本文主要研究内容
作者陈为凤（2019）在《大麦苗饮料的制备及其稳定性的研究》一文中研究指出：近年来,大麦苗饮料因其营养健康、绿色、方便等特性受到越来越多的关注。但新鲜大麦苗由于水分含量高而不耐贮藏,限制了其加工与利用。此外,大麦苗富含蛋白质和膳食纤维,在饮料制备及贮藏过程中易出现分层及沉淀等问题。为此,本文以大麦苗(Hordeum vulgare L.)为原料,研究了不同漂烫方式对大麦苗过氧化物酶(Peroxidase,POD)活性和抗坏血酸含量的影响,以及不同干燥方式对大麦苗粉理化性质、营养品质及贮藏稳定性的影响;以大麦苗粉为原料进一步制备饮料,研究了复配稳定剂和均质工艺对大麦苗浊汁饮料稳定性的影响;最后研究了大麦苗浊汁饮料在贮藏过程中品质和稳定性的变化。首先,研究了蒸汽漂烫和热水漂烫对大麦苗POD活性和抗坏血酸含量的影响。结果表明,大麦苗在85℃、90℃热水漂烫3 min后POD残余活性分别为29.05%、7.95%;在95℃、100℃热水漂烫2 min后POD残余活性低于10%,抗坏血酸保留率分别为65.43%和52.80%;相比于热水漂烫,蒸汽漂烫能快速降低大麦苗POD活性,处理1 min后POD残余活性便小于10%,抗坏血酸保留率为85.32%。然后,研究了真空冷冻干燥、热风干燥、远红外干燥和蒸汽漂烫-热风干燥对大麦苗粉贮藏过程中品质的影响。结果表明,真空冷冻干燥制备的大麦苗粉抗坏血酸和叶绿素含量最高,色泽最好。25℃贮藏时大麦苗粉水分含量变化较小,37℃和50℃贮藏时水分含量分别呈增加和降低趋势。25℃和37℃贮藏60 d后,不同干燥方法制备的大麦苗粉抗坏血酸损失率范围分别为54.20%~87.52%、88.31%~100%,其中蒸汽漂烫-热风干燥组的损失率最低,其次是真空冷冻干燥组;50℃贮藏30 d后已检测不到抗坏血酸。随着贮藏温度和时间的增加,大麦苗粉a*值向正值方向逐渐变大。25℃贮藏时蒸汽漂烫-热风干燥组大麦苗粉(35)a值(-6.51~-6.28)变化最小,其次是真空冷冻干燥组(-8.82~-7.17);37℃和50℃贮藏时大麦苗粉a*值变化明显。真空冷冻干燥大麦苗粉贮藏期间叶绿素损失最严重,25℃、37℃和50℃贮藏60 d后总叶绿素损失率分别为16.41%、46.28%和63.97%。各大麦苗粉叶绿素a和b的降解均符合一阶反应模型,其中蒸汽漂烫-热风干燥大麦苗粉叶绿素a和b的活化能最大,分别为83.68 kJ/mol和66.76 kJ/mol。最后,以大麦苗粉(0.5 g/100 mL)为原料制备饮料,研究了稳定剂和均质工艺对饮料稳定性的影响。通过正交实验确定稳定剂配方为:魔芋胶0.11%、黄原胶0.04%、羧甲基纤维素钠(CMC)0.20%、结冷胶0.06%、微晶纤维素(MCC)0.10%。此外,随着均质次数和均质压力的增加,饮料的粒径和黏度显著减小(p(27)0.05),Zeta电位绝对值呈先增加后降低的趋势。通过分析比较背散射光强度变化值可知,当均质压力超过50 MPa时,饮料中悬浮颗粒易出现沉降现象,不利于饮料的稳定,在30 MPa压力下均质1次,饮料稳定性最好。25℃贮藏6个月后,饮料未发生沉淀、分层等现象,但饮料的粒径、色泽、黏度及Zeta电位等指标发生轻微的变化。
Abstract
jin nian lai ,da mai miao yin liao yin ji ying yang jian kang 、lu se 、fang bian deng te xing shou dao yue lai yue duo de guan zhu 。dan xin xian da mai miao you yu shui fen han liang gao er bu nai zhu cang ,xian zhi le ji jia gong yu li yong 。ci wai ,da mai miao fu han dan bai zhi he shan shi qian wei ,zai yin liao zhi bei ji zhu cang guo cheng zhong yi chu xian fen ceng ji chen dian deng wen ti 。wei ci ,ben wen yi da mai miao (Hordeum vulgare L.)wei yuan liao ,yan jiu le bu tong piao tang fang shi dui da mai miao guo yang hua wu mei (Peroxidase,POD)huo xing he kang huai xie suan han liang de ying xiang ,yi ji bu tong gan zao fang shi dui da mai miao fen li hua xing zhi 、ying yang pin zhi ji zhu cang wen ding xing de ying xiang ;yi da mai miao fen wei yuan liao jin yi bu zhi bei yin liao ,yan jiu le fu pei wen ding ji he jun zhi gong yi dui da mai miao zhuo zhi yin liao wen ding xing de ying xiang ;zui hou yan jiu le da mai miao zhuo zhi yin liao zai zhu cang guo cheng zhong pin zhi he wen ding xing de bian hua 。shou xian ,yan jiu le zheng qi piao tang he re shui piao tang dui da mai miao PODhuo xing he kang huai xie suan han liang de ying xiang 。jie guo biao ming ,da mai miao zai 85℃、90℃re shui piao tang 3 minhou PODcan yu huo xing fen bie wei 29.05%、7.95%;zai 95℃、100℃re shui piao tang 2 minhou PODcan yu huo xing di yu 10%,kang huai xie suan bao liu lv fen bie wei 65.43%he 52.80%;xiang bi yu re shui piao tang ,zheng qi piao tang neng kuai su jiang di da mai miao PODhuo xing ,chu li 1 minhou PODcan yu huo xing bian xiao yu 10%,kang huai xie suan bao liu lv wei 85.32%。ran hou ,yan jiu le zhen kong leng dong gan zao 、re feng gan zao 、yuan gong wai gan zao he zheng qi piao tang -re feng gan zao dui da mai miao fen zhu cang guo cheng zhong pin zhi de ying xiang 。jie guo biao ming ,zhen kong leng dong gan zao zhi bei de da mai miao fen kang huai xie suan he xie lu su han liang zui gao ,se ze zui hao 。25℃zhu cang shi da mai miao fen shui fen han liang bian hua jiao xiao ,37℃he 50℃zhu cang shi shui fen han liang fen bie cheng zeng jia he jiang di qu shi 。25℃he 37℃zhu cang 60 dhou ,bu tong gan zao fang fa zhi bei de da mai miao fen kang huai xie suan sun shi lv fan wei fen bie wei 54.20%~87.52%、88.31%~100%,ji zhong zheng qi piao tang -re feng gan zao zu de sun shi lv zui di ,ji ci shi zhen kong leng dong gan zao zu ;50℃zhu cang 30 dhou yi jian ce bu dao kang huai xie suan 。sui zhao zhu cang wen du he shi jian de zeng jia ,da mai miao fen a*zhi xiang zheng zhi fang xiang zhu jian bian da 。25℃zhu cang shi zheng qi piao tang -re feng gan zao zu da mai miao fen (35)azhi (-6.51~-6.28)bian hua zui xiao ,ji ci shi zhen kong leng dong gan zao zu (-8.82~-7.17);37℃he 50℃zhu cang shi da mai miao fen a*zhi bian hua ming xian 。zhen kong leng dong gan zao da mai miao fen zhu cang ji jian xie lu su sun shi zui yan chong ,25℃、37℃he 50℃zhu cang 60 dhou zong xie lu su sun shi lv fen bie wei 16.41%、46.28%he 63.97%。ge da mai miao fen xie lu su ahe bde jiang jie jun fu ge yi jie fan ying mo xing ,ji zhong zheng qi piao tang -re feng gan zao da mai miao fen xie lu su ahe bde huo hua neng zui da ,fen bie wei 83.68 kJ/molhe 66.76 kJ/mol。zui hou ,yi da mai miao fen (0.5 g/100 mL)wei yuan liao zhi bei yin liao ,yan jiu le wen ding ji he jun zhi gong yi dui yin liao wen ding xing de ying xiang 。tong guo zheng jiao shi yan que ding wen ding ji pei fang wei :mo yu jiao 0.11%、huang yuan jiao 0.04%、suo jia ji qian wei su na (CMC)0.20%、jie leng jiao 0.06%、wei jing qian wei su (MCC)0.10%。ci wai ,sui zhao jun zhi ci shu he jun zhi ya li de zeng jia ,yin liao de li jing he nian du xian zhe jian xiao (p(27)0.05),Zetadian wei jue dui zhi cheng xian zeng jia hou jiang di de qu shi 。tong guo fen xi bi jiao bei san she guang jiang du bian hua zhi ke zhi ,dang jun zhi ya li chao guo 50 MPashi ,yin liao zhong xuan fu ke li yi chu xian chen jiang xian xiang ,bu li yu yin liao de wen ding ,zai 30 MPaya li xia jun zhi 1ci ,yin liao wen ding xing zui hao 。25℃zhu cang 6ge yue hou ,yin liao wei fa sheng chen dian 、fen ceng deng xian xiang ,dan yin liao de li jing 、se ze 、nian du ji Zetadian wei deng zhi biao fa sheng qing wei de bian hua 。
论文参考文献
论文详细介绍
论文作者分别是来自江南大学的陈为凤，发表于刊物江南大学2019-10-21论文，是一篇关于大麦苗论文,干燥技术论文,贮藏品质论文,饮料论文,稳定性论文,江南大学2019-10-21论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自江南大学2019-10-21论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。