面团流变学特性分析方法比较及与烘烤品质的通径分析

选用27个筋力不同的小麦品种(系)为材料，研究了粉质仪、拉伸仪及揉混仪所获得的面团流变学特性指标间的相互关系，并通过逐步回归分析和通径分析，就11个面团流变学特性指标对面包加工品质影响力的大小及直接效应与间接效应进行研究。结果表明，3种不同测定方法的主要参数间存在极显著的相关性，其中粉质仪测定的形成时间、稳定时间、粉质质量指数，拉伸仪测定的拉伸面积、最大拉伸阻力、最大拉伸比，揉混仪测定的和面时间和8min尾高各指标间均呈显著或极显著正相关。这些指标直接或间接的影响面包的加工品质，其中最主要的因素为面团稳定时间、最大拉伸阻力、和面时间及粉质质量指数。     

花茶最佳素坯原料的选择

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Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

A simple and effective method for the analysis of thiamine (B₁) and riboflavin (B₂) vitamers, in unmalted and malted grains, by high performance liquid chromatography (HPLC) has been developed. This method makes use of trichloroacetic acid (TCA) as an extraction medium to effectively clean up the sample and analyze the vitamer content with high accuracy (R² > 0.9992; %RSD < 5%). This method was employed in the routine analysis of a wide range of malted and unmalted grains, and it was found that lighter colored malts contain higher concentrations (2–5 times higher) of thiamine and riboflavin vitamers compared to darker colored malts. The malting process has no effect on the overall riboflavin content; however, both steeping and kilning processes cause increases in thiamine vitamer content. Roasting profiles show that thiamine and riboflavin vitamer concentrations are significantly effected when the temperature reaches 120 °C, which explains why roasted products have lower vitamer content than paler malts.     

Effects of roasting on barley β-glucan,thermal, textural and pasting properties

Different hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects on β-glucan extractability, physico-chemical, thermal and pasting properties were studied. The grain puffed upon roasting and grain hardness and colour difference ΔE were significantly lowered. The roasted barley flour had significantly higher water absorption and water solubility index. The cultivars DWR-28, RD-2503 and PL-172 had the highest total β-glucan content (up to 5.47%). Roasting brought about a decrease in the soluble β-glucan content in all the cultivars and this decrease ranged from 4.9 to 25.3%. The β-glucan extractability was not affected by the roasting process but roasting lowered the ratio of soluble to insoluble β-glucan content by 8.1–41.9%. Roasting significantly affected the pasting and thermal properties of the flours, together with an increase in the cooked starch content that ranged from 28.8 to 43.1%.     

Physicochemical characteristics of flours of faba bean as influenced by processing methods

Wet- and dry-processing with and without heating treatments were used to dehull faba beans for preparation of flours from the cotyledons. Flour qualities were assessed by levels of tannin and trypsin inhibitor and other measures of proximate composition. High roasting temperature and shorter process time that improved the recovered cotyledon yields were verified significant by path analysis methodologies. In turn, the higher cotyledon recoveries correlated with higher protein levels and inversely with the measured tannin levels. Ash reductions were correlated to the wet processing options in hull removal while reductions in the insoluble dietary fiber were notably influenced by level of heating temperatures applied. Trypsin inhibitor levels ranged from 42 to 56% of the original with reductions tied to applications of wet and/or heat processing in each case improved by increased durations and temperatures of treatments.     

Protein quality of weaning foods based on locally available cereal and pulse combination

Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) and jaggery were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The weaning foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed weaning foods. The study indicated that the weaning foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae.     

Development,nutritive content and shelf life of home processed supplementary foods

Four low cost supplements containing whole wheat, pearl millet, bengal gram, green gram grain and amaranth leaves employing roasting and malting methods were developed. Nutritional evaluation showed that chemical composition of developed supplements was within the range prescribed for processed supplements and could meet satisfactorily one third requirements of protein, energy, iron and calcium for young children. Developed supplements were stored in three packings, polythene bags, tins with lids, glass bottle with lids (each 1 kg capacity, under ambient temperature (24–32°C) and RH (70–80%) for a period of 30 days and analysed for moisture, peroxide value, fat acidity and alcoholic acidity. Stored samples were also evaluated organoleptically. The values of moisture, peroxide value, fat acidity and alcoholic acidity of stored samples were within the range of prescribed specifications for processed supplements. Storage of supplements for 30 days resulted in non-significant changes in organoleptic traits except for taste and aroma of bajra based supplements on 20th and 30th day of storage. In spite of these variations, all the supplements were found to be acceptable till 30th day of storage.     

Acceptability and viscosity of low cost home processed supplementary foods developed for pre-school children

Four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing roasting and malting techniques. Malting used in the formation of the supplements reduced significantly hot paste viscosity of all the four supplements and increased their nutrient density per unit volume. The results of organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability of all the four supplements were excellent with mean scores of overall acceptability (9.77, 9.33, 9.11 and 8.75) for supplements I, II, III and IV, respectively. Children did not develop any GIT disorders after consuming the products. Trained panelists found all the four supplements acceptable as indicated by Nine point hedonic scale.     

沙棘茶杀青工艺研究

通过对微波杀青沙棘叶片最佳工艺条件的研究,优化沙棘袋泡茶生产工艺路线,有效保存叶片营养成分,提高沙棘茶叶品质。试验主要对叶片杀青时间、投叶量和摊铺厚度3个因素进行水平试验,得到最佳单因素条件;然后进行正交试验,得到在微波杀青12 min,投叶300 g,摊铺厚度为2 cm时微波杀青效果最佳,通过对杀青这一工艺的优化提高产品质量。     

烤烟监控系统中SD卡的应用研究

以SD卡大容量数据存储器为核心,采用VC＋＋6.0对烤烟全程温湿度数据进行处理分析,设计并实现了SD卡在烤烟监控系统中的应用。介绍了烤烟监控系统中SD卡的硬件接口电路、SD卡的具体操作、全程温湿度数据采集,温湿度随时间变化曲线绘制;该系统通过实际使用验证了所提方案的有效性。