鱼香肉丝方便菜肴包中蔬菜包的工艺优化研究

鱼香肉丝方便米饭是在中国传统工艺制作中融入了现代元素,色香味俱全,其独特的口感风味深受人们的喜爱,主要研究了鱼香肉丝方便米饭中鱼香肉丝速热菜肴包的制作工艺及口感品质。通过对原料的分装与护脆与护色处理,有效地保护了食材的风味和质地,增强了该食品的可食用性。对于鱼香肉丝方便米饭而言,其最优的制取工艺流程主要基于单因素试验,以及正交设计试验进行确定,通过把蔬菜与其他原料分别包装,以期提高鱼香肉丝方便米饭的口感,并通过感官试验对各正交设计试验组进行差异性验证。     

中国规模化秸秆沼气工程现状及存在问题

中国是世界上秸秆资源最丰富的国家之一。利用农作物秸秆进行厌氧发酵产沼气,是一条清洁高效的秸秆能源化利用途径。为了研究中国规模化秸秆沼气工程的现状,笔者在实地调研的基础上,结合前人的研究结果,简述了中国规模化秸秆沼气工程发酵原料的分布特征及特性、发酵原料的预处理方法、发酵工艺类型及特点、沼气利用状况等发展现状。同时,对比当前欧洲先进的沼气发酵工程特点、借鉴欧洲沼气产业发达国家的经验,论述了中国秸秆沼气工程发展中现存的原料收集与处理、工程运行管理等问题,并对中国沼气工程发展提出了建议。     

微波技术辅助紫苏叶多糖提取工艺优化

研究了紫苏叶多糖的最佳提取工艺条件。采用微波技术辅助提取紫苏叶多糖,考察了料液比(g/mL)、微波功率、微波时间和装载量对紫苏叶多糖提取率的影响。结果表明：装载量对多糖提取率的影响极显著;微波功率和微波时间对紫苏叶多糖提取率的影响显著;紫苏叶多糖最佳的微波提取工艺参数为：装载量为10 mL、微波时间为30 s、微波功率为800 W,该条件下紫苏叶多糖提取率为3.99%。微波技术强化了紫苏叶多糖的提取效果。     

长果皂荚皂苷提取工艺条件研究

对湖南都庞岭自然保护区特有植物——长果皂荚的皂苷提取工艺条件进行研究,采用水浸提方法,考查了提取温度、时间、次数、固液比对长果皂荚总皂苷提取效率的影响。结果表明,经过一系列的单因素实验和L16(43)正交实验,得到了长果皂荚皂苷提取工艺的最佳条件：在浸提温度70℃、时间8 h、首次浸提固液比为1:4,第2-n次为1:2,浸提4次的条件下,可获得最高总皂苷提取率29.67%,为进一步开发利用长果皂荚提供实验依据。     

荞麦的营养特性及其加工技术探讨

荞麦是一种杂粮作物,荞麦食品具有特殊的食疗和保健作用,如何有效地加工和利用荞麦是人们研究的重点。叙述了荞麦的营养特性,并对荞麦加工工艺及设备选择作了重要阐述。     

Comparisons Among Software Process Assessment and Improvement Models

A discussion based on software process improvement models such as ISO/IEC 15504,CMM,CMMI and Chinese software engineering criterion: SJ/T 11234?SJ/T 11235 etc is presented. There are comparisons among these models and their advantages and disadvantages are showed. The aim of this paper is to help the software organizations to get in touch with the latest international software assessment and improvement models and select a model that suit them best. So that their software abilities can be improved and they can produce software products with high quality, high efficiency and low cost.     

Improved Analytic Hierarchy Process Used in Optimal Selection of Waste Water Treatment Process

The improved Analytic Hierarchy Process is adopted for the optimal decision of waste water treatment process. The unified test of traditional method is avoided owing to using the three scale method and inducting the optimum transfer matrix and then converting into the unified judgement matrix. It is proven by example that it is feasible to use the improved Analytic Hierarchy Process in the optimal decision of the waste water treatment process.     

基于自动化的速冻荠菜馅加工工艺

自动化程度低、劳动强度大、生产效率低下、水资源浪费严重、加工成本高是荠菜传统速冻加工工艺存在的不足。研发的基于自动化的速冻荠菜馅加工工艺具有自动化程度增强、劳动力使用减少、水资源节约利用、清洗贯穿全过程、产品合格率和原料利用率提高等六大特点,确保了产品质量。     

Study on Process Capability Indices for Mass Customization

Mass customization is a kind of fine-new production mode that corporations make individual customization for every customer's requirements by advanced technologies and managerial methods while the costs and time are the same as the volume-production. This paper analyzes the conception and characters of mass customization. And it reviews the current research of Process Capability Indices (PCI) of variety-and-batch production home and abroad. Volume-production and mass customization are compared in the paper. On the basis of discussion of the point estimates and lower confidence limits of SPC, it brings forward the method to fix on PCI of mass customization.     

风味速食莜麦面工业化生产研究

为改进传统莜麦炒生产面工艺,弥补传统莜麦炒面的营养和风味方面的不足,本研究主要介绍了2种速食莜麦面的制作工艺,以莜麦为原料,经过烘烤、打粉过筛、分散稳定性处理、真空包装等工艺,另一种经过了熟化处理后再进行其他的工艺。采用正交试验设计,确定了最佳的稳定剂添加量。结果表明,莜麦180℃烘烤30 min,最优添加量为黄原胶0.06%、海藻酸钠0.03%、CMC-Na 0.10%,以感官评分结果为准得到了香味料与莜麦粉的比例为1:20;香辛料垫底经熟化工艺时,香辛料与莜麦比例为1:5蒸煮60 min,打粉的香辛料与莜麦比1:10烘烤45 min。均制得了营养型风味速食莜麦面,口感、风味独特,适口性强,使风味速食莜麦面实现了现代工业化处理。     

即食风味麻鸡现代加工工艺的研究

以合肥麻鸡为主要原料,研究即食风味麻鸡的现代加工工艺。探讨了该鸡肉产品的加工过程及关键工艺的影响因素,确定了最佳加工工艺参数。     

山药营养酸奶的工艺研究

介绍了山药营养酸奶的加工工艺、操作要点、配方和产品特点。此法生产的营养酸奶口感好,营养丰富,具有药食同源的功效。     

Study on N-Phenylglycinonitrile Wastewater Treatment by Anoxic-Aerobic Process

The anoxic-aerobic process was used to treat n-phenylglycinonitrile wastewater from a chemical plant. Furthermore, the chemical process was used to remove ammonia from effluent of bio-chemical process. The results show that when the influent contains COD Cr 1 000-2 000 mg/L and NH 3-N 300 mg/L, the effluent would contain COD Cr 200-300 mg/L and NH 3-N 30 mg/L. The treated water can be reused as cooling water for the factory.     

Discussion on Optimization of Tube Settling Process

The optimization of tube settling process should be confined within the optimization of whole water treatment plant design under the conditions of higher criteria on potable water.Tube settling process has a better suitability for the challenge of new regulation of drinking water quality. When optimizing tube settling process,the effects on which filtration and flocculation processes have been exerted should be considered.The design surface load of tube settling should be lower than that in existing design codes.The configuration of tube module can be selected as two-or multi-layer module to make full use of the separation capacity of tube module.The suitable cross-section type of tube is also needed to be selected carefully,adopting an excellent one which is knoumas square cross-section type of tube.The layout of tube settler,the arrangement of tube module,the connection between tube settler and flocculator,and the construction and operation management of tube settling process are also factors for the optimization of tube settling process.     

Production Planning Method for Steelmaking-continuous Casting Process Based on Time Backward and Process Simulation

Reasonable production planning effectively ensures smooth operation. According to the analysis of the characteristics of steelmaking-continuous casting production process, a production planning method for steelmaking - continuous casting process based on time backward inference method and process simulation is presented. Production plan meeting certain criteria is rapidly gained by time backward inference method, and is regarded as input of simulation model in steelmaking process. Considering time randomicity in production process and transporting equipment restriction, production plan meeting more restrictive conditions, such as no equipment conflict, continuous casting, and etc, is acquired through simulating. It assures that the plan is carried out in practice. The instance demonstrates the feasibility of the method.     

Influences on Layout and Construction of Urbans and Towns in Mountainous Area

On the basis of investigations in field for years,some basic influences on layout and constructions of urbans and towns in mountainous area from geomorphological processes are studied.The results prove that geomorphological processes,especially catastrophic geomorphological processees (a mud- rock flow or a landslide) do important effect on the layout and construction of the urbans and towns.The paper also studies some effects on the urbans and towns from irreasonable human activities.     

冷热破碎工艺对小包装番茄酱贮藏期间非酶褐变的影响

为探究冷破碎工艺和热破碎工艺对番茄酱贮藏期间非酶褐变的影响,将制备的番茄酱在20℃和35℃条件下进行12个月的贮藏。通过对番茄酱的褐变指数、还原糖、番茄红素、5-HMF、VC含量、氨基酸态氮含量、可滴定酸含量和pH变化的测定以及相关性分析得出美拉德反应与VC氧化分解反应是导致番茄酱在贮藏期间发生非酶褐变的主要原因,番茄红素不是引起番茄酱色泽变化的主要原因,美拉德反应的主要产物是5-HMF。经过液相色谱分析,番茄酱中糖类主要由果糖、葡萄糖和蔗糖组成,冷破、热破番茄酱中的三种糖类含量有差异。通过模拟体系,进一步确定了美拉德反应是导致番茄酱在贮藏期间发生非酶褐变的根本原因,且糖是5-HMF生成的必要条件,5-HMF的产生主要由果糖决定,VC氧化分解反应对5-HMF的生成贡献微弱。因冷破碎工艺温度较低,产品果糖含量较多,更容易褐变,所以冷破番茄酱的贮藏环境应尽可能的保证低温。     

玉米 大米 小米混合粉挤压膨化工艺参数的优化

以玉米、大米、小米混合粉为原料,研究加工温度、物料含水量、螺杆转速对营养谷物膨化食品品质指标(径向膨化度,糊化度)的影响,在此基础上设计正交实验,确定出最佳工艺参数为:3个加热区温度分别为55℃,125℃,150℃,物料含水量为14%,螺杆转速为130r/min。     

马铃薯泥黏豆包制作工艺研究

以黄米面、马铃薯泥为主要原料,以感官评定分数为指标,通过单因素试验及正交试验对马铃薯泥黏豆包的制作工艺进行了研究。结果表明,在发酵温度为35℃,湿度为80%,发酵时间为35 min,黄米面与马铃薯泥的配比为10∶11,酵母添加量占原料总量的1.1%时,制作的黏豆包品质最佳。     

发酵豆奶加工工艺研究

研究一种嗜好性良好的豆奶制作方法,探讨豆乳与牛奶比、蔗糖添加量、乳酸菌接种量和卡拉胶添加量对发酵酸度和感官总评分的影响。在单因素试验的基础上,通过正交试验确定的最佳配比为豆乳牛奶比1∶3,蔗糖添加量7%,乳酸菌接种量0.015%,卡拉胶添加量0.1%。在此参数条件下,发酵豆奶的感官评分达91.6分,具有普通发酵酸奶特有的酸甜可口风味,还有特殊的豆香味,组织细腻,质地均匀,无分层,口感好,为其规模化生产提供了依据。