共查询到20条相似文献,搜索用时 140 毫秒
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芦荟果粒果汁复合饮料的研制 总被引:6,自引:0,他引:6
以全叶芦荟汁、芦荟凝胶粒及苹果汁为原料,利用正交试验设计探讨该饮料的最佳配方和工艺条件,研制出口感柔和爽快,风味独特,具有营养保健功能的芦荟果粒果汁复合饮料。 相似文献
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果肉果汁饮料是近年来发展起来的一种新型天然饮料,这种新型饮料是一种在澄清的果汁中,悬浮分散着果粒或果肉的天然饮料,在五彩缤纷的饮品市场上,这种悬浮着晶莹果粒的含果粒水果饮料,宛如水晶上镶 相似文献
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基于因子分析的灰枣优良无性系果实品质评价 总被引:1,自引:0,他引:1
测定灰枣及3 个优良无性系果实的6 项外观和14 项内在营养物质指标,对20 项品质指标进行基于因子分析的综合评价。结果显示:不同无性系的果实品质指标变异程度不一,其中可食率、果实横径和果形指数差异较小,糖酸比、还原性VC、可溶性蛋白、黄酮、锌和铜含量差异相对较大;因子分析提取出 3 个特征根>1的公因子,累积方差贡献率达100%,能够全面反映果实品质信息;评价得出灰实2果实品质综合得分最高,灰实7次之,两个无性系均属于果个较大、果形偏长,含糖量高、口感较甜的无性系;灰实8综合得分低于灰实7,属于果个较小、含糖量低、口感偏酸的无性系;3 个无性系不同单项指标表现出不同的优越性。 相似文献
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为延长果汁饮品保存日期、保证果汁食品质量,需要对果汁进行有效灭菌,其中通过高温加热方式可有效对果汁进行杀菌。杀菌工艺中温度变化又具有非线性、时变性等特点,传统PID控制方法并不能满足温度精确高效调节的要求,为此设计一款基于模糊PID的果汁饮品杀菌控制算法。介绍果汁杀菌工艺流程,在传统PID控制器中引入模糊控制理论,通过模糊控制方法实现PID参数的在线自动调节。仿真结果表明,该控制系统能够快速实现温度的收敛,在尽可能短的时间内达到目标温度,且达到目标温度后温度波动较小,该温度控制方法可有效提高杀菌效果,提升果汁品质。 相似文献
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Xiaotian Zhang Andrew P. Breksa III Darya O. Mishchuk Cindy E. Fake Michael A. O’Mahony Carolyn M. Slupsky 《Food chemistry》2012
The effects of the application of foliar fertilisation and pesticide on nutritional quality of mandarin orange juices were evaluated using 1H NMR metabolomics. Significant differences between the use of fertiliser and pesticides during fruit formation were observed, and included changes in sugar, amino acid and organic acid composition. To determine whether the difference in sugar concentration was enough for the consumer to detect, a sensory experiment was performed in which two orange juice samples were prepared to resemble the sweet/sour taste balance of juice from mandarin oranges in which foliar fertilisation was either applied or not. In a test using non-trained individuals, 68% could correctly identify which juice had a sourer, or less sweet, taste. The implications of this study could impact citrus growers, and ultimately aid in development of fruit with superior sensory quality. 相似文献
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Anthony Blake 《中国食品工业》2003,(3)
<正> 当进食时,食物会释放出挥发性的气味分子,然后通过呼吸进入嗅觉器官。嗅觉器官位于鼻子的上方及眼睛的后面。我们嘴里感觉到的触觉和味觉是和嗅觉信号紧密相关的,我们通常把这三种感觉同时存在时的感受称作味道。其中嗅觉是能使我们鉴别食物感觉的最重要的一种,这也是我们在鼻子塞住后很难鉴别食物味道的原因(比如感冒时)。在进食时,我们当然可以不断地闻到食物的味道,因此我们把嗅觉定义为一种能随时间而改变 相似文献
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不同品种苹果果实品质分析 总被引:5,自引:0,他引:5
以国家苹果种质资源圃中的44个苹果品种为材料,研究果实品质指标(单果质量、果肉质量、可食率、体积、密度、果实纵径、果实横径、果形指数、果心大小、L*、a*、b*值)品种间差异、相关性并进行主成分分析。结果显示:12个品质指标在品种间都存在极显著差异性;部分品质指标间存在极显著或显著正(负)相关,部分指标间存在一定的相关性但不显著;主成分分析在特征值大于1时将12个品质指标综合为3个因子,累积方差贡献率达到82.618%,其中第一主成分主要代表果个大小信息,第二主成分主要代表果皮颜色信息,第三主成分主要代表密度、果形指数和果心大小。 相似文献
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《Food Reviews International》2013,29(4):451-486
Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions). 相似文献
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Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions). 相似文献