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Moderate Processing Of Wheat Based On Milling Procedures, Zhang Peijie, Ren Guangyue, Liu Wenchao, Fan Huiping, Zhang Debang
Moderate Processing Of Wheat Based On Milling Procedures, Zhang Peijie, Ren Guangyue, Liu Wenchao, Fan Huiping, Zhang Debang
Food and Machinery
［Objective］ To investigate the production procedures for moderately processed wheat flour,with the aim of improving milling efficiency,reducing raw material loss,and enhancing flour quality.［Methods］ The milling process was conducted by regulating key steps (wheat conditioning,sifting,bran milling,and roll spacing adjustment ).Flour quality was comprehensively evaluated based on flour yield and flour characteristics to determine the optimal moderate processing procedure.［Results］］ The roll spacing adjustment -non-conditioning process yielded the highest flour output (72.05 g/100 g),representing an increase of 8.96% compared to the control group and 14.24% compared to the non -conditioning process.Moreover,the protein content of flour obtained through the roll spacing adjustment -non-conditioning method …
Comparison Of Cytotoxicity , Antioxidation And Hypoglycemic Activity Of Three Stilbene Compounds, Chen Ying, Zhang Chaobing, Chen Shaoqiang, Yan Rian, Chen Yongsheng
Comparison Of Cytotoxicity , Antioxidation And Hypoglycemic Activity Of Three Stilbene Compounds, Chen Ying, Zhang Chaobing, Chen Shaoqiang, Yan Rian, Chen Yongsheng
Food and Machinery
［Objective］ To explore the differences in cytotoxicity,antioxidant,and hypoglycemic activities of resveratrol,oxy -resveratrol,and piceatannol,three stilbene compounds with similar structures.［Methods］ The cytotoxicity,extracellular/intracellular antioxidant activity,and hypoglycemic activity of the three compounds are analyzed by Cell Counting Kit -8 (CCK -8),total antioxidant activity,cellular antioxidant stress ability,intracellular reactive oxygen species (ROS ) content,cellular antioxidant activity (CAA ) assay,and α-glucosidase inhibitory activity.［Results］］ Compared with oxy -resveratrol and resveratrol,piceatannol shows lower cytotoxicity,better extracellular antioxidant activity,and α-glucosidase inhibitory activity.All three stilbenes effectively mitigate the oxidative stress damage of HepG 2 cells induced by H2O2 solution and reduce the ROS content in HepG 2 cells in a dose -dependent …
Comprehensive Evaluation Of Nutritional Quality And Flavor Properties Of Caidian Characteristic Lotus Sprout, Zhang Xiaomin, Ding Rui, Wu Yangang, Wu Zhengsi, Chen Mengyuan, Liu Yan, Guo Xiao, Gong Zhiyong
Comprehensive Evaluation Of Nutritional Quality And Flavor Properties Of Caidian Characteristic Lotus Sprout, Zhang Xiaomin, Ding Rui, Wu Yangang, Wu Zhengsi, Chen Mengyuan, Liu Yan, Guo Xiao, Gong Zhiyong
Food and Machinery
［Objective］ To investigate the nutritional quality and flavor characteristics of the unique lotus sprout in Caidian.［Methods］ A texture analyzer,electronic nose,solid -phase microextraction -gas chromatography -mass spectrometry (SPME -GC-MS),and gas chromatography -ion mobility spectroscopy (GC-IMS ) were used to analyze the textural properties and volatile organic compounds (VOCs ) 引用格式：张小敏，丁瑞，吴艳刚，等.蔡甸特色藕带的营养品质及风味特性综合评价 ［J］.食品与机械，2025，41（4）：139-147.C itation:ZHANG Xiaomin,DING Rui,WU Yangang,et al.Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout [J].Food & Machinery,2025,41(4):139-147.of three primary lotus sprout varieties,i.e.,"Maosanjie","Baiyuzan 2",and "Elian 5" in Caidian.The nutritional quality of these three lotus sprouts was comprehensively evaluated through principal component analysis.［Results］］ Significant differences were found in the …
Optimization Of The Preparation Process Of Cordyceps Militaris Polypeptides Through Fermentation Technology And Evaluation Of Antioxidant Activity, Xin Ting, Wang Zhao, Li Changbin, Zou Jian
Optimization Of The Preparation Process Of Cordyceps Militaris Polypeptides Through Fermentation Technology And Evaluation Of Antioxidant Activity, Xin Ting, Wang Zhao, Li Changbin, Zou Jian
Food and Machinery
［Objective］ To prepare Cordyceps militaris polypeptides using fermentation and analyze their antioxidant activity.［Methods］ The most suitable strain was screened from four candidates.Based on single -factor experiments and combined with orthogonal experiments,the fermentation process conditions of the selected strain were optimized.The polypeptide solution was separated and purified by ultrafiltration,and the antioxidant activity of C.militaris polypeptides was analyzed.［Results］］ The optimal conditions for preparing polypeptides from C.militaris protein by fermentation with Bacillus subtilis were as follows:3% addition of C.militaris protein,fermentation temperature of 36 ℃,inoculation amount of 4%,and fermentation time of 24 hours.Under these conditions,the polypeptide yield was 67.95%.After ultrafiltration,the fraction with a relative …
Research Progress On The Functional Activity And Mechanism Of Action Of Porcine Peptides, Chen Qian, Chen Hong, Ge Yuxi, He Xiaoyu, Fang Zhengfeng
Research Progress On The Functional Activity And Mechanism Of Action Of Porcine Peptides, Chen Qian, Chen Hong, Ge Yuxi, He Xiaoyu, Fang Zhengfeng
Food and Machinery
Porcine tissues and organs are rich in proteins.Bioactive peptides hydrolyzed from porcine tissue and organ proteins have been proven to possess various physiological activities,such as blood pressure reduction,antioxidation,antibacterial effects,and bone growth promotion.Differences in substrates and processing conditions result in variations in the functional activity and molecular size of these peptides.This article focuses on the acquisition of porcine bioactive functional peptides,analyzing their amino acid composition and sequence to elucidate their mechanisms of action.Furthermore,it explores the commonalities among different peptide fragments exhibiting the same functional activity and discusses the application prospects of porcine bioactive peptides.
Research Progress On Active Components In Different Parts Of Dendrobium Officinale And Their Processing And Utilization, Li Tongyu, Yu Youxiang, Yan Yuxiao, Yan Daoliang
Research Progress On Active Components In Different Parts Of Dendrobium Officinale And Their Processing And Utilization, Li Tongyu, Yu Youxiang, Yan Yuxiao, Yan Daoliang
Food and Machinery
Dendrobium officinale is a valuable medicinal material in China,with the stem being its main utilized part,while the use of its flowers and leaves has not been fully developed.This paper,based on recent research on the flowers,leaves,and stems of D.officinale in China and abroad,reviews the main active components and their functional differences in the flowers,leaves,and stems of D.officinale,and discusses the current research progress in the processing and utilization of these parts.
Research Progress On Functional Characteristics Of Lactic Acid Bacteria In Special Habitats, Huang Wanyan, Bi Xiufang, Ni Chunlei, Hao Gang, Huang Meigui, Tang Shanhu
Research Progress On Functional Characteristics Of Lactic Acid Bacteria In Special Habitats, Huang Wanyan, Bi Xiufang, Ni Chunlei, Hao Gang, Huang Meigui, Tang Shanhu
Food and Machinery
A special habitat refers to the specific environmental conditions or unique geographical locations in which organisms survive,and microorganisms often exhibit specialized functions in such environments.Currently,lactic acid bacteria are mainly used in fermented foods,silage fermentation,intestinal inflammation regulation,and environmental remediation.Special -habitat lactic acid bacteria refer to those that thrive in unconventional environments or are isolated from extreme environmental conditions,playing a significant role in both human and ecosystem.This paper summarizes recent research on the functional characteristics of lactic acid bacteria inhabiting high -altitude,high -cold,high -temperature,and high -salinity environments and explores their application prospects in the development of novel fermented products and the bioremediation …
Progress On Quality Characteristics Of Modified Grain Bran And Its Application In Flour Products, Liu Anqi, Chang Shimin, Li Jingfang, Xu Wentao, Gu Dongyue
Progress On Quality Characteristics Of Modified Grain Bran And Its Application In Flour Products, Liu Anqi, Chang Shimin, Li Jingfang, Xu Wentao, Gu Dongyue
Food and Machinery
As a major by -product of grain processing,grain bran is rich in various active components.However,its utilization rate remains relatively low due to its high content of insoluble dietary fiber and poor palatability.This article gives an introduction to common modification methods and reviews their effects on the physicochemical properties,active components,and other quality characteristics of grain bran.It compares the influences of grain bran before and after modification on the properties including flavor,sensory,and texture of flour products.
Effect Of Sodium Carboxymethyl Cellulose Coating Treatment On Oil Absorption In Vacuum-Fried Taro Crisp Strips, Li Xiaoyun, Xie Ronghua, Chen Sheng, Han Chunyang, Chen Junliang, Ren Aiqing, Duan Zhenhua
Effect Of Sodium Carboxymethyl Cellulose Coating Treatment On Oil Absorption In Vacuum-Fried Taro Crisp Strips, Li Xiaoyun, Xie Ronghua, Chen Sheng, Han Chunyang, Chen Junliang, Ren Aiqing, Duan Zhenhua
Food and Machinery
［Objective］ Fresh taro was used as the raw material to investigate the effect of sodium carboxymethyl cellulose (CMC -Na) coating combined with blanching,freezing,and osmotic pretreatment on oil absorption in vacuum -fried taro crisp strips.［Methods］ The treatments included blanching (CK),blanching +freezing (BF),blanching +freezing +coating (BFC ),blanching +osmotic (BO),and blanching +osmotic +coating (BOC ).The study analyzed their effect on the drying characteristics,hardness,and color of vacuum -fried taro crisp strips,and used low -field nuclear magnetic resonance (LF-NMR ),magnetic resonance imaging (MRI ),and scanning electron microscopy (SEM ) to investigate the oil distribution and microstructure of the taro crisp strips.［Results］］ BF treatment increased the …
Advances In Environmental Food Science : A Case Study Of The Key Laboratory Of Environmental Food Science , Ministry Of Education, Quan Tuo, Li Bin, Ren Jingnan
Advances In Environmental Food Science : A Case Study Of The Key Laboratory Of Environmental Food Science , Ministry Of Education, Quan Tuo, Li Bin, Ren Jingnan
Food and Machinery
Both the environment and food have important impacts on human health.However,research on the macro -level patterns and micro -level mechanisms of their complex interactions affecting health remains limited.Environmental food science,centered on the scientific theme of coupling "environment -food" with "health",conducts systematic research on dietary behaviors and health -related scientific and technological issues across diverse spatiotemporal environments.It represents a newly emerging interdisciplinary direction within food science.This paper reviews the research trajectory and progress in understanding the relationships among environment,food,and health,evolving from the "binary relationship" between environment and food to the "ternary relationship" among environment,food,and health.Taking the research achievements of the key …
Effects Of Enzyme Treatment Combined With Monascus Solid-State Fermentation On Chemical Composition Of Poria Cocos, Peng Cancan, Liu Tao, Deng Junjie, Zhou Bo
Effects Of Enzyme Treatment Combined With Monascus Solid-State Fermentation On Chemical Composition Of Poria Cocos, Peng Cancan, Liu Tao, Deng Junjie, Zhou Bo
Food and Machinery
［Objective］ To improve the utilization of Poria cocos resources.［Methods］ This paper employs cellulase and xylanase in combination with Monascus for the solid -state fermentation of Poria cocos,and measures the changes in the content of alkali -soluble polysaccharides,water -soluble polysaccharides,β-glucans,reducing sugars,total triterpenes,pachymic acid,and Monacolin K in fermentation products.［Results］］ Compared with the other five strains of Monascus,Monascus purpureus 250 Gy has more significant changes in the chemical composition of Poria cocos,among which the content of water -soluble polysaccharides reaches 61.99 mg/g after 6 days of fermentation by Monascus purpureus 250 Gy,which is 1.58 times higher than that of raw Poria cocos.Compared with …
Legal Supervision Of International Emerging Food Fields And Its Reference, Dai Weiqing
Legal Supervision Of International Emerging Food Fields And Its Reference, Dai Weiqing
Food and Machinery
With the development of digital technologies represented by artificial intelligence AI globally,and considering environmental pressures such as reducing carbon emissions from alternative proteins,sustainable packaging to reduce plastic pollution and health awareness,countries like the United States,the European Union,Singapore,and Japan have established relatively effective legal frameworks for emerging food fields including alternative proteins,functional foods,and 3D-printed foods.In contrast,China's legal supervision in the emerging food field currently faces issues such as vague classification supervision,low approval efficiency,insufficient alignment with international rules,and lagging supervision policies.To address these challenges,this paper selectively draws on the experiences of countries like the United States,the European Union,Singapore,and Japan.It reviews and gives …
Design Of Online Inspection Device For Wheat Processing Grain Size Based On Dynamic Image, Wang Mingxu, Zhao Haojun, Yang Lei, Wu Junyong, Wu Runze
Design Of Online Inspection Device For Wheat Processing Grain Size Based On Dynamic Image, Wang Mingxu, Zhao Haojun, Yang Lei, Wu Junyong, Wu Runze
Food and Machinery
［Objective］ To address the prominent issues of delayed feedback and low detection efficiency in the offline particle size distribution detection of traditional wheat processing.［Methods］ The dynamic image method was applied to particle size detection in the wheat processing process.An online particle size detection device was designed based on wheat processing technology,including the design of key structures and algorithm software.The device was compared and analyzed with the manual sieving method for sample materials.［Results］］ Compared with the sieving method and laser method,the maximum relative errors in the detection results of the device for the I and II skin grinding materials were no …
Optimization Of Elimination Process Of Aspergillus Flavus On Peanut Surface Through High Voltage Electric Field Cold Plasma And Its Effect On Peanut Quality, Liu Huan, Nasiru Mustapha Muhammad, Feng Jin, Song Jiangfeng, Zhu Hong, Li Chunyang
Optimization Of Elimination Process Of Aspergillus Flavus On Peanut Surface Through High Voltage Electric Field Cold Plasma And Its Effect On Peanut Quality, Liu Huan, Nasiru Mustapha Muhammad, Feng Jin, Song Jiangfeng, Zhu Hong, Li Chunyang
Food and Machinery
［Objective］ To optimize the treatment parameters for eliminating Aspergillus flavus on peanut surface through high voltage electric field cold plasma (HVCP ) and analyze the effects on peanut quality.［Methods］ With sterilization rate as the indicator,the HVCP sterilization process parameters for eliminating Aspergillus flavus on peanut surface are optimized through a response surface test.The morphological changes of Aspergillus flavus spores before and after HVCP treatment are observed and compared,and the effects of HVCP treatment on the crude fat content,crude fatty acid value,crude protein content,and color of peanuts are analyzed.［Results］］ The optimized HVCP sterilization process parameters are as follows:treatment voltage of 122 …
Effects Of Five Different Processing Methods On Functional Components , In Vitro Antioxidant Ability , And Antibacterial Activities Of Penthorum Chinense Pursh, Liang Hongchun, Xia Chen, Deng Junlin, Yu Manyou, Liu Gang, Xiang Zhuoya
Effects Of Five Different Processing Methods On Functional Components , In Vitro Antioxidant Ability , And Antibacterial Activities Of Penthorum Chinense Pursh, Liang Hongchun, Xia Chen, Deng Junlin, Yu Manyou, Liu Gang, Xiang Zhuoya
Food and Machinery
［Objective］ To elucidate the effects of processing methods on the components and functions of Penthorum chinense Pursh,and to provide a theoretical foundation for the development of new products.［Methods］ This study compares the effects of five distinct processing methods -cleansing,wine -processing,vinegar -processing,salt-processing,and ginger -processing -on the functional components,in vitro antioxidant activity,and antibacterial activity of Penthorum chinense Pursh.To be specific,the differences in functional components before and after processing are analyzed,the in vitro antioxidant activity is measured using DPPH and ABTS＋ radical scavenging models,and the antibacterial effects of the processed medicine against Escherichia coli,Staphylococcus aureus,Salmonella paratyphi B,and 向卓亚（1994—），女，四川省农业科学院农产品加工研究所 （四川省农业科学院食物与营养健康研究所 ）助理研究员，硕士。E-mail：2462526735 @qq.com引用格式：梁红春，夏陈，邓俊琳，等.5种处理方法对赶黄草功效成分、体外抗氧化性和抑菌活性的影响 ［J］.食品与机械，2025，41（3）：134-141.C itation:LIANG …
Study On The Purification Process Of Flavonoids From Phallus Impudicus And Its Effect On Exercise Endurance In Mice, Bian Wenkun
Study On The Purification Process Of Flavonoids From Phallus Impudicus And Its Effect On Exercise Endurance In Mice, Bian Wenkun
Food and Machinery
［Objective］ This study aimed to optimize the purification process of flavonoids from Phallus impudicus and explore its anti -fatigue effect,and develop potential anti -fatigue products.［Methods］ The purification process of flavonoids from P.impudicus was optimized using single factor and response surface methodology,and the effect of purified flavonoids from P.impudicus on exercise endurance in mice was studied.［Results］］ Compared with AB -8,HP-20,and D 101,the PVPP had the highest adsorption rate for flavonoids from P.impudicus,and the optimal purification process was as follows:the concentration of crude extract of flavonoids from P.impudicus was 3.2 g/L,the concentration of ethanol elution solution was 56%,the elution flow rate was …
Anti-Inflammatory Active Ingredients And Mechanisms Of Action Of Lycii Fructus, Shi Xiaofei
Anti-Inflammatory Active Ingredients And Mechanisms Of Action Of Lycii Fructus, Shi Xiaofei
Food and Machinery
［Objective］ To explore the anti -inflammatory active ingredients and mechanisms of action of Lycii fructus.［Methods］ Network pharmacology and molecular docking techniques were used to screen the main components and targets of Lycii fructus with anti -inflammatory effects.Combined with cell experiments,the anti -inflammatory activity of Lycii fructus extract was evaluated using the RAW 264.7 inflammatory cell model.The Pearson correlation coefficient method was used to analyze the correlation between the main components and inflammatory factors.［Results］］ A total of 34 main components and 123 common target genes of Lycii fructus were screened through online databases such as TCMSP,Uniprot,and OMIM.Core targets,including IL-6,TP53,JUN,TNF,AKT 1,and IL1B,were …
Purification Of Polyphenols From Distiller's Grains And Its Antioxidant Activity In Vitro, Yan Junling, Zheng Jia, Zhang Weijian, Li Mao, Zhao Jiawei, Qin Fengyang
Purification Of Polyphenols From Distiller's Grains And Its Antioxidant Activity In Vitro, Yan Junling, Zheng Jia, Zhang Weijian, Li Mao, Zhao Jiawei, Qin Fengyang
Food and Machinery
［Objective］ To purify and enrich the distiller's grain polyphenols (DGPs ) with good antioxidant activity.［Methods］ Organic solvent extraction combined with macroporous adsorption resin was used to enrich and recover DGPs from the distiller's grains deep eutectic solvent (DES ) extraction solution.The purity and antioxidant activity of the purified products were determined.Extraction solvents and resin types were screened,and adsorption kinetics,isotherms,and thermodynamics were used to explain the adsorption mechanism.The optimal process conditions were determined.The in vitro antioxidant activity of the polyphenols was evaluated by measuring their ability to scavenge 1,1-diphenyl -2-trinitrophenylhydrazine (DPPH ) free radicals and 2,2'-azino -bis(3-ethylbenzothiazoline -6-sulfonic acid ) diammonium …
Purification Process And Antioxidant Activity In Vitro Of Polysaccharides From Safflower, Zhang Xinxin, Wang Fuling
Purification Process And Antioxidant Activity In Vitro Of Polysaccharides From Safflower, Zhang Xinxin, Wang Fuling
Food and Machinery
［Objective］ This study aimed to extract Safflower polysaccharides (SPS) via water extraction and alcohol precipitation method,and to analyze their structural characteristics and antioxidant activity in vitro.［Methods］ SPS was separated into three fractions -SPS-A,SPS-B and SPS -C using DEAE -52 ion exchange and Sephadex G -200 gel chromatography.Structural properties were analyzed through UV -vis scanning and infrared spectroscopy.The antioxidant activity of SPS -A was assessed through DPPH radical scavenging and ferric reducing antioxidant power (FRAP ) assays.［Results］］ The polysaccharide contents of SPS -A,SPS -B and SPS -C was 89.75%,90.37%,90.22%,respectively.The samples did not contain protein or nucleic acid substances.It is speculated that …
Effects Of Five Drying Methods On The Drying Characteristics And Quality Of Peanuts, Xie Yongkang, Wang Xi, Ju Haoyu, Wang Weina, Wang Xiaodong
Effects Of Five Drying Methods On The Drying Characteristics And Quality Of Peanuts, Xie Yongkang, Wang Xi, Ju Haoyu, Wang Weina, Wang Xiaodong
Food and Machinery
［Objective］ To determine the appropriate mechanical drying technology for peanuts.［Methods］ Fresh peanuts were used as raw materials.The effects of heat pump drying (HPD ),far infrared drying (FID),electric heating drying (EHD ),far infrared combined heat pump drying (FI-HPD ),and natural drying (ND) on drying time,unit energy consumption,drying rate,nutritional quality,color,texture,and germination rate were compared and analyzed.［Results］］ During the four mechanical drying methods,the moisture ratio and drying rate of peanuts decreased with the prolongation of drying time,and the drying process was a falling -rate drying phase.Among these,the FI -HPD group had the shortest drying time and the lowest unit energy consumption.The drying method …
Research Progress On Microbial Inactivation In Food Induced By Magnetic Fields, Xiao Jin, Yang Na, Zheng Panxi, Xu Xueming, Yang Ruijin
Research Progress On Microbial Inactivation In Food Induced By Magnetic Fields, Xiao Jin, Yang Na, Zheng Panxi, Xu Xueming, Yang Ruijin
Food and Machinery
As a novel non -thermal sterilization technology,the magnetic field has attracted much attention due to its strong penetrability and green and safe characteristics.Oscillating magnetic fields can effectively eliminate microorganisms and prolong the shelf life of food while maintaining the nutritional properties of food,and static magnetic fields have also shown great potential in inhibiting the growth of microorganisms in food.However,the mechanisms of inhibition and inactivation of microorganisms in food by different types of magnetic fields have not been systematically elaborated and analyzed.Therefore,this paper reviews the research progress of magnetic fields in eliminating and inhibiting microorganisms in food,encompassing the perspectives of mechanisms …
Research Progress On Oleogel Preparation And Application In Food, Qu Yanfeng, Liu Ruoming, Kong Zhen, Pei Runan, Zhang Xiaohong
Research Progress On Oleogel Preparation And Application In Food, Qu Yanfeng, Liu Ruoming, Kong Zhen, Pei Runan, Zhang Xiaohong
Food and Machinery
As one of the widely recognized semi -solid plastic fat substitutes,oleogel can be used to replace food products,such as margarine and shortening oil,that contain high levels of saturated fatty acids (SFAs ) and trans fatty acids (TFAs ).This paper illustrates four methods for oleogel preparation,including direct dispersion.Besides,the paper presents the characteristics of various gelling agents for oleogels,along with the research status and progress of oleogel application in the food industry.Finally,this paper puts forward prospective outlooks for oleogel applications in food.
Research Progress On The Extraction , Purification , Structure , And Bioactivity Of Polysaccharides From Camellia Nitidissima Chi, Zhu Furong, Cheng Zhong, Tang Yingtong, Xu Haiyan, Liang Siqi
Research Progress On The Extraction , Purification , Structure , And Bioactivity Of Polysaccharides From Camellia Nitidissima Chi, Zhu Furong, Cheng Zhong, Tang Yingtong, Xu Haiyan, Liang Siqi
Food and Machinery
Camellia nitidissima Chi polysaccharide is a natural polymer compound with multiple biological activities,including significant antioxidant,antibacterial,and hypoglycemic effects,which has attracted considerable attention.However,research on C.nitidissima Chi polysaccharides still faces issues such as a limited range of extraction methods,insufficient studies on separation and purification,and structural characterization focused mainly on primary structure.This paper provides a systematic review of the current research on C.nitidissima Chi polysaccharides,covering extraction processes,separation and purification,structural characterization,and biological properties,while also discussing future research directions.
Effect Of Freezing Conditions On Moisture And Flavor Of Pre-Cooked Braised Beef, Yang Shuying, Zha Enhui, Zhang Shuo, He Shan
Effect Of Freezing Conditions On Moisture And Flavor Of Pre-Cooked Braised Beef, Yang Shuying, Zha Enhui, Zhang Shuo, He Shan
Food and Machinery
［Objective］ To retain the sensory quality and nutrients of pre -cooked braised beef.［Methods］ The effect of freezing conditions (−20 ℃ for 24 h,−80 ℃ for 1,3,5 h) on the moisture and flavor of pre -cooked braised beef is studied by electronic nose,SPME -GC-MS,and low -field nuclear magnetic resonance.［Results］ As the freezing temperature is lower,the moisture and flavor lose less.51,45,50,49,and 47 volatile flavor substances are detected in the control group,−20 ℃ freezing group for 24 h,and −80 ℃ quick -freezing group for 1,3,and 5 h,respectively.The braised beef frozen at −80 ℃ for 1 h is the closest to the control group …
Breeding Of Bacillus For Producing Sauce-Flavor And Analysis Of Characteristic Aroma, Zhao Ying, Zhai Zhongying, Jiang Qinghao, Zhang Mengqing
Breeding Of Bacillus For Producing Sauce-Flavor And Analysis Of Characteristic Aroma, Zhao Ying, Zhai Zhongying, Jiang Qinghao, Zhang Mengqing
Food and Machinery
［Objective］ This study aimed to breed and analyze the aroma characteristics analysis of functional Bacillus subtilis strains derived from high -temperature Daqu to enhance the sauce -flavor and quality stability of sauce -flavor liquor.［Methods］ A combination of solid -state and liquid -state fermentation along with electronic sensory analysis was employed to identify strains with enriched sauce flavor.The solid -state fermentation conditions for aroma production were optimized,and the characteristic aroma compounds were identified using gas chromatography.［Results］ A strain of B.subtilis,Bac14,with sauce -flavor -producing advantages was obtained,and the optimal condition for its sauce -flavor -producing flavor is the temperature gradient of 37 …
Screening Of Lactic Acid Bacteria And Their Application In Optimizing The Fermentation Process Of Sour Soup, Wu Taoying, Yi Shiyang, Li Jianfeng, Liu Jinchao, Liang Kang, Chen Hao
Screening Of Lactic Acid Bacteria And Their Application In Optimizing The Fermentation Process Of Sour Soup, Wu Taoying, Yi Shiyang, Li Jianfeng, Liu Jinchao, Liang Kang, Chen Hao
Food and Machinery
［Objective］ To explore and utilize the abundant lactic acid bacteria resources in nature,promoting the industrial production of traditional Chinese sour soup.［Methods］ Lactic acid bacteria were isolated from naturally fermented foods and raw materials,identified by morphology,Gram staining,and 16S rDNA sequencing,and screened based on their microbial growth characteristics for high acid yield and acid resistance.Sour soup was prepared using these strains as the fermenting agents,and the total acid content and color difference were measured.The fermentation process was optimized using single -factor and response surface methods.［Results］ Lactic acid bacteria such as Limosilactobacillus fermentum,Pediococcus acidilactici,Lactiplantibacillus plantarum,and Lacticaseibacillus paracasei were isolated from samples,including Xiangxi sour …
Simulation Analysis Of The Roller Shaft And Link Plate Of A Green Walnut Peeling-Cleaning-Grading Integrated Machine, Zhao Deyong, Wang Yuan, Wu Keyang, Wang Yingdong, Liu Chengzhou
Simulation Analysis Of The Roller Shaft And Link Plate Of A Green Walnut Peeling-Cleaning-Grading Integrated Machine, Zhao Deyong, Wang Yuan, Wu Keyang, Wang Yingdong, Liu Chengzhou
Food and Machinery
［Objective］ A green walnut peeling machine integrating peeling,cleaning,and grading was designed,and the strength,stiffness,and vibration characteristics of the roller shaft and link plate,the key components in the machine,were analyzed to determine its working condition parameters.［Methods］ Mechanical analysis was conducted to determine the force of the green walnut peeling process,determine the rotational speeds of the roller and link plate,and calculate the roller power.Solidworks was used to model the whole machine and key parts,and the roller shaft and link plate entities were imported into Ansys Workbench for static analysis and modal analysis.［Results］ At the roller shaft rotational speed of 300 r/min,the intact machine …
Preparation , Structural Characterization And Antioxidant Activity Of Selenium Nanoparticles Decorated By Atrina Pectinata Polysaccharides, Zhang Yin, Nan Zhiguang, Lu Congfei, Wu Yuxin
Preparation , Structural Characterization And Antioxidant Activity Of Selenium Nanoparticles Decorated By Atrina Pectinata Polysaccharides, Zhang Yin, Nan Zhiguang, Lu Congfei, Wu Yuxin
Food and Machinery
［Objective］ This study aimed to optimize the preparation process of selenium nanoparticles stabilized by Atrina pectinata polysaccharides (APPS -SeNPs ),evaluate their antioxidant activity,and explore their potential as a functional food additive.［Methods］ Selenium nanoparticles were prepared using the sodium selenite reduction method with A.pectinata polysaccharides as stabilizer.The preparation process was optimized using single -factor experiments and response surface methodology (RSM ).The particle size,zeta potential and selenium content were measured,and the nanoscale structure was analyzed.Antioxidant activity was evaluated by assessing the scavenging effects on DPPH and hydroxyl (OH) radicals.Four factors influencing particle size -molar ratio of vitamin C to sodium selenite,reaction temperature,reaction …
Composition , Structure And Comparison Of In Vitro Hypoglycaemic And Hypolipidemic Activities Of Two Polysaccharides Extracted From Noni Fruit, Li Honghang, Wu Xiaoyong, Liang Jian, Wang Zhijiang
Composition , Structure And Comparison Of In Vitro Hypoglycaemic And Hypolipidemic Activities Of Two Polysaccharides Extracted From Noni Fruit, Li Honghang, Wu Xiaoyong, Liang Jian, Wang Zhijiang
Food and Machinery
［Objective］ This paper aims to characterize the composition and structure of two polysaccharides extracted from Noni fruit and compare their in vitro hypoglycaemic and hypolipidemic activities.［Methods］ Two polysaccharides,NFP -30 and NFP -80,were extracted and isolated from Noni fruit by water extraction and ethanol precipitation method.They were then characterized by means of physicochemical analyses,spectral analyses,and scanning electron microscopy observations,and their in vitro hypoglycaemic and hypolipidemic activities were evaluated by the determination of the inhibition rates of α-glucosidase and pancreatic lipase.［Results］ The neutral sugar contents of NFP -30 and NFP -80 were (50.73±1.32)% and (42.30±1.11)%,respectively,and the glucuronic acid contents were (61.48±0.40)% and …
Preparation Technology And Antioxidant Activity Of Exopolysaccharide From Sulfated Porphyridium Aerugineum, Duan Dongjie, Zhang Wei, Sui Chengbo, Zhang Hao, Zhang Guodong
Preparation Technology And Antioxidant Activity Of Exopolysaccharide From Sulfated Porphyridium Aerugineum, Duan Dongjie, Zhang Wei, Sui Chengbo, Zhang Hao, Zhang Guodong
Food and Machinery
［Objective］ To improve the biological activity and application range of Porphyridium aerugineum exopolysaccharide (EPS).［Methods］ EPS was modified using the concentrated sulfuric acid method,with the degree of sulfation as the indicator.The preparation process of sulfated P.aerugineum exopolysaccharide (S-EPS) was optimized using response surface methodology.The physicochemical properties of S -EPS were also determined.［Results］ The optimal conditions were a reaction time of 6 h,a reaction temperature of 26 ℃,and a mass ratio of ammonium sulfate to EPS of 4∶5.Under these conditions,the degree of substitution was 0.807 5±0.008 7.Infrared analysis confirmed that EPS was successfully sulfated.Thermogravimetric analysis showed that the thermal stability of S …