共查询到19条相似文献,搜索用时 62 毫秒
1.
2.
3.
4.
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.
9.
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.
12.
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.
Zacharias Alexandrakis Konstantina Kyriakopoulou George Katsaros Magdalini Krokida Petros Taoukis 《Food and Bioprocess Technology》2014,7(11):3226-3234
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.
16.
17.
Lalit M. Bal Venkatesh MedaS.N. Naik Santosh Satya 《Food research international (Ottawa, Ont.)》2011,44(7):1718-1727
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