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从天然蔬菜中精选出南瓜、胡萝卜、番茄、蘑菇、苦瓜、芹菜制取蔬菜单汁,根据一定的复配原则和复配工艺进行复配,通过对复合汁风味和稳定性进行实验确定出最佳配方,最终得到一种中老年人适宜型天然复合蔬菜汁。 相似文献
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中老年人适宜型天然复合蔬菜汁的研制 总被引:1,自引:0,他引:1
从天然蔬菜中精选出南瓜、胡萝卜、番茄、蘑菇、苦瓜、芹菜制取蔬菜单汁,根据一定的复配原则和复配工艺进行复配,通过对复合汁风味和稳定性进行实验确定出最佳配方,最终得到一种中老年人适宜型天然复合蔬菜汁。 相似文献
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本文选用色泽相近的东北地产蔬菜绿豆芽、大白菜、卷心菜为主要原料,分别榨汁后,根据其营养互补的原则,以适当比例混合,经科学调配后制成纯天然复合蔬菜汁饮料。在复合蔬菜汁饮料的“澄清”工艺上进行了探讨。 相似文献
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多维复合蔬菜汁是利用不同种类的蔬菜原料取汁,并以一定的配合比例进行混合,进而制成的一种蔬菜汁产品。该类产品根据人体营养素的需要和嗜好调配而成。 一、对多维复合蔬菜汁制汁品种原料的要求 (一)原料的成熟期和耐贮运性 多维复合蔬菜汁加工要求选择成熟期相对集中,一般相差在30d以内,便于加工的蔬菜品种,因为长期贮 相似文献
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众所周知,蔬菜汁虽然可以提供来自蔬菜的所有有价值成分维生素、糖、酸、矿物质、果胶质等各种营养成分。但由于其风味、口感上的原因,往往不易被消费者所接受,因而在市场上不易被推广。从天然蔬菜中精选出番茄、胡萝卜、冬瓜、黄瓜、黄豆芽、芹菜制取蔬菜汁,通过对菜汁的配比、糖酸度的调配等试验,最终得到一种老少皆宜的复合蔬菜汁。 相似文献
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以多维复合维康蔬菜汁作为实例,阐述了多维复合蔬菜汁的意义,介绍了复合蔬菜汁对制汁原料品种的要求和多维复合蔬菜汁的调配目的、生产工艺流程。 相似文献
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目的:研究不同抗氧化活性蔬菜汁对大鼠血清代谢组的影响。方法:40 只雄性Wistar大鼠,随机分为对照组、藕汁组、油菜汁组和黄瓜汁组,每组10 只,单笼饲养。对照组灌胃蒸馏水,蔬菜汁组灌胃相应的蔬菜汁。每只大鼠每天灌胃1 次,剂量为5 mL,实验周期为4 周。实验结束后,大鼠禁食过夜,球后静脉丛采血,离心分离血清,-20 ℃保存备用。运用基于核磁共振技术和模式识别技术的代谢组学方法,分析比较不同蔬菜汁灌胃后,大鼠血清代谢变化情况和相关代谢物的差异。结果:得分图显示对照组与各蔬菜汁组之间可以很好地分开,但各蔬菜汁组之间没有明显的界限,说明蔬菜汁改变了大鼠血清的代谢模式。其中,含量升高的物质包括乳酸(δ1.34、δ4.14)、胆碱(δ3.22)、β-羟丁酸(β-hydroxybutyrate,β-HB,δ1.22)和内消旋肌醇(δ3.54)。与对照组比较,灌胃藕汁后,血清中含量升高的物质主要有脯氨酸(δ3.38)、糖区物质(δ3.4、δ4.1),降低的物质主要有脂类(δ0.9、δ1.26、δ1.3);灌胃油菜汁后,血清中升高的物质主要有乙酰乙酸(δ2.14)、脯氨酸(δ3.38)、苏氨酸(δ3.58),降低的物质主要有脂蛋白(δ0.9、δ1.26、δ1.3);灌胃黄瓜汁后,含量升高的物质有苏氨酸(δ3.58),降低的物质主要有脂蛋白(δ0.9、δ1.26、δ1.3)。结论:具有不同抗氧化活性的蔬菜汁,如藕汁、油菜汁和黄瓜汁均可改变大鼠血清的代谢模式,这种作用是通过影响大鼠血清中糖类、脂类和蛋白质的代谢来实现的。 相似文献
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Tiwari AK Reddy KS Radhakrishnan J Kumar DA Zehra A Agawane SB Madhusudana K 《Food & function》2011,2(9):521-528
This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices. 相似文献
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反渗透技术在果蔬汁浓缩中的应用研究 总被引:10,自引:2,他引:8
利用反渗透技术对几种果蔬汁( 黄瓜、芹菜、胡萝卜、枸杞子、红杏) 的浓缩处理进行实验与分析。结果表明在一定条件下, 通过反渗透方法可对果胶含量低的果蔬汁直接进行浓缩处理, 并且浓宿倍数超过10 倍以上。而果胶含量较高的果汁则需要预先进行酶解脱胶后再进行浓缩。实验中发现果胶的含量直接影响浓缩的程度与效果。结果分析认为反渗透在果蔬汁的浓缩加工方面确实可行。还对各类果蔬汁的制取、脱胶、浓缩加工处理模式做了分析探讨。 相似文献
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Simultaneous determination of nitrite, nitrate and ascorbic acid in canned vegetable juices by reverse-phase ion-interaction HPLC. 总被引:1,自引:0,他引:1
A simple ion-interaction C18 reverse-phase high performance liquid chromatographic method was developed for simultaneous determination of nitrite, nitrate and ascorbic acid in canned vegetable juices. The method makes use of 0.010 M octylammonium orthophosphate as the ion interacting reagent and 20% (v/v) aqueous methanol as the mobile phase. The content of nitrite, nitrate (expressed as nitrite ion and nitrate ion, respectively) and ascorbic acid in commercial brands of canned tomato, carrot and mixed vegetable juices were surveyed. The quantitative results indicated that nitrite was very probably added as a preservative in the canned vegetable juices. The total amount of nitrite and nitrate ion per can in two commercial brands of vegetable juices was found to exceed the acceptable daily intake recommended by the 1996 Joint FAO/WHO Expert Committee on Food Additives for an average adult of 60 kg body weight. 相似文献