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Full-Text Articles in Life Sciences
Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long
Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long
Food and Machinery
This paper expounded the characteristics of concentrated fruit juice, and the advantages, disadvantages and optimization of common concentrated technologies, summarized the research status of fermented fruit wine with concentrated fruit juice as raw material, and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.
Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei
Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei
Food and Machinery
Objective: This study aimed to improve the drying efficiency and product quality of preserved apricot. Methods: The preserved apricots were dried using the rotary microwave oven (RMD) and the microwave coupled with convection dryer (MCD). The effect of microwave power, microwave emission mode, cutting and material movement on drying characteristics, the scorching rate, color and sensory quality were investigated and compared with traditional hot air drying (HD). Results: Compared with 1 040 min (16 pieces) and 840 min (48 pieces) of HD, the drying time was significantly shortened by microwave drying, ranging from 40 to 400 min. The drying time …
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Food and Machinery
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.
Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang
Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang
Food and Machinery
Objective: To evaluate the effect of immersion frozen storage （IFS） on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at (-20±2) ℃ for 60 days, and changes in the Ca2+-ATPase activity, carbonyl content, thiobarbituric acid value （TBA）, as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage （TFS） as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was …
Quality Change Of Prawn During Low-Frequency Electric Field Ice Temperature Storage, Yu Ming, Xu Li-Juan, Chen Hai-Qing, Liang Zuan-Hao, Chen Shan-Shan, Liang Feng-Xue, Ao Fei-Fei
Quality Change Of Prawn During Low-Frequency Electric Field Ice Temperature Storage, Yu Ming, Xu Li-Juan, Chen Hai-Qing, Liang Zuan-Hao, Chen Shan-Shan, Liang Feng-Xue, Ao Fei-Fei
Food and Machinery
Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to preserve prawns, and the contents of malondialdehyde and salt soluble protein, as well as the changes of Ca2+-ATPase activity, pH value, shear force, color difference and protein molecular weight of prawns were monitored. Results: Compared with the conventional CFPS, the LFEF+CFPS had no significant effect on the content of malondialdehyde, salt-soluble protein, pH, shear force and color of prawn meat. …
Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan
Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan
Food and Machinery
Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Food and Machinery
Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Food and Machinery
The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang
Food and Machinery
The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …
Advances In Research And Industrial Development Of Plant-Based Cereal Beverage, Ting-Yu Liu, Su-Mei Zhou, Li-Ya Liu, Cui-Ping Yi
Advances In Research And Industrial Development Of Plant-Based Cereal Beverage, Ting-Yu Liu, Su-Mei Zhou, Li-Ya Liu, Cui-Ping Yi
Food and Machinery
In recent years, with the increase of consumer demand for plant-based, vegetarian and convenient food, the researches and development of beverage products from cereals, such as oats and rice et al. were also increased rapidly, different from their traditional use for staple food. In this study, the products and industrial development of plant-based cereal beverages at home and abroad were reviewed. The selection of raw materias, key technology, core problems affecting the product quality and the improvement of techniques during the process of plant-based cereal drinks were elaborated in detail. Finally, the future research and development of plant-based cereal beverages …
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Food and Machinery
In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Food and Machinery
In order to explore the optimal process parameters of intermittent microwave-hot air coupled peanut drying, the optimal process parameters of peanut intermittent microwave-hot air coupled drying were determined using the response surface optimization analysis method. The comprehensive score of peanut drying rate and drying energy efficiency as response values. The optimal conditions were as followed: hot air temperature 45 ℃, microwave intensity 1.25 W/g, microwave intermittent ratio 1.10. Under these conditions, it was verified that the peanut intermittent microwave-hot air coupling drying rate was 0.517 g/min, the energy efficiency was 0.433 MJ/g, the comprehensive drying score was 0.710, and the …