共查询到20条相似文献,搜索用时 11 毫秒
1.
为研究同一地域不同品种速冻菜用大豆籽粒的品质,本文选取13种菜用大豆为试验材料,测定硬度、色泽、叶绿素、Vc、可溶性蛋白、可溶性糖等影响速冻菜用大豆籽粒品质的10项主要理化指标,并对各指标进行主成分分析(PCA)。结果表明,提取的4个主成分累计贡献率达89.33%,其中第1、2主成分对速冻菜用大豆籽粒品质的贡献率相近,分别为28.13%、26.55%,可溶性蛋白、色泽、叶绿素、硬度等为影响速冻菜用大豆籽粒品质的主要因子。筛选出的新大粒1号在可溶性蛋白、色泽、叶绿素、硬度等理化指标综合表现出较优品质,其次为通豆6号、徐豆17号和通豆5号,主成分综合评价模型与感官评价结果具有高度一致性。这为速冻菜用大豆品种的筛选与品质评价提供了一定理论依据。 相似文献
2.
速冻果蔬的生产工艺及产品品质控制 总被引:8,自引:2,他引:8
介绍了速冻果蔬的生产工艺及产品质量控制措施。用优质的原料,科学的加工处理和贮藏,良好的包装材料,才能获得优质的速冻果蔬产品。速冻果疏产品的质量是否良好,与加工过程的各个环节有直接关系,任何一个环节出现问题,都不会得到高质量的产品。 相似文献
3.
This study was carried out to evaluate the influence of freezing process (cold room –18°C and air-blast freezer –50°C) and frozen storage (–18°C for 0 to 12 mo) on color and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, –a and +b color parameters showed differences (P ≦ 0.05) with cultivar, but not with freezing rate. No differences (P ≥ 0.05) were found in sensory analysis (color and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 yr frozen storage. The two cultivars are suitable for freezing. 相似文献
4.
5.
Evaluation of an Extraction Method for the Detection of GI and GII Noroviruses in Fruit and Vegetable Salads
下载免费PDF全文
![点击此处可从《Journal of food science》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Dongqing Cheng Songyan Zou Ningbo Liao Xiaofeng Shi Jiang Chen Yanjun Zhang Liang Sun Ronghua Zhang 《Journal of food science》2018,83(2):393-400
Human norovirus (HuNoV) is a major foodborne virus causing gastroenteritis outbreaks in humans. Salad products can be vectors of transmission for foodborne viruses such as HuNoV when these products are contaminated naturally or through unsanitary food handling. Therefore, development of simple, reliable and sensitive techniques for the detection of HuNoV in salad products is needed to ensure food safety. The purpose of our study was to optimize a method for the detection of HuNoV in artificially contaminated salad products. To this end, 2 different kinds of salads (fruit salads and vegetable salads) were experimentally inoculated with HuNoV GI, HuNoV GII, and MS2 suspensions. The selected method was based on treatment with pectinase followed by Trizol‐chloroform purification, and the recovery efficiencies were 6.07% to 26.52% for HuNoV GI and 5.54% to 37.36% for HuNoV GII. MS2 was used as the process control, and the recovery efficiencies for fruit salad and vegetable salad samples were 38.57% and 41.13%, respectively. The optimized method could be applied in diagnostic laboratories to identify NoV contamination in composite foods, such as salad products, should an event of foodborne outbreak occur. 相似文献
6.
Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread 总被引:1,自引:0,他引:1
This paper proposes an original study on the impact of the process condition using pre-fermented frozen dough on the final
bread volume. The impact of the degree of pre-fermentation before freezing and the impact of the freezing conditions have
been considered with an experimental design procedure. The first fermentation step (pre-fermentation) was between 60 and 120 min
and the corresponding second (or final) fermentation was between 60 and 0 min, respectively, resulting in a total fermentation
time of 120 min. Freezing was performed between the first and the second fermentation at −20°C, −30°C or −40°C in blast air
tunnel. The results show that the faster the freezing rate, the higher the final bread volume. Further work is needed to fully
optimise this process, which is minimally present at the industrial bread market, whereas the technology is now adopted by
many viennoiseries such as croissant and laminated puffing pastries. 相似文献
7.
冻结点是果蔬汁等液态食品冷冻加工与保藏中的重要参数,冻结点和冻结点的下降与果蔬汁等液态食品的组成分及浓度有关。本文介绍了几种通过计算冻结点下降值求得冻结点的经验公式。 相似文献
8.
All-beef and soy-extended patties were frozen to ?18°C in either 24, 48, 72 or 96 hr and stored at ?23°, ?18° or ?7°C for 6, 9, 12, 18 or 24 months. Freezing produced considerable reductions in both sensory and instrumental measures of tenderness with the effects being greater for the slower freezing rates. Thus, just after freezing, and prior to storage, tenderness was found to be higher in patties subjected to faster freezing compared to slower rates of freezing. Storage at ?7°C reduced sensory scores for tenderness and increased stress in relation to strain during shearing. Extending patties with soy reduced the effects of freezing rate, storage temperature and storage time on tenderness. 相似文献
9.
功能因子是果蔬食品中重要的营养成分.果蔬功能因子的高值化开发是目前果蔬食品研究的热点和重点.本文对目前我国果蔬功能因子研究现状、存在的问题及未来发展方向进行了论述. 相似文献
10.
Roberta M. S. Andrade Mariana S. L. Ferreira Édira C. B. A. Gonçalves 《Journal of food science》2016,81(2):E412-E418
Edible films were developed from the solid residue of the processing of whole fruits and vegetables. The solid residue, processed into flour (FVR flour) was chemically and structurally characterized by microstructure, elemental composition, structural links, and moisture sorption isotherm. Films were prepared by casting using aqueous extracts of 8% and 10% of flour (w/w) and characterized in terms of thickness, water solubility, mechanical properties, water vapor permeability, and Fourier transform infrared (FTIR). The analysis of microstructure and elemental composition, performed on flour (mean particle size 350 μm), showed an essentially granular aspect, with the presence of fibrous particles having potassium as one of the most abundant elements. FTIR results showed similarity between the characteristic bands of other raw materials used in edible films. The sorption isotherm of FVR flour showed a typical profile of foods rich in soluble components, such as sugars. Dried films presented an average thickness of 0.263 ± 0.003 mm, a homogenous aspect, bright yellow color, pronounced fruit flavor, and high water solubility. The FTIR spectra of the edible films revealed that addition of potato skin flour did not change the molecular conformation. Moreover, the films presented low tensile strength at break when compared with fruit starch‐based films. 相似文献
11.
总黄酮含量分析法快速评价蜂胶原料质量 总被引:2,自引:0,他引:2
采用亚硝酸钠—硝酸铝分光光度法测定蜂胶原料中的总黄酮,检测结果(Y)与重量法测得的蜂胶含量(X)之间存在显著的相关关系,相关系数r=0.9134,回归方程:Y=1.2109X 5.0418蜂胶的检出限为0.762μg/mL,在黄酮含量30%及6%的加标水平下,回收率分别为97.7%及99.6%。从而为蜂胶原料的质量评定建立了一种快速、灵敏、准确的检验方法。 相似文献
12.
A HPLC method using an aqueous mobile phase containing the chiral ligand-exchanger Cu II-L-valine complex at pH 5.5 with a polystyrene divinyl-benzene copolymer column was used to resolve D-malic acid in apple, pear, and Concord grape juices. D-malic acid was detected and quantitated at 330 nm in less than 15 min per sample. The detection limit appeared to be 2 mg/100 mL D-malic acid in 12 Brix juice, or 0.33% total malic acid in a typical apple juice containing 0.6 g/100 mL using the described procedure. 相似文献
13.
本实验探讨了蔬菜样品经一次消解后,对其中砷、铅、汞、镉进行分次测量的快速检测方法,同时对消化温度和消化液残存量对测定结果的影响进行了研究.结果表明: 120.O℃是四种元素均无消化损失的最高温度;消化液残存量在0.50~1.50ml之间时(定容10.00ml)四种元素均能得到较好地回收(96.7%~103.3%);该方法最小检出限分别为砷0.002mg/L、铅0.005mg/L、汞0.0002mg/L、镉0.0002mg/L,RSD均小于5.4%. 相似文献
14.
15.
16.
论述果蔬食品中有机磷类农药不确定度的测定方法,方法以实例形式确定不确定度计算的方法.在置信度为95%时,相对标准不确定度计算为U=u×k=u×2. 相似文献
17.
18.
19.
应用脂肪酸甲酯快速筛选植物油中掺假地沟油 总被引:2,自引:0,他引:2
根据植物油和地沟油中脂肪酸酯存在方式的不同,建立植物油中地沟油掺假的快速筛选方法。植物油中脂肪酸是以甘油三酯的形式存在,地沟油中脂肪酸以脂肪酸甲酯的形式存在,利用气相色谱-质谱的全扫描模式,结合NIST 05标准谱库检索功能,对37 种脂肪酸甲酯进行测定。样品采用直接稀释-气相色谱-质谱全扫描分析脂肪酸甲酯,100 个植物油样品中均未检出脂肪酸甲酯;20 个地沟油样品中13 个检出肉豆蔻酸甲酯(C14∶0)、棕榈酸甲酯(C16∶0)和硬脂酸甲酯(C18∶0)等14 种脂肪酸甲酯,检出率为65%,且70%的检出脂肪酸甲酯的地沟油样品中脂肪酸甲酯种类多、含量较高。因此,若植物油样品脂肪酸甲酯种类多、含量高,则可判定为有地沟油掺假;若脂肪酸甲酯含量低或没有脂肪酸甲酯,则可以进一步用其他指标和方法进行检测,脂肪酸甲酯的检测方法可以作为地沟油掺假的快速粗筛方法。 相似文献