共查询到19条相似文献,搜索用时 312 毫秒
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婴幼儿果蔬泥罐头系列的开发研究 总被引:4,自引:0,他引:4
围绕婴幼儿果蔬辅食的产品开发 ,对胡萝卜泥、南瓜泥、番茄泥、胡萝卜南瓜泥和胡萝卜番茄泥 5个产品的生产工艺进行了研究 ,确定了其生产最佳工艺条件。并对产品的主要营养素进行了强化与分析 相似文献
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以海藻酸钠分别与胡萝卜、南瓜、山药浆制成的增稠果蔬汁,注入Ca ̄(++)溶液中,形成致密网络结构的胡萝卜、南瓜、山药果、蔬粒,并对其工艺稳定性、悬浮性做了细致的研究。 相似文献
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响应法优化南瓜中色素的提取工艺研究 总被引:1,自引:0,他引:1
以南瓜为原料,利用复合溶剂萃取南瓜中色素,并用响应面法优化南瓜中色素提取的工艺条件,得出最佳的溶剂配比为乙醇:水:石油醚。在单因素试验基础上,选取处理时间、处理温度、石油醚用量为影响因子,以β-胡萝卜素提取率为响应值,应用Box-behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,南瓜中胡萝卜色素提取的优化工艺条件为:90 min、处理温度40℃、石油醚用量40 m L,β-胡萝卜素浓度为10.086 mg/g。与模型的预测值10.105 mg/g基本相符,响应法优化能够提高南瓜色素提取率。 相似文献
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以南瓜、胡萝卜、梨为主要原料,研制适合儿童食用的再造型复合果蔬营养脆片。采用单因素试验、全面试验及正交试验对脆片配方、工艺进行优化,结果表明:南瓜浆、胡萝卜浆、梨浆最佳质量比为3∶3∶2,以100 g复合果蔬浆为基准,辅料最佳用量为面粉75 g,黄油13 g,白砂糖12 g,食盐1.0 g。对比微波干燥、远红外干燥、远红外-微波联合干燥3种工艺,认为远红外干燥最好,最佳工艺条件为上火温度170℃,下火温度130℃,时间15 min。该条件下制得的复合果蔬脆片具有良好的感官品质。 相似文献
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本文介绍了菜汁豆腐的研制工艺,对一些技术难点进行了重点讨论,并以芹菜、胡萝卜和南瓜汁与大豆为原料,研制了色泽美观的天然营养豆腐。丰富了豆腐的品种。 相似文献
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Danuta Jaworska Hanna Mojska Iwona Gielecińska Katarzyna Najman Ewa Gondek Wiesław Przybylski 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2019,36(3):374-384
The aim of the work was to assess the impact of vegetable and spice addition on the acrylamide content and antioxidant activity of extruded cereal crisps. The foods were based on grain ingredients, such as brown rice, whole grain flour, wheat bran, with different vegetables. Products from one group contained green vegetables, such as broccoli and zucchini; garlic was included as a flavour additive (0.75–1.50%). The second group of crisps consisted of similar cereal ingredients with pumpkin and cinnamon; additionally ginger was included as a flavour additive (0.75–1.50%). The results indicate that the production of a new, innovative product with appropriate nutritional value and acceptable quality is a complex process. The production process significantly changed the nutritional value of the product. The content of acrylamide in zucchini and broccoli crisps was relatively low; ranging from 78 to 86 μg/kg of product. The addition of garlic did not significantly affect the acrylamide content in the final product. For cereal–pumpkin crisps, the acrylamide content was 7 times higher in comparison with zucchini and broccoli products. The acrylamide content in pumpkin and ginger crisps exceeded the benchmark level. The antioxidant activity of the pumpkin product was significantly higher (p < 0.05) than for crisps with green vegetables. 相似文献
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Erica Longato Raquel Lucas-González Pier Giorgio Peiretti Giorgia Meineri Jose Angel Pérez-Alvarez Manuel Viuda-Martos Juana Fernández-López 《Food and Bioprocess Technology》2017,10(11):2060-2068
The objective of the current study was to include natural ingredients in the formulation of chicken burgers to improve their quality properties (physicochemical, cooking, oxidation and sensorial properties) during 4 days of refrigerated storage at 4 °C. Chicken burgers were processed added with amaranth (1 and 2%) or pumpkin seeds (1 and 2%) in addition to control. Lipid oxidation was assessed by monitoring malonaldehyde formation with 2-thiobarbituric acid reactive substances (TBARS) assay and antioxidant capacity by ABTS, DPPH and FRAPS methods. Natural ingredients (amaranth and pumpkin seeds) used in manufacturing of chicken burgers may improve their cooking characteristics, as well as lipid stability during storage (this effect was stronger when amaranth was added). Moreover, the impact of these ingredients on sensory quality attributes of chicken burgers was not significant; even in some cases (burgers with 2% amaranth), the overall acceptability was scored as higher than control burgers. 相似文献
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选用新疆产金无壳南瓜作为实验原料,研究了裸仁南瓜果肉的利用,对比分析超细粉碎工艺与机械精磨工艺生产出的南瓜粉后发现,两种方法制备出的成品在营养成分损失、水溶性方面存在差异。采用超细粉碎法制备的南瓜粉,其营养成分损失大于机械精磨工艺生产的南瓜粉。超细南瓜粉外观良好,颗粒细小且均匀度好,在水溶性方面,超细粉碎工艺具有相对明显的优势,在水中的分散性良好,不易产生沉淀,冲服后的口感较为细腻。 相似文献
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S.M.B. CARAMEZ M. STEFANI J.D. MEDEIROS M.A. VIEIRA G.R. BRÜSKE A. DE FRANCISCO E.R. AMANTE 《Journal of food process engineering》2008,31(4):431-442
The nutritional value of pumpkin seeds is widely recognized. This article shows that alkaline maceration of pumpkin seed makes them soft and improves their market acceptability as an important source of fiber, unsaturated lipids, minerals and proteins. Microscopic characterization of pumpkin seeds was realized. The results indicate elimination of minerals from the seeds through the delignification process due to the nature of the phenolic compounds eliminated in the maceration liquid. The alkaline maceration process of pumpkin seeds may contribute to a larger consumption of fibers and other nutritive elements from them.
This work shows that the pumpkin seeds softened by chemical maceration improve sensory preferences, compared to nonmacerated products. Solid waste from pumpkin process can be converted to a new product as a snack rich in fiber and other important compounds, normally discarded as an industrial solid waste. 相似文献
PRACTICAL APPLICATIONS
This work shows that the pumpkin seeds softened by chemical maceration improve sensory preferences, compared to nonmacerated products. Solid waste from pumpkin process can be converted to a new product as a snack rich in fiber and other important compounds, normally discarded as an industrial solid waste. 相似文献