共查询到20条相似文献,搜索用时 218 毫秒
1.
2.
蜂胶对鸡蛋保鲜作用的研究 总被引:7,自引:0,他引:7
研究了蜂胶对鸡蛋表面常见菌的抑制作用及其对鸡蛋的保鲜效果,实验结果表明,蜂胶可在大肠杆菌,枯草芽胞杆菌,无恒谱形杆菌,荧光假单胞菌及沙门氏菌的培养平板上形成抑菌圈;1%的蜂胶平板可完全抑制以上五种细胞的生长,实验还表明蜂胶对鸡蛋表面混合菌有明显的抑制作用;鸡蛋保鲜实验结果表明:1.5%的蜂胶溶液即可对鸡蛋的保鲜产生显著的效果。 相似文献
3.
4.
对冷却鲜猪肉分别用保鲜剂(含乳酸钠5%、异维生素C钠0.2%和乙酸0.4%的混合保鲜溶液)处理加PE塑料袋包装、PF/PA塑料袋气调包装(25%CO2、25%N2和50%O2混合气体)和保鲜剂处理加PF/PA塑料袋气调包装,与PE塑料袋包装对照,研究其在0~4℃冷却保存条件下不同处理方法的保鲜效果。每隔2d对猪肉进行感官评定、测定其TVB-N值、菌落总数,并进行球蛋白沉淀试验,以判定猪肉新鲜度的变化。结果表明:PE/PA塑料袋气调包装和保鲜剂处理均明显延长冷却鲜猪肉的保存期,可使其保存期分别达到12d和9d:两者同时应用效果更好,可使冷却鲜猪肉的保存期达到15d以上;气调包装的冷却保存猪肉颜色始终保持鲜红状态;课题组自主设计、制造的气体比例混合器,用于冷却肉的气调包装,保鲜效果优良。 相似文献
5.
益生菌在酸奶生产过程中对酵母和霉菌污染的控制 总被引:1,自引:0,他引:1
以商业生物保鲜菌(干酪乳杆菌)作参照,研究益生菌Laaobacillus casei Zhang在酸奶发酵和贮藏期间对酵母和霉菌污染的控制,及其对酸奶品质的影响.结果表明:酸奶中添加3.00× 106 g-1的L.casei Zhang,能防止酵母和霉菌的污染,具有延长酸奶保质期的效果,且抑菌效果高出商业生物保鲜菌50%.此外,添加L.casei Zhang最多缩短发酵时间1h,减缓酸奶后酸化程度,不影响酸奶贮藏期内酸度、黏度和持水性等.L.casei Zhang具有作为生物保鲜菌的优良特性,可应用于酸奶制品的工业化生产. 相似文献
6.
7.
8.
荸荠功能组分在马蹄糕防腐保鲜中的应用初探 总被引:5,自引:0,他引:5
用滤纸片法考察了荸荠功能组分BQ的抑菌谱,通过测定马蹄糕中菌落总数的变化,研究BQ在马蹄糕中的保鲜效果。结果表明,BQ有较强的抑菌能力,对细菌的抑制能力大于霉菌和酵母菌。在马蹄糕中,BQ添加量大于0.1%的时候其防腐保鲜效果已经可以较为明显的看出。当添加量为0.5%时,已经和0.1%的山梨酸钾的防腐保鲜能力相当,能将马蹄糕的保质期延长至7d。并且对马蹄糕常出现的腐斑、胀气及出水等品质问题都有不同程度的改善,而且添加浓度与品质有着较好的量效关系。 相似文献
9.
10.
酸辣椒的泡制与保鲜研究 总被引:5,自引:2,他引:3
文中对酸辣椒的泡制与保鲜作了初步研究。结果表明:青椒经洗净、沥干、(切分)、硬化处理和加盐厌氧发酵等制成酸辣椒,再采用带汁抑菌包装处理,可较好地保持产品质地和风味。在泡菜盐水中添加0.03%的苯甲酸钠和0.02%的脱氯乙酸钠后,与泡好的辣椒一同装袋并真空包装,成品贮藏6个月后仍有较好的脆性和口感。 相似文献
11.
《Journal of dairy science》2022,105(6):4903-4914
Goat milk whey protein concentrates were manufactured by microfiltration (MF) and ultrafiltration (UF). When MF retentate blended with cream, which could be used as a starting material in yogurt making. The objective of this study was to prepare goat milk whey protein concentrates by membrane separation technology and to investigate the effects of polymerized goat milk whey protein (PGWP) on the physicochemical properties and microstructure of recombined goat milk yogurt. A 3-stage MF study was conducted to separate whey protein from casein in skim milk with 0.1-µm ceramic membrane. The MF permeate was ultrafiltered using a 10 kDa cut-off membrane to 10-fold, followed by 3 step diafiltration. The ultrafiltration-diafiltration-treated whey was electrodialyzed to remove 85% of salt, and to obtain goat milk whey protein concentrates with 80.99% protein content (wt/wt, dry basis). Recombined goat milk yogurt was prepared by mixing cream and MF retentate, and PGWP was used as main thickening agent. Compared with the recombined goat milk yogurt without PGWP, the yogurt with 0.50% PGWP had desirable viscosity and low level of syneresis. There was no significant difference in chemical composition and pH between the recombined goat milk yogurt with PGWP and control (without PGWP). Viscosity of all the yogurt samples decreased during the study. There was a slight but not significant decrease in pH during storage. Bifidobacterium and Lactobacillus acidophilus in yogurt samples remained above 106 cfu/g during 8-wk storage. Scanning electron microscopy of the recombined goat milk yogurt with PGWP displayed a compact protein network. Results indicated that PGWP prepared directly from raw milk may be a novel protein-based thickening agent for authentic goat milk yogurt making. 相似文献
12.
M GUVEN K YASAR O B KARACA A A HAYALOGLU 《International Journal of Dairy Technology》2005,58(3):180-184
The influence of different levels of inulin on the quality of fat-free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids content of milk was standardized to 14% by adding skim milk powder to the experimental yogurt. The chemical composition, pH, titratable acidity, whey separation, consistency, acetaldehyde and volatile fatty acidity contents were determined in the experimental yogurts after 1, 7 and 15 days. Sensory properties of the yogurts were evaluated during storage. The addition of inulin at more than 1% increased whey separation and consistency. Acetaldehyde, pH and titratable acidity were not influenced by addition of inulin. Tyrosine and volatile fatty acidity levels were negatively affected by inulin addition. With respect to the organoleptic quality of yogurt, inulin addition caused a decrease in organoleptic scores: the control yogurt had the highest score, and the lowest score was obtained in yogurt samples containing 3% of inulin. Overall, the yogurt containing 1% of inulin was similar in quality characteristics to control yogurt made with whole milk. 相似文献
13.
14.
双歧杆菌酸奶生产工艺的优化 总被引:5,自引:1,他引:5
通过研究婴儿双歧杆菌和长双歧杆菌在脱脂乳中的生长特性、影响其发酵的因素以及发酵方式 ,优化出双歧杆菌酸奶的最佳生产工艺。研究结果显示 ,选用长双歧杆菌制作酸奶时 ,在乳中添加 0 3 %酵母粉 ,低聚糖取代 10 %的蔗糖 ,接菌量为 10 % ;选用婴儿双歧杆菌制作酸奶时 ,在乳中添加 0 6%的酵母粉 ,以低聚糖取代 2 0 %的蔗糖 ,接菌量为 15 %。 3 9℃条件下发酵 ,然后再按 1∶1的比例与普通酸奶混合 ,所制得的酸奶在贮存期间 ,活菌数可达到10 8cfu/mL以上。 相似文献
15.
紫米酸奶的工艺优化及贮藏品质分析研究 总被引:1,自引:0,他引:1
以熟紫米粉和鲜牛奶为主要原料,研制具有抗氧化性能的紫米酸奶。将紫米酸奶的酸度、持水力和感官评分作为评价指标,在单因素试验基础上,利用响应面分析法对紫米酸奶的工艺进行优化,并对紫米酸奶的贮藏品质进行了研究。结果表明,紫米酸奶的最佳工艺为紫米粉添加量22 g/L,白砂糖添加量7%,接种量0.06%。在此优化条件下,紫米酸奶的感官评分为91.1分。在贮藏期间,紫米酸奶的感官评分、持水力、pH、酸度、乳酸菌数及对1,1-二苯基-2-三硝基苯肼(DPPH)自由基的清除率明显优于对照组。紫米酸奶具有更长的货架期和较强的抗氧化能力。 相似文献
16.
17.
Physiochemical Properties,Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat‐Treated Whey Protein Concentrate as Fat Replacer
下载免费PDF全文
![点击此处可从《Journal of food science》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Tiehua Zhang James McCarthy Guorong Wang Yanyan Liu Mingruo Guo 《Journal of food science》2015,80(4):M788-M794
There is a market demand for nonfat fermented goats’ milk products. A nonfat goats’ milk yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat‐treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows’ milk yogurt with pectin was also made as a control. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats’ milk yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other yogurts and lower syneresis than the goats’ yogurt with only pectin (P < 0.01). Viscosity and pH of all the yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 106CFU g‐1 during the 10‐wk storage. However, the population of Lactobacillus acidophilus dropped to below 106CFU g‐1 after 2 wk of storage. Microstructure analysis of the nonfat goats’ milk yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk yogurt and other similar products. 相似文献
18.
以添加不同量碳酸水的生牛乳(4℃)为研究对象,检测其冷藏期的理化指标及菌落总数,并进行碳酸水去除实验,探索一种延长生牛乳冷藏保存期的方法。结果表明:添加碳酸水可延缓生乳的酸败,且溶解的CO2浓度越高,抑菌作用越显著;在碳酸水去除实验中,CO2浓度为41.47 mmol/L的生乳在55℃、-0.085-0.095 MPa条件下旋蒸15 min后,其水分含量、CO2含量及热稳定性可恢复到对照组水平。碳酸水不会对生牛乳的理化性质造成影响且易去除,因此,可以采用添加碳酸水的方法延长生牛乳的冷藏保存期。 相似文献
19.
《Journal of dairy science》1988,71(3):589-595
The influence of sucrose on proteolysis in yogurt during incubation and storage was investigated using five different commercial yogurt cultures. Proteolysis was monitored by liberation of alpha amino groups. Addition of 15% sucrose to milk inhibited proteolysis and acid production by the cultures during the last 2 h of incubation. Isometric illustrations of the combined effects of sucrose and storage time at 4°C on proteolysis showed that proteolysis was dependent on sucrose and storage time in each culture. However, the effects of sucrose and storage time on proteolysis differed with each culture. For some cultures, the combined effects of sucrose and storage time on proteolysis were dependent on the amount of milk fat in the milk. By determining the effect of processing variables on the degree of proteolysis in yogurt, it may be possible to predict the degree of proteolysis under defined conditions. These results may lead to strategies to minimize proteolysis and improve yogurt quality. 相似文献
20.
搅拌型酸奶后酸化控制的初步研究 总被引:1,自引:0,他引:1
文中针对搅拌型酸奶成熟后在贮存、运输、销售、食用前出现的后酸化现象(postacidification)文中进行了初步研究。在无水乙醇抑制后酸化的实验中,4%的无水乙醇能明显抑制乳酸菌的进一步产酸,且不影响其优良的感官指标。进一步研究发现,每40mL酸奶制品分别添加1.4mL酒精度为38%的汾酒、1.0mL酒精度为62%的高度酒均可明显抑制后酸化现象。文中还尝试了酵母菌抑制后酸化的效果,结果发现,1株从牧区家庭自制酸奶中分离的酵母菌以2.0×107个/mL的浓度,每40mL酸奶制品添加0.1mL不仅可抑制后酸化现象,而且轻微的乙醇发酵改善了酸奶的口味,提高了酸奶的感官品质。经细胞形态、菌落特征、生理生化及产孢子类型可初步判断该酵母菌为异酒香酵母。 相似文献