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模糊数学评价方法在优化海带巧克力型酸奶饮料中的应用 总被引:1,自引:1,他引:0
海带巧克力型酸奶是一种新型的奶制品,产品中既含有营养丰富的海带水解产物,又有独特的巧克力香味,具有很大的市场前景。探索利用海带、巧克力粉等为原料生产这一产品的工艺条件,并通过模糊数学的评价方法进行评价,确定最佳工艺条件。最佳工艺为:保加利亚乳酸菌和嗜热链球菌添加量为2g,kg时,在43℃发酵5h,果葡糖浆添加量为10%,巧克力粉添加量为2%时,酸奶的口感和风味最佳。 相似文献
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以新鲜的速冻糯玉米为主要原料,研究出糯玉米浆生产的新工艺过程.该生产工艺过程无过滤和糊化工序,原料利用率达100%.通过测定糯玉米浆的粒径、沉淀率,悬浮稳定性和感官评定,确定了糯玉米浆最佳的生产工艺参数:磨浆次数为2次;均质压力为30MPa,均质温度为40℃,均质次数为2次;灭菌时间为121℃下25min,使产品的保质... 相似文献
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我公司试验用全苇浆生产书写纸,其质量得到用户的认可,现将情况简介如下。1生产工艺1.1工艺流程l.2工艺技术条件漂白侧压浆池高浓苇浆浓缩机脱水机松香增白剂矾土高浓磨浆机浆池配浆箱成装池滑石粉阳离子淀粉→高位箱→冲浆池→旋翼筛→纸机1.2.1漂白浆生要参数:白度73%~75%,残氯<0.015%,尘埃度<450mm2/500g绝干浆。1.2.2配浆工艺条件:打浆浓度>25%,打浆度41~44°SR;药品加入量:松香l%,矾土6%,增白剂0.2%,碱性品蓝0.003%,碱性品红0.0015%,滑石粉12%,阳离子淀粉2%。1.2.3抄纸工艺条件:网前箱浓… 相似文献
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本试验以麦芽糖浆为主料,麦芽糖醇、海藻糖、蛋白液、食用盐为辅料,研制出雪花酥专用软牛轧糖.采用单因素试验和正交试验,以感官品质为评价指标,研究了蛋白液添加量、熬煮温度、充气时间对雪花酥专用软牛轧糖感官品质的影响.结果表明:雪花酥专用软牛轧糖的生产工艺为熬糖温度108℃、充气时间7 min、蛋白液添加量0.5 kg、麦芽... 相似文献
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目的研究五台山藜麦发酵浓浆达到最佳感官品质时的发酵工艺。方法以藜麦酶解液为发酵基质,选用植物乳杆菌、干酪乳杆菌按一定比例混合进行混菌发酵,在单因素试验基础上,采用响应面分析方法,考察接种量、发酵时间、菌种比例3因素对感官品质的影响,以感官评分为响应值确定最优发酵工艺参数。为避免感官评价方法的主观性和片面性,采用模糊数学法得到各样品感官评分。结果经Design-Expert V8.0.6软件对结果进行分析,确定藜麦发酵浓浆生产的最优工艺参数为:接种量2.83%,发酵时间10.04 h,菌种比例2.08:1。在此优化条件下得到的藜麦发酵浓浆最终感官得分为92.5分,与模型预测值基本相符。结论响应面试验设计可用于藜麦发酵浓浆发酵工艺优化。藜麦发酵浓浆组织状态良好,酸味爽口且口感细腻爽滑,满足人们对其感官品质的需求。 相似文献
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在传统发酵型臭豆腐的基础上添加薄荷、茉莉花、荷叶以改变其营养价值和风味。在确定薄荷、茉莉花和荷叶混合浸提液对豆腐品质影响基础上,选取毛霉菌粉使用量、前发酵时间、腌制用盐量、发酵温度进行单因素和正交试验,优化薄荷、茉莉花、荷叶臭豆腐前发酵工艺,并检测其理化及微生物指标。结果表明,每500 g黄豆需用4 000 g水中加入薄荷1 g、茉莉花5 g、荷叶10 g得到的浸提液制作豆腐,最优前发酵工艺为豆腐坯500 g、毛霉菌粉2 g、前发酵时间3 d、食盐150 g、发酵温度25 ℃。在此优化条件下,臭豆腐感官评分为93分。臭豆腐呈黄褐色,口感酥脆,有荷叶和茉莉花香气及薄荷的清新口感,品质指标符合国家相关标准。 相似文献
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Bambara groundnut (Voandezia subterranea) and African breadfruit (ABF) (Treculia africana) were procured, and then processed into flours by roasting or without roasting. The flours and cocoa powder were analyzed for functional properties. The flours of 25, 20 or 15 g were mixed with 15, 20 and 25 g of cocoa powder plus 40‐g sugar, 30‐g milk and 10‐g margarine, respectively, and heated for 20 or 10 min, then molded into bars. The chocolate bars produced were evaluated for nutrient composition and sensory properties. Results showed higher bulk density (67 g/mL) and water absorption capacity (2.1 mL/g) in cocoa powder than the substitute flours while the roasted ABF flour had the highest oil absorption capacity of 1.6 (mL/g). There was a considerable increase in protein, ash, fat, soluble carbohydrate, minerals and vitamin, except for the total lost of vitamin C in the bars. Protein varied significantly P < 0.05 per samples, where sample UG3 had the highest protein content at 8.25%, while sample RA1 the least at 3.80%. Chocolate bar from unroasted ABF (UA2) at 20:20 g combination had the best taste, and most samples were accepted by the taste panelist, indicating that these legumes could be used in the food industries to substitute for cocoa powder in chocolate bar production at levels of 50:50%. 相似文献
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Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls. 相似文献
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豆制品的豆腥味与大豆中的脂肪氧化酶活性有关,为了降低豆腥味,培育出了脂肪氧化酶缺失类型的大豆品种.本研究分析了脂肪氧化酶缺失品种大豆(北农103)和普通大豆的脂肪氧化酶活性、可溶性蛋白含量、蛋白质亚基组成、Ca、Mg和植酸磷的含量等理化性质,并以这两种大豆为原料分别用卤水、石膏和内酯为凝固剂加工豆腐,对其豆腐产品进行了感官和质构评价.感官分析结果表明,脂肪氧化酶缺失品种(北农103)豆腐的豆腥味明显弱于普通大豆豆腐,由北农103大豆品种加工成的内酯和卤水豆腐的质构特性好于普通品种大豆,而石膏豆腐则相反. 相似文献
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