胡萝卜薯藤饮料的研制

采用胡萝卜和薯藤为原料配以适量辅料，可得到风味独特的天然保健饮料。     

天然抗氧化剂对食用油的抗氧化效果

食用油是日常生活中的必需品,在烹饪过程中,可以改善菜肴的色泽以及增加营养成分。因其在加工运输过程中易被氧化,常加入合成抗氧化剂延缓其氧化变质,由于合成抗氧化剂可能存在安全隐患,所以天然抗氧化剂的研究成为新趋势。本文重点阐述了近年来研究的天然抗氧化剂及其抗氧化效果,为天然抗氧化剂对食用油的抗氧化效果提供了参考。     

核桃汁保健饮料的研制

介绍以核桃仁为原料，研制核桃汁保健饮料，对核桃汁生产过程中的脱皮、配料、均质、杀菌等工序，作了比较深入的研究。按照本工艺方法生产的核桃汁保健饮料，保持了核桃原有的营养成分和风味，且有良好的稳定性。     

糯米乳酸饮料的研究

以糯米为发酵主原料,强化锌、钙等成分,应用保加利亚乳杆[Laclobacillus bulgoricus]和嗜热链球菌[Strepococcus thermophilus]发酵,生产新型保健饮料。发酵控制温度;38℃C～40℃,发酵时间22h～25h。所得产品不仅保留了糯米的原有营养成分和天然芳香,而且柔和适口。     

糯米乳酸饮料的研究

以糯米为发酵主原料,强化锌、钙等成分,应用保加利亚乳杆[Laclobacillus bulgoricus]和嗜热链球茵[Strepococcusthermophilus]发酵,生产新型保健饮料.发酵控制温度38℃～40℃,发酵时间22h～25h.所得产品不仅保留了糯米的原有营养成分和天然芳香,而且柔和适口.     

竹叶保健饮料的研制

以苦竹叶为主要原料，研制出清热解渴、利尿去毒的保健饮料；确定了利用苦竹叶生产保健饮料的护色措施及稳定性工艺参数要求。     

巢蜜生产技术

巢蜜是可供人们直接食用的、带巢脾的封盖蜂蜜。由于巢蜜未经人为加工,不掺假、不污染,保持了蜂蜜的天然色泽、香气和营养成分,不用任何措施可长期保存不变质,是一种真正的天然食品,在国际市场上颇受消费者欢迎。     

影响食品色、香、味的物质

食品色泽是人们评价食品感官质量的重要因素之一,食品中色素物质的性质是食品加工过程中保持正常色泽和防止变色的重要依据。食品中固有的天然色素,一般是指新鲜原料的有色物质,或本来无色而能经过化学反应而呈现颜色的物质。天然色素的来源有植物、动物和微生物三类,这些色素的存在,使食物原料呈现多种颜色。     

缙云甜茶的历史内涵与经济价值

缙云甜茶在民间饮用多年。它所含的甜叶素、黄酮、茶多酚就好比具有实效的复方良药,对人们的身体有着保康抗衰的功能。本文主要探讨甜茶的历史内涵和经济价值,以便人们更好地利用和发挥缙云甜茶的功效,最大化地种植与生产,让它更好的造福于人类。     

葛根芦根菊花清凉饲料的配制工艺

研究以葛根、芦根、菊花为原料,辅以蜂蜜、白砂糖等配制清凉可口的夏季保健饮料。     

The Effects of Analogous Food Color on Perceived Flavor: A Factorial Investigation

We extend research testing the effects of food color on flavor perception to analogous color. Analogous colors are those found next to each other on the color wheel. Subjects were assigned the task of tasting and evaluating a fruit-flavored beverage. Actual fruit flavor at two levels and beverage color at three levels were manipulated in a full factorial, between-subjects design. Thus each subject tasted and evaluated a single color/flavor combination. Results show that the small differences in food color represented by analogous color are sufficiently distinct and meaningful to consumers to significantly affect their ability to correctly identify the flavor of color-associated foods, as well as to form distinct flavor profiles and particular preferences—much as the grosser distinctions represented by complementary food color have been shown to do previously.     

The Effects of Food Color on Perceived Flavor: A Factorial Investigation in India

We extend research testing the effects of food color on flavor to a new cultural setting—India. We test color’s effect at three levels: flavor identification, perception, and preference. One hundred twenty-two graduate students at an Indian business school enrolling students from all parts of India were assigned the task of tasting and evaluating an orange-flavored carbonated water. Color at two levels (purple and orange) and label information at two levels (told orange flavor, told grape) were manipulated in a full factorial, between-subjects design. Results confirm that food color affects the consumer’s ability to correctly identify flavor as well as to form distinct flavor profiles and preferences. Food color dominates other flavor information including labeling and taste, though the strength of the effect is less pronounced in this setting. Strategic alternatives for the effective deployment of food color for promotional purposes are recommended.     

紫薯饮料护色液化工艺

本研究以紫薯为原料制备紫薯饮料,确定紫薯饮料的护色工艺和液化工艺。得到最优护色工艺为:将紫薯片放入浓度0.5%的复合护色剂(Vc∶柠檬酸=3∶2)中,20℃下护色10 min;加2倍水打浆新鲜甘薯在70℃下,添加0.4%的α-淀粉酶液化60 min。此工艺条件下制作的紫薯饮料口感良好、营养丰富。     

风味脆豆腐的制作工艺

以豆腐为主要原料,通过干燥、油炸、脆化等工艺处理,生产的脆豆腐不仅具有丰富的营养价值,而且改善了它的外观、口感、色泽。     

What Am I Drinking? The Effects of Serving Facts Information on Alcohol Beverage Containers

Excessive alcohol consumption is associated with numerous adverse health conditions and is the third leading cause of preventable death in the United States. Unlike manufacturers of most other packaged food and beverage products, alcohol beverage producers are not required to disclose product nutrition information. This situation may soon change. On July 31, 2007, the Alcohol and Tobacco Tax and Trade Bureau proposed a rule that will require a Serving Facts panel containing a statement that includes levels of calories, carbohydrates, fat, and alcohol content on all alcohol beverage containers. The primary purpose of this research was to test predictions and provide insight regarding consumers’ potential responses to the provision of Serving Facts information on alcohol beverage labels. Implications of the results for public policy makers and consumer welfare are offered.     

桃胶银耳保健饮品工艺条件研究

本文结合传统工艺和现代食品加工技术,根据消费者对桃胶银耳保健饮品的实际需求,研究了桃胶银耳保健饮品的生产工艺,并利用正交试验对工艺条件进行优化,确定产品的最佳工艺条件为:纯净水2 000 g,桃胶15 g,银耳9 g,枸杞10 g,冰糖90 g,制作时间40 min。研究结果将为桃胶银耳保健饮品的市场化生产提供参数借鉴。     

六西格玛在酒店餐饮管理中的应用研究

六西格玛管理是一套系统的业务改进体系,本文分析了六西格玛在酒店餐饮管理中适用的可行性。通过解析六西格玛在酒店餐饮管理中的应用流程,探讨了六西格玛在酒店餐饮管理中的应用对策。     

BEVQUAL: a tool for measuring performance quality in beverage operations

The main objective of this study was to develop an instrument to measure the multidimensional nature of performance quality in beverage establishments. This study was based on a sequential exploratory mixed methods design. Interviews with beverage managers and customer focus groups were conducted to create an initial instrument. After that, 405 customers were surveyed, and the final BEVQUAL instrument was developed, including six dimensions that were measured with 23 items. Atmosphere, service quality, and pricing were shown to be good predictors of customer satisfaction, while ambiance, beverage quality, and location did not affect customer satisfaction.     

GuangdongTea Leaves Coca-Cola Frothing

Guangdong herbal tea has become the top selling beverage in the southern Chinese province, beating international beverage giant Coca-Cola firmly into second place. Last year alone, a total of     

The Effect of Shelf Space on Sales of Fruit Beverages

Abstract

Fruit beverage demand is related to prices, store size, shelf space allocation, and out-of-stock occurrences. A double log demand model is used to estimate the marginal impact of shelf space reallocation on fruit beverage sales. The estimated marginal impacts are compared with the per linear foot average revenue differences among five beverage groups. Results show that differences of average revenue are different from the marginal impacts estimated in this study. Hence, the average revenues are not good measures to be used as a guide for shelf space reallocation.