Effects Of High Enzyme Activity Soybean Powder On Whiteness Of Steamed Bread,
2016
Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of High Enzyme Activity Soybean Powder On Whiteness Of Steamed Bread, Li Xiaoqian, Zhou Huiming, Zhu Kexue, Guo Xiaona, Peng Wei
Food and Machinery
The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied. The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high enzyme activity soybean powder. When the concentration reached 0.5%, the whiteness of steamed bread was the best with the highest L* value, a* value and lowest b* value, yellow pigment content. Yellow pigment content with different water content , water temperature, mixing time, in the dough mixing process were measured, the results showed that the effect of high enzyme …
Condition Optimization And Application Of Pectin Degradation In Reconstituted Tobacco,
2016
Technical Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Condition Optimization And Application Of Pectin Degradation In Reconstituted Tobacco, Hao Hui, Wang Gaojie, Xu Chunping, Zhang Zhan, Nie Cong, Sun Siwen, Ma Yuping
Food and Machinery
In order to reduce the pectin content (mass fraction) in reconstituted tobacco, the degradation conditions of tobacco stem end mixture from defiber and extraction during paper-making reconstitution process by pectinase from Aspergillus niger were optimized by single factor and orthogonal experiment methods. The pyrolysis products were investigated by on-line pyrolysis gas chromatography / mass spectrometry (PY—GC/MS) prior to and after enzymolysis. The monosaccharide composition of pectin prior to and after enzymolysis was analyzed by silanizing GC/MS. And sensory evaluation was investigated by adding the degraded tobacco sample into cigarette. The results showed that: the optimal reaction conditions of pectin degradation …
Optimization On Processing Technology Of Strawberry Jam With Osmotic Dehydrated Fruit And Konjac Powder,
2016
Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui 230601, China
Optimization On Processing Technology Of Strawberry Jam With Osmotic Dehydrated Fruit And Konjac Powder, Wang Zhongfeng, Wei Tian, Liu Yan, Dai Chao
Food and Machinery
With fresh strawberry as raw material, the osmotic dehydration conditions, and the technological process and the formula for strawberry jam were studied. Each strawberry fruit was cut longitudinally into 4 equal parts, and impregnated in fructose syrup of 70 °Brix at 40 ℃ and atmospheric pressure for 2 h, which could make the water loss by 42% (based on original water content in fresh fruit). The osmotic dehydrated fruits were mashed into jam with 25 g/kg of konjac powder, 0.15 g/kg of sodium cyclamate and 0.03 g/kg of monascus pigment. The strawberry jam with high konjac glucomannan and low sugar …
Optimization On Training Process Of Grapes Natural Yeast Forbread Making,
2016
Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang 150086, China
Optimization On Training Process Of Grapes Natural Yeast Forbread Making, Zhang Lili, Yao Xinmiao, Xie Xuejun, Zhao Rui, Li Zhebin, Gao Yang
Food and Machinery
Taking raisins as the raw materials, the effects of different fermentation parameters impact on natural yeast fermentation of the grapes were studied. The single factor experiment and response surface analysis were used to optimize the fermentation technological conditions. Results: The optimum condition was obtained by response surface optimization as follows: the temperature of 26 ℃, train number 4 days, ratio of raisins and granulated sugar 10︰1.Under this conditions, the natural yeast fermentation of the grapes reached 0.077 9, closed to the fermentation of dry yeast, and can be used in the production of bread.
Preparation Of Perilla Bread Flour And Analysis Of Its Texture Properties,
2016
Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China
Preparation Of Perilla Bread Flour And Analysis Of Its Texture Properties, Zhang Chuanzhi, Tian Haijuan, Zhang Yan, Xu Miao, Zhu Zhu
Food and Machinery
This study aims to produce perilla bread powder with specific bread flour as main ingredient by adding Perilla flour and meanwhile adding the right amount of wheat gluten to improve the special quality of Perilla bread flour. Using farinograph to measure the dough properties and taking the water absorption, Development time, stability time, and Farinograph quality number as evaluation indexes, the test shows that when the adding amount of perilla flour is 10% of all and wheat gluten as 7%, perilla bread powder gets its best point: the Water absorption 60.9%, Development time 10 min 20 s, stability time 12 …
Optimization On Formulation Of Agaricus Blazei Murill Polysaccharide Effervescent Tablets By Response Surface Methodology,
2016
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Optimization On Formulation Of Agaricus Blazei Murill Polysaccharide Effervescent Tablets By Response Surface Methodology, Zhao Xiaotong, Zhang Yanqing, Li Chengbo, Zhang Huan
Food and Machinery
In this study, the formulation of Agaricus Blazei Murill polysaccharide effervescent tablets were optimized. The normalized values (Z) of effervescent tablets of disintegration time and friability was selected as the response value. The influence factors for formulation of Agaricus Blazei Murill polysaccharide effervescent tablets were acid and alkali mass ratio, Citric acid mass fraction, PEG6000 mass fraction. Moreover, a three-variable, five-level code experiment was designed to optimize the formulation of Agaricus Blazei Murill polysaccharide effervescent tablets. The quadratic polynomial regression equation was built and could well describe the relationship between the dependent and independent variables. The optimal formulation was as …
Research On Crime Of Dereliction Of Duty In Food Safety Supervision In China,
2016
The Institute of Politics and Economy, Yancheng Normal University, Yancheng, Jiangsu 224051, China
Research On Crime Of Dereliction Of Duty In Food Safety Supervision In China, Gu Yongjing
Food and Machinery
Combing our country in the field of food safety supervision dereliction crime legislation trajectory can be found, China has initially established a regulation of food safety supervision dereliction crime legislation system, perfect the constitutive elements of the food safety supervision of the crime of dereliction of duty. But standing in the perspective of judicial practice, the current Chinese food safety supervision of the crime of dereliction of duty in the application level also faces the main responsibility for the identification, to identify subjective offence, objective elements identified three difficulties. To promote the perfection of Chinese food safety supervision dereliction crime …
Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice,
2016
Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice, Li Yan, Gao Wenming, Yi Cuiping
Food and Machinery
The rice starch (RS), yellow starch (YS) and white starch (WS), which protein content were 2.36%, 4.23%, 0.38% respectively, were obtained after indica rice flour (protein content was 7.85%) treated by alkaline, and their pasting and structure properties were then studied. Results of RVA indicated that the peak viscosity, hot pasting viscosity and final viscosity of rice flour had significantly lower than rice starch, yellow starch and white starch (P<0.01), which agree with the result of the pasting temperature tested by DSC; RVA analysis also found that the viscosity between rice starch and yellow starch had no significant effect(P>0.05), while DSC result believed that the pasting temperature were approached between yellow starch and white starch. The structure analysis of the samples showed that transparency decreased with indica rice …
Mechanism Of Azodicarbonamide’S Impact On Protein Cross-Linking And Quality Of Soy-Wheat Chinese Steamed Bread,
2016
Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Mechanism Of Azodicarbonamide’S Impact On Protein Cross-Linking And Quality Of Soy-Wheat Chinese Steamed Bread, Liu Sha, Guo Xiaona, Zhu Kexue, Liu Gang, Zhou Huiming
Food and Machinery
Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour. The content of free thiol (—SH) was determined by DTNB method. Meanwhile, size-exclusion high performance liquid chromatography (SE—HPLC) and confocal laser scanning microscope (CLSM) were used to analyze the content of sodium dodecyl sulfate extractable proteins (SDSEP）and gluten network respectively. In addition, the specific loaf volume of soy-wheat Chinese steamed bread was determined by rapeseed displacement method. TPA was used to test the texture and the software Image J was applied to analyze …
Studies On Degradation Of Pectin During Pepper Peeling By Solid-State Fermentation,
2016
College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
Studies On Degradation Of Pectin During Pepper Peeling By Solid-State Fermentation, Wang Mengjie, Liu Sixin, Chen Haiming, Hu Qisong, Li Congfa
Food and Machinery
Infrared spectroscopy, ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation. The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin, while the chelating pectin was low degree of esterification pectin. The content of water-soluble pectin increased in the first 36 h and then decreased during fermentation, while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process. Galacturonic acid in the pectin backbone was degraded rapidly in 24～48 h. …
Identification Of Bacteria And Screening Of Dominant Strains From Fermented Glutinous Rice,
2016
Tianjin Key Laboratory of Food and Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Identification Of Bacteria And Screening Of Dominant Strains From Fermented Glutinous Rice, Chen Jin, Shao Bingjie, Zhu Xiaohao, Wang Suying
Food and Machinery
In order to screen dominant lactic acid bacteria during the process of fried glutinous rice cakes making, 7 strains of bacteria were isolated from drain rice milk and fermented wet rice flour in the traditional production process. The strains were identified through morphological observation, Gram staining reaction, catalase test, glucose fermentation experiment and other physiological and biochemical characteristics, and 16S rRNA sequence analyzing. The results showed that, B1, B5-2, B7, B8 were Lactobacillus plantarum, B2 was Bacillus cereus, B5-1 and B6 were Acetobacter indonesiensis. The acid production capacity and growth rate of 4 strains of lactic acid were determined, and …
Study On Cell Adhesion And Probiotic Characteristics Of Dominant Lactic Acid Bacteria In Traditional Fermented Camel Milk-Shubat,
2016
College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Study On Cell Adhesion And Probiotic Characteristics Of Dominant Lactic Acid Bacteria In Traditional Fermented Camel Milk-Shubat, Nuliyan Abudumilike, Sajitanmu Keyisier, Ayiguzha Yibulayin, Nuerguli Reheman
Food and Machinery
Adopting alternative culture 4 bacteria trains among the superior bacteria were screened from Xinjiang camel acid -milk. Identified as lactic acid bacteria, and own high ability of resistance to acid and salt. The adhensive ability of the strains to cell line Caco-2 was tested via morphological observation and cell counting under microscope. The amount of cholesterol assimilated by the bacteria was measured by high performance liquid chromatography ( HPLC). As results, Le2-1 （Leuconostoc lactis strain）, M4-3-2（Enterococcus sp.）, M3-1 （Enterococcus faecium strain）, M3-3 （Lactobacillus brevis strain） were adhensive to Caco-2. M3-1 was the most adhesive strain among the four tested strains.The …
Analysis Of Main Nutrients, Bioactive Compounds And Antioxidant Capacities Inpea Tip,
2016
College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China;Bijie Institute of Agricultural Science, Bijie, Guizhou 551700, China
Analysis Of Main Nutrients, Bioactive Compounds And Antioxidant Capacities Inpea Tip, Ma Jie, Sun Bo, Xue Shengling, Xia Xue, Tian Yuxiao, Zhang Fen, Wang Song
Food and Machinery
The contents of main nutrients, bioactive compounds and antioxidant capacities among different edible parts (leaves, tendrils and stems) in pea tip were investigated. The results indicated that significant differences were found among different edible parts. The levels of soluble proteins, soluble solids, six bioactive compounds (chlorophyll, carotenoids, vitamin C, proanthocyanidins, flavonoids and total phenolics), and antioxidant capacities were followed as the trends of leaves> tendrils> stems; whereas the highest contents of total sugars and reducing sugars were observed in tendrils. Moreover, extremely significant positive correlation were found between antioxidant capacities and all bioactive compounds, and all the correlation coefficients associated …
A Description And Comparison On Software For Food Predictive Microbiology,
2016
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
A Description And Comparison On Software For Food Predictive Microbiology, Liu Jing, Du Guangquan, Guan Xiao
Food and Machinery
In recent years, predictive microbiology and risk assessment software have obtained certain development. Predictive microbiology develops the models that describe and predict the growth or decline of microbes under specified environmental conditions. In this paper, an overall description and comparison of the 16 software tools are presented based on some different criteria ,such as the modeling approach, functional modules, the environmental factors (temperature, pH, aw), the different type of media and the different type of the provided microorganisms. For the fields of current food research and microbiological research, the study provide new idea and reference value for food predictive research …
Motion Simulation On Materials Inside Whitening Chamber Of Sand-Roller Rice Machine Based On Discrete Element Method,
2016
Henan University of Technology, Zhengzhou, Henan 450007, China;City University of Zhengzhou, Zhengzhou, Henan 452370, China
Motion Simulation On Materials Inside Whitening Chamber Of Sand-Roller Rice Machine Based On Discrete Element Method, Pang Xiaoxia, Ruan Jinglan
Food and Machinery
Taking the vertical sand-roller rice milling machine as an example, this paper carries out the simulation calculation of the materials’ movements inside the whitening chamber based on the discrete element method via the analysis software EDEM. The study sets up the discrete model of the whitening chamber and the brown rice with corresponding parameters and performs the discrete element simulation on material flows inside the whitening chamber; for the convenience of the analysis, the data of the motion locus curve and the force on the brown rice during the whitening process are presented with charts. These simulation results would provide …
Fem Analysis And Experimental Research On Large Opening Ellipsoidal Head,
2016
School of Mechanical and Power Engineering, Nanjing Tech University, Nanjing, Jiangsu 211800, China
Fem Analysis And Experimental Research On Large Opening Ellipsoidal Head, Zhao Ning, Dong Jinshan, Yang Yunyu
Food and Machinery
Three-dimensional finite element models of standard ellipsoidal heads with large opening nozzle structure are built for calculation, and the stress distribution is analyzed. An analysis reinforcement method of standard ellipsoidal heads with large opening is proposed, which can be realized though equivalent stress coefficient computation. Experimental stress analysis on typical structure with large opening is conducted by resistance strain measurement. The experimental results show good agreement with finite element calculations, relative error being less than 10% which meets the requirements of engineering design. Then the accuracy of analysis reinforcement method of standard ellipsoidal heads with large opening given in this …
Design And Separation Mechanism On Separator For Pea Embryo Skin By Centrifugation,
2016
School of Transportation and Vehicle Engineering, Shandong University of Technology, Zibo, Shandong 255091, China
Design And Separation Mechanism On Separator For Pea Embryo Skin By Centrifugation, Dong Huanjun, Li Jiapeng, Sun Chuanzhu
Food and Machinery
A centrifugal pea embryo skin separator was designed, and its separation mechanism was also analyzed. The embryo skin did the circular motion under the action of the friction force when it entered the high-speed rotating disk and was thrown out by overcoming the friction force.Due to the different apparent density between the bean embryo and skin, the larger apparent density of the bean embryo was throwninto the outside received barrel, and the smaller apparent density of the bean skin was fallen into the inside received barrel. So chang the height of the received barrel relative to the separation disc can …
Research Of Super High Pressure Food Processing Equipment’S Synchronization Control System,
2016
Hunan Railway Professional & Technology College, Zhuzhuo, Hunan 412001, China
Research Of Super High Pressure Food Processing Equipment’S Synchronization Control System, Luo Wei
Food and Machinery
High pressure sterilization equipment’s strict sealing requires the synchronization system which push plug’s movement must have high synchronization accuracy. However, because of the dynamic load, friction, oil leakage, the plugeasily prone to deflection, which are greatly affecting the sealing performance. Considering about this problem, the synchronous system’s mathematical model was established. And then, the control method was also proposed: a PID control was using to the horizontal motion. And the fuzzy PID was used to control the deflection movement. The simulation results show that: the plug under this control strategy not only has a high precision horizontal motion, but also …
Visual Inspection Method For Food Packaging Character Printing Based On Labview,
2016
College of Mechanical Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Visual Inspection Method For Food Packaging Character Printing Based On Labview, Yang Huibin, Yan Juan
Food and Machinery
At present, most code printings of food packaging are still inspected artificially. It will cause miss or error inspection in a certain extent, so that the food security will be impacted. A visual inspection method for food package code printing is put forward to solve this problem. Using LabVIEW as the development platform, a visual inspection system of code printing was developed. The key steps of image acquisition, preprocessing, orientation and recognition are detailed introduced. Finally, tests were performed on the samples. The results showed that the recognition accuracy of this method was high, thus the automatic sorting of food …
Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine,
2016
Technology Center, China tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine, Song Weimin, Li Shufang, Fan Lei, Li Hongtao, Wei Jiaxin
Food and Machinery
To verify the influence of thin-layer materials double injection feeding machine on cut strip casing, with compressed air as the ejector dielectric charging, variation coefficient and effective utilization rate the casing effects of cut strips were examined by using 1, 2- propylene glycol as markers on the feeding machine in terms of HT steam pressure, diluted belt speed. solid-liquid ejector pressure and discharge belt motor frequency. Under laboratory conditions, the results showed that ① by means of thin tobacco double injection feeder to feed, the utilization efficiency can up to 95% and the coefficient of variation is about 6%; ② …
