共查询到20条相似文献,搜索用时 62 毫秒
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柑橘类果汁脱苦技术研究进展 总被引:1,自引:0,他引:1
柚皮苷和类柠檬苦素是柑橘类果汁的主要苦味物质,其存在明显影响了柑橘类果汁的品质。介绍了脱除柑橘类果汁苦味的一些技术:代谢脱苦、吸附脱苦、酶法脱苦、屏蔽法脱苦、分离技术脱苦和基因脱苦等。 相似文献
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柑桔类果汁苦味物质的脱除研究 总被引:16,自引:2,他引:16
柠碱和柚苷是柑桔汁和柑桔其他制品中的主要苦味成分,采用吸附脱苦法、酶脱苦法、β-环糊精脱苦法、乙烯利代谢脱苦法及其他脱苦法可将它们除去,文中还提出了采用综合脱苦法应用于生产实际的观点。 相似文献
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Total and Thermostable Pectinesterases in Citrus Juices 总被引:3,自引:0,他引:3
Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS-PE) activity. Juices were extracted with a Fresh'n SqueezeTM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS-PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS-PE was observed. Positive correlations were observed between TS-PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis. 相似文献
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Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances
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Antonio Bevilacqua Leonardo Petruzzi Marianne Perricone Barbara Speranza Daniela Campaniello Milena Sinigaglia Maria Rosaria Corbo 《Comprehensive Reviews in Food Science and Food Safety》2018,17(1):2-62
In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale. 相似文献
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果汁含量是果汁的一项重要指标,但目前果汁含量检测方法还不完善,即使有一些检测方法,检测手段也比较繁琐、费时,同时费用较高。对于同一种果汁而言,果汁缓冲能力与果汁的含量呈线性相关关系,但同一类水果不同品种之间缓冲能力是否存在差异以及缓冲能力与水果的那些内在指标密切相关还不清楚。作者选择了南丰蜜桔,砂糖橘、皇帝柑和平远脐橙4种柑桔类水果,制备了相应的柑桔汁,并分别采用检测添加柠檬酸后H+浓度变化的方法检测了其果汁的缓冲系数,采用凯氏定氮法检测了其果汁中氮含量,采用灰化法检测了其灰分质量分数,结果显示这4种柑桔汁缓冲系数与氮含量和灰分呈二元线性相关,回归方程的建立能为利用缓冲能力检测果汁含量的方法提供理论依据。 相似文献
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渗透蒸馏又称为等温膜蒸馏,是一种新型的膜分离技术,一般在常压、室温下进行操作,它能生产出既保持原有芳香成分而又高度浓缩的果汁产品,该文对渗透蒸馏过程、特点,及其在果汁浓缩中的应用作了综述。 相似文献
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The formation of α-terpineol from its putative precursors in citrus juice (d-limonene and linalool) was investigated in juice, buffers and model solutions. α-Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. Its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 °C. During storage of homogenized model solutions fortified with d-limonene or linalool, α-terpineol was simultaneously formed and degraded, especially at 45 °C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for α-terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, a-terpineol appeared to have been formed to about the same extent from both precursors. 相似文献
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为建立柱前衍生-气相色谱技术同时测定不同柑橘汁(宽皮柑橘、甜橙、柚子、柠檬和金柑)中3种肌醇(肌肌醇、鲨肌醇、手性肌醇)和3种可溶性糖(果糖、葡萄糖、蔗糖)的方法,以内标物(甲基-α-D-葡萄糖苷)定量,标准物质的保留时间定性。结果表明:在两个添加水平下,6种成分的平均回收率为98.1%~106.9%,相对标准偏差为0.6%~6.1%,检测限在0.29×10-3~0.41×10-3μg/L(RSN=3)。本方法简便快速,结果准确可靠。 相似文献