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排序方式: 共有166条查询结果,搜索用时 31 毫秒
101.
为了研究在饲料中添加金荞麦茎叶粉对生长育肥猪肉品质和血液生化指标的影响,为金荞麦在猪饲料方面的利用提供基础数据,试验将日龄、体重相近的生长育肥猪20头随机分为4组,在基础饲料中分别添加0%(对照组)、1%、3%、5%的金荞麦茎叶粉替代麦麸,饲养30 d后称重、屠宰并测定生产性能和血液生化指标.结果:(1)与对照组相比,5%试验组肌肉剪切力增加8.91%(P<0.05),1%、3%试验组分别降低1.98(P>0.05)、17.16%(P<0.05);1%、3%、5%试验组肌肉滴水损失分别降低22.22%(P<0.05)、36.11%(P<0.05)、41.67%(P<0.05);1%试验组肉色L值提高6.31%(P<0.05),1%、3%试验组肉色a值分别提高61.49%(P<0.05)、73.06%(P<0.05).(2)血液各生化指标正常.与对照组相比,1%试验组白蛋白降低14.01%(P<0.05),3%试验组乳酸脱氢酶增加35.11%(P<0.05),其他均无显著差异.结论:在生长育肥猪养殖中,利用金荞麦茎叶粉替代3%麦麸,不仅能提高生长育肥猪的肉质,而且猪健康状况良好. 相似文献
102.
The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to make balanced formulations that, coupled with emulsifier and stabilizers (monoglycerides of fatty acids, propylene glycol alginate and/or flour of carob and guar), appropriate technologies (gelatinization of flour), and conventional pasta making process, allowed to achieve excellent nutritional and cooking quality properties. The presence of buckwheat flour in the formulation (49.2–99.4%) resulted in an experimental pasta with a high protein and dietary fiber content (values ranging from 8.9 to 11.2% d.w., and 8.9–14.4% d.w, respectively), hence making the innovative products suitable for celiac patients. The combined use of 0.1% propylene glycol alginate, 0.5% monoglycerides of fatty acids, and the gelatinization of mixed flour (buckwheat, maize, rice) allowed to obtain pasta with the highest cooking quality and texture. 相似文献
103.
以苦荞茶为原料,以乙醇溶液为萃取剂,利用超声波辅助萃取芦丁,研究提取芦丁的最佳条件。结果表明:固液比为1∶10,在70℃下提取45 min,乙醇体积数为70%。在同样提取条件下,超声辅助提取的效果优于蒸馏提取,热水浸泡芦丁含量最小,磨碎的芦丁提取量大于不磨碎的芦丁提取量。 相似文献
104.
以不同生育时期的甜荞和苦荞乙醇提取物为研究对象,在测定其提取物中总酚和总黄酮含量的基础上,利用体外法研究了荞麦提取物的总抗氧化性及对羟基自由基的清除作用。结果表明,参试品种总酚和总黄酮含量在整个生育期变化趋势一致,呈先升高后降低的变化趋势,在盛花期达到最高,苦荞含量高于甜荞,达0.05显著水平;两品种的乙醇提取物均有显著的抗氧化性,与甜荞相比,苦荞的总抗氧化活性以盛花期最强,羟基自由基的清除作用也最强,清除率达57.1%;回归分析表明,荞麦的总酚含量与总抗氧化性及对羟基自由基的清除率呈线性相关,相关系数可达0.90以上。 相似文献
105.
106.
为更好地发挥荞麦在房山区景观营造中的作用,开展了荞麦播期试验,研究播期对荞麦观赏期和株高的影响。结果表明,房山区荞麦春播适宜播期为4月5—16日,花期为70 d左右,初花至倒伏亦为70 d左右,封行至倒伏为60 d左右,盛花至倒伏可以持续60 d左右,观赏持续期最长;夏秋播适宜播期为7月20日至8月25日,植株不易发生倒伏,花期在34~57 d,其中7月20日左右播种最佳,花期达57 d;5月7日至6月9日也可播种,初花至倒伏在21~49 d;6月25日至7月5日不适合播种。 相似文献
107.
108.
本试验以饼干、芝麻薄脆为例,探讨了不同苦荞烘烤保健食品的生产工艺,技术及配方。结果表明:由于苦荞粉烘焙性能较差,适合添加于含油糖较多的烘烤类食品。适合于糖尿病等患者食用的苏打饼干等低糖食品则添加量不宜超过20%,否则,饼干僵硬,适口性差。 相似文献
109.
Ivana SedejMarijana Saka? Anamarija Mandi?Aleksandra Mišan Vesna TumbasMiroslav Hadna?ev 《Journal of Cereal Science》2011,54(3):347-353
This study examined the antioxidant properties of the ethanolic extracts of wheat milling fractions (wheat flour type 500 and type 850, and bran) and their polyphenol and tocopherol content, and rheological characteristics of wheat dough supplemented with buckwheat flours (light and wholegrain). The results obtained in this study were correlated with our previously published data on wheat flour type 400, wholegrain wheat flour and buckwheat flours.Buckwheat flours exhibited significantly higher (P < 0.05) antiradical activity on hydroxyl (OH), superoxide anion (O2−) and (1,1-diphenyl-2-picrylhydrazyl) DPPH radicals, antioxidant activity and reducing power than all investigated wheat milling fractions when their corresponding IC50 values were compared.The rheological parameters of wheat dough supplemented with light and wholegrain buckwheat flour (0-50%) were obtained by using Mixolab. Results indicated changes in protein and starch properties of dough.The obtained results indicate the benefit of using buckwheat flours in wheat-based food products, i.e. their contribution in functional and tailor-made-food production. 相似文献
110.
The aim of this work was to evaluate the effects of solid-state fermentation (SSF) with three strains of Agaricus (Agaricus blazei Murrill SH26, Agaricus bisporus AS2796 and Agaricus bisporus G1) on the total phenolic contents and antioxidant properties of buckwheat (Fagopyrum esculentum Möench). The results showed that the total phenolic contents of the fermented buckwheat varied with fermentation time and the starter organisms. The total phenolic content of buckwheat fermented with strain SH26 reached its maximum value of 18.07 mg/g after the fermentation of 21 days, which was 3.96 times higher than that of control. The ethanolic extracts of buckwheat fermented by strains SH26 and AS2796 exhibited enhanced antioxidant properties in comparison with the control. However, the ethanolic extracts of buckwheat fermented by strain G1 exhibited less antioxidant properties in comparison with the control. The ethanolic extracts of buckwheat fermented with strain SH26 exhibited the highest reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and ferrous ion chelating ability, respectively. The ethanolic extracts of buckwheat fermented with strain AS2796 exhibited the highest superoxide anion radical scavenging ability. 相似文献