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《食品科技》2014,(7)
以乳酸发酵芥菜的下脚料为原料,在分析原料色泽、风味、氨基酸含量的基础上,进行芥菜汁风味调整,并对不同助干剂制备芥菜调味粉的喷雾干燥效果进行研究。结果表明:雪菜汁原料中总氨基酸含量,鲜味氨基酸含量最高,芥菜汁和芥菜卤含量较低。因此,雪菜汁的风味最佳,品质最高。发酵芥菜汁风味调整正交试验表明:影响芥菜汁调味料口感和色泽的主次顺序均依次为:酵母提取物柠檬酸蔗糖味精,最佳配方为酵母提取物添加量2%、味精添加量2%、柠檬酸添加量0.3%、蔗糖添加量2.5%。影响芥菜汁风味方差分析表明:酵母提取物最显著,其次柠檬酸,再次蔗糖添加量,味精不显著。不同助干剂对喷雾干燥效果的影响结果表明,添加8%生淀粉时喷雾效果最佳。 相似文献
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以五味子、桂圆、生姜、红茶为原料,进行适当处理后按不同比例进行调配得到原料汁最佳配比,研究了原料汁添加量、蔗糖添加量、柠檬酸添加量和稳定剂种类及添加量对产品风味的影响。结果表明,原料汁最佳配比为:V(五味子汁)∶V(桂圆汁)∶V(姜汁)∶V(红茶)=20∶15∶10∶20。成品综合调配的最佳比例为复合原料汁60%,白砂糖10%,柠檬酸0.2%。添加CMC-Na+明胶(0.10%+0.05%)稳定效果最好。 相似文献
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利用黄秋葵、百合为原料研制一款运动饮料,采用响应面试验设计,对黄秋葵汁添加量、百合汁添加量、柠檬酸添加量和蔗糖添加量进行优化,并以小鼠力竭运动为疲劳模型,探究该款饮料的抗疲劳效果。结果表明黄秋葵百合运动饮料最佳生产工艺参数为黄秋葵汁添加量40%、百合汁添加量30%、柠檬酸添加量0.2%及蔗糖添加量3%。在实验喂养期间,给予黄秋葵百合运动饮料的小鼠生长发育正常。在力竭运动实验中,小鼠经灌胃运动饮料后力竭游泳时间显著延长,体内肝糖原、肌糖原含量显著提高(P0.05),因此,黄秋葵百合运动饮料具有延缓小鼠疲劳发生的效果。 相似文献
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甘蔗醋及果醋饮料的生产工艺研究 总被引:1,自引:0,他引:1
以甘蔗汁为原料,探索了液态发酵甘蔗果醋的生产工艺条件和甘蔗果醋饮料研制方法。通过单因素和正交试验,优化了工艺条件和配方。结果表明,酒精发酵的工艺参数为温度30 ℃、初始pH值为4.5、接种量12%、发酵时间6 d。醋酸发酵最佳工艺条件为酒精度8%vol、糖度7 °Bx、pH值为5.0、接种量10%。在控制温度32 ℃、转速150 r/min条件下发酵7 d得到平均酸度约6.37 g/100 mL、残糖4.2 g/100 mL甘蔗果醋。甘蔗果醋饮料最佳配方为甘蔗原醋15%、鲜甘蔗汁40%、蔗糖2%、柠檬酸0.14%、DL-苹果酸0.05%。 相似文献
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香芋发酵饮料的工艺研究 总被引:1,自引:0,他引:1
通过对乳酸菌发酵香芋浆工艺的初步研究,探讨了香芋的护色,香芋浆的糊化、糖化、发酵等工艺过程.实验结果表明,去皮香芋用0.1%柠檬酸溶液护色效果明显;用沸水热烫5 min即可有效钝化酶,防止褐变;糊化时间为60min,还原糖含量有明显增加;香芋浆最佳糖化工艺条件:糖化时间4h、糖化酶用量为1g香芋/50U酶,糖化pH值为... 相似文献
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利用生产工艺和化学药物来控制藕汁饮料褐变,如减少蔗塘用量,选用白花莲藕品种、采用榨汁法工艺使汁渣迅速分离、添加柠檬酸等都有明显效果。 相似文献
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枇杷花薄荷饮料的研制 总被引:1,自引:0,他引:1
以枇杷花、薄荷为原料,配以白砂糖、柠檬酸,制作清香爽口的健康饮料。通过正交试验确定其配方为枇杷花汁60%、薄荷汁4%、白砂糖9%、柠檬酸0.2%。 相似文献
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Jaya Chendrayan Kanagaraj Shilpa B. Jana Sandesh J. Marathe Rekha S. Singhal 《Journal of food science》2024,89(4):2232-2248
Sugarcane juice is a popular beverage and is also processed to produce sugar. The polyphenol oxidase (PPO) in sugarcane juice causes enzymatic browning and makes the process of sugar production complex and cumbersome. Storage of sugarcane juice is also hampered by the high sugar content and rapid microbial fermentation. The present research assessed the potential of lemon juice (LJ) and ginger extract (GE) as natural inhibitors of PPO. Enzyme kinetics and the mechanism of inhibition of LJ and GE were studied. Primary investigation was carried out using molecular docking approach to assess the inhibitory potential of LJ and GE and to determine the nature of interaction between the enzyme and inhibitors. Extracts were used as inhibitors and studies revealed that both reduced the PPO activity. Subsequently, pure bioactive inhibitors such as ascorbic acid, citric acid, and 6-shogaol present in these natural extracts were used to study the mode of inhibition of PPO. Citric acid decreased PPO activity by lowering pH, while ascorbic acid was found to be a competitive inhibitor of PPO with a Ki of 75.69 µM. The proportion of LJ and GE required in sugarcane juice was optimized on the basis of browning index and sensory acceptance. Further, the sugarcane cane juice after inhibition of PPO under optimized conditions was spray dried and evaluated for reconstitution properties. The product formulated in the present study is a new and effective approach to address quality-compromising issues associated with long-term storage of cane juice. 相似文献
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Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça
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Aline Marques Bortoletto Giovanni Casagrande Silvello André Ricardo Alcarde 《Journal of the Institute of Brewing》2015,121(2):251-256
The aim of this study was to assess the influence of heat treatment of sugar cane juice, supplementation with urea and double distillation on the concentration of volatile congeners (acetic aldehyde, ethyl acetate, n‐propyl, isobutyl and isoamyl alcohols and acetic acid) and contaminants (methanol, 1‐propyl and 2‐butyl alcohols, copper, and ethyl carbamate) in cachaça. Samples of fresh sugar cane juice, sugar cane juice submitted to heat treatment and contaminated sugar cane juice were supplemented (or not) with urea and fermented. The washes so obtained underwent single and double distillation. Supplementation with urea stimulated ethyl carbamate formation. The distilled products that originated from contaminated worts presented higher concentration of acetic acid and ethyl carbamate. Double distillation reduced the concentration of contaminants. The best quality pot still cachaça was obtained employing heat treatment of sugar cane juice, nonsupplementation with urea and double distillation. Copyright © 2015 The Institute of Brewing & Distilling 相似文献
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