饲料中添加小苏打对甘南地区荷斯坦牛产奶量的影响

[目的]为研究饲料中添加小苏打对甘南地区荷斯坦牛产奶量的影响。[方法]选用27头健康、年龄、泌乳期一致的荷斯坦牛27头,随机分为3组,每组9头,设为对照组、试验A组、试验B组。分别饲喂8 kg青干草1、kg马铃薯;配合精料（见表2）;配合精料（见表2）＋150 g小苏打。[结果]试验A、B组比对照组日均多产奶3.75 kg和4.3 kg,分别提高了28%和32.1%（P〈0.05）,差异显著,试验B组较A组提高了0.55 kg（P〉0.05）,差异不显著。试验A、B组比对照组日均毛收入提高了7.53和9.65元,试验B组较A组日均毛收入提高了2.12元。[结论]在荷斯坦牛饲料中添加150 g小苏打能有效提高产奶量。     

不同烘烤条件下烤烟纤维素的近红外光谱检测模型研究

为探索不同烘烤条件下烤烟纤维素含量近红外光谱检测模型,采用偏最小二乘回归法(PLS)对不同烘烤条件下的共85个样品,分别基于全部波长建立模型。常规烘烤时,定标集r=0.9949,RMSE=0.1122;交叉验证集r=0.9234,RMSE=0.4636;预测集r=0.8982,RMSE=0.6963。低温烘烤时,定标集r=0.9811,RMSE=0.3279;交叉验证集r=0.9456,RMSE=0.5290;预测集r=0.9938,RMSE=0.1608。高温烘烤时,定标集r=0.9128,RMSE=0.4381;交叉验证集r=0.8215,RMSE=0.6162;预测集r=0.9743,RMSE=0.1986。结果表明,采用偏最小二乘法预测不同烘烤条件下烤烟纤维素含量是可行的。     

K326烟叶在密集式烤房条件下121烘烤工艺初探

根据卷烟工业开发浓香型特色优质烟叶的要求,为探索烤烟K 326品种在密集式烤房条件下的烘烤工艺,解决烟叶在现有烘烤工艺下烤黄不烤香,烟叶含青量过大,淀粉含量过高等问题,在烤烟三段式烘烤工艺的基础上,调整变黄期干湿球温度和变黄程度指标,对K 326烟叶烘烤工艺进行了改良。结果表明,改良后的烘烤工艺能降低淀粉和叶绿素含量,总糖含量提高6.64%,还原糖含量提高6.26%,增加了中上等烟叶比例,提高了产值,烟叶质量变佳,工业可用性得到提高。     

Significance of furosine as heat-induced marker in cookies

The effects of recipe formulation in terms of leavening agents (ammonium and sodium bicarbonates), sugars (sucrose and glucose), initial moisture content, and baking conditions (temperature and time) on furosine formation in cookies were studied. The cookies were baked at different temperatures for different times to monitor the progress of the early stage of the Maillard reaction. Change in furosine levels as an indicator of the Amadori products showed a typical kinetic behavior with a rapid increase to an apparent maximum followed by exponential decrease during baking. Initial water activity of cookie dough had no remarkable effect on the apparent maximum, but lowering the water activity decreased the time required to attain it. In addition, levels of furosine in the final product are highly correlated to the initial water content of dough at the same baking conditions. The levels of furosine attained were significantly lower in cookies composed of sucrose than in cookies composed of glucose. Early stage of the MR is rapidly overcome during baking as the Amadori product degraded in the advanced stage. Among the leavening agents, ammonium bicarbonate was the most effective for the progress of the Maillard reaction in cookies during baking.     

Protein and starch digestibilities and mineral availability of products developed from potato,soy and corn flour

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.     

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.     

不同土壤水分对强、弱筋小麦烘焙品质的影响

以强筋小麦济麦20和弱筋小麦宁麦9为材料,在防雨池栽条件下研究了不同土壤水分对强、弱筋小麦烘焙品质的影响。结果表明:随着土壤水分减少,强、弱筋小麦籽粒蛋白质含量显著增加。蛋白质含量、湿面筋含量及沉降值与小麦烘焙品质指标均呈显著相关,可以作为衡量小麦烘焙品质的参考指标。2个供试品种中,强筋小麦(济麦20)烘焙品质受土壤水分影响较大,在土壤相对含水量55%~60%条件下烘焙品质最好;而弱筋小麦(宁麦9)烘焙品质受土壤水分影响不明显。     

明清时期的茶叶焙制与加工技术探析——明清茶叶生产技术探析之三

唐宋时期,茶叶焙制技术主要在团茶的生产方面。进入明代以来,茶叶的焙制加工技术发生了巨大的变化,主要是生产叶茶和芽茶。在这一时期,我国团茶、饼茶进一步边茶化,末茶渐渐衰微,叶茶和芽茶成为茶叶生产和消费的主要茶类;散茶尤其是炒青绿茶得到迅速发展;绿茶和其他茶类一起,相辅相成、相互促进,得到了协调发展。推动了茶叶生产的进步。本文探讨了明清时期几种主要茶叶的焙制加工技术,包括炒青绿茶的焙制、蒸青绿茶的焙制、以及青茶、红茶和花茶的加工焙制技术。     

烤烟上部叶不同烘烤工艺应用~(32)P测定水分运输规律的研究

[目的]研究烤烟上部烟叶一次性采烤和带茎烘烤过程中水分的代谢情况。[方法]用32P同位素示踪法,研究了烤烟上部烟叶一次性采烤和带茎烘烤过程中水分代谢情况。[结果]带茎烘烤时烟茎中水分能进入烟叶中参与代谢。根据同位素示踪法对DNA、RNA中放射性的测定,发现不论是带茎烘烤还是一次性采烤各时期茎秆或叶柄的水分都参与叶片中核酸代谢。[结论]带茎烘烤时烟茎中的水分能进入烟叶中参与代谢。     

干枣制作蜜枣过程中色泽变化的研究

通过研究复水、烘烤条件对加工工艺过程对干红枣色泽变化的影响,结果表明：由于加工温度和加工时间促进枣中非酶褐变及色素物质的变化,因此加工温度、时间对色泽变化的影响很大。即加工中降低温度、缩短加工时间可提高蜜枣的感官质量。