Abstract:Firstly, this paper expounds the research status at home and abroad of three key technologies in the production process of fresh and wet rice flour: efficient powder dispersion, accurate weighing and automatic packaging, and focuses on the key technical problems existing in the research and development of technology and mechanical equipment; Secondly, on the basis of summarizing the development level of existing technology and equipment, this paper further analyzes the main reasons for these problems. Finally, the development direction of three key technologies in the automatic production of fresh and wet rice flour is prospected from the aspects of production technology, mechanical design and system algorithm optimization.

Abstract:Objective:This study aimed to solve the problem of cigarette flavoring technology that the surface taste of splicing paper weakens over time. Methods:A rapid method for the simultaneous determination of two kinds of sweeteners was established based on ultra-high-performance liquid chromatography (UHPLC). The change of the content of the sweetener on the surface of the tipping paper was analyzed, and the induced migration experiment was used to analyze the migration of sweeteners. The surface porosity, air permeability and surface water absorption of aluminized splice paper were analyzed by scanning electron microscope, air permeability tester and surface water absorption tester. Results:A method for rapid determination of two kinds of sweeteners simultaneously was established by UHPLC. The results of induced migration experiment showed that the sweeteners in the tipping paper migrated from the surface to the inside of the paper gradually. The results of scanning electron microscope, air permeability tester and surface water absorption tester showed that pores distributed on the surface of the aluminized tipping paper, and the high air permeability thereby led to the surface water absorption capacity. Therefore, the sweetener migrated in the aluminized tipping paper. After 42 days of induced migration, the migration rates of acesulfame and saccharin sodium in the paper were 48.47% and 49.65%, respectively. Conclusion: The pores and cracks spreading on the surface of the aluminized tipping paper made it have high permeability and strong water absorption, and the concentration differences between the two sides of the paper resulted in a conducive migration of the sweeteners.

Abstract:This paper analyzes the problems existing in the current packaging design of children's food in China, and studies the emotional value, intellectual value, information transmission value and brand value of story elements in the packaging design of children's food. Explores the specific application of story elements in the packaging design of children's food from three aspects, namely, the theme of the incident, the scenario of the story, and the plot design, with the help of several award-winning international packaging works in recent years.

Abstract:Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, (10±1) ℃ combined with 1-MCP treatment could inhibit the ethylene release rate and respiratory intensity of fruit, delay its peak, but the inhibition effect on respiration intensity and ethylene release rate were still significantly lower than that of CK2. It can maintain high soluble solid content, reduce fruit water loss, delay fruit decay and browning, maintain the green peel (absolute value of a* was high,h° was high). During the whole storage time, the peel hardness, pulp hardness, fruit brittleness and pulp compactness of fruits treated with (10±1) ℃ combined with 1-MCP were significantly higher than those of CK1. However, the retention effect of CK2 on fruit parenchyma was still higher than of (10±1) ℃ combined with 1-MCP; except respiration intensity, ethylene release rate and brown heart index, there were different degrees of correlation among other indexes.Conclusion:The safe storage period of (10±1) ℃ combined with 3.24 μL/L 1-MCP fumigation can reach 103 days, and the soluble solids are stable at about 12%. Therefore, it can better maintain the. inherent flavor and color of the fruit, which can be used as one of the fresh-keeping technologies instead of single low-temperature storage.

Abstract:Objective:To improve the preservation quality of blueberry.Methods:Based on the influencing factors of the effective chlorine concentration, treatment temperature and soaking time of the SAEW, and the response value of the microbial sterilization rate on the surface of blueberries, the orthogonal test was used to optimize the process conditions. At the same time, the optimally treated blueberries and sterile water-treated blueberries (control group) were stored at (25±1) ℃, and the bad fruit rate, hardness, respiration strength, soluble solids content, titratable acid content, anthocyanin content, and malondialdehyde (MDA) content of blueberries were measured every 7 days.Results:The optimal sterilization conditions were an effective chlorine concentration of 120 mg/L, a treatment temperature of 20 ℃ and a soaking time of 20 min, and the sterilization rate under this condition was 92.6%.Conclusion:The SAEW treatment has a better preservation effect on the blueberry fruit.

Abstract:Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was small, with good internal tissue integrity. Moreover, its rehydration structure was characterized by low hardness, elasticity and chewability. Compared with hot-air drying, microwave-hot-air combined drying significantly increased the content of crude protein and crude polysaccharide of A. luteo-virens, shortened the drying time by 11%, and significantly improved the b* value; after rehydration, its hardness, elasticity, cohesion and chewability were the largest. However, the vacuum drying group was not conducive to the retention of total flavonoids, and had the worst performance in shrinkage and rehydration; the crude fiber content was the highest and the total phenol content was the lowest in the solar drying group.Conclusion:Different drying methods have significant effects on the quality of A. luteo-virens, and the overall quality of vacuum-freeze drying A. luteo-virens is optimal.

Abstract:Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin C content among different treatments at 5, 28 and 42 days of storage were found, but no significant differences in other storage time. No significant difference in soluble solids and titratable acid contents among different treatments appeared. Among the treatment groups (treatment 1, treatment 2 and treatment 3), the weight loss rate, vitamin C content, soluble solid content and titratable acid content of orah fruit in treatment 2 were better than those in treatment 1 and 3. At room temperature, vitamin C content was significantly different among different treatments on the third day of storage. After 14 days of storage, the soluble solid content of treatment groups 1 and 2 was significantly different. On the 14th day of storage time, titratable acid content in treatment group 2 was significantly higher than that in treatment group 3. The contents of vitamin C, soluble solids and titratable acid in treatment group 2 were higher than those in other treatment groups, during most storage time.Conclusion:At 4 ℃, each preservative treatment has different degrees of preservation effect on orah fruits. 450 g/L midazamine +500 g/kg statin +100 g/kg 2,4-D+400 g/kg bellkute has better preservation effect on orah fruit.

Abstract:Objective:To improve the extraction rate and product purity of Chinese soft-shelled turtle （pelodiscussinensis）dorsal collagen. Methods:The decalcification rate and collagen recovery rate were used as evaluation indicators to investigate the effects of hydrochloric acid concentration, decalcification time, decalcification temperature and solid-liquid ratio on the decalcification of the carapace of Chinese soft-shelled turtle. The removal process of calcium salts was optimized, and the structural changes of decalcified and non-decalcified turtle carapace collagen were analyzed by SDS-PAGE, ultraviolet absorption spectroscopy, infrared absorption spectroscopy, amino acid analysis and other techniques under the same extraction conditions. Results:The optimal decalcification process conditions were hydrochloric acid concentration of 0.8 mol/L, decalcification time of 2 h, decalcification temperature of 28 ℃, and solid-liquid ratio of 1∶25 （g/mL）. Under these conditions, the decalcification rate and collagen recovery rate were （67.35±0.92）% and （90.77±1.08）%, respectively. The collagen content and extraction rate per unit mass of soft-shelled turtle carapace were significantly increased （P<0.05） after decalcification with hydrochloric acid, but the structural characteristics of collagen did not change significantly. Conclusion:Hydrochloric acid has a good decalcification effect on the decalcification of turtle carapace, and has no effect on the structural properties of its collagen.

Abstract:Objective:This study aimed to improve the recrystallization yield and purity of flavonoid.Methods:Taking the crude flavonoids from pomelo peel extracted by ultrasonic-assisted ethanol extraction as raw materials, the process parameters of ethanol recrystallization and purification of flavonoids were optimized by response surface methodology.Results:The main factors affecting the recrystallization yield of flavonoids were ethanol concentration, crystallization time, pH value, and the interaction between ethanol concentration and pH value, among which, the ethanol concentration affacted most significantly.Conclusion: The optimal recrystallization conditions of flavonoids were as follows: ethanol volume fraction of 24%, liquid-solid ratio of 10∶1 (mL/g), pH 3.75, crystallization temperature of 4 ℃, and crystallization time of 24 h. The crystallization yield of flavonoids was 8.76%, and the main crystallization product was naringin with a purity of 83.38%.

Abstract:Objective:This study focused on exploring thein vitrolipid-lowering efficacy of Puerarin lobata extract.Methods: The adsorption ratios of oil, cholesterol, sodium glycocholate and sodium taurocholate were evaluated by a multi index comprehensive scoring method to optimize the P. lobata alcohol extraction process using Box-Behnken response surface methodology with extraction time, extraction times and ethanol concentration as influencing factors.In vitro lipid-lowering activity was further validated by comparing the levels of TG and TC accumulation and the extent of intracellular lipid droplet accumulation in a model of human hepatoma (HepG2) fatty liver cells induced by palmitic acid (PA).Results: The optimal alcohol extraction process of P. lobata was 70% by volume of ethanol, 1 h of extraction time and 3 times of extraction time;P. lobata extract could obviously reduce the contents of TG and TC in cells and effectively reduce the intracellular lipid droplet aggregation.Conclusion: The optimized P. lobata extraction process was stable and reliable, manipulable, and showed good lipid-lowering activity in vitro.

Abstract:Objective:To study and optimize the extraction technology of bacteriostatic extract from Indocalamus leaves. Methods:The extracts were drawn from Indocalamus leaves by ultrasound-assisted, refluxing and immersing method with extraction solvents: water, ethyl acetate, pH 4 of hydrochloric acid solution, pH 4 of acetic acid solution, pH 10 of ammonia solution and different volume ratio ethyl alcohol. The tests were carried out to analyze the antimicrobial effects with indicator bacteria Bacillus subtilis, Pseudomonas aeruginosa, Shigella Dysenteriae and Salmonella typhi and the total bacteriostatic circle was as inspection indicator, to find out the best extraction solvent and the best extraction method. Using water as extraction solvent, ultrasonic extraction method as method, an orthogonal test L₉（3³） was carried out by adjusting three impact factors. The impact factors were liquid-solid ratio, sonication period and sonication frequency. The orthogonal test found the optimal extraction process parameters and obtained the best extract. At the same time, the antimicrobial effect of the extract obtained under the optimized conditions was investigated according to the standard series of reference substances. Results:The results showed that water was the best solvent, and ultrasound-assisted method was the best method. The best extraction process parameters were as follows: the ratio of liquid to solid was 16∶1（mL/g）, ultrasonic frequency was 4 times, ultrasonic period was 55 minutes. The inhibitory effect of the best extract on Bacillus Subtilis and Salmonella Typhi was equivalent to the effect of 0.01 and 0.03 mg/mL gentamicin, respectively. The bacteriostatic effects on Pseudomonas Aeruginosa and Shigella Dysenteriae were greater than that of 0.05 mg/mL gentamicin. Conclusion:The water ultrasonic method is an effective method for extracting antibacterial substances from Indocalamus leaves, and the inhibitive effect of the extract on Bacillus Subtilis,Pseudo monas Aeruginosa,Shigella Dysenteriae and Salmonella Typhi is remarkable.

Abstract:Objective:In order to clarify the heat release behavior of neophytadiene under different conditions.Methods:Use Soxhlet extraction method, chromatography column method to extract and purify neophytadiene in tobacco powder, combined with IR, ¹H NMR and MS spectrum technology, the structure was confirmed, and Py-GC/MS was used to analyze and study the pyrolysis products of neophytadiene under different conditions.Results:The performance of neophytadiene at different temperatures under anaerobic and aerobic conditions had good cracking thermal stability, and it can still maintain its original state at high temperature. The types of new phytadiene cracking products increased with the increasing of temperature. Under anaerobic conditions, the anaerobic cracking products of cracking products mainly include alkanes and alkenes. In addition to alkanes and alkenes, the main products of cracking under aerobic conditions also produce a large amount of alcohols, aldehydes, ketones, esters, benzene series, and other compounds. Under aerobic conditions, the neo phytadienes were cracked Alcohols, aldehydes, ketones, esters, furans and other compounds containing oxygen atoms, these components have a positive effect on improving the smoking quality of cigarettes. The formation of cracked products mainly comes from primary and secondary reactions The primary reaction of neophytadiene is mainly the scission of α and β bonds of conjugated double bonds, and the secondary reaction is relatively complicated.Conclusion:Neophytadiene has a positive effect on improving the smoking quality of cigarettes.

Abstract:Objective:This study aimed to realize the high-value utilization of pea protein.Methods:Using pea protein as raw material, ACE inhibitory peptide derived from pea protein was prepared by double-enzyme coordinated enzymatic hydrolysis method, and the ACE inhibition rate, hydrolysis degree and soluble protein content of the hydrolysate were used as indicators to determine the best enzymatic process for the pea ACE inhibitory peptide. Then the ACE inhibitory peptides produced under the optimal enzymatic digestion process were graded by ultrafiltration to explore the effect of molecular weight on the ACE inhibitory activity. Finally, the protective effect of the pea peptide with high ACE inhibitory activity against the injured EA.hy.926 cells was verified by measuring ET-1, MDA content, SOD and NO content levels.Results:The optimal preparation conditions of pea ACE inhibitory peptide by double-enzyme method were as follows: substrate concentration of 100 mg/mL, 3.0% alcalase enzymolysis for 2.0 h at pH 9.5 and 50 ℃, and then adding 3.0% compound protease for 2.0 h at pH 7.0 and 50 ℃. Under these conditions, the IC₅₀ value of ACE inhibition rate of pea protein hydrolysate was 1.141 mg/mL. Peptide components less than 2.5 kDa had the strongest ACE inhibitory activity and could significantly reduce ET-1, MDA content and increase SOD and NO content levels of Ang-induced injured cells.Conclusion:The pea ACE inhibitory peptide was protective against Ang-induced damage to EA.hy.926 cells.

Abstract:Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the four extrusion zones were 50—80—110—130 ℃ and the screw speed was 160 r/min.The indica rice fruit with blueberry residue obtained under this process has the highest comprehensive score of 62.30±0.51. The results of antioxidant test in vitro showed that compared with puffed indica rice fruit, the scavenging rates of DPPH and ABTS by blueberry residue indica rice fruit increased by 60.19% and 73.67% respectively. Conclusion: the optimal processing parameters of indica rice fruit with blueberry residue were obtained, and the product also showed good antioxidant properties.

Abstract:Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The optimal mixture formula was 12% sweet potato starch, 11% wheat starch and 77% glutinous rice flour; The suitable addition amount of deep-sea fish antifreeze protein was 5% (calculated by powder weight). Conclusion:The frost resistance of glutinous rice balls made from the mixture formula and antifreeze protein (5%) was obviously optimized, and the overall quality was improved.

Abstract:Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount of the guava leaf extract was 7.5%, the comprehensive quality of the produced bread was the best. The sensory evaluation reached 78.6 points and the total phenolic content, DPPH⁺ and hydroxyl radical scavenging rate of the bread were increased to 85%, 70.3% and 141.7%, respectively. The bread had a strong antioxidant capacity. Conclusion: The quality and the sensory score of sugar-free bread treated with Guava leaf extract were increased and the antioxidant capacity has been greatly improved.

Abstract:Thisreview introduced the food allergens and their sensitization mechanism, and summarized the research progress of peanut, soybean, milk, shrimp, egg and kiwifruit allergens in ultrasound treatment. Moreover, the research direction of ultrasound treatment in reducing food sensitization was also prospected.

Abstract:This paper summarizes the research progress on the types of interactions between proteins and polyphenols and their effects on protein characteristics, and prospects the future foods with the coexistence of polyphenols and proteins.

Abstract:In this paper, the composition of protein, amino acids, fatty acids, minerals, vitamins and other nutrients in bactrian camel milk was discussed, and the research progress of the biological activities of camel milk and its enzymolysis products such as hypoglycemic, antibacterial, antiviral and antioxidant activities was summarized.

Abstract:This paper mainly summarized the research status of relevant detection technology in automatic liquor picking since the industrial revolution in China, and prospected its research and application. At the same time, the related research results of influencing liquor quality were summarized.