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Influence of Bacterial Cellulose (nata) on the Physicochemical and Sensory Properties of Frankfurter
The physicochemical and sensory characteristics of pork frankfurters containing different levels (10% to 30%) of bacterial cellulose (nata) were evaluated. Emulsion stability of the raw meat batter decreased with the addition of nata. For nata‐added treatments, increasing levels of nata in frankfurters resulted in decreased textural hardness and shear values. Sensory results indicated that N10 and N20 had significantly higher firmness scores than N30 and control. However, juiciness score did not differ for all treatments. Incorporation of nata at lower levels (10% to 20%) did not have detrimental effects on the physicochemical, textural, sensory, and microbiological properties of regular‐fat frankfurters. Addition of a higher level (30%) of nata essentially produced comparable sensory properties to the control, but lower levels of nata in frankfurters yielded higher sensory firmness and instrumental hardness values. Based on the composite results, manufacture of regular‐fat frankfurter containing 10% to 20% high‐fiber nata resulted in product quality comparable to the control. 相似文献
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研究了以大豆为主要原料,添加山药及椰果制成冰淇淋的配方和工艺.这种冰淇淋是一种风味独特、品质优良、老少皆宜,集多功能于一体的新型保健食品. 相似文献
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椰子纳塔发酵条件研究 总被引:15,自引:2,他引:15
研究了一株醋酸杆菌(Acetobactersp.)在椰子水培养液中发酵产生纳塔(nata)的适宜工艺条件:蔗糖7%,NH4Cl0.4%,KH2PO40.2%,MgSO40.02%,CaCl20.02%,FeSO40.0005%(W/V),酵母膏0.05%,柠檬酸0.02%,椰子水50%~100%(V/V),pH4.0,用大口容器盛装,30℃静置培养14~18d。在此条件下,于500ml烧杯中发酵16d,最高可收获182g重,3.3cm厚的纳塔,其外观和品质均符合纳塔食品的加工要求。 相似文献
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该文主要研究了纳塔生产菌的发酵生产条件的优化.纳塔是醋酸菌发酵生产的细菌纤维素,作为一种健康天然食品,被广泛应用于罐头、果冻等食品中.以纳塔为代表的细菌纤维素近几年越来越受到人们的重视,成为国内生物材料研究的热点.试验从样品发酵液中筛选出了纳塔生产菌,得到了优化的纳塔发酵培养基组成为:葡萄糖2%,蛋白胨1%,酵母膏0.5%,柠檬酸0.1%,磷酸氢二钠0.5%,纳塔的产量达到了9.9g/L. 相似文献
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Huiping Fan Yonghui Wu Xiaosong Hu Jihong Wu Xiaojun Liao 《International Journal of Food Science & Technology》2011,46(7):1438-1444
Nata is white gelatinous bacterial cellulose produced by Acetobacter aceti ssp. xylinum through fermentation of coconut water. Drying behaviour of nata de coco was conducted with a hot air dryer for a temperature range of 50–90 °C. The experimental data obtained were fitted into seven empirical and/or semi‐theoretical thin‐layer drying models using nonlinear regression analysis. Results showed that Logarithmic model, Wang and Singh model fitted better than Verma et al. model although all these three models were suitable for predicting the drying process of nata de coco. The rehydration capacity was lost severely when the moisture content of the samples was nearly zero, but it can almost rehydrate to its initial state when the moisture content was above 8%. The drying kinetic properties and rehydration capacity of nata de coco indicated that most of the moisture in nata de coco was free water. 相似文献
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