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根据仿生学原理对手工揣面过程进行分析,运用机械原理的相关设计方法,设计一种新型揣面装置.其机构由揣面机构、移盆机构和减速器3部分组成,并对该机构的工作原理、机构特点和设计过程进行了论述和分析. 相似文献
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芝麻糖,是山西省芮城县传统历史名产。本品香甜酥脆。老少皆宜食用。芝麻糖可在农闲季节生产,制作芝麻糖成本低、受益多,5个人的作坊,每个可生产30公斤,每公斤成本1.5~1.8元,售价5元左右,每年做糖4个月,可收入300元,其余时间用作坊原套工具设备,采取基本相近的工艺,还可以生产食醋。 相似文献
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针对幼年儿童算术入门学习的需要,创新设计与制作了一款机械自动加法示教装置。该装置主要由数载体、间歇传递机构、进位与复位机构及顺序控制机构等组成。在数载体自身重力势能驱动下,该装置能实现直观的加法自动运算。该装置可以作为小学或幼儿园算术入门学习的演示教具,也可作为家庭幼年儿童的趣味玩具,对小孩的启蒙教育具有很好的帮助作用。 相似文献
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针对目前电线卷产品包装中存在的样式单一、品质低、生产效率不高等问题,提出一种采用套膜方式对电线卷进行热收缩包装的新工艺方法。通过分析包装工艺流程确定电线卷热收缩对于薄膜状态的基本要求,设计了基于曲柄滑块机构的热收缩包装拍平装置,介绍了薄膜拍平的过程,对于拍平装置进行运动分析与有限元仿真。位移、速度、加速度仿真值与理论值比较误差很小,得到装置零部件的应力、应变图,结果表明所设计装置机构具有运行平稳、结构简单等优点,初步达到设计要求。新型热收缩包装工艺装置能改善电线卷包装美观性,提高包装的品质。 相似文献
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通过造粒加工,开发出造粒芝麻盐,以期延长芝麻盐货架期,延缓风味衰减。采用加速试验方法,探究造粒芝麻盐和传统芝麻盐在不同温度下的贮藏稳定性,进而构建货架期预测模型,评估造粒延长芝麻盐货架期的效果,同时采用气相色谱-质谱法(GC-MS)对比分析贮藏过程中风味物质变化。结果表明:在贮藏过程中,造粒芝麻盐和传统芝麻盐的酸价和过氧化值均随温度升高而增大,同一温度条件下,二者酸价变化没有显著性差异(P>0.05),过氧化值变化显著(P<0.05)。在常温(25 ℃)储藏条件下,造粒芝麻盐货架期预测值为377 d,传统芝麻盐货架期预测值为211 d。造粒芝麻盐和传统芝麻盐风味物质在储藏过程中吡嗪类、烷类物质相对含量均呈明显降低趋势,醛类、呋喃类、醇类、酮类物质相对含量呈上升的趋势。随储藏时间的延长,传统芝麻盐油脂氧化产物酮类物质上升幅度远远大于造粒芝麻盐,对芝麻盐风味物质贡献较大的醛类物质来说,造粒芝麻盐相对含量要高于传统芝麻盐。因此,相对于传统芝麻盐来说,造粒可延缓产品氧化,大幅提高货架期,利于风味物质保留。 相似文献
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Gomatofu (sesame tofu) is one of the traditional Japanese healthy foods and is representative of all shojin (vegetarian) dishes. Gomatofu, one of the mixed gels consisting of kudzu (arrowroot) starch and sesame, possesses an extremely unusual textural characteristic which is soft, smooth, and springy. The textural properties are greatly influenced by preparation, ingredients and roasting conditions of sesame seeds. Hence there are many kinds of sesame materials which can be used to prepare gomatofu such as white, black, huskless or not and roasted or unroasted sesame materials, in this study, the effects of these materials on the physical properties of gomatofu were studied. The sample of Ra-W prepared with unroasted huskless sesame seed had the least hardness, but mouthfeel of this sample were the highest. The samples of Ro-B and Ro-W prepared with roasted husk (black and white) sesame seed were evaluated to have the best palatability because of their superior springiness. It was clarified that different kinds of sesame materials affected the forming of structure and physical properties of gomatofu, because the chemical components were different from varieties of sesame materials. 相似文献
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为方便快捷并准确地设计纬编提花织物,根据纬编提花织物的组织结构特点,通过数学建模的方法建立包括花型意匠图和工艺编织图的二维矩阵,分别对该类织物的花型意匠信息以及工艺编织信息进行数学描述,并根据不同种类提花织物的结构特点和形成原理总结出了由花型意匠信息向工艺编织信息转换的相应算法,包括单面均匀提花织物、横条反面双面提花织物、竖条反面双面提花织物、芝麻点反面双面提花织物以及空气层提花织物,并给出详细的转化算法。以芝麻点双面提花组织为例进行大量实验,结果表明本文算法实现了纬编提花织物的快速准确设计,为提花织物软件的开发奠定了基础。 相似文献
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通过纳滤、超滤、制备液相对胰蛋白酶水解芝麻蛋白的酶解液中抗氧化肽进行分离纯化,随后采用高效液相质谱联用法进行结构鉴定,并合成相应多肽验证抗氧化活性。结果表明,经分离纯化与结构鉴定,共获得5个芝麻抗氧化肽,Glu-Leu-Phe-Phe-Gly-Ala-Gly-Gly- Glu-Asn-Pro-Glu-Ser-Phe-Phe-Lys(ELFFGAGGENPESFFK)、Phe-Glu-Ser-Glu-Ala-Gly-Leu- Thr-Glu-Phe-Trp-Asp-Arg(FESEAGLTEFWDR)、Asp-Val-Ala-Asn-Glu-Ala-Asn-Gln-Leu-Asp- Leu-Lys(DVANEANQLDLK)、Glu-Asn-IIe-Glu-His-Thr-Ala-Ala-Thr-His-Ser-Tyr -Asn-Pro- Arg(ENIEHTAATHSYNPR)、Gln-Asp-Asn-Ala-Asn-Asn-Ala-Asn-Gln-Leu-Asp-Pro-Asn-Pro- Arg(QDNANNANQLDPNPR)。胰蛋白酶酶解产生的芝麻抗氧化肽N端以酸性氨基酸残基为主,C末端为碱性氨基酸残基;除抗氧化肽ELFFGAGGENPESFFK是芝麻7S酶解产物以外,其余多肽均来自芝麻11S蛋白酶解。 相似文献
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食物过敏已成为全世界范围存在的公共健康问题,芝麻是一种常见的食物过敏原,对芝麻过敏原的研究日渐深入。目前,芝麻中已确定的过敏原蛋白有7 种(Ses i 1~Ses i 7)。本文综述了近几年来各国对芝麻过敏原的管理规定、芝麻过敏原蛋白的结构特征、加工过程对其结构及致敏性影响、检测方法等方面的研究进展,以期为采用不同工艺、方法消除或降低芝麻过敏原的致敏性提供理论参考,也为过敏原标签标识的实施提供理论依据。最后,本文总结了芝麻过敏原的研究现状并对未来研究趋势进行了展望。 相似文献
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通过SD大鼠生长、消化代谢等的观察和测定,对不同制油工艺所得芝麻饼的营养生理功能进行评价.以大豆粕(对照)和3种不同制油工艺(低温压榨、低温压榨熟制、高温热榨)所得芝麻饼作为饲料蛋白来源制备人工半合成饲料饲喂生长期SD大鼠,进行生长代谢试验.结果表明:传统的芝麻高温焙炒制油工艺所得芝麻饼组饲料蛋白质的消化率、生物价、利用率和效能比值等几项指标均为最低水平,而低温压榨制油工艺所得冷榨芝麻饼因更多地保留了芝麻蛋白的营养成分而具有较高的营养价值,其消化吸收利用程度均显著优于高温制油工艺所得的芝麻饼,具有与大豆粕相当的营养价值,能很好地满足动物机体营养需要,是优良的植物蛋白来源. 相似文献
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Eleazar M Escamilla‐Silva Salvador H Guzmn‐Maldonado Alicia Cano‐Medinal Guillermo Gonzlez‐Alatorre 《Journal of the science of food and agriculture》2003,83(9):972-979
The effects of a simplified production process on the yield, protein content and differential scanning calorimetric analysis of a sesame protein concentrate were studied. The results were compared with those for similar products obtained by the traditional method. The protein content of the (spray‐dried) sesame concentrate obtained by the simplified process (549 g kg?1) was similar to that of the concentrates obtained by the traditional method (515–565 g kg?1). Spray‐dried samples showed higher Td and Tm and lower ΔH than freeze‐dried samples. In addition, the chemical composition, nutritional quality and physicochemical and functional characteristics of the sesame protein concentrate obtained by the simplified process were compared with those of a similar soybean product. The protein, lysine and calcium contents of the sesame concentrate were lower than those of the soybean concentrate, but the digestibility of the protein was the same for both products. The phytic acid content of the sesame concentrate diminished significantly, but was still higher than that of the soybean concentrate. The water absorption and protein solubility were higher for the soybean concentrate, whereas the oil absorption and viscosity at pH 3 were higher for the sesame concentrate. Copyright © 2003 Society of Chemical Industry 相似文献