罐藏番茄新品种红杂18的选育     

徐和金  周永健 《中国蔬菜》1997,1(5):6-0

红杂１８是以红２１３为母本，黄苗试材９３７５为父本，配制成适宜罐藏加工和长途运销的番茄一代杂种。具有高抗ＴＭＶ、中抗ＣＭＶ、果实硬度高、抗裂、耐压、耐贮运、果实加工性状优良等特点。已在新疆、甘肃、宁夏、广西、云南等省区的加工番茄生产基地和远运外销生产基地推广６４９．８ｈｍ２。  相似文献   

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)     

《Journal of Cereal Science》2020

Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets.  相似文献   

日本农副产品加工产业分析及对于我国的启示姜丽 渭南师范学院 陕西渭南714099          下载免费PDF全文

姜丽 《农业工程》2019,9(9):138-140

本文以日本农副产品加工产品的发展历程为切入点,利用SWOT分析法对日本农副产品加工产业的优势与劣势、机遇与挑战进行了较为深入的分析,并最终根据分析结构提出了部分我国相关产业发展的启迪。   相似文献   

颗粒形绿茶加工工艺技术研究     

王润龙  郭小春  赵品金 《茶叶通讯》2006,33(3):26-28

利用双锅曲毫炒干机等茶叶机械,以一芽二、三叶为原料,采用对比试验分析总结了一套较佳的颗粒形绿茶生产工艺。  相似文献   

一种复合果丹皮加工工艺的研制与感官评价          下载免费PDF全文

魏丽  蔡俊玲 《现代农业科技》2024,(12)

为充分利用早熟、不耐贮的苹果资源,以海棠果为原料、以火龙果为辅料,研制苹果-火龙果复合果丹皮,以提高产后增值,助力产业发展。研究以感官评价为指标,通过单因素试验和正交试验,确定并优化了加工工艺为:白砂糖添加量为10%(白砂糖占苹果量百分比),烘干温度为70℃,烘干时间为11h,摊片厚度为3mm。经感官评价结果显示,在此加工工艺参数下制作的苹果-火龙果复合果丹皮感官评价品质最佳,其色泽均匀且枣红透亮,表面光滑平整,细腻有韧性,软硬适宜,不黏牙,酸甜可口,果味浓郁。  相似文献   

马齿苋保健蔬菜纸的研制     

王玮  郭利朋 《河北农业科学》2007,11(1):111-112,124

以现代医学和营养学理论为依据,研究了以马齿苋为主要原料,生产具有保健作用的马齿苋蔬菜纸的加工方法,着重研究了护色和粘结剂的使用条件,并通过试验确定出最佳生产工艺和配方.  相似文献   

Processing tomato quality as affected by irrigation scheduling   总被引：5，自引：0，他引：5  

Fabio Favati  Stella Lovelli  Fernanda Galgano  Vito Miccolis  Teodoro Di Tommaso  Vincenzo Candido 《Scientia Horticulturae》2009,122(4):562-571

In Southern Italy the paucity of water is a very important problem and due to the fundamental importance of the water for the processing tomato, in this study the influence of irrigation on processing tomato quality was investigated in the years 2002 and 2003. A hybrid processing tomato (Lycopersicon esculentum L. Mill cv. Ability) was treated with different water regimes obtained combining amount of water and irrigation interval. The effects of the trials were evaluated taking into account the physical and chemical characteristics of the fruits, as well as the content in antioxidants moieties. Furthermore, the relationship among all the quality parameters and the seasonal amount of irrigation water was evaluated.The results, comparing different water regimes obtained combining amount of water and irrigation interval, gave useful indications on the possibility to improve nutritional tomato quality by reducing irrigation water during tomato cropping. In particular, relatively to the Mediterranean areas of tomato cultivation and to the texture of the soil considered in this study, the best compromise between quality and quantity of the processing tomato fruit was achieved both with the extension of the irrigation interval (L40 or L60) and with the limitation of irrigation volume for the second part of the tomato crop cycle (thesis 100-50). Extending the irrigation interval and limiting irrigation volume for the second part of the tomato crop cycle, appeared to be the best management strategy to optimize the yield and nutritional quality of processing tomato.  相似文献   

加工番茄光合日变化及影响因子的研究   总被引：1，自引：0，他引：1  

李英才  薛琳  孙福荣  田丽萍 《北方园艺》2009,(4)

用Li-6400和同化箱对加工番茄G-2单叶和群体光合日变化进行测定并对输出数据加以研究分析.结果表明:G-2光合日变化曲线呈双峰型并具有"午睡"现象;与日变化显著相关的影响因子有气孔导度、胞间CO2浓度、蒸腾速率和大气CO2浓度,最主要的影响因子是气孔导度,气孔导度大净光合速率就高,可为田间栽培和高光效育种提供理论依据.  相似文献   

名优绿茶加工过程中色泽的研究   总被引：5，自引：1，他引：5  

袁海波  李莉  张委 《茶叶》2003,29(1):25-27

本实验以一芽一叶的四川小叶种为原料，对现行的不同名优茶加工工艺的三个阶段中，温度对色泽的影响进行了检测，结合色泽变化的原理，阐明了色泽变化最有利的加工温度和方法。  相似文献   

新疆面包小麦品质性状环境变异及配粉效果的研究   总被引：6，自引：4，他引：6       下载免费PDF全文

芦静  佟佰成等 《麦类作物学报》2003,23(1):25-30

为了进一步了解面包小麦品种在不同生态区的品质变异状况，通过实验室方法对新疆引进和选育的优质面包小麦新春9号和Y20在新疆乌鲁木齐市、石河子市和奇台县三个不同生态环境下的品质性状表现进行了检测分析。结果表明，小麦的加工品质易受环境影响，同一品种在不同地区种植其加工品质性状存在一定差异，但不同品种对环境反应的敏感性不同，新春9号在不同地区的品质性状差异小于Y20。虽然两个品种的综合品质性状都达到了国家一、二级面包小麦标准，但两个品种的加工品质性状差异还是较大的，其中，石河子产Y20的品质性状表现最为理想。因此，在进行品质性状环境变异研究的同时，对两个品种不同比例的搭配进行了粉质、拉伸、吹泡参数及烘焙品质的测定，结果表明将不同点的新春9号与石河子产Y20搭配，随着Y20比例的增加，其搭配后的品质在不断优化；对奇台产Y20与乌鲁木齐产新春9号以不同比例配粉，其中40%奇台产Y20与60%乌鲁木齐产新春9号配粉的效果最好；考虑到生产成本，则后者配粉效果更理想。  相似文献