共查询到19条相似文献,搜索用时 140 毫秒
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以云南酸木瓜为主要原料,添加普洱茶汤及新鲜咖啡汁进行液态发酵,酿制酸木瓜复合风味果醋。通过对可溶性固形物含量和总酸度的测定以及感官评分验证了试验的可行性,并在此基础上进行正交试验,确定了云南酸木瓜风味果醋的最佳配比:以酸木瓜为底料,添加普洱茶汤25%、新鲜咖啡汁10%、白砂糖19.5%。 相似文献
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液态深层发酵型木瓜果醋的发酵生产研究 总被引:1,自引:0,他引:1
本研究以云南药木瓜为原料,沪酿1.41醋酸菌为菌种,液态深层发酵酿制木瓜果醋.研究分析了温度、醋酸菌接种量、初始酒度、初始酸度、通风量对产酸发酵的影响,确定了木瓜果醋酿制的最佳工艺参数为温度35℃、接种量11%(V/V)、初始酒度4.7%(V/V)、初始酸度1.8g/100ml(以醋酸计)、通风量200r/min(以摇床转速计),最终酸度达到4.96g/100ml,发酵率为67.23%.在最佳工艺条件下发酵,醋酸菌在发酵第6d达到对数生长期.酿制出来的木瓜果醋颜色金黄、澄清透亮,醋味浓郁,同时具有木瓜的特殊清香味. 相似文献
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木瓜的营养保健功能及其产品的开发研究 总被引:7,自引:0,他引:7
介绍了木瓜的营养价值与保健功能,对木瓜果酒、木瓜保健果醋、低糖木瓜果脯、木瓜果酱、低糖木瓜罐头、木瓜果肉饮料、木瓜保健软糖等产品的开发研究进行了概述。 相似文献
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为了研究四种不同发酵基质柑橘果醋挥发性成分的差异,分别以食用酒精发酵柑橘果醋(EACV)、酒醋连续发酵柑橘果醋(WVCV)、酒汁混合发酵柑橘果醋(WJCV)和酒水混合发酵柑橘果醋(WWCV)四种不同发酵基质的柑橘果醋为研究对象,利用电子鼻和顶空-固相微萃取气质联用技术(HS-SPME-GC-MS),分析不同发酵基质的柑橘果醋挥发性成分的种类和含量。结果表明,四种柑橘果醋中共检测出138种挥发性成分,包括酯类物质34种、醇类物质37种、酸类物质20种、醛类物质8种、酚酮类物质13种、烃类物质10种和其他类物质16种。挥发性成分总含量高低依次为:WVCV>WWCV>WJCV>EACV,其中EACV保留了更多柑橘果汁的气味,其他三种果醋风味更加浓郁。 相似文献
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Pawpaw (Carica papaya) fruit is highly perishable; hence, conversion into a value-added product such as juice concentrate will be useful. Pawpaw fruit is, however, high in pectin; therefore, its juice extraction is difficult without an extraction aid such as the addition of pectic enzymes. Our laboratory has developed a simple enzymatic method that enables the extraction of pawpaw juice with considerable ease. Pectic enzymes were obtained from Saccharomyces cerevisiae (ATCC 52712) cultured in pawpaw juice for 6 days at room temperature (25–28°C) and centrifuged to obtain the enzyme in the supernatant. Addition of this enzyme (32 mg total protein) to 200 g pawpaw mash and incubation for 30 min resulted in significant (P < 0.05) reduction in the viscosity of the mash with corresponding increases in the flow rate of free-run juice (85%). Simultaneously, large increases in the volume of free-run juice (180%) over the controls were obtained. Since the overall increase in total juice volume was only 35% as compared with 180% for volume of free–run juice and 80% increase in flow rate for free–run juice, it was concluded that the major effect of the enzyme treatment on pawpaw juice extraction is on the decrease in processing time as a result of the degradation of the pectin in the fruit flesh. 相似文献
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为探究果汁在复配体系中对于生物活性的协同增效作用,选择具有丰富天然活性物质的桑葚、百香果、柚子、火龙果为原材料,以多酚含量等比例混合制备得到复合果汁,评价其抗氧化及降血糖活性。结果表明,通过果汁复配,果汁样品的氧化自由基吸收能力无明显改善,而降血糖活性研究结果显示,复合果汁抑制α-葡萄糖苷酶的IC50值在0.16~0.25 mg GAE/mL之间,均小于单一果汁的IC50值(0.30~0.49 mg GAE/mL),表明复配对α-葡萄糖苷酶的抑制作用表现出显著的增强效果,且联合指数均小于0.9,其中柚子与桑葚-百香果-火龙果的联合指数最低为0.57。抑制动力学研究表明,桑葚果汁表现为对α-葡萄糖苷酶的非竞争型抑制,而其他三种果汁均为混合型抑制,抑制常数以桑葚果汁最低为22.2 mg/mL。总的来说,桑葚、百香果、柚子、火龙果果汁复配具有一定的增强对α-葡萄糖苷酶的抑制作用的效果,各组分表现出协同作用,且机制研究表明,具有较强活性的桑葚果汁可作为一种非竞争性抑制的原料应用于复合果汁中。 相似文献
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Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices 总被引:2,自引:0,他引:2
SUMMARY– Tissues of early-season navel oranges and grapefruit were found by paper electrophoretic procedures to contain a nonbitter precursor of limonin, but no significant amounts of limonin. Limonin is the intensely bitter triterpenoid dilactone responsible for the bitterness which develops in certain navel orange juices on standing. The nonbitter precursor was identified as limonin monolactone by comparison with the authentic compound prepared by partial hydrolysis of limonin and by acid-catalyzed conversion into limonin. Limonin monolactone is stable in the tissues of the intact fruit (which are not bitter) because it is apparently not in direct contact with the acidic juice. It is slowly converted into limonin (and the juice becomes bitter) when the fruit tissues come in contact with the juice, after the juice is expressed from the fruit. Limonin monolactone was not detected in late-season navel oranges or grapefruit. This agrees with the fact that juice made from these fruits does not contain limonin. Work is in progress to determine whether the naturally occurring limonin monolactone is the A-ring monolactone, the D-ring monolactone, or a mixture of the two. 相似文献
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Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes 总被引:1,自引:0,他引:1
The total phenols index (TPI) and antioxidant activity of persimmon vinegars produced by different processes were evaluated. A novel extraction method was designed and optimised for this purpose with respect to the type and concentration of solvent and ultrasonication time. The best extraction conditions found were the use of 80% ethanol and 25 min of ultrasonication. Antioxidant capacity was determined by the oxygen-radical absorbance capacity of fluorescein (ORAC-FL) and 2,2′-diphenyl-1-pycrylhydrazyl (DPPH) free-radical assays. The antioxidant activities were the same in the fruit and the vinegar, except in the ORAC assay, which showed a significant decrease during the acetification process. The results showed that using the wild yeast strain native to the persimmon produced vinegars with higher antioxidant activity than that of an inoculated alcoholic fermentation. Finally, a comparison between our vinegars and other commercial examples was made. The TPI and antioxidant activity values of persimmon vinegars were always higher than those obtained from white and red-wine vinegars. The antioxidant activity and total phenols of the final product indicate that persimmon vinegar is a competitive product in the market. 相似文献