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通过正交实验对马齿苋、芦根、山楂、薄荷等野生植物的浸提工艺和其复合型饮料的配方进行了研究。结果表明:马齿苋、芦根、浸提加水量(以10g干重计)分别为150ml、150ml,在沸腾条件下浸提时间分别为15min、20min;山楂、薄荷的浸提加水量分别为120ml和150ml,温度分别为45℃、65℃,浸提时间分别为450min、15min; 最佳配方为(以浸提汁计):马齿苋46.88%、芦根7.03%、山楂7.5%、薄荷11.72%、50%的糖浆15.2%。 相似文献
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复合型野生植物保健饮料研究 总被引:5,自引:1,他引:4
通过正交实验对马齿苋、芦根、茅根、山楂、薄荷等野生植物的浸提工艺和其复合型饮料的配方进行了研究。结果表明马齿苋、芦根、茅根浸提加水量以(10g干重计)分别为150ml、150ml、250m1,在沸腾条件下浸提时间分别为15min、20min、25min;山楂、薄荷的浸提加水量分别为120ml和150ml,温度分别为45℃、65℃,浸提时间分别为450min、15min;最佳配方为(以浸提汁计)马齿苋46.88%、芦根7.03%、茅根11.72%、山楂7.5%、薄荷11.72%,50%的糖浆15.2%。 相似文献
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马齿苋果冻的加工工艺研究 总被引:1,自引:0,他引:1
以马齿苋、白砂糖为主要原料,采用正交试验对马齿苋果冻加工工艺进行探讨,结果表明:马齿苋保健果冻优化配方为:20%马齿苋汁,0.1%的柠檬酸,13%的白砂糖和1.2%胶凝剂(琼脂∶果胶比为3∶2)。该产品酸甜可口、色香味俱佳,不含香精、色素,且营养丰富。 相似文献
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以野生马齿苋为原料,榨汁提取马齿苋花色苷并研究其稳定性。结果表明:马齿苋花色苷在酸性条件、低温、避光有利于其稳定;氧化剂和还原剂都能使马齿苋花色苷稳定性降低;木糖醇随浓度的增加对马齿苋花色苷有增色作用,呈对称的正态分布走势,浓度为10%达到峰值,随后随浓度增加增色减弱;甘露醇随浓度增加对马齿苋花色苷的减色作用增强;随着甜菊糖苷用量增加对马齿苋花色苷先减后增再降,呈倾斜的S形,浓度为0.06%时减色到谷底,浓度为0.13%时增色到峰值,超过此浓度增色下降,但浓度为0.26%时仍然处于增色状态;柠檬酸和乳酸浓度为0~3%时随浓度增加增色作用增大,浓度3%随浓度的增加增色作用减弱直至减色;金属离子Na~+、Mg~(2+)、Zn~(2+)、K~+对马齿苋花色苷影响较小,而Ca~(2+)、Cu~(2+)、Fe~(3+)对马齿苋花色苷有明显的破坏作用。马齿苋花色苷的稳定性研究,为马齿苋榨汁保健饮料的配制提供参考。 相似文献
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马齿苋类黄酮提取工艺及抑菌效果的研究 总被引:2,自引:0,他引:2
为了优化马齿苋类黄酮的超声波提取工艺,利用中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法,用design expert软件对其提取工艺参数进行优化;并采用滤纸片法测定其对各菌的抑菌效果。结果表明:在乙醇浓度75%、超声时间35min、温度35℃时,其最佳总黄酮提取量为21.3517mg/g,与理论预测值21.8816mg/g接近,说明响应面法可用于优化马齿苋类黄酮超声波提取工艺;马齿苋类黄酮对大肠杆菌和酵母菌有较强的抑制作用,最低抑菌浓度均为0.313mg/m L,对金黄色葡萄球菌的抑制作用最强,最低抑菌浓度为0.156mg/m L。 相似文献
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采用国标及药典方法分别对不同生长阶段的鲜马齿苋水分及总黄酮含量进行分析,测试分析结果表明:马齿苋全草、茎及叶水分含量随着生长期的延长均逐渐降低,变化不显著;马齿苋全草、茎及叶总黄酮含量随着生长期的延长逐渐降低;马齿苋叶总黄酮含量在生长后期均显著高于全草及茎.通过对马齿苋生长过程中全草总黄酮含量的动态变化以及不同部位总黄... 相似文献
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以马齿苋浓缩汁、麦芽糖醇、山梨糖醇为主要原料,添加一定量耐酸CMC、柠檬酸、薄荷等辅料,经混合、造粒、干燥、压片等工序,制成了低热量、具有保健功能的马齿苋含片。 相似文献
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BACKGROUND: The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens. MATERIAL AND METHODS: Sixty 80‐week‐old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg?1 or 20 g kg?1 dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly. RESULTS: Diet supplemented with 20 g kg?1 purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg?1 or 20 g kg?1 into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg?1 purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg?1 did not differ and was 10.45, 9.51 or 9.51 mg g?1 dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg?1 into the diet significantly (P < 0.05) increased ω‐3 fatty acids such as C18:3(ω‐3) and C22:6(ω‐3). The ratio of ω‐6 to ω‐3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg?1 or 20 g kg?1 purslane supplemented diets compared to the control. CONCLUSION: This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with ω‐3 fatty acids and decreased the ratio of ω‐6/ω‐3 in the yolk. Copyright © 2010 Society of Chemical Industry 相似文献