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水溶性食物纤维强化柑桔汁饮料的开发研究:再论中国产HB801吸附树脂对柑… 总被引:2,自引:0,他引:2
本试验对已吸附树脂脱苦处理后的柑桔皮果胶液,用于水溶性食物纤维强化柑汁饮料的开发进行了研究。在以前研究的基础上,对3种吸附树脂不同处理的样品中残留的苦味成分柚皮苷和柠碱的含量,应用高效液相色谱仪进行了分析。证明了中国产HB801的脱苦处理后的柑桔皮果胶液作为水溶性食物纤维的强化柑桔汁饮料。为使普通柑桔皮果胶液适用于饮料生产,本文作了一些探索。 相似文献
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国产HB801吸附树脂对柑桔汁脱苦效果的研究 总被引:2,自引:0,他引:2
以国产HB801吸附树脂采用分批混合法对几个品种柑桔汁及柑桔皮果胶液进行脱苦处理,对脱苦效果进行了感官评判,又应用放射免疫法测定了试样中残留的苦味成分柚皮苷和柠碱的含量,充分肯定了HB801吸附树脂对柑桔苦味成分的脱除效果,同时还初步探讨了混合比率、吸附时间对脱苦效果的影响及脱苦处理中柑桔汁营养成分的吸附减量问题。 相似文献
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柑桔类果汁苦味物质的脱除研究 总被引:16,自引:2,他引:16
柠碱和柚苷是柑桔汁和柑桔其他制品中的主要苦味成分,采用吸附脱苦法、酶脱苦法、β-环糊精脱苦法、乙烯利代谢脱苦法及其他脱苦法可将它们除去,文中还提出了采用综合脱苦法应用于生产实际的观点。 相似文献
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三种脱苦方法脱除柑桔汁苦味的研究 总被引:18,自引:0,他引:18
柠碱和柚苷是柑桔汁及柑桔其它制品中主要苦味成份。本文着重研究了酶法脱苦、β—环糊糟脱苦和乙烯利代谢脱苦三种方法脱除柑桔汁内苦味的效果和工艺实施。进行了黑曲霉(Aspergillus niger.)不同菌株产酶筛选试验,对由黑曲霉诱导产生的柚苷酶及其固定化柚苷酶的一些基本酶学特性进行了探索性研究,对β—环糊精脱苦的机制、工艺及效果也进行了研究,并提出了采用综合脱苦的方法应用于生产实际的措施。 相似文献
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利用国产优质大孔树脂对长坝沙田柚汁进行脱苦工艺的研究。选择树脂添加量、树脂保留时间、吸附温度以及pH等因素研究非极性D101树脂对长坝沙田柚汁脱苦的最佳工艺。在单因素实验的基础上,通过响应面优化树脂对长坝沙田柚汁脱苦的工艺。结果表明,D101树脂脱苦最佳工艺条件为树脂添加量6.04%,树脂保留时间15min,吸附温度44.4℃,摇床转速200r/min,柚汁pH5.0,在此条件下,实际测出的脱苦率96.31%,与模型预测值96.80%基本一致,且柚汁的柚皮苷与柠檬苦素含量均显著下降,接近阈值。柚汁感官评价分值较高,达4.6分,无明显感官苦味。 相似文献
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The nutritional and compositional changes (via adulteration screenings) in California navel orange juice during commercial debittering using a hydrophilic absorbent were studied. Both reconstituted and freshly extracted juices were analyzed. There were significant reductions in limonin, citrus oils and pulp. Citrus oils and pulp can be replenished without violation of federal standards of identity. Increases in mineral content resulted from the use of mineral-laden water for reconstituting concentrates before treatment and not from the use of the absorbent. 相似文献
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Phaviphu Khamsucharit Kamlai Laohaphatanalert Paiboolya Gavinlertvatana Klanarong Sriroth Kunruedee Sangseethong 《Food science and biotechnology》2018,27(3):623-629
Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source. 相似文献
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SHIN HASEGAWA CARL E. VANDERCOOK GRACE Y. CHOI ZAREB HERMAN PETER OU 《Journal of food science》1985,50(2):330-332
Corynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo-bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose. 相似文献