山楂猪肉腊肠的研制

以山楂和猪肉为主料,以酱油、白糖、白酒等为辅料,对山楂猪肉腊肠的配方进行研究。通过单因素试验及正交试验研究山楂、酱油、白酒、白糖添加量对猪肉腊肠品质的影响。结果表明,山楂添加于肉中可制作出新型猪肉腊肠;猪肉的肥瘦比为2：8,最适添加量分别为山楂3％、酱油3％、白酒3％、白糖6％。     

山楂黄酮酒的研制

介绍山楂叶中总黄酮的提取方法,阐述山楂酒的生产工艺和山楂黄酮酒的勾调技术,对山楂黄酮酒的质量进行了评估,并确定了产品质量标准。山楂黄酮酒的研制为山楂黄酮的开发,为果露酒,保健酒的发展开辟了一条新路,将大大促进林是果产业的发展。     

山楂酒的研制报告

山楂酒系以鲁南地区盛产的大金星山楂为原料，用甜红葡萄酒的发酵工艺酿制，不采用高温处理，更好地保存营养成份。1988     

山楂酒的研制

以山楂为原料，95％酒精、白砂糖为辅料生产山楂酒。工艺要点有：(1)95％的酒精降度到50％-60％；(2)65％的糖浆制备；(3)0．1％的干酵母活化；(4)添加0．06‰的果胶酶；控制0．1‰的SO2总量；(5)发酵温度控制在20℃左右。(孙悟)     

山楂麦饭石醋的研制技术报告

1前言利用水果酿醋，是近几年来国内外新兴的保健食醋，据《中国酿造》、《中国调味品》报导，果醋在日本非常流行。近年来，国内酿造行业对果醋也进行了大规模的开发，在产品的种类和质量上逐年提高，且市场前景日益看好，并由此引发了醋酸饮料开发热潮，因此，开发果醋产品是目前酿造行业的大趋势，是食醋产品发展的主流和趋向。本项目利用山植和麦饭石（矿泉水）为原料进行食酷的研制，产品不仅具有一般果醋的特点，而且还兼容了麦饭石中的微量元素，具有良好的保健性能，是一种优良的食疗食养佳品，经检索该项目填补了国内空白，其产品…     

核桃山楂乳研制

以核桃仁、山楂为主要原料，研制出色、香、味具佳的营养保健饮品，保持了原果的风味、色泽和营养成分，具有较好的稳定性。     

枸杞、山楂营养保健酒的研制

以枸杞、山楂为原料,采用发酵工艺生产枸杞、山楂营养保健酒.分析了枸杞、山楂制汁方法对出汁率的影响,研究确定了适宜的工艺条件,即接种量为0.03%,发酵温度28℃～30℃.该产品营养价值高,保健作用效果好,市场潜力大,极具开发价值.     

冬虫夏草金银花山楂果茶的研制

以山楂为主要原料，冬虫夏草、金银花提取液为辅料，加入甜味剂、酸味剂进行配制，制成一种集营养、保健、疗效于一体的功能性饮料。     

新型胡萝卜猪肉灌肠的研制

以胡萝卜为蔬菜原料添加于猪肉中制作灌肠,主要研究了胡萝卜添加量、瘦肥肉比例和淀粉添加量对猪肉灌肠品质的影响.试验结果表明,胡萝卜添加于肉中可制作新型猪肉灌肠,胡萝卜的最适添加量为5%,瘦肥肉比例为7:3,淀粉的最适添加量为6%.     

红枣山楂桂圆酸奶的研制

结合红枣、桂圆、山楂和牛奶的有益作用,研制出集营养与保健功能于一体的红枣山楂桂圆酸奶。以牛奶、红枣、桂圆、山楂为原料,以乳酸菌为发酵剂,通过单因素和正交试验确定红枣山楂桂圆发酵乳的制作工艺。试验表明,果汁最佳添加量为15%,蔗糖添加量为7%,接种量为11%,发酵温度45 ℃,发酵时间为5 h,4 ℃后熟12 h。利用此工艺制备的酸奶风味独特,营养丰富,感官评分为95.6分。     

藏猪肉在红肠加工中的应用

在同一辅料配方和加工工艺条件下,采用五种不同比例的纯藏猪瘦肉为原料试制红肠作对比试验。结果表明:纯藏猪瘦肉用量越高,产品的外观、色泽、组织状态、滋味和口感等品质特性越好。可见西藏高原型纯藏猪肉是一种独具地方特色的优质肉制品新型原料肉,将为改善人们的肉食结构和开发高档新型肉制品开辟新的途径。     

Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.     

非水溶性龙须菜多糖在猪肉肠中保水性的研究

本文主要研究脱除酸性多糖的龙须菜粉对猪肉肠保水性能的影响,分别考察了龙须菜粉和磷酸盐对猪肉肠的蒸煮损失率、离心损失率、质构特性和微观结构的影响。实验表明,复合磷酸盐(CPP)在各组磷酸盐中保水性最好,在磷酸盐最大允许添加量(0.5%)下,添加龙须菜粉使猪肉肠的蒸煮损失率、离心失水率分别下降了95.27%、71.62%,相对于CPP组分别下降了37.20%、32.50%,差异显著(p0.05),且随着龙须菜粉增加保水效果逐渐增强;猪肉肠的弹性、硬度、粘聚性、咀嚼度和回复性随添加量的增大逐渐改善,当添加量在3.5~4%之间时,各组质构特性较CPP组均有不同程度的提高;观察200倍电镜下肠体微观结构,添加龙须菜粉的猪肉肠形成致密连续的结构且比较均一,较其他各组更加利于水分的固定。因此实验最终确定了龙须菜粉在3.5~4%的添加量下较CPP能更好的改善肉制品品质。     

猪肉发酵香肠品质相关关键性理化特性

通过对自制猪肉发酵香肠进行不同温度贮藏试验测定其理化特性的变化,并对部分市售发酵香肠进行检测、验证、分析,初步建立反映猪肉发酵香肠质量特性的指标和限值范围.结果显示,评价干发酵香肠质量的理化指标主要是pH值、水分活度、蛋白水解指数和硫代巴比妥酸反应产物含量,其中pH值小于5.3,aw小于0.90,蛋白水解指数为15％～24％,硫代巴比妥酸反应产物含量小于4.62mg/kg.研究表明,pH值、水分活度、蛋白水解指数、硫代巴比妥酸反应产物含量是评价猪肉干发酵香肠品质的关键性指标,随贮藏温度的升高和时间的延长,关键性理化指标发生显著变化(4、25℃和37℃).     

Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

Typical pork sausage patties (40% fat), low-fat (8%) control patties, and low-fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low-fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).     

11S球蛋白酶解产物对猪肉肠品质的影响

以中豆36为原料,提取11S粗蛋白,并采用碱性蛋白酶对其水解,将水解后的产物添加到猪肉肠中。以质构特性、凝胶强度、肉肠得率为评价指标,比较了添加不同水解度和不同添加量的11S酶解蛋白对猪肉肠品质的影响。采用二因素三水平正交试验,确定了肉肠专用蛋白的最佳工艺参数:11S水解度为10%,添加量为1.5%。通过凝胶电泳分析得出:酶解产物主要是分子质量<20ku的多肽。     

Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.     

Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.     

Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage

Prerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of low-fat (10%) fresh pork sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable low-fat, prerigor pork sausage can be produced with 10–20% incorporation of konjac flour gel.