| This study is mainly to conduct in-depth research and application of food ingredients with anti-diarrhea effects.The efficacy of scorched surface improvement of diarrhea was explored and verified by zebrafish animal model experiments,and the expression of AQP3 and ZO-1 proteins was analyzed.At the same time,an antidiarrhea red jujube cake was developed and produced with burnt flour as the main raw material,and the changes in physical and chemical properties and microorganisms during its shelf life,preservation period were predicted and tested.Mainly including:1.In this study,the efficacy of scorched surface in improving diarrhea was explored and verified through zebrafish animal model experiments.By MTC determination experiments,it was determined that the maximum tolerance concentration of zebrafish to the focus surface was 2000 μg/m L.The montmorillonite dispersion and different concentrations of focal surface solution were applied to the senna-induced diarrhea zebrafish model,and the intestinal fluorescence intensity was used as the evaluation index,and the positive control group of montmorillonite dispersion and the focal surface experimental group of 125-2000 μg/m L were significantly different from the model control group,indicating that the focal surface had obvious improvement effect on the diarrhea induced by senna.Relative expression levels of AQP3 and ZO-1b proteins were detected by extraction of total zebrafish RNA,by reverse transcription,with β-actin as the endogenous reference gene,and q-PCR.Compared with the model control group,the experimental group of montmorillonite dispersion,feeding 500 μg/m L,and 1000μg/m L focal surface solution had significant differences in the relative expression of AQP3 and ZO-1b genes,indicating that they could upregulate the expression of AQP3 and ZO-1b proteins.2.Based on the traditional method of making red date cake,the best dosage range was determined by adjusting the proportion of different raw material dosages,combined with sensory evaluation by using univariate tests.Orthogonal testing is then combined with validation tests to explore and determine the optimal combination of formulations with higher acceptance.Finally,the optimal recipe for the jujube cake in this experiment was determined to be: 300 g of homemade date puree,250 g of whole egg,180 g of burnt noodles,200 g of corn oil,120 g of zero caramel,60 g of ordinary flour,50 g of honey,45 g of walnut meat,30 g of milk,20 g of white rum,7 g of edible baking soda,4.5 g of edible baking powder,2.5 g of edible salt,1 g of food-grade preservative potassium sorbate,and 0.5 g of sodium dehydroacetate.3.Predict and verify the shelf life of the jujube cake and observe the change in product quality during the preservation process at room temperature.The results showed that during the period of sealed storage at room temperature,the sensory score of the batch of red date cake gradually decreased with the increase of storage time;the weightlessness of drying,protein,crude fat and total sugar content in the physical and chemical indicators decreased with the increase of storage time,and the acid price and peroxide value content of fat gradually increased with the extension of storage time,but still met the national standard limits and belonged to the safe edible range;Salmonella,Staphylococcus aureus,total number of colonies in its microbial indicators,The coliform content changes slightly with the increase of storage time,but it is within the limits of the national standard;the mold content has increased significantly after 30 days of sealing and storage at room temperature,and has exceeded the maximum safety limit for mold in the national standard.Therefore,it was determined that the shelf life of the date cake was 30 days. |
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