Abstract:Based on the inflammatory bowel disease （IBD） experimental model in dietary fiber in seaweed, we summarized its function in protecting intestinal mucosal barrier and host immune system, and emphasized its direct mechanism of inhibiting immune cell infiltration, regulating oxidative stress level, protecting antioxidant defense system, regulating intestinal tight junction protein and balancing inflammatory factors level. The indirect mechanism of intestinal microbiota mediated Short chain fatty acids （SCFA） targeting IBD protection was also discussed, and the research direction of dietary fiber in seaweed in the improvement mechanism of IBD and other intestinal diseases was proposed.

Abstract:From the perspective of nutrition, this paper mainly analyzed the nutritional risks faced by the post-epidemic era, proposed corresponding nutrition management measures for COVID-19 patients, revealed the importance of nutritional intervention in assisting the treatment of COVID-19, and put forward suggestions for the general public to achieve a reasonable nutritious diet.

Abstract:The quality changes of rice noodles during indica post-ripening were reviewed, and the physicochemical properties of related indica rice flour, including pasting properties, textural properties and hydration properties, were also analyzed. In addition, the correlation between the structure of starch, protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized. This review will supply the theoretical basis for the quality stability of rice-based products, especially rice noodles.

Abstract:The digestion results showed that a short-term (1 d) refrigeration allowed a significant increase in the content of slowly digestible starch by about 40%. As inspected by combined techniques such as small angle X-ray scattering, the short-term storage reduced the micron scale pore size, and allowed starch and protein chain reassembly into relatively flawed structures such as short-range orders, long-range starch crystallites and nonperiodic nanostructure; these structural changes resulted in the formation of structural domains with slowly digestible features. However, further prolonging the storage time strengthened the perfection of the reassembled structures, thus transforming partial slowly digestible fractions and negligibly influencing other digestion features. The present results could facilitate the production of high-quality cold chain cooked rice with demanded starch digestibility.

Abstract:To explore the effect on the physicochemical and structural properties of thebamboo shoots dietary fiber （BSDF）, square bamboo shoots dietary fiber was used toas raw material to obtain BSDF with different pressure （0, 50, 100, 150, 200 MPa） by dynamic high pressure micro-fluidization （DHPM） treatment. Results showed that as the treatment pressure increases, the particle size of BSDF firstly increased and then decreased. When the treatment pressure was up to 150 MPa, the particle size reached the minimum （370±11） nm. The water holding capacity, oil holding capacity and swelling capacity reached the maximum, which were increased by 47.74%, 50.54% and 61.27% respectively,compared with the untreated group.Infrared spectroscopy analysis showed that the main functional groups of BSDF did not change after DHPM treatment, but the hemicellulose and lignin inside the BSDF degraded and some hydrogen bonds broken. The X-ray diffraction and thermal gravity analysis showed the crystal structure of BSDFdid not change, however, the crystal order decreased, which lead to a decrease in its thermal stability. Microstructure analysis showed that DHPM treatment reduced the size of BSDF particles, roughened the surface, and loosened the structure. And when the processing pressure increased to 200 MPa, the particles agglomerated. Above results shows that DHPM can effectively improve the physicochemical properties of BSDF and has certain application value in modification of dietary fiber.

Abstract:The microwave was used to modify the dietary fibers (DFs) in sweet potato pomace, apple pomace, and soybean pomace. The changes in the structural properties of three kinds of DFs by microwave were investigated by scanning electron microscopy, X-ray diffraction and thermogravimetric analysis. Moreover, the functional properties, including water holding capacity, oil holding capacity, cholesterol adsorption capacity and nitrite ions adsorption capacity, were evaluated in this study. The results showed that microwave was an excellent modification method that could expose the accessibility margin, increase crystallinity, strengthen thermal stability, and improve the functional properties of three dietary fibers to varying degrees. In addition, after modification, the soluble dietary fiber mass fractions of the three dietary fibers were increased by 63.11%, 4.51% and 358.79%, respectively, which was not positively correlated with the improvement of functional properties. The improvement of functional properties was related to the mass fraction of SDF, but the exposure of the accessibility margin on IDF also promoted an important influence for the improvement of DFs functional properties.

Abstract:In the paper, the protective effect of maslinic acid (MA) on LPS-induced inflammatory response in RAW264.7 cells was investigated, and its inhibition of transcription 3 (STAT3) phosphorylation, a signal transducer and activator, was also explored. NO generation was measured by Griess method. The levels of IL-6, IL-1β and IL-10 were detected by ELISA. The relative expression of iNOS, p-STAT3, p-JAK2 and SOCS3 were determined by Western blot. The release of reactive oxygen (ROS) was evaluated using DCFH-DA fluorescence. Results showed that MA could significantly inhibit the NO generation and the production of ROS. MA also decreased the releases of IL-6 and IL-1β, increased the content of IL-10. The expression of iNOS in LPS-induced RAW264.7 cells was inhibited by MA. In addition, the phosphorylation and the nuclear translocation of STAT3 could be suppressed by MA in dose and time-dependent manner. The phosphorylation of JAK2 was also inhibited by MA, while the expression of SOCS3 could be activated. These results suggested that MA protected against LPS-induced inflammatory response in RAW264.7 cells, and its mechanism was probably associated with the inhibition of the phosphorylation of STAT3.

Abstract:To explore the regularity of medicine diet recipes for improving spleen deficiency in the dictionary of Chinese medicinal diet by using the Traditional Chinese Medicine Inheritance Support System (TCMISS) (V2.5). It is intended to provide a new way of thinking for developing new prescriptions for Chinese medicine health food-related to spleen deficiency, such as promoting digestion, enhancing immunity, anti-oxidation, relieving physical fatigue and improving sleep. The medicinal diet recipes for improving spleen deficiency in the Dictionary of Chinese Medicinal Diet were collected, and the TCMISS（V2.5）was used for frequency analysis, association rule analysis and entropy hierarchical cluster analysis. Result: A total of 822 medicinal diet recipes for improving spleen deficiency were collected from 93 ancient and modern books; involving 372 kinds of raw materials such as traditional Chinese medicine, foods and condiments, The most commonly used raw materials are medicinal and food homologous traditional Chinese medicine and food, the three most commonly used medicines were Dioscoreae rhizoma, Jujubae fructus and Nelumbinis semen, the three most commonly used foods and condiments were rice, sugar, glutinous rice; 33 commonly combinations and 15 new prescriptions for improving the therapeutic diet for spleen deficiency were obtained. The prescriptions for improving spleen deficiency mostly reuse medicinal and food homologous traditional Chinese medicine and food to invigorate spleen and replenishing qi, and take the comprehensive conditioning goal of combining functional repair and nutritional supplement as the characteristics of the prescriptions. The rules of the prescriptions summarized by data mining provide some new ideas and methods for developing related traditional Chinese medicine health food products.

Abstract:Based on the problems of high acidity and high residual sugar content in the process of strong-flavor liquor production, the yeast in medium and high temperature Daqu was preliminarily identified by plate streaking purification, WL medium morphology observation and microscope observation. Then, the yeasts with strong acid resistance and alcohol production ability were screened by TTC medium staining and differential acidity medium, and the molecular biology identification, biological characteristics and fermentation test of fermented grains were carried out. The results showed that the strain dq1 screened in medium and high temperature Daqu had strong growth activity at pH 3.0, and the alcohol concentration was 0.87%vol. It was identified as Saccharomyces cerevisiae and had the characteristics of tolerance to pH 3.0, high temperature （48 ℃） and alcohol concentration of 6%vol. The utilization rate of reducing sugar in the fermented grains was increased by 14.9% in the fermentation test. The alcohol content in the fermented grains was effectively improved, and the yield of fermented grains was increased. It provided dominant yeast for the fermentation of Luzhou-flavor liquor.

Abstract:The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry （UPLC-MS/MS）. Results 8 kinds of anthocyanins with large structural differences were identified, and various anthocyanins had different changes before and after fermentation; after high-temperature cooking, the anthocyanin species in the purple sweet potato did not change, but the total anthocyanin content decreased; After being fermented into purple sweet potato wine, the yield of 8 anthocyanins is about 30%.

Abstract:The yield and chemical compositions of essential oils of five origin of Torreya grandis cv. Merrillii prepared from fresh aril by hydro-distillation were determined and compared. The results showed that the Panan Torreya grandis cv. Merrilli had the highest yield of the essential oil (3.89±0.03)%, followed by the Zhuji, Shengzhou I and Shengshou II (2.08% to 2.21%), the Huangshan Torreya grandis cv. Merrilli Aril had the lowest yield of the essential oil (1.21±0.01)%. The volatile organic components were measured by GC-MS, and 53, 57, 63, 57, 56 components were identified in essential oils from Shengshou II, Zhuji, Shengzhou I, Panan and Huangshan, respectively. The main components were alpha-Pinene, beta-Pinene, Myrcene, Limonene, Terpinolene, Germacrene D, alpha-Caryophyllene and delta-Caryophyllene, which total relative contents were 81.58%, 86.52%, 30.64%, 77.86%, 44.08%, following the above order. The Limonene in essential oils from Panan and Shengshou II was more than 30%, and α-pinene, laurylene were followed. However, the Limonene was less than 18% in essential oils from Huangshan and Shengzhou I, and Germacrene D, delta-Caryophyllene were more less. These compounds belong to olefin, alcohol, aldoketones, Carboxylic acid esters, in which olefin compounds were the highest (almost 90%), and aldoketones was the lowest (less than 0.1%). The origin of Torreya grandis cv. Merrillii only influence its alcohol concentration, Shengzhou I (11.4%) was the most, then were Shengshou II (1.28%), Zhuji (3.72%), Panan (0.55%) and Huangshan (5.96%).

Abstract:Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged from 50~87 mg/g, which were higher than those of FAO/WHO mode and egg mode, and the isoleucine content was the closest to egg mode. The 9 strains of Flammulina filiformis were divided into 3 groups by cluster analysis, and there were significant differences in amino acid content between the yellow strains and the white strains. The 9 strains of Flammulina filiformis had high nutritional value, which could complement each other with other foods and optimize dietary structure for improving dietary level.It can also provide theoretical basis for nutrition evaluation and breeding new strain of Flammulina filiformis.

Abstract:By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R²=0.999 6）, the LOD was 0.08 mmol/L, the LOQ was 0.26 mmol/L, the recovery rate was 98.16%~100.03%. The results showed that the ferrocene method and the iodometric titration method have a good correlation. The ferrocene method can be used to detect peroxide value.

Abstract:Soluble solid content is one of the important indexes for the internal quality analysis of Hami melon. In this study, the prediction model of soluble solid content of Hami melon was established by using near infrared spectroscopy combined with data dimension reduction method. Compared with a variety of spectral preprocessing methods, the second-order derivative was used to process the original spectrum; the preprocessed spectral data were combined with CARS and MC-UVE to extract the characteristic wavelength, and the principal component analysis was used to reduce the dimension; Finally, the spectral data of feature selection and feature extraction were used as the input variables of support vector machine to establish the prediction model of soluble solid content of Hami melon. The results showed that the prediction model established by CARS + SVM was the best, with the correlation coefficient of the model calibration of 0.981 4, and the correlation coefficient of the prediction set was 0.900 2. This model could be used to accurately predict the soluble solids of Hami melon.

Abstract:A method for simultaneous determination of 112 aroma components in heated cigarette aerosols was established by ultrasonic extraction combined with GC-MS/MS quantitative detection. The aroma components in typical heated cigarette aerosols were compared. The results showed that: The linear correlation coefficients of 112 aroma compounds were all greater than 0.99. The detection limits of the method were 0.005~0.160 mg/L, the recoveries were 75.2%～128.0%, and the precision was less than 8.9%. The main content of aroma components in 28 kinds of heated cigarette aerosols were 5-hydroxymethyl furfural, solanone, maltol, furfuryl alcohol, β-caryophylene, hexyl acetate, isobutyl acetate, α-Angelica lactone, 2-methyl pyazine, etc; differential flavor components in different samples mainly include L-menthol, ethyl maltol, linalool, vanillin, methyl cyclopentenolone, 3-hydroxy-2-butanone, hexyl acetate, perillamide, WS-23, etc. The above different ingredients are the source of different flavor substances.

Abstract:Aiming at the problem of tag collision in batch tag recognition in food quality traceability, a RFID multi tag recognition anti-collision algorithm was proposed by combining frame slotted ALOHA algorithm and minimum mean square error precoding technology. Before multi label recognition, the algorithm uses precoding technology to group the tags, which can effectively reduce the collision between tags. The simulation results show that the improved algorithm can effectively improve the performance of RFID multi tag recognition, and has a certain practical value.

Abstract:In this study, we adopt the Grounded Theory to encode the consumers’ bad reviews of online shopping food in three levels and systematically identify the safety risks from supply chain. Thereafter, the quantitative Borda Count method was used to evaluate the severity of the eight sub-risks. The results showed that the safety risks of the online shopping food include four kinds of core risks containing eight kinds of sub-risks. The most serious risk was the lackness or insufficient of supervision in the e-commerce sales link and the insufficient specialization of logistics and transportation services in the logistics and transportation link. The second most severe risk was quality risk of raw and auxiliary food materials in the processing link, asymmetric information in e-commerce sales link as well as unqualified storage and transportation conditions in the logistics and transportation link, etc. To ensure food safety in online shopping, e-commerce platforms should increase the punishment on speculative enterprises, and logistics companies should implement different standardized management for food transportation. Moreover,food companies should pay more attention to the quality of the raw and auxiliary food materials.

Abstract:Taking the vertical retort on a continuous basket-less sterilization production line as the research object, analyzed the cracked retort considering the temperature and water pressure. At the same time, the cracks were set as a random variable and the influence factors on the reliability of the retort were analyzed by the random finite element method. Firstly, the geometric model was built by SolidWorks, then the mechanical properties and reliability were calculated by ANSYS. The results showed that: compared with the water pressure, the temperature had a great influence on the mechanical properties of the retort. To the cracked retort, the crack depths greatly affected the stress and displacement. According to the Latin superposition method in ANSYS, the reliability degree of the retort can reach 96.7%.

Abstract:Based on state of robot, an improved tracking control method which takes the tracking error as an input and the drive voltage of the motor as an output is proposed. A theoretical domain deflation factor is added to automatically adjust the fuzzy controller, and the range of parameters was determined preliminarily by experimental measurement. Then the sparrow population was initialized by adding a reverse learning strategy, and a weight factor was designed to control the proportion of followers close to the finder to prevent precocity. The results show that the improved sparrow algorithm performs better than the original algorithm in terms of seeking accuracy and convergence speed under the test function. The method in this paper has a rapid reduction of the tracking error to zero, a smoother tracking process, and a faster arrival speed to the desired path. The method improves the working condition of the omnidirectional robot.

Abstract:The representation layer, hidden layer and output layer neuron models of quantum convolution neural network were designed. Modified linear activation function Relu was used as the activation function, and the quantum rotation angle and neural connection weight were optimized by training error function. The simulation results of eight kinds of micro parts show that the recognition accuracy of quantum convolution neural network algorithm is higher, the time consumption is less and the recognition effect is better than other algorithms.

Abstract:Through the analysis of the interaction of food packaging design, the paper analyzes the rationality of cross-border food packaging design by using the cross-border joint named food packaging design cases in the market, and provides innovative ideas for design on some problems exposed.

Abstract:This article first introduces the content of multi-sensory design theory, and secondly summarizes the relevant research status at home and abroad, and then analyzes the packaging design principles of children’s snacks based on children’s cognitive psychology, finally explored the design methods of children's snack packaging under the multi-sensory design theory from the visual sensory communication design, the tactile sensory communication design, the auditory sensory communication design and olfactory sensory communication design.

Abstract:Data and information about Heart-Check mark were collected from the official website of the American Heart Association. The successful experience of Heart-Check mark was summarized in terms of the reasons, characteristics, comparison with relevant FOP labels, nutritional standards, certified foods and recipes, and implementation effects. And then some enlightenments were provided China's industry associations to start and improve the FOP labeling.

Abstract:The effects of alternating magnetic fields on the quality of pork and beef during frozen storage for 2, 4, 6, and 8 weeks were discussed. The results showed that compared with the control group, the pork and beef samples had a faster cooling rate and the freezing point was reduced by 0.9 ℃ and 0.5 ℃, and the phase transition time had been shortened by 66.67% and 65.00% respectively under the action of a 1 mT alternating magnetic field. Furthermore, dry loss and drip loss were reduced, and the water content was higher, and the water-holding capacity of samples in alternating magnetic field frozen for four weeks were still more than 80.00%. After six weeks of frozen storage, the volatile base nitrogen content of pork in the control group exceeded the standard and reached 17.12 mg/100 g, while the alternating magnetic field group exceeded the limit only after eight weeks. Meanwhile, the pH value and the number of microorganisms were relatively reduced and maintained brighter colors and better sensory quality.

Abstract:In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage （0, 1, 2, 4, 8 weeks） at -18 ℃. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time （P<0.05）. The contents of lysine, alanine and cysteine increased with the increasing storage time. The amounts of saturated fatty acids increased obviously, while polyunsaturated fatty acids contents decreased with the increasing storage time. Therefore, although frozen storage is an ideal method for meat storage. However, the nutritive value of raw meat will change, leading to the decline of meat quality.

Abstract:“Nongda No.7” plum was used as the test material, and the changes of fruit quality and physiological and biochemical indexes under different storage conditions (-0.5 ℃ and 4 ℃) were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect. The biochemical indexes, aging degree and anti-oxidation ability of plum were explored during storage. Meanwhile, four types of delivery methods were adopted for the plums stored at ice temperature. By comparing the titratable acid, VC, flavonoids, and total phenol contents of plums after being shipped out of the warehouse, the nutrient components of plums stored at ice temperature were explored. The experiment results showed that, compared with cold-storage, ice-storage could significantly inhibit the increase of the respiration rate and fruit cell membrane permeability of plum fruit and delay the peak of respiration and the accumulation of malondialdehyde. Moreover, ice-storage could effectively reduce fruit weight loss and stalk browning, maintain fruit firmness, increase the rate of good fruit, significantly inhibit polyphenol oxidase activities and peroxidase, and maintain high superoxide dismutase activity. Comparing different delivery methods, indirect delivery to 10 ℃ could maintain a relatively stable titratable acid content and a higher level of nutrients, such as VC, flavonoids and total phenols. Research shows that ice-storage is more conducive than cold-storage to the maintenance of fruit quality, and the most suitable storage condition is indirect storage to 10 ℃.

Abstract:A method of duck egg surface defect detection based on improved GoogLeNet （GoogLe Net-Mini） was proposed, and the other three neural networks include GoogLeNet, VGG16 and AlexNet were compared. The results showed that the accuracy of the four networks were 95.88%, 94.16%, 92.75% and 85.43% respectively. The detection accuracy of GoogLeNet-Mini for three kinds of duck eggs （normal, dirty and damaged） was 98.43%, 97.45% and 95.88% respectively. Compared with GoogLeNet, VGG16 and AlexNet, GoogLeNet-Mini had higher accuracy, better generalization and robustness, and the detection accuracy of three types of duck eggs can meet the production requirements. The detection range is applicable to duck eggs with more than 5% dirty area and more than 2% damaged area.

Abstract:The kinetic processes of oxidative rancidity reaction of walnut under different storage temperatures and times were studied, by using acid value and peroxide value as evaluation indexes. The prediction models for evaluating the shelf life of walnut under different storage temperatures were established. The results showed that the acid and peroxide values of walnut increased with the prolonging of storage time. The increases of walnut acid and peroxide values were the lowest in the treatment of combined drying of drum catalytic infrared with a variable temperature and hot air. After 90 days of storage, the acid and peroxide values of walnut were 1.27 mg/g and 0.019 9 g/100 g, followed by the combined drying of drum catalytic infrared with a constant temperature and hot air and the highest was single hot air drying, which did not exceed the national standard and all had good quality. The oxidation and rancidity reaction of walnut accorded with the first-order chemical reaction kinetics model. In addition, the shelf-life models of walnut dried by the combined drying of drum catalytic infrared with a variable temperature and hot air were established by acid value and peroxide value respectively. The R² values were all greater than 0.99, and the relative error was less than 9%. It showed that the prediction model could better predict the shelf life of walnut under the storage condition of 5~35 ℃.

Abstract:Taking pomelo leaves as the research object, the total flavonoids of pomelo leaves were extracted with the aid of ultrasound, and its antioxidant and antibacterial abilities were explored. The results showed that the optimal extraction conditions for flavonoids from pomelo leaves were ethanol volume fraction 80%, ultrasonic time 50 min, solid-liquid ratio 1∶25 （g/mL）, and the flavonoid content under these conditions was 11.746 mg/g. The antioxidant test results showed that the total reducing power of the preliminary extraction of pomelo leaf flavonoids was about 1.25 times that of the same mass concentration of ascorbic acid. In addition, the inhibitory effect of pomelo leaf flavonoids on Escherichia coli, Salmonella typhimurium and Staphylococcus aureus was Staphylococcus aureus> Escherichia coli> Salmonella typhimurium, and the minimum inhibitory volume fraction （MIC） was 0.074 mg/mL. In conclusion, the flavonoids of pomelo leaves have good antioxidant and antibacterial abilities.

Abstract:The extraction process conditions of total flavonoids from Flemingia macrophylla were optimized, and the extract's antioxidant properties were also studied. Firstly, the single factor test and response surface test were applied to optimize the alcohol reflux extraction process, and the antioxidant activity of the extract was finally evaluated. It was found that the best extraction time was 52 min, material-liquid ratio 1∶6 (g/mL), ethanol volume fraction 70%, extraction temperature 60 ℃. Rutin was used as the standard substance, the total flavonoid content of the extract is 75.47 μg/mg; the IC₅₀ of the extract for ABTS+· and DPPH· scavenging was 0.044 9, 0.212 3 mg/mL, respectively, and the IC₅₀ for the total antioxidant capacity and the reducing ability of Cu²⁺ and Fe³⁺ is 0.389 6, 0.221 9, 0.731 7 mg/mL. The best extraction process was established in this study, which could effectively obtain total flavonoids from Flemingia macrophylla; The total flavonoids extracted from Flemingia macrophylla showed intense in vitro antioxidant activity.

Abstract:The polysaccharide of Camellia Nitidissima Chi was extracted by water extraction and alcohol precipitation, and the polysaccharide was purified by DEAE cellulose anion exchange classification to obtain TPS1, TPS2 and TPS3;The molecular weight, monosaccharide composition and microstructure of TPS1, TPS2 and TPS3 were analyzed by gel permeation chromatography, pre-column PMP derivatization and HPLC and fourier transform infraredspectrometer （FTIR）, and the antioxidant activity of TPS1, TPS2 and TPS3 were studied in vitro. The results were described as followed. TPS1 was mainly composed of glucose, galactose and arabinose, and was a heteropolysaccharide composed of two polysaccharides with different molecular weights（1.55×10⁵, 1.05×10⁴ Da）.TPS2 and TPS3 were mainly composed of rhamnose, galacturonic acid, galactose and arabinose, and they were homogeneous polysaccharides with the average molecular weight of 4.21×10⁵ Da and 6.67×10⁵ Da, respec-tively. Fourier transform infrared spectrometer （FTIR） showed that the heterocarbon-connected modes of three polysaccharide fractions were β-configuration. In addition, the polysaccharides of different levels of Camellia Nitidissima Chi had certain free radical scavenging effects, and there was a dose-effect relationship. Among them, TPS3 with the highest content of uronic acid had the best antioxidant activity in vitro, indicating that the antioxidant activity of Camellia Nitidissima Chi polysaccharide was related to its structural and composition. In conclusion, the polysaccharide of Camellia Nitidissima Chi had potential antioxidant activity.

Abstract:In order to investigate the influence of different drying process on the quality of black tea, the fresh leaves with one bud and two leaves of tea plant varieties' 'Bixiangzao' were picked as raw materials for processing black tea during late summer and early autumn, and different drying methods of the box type hot air, pan fry, chain hot air, plate type hot air and microwave and its combination were applied to the initial drying and the re-drying process after the withering, curling and fermenting process of black tea, and then the sensory quality, taste and aroma ingredients of different tea samples were investigated. The results showed that， compared with the control tea samples processed by box-type hot-air initial drying and re-drying processes, the quality of the black tea processed by 120 ℃ chain-type hot-air initial drying and 120 ℃ wet-frying re-drying processes was better, with bright red and orange color, sweet and fragrant aroma, and mellow and refreshing taste. The quality score of theaflavin, theathrin, water extract, soluble sugar, simple catechin, estertype catechin and total catechin were significantly increased (P＜0.05), while the quality score of tea polyphenols, caffeine and the ratio of estertype catechin to total catechin were significantly decreased (P＜0.05)；alcohols aroma substances relative quality score increased by 9.68%, as well as the increasing of benzyl alcohol (apple), 7-methyl-3-methylene-6, 1-alcohol (flowers), geraniol(Muscat), alcohol plants (flowers), 2,6,6-3-trimethyl-1cyclohexene-1-acetaldehyde (combination, rose incense), 2(5-methyl-5-vinyl tetrahydrofuran-2-base)c-2-ethyl carbonate and salicylic acid methyl ester aroma ingredients such as (mint flavor). However, cis-α, α-5-trimethyl-5-vinyltetrahydrofuran-2-methanol (with camphor breath), octenal (slightly pungent), nonanoic acid (rancid taste) and other undesirable aroma components decreased. It is suggested that the combination of chain-type hot-air hair initial drying and stir-wok full-fire re-drying is beneficial to the improvement of the quality of black tea.

Abstract:The enzymatic hydrolysis experiments on the water extract of Spanish mackerel byproducts were conducted. Through single factor and orthogonal enzymolysis experiments, the enzymatic hydrolysis process of mackerel byproducts was optimized, and the enzymatic hydrolysate was used to process seafood sauce. The sensory quality between the commercial and the homemade seafood sauces were compared and analyzed. The results show that the best enzymatic hydrolysis technology for Spanish mackerel byproducts were gained as follow: the amount of neutral protease of 500 U/g, the ratio of liquid to material of 3∶1, the enzymatic hydrolysis temperature of 55 ℃, the pH of 7.5, and the enzymolysis time of 5 h, the amino acid nitrogen of the enzymolysis solution produced under the enzymolysis conditions was as high as （0.325±0.004） g/100 mL. The homemade seafood sauce had reached the taste of commercial seafood sauce. The physicochemical and microbiological indicators of the seafood sauce products met the requirements of relevant national standards.

Abstract:In order to explore the influence of cigarette paper on ash holding capacity under smoking and burning conditions, 12 cigarette samples with different cigarette paper parameter combinations were designed and prepared by uniform experimental design with quantitative, air permeability, magnesium carbonate addition, sodium potassium ratio of combustion supporting agent, acid radical type and combustion supporting agent dosage as parameters. The effects of cigarette paper parameters on ash holding capacity were studied by single factor analysis and regression analysis The parameters of cigarette paper were optimized. Results: ① with the change of cigarette paper parameters, the ash holding capacity ranged from 39.07 mm to 43.76 mm, and the change rate was 12.0%. ② The combined action of air permeability, sodium potassium ratio, magnesium carbonate content and acid radical type could explain 92.3% of the variation of ash holding capacity, which was the main factor affecting ash holding capacity, and the order was air permeability, sodium potassium ratio, magnesium carbonate content, acid radical type; quantitative and combustion aid dosage were the secondary factors affecting ash holding capacity, and the direction and degree of the influence on ash holding capacity were similar to the above four parameters, which was related to the combination of numbers. ③ The optimal combination of cigarette paper parameters was 40 g/m², 50 CU air permeability, 0% magnesium carbonate, 5.0 ratio of sodium to potassium, the type of acid radical of chloride ion, combustion supporting agent dosage 2.0%.

Abstract:Based on the domestic and abroad research status of the bionic chewing device, its theoretical simulation and application were summarized, and the development direction was also prospected.

Abstract:In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.

Abstract:This paper analyzed the impact of COVID-19 on China's egg production and the causes, and explored the bottleneck problems in the development process of the egg industry. The effective countermeasures for the development of China's poultry egg industry under the normal epidemic situation were discussed from the perspectives of the government, enterprises, scientific research and consumers.

Abstract:文章通过分析国内外运动营养食品市场的规模、细分领域、竞争格局和功能类型等发展现状，发现运动营养食品市场正呈消费群体由核心用户逐步向年轻女性、职场人士和老年人群等新消费群体扩展，运动营养产品在功能、形态和服务上的差异化发展已成为主流，市场竞争和营销渠道多元化发展等现象。而未来运动营养食品的发展，应进一步运用互联网化思维强化消费者运营、秉持多维组合的发展策略和健全运动营养食品的行业规范。