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对苹果进行冷冻干燥实验,确定了苹果片冻干工艺条件。计算了冻结时间,干燥时间,并与实验值进行了比较。探讨了冻结速率,物料温度,干燥室及捕水器温度、压强对冷冻干燥过程及制品质量的影响。苹果冷冻干燥优化工艺参数为:冻结时间1.0h,升华干燥、解吸干燥时干燥仓压强分别为70-90Pa、20-30Pa,解吸干燥时物料温度50-60℃,物料厚度10mm,干燥时间为10h。 相似文献
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Study on processing and quality improvement of frozen noodles 总被引:1,自引:0,他引:1
The processing method and quality improvement of frozen noodles were studied. To obtain the best mouthfeel and control the breakage during processing and cooking, noodles with a thickness of 1.1 mm and width of 3.4 mm were produced. The precooking method for raw noodles was steaming for 10 min and then boiling for 4 min before freezing to obtain the optimal characteristics for frozen noodles. Five frequently used food additives (guar gum, sodium stearyl lactate (SSL), cassava starch, glucose oxidase (GOD), and α-amylase) were used to improve the quality of frozen noodles. Cooking losses and sensory evaluation scores were adopted to optimize the formulation of frozen dough by a response surface methodology (RSM): guar gum 0.28%, SSL 0.44%, cassava starch 4.82%, GOD 0.003%, and α-amylase 0.04%. Frozen noodles had a more continuous microstructure and their storage quality was improved notably by this method. 相似文献
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解冻和加工过程中冷冻猪肉保水性的研究 总被引:3,自引:0,他引:3
以冷冻猪4号肉为原料,研究解冻和加工过程中肉的来源、解冻方法、肉本身所含磷酸盐及加工过程中添加的磷酸盐对肉的保水性等指标的影响。结果表明:解冻过程中,解冻方法对猪肉的解冻汁液损失影响较大,肉流水解冻时汁液损失最小,保水性最好。当肉的来源不同时,汁液损失也不相同。肉本身所含磷酸盐对肉的解冻汁液损失影响较小。加工过程中添加不同浓度磷酸盐,对肉的保水性等指标影响显著(P<0.05)。当磷酸盐添加量≥0.4%时,肉的离心损失会显著下降(P<0.05)。在对肉保水性的影响方面,加工时添加的磷酸盐与解冻后肉本身所含磷酸盐及解冻方法之间存在交互作用。 相似文献
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The effect of frozen storage on the biochemical properties of myofibrils, and of their major constituents, actin and myosin, was investigated. Extractability of myofibrillar proteins increased slightly for 3 weeks during frozen storage of muscle, decreasing thereafter. The change in myofibrillar ATPase activity during frozen storage was consistent with that of a reconstituted acto-heavy meromyosin (HMM) complex prepared from frozen stored muscle at the same weight ratio of actin to myosin as in situ. However, myosin ATPase activity showed a different pattern of change when compared with myofibrillar ATPase activity. The maximum velocity of acto-HMM ATPase activity and the apparent dissociation constant of the acto-HMM complex decreased for 1 week during frozen storage, increasing thereafter, indicating that the affinity of actin for myosin was greatest in muscle which had been frozen for 1 week. 相似文献
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对马铃薯的预糊化实验结果揭示,在各种加热方法中,马铃薯经蒸煮25min后的糊化效果最好.正交试验结果表明,奶粉含量和黄油含量对冷冻调理马铃薯饼的感官指标有高度显著的影响.对冷冻调理马铃薯饼的油脂的测试结果显示,未经油炸的马铃薯饼的脂肪含量为4.24%,而经过油炸后的马铃薯饼的脂肪含量为11.18%.经过一个月的冻藏后,未经油炸的冷冻调理马铃薯饼的油脂的过氧化值为1.94%,而经过油炸的冷冻调理马铃薯饼的油脂的过氧化值为7.79%. 相似文献
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为研究不同和面方式(真空、普通和手工)以及不同揉面方式(机器揉面、手工揉面和不揉面)对冷冻熟面蒸煮和质构特性的影响,采用低场核磁技术分析加工方法对面条中水分状态的影响,并通过高效液相色谱图分析面条内部蛋白质的变化。结果显示:采用真空和面的冷冻熟面质构性质和蒸煮特性最好,深层次结合水比例高,SDS(十二烷基硫酸钠)蛋白可提取率低,说明真空和面可以促进面筋蛋白的交联,使面筋形成更加充分均匀,与水分的结合更加紧密;揉面过程尤其是手工揉面可以使冷冻熟面的蒸煮特性和质构性质提高,使深层次结合水含量升高,SDS蛋白可提取率降低,说明揉面可以促进面筋蛋白与水的结合,使面筋蛋白形成更加充分。 相似文献
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添加剂对冷冻面团馒头品质的影响 总被引:1,自引:0,他引:1
对冷冻面团制作馒头进行了尝试,研究了羧甲基纤维素钠、硬酯酰乳酸钙钠、谷朊粉、维生素C以及它们复合对冷冻面团馒头品质的影响,结果表明:冷冻面团技术也可用于生产馒头,冷冻面团馒头复合品质改良剂的最优配方为:谷朊粉4%,硬酯酰乳酸钙钠0.05%,维生素C0.006%,羧甲基纤维素钠0.6%,此时冷冻面团馒头的品质较好。 相似文献
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Mohammadi M Koushki MR Ahmadian FS Moslemy M 《Journal of the science of food and agriculture》2011,91(3):519-522
BACKGROUND: Owing to the increasing trend of consumption of ready‐to‐use leafy vegetables, the necessity of determining the best conditions for their frozen storage and the considerable impact of freezing on their sensory attributes, research was carried out to determine the best freezing temperature and storage time for a mixture of Allium ampeloprasum, Lepidium sativum and Stureia hortensis. RESULTS: The results for freezing temperature at three different storage times showed that colour and overall acceptability at ? 18 °C were always ranked first (P < 0.05), while taste at ? 18 °C was ranked first on days 120 and 150. The results for frozen storage time at three different temperatures indicated that colour, taste and acceptability were not significantly different. CONCLUSION: Overall, the results of this research indicated that the sensory attributes of leafy vegetables during 180 days of frozen storage were affected mainly by freezing temperature rather than frozen storage time. Copyright © 2010 Society of Chemical Industry 相似文献