200g碗杯型果肉果冻加工工艺

果冻亦称嗜喱，因外观晶莹，色泽鲜艳，口感软滑，清甜滋润而深受妇女儿童的喜爱。果冻是一种高膳食纤维的健康食品，在体内产生热能所占比例极低。试验证明：以12％白砂糖、20％高果糖浆、0．7％果冻粉和经过护色的果肉并添加辅料（如柠檬酸、色素、香精）等制成的200g碗杯型果肉果冻，质地均匀而透明，可溶性固形物在65％-70％之间，检验达到了相应的标准。     

高温杀菌对低酸性大米果冻质构特性的影响

利用反压杀菌技术、无线测温系统,结合TPA质构测定,对低酸性大米果冻的杀菌效果以及质构变化进行了研究。结果表明,对于120 g杯装的大米果冻,当杀菌效果均达到F=3.6 min时,110℃、115℃和121℃下所需的杀菌恒温时间分别为43.9 min、23.4 min和10.9 min。115℃、110℃下所需的杀菌恒温时间分别为121℃下的2.15倍、4.03倍。在各杀菌温度下,低酸性大米果冻的硬度和咀嚼性均随杀菌时间的延长而呈减小趋势。达到同样的商业无菌的杀菌效果(F=3.6 min)时,不同的杀菌条件对果冻各质构特性的影响程度不同,相对于110℃43.9 min和115℃23.4 min,121℃10.9 min的杀菌条件下果冻各质构特性的变化幅度相对较小。而相对于杀菌前,110℃、115℃和121℃杀菌温度下果冻的质构特性:硬度、咀嚼性、回复性、黏聚性、弹性的变化幅度依次减小。总体来看,高温短时杀菌能减小对低酸性大米果冻质构特性的影响。     

草莓果肉冰淇淋的研制

通过对比试验确定了最佳的护色剂;通过对杀菌后浆料中Vc的损失情况分析,确定了最佳的杀菌工艺;并通过正交试验研究了CMC、明胶、单甘酯和草莓果肉的最佳配比。试验证明,添加0.25%的柠檬酸和0.40%的茶多酚护色效果最好;最佳的杀菌工艺是70℃/min;添加0.40%明胶、0.10%CMC、0.20%单甘酯和30%草莓果肉,研制出了较为理想的草莓果肉冰淇淋。     

红枣汁微波杀菌工艺的确定与优化

以干红枣为原料,经清洗、破碎、浸提、澄清后,采用微波对红枣汁进行杀菌,利用正交试验研究微波功率、杀菌时间、物料量对杀菌效果的影响,并分析品质变化。结果表明,在微波功率900W、杀菌时间90s、样品量200mL时,杀菌效果较好,红枣汁品质较优。     

臭氧在东北酸菜杀菌工艺中的应用

将臭氧杀菌技术应用于东北酸菜生产工艺,在单因素试验基础上,选择氧气流量、电流强度及杀菌时间3 个因素,进行三因素三水平的Box-Behnken响应面分析试验。结果表明,东北酸菜臭氧杀菌最适工艺条件为氧气流量3 L/min、电流强度0.3 A、杀菌时间33 min,东北酸菜中微生物菌落总数下降的理论值为2.01（lg（CFU/g））。经实验验证,东北酸菜微生物菌落总数下降2.00（lg（CFU/g））,实测值与理论值相近;东北酸菜臭氧杀菌效果与热杀菌效果相比差别不大,但产品感官品质更优;同时,臭氧杀菌工艺相对热杀菌工艺能量消耗更低,可进一步降低生产制造成本。结论：臭氧杀菌完全可以有效代替热杀菌应用于东北酸菜的生产工艺中。     

马齿苋红色素的提取及其在果冻中的应用

试验旨在对马齿苋茎红色素提取工艺进行优化,并探讨红色素提取物在低糖果冻中的应用。先研究了提取时间、提取温度、料液比三个单因素对红色素提取量的影响,再通过正交试验对其提取工艺进行优化;最后以喜好度为指标优化了马齿苋红色素果冻的配方。结果表明:正交优化的马齿苋红色素最优工艺参数为料液比1︰40(g/m L)、提取温度40℃、提取时间30 min;喜好度最高的马齿苋配方为复配胶添加量8 g/kg,提取液添加量200 g/kg,复配糖添加量48.2 g/kg,柠檬酸添加量1.0 g/kg,制得的马齿苋果冻呈鲜艳的紫红色且风味及口感良好。     

Φ1.55mm HT回火胎圈钢丝的研制

高强度胎圈钢丝成为汽车轮胎骨架材料的发展方向,通过对Φ1.55mmHT回火胎圈钢丝的预处理、拉拔、回火—镀铜生产工艺的研究,指出当镀铜量控制在0.15～0.44g/kg、铜层厚度为0.08～0.16μm时,橡胶与胎圈钢丝的黏合力最高。成品生产采用13道次拉拔,当总压缩率超过70%时,扭转、抗拉强度、破断拉力、断后伸长率合格。介绍从炼钢到成品生产过程中需要注意的事项。统计表明,按此工艺生产的Φ1.55mmHT回火胎圈钢丝,抗拉强度比普通胎圈钢丝提高14.9%,使用成本降低15%,合格率达94.8%。     

草莓果泥冰淇淋的研制

本文通过对比试验确定了最佳的护色剂;通过对杀菌后浆料中Vc的损失情况分析,确定了最佳的杀菌工艺;并通过正交试验研究了CMC-Na、明胶、单甘酯和草莓果肉的最佳配比。研制出了较为理想的草莓果泥冰淇淋。     

中国涂布白挂面纸板生产标杆——昌乐新迈PM1

<正>中国纸业网8月30日讯:山东世纪阳光纸业集团附属子公司昌乐新迈纸业新生产线——PM1仅使用少量的原生纤维即可生产高质量的涂布白挂面纸板。该纸机由美卓供货,年产50多万吨定量120-220g/m2的涂布白挂面纸板和定量94-200g/m2的未涂布白挂面纸板。     

减少FA601A型转杯纺纱机机物料消耗的几点措施

减少ＦＡ６０１Ａ型转杯纺纱机机物料消耗的几点措施我厂在转杯纺纱机的正常维修、保养时，发现日常维修工作量大，而且机物料消耗也多，每月的消耗经常在１０００元／台以上。经分析，这些消耗主要表现在以下六个方面：①筒管夹持的塑料圈；②夹持圈配套的花螺钉；③筒子...     

苹果慕斯的研制及其营养成分测定

研究在慕斯中添加苹果,制成营养丰富、均衡、对人体具有保健功能的苹果慕斯.并确定苹果慕斯的最佳制作工艺:蛋清25.0%,绵白糖9.1%,奶油14.3%,苹果41.0%的比例添加,并对苹果慕斯中Vc、脂肪、果胶这3个营养成分含量进行测定.试验结果表明:苹果慕斯比一般的海绵蛋糕的脂肪含量降低73.6%,Vc增加了0.92%,果胶增加1.06%.     

热成型无菌包装机的功能原理

<正> 在食品包装领域中,无菌和非无菌包装技术各自占有主导地位,但它们并没有任何清晰明确的分界线。一般来说,对经常停留在冷藏链的新鲜食品,采用低菌和没有再污染的包装程序比使用无菌加工包装技术更能延长产品的寿命。这些产品大部分都是酸性的(pH<4.5),如酸奶、干酪产品、果汁,唯一能令它们变质的东西是酵母和     

装封箱机推烟装置控制系统改进

为解决在条烟推进烟箱时,装封箱机频繁出现第1垛25条烟倾倒的问题。结合统计数据,采用"人、机、料、法、环"等因素对条烟倾倒现象进行分析,找出问题的主要原因:入箱推板与烟垛之间摩擦力太小、电机入箱推进动作无缓冲。采用入箱推进推板加装负压吸盘、设计电气线路对负压风的通断进行控制、入箱推进电机安装变频器等方法成功解决了条烟倾倒的问题。改进后每天可以避免因烟垛倾倒造成的12次停机,每天可减少烟箱损失36个。     

可吸型含发酵乳果冻的研制

以优质鲜牛奶或奶粉为原料,经菌种ABT-5发酵得到发酵牛奶基料,再通过添加12%白砂糖、0.18%柠檬酸、0.8%的复合凝胶剂（0.20%CMC-Na＋0.05%果胶＋0.20%卡拉胶＋0.35%魔芋胶＋0.05%黄原胶＋0.05%刺槐豆胶）、0.2%的乳化剂,经20 MPa均质后,灌装杀菌得到一种可吸型含发酵乳的新型果冻,该产品稳定性较好,且风味独特、酸甜爽口、营养价值高。     

Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis

ABSTRACT:  In this study, photooxidation of sour cream packaged in cups with different light barrier properties was investigated. The sour cream was light exposed for 36 h with a standard fluorescent light tube, simulating storage conditions in many Norwegian grocery stores. Three different cups were evaluated: a white cup, a cup with medium light barrier (LB), and a cup with high LB. The quality of the sour cream was evaluated by sensory analysis and front face fluorescence spectroscopy. The sour cream stored in white cups became very rancid during the light exposure, with a rancid flavor score of 7.8 on a scale from 1 to 9, where 9 is the highest intensity. Cups with high LB gave best protection against the light. The sensory assessors could not distinguish between sour cream stored in cups with high LB and sour cream stored in the dark. The rancid flavor intensity for the cups with medium LB was significantly different ( P  < 0.05) from both the white cup and the cup with high LB. The sensory flavor intensities indicated that with 36 h of light exposure, only a cup with high LB will protect the sour cream sufficiently. The fluorescence measurements corresponded well with the sensory analysis as the photosensitizers were somewhat degraded for sour cream stored in cups with medium LB and most degraded in the white cups. For the cups with high LB, the fluorescence peaks that originated from the photosensitizers were all intact.
PRACTICAL APPLICATION: Dairy products such as sour cream will develop off-odor and taste faults ("sunlight taste") in a few hours if exposed to sufficient fluorescent lightning in the grocery stores. A light barrier can be incorporated in the packaging material to protect the dairy products from the light. Our experiment showed that the incorporation of a black pigment into 1 of the 3 plastic layers in the cup for packaging of sour cream protected the sour cream from degradation when exposed to light.     

Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

Our perception of food is affected by the sensory properties of the food itself, together with our expectations about the food and other contextual factors. The latter are especially relevant in the restaurant setting, where appearance factors, such as the presentation of the food on the plates can dramatically affect food liking and consumption. However, to date, not much emphasis has been placed on the effect of the appearance of the accessories on our perception of food.The aims of the present study were therefore to test the extent to which the appearance properties of the plate influence the taste/flavor experiences of the food served on it. Specifically, we investigated the influence of the color (black or white) and shape of the plate on the perception of flavor intensity, sweetness, quality, and liking for identical strawberry mousse desserts.The results demonstrated that while the color of the plate exerted a significant influence on people’s perception of the food, the shape of the plate did not. In particular, when the mousse was served from a white plate, it was perceived as significantly more intense and sweeter, and was also liked more.These results therefore demonstrate the importance of the color (if not the shape) of the plate on people’s perception of food.     

金针菇蓝莓果冻的研制

以金针菇、蓝莓为主要原料,白砂糖、柠檬酸、魔芋胶和卡拉胶为辅料,通过单因素实验、正交试验研究确定了金针菇蓝莓果冻的最佳配方。结果表明,金针菇与蓝莓混合汁比例为4∶1,添加量为30%,白砂糖15%,柠檬酸0.15%,复合凝胶剂为0.7%,即制得玫红色,半透明,形态美观,酸甜适口,富有混合汁风味的果冻。     

绿豆魔芋果冻的研制

以绿豆和魔芋精粉为主要原料,辅以白砂糖、食用胶凝剂和柠檬酸等研制出果冻。通过实验确定产品的最佳生产配方为:绿豆汁4.8%、魔芋精粉0.4%、琼脂0.1%、白砂糖15%、柠檬酸0.1%,生产产品香味特别,风味爽口,营养全面且具有较好保健功能的绿豆魔芋果冻。     

绿茶皮冻工艺的研究

绿茶皮冻是以绿茶的浸提液与猪皮及其相关配料精制而成。通过单因素试验确定进行正交试验的因素和水平,用正交试验确定产品的最佳配方为:猪皮500g,绿茶叶25g,料液比1∶2.0,加热时间60min,盐20g,白酒5g,醋5g、姜块3g,葱结2g,白糖2g,味精0.5g。在生产皮冻过程中用绿茶的浸提液代替所需水后,其色泽、质地、风味及营养组分都得到改善。