共查询到19条相似文献,搜索用时 109 毫秒
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以胡萝卜为原料,对胡萝卜醋的发酵工艺进行了试验研究。结果表明最佳发酵工艺条件是:酒精发酵时酵母菌的适宜生长温度为28~30℃,发酵时间5~6d。醋酸菌的适宜生长温度为33℃,发酵时间为40d。 相似文献
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桑果营养丰富,且具有多种保健功能,以桑果、糯米为原料,采用液态发酵法,研制出风味独特、营养丰富的桑果保健醋,对节约粮食资源、开发新型保健调味品具有重要意义。 相似文献
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蓝莓发酵乳饮料加工工艺研究 总被引:1,自引:0,他引:1
研究具有营养保健功能的蓝莓乳酸菌饮料的加工工艺,旨在为该饮料的工业化生产提供一定的技术参考。通过正交试验确定了蓝莓乳酸菌饮料的最佳配方;通过耐酸CMC-Na、果胶、海藻酸钠的单因素稳定性实验,在此基础上采用正交试验,以沉淀率为指标确定三种稳定剂的最佳添加量配比;蓝莓发酵乳饮料最佳配方:酸乳35%,蓝莓果汁25%,蔗糖4.5%,阿斯巴甜0.0225%,此时饮料酸甜比适中,口感最好;采用复合稳定剂可以提高稳定效果,当果胶、耐酸CMC-Na、海藻酸钠添加量分别为0.2%、0.1%、0.15%时,饮料稳定性最好。按照上述方法,可以得到风味较好、营养丰富的蓝莓发酵乳饮料。 相似文献
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用糖化酶、果胶酶酶解法代替传统榨汁法分别酶解马蹄,胡萝卜以提高出汁率,试验结果表明,在酶解条件下马蹄、胡萝卜出汁率分别提高24%、12%。 相似文献
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纯天然西瓜汁生产工艺研究 总被引:3,自引:0,他引:3
研究采用新式的杀菌工艺,用低压低温杀菌(65℃、0.095MPa、沸腾状态7min)氮气回充的方式对纯天然西瓜汁进行杀菌处理,经过处理的西瓜汁在少氧的状态下进行杀菌,不仅极大地使维生素和其他有益成分得以保留,保证很好的色泽,而且达到了很好的杀菌效果。在杀菌过程中原有加热杀菌工艺中不可避免的加热煮熟气味得到很好的避免和去除,西瓜汁原有风味得到很好的保持,回充氮气防止了西瓜汁中易氧化成分的损失,抑制残留微生物的生长繁殖。在不添加任何食品添加剂的情况下,西瓜汁的贮存期可以达到12个月,达到了工业生产和商品货架期的要求。 相似文献
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乳酸发酵胡萝卜汁的研制 总被引:9,自引:0,他引:9
以胡萝卜汁为基质,对若干乳酸发酵菌株进行发酵性能及生长曲线的研究,确定了以嗜酸乳杆菌为主要发酵菌种.并使之与耐氧驯化的青春双歧杆菌混合培养,表现出良好的共发酵特性.在胡萝卜汁中加入食盐1%,蔗糖2%,豆浆7%,接种量1%,种间比(La∶Ba)1∶1,在37℃下发酵24h,活菌总数可达1.2×109个/ml.以此培养液为发酵剂,对胡萝卜汁进行发酵,即可制得色泽纯正、风味优良、质地细腻的乳酸发酵胡萝卜汁.最佳发酵参数为接种量2%,砂糖4%,食盐0.3%,37℃,16h. 相似文献
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通过添加稳定剂对胡萝卜汁进行稳定化处理,研究了六种单一稳定剂对胡萝卜汁稳定性的影响.通过筛选,将黄原胶、瓜尔豆胶和海藻酸钠这三种稳定剂进行复合,结果表明:黄原胶、瓜尔豆胶和海藻酸钠用量均为0.15%时,胡萝卜汁达到很好的稳定效果. 相似文献
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研究了复合果汁啤酒酿造的工艺,结果表明:复合果汁啤酒工艺的最佳条件为麦汁的煮沸温度为90℃~95℃,酒花添加量为0.12%~0.14%,猕猴桃和草莓复合果汁的添加量为8%~10%,主发酵前添加果汁,主发酵时间5d,后发酵时间10d,所得复合果汁啤酒风味独特;发酵果汁啤酒可考虑进行适当调配,调配的最佳条件为酒精度3.5%vol,糖度5.0°Bx,pH值为4.2。 相似文献
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胡萝卜复合汁乳酸发酵饮料贮存稳定性的研究 总被引:3,自引:0,他引:3
将发酵后的胡萝卜复合汁乳酸饮料分别存放在室温和冷藏2种条件下,定期测定饮料的糖度、酸度、风味及所含活菌数的变化情况。通过6次检测得知:随贮存时间延长,饮料糖度逐渐降低,室温贮存降低幅度大于冷藏;酸度逐渐升高,室温贮存升高幅度较大;双乙酰含量前期升高,后期基本稳定;活菌数渐减,但冷藏条件下饮料活菌数远高于室温贮存。 相似文献
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The objective of this study was to determine the antimicrobial activity of pepsin-digested lactoferrin added to carrot juice and filtrates prepared from carrot juice. Lactoferrin isolated from raw skim milk was digested by pepsin for 4 h at pH 3. The digest of lactoferrin was lyophilized, and the antimicrobial activity of the digests was determined in peptone-yeast-glucose broth, carrot juice, permeate from carrot juice, and the dialysate of carrot juice permeate using Escherichia coli (American Type Culture Collection strain 35343) as the test organism. Growth of E. coli and the inhibitory effect of the peptide were greater in peptone-yeast-glucose broth at pH 7 than at pH 4. The peptic digest of lactoferrin did not have antimicrobial properties in carrot juice at concentrations of less than 10 mg/ml of juice. Carrot juice was filtered through a membrane with a molecular weight rejection of 10,000 or 500 Da, and the permeate was dialyzed against distilled water. Growth of E. coli was delayed in the filtrate by 5 mg but not by 1 mg of the peptic digest of lactoferrin per ml of filtrate. Bacterial counts of the control and experimental samples were not significantly different after 24 h of incubation. The peptic digest of lactoferrin at a concentration of 5 mg of digest per ml of dialysate was bacteriostatic toward E. coli after 24 h of incubation at 23 degrees C. Dialysis of permeate caused a percentage reduction in cation concentration in the permeate ranging from 69.23% (Co) to 99.32% (Na). The antimicrobial activity of lactoferrin added to carrot juice was probably inhibited by cations. 相似文献
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The loss of total amino acid (TAA) and individual leading amino acids (LAAs) in 20, 40, 60 Brix carrot juice concentrate (CJC) stored at −18 C, 0, 25 and 37 °C is investigated. The LAAs are histidine, proline, serine, aspartic acid, glutamic acid, arginine and alanine in CJC, their summation account for about 86 percent in TAA. As the storage temperature increase and the storage time extend, the loss of TAA and LAAs concentration is significantly increased (P<0.05). The higher the storage temperature such as 37 °C is, the greater the loss of TAA and LAAs concentration is. After 6 month storage, the TAA loss percentage is 72.85, 70.13 and 78.32 in 20, 40, 60 Brix CJC at 37 °C, respectively. The loss kinetics of TAA concentration is well fitted using the first-order reaction and the zero-order reaction. As compared to the zero-order reaction, the first-order reaction provides a perfect fit with better model performance parameters, which included accuracy factor (Af), bias factor (Bf), the sum of the squares of the differences of the natural logarithm of observed and predicted values (SS), and root mean square error (RMSE). Similarly, the loss kinetics of LAAs also followed the first-order reaction. After 6 months storage at 37 °C, the loss percentage of histidine, proline, serine, aspartic acid, glutamic acid, arginine and alanine is 95.46, 93.52, 78.05, 73.14, 70.35, 67.14 and 62.72 in 60 Brix CJC, respectively, the histidine is the most reactive one of LAAs in the study. 相似文献
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