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芒果原浆、芒果糖浆的研制 总被引:1,自引:0,他引:1
本文研究了以芒果为原料加工成芒果原浆,芒果糖浆的适宜加工品种,加工工艺和配方,色泽风味保持,产品评价,提出了适宜加工品种,合理工艺和操作要点,产品配方和质量标准,是一项适宜芒果产地的芒果加工技术。 相似文献
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对比分析了超高压(UHP)及热处理在达到商业杀菌要求的基础上对芒果原浆感官品质、营养成分及理化性质的影响。实验结果表明,随着压力值(300~500MPa)的上升菌落总数逐渐减少,超高压处理(450MPa,28℃,20min)及热处理(85℃,10min)条件下均可达到商业无菌;上述两种处理条件处理后芒果原浆pH、可溶性固形物含量与对照样差异不显著(P>0.05);超高压处理样品的L*、b*值与对照样差异显著(P<0.05),a*值与对照样差异不显著(P>0.05),热处理样品的L*、a*、b*值与对照样相比差异均显著(P<0.05),超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型VC保留率达91.18%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样。因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了芒果原浆的品质。 相似文献
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对比分析了超高压(UHP)及热处理在达到商业杀菌要求的基础上对芒果原浆感官品质、营养成分及理化性质的影响。实验结果表明,随着压力值(300~500MPa)的上升菌落总数逐渐减少,超高压处理(450MPa,28℃,20min)及热处理(85℃,10min)条件下均可达到商业无菌;上述两种处理条件处理后芒果原浆pH、可溶性固形物含量与对照样差异不显著(P0.05);超高压处理样品的L*、b*值与对照样差异显著(P0.05),a*值与对照样差异不显著(P0.05),热处理样品的L*、a*、b*值与对照样相比差异均显著(P0.05),超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型VC保留率达91.18%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样。因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了芒果原浆的品质。 相似文献
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以大理漾濞核桃为原料进行核桃原浆生产工艺条件及产品的蛋白质含量、可溶性固形物含量、酸碱值、总多酚含量等理化指标及菌落总数、大肠菌群微生物指标等进行了测定。结果表明:核桃仁得率为414.600 g/kg;核桃仁去皮最佳条件为自来水浸泡10 min后以1%的Na OH在60℃下浸泡5 min,自来水冲洗去皮;核桃乳胶体磨研磨的最佳工艺条件:常温、研磨时间为8min,研磨次数为2次;核桃乳均质实验的最佳工艺条件:常温,均质压力40 MPa,二次均质较佳;杀菌实验的最佳条件:用高压灭菌锅在121℃条件下灭菌15 min;制作核桃原浆的核桃仁选择除去外层褐色薄皮的核桃仁;带皮核桃仁总蛋白质含量为18.241 g/100 g、总多酚含量为14.602g/100 g;去皮核桃仁总蛋白质含量为17.313 g/100 g、总多酚含量为1.485 g/100 g;核桃仁磨浆最佳的固液比为1:8(g/g)、可溶性蛋白质得率6.18 mg/m L、可溶性固形物含量为2.0%。 相似文献
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探讨不同加工处理对芒果果浆在贮藏过程中抗氧化成分和抗氧化能力的影响规律,以期为芒果果浆的贮藏提供指导。对芒果果浆分别进行超高压(600MPa,1min)、高温短时(110℃,10s)和低温长时处理(70℃,30min),分析不同加工处理后芒果果浆在贮藏过程(015W)中抗氧化成分(L-抗坏血酸、总酚和总类胡萝卜素)和抗氧化能力(采用DPPH和FRAP法评价)变化。结果表明:不同加工处理对芒果果浆在贮藏过程中其抗氧化成分和清除DPPH·能力有显著影响,其中超高压处理能够较好的保持芒果果浆的总酚和总类胡萝卜素含量以及样品清除DPPH·能力;用零级、一级和零级、一级联合动力学模型拟合各抗氧化成分指标的动态变化的研究发现,联合动力学模型可以更好地表示L-抗坏血酸、总酚和总类胡萝卜素的动态变化(R>0.988)。本研究对不同加工处理后芒果果浆在贮藏过程中抗氧化成分和抗氧化能力变化进行了分析,现有的分析将为超高压技术应用于工业化生产芒果果浆中贮藏性、稳定性和质量评价提供数据支撑。 相似文献
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以果胶酶处理后的芒果浆为原料,经正交试验得出芒果酒的最佳发酵条件为酵母2%,起始糖度12%,温度32℃,pH4.0。发酵后的果酒再经果露酒调配并陈酿,最终可以得到色香味俱佳的风味芒果酒。 相似文献
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The objective of this study was to develop a process for the production of both high-fructose rice syrup and high-protein rice flour from broken rice. The rice flour was obtained from broken rice by using either a dry or wet milling method. The glucose produced from the slurry of various raw materials by treating with α-amylase and glucoamylase was compared. Results indicated that cassava and corn starch were better raw materials than rice flour. However, the filtered residue of liquefied rice slurry could be recovered as high-protein rice flour. The particle size of rice flour had a small effect on the glucose yield. The orthogonal-array table (L27) method of experimental design was employed to determine optimum conditions for liquefaction. The glucose yield based on starch was 90.8±3.6% under the following optimum conditions α-amylase, 0.12%; rice flour, 20%; temperature, 96°C; time, 90 min. The filtrate from liquefied rice slurry was saccharified at 60°C with three different concentrations of glucoamylase. The higher the enzyme concentration, the shorter the time required to reach the maximum yield. After saccharification, the glucose solution was decolourised, desalted and concentrated to 40% d.s. and then isomerised to fructose at 60°C under continuous operation by using immobilised glucose isomerase packed in a column. The isomerised syrup was then purified and concentrated to 71% d.s. The final high-fructose rice syrup contained 50% glucose, 42% fructose and 3% maltose. After liquefaction, the rice slurry was centrifuged and the precipitate was dried by either spray or drum drying. The composition of these two high-protein rice flours was almost the same and the protein content was about three times as high as the raw material. There were significant differences in surface structure of rice flour and high-protein rice flours, as observed by the scanning electron microscope. 相似文献
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Henriette M.C. Azeredo Edy S. Brito Germano E.G. Moreira Virna L. Farias & Laura M. Bruno 《International Journal of Food Science & Technology》2006,41(6):635-638
Fruit leathers are made by drying a very thin layer of fruit puree to obtain a chewy product. The objective of this work was to minimise the drying time required to produce mango leathers with no preservatives and no sugar added, and to evaluate their acceptance and storage stability. Mango puree was spread on Petri dishes and oven‐dried according to a central composite design with two independent variables: drying temperature (60–80 °C) and puree load (0.4–0.6 g cm?2). The minimum drying time (120 min) resulted from drying a puree load of 0.5 g cm?2 at 80 °C. The product was well accepted, especially in terms of flavour. The mango leathers were packed in polypropylene buckets and stored at 25 °C. The combination between low water activity (0.62) and low pH (3.8) allowed the product to be microbiologically stable for at least 6 months, without the need for chemical preservatives. 相似文献
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目的建立芒果浆中乙烯利残留量的自动顶空气相色谱法检测方法。方法将芒果浆样品加入顶空样品瓶中,加入适量饱和氢氧化钾溶液,在80℃的条件下恒温加热,氢火焰检测器检测产生的乙烯含量,外标法定量。结果乙烯利在0.5~100.0μg/m L浓度范围内线性关系良好,相关系数均大于0.9999。添加水平为0.02、0.05、0.10 mg/kg时,乙烯利的平均回收率分别为79.9%、85.4%和86.8%,相对标准偏差为3.97%~5.26%。结论该方法简便、快速、经济实用,适用性强,结果准确可靠,可用于样品批量快速检测。 相似文献
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研究不同品种香蕉的特性的基础上,优化了其组合比例,并利用正交实验优化得到了最佳护色液配方,同时比较研究了一次、二次超速冷冻和缓冻三种不同的低温保鲜工艺。结果表明不同香蕉的最佳配比是香牙蕉∶大蕉∶粉蕉4∶4∶2;最佳护色液配方是柠檬酸0.20%,谷胱甘肽(GSH)0.10%,V C为0.10%,其色差值ΔE*最小为11.58,在此基础上热烫60s能使PPO和POD酶基本失活;最佳低温保鲜工艺是一次速冻,即香蕉经护色后灭酶打浆,然后包装于-40℃的超速冷冻设备中冻结8min。得到的香蕉浆色泽黄亮、香气怡人,口感细滑、酸甜适宜,且组织破坏小,感官评分达到93分。 相似文献
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以百色象牙芒为原料,采用真空冷冻干燥的方法,对芒果干燥过程的漂烫工艺、护色工艺以及真空冷冻干燥的参数控制等问题进行研究。结果显示:沸水烫的温度为95℃,漂烫时间为45s时,漂烫效果最好;0.30mol/L×10-3苹果酸和0.20mol/L×10-3抗坏血酸的复合液,护色时间10min,复合液pH3.5,此时的护色效果最佳;干燥过程分为升华干燥阶段和解析干燥阶段,升华干燥阶段,真空度为45~55Pa,加热板温度为35℃;解析干燥阶段,真空度为45~55Pa、加热板温度为55℃,此时干燥的产品品质最优。 相似文献