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特色仙人掌复合醋饮料的工艺研究 总被引:1,自引:0,他引:1
以仙人掌汁,糯米酿造醋为主要原料,研制出风味独特,营养保健的仙人掌复合醋饮料。采用正交试验方法对仙人掌护绿,汁液酶解和饮料配方等主要工艺进行了研究。 相似文献
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山楂苹果汁复合饮料研制 总被引:2,自引:0,他引:2
以山楂、苹果为主要原料,采用正交试验和感官评定确定产品的合理配方和加工工艺。最佳工艺参数为:山楂汁40%;苹果汁20%;蔗糖8%;柠檬酸0.25%;杀菌温度110℃,杀菌时间15-20s。 相似文献
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仙人掌具有较高的药用和营养价值,我们以仙人掌和黄瓜为主要原料,研制出了一种具有营养和保健功能的仙人掌黄瓜饮料。 相似文献
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以仙人掌为主要原料,配以蔗糖、稳定剂、护色剂等,研制出了一种具有营养和保健功能的果肉型仙人掌饮料,并对果肉型仙人掌保健饮料的生产工艺和配方进行了探讨。 相似文献
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综述仙人掌植物学特性、营养成分、保健功能以及仙人掌资源综合开发利用 ,同时也指出仙人掌资源开发利用具有广阔的前景。 相似文献
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用水和95%乙醇2种溶剂提取仙人掌的有效成分,测试了2种提取物的抑菌圈直径,对乙醇提取物的最小抑菌浓度(MIC)进行了测定,研究了温度、pH、盐、糖对抑菌活性的影响。结果表明,仙人掌95%乙醇浸提物的抑菌效果优于水浸提物;仙人掌乙醇浸提液的最小抑菌浓度分别为:大肠杆菌3.125 mg/mL,沙门氏菌、金黄色葡萄球菌、枯草芽抱杆菌、黑根霉6.25 mg/mL,桔青霉12.5 mg/mL,毕赤酵母、啤酒酵母25 mg/mL,黑曲霉50 mg/mL;提取物热稳定性好,在pH4~6的范围内具有稳定的抑菌作用,提取物与盐、糖具有良好的协同抑菌作用。 相似文献
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酸奶和益生菌饮料市场开拓与发展 总被引:1,自引:0,他引:1
从21世纪初到现在,酸奶市场的发展速度已超过了乳业的整体发展速度,酸奶市场已进入附加价值产品阶段。尤其是近两年,益生菌在酸奶及乳饮料市场最受关注。同时,体重控制产品也已进入消费者和生产企业的视线之内。由于亚太区域较高(〉85%)的乳糖不耐受现象,且酸奶菌种仅消耗约30%的乳糖,70%乳糖仍含于酸奶中并持续造成乳糖不耐受,今后较长一段时间内,水解乳糖的酸奶、液体奶、奶粉、冰淇淋等乳品将成为一个功能性发展潮流。 相似文献
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The Opuntia Stricta var. Dillenii's prickly pears are an underutilized fruits, which provide a great source of betalains (mainly, betacyanins) and phenolic compounds (phenolic acids and flavonoids) that could play an important role in health-promotion. This study focuses on the optimization of process for the green extraction of betalains and phenolic compounds from Opuntia stricta var. Dillenii's whole fruits by Pressurized liquid extraction (PLE), using a response surface methodology (RSM) by a central composite design (CCD) in order to obtain rich extracts in betalains and phenolic compounds with the similar profile of the original one found in O. dillenii fruits (avoiding any degradation of these compounds during the extraction process) with proven biological activities. For PLE optimization, the ethanol volume in water (0–100%, v/v) and the temperature (25–65°C) were selected as independent variables. The identification and quantification of the individual bioactive compounds of the obtained green extracts were done by HPLC-DAD-ESI/MS and HPLC-DAD-ESI/QTOF and their biological activities were determined by in vitro tests, as: the antioxidant activity by the ORAC method and the anti-inflammatory activity by the hyaluronidase inhibition method. Ethanol volume in water (%, v/v) was the variable with most significant (p ≤ 0.05) effect in the target responses (bioactive content and biological activities). The best results were obtained at 50% ethanol in water (v/v) and 25°C temperature (run 10) obtaining extracts with betalains as 2.34 ± 0.18 mg of betanin/g dry weight, 2.51 ± 0.04 mg of 5′´-O-E-sinapoyl-2′-apyosil-phyllocactin/g dry weight, 2.32 ± 0.19 mg of neobetanin/g dry weight and phenolic compounds, 2.08 ± 0.07 mg of piscicid acid/g dry weight and 0.25 ± 0.02 mg of isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) /g dry weight. The betalain and phenolic profile of the PLE extracts was quite similar to the profile from the conventional extraction, but PLE extraction process enhanced the extraction of some bioactives as neobetanin (39%) andpiscidic acid (124%). All employed PLE process CCD combinations significantly upgrade the in vitro biological activities (antioxidant and anti-inflammatory) of the Opuntia stricta var. Dillenii's PLE green extracts. 相似文献
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<正>世卫组织公布了“2005年十人健康问题”的调查报告,其中慢性病已成为威胁人类健康最主要的问题之一。繁重的工作压力、饮食结构和生活方式的改变都是导致慢性病的重要因素,人类的健康问题刻不容缓。怎样才能健康?除了适量运动和心理平衡外,合理的膳食是关键,而这种健康饮食的理念在全球的饮料市场上也得到了充分体现。 相似文献