SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

Chinese Science Citation Database (CSCD)
A Guide to the Core Journals of China (2023)
The Key Magazine of China Science and Technology
"2022、2023 Bilingual Communication Project for Chinese STM Journals"
"2022 China Fine Periodical Exhibition"
Elsevier-Scopus Database
Directory of Open Access Journals (DOAJ)
EBSCO Research Database
Chemical Abstracts (CA)
Food Science and Technology Abstract (FSTA)
CAB International Database (CABI)
Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina)
Ulrich’s Periodicals Directory (UPD)

Volume 22,Issue 2,2014 Table of Contents

  • Display Type:
  • Text List
  • Abstract List
  • 1  Discussion on problems in development of rice processing industry in China
    谭斌 吴娜娜 谭云
    2014, 22(2):1-5.
    [Abstract](1640) [HTML](0) [PDF 0.00 Byte](482)
    Abstract:
    Rice is a traditional staple food in China,and it's very important for the production of grain.At present,China is in a critical period of industrial structure and consumption structure transformation.Rice processing industry has entered into a new development stage of the pursuit of delicious,safe and secure,nutrition and health,convenience and diversification.The strategic position of rice in the staple food industry in China and in the world,and the development status of rice processing industry in China were studied.The problems in the development of rice processing industry nowadays were also discussed.
    2  Status and prospects of processing and quality control for the frozen rice dumplings in China
    周显青 胡育铭 张玉荣 邓峰 张志超
    2014, 22(2):6-11.
    [Abstract](788) [HTML](0) [PDF 0.00 Byte](276)
    Abstract:
    The technical status of quick-frozen rice dumpling process was expounded about some critical processes such as pretreatment of raw and auxiliary material,dumpling making,freezing,packaging,transporting and storage.Meanwhile,the main problems during the process were analyzed in the aspects of food safety,appearance,edible quality and processing technology.The development of the quick-frozen dumplings processing technology and corresponding countermeasures were discussed from the point of view,such as processing craft modification and quality promotion,quick-frozen technology and innovation,cold-chain logistics,application of HACCP management system and control of hygienic security.The status and problems about quick-frozen dumplings quality and the control technology were analyzed in the aspects of the requirements in quality inspection and control of raw and auxiliary material and products.Some opinions on the development of processing quick-frozen dumplings industry were proposed.
    3  Analysis on flour and bread quality of new wheat No.26 yielded from different milling sections
    刘磊 齐学文 周裔彬 姚大年 郑文寅 胡承霖
    2014, 22(2):12-15.
    [Abstract](1014) [HTML](0) [PDF 0.00 Byte](390)
    Abstract:
    The quality of wheat flour presents some differences due to the different extracting section of the milling process. Compared with the control bread flour, the new wheat No.26 as the raw material was milled by laboratory mill to extract flour from three break systems and three reduction systems. The milling flow for bread flour was designed by determining the main component, farinograph parameters, RVA pasting properties and bread TPA parameters of the flour. The results showed that the protein and wet gluten content in the flour from break system was higher than that from reduction system, that from head break system lower than that from tail break system, and that from head reduction system higher than that from tail reduction system. The dough development time,stabilization time, peak viscosity, setback of the flour from each system, and the elasticity and resilience of bread was consistent with the change of protein content. The ash content of the flour from 1M was the lowest, both water absorption and fat content of the flour from 3M was the highest, while the bread hardness, chewiness, degree of softening and breakdown of the flour from 3B were the lowest. Compared with the control group bought from market, the flour from tail break system and from head reduction system could be utilized as bread flour. The flour from 3B was the best among break system and that from 1M was the best among reduction system.
    4  Effects of mixture food antibacterial improver on keeping quality and freshness of steamed bread
    邵源 刘长虹 刘学福
    2014, 22(2):16-18.
    [Abstract](855) [HTML](0) [PDF 0.00 Byte](219)
    Abstract:
    Three kinds of food antibacterial improver(sodium dehydroacetate,calcium propionate and ascorbic acid)were added into the formulas of steamed bread respectively to evaluate the quality of the steamed bread(using straight dough method)by preservation period,taste,appearance and flavor.The effects of antibacterial agents on the quality preservation and fresh-keeping of steamed bread.and the optimal bacteriostatic formula was studied.The results showed that the steamed bread can be produced with the best quality and the optimal bacteriostatic effect when the amount of antibacterial agents(mass fraction)were 0.015% sodium dehydroacetate,0.1% calcium propionate and 0.18% ascorbic acid.
    5  Effect of gluten fortifier on buckwheat noodle properties
    石磊 周柏玲 孟婷婷 刘超 梁霞
    2014, 22(2):19-21.
    [Abstract](750) [HTML](0) [PDF 0.00 Byte](206)
    Abstract:
    Buckwheat noodles were prepared with buckwheat-wheat mixed flour(1∶1)as raw material and wheat gluten,artemisia gum,guar gum and konjac flour as gluten fortifier.The effect of the gluten fortifiers on cooking quality and sensory quality of buckwheat noodles was investigated.The results showed that the four gluten fortifiers can improve the cooking properties and sensory evaluation of buckwheat noodles.The noodle with artemisia gum had the lowest cooking loss and broken ratio;and the noodle with wheat gluten had the best sensory quality.Comprehensive evaluations of the improved effects on noodles were:wheat gluten>artemisia gum>guar gum>konjac flour.When the added amount of wheat gluten was 2.5%,buckwheat noodle got the best cooking quality and sensory quality.
    6  Application of ultrafine grinding soybean dregs in noodles
    田少君 谢怡斐 马燕 杨泽恩
    2014, 22(2):22-25.
    [Abstract](787) [HTML](0) [PDF 0.00 Byte](211)
    Abstract:
    Noodle is one of the traditional staple foods in China.Soybean dregs are rich in dietary fiber and lysine,which is the limiting amino acid in wheat flour.In order to improve noodle nutritional value,the ultrafine grinding soybean dregs were added into noodle to research the difference of the noodle qualities between with and without soybean dregs.The result showed that the noodle with the optimal qualities was that with 7.5%,80 Hz ultrafine grinding soybean dregs.The application of soybean dregs in noodle was improved by ultrafine grinding.
    7  Effect of microwave on the physical properties of flaxseed polysaccharide-potato starch composite system
    邵子晏 王慧云 陈海华 王雨生
    2014, 22(2):26-29.
    [Abstract](825) [HTML](0) [PDF 0.00 Byte](275)
    Abstract:
    Effect of flaxseed polysaccharide on the pasting properties and gel properties of potato starch under different microwave conditions were studied by rapid viscosity analysis and texture analysis.The results showed that,the pasting properties and gel strength of potato starch were significantly affected by flaxseed polysaccharide after being treated by microwave.The expansibility of potato starch was reduced significantly while thermal stability,resistance to shear force and gel strength were improved by flaxseed polysaccharide.Flaxseed polysaccharide-potato starch complexes revealed the best thermal stability under the microwave power of 700 W for 120 s,while gel strength reached the highest treated by microwave for 60 s.
    8  Variation of the content of main mycotoxins during wheat and its products processing
    李娜 孙辉 唐朝晖 段晓亮 方秀利
    2014, 22(2):30-35.
    [Abstract](805) [HTML](0) [PDF 0.00 Byte](385)
    Abstract:
    Deoxynivalenol and zearalenone are the main two mycotoxins occurred in wheat infected by scab.Some factors,including generating conditions,physicochemical property,toxicological effects,hazardous formation and distribution range of the two mycotoxins,as well as the changes of the two toxins content during wheat processing,such as wheat cleaning,grinding,baking and cooking,were summarized,in order to make further inquiry on the change of the two main mycotoxins in the production of wheat products.
    9  Effects of transglutaminase on the solubility and emulsifying property of soybean protein isolate
    王稳 黄国清 肖军霞 史岩
    2014, 22(2):38-42.
    [Abstract](823) [HTML](0) [PDF 0.00 Byte](213)
    Abstract:
    Transglutaminase(TG)as a cross-linking agent took place crosslinking reaction with soybean protein isolate(SPI).The effects of thermal treatment temperature,TG dosage,cross-linking temperature and duration,SPI concentration,and cross-linking pH on the solubility and emulsifying properties of SPI were determined by single-factor experiments.The results indicated that after 4% SPI was heated at 70 ℃ for 30 min,and cross-linked with TG of 2 U/g SPI in pH 6.5 and at 45 ℃ for 1 h,the solubility,emulsifying activity and emulsion stability of SPI reached 0.037 g/mL,328.868 cm-1and 0.951 respectively.Compared with the untreated 4% SPI,the emulsifying activity and emulsion stability of SPI cross-linked with TG significantly increased,but the solubility decreased significantly.
    10  Study on extraction of Xinjiang melon seed oil by supercritical CO2 extraction
    阿依古丽·塔什波拉提 郑健琨 姑丽巴哈·艾合买提 张静
    2014, 22(2):43-46.
    [Abstract](794) [HTML](0) [PDF 0.00 Byte](214)
    Abstract:
    With Xinjiang melon seed as the raw material,the extraction process of Xinjiang melon seed oil by supercritical CO2 extraction(SFE-CO2)was studied,and its fatty acid components were analyzed by gas chromatography(GC).The results showed that the optimal process conditions were as follows:extraction pressure 25 MPa,extraction temperature 45 ℃,separation temperature 40 ℃ and time 70 min.The oil yield was 47.46% under the above conditions.According to the GC analysis results,the main components in Xinjiang melon seed oil was the unsaturated fatty acid with the content of 88.92%.The fatty acid contained linoleic acid 72.35%,oleic acid 16.29%,palmitic acid 7.89% and stearic acid 4.33%.Xinjiang melon seed oil as a new vegetable oil sources has high development and utilization value.
    11  Producing approaches of benzo (a) pyrene during processing vegetable oil and the control measures
    刘兵戈 刘国琴 汪学德
    2014, 22(2):47-51.
    [Abstract](699) [HTML](0) [PDF 0.00 Byte](229)
    Abstract:
    Benzo(a)pyrene is one of the three strong carcinogens,which could contaminate oils during process.The possible sources of benzo(a)pyrene during processing vegetable oil and the control measures based on preventing and removing benzo(a)pyrene were summarized.The new technologies of avoiding benzo(a)pyrene in edible oil were also reviewed in order to be helpful for the further research.
    12  Research status of sediment in common vegetable oil
    黄维 刘国琴 汪学德
    2014, 22(2):52-54.
    [Abstract](840) [HTML](0) [PDF 0.00 Byte](188)
    Abstract:
    Phenomenon of turbidity in vegetable oil reduces the appearance quality of the oil,affects consumers’ choice and the profits of enterprises,so this problem has been strongly concerned.The study of the main component of the sediment in sunflower oil,canola oil and sesame oil,and the main influence factors of sediment formation and treatment methods in recent years was introduced.
    13  Application of edible oil storage tank renewing technology
    杨书民 张守明 邢勇 曹琳
    2014, 22(2):55-57.
    [Abstract](697) [HTML](0) [PDF 0.00 Byte](184)
    Abstract:
    The working principle,structure,operation steps for application of upgrading technology of edible oil tank was introduced.The technology included oil tank manufacture,nitrogen-fill protection,oil heating,and real-time detection of oil tank liquid level and temperature.It can effectively save the occupation of land for the tank,avoid oxidation during oil storage and reduce the loss caused by storage.
    14  Detection of tert-butylhydroquinone in oil by electrochemical reduction
    成霈 顾慧莹 路军辉 魏丽娟 张耀武
    2014, 22(2):58-60.
    [Abstract](844) [HTML](0) [PDF 0.00 Byte](194)
    Abstract:
    Tert-butylhydroquinone(TBHQ)in oil was detected by liquid chromatography-electrochemical reduction device.The sample was mixed with acetonitrile,extracted by ultrasound, filtrated by centrifuge and determined.The results showed good linearity for TBHQ with the concentration in the range of 0.50~30.00 mg/L,the correlation coefficient 0.998 7,the minimum detection limit 0.05 mg/L,RSD 1.78%,the recovery 90.32%~93.40%.To affect the result caused by TBHQ being oxidized during storage was avoided by electrochemical reduction.This method is simple in sample pretreatment,has good stability,accuracy and reliability.
    15  A rapid method for the determination of edible oil iodine value
    杨丽 纪东彬 薛敦辉 陈蓉 杜虹颖 卢玮彤 关杏彬 高静雯
    2014, 22(2):61-63.
    [Abstract](1606) [HTML](0) [PDF 0.00 Byte](382)
    Abstract:
    The improved determination method was tested by adding Wijs reagent and 10 mL 3% magnesium acetate solution as catalyst reacting for 13 min,according to the principle and operation method of national standard for determination of iodine value in edible oil(Wijs method).The results showed that there was no great difference between the two methods with the relative error less than 2%.It indicated that catalyst magnesium acetate had no adverse effect on the accuracy of determination results.The improved method,possessing less toxicity,good accuracy and reliability,is a rapid method for determination of iodine value in edible oil.
    16  Determination of edible synthetic pigments in black tea and green tea sunflower seeds by HPLC
    秦庆芳
    2014, 22(2):67-70.
    [Abstract](872) [HTML](0) [PDF 0.00 Byte](180)
    Abstract:
    The synthetic pigments in black tea and green tea sunflower seeds were determined by HPLC. Sample solution was absorbed by polyamide, then desorbed by ammonia-ethanol-water, after neutralization concentrated by water bath, quantified and filtered. The gradient elution was performed with an Agilent C18 column, 0.02 mol/L ammonium acetate-methanol as mobile phase, at the flow rate of 1.0 mL/min, column temperature of 35 ℃, detection wavelength of 254 nm, and injection volume of 10 μL. Seven kinds of pigments (lemon yellow, sunset yellow, amaranth red, rouge red, bright blue, fancy red, erythrosine) can be separated by chromatographic resolution. The linear ranges of them were all between 10.0 μg/mL and 50.0 μg/mL, and the average recovery rate (n=9) of sunflower seeds shell 88.8%~97.3%, kernel of sunflower seeds 83.0%~92.6%. The method is accurate and credibility, which can be applied to detect synthetic pigment in sunflower seeds.
    17  Rapid detection of zearalenone in grain by UPLC
    谢刚 王松雪 崔华 张艳 黎睿
    2014, 22(2):71-75.
    [Abstract](790) [HTML](0) [PDF 0.00 Byte](203)
    Abstract:
    A rapid method, immunoaffinity column-ultra-high performance liquid chromatography, was established for determining zearalenone (ZEN) in grain. The retention volume of ZEN was 0.47 mL, the detection limit 5 pg. The linear detection ranges of ZEN was 10~500 pg with correlation coefficients (R2) of 0.999 9. Recovery rates in grains (wheat, corn) spiked with ZEN was in the range of 85%~102%, 83%~112%, respectively, with the relative standard deviation of 2.7%~6.9%. The method with analytical time less than 45 min was suitable for the determination of ZEN in the raw grain, with the advantages of simplicity, rapidness, sensitivity, good reproducibility, and less solvent.
    18  Rapid determination of trace lead in food by resonance light scattering method
    高向阳 高桂雅 孔欣欣 罗琴
    2014, 22(2):76-79.
    [Abstract](865) [HTML](0) [PDF 0.00 Byte](238)
    Abstract:
    A new resonance light scattering (RLS) method for the rapid determination of trace lead in food, such as wheat flour, millet flour, corn grits, sweet potato powder, was developed based on the samples of lead, in slightly acidic medium and ascorbic acid environment, were formed with potassium iodide, hexadecyl trimethyl ammonium bromide (CTAB) into ion association complex. The results showed that lead had maximum resonance light scattering peak at 623.4 nm. A good liner relationship (r=0.997 8) was observed between lead concentration (in the range of 0.00~10.00 ng/mL) and relative scattered light intensity. The detection limit of lead was 0.07 ng/mL and the relative standard deviations (RSD) of precision for 5 replicate determinations were≤3.1%. The average recovery rates of lead in four kinds of food were 99.3%~100.5%. This new analytical method was simple, rapid, sensitive, and provides new determination technology of trace lead in food.
    19  Extraction of protein from corn germ by reverse micelle and its functionality
    任婷婷 吕双双 李书国
    2014, 22(2):80-84.
    [Abstract](1527) [HTML](0) [PDF 0.00 Byte](341)
    Abstract:
    Extraction of protein from corn germ by AOT/isooctane reversed micellar extraction and its processing functionality were studied. The effects of dosage of cellulase, AOT mass concentration, KCl concentration, pH of buffer solution and W0 on the forward extraction rate of the protein, and the effects of extraction time, KCl concentration, pH of buffer solution on the backward extraction rate were investigated. The optimum forward extraction conditions were determined: dosage of cellulase 4 000 IU/g corn germ, AOT mass concentration 3 g/50 mL isooctane, pH 6, KCl concentration 0.1 mol/L, W0 25. The optimum backward extraction conditions were as follows: KCl concentration 0.5 mol/L, pH 10.5, and extraction time 40 min. Some processing functionality of corn germ protein was studied. The result showed that oil absorptivity (2.9 mL/g), emulsifiability (54.5%),emulsion stability (86.5%) and foam stability (58.3%) were good. But water absorptivity and foamability was slightly poorer than rice protein. Corn germ protein has higher nutritive value and perfect processing functionality; therefore it can be used in food industry.
    20  Effects of wheat gluten on quality of foundational flour for bread
    张滢滢 候忍忍 陈海华 王雨生 吕春莹
    2014, 22(2):85-88.
    [Abstract](860) [HTML](0) [PDF 0.00 Byte](227)
    Abstract:
    The effects of wheat gluten on protein quality, rheological properties of foundational flour for bread and baking quality of bread were studied. The results showed that wet gluten content, sedimentation value and protein content of the foundational flour for bread were significantly increased and the rheological properties were strengthened. The baking quality of the bread was improved obviously, and the specific volume and ratio of height to diameter were increased. The springiness and hardness of bread were also improved. The bread showed the best baking quality when the addition of wheat gluten was 10%.
    21  Effects of different drying methods on sourdough quality
    刘长虹 韩丹丹 屈凌波 樊元元
    2014, 22(2):89-91.
    [Abstract](763) [HTML](0) [PDF 0.00 Byte](198)
    Abstract:
    Four different drying methods, natural air drying, blast drying, vacuum drying and vacuum freeze drying, were adopted to dry the sourdough samples. The effects of the drying methods on the qualities of sourdough were estimated according to the fermenting power, the physicochemical indexes and sensory evaluation of steamed bread fermented by the dried sourdough. The results showed that air blast drying was the most appropriate method, for its highest efficiency, easily controlled conditions, lower costs and better product qualities.
    22  Optimization of fermentation conditions of lactic acid bacteria exopolysaccharide and the effect on the steamed bread quality
    杨晓露 李志建 邵源 刘长虹 卞科
    2014, 22(2):92-94.
    [Abstract](1477) [HTML](0) [PDF 0.00 Byte](345)
    Abstract:
    A lactic acid bacteria with high yield of exopolysaccharide (EPS) named L1 was isolated from sourdough and identified as lactobacillus plantarum. The results showed that the highest exopolysaccharide yield was obtained when the carbon-nitrogen ratio in medium was 2∶1 at initial pH 6 incubated for 18 h at 30 ℃. The specific volume and sensory score of steamed bread with L1 EPS increased obviously and whiteness increased slightly.
    23  Preparation of wheat gluten polypeptides by compound enzyme and their antioxidant activity
    孙婕 尹国友 李青松 赵金安
    2014, 22(2):95-99.
    [Abstract](940) [HTML](0) [PDF 0.00 Byte](238)
    Abstract:
    The wheat gluten protein polypeptide was prepared by compound enzyme method with wheat gluten powder as raw material. With the degree of hydrolysis(DH) of wheat gluten enzymatic hydrolysate, DPPH radical clearance rate and Fe3+ reducing ability as index, taking three levels of the four factors, the proportion of enzymes (alkaline protease∶wheat protein hydrolysis special enzyme), reaction time, reaction temperature and reaction pH, the optimal preparation conditions were determined by L9 (34) orthogonal test. The optimal technological conditions were as follows: the proportion of enzymes 2∶1, reaction time 2 h, reaction temperature 50 ℃, reaction pH 8.5; The verification experiments were conducted under the optimal conditions, resulting in DH of the enzymatic hydrolysate 29.9%, DPPH free radical clearance rate 89.9%, Fe3+ reducing ability 0.150.
    24  Optimization of fermentation conditions for recombinant Pichia Pastoris ZLHY6
    张来忠 孙长坡 吴子丹 伍松陵
    2014, 22(2):100-103.
    [Abstract](710) [HTML](0) [PDF 0.00 Byte](248)
    Abstract:
    The strong vitality strains, imported with zearalenone degrading enzyme gene, were selected as initial strains, and the medium was optimized by response surface analysis. The results indicated that the optimal medium suitable for Pichia ZLHY6 was 3.5% glycerin, 0.65% yeast extract, 10% buffer solution of potassium phosphate, 1.25% ammonium sulfate, 0.45% magnesium sulfate, 0.04% calcium sulfate by optimization of multiplication medium BMGY.
    25  Screen of a strain of cholesterol- degrading lactobacillus and its degradation conditions
    田亚红 王丽萍 徐传远
    2014, 22(2):104-106.
    [Abstract](600) [HTML](0) [PDF 0.00 Byte](257)
    Abstract:
    A strain of efficient cholesterol- degrading lactobacillus La-3 was screened from yoghourt, and its cholesterol-degrading ability was studied. The optimum condition for degradation of cholesterol were obtained by single factor and orthogonal test, that was, culture for 72 h, cholesterol concentration 1.5 mg/mL, inoculum size 4%, and the cholesterol-degradation rate was 51.2%.
    26  Test of handling corn with high moisture by combined steel mesh drying grain bin
    石天玉 赵会义 张洪清 田琳 李福君 李玉军 武比克 季振江 曹阳
    2014, 22(2):107-111.
    [Abstract](751) [HTML](0) [PDF 0.00 Byte](210)
    Abstract:
    In northern China, for local grain depot or big farmers, the problems of storing high moisture corn are serious, mainly because of the poor storage technologies and equipments, which leads to heavy losses of corn, high rate of mold , poor quality and finally to the shrink of farmers' profit. The new model of combined steel mesh drying grain bin was steel net structure whose size was adjustable. It can keep the high moisture corn in good quality by natural ventilation and mechanical overturn. When the temperature outside is about 20 ℃, the moisture of high moisture corn can be reduced to 14% by only mechanical overturn 3~4 times. With low energy consumption and small cost, the bin can ensure the quality and quantity of the storage grain, and also the profit.
    27  A graphic calculation method for capacity of grain cooler
    周全申 张来林 田原 刘强
    2014, 22(2):112-113.
    [Abstract](747) [HTML](0) [PDF 0.00 Byte](196)
    Abstract:
    The capacity of grain cooler under different operating condition can be obtained by a graphic calculation method based on the formula of grain cooler capacity. It conduced to promoting the use of grain cooler, and helped the users to use and configure the grain cooler scientifically and rationally

    Current Issue


    Volume , No.

    Table of Contents

    Archive

    Volume

    Issue

    Most Read

    Most Cited

    Most Downloaded