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1.
黑木耳黑枸杞复合饮料研制及其体外抗氧化性   总被引:1,自引:0,他引:1  
以黑木耳、黑枸杞为原料,以柠檬酸、蜂蜜、羧甲基纤维素钠、果胶与黄原胶为辅料,研制黑木耳黑枸杞复合饮料。以感官得分为评价指标,利用单因素和响应面法优化饮料中原料液最佳配比为:黑木耳汁用量16%、黑枸杞汁用量18%、柠檬酸用量0.20%、蜂蜜用量6%;以离心沉淀率为评价指标,利用单因素和响应面法优化饮料中复合稳定剂最佳复合配比为:羧甲基纤维素钠用量0.08%、果胶用量0.07%、黄原胶用量0.04%;抗氧化性试验结果显示:复合饮料对DPPH自由基、羟自由基和超氧阴离子自由基的清除率分别为59.20%、43.60%、67.45%。  相似文献   

2.
以枸杞和杏鲍菇为主要原料,以蔗糖、柠檬酸、黄原胶、果胶与羧甲基纤维素钠为辅料,研制复合运动饮料。以感官评分为评价指标,利用单因素试验与正交试验确定枸杞提取液、杏鲍菇提取液、蔗糖和柠檬酸组成的最佳料液配比;以离心沉淀率为评价指标,采用单因素试验与正交试验确定黄原胶、果胶与羧甲基纤维素钠组成的复合稳定剂最佳添加量。结果显示,饮料中原料液的最佳配方参数为枸杞提取液25%、杏鲍菇提取液20%、蔗糖8%、柠檬酸0.15%,此时感官评价达到最高分;饮料中复合稳定剂最佳配方参数为黄原胶0.20%、果胶0.10%、羧甲基纤维素钠0.40%,此时离心沉淀率为2.19%。根据上述配方制得的复合运动饮料富有枸杞的香甜味和杏鲍菇特有的鲜味,色泽均匀,酸甜适中,适合运动者饮用。  相似文献   

3.
采用黑果枸杞为主要原料,以柠檬酸为稳定剂,以食盐、木糖醇等为辅料,研制黑果枸杞功能性饮料,优化工艺参数。结果表明:饮料最佳工艺配比为黑果枸杞量1%,食盐添加量0.2%,柠檬酸添加量0.1%,木糖醇添加量6%,在此条件下的饮料色泽美观,营养丰富;通过指标分析及稳定性试验,得出饮料质量标准达到国家相关饮料标准,保质期可达到12个月,稳定性较好,为黑果枸杞的进一步利用提供参考价值。  相似文献   

4.
该研究以辣木、蓝莓、番茄3种果蔬为原料生产复合果蔬饮料(Moringa oleifera blueberry tomato,MBT),通过单因素试验和正交试验优化配方,以超氧阴离子自由基清除试验及DPPH自由基清除试验考察其体外抗氧化活性。结果表明,MBT的最佳配方为:辣木叶汁添加量为50%,蓝莓汁添加量为10%,番茄汁添加量25%,白砂糖添加量10%,柠檬酸0.15%;最佳稳定剂为羧甲基纤维素钠(carboxymethylcellulose sodium-Na,CMC-Na)与黄原胶的质量比值3∶1;DPPH自由基清除率最高的是番茄汁93.59%,超氧阴离子自由基清除率最高为蓝莓汁84.53%。  相似文献   

5.
以玫瑰和苦瓜为原料,研究玫瑰苦瓜复合饮料的加工工艺。通过单因素实验和正交试验,研制一种具有保健功效的复合饮料。结果表明:该复合饮料最佳调配方案为玫瑰花浸提液添加量20%、苦瓜汁添加量为8%、、白砂糖添加量为10%。柠檬酸添加量为0.15%复配稳定剂为0.2%的CMC-Na、黄原胶、海藻酸钠(配比为1∶1∶1),玫瑰苦瓜复合饮料具有清热消暑,美容养颜的功效,有良好的开发前景。  相似文献   

6.
《食品与发酵工业》2017,(8):197-203
为了研究不同稳定剂对葡萄籽鹰嘴豆复合饮料稳定性的影响,并得到最佳的稳定剂复配方案,以葡萄籽鹰嘴豆复合饮料为原料,通过添加黄原胶、卡拉胶、果胶、羧甲基纤维素钠(CMC-Na)、海藻酸钠5种不同稳定剂进行单因素考察,以稳定系数、沉淀率为考察指标,筛选出稳定效果较好的3种稳定剂,利用响应面优化法进行复配稳定剂的优化。结果表明,葡萄籽鹰嘴豆复合饮料中稳定剂添加量为海藻酸钠0.04%、黄原胶0.04%、果胶为0.03%时,产品的稳定性最优,稳定系数为98.877%,平均沉淀率为1.064%,试验得出的复配稳定剂能够提高产品的稳定性。  相似文献   

7.
本文对四君子保健饮料的制作工艺进行了研究。通过正交试验以及感官评定法对影响饮料的主要因素进行了探索,得到了饮料的最佳配比为:木糖醇15%、柠檬酸0.15%、稳定剂的加入量为羧甲基纤维素钠0.3%、黄原胶0.02%、果胶0.3%。在最优化参数条件下,饮料从色泽滋味、风味在感官上达到了最佳。  相似文献   

8.
模糊数学评价结合响应面法优化枸杞鸡枞菌复合饮料配方   总被引:2,自引:0,他引:2  
以枸杞和鸡枞菌为主要原料制备枸杞鸡枞菌复合饮料,采用单因素试验、模糊数学评价和响应面法优化其配方。结果表明,最佳复合饮料配方为枸杞汁鸡枞菌汁体积比57∶43,白砂糖添加量6%,柠檬酸添加量0.2%,复合稳定剂(黄原胶∶羧甲基纤维素=1∶1(g∶g))添加量0.12%。在此最佳配方条件下,枸杞鸡枞菌复合饮料感官评分平均值为92.55分。复合饮料对1,1-二苯基-2-三硝基苯肼(DPPH)自由基最大清除率为89.9%,表明其具有一定抗氧化性。  相似文献   

9.
试验以新鲜甜玉米、新鲜南瓜和菊花为主要材料,将玉米和南瓜打浆榨汁,菊花提取取汁后,研究玉米汁/南瓜汁/菊花汁的配比、柠檬酸、白砂糖和稳定剂对复合饮料感官的影响,以及均质条件对饮料均质效果的影响,得出复合饮料的最佳调配配方和工艺参数。复合饮料的最佳配方为:玉米汁/南瓜汁/菊花汁的配比为4∶4∶2,白砂糖添加量为4%,柠檬酸添加量为0.05%,复合稳定剂的添加量为黄原胶+羧甲基纤维素钠+海藻酸钠=0.1%+0.1%+0.05%,得到综合感官评分为70分;均质压力为40MPa,均质时间为5min。  相似文献   

10.
以新鲜苦瓜多糖提取液、鸡骨草多糖提取液为主要原料,以果糖粉和木糖醇、柠檬酸、苹果香精为辅料,研制出苦瓜-鸡骨草复合多糖饮料。正交试验结果表明,其最佳工艺参数为70%的苦瓜-鸡骨草复合多糖液(V(苦瓜多糖液)∶V(鸡骨草多糖液)=3:1),8.0%复合甜味料(m(果糖粉):m(木糖醇)=1:1),0.2%柠檬酸,0.8%的苹果香精;复合稳定剂配方添加量为黄原胶添加量为0.06%,CMC-Na添加量为0.07%,果胶用量为0.09%,此时离心沉淀率最低,复合多糖饮料稳定性最高。在此条件下得到的复合多糖饮料为淡黄色,酸甜适口,有较好的稳定性。成品经实验室检测,多糖含量为0.4 mg/m L,各项质量指标均符合复合饮料卫生标准。  相似文献   

11.
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.  相似文献   

12.
常用消毒灭菌法及其机理与应用   总被引:3,自引:0,他引:3  
傅金泉 《酿酒科技》1999,(2):97-99,101
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。  相似文献   

13.
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.  相似文献   

14.
益生素、益生菌与结肠癌   总被引:1,自引:0,他引:1  
介绍了益生素和益生菌及其作用机理。在动物模型中,有大量的数据证实益生素和益生菌能够预防癌症.而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚,其抑制机理可能是:肠道菌群代谢活动的改变,肠道理化环境的改变,潜在的致癌物质的黏附和降解,肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。  相似文献   

15.
果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。  相似文献   

16.
毛霉型低盐速成豆豉工业化生产工艺与设备   总被引:1,自引:0,他引:1  
本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。  相似文献   

17.
节能节水型印染助剂和设备的现状   总被引:1,自引:0,他引:1  
从节能、节水、缩短工艺流程和环保的角度出发,介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。  相似文献   

18.
原花色素及其开发应用   总被引:9,自引:0,他引:9  
对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。  相似文献   

19.
The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.  相似文献   

20.
天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。  相似文献   

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