利用芦笋弃料制作饲料的工艺研究

以芦笋弃料为原料,经加热软化,榨汁后,用（β－CD）掩盖苦味,研制成芦笋饲料。研究表明,芦笋弃料在温度为85℃,柠檬酸含量为0．2％的热烫液中软化7min,出汁率高,色泽淡。原汁中添加1．0％－1．5％的β－CD有可效地掩盖笋的苦味,而风味不受影响。芦笋原汁60％、β－CD1．2％、甜味剂（蔗糖：阿斯巴甜为100：1）2．5％柠檬酸0．15％,加水至100％,制成的饲料具有芦笋的清香味,甜酸适口。     

芦笋苹果汁复合饮料的工艺探讨

以新鲜芦笋为主要原料,经加热软化、榨汁后,用β-环状糊精掩盖苦味,并添加苹果原汁及辅料,制成芦笋苹果汁复合饮料.对芦笋复合饮料的加工工艺进行了探讨,确定了饮料的合理配方及工艺条件.当苹果原汁25%、芦笋原汁40%、白砂糖10%、柠檬酸0.1%,加水至100%时,制成的饮料具有芦笋的清香味,酸甜适口,含有丰富的营养物质,具有提高机体免疫功能、抗衰老等保健功效.     

复合芦笋汁加工工艺研究

以芦笋弃料(笋皮)为原料,经破碎、榨汁后,出汁率为52.5%,含可溶性固形物3.8%。将25%～40%的芦笋原汁与10%～25%苹果原汁复合时,可较好地掩盖芦笋皮带入的苦味,而芦笋特有的清香味不受影响。芦笋原汁35%、苹果原汁15%、白砂糖3%、柠檬酸0.15%、阿斯巴甜0.03%与清水组成复合芦笋汁具有浓郁的芦笋清香味,略带苹果香味,甜酸适口。     

芦笋罐头下脚料制作营养浊汁饮料的工艺研究

为保持天然芦笋的风味和营养,对芦笋汁的加工工艺进行实验,得出了优化工艺条件。以芦笋下脚料为原料,经加热软化、榨汁后,用β-环状糊精(β-CD)掩盖苦味,研制成芦笋浊汁饮料。芦笋原汁25%、β-环状糊精0.15%、蔗糖7%、柠檬酸0.15%及羧甲基纤维素钠(CMC-Na)0.1%加水至100%,制成的饮料具有芦笋的清香味,甜酸适口,含有丰富的营养物质,具有提高机体免疫功能,抗衰老等保健功效。     

芦笋汁的制备工艺研究

利用芦笋罐头、速冻芦笋生产中的下脚料可以加工成营养丰富、品质优良的芦笋汁饮料．研究结果表明：最佳杀青条件为，在９６℃０．１％的柠檬酸水中杀青３ｍｉｎ，采用琼脂－ＣａＣＯ３法澄清芦笋汁效果最好，添加０．１％～０．３％的β－环状糊精可使芦笋苦味明显降低或消失；产品最佳配方为，原汁１５％，蔗糖８％，β－环糊精０．３％，ｐＨ＝３．９．     

利用芦笋弃料生产浓缩芦笋原汁工艺

利用芦笋弃料生产浓缩芦笋原汁工艺山东泰安罐头食品总厂饮料食品厂潘士才一：前言芦笋是一种具有很高营养价值和药用价值的蔬菜。我国的《神农本草经》中将芦笋列为“上品之上”，仅次于人参之后。现代科学也进一步证明它含有丰富的蛋白质，多种维生素，多　种氨基酸，芦...     

苦瓜复合保健饮料的研制

以苦瓜、胡萝卜、菠萝为主要原料,采用正交设计、感官评价等方法,探讨复合饮料的生产工艺。研究表明:添加0.5%β-环状糊精可有效降低苦瓜汁的苦味,复合饮料的最佳配方为8%苦瓜汁,20%菠萝原汁,10%胡萝卜原汁,0.02%蛋白糖,0.2%柠檬酸。稳定剂选择0.04%CMC+0.01%黄原胶,杀菌条件确定为100℃、10min。     

绿豆菠萝复合饮料工艺的研究

通过对绿豆菠萝复合饮料加工工艺的研究,得出浸泡绿豆的最佳工艺参数为0.25％碳酸氢钠溶液以1：4料液比在20℃下浸泡10h;脱腥的最佳工艺参数为100℃沸水煮制3min;风味调配的最佳配方为1000ml绿豆乳、150ml菠萝原汁100g白砂糖、0．4g柠檬酸。     

芦笋复合饮料的研制

以绿芦笋和脱脂乳为原料研制芦笋复合饮料,分析了绿芦笋不同部位的营养成分,探讨了芦笋脱苦方法中的掩盖法,采用正交试验设计,通过感官、理化等项目的测定,筛选出芦笋复合饮料的最佳配方,并确定出最适宜的复合稳定剂和杀菌条件。结果表明：添加0．4％β-环糊精脱苦效果最好,最佳配方为V（芦笋汁）=23％,V（脱脂乳）=30％,白砂糖8．0％,柠檬酸0．35％;最佳复合稳定剂是：耐酸CMC0．3％、PGA0．25％、果胶0．15％,最佳杀菌条件是：80℃5min。     

芦笋黑木耳保健饮料的研制

提出了一种降血糖、降血脂保健型饮料的制作方法。该饮料以芦笋和黑木耳为主要原料,经过汁液提取、混合调配、均质、杀菌、灌装等加工工艺制作而成。通过正交实验确定该饮料最佳配方为：芦笋原汁20%、黑木耳浸提汁10%、木糖醇6%、柠檬酸0.2%、柠檬酸钠0.5%、β-环糊精0.4%、CMC-Na0.15%,用0.5‰薄荷水进行调配。     

添加剂对方便米饭特性的影响

研究β- 环状糊精、蔗糖脂肪酸酯、柠檬酸和α- 淀粉酶对热风干燥型方便米饭的复水率、复水后硬度和黏度的影响,结果表明：β- 环状糊精、蔗糖脂肪酸酯和柠檬酸适合作为热风干燥型方便米饭的品质改良剂。采用正交优化试验得出复合食品添加剂的最佳配比：在浸泡水溶液中,添加0.2%β- 环状糊精、0.2% 蔗糖脂肪酸酯和0.4% 柠檬酸,30℃预浸60min,50℃二次浸泡20min,由其浸泡制得的方便米饭的硬度从1490.152g 下降到1128.125g,黏着性从－ 1.515g·s 增加到－20.336g·s。     

雪莲果发酵酒的防褐变技术研究

在不影响雪莲果果酒发酵过程和品质的前提下,通过添加抗坏血酸、柠檬酸、蜂蜜、菠萝汁等抗褐变剂来解决雪莲果果酒生产中的褐变问题,得到营养成分损失少、风味佳、色泽鲜亮的雪莲果果酒。结果表明,抑制雪莲果褐变程度的先后顺序为柠檬酸>抗坏血酸>菠萝汁雪莲混合比,蜂蜜在雪莲果酒陈酿期会产生深色物质,不适宜作为雪莲果果酒的抗褐变剂。影响感官的顺序分别为菠萝汁雪莲混合比>抗坏血酸>柠檬酸,最后得出抑制雪莲果酒褐变的最佳组合为抗坏血酸的添加量1.00%,柠檬酸的添加量0.75%,菠萝雪莲混合比为1:4。     

芦笋枣汁清爽啤酒的研制

对以芦笋汁、枣汁、麦芽为原料生产啤酒进行了探讨，结果表明：芦笋汁：枣汁：1：1，混合添加量3％-4％，在主发酵期间添加效果好，成品酒口感清香，具有果蔬啤酒的风味。     

“米邦塔”仙人掌饮料的研制

本文以新鲜“米邦塔”仙人掌茎为原料,对仙人掌饮料的加工工艺进行了初步探讨。结果表明:在85℃下,将仙人掌热烫1min,加入40％的α-淀粉酶,淀粉酶打浆制汁,10％仙人掌原汁中添加0.10％抗坏血酸和0.05％柠檬酸护色,4.5％蔗糖、0.01％蛋白糖、0.10％柠檬酸、0.01％黄原胶、0.20％海藻酸钠、0.30％柠檬香精以及O.05％山梨酸钾进行调配,可做出色、香、味、形俱佳的仙人掌饮料。     

STORAGE STABILITY OF WINE COOLERS AS INFLUENCED BY JUICE CONTENT AND CITRIC ACID ADDITION1

A study was conducted to examine the effects of citric acid, juice levels, and storage methods on the stability of wine coolers. Four flavors of wine coolers (apple, grape, pineapple, and citrus) were formulated with 10 and 50% fruit juice with each juice level having 0.2 and 0.4% citric acid added. Three storage temperatures were used: cold (3C), room (21C), and elevated (37C). The cold and room temperature storages were for 10 months, and the elevated temperature storage was for 4 months. Chemical analyses were conducted during storage and sensory analyses were conducted after storage. The pineapple coolers with 0.4% citric acid added were the only coolers to be rated with a significantly higher flavor rating over the coolers with 0.2% added. The wine coolers showed changes in color and decreases in pH and carbonation levels. Coolers containing 50% juice levels were less stable during storage and had lower sensory scores than the coolers containing 10% fruit juice. Elevated storage temperature (37C) for 4 months was an acceptable method of evaluating wine cooler stability problems.     

南瓜豆乳复合保健饮料的研究

以南瓜和大豆为主要原料,探讨了南瓜豆乳复合保健饮料的配方及影响其稳定性和风味的因素。结果表明,以南瓜浆和豆乳混合比例为2∶1,添加CMC-Na0.06%、黄原胶0.06%、海藻酸钠0.02%以及蔗糖10%、柠檬酸0.025%,并在60～70℃、20～25MPa压力下进行两次均质,罐装,于121℃杀菌35min,获得风味和感官良好的饮料。     

澄清型玉米菊花饮料加工工艺研究

以糯玉米、滁菊花为主要原料,对澄清型玉米菊花饮料加工工艺进行了研究,确定了饮料的最佳加工工艺条件.结果表明,按1:10料水比对玉米进行磨浆,浆液过滤后加入1.5 mL、L α-淀粉酶在90℃下液化1.5小时,以及加入0.5 g/L糖化酶在65℃下糖化0.5小时,酶解处理后的浆液静置后取上清液得到糯玉米汁;以1:200的...     

BALANCING MACROMINERAL COMPOSITION OF FRESH-PACK CUCUMBER PICKLES TO IMPROVE NUTRITIONAL QUALITY AND MAINTAIN FLAVOR1

The macromineral nutritional balance of fresh-pack dill cucumber pickles was improved without loss of flavor quality. A product with flavor acceptability equal to the original product was obtained if NaCl was reduced by 40%, from 2.0% to 1.2%. To replace the 0.8% reduction in NaCl 0.8% KCl was added. CaCl₂ and MgCl₂ were added proportionately to match the daily value (DV) of the added KCl. In addition to changes in mineral composition, low levels of both citric acid and hot pepper sauce were added to improve flavor acceptability. The flavor acceptability of dill pickles was rated higher (P <0.05) than the 2.0% NaCl control when the NaCl concentration was reduced 20% from 2.0 to 1.6%, and 0.4% KCl was added to replace the NaCl. Again, CaCl₂ and MgCl₂ were added at a level which gave the same proportion of the DVs of these minerals as 0.4% KCl. The highest flavor acceptability in the product with 20% less NaCl was obtained when only citric acid was added as a flavor modifier.     

Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil

A factorial design of four levels of added iron (0, 0.1,1 and 5 ppm) and five levels of citric acid (CA) (0, 10, 50, 100, 150 ppm) was used to study interaction effects of citric acid and added iron on flavor quality of oils containing 0.1 ppm iron. Flavor qualities were evaluated by measurement of dissolved free oxygen disappearance and flavor compound formation in oils. When oils contained 0 or 0.1 ppm added iron, the five levels of CA did not affect flavor quality. But, when the oils contained 1 ppm of added iron, increasing the content of CA, rate of oxygen disappearance decreased and smaller concentrations of flavor compounds formed. Results also showed that as the iron content was increased, the rate of dissolved oxygen disappearance increased and the larger concentrations of flavor compounds formed in the oil.