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Articles 1351 - 1380 of 4798
Full-Text Articles in Food Biotechnology
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles, Sun Xi-Han, Cui Cheng-Bi, Qi Shi-Bo, Qi Xin
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles, Sun Xi-Han, Cui Cheng-Bi, Qi Shi-Bo, Qi Xin
Food and Machinery
Objective:This study focused on screening lactic acid bacteria strains with potential probiotic properties. Methods: Five strains of acid-tolerant lactic acid bacteria were screened from twelve low-salt pickles with salt content ≤6%, identified by 16S rDNA, and their probiotic properties were studied. Results: The five strains were Leuconostoc mesenteroides J2, Lactobacillus paracasei N6, Lactobacillu paraplantarum F8, Weissella cibaria M1 and Weissella cibaria M12. Among them, the relative growth rates of L. paracasei N6, W. cibaria M1 and W. cibaria M12 in pH 4.0 medium were 84.23%, 78.32% and 76.29%, respectively, which had strong acid-tolerant capacity. After digestion with gastric fluid …
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Food and Machinery
Objective:This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and emulsifying characteristics of pea protein were analyzed by chemical analysis. The microstructure of pea protein and its extrudates were observed by scanning electron microscope, and the secondary structure of the extrudates were analyzed by Fourier transform infrared spectroscopy. Results: After extrusion treatment, no significant difference was found in the color of pea protein, indicating that the pea protein had a better product color …
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity, Sun Hai-Yan, Liu Xiao, Pei Jin-Jin, Hao Dan-Qing, Wang Er-Nan
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity, Sun Hai-Yan, Liu Xiao, Pei Jin-Jin, Hao Dan-Qing, Wang Er-Nan
Food and Machinery
Objective:This study aimed to elucidate the activities of endophytic bacteria and their metabolites of Gastrodia elata BI, and to provide theoretical reference for the development of new natural food antibacterial agents and antioxidants.Methods: The endophyte of fresh G. elata in Qinba area was isolated and purified by tissue homogenization and streaking method. The antibacterial, antioxidant and anti-tumor activities of the extract were determined. Furthermore, molecular biology identification was applied for the highly active strains.Results: In this study, four strains were isolated from the inside of fresh G. elata, among which, endophytic bacteria B1 and B2 have good …
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content, Wang Xiao-Ting, Tan Chao, Wang Yan-Hua, Qin Tai-Feng, Zhang Nai-Ming, Li Fang-Yan
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content, Wang Xiao-Ting, Tan Chao, Wang Yan-Hua, Qin Tai-Feng, Zhang Nai-Ming, Li Fang-Yan
Food and Machinery
Objective:This study focused on the analysis and evaluation of the differences in the chemical composition of onions from different origins. Methods:Onions from two main production areas in North and South China (Yunnan and Heilongjiang) were used as raw materials, and the differences in chemical composition content and characteristic chemical composition prostaglandin A1 between the two production areas were analyzed by ultra-high performance liquid chromatography (UHPLC) combined with multivariate statistics. Results:A total of 73 peaks were identified by UHPLC, and the chemical contents of onions from two origins could be distinguished by orthogonal partial least square discriminant analysis (OPLS-DA), …
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Food and Machinery
Objective:This study aims to explore the correlation between the types and contents of fatty acids and lecithin in fresh walnut.Methods:A kinds of 20 walnuts were selected from Chengdu in Sichuan Province. The method of the gas chromatography and the high performance liquid chromatography were used for quantitative determination. Correlation analysis and cluster analysis were used to analyze the results.Results:The fatty acid composition of 20 kinds of fresh walnut was the same basically, with significant differences in content (P＜0.05). Longnan 15 had the highest oleic acid content. The contents of linoleic acid, arachidonic acid and cis-11-eicosenoic …
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema, Wang Tian-Mei, Wang Hua-Lei, Li Dan-Dan, Chen Song-Shu, Pan Ke-Qin
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema, Wang Tian-Mei, Wang Hua-Lei, Li Dan-Dan, Chen Song-Shu, Pan Ke-Qin
Food and Machinery
Objective:This study focuses on improving the comprehensive utilization rate of Polygonatum cyrtonema.Methods:The contents of total flavonoids, total saponins and total phenols from roots, stems, leaves, flowers and buds, of P. cyrtonema were determined. The scavenging rates of DPPH·, ·OH and nitrites in extracts of above tissue were measured and compared as well. Results:The contents of total flavonoids and total phenols five different kinds of non-medicinal tissue were in the same order, in which from highest to lowest was, leaves, buds, flowers, stems and roots, and the content of total saponins in flower was the highest In terms of …
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Food and Machinery
Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg, which were mainly composed of cadaverine, putrescine, spermine and tyramine. The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg. As for the physical and chemical indicators, the moisture content in the sample ranged from 13%~23%, the detection range of peroxide value was 0.014 2~0.035 0 g/100 …
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Food and Machinery
Objective:Two kinds of titration methods (automatic potentiometric titration and indicator titration) of GB 5009.229 and GB 5009.227 were used to analyze the expanded uncertaintyof the determination of acid value and peroxide value in edible oil.Methods:CNAS-GL006 was used for the uncertainty component and extended uncertainty of the measurement results of the two titration methods.Results:The results showed that the standard solution was the main factor affecting the uncertainty of acid value (value) and peroxide value.Conclusion:The effects of the two titration methods on peroxide value and acid value (value) of edible oil is relatively small, and the appropriate …
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Food and Machinery
Objective:A HPLC method was established for simultaneous determination of formaldehyde, acetaldehyde and acrolein in food contact rubber gaskets.Methods:The migration test was carried out according to GB 5009.156—2016 by using 4% acetic acid aqueous solution, 10% ethanol aqueous solution, 20% ethanol aqueous solution, 50% ethanol aqueous solution and olive oil as food stimulants. After derivatization reaction, the samples were separated on Accucore RP-MS column with acetonitrile-water solution as mobile phase and detected by UV detector.Results:The results showed that the three aldehydes showed good linear relationship in the mass concentration range of 0.05~5.0 mg/L, with the correlation coefficients R≥0.998 …
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Food and Machinery
Objective:To monitor and control mold spores contamination effectively in food (beverage) processing workshops.Methods:The mold spores are enriched and classified by microfluidic chip, and the air aerosol was collected in 2~10 micron channel and prepared on film. Finally, spore images were taken by camera and electron microscope, and spores were detected, distinguished and counted by Canny algorithm.Results:Compared with the traditional falling plate method, the detection device designed in this paper could detect 103cell/mL mold spores sprayed in the air within 20 minutes.Conclusion:Using airborne UAV to detect mold pollution in food (beverage) processing workshop in the air …
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Food and Machinery
bjective:The adhesive layer of food processing and conveying pipeline winding and tropical surface adhesive was obtained. Methods:The silicone rubber constitutive model was obtained through rheological test, and POLYFLOW was used to simulate the silicone rubber extrusion flow process. Aiming at the gluing uniformity in the length and width direction of the heating belt, the extrusion test electromechanical system was developed to analyze the flow velocity and volume flow distribution characteristics under different channel outlet shrinkage section length and outlet thickness. The channel outlet structural parameters were optimized, The uniformity of adhesive layer was verified by gluing test, and the outlet …
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Food and Machinery
bjective:To compare the performance of cryogenic refrigeration system using LNG wasted cold and ammonia cooling.Methods:The thermodynamic and economic models of the two systems were established by MATLAB. Under the basic parameters, the working medium concentration suitable for LNG low-temperature refrigeration system was selected, and the cold storage temperature and refrigeration capacity were changed respectively. The thermal economy of the two systems was compared and analyzed.Results:With the increase of ethylene glycol concentration, LNG mass flow, system power consumption and cold storage capacity increased, COP decreased, but ethylene glycol mass flow remained unchanged; With the increase of cold storage temperature, …
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Food and Machinery
Objective:This paper proposed a genetic fuzzy PID cascade control system. Methods:Taking the outlet temperature as the main control quantity and the inlet temperature as the secondary controlled quantity, a cascade control system was made. The genetic fuzzy PID controller was used to control the main loop, and the PI controller was used to control the secondary loop. Results:Compared with conventional PID control, the cascade genetic fuzzy PID control had the advantages of shorter regulation time, better robustness. Conclusion:The genetic fuzzy PID cascade control system for soy flour spray drying tower can improve the quality of soy flour …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Food and Machinery
Objective:Explore the effect of physical sterilization on the freshness of fresh cut yam, and provide reference for fresh-cut fruits and vegetables. Methods:The freshness of UV-C and ultrasonic treatments were studied on skinless Chinese yam segment. Sodium hypochlorite treated and non-sterilization groups were used as control. Results: UV-C and ultrasonic sterilization treatments could significantly slow down the decline rate of the sensory quality of Yam and inhibit the increase of total number of colonies (P≤0.05). On the 13th day of storage, compared with non-sterilization group, the browning index of UV-C treatment decreased by 46.15%, hardness(200.34 N) was significantly higher than …
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
Food and Machinery
Objective:To reveal the effect of drying processes on the quality of Gansu purple-spoted peonycorolla tea, and to explain the drying mechanism of different drying processes.Methods:Vacuum freezing-hot air combined drying (FHCD), variable temperature hot air drying (VHD) and vacuum freeze drying (VFD) were used to dry the flowers of peony. The active ingredient (anthocyanin content) and quality attributes (moisture content, shrinkage rate and rehydration) of the purple-spotted peony corolla tea processed by three drying processes were determined, and the energy consumption of the drying processes and sensory characteristics (appearance, tea color, taste, etc.) of corolla tea were compared with three …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Food and Machinery
Objective:In order to eliminate the large amount of redundant information in near-infrared spectroscopy and to improve the accuracy of pork quality identification, and to establish a method for rapid identification of pork quality.Methods:Principal component analysis was used to reduce the dimensionality of pork spectrum data and the characteristic wavelengths of pork spectrum were selected. The parameters of the support vector machine (SVM) model were optimized by the salp swarm algorithm. Pork quality recognition model was proposed based on an improved support vector machine optimized by salp swarm algorithm.Results:compared with grey wolf optimization algorithm improved SVM (GWO-SVM), grid …
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Food and Machinery
Objective:This study aimed to optimize the extraction technology of total flavonoids from green tea with Deep Eutectic Solvents (DESs) and evaluate the antioxidant activity of total flavonoids extracted from green tea under optimal conditions.Methods:The extraction rate of total flavonoids was taken as the index, with the ratio of liquid to solid, extraction temperature and extraction time taken as the influencing factors, and the extraction process parameters were optimized by orthogonal test, followed by the antioxidant activity evaluating with DPPH free radical inhibition.Results:The optimal extraction conditions for extraction of total flavonoids from green tea with DESs were 80% …
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Food and Machinery
Objective:This study focuses on evaluating the auxiliary blood glucose-lowering function of self-made compound nutritional powder in type 2 diabetic rats.Methods:SD rats were intravenously injected with STZ to construct a pancreatic islet injury type 2 diabetes model. The compound nutritional powder was given by oral gavage at doses of 1.68, 3.35 and 6.70 g/kg for 30 days. Fasting blood glucose and blood glucose were measured after 30 days. Glucose tolerance index to investigate the effect of compound nutrients on STZ rats.Results:The compound nutritional powder was positive for the fasting blood glucose and glucose tolerance indexes of STZ rats; …
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Food and Machinery
Objective:This study aimed to investigate the hypoglycemic effect of chrysanthemum polysaccharide on type 2 diabetes (T2DM) rats.Methods:The chrysanthemum polysaccharides were extracted by water extraction and alcohol precipitation. After feeding rats with high-fat and high-sugar feed for 6 weeks, STZ (30 mg/kg·BW) was injected intraperitoneally to establish a T2DM rat model, and records were recorded during the experiment. Rat body weight, food intake, water consumption, fasting blood glucose (FBG) was measured every two weeks, and glucose tolerance (OGTT) test was performed in the last week of the test; the insulin (INS) level was measured by Elisa method, and insulin resistance …
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Food and Machinery
Objective:Optimized extraction technology of Carum carvi L. essential oil and analyzed the volatile components. Methods:Supercritical carbon dioxide was used to extract essential oil from Carum carvi L. seeds and the volatile components of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results:The suitable extraction conditions of supercritical carbon dioxide were: temperature of extraction kettle 50 ℃, temperature of separation kettle 40 ℃, pressure of extraction kettle 30 MPa, pressure of separation kettle 0.4 MPa, flow rate of carbon dioxide 20 g/min, extraction time 90 min, extraction yield of essential oil was 4.79%. Compared with simultaneous distillation extraction …
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Food and Machinery
Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of …
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Food and Machinery
Objective:optimizing the extraction process of methylated catechin from Zijuan tea.Methods:Using acid ethanol as extraction solvent, based on three single factor experiments, the extraction time, extraction temperature and liquid-solid ratio were used to investigate the interaction of the above three factors on the extraction rate of methylated catechin from Zijuan tea.Results:The optimum extraction conditions were as follows: extraction time 100 min, extraction temperature 75 ℃, solid-liquid ratio(m Zijuan tea∶VSolvent)1∶74(g/mL); under these conditions, the mass concentration of methylated catechin in the extract could reach 26.7 mg/g, and the relative error with the verification value was 1.48%.Conclusion:HPLC and …
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Food and Machinery
Objective:This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning.Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning.Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed …
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
Food and Machinery
Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the national standard method. Results:As the fermentation progressed, the sensory aspect of Xinping pickles gradually increased in color and texture, and stabilized after 6 days. The aroma and taste scores increased firstly, and then began to decline after 7 days. In terms of texture, the chewiness of the shank started to stabilize from Day 7. The pH value …
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Food and Machinery
Objective:This study focuses on realizing the reuse and resource optimization of corncobs.Methods:Using corncob as raw material, using cellulase and hemicellulase to synergistically degrade corncob to prepare reducing sugars. Based on single factor test, response surface methodology was used to determine the mass ratio of cellulase to hemicellulase and double-enzyme process conditions, including addition amount, enzymolysis time, enzymolysis temperature, were optimized.Results:The optimal process parameters for corncob degradation to produce reducing sugars were as follows. The mass ratio of cellulase to hemicellulase was 13∶2, and the amount of double enzyme added was3.25%, hydrolyzed at 50 ℃ for 5.0 h. …
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Food and Machinery
Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Food and Machinery
Objective:In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods:The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fresh noodles were measured. Results:Increasing the amount of arrowhead starch can not only increase the water absorption rate, broken rate and cooking loss rate of noodles as a whole, but also increase the flavor, hardness and elasticity of noodles, and reduced the chewiness, stickiness and taste quality of noodles as well as. When the addition of arrowhead …
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Food and Machinery
In this review, the cultivation environment, research and development status, nutritional composition, health effect and application in food and medicine of Changzhi region characteristic export products“Qinzhou Huang”millet were summarized,and its development prospects, development and utilization were prospected.