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作 者:张婷婷 马博 麦馨允 盘翠君 ZHANG Tingting;MA Bo*;MAI Xinyun;PAN Cuijun(College of Agricultural and Food Engineering,Baise University,Baise 533000,China)
机构地区:[1]百色学院农业与食品工程学院,广西百色533000
出 处:《食品与发酵工业》2020年第12期206-212,共7页Food and Fermentation Industries
基 金:广西自然科学基金项目(2017JJB130027);广西科技计划项目(桂科AD19245164);2018-2020广西本科高校特色专业及实验实训教学基地(中心)建设项目(桂教高教〔2018〕52号)。
摘 要:为更好地对植物源色素的生产工艺及操作条件进行选择与优化,促进民族传统食品产业化,实验研究了密蒙花黄色素的浸提动力学,并对其糯米饭的染制工艺进行了优化。结果表明,随着浸提温度的升高,平衡质量浓度增加,达到平衡质量浓度所需时间减少;采用球形模型和Fick第二扩散定律,建立了密蒙花黄色素浸提动力学方程,并推导出了浸提速率常数、半衰期、活化能及内扩散系数等动力学参数。3因素3水平正交试验结果显示,对密蒙花黄色素糯米饭品质影响大小的因素依次为色素质量浓度>染制时间>料液比,其最佳染制工艺为用0. 6 mg/mL色素溶液,按照料液比1∶4浸泡12 h后,蒸煮20 min。该工艺下黄色糯米饭感官评价得分为85.02。In order to better optimize the production technology and operation conditions of plant pigment and contribute to the industrialization of national traditional food,the extraction kinetic of yellow pigment from Buddleja officinalis flowers was investigated,and the dyeing process of glutinous rice was optimized.The results showed that the equilibrium mass concentration increased with the increase of extraction temperature,yet the time required to approach the equilibrium mass concentration decreased.According to the spherical model and Fick’s second law of diffusion,the extraction kinetic model of yellow pigment was established and the related kinetic parameters were obtained,including extraction rate constant,half-life,activation energy and the diffusion coefficient.The orthogonal test results showed that the influence of factors on the quality of yellow glutinous rice were as follows:pigment content>dyeing time>solid-liquid ratio.The optimum dyeing process was soaking for 12 h in the content of 0.6 mg/mL pigment solution with the solid to liquid ratio 1∶4.The sensory evaluation score of yellow glutinous rice under this process was 85.02.
分 类 号:TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS264.4[轻工技术与工程—食品科学与工程]
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