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刺芹侧耳菌丝体对外源的钙有较好的富集能力,可以将无机态的钙转变为更易被人体吸收的有机钙,为研制一种更高效、低廉、安全的补钙食品有重要的现实意义。研究通过添加五种不同的外源钙(氯化钙,硝酸钙,碳酸钙,乳酸钙,氨基酸螯合钙)对刺芹侧耳菌丝生长和子实体发育的影响,筛选出最适合刺芹侧耳菌株“L2702”的外源钙为乳酸钙,并确定刺芹侧耳菌丝体对其耐受钙的浓度范围为0~0.6 mg/mL。通过在不同浓度的乳酸钙的培养料培养下,刺芹侧耳子实体中可溶性总糖和可溶性蛋白随着浓度的升高呈现正态分布,确定浓度为0.6 mg/mL处理组为最适合的浓度,显著高于无外源钙组(p<0.05);不同浓度乳酸钙对刺芹侧耳子实体脂肪和游离氨基酸的影响不明显,无显著差异;最适浓度的乳酸钙提高了刺芹侧耳子实体的产量,缩短了其生长周期;在栽培料中添加乳酸钙,钙含量随着乳酸钙浓度的增加而增加,但子实体中钙含量呈现正态分布,最适合的浓度为0.6 mg/mL。结果表明,刺芹侧耳对外源钙具有很强的生物富集能力,可能是菌丝体的特定成分如总糖、蛋白等协同抗氧化酶系增强了菌体对外源钙的耐受性及富集特性。 相似文献
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仁用杏的初加工及贮藏技术 总被引:1,自引:0,他引:1
白燕 《农产品加工.学刊》2003,(7):27-28
仁用杏是我国三北地区重点发展的经济林树种之一,其杏仁肥大,味美香甜,具有很高的营养价值和经济价值。每100g杏仁中,含蛋白质23g~27g、粗脂肪50g~64g、糖类10g、钙111mg、磷338mg、铁7mg,以及胡萝卜素、尼克酸、杏仁甙及多种维生素等营养物质。杏仁具有祛痰止咳、平喘润肠、消食解毒等功效,对风寒咳嗽、肠燥便秘等病症有良好的疗效,特别是杏仁中含有的不饱和脂肪酸,可有效地降低血压、预防心血管疾病,而成为药食兼用的滋补佳品。目前,广大杏农生产的仁用杏多以销售杏核为主,仅有少量的杏仁出售,这样不仅使仁用杏的高附加值得不到开发,而… 相似文献
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长白楤木(Aralia continentalis Kitagawa)为五加科楤木属多年生草本植物.又名草本刺嫩芽.药名东北土当归。它是一种食药兼优的经济植物,其嫩芽是著名的山野菜,营养丰富、味道独特,介于刺嫩芽与香椿之间:其根可入药,具有祛风燥湿、活血止痛、利尿解毒之功效。嫩芽的吃法很多,可以与肉、蛋炒食,炝拌,做汤,还可以挂糊油炸后蘸各种调料吃。长白楤木做为早春的一道鲜美山野菜,既可丰富广大民众的蔬菜品种.又是农民致富的好项目,因此,其开发前景极其可观。日本早就对其进行了人工优良品种的培育.韩国近些年栽培面积突增.目前我国尚处于认识阶段。 相似文献
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长白楤木(Aralia continentalis Kitagawa)为五加科楤木属多年生草本植物,又名草本刺嫩芽,药名东北土当归.它是一种食药兼优的经济植物,其嫩芽是著名的山野菜,营养丰富、味道独特,介于刺嫩芽与香椿之间:其根可入药,具有祛风燥湿、活血止痛、利尿解毒之功效. 相似文献
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金华火腿是我国最著名的干腌火腿品种,以肌红脂白,肉色鲜艳,香气浓郁,滋味鲜美,色香味俱全而闻名于世。国内除浙江省外,干腌火腿在江苏、云南、贵州、湖北和江西等省也有生产,其生产工艺和产品的风味品质与金华火腿相似。但金华火腿占据全国75%的干腌火腿市场份额,是国内品质最好、影响最大的干腌火腿品种。为确保金华火腿这种传统食品的优良品质,笔者对其质量安全控制进行研究,为初步拟定其质量控制规范提供参考。 相似文献
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摘要:对2个白灵侧耳和2个阿魏侧耳菌株,进行拮抗试验、菌丝体生长观察和出菇试验。结果表明:两种侧耳的菌丝形态、子实体形态和对温度的反应有很大的差异。白灵侧耳的一级种、二级种均比阿魏侧耳菌株提前3-5天长满,栽培菌袋也是如此。拮抗试验两者间产生不生长区带。两种菌丝在低温下(15-20℃)试管内都易分化原基。阿魏侧耳由于播种期不同菇体的颜色和出菇所需的时间变化很大。白灵侧耳随着秋季播种期推后出菇时间延迟,菇形无变化,两者每袋产量差异不显著。 相似文献
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Lina MayuoniZipora Tietel Bhimanagouda S. PatilRon Porat 《Postharvest Biology and Technology》2011,62(1):50-58
Citrus fruit are non-climacteric. However, exposure to exogenous ethylene, e.g., during ethylene degreening, stimulates various ripening-related processes in the peel tissue, such as destruction of the green chlorophyll pigments and accumulation of orange/yellow carotenoids. Nonetheless, it is not yet known whether exogenous ethylene affects internal ripening processes in citrus flesh. To address this question, we examined the possible effects of ethylene on taste, aroma, perceived flavor, and nutritional quality of various citrus fruit, including ‘Navel’ oranges, ‘Star Ruby’ grapefruit and ‘Satsuma’ mandarins. Exposure to ethylene enhanced peel color break, and respiration and ethylene production rates in all citrus fruit tested. However, ethylene degreening had no effect on juice total soluble solids and acid contents, and had only minor effects on contents and composition of juice aroma volatiles. Moreover, sensory analysis tests revealed that ethylene degreening did not affect the flavor of oranges and grapefruit, but marginally impaired sensory acceptability of mandarins; the latter change could be attributed, at least partially, to storage of the fruit for 5 days at 20 °C. Nevertheless, ethylene degreening did not enhance off-flavor perception or accumulation of off-flavor volatiles, nor had any effect on levels of health promoting compounds such as vitamin C, total phenols and flavonoids, or antioxidant-activity of citrus juice. We conclude that although ethylene affects peel color break, it is probably not involved in regulation of internal ripening processes in citrus fruit and, therefore, does not impair internal fruit quality. 相似文献
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张立华 《农产品加工.学刊》2012,(12):114-116,130
中国饮食文化拥有着博大精深的人文情怀。从缱绻着儒家文化况味的中国饮食文化、融入了情感元素的中国饮食文化、拥有审美品位的中国饮食文化的角度进去解读、探析中国饮食文化中的人文情怀。希望在饮食文化中表现出更多的对人的尊重、对人的关心、对人的爱护,融入更多的人文味道,这将成为中国人对饮食文化的共同追求。 相似文献
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莲藕粥罐头生产工艺的研究 总被引:2,自引:0,他引:2
以鲜莲藕为原料,生产粥罐头。探讨了莲藕粥罐头的加工工艺,试验结果表明,莲藕去皮后,应使用柠檬酸0.05%,乙二胺四乙酸二钠0.03%,氯化钠0.2%配比的混合护色液进行护色,能有效避免莲藕发生一系列的酶促褐变和非酶促褐变,保证成品的感观色泽。莲藕粥罐头内容物配方为:藕丁6%,糯米6%,大麦仁1.5%,银耳1.5%,其粥体呈现莲藕应有的清香和滋味,且香气协调。莲藕粥罐头产品在贮存的24个月内不色变,不分层,符合商业销售的食品安全标准。 相似文献
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Although the Advanced Backcross strategy has proven very useful for QTL detection in tomato, it has been used mainly in identifying
QTL for agronomic traits such as yield, color, etc. Tomato flavor is an important quality characteristic, yet it has been
difficult to assess flavor or traits that affect it. In this study the AB-QTL strategy was applied to four advanced backcross
populations to identify QTL for biochemical properties that may contribute to the flavor of processed tomatoes, such as sugars
and organic acids. A total of 222 QTL were identified for 15 traits, including flavor as assessed by a taste panel. Correlations
of certain biochemicals with flavor and possible methods of assessing and improving flavor are discussed. In particular, QTL
with very significant effects associated with the ratio of sugars/glutamic acid, a trait highly correlated with improved flavor,
have been identified as good targets for future work in improving the flavor of tomatoes.
This revised version was published online in August 2006 with corrections to the Cover Date. 相似文献
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麻辣风味兔肉加工工艺的研究 总被引:1,自引:0,他引:1
结合现代加工工艺和包装先进技术,对传统麻辣兔肉的工艺进行改良,生产出一种既保持地方传统风味,又食用方便、保质期长的真空包装食品。试验得出的兔肉生产新工艺为:宰杀剥皮,去内脏浸漂,腌渍60min,卤制40min,预煮10min,以及调味、浸汁、装袋、封口杀菌,制成色、香、味、形、品质、营养和风味俱佳的麻辣风味兔肉。 相似文献
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鸭肝富含蛋白质,VA,VB2,VC,以及铁、硒等营养成分,具有较高的食用价值和一定的药用价值。实验采用灵芝鸭的鸭肝,用15种调料,根据L16(215)正交实验,得到去腥、肉香味和料味协调性的最佳配料比,采用特殊的加工工艺,基本去除了鸭肝的腥味,分别制得原味、辣味、麻辣味及啤酒鸭肝酱。产品具有丰郁的肝香味,口感细腻,是很好的酒肴和休闲食品。 相似文献