共查询到20条相似文献,搜索用时 281 毫秒
1.
2.
灵武长枣的果肉组织致密,果皮厚重,不便于直接打浆取汁,多采用浸提法。为提高枣汁的提取率,对其提取工艺进行优化。探究了热水浸提法和酶解浸提法的最佳工艺条件,其中热水浸提最佳条件:蒸煮温度100℃,时间为12.5 min;酶解浸提最佳条件为:果胶酶添加量为0.4%,时间为4 h,温度为50℃,p H值为3.5,二者均是8倍的加水量。并分别用单一热水、单一酶解、先热水后酶解、先酶解后热水4种工艺提取枣汁,结果表明,先热水后酶解的工艺的浸提率达到52.03%,较热水浸提法和酶解浸提法分别提高了16.55%和18.11%,黄酮和总酚含量均高于其他工艺,且枣汁香气浓郁,营养丰富。 相似文献
3.
4.
5.
为探究超声功率对红枣浸膏香气成分含量的影响,以红枣为研究对象,0 W做为对照,利用超声辅助热回流浸提法制备红枣浸膏,采用气相色谱-质谱法(GC-MS)对所得样品中的香气成分进行测定,构建香气品质评价模型。结果表明:8种超声功率下制备的红枣浸膏共检出45种香气成分,超声辅助能显著提高香气成分含量,420 W时制备的红枣浸膏中香气成分含量最高。通过聚类分析和主成分分析表明,160、200、280、420、560、700 W红枣浸膏香气成分较相似,香气品质评价模型表明420 W时制备的红枣浸膏的香气品质得分最高且感官评价表明其果香、焦甜香相对较优,焦糊气息不明显。因此综合考虑,420 W为制备红枣浸膏的最佳超声功率。 相似文献
6.
7.
为分析不同红枣原料酿制枣酒的差异性,以山西稷山板枣、壶瓶枣、骏枣等3种红枣为原料发酵生产红枣酒,采用离子色谱法对枣酒中的6种有机酸进行定性、定量分析,应用顶空固相微萃取-气相色谱-质谱联用技术分析枣酒中的香气成分,运用主成分分析法评价枣酒中的挥发性成分。结果表明,3种枣酒共检测到6种主要有机酸,乳酸是枣酒中含量最丰富的有机酸,各有机酸在不同枣酒中存在差异,苹果酸仅在骏枣中有少量检出。共检测出以酯类为主的53种香气成分,其中稷山板枣酒33种、壶瓶枣酒40种、骏枣酒39种;辛酸乙酯、己酸乙酯、癸酸乙酯、异戊醇、苯乙醇等22种成分是3种枣酒的共有香气成分。提取了2个主成分,有效解释了不同枣酒与各种挥发性成分的相关性。研究结果可为红枣酒的开发提供理论依据。 相似文献
8.
9.
10.
酶技术对红枣汁提取效果的影响 总被引:1,自引:0,他引:1
以红枣为原料,采用酶解浸提的方法制备红枣汁.主要研究酶解条件对红枣汁提取效果的影响,通过试验比较采用果胶酶、果胶酶与纤维素酶的复合酶、果胶酶与酸性蛋白酶的复合酶分别进行酶解浸提对红枣汁黏度和提取率的影响.试验表明:采用果胶酶与纤维素酶的复合酶时提取效果较好,在加酶量为果胶酶0.20%、纤维素酶0.15%;酶解温度T=50℃;浸提时间为t=3 h;料水比为1:5(g/mL)的条件下,提取率为60.2%,黏度为1.50mPa·s,所得汁液枣香浓郁、无苦味、颜色为枣红色,具有较好的稳定性. 相似文献
11.
12.
采用气相离子迁移谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)技术,分析加工关键单元操作对NFC(not from concentration,NFC)比谢克幸甜瓜汁风味物质变化的影响,从而为其生产加工提供一定理论指导。以市售的新鲜比谢克幸厚皮甜瓜为实验材料,经过鲜榨、灭酶、均质、超声和灭菌5个操作单元加工获得NFC比谢克幸甜瓜汁。每个操作单元处理后取瓜汁样品,经GC-IMS技术定性分析风味物质,构建不同加工单元的瓜汁挥发性物质三维、二维地形图与指纹图谱及PCA分析。结果表明,从NFC比谢克幸甜瓜汁中共检出挥发性物质35种61个,其中醛类物质7种,醇9种,烃类10种,酮类5种,酯类4种。灭酶对瓜汁风味物质影响最大,使瓜汁产生挥发性异味物质苯甲醛等,同时促进丙酸乙酯等瓜汁主要呈香物质的形成。灭酶后甜瓜汁风味与其他加工单元操作处理后的瓜汁有明显差异。甜瓜汁主要呈香物质为醛类与酯类,其他加工关键单元操作对瓜汁中风味物质具有一定影响,可为控制NFC比谢克幸瓜汁制备过程中的加工参数、提高瓜汁的品质提供理论基础。 相似文献
13.
14.
15.
16.
目的以红枣汁、番茄汁作为研制格瓦斯饮料的原料,通过正交试验来确定红枣番茄格瓦斯饮料最佳生产工艺条件。方法设计单因素试验,探究其番茄果汁与红枣果汁添加量、果汁添加比例、果胶酶添加量、酶处理时间。在此基础上,通过L9(34)正交试验确定红枣番茄格瓦斯饮料的最佳配方。结果正交试验中,A(果汁添加量)影响最大,B(番茄汁:红枣汁)次之,C(酶添加量)、D(酶处理时间)影响最小,感官评分最高组合是A2B2C3D1。确定了红枣番茄格瓦斯饮料最佳生产工艺:果汁添加量15%,红枣汁:番茄汁=2:1(V:V),果胶酶添加量0.55%,酶处理时间7 h。结论制作的红枣番茄格瓦斯饮料风味独特、原料来源丰富、工艺简单,适合于广大消费者饮用的风味饮料。 相似文献
17.
为提高沾化冬枣的出汁率,采用酶解法对冬枣进行处理,确定复合酶(果胶酶和纤维素酶)的效果优于单一酶,并确定复合酶的质量比为1∶2时效果最好。同时,在单因素试验基础上,采用Box-Behnken响应面设计优化冬枣汁酶法提取工艺,研究酶用量、酶解时间、酶解温度对冬枣出汁率和可溶性固形物含量的影响。试验结果表明,酶用量为0.1%、酶解时间为68 min、酶解温度为50℃,在此条件下出汁率可达到(72.27±0.3)%、可溶性固形物含量为(8.0±0.2)%,与预测结果基本相符。 相似文献
18.
Flavour losses occurring in apple juice manufacture were investigated by gas chromatography and sensory analysis in two factories A and B using different technologies and equipment. Samples were taken at different intervals during the processing season from the raw material, the pressed juice, the clarified and filtered juice, the apple juice concentrate and the apple flavour concentrate produced in plant A. The chromatograms of the pressed juice showed changes in volatile composition as compared to the raw material: the number of components was slightly reduced, although some new components could be detected, probably owing to enzymatic processes. The enzyme preparation and method used for clarification did not affect volatile composition to the extent expected. The volatile abstracting effect of vacuum evaporation for flavour recovery as performed in plant A seems to be compensated by flavour formation from precursors during pectolytic enzyme treatment. The greatest losses in both factories were encountered during evaporation concentration of the clarified and filtered juice. Chromatographically established volatile composition was distinctly different in the concentrated apple juice samples from the two plants, however, this difference was perceived by the sensory test panel only towards the end of the processing season. The apple flavour concentrate contained less than half of the volatile components present in the raw material. The gas chromatograms of the flavour concentrates produced at different times did not reflect the fluctuations observed in the volatile composition of the raw material and the intermediate and end products, however, sensory tests showed the samples from the beginning of the processing season to be superior to those from its end. 相似文献
19.
ABSTRACT: Processing of black currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during black currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography-olfactometry and quantified by dynamic headspace and gas chromatography-mass spectrometer. Anthocyanins were analyzed by the pH-differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well. 相似文献
20.
以陕北木枣、新疆和田枣为原料,经植物乳杆菌(Lactobacillus plantarum)发酵制备发酵枣汁,分析两种发酵枣汁在冷藏过程(4 ℃、28 d)中的理化特性、酚类化合物、抗氧化活性以及风味特征变化。结果表明,在冷藏过程中发酵枣汁的活菌数逐渐减少,但28 d后发酵枣汁中活菌数仍高于6.0 lg(CFU/mL)。冷藏过程中发酵枣汁总糖和还原糖含量有所降低,可滴定酸含量有所升高。冷藏28 d后的发酵枣汁总酚含量高于冷藏前的发酵枣汁,冷藏过程较好地保持了发酵枣汁的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除活性和铁离子还原能力。经过冷藏后的枣汁中风味物质含量相较于冷藏前的发酵枣汁有所降低,但始终高于未发酵枣汁,植物乳杆菌发酵赋予枣汁丰富的花香和果香。 相似文献