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低脂无糖保健酸奶的研制 总被引:1,自引:0,他引:1
在酸奶配方的基础上,利用低聚果糖和木糖醇配比以取代全部的蔗糖,利用脱脂乳粉部分取代全脂乳粉,采用多因素正交试验设计出低脂无糖保健酸奶的最佳配方。结果表明:采用低聚果糖和木糖醇配比为1.5%和4.0%,脱脂乳粉和全脂乳粉配比为4.5%和4.0%,低脂无糖保健酸奶的感官品质最佳。 相似文献
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在酸奶配方的基础上,利用低聚果糖和木糖醇配比以取代全部的蔗糖,利用脱脂乳粉部分取代全脂乳粉,采用多因素正交试验设计出低脂无糖保健酸奶的最佳配方。结果表明:采用低聚果糖和木糖醇配比为1.5%:4.0%,脱脂乳粉和全脂乳粉配比为4.5:4.0%,低脂无糖保健酸奶的感官品质最佳。 相似文献
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本文以百香果和酸奶为原料,脱脂乳粉、乳清蛋白粉、白砂糖、果胶、乙酰化双淀粉己二酸酯、单双甘油脂肪酸酯和益生菌等为辅料,研制百香果酸奶溶豆。以感官评分和速溶性为评价指标,先通过单因素试验确定百香果果汁、脱脂乳粉、白砂糖的添加量以及冻结方式、冷冻时间、干燥温度,再进行正交试验得到最优配方和最佳生产工艺。结果显示,百香果酸奶溶豆的最佳制作配方为百香果果汁2%、白砂糖8%、脱脂乳粉8%、乳清蛋白粉5%、乙酰化双淀粉己二酸酯4%、单双甘油脂肪酸酯2%、益生菌1%、果胶1%及纯净水60%。最佳生产工艺为冷风机冷冻12 h,冻干温度为55 ℃。该配方和加工工艺制作出来的百香果酸奶溶豆色泽美观,入口即化,营养丰富,具有一定推广价值。 相似文献
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绿豆桂圆果肉酸奶的研制 总被引:1,自引:0,他引:1
根据搅拌型酸奶的制造原理,以辉山自营牧场的优质鲜牛奶为原料,适量添加白砂糖、脱脂乳粉、稳定剂,经乳酸茵发酵后加入绿豆沙和桂圆果内,研制出具有绿豆桂圆的保健功能、营养丰富的酸奶制品. 相似文献
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赵建云朱珺殷瑞杰任学良李言郡侯保朝 《饮料工业》2017,(3):27-30
以脱脂乳粉、全脂乳粉和牛油果浆为主要原料,研究凝固型牛油果酸奶的最佳配方。以感官评价为指标,通过不同单因素实验和正交试验确定酸奶的最佳配方。结果表明:牛油果浆影响最大,其次为蔗糖和接种量。酸奶的最佳配方:牛油果浆添加量为5%,蔗糖添加量为6%,接种量为0.03‰,在43℃发酵6h,所得酸奶的品质最佳。在此条件下可以制得浅绿色、凝乳均匀、营养丰富的牛油果酸奶。 相似文献
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Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides. 相似文献
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John Gilbert Catherine Simoneau David Cote Achim Boenke 《Food Additives & Contaminants》2000,17(10):889-893
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium. 相似文献
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Sophie Guillot Laurence Peytavi Sylvie Bureau Renaud Boulanger Jean-Paul Lepoutre Jean Crouzet Sabine Schorr-Galindo 《Food chemistry》2006
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties. 相似文献
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Jesus Simal-Gandara Miguel Sarria-Vidal Arjen Koorevaar Rinus Rijk 《Food Additives & Contaminants》2000,17(8):703-711
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials. 相似文献
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Yoko Uematsu Keiko Hirata Kumi Suzuki Kenji Iida Kazuo Saito 《Food Additives & Contaminants》2001,18(2):177-185
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol. 相似文献
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A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years. 相似文献
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M. S. Garcí a-Falc n J. Simal-G ndara S. T. Carril-Gonz lez-Barros 《Food Additives & Contaminants》2000,17(12):957-964
A simple, rapid and inexpensive method has been developed for the determination of benzo[a 相似文献
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H. J. Van Den Top A. Boenke P. A. Burdaspal J. Bustos H. P. Van Egmond T. Legarda A. Mesego A. Mourino W. E. Paulsch C. Salgado 《Food Additives & Contaminants》2001,18(9):810-824
This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance. 相似文献
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《肉类研究》2014,(2)
<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the 相似文献