共查询到20条相似文献,搜索用时 78 毫秒
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以黑米为主要原料,添加羧甲基纤维素钠(CMC)、单甘酯、绵白糖、柠檬酸等,研制黑米复配发酵风味饮料,通过单因素和正交试验优化最佳工艺参数。结果表明,黑米复配发酵风味饮料最佳工艺参数为以黑米复配发酵风味饮料总量为基准,CMC与单甘酯添加比例为4∶2(总量0.6%),黑米发酵汁用量为60%,绵白糖用量为8%,柠檬酸用量为0.05%。在此优化工艺条件下,黑米复配发酵风味饮料感官评分为90。影响黑米复配发酵风味饮料感官评分因素依次为黑米发酵汁用量绵白糖用量CMC与单甘酯添加比例柠檬酸用量。研制的黑米复配发酵风味饮料具有黑米的色泽风味及营养价值,产品口感清爽柔滑,酸甜度适宜。 相似文献
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以黑米和红枣为主要原料,预处理后添加蔗糖、脱脂乳粉,通过乳酸菌发酵制成含有活菌的发酵饮品。在单因素试验的基础上,通过4因素3水平的响应面分析法,发酵饮料的配方进行优化。结果表明:响应面法优化的黑米红枣发酵饮料最佳配方为黑米汁红枣汁体积比3∶2、蔗糖添加量5%、乳酸菌接种量(保加利亚乳杆菌∶嗜热链球菌体积比3∶2)3%、脱脂乳粉添加量3%。该条件下制得的产品感官评价得分为89.60分,色泽、口感和质地均较理想。 相似文献
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多菌种混合发酵黑米饮料的研究 总被引:3,自引:1,他引:3
研究了以黑米为原料,通过蒸煮、糖化制得黑米汁,再接入酵母菌、乳酸菌、醋酸菌共同发酵所得的一种新型发酵无醇饮料。试验表明,黑米汁发酵的最佳糖度为12°Bx,pH为6.5,接入菌种的比例为酵母菌∶乳酸菌∶醋酸菌=0.5∶1∶2,接种量为0.1g/L,发酵时间为8~9d,发酵温度为33℃。所得发酵液经调配、杀菌便制成了黑米发酵无醇饮料。 相似文献
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发酵乳的营养价值及保健作用 总被引:19,自引:2,他引:19
详细介绍了发酵乳的营养价值和保健功能,对乳酸菌发酵乳营养、生理功能及机理进行了阐述,对开发发酵乳和乳酸菌饮料作为保健食品具有重要意义。 相似文献
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论述了以沙棘果为发酵原料,以黑米、糯米、麸皮为辅料,经醋酸菌和酿酒酵母发酵、预处理,再添加适量蜂蜜、蔗糖调味而研制出的沙棘果醋饮料。确定的工艺技术参数为:沙棘∶黑米∶糯米∶麸皮的配比量为1∶0.2∶0.4∶0.2;酿酒酵母和醋酸菌接种量分别为0.4%,0.2%;酒精发酵温度(25±2)℃,醋酸发酵温度(32±2)℃,总发酵时间72 h;成品果醋饮料自然条件下贮存30~90天,未发现异常现象。经检测,供试沙棘果醋饮料理化指标和微生物学指标均符合我国食品卫生标准。 相似文献
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目的分析自然发酵腐乳与人工接种发酵腐乳两者微生物种类及可能产生的安全隐患,并对腐乳的生产环节中易产生的杂菌提出改进方案。方法利用传统的微生物分离鉴定方法,依据SB/T 10170-2007行业标准及食品安全国家标准食品微生物学检验等方法对影响腐乳中微生物的几个安全性指标和致病菌进行检测。结果通过2种方式培育的毛霉腐乳,其微生物含量和种类对比性很强,自然发酵腐乳的方式其细菌含量高,致病菌中金黄色葡萄球菌和沙门氏菌也均有检出,其他致病菌也存在很大的风险。选用人工接种发酵的腐乳其可培养出的微生物种类少,致病菌也未检出。结论选用人工接种发酵的腐乳较自然发酵的腐乳安全性高,更符合市场需求。 相似文献
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《江苏调味副食品》2002,(1)
1 范围本标准规定了酿造酱油的定义、产品分类、技术要求、试验方法、检验规则和标签、包装、运输、贮存的要求。本标准适用于第 3章所指的酿造酱油。2 引用标准下列标准所包含的条文 ,通过在本标准中引用而构成为本标准的条文。本标准出版时 ,所示版本均为有效。所有标准都会被修订 ,使用本标准的各方应探讨使用下列标准最新版本的可能性。GB/T 6 0 1— 1 988 化学试剂 滴定分析(容量分析 )用标准溶液的制备。GB 2 71 5— 1 981 粮食卫生标准GB 2 71 7— 1 996 酱油卫生标准GB 2 76 0— 1 996 食品添加剂使用卫生标准GB … 相似文献
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A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt brings about a change in the original structure of proteins by swelling and partial solution of myofibrils. The dissolved proteins are transformed into a thin fluid colloidal transition state, the so-called 'sol-state' with unstable coagulation bonds. During sausage ripening, as a result of denaturation by lactic-acid and due to gradual loss of water (drying), the unstable bonds are replaced by condensation bonds, and thus the sol-state is converted into the 'gel-state'. Both gel formation (condensation structure) and water evaporation (syneresis) result in the development of a matrix in fermented sausage and, consequently, in the texture of the sliceable product. 相似文献
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Probiotics in fermented sausages 总被引:1,自引:0,他引:1
Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices. They are adequate for the carriage of probiotic bacteria since they are usually not or only mildly heated and may promote the survival of probiotic bacteria in the gastrointestinal tract. In contrast, bacterial viability may be reduced due to the high content in curing salt and the low water activity and pH. Therefore, results are expected to be strain-dependent. Up till now, several approaches have been followed but most results are too preliminary to be able to evaluate the effect of probiotic fermented meats on human health. Candidate probiotic strains have been obtained through screening for technological requirements among bacteria that are naturally present in the meat or that originate from meat starter cultures. Alternatively, existing probiotic bacteria have been applied in meat products. Finally, the evaluation of the end-products needs to deal with both health effects and technological characteristics, for instance through human intervention studies and taste panels, respectively. 相似文献
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《Journal of dairy science》2022,105(4):2771-2790
Fermented brown milk has gained popularity because of its unique taste and flavor. Lactobacillus bulgaricus ND02 is a starter culture that has good milk fermentation characteristics. This study aimed to profile the metabolites produced during Maillard browning and to identify metabolomic differences between fermented brown milk and fermented milk produced by the ND02 strain. This study used liquid chromatography–mass spectrometry to compare the metabolomes of milk, fermented milk, brown milk, and fermented brown milk. Significant differences were observed in the abundances of various groups of metabolites, including peptides, AA, aldehydes, ketones, organic acids, vitamins, and nucleosides. The Maillard browning reaction significantly increased the intensity of a wide spectrum of flavor compounds, including short peptides, organic acids, and compounds of aldehydes, ketones, sulfur, and furan, which might together contribute to the unique flavor of brown milk. However, Maillard browning led to an increase in Nε-(carboxymethyl)lysine, which might cause negative health effects such as diabetes, uremia, or Alzheimer's disease. On the other hand, fermenting brown milk with the ND02 strain effectively countered such an effect. Finally, 5 differentially abundant metabolites were identified between fermented brown milk and fermented milk, including l-lysine, methylglyoxal, glyoxal, 2,3-pentanedione, and 3-hydroxybutanoic acid, which might together contribute to the different nutritional qualities of fermented brown milk and fermented milk. This study has provided novel information about the Maillard reaction and compared the metabolomes of the 4 types of dairy products. 相似文献