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胡萝卜、枸杞、苹果醋复合保健饮料的研制 总被引:5,自引:0,他引:5
研究胡萝卜、枸杞、苹果醋复合保健饮料的工艺流程,用正交实验方法探索出饮料的最佳配方,生产出集营养、保健、风味于一体的天然保健饮料。 相似文献
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研究了以荸荠、丰水梨为主要原料制作新型复合保健饮料的工艺,对加工过程中的护色、稳定剂选用等进行探讨,并运用正交试验研究、确定了产品的最优配方。该饮料是风味良好的复合保健饮料。 相似文献
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以蒲公英、山楂为原料,主要研究了蒲公英、山楂汁复合保健饮料的加工工艺,并对山楂汁浸提时间、温度、料水比、复合饮料澄清方法的确定作了研究;通过正交试验、感官评价,得出原料最佳配比。研制出营养丰富、风味独特的蒲公英、山楂复合型保健饮料。 相似文献
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山楂、红枣、枸杞、胡萝卜复合果汁饮料的研制 总被引:2,自引:0,他引:2
以山楂、红枣,枸杞、胡萝卜为原料,研究了其浸提汁及复合果汁饮料的生产工艺,确定了关键工序的工艺参数,研制出一种营养丰富的天然功能型保健饮料。 相似文献
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姜汁复合保健饮料的研制 总被引:5,自引:0,他引:5
对姜汁复合保健饮料的生产工艺条件、配方进行了一些探讨。依此工艺配方生产的姜汁复合保健饮料 ,质量稳定、风味良好、口感柔和、营养丰富 ,是一种保健型的营养饮品。 相似文献
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Taner Baysal Filiz Icier Seda Ersus Hasan Yıldız 《European Food Research and Technology》2003,218(1):68-73
The effects of microwave and infrared drying on the quality of carrot and garlic were studied and compared with the effects of conventional hot air (tray drier for carrot and fluid bed drier for garlic) drying. The quality of carrot and garlic were evaluated by instrumental and sensory analysis. Rehydration, moisture content, water activity, particle density, bulk density, porosity and colour values were obtained for microwave, infrared and hot-air dried vegetables. In addition, total moisture content versus time was represented by drying rate curves of carrot and garlic samples. Finally, free moisture content versus drying rate were compared for the three different drying methods. 相似文献
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The effect of moisture content on structural properties such as apparent density, true density and porosity was investigated in this work for various vegetables after conventional drying. Samples of twelve different fresh vegetables (mushroom, green pepper, courgete, spinach, celery, leek, onion, tomato, garlic, carrot, pea, and corn) were dehydrated with conventional drying and the aforementioned properties were experimentally determined. A simple mathematical model was selected to correlate the obtained experimental data of true density, apparent density and porosity to material moisture content for each vegetable. The correlation results for the studied properties of the examined vegetables are presented in this article, along with the obtained model parameters. 相似文献
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为研究蔬菜浆对调理猪肉饼品质特性的影响,将芹菜浆、胡萝卜浆及二者的复合浆分别添加到猪肉饼中,4 ℃冷藏,观察猪肉饼理化性质及成品感官品质的变化。结果表明:与对照组相比,添加蔬菜浆的各处理组猪肉饼pH值、硫代巴比妥酸反应物值均降低,冷藏5 d时降低最明显,胡萝卜浆组pH值下降较快,且冷藏5 d时pH值显著低于芹菜浆组(P<0.05);添加芹菜浆能够显著降低猪肉饼的亮度值,显著增加红度值(a*)(P<0.05),且芹菜浆组a*高于胡萝卜浆组;添加蔬菜浆也可提高猪肉饼的出品率;利用5 点快感标度法对各处理组猪肉饼进行感官评价,猪肉饼的色泽、香气、口感、质地及总体可接受程度评分与对照组相比均有所提高,芹菜浆对猪肉饼的色泽、香气和口感等指标的改善效果优于胡萝卜浆。 相似文献
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胡萝卜在我国大部分省市均有种植,其β-胡萝卜素、维生素、矿物质含量丰富。本文利用微胶囊技术将经酶解处理的胡萝卜加工成一种速溶产品。利用液态果胶酶PectinexUltraSP-L和PectinexSMASHXXL酶解胡萝卜浆,提高了胡萝卜汁的产量。结果表明,果胶酶PectinexUltraSP-L最佳用量(以胡萝卜浆重量计)为0.09ml/kg胡萝卜浆液,PectinexSMASHXXL最佳用量0.18ml/kg胡萝卜浆液,最佳温度50℃,酶解时间2h,酶处理后出汁率能提高到82.8%。加入15%玉米油,3%乳化剂,3%酪朊酸钠和40%糊精微胶囊化后喷雾干燥得到胡萝卜速溶粉。该产品既能直接加水冲调饮用,也能作用一种成分加入到其它配方食品中,应用范围得到了进一步的扩大。 相似文献
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以大蒜、胡萝卜、甜橙为主要原料,制成复合保健果蔬饮料.对大蒜的脱臭效果、果蔬汁用量以及影响饮料风味的因素进行了分析研究.结果表明,按大蒜汁6%、胡萝卜汁10%、甜橙汁25%、白砂糖10%的比例进行调配,复合保健饮料风味最佳. 相似文献
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Haiyan Wang Gang Li Fei Yuan Yajun Wu Ying Chen 《European Food Research and Technology》2011,233(6):1023-1028
Among food allergens, celery is a frequent cause for adverse food reactions in allergic patients. In this study, the celery
allergen protein Api g 1.01 RNA was amplified by RT-PCR and cloned into the pET-32a expression vector. The recombinant plasmid
was transformed into E.coli BL21(DE3) pLys for the expression of protein Api g 1.01. Monoclonal antibodies were prepared against the expressed purified
Api g 1.01 protein. A sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of celery soluble
proteins in processed foods was developed using the prepared monoclonal antibodies. The developed ELISA had a high specificity,
although it showed slight cross-reactivity to carrot. The limit of quantification (LOQ) was 0.28 μg/mL (equivalent to 5.6 μg
whole celery protein/g food sample). The recovery ranged from 83 to 115%, whereas coefficients of variation were 6.7–8.9%. 相似文献