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Volume 28,Issue 2,2020 Table of Contents

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  • 1  Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage
    唐煜括 郑 波 徐捍山 陈 洁 李 琳 陈 玲
    2020, 28(2):1-6.
    [Abstract](443) [HTML](0) [PDF 823.39 K](664)
    In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles and inhibit the aging degree. At room temperature, tea polyphenols had a significant effect on inhibiting the aging of fresh wet rice noodles in the early storage period (0~60 d), while matcha had a relatively better effect in the middle and late storage period (90~180 d). The aging-inhibiting effects of tea polyphenols and matcha at 4 ℃ were limited, and the aging degree of different types of fresh wet rice noodles was close at the end. In addition, compared with the raw fresh wet rice noodles, adding tea polyphenols and matcha could increase the slowly digestible components (SDC) and resistant components (RC) of fresh wet rice noodles. The effect of tea polyphenols was more significant. During storage at room temperature and 4 ℃, tea polyphenols and matcha played a significant role in the RC increasing in fresh wet rice noodles. The results provided basic data for the development of nutritious and healthy fresh wet rice noodles.
    2  Application of blends of walnut oil and palm stearin in soft spread base oil
    毛琳璐 李 冰 张 霞 焦文娟 李 琳
    2020, 28(2):7-13.
    [Abstract](450) [HTML](0) [PDF 494.75 K](630)
    To study the application of palm stearin and walnut oil blends in the base oil of soft spreads, the compatibility and crystalline properties of blends were determined. The results show that the SFC curves of blends changed in accordance with the characteristics of best SFC curve of soft spread when the content of walnut oil reached 20%, indicating the blends are suitable for soft spread base oil. At different temperatures, there were different compatibility between walnut oil and palm stearin. And the compatibility gradually became better with the increase of temperature. When the temperature was higher than 33.3 ℃, walnut oil and palm stearin can be completely compatible at all ratios. The yield value of palm stearin was much higher than the optimal yield value of soft spread, which means poor spread ability. The yield value of blends deceased upon addition of walnut oil. When the content of walnut oil was higher than 30%, the yield values of blends were in the range of soft spreads. Rheological temperature scanning results show that a strong crystal network existed in PST and the blends when the processing temperature was lower than 30 ℃, and can maintain a stable form during transportation and storage; it can also quickly melt near body temperature to give a similar taste to soft spread. The crystals in the blends are mainly β′ form. The results laid the foundation for the application of blends of palm stearin and walnut oil in soft spread.
    3  Effects of five different oil production processes on the variety of flavor substances in peanut oil
    董林均 刘国琴 李 琳
    2020, 28(2):14-21.
    [Abstract](351) [HTML](0) [PDF 422.98 K](714)
    In order to explore the effects of different oil production processes on the variety of flavor substances in peanut oil. In this study, headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to detect the volatile flavor substances in peanut oil prepared by the ancient, cold-pressed, hot-pressed methods and the self-made unbaked and baked aqueous enzymatic method respectively. The results showed that there were 41, 39, 41, 56 and 56 volatile substances in peanut oil measured by ancient method, cold press, hot press, unbaked and baked water enzymatic method respectively. In addition, according to the analysis of the contents of various substances, it was found that aldehydes had a higher variety in the five kinds of peanut oil, and had a greater influence on the flavor. Alcohols mainly exist in peanut oil prepared by cold press and unbaked water enzymatic method. Pyrazines and phenyl-containing substances mainly existed in peanut oil prepared by ancient method, hot pressing and baking water enzymatic method, and contributed greatly to their flavor. Ester substances mainly affect the flavor of peanut oil by ancient pressing and enzymatic method without baking. The proportion of acid in peanut oil by heat pressing and baking water enzymatic method was higher, which had a greater influence on its flavor. Ketones, ethers, alkanes, alkenes and alkynes account for a small proportion and have a high taste threshold, so their contribution to the five peanut oils is relatively low.
    4  Effects of pretreatment on flavor of peanut oil with cold-pressed process
    乔泽茹 刘国琴 李 琳
    2020, 28(2):22-29.
    [Abstract](447) [HTML](0) [PDF 390.50 K](927)
    The volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS. The types and relative contents of aldehydes, ketones, pyrazines and other volatile flavor substances in peanut oil were studied. The results indicated that a total of 97 volatile flavor substances were identified from the tested samples. And the cold-pressed peanut oil prepared by different pretreatment methods had different volatile flavor substances. In PEF-pretreated-cold-pressed peanut oil, acetoin was the characteristic flavor compound which has a pleasant aroma of butter. Among the volatile flavor substances of MW-pretreated-cold-pressed peanut oil, pyrazines and pyrroles have nutty and roasty flavor, and this type of cold-pressed peanut oil had flavor characteristics similar to those of hot-pressed peanut oil. The volatile flavor substances of UW-pretreated-cold-pressed peanut oil were mainly acids, showing a smell of oleic acid. Hence, there were significant differences in the effect of pretreatment on volatile flavor substances of cold-pressed peanut oil, and different flavors of cold-pressed peanut oil can be obtained by changing the pretreatment method.
    5  Progress in the detection of viable but non-culturable microbes in rice and noodles
    徐振波 林 欣 徐行勇 李 琳 陈 玲 李晓玺 苏健裕
    2020, 28(2):30-35.
    [Abstract](337) [HTML](0) [PDF 461.68 K](736)
    Rice and flour products are a type of major food in China, which is abundant in nutrients and humidity and thus is suitable for microbial growth. Spoilage microbes could shorten the shell life of food, and pathogenic microbes could cause food poisoning cases. In recent years, rapid detection on food borne microbes includes traditional and nucleic acids amplification methods, of which PSR is advantageous on sensitivity, specificity and reproducibility, showing a promising application prospect. In addition, viable but non-culturable (VBNC) microbial cells is incapable of being detected by “Golden standard” culturing methodology, and thus becomes an important threat for food safety. This review has summarized the major microbes in rice and flour products, currently available detection methodologies, as well as the biological characteristics and detection method of VBNC, which will provide significant information on further safety control of microbes in rice and flour products.
    6  Research progress on quality improvement of whole-wheat food in China
    张 琳 张仁堂
    2020, 28(2):36-42.
    [Abstract](326) [HTML](0) [PDF 414.92 K](594)
    Whole-wheat products are rich in unsaturated fatty acids, dietary fiber, high active enzymes and phenolic and polysaccharide active substances, making them much higher in edible and nutritional value than conventional flour products. At the same time, for the special chemical composition, the whole wheat food will have some problems, such as poor edible quality and poor storage resistance if it is completely processed by the conventional processing method of flour products. Therefore, how to improve the edible quality and storage resistance of whole-wheat food has become the primary problem faced by China's whole-wheat food industry on the premise of keeping the original nutrition ingredients as much as possible. In this paper, the methods and research progress on improvement of the whole-wheat food quality in recent years were reviewed, which provided reference for further research and development of whole-wheat food in China.
    7  Progress in key technologies for traceability of rice industry chain
    杨 健 张星灿 华苗苗 康建平 刘 建 白菊红 吴 淼 钟雪婷
    2020, 28(2):43-48.
    [Abstract](378) [HTML](0) [PDF 382.68 K](606)
    As one of the main food crops in the world, the rice quality and safety situation is not optimistic, the development of rice traceability system has become a hot topic at home and abroad. This paper summarizes the research status of rice traceability technology from two aspects including the origin diagnosis technology (such as: physical index fingerprint technology, stable isotope technology, multi-element analysis technology, near-infrared spectroscopy technology) and the traceability system technology (such as: physical identification technology, information coding technology, information transmission technology). Based on this analysis, the development trend of rice traceability system was analyzed, and new technologies will continue to be applied to the traceability system.
    8  Process optimization and thermodynamic property analysis of brown rice cooking quality improvement by low temperature plasma technology
    刘 明 孟 宁 朱运恒 刘艳香 张培茵 谭 斌 方秀利
    2020, 28(2):49-54.
    [Abstract](410) [HTML](0) [PDF 543.97 K](565)
    In order to solve the problems of long cooking time and rough taste of brown rice, a new technology based on low temperature plasma treatment was put forward. Taking brown rice as raw material, the effects of glow intensity, treatment time and moisture content in low-temperature plasma processing on cooking time and solid loss rate of brown rice were studied, and the thermodynamic properties of white rice, brown rice and low-temperature plasma treated brown rice were analyzed by DSC. On the basis of single factor experiment, orthogonal experiment parameters of optimizing the low-temperature plasma process was glow intensity 1.8a, treatment time 2 min, moisture content 9.33%, then cooking time was about 25.31 min under this condition, solid loss rate was 19.18 mg/g. Thermodynamic analysis shows that low temperature plasma treatment can reduce the thermal phase transition temperature, termination temperature and enthalpy of brown rice. The results can be used as reference for low temperature plasma in brown rice production.
    9  Study on formula of Xinjiang Naan product baked by electric oven
    王 萌 赵晓燕 张晓伟 刘红开 朱海涛
    2020, 28(2):55-61.
    [Abstract](338) [HTML](0) [PDF 830.19 K](638)
    Based on the essence of traditional Naan cooking method, the formula of Xinjiang Naan product baked by electric oven was studied in this research. In the formulation of Naan, the effects of water, oil, yeast, and salt on the quality of Naan were optimized by Single-factor and orthogonal experiments, the results showed that the optimization parameters of Naan formulation with better quality were as following: the water 55%, Oil 10%, yeast 0.5% and salt 1%. Under these conditions, the sensory score of Naan was 19.2.
    10  Study on the cooking technology of oyster mushroom steamed bread
    刘 媛 张佳笑 王 健 宋鹏飞 袁兴茂 高清海
    2020, 28(2):62-65.
    [Abstract](369) [HTML](0) [PDF 353.78 K](523)
    In order to enrich the varieties of intensively processed products of Oyster Mushroom and improve its utilization value, the optimum processing technology of mushroom steamed bread was studied based on the single factor and the orthogonal optimization experiment. The results showed that with the highest sensory score at 92, the steamed bread of Oyster Mushroom was uniform in texture, complete in shape, best in taste, and with suitable flavor of Oyster Mushroom when the amount of Oyster Mushroom pulp was 36 mL, yeast was 0.85 g and fermentation time was 55 min.
    11  The latest application and research progress of Glycemic Index
    钟雪婷 康建平 华苗苗 张星灿
    2020, 28(2):66-72.
    [Abstract](322) [HTML](0) [PDF 919.94 K](503)
    Glycemic Index, proposed by Dr.Jekins in 1970, was an index that measured blood sugar capacity of food. Recent research indicated that glycemic index had positive effects on therapy of diabetic patients and weight management for the overweight. In this paper, the author introduced the concept of glycemic index, food materials grading based on GI, the relationships between GI and food components, the physiological reaction of human separately consuming high GI or low GI food, the application of GI in prevention and cure of diabetes. The review will provided scientific evidences for medical treatment and designing nutritional meal for diabetic patients in comtemporary medical science.
    12  The effects of potato mud on the dough and the quality of bread
    方秀利 常 柳 段晓亮 洪 宇 欧阳姝虹 孙 辉
    2020, 28(2):73-78.
    [Abstract](274) [HTML](0) [PDF 1.88 M](622)
    In order to increase the utilization rate of potato and enrich the type of staple bread, five different varieties of potato samples were selected and steamed into potato mud, which was added to bread flour in 30% proportions to make bread. The influences of the potato mud paste on the rheology and fermentation properties of mixed dough were investigated by a Brabender Farinograph, Extensograph and Chopin F4 Rheofermentometer. The effects of adding potato mud paste on the quality of bread were explored by sensory evaluation and instrumental analysis. The results showed that, in comparison with control samples, the addition of potato mud weakened the dough gluten and decreased processing performance slightly, whereas the dough remained the good gas holding capacity and gas production capacity. The fermentation performances of dough kept same level. After adding potato mud, the bread volume became larger. The instrumental analysis shows that the brightness of the bread slices increased and the volume of coarse stomata were improved after the additions of potato variety No.3, No.4 and No.5,. Furthermore,, potato variety No.5 showed superior processing quality and obtained higher sensory evaluation scores which is considered to be suitable for making potato-mixed bread.
    13  Study on the quality characteristics of a compounded system composed by highland barley flour and medium strength flour
    郭 颖 刘付英 陈国艳
    2020, 28(2):79-85.
    [Abstract](475) [HTML](0) [PDF 491.61 K](448)
    Highland barley flour was selected as the research object and mixed with medium gluten wheat flour in this study. The correlation analysis of highland barley powders with different addition amounts on damaged starch, farino graphical properties, pasting property, solvent retention capacity were studied. The results showed that: with the increase of the proportion of highland barley flour, the damaged starch increased significantly (P<0.05), and was negatively correlated with the falling number; the water absorption of dough increased with the addition of 85%, and the maximum water absorption reached 73.10%, the water absorption and weakening degree increased significantly (P<0.05); The effect of different additions of highland barley powders on the stabilization time of the mixed powder is not significant; Peak viscosity, minimum viscosity, final viscosity, attenuation value and rebirth value decreased significantly (P<0.05), the falling number is positively correlated with peak viscosity; lactic acid SRC was significantly reduced (P<0.05), and was positive correlation with wet gluten content; sodium carbonate SRC, sucrose SRC and water SRC increased significantly (P<0.05), significant positive correlation was found between damaged starch and sodium carbonate SRC, sucrose SRC was positively correlated with water absorption and protein , and water SRC was positively correlated with protein.
    14  Investigation and analysis of planting varieties and qualities of high quality paddy in Guangxi
    伍先绍 李 玥 李 真 胡 蓉 柳永英
    2020, 28(2):86-90.
    [Abstract](300) [HTML](0) [PDF 296.99 K](475)
    The planting varieties and qualities of 154 new high-quality paddy samples harvested in Guangxi in 2018 were investigated and analyzed in this paper. The results showed that abundant resources of high quality paddy varieties were planted in Guangxi, such as bai-xiang, silk fragrance, wild fragrance, oil percentage and silk seedlings. The food quality scores of the collected paddy samples all meet the requirement of grade III standard (≥70 points) specified in GB/T 17891—2017, 92.2% of the paddy samples could meet the requirement of grade II standard (≥80 points), and 9.7% of the paddy samples could meet the requirement of grade I standard (≥90 points). According to the requirements of high quality paddy amylose content (dry basis) range (14.0%~24.0%), 70.8% of the paddy samples could meet the requirements, and 29.2% of the total number of samples (45 paddy samples) was less than 14.0%, which did not meet the requirements of the standard, but 38 paddy samples of them could meet the requirement of grade II standard (≥80 points) specified in GB/T 17891—2017. The survey results showed that the whole quality of the newly harvested high quality paddy in Guangxi was excellent.
    15  Research and application of rapid detection of amylopectin in wine industry
    于加乾 袁士猛 曾安林 徐 洪 凌 昆
    2020, 28(2):91-96.
    [Abstract](310) [HTML](0) [PDF 411.40 K](459)
    Sorghum is the main raw material for Chinese liquor brewing, and the brewing Strong or Sauce-flavor liquor has more special requirements for the original cooking properties. In order to shorten the time and reduce the human error effectively during the operation of amylopectin detection, a rapid detection method was established for the detection of amylopectin content in this experiment, the performance evaluation of the method and instrument was carried out, and the rapid detection method was compared with the national standard method, the results showed that there was no significant difference between the two methods.
    16  Research progress on rapid determination of edible vegetable oil components
    姚 晶 樊 婷 苏春燕 任 蓉 顾建华
    2020, 28(2):97-102.
    [Abstract](278) [HTML](0) [PDF 383.30 K](582)
    This paper summarizes the rapid detection methods of edible vegetable oil components from the aspects of analysis principle and application technology, such as simulation sensory analysis, spectral analysis, electromagnetic spectrum analysis and biochip technology. The application results of these techniques in the component mixing identification of edible vegetable were further analyzed. It was showed that the integrated online rapid detection technology of multi-channel, multi parameter and multi capacity will be the developing direction of component analysis of edible vegetable oil and will lay a technical foundation for further improving the quality supervision of edible vegetable oil and safeguarding the interests of consumers in China.
    17  Fungal flora analysis of newly harvested rice and storage rice
    章采东 邱彦超 李殿威 符丽雪 钱丽丽
    2020, 28(2):103-107.
    [Abstract](275) [HTML](0) [PDF 3.24 M](475)
    This study compared the fungal flora of newly harvested rice in 2017 and that stored for 1 year by traditional culture method and metagenomics techniques. Results showed that the fungi flora in rice changed from various field fungi flora to the storage fungi dominant florasuch as Aspergillus and Penicillium. The results of the two used methods are highly consistent. Exploring the composition and transformations of fungal flora of newly harvested rice and that stored for 1 year can provide important guidance for the prevention of mildew during long-distance transportation.
    18  Optimization of the seed medium of Lactobacillus casei GJ00412 isolated from soy whey
    韩 伟 孙 博 苗海江 庄绪会 罗小红 邹海杰 陈红娟 谢嫣琪
    2020, 28(2):108-114.
    [Abstract](296) [HTML](0) [PDF 1.75 M](553)
    Soy whey (SW) is generated as a process waste during soy isolate protein preparation. SW has low content of soluble sugar and high content of oligosaccharide, which is suitable for the growth of lactic acid bacteria (LAB). In this study, a strain of Lactobacillus casei GJ00412 (by 16S rRNA genesequencing and identification) was isolated from soy whey. In order to reduce the cost of culture medium, improve its biomass, and facilitate the next utilization, Response surface methodology (RSM) was employed to optimize the composition of seed medium of Lactobacillus casei By Plackett-Burman design, sucrose, yeast power, MgSO4, Tween80 and pH value were found to have significant effects on biomass, and were further analyzed by Box-behnken design, an application of response surface. The optimized medium was as follows (w/v): 2.5% sucrose, 1.8% soy peptone, 0.4% yeast powder, 0.08% MgSO4, 0.04% MnSO4, 0.08% Tween80, pH 7.17. The results showed that the cost of the optimized medium was decreased and the biomass of Lactobacillus casei has no significant difference when compared with MRS medium.
    19  Effect improvement by the grain surface membrane sealing during the cryptolestes ferrugineus prevention with phosphine fumigation
    田 军 周井坤 郭宝元
    2020, 28(2):115-119.
    [Abstract](296) [HTML](0) [PDF 688.73 K](489)
    Aluminium phosphide should be reduced in recent years, until the substitute was developed and employed. A low PH3 concentration circulating fumigation by sealing grain surface with polystyrene foam plate was developed combined with food grade inert powder flour mixture (LPCFSP). The performance of LPCFSP was studied in No. 30 large ware house with No. 28 large ware house as control, which was fumigated with conventional method. LPCFSP could reduce 37.5% aluminium phosphide to 20 kg. The half-life of PH3 was doubled to 19 days and the period of PH3 above 150 mL/m3 was more than 28 days in No. 30. The insect killing rate of high-resistance pest cryptolestes ferrugineus was 100% in No. 30, which was considerably higher than that in No. 28 with a killing rate of 45%~65%. The study proved that LPCFSP can be recommended for the high performance in aluminium phosphide reducing and insect killing.
    20  Experimental study of high moisture corn dewatering in rotating air drying barn
    田 琳 曹 阳 杨思成 袁攀强 高 鹏 张洪清
    2020, 28(2):120-124.
    [Abstract](262) [HTML](0) [PDF 2.29 M](451)
    Academy of national food and strategic reserves administration designed a rotating air drying barn. The research on dewatering technology of high-moisture corn was carried out in this paper by using the self-developed rotating air drying barn. High moisture corn was stored in this kind of dry storage, and the precipitation process was studied. During the experiment, the temperature and humidity at different positions of the grain stack in the barn as well as the ambient temperature and humidity were monitored regularly, and the moisture content of corn and fungal spores were detected by regular sampling. The results showed that the temperature and humidity of the monitoring points in the grain heap changed with the environment, and the temperature and humidity data of the detection points in the same layer or column were basically the same. Under the condition of snow (rain turned to snow on the 6th day of the experiment), the moisture content of corn decreased from 27.12% to 14.60% within 18 days. The number of fungal spores carried by corn was kept within the critical range of fungal growth which achieved the goal of short-term safe storage. Therefore, it is feasible to dehydrate high moisture corn by adopting rotating air drying barn. The dewatering effect is uniform and efficient, which effectively ensures the grain free from heat and mildew. Moreover, the method of rotary ventilation drying does not use coal or gas burning which meets the new requirements of environmental protection and sustainable development in China. With significant economic and social benefits. The self-developed rotating air drying barn can be popularized and applied in big farmers' corn drying and short-term safe storage.
    21  Study on the influence of inlet air relative humidity on temperature and moisture of warehouse grain stack during ventilation
    王 艺 戚禹康 孔令今
    2020, 28(2):125-129.
    [Abstract](353) [HTML](0) [PDF 678.05 K](667)
    Temperature and moisture content are two important physical variables that play a considerable role in the study of quality changes during grain storage. Ventilation is used to cool the grain pile and keep the temperature constant to prevent moisture migration. Good ventilation conditions have a significant impact on the storage safety in the granary. At present, the research on the influence of relative humidity of ventilation air on the moisture of the grain reactor is relatively rare. The changes of grain temperature and moisture during ventilation caused by different inlet air relative humidity were explored and compared by a combination of numerical simulation and experimental research in this paper. According to the results, the cooling and drying efficiency is higher when the relative humidity of the inlet is lower, which makes the wheat grain pile cool more quickly and keeps the activities of insects and molds at a lower level.

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