09.013
|
[28] |
ZaferE, NurcanK, FigenK, et al. Optimization of spray drying process in cheese powder production[J]. Food and Bioproducts Processing,2015,93:156−165. doi: 10.1016/j.fbp.2013.12.008
|
[29] |
Coffigniez F, Briffaz A, Mestres C, et al. Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption[J]. Food Research International,2019,119:268−275. doi: 10.1016/j.foodres.2019.02.010
|
[30] |
Thammapat P, Meeso N, Siriamornpun S. Effects of NaCl and soaking temperature on the phenolic compounds, alpha-tocopherol, gamma-oryzanol and fatty acids of glutinous rice[J]. Food Chemistry,2015,175:218−224. doi: 10.1016/j.foodchem.2014.11.146
|
[31] |
姜甜, 陆文伟, 崔树茂, 等. 静电喷雾干燥微囊化乳双歧杆菌BL03[J]. 食品与发酵工业: 1−10. DOI: 10.13995/j.cnki.11-1802/ts.025732.
Jiang T, Lu W, Cui S, et al. Electrostatic spray drying of microencapsulated Bifidobacterium lactis BL03[J]. Food and Fermentation Industries: 1−10. DOI: 10.13995/j.cnki.11-1802/ts.025732.
|
[32] |
Khaneghah A M, Abhari K, Eş I, et al. Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review[J]. Trends in Food Science & Technology,2020,95:205−218.
|
[33] |
Huang L. Reconciliation of the D/z model and the Arrhenius model: The effect of temperature on inactivation rates of chemical compounds and microorganisms[J]. Food Chemistry,2019,295:499−504. doi: 10.1016/j.foodchem.2019.05.150
|
[34] |
Meng X C, Stanton C, Fitzgerald G F, et al. Anhydrobiotics: The challenges of drying probiotic cultures[J]. Food Chemistry,2008,106(4):1406−1416. doi: 10.1016/j.foodchem.2007.04.076
|
[35] |
Huang S, Vignolles M, Chen X, et al. Spray drying of probiotics and other food-grade bacteria: A review[J]. Trends in Food Science & Technology,2017,63:1−17.
|
[36] |
Saha D, Nanda S K, Yadav D N. Optimization of spray drying process parameters for production of groundnut milk powder[J]. Powder Technology,2019,355:417−424. doi: 10.1016/j.powtec.2019.07.066
|
[37] |
Padalino L, Mastromatteo M, Lecce L, et al. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour[J]. International Journal of Food Sciences and Nutrition,2015,66(2):148−158. doi: 10.3109/09637486.2014.959897
|
[38] |
Goula A M, Adamopoulos K G. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties[J]. Journal of Food Engineering,2005,66(1):35−42. doi: 10.1016/j.jfoodeng.2004.02.031
|
[1] | ZHANG Ledao, LV Junli, LI Junfang, ZENG Youhua, REN Guangyue, MA Li. Effects of Water Temperature and Steaming Time on Water State and Textural Characteristics of Naked Oats Noodles[J]. Science and Technology of Food Industry, 2021, 42(12): 19-23. DOI: 10.13386/j.issn1002-0306.2020080201 |
[2] | Jianting YANG, Sunyan WANG, Jinpeng HU, Ligong ZHAI, Yan LIU. Storage Life Prediction of Pickled White Ginger with Sugar and Vinegar according to Texture Evaluation[J]. Science and Technology of Food Industry, 2021, 42(8): 282-287. DOI: 10.13386/j.issn1002-0306.2020080111 |
[3] | LUAN Lin-lin, LU Hong-mei, CHEN Li, YANG Feng-yi. Cooking Quality and Textural Characteristics of Coix Seed during Storage[J]. Science and Technology of Food Industry, 2019, 40(10): 68-72,77. DOI: 10.13386/j.issn1002-0306.2019.10.012 |
[4] | HE Li-chao, MA Su-min, LI Cheng-liang, YANG Hai-yan, SUN Xiu-xiu, WU Wen-min, JIN Guo-feng. Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg[J]. Science and Technology of Food Industry, 2018, 39(6): 25-30,37. DOI: 10.13386/j.issn1002-0306.2018.06.005 |
[5] | HUANG Mei-hua, LIANG Xiao-jun, HE Quan-guang, ZHANG E-zhen, DAN Ming, QIN Ren-yuan, YANG Zai-wei, HUANG Zhen-yong. Study on the texture analysis conditions of banana jam[J]. Science and Technology of Food Industry, 2018, 39(4): 1-5,11. |
[6] | HE Quan-guang, HUANG Mei-hua, ZHANG E-zhen, XIN Ming, HUANG Mao-kang, QIN Ren-yuan, HUANG Zhen-yong. Optimization for mango texture profile analysis and characterization of texture to different maturaity of mango[J]. Science and Technology of Food Industry, 2016, (18): 122-126. DOI: 10.13386/j.issn1002-0306.2016.18.015 |
[7] | TIAN Li-juan, XU Yan-shun, JIANG Qi-xing, XIA Wen-shui. Effect of moisture content on the texture and color of instant crispy crucian carp[J]. Science and Technology of Food Industry, 2015, (16): 104-107. DOI: 10.13386/j.issn1002-0306.2015.16.013 |
[8] | LIU Yan-fang, LI Bian-sheng, RUAN Zheng, HUANG Jia-rong, LUO Yong-bao. Effect of frozen storage time on color and texture properties of cantonese sweet-paste-filling buns[J]. Science and Technology of Food Industry, 2015, (07): 83-87. DOI: 10.13386/j.issn1002-0306.2015.07.008 |
[9] | LI Lin- ge, SHEN Yong-qi, TONG Chang-qing. Effects of boiling time on texture of Ruditapes philippinarum and characteristic of its boiled liquids[J]. Science and Technology of Food Industry, 2015, (01): 353-355. DOI: 10.13386/j.issn1002-0306.2015.01.066 |
[10] | Study on texture improving process of ready-to-eat smoked tilapia fillets[J]. Science and Technology of Food Industry, 2013, (12): 122-125. DOI: 10.13386/j.issn1002-0306.2013.12.079 |
1. |
季佳琪,李明初,李冬霞,谭雅宁,高爽,王颉,牟建楼. 高温蒸煮结合蜗牛酶法改性葡萄皮不溶性膳食纤维工艺优化及体外降血糖作用. 食品工业科技. 2024(16): 249-258 .
![]() | |
2. |
林良美,肖少香,张丽红. 响应面优化复合酶法提取红薯皮膳食纤维. 粮食科技与经济. 2024(04): 96-100+115 .
![]() | |
3. |
竹娟,王译晗,陈立莉,曲文鑫,刘荣. 芍药花提取物中黄酮的测定及其体外抗氧化和降脂活性研究. 天然产物研究与开发. 2024(11): 1838-1844+1899 .
![]() | |
4. |
赵习爱,傅婧,任娟蕊. 燕麦萌动对膳食纤维结构和功能的影响. 食品与发酵工业. 2024(24): 229-237 .
![]() |