咸酥花生加工中漂白工艺的研究

为提高咸酥花生的感官品质,本文采用L25(56)正交试验研究过氧化氢和过氧乙酸两种无氯漂白剂对咸酥花生漂白效果的影响。结果表明:过氧化氢和过氧乙酸混合漂白剂能有效地脱除花生壳中的有色物质,使咸酥花生色泽均匀,提高产品的外观质量。咸酥花生漂白的最佳工艺参数为:3%过氧化氢和3%过氧乙酸,pH8,漂白温度65℃,漂白时间15 min,花生果壳的漂白效果最佳。     

原味带壳咸脆花生加工工艺研究

以带壳花生为原料,比较了不同清洗时间、入味方式、烘烤温度等对花生品质的影响。结果表明,搓洗可减少花生壳厚度,搓洗20 min有利于花生的入味并保证花生壳的完整性,在低能耗的同时提高料液的吸收率;在0.08 MPa下对花生真空浸渍入味比常压浸渍入味的效果更好;通过正交试验确定煮制花生时最佳的料液添加量:即每1 000 mL清水的配料添加量为25 g/kg食盐,30 g/kg甘草,0.6 g/kg三氯蔗糖,在此配方下制得的原味咸脆花生综合评分最高;入味后对花生在90℃下烘烤16 h,花生仁的主要理化指标及感官评分比传统的高温短时烘烤方式更好。     

胡萝卜片中富集植物乳杆菌的工艺优化

为将植物乳杆菌富集到胡萝卜中以制备含益生菌的果蔬功能食品,本研究首先通过单因素和正交试验优化植物乳杆菌以真空浸渍和超声浸渍的方式富集到胡萝卜片中的工艺参数,然后以常压浸渍为对照比较3种浸渍方式下胡萝卜片中富集的活菌数,以期获得较优的胡萝卜植物乳杆菌富集方式。结果表明,真空浸渍较优工艺参数为真空浸渍温度35℃、真空浸渍时间15 min、复压浸渍时间20 min;超声浸渍较优工艺参数为超声浸渍温度30℃、超声浸渍功率125 W、超声浸渍时间12 min。比较真空浸渍、超声浸渍和常压浸渍3种方式下胡萝卜中活菌数可知,真空浸渍组活菌数最多,达到10~(10) CFU/g以上;扫描电子显微镜结果显示,在真空和超声浸渍的胡萝卜组织中均观察到杆状菌体,而在常压浸渍样品的组织内部未发现菌体。3种浸渍方式下胡萝卜组织表面均有大量菌体。本研究获得了较优的胡萝卜中富集植物乳杆菌工艺参数,为乳酸菌或其他菌通过真空浸渍富集到果蔬组织中提供实验依据,也为含益生菌功能食品开发提供新思路。     

浓缩式真空浸渍红枣的工艺

以宁夏红枣为原料,研究浓缩式真空浸渍加工蜜枣的起始糖液浓度,浸渍液与红枣质量比,抽真空时间,真空度,温度对浸渍液渗入到红枣中的浸渍量的影响。结果表明最优条件为:浸渍液和红枣的质量比为8,起始糖液浓度为30%,抽真空10min,真空度为0.09MPa,温度为55℃,得到增重率为165.34%,在此条件下浓缩式真空浸渍2.5 h,真空低温干燥1.5 h～2 h生产的蜜枣品质较好。     

菠萝蜜脆片生产技术研究

以菠萝蜜为原料,研究采用低温真空油炸和真空离心脱油技术加工菠萝蜜脆片的工艺流程,通过对比试验确定最佳工艺参数为:八成熟果;热烫温度95℃,时间3min～5min;浸渍真空度-0.095MPa;真空油炸真空度-0.095MPa;脱油温度95℃～100℃、离心转速500 r/min～600 r/min.     

葛仙米脆粒含浸调理工艺研究

先将葛仙米进行预干燥,再通过真空含浸技术使干燥的葛仙米内部浸入海藻糖、奶油的含浸液,使其具有奶油的香甜口感。最后再次利用干燥,除去含浸后葛仙米内部的水分,最大程度的保持葛仙米的形状和营养成分。首先,确定葛仙米的预干燥方式为脉冲喷动微波真空冷冻干燥;其次,研究不同真空度、不同抽真空时间和不同常压浸渍时间对葛仙米品质的影响,确定最佳的真空含浸工艺为:75℃,-0.08 MPa,真空含浸30 min,再常压浸渍30 min;最后,比较热风干燥与真空微波干燥2种不同的干燥方式对葛仙米品质的影响,确定最佳的二次干燥工艺为:真空微波干燥,150 W。     

响应面法优化莲子真空油炸工艺参数

本研究采用响应面分析法(RSM)优化莲子真空油炸工艺参数。采用中心组合实验设计,考察油炸温度(85~95℃)、油炸时间(12~20 min)和真空度(-0.085~-0.095 MPa)对莲子脆度值(R_1)、色差(R_2)和含油率(R_3)3个指标的影响。结果表明,莲子真空油炸的最佳工艺条件为:油炸温度95℃,油炸时间为12 min,油炸真空度为-0.095 MPa。在此条件下进行平行实验得到莲子脆度R1值为6572.57 g,色差R2值为42.80,含油率R3值为9.21%。另外,真空油炸莲子脆度、色差、含油率及感官评价都明显优于常压油炸莲子;通过电镜图可以明显看出真空油炸莲子淀粉凝胶化较严重,没有明显的空隙;常压油炸莲子仍可看到淀粉颗粒且莲子内部较大的空隙。     

真空油炸香菇脆片工艺优化

油炸温度、真空度和油炸时间是真空油炸过程中的重要参数,该文对香菇脆片真空油炸工艺进行优化,得到最佳工艺参数为油炸温度80℃、真空度0.089 MPa、油炸时间36.65 min,获得的香菇脆片含油率为22.53%,破碎力为650.31 g。香菇脆片品质分析表明,真空油炸较好保持了香菇脆片的多糖含量,具有较高的复水比。     

鲜荸荠真空浸渍强化钙工艺研究

为提高鲜荸荠中钙含量,以乳酸钙为强化剂,钙含量、淀粉含量、可溶性固形物和亮度L~*值为评价指标,通过单因素试验考察温度、真空度、真空浸渍时间和乳酸钙浓度对鲜荸荠浸渍钙含量的影响,并结合正交试验分析真空浸渍对鲜荸荠性质的影响,确定真空浸渍最佳条件。结果表明,真空浸渍较优工艺条件为温度40℃,真空度49 kPa,乳酸钙浓度6.0%,真空浸渍20min。此条件下浸渍鲜荸荠钙含量为64.41 mg/100 g,提高了13.64倍;淀粉含量为3.35 g/100 g,可溶性固形物含量为9.7°Brix,亮度L~*值为87.97。研究获得鲜荸荠真空浸渍强化钙工艺的最佳条件,真空浸渍可作为强化鲜荸荠钙含量的一种新方法。     

真空微波-真空油炸-真空微波三阶段联合脱水工艺生产低含油率马铃薯脆片

为得到低含油率并具有令人满意品质的马铃薯脆片,采用真空微波-真空油炸-真空微波三阶段联合脱水工艺,并对三阶段联合脱水工艺进行优化,得出三阶段联合脱水工艺的最佳转换点。三阶段联合脱水过程的优化工艺条件为：前期微波强度1.4W/g在真空度0.06MPa下真空微波预干燥8min,然后,在100℃和0.09MPa条件下真空油炸15min,最后在微波强度2.4W/g和真空度0.095MPa条件下干燥4min。三阶段联合脱水工艺的转换点对应马铃薯的水分质量分数分别为68%(湿基)和10%(湿基)左右。     

真空浸渍对大头菜腌制过程中品质变化的影响

目的：研究真空浸渍工艺对腌制大头菜品质影响。方法：采用物性测试仪、色度计对大头菜的质构特性、色度进行测定,采用滴定法、干燥法、分光光度法等对大头菜的氯化钠、水分、总酸、氨基酸态氮、亚硝酸盐等理化指标进行测定,采用气相色谱法对大头菜的挥发性成分进行检测。结果显示,在腌制过程中,氯化钠、总酸、氨基酸态氮含量逐渐升高,脆度先升高后降低,同样处理时间内,真空浸渍组大头菜的各项指标明显比常压浸渍组大头菜的变化快;浸渍液含盐量20%的真空浸渍组大头菜各指标变化速度最快,腌制时间为90?d时,大头菜的各项理化指标、感官指标达到稳定;浸渍液含盐量20%真空浸渍90?d的大头菜与传统腌制工艺制备的大头菜挥发性成分不同,分别为27?种和31?种。综上,真空浸渍能提高大头菜腌制速度,缩短腌制时间,但需要联合微生物发酵等技术手段以保持传统大头菜的风味。     

Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

A method to decrease pH value in pepper slices employing vacuum was studied. The effects of relaxation time (10, 15 and 30 min), vacuum level (200 and 400 mbar) and vacuum application period (2 and 5 min) were evaluated. Results showed that vacuum impregnation (VI) with lactic acid solution increased the acidification degree to a greater extent than processing carried out at atmospheric pressure. In particular, samples treated at 400 and 200 mbar and submitted to a relaxation period of 30 min, showed a reduction in pH ratio (RpH) from 0.929 to 0.894. Otherwise, samples submitted to conventional dipping at atmospheric pressure showed a RpH of 0.968. Vacuum level was found to be the most important variable influencing the variations in total mass and pH. Vacuum impregnation led to an increase in diffusion rate of hydrogen ions into the vegetable tissue due to the increase in contact area between acid solution and cells. Moreover, a direct correlation between pH reduction on the one hand, and vacuum application period and relaxation time on the other, was observed. Results proved that vacuum impregnation process is a useful technique to improve acidification treatments of vegetables.     

腊肉真空腌制工艺条件的优化

以猪脊背肉为原料,研究了真空腌制工艺中真空压力、腌制液浓度、原料质量和真空腌制时间4个因素对其真空腌制速率的影响。单因素实验及正交实验结果表明,腊肉真空腌制的最佳条件为:真空压力86kPa、腌制液浓度25%、原料质量125g、真空腌制时间5h,方差分析结果显示该最佳工艺与其他各组工艺存在着极显著差异。     

真空浸渍法制备固定化乳酸菌苹果粒的研究

真空浸渍可将保加利亚乳杆菌和嗜热链球菌富集到苹果组织间隙,从而获得富集乳酸菌的苹果粒制品。本实验采用响应曲面法结合单因素实验对抽真空温度、抽真空时间和浸渍时间等因素进行了优化。结果表明,温度35℃,抽真空时间10min,浸渍时间80min时,苹果粒对乳酸菌吸附率最高,达到80%以上。同时实验表明冷冻干燥的效果明显优于热风干燥。冷冻干燥的苹果粒色泽鲜亮,外形饱满,口感松脆,具有苹果的芳香,乳酸菌活菌达≥109CFU/g。     

LOGO!顺序控制在食品真空加压浸渍设备中的应用

介绍了基于LOGO!控制器的真空加压浸溃设备气动顺序控制系统的总体方案、硬件系统和软件系统.气动顺序控制系统采用接近开关自动控制罐盖定位、关盖、开盖和锁紧操作,LOGO !自动步进执行真空加压浸渍过程循环的抽真空、吸糖液、加压、浸渍、放糖液工序,能够连续自动完成整个加工过程.该设备实现了快速均匀浸糖,通过调整各工序的操...     

Ways and Means for the Infusion of Bioactive Constituents in Solid Foods

The development and consumption of functional food, or foods that promote health not merely basic nutrition, is on rise. In recent years, industrial and consumer interests have focused on developing foods supplemented with bioactive constituents that provide greater physiological benefits. The direct addition of these components to liquid or fabricated solid foods has led to a wide range of new products appearing on the market. Osmotic dehydration, an operation in which food stuff is soaked in solution of low water activity, has been reported as a suitable technology for formulating new products because of the twofold effect that it has on food where it partially removes water and impregnates the food pieces (solid food matrix) with solutes from the osmotic solution. The article focuses on the impregnation of bioactive constituents having added advantage to human health such as antioxidants, minerals, vitamins, and probiotics. The infusion of enzymes and aroma also has been discussed. Application of ultrasound, vacuum, high pressure, and/or atmospheric impregnation techniques appears to be the feasible technologies for impregnation of solid food matrix for the incorporation of bioactive ingredients.     

真空压力浸渍蒸煮监控系统

以真空压力浸渍蒸煮设备为对象,采用组态控制技术,开发了以IPC为核心、以通用板卡为接口、以组态软件为平台的真空压力浸渍蒸煮监控系统,实现了整个工艺流程的可视化和工艺过程的控制自动化.     

pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification

A pulsed vacuum acidification treatment (PVA) applied to zucchini slices and the related response of vegetable tissues, were studied. Results showed that in comparison with a traditional acidifying-dipping at atmospheric pressure, PVA may improve the pH reduction as a consequence of the increase of acid solution-vegetable tissues contact area. Nevertheless, the low porosity fraction of fresh zucchini, the variability of the vegetable tissue structure and its mechanical properties did not allow to increase the acidification rate by increasing the vacuum level of 200 mbar. In particular, the study of structural changes showed that the liquid volume changes occurred without significant total volume variation due to the rigidity of vegetable tissues. Probably, this aspect reduced the deformation-relaxation phenomena which have great effect on liquid impregnation at both 200 mbar and 400 mbar. In addition, due to the low viscosity of acid solution it was hypothesize a great filling also at 400 mbar reducing the effect of the increase of vacuum pressure.