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Articles 2251 - 2280 of 4759
Full-Text Articles in Food Processing
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Food and Machinery
The particularities of Internet food safety supervision, including platform participation, business concealment, complex distribution, lagging law and backward mode, resulted in the problems of poor integration of resources of supervision departments, reduction of illegal cost of business safety, inadequate supervision of third-party food ordering platform, high cost of safeguarding rights and obtaining evidence. We should actively explore the government, ordering platform, industry associations, news media, consumers as one of the social co-governance mode of Internet ordering food safety supervision, and build a new pattern of Internet ordering food safety supervision.
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Food and Machinery
A rapid quasi-deterministic quantitative method for the determination of 3-methyl-quinoxaline-2-carboxylic acid (MQCA) residues in olaquindox metabolites of animal-derived foods was developed, by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample tissue was extracted by alkaline hydrolysis to extract MQCA, purified by anion solid phase extraction column, and detected by LC-MS/MS, and then quantified by internal standard method. The results showed that MQCA had a good linear relationship in the concentration range of 0.5～50.0 ng/mL, and the correlation coefficient was 0.999 7. The detection limit of MQCA was 0.1 μg/kg. The recovery rate was 95.6%～108.2% at the addition level of 0.1, …
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Food and Machinery
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Food and Machinery
This study used seeds-watermelon seed protein as research object, and the effects of lipid per oxidation product, Malondialdehyde (MDA) on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc. The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to 2 459, and the β-sheet content in the secondary structure increased, and the irregular curl content decreased; the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate, the water-holding capacity first decreased and then increased, and the oil-holding trend was opposite; when the …
Analysis Of Children's Food Packaging Image And Color Preferences Based On Cognitive Psychology, Huang Lu
Analysis Of Children's Food Packaging Image And Color Preferences Based On Cognitive Psychology, Huang Lu
Food and Machinery
The rules of the development of modern children's cognitive psychology were expounded and the development characteristics of cognitive psychology and artistic performance of children aged 3~12 years were analyzed combined with the actual research results. After obtaining the children's preference for food packaging in terms of image and color, some suggestions on how packaging design could satisfy children's purchasing emotional and psychological needs were given, from both image and color according to children's physical and mental development characteristics.
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Food and Machinery
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control …
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Food and Machinery
To research the effects of tea polyphenol, chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃, the fresh-keeping effects were listed as follows: sensory, total volatile basic nitrogen (TVB-N) value and total viable counts. The ratio of the three preservatives was optimized by single factor and response surface methodology. The results showed that the three preservatives inhibited the sensory evaluation, TVB-N value and total viable counts of the fillets compared with the control group during storage. The fresh-keeping effects were as follows: chitosan>tea polyphenol>lemon juice. There was a significant interaction between …
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Food and Machinery
The effect of three different methods, including ultrasonic extraction，enzymatic extraction and ultrasound-assisted enzymatic extraction, and the extraction of sour jujube juice was optimized. Moreover, the total phenol, total sugar content and antioxidant activity of the extracts were compared. The response surface method was used to optimize the extraction process, and the antioxidant activity of jujube juice was evaluated by ABTS scavenging, DPPH scavenging and hydroxyl radical scavenging test. The results demonstrated that under the control of the optimal conditions, the extraction rates of ultrasonic method, enzymatic method and ultrasonic-assisted enzymatic hydrolysis were 67.37%, 69.47% and 74.49%. The optimal ultrasonic-assisted enzymatic …
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin, Wang Xiqing, Liu Ying, Liu Dongqi, Guo Tianshi, Zhang Xiaolin, Xu Chenran
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin, Wang Xiqing, Liu Ying, Liu Dongqi, Guo Tianshi, Zhang Xiaolin, Xu Chenran
Food and Machinery
Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(0∶1, 1∶3, 1∶1, 3∶1, and 1∶0), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic …
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Food and Machinery
Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 …
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Food and Machinery
In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and …
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Food and Machinery
In this study, the contents of glucose, glycerol, ethanol and organic acids in the fermentation process of three Saccharomyces cerevisiae were determined by high performance liquid chromatography (HPLC). The results showed that the content of glycerol and ethanol in S. cerevisiae 1946 was significantly higher than that in S. cerevisiae P1 and S. cerevisiae 32788 (P<0.05). The seven organic acids in the three kinds of S. cerevisiae fermentation broth have obvious differences and regularity. The content of organic acids in S. cerevisiae 1946 was lower than that in S. cerevisiae P1 and S. cerevisiae 32788. The acid production level of S. cerevisiae was negatively correlated with ethanol production capacity.
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization, Xie Sandu, Chen Huiqing, Zhou Chunlan, Lin Yanan
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization, Xie Sandu, Chen Huiqing, Zhou Chunlan, Lin Yanan
Food and Machinery
Olive pomace total dietary fiber (OPTDF) was prepared from olive pomace, and its physical and chemical properties and in vitro simulated adsorption properties were determined. Soluble dietary fiber (OPSDF) and insoluble dietary fiber (OPIDF) were separated from OPTDF. Their structures were characterized by XRD, FTIR and SEM. The results showed that the water holding capacity, oil holding capacity, swelling capacity and glucose adsorption value of OPTDF were （4.96±0.51） g/g, （2.45±0.26） g/g, （6.00±0.16） mL/g, （18.11±0.31） mmol/g, respectively. OPTDF and OPIDF were cellulose I crystalline with crystallinity of 41.39% and 46.07%, and OPSDF was amorphous. OPTDF contained cellulose, hydrogen bond and ether. …
The Effect Of Moisture Content On Chemical Components Of Different Types Of Heat-Not-Burn Tobacco Products, Li Chaojian, Jin Yong, Zhou Chengxi, Shi Huaibin
The Effect Of Moisture Content On Chemical Components Of Different Types Of Heat-Not-Burn Tobacco Products, Li Chaojian, Jin Yong, Zhou Chengxi, Shi Huaibin
Food and Machinery
In order to investigate the effect of moisture content on the chemical components of different types of heat-not-burn tobacco products(HNB)，cigarette A prepared using tobacco sheet by thick pulp method and cigarette B prepared using tobacco sheet by Paper making method were taken as research objects, and the correlation between moisture in cigarettes and glycerol, nicotine was studied. SEM and TG analysis were carried out. The results showed that: ① The mass contents of glycerol and nicotine in the tobacco sheet were more accurately expressed in terms of the mass content of the corresponding substances in the dry sheet. ② The …
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle, Zhang Liang, Hou Tingting, Tian Xuezong, Liu Xin, Liang Chengyun, Xu Hailin, Cui Taihua, Li Guanhao
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle, Zhang Liang, Hou Tingting, Tian Xuezong, Liu Xin, Liang Chengyun, Xu Hailin, Cui Taihua, Li Guanhao
Food and Machinery
The effects of serum phosphate biochemical, muscle fiber structure and protein expression on post-mortem Yanbian yellow cattle were studied to investigate the effects of compound phosphate water on the physiological and biochemical indexes of Yanbian yellow cattle before slaughter. The results showed that drinking 0.10% of compound phosphate water before slaughter could reduce the muscle fiber area and circumference of Yanbian yellow beef, and significantly reduce the expression of Troponin-T and increase the expression of Creatine Kinase after slaughter, and improve the blood biochemical index of Yanbian yellow cattle after slaughter. Morevover, a significant effect on, reducing the pre-slaughter stress …
Establishment Of Multiplex Real-Time Pcr Assays Based On Hand System For The Preliminary Screening Of Five Diarrheagenic Escherichia Coli, Zhong Yike, Wang Yongxia, Zhao Tong, He Xiaoming, Guo Jianshu, Liu Wei, Zou Dayang
Establishment Of Multiplex Real-Time Pcr Assays Based On Hand System For The Preliminary Screening Of Five Diarrheagenic Escherichia Coli, Zhong Yike, Wang Yongxia, Zhao Tong, He Xiaoming, Guo Jianshu, Liu Wei, Zou Dayang
Food and Machinery
The specificity of this method was evaluated by testing 17 species closely related bacteria in the laboratory, and the amplification product was analyzed by the Tm value of the dissolution curve, which had good specificity and could detect five different virulence genes: aggR for EAEC, eae for EHEC and EPEC, LT for ETEC, ipaH for EIEC in the same reaction tube. The fecal simulated samples showed that the sensitivity reached 104~106 CFU/mL. The multiplex real-time PCR detection method established in this experiment is suitable for the preliminary screening of five kinds of Escherichia coli.
Diversity Of Antibiotic Resistant Bacteria Isolated From Cold Fresh Chicken Handlers’ Hands, Huang Liujuan, Shao Yi, Feng Bo, Zhou Changyan
Diversity Of Antibiotic Resistant Bacteria Isolated From Cold Fresh Chicken Handlers’ Hands, Huang Liujuan, Shao Yi, Feng Bo, Zhou Changyan
Food and Machinery
In order to investigate the potential migration of antibiotic resistant (ART) bacteria from cold fresh chicken to humans during handling in production and consumption, selective culture technology and IonS5TM XL sequencing platform were used for counting and diversity analysis of tetracycline-(TETr) and sulfamethoxazole-resistant bacteria (SULr) on the surface of six handlers’ hands contacting with cold fresh chicken products. The results showed that the two ART bacteria from the handlers’ hands significantly increased to 4.80×10～2.66×106 CFU/cm2 after contacting with cold fresh chicken. Furthermore, 21 and 19 genera of shared flora were identified in the …
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun
Food and Machinery
The Fluent software was used to simulate the pulverization flow field of the “pulverizaing-disc grinding” two-stage mill. The influence and law of the blade distribution scheme on the circulating flow field were compared and analyzed. The parameters of the pulverizing blade were optimized by orthogonal design method. The rules of the blade deflection angle, the blade length and the blade pitch on the pulverization effect were analyzed, and the influence of the blade rotation speed on the pulverization effect was further discussed. The material pulverization was experimented to obtain the best performance parameters of the Mill. Taking the pulverization rotating …
Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix, Zhang Juanjuan, Shen Xiaoyu
Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix, Zhang Juanjuan, Shen Xiaoyu
Food and Machinery
Due to the problems of torsion and swing of worktable in food machinery processing enterprises, errors happen to the docking in the mechanical processing. Therefore, a platform for the production line docking system, based on three-dimensional projection matrix, was designed to proposed to reduce docking error. Firstly, the three-dimensional motion platform of the system adopted a stepping motor controlled by pulse signal to achieve the limit control of machine tool. Secondly, the laser control of the system was realized by controlling the laser switch and the output power of the laser. Thirdly, the displacement measurement technology of Doppler frequency difference …
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin
Food and Machinery
Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control …
Dynamics Analysis Of Carden Circular Panetary Mechanism, Wang Bingbing, Li Meiqiu, Luo Jingbo, Fu Fangqin
Dynamics Analysis Of Carden Circular Panetary Mechanism, Wang Bingbing, Li Meiqiu, Luo Jingbo, Fu Fangqin
Food and Machinery
According to the motion law of the carden planetary mechanism, the equation of motion of the mechanism is solved by geometric analysis, and the dynamic equation of the mechanism is established from the point of view of energy. The change rule of the input torque and output generalized force with time is obtained, and the load spectrum of carden planetary mechanism is qualitatively. The response law of the system is analyzed and the factors affecting the dynamic characteristics of the system are studied. By comparing the simulation with the theoretical calculation, the feasibility of the study is proved, providing design …
Evaluation Method Packaging Shapes Kansei Based On Computing With Words, Ning Tingzhou, Zhang Jinzhi, Ge Meiqin
Evaluation Method Packaging Shapes Kansei Based On Computing With Words, Ning Tingzhou, Zhang Jinzhi, Ge Meiqin
Food and Machinery
In order to accurately reflect the uncertainty of consumers' perceptual perception, this paper describes consumers' subjective judgment with hesitant fuzzy linguistic terminology set, analyses its operation rules, and constructs hesitant fuzzy CWW(computing with words) model. The case study shows that the aggregation of consumers' perceptual preferences in hesitant fuzzy terms and the realization of information aggregation through linguistic computation can help accurately reflect consumers' subjective perception, reduce consumers' uncertainty in perceptual judgment of packaging shape and support industrial designers to deal with consumers’ kansei opinions more accurately.
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng
Food and Machinery
The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and …
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao
Food and Machinery
The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng
Food and Machinery
With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich …
Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Food and Machinery
In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate, three drying methods, including hot air drying (AD), vacuum freeze drying (FD) and microwave freeze drying (MFD), were used to make fresh onion powder. The essential oil of onion was extracted by distillation. The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared. The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%, with shortest extraction time. The optimum extraction conditions of onion …
Optimization Of Flash Extraction Process And Structure Identification Ofpolysaccharide And Protein From Hericium Erinaceus, Zhang Xiong, Xiao Zhiyong, Huang Qun, Huang Xiang, Yang Ran, Chen Lei, Wang Yiwei
Optimization Of Flash Extraction Process And Structure Identification Ofpolysaccharide And Protein From Hericium Erinaceus, Zhang Xiong, Xiao Zhiyong, Huang Qun, Huang Xiang, Yang Ran, Chen Lei, Wang Yiwei
Food and Machinery
The polysaccharides and proteins from Hericium erinaceus were flashly extracted. On the basis of single factor experiments, the response surface methodology was applied to optimize the extraction conditions, and the structure of the polysaccharide and the subunit composition of the protein molecule were analyzed by infrared spectroscopy and SDS-PAGE respectively. The optimal condition for extraction of Hericium erinaceus polysaccharides (HEP) and proteins were: extracting time 80 s, liquid-solid ratio 17∶1 (mL/g), grinding granularity 80 meshes, extracting voltage 100 V, HEP yield rate (9.24±0.15)% and protein yield rate was 1.34%. The fourier transform infrared spectrum showed that HEP had absorption peaks …
Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn, Guo Ting, Bai Xiangli, Chen Yineng, Duan Zhenhua, Chen Zhenlin, Cai Wen, Deng Chunli
Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn, Guo Ting, Bai Xiangli, Chen Yineng, Duan Zhenhua, Chen Zhenlin, Cai Wen, Deng Chunli
Food and Machinery
The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.
Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium, Hou Tingting, Liu Xin, Cui Fushun, Jin Qing, Zheng Qiankun, Li Min, Wang Juan, Li Guanhao
Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium, Hou Tingting, Liu Xin, Cui Fushun, Jin Qing, Zheng Qiankun, Li Min, Wang Juan, Li Guanhao
Food and Machinery
This study simulates the production parameters of fermented ham to process dried cured meat pieces, and studied the effects of three low-salt formula, for potassium salt substitution groups, calcium salt substitute group, and magnesium salt replacement group, on physicochemical indicators and of flavor. The results showed that the potassium salt substitution group can reduce the sodium content in the meat, and it is closer to the control group in physicochemical indicators and flavor. Therefore, it can replace part of the sodium salt with 30% KCl and 7% salty peptide in fermented meat products.
Analysis Of The Quality Of Set-Type Coconut Yogurt, Wang Qingke, Liu Sixin, Liang Congying, Lin Xue, Ma Yaqian, Li Congfa
Analysis Of The Quality Of Set-Type Coconut Yogurt, Wang Qingke, Liu Sixin, Liang Congying, Lin Xue, Ma Yaqian, Li Congfa
Food and Machinery
Solid-phase microtraction (SPEM) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the flavor compounds of set-type coconut yogurt. The organic acids were analyzed by high performance liquid chromatography. The quality of coconut yogurt was evaluated by texture analyzer, sensory analysis and physic-chemical analysis. Results showed that the flavor components of coconut milk increased after lactic acid fermentation, the contents of esters and acids in the coconut yogurt decreased by 7.38% and 6.88%, the contents of alchols, terpenes, ketones and alkanes increased by 8.14%, 0.81%, 5.21% and 0.13%, respectively. The content of lactic acid in coconut yogurt increased to …