共查询到20条相似文献,搜索用时 46 毫秒
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芦笋是近几年米我国主要出口罐头产品,年产量约10万吨,芦笋加工时,一般去皮率约为27%左右,并且由于罐型高度的限制,又须剔除笋茎下部超长部分约20%,以往这些剔除物均成为下脚料被丢弃。据分析芦笋下脚料具有很好的食用营养价值。为此,我们将其加工成美味、营养的速溶芦笋精。现将其生产技术介绍如下: 相似文献
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以小米、黑米、黑小麦、黑燕麦、黑花生、黑豆和黑芝麻为主要原料,开发一种速溶杂粮固体饮料。通过单因素和正交试验确定速溶杂粮固体饮料最佳配方,并对其理化性质进行分析。结果表明,杂粮饮料最佳配方为小米、黑米、黑小麦、黑燕麦、黑花生、黑豆和黑芝麻按照7︰5︰2︰2︰2︰1︰1比例组成复配杂粮粉,植脂末添加量5.00%,二氧化硅添加量0.93%,糖添加量16.67%;制得的杂粮固体饮料的水分、蛋白质和脂肪含量分别为3.45%,20.75%和7.0%,溶解性28.9%,润湿性284 s,休止角42°。产品速溶性好,口感细腻,甜度适中。 相似文献
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《Food microbiology》1987,4(1):19-33
The microbial ecology of an instant tea line was studied using samples from different points of the line. Only lactic acid bacteria were found at certain manufacturing stages. The main contaminant was identified as Lactobacillus plantarum. As no other bacteria were found in this line, lactic acid bacteria may be considered as quality ‘indicators’ and their determination might be a means to monitor Good Manufacturing Practices (GMP). In addition, the total tea solids (TS) concentration that inhibits the growth of certain isolated L. plantarum strains was determined on the instant tea line. A TS concentration of 60% inhibited these organisms during 48 h. The same TS concentration did not inhibit the growth of a non-identified cluster of Lactobacilli isolated from the same line.The bacteriostatic effects of pure theophylline and pure theobromine on the growth of L. plantarum were also examined. No bacteriostatic effect in the presence of either compound was observed at normal concentration or at concentrations higher than those calculated to be normally present in tea lines.The standard aroma profile of an instant tea solution was modified as a result of inoculation with a wild strain of L. plantarum. This implies that heavy contamination and fermentation by such organisms might result in products with altered aroma profiles that are unacceptable to the consumer.It should be noted that altered tea aroma might eventually be used as an indicator of microbial build-up by analysing certain of the altered aroma components. Further work is needed to investigate this possibility.Challenge tests with known pathogens and spoilage organisms revealed that, although pathogens were unable to multiply in instant tea solutions, spoilage organisms could grow or survive and thus might pose problems. 相似文献
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