核桃酱生产工艺及稳定性的研究

介绍了核桃酱的生产工艺 ,同时研究了增稠剂与不同HLB值的乳化剂复合使用时 ,对核桃酱品质及稳定性的影响。研究结果表明 ,黄原胶在核桃酱中不仅有提高增稠作用 ,同时还有乳化稳定作用 ,其使用量为 0 .4 % ;乳化剂用量为 0 .3% ,HLB值应大于 9较理想。     

花生粕豆酱的研制

研究以花生粕为基料,按一定比例添加面粉、大豆粉,混合蒸煮后经酱油曲精发酵制成复合酱的工艺.在单因素试验的基础上通过正交试验,以酱中的氨基酸态氮含量、pH值和风味为评价指标,通过对结果的综合评定确定出制酱的最佳工艺.     

胡萝卜骨酱的研制

探讨了以胡萝卜和动物骨为原料，先制成骨糊和胡萝卜酱,然后二者复合制酱的生产工艺。通过L9(3^4)正交试验确定产品的最佳配方为：胡萝卜酱10％、骨糊30％、蔗糖10％、淀粉6％、食盐0．1％。     

浅谈"复合"香型白酒

复合香型白酒是指以清、浓、酱、米4种香型为基本香型，由其中两种或两种以上的基本香型复合派生而出的白酒，如西凤酒、白云边酒、景芝白干酒、四特酒、双雄醉酒等，其生产工艺多种多样，精湛绝妙；其香气具有多类型、风味具有多层次之特征。     

纯天然辣味复合酱的研制

介绍了以鲜辣椒、非菜花、芝麻酱、食用植物油为主要原料,经科学配方生产的一种鲜辣味美、清香诱人、风味独特的纯天然辣味复合酱。通过试验确定了其最佳配方比,介绍了其生产工艺及操作要点。     

风味杏鲍菇酱的研制

以杏鲍菇为原料,调配黄豆酱、干辣椒、鲜味剂及复合香辛料等辅料研制风味杏鲍菇酱。经过感官评定,确定最佳工艺配方为:黄豆酱10%、干辣椒6%、白砂糖2%、谷氨酸钠1.5%、5'-呈味核苷酸二钠0.2%、复合香辛料0.8%、酵母抽提物1.2%、柠檬酸0.1%、异Vc钠0.05%。产品风味独特,香辣鲜甜,符合广大消费者的口味。     

酱曲醅制腐乳生产工艺

利用酱曲在发酵过程中产生特殊酱酯香，在腐乳的后发酵过程中添加酱曲，并介绍了生产工艺及操作要求。     

河南酱包瓜的生产工艺

酱包瓜系河南高档传统名牌酱菜之一,它以整体酱瓜内装15种原料混合酱渍而成。包瓜内所装的15种原料,事先都按各自的特点进行了各自的酱腌渍,然后装入瓜罐内,捆扎后放入甜酱缸酱清,形成独特风味。     

北方辣酱的生产技术

北方辣酱的生产技术白文泽于珍（吉林省公主岭市八屋酿造厂１３６１１５）俗话说“开门七件事，柴米油盐酱醋茶”。可见酱在人民生活中的地位是很重要的，自古以来，我国人民就有食用酱的习惯，在东北地区，北方人民食用调味副食品，俗称咸菜酱，都是以咸为主，我们研制了...     

商丘大有丰酱包瓜

大有丰酱包瓜是河南商丘生产的特色菜。酱包瓜以整体酱瓜为外表，内装15种原料混合酱渍而成。本文介绍了大有丰酱包瓜的特色及生产工艺。     

响应面法优化琯溪红肉蜜柚果酱配方设计

以琯溪红肉蜜柚为原料研制果酱,对其中添加剂的配比进行优化。采用单因素试验研究白砂糖、柠檬酸、琼脂和β-环糊精的添加量对红肉蜜柚果酱感官评价和质构特性的影响,在此基础上通过Box-Behnken中心组合试验设计和响应面分析法,探究果酱中各项配料添加量及其交互作用对产品感官品质的影响。结果表明:红肉蜜柚果酱中各配料的最优配比为:以100 g鲜果浆为计算基准,白砂糖添加量60%、柠檬酸添加量0.2%、琼脂添加量0.3%、β-环糊精添加量0.7%,采用此配比制得的果酱,感官评分为89分,具有良好的胶凝性和涂抹性,口感细腻,酸甜适中,且具有红肉蜜柚特有的风味和色泽。     

Influence of Immature Fruits on Strawberry Jam Quality and Storage Stability

Jam was prepared from two strawberry cultivars, ‘Cardinal’ and A-5344, which were suited to once-over machine harvest. For jam manufacture, puree from ripe (R) and immature (IM) fruits were combined in the following blends: 25% R + 75% IM, 50% R + 50% IM, 75% R + 25% IM, and 100% R. Initially and after storage at 2°C for 6 and 12 months, jam color and flavor of all mixtures were acceptable. Jam made from 25 and 50% ripe fruit of A-5344 had unacceptable color after 6 and 12 months, respectively, at 25°C. All jam stored at 35°C was unacceptable after 6 months. Color acceptability was more dependent on total anthocyanin content than the percentage of ripe puree used in jam manufacture.     

海带酱加工工艺研究

探讨了以海带为原料加工海带酱的生产工艺。并从原材料处理方法、原料配比、调味料配比等方面对成品品质的影响进行了研究。     

香菇果蔬酱软罐头的研究

以香菇、桔皮、南瓜为主要原料,通过正交试验科学优选配方,采用真空浓缩新技术,研制了香菇果蔬酱软罐头。     

Physicochemical and Sensorial Properties of Grapefruit Jams as Affected by Processing

Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of severe thermal treatments that imply undesirable changes in the product quality characteristics such as colour, texture, flavour and nutritional and functional value. In this work, osmotic dehydration (OD) and/or microwave energy (MW) was proven as adequate to obtain jam with the typical characteristics of water content, degree Brix, pH and water activity of jam obtained by conventional thermal heating. The sensory evaluation carried out to compare the product showed that samples submitted to more intense heating treatments (conventional or MW) had significantly higher scores in colour saturation, brightness, grapefruit taste and extensibility than OD or OD+MW ones. As deduced from the obtained results, OD treatment prevents grapefruit colour changes, and mild MW heating contributes to increase the consistency and decrease the extensibility of the obtained jam. In this way, OD+MW jam was preferred by assessors mainly due to its higher consistency. The sample obtained by this procedure was stable during storage.     

大豆多糖在酱料品质体系中的应用研究

大豆多糖除了具有膳食纤维所具有的功能特性外,还具有乳化及乳化稳定性能.在含有脂肪和盐分的酱(膏)状产品体系中,大豆多糖表现出特有的光泽性、粘性和透明性,能够使酱料体系的稳定性不受油脂和盐离子浓度的影响,在工业上具有十分重要的意义.大豆多糖可以用来替代或部分取代传统的增稠乳化稳定剂用于酱料的产品生产中,可作为改良酱料体系的质构特性和功能特性的材料而被广泛利用.     

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - I. Associations in Spanish dry-cured ham Jamón Serrano

The functional single polymorphisms identified in the calpastatin (CAST) gene have been related to the rate of meat tenderization and the protein turnover after slaughter, and the Ile199Val polymorphism identified in the coding region of the protein kinase AMP-activated (PRKAG3) gene has been proven to affect ultimate pH in muscle. The aim of the present study was to show the effects of these genetic polymorphisms on the quality traits of Spanish dry-cured ham Jamón Serrano. A tissue sample from 665 crossbreed pigs were genotyped for PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg polymorphisms, and a subsample of 120 dry cured hams was selected to perform physico-chemical, rheological, instrumental colour and sensory analyses. Associations between the polymorphisms and several quality traits of dry-cured ham, mainly related to flavour and texture, were found. The genotypes PRKAG3 Ile/Ile, CAST249 Arg/Arg and CAST638 Arg/Arg, and the haplotype CAST 249Arg-638Arg were the most favourable for Jamón Serrano production.     

Sugar Composition Effects on Textural Parameters of Peach Jam

A series of peach jam samples was prepared using commercial glucose syrups of 38DE and 44 DE, isoglucose, maltose syrup and their mixtures with sucrose. Texture development of samples during aging was studied using an Instron machine. Jam texture was markedly affected by composition of the syrups. Consistency of jams ranged from very firm when 100% isoglucose syrup was used to very soft when 100% maltose syrup was used and three weeks aging was needed for stabilization. Principal Component Analysis showed the jams could be classified according to their mechanical and textural attributes.     

高效液相色谱法测定果酱中Vc含量

建立高效液相色谱法测定果酱中VC含量的分析方法.果酱样品在水溶液中超声提取后,采用高效液相色谱,以0.1％乙酸水溶液:甲醇(95/5,体积比)作流动相,经C18色谱柱分离,用紫外检测器,在246 nm吸收波长下对VC进行检测,并与标准比较,以保留时间定性,峰面积定量.本方法在0.4 mg/L～10 mg/L浓度范围内线性关系良好,相关系数为0.998 4,检出限为30μg/L.以200.0、400.0、800.0 mg/kg 3个浓度水平添加回收试验中,样品的平均回收率为97.4％～107.5％,相对标准偏差不大于2.54％.结果表明,本方法灵敏度高,准确性好,操作简便,适合于果酱样品中VC含量的分析检测.     

SENSORY EVALUATION OF JAMS MADE FROM THREE EASTERN THORNLESS AND MARION BLACKBERRIES1

Jams were produced from fruit of eastern thornless blackberries (Black Satin, Chester, Hull Thornless, and Thornfree cultivars) harvested by hand or machine, of a blend of imported fruit from Yugoslavia and Mexico, and of Marion blackberries from Oregon. Jams were evaluated by 12 trained panelists for color, spreadability, consistency, sweetness, blackberry flavor, off-flavor, and seediness. Jams made from hand-harvested Marion, and Black Satin were the most red-purple in color. Machine-harvested Chester fruit yielded the firmest jam and was among the jams rated with the thickest mouthfeel. Jams of hand-harvested Thornfree and Black Satin fruit were rated sweetest. No differences were noted among cultivars in seediness or blackberry flavor. Jam of Marion, Black Satin, and Chester fruit had less off-flavor than the imported fruit blend and Thornfree; however, the intensity of off-flavor was scored low in all jams. Jams made from hand-harvested blackberries were less seedy and had more intense blackberry flavor than machine-harvested fruit.