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71.
用酶法制取胡萝卜混汁 ,确定了最佳去皮工艺 (在 95℃下 4g/dLNaOH溶液中热处理1min)、热烫工艺 (在 95℃下 0 .6g/dL柠檬酸溶液中热烫 6min)、酶解工艺 (0 .0 0 3 5 g/dL果胶酶 ,0 .1 6g/dL纤维素酶 ) ,制得了具有一定营养价值、色泽鲜艳、混浊稳定性好、无不良胡萝卜本味的胡萝卜混汁 相似文献
72.
Dattatreya Mahadev Kadam Lata David Vijay Kumar Samuel & Alok Kumar Pandey 《International Journal of Food Science & Technology》2005,40(8):849-856
Fresh cauliflower was cut into florets, blanched, treated and spread in trays to dry by means of a solar drying process. The influences of packaging materials, blanching time, and potassium metabisulphite (KMS) concentration levels on the quality of solar dehydrated cauliflower up to 6 months of storage were studied. Ascorbic acid (vitamin C) present in fresh cauliflower was 74.61 mg (100 g)?1. Results revealed that ascorbic acid concentration decreased with an increase in blanching time but its retention was high in cauliflower dehydrated by solar drying. Dehydrated cauliflower had 581.37 mg (100 g)?1 of ascorbic acid in samples treated with 0.5, 1.0 and 1.5% of KMS with 3 min blanching at day zero. Washing cauliflower florets in tap water reduced the microbial load as compared with the unwashed sample. Processed and dehydrated cauliflower, packed in three types of packaging materials did not show presence of fungi even after storage for 6 months. In almost all samples, permissible levels of bacterial counts were observed after 6 months of storage. All the samples were also found to be free from Escherichia coli. It was found that blanched samples (blanching done for 7 min) treated with 0.5% KMS, dehydrated and then packed in laminated aluminium foil (LF) were the best in regard with nutritional and microbiological quality of dehydrated cauliflower. 相似文献
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研究了芦笋复合汁的加工工艺和配方。在热烫加工中,选用了100℃、30s的工艺条件。通过正交试验确定纤维素酶酶解最佳工艺:纤维素酶质量分数0.08%,pH值为5,温度40℃,酶解时间30min。利用果胶酶提高芦笋汁的澄清度,果胶酶质量分数为0.06%。用橙汁与芦笋汁复配,最佳配方为:果蔬汁体积分数为30%,其中9份为芦笋原汁,1份为甜橙原汁;糖用量(质量分数)为9%,酸用量(质量分数)为0.2%,香精用量(质量分数)为0.3‰。 相似文献
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77.
Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots 总被引:4,自引:0,他引:4
ABSTRACT: Thewermal inactivation curves for peroxidase (POD) and lipoxygenase (LOX) in broccoli (florets), green asparagus (tip and stem), and carrots (cortex and core) extracts were determined in the range of 70 to 95 °C for 0 to 600 s. The capillary tube method was used to obtain quasi-isothermal conditions. The kinetics of both enzymes showed a biphasic first-order model, while at 70 °C, LOX in asparagus showed a monophasic first-order behavior. LOX activity was not detected for carrots. Kinetic parameters, k and Ea , were determined for heat-labile and heatresistant isoenzyme fractions. Additionally, initial and residual activities for both enzymes within tissue sections showed a different distribution and heat stability. 相似文献
78.
An-An Zhang Bu-Er Ha Chang Chen Ming-Qiang Xu Qing-Hui Wang Long Xie Zhi-An Zheng Jing-Shou Zhang Wei-Qiao Lv Hong-Wei Xiao 《Journal of food science》2024,89(1):202-216
Vacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current work aims to explore its effect on mass transfer behavior, PPO inactivation, drying characteristics, physicochemical properties, antioxidant capacity, and microstructure of C. officinalis. Results showed that VSPB increased water loss, decreased solid gain, and increased weight reduction with increased blanching cycles. Besides, VSPB significantly changed physical properties and extensively reduced drying time which was attributed to the cell wall components dissolving and cell turgor pressure decreasing, also verified by observing microstructure alteration. PPO was completely denatured after blanching in 6 cycles, but phenolic compounds were still diffused or degraded. Notably, the content of flavonoids and antioxidant capacity significantly increased compared to fresh samples probably due to increased extractability caused by the disrupting cell structure. Besides, the carotenoids and ascorbic acid could be well preserved. 相似文献
79.
Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching 总被引:1,自引:0,他引:1
Jun‐Wen Bai Zhen‐Jiang Gao Hong‐Wei Xiao Xiao‐Tuo Wang Qian Zhang 《International Journal of Food Science & Technology》2013,48(6):1135-1141
In this study, polyphenol oxidase (PPO) and vitamin C were used as the indicators of enzymes and nutrients to evaluate the apple quality during high humidity air impingement blanching (HHAIB) process. The PPO can be completely inactivated within 7 min at 90–120 °C and can retain relatively more vitamin C in the case of PPO fully inactivation. PPO inactivation followed zero‐order kinetics model at 90 and 100 °C, and followed first‐order fraction model at 110 and 120 °C. Activation energy (Ea) of PPO inactivation was between 11.61 and 13.66 kJ mol?1 by Arrhenius equation. Vitamin C degradation under all processing temperatures was well described by first‐order model and its Ea value was 26.69 kJ mol?1. Therefore, the HHAIB process was proved to be an effective pretreatment for Fuji apple quarters to inactivate PPO fast and meanwhile to maintain produce quality. 相似文献
80.