以玉米淀粉为原料酶法制备低DE值麦芽糊精的研究

研究了以普通玉米淀粉为基质的低DE值麦芽糊精的酶解工艺。通过正交实验，确定了生产低DE值麦芽糊精的最佳工艺条件为：液化温度105℃，酶解温度92℃，酶用量0．1-0．2g／kg干物，酶解时间40-50min，淀粉浆质量分数15％-20％，麦芽糊精的DE值达到7．0以下，并对低DE值麦芽糊精保持透明度提出了组分要求和最高浓度要求，为其工业化生产打下了坚实的基础。     

几种饲料对石磺的暂养效果及其消化率的初步研究

用6种饲料喂养石磺,比较其生长、存活状况,从而找到人工饲养石磺的适宜饲料;利用Cr2O3湿式灰化定量法,测定了石磺对3种植物性饲料的消化率。试验结果表明,动物性饲料易败坏水质,饲养效果不佳;石磺喜食植物性饲料;饲料效果以玉米粉最好,依次为玉米粉>菜粕>豆粕>次粉>酵母>鱼粉。测定石磺对玉米粉、菜粕和次粉3种植物性饲料的平均消化率分别为21.680%,14.262%,4.871%。玉米粉喂养石磺的效果较好,实验室内能完成石磺的交配、产卵和二次交配、二次产卵等全过程;日饲料投喂比例为体重的1%～5%。     

标准加入直读法快速测定南阳彩色小麦面粉中硝酸根的研究

为了建立一种快速测定小麦面粉中硝酸根的新方法,以南阳彩色小麦为材料,用微波快速浸提样品,与超声波浸提法对照,用离子选择性电极标准加入———浓度直读法快速测定样品中的硝酸根,并进行了测定条件的优化。结果表明:用二次重复加入标准溶液的方法,测定的回收率为89.5%~102.0%。测定结果的相对标准偏差RSD为2.8%~4.7%(n=11),硝酸根的最低检出限为0.040 mg.L-1,测定的线性范围为0.100~100.0 mg.L-1,相关系数为0.997。该方法具有直观、快速、简便、灵敏、准确、适于现场进行测定的显著优点,结果令人满意。     

我国优质面粉业发展面临的机遇和挑战

我国面粉加工业正处于兼并、组合及大发展的特殊时期,其面临的诸多问题引起了研究者的关注。详细考察了我国优质面粉加工业发展面临的机遇和挑战,并提出了进入该行业的策略。     

Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics

Grain amaranth was fractionated to prepare a seed coat rich fraction along with the fine seed coat, middling and flour fractions. The nutritional content of the coarse seed coat fraction and its antioxidant potential were evaluated. It was observed that, the coarse seed coat fraction contained highest protein (17.81 g/100 g), dietary fiber (25.78 g/100 g), free sugar (2.25 g/100 g), calcium (1115 mg/100 g), sodium (279 mg/100 g), magnesium (178.4 mg/100 g) and potassium (398.8 mg/100 g) contents compared to all other fractions. The carbohydrate and protein digestibility of all the fractions were more than 80%. A slight decrease in linoleic acid and a concurrent increase in palmitic acid contents were observed in coarse seed coat fraction. The total phytic acid increased and total polyphenols contents decreased in the coarse seed coat fraction compared to the native grain. The DPPH, ABTS and total antioxidant activities are comparatively high in this particular fraction. The study indicated a possibility of preparation of a protein, fiber and mineral rich fraction from grain amaranth with good antioxidant potential which can be used as a functional food ingredient.     

Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves

The present investigation evaluated the effects of dried amaranth leaves (DAL) and amaranth seed flour (AF) as ingredients for pasta production and their contribution to antioxidant activity. Cooking quality, proximal and aroma analysis, antioxidant capacity and sensory evaluations were performed. The results demonstrated that pastas with amaranth ingredients had decreased cooking time, increased cooking loss percentage, and decreased luminosity values compared with semolina control pasta. Pastas with both AF and DAL demonstrated the highest protein, crude fiber and ash contents. The addition of DAL resulted in higher contents of iron, zinc, magnesium and potassium compared with the control pasta. TC, FRAP and ORAC assays showed that the pastas exhibited an important reduction in antioxidant capacity by cooking process. Formulas with DAL showed the higher antioxidant capacity values after cooking. The addition of AF and DAL has proved to increase the functional benefits of the pasta.     

竹塑复合材料流变行为分析

以竹粉和聚丙烯粉剂为原料,马来酸酐接枝聚丙烯为相容荆,通过转矩流变仪测试混合物料在熔合状态下扭矩、温度及时间的变化情况,同时分析了不同粒径竹粉对混合体系流变性能的影响.试验结果表明:混合体系的最大扭矩、平衡扭矩及平衡时间与竹粉粒径的关系基本都呈类抛物线关系,随着竹粉粒径的增大呈现先增大后减小的趋势,即竹粉粒径在20～40目、200目时,流变参数值较小,流变性能比较好.     

不同土壤钾素对强筋小麦产量形成因子的影响

摘要：本试验先后通过对中牟潮土、南阳黄褐土、镇平砂姜黑土、许昌褐土几个土类钾肥不同处理水平，以田间小区试验为主，结合盆栽试验、池栽试验，系统地研究了不同土类上6种钾素水平（纯N、P2O5施用量一致）对土壤有效氮、有效钾，强筋小麦9023群体动态，植株养分含量，产量及产量因子的影响，结果表明：收获后速效成份分析，碱解N：南阳黄褐土＞中牟池栽黏土＞中牟盆栽壤土＞中牟大田轻壤＞中牟池栽砂土；速效K：中牟盆栽壤土＞中牟池栽黏土＞中牟池栽砂土＞中牟大田轻壤＞南阳黄褐土；缓效K：中牟池栽黏土＞南阳黄褐土＞中牟大田轻壤＞中牟盆栽壤土＞中牟池栽砂土。在中牟大田轻壤、镇平砂姜黑土、许昌褐土条件下，适量施钾（适宜施钾量为180kg/hm2～240 kg/hm2），可提高强筋小麦越冬群体、最高群体和有效群体。多点钾肥试验结果表明：钾肥主要通过增加千粒重显示其肥力效应。增产幅度一般在10%左右。如果单从产量角度考虑，中牟大田轻壤、镇平砂姜黑土、南阳黄褐土上经济最佳施钾量分别为180 kg/hm2、220 kg/hm2、190kg/hm2。土质越黏，经济最佳施钾量也越高。在氮磷充足的前提下，小麦对钾的吸收存在着“奢侈吸收”现象。综合比较施钾量对强筋小麦生理、群体、土壤养分、植株养分、产量及产量因子的影响，从经济效益和产量综合指标分析，适宜的K2O用量应在120 kg/hm2～180kg/hm2之间。     

不同淀粉对小麦面团流变学特性及馒头品质的影响

向小麦粉中添加马铃薯淀粉、绿豆淀粉和玉米淀粉,研究淀粉种类及添加比例对面团流变学特性及馒头品质的影响。结果表明:添加马铃薯淀粉和绿豆淀粉,面团吸水率随添加量增大呈下降趋势,添加玉米淀粉则吸水率呈上升趋势;面团拉伸能量随淀粉添加量增大而减弱,延伸度先增大后减小。综合来看,添加淀粉使得面团面筋网络结构不同程度弱化,小麦粉中淀粉添加量不宜超过20%。     

不同籼稻米品种米粉加工适应性探究

本实验选用黔优35、贵丰优785、川香优569、协优385几个杂交水稻品种及常规稻桂朝2号5个米粉加工原料大米品种进行米粉加工适应性探究实验,从基础指标、出粉率、质构特性、感官评分几个方面对其加工适应性进行综合评价,探究不同大米在米粉加工中的适应性,以期获得较为适宜的米粉加工大米品种,结果表明：黔优35无论在出粉率还是感官评分上都具有较为明显的优势,是比较具有潜力的米粉加工大米品种。