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活性炭负载壳聚糖对苹果汁的澄清效果研究 总被引:1,自引:0,他引:1
以透光率为指标,以壳聚糖澄清和活性炭澄清为对照,探讨活性炭负载壳聚糖澄清剂在不同添加量、温度、时间和pH条件下对苹量汁的澄清效果影响,并采用Box-Behnken中心组合设计法进行澄清工艺条件的响应面优化。试验结果表明:经活性炭负载的壳聚糖澄清剂对苹果汁有较好的澄清效果,且明显优于对照组;建立的响应面模型能较好地预测透光率随澄清条件的变化规律,且在最优澄清条件负载澄清剂用量12 g,澄清时间9.6 min,澄清温度55℃,pH 2.56下的透光率为96.47%。 相似文献
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采用响应面法对壳聚糖澄清低度姜酒的工艺条件进行优化。利用单因素试验探讨了壳聚糖澄清因素(壳聚糖用量、处理时间、处理温度)对低度姜酒透光率的影响,并利用Design Expert 8.0响应面分析法对澄清工艺条件进行优化。结果表明:壳聚糖澄清低度姜酒的最佳工艺条件为壳聚糖用量0.8g/L,温度30.18℃,时间50.68min,此条件下,低度姜酒的透光率实测值(96.8%)与响应曲面拟合所得方程的预测值(96.6948%)符合,吸光度降低,稳定性增加,总酚含量降低。 相似文献
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以凹土和壳聚糖为原料负载后作为复合澄清剂,在单因素实验的基础上,以姜汁透光率为考察指标,研究超声处理对姜汁澄清效果的影响,通过响应面法对姜汁澄清工艺进行优化,并以色泽、透光率、可溶性固形物含量、总酚含量、姜辣素含量、蛋白质含量为指标,对比了超声辅助凹土-壳聚糖澄清法与其他澄清方法对姜汁澄清效果及品质的影响。结果显示,超声辅助凹土-壳聚糖复合澄清剂澄清姜汁的最佳工艺条件为:超声时间10 min、超声温度54℃、超声功率160 W。在此优化条件下,姜汁的透光率达96.78%±0.56%以上。对比不同澄清方法发现,超声辅助凹土-壳聚糖澄清法所得澄清姜汁色泽浅、透光率高、姜辣素含量最高,且差异显著(P<0.05);而影响姜汁稳定性的总酚含量及蛋白质含量最低,与其它三种方法差异显著(P<0.05);可溶性固形物含量与其它方法相比差异性甚小。 相似文献
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研究壳聚糖澄清马蹄汁的工艺条件,以马蹄汁透光率为指标,重点探讨壳聚糖添加量、处理温度及澄清时间等工艺参数对马蹄汁澄清效果的影响。结果表明,壳聚糖澄清马蹄原汁的最佳工艺条件是:壳聚糖用量0.8 g/L,温度40℃,pH值5.0(自然pH值),澄清时间45 min。澄清后的马蹄汁透光率可达93.9%,与原汁相比,其VC含量、可溶性固形物及总糖含量无明显变化,果胶含量去除80%以上。 相似文献
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以明胶、果胶酶、壳聚糖、硅藻土四种澄清剂单一和复合使用的处理方法对山药醋进行澄清处理,以发酵山药醋透光率为考察指标,运用响应面法优化山药醋复合澄清工艺。结果表明:山药复合澄清响应面模型的建立具有可靠稳定性,最佳复合澄清工艺条件为硅藻土与壳聚糖配比5:2(g:g),复合澄清剂添加量4 g/L,澄清温度36.5℃,澄清时间83 min。在此优化条件下,山药醋透光率达到95.8%,比原醋升高27%,同时对山药醋其他各项指标均无明显影响,氨基酸态氮0.27 g/100 mL,总酸5.29 g/100 mL,可溶性固形物8.74 °Bx,处理后的山药醋外观呈浅黄棕,透明无悬浮物质,口感柔和。 相似文献
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不同澄清剂对苹果醋澄清效果的研究 总被引:5,自引:0,他引:5
对不同澄清剂在苹果醋中的应用进行了比较研究,最终选择壳聚糖澄清苹果醋工艺,确定了壳聚糖用量、温度、作用时间对苹果醋透光率的影响。 相似文献
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研究了壳聚糖对苹果汁的澄清作用,测定了苹果汁经壳聚糖澄清后其主要成分含量变化,并用高效液相层析对重要的酚类化合物进行了分离检测。结果表明:壳聚糖是一种有效的果汁澄清剂,能提高果汁的透光率,且不影响果汁中的营养成分和风味;经壳聚糖澄清后的苹果汁具有很好的贮藏稳定性,该方法优于目前工业上采用的果胶酶结合助凝剂的处理方法。 相似文献
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以红富士苹果浓缩汁为材料,采用单因素试验,研究果胶酶和α- 淀粉酶对还原糖、总酸、可溶性固形物等几个指标的影响,同时找出适合浓缩苹果汁澄清的果胶酶和α- 淀粉酶的酶用量、温度和时间。实验结果表明,在酶用量0.1%、温度50℃、时间1.5h 的条件下,浓缩苹果汁的澄清效果较明显。将加入果胶酶和α- 淀粉酶的浓缩苹果汁置于4℃和26℃条件下贮藏,测定其在贮藏过程中还原糖含量、总酸含量、pH 值和透光率等指标的变化。结果表明,在4 ℃贮藏条件下,随着贮藏时间的延长,还原糖含量、总酸含量、pH 值、透光率变化幅度较小,果汁营养成分保持较好,适宜贮藏。 相似文献
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DARRELL W. DONAHUE NAZIFE CANITEZ ALFRED A. BUSHWAY 《Journal of Food Processing and Preservation》2004,28(5):368-387
Increasing concern about food safety following contamination of unpasteurized apple cider with Escherichia coli O157:H7 reinforces the need for using the best technologies in apple cider production. Pasteurization of apple cider with ultraviolet irradiation (UV) is a low‐cost alternative to heat pasteurization for small processing operations. UV treatment efficacy applied to raw unpasteurized apple cider was examined through evaluation of physical parameters, exposure time and treatment dosage. A UV light processing system was used to treat apple cider. The apple cider received a calculated average dosage of 8777 µW‐s/cm 2 per pass through the system. UV light (at 254.7 nm) was effective in reducing bacteria‐inoculated apple cider by an average of 2.20 logs per pass. In multiple passes, the 5‐log reduction mandated by the Food and Drug Administration was achieved. Sensory analysis yielded no significant differences between the UV‐treated and control apple ciders. Experiments with UV‐treated apple cider indicated a significant extension of product shelf life through inhibition of yeast and mold growth. For low throughput apple cider processing operations, this technology is a viable cost‐effective alternative. 相似文献
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S. Kumar H. Thippareddi J. Subbiah S. Zivanovic P.M. Davidson F. Harte 《Journal of food science》2009,74(1):M8-M14
ABSTRACT: Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a function of homogenizing pressure at different concentration of 2 types of chitosan in apple juice and cider. High-pressure homogenization (HPH) induced significant inactivation in the range of 100 to 200 MPa, while thermal inactivation was the primary factor for the bacterial inactivation above 250 MPa. Significant ( P < 0.05) 2-way interactions involving pressure and type of substrate or pressure and chitosan concentration were observed during the study. The homogenization pressure and the incremental quantity of chitosan (both types) acted synergistically with the pressure to give higher inactivation. Significantly ( P < 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure. No effect of type of chitosan was observed on the bacterial inactivation. 相似文献
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以冷破碎红富士苹果浆为原料发酵制备低度苹果酒,通过分析不同酵母发酵周期的糖度、酒精度、pH和总酸筛选酵母菌株;在此基础上采用单因素与响应面试验以优化发酵工艺,确定冷破碎苹果浆发酵酒的最佳条件,通过分析酒品指标,与苹果清汁发酵酒的品质进行对比。结果表明,冷破碎苹果浆发酵酒的最佳工艺参数为:SY酵母发酵的初始糖度18%、酵母接种量0.1 g/L、发酵温度20℃;苹果浆发酵酒的残糖(7.5±0.46 g/L)、酒精度(7.8±0.1%)分别与苹果清汁发酵酒的残糖(7.3±0.31 g/L)、酒精度(8.0%±0.1%)差异不显著;苹果浆发酵酒的总酚(74.99±1.23 mg/100 mL)和有机酸(5.33±0.01 g/L)等成分含量高于苹果汁发酵酒(总酚47.5±2.2 mg/100 mL,有机酸5.01±0.03 g/L)。该结果可供苹果酒实际生产借鉴,也为苹果加工产业多元化发展提供思路。 相似文献
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THE EFFECTS OF THERMAL AND NONTHERMAL PROCESSING METHODS ON APPLE CIDER QUALITY AND CONSUMER ACCEPTABILITY 总被引:2,自引:0,他引:2
Due to increased concern about the safety of fruit, vegetable and juice products, the FDA has mandated that these must undergo a 5‐log reduction in pathogens. The development of various processing methods for juice products has caused the need to determine the effects of these methods on said products. The effect of thermal pasteurization, UV irradiation and ozone treatment on apple cider quality and consumer acceptability was studied over 21 days. Thermally pasteurized samples were different in color and less preferred in all areas of consumer acceptability. UV‐irradiated samples were lower in soluble solids for the first 7 days and showed no significant difference in consumer acceptability. Ozone‐treated cider had greater sedimentation, lower sucrose content and a decrease in soluble solids by day 21. UV irradiation allows for a more cost‐effective method to produce safe apple cider with minimal quality and consumer acceptability differences. 相似文献
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以‘金世纪’单一苹果品种及‘金世纪’、‘嘎啦’、‘澳洲青苹’混合(1∶1∶1)苹果品种为原料酿造苹果酒,并对其进行理化指标、多酚物质、香气成分测定及感官品评。结果表明,两种苹果酒理化指标差异不显著(P>0.05);混合发酵苹果酒中的酚类物质总量(61.88 mg/L)显著高于单独发酵苹果酒(56.90 mg/L)(P<0.05),其中以原儿茶酸、儿茶素、原花青素、表儿茶素和绿原酸为主。香气主要以醇类和酯类物质为主,两种苹果酒中醇类物质含量分别为216.83 mg/L和78.85 mg/L;酯类以乙酸乙酯、乙酸丙酯、乳酸乙酯和乙酸己酯为主,前三者在混合发酵苹果酒中含量均显著高于单独发酵苹果酒(P<0.05),使其香气更加浓郁和复杂。混合发酵苹果酒在澄清度、回味、香气、风味平衡方面更好,但在色泽方面稍差。因此,混合苹果品种发酵更适合于苹果酒的酿造。 相似文献
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Effects of various clarification treatments on phenolic compounds and color of apple juice 总被引:1,自引:0,他引:1
The purpose of this study was to investigate the changes that occur during conventional clarification using gelatin, bentonite,
silica sol, and water-soluble chitosan on the phenolic compounds, antioxidant activity, and color of apple juice. The apple
material used in this study was of two varieties: Sampion and Idared. The changes in the polyphenols composition (procyanidins,
hydroxycinnamic derivatives, and dihydrochalcones) were monitored through the clarification process. Sampion apple control
juices contained more total polyphenols than do Idared apple juices. In Sampion variety apple juice, the dominant polyphenols
are the flavan-3-ols (86% of total polyphenols), followed by hydroxycinnamic acids (9.7%), dihydrochalcones (3.0%), and flavonols
(1.3%). In Idared apple juice the hydroxycinnamic acids (especially chlorogenic acid) are dominant (about 48% of total polyphenols),
followed by flavan-3-ols (40%). However, the concentration of polymeric procyanidins in Sampion apple juices was 62.8 and
46.3% less when the Profloc (chitosan) and gelatin treatments were used, respectively. Aktivbentonit and Puranit (bentonite)
supplementary added in juices clarification have some protective effect on polymeric procyanidins only with Profloc treatment.
That kind of effect was not observed in Idared apple juices with almost eight times smaller polymeric procyanidins concentration
than in Sampion apple juices. The antioxidant activity, measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method,
ranged from 0.20 mg TEAC/mL in Idared apple juice to 0.30 mg TEAC/mL in Sampion apple juice, measured by the ABTS method,
from 0.17 to 0.48 mg TEAC/mL, respectively. Clarification of apple juices with chosen clarifying agents has statistically
no significant (p>0.05) influence on antioxidant capacity. This study suggests that chitosan can be used as a conventional clarifying aid of
apple juices and that treatment has no impact on their biochemical parameters. 相似文献