[Objective]The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal,discuss the impact of the storage conditions on its antioxidative activity and provide theoretical basi...[Objective]The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal,discuss the impact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources.[Method]A kind of compound beverage was prepared with winter jujube and peanut meal,and its antioxidative activity was detected and its best storage conditions were determined.[Result]The capacity of the compound beverage stored for 20 d to scavenge·OH,DPPH·and nitroso was the highest at freeze conditions,then followed by the refrigeration conditions,room temperature storage and sunlight.The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed.[Conclusion]It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions.The storage of compound beverage should avoid direct sunlight.展开更多
[Objectives]Foshou yam and yacon were used as raw materials to prepare a compound beverage.[Methods]With Foshou yam and yacon as raw materials,single factor experiments and response surface method were used to optimiz...[Objectives]Foshou yam and yacon were used as raw materials to prepare a compound beverage.[Methods]With Foshou yam and yacon as raw materials,single factor experiments and response surface method were used to optimize the optimal processing parameters of the compound beverage.[Results]The best processing parameters of the compound beverage were Foshou yam pulp 20%,yacon juice 30%,sugar 6%and citric acid 0.05%.Under the best conditions,the compound beverage scored 91.7 points,with a light yellow color,delicate taste,good Foshou yam and yacon flavor,moderate sour and sweet taste.[Conclusions]This study provides a new way for the development and utilization of Foshou yam and yacon.展开更多
[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,sup...[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.展开更多
本研究以石榴皮和百香果果皮为原料,进行石榴皮及百香果果皮(Pomegranate and passion fruit peel,PPFP)复合发酵饮料的研制,通过单因素及响应面试验优化复合饮料发酵工艺条件,并探讨其对小鼠运动耐力的影响。结果表明:复合饮料最佳发...本研究以石榴皮和百香果果皮为原料,进行石榴皮及百香果果皮(Pomegranate and passion fruit peel,PPFP)复合发酵饮料的研制,通过单因素及响应面试验优化复合饮料发酵工艺条件,并探讨其对小鼠运动耐力的影响。结果表明:复合饮料最佳发酵工艺条件为:石榴皮汁添加量20%、百香果果皮汁添加量24%、发酵时间36 h、发酵温度40℃,感官评分为(94.05±1.85)分,活菌数为(8.5±0.2)lg(CFU/g),在此发酵工艺条件下研制的复合饮料色泽均一,具有石榴皮混合发酵后的独特风味,酸甜适口,无明显分层现象。小鼠试验结果表明:与空白对照组相比,低、中、高剂量组可显著延长小鼠负重力竭游泳时间,小鼠肝糖原和肌糖原储备显著增加,显著降低小鼠血清中乳酸和尿素氮含量(P<0.05)。说明PPFP复合发酵饮料有利于提高小鼠机体运动耐力。展开更多
文摘[Objective]The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal,discuss the impact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources.[Method]A kind of compound beverage was prepared with winter jujube and peanut meal,and its antioxidative activity was detected and its best storage conditions were determined.[Result]The capacity of the compound beverage stored for 20 d to scavenge·OH,DPPH·and nitroso was the highest at freeze conditions,then followed by the refrigeration conditions,room temperature storage and sunlight.The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed.[Conclusion]It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions.The storage of compound beverage should avoid direct sunlight.
基金the Scientific Research Program Guiding Project of the Department of Education of Hubei Province(B2020166).
文摘[Objectives]Foshou yam and yacon were used as raw materials to prepare a compound beverage.[Methods]With Foshou yam and yacon as raw materials,single factor experiments and response surface method were used to optimize the optimal processing parameters of the compound beverage.[Results]The best processing parameters of the compound beverage were Foshou yam pulp 20%,yacon juice 30%,sugar 6%and citric acid 0.05%.Under the best conditions,the compound beverage scored 91.7 points,with a light yellow color,delicate taste,good Foshou yam and yacon flavor,moderate sour and sweet taste.[Conclusions]This study provides a new way for the development and utilization of Foshou yam and yacon.
文摘[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.
文摘本研究以石榴皮和百香果果皮为原料,进行石榴皮及百香果果皮(Pomegranate and passion fruit peel,PPFP)复合发酵饮料的研制,通过单因素及响应面试验优化复合饮料发酵工艺条件,并探讨其对小鼠运动耐力的影响。结果表明:复合饮料最佳发酵工艺条件为:石榴皮汁添加量20%、百香果果皮汁添加量24%、发酵时间36 h、发酵温度40℃,感官评分为(94.05±1.85)分,活菌数为(8.5±0.2)lg(CFU/g),在此发酵工艺条件下研制的复合饮料色泽均一,具有石榴皮混合发酵后的独特风味,酸甜适口,无明显分层现象。小鼠试验结果表明:与空白对照组相比,低、中、高剂量组可显著延长小鼠负重力竭游泳时间,小鼠肝糖原和肌糖原储备显著增加,显著降低小鼠血清中乳酸和尿素氮含量(P<0.05)。说明PPFP复合发酵饮料有利于提高小鼠机体运动耐力。
