Biodenitrification of concentrated red beet juice

The aim of the study was to determine the possibility to microbiologically remove nitrates from a concentrated red beet juice (3600?mOsm/kg) using halophilic bacteria, Halobacterium mediteranei, Halobacterium denitrificans, and Micrococcus halobius. As a result of microbiologic denitrification, dry matter content in the beet juice concentrate was reduced about 10?% and pH was found to decrease from 7.0 to 6.2. The content of nitrates in the concentrate decreased from 20 to 37?%, but in the diluted concentrate, the reduction rate of nitrates was higher, from 32 to 75?%. The highest denitrification rate was recorded for bacteria Micrococcus halobius. As a result of the fermentation process, changes in colour and contents of betalain pigments were observed. The content of betacyanin pigments decreased, while that of betaxanthin pigments increased.     

Selection of LAB strains for fermented red beet juice production

Authentic LAB strains were investigated for their lactic acid, H₂O₂, and biogenic amine production, and their effect on red beet betalains. There was no significant difference between the strains in respect of cell propagation in beet juice. Lb. curvatus 2770 provided the best pH drop. None of the investigated LAB excreted either histamine or tyramine, but in the spontaneously fermented juice both amines were present and the total amine level was high. H₂O₂ synthesis was similar and not higher than 1 mg l^–1. The betalain content showed greatest reduction in the case of spontaneous fermentation and similar values for the LAB strains.     

Heat stability of betacyanins in red beet juice and in betanin solutions

Summary The losses of red pigments during heating and their regeneration after heating were investigated in red beet juice and pure betanin solutions. The experiments were carried out with equal access of oxygen and a similar level of the initial content of the pigment. The presence of heavy metal ions in trace amounts had a great destructive influence on the pigment in solutions of pure betanin. In red beet juice compounds which decrease and compounds which increase the retention of betanin both occured during heating and regeneration. The group of compounds that decrease betanin stability included some metal ions, e.g. Cu(II) and Fe(III), along with certain amino acids. The negative influence of the metal ions in beet juice decreased probably due to the presence of metal-complexing agents.

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Stabilität der Betacyane während der Erhitzung des Rote-Beete-Saftes und der Betanin-Lösungen

Zusammenfassung Es wurden die Verluste an rotem Farbstoff im Rote-Beete-Saft und in Betanin-Lösungen während der Erhitzung mit der Regeneration des Farbstoffes in den erhitzten Proben verglichen. Die Versuche wurden bei gleichem Sauerstoffdruck und bei vergleichbarer Menge des Farbstoffes zu Beginn durchgeführt. Die Anwesenheit von Spuren an Schwermetallen in den Lösungen von reinem Betanin wirkt zerstörend auf den Farbstoff. Im Rote-Beete-Saft treten sowohl Verbindungen auf, die die Betanin-Retention während der Erhitzung und die Regeneration vermehren, wie auch solche, die sie vermindern. Zur Gruppe der Verbindungen, die die Stabilität von Betanin verringern, gehören die Ionen einiger Schwermetalle wie Cu(II) und Fe(III) und einige Aminosäuren. Die negative Wirkung der Metallionen im Saft wird wahrscheinlich durch Anwesenheit metallkomplexierender Verbindungen vermindert.

     

The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

Lactic acid fermentation can have preservative effect on red beet juice. The behavior of the pigment in the fermented juice was investigated and the results were compared with those of non-fermented juice. Two red beet varieties (Czerwona Kula and Chrobry) were used in our experiment. Three probiotic bacteria and three infant intestinal microbiota of Lactobacillus sp. were selected for beet juice fermentation.Lactic acid fermentation influenced both red and yellow pigments. In the two beetroot varieties (Chrobry and Czerwona Kula) studied, the dominant red-violet pigment components were betanin, isobetanin, while vulgaxanthin I was the major yellow pigment. Betanin was the main red-violet component in juices before fermentation. After fermentation also betanidin and isobetanidin were observed. Huge amounts of betanidin were found especially in fermented Chrobry juice.It was observed that fermented juice from Chrobry cultivar contained higher betanidin than betanin levels. Contrarily, in juice from Czerwona Kula cv., betanin level was much higher than betanidin level.     

甜菜汁乳酸发酵饮料的研究

以甜菜为原料,经榨汁处理,将所得原料进行乳酸发酵。实验结果表明,嗜酸乳杆菌(L.acidophilus),植物乳杆菌(L.plantarum)和其它乳酸菌培养研究相比,其含量要大的多;并将甜菜汁在30℃下发酵48h,能使其pH从6.3下降到4.5左右,并含有大量有益乳酸菌菌株。将甜菜汁在4℃低温下培养4周左右时间,甜菜发酵汁中除了嗜酸乳杆菌(L.acidophilus)以外,其它乳酸菌菌种活菌数均能保持106～108cfu/mL的水平。      

甜菜红色素的稳定性探讨

采用紫外可见光谱法对甜菜红色素的稳定性进行研究,探讨了pH、温度、时间和金属离子对甜菜红色素吸收光谱的影响,分析了甜菜红色素降解的原因。结果表明：甜菜红色素的稳定性较差,随着pH的增加、温度的升高、时间的延长,甜菜红色素的降解程度均逐渐增大。     

天然红叶甜菜色素的稳定化

天然红叶甜菜红色素属花青类化合物,对光、热等均不稳定。本文介绍了三种试剂作为稳定剂,实验表明,效果良好     

果胶酶对甜菜渗出汁清净效果的影响

甜菜制糖中渗出汁中的果胶含量对生产有较大的影响.采用果胶酶对甜菜渗出汁进行清净效果研究,考察果胶酶的用量、酶解pH、酶解温度、酶解时间对渗出汁的过滤速度和果胶去除率的影响.单因素实验结果表明:果胶酶用量为5 - 15mg/kg,温度为50 - 60℃,pH值为4.0 -5.5,酶解时间10-15min条件下,果胶酶对渗出汁澄清处理的效果较好.在单因素的基础上,采用正交实验优化工艺,得到最佳的工艺条件为:果胶酶用量为15mg/kg,酶解pH 5.0,酶解温度50C,酶解时间15 min.此时果胶去除率为44.38％.     

Fermentation of beet juice by beneficial lactic acid bacteria

Red beets were evaluated as a potential substrate for the production of probiotic beet juice by four species of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum). All the lactic cultures were found capable of rapidly utilizing beet juice for cell synthesis and lactic acid production. However, L. acidophilus and L. plantarum produced a greater amount of lactic acid than other cultures and reduced the pH of fermented beet juice from an initial value of 6.3 to below 4.5 after 48 h of fermentation at 30°C. Although the lactic cultures in fermented beet juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria except for L. acidophilus in the fermented beet juice still remained at 10⁶–10⁸ CFU/ml after 4 weeks of cold storage at 4°C.     

新型红甜菜酸乳生产工艺的研制

以牛奶为主要原料,添加红甜菜汁等辅料,以保加利亚乳杆菌和嗜热链球菌为发酵剂,以白砂糖为调味剂,通过单因素试验及L9(34)正交试验确定出最佳工艺流程及工艺参数为:牛奶(100mL)和白糖(8g)→灭菌(121℃,5 s)→接入5%的发酵剂→42℃恒温发酵(5h)→加入4%的红甜菜汁→后发酵(0℃～5℃,24h).此产品不仅保留了酸奶风味清新、酸甜可口的特点,在0℃～5℃时的货架期为20d左右.     

Microbiological and sensory quality of sonicated calcium-added orange juice

Ultrasonic treatments were applied at a frequency of 20 kHz and three wave amplitudes for 2, 4, 6, 8 and 10 min, to orange juice with added calcium. Aerobic mesophilic count (AMC), yeast and mold counts (YMC), Hunter color values, ascorbic acid concentration and sensory attributes were measured. Wave amplitude of 89.25 μm for 8 min was selected for final treatment of the juice, and storage studies were performed at 4 and 10 °C. Microbial inactivation followed Geeraerd, Herremans, and Van Impe (2000) model. The treatment decreased AMC by 1.38 log CFU/ml, and YMC by 0.56 log CFU/ml. The sensory quality of the juice was slightly deteriorated after treatment, but during storage, it degraded faster for controls than for treated samples. Controls were rejected by the sensory panel after 6 days storage at 4 °C due to off-flavor, and ultrasonicated juice after 10 days due to off-odor. Consequently, a shelf-life extension of 4 days was achieved. At both times (6 or 10 days) AMC reached 6.5 log CFU/ml, which suggests a relation between sensory deterioration and bacterial activity. Sonication also affected color and decreased ascorbic acid content. This study shows that ultrasonication may be useful to extend the shelf-life of orange juice.     

杨梅浊汁饮料的研制

报道浊汁型杨梅饮料的生产工艺流程,介绍生产中的主要设备、原料和具体的生产控制参数。按此工艺流程生产加工的鲜杨梅汁饮料,其理化指标及微生物指标均符合相关国家标准和企业标准。     

甜菜制糖稀汁的电渗析法脱盐

稀汁脱钙二混蜜脱钾钠与糖厂节能和提高糖分回收率紧密相关。研究了稀汁电渗析法脱钙的工艺条件优化,以及高钙盐含量废液用于二混蜜脱钾钠树脂的再生效果。结果表明,在循环流速80L/h、操作电压35V的条件下,每批15L制糖稀汁在1h的脱盐率可达95％以上;高钙盐含量的电渗析浓缩废液可再生二混蜜脱钾钠树脂以制备钙型离交树脂。     

杨梅浊汁饮料的研制

报道了浊汁型杨梅饮粹的生产工艺流程。介绍了生产中的主要设备、原料和具体的生产控制参数。按此工艺流程生产加工的鲜杨梅汁饮料．其理化指标及微生物指标均符合相关国家标准和企业标准。     

Stability of red beet pigment concentrate in maize starch

Two pigment concentrates, differentiated as dark (D) and rose (R), were prepared from fermented red beet (Beta vulgaris L var rubra) and applied to two types of maize starch, industrial (IS) and modified (MS). The samples were stored for 191 days at room temperature. The decay of the two red pigments in the two maize starches was DIS 12.70%, DMS 9.43%, RIS 14.15%, RMS 8.54% and followed a first order reaction. The modified maize starch was found to be the most suitable carrier of the pigment. Water activity played a determining role in this result.     

红柠檬果汁澄清工艺的优化

为了提高茶叶酵素的澄清度,同时保证茶叶酵素在澄清过程中功能成分得到最大的保留,本试验以夏秋茶发酵所得茶叶酵素为原料,采用单因素实验和响应面试验考察无机陶瓷膜孔径、过膜功率、过膜压力、过膜温度对过膜后酵素液功能成分含量、膜通量、透光率、可溶性固形物含量的影响,旨在优选出最佳的茶叶酵素陶瓷膜过滤条件。结果表明,茶叶酵素陶瓷膜过滤的最佳条件为：膜孔径400 nm、过膜功率47 Hz、过膜压力0.28±0.02 MPa,过膜温度15±2 ℃,在此条件下,茶叶酵素中茶多酚含量保留率为95.28%,茶氨酸含量保留率为82.91%,锌含量保留率为90.48%,硒含量保留率为91.67%,可溶性固形物含量保留率为84.46%,透光率为85.10%±0.12%,透光率与过膜前相比提高了2.5倍,膜通量为123.25±2.68 m³/（m²·h）,该条件既能最大程度的保留茶叶酵素中功能成分的含量,又能使茶叶酵素透亮、均一。因此,采用该条件对茶叶酵素进行过滤澄清方法可行。

     

食用甜菜的利用价值及开发前景分析

食用甜菜俗称红甜菜（B,vulgaris L．var．Cruenta Alef．）,根和叶多为紫红色,因此也称为火焰菜。红甜菜块根可食用、药用外,其叶片还具有良好的观赏价值。红甜菜是栽培甜菜的一个变种。     

食品添加剂对红甜菜色素稳定性的影响

通过实验对添加了不同食品添加剂的红甜菜提取液中色素的稳定性进行研究,考察食品添加剂对红甜菜色素的影响。对添加了不同酸、抗氧化剂、防腐剂和甜味剂的红甜菜提取液的色素保留率进行了测定,并比较添加剂对其的影响,结果表明,向红甜菜提取液中添加醋酸、0.5%茶多酚、0.1%苯甲酸钠和甜蜜素后,其色素保留率变化最小,说明红甜菜色素在此条件下稳定性最好,可以作为红甜菜饮料新产品研发和规模化生产的指导依据。     

红枣汁的研制

以优质的中宁红枣作为主要原料,以白糖、柠檬酸等作辅料,经烘烤、浸提、调配、二次杀菌等合理工艺加工制成了一种新型果汁饮料.浸提时红枣与水比例为1:6,煮制时间为20min较为适宜.采用浓度为0.1%琼脂与0.2%CMC配合作为红枣汁的稳定剂.产品配方为红枣汁35%、白砂糖12%、柠檬酸0.2%.该饮料营养丰富、风味独特、甜度适口、老少皆益,常食用有明显的保健作用.