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1.
以沙棘果汁为凝固剂,研究果汁豆腐的点浆工艺条件。以感官评价、豆腐得率为考察指标,研究沙棘果汁添加量、蹲脑温度、压榨压力等因素对沙棘豆腐产品质量的影响,得到理想的沙棘豆腐工艺参数。确定最佳工艺参数为:沙棘果汁添加量45%、蹲脑温度70℃、压榨压力4 g/cm~2,与传统工艺制作的石膏豆腐相比,所得豆腐的营养价值显著提高,其中豆腐中维生素C含量由0增加为0.36%。  相似文献   

2.
沙棘是一种营养价值很高的果实,含有丰富的氨基酸、脂肪酸、微量元素,特别是维生素C含量很高。通过微生物发酵法生产出沙棘果醋,并经精心调制而成的沙棘醋酸饮料,具有美容保健的功效。以沙棘果汁为发酵原料,酵母菌、醋酸菌为发酵菌种,醋酸发酵采用混合菌种深层液态发酵酿造工艺。  相似文献   

3.
张男  郭静  邢旭东 《中国酿造》2003,(3):31-32,41
该文介绍了以沙棘果汁为原料进行半连续式液体深层发酵酿制沙棘果醋。制得的果醋风味纯正独特,有沙棘果的典型香气,是一种有较高营养价值的新型饮品。  相似文献   

4.
沙棘果汁乳化稳定性研究   总被引:5,自引:0,他引:5  
对沙棘果汁的乳化剂、稳定剂及其配比的选择和乳化工艺进行研究。结果表明:通过添加0.15%的稳定剂和0.15%的复合乳化剂,可使沙棘果汁乳化1%的沙棘油,得到一种具有营养保健价值和贮藏稳定性的沙棘果汁产品。  相似文献   

5.
沙棘含有一百多种活性物质,具有重要的营养价值.文章在对沙棘果汁和沙棘果浆成分分析的基础上,用沙棘果浆为原料进行酿醋,所得沙棘果醋具有很多重要的活性物质,如黄铜、多酚、有机酸、活性多肽和氨基酸.以沙棘果酱作对比发现沙棘果醋中总黄酮、总多酚和Vc降低而活性多肽和氨基酸升高;乙酸是沙棘果醋的主要成分,含量达到了3.96 g/dL,柠檬酸和奎尼酸、草酸、酒石酸、苹果酸相对沙棘果浆来说有所下降,琥珀酸含量变化不大,乳酸含量升高.  相似文献   

6.
沙棘发酵酸牛乳的研制   总被引:2,自引:0,他引:2  
将沙棘果汁引入酸奶中,制成沙棘酸奶,具有沙棘果汁的香味,并含丰富的维生素C和可溶性膳食纤维。沙棘酸奶制作的最佳工艺条件为沙棘汁:牛奶=1:5,发酵剂接种量为3%,蔗糖加入量为8%,发酵时间5h。  相似文献   

7.
目的:选择合适的沙刺果汁稳定剂,以保持沙棘果汁的稳定性。方法:通过单因素试验对沙棘果汁稳定剂的选用进行了探讨。结果:沙棘果汁饮料的最佳乳化稳定剂为黄原胶,添加量为0.2%,羧甲基纤维素钠(CMC-Na)和单甘酯的稳定效果均不理想。结论:工艺简单可行,成本低廉,具有很好的市场开发前景。  相似文献   

8.
一 沙棘果汁原液 一般利用打浆机或榨汁机从沙棘果实中榨取果汁。若无机械设备,可将竹筐架在缸上,用木棒捣碎果实,挤压取汁(或用做豆腐的工具压制过滤后取汁),过滤后装入小口坛中,通入0.2%二氧化硫气体,密封待运储藏,再加工成产品。 二 沙棘果汁奶粉 利用沙棘浓缩果汁与鲜奶混合生产沙棘果汁奶粉,使维生素C、蛋白质、脂  相似文献   

9.
牛广财  朱丹  魏文毅  王欣  王鹤霖  杨建 《食品工业科技》2012,33(23):226-228,233
以沙棘汁为主要原料,经酒精发酵、醋酸发酵制成沙棘原醋,再调配成沙棘果醋饮料。以沙棘原醋用量、沙棘果汁用量、蜂蜜用量、蔗糖糖浆用量为实验因素,以感官评分为考察指标,研究了沙棘果醋饮料的配方和加工工艺。经正交实验得出每100mL沙棘果醋饮料的最佳配方为:沙棘原醋8mL,沙棘果汁15mL,蜂蜜3g,蔗糖糖浆10g。经过调配、过滤、灌装后,在100℃下杀菌5rain。生产的沙棘果醋饮料色泽亮丽,酸甜适口,具有浓郁的沙棘果香、醋香和蜂蜜香气。  相似文献   

10.
选用沙棘复原汁与梨汁为原料制成独特的具有保健功能的复合果汁饮料。探讨了制作沙棘复合果汁饮料的最佳方案。通过单因素试验确定了各因素的最佳条件,并通过正交试验确定了沙棘梨复合果汁的最佳配方。  相似文献   

11.
文章对沙棘中的黄酮、多酚、多糖、维生素和不饱和脂肪酸等活性成分及其抗炎、抗癌、调节免疫、抗衰老、抗氧化等多种生理功能进行了介绍,并总结了沙棘产品开发所面临的问题及相应的解决方法,可将沙棘开发成具有保健作用的果汁、果酒、沙棘油、酵素和酸奶等功能性产品,提高沙棘中各种活性成分的利用价值。  相似文献   

12.
邬晓晨  刘春青 《酿酒》2008,35(6):108-109
阐述了利用陈酿两年的沙棘发酵汁与新鲜沙棘果汁进行合理配制,研制成沙棘香槟酒的生产工艺,并介绍了沙棘香槟酒的市场前景。  相似文献   

13.
ABSTRACT:  Processing effects on the mineral content were investigated during juice production from sea buckthorn ( Hippophaë rhamnoides L. ssp . rhamnoides, Elaeagnaceae) using berries from 2 different growing areas. The major and trace elements of sea buckthorn berries and juices were determined by atomic absorption spectroscopy (AAS)—(calcium, iron, magnesium, potassium, sodium) and inductively coupled plasma–mass spectrometry (ICP-MS)—(arsenic, boron, chromium, copper, manganese, molybdenum, nickel, selenium, zinc). Potassium is the most abundant major element in sea buckthorn berries and juices. The production process increased the potassium content in the juice by about 20%. Moreover, the processing of juice increased the value of manganese up to 32% compared to the content in berries. During industrial juice production, the technological steps caused a loss of about 53% to 77% of the chromium concentration, 50% of the copper content, 64% to 75% of the molybdenum amount, and up to 45% of the iron concentration in the final juice product. Consumption of sea buckthorn juice represents a beneficial source of chromium, copper, manganese, molybdenum, iron, and potassium for the achievement of the respective dietary requirements.  相似文献   

14.
Sea buckthorn berries juice is a nutritious beverage, rich in vitamin C and carotenoids with high antioxidant activity. The main requirements for a freshly squeezed sea buckthorn juice production are the cloud stability and antioxidant activity retention after processing. Appropriate process technologies and conditions have to be applied in order to inactivate pectin methyl esterase (PME), responsible for cloud loss, while maintaining the nutritional characteristics and antioxidant activity of the juice. The objectives of the present work were to study and model the effect of thermal treatment and high pressure (HP) processing on the inactivation kinetics of endogenous PME and on total antioxidant activity alteration. Thermal treatment significantly affected PME inactivation and residual antioxidant activity. Processing even at mild process conditions (60 °C for 1 min) resulted in 2.5-fold antioxidant activity reduction and 50 % PME inactivation compared to untreated sample. Pressure and temperature acted synergistically for PME inactivation that followed first-order kinetics with a residual PME activity at all pressure–temperature combinations used (200–600 MPa and 25–35 °C). The effect of temperature and pressure on the inactivation rate constants was expressed through the activation energy and activation volume, respectively. Values of 163 kJ/mol and ?17 mL/mol at reference pressure of 600 MPa and reference temperature of 35 °C were estimated, respectively. Antioxidant activity of the samples was expressed through the determination of the effective concentration (EC50). A slight increase in sea buckthorn antioxidant activity when applying pressures (200–600 MPa) at ambient temperature (25 °C) was observed compared to the corresponding value of untreated juice. Processing at higher temperatures did not significantly alter the total antioxidant activity of sea buckthorn juice. For sample treated at 600 MPa–35 °C for 5 min, a 5 % reduction of total antioxidant activity was observed. These conditions are proposed as effective process conditions for sea buckthorn juice cold pasteurization, based on the higher antioxidant activity retention and simultaneous PME inactivation.  相似文献   

15.
沙棘果汁树脂降酸工艺研究   总被引:1,自引:0,他引:1  
研究阴离子交换树脂降低沙棘果汁含酸量的效果。结果显示,D941弱碱性阴离子交换树脂能降低沙棘果汁酸度,升高果汁色值及透光率,对Vc的吸附能力较弱,其可滴定酸表观交换吸附量为2.70g/100mL,吸附平衡时间为3h,适宜工作流量为4BV/h,再生剂NaOH适宜浓度为0.2%,再生周期为4次。D941弱碱性阴离子交换树脂可用于沙棘果汁的降酸。  相似文献   

16.
沙棘活性物质研究及开发利用现状   总被引:1,自引:0,他引:1  
沙棘是一种药食同源植物,含有丰富的氨基酸、脂肪酸、多糖、维生素、黄酮、甾醇等生物活性物质,具有很高的营养保健价值和药用价值。该文针对沙棘不同活性成分的特点以及相应的提取方法进行概述,同时综述沙棘不同活性成分的营养保健作用及利用现状,分析目前沙棘产品开发所面临的问题,展望以沙棘为原料产品的研究与利用前景,为沙棘产业的发展提供理论基础。  相似文献   

17.
Sea buckthorn (Hippopha? rhamnoides L.), an ancient crop with modern virtues has recently gained worldwide attention, mainly for its nutritional and medicinal value as the berries contain different kinds of nutrients and bioactive compounds including vitamins, fatty acids, free amino acids and elemental components. This review briefly summarises the current literature and discusses its potential as a crop and its post harvest processing. The available compositional data regarding sea buckthorn berries is tabulated to produce a comprehensive source of recent information on chemical and medicinally important constituents of different origin and varieties. The presence of valuable chemicals and nutritionally important constituents in sea buckthorn berries, and from the scientific knowledge of their importance, it is clear that sea buckthorn berry is one of the most important sources of these constituents, and should be used as alternative nutritional sources in the commercial market. Similarly in depth investigation on the effect of processing on the total nutrient content of sea buckthorn berries species growing in different agro-ecological regions needs to be carried out. Thus, several important knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating innovative job profile in food and cosmoceutical industries.  相似文献   

18.
ABSTRACT: The primary vitamin in sea buckthorn berries is vitamin C containing values of approximately 400 mg/100 g. Processing effects were investigated during juice and concentrate production from sea buckthorn berries (Hippophaë rhamnoides) and storage stability of juices was determined for up to 7 d using berries and juices from 2 different growing areas. During industrial juice production the technological processing of the berries caused a loss of about 5% to 11% total ascorbic acid (TAA) in the generated juice. The production of the concentrated juice resulted in 50% depletion of TAA. Sea buckthorn berries and juice were stored at 6, 25, and 40 °C for up to 7 d to investigate the temperature effects on TAA during storage. Analysis of kinetic data suggested that the degradation follows a 1st‐order model. The results of the experiments showed that storage of sea buckthorn juices for 7 d at cold temperature (6 °C) already resulted in a degradation of TAA of about 11% to 12%.  相似文献   

19.
以沙棘汁为原料研究发酵工艺中各参数对沙棘冰酒品质的影响.通过L9(34)正交试验,得出制备沙棘冰酒的最佳发酵工艺参数为:发酵温度24℃,酵母接种量3%(V/V,106个/mL),PH 3.6,发酵时间20 d.在此条件下,沙棘冰酒的色泽、组织状态、滋味、口感均较理想,适合企业规模化生产.  相似文献   

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