共查询到19条相似文献,搜索用时 78 毫秒
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草莓澄清汁的加工工艺研究 总被引:1,自引:0,他引:1
研究了用低剂量复合果胶酶制备澄清型草莓汁的加工工艺,确定了最佳技术参数。结果表明, 低剂量酶法制取草莓清汁的最佳工艺参数为:复合果胶酶添加量0.015%,酶解温度35℃,草莓汁原始 pH值,酶解90min。此条件下草莓出汁率为81.10%,果汁的透光率达96.1%。 相似文献
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澄清草中工和贮藏过程中由于热,氧化等作用会引起维生素C的严重损失。本文研究了制汁工艺和贮藏条件对维生素C的影响。 相似文献
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酶解草莓浆制汁工艺研究 总被引:1,自引:0,他引:1
本研究采用果胶酶及纤维素酶共同作用酶解草莓后再榨汁,与常用的制汁方法比较,其出汁率提高了10 ̄20%,通过正交试验得到了最佳酶解条件:果胶酶0.2‰,纤维素酶0.6‰,PH3.3,45℃保持120分钟,同时,对该条件下的草莓清汁进行了主要质量指标分析。部分指标也有所提高。为合理选择制汁工艺流程提供了实验依据。 相似文献
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澄清型欧李汁加工工艺研究 总被引:2,自引:0,他引:2
本实验对澄清型欧李汁的前处理、榨汁工艺、澄清工艺进行了研究。结果表明:适度漂烫能提高出汁率和总色度,适宜的漂烫时间为3min;匀浆机3000r/min打浆30s处理,可获得较高的出汁率;榨汁前加入适量VC对抑制褐变有一定效果,其用量在0.06%以上时,总色度显著降低。加入果胶酶榨汁,果汁出汁率和总色度高于冷冻解冻榨汁和热浸提色榨汁,总糖、单宁、钙、铁含量均较高。用0.02%干酪素、明胶、PVPP澄清处理透光率均在90%以上,总色度在2.50以上,干酪素处理的钙、铁、总糖和总酸的保存量均较高。 相似文献
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研究高静压工艺中单元操作草莓浊汁饮料和清汁饮料中的主要抗氧化物质及抗氧化活性的影响。结果表明,蒸汽热烫1min使草莓中VC损失7.3%,花色苷损失18.82%,总酚含量没有明显变化,DPPH自由基清除能力和FRAP铁离子还原能力分别降低了8.14%和8.49%;离心后VC、花色苷、总酚、DPPH和FRAP分别损失50.64%、46.35%、49.34%、35.45%和39.72%;酶解对花色苷、VC和多酚含量及抗氧化活性均无显著影响;超高压处理后浊汁饮料和清汁饮料VC各降低7.8%和12.6%,但花色苷、总酚和抗氧化活性无显著变化。 相似文献
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草莓汁色泽和悬浮稳定性的研究 总被引:1,自引:0,他引:1
研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响.结果表明,在打浆时向草莓中加入0.003%半胱氨酸,可以增强花色苷的稳定性;在草莓汁中添加0.05%黄原胶和0.1% CMC的复配胶,可以有效提高草莓汁的悬浮稳定性.此条件下生产的草莓汁色泽鲜艳并具有良好的稳定性. 相似文献
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R. GOLASZEWSKI C.A. SIMS S.F. O'KEEFE R.J. BRADDOCK R.C. LITTELL 《Journal of food science》1998,63(4):734-738
Juices from three strawberry cultivars were stored at 2°C and 25°C for 6 wk and evaluated for the sensory attributes fresh strawberry, strawberry-jam, off-flavor, green, and sweet. Fresh flavor declined while off-flavor increased during storage, with the largest changes occurring at 25°C. Juice color and ascorbic acid also degraded much faster at 25°C. Fifteen volatiles were measured using headspace solid phase microextraction and gas chromatography. 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone were positively related to fresh flavor and negatively related to off-flavor, while -terpineol was inversely related to fresh flavor. These volatiles explained almost 90% of the variation for fresh and off-flavor attributes. 相似文献
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天然胡萝卜汁加工工艺的研究 总被引:6,自引:0,他引:6
以新鲜胡萝卜为主要原料,研究了生产天然胡萝卜汁的加工工艺,并通过对比试验和正交试验确定了最佳工艺参数。胡萝卜的适宜用量为20%,添加0.5%柠檬酸和0.5%异抗坏血酸,料水比1:2,在不锈钢锅中预煮10min,可保持胡萝卜汁的色泽和消除生焖味。用0.04%的果胶酶在(45±1)℃下酶解处理胡萝卜浆1.0h,可提高出汁率和胡萝卜素提取率。0.36%复合稳定剂(其中CMC:琼脂=25:11),用高压均质处理2次(均质压力为25MPa,均质温度为50℃),解决了产品沉淀问题。杀菌条件为(82±1)℃水浴中杀菌30min。 相似文献
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Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate 总被引:2,自引:0,他引:2
Strawberries were processed into juice (8° Brix) and concentrate (65° Brix) and different lots were fortified with pelargonidin 3‐glucoside, pelargonidin 3‐sophoroside, and acylated pelargonidin 3‐sophoroside 5‐glucoside. Changes in pigment concentration, color (CIE L*a*b*) and ascorbic acid content were monitored during storage at 25 °C. Anthocyanin and ascorbic acid degradations followed 1st order reaction kinetics. Fortification increased the half‐life of the pigments from 3.5 to 5 d in concentrate and from 5 to 12 d in juice. The half‐life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples. Both systems showed changes in chroma and hue angle, but maintained L* values. 相似文献