共查询到19条相似文献,搜索用时 671 毫秒
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该文研究了凝固型火龙果酸奶的制备工艺,并分析其质构特性。在单因素试验的基础上,选取白砂糖添加量、乳酸菌接种量、发酵时间、发酵温度这4个因素,以感官评分为响应值,利用中心组合和响应面分析法,对火龙果酸奶的发酵工艺进行优化,得到凝固型火龙果酸奶的最佳配方为乳酸菌接种量0.27%,发酵时间7.7 h,发酵温度40 ℃,白砂糖添加量8.8%,在此条件下,得到火龙果酸奶感官评分为85.3分。使用TPA质构仪对火龙果酸奶进行测定和分析,建立质构特性与感官评分之间的线性回归模型为:Y(感官评分)= 0.076 4X1(硬度)-2.84X2(黏度)+0.772X3(内聚力)-4.36X4(弹性)+143.16。 相似文献
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以胡萝卜及甘薯的原浆、牛乳为乳酸菌的发酵基质,经加工处理、调配后进行乳酸发酵,通过正交试验确定其最适的工艺条件。结果表明:牛乳用量为75%,甘薯浆与胡萝卜汁的体积比为2:1,糖用量5%,前发酵温度为40.5℃,前发酵时间为7.5h,接种量为5%时,制得的胡萝卜、甘薯发酵酸奶的凝乳状态、口感、色泽、风味最好。 相似文献
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将胡萝卜水溶性膳食纤维以不同比例加入酸奶中,在单因素试验的基础上,采用响应面分析法,优化膳食纤维添加量、接种量、发酵时间及发酵温度的工艺参数。结果表明,胡萝卜水溶性膳食纤维能促进乳酸菌的生长,添加胡萝卜水溶性膳食纤维前后乳酸菌活菌数分别为2.6×10~7和4.3×10~8mL^(-1),一定范围内降低酸奶的pH值,增加酸奶的持水力和黏度,并改善酸奶的组织状态。胡萝卜膳食纤维酸奶的最佳工艺参数为胡萝卜水溶性膳食纤维添加量2.17%,乳酸菌接种量3.46%,发酵温度42.3℃,发酵时间6h。该条件下制得的酸奶,香味浓郁,质地均匀,口感爽滑细腻。 相似文献
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为提高酶解制备红肉火龙果果汁甜菜红素保留率和出汁率,探讨了酶添加量、酶解时间、酶解温度和底物pH等工艺因素对红肉火龙果果汁甜菜红素稳定性、出汁率和透光率的影响。在单因素试验结果基础上,采用Box-Behnken试验设计和响应面分析,以红肉火龙果果汁甜菜红素保留率为重要指标,结合考虑火龙果的出汁率和透光率响应值,运用期望函数同时优化多目标途径,优化了酶法制备红肉火龙果汁的工艺条件。结果表明:当果胶酶添加量为285 U/g,酶解温度46℃,底物pH为3.7,酶解时间2 h时,火龙果中的甜菜红素保留率可达到80.8%,出汁率可达到64.4%,透光率可达到89.5%,获得的酶解工艺参数在满足红肉火龙果果汁甜菜红素保留率高的同时,又有的高出汁率和透光率。经实验验证,实验值与预测相符。 相似文献
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《Food research international (Ottawa, Ont.)》2006,39(6):667-677
Ascorbic, isoascorbic, and citric acids were applied for stabilisation of betacyanins during thermal treatment of purple pitaya juice at pH 4 and 6, respectively. In addition, to exclude matrix effects of juice constituents, selected food ingredients were added to a pigment preparation comprising the entire betacyanin pattern of purple pitaya, but being devoid of sugars, acids and pectic substances. After thermal treatment at pH 4, pigment retention, overall colour changes, betanin isomerisation, and phyllocactin deacylation were determined. As supported by statistical analyses, pigment stability and colour depended on type and concentration of the respective additive as well as on the pH conditions. Unexpectedly, the stabilising effects of the additives under investigation were more pronounced in purple pitaya juice than in the pigment preparation. After heating at 85 °C for 1 h, optimal pigment retention amounting to 91% was obtained in the juice supplemented with 1% ascorbic acid and adjusted to pH 4. For the first time, formation of indicaxanthin and isoindicaxanthin upon thermal treatment of purple pitaya juice is reported. 相似文献
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采用不同温度和不同压力处理鲜榨火龙果汁,以果汁流体类型、触变性为评价指标,探讨热处理和超高压处理对火龙果汁流变特性影响。结果表明:原果汁、热处理和超高静压处理后果汁都属于假塑性流体。在1~30s-1低剪切速率下,果汁的表观黏度随处理温度提升而降低;在大于30 s-1剪切速率下,表观黏度基本与空白保持一致。超高静压处理中,经过400 MPa处理的果汁表观黏度比其他压力条件处理的都要大,而300 MPa和450 MPa处理的结果略高于空白,350 MPa处理结果基本与空白吻合。触变性方面,空白与经过超高压处理果汁没有表现出明显的触变性,而经过热处理的果汁却表现出明显触变性质,而且随着处理温度升高,触变环面积逐渐变少。 相似文献
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由菌种XPL-1发酵制备酸豆奶SY、SYP(加菠萝汁)、SYB(加蛋白酶)和SYPB(加菠萝汁和蛋白酶),并研究了样品的理化性质、流变学特性以及糖的代谢作用。结果表明菠萝汁的应用显著促进菌种产酸,菠萝蛋白酶的应用明显提高酸豆奶的持水力,改善酸豆奶的流变学性质,其中SYPB的酸度值和持水力最高,分别达到65.76 °T和84.70%,屈服应力τ0最低,为3.71 Pa。进一步的代谢研究发现,乳酸菌发酵时可能优先利用蔗糖,同时还能利用部分果糖、水苏糖和棉子糖,产生大量的乳酸和少量的醋酸,其中样品SYPB产生7.85 mg/mL的乳酸和0.38 mg/mL的醋酸;感官评价的结果表明,SYPB的滋味和质构得分最高,总体可接受性最好,表明菠萝汁和菠萝酶的应用均有利于酸豆奶口感的改善。 相似文献
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Xin Ning Zhihui Luo Zhilin Chen Chunyao Zhou Cuiqing Xie Wei Du Lei Wang 《Journal of dairy science》2021,104(4):4084-4093
With the purpose of developing an alternative set yogurt with high consumer acceptability, passion fruit juice, at levels that varied from 0 to 10%, was incorporated into set yogurt, and the effects on the fermentation kinetics, physicochemical properties, and functionality of set yogurt were evaluated. The results showed that the addition of passion fruit juice was simultaneously propitious for milk acidification in earlier fermentation stages and reduced the fermentation rate at later stages of fermentation. The phenolic compounds and pectin in passion fruit juice interacted with caseins to form soluble complexes, enhancing the gel strength of set yogurts by 7.5%. The aroma and flavor of the set yogurt was improved as well. However, with the addition of 10% passion fruit juice, the gel structure was destroyed, and the quality of the set yogurt was very degraded. More importantly, the addition of passion fruit juice increased the polyphenol content and significantly enhanced the antioxidant activity of the set yogurt. This investigation demonstrated the feasibility of fabricating passion fruit juice-enriched set yogurt and its superior quality compared with the corresponding normal product. 相似文献
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胡萝卜-苹果复合果汁稳定性的研究 总被引:1,自引:0,他引:1
对胡萝卜汁的稳定性及胡萝卜-苹果复合果汁进行了研究。结果表明,胡萝卜汁对热和酸均不稳定,其稳定剂宜选用复合稳定剂A2,用量为0.2%。胡萝卜-苹果复合果汁的最佳配方为复原苹果汁55%、胡萝卜汁25%、蔗糖8%、柠檬酸0.15%、在压力为25MPa下复合果汁均质后的稳定性最佳。 相似文献