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冷菜的味别众多,千变万化,运用极为广泛,必须根据菜肴原料的特点,季节的变化,食客的爱好,调味品的性质等正确运用,才能达到满意的效果。冷菜的调味基本上是由许多调味品组成的复合味。常用的有:红油、麻辣、怪味、陈皮、鱼香、椒麻、姜汁、五香、蒜泥、麻酱、糖醋、茄汁、咖喱、芥末等二十余种,下面介绍十八种,并列举具体菜例,供试作运用。 一、红油味 相似文献
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异常繁荣的香港饮食业 香港,这座美丽的自由港城市,不仅是闻名于世的国际金融贸易中心,消费者的购物天堂,而且也是一座饮食天堂,其饮食业之发达,驰名海内外。在这里,酒楼、餐馆、茶肆、饮食摊档星罗棋布,京、川、沪、粤、鲁、扬、湘、闽等大小菜系的馆子随处可见,还有印度、新加坡、印度尼西亚、菲律宾、泰国、缅甸等国风味的饭店,亦可找到备有世界著名的意大利菜、法式西餐、日本料理的酒店。可以说,各种风味,各式菜肴应有尽有。一位在香港生活了近20年 相似文献
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老骥伏枥--浅谈餐饮老字号的历史与渊源 总被引:1,自引:0,他引:1
北京的饮食老字号最为集中,所流传的故事也最耐人寻味.很多饮食老字号往往以一招打天下,如瑞宾楼的褡裢火烧,小肠陈的卤煮火烧,馄饨侯的馄饨,天兴居的炒肝,浦五房的酱肉,天源酱园、致美斋、六必居的酱菜,通三益的干果,信远斋的蜜果,正明斋、宝兰斋、稻香村、大顺斋、清华斋、桂香村、祥聚公、聚庆斋的糕点,厚德福的宫廷糕点、王致和的臭豆腐,东来顺、又一顺、沙锅居的涮肉,烤肉宛、烤肉季、白魁老号的烤肉,都一处的烧麦,天福号、月盛斋的酱肉,全聚德的挂炉烤鸭,便宜坊的焖炉烤鸭;更有一些是地方菜系制作精当名扬京城的,如淮扬春的淮扬菜、萃华楼的山东风味、马凯餐厅、曲园酒家的湘菜、康乐餐厅的江南菜、晋阳饭庄的山西风味、功德林的佛家素菜、同春园的江苏风味、老正兴的上海风味、锦芳小吃店、南来顺的清真小吃、丰泽园的海鲜风味、一条龙、鸿宾楼的清真风味、东兴楼、同和居的山东风味、听鹂馆、仿膳饭庄的宫廷风味等. 相似文献
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农副产品加工,是指对农、林、牧、副、渔产品及其副产物的加工处理。加工内容甚广,诸如:粮、油、糖、茶、烟、果菜、药材、鱼、肉、奶、杂、蛋、竹木、花草等,门类繁多,细节复杂。据统计,有重要开发利用价值的农副产品加工项目不下数十种,就广大农业种植区的农副产品中,能够综合利用转化增值的,多属于能直接或间接转化成为食品的原料。食品工业,系指依靠现代工业手段和方法,对食品原料,主要指动物性、植物性原料进 相似文献
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以诺贝尔圆叶葡萄籽为原料,用乙醇提取原花色素并研究其稳定性和抗氧化性。结果表明,圆叶葡萄籽原花色素在温度低于80 ℃时具有良好的稳定性,pH 4~8范围内该原花色素较稳定;金属离子K+、Na+、Mg2+、Ca2+、Zn2+对原花色素的稳定性影响不明显,而Cu2+、Fe3+有明显的破坏作用;抗坏血酸对原花色素无明显影响,过氧化氢则显著降低其稳定性;较长时间的光照对其稳定性不利。抗氧化试验结果表明,圆叶葡萄原花色素对1,1-二苯-1-苦基苯肼自由基(DPPH·)、羟基自由基(·OH)有明显的清除效果,并具有一定的还原能力。 相似文献
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Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities 总被引:2,自引:0,他引:2
Large amount of polyphenolic compounds with strong antioxidant activity was present in the pericarp of harvested lychee fruits. Flavonoids were extracted with 85% ethanol:15% HCl from lychee fruit pericarp tissues. Most of the lychee flavonoids were partitioned into the ethyl acetate fraction. Three major components of the ethyl acetate fraction were obtained by reverse phase high-performance liquid chromatography and determined to be flavanol by their ultraviolet/visible spectra. Furthermore, these three components were identified as proanthocyanidin B4, proanthocyanidin B2 and epicatechin by nuclear magnetic resonance and mass spectrometry. The ethyl acetate fraction, proanthocyanidin B4, proanthocyanidin B2 and epicatechin exhibited a good antioxidant capability. The hydroxyl radical and superoxide anion scavenging activities of proanthocyanidin B2 was greater than those of proanthocyanidin B4 and epicatechin, while the epicatechin had the highest DPPH scavenging activity 相似文献
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利用区带毛细管电泳分离、分析葡萄籽原花青素 总被引:3,自引:0,他引:3
通过选择不同的缓冲液,发现硼酸盐缓冲液对含有大量同分异构体和不同聚合度的葡萄籽原花青素分离、分析具有良好的效果,利用毛细管电泳可以将葡萄籽原花青素各组分进行一定程度的分离,得到较好的电泳图谱。当硼砂-磷酸盐缓冲液pH=9,浓度为80mmol/L时,原花青素混合物的分离度和分离效果最好。提高毛细管电泳分离电压和分离温度,降低硼砂-磷酸盐缓冲液的浓度,可以改善各组分的分离效果,缩短分离时间,提高分析速度。通过解聚反应,可使高聚体原花青素降解,葡萄籽原花青素的电泳分离效果得到明显改善,在低浓度(20mmol/L)硼砂-磷酸盐缓冲液中也可得到艮好的毛细管电泳图谱。 相似文献
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以不同品种葡萄枝蔓为原料提取其中的原花青素并进行分离纯化,同时采用清除自由基的方法评价得到的高、低聚原花青素的抗氧化活性。结果表明:各品种葡萄枝蔓中原花青素的总含量为36.81~68.49 mg/g;其中,低聚原花青素的含量在9.75~16.87 mg/g之间,高聚原花青素含量在13.56~26.04 mg/g之间。各提取物的抗氧化活性研究表明,高、低聚原花青素都有较强的抗氧化活性。通过显著性分析发现,当原花青素质量浓度为0.02 mg/mL时,其对DPPH自由基的清除能力与葡萄枝蔓的品种有关,而对羟基自由基的清除能力与原花青素的聚合度有关;当质量浓度提高到0.05 mg/mL时,其对羟基自由基的清除能力也与葡萄枝蔓的品种有关。 相似文献
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震动膜过滤法分离纯化葡萄籽原花青素 总被引:1,自引:0,他引:1
目的:研究应用震动膜过滤技术对葡萄籽提取物中原花青素的分离纯化效果。方法:应用不同膜孔径的薄膜对葡萄籽提取物进行微滤、浓缩等操作,以通量变化为指标考察膜的稳定性,称量法考察滤液的杂质去除情况,并以Folin-Ciocalteau法测定原花青素的含量。结果:震动膜过滤技术可以有效去除葡萄籽提取物中的大分子杂质,提高原花青素的纯度;同时配合浓缩膜,可使分离浓缩连续进行,工序少、效率高、成本低。结论:震动薄膜过滤技术可用于葡萄籽提取物中原花青素的分离、浓缩工艺。 相似文献
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R G Bailey H E Nursten I McDowell 《Journal of the science of food and agriculture》1994,64(2):231-238
The HPLC chromatograms, mass spectra, and acid degradation of a theafulvin fraction (a fraction of polymeric thearubigins) and proanthocyanidin polymers from cider and wine were compared. The cider, wine, and theafulvin fractions ran as broad bands on a Hamilton PRP-1 column. The cider and wine polymers gave positive-ion FAB spectra characteristic of proanthocyanidin polymers, but the theafulvins gave low-molecular-mass flavanol fragments only. The cider and wine polymers gave cyanidin on acid degradation, the reaction products being analysed by HPLC on a Hamilton PRP-1 column. The theafulvins gave mainly material that ran close to the void volume of the HPLC column. These experiments provided support for previous conclusions, that the theafulvins are flavanol polymers with different intermonomer linkages to the proanthocyanidin polymers. 相似文献
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对葡萄籽低聚原花青素中的原花青素B2进行了分离纯化,并将葡萄籽低聚原花青素(opc’s)、原花青素B2对比白藜芦醇、红酒提取物、苹果多酚、VC、VE和水溶性V(ETrolox)的抗氧化活性进行了研究。结果表明,原花青素B2和opc’s对DPPH自由基和羟自由基都具有较好的清除活性。对DPPH自由基的清除作用与VE相当,其IC50分别为1.20μg/mL和1.39μg/mL,明显强于VC和Trolox;原花青素B2和opc’s对羟自由基的抑制率明显高于VC、VE和Trolox。opc’s经过层析分离纯化后得到的原花青素B2清除DPPH自由基的效果有所提高,但对于羟自由基的清除活性提高不明显。 相似文献
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Catechin (monomer), purified grape skin proanthocyanidin (polymer), and purified grape seed proanthocyanidin underwent monitored accelerated oxidation under continuous oxygenation and UV light, at a constant 20 °C. Compounds were dissolved in model wine solutions with (and without) catechol. Solutions were examined and then contrasted by absorbance measurements, phloroglucinolysis, and subsequent HPLC analysis. Oxidation of these monomers and polymers revealed significant colour changes (measurable increase in colour density). The presence of catechol increased the half-life of catechin, but the opposite was observed for total skin and seed proanthocyanidins. Skin and seed proanthocyanidin degradation half-life decreased with the addition of catechol. In general, based on second order rate reactions, total subunits of seed proanthocyanidin solutions degraded faster than that of skin proanthocyanidin solutions. As expected, there were decreases of measurable phenolics in both monomer and polymer solutions. Under the study conditions, flavanol monomer and polymer oxidation was chiefly dependant upon initial solution concentration. 相似文献