共查询到18条相似文献,搜索用时 109 毫秒
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提出了无菌纸盒包装凉粉的生产工艺及质量标准,确定了最佳生产配方,并对凉粉草的搭配、用量、增稠剂的选用、灌封温度的控制等问题进行了研究。 相似文献
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为了提高马铃薯方便凉粉在保质期内的稳定性和品质,针对马铃薯方便凉粉保质期内出现析水及质地变硬的技术难题,结合凉粉凝胶成型的基本原理。采用响应面试验设计与单因素实验结合,优化绿豆淀粉、凉粉草多糖、魔芋葡甘露聚糖、羟丙基二淀粉磷酸酯等辅料对马铃薯方便凉粉样品冻融稳定性及质构特性的影响。结果显示:对添加绿豆淀粉11.86%、魔芋葡甘露聚糖2.11%、凉粉草多糖0.58%、羟丙基二淀粉磷酸酯2.24%进行重复试验验证后,马铃薯方便凉粉感官评分92.15分,析水率0.14%,硬度185.37gf,弹性16.73mm,采用响应面Box-Behnken优化获得的马铃薯方便凉粉辅料配比基本准确可靠,对马铃薯方便凉粉长期保存具有数据的指导意义。 相似文献
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《广西轻工业》2019,(7)
本文通过SEM、XRD、DSC和抗酶解性实验对菠萝蜜籽原淀粉和压热处理的菠萝蜜籽抗性淀粉、压热酶解处理的菠萝蜜籽抗性淀粉的特性进行分析。结果表明两种处理过的淀粉样品均失去原淀粉的颗粒外形,压热酶解法处理过的淀粉呈现出大量微孔通道。菠萝蜜籽原淀粉为A型结晶,经过处理后的两种淀粉均为B型结晶。处理过的淀粉与原淀粉相比的T0、TP及ΔH都有所降低;压热处理后的淀粉Tc降低,而经过压热酶解的淀粉Tc值上升。在In-Vitro消化体系中,在同一消化时间长度内,原淀粉的消化产物比两种抗性淀粉的消化产物多,压热酶解抗性淀粉的酶解产物最少,抗性最强。压热和压热酶解让淀粉分子重新组合,改变了淀粉微观结构,提高了淀粉的抗消化性。 相似文献
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Phisut Naknaen Warunya Tobkaew Srisunantha Chaichaleom 《International Journal of Food Properties》2017,20(5):979-996
The effect of active chlorine concentrations (1–5%) on the properties of jackfruit seed starch was investigated. Both the carbonyl and carboxyl contents of the oxidized starches generally increased with progressive increases in the active chlorine concentration. No evidences of alteration in the morphology and X-ray diffraction pattern were observed after oxidation, while the decrease in relative crystallinity was found. The swelling power of the oxidized starch tended to decrease with the active chlorine levels, particularly at a low level of active chlorine (1–3%). No significant differences in the peak temperature (Tp) and the end temperature (Te) were found between the native and the oxidized starches, while the oxidized starches had lower onset temperatures (To). Parameters, such as pasting temperature, peak viscosity, and setback, decreased with the concentration of active chlorine. In addition, lower syneresis and turbidity were found in all oxidized starches during refrigerated storage compared to the native starch. 相似文献
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Kategunya Rengsutthi 《LWT》2011,44(5):1309-1313
This study investigates the possible utilization of starch extracted from jackfruit seed waste from the jackfruit frying industry. We first compared the physico-chemical properties of jackfruit seed starch (JFSS) with cornstarch (CS) and potato starch (PS) and then compared JFSS with CS as a thickener and stabilizer in chilli sauce. JFSS had a higher amylose content and its granules were much smaller than CS and PS granules; in addition, JFSS had a higher pasting temperature and final viscosity than CS and PS. JFSS experienced lower breakdown than CS and PS pastes which indicates that JFSS paste is more resistant to thermal and mechanical shear during cooking. The XRD patterns showed JFSS to be Type A starch, similar to corn starch. JFSS is suitable as a thickener and stabilizer in chilli sauce because chilli sauce with JFSS had the lowest serum separation and highest viscosity during storage compared with control chilli sauce and sauce containing CS. In addition, sensory evaluation demonstrated that chilli sauce containing JFSS received the highest score in terms of color, mouth feel, homogeneity and overall quality. 相似文献
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采用乙醇浸提法从菠萝蜜果皮中提取黄酮,研究了液料比、乙醇浓度、提取时间和提取温度等对菠萝蜜果皮黄酮得率的影响并采用响应面实验设计和多元二次回归分析优化了此提取工艺。结果表明,乙醇浓度76%,料液比1∶22(g/m L),提取温度68℃,提取时间2 h为最佳提取工艺条件。验证实验得到黄酮提取量为23.512 mg/g且黄酮对DPPH自由基的清除能力与V_C相当。各因素对菠萝蜜黄酮得率的影响次序是:提取温度>料液比>乙醇浓度>提取时间。因此,从菠萝蜜果皮中也能获得较高得率的黄酮,且该黄酮具有良好的抗氧化能力。 相似文献
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研究复配原料(淮山∶紫薯=1∶1.5)质量分数、复配凝胶剂(卡拉胶∶魔芋粉=1∶1)质量分数和柠檬酸质量分数对淮山紫薯复合风味果冻品质的影响,并采用响应曲面法进行工艺优化。结果表明:淮山紫薯复合风味果冻最优工艺条件为复配原料质量分数1.63%、复配凝胶剂质量分数0.46%、柠檬酸质量分数0.17%。在此最优条件下制备的淮山紫薯复合风味果冻感官得分实测值为94,与预测值(95)接近;产品可溶性固形物含量为21.5%、总酸度0.2%,具有酸甜可口、色泽诱人、风味独特的特点。可见,利用响应曲面法优化淮山紫薯复合风味果冻工艺是可行的。 相似文献
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目的 优化莲子果冻的制备工艺,并探究卡拉胶对莲子果冻凝胶特性及储藏品质的影响。方法 在单因素实验的基础上,通过感官评价、质构分析、低场核磁、傅里叶红外光谱和微生物平板计数法,对莲子果冻的理化指标和微生物指标进行测定。结果 当莲子泥、黄冰糖和白凉粉的添加量分别为16%、4%和14%时,莲子果冻的感官评分最高。卡拉胶的添加可以提高果冻凝胶的强度和保水性。当卡拉胶的添加量为0.6%时,莲子果冻的硬度最好、弹性最佳。卡拉胶有序的双螺旋结构可以增强凝胶网络对水分子的束缚,降低果冻的横向弛豫时间,减少体系中的自由水分布。傅里叶红外光谱证明,卡拉胶通过氢键相互作用与蛋白质分子发生交联。莲子蛋白的二级结构随着卡拉胶的添加而发生改变,蛋白质的α-螺旋向β-折叠和β-转角转化,有利于促进凝胶网络的形成。适量的添加卡拉胶有助于提高果冻的持水能力,延长产品的货架期。莲子果冻经过20天的储藏,其微生物指标均符合国家标准。结论 卡拉胶的添加有助于改善以莲子泥、黄冰糖和白凉粉为主要原料的果冻产品的品质,研究结果对于莲子产业发展和新型功能食品的开发具有一定的指导意义。 相似文献
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Ornanong S. Kittipongpatana 《LWT》2011,44(8):1766-1773
Modifications of jackfruit starch, extracted from the cotyledons of Artocarpus heterophyllus Lam. (Thong Prasert cultivar), were carried out to obtain a pregelatinized starch, three (m-, n- and i-) carboxymethyl starches, a hydroxypropyl starch and a phosphate cross-linked starch. Physicochemical properties of native and modified jackfruit starches were comparatively investigated. Pregelatinized, hydroxypropyl, and cross-linked starches were insoluble or partially soluble in water at room temperature, while carboxymethyl starches were soluble with good overall water uptake. Scanning electron microscopic images revealed that granules of most modified jackfruit starches retained the native appearance and crystal structure, with the exception of pregelatinized starch and two (n- and i-) carboxymethyl starches, which showed significant breakage of granules. X-ray diffraction patterns corroborated to suggest the loss of crystallinity in these modified starches. Thermal analysis showed a significant decrease in the gelatinization temperature of hydroxypropyl starch with no change in enthalpy, while higher gelatinization temperature and less enthalpic value were observed for pregelatinized starch. Pregelatinized and hydroxypropyl starches showed temperature-dependent improvement on swelling and solubility, while cross-linked starch exhibited less solubility. Aqueous solution of m-carboxymethyl starch yielded the highest apparent viscosity with improved heating-cooling stability. 相似文献