共查询到20条相似文献,搜索用时 125 毫秒
1.
2.
3.
本研究以鲜乳为原料,添加番茄、草莓、橙三种果蔬汁进行乳酸菌发酵。采用正交试验选择最优配方。实验结果表明:①复合果蔬汁最优配方:番茄汁15%、草莓汁20%、橙汁10%、羧甲基纤维素钠0.25%、果胶0.1%;②复合果蔬汁发酵乳的最优配方:鲜牛乳70%、复合果蔬汁20%、酸果奶稳定剂0.25%、果胶0.1%、蔗糖9%、接种3%的乳酸菌菌种(Lb:St=1:1),在43℃恒温条件下发酵3.5h,置于0~4℃的冰箱中冷藏后熟10~12h。所得益生菌果蔬汁发酵乳组织均匀,口感细腻,酸甜适中,具有果蔬特有的滋味和芳香。 相似文献
4.
5.
6.
7.
8.
9.
胡萝卜橙汁复合饮料研制 总被引:2,自引:0,他引:2
研究胡萝卜橙汁复合饮料的稳定性及配方.结果显示:理想的配方为2.5%的胡萝卜浓缩汁加果萄糖12%、柠檬酸0.20%、浓缩柳橙汁0.4%、浓缩苹果汁0.1%.以果胶AMD和黄原胶为复合稳定剂效果较好. 相似文献
10.
11.
12.
Cecilia Baraldi Lidia Maria Bodecchi Marina Cocchi Caterina Durante Giorgia Ferrari Giorgia Foca Margherita Grandi Andrea Marchetti Lorenzo Tassi Alessandro Ulrici 《Food chemistry》2007,104(1):229-236
Investigations have been conducted on some samples of naturally desiccated horse-chestnuts (Aesculus hippocastanum), representative of the two most common mediterranean varieties: the pure species (AHP, giving white flowers), and a hybrid (AHH, giving pink flowers). Different experimental techniques have been used to gain more information on morphological structure and chemical composition of these complex matrices. Surface analysis by SEM showed no differences in such floured samples (wild type), while thermal behaviour (DSC) outlines some significant differences between them. Chemical composition reveals some differences in residual moisture (AHP = 6.97%; AHH = 6.59%), proteins (AHP = 2.64%; AHH = 1.82%), lipids (AHP = 4.13%; AHH = 5.10%), glucides (AHP = 15.2%; AHH = 14.3%), and ashes (AHP = 2.51%; AHH = 2.19%). Most likely, these characters modulate other undifferentiated chemical parameters, such as cold water solubility (CWS:AHP = 53.9%; AHH = 48.6%), and total inorganic soluble salts (TISS:AHP = 2.18%; AHH = 1.92%). Principal component analysis was applied to differentiate the two horse-chestnuts varieties. In particular, the first principal component effectively distinguish and discriminates AHH and AHP samples in two well-separated categories, giving, at the same time, some information on the influence of the whole set of chemical compositional parameters. 相似文献
13.
This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in combination with NaCl at increasing the tenderness and cook yield of bovine M.supraspinatus and M. tricepsbrachii caput longum. Muscle sections (400 g) were injected with enhancement solutions at an injection rate of 110% to give specific residual concentrations as follows: 0.5% NaCl; 2% NaLac; 2% KLac; 0.5% NaCl + 1 or 2% NaLac; 0.5% NaCl + 1% KLac; 0.5% NaCl + 0.4% sodium tripolyphosphate (STPP) + 2% NaLac; 0.5% NaCl + 0.4% STPP, 1.5% WPC ± 0.5% NaCl, 1.0% carrageenan ± 0.5% NaCl, 0.5% yeast extract or 0.0005% and 0.001% fungal enzymes. Injection with solutions containing sodium or potassium lactates (alone or in combination with NaCl and STPP), WPC, carrageenan and yeast extract significantly (P < 0.05) decreased WBSF values and increased sensory tenderness ratings, compared to non-injected controls. All of these ingredients in water also significantly (P < 0.05) increased cook yield with the exception of yeast extract which had no significant effect. The fungal enzymes in a water carrier acted as effective tenderising agents in both muscles but when used at the higher level resulted in a significant decrease in percentage cook yield. Injection of the chuck muscles with these ingredients and water represents an effective method of improving their tenderness and in most cases also increasing percentage cook yield. 相似文献
14.
15.
铁盐催化比色法测定葡萄籽提取物中的原花青素 总被引:37,自引:1,他引:36
建立了葡萄籽提取物中原花青素的测定方法———铁盐催化比色法 ,并探讨了影响催化比色的有关因素。经实验 ,最佳测定条件为 :体系含水量为 3%~ 4 % ,硫酸高铁铵浓度为0 6~ 0 8g/L ,加入 0 5mL浓盐酸使H+ 为 0 6mol/L ,在正丁醇介质中于沸水浴 (99± 1℃ )下反应 4 0min。本法最低检测限为 4 μg ,平均回收率 (n =3)随浓度增加而逐渐下降 ,加入浓度为 5 2 0 0~ 2 0 8 0 μg/mL的原花青素标准液时 ,回收率为 90 6%~ 10 9 5 % ,精密度 (RSD)为 2 13%~ 2 98% ,原花青素浓度在 2 6 0 0~ 4 16 0 μg/mL范围内与吸光值呈线性相关 (r =0 9993) ,符合测定要求。葡萄籽提取物样品经 6次分析 ,平均含量为 99 39% ,RSD为0 4 2 2 %。 相似文献
16.
The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. ES was decreased by 4·0% and 3·7% at 5°C and 11°C oil temperature respectively when compared to 21°C. While EV decreased 12·2% at 11°C compared to 21°C, it did not show any statistically significant (P < 0·01) change at 5°C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3·9% and 3·7% with 0·50% and 0·75% phosphate levels respectively, when compared to the 0·00% phosphate control group. Also, the increases for EV were 22·3% and 27·0% with 0·50% and 0·75% phosphate levels respectively, compared to the 0·00% phosphate control group. The alteration of the ES was not statistically P < 0·01) significant for the 0·50% phosphate level when compared to the 0·75% phosphate level. The ES decreased 1·1% for a 3·0% salt level when compared to a 2·5% salt level, and there was statistically (P < 0·05) no effect on the EV. 相似文献
17.
Barakat S.M. Mahmoud Y. Kawai K. Yamazaki K. Miyashita T. Suzuki 《Food chemistry》2007,101(4):1492-1498
This investigation was undertaken to evaluate the effect of treatment with electrolyzed NaCl solutions and 1% essential oil (0.5% carvacrol + 0.5% thymol) on the proximate composition and nutritional components (amino acids and fatty acids) of carp fillets at room temperature (25 °C). Carp fillet samples were treated with anodic electrolyzed NaCl solution [EW (+)], cathodic electrolyzed NaCl solution [EW (−)] followed by EW (+) [EW (−)/EW (+)], 1% essential oil (0.5% carvacrol + 0.5% thymol) [1% (Cv + Ty)], EW (+) followed by 1% (Cv + Ty) [EW (+)/1% (Cv + Ty)] and EW (−) followed by EW (+) and finally with 1% (Cv + Ty) [EW (−)/EW (+)/1% (Cv + Ty)]. Proximate composition, SDS–PAGE, amino acid composition, digestibility and fatty acid composition were used to determine the changes in carp fillet composition. Moisture, total lipid, total protein, ash and carbohydrate contents of the carp fillets were approximately 76%, 3.9%, 17.5%, 1.0% and 0.40%, respectively. The dominant amino acid was glutamic acid, and the composition ranged from 14.2 to 14.5 mol%. Protein digestibility of the carp fillets was approximately 85%. Oleic acid was the major monounsaturated acid in the carp fillets (41.0–41.9%). These results show that our method of fish preservation, using electrolyzed NaCl solutions and 1% (Cv + Ty), did not affect the quality (nutritional components) of carp fillets, and could be a good alternative to synthetic preservatives routinely used in the food industry. 相似文献
18.
乳化剂对冷冻面团流变学性质的影响研究 总被引:3,自引:0,他引:3
面团的流变学性能直接影响面团的加工品质和最终产品的质量,乳化剂能显著改善面团的流变学性能。本实验通过加入不同种类和不同添加量的乳化剂来改善面团的流变学性能,并利用质构仪测量低温储存和添加剂对面团流变学性能的影响情况,结果表明:低温储存会使面团的流变学性能降低;不同添加量的DATEM、SSL、卵磷脂、单甘酯和SP60都能改善面团的流变学性能,其中0.15%的DATEM、0.2%的SSL、0.8%的卵磷脂、0.15%的SP60和0.5%的单甘酯等对面团的流变学性能的改善较明显,其改善程度的大小关系为:0.15%DATEM>0.2%SSL>0.8%卵磷脂>0.15%SP60>0.5%单甘酯。研究结果为面制品生产中正确选择适当的乳化剂及适当的添加量提供了基础数据。 相似文献
19.
以新疆主栽品种赛买提杏为主要原料,开展不同褐变抑制剂对鲜切杏片在太阳能干制(solar-drying,简称SD)过程中护色效果的研究。实验结果表明,柠檬酸在初始浓度范围0.1%~0.2%、抗坏血酸浓度在>0.02%、氯化钠在初始浓度范围0.1%~0.2%、亚硫酸钠浓度在>0.02%时,对鲜切杏片的褐变均有抑制作用。采用L9(34)正交实验,利用各种护色剂的协同作用,最终得到最佳的复合护色液:0.1%柠檬酸+0.03%抗坏血酸+0.1%氯化钠+0.04%亚硫酸钠。经复合护色液处理后的鲜切杏片在干制后色差值为:L*=22.92,a*=9.26,b*=19.4,均比对照高,能较好地维持其原有色泽。 相似文献
20.
Nutritional quality of pork is a significant factor for consumers' health. Feeding n-3 PUFA to pigs, using linseed, improves pork nutritional quality. A meta-analysis involving 1006 pigs reported in 24 publications was carried out to assess the effects of dietary linseed on alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) content in muscle and adipose tissue. Data showed positive effects of n-3 PUFA on muscle fatty acid composition: ALA + 137%, EPA + 188%, DPA + 51% and DHA + 12%. Same results were observed in adipose tissue: ALA + 297%, EPA + 149%, DPA + 88% and DHA + 18%. A positive correlation between dietary treatment and ALA and EPA content in muscle (P < 0.001) and adipose tissue (P = 0.036) was observed. A significant association between DPA (P = 0.04) and DHA (P = 0.011) and live weight in muscle was observed. Feeding linseed to pig improves the nutritional pork quality, raising the n-3 PUFA content in muscle and adipose tissue. 相似文献