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Articles 2941 - 2970 of 4816
Full-Text Articles in Food Biotechnology
Design And Application Of Round Fruit Sorting And Labeling Machine, Sun Kai, Yan Xuehui, Zhu Rongsheng
Design And Application Of Round Fruit Sorting And Labeling Machine, Sun Kai, Yan Xuehui, Zhu Rongsheng
Food and Machinery
At present, the sorting and labeling of round fruits in peasant household is still depending on the manpower with low efficiency. This paper presents a solution for the integration of sorting and labeling. An automatic sorting and labelling machine is designed for selecting and labeling the size of round fruit in peasant household. This machine is mainly composed of roller type sorting device and automatic labelling device, which can automatically complete the sorting and labeling of round fruit. The optimal parameters of each part were determined through the elaboration of the whole structure and the working principle of each part …
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming
Food and Machinery
The effects of different concentration of ethanol, ratio of fatty acid to urea, ratio of fatty acid to ethanol, inclusion time, inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test, the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid∶urea =1∶2.88（g/g）, fatty acid∶ethanol =1∶7.98 （g/mL）, inclusion time …
Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon, Qiao Xiaoquan, Ren Guangyue, Qiao Meng, Duan Xu, Zhang Ledao, Lu Yingjie, Tian Xiaoyu
Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon, Qiao Xiaoquan, Ren Guangyue, Qiao Meng, Duan Xu, Zhang Ledao, Lu Yingjie, Tian Xiaoyu
Food and Machinery
Fruits of Dateplum persimmon were dried to flours by five different drying methods, including hot-air drying, microwave drying, spray-drying, explosion puffing drying, vacuum freeze-drying, and the physical properties of the five powders were measured, such as wetting sinking time, dispersity, solubility, bulk density. The effects of different drying methods on D. persimmon powder quality characteristic was investigated. The Weight of Variation Coefficient were used to determine comprehensive score of the powders to determine the best method to dry. The results showed that the dispersibility, wet sinking ability, moisture absorption, solubility property of the five powders accounted for a larger proportion, …
Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure, Dai Huimin, Ye Tao, Li Lin, Jiang Shaotong, Lu Jianfeng
Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure, Dai Huimin, Ye Tao, Li Lin, Jiang Shaotong, Lu Jianfeng
Food and Machinery
In order to improve the gel properties of low-salt surimi, the optimum conditions for the low-salt silver carp surimi gels by ultra-high pressure processing (UHPP) were obtained by means of response surface methodology (RSM), with the gel strength and water holding capacity (WHC) as indicators. The gel properties (texture, gel strength, WHC, protein pattern and microstructure) of the optimized low-salt surimi (1.5% NaCl, 300 MPa), low-salt surimi (1.5% NaCl, 0.1 MPa) and the standard percentage of added salt of surimi (2.5% NaCl, 0.1 MPa) were compared. The results showed that the optimum conditions of low-salt silver carp surimi gels by …
The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines, Guo Zhiming, Zou Xiaobo, Jiang Song, Chen Quansheng, Zhao Jiewen
The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines, Guo Zhiming, Zou Xiaobo, Jiang Song, Chen Quansheng, Zhao Jiewen
Food and Machinery
There is a common phenomenon in domestic and foreign higher education with food engineering talents cultivation process which place particular emphasis on science and neglect toward engineering innovations. With a new perspective of new engineering disciplines, it is a new opportunities of economic development to seize the food industry technical innovation. Construction concept with keep pace with the times and shape talent in the future is developed to advance the new thought for creative train of food engineering. The aim of reform is to cultivate diversity, innovative food engineering talents integrating education resources inside and outside the university. Among the …
Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive, Zhou Xi, Wang Xi, Liu Shuiping, Luo Cheng, Wang Zongcheng, Zhuang Ruihua
Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive, Zhou Xi, Wang Xi, Liu Shuiping, Luo Cheng, Wang Zongcheng, Zhuang Ruihua
Food and Machinery
A simple and sensitive high performance liquid chromatographic method for simultaneous determination of eight kinds of neutral monosaccharides, two kinds of uronic acid and one kinds of glycosamine by precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) has been developed. The polysaccharides hydrolyzed effects of hydrolysis time, temperature and trifluoroacetic acid (TFA) concentration were investigated. HPLC were established for analyzing the monosaccharide composition and the content of polysaccharide from Nostoc sphaeroides Kützing extractive. The results showed that the recoveries of nine kinds of monosaccharides, such as Man, GlcUA, Glc, Xyl, were 81.08%～102.1%. Compared with the chemical method. The established method is accurate, goodlineal …
Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone, Wu Han, Yu Jianfeng, Jiang Yuting, He Shiyuan, Zhao Jiang
Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone, Wu Han, Yu Jianfeng, Jiang Yuting, He Shiyuan, Zhao Jiang
Food and Machinery
Rice starch was used as an adsorbent to adsorb the dyeing wastewater simulated by methylene blue in mini-hydrocyclone. The single experiments were used to explore the effect of starch concentration, split ratio and feed flow rate on the efficiency of adsorption and separation. Moreover, the response surface analysis method was used to optimize process parameters. The results showed that the starch concentration, split ratio and feed flow rate all influenced the efficiency of adsorption and separation. The order of effect on adsorption efficiency was as followed: starch concentration > split ratio > feed flow rate, and the order of effect on separation …
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping
Food and Machinery
Chitosan was chosen as wall material to prepare the Na2SeO3-loading microspheres with emulsion-crosslink method. Then, the microspheres’ appearance, drug loading capacity, encapsulation efficiency and its sustained-release property were chosen as evaluation criteria to optimize the process condition through the single factor experiments and the orthogonal tests. In addition to this, the structure of the microspheres was characterized preliminarily by the scanning electron microscopy (SEM), infrared spectroscopy (IR), atomic fluorescence, thermogravimetric analysis (TG), and its sustained-release property were researched in vitro under the circumstance of the simulated body fluid (SBF) which was prepared by ourselves. The best process condition …
Design The Rural Food Packaging Design Under The Ethical Concept, Zhang Jiaxin, Zhu Li
Design The Rural Food Packaging Design Under The Ethical Concept, Zhang Jiaxin, Zhu Li
Food and Machinery
Food packaging in the countryside deeply reflects a kind of intimate complex relationship between human and design, human and tradition, human and natue. We incorporate design ethics with the process of food packaging design, as to make people to think about this comprehensive relationship from the perspective of ethics and introduce ethical care into design practice from top to bottom, and finally we can establish clear design ethics awareness for future country food packaging.
Morphological And Physiological Indexes Of Volvariella Volvacea During Storage At 15 ℃, Zha Lei, Chen Mingjie, Yan Shuhan, Li Chuanhua, Wang Hong, Xi Liping, Wang Chenguang, Zhao Yan
Morphological And Physiological Indexes Of Volvariella Volvacea During Storage At 15 ℃, Zha Lei, Chen Mingjie, Yan Shuhan, Li Chuanhua, Wang Hong, Xi Liping, Wang Chenguang, Zhao Yan
Food and Machinery
Fruit bodies of Volvariella volvacea V23 strains were stored at 15 ℃ after harvest. Morphological and physiological indexes were measured at 0, 12, 24, 36, 48, 60, 72 and 96 h after storage, respectively. The results showed that the sensory score of V. volvacea fruit bodies decreased with storage time, while weight loss rate, relative electric conductivity, and malondialdehyde content gradually increased with the prolongation of storage time. The contents of soluble sugar and protein were in a state of continuous decomposition and synthesis. No significant change was found in the activities of acid protease, while the activities of the …
Advances In Pulsed Light And Its Applications In Food Industry, Du Yan, Chen Fusheng
Advances In Pulsed Light And Its Applications In Food Industry, Du Yan, Chen Fusheng
Food and Machinery
As one of the novel nonthermal methods, pulsed light (PL) is a technology for the fast, mild and residue free surface decontamination of food and food contact materials. This paper introduces the appliance and mechanism of PL firstly, and then details its application in food sterilization and removal of toxins and allergens. At last, the drawbacks of PL and its possible developments in food industry are discussed.
Optimization On Essential Oil Extraction Of Lemon Peel By Cellulase-Assisted Hydrodistillation, Gu Xuedong, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao
Optimization On Essential Oil Extraction Of Lemon Peel By Cellulase-Assisted Hydrodistillation, Gu Xuedong, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao
Food and Machinery
In order to improve the utilization of lemon peel, the optimal processes for essential oil extraction of lemon peel were studied by Cellulase-Assisted Hydrodistillation(CAHE). Based on the single-factor test, taking the enzyme dosage, solvent to material ratio, enzymolysis time, and distillation time as the influce factors, the response surface methodology was applied to optimize the parameters of extraction. Meanwhile, the volatile composition were determined by GC-MS. Additionally, the microscopic structural changes of sample before and after extraction are observed to understand the characteristics of different extraction methods. The optiaml extracting conditions were as followed: enzymolysis temperature 50 ℃, pH 5.0, …
Study On The Purification Of Polysaccharide From Peony Stamen By Three Phase Partitioning And Physicochemical Property, Luo Lei, Xue Yihan, Yang Yongqing, Zhu Wenxue
Study On The Purification Of Polysaccharide From Peony Stamen By Three Phase Partitioning And Physicochemical Property, Luo Lei, Xue Yihan, Yang Yongqing, Zhu Wenxue
Food and Machinery
Three phase partitioning was used to purify the polysaccharide from peony stamen and its physicochemical properties were analyzed. The optimal conditions of purification were obtained as follows: pH 7, ammonium sulfate concentration(w/v) 10% and ratio of t-butyl alcohol/crude extract(v/v).Under this condition, the polysaccharide recovery was 69% and the protein removal rate was 73%. The purity rate of the purified polysaccharide was 99.24%, and 95.36% pigment was removed by three phase partitioning. The Rresult of high performance liquid chromatography (HPLC) analysis showed that it was composed of rhamnose, galacturonic acid, glucose, galactose and arabinose, and the molar ratio was 1.24∶1.59∶2.00∶9.11∶1.68. The …
Preparation And Antioxidant Activity Of Chinese Yam Ferment Powder, Fei Peng, Yang Tongxiang, Zhao Shengjuan, Xu Yunfeng, Chen Junliang, Li Fangmei, Kang Huaibin
Preparation And Antioxidant Activity Of Chinese Yam Ferment Powder, Fei Peng, Yang Tongxiang, Zhao Shengjuan, Xu Yunfeng, Chen Junliang, Li Fangmei, Kang Huaibin
Food and Machinery
The fermentation condition of Chinese yam ferment liquid was optimized with single factor experiments and orthogonal experiment. The Chinese yam ferment powder was prepared using spray drying. The changes in superoxide dismutase (SOD) activity between Chinese yam ferment liquid and recovery ferment liquid were analyzed. The abilities to remove superoxide anions and hydroxyl radicals were measured using the methods of pyrogallol autoxidation and H2O2/Fe system. the optimum fermentation process parameters of Chinese yam ferment liquid were as follow: sugar concentration 12%, inoculum concentration 6%, fermentation time 30 h, fermentation temperature 42 ℃. Under the control of this condition, the SOD …
Discussion On The Status Of Chinese Medicine Dietary Food Certification Management, Xia Xinbin, Yang Yong, Wu Yubing, Xie Mengzhou, Huang Huiyong, Li Ling
Discussion On The Status Of Chinese Medicine Dietary Food Certification Management, Xia Xinbin, Yang Yong, Wu Yubing, Xie Mengzhou, Huang Huiyong, Li Ling
Food and Machinery
Starting from the concept of traditional Chinese medicine dietary food, this paper analyzes the problems that Chinese current laws and regulations on food and drug administration restrict the development of traditional Chinese medicinal dietary food,and points out that there is no clear quality standard for traditional Chinese medicinal dietary food industry at present. In view of the above，it is necessary to draw lessons from the current world food and drug certification system,then formulate the certification system of traditional Chinese medicinal diet in line with the characteristics of the traditional Chinese medicinal diet industry, so as to promote the standardization and …
Research On Health Function Food Management In Korea And Its Enlightenment To China, Tian Ming, Tong Na, Song Tao, Li Yaqi, Jin Fabin, Wan Chao
Research On Health Function Food Management In Korea And Its Enlightenment To China, Tian Ming, Tong Na, Song Tao, Li Yaqi, Jin Fabin, Wan Chao
Food and Machinery
The health food industry is closely related to the cultural background. Korea and China have similar cultural backgrounds. In order to improve the laws, regulations, and management measures of health foods in China, it is necessary to learn the management experience from South Korea. This article reviews the specific methods for the management of Korean function health foods, in order to provide reference materials for health food research workers and law-making authorities in China.
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping
Food and Machinery
Compared with the international frontier, the gap in agricultural technology in China is shrinking, and a basic pattern of a small number of leading, majority running and running is formed. In the new era, we should vigorously support the research of basic, cutting-edge and public welfare technologies in agriculture, increase the support of various national science and technology plans to the agricultural sector, accelerate the construction of agricultural IoT technology service platforms, and promote the integration of agricultural technology innovation.
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui
Food and Machinery
This article analyzes the food safety notifications on China by EU Rapid Alert System for Food and Feed（RASFF）in 2016~2017 from five perspectives: number of notifications, notifying countries, notification types, product categories and hazard categories. It makes a summary on the characteristics of food safety notifications on China by RASFF in 2016~2017, and analyses the key food categories and risk factors focused by European Union. Finally, three suggestions are concluded to improve food safety supervision in China, including establishing a food safety early warning platform based on data analysis; accurately analyzing the characteristics of food safety risks notified by RASFF to …
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins, Zhou Xiangjun, Yang Xuechun, Liu Haiyu, Gao Yixia
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins, Zhou Xiangjun, Yang Xuechun, Liu Haiyu, Gao Yixia
Food and Machinery
The changes of solubility, emulsibility, ultraviolet absorption spectroscopy, fluorescence emission spectroscopy and surface hydrophobicity of peanut proteins (PP) were investigated using the methods of 1-naphthalenesulfonicacid-8-(phenylamino)-sodium salt (ANS), ultraviolet and fluorescence spectroscopy. The results showed that, with the increasing of xylitol and mannitol, the solubility of PP increased within pH 3.0～6.0, reached minimum value almost at pH 4.0, while the emulsibility increased first and declined finally. We supposed that the tyrosine was wrapped into the inner core of PP, while the tryptophan exposed to the surface of PP, resulting in the fluorescence intensity of them reduced with the increasing of xylitol …
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts, Li Yang, Zhao Xin, Zhang Yu, Wang Hongwei, Suo Huayi
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts, Li Yang, Zhao Xin, Zhang Yu, Wang Hongwei, Suo Huayi
Food and Machinery
There are abundant lactic acid bacteria resources in traditional yak yoghurt. 48 strains of lactic acid bacteria were isolated and identified from yak yoghurt collected from Qinghai region. Screening of acid-tolerant and bile-resistant salts for 11 strains of lactic acid bacteria that thrive and can be used in foods. The results showed that 6 strains had a survival rate of >50.00% in pH 3.00 artificial gastric fluid, and 2 strains had a growth efficiency of >15% in 0.30% bile salt. Lactobacillus rhamnosus 2016SWU.05.0601 was the best resistant strain. The survival rate in artificial gastric juice is 119.53%, and the growth …
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels, Cao Xuedan, Fang Xiugui, Li Erhu, Xu Jianguo, Zhao Kai
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels, Cao Xuedan, Fang Xiugui, Li Erhu, Xu Jianguo, Zhao Kai
Food and Machinery
The essential oils were extracted from four varieties of Citrus Reticulata peels (Citrus poonensis Hort. ex Tanaka, Citrus unshiu Marc., Citrus suceosa Hort.ex Tanaka and Citrus tardiferax Hort. ex Tanaka）by roll-pressed, and then volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS) technology. The results shows that: 5 kinds of the 18 sensors have a significant difference in the response values of the four kinds of Citrus Reticulata Blanco oils (P＜0.05), electronic nose was applied to distinguish the essential oils through the principal component analysis (PCA) and the classification index was above 86%. GC-MS analysis showed there …
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry, Li Chao, Xu Yong, Li Exian, Qin Yunhua, Wu Jiacan, Liu Xiuming, Wang Jiajun, Jiang Wei, Zhang Chengming
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry, Li Chao, Xu Yong, Li Exian, Qin Yunhua, Wu Jiacan, Liu Xiuming, Wang Jiajun, Jiang Wei, Zhang Chengming
Food and Machinery
The content of vanillin in tobacco was determined by liquid solvent extraction direct injection -gas chromatography-mass spectrometry (LSE-GC-MS/MS). By calculating the uncertainty component and synthetic uncertainty of vanillin, the influence error on the detection results of vanillin content was achieved. The uncertainty of the measurement result of the substance was 1.37 μg/g.
Experimental Study On Negative Pressure Grading For Peanut, Yin Shuangshuang, Jiang Haiyong, Li Na, Feng Yongfei
Experimental Study On Negative Pressure Grading For Peanut, Yin Shuangshuang, Jiang Haiyong, Li Na, Feng Yongfei
Food and Machinery
A peanut negative pressure grading device with simple structure, good grading effect and easy operation was designed based on Laval nozzle structure. Five factors affecting the vacuum degree in negative pressure tube were simulated and the structure size of air duct was determined based on Fluent. CFD-DEM coupled simulation software was used to simulate the negative pressure sorting of two kinds of peanuts with the same volume and small density difference, and the sorting differences of high quality and inferior grade peanuts were obtained. On this basis, taking the sorting height, conveyor belt speed and air inlet speed as experimental …
Design Of Walnut Online Weighing System Based On Support Vector Regression, Jin Zuohui, Zhai Zhiqiang, Zhang Ruoyu, Zou Kunlin, Pang Yujie
Design Of Walnut Online Weighing System Based On Support Vector Regression, Jin Zuohui, Zhai Zhiqiang, Zhang Ruoyu, Zou Kunlin, Pang Yujie
Food and Machinery
In order to accurately detect walnut weight online, a walnut weight online testing system based on multi-sensor information fusion was designed, which was adopted the method of dynamic compensation and calibration to process signal collected from an acceleration sensor and symmetrical weight sensors and used the algorithm of support vector regression (SRV) to predict the walnut weight. Then, 400 walnuts were used to acquire weight data at speed of 0.02, 0.03 and 0.05 m/s respectively based on this system. Meanwhile the data were trained and verified. The better prediction model of walnut weight was determined as SVR model with linear …
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Food and Machinery
“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the …
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Food and Machinery
Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM …
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Food and Machinery
In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia …
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Food and Machinery
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
Food and Machinery
Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented …
Effect Of Distilled Spirit On The Structural Changes And Functional Properties Of Myofibrillar Protein In Saury, Dong Wei, He Xuehua, Dou Chuanlin, Shang Yongbiao
Effect Of Distilled Spirit On The Structural Changes And Functional Properties Of Myofibrillar Protein In Saury, Dong Wei, He Xuehua, Dou Chuanlin, Shang Yongbiao
Food and Machinery
In this study, the effect of distilled spirit on the myofibril protein solubility, emulsification, turbidity, surface hydrophobicity, gel properties and sulfhydryl content were investigated in the saury. The results showed that, with the increase of the additive amount of distilled spirit, the solubility, emulsification, gel hardness, elasticity, mastication, cohesion and water retention of myofibril protein first increased and then decreased. However, no significant change was found in the gel whiteness, and the turbidity, surface hydrophobicity and sulfhydryl content were first decreased and then increased. In conclusion, the distilled spirit processing had a great influence on the functional characteristics of the …