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对大豆拉丝蛋白仿真烟熏火腿配方工艺进行了研究,经正交试验确定大豆拉丝蛋白仿真烟熏火腿的最佳配方为:大豆拉丝蛋白50%、玉米变性淀粉6%、卡拉胶1.0%、大豆色拉油4%、食盐1.5%、白糖1.5%、香辛料0.2%、猪肉香精0.5%、红曲红色素0.01%、诱惑红色素0.001 1%、水33%,最佳烟熏蒸煮工艺为65℃干燥30 min、70℃烟熏40 min、86℃蒸煮50 min. 相似文献
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沈俊炳 《食品安全质量检测学报》2021,12(16):6393-6398
目的 开发与优化即食液熏鲍鱼生产工艺。方法 以感官评分为指标,通过正交实验,研究液熏液配方和浸渍烘干工艺参数对即食液熏鲍鱼品质的影响。结果 即食液熏鲍鱼最佳生产工艺为[液熏液配方为食用盐添加量(2 %)、白砂糖添加量(10 %)、酱油添加量(3.5 %)、烟熏香味料添加量(0.2 %)和浸渍烘干工艺参数为浸渍时间(2 h)、浸渍温度(60 ℃)、烘干时间(2 h)、烘干温度(80 ℃)];在此最佳生产工艺下加工而成的即食液熏鲍鱼的理化、微生物及污染物指标符合相关食品安全国家标准。结论 开发并优化了一种即食液熏鲍鱼生产工艺,为鲍鱼休闲食品的深加工提供了参考依据。 相似文献
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以紫薯、甜玉米和全脂乳粉为主要原料,以嗜热链球菌和保加利亚杆菌为发酵剂,经发酵制成一种营养丰富、风味独特并具有一定保健功效的复合发酵酸乳.通过正交试验确定酸乳的最佳配方和发酵的最适工艺参数,结果表明:酸乳的最佳配方为甜玉米浆/紫薯浆混合液为1∶1,全脂奶乳液用量60%,糖(葡萄糖臆糖=1∶1)用量6%;最佳发酵工艺参数为接种量10%;发酵时间11h;发酵温度41℃. 相似文献
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采用响应面法对恰玛古复合鸡肉烟熏香肠的加工工艺进行优化,以感官评分、亚硝酸盐残留量、持水力为指标,对食盐添加量、恰玛古添加量及烟熏时间进行单因素试验,在此基础上进行Box-Behnken响应曲面设计,并构建回归方程,得到最佳工艺参数。结果表明:食盐添加量、恰玛古添加量和烟熏时间对恰玛古复合鸡肉香肠的感官评分、亚硝酸盐残留量和持水力影响显著;确定出恰玛古复合鸡肉烟熏香肠的最佳工艺为食盐添加量2.98%、恰玛古添加量9.89%、烟熏时间2.4 h,此时产品中亚硝酸盐残留量最低,持水力较好,色泽、滋气味、口感、组织状态最佳。 相似文献
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研究了熏制条件对熏马肠感官和质构特性的影响,并优化了熏制工艺.采用感官评定和质构分析法,研究了烟熏温度、烟熏时间、熏烟浓度和熏制时的空气湿度对熏马肠的感官品质和质构特性的影响,并采用正交设计方法优化熏制条件.结果表明:烟熏温度对熏马肠感官品质的影响最大,其次为空气湿度、熏烟浓度、烟熏时间,最终确定的熏马肠最优熏制条件为:烟熏温度50℃,烟熏时间6h,熏烟浓度80%(s/s),空气湿度50%.此条件下制得的熏马肠具有较好的硬度、咀嚼性、弹性和粘聚性,且具有较佳的外观、色泽、组织状态及滋味和气味,说明该工艺条件是稳定可行的. 相似文献
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LANCE R. BROAD ANTONY M. FAYERMAN 《International Journal of Food Science & Technology》1995,30(3):405-413
The functionality of a ham formulation was examined with respect to variation in both blend and amount of added ingredients. This allowed the determination of how the individual attributes: cooking loss, syneresis and gel strength, changed in response to ingredient addition. Optimizing the ingredient proportions and addition level that determined acceptable functionality was addressed using a method that took account of how cooking loss, syneresis and gel strength change over the blend/amount region. the optimization led to the identification of a suitable formulation. the more general problem of how best to identify an optimum in food systems when faced with differing units of measurement and differing ranges of individual response is discussed by examining specialized distance measures, or metrics. By allowing the performance of the food system to be monitored these allow a compromise to be determined between possibly conflicting optimal values on individual responses. 相似文献
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Process Optimization for Soft Tofu 总被引:2,自引:0,他引:2
Response surface methodology (RSM) was used to determine the optimum combinations of four factors, solids content of soy milk (10–14 °Brix), concentration of coagulant (0.25–0.41%, W/V), mixing temperature (75–91°C) and stirring time (5–25 sec) for producing soft tofu on a small pilot scale. Neither brittleness nor elasticity of the top part of tofu were influenced significantly by any factors. Yield was affected (p < 0.05) by soymilk solids content and coagulant concentration. Solids and protein content of tofu were affected (p < 0.05) by 3 factors except mixing temperature. Solids content of soy milk was the most important factor affecting texture. Optimum combinations were soymilk solids 11.8 to 12.3 °Brix, coagulant 0.27 to 0.32%, mixing temperatures 85 to 91°C, and stirring times 5 to 11.3 sec. 相似文献
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制浆过程中碱回收蒸发工段黑液液位控制直接影响着黑液浓度和蒸发效率。针对黑液液位非线性、大时滞及时变性的特点,传统PID方法控制精度较低,使用标准粒子群算法可以优化PID参数,提高精度,但是收敛速度慢,整定时间长。针对这些问题,采用改进的粒子群算法来整定PID参数,通过动态调整惯性因子和加速因子,以及改进收敛准则等方法来提高粒子群算法的全局寻优能力和收敛速度,并在MATLAB/SIMULINK仿真实验平台上,比较了传统PID方法、标准PSO算法和改进PSO算法对黑液液位的控制效果,结果表明改进PSO算法优化的PID控制缩短了调节时间,降低了超调量,说明改进粒子群算法优化后的黑液液位PID控制具有更快的响应速度和更好的鲁棒性,有效地提高了控制质量。 相似文献
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潘星辰 《纺织高校基础科学学报》1999,12(4):313-317
为减少含孔有限大弹性平板局部应力集中,在引入了辅助孔并将基位置,尺寸作为优化变量的同时,优化设计中心孔,辅助孔的形状。文中建立了优化数学模型,用边界元分析结构并以积分型总极值最优化方法求解,优化结果表明,对孔的位置,尺寸形状一并综合优化比单项优化效果更好。 相似文献
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A sunflower butter product was formulated and processing conditions were varied to study their effect on the overall sensory and physical characteristics of the final product. Amounts of salt, sugar, and stabilizer as well as roast level were optimized to yield a sunflower butter that most closely resembles peanut butter, in both physical and sensory quality. To produce a wide range of flavor, aroma, color, and texture attributes, 2 roasting levels (high and low), 2 sugar levels (7% and 9%), 2 salt levels (0.9% and 1.1%), and 3 stabilizer (Dritex‐C) levels (1.6%, 1.7%, and 1.8%) were selected. Sunflower butter formulations were rated more “earthy” and less “salty” than peanut butter, but differences in the “sweet” attribute were small. Largest differences in the textural sensory attributes were denoted for the initial firmness and spreadability, with panel judging sunflower butter samples less spreadable and having a higher initial firmness. The panel rated sunflower butters more adhesive at the 1st bite; however, once chewed, sunflower butters were rated as less adhesive and higher on the “ease of swallow”. Cluster analysis on sensory data revealed the “best” formulation to have 1.8% stabilizer, 7% sugar, 1.1% salt, and a low roast level. Cluster analysis on the instrumental hardness, adhesion, oil separation, and color profile revealed the formulation closest to the controls to have the same amount of sugar and roast level, but 1.6% of stabilizer and 0.9% salt instead. 相似文献
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为了满足消费市场的需求,使玉米的营养价值与功效能够得到广泛有效的利用,将其与肉结合,经过适当配比,制成营养互补的肠。本实验开发出适应我国消费习惯的玉米脆皮肠较佳产品配方:玉米肠的最优配方为:猪瘦肉45kg,鸡肉45kg,肥膘10kg,精盐3kg,玉米淀粉10kg,味精150g,甜玉米7.5kg,红曲红90g,异抗坏血酸钠55g,亚硝酸钠12g,白砂糖4kg,大豆分离蛋白6kg,亚麻籽胶200g,复合磷酸盐350g。 相似文献
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数字加网是指将连续调图像转换成由像素排列的图像的过程,使观察者产生一种连续调图像的错觉.光栅印刷加网是将组成柱面状的复用多张图像形成单一图像,然后打印到一个柱面透镜阵列的平面侧,这样从某一特定角度只能看到组合图像的一部分.为了减少光栅印刷中因相邻像素间缺乏关联和打印机失真而造成的误差,光栅印刷加网作为新一代的加网算法对数字加网提出挑战.在本论文中,讨论了打印机的失真问题,通过更好地控制打印机,达到光栅印刷中减少加网错误的目的.同时,考虑到打印像素对周围像素所产生的灰阶影响,通过各种方法调整打印机分辨率以解决网点重叠,从而减少打印图像模糊. 相似文献