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进行单因素实验,研究自制花生乳、奶粉和蔗糖三者的添加量及发酵时间4方面因素对酸奶品质(以综合评价分为指标)的影响。采用L_9(3~4)正交实验,对制作工艺进行优化。结果表明,每制作1 L花生酸奶,原料添加量分别为:奶粉150 g、蔗糖40 g和自制花生乳250 mL,发酵4.5 h后,制作出的酸奶色白有光泽,花生香气和牛奶味搭配适宜,酸甜适中,酸奶质地细腻。确定此原料配比和发酵时间下生产的酸奶的综合评价最好,此工艺可供企业生产花生酸奶制品时参考。 相似文献
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本文在单因素条件下,对海藻酸钠、卡拉胶、黄原胶等胶体对花生乳稳定性的影响进行研究,分析了油脂析出率、样品粘度及离心沉淀率等。结果显示,4种胶体对花生乳体系都有增黏作用,适当、合理的质量分数对体系稳定性均有提升作用。 相似文献
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严格 《现代营销(创富信息版)》2012,(6):38-38
<正>在本届创业周展会现场,石家庄麦乐餐饮管理有限公司经营的特色冷饮"雪沙拉",成为了备受瞩目的一大创业项目。"雪沙拉"是以天然、新鲜牛奶和香蕉、草莓、菠萝、西瓜、葡萄干、花生、芝麻、瓜子等多种干鲜果为原料,化在嘴里 相似文献
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以花生和胡萝卜为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出花生胡萝卜内酯豆腐。产品具有蛋白质含量高,富含维生素A的营养特点。以产品的感官为主要评定指标,通过正交试验,确定了花生胡萝卜内酯豆腐的最佳配方和工艺参数。 相似文献
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以新鲜草莓为试材,研究不同质量浓度茶多酚保鲜液对草莓实验样品的保鲜效果。将普通茶叶(信阳毛尖)经沸水浴浸提取不同浓度的茶多酚溶液,其浓度比例分别为:0、20、30、40、50 mg/L。将草莓果实浸泡于多酚保鲜液中10 min,以低密度聚乙烯保鲜膜密封后置于冰箱保鲜层,温度设置为4℃,定时观察实验样品生理指标和品质指标。实验结果表明,30 mg/L浓度的茶多酚保鲜液对草莓实验样品的保鲜效果最佳,能够有效控制草莓果实的质量损失和腐烂现象,能够有效抑制草莓中VC含量降低,且明显延长保存周期,达到更为良好的保鲜效果。 相似文献
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草莓(Fragaria×ananassa Duch)属蔷薇科、草莓属多年生草本植物,含有大量花色素,是很好的天然色素资源。本文采用微波萃取、树脂吸附等技术,研究不同条件下的萃取得率和不同树脂的吸附解析能力。结果表明,草莓色素微波萃取的最优条件为75%乙醇+1%盐酸为萃取剂、微波功率400 W、温度60℃、提取时间75 s、料液比(W/V)1∶6,色素提取纯化最佳树脂为AB-8树脂,最优洗脱剂为80%乙醇,洗脱体积为140 m L,最大吸附率达93.5%,最大解析率达80%,在最佳条件下,草莓色素的提取收率为38.5%.该研究将为草莓果实加工工艺提供重要的理论依据,具有重要的应用价值。 相似文献
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以高效液相色谱法测定食品中黄曲霉毒素作为确证方法,采用改良型免疫亲和柱净化-荧光光度检测技术检测花生及花生制品中的黄曲霉毒素,并与传统型免疫亲和柱净化-荧光光度法进行比较。结果表明:改良型免疫亲和柱净化-荧光光度检测技术具有更好的准确性(检测两个阳性质控样品的标准偏差分别为0.15和1.28)和精密度(相对标准偏差分别为6.65%和8.97%);在与HPLC方法进行比较时,具有良好的一致性;检测两个加标空白花生样品的回收率分别为102.20%和101.75%。另外,与传统型免疫亲和柱净化-荧光光度法比较,改良型免疫亲和柱净化-荧光光度检测技术操作更为简便,检测时间由传统的25min缩短至10min,大大提高了检测效率。 相似文献
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Arch G. Woodside 《心理学和销售学》2012,29(6):458-466
This study applies the concepts of consumer predictive and confidence values of information to consumer evaluations of food quality. Examining hypothetical findings from a thought experiment, the study offers advances in cue utilization, predictive validity, and achievement of consumer's perceived quality and actual quality. Separately, metrics for these concepts were applied in a consumer product‐quality evaluation study of three brands of peanut butter. Actual quality was operationally defined in terms of Consumers Union ratings of the peanut butter. Using a between‐groups, posttest only experimental design, female graduate students (n = 98) tasted and rated one of three peanut butters on the basis of quality and nine product attributes. These informants received no knowledge of brand names or comparative qualities prior to the test. The analysis indicates a nonsignificant correlation between actual quality of the brands and quality as perceived by the informants. The major cues used by informants in making their qualitative judgments (cue utilization) differed from the significant dimensions associated with actual quality (predictive validity). The findings inform the suggestion for consumer training in the process of making accurate quality evaluations. 相似文献
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The relationship between consumer perceptions of brand quality and the level of national advertising is examined using 93 subjects for three brands of peanut butters. The association between these perceptions and purchase intentions is also reported. Results suggest that a strong link between quality and national advertising exists in the minds of consumers. Subjects associated peanut butter brand quality with the perceived level of national advertising. Additionally, purchase intentions were positively correlated with perceptions of brand quality. 相似文献
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Beatriz Sora Annabelle Boulay Roser Sala Julie Houghton Vyara Gancheva Anna Strada Malzorgata Schlegel‐Zawadzka Gene Rowe 《International Journal of Consumer Studies》2009,33(6):676-683
Rates of peanut allergy in the Western world have increased over the last 30 years, although it is unclear why. While eating behaviours are likely to be connected to allergy prevalence, the precise relevant factors are uncertain. This study aimed to investigate dietary differences and changes in dietary habits in peanut consumption (in apparent and hidden forms) in four different countries (Bulgaria, Poland, Spain, UK), specifically chosen because of their different ‘peanut experiences’. Focus groups revealed a common perception that dietary habits have become less healthy, with more consumption of processed foods and an increase in snacking. In addition, ethnic cuisine was perceived to have had an important impact on European eating habits, while participants identified an increase in consumption of more ‘exotic’ forms of peanuts and their products. These findings point to an increase in exposure to peanuts, particularly in hidden forms, that superficially parallels increased prevalence rates. However, it was also clear that participants lacked knowledge about the composition of food and non‐food products. The dietary trends identified here thus warrant further quantitative investigation, particularly in the context of differential national patterns of allergy prevalence – data on which is currently being gathered within the EC‐funded EuroPrevall project. 相似文献
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《International Journal of Research in Marketing》2020,37(2):320-335
In this paper, we empirically investigate the effect of Food, Inc. – an influential documentary film on the US food industry – on organic food sales. We use a novel dataset of Google search volume to measure the influence of the film. Organic food sales are measured using store-level data for three categories in 33 major US markets. For two out of the three studied categories – yogurt and peanut butter – we find that areas with more Google searches for the film experienced a greater increase in the share of organic sales subsequent to the film's release. The effect of the film is more pronounced for the yogurt category, which is closer to the farm and more relevant to animal welfare — one of the key issues featured in the film. The effects are economically significant: ceteris paribus, a one standard deviation increase in our Google search stock measure translates into a 0.66% increase in organic market share for the yogurt and a 0.15% increase for the peanut butter category. In addition, we provide a measure of the decay of the film's effect by deriving the 90% duration interval of the focal search stock variable. We find that, for both categories, the film's effect on organic shares faded within six months. 相似文献
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M.J. Hinds C.M. Jolly R.G. Nelson Y. Donis E. Prophete 《International Journal of Consumer Studies》2003,27(2):157-167
A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured brand. Haitian panellists (199) evaluated colour, appearance (dry/oily), crunchiness, peanut flavour and sweetness of the products using five‐point just‐about‐right scales. Colour (Minolta chromameter), hardness (TA.XT2i texture analyser fitted with a TA42 knife blade) and moisture (Denver IR‐30 moisture analyser), lipid (ethyl ether extraction) and sugar (Dionex DX‐500 high pressure liquid chromatography system) contents of the products were also determined. The Haiti product was significantly (P < 0.05) darker brown, harder and contained more (P < 0.05) sucrose and glucose but less (P < 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P < 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. Decrease in sugar content may also make the Haiti product more appealing to this age group and to male Haitians. 相似文献
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Honggeng Zhou W. C. Benton Jr. David A. Schilling Glenn W. Milligan 《Journal of Business Logistics》2011,32(4):332-344
The Supply Chain Operations Reference (SCOR) model has been widely adopted in many companies. Anecdotal evidence and trade journals have reported significant improvements after firms have adopted the SCOR model. Although practitioners have been enthusiastic about implementing and using the SCOR model in their operations, the SCOR model has not been empirically validated. The purpose of this study is to empirically validate the SCOR model (i.e., test the structure of the SCOR model). Data from 125 North American manufacturing firms were collected. The results show that the relationships among the supply chain processes in the SCOR model are generally supported. The Plan process has significant positive influence on the Source, Make, and Deliver processes. The Source process has significant positive influence on the Make process and the Make process has significant positive influence on the Deliver process. The Source process mediates the impact of the Plan process on the Make process and the Make process mediates the impact of the Plan process on the Deliver process. The findings provide managers with empirical evidence that the SCOR model is in fact valid. 相似文献
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Curtis M. Jolly Richard T. Awuah Simon C. Fialor Kwasi O. Agyemang John M. Kagochi Alvin D. Binns 《International Journal of Consumer Studies》2008,32(6):675-686
Groundnut (peanut) is an important food and oil crop in Ghana, but little is known about the factors influencing consumption. The study surveyed market participants; investigated the frequency and forms of groundnut consumed; and evaluated the factors influencing consumers’ decisions to eat groundnuts in Ghana. About 80% of respondents consume groundnut and/or its products at least once a week and 32.0% consume it three times a week. Logistic models showed that age, education and the form in which groundnuts are consumed influence the frequency of groundnut consumption. Total revenue and the form in which groundnut is eaten influence farmers consumption decision whereas groundnut consumption by poultry farmers is influenced by knowledge of the health effects of groundnuts on birds and the form in which groundnut is eaten by the poultry producers. Processors’ frequency of consumption is influenced by the form in which groundnut is consumed and their knowledge of reasons for sorting. The results are important for market segmentation for demand projection along the marketing chain. 相似文献