共查询到20条相似文献,搜索用时 62 毫秒
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以甘薯、黑玉米、花生、葵花籽、白砂糖为原料,经过不同处理,将粉碎制成的甘薯全粉、黑玉米粉、花生、葵花籽按不同配比进行了甘薯黑玉米即食糊的研制。结果表明:甘薯经蒸煮后,去皮磨浆,然后进行干燥(温度为80℃)和粉碎而得到的甘薯粉口味良好,颜色好;黑玉米经煮制后烘干再进行膨化(压力为10.61×105Pa),所制得的产品风味颜色最好、按甘薯粉57.5%、黑玉米23.0%、蔗糖8%、葵花籽4.7%、花生6.8%进行配制时,所得产品颜色、风味、口感、冲调性及经济效益为最佳。 相似文献
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以黄豆为主要原料,控制发芽条件,经3~4d 使黄豆适度发芽,然后通过科学配比,配以核桃仁、大米和其它辅料,制成适合婴幼儿食用的营养丰富、具有保健功能的即食糊状产品。 相似文献
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以黄豆为主要原料,控制发芽条件,经3~4d使黄豆适度发芽溶解,以提高黄豆的营养价值,然后通过科学配比,配以核桃仁、大米和其它辅料,制成适合婴幼儿食用,营养丰富,且具有保健功能的活性黄豆核桃仁婴幼儿即食糊新产品。 相似文献
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以MC为基础材料研制速溶性高浓薄荷风味膜状食品。结果表明,MC膜的速溶性与甘油用量呈线性相关;β-CD的包埋处理对薄荷风味有明显的稳定作用。 相似文献
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Weiguo Wu Mike Clifford Nazlin K Howell 《Journal of the science of food and agriculture》2007,87(10):1810-1819
The effects of three varieties of instant green tea (from China, Japan and Kenya) on the foaming and thermal properties of 1% (w/v) egg albumen and the gelation properties of 5 and 15% (w/v) egg albumen were investigated. All varieties produced similar effects on the foaming and gelation properties of egg albumen, but to different extents depending on the tea constituents. Mixtures of 1% (w/v) egg albumen and 0.25–0.4% (w/v) instant green teas in distilled water showed the greatest foam expansion (800–1140%) and foam stability (97–100%) at 10 min after whipping compared with 1% (w/v) egg albumen alone (226% for foam expansion and 34% for foam stability). Addition of instant green teas at levels above 0.5% (w/v) decreased foam expansion and stability. Small‐deformation rheology of mixtures of 5% (w/v) egg albumen and 1 or 2% (w/v) instant green teas showed an initial increase in elastic modulus (G′) and viscous modulus (G″) followed by a small, broad peak, indicating that the binding of tea constituents (polyphenols) with proteins may be reversible between 20 and 54 °C; this peak was not seen for 5% (w/v) egg albumen on its own. Large‐deformation rheological tests also indicated increased strength of mixed egg albumen/green tea gels with increasing levels of instant green teas. Differential scanning calorimetry thermograms showed that for the same instant green tea a higher concentration decreased the onset and peak (Tm) temperatures and enthalpy change values of all egg albumen protein peaks. Copyright © 2007 Society of Chemical Industry 相似文献
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采用远红外干燥、微波干燥、电热鼓风干燥对煮熟的黑糯玉米进行干燥制粉,另采用膨化干燥黑糯玉米制粉。然后对四种粉进行感官评价,对粉及糊进行性质测定。对评价结果最好的膨化干燥方法制作的黑糯玉米粉采用多因素正交设计和模糊评价产品质量的方法,对黑糯玉米粉中添加脱脂大豆粉、奶粉、低聚果糖的配方进行优化选择。实验结果提出最优配方:脱脂大豆粉10%,低聚果糖0.5%,奶粉10%。 相似文献
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Tim Yates 《Journal of the science of food and agriculture》2006,86(12):1790-1796
The use of non‐food crops in construction has a long history. In addition to the use of wood as a mainstay in building housing, until recently the uses were limited to the inclusion of fibres such as wool in plasters and renders, the use of straw in ‘wattle and daub’ walling and, of course, the use of reed and straw in thatching. During the last 15 years the move toward sustainable buildings has led to a renewed interest in the use of non‐food crops, particularly straw bale construction, the use of fibres in walls and boards and the development of insulation products from wool. This review covers the development of these materials in the UK as well as looking at the demand for more traditional uses such as thatch. Copyright © 2006 Society of Chemical Industry 相似文献
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高效液相色谱法同时测定粮食中6种大豆异黄酮 总被引:1,自引:0,他引:1
目的建立高效液相色谱法(high performance liquid chromatography,HPLC)测定粮食中6种大豆异黄酮(大豆苷、大豆黄苷、染料木苷、大豆素、大豆黄素和染料木素)含量的分析方法。方法准确称取一定量粉碎混匀后的样品,经80%甲醇提取后取上清液,过0.22μm有机相滤膜上机。采用Thermo Syncronis C18柱(250 mm×4.6 mm,5μm),以0.5%甲酸水溶液(A)、乙腈(B)和甲醇(C)作为流动相进行梯度洗脱,流速0.8m L/min,柱温为35℃,于紫外检测器波长260 nm处检测,大豆异黄酮各组分含量以外标法进行定量。结果本方法在30 min内完成6种大豆异黄酮的分离分析,大豆异黄酮各组分浓度在0.2~50μg/mL范围内呈良好的线性关系(r0.999),平均加标回收率为96.9%~107.8%,相对标准偏差(relative standard deviation,RSD)为0.6%~5.0%,检出限为0.03~0.1μg/mL,定量限为0.1~0.3μg/mL。结论建立的方法具有较高的灵敏度和重复性,能满足不同粮食种类中大豆异黄酮含量测定。 相似文献