共查询到20条相似文献,搜索用时 107 毫秒
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研究将果汁通过树脂处理,脱去部分酸和金属离子,再与牛奶混合生产低酸性果汁牛奶;探讨了果汁牛奶的生产工艺条件。 相似文献
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研究将果汁通过树脂处理,脱去部分酸和金属离子,再与牛奶混合生产低酸性果汁牛奶;探讨了果汁牛奶的生产工艺条件。 相似文献
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目的建立一种通用、快捷测定食品自发热剂产氢量的方法,并对广泛应用的铝系和镁铁系自发热剂的产氢特性进行测定。方法通过单因素实验和正交实验进行检测条件的优化,并利用该方法对10种市售食品自发热剂的产氢特性进行检测。结果优化后的检测条件为:样品质量0.5 g,料液量比1:5(m/m),反应时间20~30 min。在室温20℃条件下,不同类型的发热剂样品产氢量差异显著。镁铁系自发热剂产氢量为539.95~567.06 mL/g,铝系自发热剂产氢量为225.32~510.95 mL/g。结论本文建立的检测方法,预期可以为食品自发热剂品质评价的定量分析提供技术支撑,并为食品自发热剂的安全合理使用提供技术保障。 相似文献
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N. Intawiwat M.K. Pettersen E.O. Rukke G. Vogt J. Skaret J.P. Wold 《Journal of dairy science》2010,93(4):1372-3914
The effect of different colored filters and atmospheres on photooxidation and quality in milk was studied. Pasteurized bovine milk (3.9% fat) was packed in 2 different atmospheres (air and N2) and exposed to light for 20 h at 4°C under 8 transparent filters with different light transmission properties. The following transparent, noncolored, and colored filters based on polyethylene terephthalate (PET) were used: noncolored (PET), noncolored with 2 different UV-block regions, yellow, green, amber, orange, and red. Control samples were stored in darkness and in a carton. Sensory evaluation showed off flavors significantly increased in milk stored under all filters compared with the control samples. Variation in atmosphere resulted in significant differences in formation of rancid flavor in milk stored under different filters. Milk samples stored in N2 underwent the most sensory deterioration under orange and red filters, whereas milk samples stored in air were most deteriorated under noncolored filters. According to the oxidation compounds measured by gas chromatography, milk samples stored under noncolored and orange filters were highly oxidized, whereas red, green, and amber filters offered better protection against photooxidation. Fluorescence spectroscopy was used to examine the degradation of photosensitizers (riboflavin, protoporphyrin, and chlorophyllic compounds) in the milk samples. Degradation of protoporphyrin and chlorophyllic compounds in N2 correlated well with sensory properties related to photooxidation (R2 = 0.75-0.95). The study indicates that protoporphyrin and chlorophyllic compounds were effective photosensitizers in milk. To avoid photooxidation in milk, it is therefore important to protect it against light from the UV spectrum as well as light from the entire visible region. 相似文献
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对低乳糖学生营养奶的配方组成及其生产工艺条件等进行了研究,同时探讨了铁锌钙添加剂及其稳定剂等对产品稳定性能的影响。 相似文献
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Jamilah Bakar Mohd. Ali Hassan Azhar Ahmad 《Journal of the science of food and agriculture》1988,43(1):95-100
Spray-dried coconut milk powder prepared with additions of skim milk and dextrin was stored in packages for 6 months at room temperature (30°C and 80% RH). The packaging materials used were aluminum laminate (vacuum and air packed) and polypropylene. The sorption isotherm of the powder showed that the monolayer of water molecules was complete when the relative humidity was 27% which corresponded to a moisture content of 5%. Measurements of water activity, moisture content, peroxide value and solubility index indicated that lipid oxidation is the limiting factor in the stability of the powder. Its maximum shelf-life was 4 months when air or vacuum packaged in aluminum laminates and 1 1/2 months in polypropylene. 相似文献