液体杨桃的加工

<正>杨桃酸味很强,鲜食不受欢迎,经济价值较低,适当处理后具有独特的杨桃甜酸风味.(1)原料处理:鲜杨桃洗净,用刀分剖后除去种子,切碎,入打柴机打浆30分钟,以能通过筛孔0.25毫米筛为宜.     

溪黄草水提取物对杨桃果实的保鲜作用研究

采用1%溪黄草涂膜液对杨桃果实进行涂膜,并在常温下贮藏,通过观察杨桃果实外部感官品质的变化以及测定生理指标,研究其对杨桃果实的保鲜效果。结果表明:1%溪黄草水提取物处理杨桃果实可减少其水分散失,保持可滴定酸、可溶性固体和可溶性总糖含量,抑制丙二醛的积累,具有一定的保鲜作用。     

溪黄草水提取物对杨桃果实的保鲜作用研究

采用1%溪黄草涂膜液对杨桃果实进行涂膜,并在常温下贮藏,通过观察杨桃果实外部感官品质的变化以及测定生理指标,研究其对杨桃果实的保鲜效果。结果表明:1%溪黄草水提取物处理杨桃果实可减少其水分散失,保持可滴定酸、可溶性固体和可溶性总糖含量,抑制丙二醛的积累,具有一定的保鲜作用。      

杨桃果实采后处理与保鲜技术研究进展

杨桃果实采后不耐贮运,保鲜期极短,严重制约着我国杨桃产业的发展。本文就国内外有关杨桃果实的采收,以及冷激、热激、涂膜、低剂量辐照、防腐保鲜剂处理、包装等果实采后处理和贮藏保鲜技术的研究进展作了综述。     

仙人掌代替杨桃藤制取宣纸纸药的可行性研究

研究了以仙人掌代替杨桃藤制取宣纸纸药的可行性,以改善杨桃藤资源紧缺的问题。全文包含两项实验:实验一测试了不同温度下,仙人掌提取液与杨桃藤提取液的黏度值及黏度下降值;实验二测试了仙人掌提取液与杨桃藤提取液分别对纸浆进行处理后,捞制成纸后的白度及白度下降值。统计分析实验数据后,结果表明:仙人掌提取液可用作宣纸纸药,且效果优于杨桃藤。     

壳聚糖和VC复合涂膜对杨桃保鲜的影响

以不同浓度的壳聚糖和VC复合,对杨桃进行涂膜处理,结果表明:一定浓度的壳聚糖和VC可以提高杨桃的优果率,降低失重率,提高VC、可溶性糖含量;1.0%壳聚糖+1.5%VC是最佳的保鲜处理组合。     

抗坏血酸与壳聚糖处理对鲜切杨桃贮藏效果的影响

利用抗坏血酸和壳聚糖复合处理鲜切杨桃,研究其在贮藏期间的生理生化变化。研究结果表明:在贮藏温度为12℃条件下,6g/L抗坏血酸+15.0g/L壳聚糖复合处理鲜切杨桃可降低腐烂率、失重率与相对电导率,减少可溶性固形物含量损失,抑制POD、PPO活性,对鲜切杨桃起到较好的保鲜作用。     

山苍子精油结合1-MCP处理对杨桃的保鲜效果

以'香蜜'杨桃为试材,使用山苍子精油(熏蒸浓度为400μL/L)、1-甲基环丙烯(1-MCP,熏蒸浓度为0.6μL/L)及两者结合分别处理杨桃果实,通过测定呼吸强度、细胞膜相对渗透率、贮藏品质相关指标,并辅以感官评价比较不同处理对杨桃的保鲜效果。与对照相比,三种处理均能推迟呼吸峰值的出现,并将峰值分别降低21.60%、33.52%和43.92%,降低了细胞膜相对渗透率、失重率和腐烂指数,保持了较高硬度、可溶性固形物、可滴定酸和维生素C含量;其中,结合处理的效果最好,可将杨桃保鲜期延长约8 d。在贮藏20 d时,结合处理的感官分值为74.27分,单一处理的感官分值均低于临界值70.00分。由此表明,精油的抑菌作用和1-MCP的抑制乙烯作用可以产生协同效应,更有效地提高杨桃的保鲜效果,这为易腐果实的保鲜提供了可行思路。     

聚乳酸薄膜包装袋对杨桃保鲜效果的研究

杨桃分别用聚乳酸(PLA)和聚乙烯(PE)包装袋包装,包装方式采用气调包装和真空方式两种,处理好后将样品置于20℃,相对湿度95%的环境中贮藏,以未包装杨桃为对照,测定了杨桃贮藏过程中包装袋中O2和CO2含量,失重率、褐变度、可滴定酸含量、pH、可溶性固形物、多酚氧化酶(PPO)活性、抗坏血酸等变化,研究PLA薄膜包装袋包装杨桃的保鲜效果。结果表明,在真空包装对照组中,各项数据差别很小,但其对杨桃的保鲜效果普遍优于气调包装。在气调包装对照组中,气相色谱分析显示PLA袋中CO2体积分数比PE高,O2体积分数低。11 d后,PLA气调包装袋中杨桃褐变度和PPO活性为11.4%和2.3 U/min.g,低于PE气调包装的55.2%和2.9 U/min.g;有机酸分解为0.14%,pH为4.74,酸值高于PE气调包装;同时,PLA包装中杨桃的可溶性固体物和V_C含量均高于PE包装袋中杨桃。由此说明,PLA包装确实可以有效延长杨桃的货架期。      

杨桃的低温保鲜试验

杨桃的低温保鲜试验赫晋海南省农科院技术开发部５７１１００杨桃是热带珍稀水果。我院由马来西亚引进的甜杨桃,外形美观,质脆味甜,清爽多汁。由于杨桃果在热带气候条件下,新鲜期仅有一周,粮难外运远销,使杨桃只能限于就地销售,严重制约其生产规模。因此,杨桃保鲜...     

糯米甜酒曲根霉的筛选及强化曲的研究

选取5种不同地域、较为畅销的市售糯米甜酒曲,以酒曲酶活力为评价指标,筛选出优良糯米甜酒曲。将优良酒曲中霉菌进行分离纯化,制作纯种根霉曲,与酿酒酵母（Saccharomyces cerevisiae）不同比例混合复配制作强化曲。通过强化曲与市售酒曲的酒曲酶活力对比,并结合试制糯米甜酒的总糖、总酸、总酯、酒精度对比验证。结果表明,强化曲的最佳复配比例为：接种量为1%（其中根霉M9曲添加量0.90%,酿酒酵母添加量0.10%）。与市售甜酒曲相比,强化曲糖化力达796.5 U/g,提高14.8%;液化力达694.2 U/g,提高20.7%;试制糯米甜酒的总酯达0.78 g/L,提高168.9%;酒精度达12.1%vol,提高92.1%。经感官评价,强化曲酿制糯米甜酒口感醇甜、风味突出,感官评分为96分。     

Effect of thermal treatment on physicochemical composition and sensory qualities,including ‘foxy’ methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan

BACKGROUND: The major defect of the interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) is the inheritance of the specific foxy off‐flavours from the parent species Vitis labrusca. Thermal treatment is a traditional method of producing fortified wine that originated from the subtropical Portuguese island of Madeira. This technique was used to treat Golden Muscat fortified wine in order to investigate the effects of thermal treatment on the physicochemical composition and sensory qualities of the wine. RESULTS: The control wine had the lowest total phenol concentration, total flavonol concentration and total acidity. Increased colour intensity in all thermal‐treated samples was detected. The amount of foxy methyl anthranilate in the wine decreased significantly (P < 0.05) after thermal treatment. Panellists indicated that, compared to the control wine, the thermal‐treated wines had higher flavour complexity, flavour intensity, persistence and balance. The control wine exhibited an unpleasant foxy flavour. CONCLUSION: These results suggest that the thermal treatment technique can be used for the production of Golden Muscat fortified wines with desirable flavour. This technique could assist local winemakers to produce an interspecific variety Golden Muscat fortified wine of acceptable quality. Copyright © 2009 Society of Chemical Industry     

Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Rice wine was prepared in the laboratory from a black pigmented rice (cv. Poireton) using standardized methodology. The wine was fortified with the probiotic strains Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 and allowed to undergo a storage period of 28 days at 4°C. These rice wines were compared with a commercial wine used as a standard reference wine. A panel consisting of 30 judges performed the sensory evaluation. The scores obtained were based on the quality attributes of colour, taste, aroma and alcoholic strength. Analysis of the sensory scores and ranking of the different samples were performed using fuzzy analysis. The quality attributes were also ranked according to their importance in the overall acceptability. Colour and alcoholic strength were accorded the highest importance, compared with aroma and taste, as quality attributes. The rice wines were rated as ‘not satisfactory’, ‘fair’, ‘medium’, ‘good’ and ‘excellent’ on the sensory scale. Out of the wines prepared, black pigmented rice wine fortified with L. acidophilus was the most acceptable and was ranked as ‘good’, which was also at par with the commercial wine. On the other hand, black pigmented rice wine fortified with L. sakei and black pigmented rice wine fortified with L. acidophilus and L. sakei were ranked in the ‘satisfactory’ category followed by the unfortified wine ranked in the ‘fair’ category. Copyright © 2015 The Institute of Brewing & Distilling     

Sensory and chemical characteristics of trans‐resveratrol‐fortified wine

Background and Aims: trans‐Resveratrol (tR) is a grape‐derived polyphenolic that is believed to confer considerable health benefits to humans. Its concentration in wine, however, is highly variable, and thus direct fortification of wine with tR has been proposed to create a high‐value, health‐promoting wine product. This study determines the sensory and chemical characteristics of tR fortified white and red wine. Methods and Results: Riesling and Cabernet Sauvignon wines were enriched with 20 mg/L and 200 mg/L tR. Basic chemical and sensory indicators of wine quality, trans‐ and cis‐resveratrol concentrations, and antioxidant capacity were assessed at bottling and at 6, 18, 31, 44 and 58 weeks post‐bottling. tR concentrations in bottled wine remained relatively stable throughout the 58‐week period of this study. In addition, tR‐enriched wines had a significantly higher antioxidant capacity compared with control wine, and Cabernet Sauvignon fortified at both tR concentrations had greater colour intensity. Basic chemical indicators of wine quality were not affected by tR fortification, and sensory changes were minimal, with higher bitterness intensity in Riesling fortified at 200 mg/L tR the most consistent finding. Conclusions: tR is relatively stable in wine during bottle aging, and tR enrichment up to 200 mg/L results in minimal change to wine quality, particularly with red wine. Significance of Study: This is the first study to investigate the chemical and sensory characteristics of tR‐enriched wines. Results indicate that these products may have considerable potential for the functional food market.     

杨桃的氨基酸组成及其营养价值评价

对5个不同品种杨桃果肉中的氨基酸组成、营养成分测定分析。结果表明,杨桃鲜果中富含7种人体必需氨基酸（EAA）,特别是赖氨酸含量平均占EAA总量的29%。微量元素中钾和磷的含量较高,在5个品种中的范围分别为1249—1374mg/kg和259—291mg/kg。台湾软枝杨桃和泰国杨桃VC和尼克酸的含量较高,分别为24.6、26.3 mg/kg和19、17.6mg/kg。本研究得出杨桃是一种具有较高营养价值和保健功能的水果。     

RICE WINE BREWING WITH SPROUTING RICE,SPROUTING RICE INFECTED WITH ASPERGILLUS ORYZAE AND RICE KOJI

Fermentation tests were performed with sprouting rice, sprouting rice infected with koji mold, i.e. Aspergillus oryzae and rice koji, as saccharifying agent. Characteristics of the various rice wines were compared by gas chromatography and organoleptic testing. The rice wine made with sprouting rice was colorless and had light and refined characteristics in terms of both aroma and taste. The rice wine made with sprouting rice infected by Aspergillus oryzae was rich in isoamyl alcohol, isoamyl acetate and acetaldehyde; it was faintly yellow in color and had rich and mild characteristics. This rice wine had something in common with conventional Japanese sake as compared with the sprouting rice wine, and it might be a transitional intermediate between ancient sprouting rice wine and conventional Japanese sake. In accordance with the traditional method for sake brewing, starchy materials, tap water and sprouting rice as the saccharifying agent were added to the initital mash as first and second additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its acidic taste was masked by sugar and dextrin.     

Grape and wine analysis - enhancing the power of spectroscopy with chemometrics.

Spectroscopic techniques offer the potential to simplify and reduce analytical times for a range of grape and wine analytes. It is this aspect, together with the ability to simultaneously measure several analytes, which was the impetus for developing spectroscopic methods. The Australian Wine Research Institute (AWRI) has long used spectroscopic analysis of wines in the ultraviolet (UV) and visible (Vis) wavelengths, and since 1998 has been investigating applications of spectroscopic techniques in the near infrared (NIR) and mid-infrared (MIR) wavelength regions of the electromagnetic spectrum for the rapid analysis and quality control of both grapes and wine by the Australian wine industry. This paper reviews the use of several spectroscopic techniques, including NIR, MIR, and Vis, combined with chemometrics, to assess grape and wine composition in the Australian wine industry. The achievements, current research, and proposed further applications of different spectroscopic techniques are discussed in studies into the assessments of red grape composition and of fungal diseases in grapes, monitoring phenolic compounds during red wine fermentations, quality grading of red, white and fortified wine styles, monitoring wine distillation processes, and yeast strain classification.     

A Comparative Assessment of Nutritional Composition,Total Phenolic,Total Flavonoid,Antioxidant Capacity,and Antioxidant Vitamins of Two Types of Malaysian Underutilized Fruits (Averrhoa Bilimbi and Averrhoa Carambola)

Nutritional composition, total phenolic content, total flavonoid, antioxidant capacity, and antioxidant vitamins of bilimbi (Averrhoa bilimbi) and carambola (Averrhoa carambola) were determined and compared in this study. Bilimbi was found to contain higher moisture, ash, carbohydrate, protein, fat, and dietary fiber compared to carambola. Total phenolic content was higher in carambola although bilimbi yielded more total flavonoid. Vitamins A, C, and E contents of bilimbi were also higher than carambola. Antioxidant and scavenging activity as determined by β-carotene bleaching assay and DPPH radical scavenging assay of carambola were significantly (p < 0.05) higher than bilimbi. These results suggested that carambola was a potent natural antioxidant food and that contribution of phenolic compounds to its antioxidant capacity was greater than that of antioxidant vitamins.     

Degradation of pyrazophos and methidathion in fortified red and white wine under conditions of light and darkness

The decomposition of the pesticides methidathion and pyrazophos in red and white wine stored under different conditions was studied. Samples of red and white wine were fortified with 3.25 mg/kg of each of the pesticides. One lot was stored under diffuse daylight and the other in a dark closet. Both lots were stored at the same temperature. Their degradation was followed for 80 days. Half-lives of the pesticide methidathion in white and red wine stored in diffuse daylight were 20.1 and 20.0 days, respectively, and 21.1 and 24.2 days for those stored in conditions of darkness. Corresponding half-lives for pyrazophos were 29.7 and 29.1 days for storage in daylight conditions and 31.1 and 34.5 days in darkness conditions. Photodegradation was not found to play any important role in the decomposition of these pesticides under the conditions used.     

New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection

ABSTRACT: A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2μg/L, and an average intermediate precision of 6.3%. The comparison of the results obtained for EC analysis on the same wine brandy samples by GC/MS and HPLC are statistically indistinguishable with 97.5% probability. The results of the analysis of 42 samples are presented.