共查询到19条相似文献,搜索用时 312 毫秒
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为了说明发酵蔬菜制品中的浆水菜在发酵过程中发酵菌对原料蔬菜的选择性,以保加利亚乳杆菌(Lactobacillus bulgaricus)为菌种,以48种常见蔬菜为原料,按照浆水菜制作工艺,实验研究了菌体在添加不同蔬菜中的生长的情况.结果表明,添加白萝卜、黄瓜、山药、番茄、胡萝卜、小白菜、小青菜、油麦菜、芹菜、冬瓜等蔬菜的,保加利亚乳杆菌生长的很好,菌体浓度均可达到108cfu/mL以上;添加土豆、菠菜、海带、黄豆芽、油菜、芥菜、苦菊、芥蓝、茴香、菜花、莴笋、茄子、南瓜、西葫芦、苜蓿等蔬菜的,保加利亚乳杆菌有生长,菌体浓度在107 cfu/mL左右;添加平菇、空心菜、生菜、大葱、蒜苔、青椒、大白菜、西兰花、茼蒿、韭菜、香椿、地瓜、紫薯、莲藕、娃娃菜、荷兰豆、苦瓜、紫甘蓝、丝瓜、冬笋、豇豆、香菜、洋葱等蔬菜的保加利亚乳杆菌没有生长. 相似文献
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《食品科技》2016,(3)
苦荞是集营养、保健、医疗于一体的天然保健食品。以苦荞芯粉、苦荞粉和燕麦粉为主要原料,开发苦荞燕麦蔬菜方便早餐。通过以黏聚性为检测指标的单因素实验和以黏聚性、黄酮含量为检测指标的正交试验,确定了苦荞燕麦蔬菜方便早餐主要原料添加的最适配比。然后以南瓜粉、胡萝卜粉、芹菜粉等多种蔬菜粉、木糖醇、β-环糊精、麦芽糊精等作为辅料,通过正交试验确定系列苦荞燕麦蔬菜方便早餐的最佳配方。结果表明,苦荞芯粉、苦荞粉、燕麦粉质量比为2.6:2.7:7时,苦荞燕麦南瓜方便早餐的最佳配方为南瓜粉、木糖醇、麦芽糊精的质量比为1.8:2:1.8;苦荞燕麦胡萝卜方便早餐的最佳配方为胡萝卜粉、木糖醇、β-环糊精、麦芽糊精的质量比为2:2:0.2:1.8;苦荞燕麦芹菜方便早餐的最佳配方为芹菜粉、木糖醇、β-环糊精、麦芽糊精的质量比为0.4:3:0.2:1.8。 相似文献
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目的:优化胡萝卜、番茄、黄瓜和西芹这四种蔬菜制汁的酶解工艺。方法:榨汁过程中分别添加果胶酶或纤维素酶对蔬菜汁进行酶解处理,以出汁率和浊度为指标对酶解条件(酶解时间、酶添加量、酶解温度)进行单因素分析和正交实验优化。结果:四种蔬菜汁的最佳酶解工艺条件为:胡萝卜汁酶解时间60 min,果胶酶添加量0.4%,酶解温度40 ℃,在此条件下出汁率达到84.7%,浊度为54.3 NTU;番茄汁酶解时间40 min,果胶酶添加量0.2%,酶解温度40 ℃,在此条件下出汁率达到95.1%,浊度为36.3 NTU;黄瓜汁酶解时间60 min,果胶酶添加量0.5%,酶解温度40 ℃,在此条件下出汁率达到93.2%,浊度为60.7 NTU;西芹汁酶解时间60 min,纤维素酶添加量0.4%,酶解温度40 ℃,在此条件下出汁率达到92.1%,浊度为33.3 NTU。结论:在最佳酶解工艺条件下制得的蔬菜汁色泽清亮、甘甜爽口,具有一定的开发价值,可用于制备复合果蔬或蔬菜饮料的原料。 相似文献
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儿童适宜型天然复合蔬菜澄清汁的研制 总被引:1,自引:0,他引:1
从天然蔬菜中精选出蕃茄、胡萝卜、蘑菇、苦瓜、芹菜、菠菜制取蔬菜单汁,根据一定的复制原则和复配工艺进行复配,并对复配后的复合蔬菜汁进行了澄清实验,最终得到一种儿童适宜型复合蔬菜汁。 相似文献
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Vassilios Raikos Madalina Neacsu Philip Morrice Garry Duthie 《International Journal of Food Science & Technology》2014,49(11):2433-2440
The effect of vegetable powders on the physicochemical stability of egg protein‐stabilised oil‐in‐water emulsions was studied. Vegetable powders (beetroot, broccoli, carrot, celery, green pea, red pepper, spinach, swede, tomato and yellow pea) were added at 2.5% (w/v) to emulsions prepared with rapeseed oil. The physical stability of the emulsions was characterised using the emulsifying activity (EAI) and the emulsifying stability indices (ESI) in addition to bright field microscopy. The oxidative stability of the emulsions was monitored by means of an accelerated oxidation test (Rancimat method). The addition of most vegetable powders did not markedly affect the physical stability of the emulsions although an adverse effect of tomato was observed. The oxidative stability of the emulsions was significantly improved in most cases as indicated by the Rancimat method with broccoli exhibiting the highest increase in induction time (98.2%) compared with the control. Both polar and nonpolar antioxidants are likely to contribute to the overall chemical stability of this complex food system in a concentration‐dependent manner. 相似文献
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Improving the microbial safety while maintaining quality of fresh fruits and vegetables will increase consumer confidence in fresh produce. This study was conducted to investigate the effects of irradiation at 1 kGy, a dose that potentially inactivates E. coli O157:H7 by 5 logs, on the quality of 13 common fresh-cut vegetables: iceberg, romaine, green and red leaf lettuce, spinach, tomato, cilantro, parsley, green onion, carrot, broccoli, red cabbage, and celery. The results showed that the appearance of irradiated samples was similar to the nonirradiated ones except that irradiated carrots, celery, cilantro, and green onions had higher appearance scores than corresponding nonirradiated vegetables. There was no difference in the instrumental texture between irradiated samples and nonirradiated ones. The aroma of several irradiated vegetables was significantly better than controls after 14-d storage, because these control samples decayed or senesced. The 1 kGy irradiation did not affect vitamin C content of most vegetables; however, irradiated green and red leaf lettuce had 24% to 53% lower vitamin C contents than the controls. Our results suggest that most fresh-cut fruits and vegetables tested can tolerate up to 1 kGy irradiation without significant losses in any of the quality attributes. 相似文献
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Pietro Santamaria Antonio Elia Francesco Serio Enzo Todaro 《Journal of the science of food and agriculture》1999,79(13):1882-1888
A survey of nitrate and oxalate ((COO−)2) content in fresh vegetables was conducted in Bari (Italy) over 15 months (from March 1994 to May 1995). A total of 327 samples (edible portions and related sub-samples) were taken from 26 different vegetable types on the wholesale fruit and vegetable market. The data revealed that leaf vegetables (namely rocket, celery, parsley and spinach) contained higher levels of nitrate than bulb, root, shoot, inflorescence and tuber vegetables. Higher oxalate levels were found in spinach and Swiss chard. Based on consumption data for the whole population provided by the National Institute of Nutrition, daily nitrate intake from vegetables was calculated to be 71 mg. Over 30% of nitrate intake was derived from the consumption of lettuce and Swiss chard. © 1999 Society of Chemical Industry 相似文献
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以苹果、梨、葡萄、橘子、白菜、西兰花、菠菜、胡萝卜、番茄和黄瓜共10种植物性食品为研究对象,建立了植物性食品中氟吗啉残留量的QuEChERS-HPLC检测方法。样品经0.1%冰醋酸乙腈提取,醋酸钠和无水硫酸镁盐析后,取上清液,加入伯仲胺粉分散固相萃取净化,用配有二极管阵列检测器的高效液相色谱测定,外标法定量。氟吗啉在0.1~2mg/L的范围内具有较好的线性关系,氟吗啉在0.1、0.2、0.5mg/kg三个添加水平平均回收率81%~116%,RSD2.3%~12.1%,定量限为0.05mg/kg。本方法前处理简单、快速,适用于多种植物性食品中氟吗啉残留量测定。 相似文献
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采用气相色谱法检测乙酰甲胺磷、乐果、三唑磷、杀螟硫磷和毒死蜱5 种有机磷农药在黄瓜、茄子、圆青椒、大白菜、青菜、胡萝卜、包菜、芹菜、花菜和四季豆水煮过程中的残留情况。结果表明,水煮加工对5 种有机磷的残留量因不同蔬菜品种影响各有差异,乙酰甲胺磷的消解率71.1%~100% 之间,乐果的消解率在16.2%~45.6% 之间,三唑磷的消解率在40.1%~85.5% 之间,杀螟硫磷的消解率在25.8%~61.5% 之间,毒死蜱的消解率在12.8%~26.6% 之间。 相似文献
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目的 分析2018年我国蔬菜的食品安全形势。方法 汇总2018年蔬菜国家食品安全监督抽检结果, 对不合格项目等信息进行分析。结果 2018年共抽检蔬菜2077批次, 检出不合格样品68批次, 总体合格率为96.7%。抽检的16种蔬菜中, 菠菜的合格率仅为85.2%, 芹菜、韭菜、普通白菜、豇豆的合格率分别为87.3%、89.8%、90.8%和94.4%, 姜和黄瓜的合格率分别为98.8%和99.4%, 其余9种蔬菜未检出不合格。菠菜、芹菜、普通白菜的不合格原因主要是毒死蜱超标, 韭菜的不合格原因主要是腐霉利超标。结论 菠菜、芹菜、韭菜、普通白菜的合格率偏低, 毒死蜱、腐霉利等农药超标是主要的食品安全问题。 相似文献