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海带花生营养调味酱的研制 总被引:4,自引:0,他引:4
研究了以海带和花生为主要原料制成具有海产食品独有风味与营养调味酱的工艺、配方及主要营养成分。结果表明,以30%海带全浆、40%的花生原酱、5%的食盐为基本配料可调配出富含碘、钙、蛋白质等营养成分的稳定的补碘调味品。 相似文献
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紫菜花生营养调味酱的研制 总被引:1,自引:0,他引:1
研究了以紫菜和花生为主要原料制成具有海产食品特有风味与营养价值的调味酱的工艺、配方及主要营养组分 ,结果表明 :以紫菜全浆 30 %、花生原酱 30 %、芝麻原酱 10 %、食盐 5 %为基本配料 ,可调制出富含碘、钙和蛋白质的调味品 ,能有效地补充人体对碘、钙的需要 相似文献
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目的了解肠道腹泻病毒在舟山市海产贝类的分布和食源性腹泻病例中的感染特征以及两者相关联系,为预防和控制食源性疾病提供有效的对策和措施。方法采用荧光定量聚合酶链式反应(PCR)方法对466份舟山市海产贝类和422份食源性腹泻标本中诺如病毒(NoV)GⅠ型/GⅡ型、轮状病毒(RV)、札如病毒(SPV)、星状病毒(AsV)和肠道腺病毒(AdV)5种主要肠道腹泻病毒核酸进行检测。结果 466份海产贝类样品病毒总阳性率为18.03%(84/466),其中NoV GⅡ型为4.08%(19/466),SPV为9.67%(45/466),AsV为2.79%(13/466),AdV为1.50%(7/466);春季和冬季病毒阳性率较高,农贸市场的牡蛎病毒阳性率最高(24.75%,25/101),养殖毛蚶病毒阳性率最低(10.12%,17/168),不同的病毒阳性率以及不同来源和不同季节贝类的病毒阳性率差异均有统计学意义(P0.05)。422例腹泻患者粪便标本总阳性率为15.64%(66/422),NoV为4.74%(20/422,以GⅡ为主),RV为4.74%(20/422),SPV为3.55%(15/422),NoV GⅡ型、RV和SPV的阳性率相对较高,春季和冬季病毒阳性率较高,不同病毒阳性率和不同季节病毒阳性率差异有统计学意义(P0.05)。结论舟山市海产贝类中肠道腹泻病毒的污染状况较为严重,与食源性腹泻病例中的病毒感染特征存在相关联系,其流行季节和优势病毒类型相同。 相似文献
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本文研究了以羊栖菜和花生为主要原料制成具有海产食品风味与营养价值调味酱的工艺、配方及主要营养组分。结果表明:以羊牺菜全浆40%、花生原酱40%、糖2%、盐7%为基本配料,可调制出富含钙、维生素A的调味品,能有效地补充人体对钙、维生素、蛋白质等营养素的需要。 相似文献
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研究了以紫菜和花生为主要原料制成具有海产食品特有风味与营养价值的调味酱的工艺、配方及主要营养组分,结果表明:以紫菜全浆30%、花生原酱30%、芝麻原酱10%、食盐5%为基本配料,可调制出富含碘、钙和蛋白质的调味品,能有效地补充人体对碘、钙的需要。 相似文献
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全大豆和脱脂大豆的主要成分差异是有机溶剂浸出的油脂类物质,分别以全大豆和脱脂大豆为主要原料酿造酱油试验,利用理化指标、感官鉴评和气相色谱-质谱法(GC-MS)分析2种酿造酱油的品质差异。研究结果表明,全大豆酿造酱油整体滋味协调,醇香、酱香浓郁,色泽棕红亮,而脱脂大豆酿造酱油滋味一般,酸味较强,醇香和酱香较淡,色泽较深。GC-MS鉴定出挥发性风味化合物47种,其中全大豆酿造酱油的主要挥发性化合物为酯类28.75%、醇类25.27%、酚类19.17%、酸类18.24%和醛酮类3.75%,而脱脂大豆酿造酱油的主要挥发性化合物为醇类50.50%、酯类26.25%、酸类16.16%、醛酮类2.86%和酚类0.99%,挥发性香气化合物的相对含量差异是引起2种酱油风味差异的主要原因。 相似文献
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Yu lu is a traditional Chinese fish sauce with a strong and distinctive odor. The volatile compounds in the fish sauce made
from anchovy (Engraulis japonius) and the snakehead fish (Channa asiatica) were isolated by simultaneous distillation–solvent extraction (SDE) and analyzed by gas chromatography (GC) and mass spectrometry
(MS). About 70 volatile compounds were identified, including 20 acids, 4 carbonyls, 14 nitrogen-containing compounds, 14 hydrocarbons,
8 esters, and 3 sulfur-containing compounds. The major contributors to the characteristic odor of the fish sauce are dimethyl
disulfide, dimethyl trisulfide, propanoic acid, butanoic acid, 3-(methylthio)-propanol, 2-methylbutenal as well as some nitrogen-containing
compounds. Nitrogenous and sulfurous compounds in the fish sauce made from anchovy were more abundant than the fish sauce
made from snakehead, while snakehead fish sauce had a greater amount of volatile fatty acids. 3-(Methylthio) propanol could
be another important contributor to the distinctive odor of fish sauce. 相似文献
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High‐pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica) 下载免费PDF全文
David H. Kingsley Susan E. Duncan Linda A. Granata Amanda Salinas‐Jones George J. Flick Jr Dianne M. Bourne Virginia C. Fernandez‐Plotka 《International Journal of Food Science & Technology》2015,50(9):2013-2021
This study evaluated flavouring raw oysters by placing them under pressure in the presence of a commercially available hot sauce. Hand‐shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of hot sauce flavouring and evaluated by an experienced sensory panel 3 and 10 days after postharvest processing. The sensory panel evaluated high‐pressure‐processed oysters, with and without flavouring, for eleven flavours and three texture characteristics using an 11‐point intensity scale. Oysters were plump and characterised as moderately chewy and firm. Most oyster flavour characteristics were low in intensity with moderate intensity for briny and umami attributes. Flavoured oysters had a moderately intense tangy flavour and aftertaste. Flavouring a raw oyster by high‐pressure processing provides the potential to create a microbiologically safe product with unique sensory characteristics, which may influence consumer acceptance and marketability. 相似文献
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为了增加大豆酱的品种,该文介绍了2种不同风味的大豆酱.风味蘑菇酱是将鲜蘑菇加入炒制的大豆酱中,再加入调料后煮沸、灌装和杀菌制成.产品呈棕褐色,酱香浓郁.辣豆瓣酱是将大豆和辣椒分别制成大豆酱和辣椒酱后,混合调制而成.产品呈红褐色,口感醇美. 相似文献
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通过对韩式辣椒酱和我国北方辣椒酱生产工艺的对比研究和探讨,生产出口味香甜的辣椒酱。同时对韩式辣椒酱生产工艺过程中可能存在的危害进行分析和控制。 相似文献
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RADHIKA K. APAIAH CARRIE L. GOODMAN SHERYL A. BARRINGER 《Journal of Food Processing and Preservation》2001,25(6):431-445
Tomato sauce can be made directly from fresh tomatoes during the tomato season, which is referred to as the fresh pack method, or made from tomato paste that has been diluted back to sauce after the season ends, which is referred to as the remanufactured method. The objective of this study was to determine if the two methods produced significant quality differences either initially or after use by the consumer, such as baking on a pizza. Particle size, viscosity and the concentration of volatiles responsible for fresh tomato flavor decreased during processing to 8°Brix then remained constant. Color, lycopene, volatiles, syneresis and HMF showed no significant difference between fresh pack sauce and remanufactured sauce. Remanufactured sauce had smaller particle size and a lower viscosity than fresh pack sauce. Baking did not create or decrease differences between the sauces. 相似文献
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以干杏鲍菇和黄豆酱为主要原料,并对干杏鲍菇复水条件进行研究。采用模糊感官评定和响应面实验设计对配方进行优化,研制出风味独特的蘑菇酱,最后运用GC-MS对其最优配方酱进行风味分析。结果表明,蘑菇酱制作的工艺为:酱与蘑菇的比例为2∶1,盐添加质量分数为7.50%,糖添加质量分数6.66%;蘑菇酱中风味物质主要由酮类、醛类、醇类、酯类、酸类、含硫化合物组成,其中蘑菇风味的主要挥发性成分1-辛烯-3-醇的质量分数达11.26%。 相似文献