Abstract:This paper analyzes the related research papers on food printing published on the Web of Science core collection and CNKI database by using bibliometrics, and finds that the number of articles published and the citation frequency of 3D printed articles on food in China and abroad are increasing year by year. China, Australia and the United States are the countries with the highest number of articles published and cited, but from the point of view of the single citation frequency of articles, the quality of articles in China still needs to be improved. The team led by Zhang M, Bhandari B, and Prakash S are leading the research on food 3D printing, with related research topics covering printability analysis of raw materials, post-treatment research, individualized nutrition requirements, and food customization. At present, the research on food 3D printing and 4D printing suitable for the elderly and patients with dysphagia is being focused on. It is proposed that the construction of domestic and foreign scientific research cooperation network should be strengthened in the future, with emphasis on improving the quality of the research.

Abstract:Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate and ethyl caprate were the highest. The content of flavor substances in low-alcohol jujube wine was obviously different under different termination fermentation treatments. The low-alcohol jujube wine treated with high-frequency ultrasound had the best balance degree of flavor substance, and the aroma components were rich and balanced. The low-alcohol jujube wine treated with ultra-filtration had a moderate balance of flavor substance, and the aroma components were rich and unbalanced. The balance of flavor substances and the types of aroma components in the Pasteurized low-alcohol jujube wine were the lowest. Conclusion: Controlling the fermentation of jujube juice by physical measures at the fermentation stage of monosaccharide and fructan, and producing jujube wine with low alcohol and high sugar is an excellent way to solve the problem of excessive harmful substances in jujube wine.

Abstract:Objective: The aim of this study was to analysis the effect of cultivars on the adaptability of kiwifruit processing to chips while six cultivars of kiwifruit were used as the raw material. Methods: Kiwifruit chips were prepared by the method of vacuum freeze-dried. Sensory evaluation and nine indexes such as the yield of kiwifruit chips, water-soluble pectin, acid-soluble pectin, soluble sugar, total acid content, sugar-acid ratio. ascorbic acid content, hardness and crispness of kiwifruit chips were analyzed. Results: There were significantly differences among yield, nutrient content and sensory indicators in kiwifruit chips while the kiwifruit chips were prepared with different cultivars. Kiwifruit chips with cultivar name "Jinyan" were higher in yield, water-soluble pectin, soluble sugar and hardness of kiwifruit chips, but were lower in total acid content and crispness of kiwifruit chips. Kiwifruit chips with cultivar name "Jinmei" were higher in yield, water-soluble pectin, soluble sugar and ascorbic acid, and were lower in total acid, hardness and crispness of kiwi fruit chips. Kiwifruit chips with cultivar name "Jinyuan" were higher in water-soluble pectin, acid-soluble pectin, bound-pectin, soluble sugar, total acid and ascorbic acid, and were lower in hardness and crispness of kiwi fruit chips. Kiwifruit chips with cultivar name "Jintao" were higher in yield, sugar-acid ratio, ascorbic acid, hardness and crispness of the chips, and were lower in water-soluble pectin and total acid in kiwifruit chips. Kiwifruit chips with cultivar name "Cuiyu" were higher in yield, sugar-acid ratio, crispness of kiwifruit chips, and were lower in acid-soluble pectin, bound-pectin, soluble sugar, total acid and hardness of chips. Kiwifruit chips with cultivar name "Donghong" were higher in yield of kiwifruit chips, acid-soluble pectin, bound-pectin, soluble sugar, sugar-acid ratio and hardness of chips, and were lower in water-soluble pectin, total acid and crispness of chips. Conclusion: The cultivars of kiwifruit had extremely effect on the yield, nutrient content and sensory indicators of kiwifruit chips. Kiwifruit named "Donghong" was considered as the optimal cultivar to be prepared kiwifruit chips by vacuum freeze-drying method.

Abstract:Objective: This study aimed to improve the safety of the strong-flavour liquor in Hunan Province. Methods: The content of ethyl carbamate in raw grains, pit mud, distiller's grains, fermented grains and base liquor was detected by gas chromatography-mass spectrometry. Results: In each technological stage, the average concentration of ethyl carbamate in base liquor was the highest, and the significant test of EC content of head liquor and tail liquor P ＜0.05, there was a significant difference between the two, and the head liquor was higher than the tail liquor. The significance test P values of EC content in the middle liquor between head liquor, tail liquor were 0.516 and 0.071, and the significance test P values of EC content in different layers of fermented grains and base liquor were 0.770 and 0.980, which showed no significant difference. The EC content in base liquor increased with the extension of storage time, and the absolute growth range was head liquor＞middle liquor＞tail liquor. Conclusion: During the brewing process of Hunan Strong-flavour Liquor, the EC content of the head liquor was significantly higher than that of the tail liquor and the middle liquor, and "Pinching the head" helped to control the EC content in white spirit.

Abstract:Objective: An analytical method was established for determination of 13 kinds of bisphenols and alkylphenol compounds in liquid dairy products by salting-out-assisted liquid-liquid extraction coupled with HPLC-MS/MS. Methods: The salting-out-assisted liquid-liquid extraction pre-treatment method was adopted, and the detection was performed in the mode of negative ion source multiple reaction monitoring (MRM) by triple quadrupole mass spectrometry, and quantitative analysis was performed by matrix external standard method. Besides, the effect of extraction solvent type, selection and the usage of salting-out agents on the recoveries were studied and the performance of the method was evaluated. Results: The liquid dairy products were liquid-liquid extracted with acetonitrile as extraction solvent and 0.4 g sodium chloride as salting-out agents. The 13 kinds of phenols had a good linear relationship, and the correlation coefficients were all ＞ 0.99. The standard recovery rates of milk and yoghurt were 81.5% to 118.1% and 80.8% to 107.6%, respectively, and the relative standard deviations were 1.89% to 12.3% and 1.12% to 11.9%. The detection limits were 0.15 to 0.75μg/kg,and the quantification limits were 0.5 to 2.5μg/kg.One of the commercially available liquid dairy product was found to contain 4-NP, and the concentrations was 9.28μg/kg. Conclusion: The established method is suitable for the rapid detection of 13 kinds of bisphenols and alkylphenol compounds in liquid dairy products.

Abstract:Objective: This study aimed to establish a rapid screening method for 57 drugs illegally added to medicinal and edible food. Methods: Extracted samples were purified by QuEhERS pretreatment technology, and 57 kinds of illegal addition of drugs were separated by Waters BEH C18 column. Acetonitrile-water was used as a mobile phase for gradient elution. Mass spectrometry electrospray and multiple reaction monitoring (MRM) were used for detection and analysis. Results: The established method had good linearity, and the correlation coefficients (R2) of 57 kinds of illegal addition of drugs were all greater than 0.99. The limits of detection were 0.03~0.10 μg/kg. The average recoveries were 79.4%~92.6%, and the relative standard deviations (RSDs) were 0.86%~5.61%. Conclusion: The method is stable and sensitive and suitable for rapid qualitative and quantitative screening of 57 kinds of illegally added drugs in medicinal and edible food.

Abstract:Objective: To detect eight kinds of insecticides in dairy products (pure milk, fermented milk, milk powder) rapidly. Methods: A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method based on dispersive solid phase extraction pre-treatment technology was established. The samples were extracted with acetonitrile-acetone solution (V_acetonitrile∶V_acetone=80∶20) in ultrasonic way, and the extraction solution was purified by Florisil, primary secondary amine and anhydrous MgSO₄.After purification, the samples were analyzed by HPLC-MS/MS qualitatively and quantitatively in multi reaction monitoring (MRM) mode. Results: The correlation coefficient (r) of fenamiphos, imidacloprid, spinosad, dinotefuran, emamectin benzoate, methomyl, thiacloprid and oxamyl in the linear range of 2.00~100 μg/L was greater than 0.99,the limits of detection were 0.010~0.30 μg/kg, the recoveries of method were 82.6%~97.5%, and the relative standard deviations (RSDs) were 1.2%~4.6% (n=6). Conclusion: The method is simple, rapid, sensitive and reproducible. It is suitable for the rapid screening of insecticides in dairy products.

Abstract:Objective: A method for the preparation and determination of amino-mebendazole matrix reference material in eel muscle powder was established. Methods: A positive sample was obtained by culturing eels with mebendazole and was prepared into amino-mebendazole matrix reference material, which went through freeze-drying, vacuum packaging, and radiation sterilization in turn. And its homogeneity, stability, cooperative setting value, and uncertainty were examined. Results: This matrix reference material has good uniformity and can adapt to low temperatures, normal temperatures, long-distance transportation, and other environments. It can be stored for more than 12 months under -18 ℃. The characteristic value of amino-methylimidazole is (35.3±6.4) μg/kg(k=2) through the collaborative setting of 8 qualification inspection institutions. Conclusion: This matrix reference material meets the technical requirements of national standard samples and can meet the needs of quality control and method validation for amino-mebendazole residue detection in eel muscle. This study can provide a good reference for the development of food matrix reference materials.

Abstract:Objective: To avoid young liquor as old liquor and realize the discrimination of Baijiu age. Methods: The near infrared transmission spectra of Baijiu samples were collected by near infrared spectrometer, and the synchronous and asynchronous two-dimensional correlation spectra of Baijiu samples were constructed with the wine age as the external disturbance. On this basis, the autocorrelation spectrum of each sample was extracted, and the age discrimination model of Baijiu was established by combining Markov distance method. Results: The wave band from 1400 nm to 1800 nm contained the effective information about the changes of Baijiu samples on age. The discrimination accuracy of model correction set was 93.3%, and that of prediction set was 92.0%. Conclusion: Two dimensional correlation spectrum combined with Mahalanobis distance method can effectively identify the age of Baijiu.

Abstract:Objective: Understand the quality and safety of vegetables sold in Shanghai, and provide data and reference for future supervision. Methods: Public information on the supervision and sampling of vegetables by the Shanghai Market Supervision and Administration from 2019 to 2021 was collected, and the information was analyzed and summarized. Results: The statistical results of 2019—2021 show that the unqualified rate of vegetable products were 1.36%, 0.78% and 2.88%, respectively. Bulb vegetables, beans and leafy vegetables were found to be unqualified products within three years, and the unqualified rate of bulb vegetables was the highest. The main substandard vegetables were leek, cowpea, ginger, etc. and the substandard items were mainly procymidone, acetamiprid and so on. In 2019—2021, 16 kinds of drugs and heavy metal pollutants exceeding the standard were detected, of which 6 drugs were prohibited from being used in vegetable production. Conclusion: The excessive use of pesticides, the illegal use of prohibited pesticides and the failure to implement medication pre-harvest interval management are still the main problems of the quality and safety of vegetable products, especially to strengthen the supervision of high-risk vegetables such as leek, cowpea, ginger and bean sprout.

Abstract:Analyze the typical scenes and causes of food safety emergencies, develop the food safety emergency drill system based on the Unity3D virtual reality development platform by using virtual reality technology, and optimize the stability and fluency of system operation. The system realizes the immersive experience during the drill. The personnel enter the virtual drill scene through the simulation equipment for interactive operation and carry out the drill in real time, which is helpful to improve the emergency response ability of drill personnel.

Abstract:Holistic governance theory is a new type of public management strategy, which helps to provide citizens with a seamless and non-separated holistic service governance scheme, and provides new ideas for food safety supervision. Based on the theory of holistic governance, this article proposes three levels of online food safety supervision, from the perspective of the integrity of supervision implementation to reconstruct the execution network, the integrity of the supervision body to reconfigure of the participating network, the integrity of the supervision accountability to reshape of the power and responsibility system.

Abstract:Objective: Solve the problems of poor positioning accuracy and low efficiency of end effectors in the sorting process of parallel food sorting robots. Methods: An intelligent control of the end-effector of a parallel food sorting robot combining fuzzy system, fuzzy neural network and inverse control algorithm was proposed. The modeling information was approximated by the fuzzy system, the unmodeled information was approximated and predicted by the fuzzy neural network, and the inversion control completed the control output. Finally, the experimental verification is carried out. Results: Compared with the traditional control method, the proposed control method had good tracking accuracy and control efficiency of the end effector, the error of the end effector was less than 0.3 mm, and the sorting efficiency reached1.99s-1.Conclusion: This control method can achieve accurate, efficient and stable position tracking.

Abstract:Objective: This study is to improve the sorting efficiency of string tomatoes, and solve its false detection and false detection. Methods: First, collect the image data set of string tomatoes, expand the data and improve the generalization performance of the model through data enhancement, and 3×3 convolution is replaced by improved SVM-MHSA layer. By replacing softmax classification function in MHSA with SVM classification function which is more suitable for string tomatoes, the detection accuracy of string tomatoes is enhanced. Secondly, the remaining 3×3 convolution is replaced by deep separable convolution to reduce the number of parameters and improve the operation efficiency. Finally, random correction linear unit is introduced to improve the convergence speed of network training. Results: the test results show that the improved tiny YOLOv5l model can effectively realize the string single fruit recognition and positioning and the whole string fruit counting. The detection frame loss rate is reduced from 1.48% to 1.34%, the target loss rate is reduced from 1.98% to 1.73%, the confidence loss is reduced by 1.4%, the accuracy is increased from 97.36% to 98.89%,and the recall rate is increased from 97.35% to 98.56%. Conclusion: The tiny YOLOv5l algorithm is more accurate and lightweight. It has a high recognition accuracy in the face of challenges such as occlusion, background interference, illumination change and virtualization, and provides accurate information on the location of single fruit and the quantity of the whole string of fruit for post natal string tomato sorters.

Abstract:Objective: This study aimed to detect the quality of wheat flour quickly and non-destructively. Methods: The online detection system for wheat flour quality was built in the experiment, which mainly includes the flowing four parts: micro near-infrared spectrometer integrated device, production line adjustable speed simulation device, spectrum online acquisition and control software and online modeling and analysis software. Different modeling algorithms were used to establish quantitative analysis models for moisture, ash and gluten, and the robustness of the online quantitative analysis model was optimized. The influence of different experimental conditions on the modeling results was analyzed. Results: Partial least squares regression (PLSR) algorithm is superior to multiple linear regression (MLR) and principal component regression (PCR) algorithm for quantitative analysis of moisture, ash and gluten. The best modeling effect was obtained by using quartz glass to collect wheat flour samples online, and the best ratio of 15 speed/integration time was 6 000 ms. Conclusion: The wheat flour quality online detection system based on near-infrared spectrum analysis technology realize the nondestructive and rapid online detection of wheat flour quality.

Abstract:Objective: This study aimed to study the automatic detection method of common appearance defects in the production process of Qinqinchang. Methods: CMOS camera was used to obtain the image information of the product online, and image processing technology was used to extract the appearance defect features of the product and analyze the types of defects. Results: The accuracy rate of the online detection method for the common appearance defects of kissing intestines was 97.2%. Conclusion: The method is simple and has broad application prospect.

Abstract:Clarify the value of ceramic containers used in tea packaging from the development process, study the impact of contemporary consumer culture, industrialization and globalization on ceramic tea packaging containers, discuss the orientation and development strategy of contemporary ceramic containers design applied to tea packaging.

Abstract:On the basis of analyzing the development of the concept of public welfare packaging, taking the commercial practices of public welfare packaging as examples, the advantages, current situation and problems of food packaging participating in public welfare were analyzed. The design idea of food packaging based on network public welfare communication was put forward. Food public welfare packaging should follow the design principles of commonweal, simplicity, interactivity and communication, and promote the continuous innovation by integrating new media, new materials, new technologies and new contexts, in order to improve public welfare packaging to better serve the enterprise's public welfare communication, so as to achieve win-win results between commercial interests and social benefits.

Abstract:Objective: To identify mildew maize kernels accurately. Methods: A novel method to identify mildew maize kernels using spectral variables and color characteristics of hyperspectral images. Firstly, image segmentation, spectral variables and color features extraction were carried out on maize kernel images. Then, color features of maize kernel images were utilized to generate color histograms. Additionally, spectral variables and color histogram features were combined into a feature set. Finally, the distance functions were used to analyze the features in this feature set to identify mildew maize kernels. Results: For the proposed method, the maximum average identification deviation and accuracy for the mildew maize kernels were 1.12 and 97.59%, respectively. Compared with the method based on hyperspectral images+random frog+extreme learning machine, the method using hyperspectral images+colony optimization + BP neural network, and the method based on hyperspectral images+sparse auto-encoders + convolutional neural network, the identification accuracies of mildew maize kernels were significantly improved by the proposed method. Conclusion: The developed method can accurately identify whether the corn grain samples are mildew and the mildew degree of the maize kernel samples.

Abstract:Objective: This study aimed to realize the fast and accurate sorting of citrus color. Methods: An online color detection and grading system of citrus based on machine vision was designed in this study. The system is composed of feeding unit, chain conveying mechanism, image acquisition system and fruit dividing unit. The industrial camera which was combined with the rolling mechanism was used to uniformly capture 50~60 frames of images for obtaining the complete surface information of citrus. The non-destructive testing software preprocessed each frame of images acquired in real time to obtain the two-dimensional coloring ratio, which is dynamically tracked and stored. The arithmetic mean value of two-dimensional coloring ratio was taken to reduce the influence of the repeated areas on the coloring rate calculation of citrus surface, and finally the calculated coloring rate was discriminated and graded. Results: The experimental results showed that when the transmission speed was 6s-1,the maximum error of citrus coloring proportion calculated by the system was 5%, and the sorting accuracy rate was 90.54%. Conclusion: The system can meet the needs of fast and accurate sorting of citrus color.

Abstract:Objective: In order to solve the problem that temperature change during drying can detect the moisture content of Camellia oleifera seeds by visible/near infrared spectroscopy, a temperature modified Camellia oleifera seed moisture content detection model was proposed. Methods: Drying experiments were carried out at different temperatures (50,60,70 ℃) to collect spectral data. By acquiring the spectral data collected at different temperatures, the reasons why the temperature affected the spectrum were analyzed. Then, by comparing the three spectral preprocessing methods, using the Competitive Adaptive Reweighting(CARS)and Partial Least Squares Regression (PLSR) were used to establish the benchmark PLSR model at 60 ℃. Finally, the slope/bias method was used to correct the predicted values of external samples at 50 ℃ and 70 ℃, which greatly improved the precision and accuracy. Results: The coefficients of determination before and after correction at the two temperatures were 0.729 and 0.848, 0.763 and 0.862, respectively. The relative analytical error RPD values were 1.921 and 2.565, 2.054 and 2.692, respectively. Conclusion: The modified model could effectively improve the prediction accuracy, achieve good prediction effect, overcome the influence of temperature, and provide a new method to eliminate the influence of temperature when detecting the oil Camellia oleifera seed moisture content by visible/near infrared spectroscopy in the drying field.

Abstract:Objective: This study focuses on improving the stability and water solubility of astaxanthin. Methods: Phytosterol α-linolenic acid ester was synthesized by chemical method with phytosterol andα-linolenic acid as raw materials. Liposomes co-encapsulating astaxanthin and phytosterol α-linolenic acid ester were prepared by employing a thin-film ultrasound technique with the utilization of soybean phospholipid. Results: Based on the structure analysis by infrared spectroscopy and nuclear magnetic resonance, it has been demonstrated that the product was phytosterolα-linolenic acid ester. The purity of phytosterolα-linolenic acid ester was (90.72±2.09)% by gas chromatography. The encapsulation efficiency of liposomes co-encapsulating astaxanthin and phytosterolα-linolenic acid ester were (95.00±0.66)%,the average particle size was (158.70±9.70)nm, the polydispersity index (PDI) was 0.35±0.02, and the average zeta potential was (-33.87±2.48) mV. Transmission electron microscopy revealed that the complex liposomes were spherical with regular shape and uniform particle size distribution. Conclusion: Phytosterol α-linolenic acid ester could be applied in the preparation of astaxanthin-loaded liposomes.

Abstract:Objective: To obtain a promising production technique of conjugated linoleic acid (CLA). Methods: The alkali isomerization was used to prepare CLA from peanut oil. The relative content of linoleic acid in peanut oil was determined, and the effects of reaction time, reaction temperature, ratio of alcohol to oil and KOH dosage on the conversion of CLA were investigated. The preparation conditions were optimized by Box-Behnken test. Results: The peanut oil was rich in linoleic acid with a relative content of 27.85%. Therefore, peanut oil was a good raw material for the preparation of CLA. For the conversion of CLA, reaction temperature, reaction time and KOH dosage were the most significant factors (P＜0.01), while ratio of propylene glycol to oil was the significant factor (P＜0.05). There existed interaction between reaction time and ratio of propylene glycol to oil. The best conditions for preparation of CLA by alkali isomerization of peanut oil were as followed: the reaction temperature of 200 ℃, the reaction time of 2.6 h, the ratio of propylene glycol to oil of 22 to 1, the KOH dosage of 7% (mass fraction). Under determined conditions, the conversion of CLA was 89.81%. Conclusion: It is workable to prepare CLA by alkali isomerization of peanut oil, and the conversion of CLA is high under the optimal conditions.

Abstract:Objective: This study aimed to develop ACE inhibitory peptide of Paramisgurnus dabryanus.Methods: Ultrafiltration, Sephadex G-15 and RP-HPLC were used to isolate and purify ACE inhibitory peptides from the proteolysis products of P.dabryanus,and their structures were analyzed by HPLC-MS/MS. The inhibitory mode of purified ACE inhibitory peptide was analyzed by inhibition kinetics. Results: The amino acid sequence of ACE inhibitory peptide was Glu-Gly-HIS, the relative molecular weight was 341.2 Da, the IC ₅₀ value was (17.89±3.28)μg/mL, and the purification ratio was 27.47. Conclusion: The inhibitory peptide of P. dabryanus is a competitive ACE inhibitory peptide.

Abstract:In order to understand the awareness of urban adolescents on healthy diet, nutrition knowledge, traditional food culture, and food safety, a food education survey was carried out in the Middle School Affiliated to the National University of Defense Technology of the Chinese People's Liberation Army. Based on 1 088 middle and high school students, the questionnaire was designed from four dimensions: food nutrition cognition, correct eating habit cultivation and safety knowledge, traditional diet and etiquette inheritance, food education knowledge cognition and attitude. The results show that urban Middle school students have a high degree of awareness of food nutrition knowledge, traditional food culture and etiquette, and correct eating habits, as well as a high attention to food safety and food education in the whole society. Most teenagers can identify the hidden health risks of addictive foods, while they cannot effectively control them in real life. Moreover, middle school students have a strong willingness to participate in rich and colorful food education activities. It is suggested to speed up the process of food education into the campus.

Abstract:Objective: This study amied to investigated the perspective of gastrointestinal (GI) health among consumers of all ages, and their demands on related dietary supplements. Methods: Questionnaires were randomly distributed through the Internet, and 148 consumers completed the questionnaire, including infants, children and teenagers (1~18 years old), adults (19~55 years old), and older adults (over 55 years old). The corresponding results were obtained from the data analyzed by SPSS. Results: Common GI issues affecting consumers include constipation, abdominal bloating and pain as well as diarrhea. Nearly half of consumers are very concerned about GI health. Unhealthy lifestyle habits and unhealthy diets are two main causes of GI issues in adults, while infants, children and teenagers are mainly affected by common cold and low-quality diets. It has been commonly assumed by consumers that GI health is related to low immunity, depression and bad breath in adults, and emaciation and malnutrition in children. Consumers generally take dietary supplements to deal with GI discomfort, among which the number of consumers knowing and taking probiotics is the highest, and yet the feedback on its effect has not been very positive. In their views, probiotics predominantly solve problems concerning GI issues. Sudden GI discomfort is the main cause of consumers taking dietary supplements for GI health, while unhealthy diets in adults and poor appetite in children are also important causes. Conclusion: Consumers are widely affected by GI issues, and there is a relatively high awareness among them of dietary supplements for GI, which are also in high demands varying with age. Further targeted dietary supplements for GI are needed to develop.

Abstract:The research focuses on the conception and experience of the Basic Law of Food Education in Japan, analyzes its conception, and draws the experience of the implementation of "food education" in Japan: Focusing on giving justice and responsibility by means of law; Building a multi-subject cooperation system under the leadership of the government; Implementing an all-round "food education" promotion path and emphasizing the dynamic nature of the "food education promotion basic plan" are the practical experience of "food education" of the law. In order to give play to the educational value of "food breeding" in improving the diet of Chinese children, we can learn from the following aspects: Pay attention to the matching of "food breeding" laws; Establish and improve government management systems and mechanisms; Establish a trinity of family, school and society education model and carry out a long-term follow-up survey of children's dietary status.

Abstract:This paper systematically combs the development process and implementation characteristics of Japanese infants food education, and puts forward that China can establish a scientific and perfect Chinese infants food education system on the basis of learning from the mature experience of Japanese infants food education, starting from the creation of infants characteristic food education courses, strengthening the training of food education teachers, building a food education coordination mechanism, inheriting excellent food culture and improving food education laws and regulations.

Abstract:Based on literature analysis, this paper reviews the evolution path of Japan's food education policy and analyzes the content and purpose of the basic law of food education. Based on the perspectives of multiple objectives and multi-subject role division, the author summarizes the experience of Japan's food education policy promotion. Their experiences mainly include: clear division of labor between the central and local governments, central unification and respect for local autonomy. Food breeding roots from a young age; Diversified feeding action plans; Planning food education courses with characteristics.

Abstract:Objective: This study aimed to develop a low cost and high density lactobacillus starter. Methods: The Lactobacillus fermentum BLHN3 isolated from chopped pepper was used as material, on the basis of MRS medium, the high density fermentation medium and culture conditions were optimized. Results: The optimal carbon source, nitrogen source, buffer salt, growth-promoting factor of L. fermentum BLHN3 were as follows: 30.0 g/L Trehalose, 34.0 g/L Soybean peptone, 2.0 g/L Ammonium citrate, 5.0 g/L Sodium acetate, 2.0 g/L Dipotassium hydrogen phosphate, 10% Carrot juice. The viable count of L. fermentum BLHN3 using the optimized medium was 6.05×109 CFU/mL. We determined the optimal fermentation process using this medium as follows: Initial culture pH was 6, and culture temperature was 37 ℃,inoculum was 3%, and loading liquid was 30 mL. Based on these results, a study of semi-continuous high-density culture was carried out, preferably three centrifugation cultures. Conclusion: The optimization of medium and culture conditions can significantly improve the growth activity of L. fermentum BLHN3, which was significantly higher than that of MRS medium.

Abstract:Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods: In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying (160 ℃, 0~7 min) and microwave treatment (700 W, 0~7 min) on the physical and chemical properties of proteins were investigated. Results: The experimental results showed that: after air-frying and microwave treatment, polyphenol, flavone, polysaccharide contents, as well as sensory scores all increased at the beginning, then decreased gradually, and reached the peak values when being treated by air-frying for 4 min and microwave treatment for 5 min, respectively. Under the optimal conditions, the degree of lipid oxidation was lower after microwave treatment, the protein aggregation phenomenon was more obvious, and the structure tended to be disordered and stretched, with a higher degree of lipid oxidation and better digestibility, while air-fried nuts had a stronger roasted flavor. Conclusion: The results indicated that proper air-frying and microwave treatment could improve the flavor and digestive properties of pumpkin seed kernels, and then improve the quality of pumpkin seed kernels.

Abstract:Objective: This study aimed to help with improving and increasing the added value of highland barley. Methods: Back highland barley powder was used as raw material to prepare low content rapidly digestible starch by α-amylase. Highland barley powder with low content of fast digestible starch was prepared by α-amylase. The optimal technological conditions for reducing the content of fast digestible starch in highland barley were optimized by response surface test with the content of fast digestible starch as the index, and the hypoglycemic activity in vitro was evaluated by the inhibition rate of α-glucosidase and α-amylase. Results: The optimum conditions for α-amylase preparation of highland barley powder with low content of fast digestible starch were as follows: α-amylase dosage of 150 U/g, solid-liquid ratio of 1∶10 (g/mL), enzymolysis at 65 ℃ for 2 h. Under the control of these conditions, the content of fast digestible starch in black highland barley was 11.6%, and the content of slow digestible starch was 13.0%, with 75.4% of the resistant. After enzymatic hydrolysis, the highest inhibition rates of α-glucosidase and α-amylase were 75.86% and 75.54%, respectively. Conclusion: The method can greatly reduce the content of fast digestible starch in highland barley.

Abstract:This review summarized the source, structural properties and applications of eggshell membrane(ESM)in various industries. The application limitation and future prospect of ESM were analyzed and prospected.

Abstract:At present, most hydrogels used in the food industry are natural polymers, with poor mechanical properties and high moisture content, which is easy to be contaminated by microorganisms, making it difficult to meet the use needs. In recent years, new composite hydrogels loaded with active substances prepared from natural and synthetic polymers or modified natural polymers have been increasingly used in the food field..Starting from the preparation method of composite hydrogels, this paper introduces its application status in food packaging materials, fat and starch substitution, bioactive molecule delivery, rapid detection of microorganisms, and prospects the development trend of composite hydrogels in the food industry.

Abstract:The main active ingredients in lotus leaves were introduced in this review, including flavonoids, alkaloids, volatile oils, terpenoids, polysaccharides, and organic acids. The pharmacological functions of lotus leaves, such as lipid-lowering and anti-obesity activities, anti-oxidant, anti-bacterial, and blood-lowering activities, protective effects of the cardiovascular system, nervous system, and liver, and anti-tumor activity were also summarized. The relative research and application were prospected in order to provide references for the comprehensive utilization of lotus leaf resources.

Abstract:Ougan(Citrus Suavissima Hort.ex Tanaka) as a long history of edible and medicinal fruit, has a unique taste, and can clear heat, detoxify, eliminate phlegm and relieve cough. However, because of its slight bitterness, it has a strong regional consumption and is not widely accepted. This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange, summarizes the research and development status of the processing products of ou orange, such as traditional "Gan er wen" and tangerine peel, as well as new Ougan enzyme, fruit vinegar and fruit wine, and points out the future research direction in the field of deep processing of ou orange.