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奶油酶解增香的研究主要是以奶油或无水奶油为原料,利用不同来源的脂肪酶对乳脂肪进行适当酶解,通过控制酶解程度得到具有不同香气特征的酶解产物。本文在奶油酶解工艺单因素研究与特征风味组分研究的基础上,对酶解奶油产物进行风味修饰得到自制天然牛奶香精,并对其与市售商品天然牛奶香精、合成牛奶香精样品在复原乳中的感官品质进行比较评定。研究结果表明添加相同比例的商品天然牛奶香精和自制天然牛奶香精的脱脂复原乳样品的感官评定结果没有差异,即自制天然牛奶香精与商品天然牛奶香精在脱脂复原乳中的感官品质基本相同。此外,感官评价结果还表明添加有合成牛奶香精的复原乳样品中奶香味过于冲鼻且留香持久性较差,感官品质相对一般。 相似文献
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研究了可可粉末香精作为可可粉的代替物在食品中的应用,通过感官分析从整体喜好度、香气、巧克力风味、苦味、口感五个方面对样品进行评价,并通过SPSS软件对所得数据进行方差分析.实验得出可可粉末香精能替代可可粉,同时在感官分析中没有明显差异.试验得出可可粉末香精在不同食品中可可粉的代替量,在水中溶解0.02%可可粉末香精可替代0.25%可可粉:在奶粉和牛奶中0.04%的可可粉末香精可替代0.25%的可可粉;在冰淇淋中0.05%的可可粉末香精可替代0.5%的可可粉;在饼干夹心中0.15%的可可粉末香精可代替2.5%的可可粉末.通过实验可以看出可可粉末香精在不影响产品感官品质的同时能大大降低可可粉的用量,降低产品的成本. 相似文献
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为分析薄荷香精的质量稳定性,本研究采用优化的气相色谱-质谱法分析薄荷香精中主要挥发性成分,并使用2-甲氧基-3-甲基吡嗪作为内标对薄荷香精中香气成分进行定量分析。计算组分含量的相对标准偏差及相似度等指标分析同一公司的5个不同批次薄荷香精的相似度,并采用聚类分析法对批次间薄荷香精风味品质稳定性进行分析。5个批次薄荷香精共有123种挥发性成分,主要包括薄荷脑、大茴香脑、香芹酮、薄荷酮等。2-蒎烯、2-甲基丁酸乙酯、乙位蒎烯、桧烯等40种物质的相似度高于0.99,可用作薄荷香精的特征指纹峰。相对标准偏差分析结果表明不同批次间的样品质量会有一定的波动,聚类分析验证了该结果。综合以上,气相色谱-质谱指纹图谱结合聚类分析可较好的应用于薄荷香精风味品质稳定性分析。 相似文献
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文章以干燥失重、食盐含量、砷含量、重金属含量、菌落总数、大肠菌群为指标,研究比较3种不同厂家生产的鸡肉香精的品质,并对其品质进行分析评价。结果表明,3种鸡肉香精的质量均符合轻工业行业标准。通过检测分析,鸡肉香精Ⅱ的干燥失重和砷含量,鸡肉香精Ⅲ的食盐含量,鸡肉香精I的重金属含量均比其余两种品牌鸡肉香精高。 相似文献
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《食品工业》2020,(6)
以不同浓度的氧化石墨烯溶液(GO)为原料,通过水浴加热,冷冻干燥得到还原性氧化石墨烯气凝胶(GA),研究其对玫瑰香精的载释效果。采用扫描电镜(SEM)、傅里叶变换红外光谱仪(FTIR)等对GA形貌和结构进行测试,并观察GO浓度、吸附时间、香精浓度、吸附温度对装载量的影响,以及室温下GA对香精缓释效果。结果表明,GO质量浓度2 mg/mL时, GA内部孔洞结构最均匀,孔径最小。香精浓度50%、吸附温度50℃时、GA2吸附2 h后装载效果最佳,最佳值为10.51 mg/mg;在室温下放置10 d后, GA缓释速度变缓,其对玫瑰香精缓释效果显著。试验方法可作为香精载释的潜在应用。 相似文献
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以日本咸味香精的种类、原料及工艺为例,介绍了日本咸味香精的特性、品种、使用及功能等.日本的咸味香精生产与我国相比,不仅生产的历史长,而且在原料、工艺及使用上有其独特之处,值得在一些方面借鉴.本文主要以风味化油脂等为重点作了介绍,可以同我国的膏状等咸味香精进行比较. 相似文献
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Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found for their functional, rheological and gelling properties. However, the effects were found to depend on the native structure and nature of the protein. The findings point to the specific nature of plasma-protein interactions and the need for individual proteins to be studied as a function of plasma conditions.Industrial relevance textCold plasma is increasingly being investigated as a non-thermal technology for food and other biological applications such as primary agriculture and medicine. In addition to microbial and pest decontamination, it can be also be used to modify the functionality of food ingredients to achieve the desired properties of a specific food product. 相似文献
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水产饲料复合诱食素的开发应用 总被引:8,自引:0,他引:8
根据水产动物的采食行为,特别是嗜好,利用鱼、虾高度灵敏的嗅觉和味觉,通过改善配合饵料风味,刺激鱼虾食欲、引诱鱼虾集于饵料周围,促进其吞食铒料,缩短摄食时间、减少水质污染。通过实验,找到中草药、风味氨基酸以及其衍生物,对鱼吓嗅觉刺激、味觉刺激的基础味料,通过新工艺研制成鱼虾复合诱食素。 相似文献
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药食两用中药既能作为药品又能作为食品,可以长期服用,并对某些慢性疾病有预防和控制作用,故其已广泛应用于医药与保健行业。本文主要介绍了山楂、葛根、薏苡仁、决明子、百合、山药、白扁豆、莱菔子八种常用药食两用中药的临床应用情况及其降血脂有效成分,并综述了其降血脂作用机制,为降血脂中药的开发和利用提供参考。 相似文献
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This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal. 相似文献
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Marion Siegel A. Mutschler B. Boernsen Klaus Pietsch Hans-Ulrich Waiblinger 《European Food Research and Technology》2013,237(2):185-197
For the quantification of food allergens by real-time polymerase chain reaction (PCR), food matrix standards with defined levels of spiked allergenic food ingredients can be used. The production and homogeneity testing of selected materials as sausages, cookies and sauce hollandaise powder is described. Except for egg and milk, all relevant allergenic ingredients were spiked to each material. Allergens were spiked and quantified as food ingredients, for example, peanut or lupine flour, at levels of 5–400 mg/kg. Material with sufficient homogeneity could be produced even at low levels of 5–10 mg of the allergenic ingredient per kilogram. The effect of the food matrix on allergen quantification was checked. The bias caused by this effect was in an acceptable range for the tested materials. The materials produced within this study were used as samples and for calibration in inter-laboratory validation studies for the quantification of allergenic food ingredients by real-time PCR. The results of this study are a contribution how to produce such reference materials for allergen analysis in the near future. Before threshold or action values of allergens in food are set, the availability of reference materials is essential. 相似文献
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社会在发展,时代在进步,越来越多的海内外投资者、旅游者来到中国。并且随着人们生活水平的提高,在饮食上的要求也有了更高的标准,因此高品质的西餐文化被越来越多的国人所认可和接受。西餐文化讲究甚多,除了高雅的用餐环境、精致的餐具而外,鲜美的制作原料乃是制作西餐饕餮的重中之重。 相似文献
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分子印迹聚合物对模板分子具有特异识别能力和选择性,被广泛应用于环境、医药、生物及食品等领域。本文从印迹分离材料不同使用形式的角度出发,分别讨论了分子印迹整体柱,印迹微球和印迹膜等印迹材料在天然活性成分分离方面的研究进展。通过分析说明了分子印迹聚合物材料对天然活性成分具有特异识别功能和选择性,分离工艺简单、快速、印迹材料可重复使用等优势,具有潜在应用价值。同时指出分子印迹微球和分子印迹膜作为分离材料在天然活性成分分离中更具有良好的应用前景,值得深入研究。 相似文献