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以秋葵、甜酒酿和面粉为主要原料,采用单因素试验和正交试验方法研究馒头配方及加工工艺。结果表明:随着秋葵添加量、酒酿添加量、加水量、酵母添加量和发酵时间等的增加,馒头评分均呈现先升高后降低的趋势。秋葵甜酒酿馒头的最佳配方和工艺为:以面粉质量为基础,秋葵添加量为20%,酒酿添加量为40%,酵母添加量为1.0%,加水量为16%,发酵时间为60 min。 相似文献
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采用单因素试验和正交试验方法研究了陈皮红糖保健馒头的配方和加工工艺。结果表明:陈皮、红糖、酵母、水和发酵时间等因素均对陈皮红糖馒头的感官品质产生较大的影响。馒头的最佳配方及工艺为以小麦粉质量为基准,陈皮添加量0.6%、红糖添加量15%、水添加量46%、酵母添加量1.0%、发酵时间55 min。 相似文献
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研究了巴戟天的炮制工艺以及利用该工艺炮制样品前后水晶兰苷和总蒽醌含量的变化情况。以巴戟天的多糖含量为评价指标,通过对氯化钠质量浓度、浸渍时间和蒸制时间3个因素进行单因素试验,根据其结果,每个因素选择3个水平进行正交试验,得到巴戟天炮制的最佳工艺为:用4%的氯化钠浸渍50 min,加热蒸制95 min,趁热除去木心。分别检测了利用该工艺得到的炮制样品和未炮制样品中的水晶兰苷和总蒽醌的含量,与原样相比,水晶兰苷的含量降低了7.18%,总蒽醌的含量降低了10.54%。试验获得了优化后的巴戟天炮制工艺,并为其炮制机制的解析提供了一定的依据。 相似文献
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目的 研究清洗和去皮对桃中噻唑锌、噻菌铜和噻森铜残留的影响及榨汁和罐头加工过程中3种农药的残留变化规律。方法 采用室内模拟桃加工方式, 通过高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry, HPLC-MS/MS)检测噻唑锌、噻菌铜和噻森铜在桃中的残留。结果 清洗和去皮对降低桃中噻唑锌、噻菌铜和噻森铜的残留效果显著, 清洗对3种农药的去除率分别为62%、60%和83%, 去皮对3种农药的去除率分别为80%、64%和91%。榨汁后, 噻唑锌、噻菌铜和噻森铜在果汁中的转移率分别为17%、18%和24%, 在果渣中的转移率分别为63%、58%和54%。罐头加工过程中, KMnO4消毒和去皮对3种农药残留去除率较高, 分别为58%~65%和30%~75%; 漂烫和加入糖水对3种农药的去除率较低, 分别为5%~13%和8%~19%。桃果汁和罐头加工后3种农药的加工因子小于1, 桃果渣加工后3种农药的加工因子大于1。结论 清洗和去皮可大量减少桃中噻唑锌、噻菌铜和噻森铜残留, 桃果汁和罐头加工使3种农药残留水平降低, 果渣加工使三种农药残留水平升高。此研究可为桃饮品和桃罐头的膳食风险评估以及加工过程中农药残留消减提供数据参考。 相似文献
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Conventional methods for thermal processing of foods use constant processing temperature profiles (CPTPs) for a prescribed processing time, which is based on achieving a required microbial lethality to comply with public health standards. This also results in degradation of nutrients and quality factors. the variable process temperature profiles (VPTPs) obtained by using optimization methods can reduce quality losses and/or processing time compared to CPTPs. the objective of this research was to evaluate VPTPs using the Complex Method to reduce the processing time and/or improve quality retention for a specified level of lethality in thermal processing of conduction heated foods. the VPTPs were obtained for volume average retention of thiamine considering different sizes of spheres (small and large) and finite cylinders (small and large), and the thiamine retention and processing time results were compared with a conventional method (processing at 121.1C) for a specified lethality level. the use of VPTPs resulted in a 37 and 10% decrease in processing times in spherical and 40 % and 6 % for finite cylindrical shapes, for the same objective function value and specified lethality compared to the CPTP process. For the same processing time, the improvements in thiamine destruction were 3.7 and 2 % for spheres, and 3.9 and 2.2% for finite cylinders. 相似文献
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为筛选出较适宜生产刺槐花代用茶的工艺,促进刺槐花资源的综合利用,采用晒青、烘青、炒青、白茶、红茶5种加工工艺制作刺槐花代用茶,进行感官评价及水浸出物、可溶性糖、蛋白质、游离氨基酸组分的测定与分析,探讨不同加工工艺对刺槐花代用茶品质的影响。结果表明:炒青工艺所制刺槐花代用茶水浸出物质量分数最高,为63.15%;炒青工艺、红茶工艺所制刺槐花代用茶可溶性糖质量分数最高,分别为38.29%、37.10%;蛋白质质量分数相对稳定,集中在18.70%~20.00%;白茶工艺、晒青工艺所制刺槐花代用茶游离氨基酸质量分数最高,分别为5.26%、5.10%;共检测到22种游离氨基酸组分,含6种必需氨基酸。感官评价以红茶工艺和炒青工艺条件下的刺槐花代用茶最佳,较适宜刺槐花代用茶的制备。 相似文献
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Fruits of processing and nonprocessing tomato cultivars harvested at the “breaker” stage of maturity were evaluated for changes in physical, chemical and sensory quality characteristics during storage at 20C and 30C after 7, 14 and 21 days. Percentage marketable fruits after 21 days at 20C and 30C were 61.9% and 56.6% for processing cultivars and 65.9% and 50.9% for nonprocessing cultivars. Fruits of the processing cultivars ripened earlier, remained firmer and were less prone to physical injuries than fruits of nonprocessing cultivars. Nonprocessing fruits had a higher mean fruit weight of 17.0 g, fruit diameter of 1.10 mm and locule number of 13 compared with fruits of the processing cultivars. Nonprocessing fruit cultivars had higher sugar/acid ratios and vitamin C contents as well as lower pH and total titratable acidity than processing fruit cultivars. Accordingly, nonprocessing cultivars on the whole, but specifically Walters, Floradel, Carnival, Calypso, Star Pak, Floradade and Early Set were most suitable as fresh-market fruits. Excellent processing quality attributes were obtained for Donore, Peto 94C, Rio Grande and Advantage. Among processing cultivars Caraibe, Cascade, Dorado and Neema 1401 gave good dual purpose fruits. 相似文献
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壳聚糖涂膜与牛至精油复配对鲜切菠萝的 保鲜作用 总被引:1,自引:0,他引:1
目的研究壳聚糖涂膜及与牛至精油复配对鲜切菠萝的保鲜的影响。方法在低温环境中,按照0.1%、0.3%和0.5%不同浓度的牛至精油与壳聚糖复配,并分别以水、壳聚糖涂膜处理为对照,分析不同处理方式对鲜切菠萝硬度、Vc含量、过氧化物酶(POD)、多酚氧化酶(PPO)、过氧化氢酶(CAT)和脂氧合酶(LOX)活性的影响。结果壳聚糖涂膜与0.5%的牛至精油复配后可减缓组织软化;与0.1%牛至精油复配可以维持Vc含量的缓慢降低。在不同处理组中,当含有0.3%和0.5%牛至精油时,鲜切菠萝的POD和CAT活性则呈下降趋势,而其他处理组则显著升高;当含有壳聚糖处理组时,其PPO和LOX活性则低于对照组。结论壳聚糖与牛至精油复配涂膜会在减缓鲜切菠萝营养损失的情况下延长其货架期。 相似文献