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苹果醋市场状况分析及发展前景 总被引:9,自引:1,他引:9
介绍了苹果醋的功能、用途及苹果醋饮料、苹果醋调味品、苹果醋保健品的国际与国内市场情况,并对苹果醋产品在我国的发展前景进行了预测。 相似文献
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苹果醋发酵工艺及醋饮料的研究 总被引:1,自引:0,他引:1
《食品工业》2016,(4)
以新鲜苹果为原料,探讨了摇瓶液态深层发酵法制备苹果醋的生产工艺。并以所得苹果醋为原料先过滤除菌,然后研究不同调味剂配比得到酸甜适口的苹果醋饮料。结果表明,苹果醋发酵最佳条件为接种量1%,初始底酸量2%,初始酒精度5%vol。苹果醋调味确定最佳配方是蜂蜜4%,苹果醋4%,有机酸0.09%,黄原胶0.4%,蔗糖7%及苹果汁16%。该工艺酿造及调味出的苹果醋酸味柔和并具有苹果的清香。 相似文献
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苹果醋生产工艺优化及其抗运动疲劳功能研究 总被引:2,自引:0,他引:2
以苹果为主要原料,预处理后经酒精发酵和醋酸发酵生产苹果醋,通过单因素试验和正交试验优化苹果醋的最佳生产工艺。结果表明:在酵母添加量20%、发酵温度30℃、发酵时间4d、糖浓度14%的条件下,得到的苹果醋口感酸甜可口,清香醇郁,色泽发亮。小鼠试验结果表明:小鼠经灌胃苹果醋30d后,小鼠负重游泳时间显著延长;游泳10min及游泳10min休息20min后,小鼠灌胃剂量越大,小鼠血乳酸值下降越大,说明苹果醋饮料可减少运动时机体乳酸含量。因此,苹果醋饮料对小鼠具有抗疲劳、增强运动能力的功能。 相似文献
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不同澄清剂对苹果醋澄清效果的研究 总被引:5,自引:0,他引:5
对不同澄清剂在苹果醋中的应用进行了比较研究,最终选择壳聚糖澄清苹果醋工艺,确定了壳聚糖用量、温度、作用时间对苹果醋透光率的影响。 相似文献
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《中外食品工业信息》2012,(9):44-44
关键字:口味独特 香蕉口味甘美.但若做成饮料实属不易。这是因为香蕉本身无法榨取,只有添加其它液体调配而成。目前市面上所见届多的是香蕉口味的牛奶饮品,但事实上,香蕉饮料也有果汁饮料了。 相似文献
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A method has been developed to detect the adulteration of pear juice with apples and apple juice with pears. In different varieties of apples and pears and in several commercial juices the flavonoids were examined by HPLC with respect to their quality and quantity. The chalcones phloretin glucoside and phloretin xyloglucoside are typical compounds found in apples (detection limit 7 ng). They are suitable indicators for detecting adulteration of pear juice with apples. Isohamnetin glucoside cannot be detected in apples (detection limit 10 ng), but can be used to detect pears in apple juice. The extract or juice was purified with the aid of a polyamide column. The evaporated eluate of methanol was analysed by HPLC (gradient: acetonitrile/1% acetic acid). An RP-18 column and a UV-detector were used. Additionally, the UV spectra of the compounds indicating an adulteration were recorded by a diode array detector. 相似文献
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《中外食品工业信息》2012,(9):45-45
关键字:多口味 无沉淀 莲藕的深加工,一般多是藕粉或者成菜等,如今开发藕汁.可谓是创新发展,而生产藕汁的厚福牌企业莲藕汁是以新鲜莲藕为原料,经过现代科学技术加工而成的新型果蔬饮料,藕香浓郁,甘甜爽口。 相似文献
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Antonio J. Pérez-López Felipe Beltran Marta Serrano-Megías Domingo Saura López Ɠngel A. Carbonell-Barrachina 《European Food Research and Technology》2006,222(5-6):516-520
The most natural way of improving the color of orange juices is by adding other juices, which provide a more intense coloration.
The US legislation allows the addition of up to 10% of mandarin juice to the orange juice to improve its color. The first
objective of this study was to compare the color characteristics of juices from 11 mandarin cultivars, currently being grown
in Spain. Experimental results proved that only the green-red coordinate, a*, of the orange juices can be improved by adding mandarin juice. The mandarin cultivar that provided a juice with the highest
values of a* was Clemenules. Once this selection was made, the effects of adding mandarin juice at different ratios, up to 10%, on the
color characteristics of the orange juice were studied. Values of the a* coordinate went from 5.50 for the pure orange juice up to 6.29 for the mixture of 90% orange juice plus 10% of mandarin
juice. Finally, hedonic tests proved that regular juice consumers preferred the color of mandarin juice to that of orange
juice and that they liked better the color of the juice mixture containing 10% mandarin juice than that containing 3% mandarin
juice. 相似文献
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<正> 对刚刚跨入21世纪的中国食品工业界来说,汇源老总朱新礼无疑是一颗引人注目的新星。他艰苦创业,10年拼搏,在取得骄人业绩后,却宁愿放弃公司董事长的位置,与屯河合作,可谓惊人之举。当时记者就曾在《中国食品工业》2002年第八期撰文介绍:尽管有很多人都不看好汇源跟新疆屯河之间的合作,认为朱新 相似文献
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《中外食品工业信息》2012,(9):43-43
“饮料市场风云变幻,让经销商与消费者不断尝鲜必然是好事,但没有一个产品能稳固它的市场。本期流行前沿对几款饮料进行点评,是看中了他们其中的亮点与不足,希望能与更多企业共勉。除了产品自身的优势,产品的卖点也需要企业在扩大自己的市场时不断宣传。” 相似文献
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研究用果胶酶提高葡萄出汁率的方法及果胶酶对葡萄汁色泽的影响.通过单因素与正交试验分析酶添加量、酶解温度和酶解时间对葡萄出汁率的影响,结果表明:最佳工艺条件为:果胶酶用量0.1 mL/kg,酶解温度55℃,酶解时间50 min. 相似文献