Volume 22,Issue 6,2014 Table of Contents

1 Study on the relationship between the gelatinization properties of extrusion modified brown rice-wheat flour mixtures and noodle quality

杨庭 , 吴娜娜 , 王娜 , 朱科学 , 谭斌 , 汪丽萍 , 田晓红 , 刘艳香 , 刘明

2014, 22(6):6-10.

[Abstract](852) [HTML](0) [PDF 0.00 Byte](405)

Abstract:
Brown rice flour modified under different extrusion conditions was mixed with wheat flour (1∶1, w/w). The effect of modification on the pasting properties of the flour mixture and the noodle quality was studied. The relativity between them was analyzed. The results showed that the peak viscosity of flour mixtures increased, and the minimum viscosity and attenuation values decreased with the increasing of material moisture. As the temperature increased, the peak viscosity, minimum viscosity and attenuation values of flour mixtures gradually decreased, while setback increased. In contrast, the effect of screw rotational speed on the mixed flour and the noodle quality was not significant (P<0.05). SEM results showed that a continuous network structure was formed inside the extrusion modified brown rice noodle. Analysis of relativity showed that the water absorption of brown rice noodles was significantly positively correlated with the final viscosity and setback of flour mixtures.The firmness of brown rice noodle was significantly negatively correlated with peak viscosity, attenuation value and final viscosity of flour mixtures.

2 Optimization of producing process of frozen steamed bread dough by response surface method

杜浩冉 , 郑学玲 , 韩小贤 , 李利民 , 刘翀 , 卞科

2014, 22(6):11-16.

[Abstract](840) [HTML](0) [PDF 0.00 Byte](297)

Abstract:
In order to establish the best producing process of frozen dough for steamed bread, four factors including the amount of yeast, the amount of water, the fermentation temperature, the fermentation time were tested. The Box-Behnken central composite experiment was done on the basis of single factor experiment. The mathematical model and the optimum producing process of frozen steamed bread dough were established. The results indicated that the inference degree of the four factors on the sensory properties of the steamed bread were as follows: the fermentation temperature＞the amount of yeast＞the fermentation time＞the amount of water. The optimum parameters were: the amount of yeast was 1.2 g, the amount of water 51.2 mL, the fermentation temperature 35.7 ℃, the fermentation time 43.7 min. The sensory score of frozen steamed bread dough was expected to 76.8, the actual score was 76.

3 Study on processing of mung bean protein powder by spray drying

李玉邯

2014, 22(6):17-19.

[Abstract](867) [HTML](0) [PDF 0.00 Byte](463)

Abstract:
In order to storage and transportation of mung bean protein extract, the technique and optimal parameters for spray drying process of the extract were investigated. The effects of spray drying process parameters such as inlet air temperature, outlet air temperature and feeding velocity on the physicochemical properties of mung bean protein powder were explored by single factor and L9(34) orthogonal experiment. The experiment results showed that the optimization spray drying process as followed: the inlet air temperature was 160 ℃, outlet air temperature 70 ℃, feeding velocity 25 mL/min. The achieved dried mung bean protein power had the advantages of beautiful color, good taste, and the powder collection rate was 56%. The results are expected to provide some fundamental data for the industrial production of mung bean protein powder.

4 Study on extraction process of crude polysaccharide from Tiegun yam

杨君

2014, 22(6):20-22.

[Abstract](881) [HTML](0) [PDF 0.00 Byte](357)

Abstract:
The yam polysaccharide was extracted from Tiegun yam (Dioscorea opposita Thunb.cv.Tiegun) by water-alcohol-precipitation method. The influence of the factors, extraction temperature, solid-liquid ratio, extraction time and ethanol concentration on the crude polysaccharide yield by single factor and orthogonal experiment L9(34) was studied. The result showed that the optimal parameters were as follows: extraction temperature 90 ℃, extraction time 2.5 h, ethanol concentration 75% and solid-liquid ratio 1∶6(W∶V). The crude polysaccharide yield was 6.77%. Among the factors the extraction temperature was the biggest one to affect the polysaccharide yield

5 Optimization of purification process of wheat bran xylo-oligosaccharide by preparative chromatography

王立东

2014, 22(6):23-27.

[Abstract](919) [HTML](0) [PDF 0.00 Byte](337)

Abstract:
The xylo-oligosaccharide fluid was purified by chromatographic separation technology with strong acid cation exchange resin as adsorption medium. The optimal separation media and the best separation conditions were determined by comparing different adsorption media and the effects of different factors on the separation of xylo-oligosaccharide. The results showed that xylo-oligosaccharide was well separated by the strong acid cation exchange resin; the optimized separation conditions was as following: flow rate 1.5 mL/min, feed rate 10 mL, feed concentration 30 g/100 mL, operating temperature 70 ℃, the purity was 95.68%, xylo-oligosaccharide was well separated with monosaccharide, which laid a theoretical foundation for the further industrial separation of xylooligosaccharide.

6 Effects of different modification methods on properties of edible peanut protein isolate film

李鹏 , 杨伟强 , 孙杰

2014, 22(6):28-32.

[Abstract](752) [HTML](0) [PDF 0.00 Byte](292)

Abstract:
The peanut protein isolated film was treated by physical treatments including heating, ultrasonic and microwave to observe their effects on mechanical strength, moisture barrier property and light transmission property. The results showed that the tensile strength and light transmission of the films were increased significantly by the treatments of heating for 30 min at 75 ℃, or ultrasound with the output power 1 000 W for 3 min or microwave with the output power 500 W for 2 min. The moisture barrier property of the films increased after heat denaturation and ultrasonic treatment, while microwave treatment had a little influence on it.

7 Optimization of defatting technics of cold-pressed peanut meal by quadratic rotatable central composite response surface methodology

肖怀秋 , 李玉珍 , 赵谋明 , 林亲录 , 杨涛

2014, 22(6):33-38.

[Abstract](816) [HTML](0) [PDF 0.00 Byte](335)

Abstract:
To take advantage of protein resource from cold-pressed peanut meal, and to reduce the impact of residual oil on protein deep processing, anhydrous ethanol was chosen as defatting solvent after comprehensive consideration of solvent safety and the influences of anhydrous ethanol on protein loss rate and defatting rate. The influence rules of defatting temperature(X1), defatting time(X2) and solid-liquid ratio(X3) were investigated by quadratic rotatable central composite response surface methodology based on single factor experiment, and a second order polynomial nonlinear regression equation and numerical model was established. Optimum parameters were determined as defatting temperature 59.5 ℃, defatting time 108 min and solid-liquid ratio 1∶19. Under the optimal condition, defatting rate was 92.56%, which was close to the model predicted value 93.07% with the deviation of 0.55%. The results indicated that the combination of single factor experiment and quadratic rotatable central composite response surface methodology can be used in optimization of defatting process of cold-pressed peanut meal.

8 Study on separation of tea saponin by macroporous resin HPD400

韩晓彤 , 库海福 , 李霞 , 董新荣

2014, 22(6):39-43.

[Abstract](845) [HTML](0) [PDF 0.00 Byte](334)

Abstract:
The method for separation of tea saponin was investigated. A standard sample of tea saponin was obtained by silica gel column chromatography and the method of colorimetric analysis of tea saponin was then established. HPD series of macroporous resin were screened by static adsorption and elution of ethanol,and the content was high. The separation and purification of tea saponin with HPD400 macroporous resin by dynamic adsorption and ethanol gradient elution. The results indicated that the dynamic saturated adsorption capacity of HPD400 was 109.3 mg/g and the content of tea saponin of sample eluted by 30% ethanol and 50% ethanol were 93.1% and 87.1%, respectively. The total elution rate with ethanol was 80.3%. Tea saponin was eluted mainly by 30% ethanol,and the content was high. HPD400 macroporous resin is suitable for separation and purification of tea saponin.

9 Analysis of fatty acids composition in fish oil capsules by gas chromatography mass spectrometry

钱宗耀 , 曹晓倩 , 王成

2014, 22(6):44-45.

[Abstract](830) [HTML](0) [PDF 0.00 Byte](310)

Abstract:
The fatty acid compound ingredients in fish oil capsule bought from market were studied. Through esterification reaction, using hexane as solvent with direct injection, the fatty acid methyl ester composition was separated by gas chromatography-mass spectrometry and analyzed the composition by NIST assisted search tool. The results showed that fish oil capsule was mainly composed of 21 kinds of fatty acids, including palmitic acid, palmitoleic acid,oleic acid, DHA, EPA. The relative contents of the fatty acids were calculated by area normalization method. The content of unsaturated fatty acid was close to 70%. The method is simple and fast, which can provide reference for the similar products.

10 Soy protein and its application in flour products

杜振亚 , 陈复生 , 刘昆仑 , 刘少博 , 李彦磊 , 高雪丽 , 王立博

2014, 22(6):46-49.

[Abstract](792) [HTML](0) [PDF 0.00 Byte](318)

Abstract:
Soybean protein is rich in eight essential amino acids with the animal protein incomparable functional characteristics，and it does not contain cholesterol. The amino acid balance characteristic of flour products is not good, adding appropriate amount of soybean protein to the flour products can improve their nutritional value and quality. The application of soybean protein in flour products, such as steamed bread, bread and noodle were mainly introduced and prospected.

11 Effects of H2O2 spray treatment on the quality and shelf life of steamed bread

刘长虹 , 拱姗姗 , 邵源 , 屈凌波

2014, 22(6):50-53.

[Abstract](859) [HTML](0) [PDF 0.00 Byte](344)

Abstract:
The quality and shelf life of steamed bread was studied by hydrogen peroxide spray treatment. The results showed that the quality and shelf life was affected significantly by the concentration and spraying time of H2O2. When the concentration was 20%,and spraying time was 5 s, stayed for 60 min,the shelf life of steamed bread extended from 20 h to 43 h, and the residual quantity of hydrogen peroxide was undetected.

12 Effect of sodium alginate on sponge cake

刘海燕 , 王晓梅 , 张娟娟 , 王春霞 , 范素琴 , 解素花

2014, 22(6):54-56.

[Abstract](783) [HTML](0) [PDF 0.00 Byte](420)

Abstract:
The effect of sodium alginate in various levels (0.1%、0.15%、0.2%、0.25% and 0.3% of flour weight) on cake quality was investigated. The results showed that: sodium alginate decreased specific gravity of cake batter, increased specific volume of cake, decreased the hardness and chewiness, and increased springiness and resilience of cake. It could improve the quality of cake. During longer-term storage, sodium alginate significantly reduced the speed to harden of cake, which indicated that sodium alginate possessed good anti-aging performance, and could extend the shelf life of the cake.

13 Optimization of extraction of antibacterial substances from vaccinium bracteatum thunb leaves and its bacteriostatic effect

李艳利 , 张媛媛 , 王丽然 , 李书国

2014, 22(6):57-61.

[Abstract](805) [HTML](0) [PDF 0.00 Byte](412)

Abstract:
The antibacterial component was extracted from vaccinium bracteatum thunb leaves and its antibacterial effect was studied. Choosing ethanol as extraction solvent, the optimum extraction conditions were determined by single factor experiment and orthogonal experiment, which was 85% ethanol concentration, temperature 90 ℃, solid-liquid ratio 1∶16, time 4 h. The inhibiting effect was determined by oxford cup method. The average inhibition zones against escherichia coli, staphylococcus aureus, yeast, mucor and aspergillus were 18 mm, 16 mm, 13 mm, 15 mm and 14 mm, respectively. The content of flavonoid, which was the main bacteriostasis component, was 39.5 mg/g determined by spectrophotometry. The fresh-keeping effect of the extract on flour products was studied. After heat preservation experiment, the flour products with the extract excelled control group in the indexes, such as total number of bacterial colony, acidity, and pathogenic microorganism, which indicated that the leaves possess good fresh-keeping effect.

14 Study on the formation mechanism of acrylamide in the fructose/asparagine simulation system

张永菊 , 戴炳业 , 左洁 , 顾姣 , 徐志祥

2014, 22(6):62-66.

[Abstract](882) [HTML](0) [PDF 0.00 Byte](422)

Abstract:
The formation rule of acrylamide in fructose/asparagine system was studied. 4 factors, heating temperature and time, asparagine and fructose addition levels were selected based on single factor test. The technological conditions were optimized and analyzed by response surface. The results showed that fructose content, heating temperature and asparagine content had significant influence on the formation of acrylamide. When 1.2 mmol fructose and 1.2 mmol asparagine were heated at 200 ℃ for 6.0 min, the maximum content of acrylamide was 1 640.0 nmol.

15 Study on inhibition of acrylamide in the bread by food additives

尚新彬 , 王富刚 , 豆康宁

2014, 22(6):67-70.

[Abstract](854) [HTML](0) [PDF 0.00 Byte](286)

Abstract:
The acrylamide could be produced in bread during baking under high temperature, which could harm human body. The effect of food additives, including calcium sulphate, citric acid, tea polyphenols and their compounds, on the content of acrylamide in bread was researched. The results showed that calcium sulphate, citric acid, tea polyphenols and their compounds could reduce acrylamide levels. The levels of acrylamide in the bread would drop 63.3% when calcium sulfate (1.0%), citric acid （1.0%）and tea polyphenols (0.04%) were added. The results provide reference for reducing acrylamide levels in the bread.

16 Determination of vitamin B1 in rice by high performance liquid chromatography

曹阳 , 刘美辰

2014, 22(6):71-73.

[Abstract](748) [HTML](0) [PDF 0.00 Byte](346)

Abstract:
The vitamin B1 in rice was extracted by acid hydrolysis, enzymatic hydrolysis and oxidation. A C18 column was used for separation and elution. The mobile phase was methanol and sodium acetate (0.05 mol/L, pH=4.5, 35∶65). The vitamin B1 was detected by fluorescence detector quantificationally. The results showed that vitamin B1 had a good linear relationship in the concentration range of 0 ~ 0.20 μg/mL. The detection limit was 0.65 ng/mL. The recoveries of the three levels were above 95%. The relative standard deviations were 2.93% (n=6). There was no conspicuous difference between the result by this method and the result by the method described in GB/T 7628-2008.

17 Determination of Pb and Cd contents in commercial cereals and their risk analysis

刘辉 , 刘恩岐 , 巫永华 , 张建萍 , 陈尚龙

2014, 22(6):74-77.

[Abstract](772) [HTML](0) [PDF 0.00 Byte](335)

Abstract:
The Pb and Cd contents in 12 kinds of cereal samples were determined by microwave digestion -graphite furnace atomic absorption spectrometry, respectively. The pollution situations of the samples were assessed according to the national safety standards about the pollutant in cereal. The dietary exposure risk of Pb and Cd in cereal was assessed according to the maximum allowable intake of heavy metal pollutants （RfD value）recommended by USEPA (2000). The results showed that the exposure risk coefficient of Pb and Cd was less than 1 with the dietary patterns of eating single rice or two kinds of grain collocation. But all samples were slightly contaminated by Pb; maize, oat and wheat flour were slightly contaminated by Cd; while rice, pea, broad bean were around the warning line of Cd pollution. It is necessary to reinforce supervision of heavy metal pollution in agricultural products market.

18 Detection of Chinese liquor by electronic nose and electronic tongue

周红标 , 李珊

2014, 22(6):78-82.

[Abstract](821) [HTML](0) [PDF 0.00 Byte](376)

Abstract:
The rapid detection of Chinese liquor quality by electronic nose and electronic tongue was studied. The adulterated liquors with different brands, different flavors and different proportions were detected. The overall odor response spectra of electronic nose and the response signals of electronic tongue, excitated by pulse in 1Hz, 10Hz, 100Hz and 1000Hz four frequency bands, composed of gold, silver, tungsten, titanium four working electrodes, were analyzed by principal component analysis, linear discriminant analysis and partial least square method. The results showed that electronic tongue was superior to electronic nose in distinguish different brands and different flavor of liquors, and the recognition effect of linear discriminant analysis was exceeded than that of principal component analysis. For the quantitative prediction model according partial least square method, when taking 5 principal components, the model of electronic tongue was the optimal one. The model accuracy was tested by independent sample; the correlation coefficient of prediction and reference values of PLS model was 0.881. This method will provide basic information for quality control of liquors both in production and sale.

19 Optimization of the preparation of zinc(Zn2+) chelating peptides from cold-pressed sesame protein hydrolysates

侯利霞 , 刘云花 , 汪学德 , 于晓磊 , 栗玉洁 , 申自钢

2014, 22(6):83-87.

[Abstract](814) [HTML](0) [PDF 0.00 Byte](314)

Abstract:
The papain was used to prepare peptides by hydrolyzing protein extracted from cold-pressed sesame cake. The comprehensive impact of the factors on the degree of hydrolysis was studied by orthogonal experiment L16 (45), and the optimal process parameters were substrate concentration 4%, enzyme dose 1 500 U/g, pH 9.0, temperature 60 ℃, time 3 h. In this condition, the degree of hydrolysis could reach 14.98%. The hydrolysate formed a chelate with zinc sulfate. The comprehensive impact of the factors on chelating rate was studied by orthogonal experiment L9（34）. The optimal process parameters were that the ratio of zinc to compound amino acid was 1∶2, pH 7, temperature 60 ℃，stirring in high speed. Under this condition, the rate of zinc chelate was 71.1%. The zinc(Zn2+) chelating peptides were purified with ethanol. The purity of the products could be 99.3%, which contain zinc about 15.62%.

20 Effect of compound enzyme preparation on the quality of bread

陈书明 , 陈玮

2014, 22(6):88-91.

[Abstract](808) [HTML](0) [PDF 0.00 Byte](361)

Abstract:
The effects of enzyme preparations on bread quality by the method of orthogonal experiments were researched, and a compound enzyme preparation for bread was developed. The results indicated that if one kind of enzyme was used each time the amount of α-amylase was 0.04 g/100 g, xylanase 0.08 g/100 g, lipase 0.04 g/100 g, and TG enzyme 0.12 g/100 g respectively. For compound enzyme preparation the amount of α-amylase was 0.02 g/100 g, xylanase 0.02 g/100 g, lipase 0.01 g/100 g, and TG enzyme 0.03 g/100 g. The compound enzyme preparation was confected by mixing with starch and sucrose, the dosage of it was 2‰, which can increase bread evaluation scores by more than 30.

21 Effect of medium temperature α-amylase preparation on juice yield of black rice

李超

2014, 22(6):92-94.

[Abstract](785) [HTML](0) [PDF 0.00 Byte](449)

Abstract:
In order to increase the juice yield of black rice, the medium temperature α-amylase treatment with single factor and orthogonal experiments was used. The results showed that the optimal conditions were following: cooking time 10 min, pasting time 20 min, dosage of enzyme 1%, enzymolysis temperature 70 ℃. Under these conditions, the highest juice yield of black rice was 80.25%, which was increased by 26.88% compared with the control group. It showed that this method can increase the juice yield of black rice with shorter treatment time.

22 Changes of crude starch and gelatinization property of wheat infected by weevils

张玉荣 , 吴琼 , 周显青 , 王海荣

2014, 22(6):95-99.

[Abstract](845) [HTML](0) [PDF 0.00 Byte](380)

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In order to discuss the changes of crude starch content and gelatinization property of whole wheat flour infected by boring pests, maize weevil and rice weevil, the wheat from Henan province stored for three-year was taken as a test sample and divided into groups according to different pest species, pest population density and infection time. The result showed that after infected by maize weevil and rice weevil in different damaging levels, the crude starch content was generally in downtrend; either the same pest population density with the prolongation of the infection time, or the same infection time with the increase of the pest population density, the peak viscosity, trough viscosity, final viscosity, breakdown and setback were in downtrend; the gelatinization temperature was in uptrend, while the peak time had no obviously change. At the same time, crude starch content were significant positive correlation with peak viscosity, trough viscosity, final viscosity ,breakdown and setback, significant negative correlation with gelatinization temperature, and there was no correlation between crude starch content and peak time.

23 Progress in equilibrium moisture contents of paddy and its products

李兴军 , 姜平

2014, 22(6):100-105.

[Abstract](781) [HTML](0) [PDF 0.00 Byte](330)

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The mensuration for equilibrium moisture contents of paddy and its products, the hygroscopic equilibrium time, the isotherm fitting equation, and the factors influencing the equilibrium moisture content data were summarized, which was useful for the analysis of hydroscopic property of hybrid rice, transgenic rice and local characteristics rice.

24 Numerical simulation analysis of moisture and temperature in grain silo

张中涛 , 王远成 , 亓伟 , 马金剑

2014, 22(6):106-109.

[Abstract](813) [HTML](0) [PDF 0.00 Byte](363)

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The temperature and moisture in grain silo changed along with time was researched by means of numerical simulation. In the process of simulation，the real grain storage silo was simplified, thereby a similar physical model was established and compared with the classic experiment, the reliability of the model was validated. Based on local heat and mass balance principle and volume average method, different initial temperatures in grain stack were analyzed by numerical simulation. The variation of temperature and moisture was obtained. When the temperature difference increased from 20 ℃ to 40 ℃, the moisture and temperature in the grain silos also changed significantly. The results of the study provides scientific basis for preventing mildew and moisture condensation during grain storage.

25 Research on natural drying corn kernels in grain drying bin assembly

王彩霞 , 彭桂兰 , 曹阳 , 张洪清 , 吴绍锋

2014, 22(6):110-114.

[Abstract](700) [HTML](0) [PDF 0.00 Byte](303)

Abstract:
The newly ingathered corn with high moisture will cause severely mildew problems, if it is not dried in time during harvest, which affect the farmers' income. The new grain bin, combined steel mesh drying grain bin, which was suitable for farmers to air and store grain safely, was analyzed and evaluated by the methods of airing and overturning grain, detecting humidity of environment and corn stack, moisture, fungi spores etc, which provide theoretical basis for popularization and application of the bin.

26 Effect of microbial pesticide emamectin benzoate on maize weevil

张晓燕 , 覃世民 , 邓树华 , 吴树会 , 陈志军

2014, 22(6):115-117.

[Abstract](866) [HTML](0) [PDF 0.00 Byte](302)

Abstract:
The contact action and the population inhibition against maize weevil imago with microbial pesticide emamectin benzoate by pesticide membrane method and mix round method was tested. The results showed that emamectin benzoate possesses a certain contact action and very strong population inhibition against maize weevil imago. The contact action significantly increased with the extending of time and the treatment concentration. The corrected percentage mortality was 40% after treatment by emamectin benzoate with the concentration of 16 μg/cm2 for 72 h. The inhibition of offspring population was better than that of contemporary. The inhibition of contemporary population of maize weevil treated by 16 mg/kg emamectin benzoate was 95%. The inhibition of offspring population of maize weevil treated by 4 mg/kg emamectin benzoate was 100%. The results provided the basis for reasonable application of microbial pesticide emamectin benzoate in biological control of pests in stored grain areas.

27 Analysis of numerical simulation of flow field of fried capsicum sauce

何玲

2014, 22(6):118-121.

[Abstract](825) [HTML](0) [PDF 0.00 Byte](375)

Abstract:
In order to research the even filling technology of fried capsicum sauce products, taking uniformly stirring of fried capsicum sauce products as the research content, solid-liquid mixture of fried capsicum sauce as the research object, the stirring effect was analyzed with the flat blade angle as 0°, 30°, 45° and 60°. Fluent software was calculation platform and the results of calculation was analyzed, which was that the ideal stirring effect was when the blade angle was 30°. But there were still dead angle on the bottom of the groove. After reducing the distance between the blade and the bottom and renew the model, the calculated results shown that the mixture flow situation was further improved, the solid phase was well-distributed in the mixture, which was consistent with the expected effect. The method can be a numerical calculation method to study the automatic filling technology of fried capsicum sauce.

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