共查询到19条相似文献,搜索用时 109 毫秒
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以槟榔加工后废弃槟榔核为原料,使用Ca(OH)2对槟榔核进行脱涩,通过单因素和响应面Box-Behnken法探究反应温度、反应时间和Ca(OH)2添加量对槟榔核脱涩的影响,以槟榔核中剩余单宁含量评价脱涩效果,以期为废弃的槟榔核开发利用提供理论基础。结果表明:在反应时间24.63 min、温度17.97 ℃、Ca(OH)2添加量为6.97 g时,槟榔核中剩余单宁含量最少,为最佳脱涩工艺参数,实际值与理论值的相对误差为0.21%,与模型理论值误差小,可信度高。通过拟合可以用反比例模型描述Ca(OH)2添加量与槟榔核中单宁含量的变化规律,模型拟合度R2=0.991。 相似文献
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以蓝靛果为原料,对蓝靛果酒低温CO2浸渍工艺进行优化。研究浸渍时间、浸渍温度和浸渍压力对蓝靛果酒品质的影响,在单因素试验的基础上以蓝靛果酒感官评分为响应值进行响应曲面的优化设计。得到最佳的浸渍工艺为:浸渍时间5.6 d、浸渍温度6℃、浸渍压力0.1 MPa,此条件下蓝靛果酒的感官评分为91,色泽鲜红,口味柔和,香气浓郁,具有独特的风味。通过对比试验,对果酒的主要理化指标进行测定,并进行感官评价。试验表明,低温CO2浸渍工艺能降低蓝靛果酒中总酸和单宁的含量,并且能保证花色苷等酚类物质的有效浸出。 相似文献
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柿子不仅可鲜食 ,营养丰富 ,还可以加工成柿饼、柿脯、柿蜜、柿汁、柿罐头、柿果胶、霜糖等产品 ,也可用于酿酒与制醋 ,提取柿漆。但柿果的涩味始终是影响产品风味的不利因素。本文在了解涩味物质 (单宁 )的性质的基础之上 ,初步探讨柿子的脱涩机理 ,并介绍国内外柿果脱涩的经验与新方法。1 涩味物质 (单宁 )的性质现在普遍认为柿果的涩味是因为其中含有单宁 ,又称为鞣质。单宁是一种具有与蛋白质发生沉淀反应特性的多酚化合物。根据单宁的结构与水解反应 ,可以把单宁分为水解性单宁 (Hydrolyz abletannins,简称HT ) … 相似文献
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目的:采用食盐、明矾溶液浸泡柿果,优化柿子的脱涩工艺。方法:采用Box-Behnken设计方法,研究食盐与明矾质量比、脱涩温度、脱涩时间3个因素及其交互作用对柿子单宁含量、硬度的影响。结果:不同因素对可溶性单宁含量和硬度的影响程度顺序为:食盐、明矾质量比>脱涩温度>脱涩时间;优化得到最佳的脱涩条件为:食盐、明矾质量比3∶1,脱涩温度33.7℃,脱涩时间为24 h;在此条件下,可溶性单宁含量降到0.1430%,硬度为0.3719 MPa。结论:本研究优化了柿子脱涩工艺,提高了脱涩效率,准确可靠,适用于柿子的脱涩处理。 相似文献
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响应面法优化紫薯汁糖化工艺研究 总被引:1,自引:0,他引:1
以紫薯液化汁为原料,采用单因素试验对紫薯汁的糖化工艺进行研究,并通过响应面法优化得到紫薯汁糖化最佳工艺参数。结果表明,各因素对紫薯液化汁糖化的影响大小依次为时间、糖化酶添加量、温度和pH值。并得到紫薯汁糖化最佳工艺参数:温度60℃、pH值4.5、糖化酶添加量1.0%、糖化酶作用时间2.0 h。在此条件下,紫薯汁总糖含量为38.691 g/L。 相似文献
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本文以南果梨为原料,研究了复合酶法制取南果梨汁最优工艺。通过单因素实验研究复合酶添加量、酶解时间、果胶酶与纤维素酶配比和酶解温度对南果梨出汁率和可溶性固形物含量的影响;在此基础上,采用Box-Behnken实验设计法,优化复合酶酶解南果梨汁工艺参数,以提高南果梨出汁率和可溶性固形物含量。结果表明:在复合酶添加量0.15%、酶解时间119 min、酶比例3∶1、酶解温度42℃的条件下,南果梨出汁率达78.15%,与理论值77.42%基本相符(相对误差0.93%);与未经酶处理相比,出汁率提高了12.92%,可溶性固形物含量提高了1.72%。由实验结果可知,经复合酶酶解后南果梨出汁率和可溶性固形物含量等相关理化指标均有显著提高。 相似文献
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以宁夏枸杞干果为主要原料,利用复合益生菌进行发酵。通过单因素和响应面试验设计,分别考察菌种比例、料水比、接种量和发酵时间对发酵枸杞汁品质的影响。结果表明,最佳发酵条件为复合益生菌配比为植物乳杆菌∶肠膜明串珠菌∶嗜热链球菌∶保加利亚乳杆菌=3∶3∶2∶1,料水比(枸杞干果∶水)为1∶9(g∶mL),接种量5%,发酵时间8 h。发酵后测得发酵枸杞汁中的乳酸含量为432 mg/100 mL,活菌数为2.3×108 CFU/mL,总糖含量为155 mg/100 mL,总黄酮含量为0.25 mg/100 mL,蛋白质含量为0.2 g/100 mL,感官评分达到96分;发酵枸杞汁颜色为鲜亮的橘红色,口感细腻柔和,发酵香气浓郁且具有枸杞特征滋味。 相似文献
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In this study, thirteen different runs according to the central composite design-response surface methodology were used to optimize the quality parameters of spray-dried bayberry juice powder. The independent variables were different levels of inlet air temperature (145.8–174.1 °C) and maltodextrin concentration (22.9–37.0%). The responses were process yield, moisture content, hygroscopicity, glass transition temperature (Tg), total color difference (ΔE), redness, retention of phenolics and anthocyanins, and antioxidant capacity. The optimum operation conditions for the highest Tg, redness, anthocyanins retention and antioxidant capacity with the lowest ΔE and hygroscopicity were obtained at inlet drying temperature of 150 °C and maltodextrin concentration of 31%. This study revealed that by applying these optimal conditions, bayberry juice powder with a 74.16% yield, 3.15% moisture content, 10.25% hygroscopicity, 41.15 °C Tg, 24.74 ΔE, 27.45 Hunter a redness, 89.55% anthocyanins retention, 77.71% phenolics retention, and 30.19 mmol Trolox equivalents/g antioxidant capacity was produced. 相似文献
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Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology 总被引:1,自引:0,他引:1
The effects of enzyme concentration (50–650 mg/kg grated carrot), pectolytic and cellulolytic enzyme ratio (3:7–7:3), incubation time (30–150 min) and temperature (25–65 °C) on juice recovery and viscosity from grated carrot were studied. A central composite rotatable design (CCRD) was used in designing the treatment combinations of four variables at five levels. The process involved in treating the blanched grated carrot with mixture of crude pectolytic enzyme from Aspergillus foetidus and crude cellulolytic enzyme from Trichoderma ressi, keeping the samples at the desired time, followed by extraction of juice. Enzyme-treated grated carrot sample showed increased juice recovery as compared to control. A second-order response surface model adequately fitted the data. All the variables affected juice recovery and viscosity significantly. Enzyme concentration, pectolytic and cellulolytic enzyme ratio, incubation time and temperature had total and combined effect at linear, square and interactive level on both responses. The optimum condition was enzyme concentration, 210.7 mg/kg of grated carrot; pectolytic and cellulolytic enzyme ratio, 3.84:6.16; incubation time, 130 min and incubation temperature 47 °C. Under the optimal conditions, juice extracted from enzyme-treated grated carrot was 74.3% having juice viscosity 1.07 cP, corresponding to the increase in yield by 13.95% and decrease in viscosity by 0.45 cP. 相似文献
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目的 响应面法优化三相分离法提取河蚬汁(Corbicula fluminea juice,CFJ)中活性多糖的工艺.方法 首先对河蚬汁的基本成分进行分析,然后利用三相分离法(three-phase partitioning,TPP)从河蚬汁中提取多糖,以硫酸铵质量分数、叔丁醇与河蚬汁体积比、提取温度和时间作为单因素变量... 相似文献