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通过对彩棉针织物进行传统丝光整理、双丝光整理及生物酶联合双丝光整理,对比分析不同工艺处理后织物的光泽度、色彩鲜艳度、色牢度、失重率及强力等指标。结果表明,彩棉针织物用双丝光整理是改善其色泽、手感的有效方法和途径;用生物酶联合双丝光整理其效果更佳。 相似文献
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介绍了彩棉针织物先经碱双丝光,后用纤维素酶处理的方法,及其对彩棉针织物色泽及机械性能的影响。对比了不同工艺处理后彩棉针织物的失重率、光泽度、色牢度参数及强度等变化。 相似文献
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The restructuring process offers to fish processors the opportunity to obtain new products, taking advantage of both low-value fish species and remains from filleting and other processing operations. However, mechanical and functional properties of restructured products depend on the biochemical and physicochemical properties of muscle proteins, mainly myosin and actomyosin. In this regard, the biochemistry of fish muscle is different from that of mammals and birds. Therefore, fish products must be processed in a different way from red meat or poultry. The main fish products are surimi and restructured products. Fish products can be improved or modified by using hydrocolloids (carbohydrates and protein) as additives. In this review, the modern technology to obtain these products, the applications of hydrocolloids in fish products, and the implications of the increasing demand for healthy, low-salt fish products are discussed. 相似文献
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以小麦粉为原料,通过β -淀粉酶对面制品进行抗回生处理,研究了加酶量、酶作用时间、酶作用温度对β -淀粉酶抑制面制品回生效果的影响,并在单因素试验基础上,采用响应面分析法对β -淀粉酶抑制面制品回生工艺进行优化,结果表明,β -淀粉酶抑制面制品回生工艺的最佳条件为:酶浓度为45.8 U,酶作用温度为57℃,酶作用时间32.2 min.在此工艺条件下制得的面制品,经4℃下冷藏48 h后测得的硬度为(3299.86±8.32)g,而未经β-淀粉酶抗回生处理的面制品,经4℃下冷藏48 h后测得的硬度为(12950±7.22)g.面制品硬度降低了74.52%. 相似文献
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传统肉制品加工中栅栏技术的应用 总被引:8,自引:4,他引:8
中国传统肉制品的重要特点是易于加工,风味独特,可贮性佳。传统的加工方法可保证这些产品的质量特性、微生物稳定性和食用安全性。本文在分析腌腊制品、香肠制品、火腿制品和肉干制品中栅栏效应(HurdleEffect)的基础上,探讨了应用栅栏技术(HurdleTechnology)优化传统加工方法,改善产品感观质量,同时保持其独特风味和非致冷可贮性的途径。 相似文献