青柠檬蛋糕的研制

本文对青柠檬蛋糕进行研制,开发出一种具有保健功能的风味蛋糕。以青柠檬、玉米淀粉为生产风味蛋糕的主要辅料,通过单因素实验和正交实验,以感官评价为指标,确定出青柠檬蛋糕的最佳配方。结果表明,青柠檬蛋糕的最佳配方为:以糕点粉量为基准(100%),青柠檬汁25%,白砂糖90%,玉米淀粉10%,鸡蛋清190%。青柠檬蛋糕为青柠檬的推广及风味蛋糕的研发提供了新方法。      

一种芒果味西打酒的研制

以芒果为原料,经清洗、破碎、浸提、过滤等工序,制成芒果汁。再以芒果汁、西打酒为主要原料配以柠檬酸等辅料,制成芒果西打酒。确定气液混合最适压力为0.22 MPa,通过正交实验得出芒果西打酒最佳配方是:10%vol西打酒占44%,芒果汁占20%,糖液占30%,柠檬酸占0.22%。     

不同品种草莓的特征香气成分

以"宝交""大将军"和"红宝石"3个品种的草莓为试材,采用顶空固相微萃取-气相色谱质谱联用技术(GC-MS)和嗅闻技术(GC-O)、感官评价以及快速气相电子鼻对果实的香气成分进行分析。3个品种共检测到71种挥发性成分,"宝交""大将军"和"红宝石"分别有60,70和66种。酯类物质种类最多(21~26种),而醛类物质含量最多(51.37%~63.63%)。其中,丁酸甲酯、丁酸乙酯、乙醛、己酸甲酯、(E)-2-己烯醛、己酸乙酯、乙酸己酯、芳樟醇在3个样品中具有较高的含量及香气强度,为草莓的主要特征香气物质。经感官评价,"宝交"较强甜香气的来源可能是由于2-戊酮的存在;"大将军"青香和花香更强,青香可能由于它具有更高的己醛和反式-2-己烯醛含量,而花香可能来源于芳樟醇、橙花叔醇和β-紫罗兰酮。由快速气相电子鼻可以显示出3个品种草莓很好的区分度。     

草莓感官评价模型方法比较

为使草莓感官评价结果更客观，不受评价者评价经验、年龄及健康状况等主观因素影响，该研究将草莓的十项理化风味指标如过氧化氢酶、多酚氧化酶等作为输入数据，感官评价得分作为输出数据，运用灰狼优化支持向量机建立草莓感官评价估计模型。为验证所提出模型的优越性，将其与粒子群优化支持向量机模型、卷积神经网络、长短时记忆网络模型进行对比分析，为充分保证所提出模型的有效性，重复实验20次并计算各项指标均值，得到所提出模型的均方根误差和平均绝对误差分别为0.28、0.24（低于粒子群优化支持向量机的误差指标0.46、0.38，长短时记忆网络误差指标1.24、0.99和卷积神经网络误差指标0.88、0.75）。实验结果表明，基于灰狼优化支持向量机模型的预测精度最高、稳定性最好、误差最小，研究结果可为草莓感官评价得分的评定提供参考。     

草莓果茶的研制

草莓果茶是以草莓为主要原料，甜味剂，增稠剂等为辅料，精心加工制成的一种营养丰富，风味独特的饮料。     

草莓汽酒的研制

以草莓为原料,经葡萄酒酵母发酵、醇浸、调配、灭菌,制成风味独特、老少皆宜、具有营养保健功能的草莓汽酒。     

草莓果茶的研制

草莓营养丰富，味道鲜美，但不能长期贮存，本文介绍了用草莓生产草莓果茶的完整工艺．     

草莓啤酒的研制

啤酒发酵过程中,添加以新鲜草莓制取的草莓汁,酿制出草莓啤酒。该酒色浅黄微红,泡沫洁白细腻,较持久,有明显酒花香和良好的草莓果香,口味纯正清爽,苦味轻,无异味。啤酒营养价值提高,风味独特。     

草莓啤酒的研制

在啤酒酿造的基础上,研制开发了草莓果汁啤酒,该产品不仅具有草莓果汁酸甜适口的特点和丰富的营养,而且又具备啤酒的特色。１工艺技术１．１草莓原汁的处理工艺１．１．１工艺流程草莓鲜果→去杂、漂洗→榨汁→果胶酶处理→明胶与硅胶复合处理→过滤→澄清果汁→０℃贮存?..     

关于浓缩苹果汁的发展与前景

介绍苹果汁发展现状及国内外对苹果汁的研究情况,并对苹果汁的发展趋势进行展望.     

苹果醋肽饮料的研制

介绍了以苹果醋为主要载体并配以一定数量的大豆多肽．然后与苹果汁、蜂蜜、低聚异麦芽糖、维生素B族、维生素C、果溶Ca等辅助成分进行科学调配生产苹果醋肽饮料的工艺流程．     

Could cider aroma modify cider mouthfeel properties?

The objective of this work was to evaluate whether aroma–taste interactions could occur in cider due to cognitive interactions such as a dumping effect or a congruency phenomenon. Sixteen French ciders were selected with different organoleptic characteristics. Three different tasting conditions were compared in order to evaluate the presence of aroma interactions with taste. A trained panel was first asked to assess ciders, with and without a nose clip, on four attributes: sweetness, sourness, bitterness and astringency. Secondly, they had to score the same four attributes with seven aroma attributes added. It was shown that the perception of sweetness and astringency was modified in the presence of aroma. Ciders with fruity and caramel aromatic notes were perceived sweeter contrary to ciders with hay, animal and earthy notes, which were perceived less sweet. Moreover, the aroma interaction with sweetness was sugar concentration-dependent. It occurred only in cider containing around 40 g/L of sugar. Finally, ciders were perceived more astringent when tasted without wearing a nose clip.     

Volatile constituents of fermented cider I.—Draught dry cider blend

An investigation of the volatile components of a draught cider using gas chromatography, mass spectrometry and infra-red spectroscope has led to the definite identification of 43 components, a further 23 being tentatively reported. 2-Phenylethanol, its esters and the short-chain fatty acids are important organoleptic components; 4-ethylguaujcol and 4-ethylphenol give a heavy ‘cresol-like’ characteristic and hexyl acetate, ethyl 2-methylbutyrate and other low boiling esters contribute to the fruity character of the cider.     

Screening of cider yeasts for sparkling cider production (Champenoise method)

A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Saccharomyces spp. strains were identified and tested to ascertain their capacity to carry out secondary fermentation of sparkling ciders. The screening of yeasts to determine their principal enological characteristics (tolerance to ethanol, production of volatile acidity and hydrogen sulphide) was accomplished by means of rapid, non-expensive assays (plate agar). As a result, 13 (24%) of the 54 initial Saccharomyces spp. yeast strains were eliminated. The technological properties assessed were flocculation capacity, ethanol and sulphite tolerance, and production of major volatiles. Ten Saccharomyces cerevisiae strains were characterized as true flocculants; all of these strains were able to grow in ethanolic medium and in the presence of 200mg/l of sulphite. Applying cluster analysis to the production of amyl alcohols, isobutanol, propanol and 2-phenylethanol, the strains were classified in two natural groups. Two flocculent yeast strains referred to as 3' and 50', representative of the each statistical group, were selected together with two reference strains (Saccharomyces bayanus C6 and S. cerevisiae Levuline CHP) to elaborate four sparkling ciders by the Champenoise method. The analysis of variance (p<0.01) among ciders revealed that glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i-butanol and 2-phenylethanol were significantly influenced by the secondary yeast strain. The results of sensory analysis indicated that all the sparkling ciders were scored as good. No significant differences among sparkling ciders were found for odour attributes and taste intensity.     

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits

The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (ciders) per level was developed. Level 1 corresponded to spirits obtained when alcoholic and malolactic fermentation of the ciders ceased, Level 2 corresponded to spirits obtained from ciders with a volatile acidity of 1.0 g/L acetic acid, while Level 3 corresponded to spirits made from ciders with a volatile acidity of 1.5 g/L acetic acid. Cider maturation significantly influenced the composition of the spirit as regards the ethyl esters of the major organic acids of cider (lactic, acetic and succinic). It also significantly influenced the content of aromas produced by bacterial activity (2-butanol, 2-propen-1-ol, 4-ethylguaiacol and eugenol), the concentration of which was found to increase with higher levels of maturation. The attributes “spicy” and “sweetness” were likewise influenced by the level of cider maturation. The distillates made from the most matured cider (volatile acidity 1.5 g acetic acid/L) scored better for “odour quality”.     

苹果酒酿造历史及其类型

介绍了苹果酒酿造的历史，并按生产工艺，介绍了苹果酒的类型。     

苹果酒生产技术研究

以苹果为原料,采用液态法发酵生产苹果酒,结果表明:苹果在破碎时加入0.2%异Vc护色,并加入0.03%果胶酶,过滤得到苹果汁,0.02%自选酵母菌种A-9958在20￣25℃发酵,加入适量砂糖,可酿造出苹果酒。     

固定化酵母菌生产苹果酒的研究

通过对海藻酸钠、琼脂、卡拉胶3种固定材料的研究,确定海藻酸钠作为酵母菌的固定载体;在对固定酵母菌种的培养时,溶氧量对菌数影响最大,是决定菌总数的最重要因素,温度影响次之,pH值影响作用最小;固定化细胞在发酵液中增殖时,在25h～35h后停止是适宜的:发酵时加入的固定化粒子是发酵液的8%时最适宜.     

Isolation and characterization of Escherichia coli recovered from Maryland apple cider and the cider production environment

Contaminated apple cider has been implicated in several Escherichia coli O157:H7 outbreaks. In an attempt to investigate sources and modes of entry of E. coli into apple cider, samples of fresh apple, pomace, and cider and equipment and mill floor swabs were analyzed for standard plate counts (SPC), total coliforms (TC), fecal coliforms (FC), and E. coli. E. coli was isolated from 14 (33%) of 42 samples of bottled fresh cider, from food equipment in 6 (67%) of 9 mills, and from apples, pomace, or cider in 7 (78%) of 9 mills. Seventy-five E. coli isolates were further characterized for Shiga toxin-producing E. coli (STEC)-associated virulence factors, antimicrobial susceptibility, and pulsed-field gel electrophoresis (PFGE) type. No E. coli O157:H7 or other STEC was identified. Serotyping and PFGE revealed 64 distinct profiles, suggesting that recovered E. coli arose from multiple independent sources. However, on one occasion, E. coli isolated from the source apple sample was closely related to the E. coli identified in the finished cider sample. E. coli isolates were further tested for antimicrobial susceptibility to 17 antimicrobial agents of human and veterinary importance. Fourteen (19%) of the 75 isolates were resistant to at least one of the antimicrobial agents tested, and 9 (12%) were resistant to at least two of these agents. Of the resistant isolates recovered, 64% were resistant to tetracycline and 57% were resistant to streptomycin. Overall, the level of E. coli contamination in source apple samples did not differ significantly from those in samples of pomace, cider at the press, and cider entering the bottling tank; therefore, source apples cannot be dismissed as a potential contributor of E. coli to the cider-making process.