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1.
为降低红曲黄酒的热性,在传统红曲黄酒酿造工艺基础上引入绿茶共发酵技术,研究其对红曲黄酒酿造品质及寒热性的影响。结果表明,在落缸时添加绿茶共发酵可丰富红曲黄酒的风味,抑制红曲黄酒的酸化,降低红曲黄酒的热性。绿茶的适宜添加量为1.0‰,发酵后的黄酒出酒率为传统黄酒的1.12倍,总酸含量降低9.65%,总酚含量提高13.3%,寒热指数下降43.09%,差异均达极显著水平(P0.01)。酿造的红曲黄酒新产品物性温和、口感酸涩适中、酒香茶香协调,且不失红曲黄酒典型性风格。该研究为研发温和型红曲黄酒新产品提供了理论依据和技术支持。 相似文献
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以针叶樱桃和粳米为原料,在单因素实验的基础上,采用Box-Behnken响应面法对针叶樱桃黄酒发酵工艺进行优化。结果表明,在酒曲添加量0.8%、糖化温度31℃、糖化时间68 h、酿酒酵母添加量0.8%、液料比为1.1∶1、针叶樱桃果浆添加量33%、发酵温度26℃、发酵时间4 d时为最佳发酵工艺参数。该最佳酿造工艺条件下,研制得针叶樱桃黄酒的色泽橙黄,清亮透明,特征香气浓郁,口感醇厚柔和,酒精度13.8%vol,感官评分96.4。果粮混酿酒一直是热带水果酿酒的发展方向。酿制针叶樱桃黄酒,开发黄酒新品种,对丰富市场具有重要的现实意义。 相似文献
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本研究分析了龙眼干、枸杞和发芽糙米复合饮料采用酵母和醋杆菌进行连续发酵过程中其酒精度、pH、可滴 定酸、总糖、多糖、总酚和氨基酸态氮等品质指标的变化规律。结果表明,在酵母发酵期间,发酵 24 h 后复合饮料的 酒精度趋于稳定,残留的总糖为 1.40 g/L,多糖含量呈上升的趋势,总酚含量呈下降的趋势,氨基酸态氮总体上呈下降 的趋势。醋酸菌发酵期间,接种醋酸菌前热杀菌处理组和未热杀菌组的复合饮料中酒精度差别不大（p>0.05）,未热杀 菌处理组在发酵期间复合饮料中可滴定酸含量、总糖含量、多糖含量和氨基酸态氮的含量均比热杀菌组的复合饮料中 的含量高,但热杀菌组的复合饮料中总酚含量总体大于未热杀菌组的复合饮料中的总酚含量。 相似文献
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Isabel Louro Massaretto Márcio Fernando Madureira Alves Nádia Valéria Mussi de Mira Adriana Karaoglanovic Carmona Ursula Maria Lanfer Marquez 《Journal of Cereal Science》2011,54(2):236-240
Whole rice has been widely studied due to the abundance of bioactive compounds in its pericarp. Some of the beneficial effects of these compounds on human health have been attributed to their antioxidant and other biological activities, such as enzyme inhibition. In this work, we evaluated the contents of total, soluble and insoluble phenolic compounds of 6 red and 10 non-pigmented genotypes of whole rice as well as their inhibitory effect on the activity of angiotensin I-converting enzyme (ACE). The effects of cooking on phenolics and their inhibitory activities were also investigated. Red genotypes showed high content of phenolics, mainly soluble compounds, at an average of 409.7 mg ferulic acid eq./100 g, whereas overall lower average levels (99.4 mg ferulic acid eq./100 g) at an approximate soluble/insoluble compound ratio of 1:1 were observed in non-pigmented rice. Pigmented rice displayed a greater inhibitory effect on ACE than non-pigmented rice. In fact, a significant correlation between the content of soluble phenolics and ACE inhibition was observed (r = 0.8985, p < 0.05). In addition to significantly reducing the levels of total phenolics and ACE inhibition, cooking altered the soluble/insoluble compound ratio, especially among red rice genotypes. 相似文献
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为阐明糯小麦与普通小麦在固态发酵特性方面的差异,分别以糯小麦糯麦12和普通小麦09WB4为原料,进行酒曲固态发酵实验,比较两种小麦发酵过程中的物质动态变化,并以糯麦12为原料,设计正交实验,确定最佳发酵工艺。结果表明,糯小麦的产酒精速率快于普通小麦,糯小麦的酒精含量在发酵3d达到基本稳定,而普通小麦在5d时才达到基本稳定,且糯小麦的最终酒精含量高于普通小麦;两者的还原糖含量都是在发酵3d时达到最低值,之后基本保持稳定;pH值先降低后升高,最后基本稳定在一定范围,总酸的变化趋势与之相反;氨基态氮含量在整个发酵过程中缓慢增加。糯小麦所产原酒在总糖、酒精含量方面优于普通小麦,但酸度高于普通小麦,且氨基酸态氮和挥发酯略低。糯小麦进行酒曲发酵的最佳工艺条件为:发酵温度30℃,用曲量0.8%,发酵时间5d。综合分析,糯小麦的酒曲固态发酵特性与效果优于普通小麦。 相似文献
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香蕉营养丰富、活性物质含量高，可作为深加工产品的优质原料。香蕉果酒是香蕉精深加工产品中的重要一类。由于香蕉果浆碳水化合物含量较高、酸度低、糖分高，其酿造过程中适宜各种微生物的生长繁殖，特别是乳酸菌数量的变化与酸类物质的产生密切相关。乳酸菌群落的变化容易增加发酵过程的风险，造成香蕉酒挥发酸含量超标、品质低下等不良结果。因此明确香蕉果酒发酵过程中自然存在的乳酸菌的生长繁殖规律及其对有机酸代谢的影响，可为精准调控发酵过程、提高产品质量提供理论依据。试验设置商业酵母Lalvin K1TM接种发酵过程（K1）与香蕉果汁自然发酵过程（SF）2组对比，采用实时定量PCR方法和高效液相色谱法对香蕉汁接种发酵（K1）与自然发酵过程（SF）中酵母菌、乳酸菌的生长规律以及有机酸的含量变化进行监测。结果表明：2种发酵处理下，酵母菌和乳酸菌的生长规律有差异；K1酵母菌主导的发酵过程中，乳酸菌的生长受到显著抑制，最大生长量仅为4.0×106 CFU/mL，而酵母菌生物量为1.2×107 CFU/mL；在自然发酵过程中，乳酸菌与酵母菌的生长周期完全错开，但对乳酸菌的生物量无显著影响，乳酸菌与酵母菌的生长量分别达到1.0×107 CFU/mL和1.6×107 CFU/mL。2种发酵过程均表明，酵母菌和乳酸菌的生长存在竞争与抑制关系；有机酸代谢主要与乳酸菌菌落数量相关，不同有机酸的总体变化趋势一致；在发酵过程中，乳酸含量逐渐增加，乙酸含量呈先增后降的趋势，二者在自然发酵样品中的累积量均高于接种发酵；柠檬酸、苹果酸、酒石酸含量整体呈下降趋势。 相似文献
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水稻籽粒蛋白质含量选择对杂种早代蒸煮食味品质的影响 总被引：12，自引：4，他引：8
选用品质和产量性状不同的4个粳稻品种配制2个杂交组合,研究籽粒蛋白质含量选择对水稻杂种早代蒸煮食味品质的影响。各品质性状变异系数的变化范围在9.73%~94.99%;直链淀粉含量与蛋白质含量间存在明显的动态关系;稻米味度值先是随着蛋白质含量的下降而增加,当蛋白质含量下降到某一临界值后,随蛋白质含量下降而下降,蛋白质与直链淀粉含量适中的后代株系味度值较高;在蛋白质含量水平较高时,稻米RVA谱特性随着蛋白质含量的下降有所改善,但蛋白质含量下降到一定程度后则又会导致RVA谱特性变劣;蛋白质含量过高或过低都会导致稻米蒸煮食味品质变劣,协调蛋白质与直链淀粉含量的平衡关系是提高稻米蒸煮食味品质的关键。 相似文献
9.
不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应 总被引：10，自引：0，他引：10
【目的】为揭示不同类型水稻品种稻米蛋白质含量与其蒸煮食味品质间的关系及其对不同后期施氮水平的响应。【方法】以3个常规籼稻品种和3个常规粳稻品种为供试材料，在抽穗期实施不同氮肥水平的处理，分 析稻米蛋白质及其组分含量与蒸煮食味品质的关系。【结果】不论籼粳亚种，后期氮素肥料均显著增加了稻米蛋白质含量，品种对氮素的反应存在明显不同，但肥料处理效应大于品种间差异。随着后期氮肥水平的提高，稻米中四种蛋白组分含量也显著增加，以醇溶蛋白和谷蛋白对氮肥的施用反应较大；直链淀粉含量有所下降，胶稠度显著变短；淀粉糊化特征值中最高黏度、热浆黏度、崩解值和最终黏度下降，而回复值、消减值呈上升趋势；食味值显著下降。相关分析显示，籼﹑粳稻总蛋白质含量与胶稠度呈极显著负相关；籼稻蛋白质含量与食味值(r=?0.975**)﹑最高黏度呈极显著负相关，与崩解值呈负相关，与回复值﹑消减值呈正相关或显著正相关；粳稻蛋白质含量与食味值(r=?0.923**)和崩解值呈极显著负相关，与最高黏度呈显著负相关，与回复值﹑消减值的关系和籼稻基本相同。籼、粳稻食味值均与球蛋白、醇溶蛋白和谷蛋白显著负相关，与清蛋白(即比例最小的组分)的关系，籼稻呈极显著负相关，而粳稻相关性未达显著。【结论】后期氮肥水平的增加显著提高稻米蛋白质及其组分含量。稻米蛋白质含量的增加，显著劣化稻米蒸煮品质和适口性。四种蛋白组分的增加均会不同程度地劣化稻米食味，其中，尤以球蛋白和醇溶蛋白的负效应较为显著，谷蛋白对食味的负效应也不可忽视，在籼稻品种中表现更明显。 相似文献
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In order to overcome the existing challenges on the production time and quality, a novel dough resting method of fresh wet noodles via ultrasonic processing was developed. The changes of the starch, protein hydration and gluten network formation after ultrasonic treatment were investigated. The sensory quality, secondary structure and cross section morphology of dough were characterized. The results showed that ultrasonic treatment could improve the texture of wheat dough, promote the hydration of starch and protein, and increase the cooking quality. Compared with the control group, the hardness of fresh noodles decreased by 14.19%, and tensile force significantly increased by 33.43% after treatment under ultrasonic power density of 66 W/L. Viscoelastic, SEM and FTIR characterization results also verified that the angle of loss (tanδ) and surface roughness was decreased, and the content of α-helix significantly increased via ultrasonic treatment. It could be observed that the ultrasonic resting could reduce the surface tension between protein and water molecules to promote the formation of gluten network and protein hydration. Therefore, ultrasonic treatment could facilitate to reduce the resting processing time and improve the quality of fresh wet noodles. 相似文献
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不同属性特征基质对早稻秧苗耐低温的影响 总被引：1，自引：0，他引：1
【目的】早稻育秧过程中易遭受低温冷害,引起水稻减产。因此,有必要研究不同类型的基质对早稻秧苗耐低温的影响。【方法】以水稻田自然表层土为对照,采用两种代表性基质(无土基质和发酵基质)培育早稻秧苗,在水稻出芽6 d后进行不同低温处理,3 d后测定水稻的基本理化性质指标和基因表达,明确不同基质对早稻秧苗耐低温胁迫的调节作用。【结果】1）无土基质和发酵基质容重均显著低于对照,电导率、通气孔隙、碱解氮、速效磷、速效钾和有机质含量显著高于对照;发酵基质育成的秧苗其根长、百株地上部干质量和百株根部干质量均显著高于对照,无土基质和发酵基质育成的秧苗根系和地上部的氮、磷、钾养分含量显著高于对照。2）随着温度的降低,水稻秧苗的生长和养分吸收均受到抑制。低温对发酵基质上生长的秧苗抑制作用较弱,无土基质次之,对照受抑制较强。3）在低温条件下(白天8℃/晚上4℃),无土基质和发酵基质中育成的秧苗丙二醛含量显著低于对照,说明在寒冷条件下的细胞氧化损伤较少。其中,无土基质和发酵基质育成的秧苗超氧化物歧化酶、过氧化氢酶活性,脯氨酸含量和可溶性蛋白含量均高于对照,发酵基质育成的秧苗过氧化物酶活性高于对照,无土基质育成的秧苗谷胱甘肽转移酶活性高于对照。同时,无土基质和发酵基质育成的秧苗OsCold1、OsCOIN、OsP5CS和OsSODB四个基因表达水平均显著高于对照,提高了水稻耐低温能力。【结论】以上结果表明,无土基质和发酵基质通过调控水稻秧苗的生理生化反应和相关基因表达,提高秧苗耐低温胁迫能力。 相似文献
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不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应 总被引：7，自引：1，他引：6
目的 为揭示不同类型水稻品种稻米蛋白质含量与其蒸煮食味品质间的关系及其对不同后期施氮水平的响应。方法 以3个常规籼稻品种和3个常规粳稻品种为供试材料,在抽穗期实施不同氮肥水平的处理,分析稻米蛋白质及其组分含量与蒸煮食味品质的关系。结果 不论籼粳亚种,后期氮素肥料均显著增加了稻米蛋白质含量,品种对氮素的反应存在明显不同,但肥料处理效应大于品种间差异。随着后期氮肥水平的提高,稻米中四种蛋白组分含量也显著增加,以醇溶蛋白和谷蛋白对氮肥的施用反应较大;直链淀粉含量有所下降,胶稠度显著变短;淀粉糊化特征值中最高黏度、热浆黏度、崩解值和最终黏度下降,而回复值、消减值呈上升趋势;食味值显著下降。相关分析显示,籼﹑粳稻总蛋白质含量与胶稠度呈极显著负相关;籼稻蛋白质含量与食味值(r=-0.975**)﹑最高黏度呈极显著负相关,与崩解值呈负相关,与回复值﹑消减值呈正相关或显著正相关;粳稻蛋白质含量与食味值(r=-0.923**)和崩解值呈极显著负相关,与最高黏度呈显著负相关,与回复值﹑消减值的关系和籼稻基本相同。籼、粳稻食味值均与球蛋白、醇溶蛋白和谷蛋白显著负相关,与清蛋白(即比例最小的组分)的关系,籼稻呈极显著负相关,而粳稻相关性未达显著。结论 后期氮肥水平的增加显著提高稻米蛋白质及其组分含量。稻米蛋白质含量的增加,显著劣化稻米蒸煮品质和适口性。四种蛋白组分的增加均会不同程度地劣化稻米食味,其中,尤以球蛋白和醇溶蛋白的负效应较为显著,谷蛋白对食味的负效应也不可忽视,在籼稻品种中表现更明显。 相似文献
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The rice noodle industry in Thailand is facing problems regarding rice flour quality. This research aims to study the effects of hydrothermally modified rice flour on improving rice noodle quality. High-amylose rice flour (Chai Nat 1 variety) was modified using heat–moisture treatment (HMT) and annealing (ANN). Response surface methodology (RSM) with face-centered central composite design (FCCD) was applied to optimize the hydrothermal treatment condition. The effects of treatment conditions – moisture content; heating temperature and heating time on pasting; rheology; and textural properties of rice flour gel – were observed. A contour plot showed that all responses using HMT increased when moisture content and heating temperature increased. But heating time had no significant effect on response variables. ANN showed a lower response than HMT for all parameters. The optimum modified conditions were then matched with those of commercial flour for fresh, semi-dry and dry rice noodles; this showed no significant differences in texture or cooking quality (P≤0.05). The storage modulus (G′) after cooling of HMT (19,100 Pa) was much higher than that of ANN (5490 Pa). The differences in rheological properties of both treatments supported their proper uses to achieve various rice noodle qualities. 相似文献
14.
《Industrial Crops and Products》2005,21(2):251-255
The essential oil of Rosa damascena Mill. is one of the most valuable and important base material in the flavor and fragrance industry. The aim of this study was to determine the effects of harvest date, fermentation duration and Tween 20 treatment on the essential oil content and composition of the rose petals. The essential oil content and composition were significantly different in the petals harvested at various dates (May 24, June 1, 8, and 15, 2002). The highest oil content was found on May 24 harvest (0.040%), and then a gradual decrease was observed up to last harvest date (0.032%). The highest percentages of geraniol, nerol, and phenylethyl alcohol were obtained from the petals harvested on May 24. However, the highest percentages of citronellol and linalool were found from the petals harvested on June 8. The petals collected freshly were fermented for various duration (0, 12, 24, and 36 h) at 25 °C in sacks. The highest essential oil content was found in the non-fermented petals. As fermentation duration increased, essential oil content gradually decreased. The most significant changes during the fermentation were observed in citronellol and geraniol contents. Citronellol/geraniol (C/G) ratio increased from 0.57 to 10.31 throughout the fermentation. In the other experiment, Tween 20 was added into the distillation water at various concentrations (0, 1000, 2500, and 5000 ppm). Although Tween 20 generally raised the contents of essential oil, it did not significantly influence the oil composition. The highest oil content (0.045%) was obtained from the distillation treated with 2500 ppm of Tween 20. Oil content had high positive correlations with geraniol and linalool contents (r=0.55 and 0.53, respectively), but high negative correlation with citronellol content (r=−0.48). 相似文献
15.
Nha K. Huynh Ha V. H. Nguyen 《Plant foods for human nutrition (Dordrecht, Netherlands)》2017,72(3):236-242
Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89–17.29%), but resulted in higher total oxalate (1.60–1.73 times) and soluble oxalate contents (1.16–1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p < 0.05). On the other hand, alcohol fermentation with Saccharomyces cerevisiae from 1 to 5 weeks reduced 37–58% of total oxalate and 39–59% of soluble oxalate contents. Prolonged fermentation also demonstrated better reduction of oxalate contents. Meanwhile, lactic acid fermentation using Lactobacillus acidophilus had no effects on total and soluble oxalate contents in carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones. 相似文献
16.
Paddy processing can affect glycemic index (GI) and bioactive compounds of rice. Therefore, the effects of processing conditions such as germination, parboiling and polishing on total polyphenols, ferulic acid and gamma-aminobutyric acid (GABA) contents of seven landrace varieties from Thailand were investigated. Subsequently, the best rice variety was chosen to evaluate GI in pre-diabetic subjects. Four different rice forms used were brown rice (BR), parboiled brown rice (PBR), germinated parboiled brown rice (GPBR) and polished rice (PR). Results showed that polishing process strongly reduced all bioactive compounds. In contrast, parboiling the grains slightly increased polyphenol, and germination followed by parboiling significantly increased polyphenol content. Ferulic acid content was found to be similar among BR, PBR and GPBR and the highest GABA content was found in GPBR. Furthermore, Leuang Awn variety exhibited the highest polyphenol (126.70 ± 1.08 mg GAE/100 g), ferulic acid (17.77 ± 0.16 mg/100 g) and GABA content (78.57 ± 1.00 mg/100 g) and was selected for GI study. PBR and GPBR had medium GI values (55.10 ± 5.37 and 60.58 ± 6.48) and PR showed high GI value (83.10 ± 5.10). In conclusion, parboiling and germination had less effects on the bioactive compounds of whole grain rice and produced low-medium GI, which could be beneficial for health promotion. 相似文献
17.
绿茶提取物对红曲黄酒酿造特性的影响 总被引：1，自引：0，他引：1
研究了绿茶提取物(Green tea extract,GTE)对红曲黄酒酿造过程中红曲霉和酵母菌的生物量、产酶特性及其酿造特性的影响。在传统红曲黄酒酿造工艺的基础上,添加不同浓度醇提取的GTE共发酵,研究GTE对红曲霉和酵母的生长代谢产酶总量及红曲黄酒出酒率的影响。结果表明,添加2%的GTE进行共发酵,纯水提取的GTE和15%的乙醇溶液提取的GTE,其EGCG、ECG含量较低,对红曲霉和酵母菌的生长、代谢产酶均有促进作用,与对照相比红曲霉生物量分别提高2.4%和5.0%,产酶总量分别提高26.4%和47.8%,淀粉酶酶活分别提高了6.3%和11.8%;酵母菌生物量分别提高了9.4%和10.4%,产酶总量分别提高了21.2%和30.5%;出酒率分别提高了10.67和13.87百分点。75%的乙醇溶液提取的GTE,其EGCG、ECG含量较高,对红曲霉产酶和酵母菌的生长、代谢产酶有抑制作用,与对照相比出酒率降低了9.28百分点。 相似文献
18.
《作物学报(英文版)》2015,(4)
While the yield potential of rice has increased but little is known about the impact of breeding on grain quality, especially under different levels of N availability. In order to investigate the integrated effects of breeding and N levels on rice quality 12 japonica rice cultivars bred in the past60 years in the Yangtze River Basin were used with three levels of N: 0 kg N ha-1, 240 kg N ha-1,and 360 kg N ha-1. During the period, milling quality(brown rice percentage, milled rice percentage, and head rice percentage), appearance quality(chalky kernels percentage, chalky size, and chalkiness), and eating and cooking quality(amylose content, gel consistency, peak viscosity, breakdown, and setback) were significantly improved, but the nutritive value of the grain has declined due to a reduction in protein content. Micronutrients, such as Cu, Mg, and S contents, were decreased, and Fe, Mn, Zn, Na, Ca, K, P, B contents were increased. These changes in grain quality imply that simultaneous improvements in grain yield and grain quality are possible through selection. Overall, application of N fertilizer decreased grain quality, especially in terms of eating and cooking quality. Under higher N levels, higher protein content was the main reason for deterioration of grain quality, although lower amylose content might contribute to improving starch pasting properties. These results suggest that further improvement in grain quality will depend on both breeding and cultivation practices, especially in regard to nitrogen and water management. 相似文献
19.
《Industrial Crops and Products》2005,21(2):235-240
Using a face-centred composite experimental design with three central point replicates, we investigated the effects of cooking time (60–180 min), acetic acid concentration (60–95% of liquor weight) and HCl concentration (0.05–0.15% of liquor weight) on the yield, residual Klason lignin content and total polysaccharide content of pulps obtained from Miscanthus sinensis bark by the acetosolv process. Response surfaces fitted satisfactorily to the experimental results showed the most influential of the independent variables to be acetic acid concentration; increasing acetic acid concentration reduced yield and lignin content, and increased total polysaccharide content (except at the highest concentrations of the acids). The response surface for lignin content was used to design a Box–Wilson steepest-descent optimisation procedure to determine the conditions minimising pulp lignin content; the minimum achieved, 0.5%, was obtained using a cooking time of 147 min, an acetic acid concentration of 93.25% and an HCl concentration of 0.122%, under which conditions pulp yield was 52.6%. 相似文献
20.
NIE Jun ZHENG Sheng-xian DAI Ping-an XIAO Jian YI Guo-ying 《水稻科学》2005,12(4):275-282
The physiological mechanism of photosynthetic function and senescence of rice leaves was studied by using early rice variety Baliangyou 100 and late rice variety Weiyou 46, treated with controlled-release nitrogen fertilizer （CRNF）, urea and no nitrogen fertilizer. CRNF showed obvious effects on delaying the senescence and prolonging photosynthetic function duration of rice leaves. Compared with urea, CRNF could significantly increase the chlorophyll content of functional leaves in both early and late rice varieties, and this difference between the treatments became larger as rice growth progressed; CRNF increased the activities of active oxygen scavenging enzymes super oxide dismutase （SOD） and peroxidase （POD）, and decreased the accumulation amount of malondialdehyde （MDA） in functional leaves during leaf aging; Photosynthetic rate of functional leaves in CRNF treatment was significantly higher than that in urea treatment. The result also indicated that CRNF could effectively regulate the contents of indole-3-acetic acid （IAA） and abscisic acid （ABA） in functional leaves; IAA content was higher and ABA content was lower in CRNF treatment than those in urea treatment. Therefore, application of CRNF could increase the rice yield significantly due to these physiological changes in the functional leaves. 相似文献