花茶最佳素坯原料的选择

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Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses

The effects of variety, mixing conditions and fermentation time on bread loaf characteristics were studied by univariate and multivariate statistical methods. Nearly all the measured bread loaf characteristics were significantly affected by variety, fermentation time, and mixing conditions. Significant interactions were also found. Multivariate analysis (principal component analysis; PCA), was used to find the main variation among the bread samples and to identify the bread loaf characteristics that contributed to describe this variation. The characteristics loaf volume and weight described a large part of the main variation among the loaves and these characteristics were studied in more detail by response surface methodology. The loaf volume and weight response surfaces for varieties, which by multivariate analysis were found to have common properties, followed similar general patterns. It was shown that the experimental design used provided information about the baking performance of wheat flours over a wide range of experimental conditions and, thus, can be a useful supplement to standardised and optimised baking tests.     

生态条件、栽培调制措施、烤烟工艺对烤烟上部叶可用性的影响

烤烟上部叶是卷烟叶组配方中的重要组成部分。近年来,随着烟区植烟环境恶化,上部叶品质年际波动幅度较大,导致上部叶的工业可用性降低。为了研究提高上部叶可用性栽培调制措施,本研究综述了国内外有关生态条件、栽培调制措施、烘烤工艺等方面对上部叶可用性的影响,并对以后发展方向进行了展望,以期为提高烤烟上部烟可用性提供依据。     

数控变频机电一体化在烟叶烘烤中的运用

介绍了数控变频机电一体化技术在烟叶烘烤中的运用情况,通过分析其系统整体设计、项目运行结果和总体效益,认为该系统能够对烘烤过程进行无线数据采集和反馈控制,运用控制算法对烘烤过程进行量化和统计分析,将复杂的烟叶烘烤变得程序化、简单化,实现了烟叶烘烤管理的规模化、信息化、标准化,推进了传统农业向现代烟草农业转变;同时,该系统减少了烘烤能源消耗和劳动用工,让烟农摆脱了以往的小农生产烘烤方式,提高了收益,实现社会效益和经济效益双丰收。     

Research on processing technology of making Nanshan Beimao tea into Oolong tea

结合茶鲜叶的特点和乌龙茶加工工艺特点,对南山白毛茶群体种进行岩茶（乌龙茶）加工工艺试验研究。试验表明：采用轻做青方法,结合相应的烘焙工艺可以加工出香气浓郁清爽,滋味鲜醇的南山岩茶（乌龙茶）。岩茶的开发。可充分提高茶园鲜叶利用率,丰富产品结构和提高企业的经济效益。     

步进烤烟炕房及其干、湿温度测控装置研究

介绍了步进烤烟炕房的结构及特点;采用数字电子技术,研制成功步进炕房干、湿温度测控装置,有效控制了炕内的干、湿温度。降低了烘烤成本,提高了烘烤质量。     

A new lean no time test baking method with improved discriminating power

In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties.     

不同烘烤工艺对NC102烟叶质量的影响

研究了不同烘烤工艺对NC102烟叶质量的影响,结果表明:变黄期干球温度40~42℃,湿球温度38℃时,烤后烟叶外观质量最好,化学成分趋于协调,上中等烟比例、均价最高,获得理想的烘烤效益。     

不同热处理工艺对大豆品质的影响

对大豆进行挤压膨化、远红外烘烤和蒸煮加工,测定其尿酶、胰蛋白酶抑制因子的活性及常规营养成分的含量,得出三种加工方法对尿酶、胰蛋白酶抑制因子的影响是同步的,均可使它们的活性降到标准值以下,符合饲喂要求.但挤压膨化后的大豆品质最好,营养成分含量最高.通过综合分析拟定了较佳的热处理参数.     

Transfer of the Glu-D1 Gene from Chromosome 1D of Breadwheat to Chromosome 1R in Hexaploid Triticale

The use of hexaploid triticale as a crop for human consumption has been limited by its inferior bread-making quality. To ameliorate this problem, a segment of chromosome ID of breadwheat with the Glu-D1d allele encoding for high molecular weight glutenin subunits 5 7plus; 10 was translocated to chromosome 1R of the hexaploid triticale ‘Rhino’ through a combination of a centric break-fusion translocation followed by 5D(5B)-induced homoeologous pairing. The resulting recombinant chromosome 1R has a small interstitial segment of ID with the Glu-D1d allele. The maximum physical length of the translocated segment is estimated at about 16.5 % of 1DL. Frequency of translocations involving the long arms of homoeologous group-1 chromosomes in the analyzed progeny suggested that homoeologous recombination in triticale was substantially higher than that previously reported in hexaploid wheat.