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Articles 361 - 390 of 485
Full-Text Articles in Food Biotechnology
Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong
Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong
Food and Machinery
Objective:This study aimed to enrich the source of natural antioxidants and antibacterial agents and explore the development potential of the biological activity of Aceraceae. Methods:The nutrition components ofAcer tegmentosum Maxim (AT) bark and the total phenols content and total flavonoid content of ethanol extract (ATEE) and water extract (ATWE) were measured, and the contents of salidroside and tyrosol were determined by HPLC. DPPH radical, ABTS cationic radical, hydroxyl radical scavenging ability and ferric reducing power of extracts were determined. The antibacterial activity was evaluated by measuring the minimal inhibitory concentration (MIC) againstStreptococcus mutans,Staphylococcus aureus andEscherichia coli. Results:The …
Determination Of Nickel In Soy Milk Powder By Ultra-Wave Digestion-Inductively Coupled Plasma Mass Spectrometry, Xue Min-Min, Liu Fang-Fang, Zhang Fan, Tang Ji-Wang, Yuan Lie-Jiang, Wu Hai-Zhi, Zhu Li, Guo Xing-Xin
Determination Of Nickel In Soy Milk Powder By Ultra-Wave Digestion-Inductively Coupled Plasma Mass Spectrometry, Xue Min-Min, Liu Fang-Fang, Zhang Fan, Tang Ji-Wang, Yuan Lie-Jiang, Wu Hai-Zhi, Zhu Li, Guo Xing-Xin
Food and Machinery
Objective:This study aimed to provides technical support for the risk prevention and control of nickel contamination in market soy milk powder.Methods:With concentrated nitric acid as digestion solution, the ultra-wave digestion was utilized for preprocessing, and then the ICP-MS, with Rhodium as internal standard to eliminate matrix interference and in the KED mode, was used to determine the content of nickel in soybean milk powder. Moreover, the conditions for ultra-wave digestion and ICP-MS were also optimized.Results:The linear relationship of the standard curves was located within the mass concentration of 0~10 μg/L, with correlation coefficient of …
Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei
Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei
Food and Machinery
Objective:This study aimed to establish UPLC method for simultaneous determination of seven kinds of saponins in Panax japonicus and evaluate its quality combined with chemometrics analysis.Methods:ACQUITY UPLC BEH C18 column (2.1 mm×100 mm, 1.7 μm) was used, and the mobile phase was water (A)-acetonitrile (B) with gradient elution. The flow rate was 0.4 mL/min, at 30 ℃, and the injection volume was 1 μL detected 203 nm. Cluster analysis, principal component analysis (PCA) and quality fluctuation analysis in chemometrics were used to identify the content determination results, in order to analyze the similarities and differences …
Research On Organic Food Traceability System Based On Blockchain Technology, Li Jian-Jun, Fang-Yuan, Yang Yu, Yang Fang
Research On Organic Food Traceability System Based On Blockchain Technology, Li Jian-Jun, Fang-Yuan, Yang Yu, Yang Fang
Food and Machinery
Through the application of blockchain technology to the construction of the organic food traceability system, the use of blockchain technology features such as decentralization, tamper-proof modification, and security insufficient network integration and inconsistent technical standards, combined with the construction of the organic food traceability system, proposed a sound organic food traceability safety system, perfect organic food traceability credit system, optimization of blockchain and organic food internet of things integration, and the establishment of a unified standard countermeasures and suggestions for organic food traceability standards.
Trajectory Planning Method Of Food Sorting Robot Based On Improved Nurbs Curve Interpolation Algorithm, Yao Xue-Feng, Li Chao
Trajectory Planning Method Of Food Sorting Robot Based On Improved Nurbs Curve Interpolation Algorithm, Yao Xue-Feng, Li Chao
Food and Machinery
Objective:In order to better plan the motion trajectory of the food sorting robot, reduce its vibration amplitude, and enable the food sorting robot to complete the task with high precision.Methods:Based on the delta parallel robot, combined with NURBS curve interpolation algorithm and improved genetic algorithm, a path planning method of food sorting robot aiming at the optimal motion time was proposed. The NURBS curve was optimized by improved genetic algorithm. The feasibility of the optimization method was verified by the comparative analysis before and after optimization through simulation.Results:Compared with before optimization, the proposed optimization method …
Dynamic Target Grasping Control Method Of Food Sorting Robot Based On Improved Particle Swarm Optimization, Wang Min, Jiang Jin-Wei, Cao Yan-Tao
Dynamic Target Grasping Control Method Of Food Sorting Robot Based On Improved Particle Swarm Optimization, Wang Min, Jiang Jin-Wei, Cao Yan-Tao
Food and Machinery
Objective:To solve the problems of unstable grasping operation and low sorting efficiency of sorting robot in food production line.Methods:Based on the architecture of high-speed parallel food sorting robot, a multi-objective motion optimization strategy based on improved particle swarm optimization algorithm was proposed for the dynamic target grasping control method of food sorting robot. By coordinating the grasping sequence and sorting trajectory, the shortest path model was established. Establish the mechanism stability optimization model with the end acceleration, and optimized the target by improving the particle swarm optimization algorithm.Results:Through experimental verification, when the conveying speed was …
Study On Overall Construction Scheme Of Intelligent Kitchen System, Wang Qiao, Liu Yong-Xin, Meng Jia
Study On Overall Construction Scheme Of Intelligent Kitchen System, Wang Qiao, Liu Yong-Xin, Meng Jia
Food and Machinery
This paper located and planned the construction of the smart kitchen from the global and systematic levels, and put forward the overall functional framework of the construction of the smart kitchen system. Relying on the development status of existing kitchen equipment and from the aspects of basic selection principle, intelligent grade division and intelligent selection principle, the overall scheme of selection and upgrading of kitchen equipment was given in order to give full play to the functions of kitchen and effectively solve the pain points of traditional kitchen. Finally, the hot issues in the future development of intelligent kitchen system …
Design And Experiment Of Coconut Meat Digge, Zeng Wen-Zhang, Fan Jun-Qing, Zhang Bao-Zhen
Design And Experiment Of Coconut Meat Digge, Zeng Wen-Zhang, Fan Jun-Qing, Zhang Bao-Zhen
Food and Machinery
Objective:To solve the problems of low automation level and low security of coconut meat digging machine in China.Methods:The coconut meat extraction device was designed by using several mutually fitting curved blade, electric push rod, compression spring, crank and rocker mechanism, pressure sensor and other mechanisms, and the automatic control system was designed according to the process of coconut meat digger, the coconut meat digger run stably.Results:The experimental device of coconut meat extraction can operate safely and stably, when the rotating motor speed was 130 r/min and the lifting motor speed was 150 r/min, and the …
Cigarette Stem Identification And Location Method Based On Improved Yolov3 Network, Liu Xin-Yu, Hao Tong-Meng, Zhang Hong-Tao, Lu Xin-Yan
Cigarette Stem Identification And Location Method Based On Improved Yolov3 Network, Liu Xin-Yu, Hao Tong-Meng, Zhang Hong-Tao, Lu Xin-Yan
Food and Machinery
Objective:In order to realize the intelligent grasping of tobacco stem in tobacco grading process, prevent the manipulator in the intelligent tobacco grading system from damaging the leaf surface during grasping tobacco leaves, and reduce the manual operation in the production of intelligent tobacco grading equipment.Methods:An automatic tobacco stem identification and location model based on improved YOLOv3 convolution neural network was proposed for the identification and classification of single tobacco leaf and the storage of corresponding single tobacco leaf in tobacco grading system. The model changed the structure of the unit module and introduced the attention mechanism module …
Development Experience Of Italian Nutrinform Battery Labeling And Enlightenments, Huang Ze-Ying, Huang Jia-Zhang
Development Experience Of Italian Nutrinform Battery Labeling And Enlightenments, Huang Ze-Ying, Huang Jia-Zhang
Food and Machinery
This study summarized the content, characteristics and development experience of nutrinform battery labeling which launched in 2020 through the official website of Italian government, relevant reports and literatures. The labeling adopted the nutrient profile of specific nutrient system showing contents of energy, fat, saturated fatty acid, sugar, salt and their percentage of adultsʼ reference intakes (RIs) indicated with the battery content. As a voluntary labeling, nutrinform battery labeling which matched the Mediterranean diet pattern, popular in Italy. However, it is counterintuitive to be criticized as "Higher electricity lower nutritional quality" when applying for EU FOP labeling. The practical experience of …
Improvement Of Cigarette Package Steering Mechanism Of Yb25 Soft Packer, He Ren, Tian Sen, Tian Jing, Zhang Ning, He Sheng-Yue
Improvement Of Cigarette Package Steering Mechanism Of Yb25 Soft Packer, He Ren, Tian Sen, Tian Jing, Zhang Ning, He Sheng-Yue
Food and Machinery
Objective:In order to solve the problems of high failure rate of cigarette package steering mechanism of YB25 soft box packaging machine and easy to cause cigarette package damage, etc.Methods:Through the analysis of the wear of the parts of the cigarette package steering mechanism, the design defects of the mechanism were found. The three-point symmetric eccentric planetary gear train with more stable performance is designed, and the special clutch was improved to ensure its overload protection.Results:After the improvement, the failure rate of steering mechanism was reduced, with the single maintenance time 54 minutes reducing, the equipment …
Nondestructive Testing Method Of Cigarette Packaging Sealing Based On Triangulation, Xu Yong-Min, Bai Peng-Xiang, Wu Zhu-Feng, Lei Dong
Nondestructive Testing Method Of Cigarette Packaging Sealing Based On Triangulation, Xu Yong-Min, Bai Peng-Xiang, Wu Zhu-Feng, Lei Dong
Food and Machinery
Objective:To solve the problems of consuming time and destroying samples in the process of detecting the sealing degree of cigarette packaging.Methods:A nondestructive testing method for sealing degree of cigarette cartridge was proposed based on non-contact deformation measurement technology and dynamic pressure difference. The cigarette package was placed in a sealed negative pressure environment, and the relationship between the maximum out-of-plane displacement and the cigarette cartridge leakage diameter was studied by quantitative analysis of the leakage aperture of the cigarette cartridge during volume expansion.Results:When the diameter of the leakage hole was0.2~0.8 mm, the deviation between the …
Effects Of Flow Field Distribution On Freezing Characteristics Of Mashed Potatoes, Li Yao, Wan Jin-Qing, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Effects Of Flow Field Distribution On Freezing Characteristics Of Mashed Potatoes, Li Yao, Wan Jin-Qing, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective:To understand the effects of changing the arrangement and position on the freezing characteristics of potato mash and the energy consumption of refrigeration equipment.Methods:Gambit was used to complete the establishment of the three-dimensional numerical model for the air blast freezing of mashed potato. At the same time, fluent 6.3 was used for unsteady state simulation, and Pr.c-15 pronton high-efficiency fresh-keeping refrigerator was used for the freezing test of mashed potato. In the test, the mashed potato was arranged in a row and fork row, and on this basis, the position of mashed potato was changed (rotated 180° …
Effects Of Irradiation On Physico-Chemical Property Of Chinese Soy-Sauced Beef, Zhao Wen-Ying, Liu Dan-Dan, Jin Jian-Qiao, Xu Tao, Wu Zi-Jian
Effects Of Irradiation On Physico-Chemical Property Of Chinese Soy-Sauced Beef, Zhao Wen-Ying, Liu Dan-Dan, Jin Jian-Qiao, Xu Tao, Wu Zi-Jian
Food and Machinery
Objective:This study aimed to compare and analyze the physical and chemical properties, texture changes and lipid oxidation of sauced beef by irradiation sterilization and high-temperature kettle sterilization.Methods:The irradiation dose was 2, 4, 6, 8 kGy, and the sterilization was performed at 121 ℃for 20 minutes in high temperature kettle.Results:The results showed that irradiation with a dose of 6 or 8 kGy had the same sterilizing effect as high temperature kettle, and could prolong the shelf life of beef. With the increase of irradiation dose,L*(brightness value) of soy sauce beef showed a downward trend as a …
Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun
Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun
Food and Machinery
Objective:The effects and correlations of different concentrations of 1-MCP combined with (10±1) ℃ storage on flavor and texture of fruit were discussed.Methods:Soft solute' Hujingmilu' peach was used as test material. The concentration of 1-MCP treatment was 3.24, 6.48 and 12.96 μL/L respectively, then were stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control. The ethylene release rate, respiration intensity, fruit texture, sugar and acid content, five flavors of fruits in different treatment groups were measured every 4 days during cold storage. The fruit of different …
Drying Characteristics Of Chaenomeles Sinensis With Vacuum Pulsed Drying Technology Based On Bp Neural Network Mode, Ju Hao-Yu, Zhao Shi-Hao, Zhao Hai-Yan, Zhang Wei-Peng, Xiao Hong-Wei
Drying Characteristics Of Chaenomeles Sinensis With Vacuum Pulsed Drying Technology Based On Bp Neural Network Mode, Ju Hao-Yu, Zhao Shi-Hao, Zhao Hai-Yan, Zhang Wei-Peng, Xiao Hong-Wei
Food and Machinery
Objective:This study aimed to investigate the drying characteristic of Chaenomeles sinensis by using vacuum pulsed drying technology and establish BP neural network model.Methods:The single factor experiment of drying temperature (50, 60, 70 ℃), constant atmosphere time (2, 4, 8 min) and vacuum time (5, 10, 15, 20 min) on drying time, rehydration ratio, VC and general flavone content as well as microstructure of Chaenomeles sinensis during vacuum pulsed drying technology were investigated.Results:All the drying temperature, constant atmosphere time and vacuum time had significant influence on drying time(P＜0.05). The moisture effective diffusion coefficient (Deff) …
Characterization, Rheological Study And Antioxidant Activities Of Polysaccharide From Azolla, Yao Yue-Hua, Tang Ning, Ying Xi-Rui, Ying Chao-Yang, Cheng Yong-Qiang
Characterization, Rheological Study And Antioxidant Activities Of Polysaccharide From Azolla, Yao Yue-Hua, Tang Ning, Ying Xi-Rui, Ying Chao-Yang, Cheng Yong-Qiang
Food and Machinery
Objective:The study aimed to research the characterization, rheological properties and antioxidant activities of polysaccharide from Azolla.Methods:The polysaccharide was obtained through hot water extraction. The molecular weight, monosaccharide composition, microstructure, rheological properties and antioxidant activities were analyzed by gel-permeation chromatography (GPC), FT-IR spectrometric, scanning electron microscopy (SEM) and so on.Results:The polysaccharide from Azolla containing two groups of molecular weight (2 338.00 and 1.60 kDa) was an acidic heteropolysaccharide, which was mainly composed of mannose, glucuronic acid, galactose, xylose and glucose. The sample had the typical absorption peaks of polysaccharide, which connection mode of heterocephalic carbon was …
Enzymatic Preparation And Activity Study Of Rice Bran Protein-Derived Ace Inhibitory Peptides, Zhang Ling-Yu, Miao Jian-Yin, Cao Yu, Dai Wei-Jie, Liu Guo, Li Zhen-Wei, Cao Yong
Enzymatic Preparation And Activity Study Of Rice Bran Protein-Derived Ace Inhibitory Peptides, Zhang Ling-Yu, Miao Jian-Yin, Cao Yu, Dai Wei-Jie, Liu Guo, Li Zhen-Wei, Cao Yong
Food and Machinery
Objective:This study aimed to develop new rice bran products.Methods:The ACE inhibition rate was used as an indicator, and the rice bran protein was optimized by single factor and response surface experiments. The optimal enzyme hydrolysate peptides were separated by ultrafiltration, activity evaluation and amino acid composition analysis were performed.Results:The optimal process conditions were as follows: pH 7.2, mass substrate concentration 8.2 g/100 mL, enzymolysis at 46 ℃ for 3 h, and enzyme addition 0.3 g/100 g rice bran protein. Under the control of these conditions, the ACE inhibition rate of the enzymatic hydrolysate was (73.15±0.64)%, …
Study On The Protective Effect And Mechanism Of Seabuckthorn Polysaccharides On Insulin-Resistant Hepg2 Cells From Oxidative Stress, Wang Qiu-Dan, Zhao Kai-Di, Lin Chang-Qing
Study On The Protective Effect And Mechanism Of Seabuckthorn Polysaccharides On Insulin-Resistant Hepg2 Cells From Oxidative Stress, Wang Qiu-Dan, Zhao Kai-Di, Lin Chang-Qing
Food and Machinery
Objective:The protective effect and mechanism of seabuckthorn polysaccharides on insulin-resistant HepG2 cells against oxidative stress was investigated.Methods:The seabuckthorn polysaccharide was extracted by water extraction and alcohol precipitation method, and the polysaccharide content was determined by the phenol sulfuric acid method. The CCK-8 method was used to determine the effects of different concentrations of sea-buckthorn polysaccharides on the viability of HepG2 cells. HepG2 cells were induced with a medium containing 5×10-8 mol/L insulin for 24 hours to establish a HepG2 cell insulin resistance model. A kit was used to determine glucose consumption and relative glycogen content, and to …
Antioxidant Activity Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cm-1 And Its Protective Mechanism Against Drug-Induced Liver Injury, Li Mei-Lin, Ma Wen-Jin, Wang Bo, Zhou Yan-Bing, Zhang Yong-Xian, Yu Chang-Qing, Peng Tao
Antioxidant Activity Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cm-1 And Its Protective Mechanism Against Drug-Induced Liver Injury, Li Mei-Lin, Ma Wen-Jin, Wang Bo, Zhou Yan-Bing, Zhang Yong-Xian, Yu Chang-Qing, Peng Tao
Food and Machinery
Objective:To study the protective effects of exo-polysaccharide of Rhodotorula mucilaginosa on drug-induced liver injury in mice and analyze its potential molecular mechanism, so as to provide scientific basis for the application of exo-polysaccharide of Rhodotorula mucilaginosa in functional food and drugs.Methods:Based on the antioxidant activity of polysaccharides, the effects of exo-polysaccharide component RmEPS-11 from Rhodotorula mucilaginosa on liver toxicity induced by INH and RIF in mice were evaluated.Results:Compared with the mice treated with INH and RIF, the levels of ALT and AST in serum and the content of MDA in liver were significantly decreased, while …
Preparation Of Carboxymethylated Pumpkin Polysaccharide And Its Antioxidant And Hypoglycemic Activities, Li Xue-Hui, Luo Xin-Yu, Wang Ying
Preparation Of Carboxymethylated Pumpkin Polysaccharide And Its Antioxidant And Hypoglycemic Activities, Li Xue-Hui, Luo Xin-Yu, Wang Ying
Food and Machinery
Objective:To study the preparation process of carboxymethylated pumpkin polysaccharide and evaluate its antioxidant and hypoglycemic activity in vitro.Methods:Monochloroacetic acid concentration, reaction temperature and reaction time were further optimized by single factor tests and response surface tests, and the antioxidant activity test and hypoglycemic test were also carried out.Results:The optimum preparation conditions of carboxymethylated pumpkin polysaccharide were as follows: the concentration of monochloroacetic acid of 1.9 mol/L, reaction temperature of 73 ℃, reaction time of 3 h. Under the preparation conditions, the substitution degree of carboxymethyl polysaccharide was 1.247. Studies on antioxidant activity have shown that, …
Study On Antioxidant Activity Of Extracts From Different Polar Solvents Of Extract Of Fermented Soya Beans, Liu Jun-Ze, Hu Li-Ming, Wang Ren-Guang, Wang Shu-Min, Wang Huan
Study On Antioxidant Activity Of Extracts From Different Polar Solvents Of Extract Of Fermented Soya Beans, Liu Jun-Ze, Hu Li-Ming, Wang Ren-Guang, Wang Shu-Min, Wang Huan
Food and Machinery
Objective:To explore the difference in composition and antioxidant activity of crude extracts of fermented soya beans with different solvent extracts.Methods:70% ethanol was used the extraction solvent, the fermented soya beans powder was extracted by ultrasonic method. After the solvent was evaporated, the crude extract was obtained. The crude extract was dispersed in water and extracted with petroleum ether, dichloromethane, ethyl acetate, and n-butanol in turn to obtain different solvent extracts. The colorimetry was used to determine the content of total flavonoids and total polysaccharides in crude extracts and different solvent extracts, HPLC was used to determine the …
Effect Of Malolactic Fermentation On Volatile Compounds Of Rosa Roxburghii Tratt Wine, Guo Zhi-Jun, Yang Lei, Luo Hong-Xia, Zhou Mo-Mei, Fang Yu-Lin
Effect Of Malolactic Fermentation On Volatile Compounds Of Rosa Roxburghii Tratt Wine, Guo Zhi-Jun, Yang Lei, Luo Hong-Xia, Zhou Mo-Mei, Fang Yu-Lin
Food and Machinery
Objective:The study aimed to analyze the influence of malolactic fermentation on the aroma and deacidification of Rosa roxburghii Tratt wine.Methods:The organic acid content and volatile compounds were qualitatively and quantitatively detected by ion chromatography, HS-SPME/GC-MS and sensory evaluation.Results:The results showed that the malic acid content decreased by 85.83% during malolactic fermentation, with the lactic acid content increasing by 87.75%, 114 kinds of volatile compounds were detected during malolactic fermentation, including 48 kinds of esters (12 011.60 μg/L), 26 alcohols (1 409.50 μg/L), 13 acids (2 490.60 μg/L) and 10 alkane (749.70 μ …
Identification Of Cut Tobacco Components Based On Adaboost Ensemble Learning, Wang Xiao-Ming, Wei Jia-Xin, Ma Fei, Wang Yi-Bin, Xu Wen-Wu, Jin Ya-Wei, Li Qi
Identification Of Cut Tobacco Components Based On Adaboost Ensemble Learning, Wang Xiao-Ming, Wei Jia-Xin, Ma Fei, Wang Yi-Bin, Xu Wen-Wu, Jin Ya-Wei, Li Qi
Food and Machinery
Objective:In order to improve the identification efficiency of cut tobacco.Methods:F-score feature selection method and AdaBoost ensemble learning method were used to recognize cut tobacco components. The texture, color and shape features of cut tobacco were extracted as the input of the model. The feature dimension is reduced by F-score feature selection method, and the support vector machine (SVM) was used as the base classifier, then AdaBoost ensemble learning method was used to get the classification model of cut tobacco.Results:This method could effectively distinguish different components of cut tobacco, and the recognition accuracy of each kind …
Optimization Of Agaricus Bisporus Bread Composite Improver And Its Effect On Bread Quality, Zhang Yu-Meng, Bao Yu-Ting, Sun Yue, Li Xue-Ling, Liang Jin
Optimization Of Agaricus Bisporus Bread Composite Improver And Its Effect On Bread Quality, Zhang Yu-Meng, Bao Yu-Ting, Sun Yue, Li Xue-Ling, Liang Jin
Food and Machinery
Objective:In order to improve the quality of Agaricus bisporus bread, the appropriate additives were studied.Methods:In this study, vital wheat gluten, sucrose fatty acid ester and cellulase were used as additives to improve A. bisporus-wheat bread quality, and the study was optimized by using Box-Behnken experimental design.Results:By adding 3.35% of vital wheat gluten, 0.15% of sucrose fatty acid ester and 0.16% of cellulase, the comprehensive score of A. bisporus-wheat bread under optimal conditions can be improved. In addition, scanning electron microscopy detection results showed that the optimal A. bisporus-wheat bread could form a uniform and continuous …
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Food and Machinery
Objective:This study aimed to provide a theoretical support for enhancing the quality of Hunan flavor marinated beef and improve the marinated process.Methods:The laws of beef quality and flavor change during pulse marinated, vacuum marinated micro pressure marinated and traditional marinated were investigated.Results:The NaCl content and percentage loss from cooked increased gradually in each marinated process beef with increased marinated time. The chromatic difference L* value decreased gradually, and the chewiness, hardness, elasticity increased first and then decreased. The sensory evaluation found the highest score and the time required to reach the highest score of pulse …
Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui
Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui
Food and Machinery
Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical …
Research On The Formula Optimization And Quality Characteristic Of Nutritional Noodles, He Yun-Ran, Shen Wang-Yang, Wang Zhan, Jin Wei-Ping, Jia Xi-Wu
Research On The Formula Optimization And Quality Characteristic Of Nutritional Noodles, He Yun-Ran, Shen Wang-Yang, Wang Zhan, Jin Wei-Ping, Jia Xi-Wu
Food and Machinery
Objective:This study aimed to investigate the effects of extruded mung bean powder, mushroom powder and egg powder on the quality characteristics of noodles and develop a nutritious vermicelli enriched with dietary fiber, polysaccharide and protein.Methods:The texture characteristics and sensory evaluation of extruded mung bean powder, mushroom powder and egg powder vermicelli were determined. Combined with the results of single factor, the optimal formula of vermicelli was optimized by orthogonal test.Results:The optimized formula parameters of nutritional vermicelli were as follows: extruded mung bean powder 4.00%, mushroom powder 1.20%, egg powder 2.00%; Under the control of these …
Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu
Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu
Food and Machinery
Objective:This study contributed to overcoming the disadvantages of hydrophobicity of CBD broad-spectrum oil and poor stability caused by oil coalescence.Methods: CBD broad-spectrum oil was dissolved in five kinds of solvents, and two kinds of solvents with better solubility were obtained by the appearance of the solution. The solubility of broad-spectrum oil in two solvents was determined by UV spectrophotometry at 313~363 K, and the solvent with the highest solubility was obtained. In this solvent, the solubility of CBD broad-spectrum oil was determined at 313~353 K to correlate the Apelblat model. The number of oil drops of CBD …
Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying
Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying
Food and Machinery
bjective:The pyrolysis transfer rate of aglycones from 7 kinds of glucosides added to cigarette paper in mainstream and sidestream smoke was studied.Methods:5methylfurfuryl alcohol glucoside, menthol glucoside, anisyl alcohol glucoside, leaf alcohol glucoside, phenylethanol glucoside, ethyl vanillin glucoside and vanillin glucoside were applied to the surface of cigarette paper and inject into cigarette according to the 0.01% of the weight of cut tobacco respectively. The transfer rates of aglycones in mainstream smoke and side stream smoke were determined under two kinds of flavoring Methods. On this basis, the transfer rules of seven aglycones in mainstream smoke and sidestream …