调味粉混合质量的量化评价

利用数理统计原理,找出调味粉混合效果的量化分析方法,把相对误差、混合度、混合指数等指标作为测量调味粉混合结果、混合程度的依据,以此进行调味粉混合质量的评价.为保证调味粉良好的混合质量,混合过程中要管理好混合时间、加料顺序、液体原料、混合设备、原料质量等的关键质量控制点.     

调味粉混合质量的量化评价

利用数理统计原理,找出调味粉混合效果的量化分析方法,把相对误差、混合度、混合指数等指标作为测量调味粉混合结果、混合程度的依据,以此进行调味粉混合质量的评价。为保证调味粉良好的混合质量,混合过程中要管理好混合时间、加料顺序、液体原料、混合设备、原料质量等质量关键控制点。     

肉类腌制调味粉的研制

腌腊肉制品是主要的中式肉制品之一，具有悠久的历史。它主要是用食盐等腌制料对肉品进行加工处理而成，其产品除了具有诱人的以色、香、味、形外，还具有较长的保存期，深受人们欢迎。中式腌腊肉品加工方法简单，所需设备少，非常适合我们广大农村、山区，其加工中最关键...     

八角茴香调味粉的生产技术

八角茴香调味粉的生产技术周大群（桂林味精食品总厂５４１００５）八角是我国人民非常喜爱的一种香辛料。本品是利用八角叶或果实经水蒸汽蒸馏而得的挥发油为原料，用本厂生产国内最新产品卜环状糊精为食品包结剂，通过包接技术精制加工而成的白色调味香辛料粉末。产品外...     

八角茴香调味粉的研制

八角茴香调味粉的研制周大群（桂林味精食品总厂５４１００４）八角是我国人民非常喜爱的一种辛香料。本品是利用八角的叶或果实经水蒸汽蒸馏而得的挥发油为原料，用本厂生产国内最新产品β－环状糊精为食品包结剂，通过包结技术精制加工而成的白色调味辛香料粉末。产品外...     

调味粉灭菌工艺的研究

一、概述 调味粉是指采用各种香辛料、辣椒干、胡椒、砂羌、黄羌、芥籽粉、胡椒粉、咖喱粉、芥末粉、砂羌粉(包括盐煽鸡料)、辣椒料等。这类调味粉全国许多地区均有生产,年产量约一万多吨,其中广州市年产量一千多吨。这些调味粉在我国生产历史悠久,用途广泛,是城乡人民和饮食烹调常用的调味食品,同时也有一定的数量出口销往世界各地。     

蔬菜类调味粉的研究进展

蔬菜是农产品加工的主攻方向.随着现代科技的发展,借助高新科技手段传统调味品的绿色加工成为近年来调味品研究领域的热点之一.综述了蔬菜类调味粉的传统加工工艺流程及渗透脱水、风味保鲜环节,及其在功能食品上的应用前景,并简要介绍了蔬菜粉研制中的干燥设备的研究进展.     

十合一调味粉的制作及使用效果

目前,调味品市场是日新月异,琳琅满目,诸如液体调味油,酱状调料,粉沫汤料应有尽有。但在应用意义上讲,这些调味料并没有将家庭烹饪推向一个新阶段。如何使家庭烹饪简单化、实用化已成为调味品生产厂家争取市场而必须解决的一个课题。为此我们试制了十合一调味粉,为烹饪和食品生产带来了许多方便。     

香菇调味粉及蒜脯的制作

一.香菇调味粉的制作 香菇以其气味芳香,营养丰富而被誉为“食中佳品”、“营养元素之库”。而且香菇所含的香菇多糖抗癌率可达80-95％,双键核糖核酸也是干扰素的诱导剂,为此,香菇食品风靡日本。本文介绍的发酵法制调味粉工艺具有成本低(单位菌种用量为固体种的1/3,产量却高于后者)、周期     

对调味粉检验方法之探讨

采用显微镜检查实验室方法,经过对50份真假调味粉及部分掺假物研究分析,找出了显微镜下鉴别真假分调味的方法,解决了真假调味粉不易鉴别的难题,为食品检验人员鉴别调味粉提供了切实可行的方法.     

添加脱脂大豆粉对挂面品质的影响

将脱脂大豆粉添加到面粉中并制作成挂面,通过测定混合粉的快速粘度特性、粉质特性和挂面的烹煮品质、质构特性,研究了脱脂大豆粉对挂面品质的影响.结果表明:添加了3%的脱脂豆粉后的挂面的烹调损失最小、感官评分最高;随着脱脂豆粉添加量的继续增大,面条的烹调损失增多、质构和口感变差.利用SPSS V13.0软件进行相关性分析后发现:面条感官评分与快速粘度各参数呈极显著相关,而只与粉质参数中的吸水率、面团形成时间和稳定时间显著相关.     

超微板栗粉对海绵蛋糕品质的影响

目的：开发具有板栗风味和功能特性的海绵蛋糕。方法：探究超微板栗粉质量分数对海绵蛋糕质构、感官、烘焙、老化特性及营养品质的影响。结果：与对照组相比,板栗粉质量分数＜10%时,蛋糕的硬度、弹性、咀嚼性等质构品质和比容无显著性变化;板栗粉的添加会使蛋糕亮度和黄度减小,红度增加,且对蛋糕芯部色泽影响大于外表皮;添加板栗粉有利于降低蛋糕烘焙损失率,减小老化焓值,以及增加其营养品质;板栗粉质量分数为5%时,蛋糕的色泽、形状、滋味、软硬度以及总体喜好程度最佳。结论：超微板栗粉质量分数为5%~10%较为适宜,超微板栗粉的添加赋予了海绵蛋糕更好的品质。     

Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt powder

For manufacture of commercial yogurt powder, yogurt has to go through a drying process, which substantially lowers the yogurt culture counts, so the potential health benefits of the yogurt culture bacteria are reduced. Also, upon reconstitution, commercial yogurt powder does not taste like yogurt and has an off-flavor. The objective was to study the microbial, physicochemical, and sensory characteristics of reconstituted yogurt from yogurt cultured milk powder (YCMP) mix and reconstituted yogurt from commercial yogurt powder (CYP). The CYP reconstituted yogurt was the control and YCMP mix reconstituted yogurt was the treatment. Microbial and physicochemical characteristics of the CYP reconstituted yogurt and YCMP mix reconstituted yogurt were analyzed daily for the first week and then weekly for a period of 8 wk. Sensory consumer testing of CYP reconstituted yogurt and YCMP mix reconstituted yogurt was conducted with 100 consumers. At 56 d, YCMP mix reconstituted yogurt had 5 log cfu/mL higher counts of Streptococcus thermophilus than the control (CYP reconstituted yogurt). Also, Lactobacillus bulgaricus counts of YCMP mix reconstituted yogurt were 6.55 log cfu/mL at 28 d and were 5.35 log cfu/mL at 56 d, whereas the CYP reconstituted yogurt from 28 d onwards had a count of <10 cfu/mL. The YCMP mix reconstituted yogurt also had significantly higher apparent viscosity and sensory scores for appearance, color, aroma, taste, thickness, overall liking, consumer acceptability, and purchase intent than CYP reconstituted yogurt. Overall, YCMP mix reconstituted yogurt had more desirable characteristics than CYP reconstituted yogurt.     

Effects of transport time and season on aspects of rabbit meat quality

The aim of this study was to determine whether transport times of up to 7 h can have a significant effect on instrumental meat quality traits in rabbits. Spain has very hot summers and cold winters; therefore, we performed replicates in two seasons. To evaluate the effect of transport time and season on rabbit meat quality, we assessed four meat quality parameters: pH, water holding capacity (WHC), texture (compression and Warner–Bratzler analyses), and colour (CIEL*a*b*). We also considered the effect of the position of the animals on the transport vehicle. After slaughter, we analysed steaks of Longissimus dorsi from all transported animals (n = 216). Average pH at 24 h and WHC did not differ significantly between transport time treatments. Position on the vehicle did not influence the measures of meat quality. Transport time had a significant effect on all the meat texture parameters measured by compression, but did not affect shear force or toughness. Transport time influenced a* but not L* or b*. Transport time had much less of an effect on meat quality than time of year; therefore the effect of season appeared to be independent of transport time. Position on the vehicle had no effect on meat quality. Based on our results, we conclude that the transport process can affect instrumental meat quality.     

大豆粉对面包粉烘焙品质的影响

将全脂大豆粉和脱脂大豆粉添加到小麦粉中,研究其对精制级面包粉和普通级面包粉烘焙品质的影响.结果表明,在两种面包粉中添加大豆粉后,当全脂大豆粉质量分数不高于2％、脱脂大豆粉质量分数不高于3％时,面包体积和比容有所增加,添加量进一步增大时面包体积和面包比容反而下降;随着添加量的增加,全脂大豆粉和脱脂大豆粉使两种面包粉的面包质量增加;当大豆粉质量分数不超过3％时,两种大豆粉均对两种面包粉的面包综合品质有改良作用,添加量进一步增大反而使面包品质劣变.     

超微粉碎对菠萝蜜超微全粉品质的影响

为了明确超微粉碎工艺对菠萝蜜粉品质的影响,本文以真空冷冻-变温压差膨化联合干燥的菠萝蜜粗粉为原料,研究了超微粉碎时间对菠萝蜜超微全粉的各项理化和营养品质的影响。实验结果表明,超微粉碎时间对菠萝蜜的粒径的影响较小,经5min粉碎后即可达到超微粉的要求;菠萝蜜粉的溶解性指数和持水力与超微粉碎时间呈上升趋势,类胡萝卜素和维生素C含量与超微粉碎时间呈下降趋势;通过真空冷冻-变温压差膨化联合干燥方法干燥法获得的菠萝蜜粉的流动性可满足实际生产的需要,产品的吸湿性较小,不易粘结。      

超微粉碎对枣粉品质的影响

通过对变温压差膨化干燥、真空干燥和热风干燥3种常用的干燥方式制得的枣粉在超微粉碎前后的物理特性和营养成分的分析测定,研究超微粉碎对枣粉品质的影响。结果发现:枣粉经超微粉碎后,在物理特性方面,枣粉的L、a、b值变大,色泽趋向于浅红黄色,枣粉溶解性增大,吸湿性和复水性降低。在营养成分方面,还原糖、可溶性固形物、黄酮、环磷酸腺苷含量增加,V C含量降低。3种干燥方式制得的枣粉在超微粉碎后均表现出物理性质有所改善,营养成分溶出明显增加。     

番茄粉在不同贮藏温度下品质变化规律的探讨

分别采用HDPE、PET/AI/PE对番茄粉进行真空包装,在35℃、室温、5℃三种温度下进行贮藏实验,定期观察和测定其物理性状和部分理化指标的变化情况。结果表明,随着贮藏温度的升高和贮藏时间的延长,番茄粉的结块现象加快,色泽褐变现象严重,有明显的焦糖味产生;所有样品在不同储存温度下,番茄红素含量、Vc含量、还原糖含量均呈下降趋势,其中Vc含量下降最明显;含酸量普遍升高。