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以野生马齿苋为原料,榨汁提取马齿苋花色苷并研究其稳定性。结果表明:马齿苋花色苷在酸性条件、低温、避光有利于其稳定;氧化剂和还原剂都能使马齿苋花色苷稳定性降低;木糖醇随浓度的增加对马齿苋花色苷有增色作用,呈对称的正态分布走势,浓度为10%达到峰值,随后随浓度增加增色减弱;甘露醇随浓度增加对马齿苋花色苷的减色作用增强;随着甜菊糖苷用量增加对马齿苋花色苷先减后增再降,呈倾斜的S形,浓度为0.06%时减色到谷底,浓度为0.13%时增色到峰值,超过此浓度增色下降,但浓度为0.26%时仍然处于增色状态;柠檬酸和乳酸浓度为0~3%时随浓度增加增色作用增大,浓度3%随浓度的增加增色作用减弱直至减色;金属离子Na~+、Mg~(2+)、Zn~(2+)、K~+对马齿苋花色苷影响较小,而Ca~(2+)、Cu~(2+)、Fe~(3+)对马齿苋花色苷有明显的破坏作用。马齿苋花色苷的稳定性研究,为马齿苋榨汁保健饮料的配制提供参考。 相似文献
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益生菌发酵羊乳中酪蛋白磷酸肽的持钙能力和结合铁能力的研究 总被引:1,自引:0,他引:1
酪蛋白磷酸肽(Casein phosphopeptide,CPP)是酪蛋白经水解得到的含有磷酸丝氨酸簇的天然生物活性肽,能促进机体肠粘膜对钙、铁的吸收与利用。本实验对不同种类的益生菌发酵羊乳后产生的CPP展开研究,探究菌种的种类和发酵最终pH对CPP持钙能力和结合铁的能力的影响,并对不同浓度的木糖醇对CPP持钙能力的协同作用进行比较。结果表明,经过发酵后,样品中CPP的持钙能力均有提高,其中,经过嗜热链球菌和保加利亚乳杆菌发酵的样品中CPP的持钙能力提高的最为显著;当发酵控制在pH4.4时,嗜热链球菌和保加利亚乳杆菌发酵的羊酸奶中CPP阻止磷酸钙沉淀生成的效果最好;木糖醇对不同菌种发酵产生的CPP持钙能力都有一定的增强作用;发酵最终p H为4.4时羊酸奶中CPP的铁结合量较大。本研究不仅为羊乳产品的发展奠定理论基础,而且可以为新型功能食品的开发提供科学依据。 相似文献
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研究了Alcalase水解酪蛋白制备磷酸肽和非磷肽的作用条件,同时分析了酪蛋白磷酸肽(CPPs)和酪蛋白非磷肽(CNPPs)的相对分子质量分布和氨基酸组成。结果表明,Alcalase水解酪蛋白的最佳条件是:底物浓度5%,加酶量0.03mL/g蛋白质,温度60℃,pH9.0。乙醇浓度和酪蛋白的水解度(DH)对CPPs的得率和N/P(摩尔比)均有影响:当乙醇浓度为70%,DH为18%时,CPPs得率达到最高,为23.94%,N/P(摩尔比)是9.61,CNPPs得率为76.06%。CPPs和CNPPs的相对分子质量都分布在200~5000之间,其中低于700的肽含量最高,分别为61.52%和67.26%。CNPPs中疏水性氨基酸含量远高于CPPs。 相似文献
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为了减少油炸薯条吸油量,探讨不同浓度多羟基醇协同1%海藻酸钠溶液预处理薯条对油炸薯条脂肪含量的影响,利用不同浓度的多羟基醇(木糖醇、山梨醇及丙三醇)溶液协同1%海藻酸钠溶液预处理自制薯条与商业冷冻薯条,研究薯条吸油量、质构、色差的变化。结果表明:在自制薯条中,经木糖醇、山梨醇与丙三醇协同1%海藻酸钠溶液分别处理的薯条,与不做任何处理的油炸薯条相比,脂肪含量分别减少了20.45%(1%海+0.5%木)、53.00%(1%海+0.25%山)、48.72%(1%海+0.75%丙),而与仅仅涂抹1%的海藻酸钠溶液的油炸薯条相比,脂肪含量分别减少了18.35%(1%海+0.5%木)、51.75%(1%海+0.25%山)、47.37%(1%海+0.75%丙)。而商业冷冻薯条,与不做任何预处理的油炸鲜样和仅涂抹1%海藻酸钠溶液组相比,脂肪含量反而分别增加了12.29%和29.11%(1%海+1%木)。同时,木糖醇处理还能显著提高薯条L*(p<0.05)和咀嚼性(p<0.05)。木糖醇对自制薯条具有减油效果,且作用效果是山梨醇 > 丙三醇 > 木糖醇,三种多羟基醇能改善自制薯条的色差与质构。 相似文献
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降压保健口香糖的研制 总被引:4,自引:0,他引:4
本文以玉米渣生产的降血压肽为主要功能因子,以胶基、山梨糖醇、甘露糖醇、甘油、柠檬酸、香精等为原辅料,探讨了降压保健口香糖的生产工艺。应用正交实验的方法,对其配方进行筛选和优化,得出降压保健口香糖的最佳配方。 相似文献
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以面筋蛋白为载体,通过添加木糖醇、黄原胶、食用香精、复合磷酸盐、变性淀粉、糖浆、抗氧化剂等添加剂,应用脱水、碾压等工艺制成黏度小、易分解的环保型口香糖,探讨添加各类添加剂对口香糖品质的影响,并运用单因素试验方法确定各基础添加剂的最适用量,尤其针对在干粉中添加白砂糖及在面筋蛋白洗出后添加不同比率的糖浆与木糖醇,进行均匀试验,通过感官及质构评定对口香糖进行探讨,对结果进行回归分析,确定添加剂的最佳工艺参数。结果表明:口香糖配方(以面粉质量为基础)为黄油8%、白砂糖24%、酵母1.2%,配料配方(以面筋质量为基础)为黄原胶0.1%、木糖醇10%、变性淀粉80%,醒发时间2h,在此条件下,口香糖产品的感官评价较好。通过质构测定的回归及相关分析,发现质构测定指标拉伸力、硬度、黏聚性及剪切力与白砂糖、糖浆、木糖醇之间的相关性不显著。 相似文献
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酪蛋白磷酸肽(casein phosphopeptides,CPP)是以牛乳酪蛋白为原料,含有成簇的磷酸丝氨酸的生物活性肽。本文通过比较两种不同氮磷摩尔比(N/P)的CPP样品抑制钙离子形成沉淀的功能以及pH值、温度和CPP浓度对其的影响,并与柠檬酸和木糖醇的协同作用进行比较研究。结果表明:CPP浓度是CPP作用效果的主要影响因素,pH值对CPP影响较大,其次是柠檬酸和木糖醇的添加。温度对CPP作用效果几乎没有影响;柠檬酸和木糖醇与两种CPP之间都有一定的协同作用并且两种CPP与柠檬酸的协同作用效果接近。且浓度越高,效果越好。在抑制金属离子沉淀,pH、CPP浓度和木糖醇协同作用上CPPⅡ的作用效果较好,但温度对其两者都没有影响。两种CPP样品都具有良好的功能性质,但氮磷摩尔比(N/P)低的CPPⅡ性质更优。本试验为我国研究开发富含CPP的功能性食品以及营养保健食品提供理论基础。 相似文献
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Water activity, oxygen solubility and density of aqueous solutions of sugar and sugar alcohols have been modeled with the statistical associating fluid theory (SAFT). The modeling is accomplished by extending the previously developed method to determine the SAFT parameters for sugar and sugar alcohols. For the aqueous solutions of sorbitol/water, xylitol/water, mannitol/water, xylitol/sorbitol/water and xylitol/mannitol/water, the water activity has been predicted. The solubilities of oxygen in water and in aqueous solutions of glucose/water, fructose/water, sucrose/water, maltose/water and mannitol/water have been modeled. The density predictions for mannitol/sucrose/water, mannitol/sorbitol/water and mannitol/sorbitol/sucrose/water have been carried out. All the modeling results show that, by using the previously developed method to determine the SAFT parameters, the SAFT model has been able to model the water activity, oxygen solubility and density with very good accuracy, and the SAFT model can be taken as a suitable tool for describing sugar and sugar containing solutions. 相似文献
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Glass transition of rainbow trout muscle was measured by differential scanning calorimetry (DSC) as ?13°C. Sucrose and sorbitol (2, 2), sucrose and mannitol (2, 2), sucrose and gum arabic (2, 0.15), sucrose and carrageenan (2, 0.15), sorbitol and mannitol (2, 2), sorbitol and gum arabic (2, 0.15), sorbitol and carrageenan (2, 0.15), mannitol and gum arabic (2, 0.15) and mannitol and carrageenan (2, 0.15) were blended with ground rainbow trout as g/100 g fish and stored for 6 months separately at ?9°C, ?13°C and ?18°C. Total volatile basic nitrogen (TVB-N) and Thiobarbituric acid-reactive substances (TBARS) were determined at 1st, 3rd and 6th months of storage periods. Biopolymers blends, storage temperature and storage period had a significant effect (p < 0.05) on the TVB-N and TBARS values. 相似文献
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以冷冻南美白对虾虾仁为对象,以焦磷酸钠和蒸馏水处理分别为阳性和空白对照,比较了8 种常见糖醇类物质对冷冻虾仁的抗冻保水作用。结果表明:-18 ℃冻藏3 周后,相比于空白对照组,30 g/L甘露糖醇、木糖醇和异麦芽糖醇浸泡处理显著降低了冷冻虾仁的加压损失率和自然解冻损失率(P<0.05);异山梨糖醇、山梨糖醇和木糖醇浸泡处理对冷冻虾仁蒸煮损失率的改善效果显著(P<0.05)。对8 种糖醇类物质保湿性和吸湿性分析发现,异山梨糖醇的保湿、吸湿特性显著优于其他几种糖醇(P<0.05),除此之外,木糖醇的吸湿、保湿特性也相对优于其他几种糖醇。虾仁感官分析结果表明,经木糖醇、甘露糖醇等处理后,冷冻虾仁的外观形态、弹性和色泽特性均显著优于空白对照组和焦磷酸钠处理组(P<0.05),而对于虾仁气味未产生显著性影响(P>0.05)。综合来看,木糖醇、甘露糖醇和异山梨糖醇对冷冻虾仁的抗冻保水效果较佳,可有效地改良与保障冷冻虾仁的冻藏品质。 相似文献
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The influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.
All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.
Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre-sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre-incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible. 相似文献
All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.
Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre-sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre-incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible. 相似文献