期刊文献+

不同方法处理对苹果酸乳中果粒质地的影响

Effects of different treatments on fruit texture of apple yoghurt
分享 导出
摘要 前期实验初步得出:通过质量分数为0.1%和0.2%的CaCl2处理、浓度为60 U/kg和120 U/kg的果胶酶制剂处理,得到的苹果果粒质地相对更好。在此基础上,通过常压浸泡、低压处理等方法进一步研究,综合实验结果及感官评价结论得出:120 U/kg酶制剂在常压条件下处理酸乳中苹果果粒质地最好,但在实际生产过程中考虑到生产成本及工艺的可操作性,低压条件下0.1%的CaCl2处理结果更适合。 Based on the previous process protocol and the obtained data, the preliminarily screens were performed for the texture of the apple fruit grains. The CaCl2 treatments with the concentrations of 0.1%and 0.2%, corresponding to 60 U/kg and 120 U/kg in the pectinase preparation, and combined with the atmospheric pressure soaking and low pressure treatments, it has been concluded that the 120 U/kg enzyme preparation under normal pressure can yield the best yogurt quality in term of the fruit particle texture. Considering the actual large scale production process, production cost and feasibility of the factory process, the treatment of 0.1% calcium chloride combined with low pressure is recommended.
作者 陈晋明 白鸽 赵诗雨 梁丽雅 闫师杰 CHEN Jinming;BAI Ge;ZHAO Shiyu;LIANG Liya;YAN Shijie(College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801;College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384;Tianjin Engi neeri ng and Tech no logy Research Centre of Agricultural Products Processing, Tianjin 300384)
出处 《食品科技》 CAS 北大核心 2019年第3期80-84,共5页 Food Science and Technology
关键词 酸乳 苹果果粒 质地 低压 果胶酶 yoghurt apple fruit texture low pressure pectinase
作者简介 陈晋明(1980-),男,硕士,讲师,研究方向为功能食品开发与食品质量安全;通信作者:闫师杰.
  • 相关文献

参考文献11

二级参考文献149

共引文献87

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈