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我国民间藏菜有着悠久的历史和丰富的经验.远在八百多年前就有了关于贮藏方法的记载.至今各地仍在采用的贮藏方法有:泥沙埋藏、沟藏、窖藏、堆藏、缸藏、冻藏、假植贮藏等多种方法,其中北方多为窖藏,南方多为堆藏.这些方法都是充分利用当地的自然条件进行贮藏,方法和设备都很简单,成本也 相似文献
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葛根异黄酮的提取及葛根食用产品的研究 总被引:1,自引:1,他引:1
介绍了目前葛根有效成分葛根异黄酮的提取工艺的研究进展,对几种提取工艺的方法和特点进行了比较.为工业化葛根提取提供依据;其次介绍了目前葛根食用产品的研究情况;最后对我国葛根食用产品应用的发展前景进行了展望。 相似文献
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葛根的营养保健功能及开发利用 总被引:14,自引:2,他引:12
本文简述我国葛根资源的分布、葛根的主要化学成分及其医疗作用和营养保健功能、葛根资源的利用现状,对葛根生物技术产业的前景进行了分析,并介绍了葛根的加工利用方法. 相似文献
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采用田间试验,研究了不同施肥条件下土壤磷酸酶活性与土壤肥力的相互关系。结果表明,翻压绿肥对土壤酸性磷酸酶活性的影响具有后效性;在翻压绿肥的基础上,减少化肥的用量能提高土壤酸性磷酸酶的活性;在70%化肥的条件下土壤酸性磷酸酶活性与翻压绿肥量具有一定的正相关性;烟株生长的不同时期土壤速效磷与酸性磷酸酶的相关性有较大的差别,即烟叶移栽之前呈正相关,而在烟叶生长中前期呈负相关;在烟株生长的中前期,烟叶生物量和烟株生物量与土壤酸性磷酸酶活性均呈显著的正相关。可见,在本研究条件下,用土壤酸性磷酸酶活性作为土壤供磷能力的指标较土壤速效磷更具科学性。 相似文献
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提取淀粉后的葛根渣中富含葛根异黄酮和膳食纤维,但没有得到充分的利用,研究旨在从10株食药用真菌中筛选获得1株高效菌株,以通过葛根渣固态发酵获得功能产品。研究发现,在所选择的10株食药用真菌中,菌株DS1和EN2通过发酵葛根渣可实现发酵物中膳食纤维含量的提升,并具备形成产品的良好品质,其中菌株DS1在发酵葛根渣后也大幅提升了葛根渣中异黄酮的相对含量。发酵结束,菌株DS1发酵物中膳食纤维含量提升了8.8%,而葛根异黄酮含量提升了30.3%,为优选的葛根渣固态发酵获取功能产品的菌株。 相似文献
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Three commercial kudzu starches from Vietnam, Japan and Korea were used to determine chemical compositions, isoflavone compounds, fine structure and physicochemical properties. The kudzu starch from Vietnam had polygonal granules, whereas the kudzu starches from Japan and Korea contained both polygonal and spherical granules. Total protein, lipid, ash and phosphorus contents present in these kudzu starches were less than 1% (starch basis). The kudzu starch from Vietnam and Korea contained both daidzein and daidzin, whereas the kudzu starch from Japan had only daidzein. These starches had similar actual amylose contents (22.2–22.9%). However, λmax, blue value and apparent amylose contents of the kudzu starch from Vietnam were lower than those from Japan and Korea. Amylose molecules of the kudzu starch from Vietnam had the largest average degree of polymerization (DPn) and number of chains (NC), followed by the kudzu starches from Japan and Korea. Amylopectin molecules of the kudzu starch from Vietnam also had the largest DPn and NC, followed by the kudzu starches from Korea and Japan. X-ray diffraction patterns of the kudzu starches from Vietnam, Japan and Korea were A-type, C-type and B-type, respectively. The kudzu starch from Vietnam was found to have the specific characteristics such as significantly high gelatinization temperature, transition enthalpy and degree of crystallinity as compared to the kudzu starch from Korea and Japan. 相似文献
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以牛奶、葛根为主要原料,利用正交设计法对葛根酸奶的发酵工艺进行了初步研究。结果表明,保加利亚乳杆菌和嗜热链球菌混合发酵剂(质量比为1∶1)接种量为体积分数3%时,采用葛根汁与牛奶体积比为3∶7,加入质量分数6%的蔗糖,42℃发酵5 h,可制得品质风味优良的葛根酸奶。产品中葛根黄酮质量浓度为0.11 mg/mL。 相似文献
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葛根在提取葛粉后形成的纤维渣含有一定量的活性成分黄酮,该研究以葛根纤维渣为原料,采用乙醇提取黄酮,通过单因素试验及响应面试验,考察液料比、乙醇体积分数、提取时间、提取温度对黄酮提取率的影响,得到最优黄酮提取工艺条件为液料比8.3∶1(mL∶g)、乙醇体积分数42%、提取时间3.7 h、提取温度69 ℃,在此条件下葛根纤维渣黄酮提取率达到7.85%,并通过中试验证可得到黄酮含量达到13.1%的葛根提取物。 相似文献
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为了找寻葛根片热风干燥的最佳条件,利用热风干燥箱,在不同的沸水预处理时间、切片厚度、热风温度和装料量条件下对葛根片进行干燥,获得了葛根片的干燥曲线,并分析了沸水预处理时间、切片厚度、热风温度和装料厚度对干燥效果的影响。并以含水率和单位物料能耗为指标,利用响应面分析法(RSM)对热风干燥工艺条件进行优化,得到了葛根片热风干燥工艺参数的最佳组合为沸水预处理时间32 s、切片厚度4 mm、热风温度56 ℃和装料量1.4 kg/m2,在此条件下,经过44 h的干燥,葛根片干基含水率为5.9%、单位物料能耗为1.88 (kW·h)/kg。 相似文献
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Yan Song Minghua Li Wei Jiang Xianbo Li Yuanming Zhang 《Journal of Natural Fibers》2017,14(6):759-768
Kudzu is cosmopolitan and low-cost as a source of fiber, food, medicine, and fuel. However, it is not well utilized as a kind of fiber due to the degumming problem. In order to take full advantage of the kudzu resource in the world and expand the application field of kudzu fiber, this study deals with preparation of kudzu fiber by combined steam explosion and chemical degumming. Kudzu fibers are characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction. It is found that kudzu fiber after combined degumming has a clean surface with most nonfibrous composition removed and fibers dispersed; the cellulose I structure of kudzu cellulose did not change after treatment but its crystallinity increased. These results suggest this combined degumming is feasible for preparing kudzu fiber. It will probably provide theoretical basis for subsequent utilization of kudzu fibers. 相似文献
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Moisture sorption hysteresis loops of kudzu starch and sweet potato starch were investigated to help understand the nature of the adsorption-desorption process. The second adsorption isotherms were above the first adsorption isotherms for kudzu starch and sweet potato starch preheated to 110°C. This was explained as an increase in the number of hydrophilic sites due to rupturing of hydrogen bonds. The hysteresis loop for kudzu starch was greater than that for sweet potato starch. This was interpreted as a difference in mesopore volume. 相似文献
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为了明确电子束辐照杀菌对食用葛根粉品质的影响,以食用葛根粉为对象,研究了不同剂量(0、2.5、5.0、7.5、10.0、12.5 kGy)电子束辐照对其杀菌效果、营养品质、功能活性和物理性能的影响。结果表明:电子束辐照对食用葛根粉杀菌效果明显,且辐照剂量越大,微生物存活数越少,菌落总数的D10值为2.68 kGy;不同剂量电子束辐照对食用葛根粉中一般营养成分(水分、灰分、蛋白质、淀粉、维生素B1和B2)、异黄酮类活性成分(葛根素、大豆苷、大豆苷元)以及羟自由基(·OH)清除率均无显著影响(P>0.05);辐照后脂肪含量显著增加(P<0.05),膳食纤维含量、白度、DPPH自由基清除率和还原力有所下降(P<0.05),但总体变化幅度不大;多糖含量、溶解度和膨润力显著增大(P<0.05),冻融稳定性显著增强(P<0.05)。因此,电子束辐照是一种有效的食用葛根粉灭菌方式,12.5 kGy以内电子束辐照不会对其营养品质及功能活性成分产生明显的破坏作用,且有望改善其作为食品加工原料的物理性能。本研究为电子束辐照技术在食用葛根粉及以其为原料加工产品中微生物的控制提供理论参考。 相似文献