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Articles 4411 - 4440 of 4889
Full-Text Articles in Food Processing
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Food and Machinery
A capillary gas chromatographic method with flame ionization detector (GC-FID) for the detection of five phthalate esters dimethyl phthalate(DMP), di-ethyl phthalate(DEP), di-butyl phthalate(DBP), di-(2-ethylhexyl) phthalate(DEHP) and dioctyl phthalate(DnOP)
Simulation Of Measurement Section Of Single Screw Extruder For Pla, Huang Zhigang, Liu Kai, Li Menglin, Zhang Hongjian
Simulation Of Measurement Section Of Single Screw Extruder For Pla, Huang Zhigang, Liu Kai, Li Menglin, Zhang Hongjian
Food and Machinery
For polylactide (PLA) dedicated screw rod of different type of melt conveying paragraph, using Polyflow software for three dimensional flow field simulation three species different type mixed refining structure, analysis polylactide extrusion process of three dimensional isothermal flow field. Results showed that: in same of process conditions, different of single screw rod structure conditions, the physical properties of flow road within polylactide exists differences; ordinary type single screw rod of melt body of axis to speed and pressure larger, conducive to screw rod extrusion process, but melt body shear rate is smaller, and melt viscosity is bigger, led to extrusion …
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei
Food and Machinery
The three-dimensional isothermal flow fields of single screws with different values of tip-clearance (0.4, 0.8, 1.2 mm)were simulated by POLYFLOW software. Combined with the particle tracing technique, the effect of different tip- clearance on the flow field and mixing ability of the food melt was also explored. The results show that: the shear rate near the top of the screw flight increases, the average viscosity of food melt decreases, and the conveying capacity of the screw weakens with the decrease of the tip-clearance. On the contrary, with the increase of the tip-clearance, the residence time of the food melt increases …
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan
Food and Machinery
Puts forward a kind of economical and practical pulse transformer with closed magnetic core type, to improve the original pulse transformer, in order to improve the coupling coefficient and decrease the leakage inductance, thus reducing the rising time of output pulse voltage. Using electromagnetic induction principle to analyze and test, to improve the original pulse transformer in adding a reverse parallel auxiliary winding to connect the primary and secondary windings, to study the coupling and the output characteristics of pulse transformer, to take measurement and calculation of the important parameters. The pulse signal of the test is square wave pulse …
Research On Energy Efficiency Of Pulse Electric Field Equipment, Tian Yuan, Ping Xueliang, Yao Wenlong, Jiang Yi
Research On Energy Efficiency Of Pulse Electric Field Equipment, Tian Yuan, Ping Xueliang, Yao Wenlong, Jiang Yi
Food and Machinery
PEF sterilization technology is a popular sterilization technique, but the issue of cost for sterilization affects its industrialization process. The PEF sterilization equipment was studied from the perspective of the waveform energy efficiency and the energy efficiency of the chamber. The results showed that the closer the waveform was to a square wave waveform, the higher energy efficiency was, and the energy efficiency of food with higher conductivity is significantly higher than that of food with low conductivity. The energy efficiency can be improved by increasing the power of the chamber.
Design And Research Of Serpentine High Power Intermittent Microwave Drying Equipment To The Capsicum, Chen Jiandong, Zhang Qian, Cai Yongmei
Design And Research Of Serpentine High Power Intermittent Microwave Drying Equipment To The Capsicum, Chen Jiandong, Zhang Qian, Cai Yongmei
Food and Machinery
The intermittency of the microwave drying speed can be modulated according to the initial moisture content of capsicum by using PLC. The microwave's desiccators can be heated evenly using a rotating parabolic guided wave design. Each processing unit is composed of a microwave's desiccator and a cooling pipe, which can be flexibly added or reduced according to the need. The entire product line is designed as a serpentine tunnel structure, making the device structure more compact and reducing the occupied area. The PLC and optical fibre temperature controller are the main controlling system, which can realize the production automation. The …
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis, Liu Bin, Wu Xue, Wang Yafei, Huang Zhigang
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis, Liu Bin, Wu Xue, Wang Yafei, Huang Zhigang
Food and Machinery
Impacting sound analysis is a new method for nuts grading and detection. The acoustic characteristic of the intact and crack hazelnuts is presented in this paper. The gradient accumulation, frequency spectrum and mel-frequency cepstral coefficients (MFCC) were extracted from the impacting sound signals. The results showed that the gradient accumulation parameter was easily calculated, and the accuracy of discriminating crack hazelnuts was about 80%. For frequency spectrum analysis, the spectral distribution of the intact hazelnuts sound concentrates was in 5～8 kHz and that of the crack hazelnuts tends to disperse in wide frequency range. It is difficult to choose the …
Research On Numerical Simulation Of Flow And Temperature Field And Impact Of Door Opening And Closing Process In Incubator, Zhang Jing, Wang Xiaohan, Liu Nian
Research On Numerical Simulation Of Flow And Temperature Field And Impact Of Door Opening And Closing Process In Incubator, Zhang Jing, Wang Xiaohan, Liu Nian
Food and Machinery
According to CFD (Fluent), a gas flow and heat transfer mathematical model was adopted for the certain process parameters of a new carbon dioxide incubator. The unsteady numerical simulation of its internal flow, heat transfer in the doorway was done. The impact of opening and closing door was discussed. The results showed that: ① The effect of outside air on the internal temperature after opening the outer door for 5s’ period of time has been small; ② The affected areas of the temperature in the incubator are from the doorway to the interior, from the downside to the upside, from …
Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw, Lin Xudong, Wen Jie, Lv Tao, Wu Yanming
Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw, Lin Xudong, Wen Jie, Lv Tao, Wu Yanming
Food and Machinery
An automatic control system for the external thread whirling machine which is designed, with PLC as master controller and touch screen as human machine interface，using servo motor and AC motor as actuator, achieves automatic processing for different specifications pressing screw by setting different parameters. The control system can be a one-shot forming by thread whirling compared with traditional processing methods and does not require adjustment for master plate compared with the original external thread whirling machine, thus significantly reducing the operator's skill requirements, eliminating human error makes knife angle more accurate.
Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun
Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun
Food and Machinery
The influences were studied. from tea carding temperature, tea carding time and the amount of leaves on the processing, taking Lu'an green tea as material. Based on the single factor experiment, the optimum parameters were selected. The optimum parameters were as followed: carding temperature 90 ℃, carding time 5 min, and the amount of leaves 1.0 kg. Experimental data were subjected to multivariate first-order regression and multivariate quadratic regression, and two regressing equations were obtained. A neural network model based on the orthogonal experiment data was established to obtain the optimum parameters, final result for temperature at 93 ℃, tea …
Design Of A New Continuous Grading Litchi Peeling Machine, Yang Xiaotong, Duan Xu, Guo Guixia, Ren Guangyue
Design Of A New Continuous Grading Litchi Peeling Machine, Yang Xiaotong, Duan Xu, Guo Guixia, Ren Guangyue
Food and Machinery
Based on the litchi fruit's physical and chemical properties, a new continuous fruit peeling equipment had been designed to combine the grade and peel unit. The device integrates photoelectric beam machine into the grading unit, which makes litchi fruit peeling easily after rating. The peeling mechanism is that the graded fruit cut a small opening firstly, then torn the peel. Thus the equipment could continuously finish fruit rating, orderly loading, cutting, peeling and fruit collection. Therefore, it could achieve not only achieve the high efficient rating and peeling operation, but also keep the litchi fruit integrity, which is beneficial to …
Effects Of 1-Mcp Treatment On Browning Heart And Storage Quality Of Huangguan Pears With Different Harvest, Wu Xiaohua, Xie Minhua, Wang Xuexi, Chen Bai
Effects Of 1-Mcp Treatment On Browning Heart And Storage Quality Of Huangguan Pears With Different Harvest, Wu Xiaohua, Xie Minhua, Wang Xuexi, Chen Bai
Food and Machinery
The control effects of 1-methylcyclopropene (1-MCP) treatment on browning heart and related quality indexes at room storage of Huangguan pears with different maturity were studied. The results showed that the treatment of 1-MCP can significantly inhibited the occurrence of brown heart, the respiration rate and ethylene production rate, and postponed the climacteric time for ethylene, 1-MCP treatment also maintain good fruit firmness, delayed the loss of titratable acid and soluble solids content of the pears, and better to keep the quality of Huangguan pear. 1-MCP treatment had obvious keeping-fresh effect. The effects of 1-MCP control browning heart are closely related …
Effect Of High Pressure Treatments On Porphyra Yezoensis, Lei Yajun, Zhao Wei, Tang Yali
Effect Of High Pressure Treatments On Porphyra Yezoensis, Lei Yajun, Zhao Wei, Tang Yali
Food and Machinery
Porphyra yezoensis as raw material, different pressure level and treatment time affect their microbiological, color and texture. The experimental results showed that the effect of pressure level and treatment time on microbiological of yezoensis was remarkable(P<0.05). As the time and pressure increases, the total number of colonies decreased; after more than 15 min, the number of colonies did not change significantly; the number of colonies declined 2.44 lg CFU/g when the pressure level rises to 600 MPa. Porphyra yezoensis hardness with increasing treatment pressure decreased after the first rise, declined with time after the first increase, but the impact of pressure and dwell time on hardness was not significant (P>0.05), The effect of pressure level and treatment time on hardness of Porphyra yezoensis was almost negligible(P>0.05), when treatment time were 15 min, the hardness of Porphyra yezoensis and hardness of untreated almost the same at 600 MPa. Treatment time had no obvious effect on L values (P>0.05). High pressure processing Porphyra yezoensis, processing pressure 600 MPa, the holding time of 15 …
Prediction On Freshness Degree Of Lingwu Long Jujube On Dielectric Properties, Shen Jingbo, Zhang Haihong, Ma Xuelian, Wang Huiqian, Li Ziwen, Zhou Shiping
Prediction On Freshness Degree Of Lingwu Long Jujube On Dielectric Properties, Shen Jingbo, Zhang Haihong, Ma Xuelian, Wang Huiqian, Li Ziwen, Zhou Shiping
Food and Machinery
In order to study the relationship between freshness degree and dielectric properties of Lingwu long jujube, the dielectric properties parameters of long jujube were measured using (LCR)on 1.995 kHz, and the correlation analysis between dielectric properties parameters and quality parameters was conducted. The results indicated that correlations between long jujube’s dielectric loss factor ε″ and soluble solids content, hardness, weight loss, titratable acids content & MDA content were very significant (P<0.01), and the correlation between relative dielectric constant ε′ and respiration intensity was very significant (P<0.01). The long jujube were divided into three freshness grades according to the change rules of soluble solids content, hardness and weight loss rate. Using dielectric loss factor ε″ as the input characteristic parameters,the prediction model of long jujube freshness was established by BP neural network structure. The average distinguishing rate of freshness grades was 81.67%. The results indicated that the freshness degree of long jujube could be predicted by dielectric properties parameters.
Research On Design Of Refrigerated Food Logistics Warehousing System Based On Rfid, Liu He
Research On Design Of Refrigerated Food Logistics Warehousing System Based On Rfid, Liu He
Food and Machinery
In order to solve the inconvenience caused by low efficiency, low accuracy and information transmission is easy to be disturbed in warehousing system which use bar code technology, a refrigerated food warehousing system is designed on the RFID and database technology. According to the functional requirements of the refrigerated food warehouse management, the warehousing system is divided into the storage management center, the handheld terminal system, the fixed terminal system and the forklift terminal system, and the software program design of the control system is completed. It can achieve the design requirements, and improve the efficiency of storage management of …
Screening Of Strain With Antioxidation Activity From Wild Macrofungi And Optimization On Its Fermentation Conditions, Chai Xinyi, Yu Shijun, Zhang Weiwei, Du Zehu
Screening Of Strain With Antioxidation Activity From Wild Macrofungi And Optimization On Its Fermentation Conditions, Chai Xinyi, Yu Shijun, Zhang Weiwei, Du Zehu
Food and Machinery
The objectives of the study were to screen the strain with a good antioxidation activity from 10 species of wild macrofungi and optimize the optimal conditions for antioxidant substance production. These results can provide some references for the breeding of Auricuiaria auricular and industrialization of its production. As material with 10 strains of wild fungi from the Langyashan in Anhui province, the strains with antioxidant substance producing were obtained by DPPH free radical scavenging rate of the broth. Shake flask culture was then used to get the optimum culture conditions based on the single factor and orthogonal experiments, which is …
Analysis Of Components Of Oleoresin Of Cold Drawn Oil In Zanthoxylum With Different Extraction Methods, Jiang Yan, Pu Biao, Wang Hanqing, Xu Lin, Feng Yachao, Chen Yan
Analysis Of Components Of Oleoresin Of Cold Drawn Oil In Zanthoxylum With Different Extraction Methods, Jiang Yan, Pu Biao, Wang Hanqing, Xu Lin, Feng Yachao, Chen Yan
Food and Machinery
To discuss the effects with different methods of oleoresin of cold pressing oil in Zanthoxylum extraction, select appropriate oleoresin extraction method, and explore different extraction methods of oleoresin flavor components of cold pressing oil in Zanthoxylum. With the cold pressing oil in Zanthoxylum as raw material, water bath, ultrasonic and microwave methods were used to extract the oleoresin and GC—MS was adopted to analyze flavor components of the different extraction methods of oleoresin. The results showed that the extraction of oleoresin absorbance at 270 nm value of ultrasound is the highest, followed by water bath, the lowest is microwave; the …
Technology Optimization Of Carboxymethylation On Polysaccharide From Rice Bran, Li Zhe, Yuan Yuan, Zhu Mingpeng, Xiao Zhigang, Wang Na, Wang Chong
Technology Optimization Of Carboxymethylation On Polysaccharide From Rice Bran, Li Zhe, Yuan Yuan, Zhu Mingpeng, Xiao Zhigang, Wang Na, Wang Chong
Food and Machinery
The experiment used defatted rice bran as materials which extract water-soluble polysaccharide from it, expecting to improve its functional activities by modification. The carboxymethylated derivative of polysaccharide was prepared by the reaction between rice bran polysaccharide and chloroacetic acid (MCA) in alkaline condition and fourier infrared spectrum suggested that carboxymethylated rice bran polysaccharide was successfully carboxymethylated without changing the original structure of rice bran polysaccharide. The optimal technological conditions for the reaction are: reaction temperature 52 ℃, reaction time 2.5 h, concentration of NaOH 1.2 mol/L, MCA dose 3.20 g. This condition of the rice bran polysaccharide carboxymethylated substitution degree(DS) …
Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell, Mao Dirui, Jiang Guiquan, Sun Jiwei, Luo Yingcai
Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell, Mao Dirui, Jiang Guiquan, Sun Jiwei, Luo Yingcai
Food and Machinery
No abstract provided.
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming
Food and Machinery
Taking Hunan pomelo fruit drop as raw materials, ethanol ultrasonic extraction of flavonoids pomelo, Research AB-8, NKA-9, D110 and ADS-17 four types of macroporous resin separation and purification process optimization pomelo flavonoids. The results showed that: AB-8 macroporous highest amount of total flavonoids Hunan pomelo, reaching 0.70 mg/mL; integrated adsorption, recovery, purity and absorption rate and other indicators, AB-8 macroporous resin separation and purification of the Hunan Xiang optimal conditions grapefruit flavonoids was: 1∶10 aspect ratio; the adsorption velocity 1.5 BV/h, the eluent pH value 4.0, eluent 70% ethanol eluted dosage 4 BV, analytical flow rate 2 BV/h, the resin …
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin
Food and Machinery
Vaccinium Bracteatum Thunb Leaves (VBTL) was used as material. An efficient ultrasound/microwave assisted extraction (UMAE) technique was employed to extract flavones from VBTL. The effects of microwave power, ratio of solvent to solid, temperature and time on the yield of flavones from VBTL were investigated. To optimize the extraction process, response surface methodology was used based on the results of single factor experiment. IR spectrum was scanned to validate the effect of UMAE technology compared with the traditional solvent extraction technology. The results indicated the optimal conditions of UMAE were 140 W of microwave power, 50 W of ultrasound power, …
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Food and Machinery
In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei
Food and Machinery
Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 …
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan
Food and Machinery
Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment …
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing
Food and Machinery
Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L9(34) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 40∶1 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling
Food and Machinery
In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.
Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin
Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin
Food and Machinery
In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 1∶25(m∶V), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie
Food and Machinery
Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum …
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Food and Machinery
Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without …
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Food and Machinery
Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph …