Abstract:Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen lemon pulp. Methods： The analysis technologies of the electronic nose （E-nose） and gas-mass spectrometry （GC-MS） were employed to measure the volatile flavor compounds in fresh samples and frozen samples after 10, 20, and 30 minutes of vacuum-freezing, respectively. Results： The results showed that E-nose could be used to analyze different types of volatile flavor compounds in lemon pulp. The samples with different freezing time could be distinguished by principal component analysis and linear discriminant analysis. It was found by GC-MS analysis that the categories and the contents of volatile flavor compounds in lemon pulp decreased significantly during the vacuum freezing process （P<0.05）. The main volatile flavor compounds in lemon pulp are olefins, alcohols, and aldehydes, presenting a decreasing trend of fast first and slow later during vacuum freezing. Based on the heatmap and clustering analysis, the volatile flavor compounds appeared during the vacuum freezing process could be divided into 4 categories. After 10 minutes of vacuum freezing, the loss rate of D-limonene was the highest among the three different treatments. After 20 minutes of vacuum freezing, the loss of volatile flavor compounds was mainly due to the decrease in the content of olefins, alcohols and aldehydes, while the variation in the content of ketones was not obvious. After 30 minutes of vacuum freezing, new volatile flavor compounds such as 2,4-dimethylbenzaldehyde and 2,4-di-tert-butylphenol were generated. Conclusion： Most of the volatile flavor compounds in lemon pulp showed a significant decreasing trend during the vacuum freezing process, and some new compounds were generated.

Abstract:Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in fruit wine (P<0.05). The most organic acids in whole fruit wine and fruit juice wine were respectively tartaric acid (27.20 mg/mL) and citric acid (12.49 mg/mL). Except for the undetected cysteine, the total content of 16 free amino acids in whole fruit wine and fruit juice wine were 88.16 and 68.88 mg/100 g respectively, and the content of four types of flavored amino acids in the whole fruit wine was higher than that in the fruit wine. The electronic tongue test found that the salty signal strength of the two fermented passion fruit wines had the largest difference, and the umami and salty tastes were the strongest in the whole fruit wine, with the sourness, astringency and sweetness weakest. A total of 179 kinds of aroma components werr detected by HS-SPME-GC-MS. The types of volatile flavor compounds in whole fruit wine were 4, and which wasmore than those in fruit wine. However, the content and types of terpenes were respectively 1 and 3 times more than those in fruit wine. Conclusion: Compared with fruit juice wine, the overall flavor (umami, salty, terpenoids, etc.) of the new passion fruit wine was more prominent, which improved the comprehensive utilization of passion fruit resources.

Abstract:Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among which 7 substances including 1-octene-3-ol, benzyl alcohol, β-ionone, phenylacetaldehyde, trans-2-hexenal, dihydroactinidiolide and methyl salicylate were common components in 4 kinds of samples. ROAV value showed that 1- octene-3-ol and β-ionone was the common key aroma components, Among them, β-ionone contributes the most. The key aroma components of A. Grossedentata tea are different under different processing conditions, and linalool and trans-2-nonenal, the iconic aroma components of black tea, were detected in the key aroma components of A. Grossedentata tea in black tea processing group. Conclusion: The aroma performance of A. Grossedentata tea processed by black tea technology and green tea technology is similar to that of traditional technology, but the aroma performance of dark tea technology is slightly inferior. Fermentation process can be considered as one of the optimal key processes for making A. Grossedentata tea.

Abstract:Objective: This study aimed to investigate the effect of milling rate on the composition of volatile substances in indica rice. Methods: Indica rice with the ideal milling rate of 0%～14% was prepared from indica rice " Longkezao 1", and the effect of milling degree on the sensory quality of indica rice after cooking was investigated. The volatiles of indica rice after cooking were determined by gas chromatography-ion mobility spectrometry （GC-IMS）. The differences of volatiles of rice with different milling rates were analyzed by fingerprinting and multivariate statistics. Results: The highest sensory scores were obtained for indica rice at a milling degree of 8%. The volatile substances in rice were mainly aldehydes, ketones, and some alcohols and furans. Most of the volatile components were higher in indica rice with a milling degree of 0%～6%, and there was no significant difference in the composition of volatile substances in the rice when the milling degree was 10%～14%. Among them, 2-methyl-1-butanol, isoamyl acetate, isoamyl alcohol, 2-pentenal, 3-methylbutyric acid, and 2-ethylfuran were used as the volatile substances of rice with different milling rates of "Longkezao1". The volatiles were found to be different in rice with different milling rates. Conclusion: Milling processing can reduce the volatile components content of brown rice, 8% of the milling degree can make the rice have good odor and sensory quality.

Abstract:Objective: This study aimed to explore the effect of L-theanine on intestinal immunity of rats under resistant starch feeding. Methods: Different doses of L-theanine \[100, 300, 500 mg/（kg·d）\] was performed for 28 days in 4-week-old SD male rats by filling the stomach once daily under resistant starch feeding, in order to investigate the regulation of resistant starch combined with L-theanine on intestinal immunity. Results: The results were shown as follows the medium and high dose groups of L-theanine significantly increased the weight of rats, and improved the activities of ileum SOD, GSH-Px with reducing the content of MDA under resistant starch feeding; Pretreatment with L-theanine at different dosages improved the expressions of IL-4, IL-10, lowered the levels of IL-6, TNF-α, increased the level of IgA in ileum significantly. At the same time, L-theanine could heighten the contents of glutamate and glutamine in each small intestine, and improve the relative abundance of beneficial microorganisms such as Bifidobacterium, Prevotella_9, Blautia reducing the proportion of intestinal harmful microorganisms Helicobacter and Parasutterella （P＜0.05）. Consequently, the medium dose group of L-theanine \[300 mg/（kg·d）\] combined with resistant starch had the best effect. Conclusion: Under the resistant starch feeding, L-theanine can enhance intestinal immunity of rats by improving antioxidant capacity, balancing the levels of pro-inflammatory and anti-inflammatory factors and raisng the contents of glutamate and glutamine. In addition, it can also ameliorate the structure of intestinal bacteria to affect intestinal immunity.

Abstract:Objective: It was expected to provide guidance for the improvement of production technology and standardization of industrial production of dapanji. Methods: The intelligent frying machine was used to make Dapanji according to the traditional frying and stewing technique. The contents of free amino acid were measured by amino acid analyzer, Kjeldahl method was used to measure the content of total nitrogen and non-protein nitrogen, the degradation of myofibrillar protein and the transform of microstructure in Dapanji during the stir-fried and stewed processing were investigated by the SDS-PAGE and Scanning electron microscope. Results: The results indicated that the content of free amino acids, essential amino acids and flavored amino acids in the finished Dapanji were 48.63%, 53.78% and 55.78%, respectively, which were higher than that of the raw chicken, and the contents were as high as 30.38, 12.61 and 13.74 g/100 g, respectively. The contents of total nitrogen （TN） and non-protein nitrogen （NPN） in the finished Dapanji were significantly reduced （P＜0.05） compared with the raw chicken. Compared to the stir-firing processing, the degree of degradation of myofibrillar protein （molecular weight 97 kDa） and protein（molecular weight 15~25 kDa） were increased after the stewing treatment, which was shown in SDS-PAGE. The protein band of molecular weights 47, 55 and 60 kDa were found in SDS-PAGE after the chicken were stir-fried and stewed, indicating that the heavy chains of myosin in the chicken were degraded. The results of scanning electron microscope showed that the sarcolemma dissolved and fiber tissue structure was tight in during the stir-fried and stewed processing. Conclusion: Dapanji was made by using the intelligent frying machine, which not only maintained the traditional sensory quality and flavor, but also shorten the processing time and improved the work efficiency.

Abstract:Objective: In order to improve the comprehensive utilization value of corn steep liquor, fermentable corn steep liquor was used to partially replace bran for cultivation of Pleurotus eryngii. Methods: 6 percent of the nitrogen source in the traditional matrix was replaced by fermentable corn steep liquor in the cultivation of P. eryngii, and the differences in non-volatile flavor composition and nutritional value were analyzed by measuring the content and composition of free amino acids, organic acids, soluble glycol, 5'-nucleotides. Results: The results showed that the chemical scores of P. eryngii amino acids were 50.31 and 48.93, the BV values were 157.99 and 144.61, and the NI values were 30.8 and 28.0 respectively; EAARR values were 0.854 and 1.025, and the nutritional value of the experimental group was higher than that of the control group under the multi-evaluation system, in which the content of aromatic amino acids was 24.187 g/100 g; the soluble glycol content was 32.14 g/100 g, and the organic acid content was 4 277.258 mg/kg, 5'-nucleotide content was 280.05 mg/100 g were higher than the control group. Comprehensive analysis of the equivalent umami concentration EUC experimental group （595.14 g MSG/100 g） umami higher effect than the control group（565.65 g MSG/100 g）, and the umami taste was obvious and strong. Conclusion: The nutrient value and the content of non-volatile flavoring substances in the fruiting body of P. eryngii could be significantly increased by using corn slurry fermentation liquid to partially replace the nitrogen source in the traditional culture medium.

Abstract:Objective: An ultra performance liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of multiple water-soluble vitamins in infant milk powder by isotope dilution coupled with ultrasonic extraction. Methods: Sample was dissolved in warm water, then extracted by ultrasonic and adjusted to pH 4.6 with hydrochloric acid and sodium hydroxide. After high-speed centrifugation, finally detected by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/MS). The ionization was carried out in the positive ion mode of the Electrospray Ionization Source (ESI), and the target fragment ions were collected in the Multiple Reaction Monitoring (MRM) mode. Results: The internal standard curve of 10 water-soluble vitamins exhibited a good linearity in the concentration range of 2.0~500.0 μg/L with the correlation coefficient r² were greater than 0.998 7. The recovery rates of the standard recovery experiment were in the range of 85.7%~102.0%, while the Relative Standard Deviation (RSD) ranged from 1.11% to 5.69%. The Limit of Detection (LOD) and Quantification (LOQ) of the method were 10~50 μg/kg and 30~150 μg/kg, respectively. Conclusion: The method was simple to operate, short time consumed, good recovery rate, high sensitivity and stable results that could be applied to the determination of water-soluble vitamin content in infant milk powder.

Abstract:Objective: To ensure the consumption safety of grain resources. Methods: According to the relevant national standards, eight chemical pollutants, such As cadmium （Cd）, arsenic （As）, lead （Pb）, chromium （Cr）, aflatoxin （AFs）, fumonisin （FB）, zearalenone （ZEN） and deoxynivalenone （Don）, were identified as the risk assessment indexes of grain quality and safety, and the entropy weight method was adopted. At the same time, taking the data of evaluation index as the input of risk assessment model, four machine learning algorithms, namely, random forest regression （LR）, support vector machine regression （SVM）, BP neural network regression （BP） and K-nearest neighbor regression （KNN）, are selected to construct and compare the models. Results: The prediction correlation coefficient of the model constructed by AHP-RF based on entropy weight was above 0.99. The risk assessment model was used to predict and analyze the grain detection data in August 2019, and the correlation results were consistent with the reality. Conclusion: The risk assessment model based on AHP-RF method can provide targeted reference suggestions for the safety supervision of grain resources.

Abstract:This article focuses on the three governance bodies of the government, new media platforms, and the public. From the perspectives, they discussed the governance of food safety network rumors in the new media environment, and put forward specific governance strategies.

Abstract:The application of joint and several liability for joint infringement in food safety civil public interest litigation in China’s judicial practice was discussed, and on this basis, the existing problems were clarified. Then a perfect path was proposed to be distinguishing between collusion-type joint tort true joint and several liability and non-collusion-type joint infringement. Joint infringement real joint and several liability and non-conspiracy joint infringement are not real joint liability, and the litigation strategy is selected according to the different methods of public interest litigation. At the same time, it is necessary to recognize the applicable value of punitive damages and apply it effectively.

Abstract:The legal regulation system of genetically modified food risk in the United States, the European Union, Japan, Australia and other countries is quite different. Through comparative analysis, it is helpful to study the reasons of the system differences and to improve the legal regulation of genetically modified food risk in China.

Abstract:Objective: In view of the lack of small continuous walnut drying equipment in the market, a small walnut belt continuous dryer was designed. Methods: Based on the theory of gas-solid heat transfer, the heat fluid solid coupling model in the drying device was established, and the two-dimensional and three-dimensional simulation analysis was carried out with fluent to obtain the distribution and change law of gas temperature field in the drying device and walnut temperature field; By changing the top of the drying chamker from flat top to 30°, build a drying test platform for drying test, compare the test data with the simulation results, and verify the effectiveness of the model. Results: The design of walnut belt continuous dryer with a maximum drying capacity of 360 kg/h was completed. After simulation and optimization, the spatial distribution of pressure field and temperature field in the drying room was more uniform, the eddy current between the layers of drying medium field disappeared, the temperature difference between the boundary and the internal center of the drying room was very small, and the temperature distribution was more uniform. Conclusion: Optimizing the structure of the drying device can significantly improve the distribution of flow field and temperature field and improve the drying effect.

Abstract:Objective: To solve the problem of sealing glue overflow in YB25 Soft box Packer. Methods: Through improving the sealing and gluing system, a fan-shaped gluing wheel with intermittent gluing function was designed, and combined with the improved transmission system to meet its phase requirements. Results: The improved seal label gluing system realized controllable gluing length, the quality defect rate was reduced to 0%, and the monthly maintenance time was reduced by 146 minutes. Conclusion: The improved gluing system runs stably and effectively solves the quality defect of YB25 soft box cigarette packaging label glue overflow.

Abstract:Objective: Solves the problem that the off-line detection method is adopted in the current cut tobacco structure detection, and the detection result lags behind. Methods: Using the air separation dilution method and image intelligent recognition technology, the cut tobacco structure was detected in the air separation room of the silk production line, the length, width and area of cut tobacco were detected online, and the proportion of whole and broken cut tobacco was counted. Results: By comparing the existing off-line detection instruments for cut tobacco structure. The detection device had high measurement accuracy and good stability, and could truly reflect the actual quality of cut tobacco structure of silk production line. Conclusion: The results show that the device can effectively reduce the workload of inspectors.

Abstract:Chongqing hot pot has seized the tide of “single economy” and changed the dining form of hot pot with many people eating, and then broke the traditional consumption scene of hot pot. The packaging of Chongqing hot pot gradually developed to miniaturization and convenience and reflected the emotional resonance with consumers in the packaging. Moreover, it presented the social attributes of the packaging, and met the consumption needs of consumers. “Single economy” and chongqing hot pot, the two completely different attributes of the individual integration, promote the future development of Chongqing hot pot packaging design.

Abstract:Analyzed the current situation of the light food market, expounded the flat design style and expression of light food packaging, proposed that the "national tide" culture fits the aesthetic orientation of the new generation of consumers in the light food market, and looked forward to the light food market The integration trend of "national tide" culture and flat design style in the packaging design process.

Abstract:The localization tendency of Chinese cultural characteristics in export food packaging can be effectively corrected from the dimensions of accurately expressing Chinese cultural characteristics, strengthening deep integration into Chinese cultural characteristics, and deeply cultivates the application thickness of elements with Chinese cultural characteristics.

Abstract:Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the oxidation rate increases with the increase of temperature; the changes of lard peroxide value, thiobarbituric acid value and acid value in the reaction were more consistent with one another. First-order kinetic model, the activation energies obtained by Arrhenius equation were 15.718 2, 21.255 0, and 2.299 6 kJ/mol, respectively. The model verifies that the correlation coefficient between the actual measured value and the predicted value was relatively high. Conclusion: During the storage of lard at different temperatures, its oxidation deepens to varying degrees with time. A model that can quickly evaluate and predict the degree of oxidation of lard in different temperature ranges has been established, and the lard should be stored as low as possible during the process of lard storage.

Abstract:Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank group. Perilla extract could delay the oxidative decomposition of unsaturated fatty acids showing an antioxidant ability. The oxidation inhibitory effect of perilla extract on Schizochytrium oil was slightly lower than that of TBHQ, and the content of unsaturated fatty acids was only reduced by 5.30%. Compared with the tea polyphenols added group, the perilla extract added group increased the content of unsaturated fatty acids by 12.93%, and the antioxidant effect was significantly higher than that of the tea polyphenols. Conclusion: Perilla extract can effectively improve the oxidative stability of Schizochytrium oil showing dose-dependent.

Abstract:Objective: To solve the current situation of manual screening in most cases of Chinese apple classification. Methods: The infrared and visible image fusion algorithm based on multi-scale transformation was used to fuse the collected visible image and infrared image of the apple to obtain a more intuitive fusion image with defect characteristics, and performed image preprocessing operations on the image to obtain a binary value. The image data set was transformed, and then the AlexNet model of the convolutional neural network was used to train, verify and detect the previous Apple surface defect data set. Results: The detection method has an average accuracy of 99.0% for intact fruit, defective fruit, calyx/stalk, calyx/stalk plus defect on the produced apple surface defect data set, and the average accuracy was 99.0%. The recognition accuracy rate could reach 95.8%, and the recognition accuracy rate of intact fruit, defective fruit and calyx/fruit stem plus defect was as high as 100%. Conclusion: This method has a relatively high detection accuracy for apple surface defects, which can meet the demand for online classification of apples.

Abstract:Objective: This study focused on the fatty acid composition and antioxidant activity of watermelon seed oil. Methods: The watermelon seed oil was extracted by Soxhlet extraction from the watermelon seed, then the watermelon seed oil was esterified. Thereafter, the components and the contents of watermelon seed oil were analyzed and detected used the method of gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of watermelon seed oil was studied by measuring its ability to reduce iron ions and scavenge DPPH radical, hydroxyl radical and superoxide anion. Results: The results of GC-MS showed that there were 6 fatty acids in watermelon seed oil, the relative content of unsaturated fatty acidswas more than 50%, the study of antioxidant activity showed that watermelon seed oil had the ability to reduce iron ions, and the IC₅₀ value of watermelon seed oil for eliminating DPPH free radical, superoxide anion and hydroxyl free radicals was 3.7 mg/mL, 0.031 mg/mL and 12.04 mg/mL, respectively. Conclusion: Watermelon seed oil is rich in unsaturated fatty acids and has good antioxidant activity.

Abstract:Objective: The preparation of polysaccharide from Schizonepeta tenuifolia and its effects on the antibacterial activity of the juice of lily-schizonepeta -pear were studied, in order to expand its application in drinks. Methods: The optimal preparation technology of polysaccharide from S. tenuifolia was studied by orthogonal test. The effect of schizonepeta polysaccharide on antimicrobial activity of the juice of lily-schizonepeta -pear was determined by filter paper disc-agar diffusion method. Results: The results showed that the optimal extraction conditions of schizonepeta polysaccharide were as follows: solid-liquid ratio 1∶30 (g/mL), temperature 60 ℃, extraction time 2 h. The extraction yield of polysaccharide was (29.43±0.16) mg/g under the extraction conditions. The results showed that the juice had little effects on Penicillium and Yeasts, while could strongly inhibit Escherichia coli, Bacillus subtilis and Staphylococcus aureus. By compared the bacteriostatic effects among the three kinds of juice, i.e., juice of lily-schizonepeta -pear, schizonepeta polysaccharide and lily-pear, the antibacterial effect of lily-schizonepeta-pear juice was the highest, followed by schizonepeta polysaccharide juice and then lily-pear juice. Conclusion: The polysaccharide from S. tenuifolia enhanced the antibacterial activity of the lily-schizonepeta-pear juice.

Abstract:Objective: The research aimed to optimize the supercritical CO₂ extraction process of volatile oil from Perilla frutescens leaf and enhance the practical value of Perilla frutescens. Methods: The optimal parameters for extraction of volatile oil from Perilla frutescens leaf was predicted by single factor experiments （extraction pressure, extraction temperature, extraction time and CO₂ flow） and response surface methodology. Then the gas chromatography-mass spectrometry （GC-MS） was applied to determine the chemical components of volatile oil from Perilla frutescens leaf. In addition, its antioxidant activity was explored with the scavenging capacity on DPPH· and ·OH radicals. Results: The optimal process parameters of supercritical CO₂ extraction for volatile oil from Perilla frutescens leaf were founded to be at 27 MPa, 40 ℃ and 2 h, the actual yield was （2.71±1.19）%, which was 67% higher than the vapor distillation under the same extraction time and reduce the peroxide value and acid value. The 51 chemical compounds were identified in the volatile oil from Perilla frutescens leaf and accounted for 98.49% of all the peak area, which contained lipids, alcohols and olefins. The volatile oil of Perilla frutescens leaf had strong scavenging effect on DPPH· and ·OH radicals, and the scavenging capacity had a significant positive correlation with oil concentration. Conclusion: In this study, the supercritical CO₂ extraction of volatile oil from Perilla frutescens leaf were mainly composed of lipids, alcohols and olefins, which has strong antioxidant capacity.

Abstract:目的：优化辣椒风味牛油加工工艺，研究浸提过程，为牛油加工应用提供技术支持。方法：以酸价、过氧化值为指标，研究了质量比、加热温度、加热时间3个因素对辣椒风味牛油的品质影响，并对浸提过程的理化指标和挥发性成分进行系统研究。结果：辣椒风味牛油加工条件为m_干辣椒∶m_牛油=20∶100，加热温度120 ℃，加热时间5 min，此条件下辣椒风味牛油品质风味较佳；在恒温浸提过程中，辣椒风味牛油和牛油的酸价、过氧化值都呈上升趋势，但随浸提时间延长，辣椒风味牛油变化趋势比牛油低。应用电子鼻检测到辣椒风味牛油的风味物质有9种，主要是丙醛、甲醇和戊醇以及2-甲基丙烷；不同浸提时间的辣椒风味牛油气味存在一定差异。结论：浸提时间越长，辣椒素类物质含量越多，并且辣椒中的辣椒碱等物质对辣椒风味牛油高温浸提下的过氧化值有一定的抑制作用；不同浸提时长的辣椒风味牛油存在一定的差异。

Abstract:Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of molasses fermented wine was as follows. The concentration of the initial sugar, (NH4)2SO4, steepwater, MgSO4, NaCl, KH2PO4 and CaO was 200 g/L, 1.0 g/L, 10 g/L, 0.2 g/L, 0.5 g/L, 0.5 g/L and 0.2 g/L, respectively. The optimal decolorization conditions were as follows: the activated carbon content was 2%, decolorized at 55 ℃ for 30 min. The optimal added proportion of the flavoring agents were 1.5 g/100 mL edible salt, is 0.4 g/100 mL monosodium glutamate and 0.06% of mixed spices is. Conclusion: It is feasible for brewing cooking wine used sugarcane molasses. The prepared cooking wine is transparent, aroma coordination and taste fresh. Furthermore, its physical and chemical indexes and microbial indexes in accordance with the industry standard for seasoning wine (SB/T 10416—2007).

Abstract:Objective: The simulation and prediction model between the process of silk making and the quality of finished tobacco was established. Methods: The average influence value method was used to screen the process parameters in the process of making silk, and then a simulation model of the key process parameters of the silk and the quality of the final tobacco was constructed through the Back-Propagation neural network. Results: Comparing the simulated data with the measured data, the average relative error of the simulated prediction of the filling value was 3.16%; the average relative error of the simulated prediction of the whole cut rate was 0.67%; the average relative error of the simulated prediction of the broken cut rate was 5.33%. Conclusions: The relative error between the data predicted by this model and the real data is small, and the accuracy is high, which provides a theoretical basis and simulation method for the optimization of process parameters in the tobacco process.

Abstract:Objective: In order to further improve the reliability and scientificity of tobacco usability evaluation results in threshing and re-drying process, and to enhance the value of tobacco purchased by cigarette enterprises. Methods: An optimal combination weighting method based on moment estimation theory was proposed to evaluate the availability of chemical components in tobacco leaves. First, based on the subjective and objective weights, with the objective of minimizing the deviation between the combined weights and the subjective weight, the relative importance coefficient of the subjective weights and objective weight was solved to determine the optimal combined weights of chemical indexes. Second, combined with the membership function, the chemical composition index of the tobacco leaves was used as the data set to calculate the availability value of the chemical composition of the tobacco leaves. Furthermore, the usability of tobacco leaves during threshing and re-drying process was evaluated. Finally, the finished tobacco leaves from the Qilin re-drying plant was taking as the object of analysis. Results: This method can fully consider subjective and objective factors, making the weighting results and evaluation results more consistent with the actual situation. Conclusion: The combination of weighting by moment estimation theory can make a more reasonable and scientific evaluation of tobacco leaf usability during threshing and redrying process.

Abstract:Objective：

Abstract:The research progress in aptasensors for the detection of kanamycin residues in animal-derived foods was summarized. The principles of the colorimetric, fluorescent, electrochemical methods, and surface-enhanced raman scattering and so on were outlined. Then the advantages and drawbacks of the above detection methods, and aptamer sequences used were summarized. Moreover, the development of aptasensors for kanamycin detection was prospected.

Abstract:This article reviews the principle and classification of molecularly imprinted sensors （MIS）, focuses on the research results and application status of MIS in mycotoxin detection, and provides reference for better application of MIS to its future development direction.

Abstract:In this review, the application of chromatographic techniques in the separation and purification of flavonoids was summarized. The usage of column chromatography, pre-high-performance liquid chromatography, thin-layer chromatography, supercritical fluid chromatography, high-speed countercurrent chromatography and a combination of multiple chromatography methods were also reviewed. The development direction of preparative liquid chromatography columns, the optimization of solvent system for high-speed countercurrent chromatography, and the use of multi-dimensional chromatography systems were prospected.

Abstract:The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.

Abstract:The article briefly describes the blending process and its importance in the production process of Baijiu, and elaborates on the current status of the application of blending recipes, automation control, computers and other technologies in the blending of Baijiu; addresses the current difficulties in blending research and implementation, summarises the shortcomings at this stage from both the researcher's and the company's perspectives, and provides an outlook on future directions for improvement.

Abstract:Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.

Abstract:The paper proposed that branded leisure food companies should keep up with the pace of business model innovation, reduce production costs, expand product sales channels and improve logistics efficiency by analyzing the problems of traditional Branded Leisure Food Supply Chain（BLFSC） under the E-commerce model. Additionally, it is pointed out that branded leisure food companies urgently need restructure and improve the overall circulation efficiency of BLFSC under the background of innovative business models.