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通过对重组扇贝柱及其冻干品的全质构分析,复水性测定及感官特性的评定,探讨了加工工艺及添加剂对重组扇贝柱及其冻干品品质的影响。结果表明:选用适当的加工工艺方法,合理使用添加剂,都会显著提高重组扇贝柱及其冻干品品质。高品质的重组扇贝柱比原房扇晚具食用接受性。 相似文献
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《大连海洋大学学报》2022,(3)
通过对重组扇贝柱及其冻干品的全质构分析、复水性测定及感官特性的评定,探讨了加工工艺及添加剂对重组扇贝柱及其冻干品品质的影响。结果表明:选用适当的加工工艺方法,合理使用添加剂,都会显著提高重组扇贝柱及其冻干品品质。高品质的重组扇贝柱比原扇贝柱更具食用接受性。 相似文献
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<正> 真空冷冻干燥技术是一项对食品、药品、护色、保鲜、保质的高新脱水技术,简称冻干技术。近些年来,冻干食品在欧、美、日本的消费量迅速增加。在国内市场也展现广阔前景。冻干脱水后的蔬菜、水果、肉类、水产、调料等,除应用于宇航、军 相似文献
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猪瘟疫苗真空冷冻干燥工艺,可减少冻干对制品活性的影响,降低制品冻干过程的耗能,缩短冻干周期,故研制安全、耐热、节能的猪瘟减毒冻干疫苗极为重要。选用甘露醇、甘氨酸等成分设计猪瘟耐热保护剂配方,通过间接免疫荧光法比较制品在37℃、10 d的冻干和耐热损失,并用兔体热反应法复核。检测优化配方的共晶点和塌陷温度设计冻干程序,比较不同预冻方式对猪瘟耐热疫苗冻干的影响,调整冻干周期。猪瘟耐热保护剂配方A-4的冻干和耐热损失最小,分别为0.30 lg和0.45 lg。根据制品的共晶点-27.51℃,对预冻方式筛选,发现快冻冻干和耐热损失最小,分别为0.17 lg和0.38 lg,根据塌陷温度-24.3℃,成功将冻干曲线缩短至24 h。调整后的配方可使猪瘟活苗在37℃保存15 d、45℃保存7 d;内毒素和动物试验表明该疫苗安全、无副反应。上述结果表明,试验成功筛选出猪瘟耐热保护剂配方A-4,在保证疫苗质量的前提下优化冻干曲线,调整后的保护剂配方保证疫苗耐热性能,安全无副反应。 相似文献
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基于27.12 MHz射频自跟踪平板电容式解冻系统的电气系统设计特点,对冷冻鲅鱼的介电常数模型、实部和虚部进行了分析研究。在分析研究冷冻鲅鱼的解冻时间、射频穿透深度的基础上,通过实验验证了射频解冻的质量优于微波解冻和一般常用的解冻方法。 相似文献
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LI Yan-ling LIANG He .Zhengzhou College of Animal Husbandry Engineering Zhengzhou .Henan University of Traditional Chinese Medicine Zhengzhou 《(《农业科学与技术》)编辑部》2008,(4)
[Objective] The experiment aimed to explore sedation of dried ginger.[Method] By compared the experimental results before and after intragastric administration,the influences of decoction of dried ginger at different concentrations(1,2,3 mg/ml)on locomotor activities of white mice.[Result]When the decoction of dried ginger was 1 g/ml,the time of free movements and the number of raising forelimbs of mice were obviously detained(2.5 h after intragastric administration).When the decoction of dried ginger was 2 g/ml,the time of free movements and the number of raising forelimbs of mice were obviously influenced however the inhibition time is short than that of 1 g/ml.When the decoction of dried ginger was 3 g/ml,the inhibition is not obvious.[Conclusion] Dried ginger had some sedation effect which was related to its dosage. 相似文献
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《(《农业科学与技术》)编辑部》2008,(4)
[Objective] The experiment aimed to explore sedation of dried ginger.[Method] By compared the experimental results before and after intragastric administration,the influences of decoction of dried ginger at different concentrations(1,2,3 mg/ml)on locomotor activities of white mice.[Result]When the decoction of dried ginger was 1 g/ml,the time of free movements and the number of raising forelimbs of mice were obviously detained(2.5 h after intragastric administration).When the decoction of dried ginger was 2 g/ml,the time of free movements and the number of raising forelimbs of mice were obviously influenced however the inhibition time is short than that of 1 g/ml.When the decoction of dried ginger was 3 g/ml,the inhibition is not obvious.[Conclusion] Dried ginger had some sedation effect which was related to its dosage. 相似文献
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干姜的镇静作用研究 总被引:2,自引:0,他引:2
[Objective] The experiment aimed to explore sedation of dried ginger. [Method] By compared the experimental results before and after intragastric administration, the influences of decoction of dried ginger at different concentrations (1, 2,3 mg/ml) on locomotor activities of white mice. [Result]When the decoction of dried ginger was 1 g/ml, the time of free movements and the number of raising forelimbs of mice were obviously detained (2.5 h after intragastric administration). When the decoction of dried ginger was 2 g/ml, the time of free movements and the number of raising forelimbs of mice were obviously influenced however the inhibition time is short than that of 1 g/ml. When the decoction of dried ginger was 3 g/ml, the inhibition is not obvious. [Conclusion] Dried ginger had some sedation effect which was related to its dosage. 相似文献
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[目的]优化芒果片冷冻干燥的工艺条件。[方法]差示扫描量热法测量芒果共晶点和共熔点,设计4因素3水平正交试验,按国标法测量的Vc含量为指标,并进行感官分析。[结果]芒果片的共晶点为-16.59℃,共融点为-4.61℃。正交试验得到芒果片冻干的最佳工艺条件是切片厚度3mm,预冻时间3h,一次干燥温度-5℃,二次干燥温度30℃。在此最佳冻干工艺条件下,芒果片的Vc含量达到618.299mg/kg,明显高于热风干燥。冻干芒果片基本能保持原有的色泽、香味和形态。组织呈多孔海绵状,复水性能好。[结论]芒果冻干工艺流程合理有效,最佳工艺条件下的冻干芒果片Vc含量高,感官评价优良。该工艺条件有较高的工业生产应用价值。 相似文献
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[目的]探讨小麦烘干种子活力与其脱氢酶活性的相关性。[方法]以5个小麦品种(系)为试材,将新收小麦种子烘干,采用2种贮藏方式下贮藏1年,通过幼苗生长测定小麦烘干种子活力,采用氯化三苯基四氮唑法(TTC法)测定小麦种子脱氢酶活性。[结果](42±1)℃烘干对小麦新种子的发芽势、发芽率及幼苗生长无不良影响,室温密闭贮藏和低温(5~8℃)密闭贮藏2种贮藏方式的小麦烘干种子具有较高的发芽力,其发芽势、发芽率的差异不显著。不论是新种子还是在2种贮藏方式下贮藏1年的陈种子,小麦烘干种子的活力指数与其脱氢酶活性均呈显著正相关,苗干重、发芽势、发芽率、发芽指数与脱氢酶活性均呈正相关。[结论]脱氢酶活性可作为评定小麦烘干种子活力的指标之一。 相似文献
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本研究利用鲅鱼皮、骨经酶解后进行美拉德反应制备海鲜味香精。根据酶解原料被水解下来的游离氨基酸态氮含量来确定最佳的酶解条件;通过单因素和正交实验,以热反应产物的感官评分优化得出美拉德反应参数。结果显示:在料液比为1∶4、复合蛋白酶(FHY-G-Ⅷ)添加量为1.6%,且温度为50℃、pH 7.0条件下酶解4.5 h,每100 g鲅鱼皮、骨所水解下来的游离氨基酸态氮含量最高为4.8%;将获得的酶解液进行美拉德反应,最适的物质配比及热反应条件为:还原糖添加量(木糖∶葡萄糖=1∶1)为4%、氨基酸(甘氨酸∶谷氨酸=1∶2)3%,在pH 8.0、110℃条件下反应50 min,所得产品为均一的红褐色液体,具有浓郁的酱香味和鱼香味,无鱼腥味,其游离氨基酸态氮含量为0.42%。 相似文献