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1.
Mustafa Mortas Fehmi Yazici Muhammet Dervisoğlu 《International Journal of Food Properties》2017,20(8):1866-1875
The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg?1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg?1 body weight. 相似文献
2.
沪酿3.042米曲霉的纯化复壮 总被引:21,自引:7,他引:14
本文报告了酱油生产的主要菌种沪酿3.042米曲霉的纯化复 的方法,并对复的新茵株,退化菌株,原始菌株的酶活力,孢子数,生长速度等进行了比较,结果表明,经纯化复壮筛选出的菌株其上述三项指标接近甚至超过原始菌株。 相似文献
3.
Green tea seems to have a positive impact on health due to the therein-found flavanols. The amounts of these substances depend on tea preparation. In this paper, the influence of steeping time (3–7 min) and temperature (70–100 °C) on the content of the main flavanols in green tea (epicatechin EC, epicatechin gallate ECg, epigallocatechin EGC, and epigallocatechin gallate EGCg) is presented. Furthermore, additives (phosphate buffers, ascorbic acid in different amounts, and citric acid) are used to investigate the influence of pH, antioxidative, and chelating agents, simulating the addition of lemon juice or pure vitamin C. 相似文献
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In 2008–2009 the total set of 237 samples of malting barley, malt, hop, wort, and beer was analysed for ochratoxin A (OTA) contamination using the ultra performance liquid chromatography (UPLC) coupled to fluorescence detection (FLD). The UPLC method is a fast technique with low limits of detection and quantification (LOD and LOQ) compared to other methods used routinely. LOD and LOQ values were 0.0003 and 0.001 ng/ml for beer, 0.05 and 0.2 μg/kg for barley and malt, 0.16 and 0.5 μg/kg for hop, respectively. 相似文献
6.
介绍了α-乙酰乳酸脱羧酶在啤酒发酵和清酒过滤等不同时间、不同用量添加,对双乙酰还原情况的影响以及乙酰乳酸脱羧酶的使用对啤酒酵母的影响。 相似文献
7.
外加酶糖化法制啤酒的研究 总被引:5,自引:0,他引:5
原料大麦经精选后,使用干法或湿法粉碎,以达到麦粒压扁碎开,麦皮完整的要求,在麦芽用量降低到30%的前提下,采用国产食品级的α-淀粉酶、中性蛋白酶、β-葡聚糖酶、异淀粉酶、糖化酶等多种酶制剂进行糖化。该工艺与用70%麦芽的传统生产相比,麦汁产量有所增加,过滤时间相似,其麦汁成份符合要求,发酵正常,酿制的啤酒色浅、口味纯正,各项指标达到国标优质啤酒水平。经生产试验证明节粮可达6.76%,主要原料成本可降低6%,还可节省麦芽车间投资,有显著的经济效益和一定的社会效益。 相似文献
8.
Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin was studied. The beer was characterized and the impact of process unit operations on phytate, phenolic compounds, and Zn and Fe in vitro solubility was evaluated. The major microorganisms involved in the beer fermentation were Saccharomyces cerevisiae and heterofermentative lactobacilli. The manufacturing process reduces the phytate content by nearly 95%, particularly during germination, mashing-boiling and fermentation. The level of reactive phenolic groups increased as a result of germination and fermentation as well as from a shift in dry matter composition. Simultaneously with these modifications, an increase of Fe solubility was observed, and a correlation between phytate and Fe solubility (R2=0.85) was established. No clear correlation could be established between the Zn solubility and the phytate content of the products. During beer manufacturing, significant losses of minerals occur particularly during soaking and mashing/filtration; thus the quantity of minerals available to consumers is restricted. Improvements aiming to minimize such losses are highly desirable. 相似文献
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