共查询到20条相似文献,搜索用时 46 毫秒
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南瓜含有多种生理活性物质,将南瓜进行深加工,不仅可提高南瓜的附加值,同时也可最大限度地保留南瓜的营养成分,但南瓜易变色,从而影响其深加工。为此,以新鲜南瓜为原料,以多酚氧化酶活性(PPO)和色差△E为指标,研究热烫与护色剂(包括柠檬酸、抗坏血酸、L-半胱氨酸)对南瓜的护色效果,通过正交实验找出最佳的护色方案。结果表明,热烫与护色剂相结合使用时,可获得较好的护色效果,其最佳方案为:0.15%的抗坏血酸,0.15%的L-半胱氨酸,1.0%的柠檬酸,热烫温度95℃,热烫时间3min,切分厚度6mm。在此条件下南瓜中的PPO相对活性仅为13.25%,而色差仅为2.91,有效抑制了南瓜的褐变。 相似文献
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应用正交实验设计,研究了不同酶量、酶解时间、酶解温度对香蕉汁澄清度影响,结合得率,采用淀粉酶和果胶酶在不同阶段添加共同作用;同时,为了减少杀菌时褐变加速和营养成分损失,采用几种不同杀菌方法进行了对比研究。实验结果表明:较佳护色处理是在热烫前用0.5%柠檬酸溶液浸泡,打浆时添加异抗坏血酸0.1%。最佳酶解条件是添加0.3%的淀粉酶在55℃下作用30min后得到粗酶液;得到的粗酶液再用果胶酶酶解,反应温度45℃,酶用量0.04%,反应时间为90min。高温瞬时121℃,10s的杀菌方法,能够有效防止褐变和保持香蕉汁中营养成分,由此改善了香蕉汁加工的澄清工艺。 相似文献
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低糖香蕉果脯加工工艺研究 总被引:2,自引:0,他引:2
本研究的低糖香蕉果脯降低了甜度,减少果脯含糖量,主要解决护色、防腐保质和形态干缩的问题。本文还对产品的感官指标进行模糊数字综合评判,认为产品受到品尝者的欢迎。 相似文献
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巧克力涂层与烘焙类、冰淇淋类等食品的复合型产品一直以来都广受消费者欢迎。而不同的食品类别对涂层巧克力专用油脂的性能和品质要求不同。本文分别对巧克力专用油脂在烘焙和冰淇淋两大涂层类食品中的应用进行分析和探讨,并展望了巧克力涂层专用油脂未来的发展趋势。 相似文献
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Meriel L. Harwood Joseph R. Loquasto Robert F. Roberts Gregory R. Ziegler John E. Hayes 《Journal of dairy science》2013
Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become objectionable at high intensities. 相似文献
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复合护色液对鲜切莲藕护色效果研究 总被引:11,自引:0,他引:11
采用不同的护色剂组合对鲜切莲藕进行护色处理,并在8℃条件下进行贮藏试验。结果表明:(1)对鲜切莲藕褐变抑制的最佳因子组合为EDTA浓度为0.25%、Vc浓度为0.1%、草酸浓度为0.25%、半胱氨酸浓度为0.7%、处理时间为8min。经过该护色处理的鲜切莲藕,在整个试验期间内,色白,无褐变现象产生;(2)鲜切莲藕在贮藏期间褐变度和多酚氧化酶活性具有很强的相关关系,多酚氧化酶活性上升时,莲藕的褐变度增加速度较快,其活性下降时,褐变度增加有所减缓。 相似文献
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Czarina Kristine Rosales Suntaree Suwonsichon Utai Klinkesorn 《International Journal of Food Science & Technology》2017,52(11):2343-2351
Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat‐resistant compound chocolates. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high‐oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 was composed of triglycerides from fully hydrogenated canola oil. Based on instrumental and sensory evaluations, all crystal promoters significantly (P ≤ 0.05) delayed fat bloom formation. Although compound chocolate with 0.25% CP1 showed more rapid bloom development than those with CP2 and CP3, addition of the crystal inhibitor sorbitan tristearate (STS) to the sample at 0.5% concentration further delayed (P ≤ 0.05) fat bloom development. The considerable delay in fat bloom formation suggests that the addition of carefully selected crystal modifier additives can improve the quality of heat‐resistant compound chocolates. 相似文献