Cooking quality and sensorial properties of noodle supplemented with oat flour

Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, crude fat, ash, Mn, Fe, Zn, and Mg contents of noodles increased. Oat flour caused increases in cooking loss of noodles. Sensory and cooking characteristics of noodles were negatively effected when oat flour level was increased compared with the control. Noodle with 10% oat flour received the highest sensory scores in all noodle samples containing oat flour. Overall acceptability scores of control and in only the noodle with 10% oat flour were found statistically (p<0.05) similar. Especially, the usage of 10% oat flour in noodle formulation gave satisfactory results in terms of acceptability.     

高温流化改良红小豆蒸煮品质及其机理研究

为解决红小豆质地坚硬、蒸煮品质差、煮饭前需长时间浸泡的问题,采用高温流化技术对红小豆进行蒸煮品质改良,以满足其与白米煮饭时同煮同熟的需要。研究了补水量、流化温度、进料速度对红小豆吸水性能以及蒸煮硬度的影响,然后通过正交实验得到最佳工艺条件为:补水量10∶2、流化温度215℃、进料速度62 kg/h。经最佳工艺条件处理的红小豆吸水指数为194.03%、硬度为1 448.08 g,其蒸煮硬度与白米蒸煮硬度相近,达到了与白米煮饭同煮同熟的要求。通过SEM、XRD、DSC、RVA表征处理前后红小豆微观结构、热力学特性和糊化特性,发现高温流化的红小豆细胞间微孔直径增加、细胞壁破损、淀粉结晶度下降、淀粉热力学特性和糊化行为改变,这些变化可能是高温流化改良红小豆蒸煮品质的内在机理。     

Synergistic effect of different pulses on the protein quality of rice

The protein quality of common Indian pulses, namely soybean (Glycine max), red gram (Cajanus cajan), green gram (Phaseolus aureus) and black gram (Phaseolus mungo Roxb) has been evaluated with respect to their limiting amino acids (methionine and tryptophan) and the protein fractions. Feeding experiments conducted on wistar albino rats showed a significant improvement in the biological value (BV) on rice-pulse mixed diets as compared to rice alone. However, significant reduction in the true digestibility (TD) of rice-pulse diets was observed when rice was mixed with black gram and red gram.     

蒸煮助剂对芦苇中性亚硫酸盐蒸煮的作用

本文选用3种蒸煮助剂（绿氧助剂、助剂B、助剂CT－1）对芦苇中性亚硫酸盐（NS）蒸煮进行改进研究。结果表明：3种助剂对芦苇NS蒸煮都具有不同程度的促进作用。     

双元助剂强化慈竹蒸煮

研究双元蒸煮助剂在慈竹硫酸盐蒸煮过程中的应用。结果表明,添加改性蒽醌对蒸煮的强化脱木素作用效果明显。巴克曼蒸煮渗透剂 A、B、C 分别单独使用时不仅没有强化脱木素作用,而且会使黑液残碱降低、纸浆得率下降。巴克曼蒸煮渗透剂 A、B、C 与改性 AQ 双元复配使用时均可提高蒸煮效果,使得成浆卡伯值下降、细浆得率提高。其中巴克曼蒸煮渗透剂 A 与改性 AQ 双元复配使用时效果最好。改性 AQ 与巴克曼蒸煮渗透剂 A 双元复配使用时:当改性 AQ 用量 0.05%,巴克曼蒸煮渗透剂 A 用量 0.03%,成浆得率提高 1.31%,卡伯值下降 4.0;当改性AQ 用量 0.06%,巴克曼蒸煮渗透剂 A 用量 0.03%,成浆卡伯值降低了 6.4,细浆得率基本不变。     

表面活性剂在蔗渣烧碱法制浆中的应用

探究GY-ZZ1非离子型、GY-ZZ2阴离子型和GY-ZZ3阴/非离子型3种表面活性剂在不同用量下对蔗渣烧碱蒸煮的影响,筛选出较优的用量;然后探讨助剂复配对蒸煮效果的影响。结果表明:添加表面活性剂可提高蒸煮效率;单一助剂下,GY-ZZ3的添加效果要好于另外两种;GY-ZZ1和GY-ZZ2两种助剂按3:2复配,可获得良好的蒸煮效果,未漂浆卡伯值较空白样降低4.59,纸浆得率相比空白样提高6.65%,纸浆的物理性能也优于空白样。     

双元助剂在麦草蒸煮中的应用

该文通过应用实例详细地论述了双元助剂体系在麦草浆生产线上的试验过程。结果表明,使用0.08%(相对于绝干原料)的含醌型蒸煮助剂和0.08%(相对于绝干原料)的蒸煮渗透剂组成双元蒸煮助剂体系能够发挥比单一助剂更强大的作用:改善了麦草浆的滤水性能,缩短了蒸煮时间,降低了生产成本。     

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

The study comprised two experiments with the aim to investigate the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork. The first experiment determined the cooking loss at 60, 70 and 80 °C centre temperature of 10 raw meat qualities (defined according to ultimate pH, drip loss, breed and rearing conditions) when cooked as steaks on a pan or as a roast in oven at a oven temperature of 90 or 190 °C. The differences in cooking loss between the raw meat qualities and the cooking procedures did decrease as the centre temperature increased and were almost negligble at 80 °C. Low water holding capacity (WHC) and low pH resulted in high cooking loss while no difference in cooking loss was observed between meat having medium or high WHC and pH. In the second experiment four raw meat qualities (standard, Duroc, low pH and heavy carcass weight) chosen from the first experiment to ensure a wide variation in cooking loss, were cooked in oven at 90 or 190 °C oven temperature. Juiciness was assessed three times during the chewing process. The results suggested that juiciness experienced initially in the chewing process depended only on the water content of the meat, whereas juiciness experienced later in the chewing process was determined by a combination of the water and intramuscular fat contents and the saliva production during chewing.     

烹制时间对狮子头营养品质和挥发性风味物质的影响

为探究烹制时间对狮子头营养品质和挥发性风味物质的影响,该文对不同烹制时间条件下狮子头的基础营养成分、色泽、卡路里、质构、嫩度和挥发性风味物质指标进行研究.结果 表明,不同烹制时间对狮子头的营养品质和挥发性风味物质含量影响显著(P<0.05).烹制过程使狮子头中水分含量增加显著(P<0.05).与原料肉相比,烹至120 ...     

Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)

Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.     

说烹牡蛎

牡蛎又称蚝、海蛎子、蛎黄、蚵,属贝类动物瓣腮纲牡蛎科,纯雄无雌。牡蛎分布于热带海域,以江河人海一带的海湾繁殖最旺,我国黄海、渤海,南海均有出产,广东、广西、福建、山东等省产量较火。每年4～10月是最肥美季节。由于牡蛎比鱼类容易捕获,所以早在新石器时代,人类祖先就已开始采食野生牡蛎,考古发现原始人类的遗迹中有大量牡蛎的贝壳,便是很好的见证。     

自动烹饪机器人锅具运动机构的设计原理

根据中式菜肴烹饪的特点,通过对专业厨师烹饪动作的分析,把锅具有效动作分为晃、翻、倾、移四个基本动作。烹饪机器人通过曲柄摇块运动与锥齿轮传动、直线运动的复合运动实现了手臂运锅的基本目的,其运动速度、方向、角度的设计不仅能完成翻、炒等功能,还能实现专业烹饪工艺中的沥油、中间出料、焯水等特色工艺。     

煮茧工艺的优化处理

在分析了煮茧工艺及制丝助剂对改善原料洁净、解舒, 降低消耗的作用基础上, 应用正交实验法, 优选得出触蒸前处理后加助剂等方案, 达到洁净、解舒提高, 缫折下降的良好效果, 在生产中取得了明显的经济效益, 为煮茧工艺的优化处理提供了实例。     

Gelatinization of Corn Grits by Roll Cooking,Extrusion Cooking and Steaming

A large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods. Roll-cooking should be better than extrusion-cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion-cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll- or extrusion-cooking, but it appears that heating time must be held to a minimum.     

醌类助剂在碱法蒸煮中的催化效果

介绍5种醌类蒸煮助剂在麦草烧碱法蒸煮和不同硫化度（0％,15％,23％）的马尾松硫酸盐法蒸煮中,对纸浆硬度、筛渣率、纸浆是率和黑液粘度等方面催化效果的对比实验结果。表明,醌类蒸煮助剂更适用于无硫化钠存在烧碱法蒸煮。     

The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti

The effect of cooking water on both textural and cooking properties of spaghetti was investigated for spaghetti samples, which differ in protein content. The samples were analysed after cooking in deionised, laboratory tap water, deionised water with 2.5% salt and deionised water with 5.0% salt. Brands A, B, and C were usual durum wheat spaghetti and brand D was spaghetti enriched with bran. Regardless of the cooking water used, brand D had higher hardness and lower adhesiveness than other spaghetti samples and required longer cooking time to achieve optimum cooking. It was found that samples cooked deionised water had lower hardness and adhesiveness values as compared to samples cooked in salty water. It can be concluded that a certain amount of salt in the cooking water improves textural characteristics of cooked pasta.     

Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses

This study investigated the impact of intense light pulses (ILP) on inactivation of Listeria innocua and Escherichia coli as well as quality changes in fresh-cut avocado. Cylinders of avocado inoculated with L. innocua or E. coli were placed in plastic trays, which were sealed with a 64-μm-thick polypropylene film (oxygen permeability of 110 cm³ O₂ m⁻² bar⁻¹ day⁻¹ at 23 °C and 0% RH) and subjected to 15 or 30 pulses at fluencies of 0.4 J/cm² per pulse and then stored for 15 days at 5 °C. In addition to L. innocua and E. coli counts, the headspace atmosphere, pH, colour and firmness were measured. The growth of E. coli and L. innocua was more effectively inhibited when increasing treatment intensity. Hence, significant inactivation was obtained in samples treated with 15 and 30 pulses for L. innocua (2.61 and 2.97 log CFU/g, respectively) and E. coli (2.90 and 3.33 log CFU/g, respectively) just after processing. Oxygen concentrations were significantly reduced, whereas CO₂ and ethanol concentrations increased due to product respiration; however, ethylene production was decreased by the effect of ILP treatments. The use of 30 pulses affected the colour and firmness of fresh-cut avocado, causing browning and softening.     

如东海鲜的烹制方法

海鲜产品食用前要进行一定的处理,常用的烹调方法有白灼、红烧、滑炒、烩、清蒸、煎、铁板、生炝、炸等,相同的海鲜亦可采用不同的制作方法.如东海鲜原料资源丰富,选料注重鲜活,烹调技法注重突出原料本味,成品菜肴以鲜为核心,因而以味道鲜美著称.     

Cooking tenderizing in beef

Heating tenderzes meat in three distinct phases. Up to 65°C aging occurs through proteolysis at specific sites in the myofibrils. From about 70°C the collagen of the connective tissue is denatured and melts. Above about 100°C the myofibrils begin to break down again presumably from non-specific high-temperature hydrolysis. The rate of cooking tenderizing above 70°C increases sharply with temperature and at 100°C is equal to the maximum aging rate at 60°C. However the collagen becomes more resistant to breakdown with animal age since the time to achieve maximum tenderizing of m. sternomandibularis at 80°C increases from 4 h for young calves to greater than 15 h for old bulls. There is little overlap in the temperature ranges of aging and cooking tenderizing above 70°C with a minimum tenderizing temperature of 67°C. The merits of tenderizing meat by holding it below or above this temperature are discussed.