桃子的腌制方法

介绍了酱米桃、糟米桃的原料选择、工艺流程、操作方法和产品特点。     

Influence of Precipitates Size and Distribution on Room Temperature Mechanical Properties and Accelerated Creep of X20CrMoV121

The effect of microstructure on creep resistance of the low carbon chromium steel X20CrMoV121 after 100‐hours of static‐load test at a temperature of 580 °C and constant stress of 170 MPa was investigated. The specimens for the experiments were extracted from steam pipes of a steam power plant and heat treated. The effect of isothermal annealing on the microstructure and hardness as well as the kinetics of the precipitation of the carbide particles were determined.     

全谷物食品标准体系建设现状与发展方向

研究表明，摄入更多的全谷物可降低慢性代谢性疾病的患病风险。近20余年以来，全谷物产业在主要发达国家及地区发展迅速。近年来，全谷物在我国也引发了广泛关注，我国全谷物标准研制力度不断加强。本文介绍了全谷物及全谷物食品全球定义共识的进展，概述了国际标准化组织（International Organization for Standardization，ISO）国际标准全谷物工作组、美国、加拿大、荷兰、国际食品法典委员会等国家和机构全谷物原料及全谷物食品相关标准的发展现状；介绍了我国全谷物及全谷物食品定义的制订现状，概述了我国包括国家标准、行业标准、地方标准和团体标准在内的20余个全谷物原料、全谷物食品、全谷物生产技术规程及其他全谷物标准的发布情况，还有一些正在制定中的全谷物相关标准。最后提出了我国全谷物标准体系建设的发展方向和建议，包括充分与我国全谷物食品实际生产情况相结合、与国际接轨、标准检测与认证相结合三个方面。逐步完善构建全谷物食品产业的标准体系，将有助于引导和规范我国全谷物产业的高质量健康发展，推动打造多样化健康谷物食品新生态，为全谷物产业的发展提供技术依据。     

Effect of malting conditions and quality characteristics of malt and roasted malt extract from ‘acha’ grains (Digitaria exilis Stapf)

BACKGROUND: Considering the importance of malting and roasting on the quality of ‘acha’ beverages, a study was conducted to find optimum conditions for malting and the production of a high‐quality roasted extract that could be used for an ‘acha’ beverage. RESULTS: The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) malting factors that affect the response variables were the linear terms of germination time and drying temperature. However, for the extract production, the linear term of roasting temperature was the most significant (P < 0.05) factor. The quadratic and interaction terms exhibited significant (P < 0.05) effect in all cases apart from the flavour. CONCLUSION: The overall optimum regions were established at 28 h of germination time, 55 °C drying temperature and 5.0% moisture content for the malting conditions while for the extract production, a roasting temperature of 210 °C, extraction temperature of 70 °C and extraction duration of 20 min were established. Copyright © 2010 Society of Chemical Industry     

RP-HPLC法测定复方大青叶颗粒中靛玉红含量

建立了一种RP-HPLC法测定复方大青叶颗粒中靛玉红的含量。样品用Kromasil C18(200 mm×4.6 mm,5μm)柱分离,检测波长为289 nm,流动相为甲醇-水(体积比为75∶25),流速为1.0 mL/min。靛玉红在1.25~19.97 mg/L范围内与峰面积呈良好线性关系,r=0.9999,平均回收率为102.0%(RSD=1.5%,n=9)。该法准确、快速、简单,适合复方大青叶颗粒中靛玉红的含量测定。     

啤酒糟水溶性膳食纤维复合果汁饮料的开发

以啤酒糟为原料,采用超微粉碎和超声波辅助法提取水溶性多糖。通过清除羟自由基(·OH)、超氧阴离子自由基(O2 － ·)和1,1- 二苯基-2- 三硝基苯肼(DPPH)自由基能力的检测,证明啤酒糟水溶性多糖具有一定的抗氧化活性。研究水溶性多糖复合果汁饮料的加工工艺,通过感官风味评价制备出一种新型的水溶性多糖复合果汁饮料。该水溶性多糖复合果汁饮料中水溶性多糖含量2g/100mL、总酸0.5430g/100mL、总糖12.15g/100mL、VC18.97mg/100mL、蛋白质0.2029g/100mL,是补充VC 和水溶性多糖的优质饮料。     

Effects of cellulase‐producing bacteria on bacterial community structure and diversity during fermentation of Chinese liquor grains

To study role of cellulase‐producing bacteria on bacterial community structure during fermentation of Chinese liquor grains, a cellulase‐producing strain called DM‐4 was added to the grains at different levels. The bacterial community structure and diversity were then studied using a high‐throughput sequencing method. Results showed that the bacterial community structure exhibited varied characteristics at different levels of grain fermentation, which amply illustrated that adding cellulase‐producing bacteria to fermenting grains had significant effect on the bacterial community structure. Diversity analysis indicated that abundance and diversity of bacterial community increased significantly by adding 10⁴–10⁶ cfu/g DM‐4 cellulase‐producing bacteria. Also when 0–10⁶ cfu/g of DM‐4 cellulase‐producing bacteria was added, there was significant correlation between the dose of cellulase‐producing bacteria added and bacterial community diversity. The study thus concluded that bacterial community diversity and uniformity increased by adding cellulase‐producing bacteria during fermentation. Copyright © 2017 The Institute of Brewing & Distilling     

Nutrient variation and availability of wheat DDGS,corn DDGS and blend DDGS from bioethanol plants

BACKGROUND: The dramatic increase in bioethanol production in Canada has resulted in millions of tonnes of different types of new co‐products: wheat dried distillers grains with solubles (DDGS), corn DDGS and blend DDGS (e.g. wheat:corn=70:30). There is an urgent need to systematically evaluate the nutritive value of different types of DDGS. Little research has been conducted to determine the magnitude of the differences in nutritive value among wheat DDGS, corn DDGS and blend DDGS and between different bioethanol plants. The objectives of this study were to compare different types of DDGS and different bioethanol plants in terms of: (1) chemical profiles; (2) mineral concentrations of sulfur (S), calcium (Ca) and phosphorus (P); (3) protein and carbohydrate subfractions associated with different degradation rates; (4) digestible component nutrients and energy values; and (5) in situ rumen availability of each DDGS component. RESULTS: The results showed that chemical profiles differed among wheat DDGS, corn DDGS and blend DDGS. Mineral profiles were different among the three types of DDGS with wheat DDGS lower in S (3.9 vs. 7.2 g kg^?1 DM), higher in Ca (1.8 vs. 0.5 g kg^?1 DM) and P (9.1 vs. 7.7 g kg^?1 DM) than corn DDGS, but similar to blend DDGS. Wheat DDGS had the lowest and corn DDGS had the highest energy values (TDN, DE_3X, ME_3X, NEL_3X for dairy; NE_m and NE_g beef cattle) while blend DDGS was in between. Wheat DDGS was lower in the intermediately degradable CP fraction (PB2: 277 vs. 542 g kg^?1 CP) and higher in the rapidly non‐protein degradable fraction (163 vs. 114 g kg^?1 CP) and slowly degradable CP fraction (PB3: 512 vs. 279 g kg^?1 CP) than corn DDGS, but similar to blend DDGS. For carbohydrate subfractions, wheat DDGS was higher in non‐structural carbohydrate fraction (NSC: 483 vs. 184 g kg^?1 CHO), higher in highly degradable free sugars fraction (CA: 359 vs. 91 g kg^?1 CHO), higher in unavailable CHO (CC: 204 vs. 142 g kg^?1 CHO), similar in rapidly degradable CHO fraction (average 108 g kg^?1 CHO), lower in intermediately degradable CHO (CB2: 313 vs. 674 g kg^?1 CHO) than corn DDGS. Wheat DDGS had higher in situ CP degradability and lower NDF degradability than corn DDGS, but similar degradability to blend DDGS. CONCLUSION: Among the three types of DDGS, they differed in chemical characterisation, mineral concentration (S, Ca, P), estimated energy values for both beef and dairy cattle, protein and carbohydrate subfractions, in situ degradability. Bioethanol plants also had significant impact on nutritive value of DDGS. The energy values (DE_3X, ME_3X, NEL_3X, NE_m and NE_g) in wheat DDGS were similar to wheat and corn suggesting wheat DDGS as an alternative to wheat and corn in dairy and beef diets. The energy values (DE_3X, ME_3X, NEL_3X, NE_m and NE_g) in corn DDGS were significantly higher than in corn, indicating that corn DDGS is superior to corn in dairy and beef diets. The energy values (DE_3X, ME_3X, NEL_3X, NE_m and NE_g) in the blend DDGS were higher than that in wheat DDGS but similar to corn DDGS, suggesting blend DDGS as an alternative to corn and superior to wheat and wheat DDGS in dairy and beef diets. Copyright © 2009 Society of Chemical Industry