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目的研究可降解壳聚糖淀粉抗菌复合膜对红提葡萄的保鲜效果。方法设置可降解壳聚糖淀粉抗菌复合膜组、可降解壳聚糖淀粉复合膜组、市售PE保鲜膜组和空白组4个组进行红提葡萄保鲜效果研究。果蔬保鲜效果用失重率、好果率、呼吸强度、可溶性固形物和总酸等指标评定,其中失重率、好果率、呼吸强度和总酸采用常规方法测定;可溶性固形物的测定应用手持折光仪。结果红提葡萄贮藏60 d((3±1)℃)后,空白组的失重率超过30%,好果率仅为18%;市售PE保鲜膜组的好果率为20%;可降解壳聚糖淀粉复合膜组的失重率达到23%,好果率约为40%;可降解壳聚糖淀粉抗菌复合膜组的失重率仅为18%,好果率可达到60%以上。结论可降解壳聚糖淀粉抗菌复合膜具有良好的保水、抗菌功效,可应用于葡萄保鲜。 相似文献
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本文研究了真空冷冻干燥过程中鲜食枣营养品质及抗氧化活性的变化规律,为实际生产加工产品选择合适的干燥时间提供理论依据。结果表明:冷冻干燥过程中,鲜食枣还原糖含量存在显著性差异,且干燥结束时显著升高(p0.05);冻干产品维生素C保留率高达99.58%;有机酸是产品中重要的风味营养物质,其中,草酸、柠檬酸含量在冻干过程中均存在显著性差异(p0.05),且在干燥结束时,草酸、酒石酸、柠檬酸含量分别是鲜样的1.64倍、1.32倍、3.83倍;冻干过程鲜食枣ABTS+·清除能力、抗氧化力均存在显著性差异(p0.05),且冻干后ABTS+·清除能力提高6.91%,抗氧化力保留率达92.01%。由此可见,冻干过程中冻干时间对营养物质含量及活性有重要影响。冻干6~9 h有利于保持贮藏的水分和较高的营养品质,同时有助于降低能耗,并保持其功能价值。 相似文献
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鲜姜和干姜精油成分的GC-MS研究 总被引:2,自引:0,他引:2
本实验采用水蒸汽蒸馏法提取鲜姜和干姜中的精油,并利用GC-MS分析精油的成分.结果表明:鲜姜和干姜精油的提取率分别为0.29%和2.51%,而其干物质提取率则分别为7.7%和2.8%;鲜姜精油和干姜精油中共鉴定出60种化合物,其中有两种在鲜姜精油中未检测出,有12种在干姜精油中未检测出,相对含量在3%以上的成分在鲜姜和干姜中都有8种;鲜姜精油色泽透明、辛香、有柠檬味、略带鲜花香气,而干姜精油色泽浑浊,辛香,不具有鲜姜所特有鲜花香气. 相似文献
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为了最大程度保留鲜食全谷物营养成分和生物活性物质。试验以鲜食水稻为研究对象,采用碱提酸沉法提取鲜食水稻在乳熟前、中、后期,蜡熟期及完熟期共五个时期的蛋白质,通过对五个时期鲜食水稻中蛋白质的抗氧化能力及体外模拟消化进行研究发现,五个时期鲜食水稻中的蛋白质都有不同程度的抗氧化能力,在乳熟中期,鲜食水稻的必需氨基酸含量占总氨基酸含量的比值最高为37.46%,必须氨基酸总量和非必须氨基酸总量的比值为0.599,并且必需氨基酸指数为84.79,为五个时期样品的最高值。体外模拟消化结果显示,乳熟期鲜食水稻蛋白质的体外模拟胃、肠道消化率以及总消化率+均高于完熟期。 相似文献
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Víctor Falguera Ferran Gatius Miquel Pascual Josep M. Villar Miguel Ángel Cubero Albert Ibarz Josep Rufat 《LWT》2012,45(2):123-131
Multivariate projection techniques were used to analyze the influence of several quality variables, measured both on fresh peach fruits and on peach purée, on Bostwick’s consistency index of the purée, which is the main parameter that the industry uses to take decisions regarding its commercialization. It was found that the variables measured on the fresh fruits were more useful to calibrate a prediction model of the consistency than the measures taken on the purée itself. The most important variable to predict consistency is the dry pulp-stone ratio, followed by the fruit firmness and the dry fruit weight, while the rest of variables have less influence in the modeling. 相似文献
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红曲海鲜调味汁的生产工艺研究 总被引:2,自引:0,他引:2
文中介绍了以海产扇贝下脚料为主原料,经复合菌发酵生产红曲海鲜调味汁的工艺过程,参数及产品质量分析,经测定产品含有20多种氨基酸,游离氨基酸含量为8569mg/100g,必需氨基酸为2386mg/100g,牛黄酸为663mg/100g,红曲色价为340,产品体态圆满,海鲜风味突出。 相似文献
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G. M. VAN DER MAREL A. W. DE VRIES J. G. VAN LOGTESTIJN D. A. A. MOSSEL 《International Journal of Food Science & Technology》1989,24(1):11-16
Microbial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good keeping quality. It remained to be assessed whether such a treatment adversely affects the organoleptic quality of the product. Lactic acid treatment results in an increased acid concentration in the skin, with no increase in lactic acid concentration in the underlying muscle tissue. Differences in sensory quality were only found in appearance of the carcasses, the controls being identified as discoloured. A preference test did not show any difference in lactic acid treated and untreated grilled legs. 相似文献