Abstract:Chinese prepared dishes industry has developed rapidly in recent years. The industry of prepared Hunan cuisine started early. Till now, a complete standard system of Hunan cuisine industrialization has been constructed. The theory of shared Hunan cuisine has taken shape and is becoming a guideline for the development of chain Hunan cuisine. Home-style Hunan cuisine and chain Hunan cuisine have been regarded as the two main developmental directions. But the overall scale of prepared Hunan cuisine is not large. Based on the development history of Hunan cuisine, specially prepared Hunan cuisines, and related sharing of Hunan cuisine theories, experience and practices, this paper expounded the definition of prepared cuisine and cognitive differences among different cuisines. Eight core problems of the industry were analyzed, and corresponding countermeasures were put forward.

Abstract:Objective: Egg yolk and egg white were added to wheat flour to provide data support for the processing and improvement of characteristic flour food. Methods: The present study aims to disclose the influence of egg yolk and white on the aggregation characteristics of gluten in wheat flour using a special gluten aggregation instrument, as well as second-grade wheat flour and eggs as materials. Moreover, the dough microstructure and starch particle size during the aggregation process were also analyzed. Results: The results showed that BEM dropped 9.5 BU （i.e., 19.39%） with 5 mL egg yolk added. However, the BEM increased by 4.08% to the peak with the addition of 3 mL egg white, indicating that egg white is helpful to the maintenance of BEM. The supplement of 2 mL egg yolk or 1 mL egg white resulted in the 18.56% decrease （to the min. value） or the 29.52% increase （to the max. value） of PMT, which suggested that yolk and white may exert the opposite effect on PMT. Interestingly, with the addition of yolk and white, the ratios of S₃/total energy scaled up from 81% and 43% to 96% and 52%, respectively. Such a fact indicated that both yolk and white from egg significantly change the distribution of gluten aggregation energy. Conclusion: Taken together, yolk and white have varied roles in regulating gluten aggregation properties. To be noted, egg yolk inhibited the linking strength of the gluten network, giving rise to its breakage and a more even distribution; while egg white promoted such connection, and protected the starch particles. Our data will technically support the improvement of quality for flour-associated food.

Abstract:Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, air leakage and other phenomena of insufficient stable air holding capacity. In addition, when 1% of coconut powder was added, the gluten network structure of the dough was obviously broken, showing irregular sheets. When the coconut flour was further added （3%）, the gluten network structure of the dough gradually thinned out. When the addition of coconut powder was increased to 5%, the broken structure of gluten was obvious improved. Conclusion: The addition of coconut flour changed the texture properties of dough and decreased its fermentation rheological properties. And the low content of coconut powder damaged the gluten network structure, while the high content of coconut powder could improve the gluten network structure and enhance the continuity of dough.

Abstract:Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.

Abstract:Objective: To screen lactic acid bacteria strains with strong ability to produce extracellular polysaccharide. Methods: Forty strains of lactic acid bacteria isolated and preserved in the laboratory were selected, and the commercial strain L. rhamnosus GG （LGG） was used as the positive control strain. The strains with high extracellular polysaccharide yield were screened by colony drawing method and phenol-sulfuric acid method, and their stress resistance, safety and antibiotic sensitivity were tested in vitro. The phenotypic characteristics and species identification of the finally obtained strains were analyzed. Results: After primary screening and secondary screening of 40 strains of lactic acid bacteria, 10 strains of lactic acid bacteria with high extracellular polysaccharide production were obtained. After comprehensive evaluation of polysaccharide production, stress resistance and preliminary safety of the 10 strains of lactic acid bacteria, 4 strains of lactic acid bacteria with high EPS production were finally isolated and identified, namely, 2 strains of lactobacillus paracasei （LZ9089, LZ9Y10）, 1 strains of Lactobacillus casei （LZ9183） and 1 strains of Lactobacillus brevis （LZ9285）. Conclusion: Four strains with high exopolysaccharide yield have good basic probiotic characteristics and have potential development and utilization value.

Abstract:Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process. Methods: The effects of pectinase addition, pH value, reaction time, and processing temperature on the clarity and methanol content of honeydew-melon juice were investigated through single factor and orthogonal experiments, by using the transmittance and methanol content as indicators. Results: The order of influencing factors on clarity and methanol content of juice was pH value > pectinase addition > action time > temperature. The optimal conditions for producing honeydew-melon juice with high clarity and high methanol concentration were 0.04 g/100 mL of pectinase addition, pH value of honey melon juice 4.0, action time 120 min, and treatment temperature 35 ℃. Under the control of these conditions, the amount of methanol produced was 423.79 mg/L, and the light transmittance of honeydew-melon juice was 95.71%. Conclusion: The methanol content is positively correlated with the clarity of honeydew-melon juice. More completed pectin decomposition and higher methanol content can result in higher light transmittance of honeydew-melon juice.

Abstract:Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative. Methods: Water and ethanol extracts of A. argyi were prepared. The content of its main active components was determined. Its inhibitory effect and stability on Escherichia coli and Staphylococcus aureus were analyzed. Antioxidant activity, ultraviolet absorption capacity and security were also discussed. Results: The ethanol extract of A. argyi had a significant inhibitory effect on the two kinds of bacteria, which was related to the content of active components to some extent. Temperature and UV irradiation had no significant effect on antibacterial activity, while pH had a greater effect on antibacterial activity. At the concentration of 0.96 mg/mL, ethanol extract of A. argyi leaves could eliminate 98% of DPPH and ABTS free radicals, and more than 50% of superoxide anion and hydroxyl free radicals. When the concentration was 0.5 mg/mL, the two extracts had good ultraviolet absorption capacity. The HET-CAM test showed that the extract of A. argyi had high security at the concentration of 62.5 mg/mL. Conclusion: The ethanol extract of A. argyi has good and stable bacteriostatic effect, certain antioxidant activity, ultraviolet absorption performance and security.

Abstract:Objective: To extract natural flavonoid compounds （MDZK） from peony seed husks for composition analysis and antioxidant research. Methods: The total flavonoids of peony seed shell were extracted by solvent reflux extraction method. The ultraviolet-visible spectrophotometer method was used to determine the MDZK content and antioxidant properties; The total flavonoids extracted were analyzed by LC-MS method. Results: When the solvent was 70% ethanol, the extraction temperature was 70 ℃, the feed-to-liquid ratio was 1∶25 （g/mL）, and the extraction time was 60 min, the MDZK yield was the highest, which was （10.54±0.13）%. When the concentration of MDZK reached 120 μg/mL, the highest clearance rates of DPPH radicals, O^-2 radicals and ·OH radicals were 58.54%, 55.72% and 49.07%, respectively, which showed that MDZK had certain antioxidant effects and good effects. More than 20 flavonoid compounds and their derivatives were identified by comparison with the database, of which the most abundant content were Luteoloside, Eriodictyol Kaempfero, Apigenin and Neohesperidin. Conclusion: The flavonoid compounds in the shell of peony seeds have good antioxidant activity and can be used as antioxidant products in food industry or medicine, and have wide application prospects.

Abstract:Objective: The feasibility of the determination of glutamate purity was studied by differential scanning calorimetry. Methods: Indium and Zinc were used to correct the instrument parameters. Under the conditions of nitrogen atmosphere and flow rate of 50 mL/min, the effects of sample particle size, experimental atmosphere, heating rate and sample quality on the DSC measurement results were investigated, and the glutamic acid purity was determined under the optimal conditions. The determination results were compared between DSC and China Pharmacopeia 2015 titration. Results: Under the condition of weighing 3 mg and heating rate at 40 ℃/min, the purity of glutamic acid was 99.74% and the precision was 0.07%. The purity of glutamic acid measured by titration 99.72%. Conclusion: The DSC method has high accuracy and simple operation, and can be used for the determination of glutamate purity.

Abstract:Objective： This study aimed to provide the basis of quantity traceability for the analysis of amoxicillin residues in milk. At the same time, it can also provide quantity standards for ensuring the effective implementation of amoxicillin monitoring in milk and combating the abuse of amoxicillin in the country and regions. Methods： Two healthy middle-class dairy cows were injected with amoxicillin intramuscularly. After the natural metabolism of the drug for a period of time, the milk containing the target drug amoxicillin was collected and made into milk matrix reference material containing amoxicillin by vacuum freeze-drying technology. The uniformity test, stability test, fixed value and uncertainty evaluation of the prepared milk lyophilized powder matrix reference material were carried out. Results： In the uniformity test, the F value obtained is 0.05, The results showed that the preparation of the standard milk powder was homogeneous; In the stability test, the short-term stability test （25, 4, -20 ℃; 2 weeks） and long-term stability test （4, -20 ℃; 6 months） showed good stability;The reference materials were jointly calibrated by 8 laboratories, and the final calibration result was 4.05 μg/kg, the total uncertainty being 0.2 μg/kg. Conclusion： The prepared amoxicillin matrix reference material in milk freeze-dried powder has good uniformity and stability, which can be used as a carrier to trace the amount of amoxicillin in milk, and can be widely used in the methodology verification and quality control of amoxicillin detection in milk.

Abstract:Objective: The method for determination of Al, Cr, Ni, Cu, Zn, As, Se, Cd, Sb, Pb in puffed food by inductively coupled plasma mass spectrometry（ICP-MS） was established. Methods: Samples were pretreated by microwave digestion technology and molecular ion interference was eliminated by octopole reaction system（ORS）. Results: All elements had a good linear relationship within the linear range, with correlation coefficient r>0.999. The precision and repeatability of RSD values were ranged from 2.8% to 4.5%. The recoveries of elements ranged from 100.8% to 114.4%. Conclusion: ICP-MS combined with microwave digestion is simple in operation, effective in reducing sample loss and good in accuracy. It can be applied to the detection of multiple elements in puffed food. SPSS was used to analyze the results of pre-packaged food and bulk food. The test showed no significant differences in metal content between the two samples.

Abstract:Objective: This study aims to realize the adulteration detection of camellia oil mixed with rapeseed oil, soybean oil and corn oil. Methods: The electronic nose detection platform was used for the adulteration detection of camellia oil mixed with different proportion of rapeseed oil, soybean oil and corn oil. Firstly, the linear discriminant analysis （LDA） and support vector machine （SVM） were used for the qualitative identification of camellia oil adulteration. Then multilayer perceptron （MLP） and partial least squares regression （PLSR） were used to establish quantitative prediction models for camellia oil adulteration. Results: The accuracy of SVM for qualitative authentication was higher than that of LDA, and the average precision rate, average recall rate and average F1-score were 94.85%, 96.11% and 95.34%, respectively, which were 5.17%, 4.44% and 5.29% higher than those of LDA. For quantitative prediction, MLP outperforms PLSR. In particular, the determination coefficients of MLP were 0.98, 0.99 and 0.98, and the root mean square errors were 4.02%, 1.45% and 3.74%, respectively, for camellia oil mixed with rapeseed oil, soybean oil and corn oil. Conclusion: The SVM-based identification model and MLP-based prediction model can effectively detect oil adulteration by using electronic nose platform.

Abstract:Objective: To investigate the effect of the screw configuration on the polylactic acid flow field on the structural parameters of the screw on the end face of the screw in the meshing counter rotating twin screw extruder. Methods: The theoretical model of the heterodirectional double-ended threaded element was established by Solidworks software and the geometry of the threaded element after adjusting the structural parameters in two different ways. The established three-dimensional model was imported into Gambit software for meshing, and then Polyflow software was applied to the flow field simulation calculation. Finally, the flow field distribution results were extracted by Fieldview software, and the effects of the adjustment of the structural parameters on the end surface of the threaded element during correction were compared and analyzed on the shear rate field, viscosity field and speed field. Results: The structural parameters of the threaded element during correction will affect the polylactic acid flow field after being adjusted in two ways. The two adjustment methods of structural parameters have reduced the shear rate gradient in the runner to varying degrees, and the first method has also caused the viscosity of the polymer lactic acid in the runner to be reduced. Conclusion: From the perspective of the influence on the shear rate field, viscosity field and speed field, the threaded element adjusted by mode one is more conducive to extrusion, while the solid configuration of the threaded element adjusted by mode two is closer to the theoretical configuration of the threaded component.

Abstract:Objective: To solve the problems of poor accuracy and low sorting efficiency of the existing string fruits in robot sorting. Methods: Based on the structure of the high-speed parallel food sorting system, the improved SURF algorithm and the improved RANSAC algorithm were combined to locate the grab points of the food sorting robot, and a three-dimensional grab model was established to realize the automatic and stable grab of string fruits. Taking grapes as an example, the superiority and accuracy of the proposed method were verified by experiments. Results: Compared with the conventional method, the proposed method improved the average capture success rate by about 15.00% and the average capture time by 0.101 s. Conclusion: The food sorting robot can effectively improve the accuracy of the positioning of the holding points of string fruits, and has a high success rate.

Abstract:Objective: This paper aimed to improve the accuracy of identification of small individual betel nuts and the degree of automation of betel nut processing plant by combining with deep learning. Methods: In this study, a novel feature extraction network named Mob-darknet-52 was proposed to construct a method of betel nut location and recognition based on improved YOLO algorithm by using multi-scale detection size. Results: the test showed that the proposed method had a detection accuracy of 94.8%, an accuracy rate of 94.5%, a recall rate of 95.1%, and a detection time of 6.679 ms in betel nut classification. Conclusion: The optimized algorithm based on improved YOLOV3 network can realize the rapid location and identification of betel nut in dense environment.

Abstract:Objective: In order to solve the problems on tea production of low efficiency of manual sorting, high cost of equipment, large volume, single function and so on. Methods: A small intelligent tea sorting control system was developed by using image recognition technology. According to the gravity, volume, color and shape characteristics of tea and impurities, the system can adjust the wind speed, vibration frequency, color and shape characteristic parameters, and automatically separates tea and impurities. Taking Curl, grain, flake machine-picked tea as the experimental objects, the system performance was tested. Results: The average recognition rate of the control system for the three kinds of machine-picked tea were 86.03%, 93.53% and 89.46% respectively. The yield was about 45.8 kg/h, with the picking rate of about 97%, and the takeout ratio of about 5.4∶1. Conclusion: The intelligent tea sorting control system effectively improves the quality and value of tea and enhances the sorting efficiency.

Abstract:Objective: This study aimed to develop polysaccharide-based composite antibacterial films with excellent antibacterial and physicochemical properties to effectively improve the shelf life of food. Methods: Carrageenan, agar, konjac gum and pectin were used as film-forming substrates and natamycin and nano-MgO were used as antibacterialagents to investigate the effects of adding antimicrobial agents on the physical, mechanical and antibacterial properties of the films and the preservation of grapes. Results: After the addition of antibacterial agents, the film thickness, tensile strength and haze increased, air permeability increased and elongation at break decreased, water solubility, swelling and moisture permeability decreased, light transmission and gloss decreased and the color tended to yellow-green, good compatibility with the film filler. It can effectively inhibit the growth and reproduction of Trichoderma, Rhizopus, Aspergillus, Staphylococcus aureus, Escherichia coli, Shigella and Salmonella, among which carrageenan/natamycin/nano-MgO composite membrane （CNM） and agar/natamycin/nano-MgO composite membrane （ANM） with good indicators can delay the water loss rate of grapes, improve the decline in hardness and the reduction of soluble solids content, and ensure the appearance and nutritional quality of grapes. Conclusion: ANM and CNM films are suitable for use as antibacterial packaging materials to extend the shelf life of food products, and are expected to be developed into fruit and vegetable preservation films with antibacterial preservation functions.

Abstract:Objective: This study aimed to develop a kind of green antibacterial and antioxidant food packaging film. Methods: Polyvinyl alcohol/nanocellulose crystal/pomegranate peel polyphenol composite antibacterial films were prepared by blending method with pomegranate peel polyphenol as functional active substance, and their properties were characterized. Results: The continuity of the film surface was affected by the addition of pomegranate peel polyphenols. When the addition of polyphenols in pomegranate peel was 5 times the minimum bacteriostatic concentration, the water permeability of the film increased by 28.79%, and the tensile strength, elongation at break, hydrophobicity and light transmittance decreased by 44.97%, 29.37%, 36.36% and 22.35%, respectively. The total phenol content was (5.92±0.17) mg/L, and the DPPH radical scavenging rate was (13.31±0.22)%. The film showed good bacteriostasis, and had the best bacteriostasis effect on Candida albicans, followed by Staphylococcus aureus and Escherichia coli. Conclusion: The PVA/CNC/PPE composite antibacterial film has good performance and is a new active food packaging material. composite antibacterial film is a new type of active food packaging material.

Abstract:Objective: In this study, the finite element simulation was integrated into random vibration experiment to provide a new way of thinking about transportation packaging. Methods: The red wine inner packaging spacer, made of three different cushioning materials, was used as the research object, and the vibration response was studied through random vibration experiment. Then the finite element simulation was used to analyze the correlation between the experiment and the simulation results. Results: The results of random vibration test were highly consistent with the results of finite element simulation, and the finite element simulation was less material- and time-consuming, compared with the random test. Conclusion: The combination of random experiment and finite element method can improve the efficiency of the experiment. The finite element simulation method can provide effective guidance for the analysis and design of product inner packaging under the vibration environment of transportation.

Abstract:Objective: To improve the quality of dried pitaya products. Methods: Based on the porous medium theory and Fick's law, a mathematical model of the coupling of heat and mass transfer of pitaya fruit with multiple physical fields of solid mechanics was established, and the variation of temperature and moisture content of pitaya fruit during the heat pump drying process was studied. Results: The calculation accuracy of the model considering volume shrinkage was higher. The maximum relative error between the calculated value and the test value was 9.2% after reaching the drying standard. The temperature distribution of pitaya slices decreased gradually from the surface to the center in the early stage of drying, and achieved a balance later, while the water distribution showed an opposite trend. The temperature and humidity gradient forces in the heat pump drying process were the main factors leading to the shrinkage deformation of pitaya slices. The calculated values of dry base moisture content of pitaya slices under different drying temperature and slice thickness were consistent with the experimental values, and the relative errors were all less than 10%, which proved the accuracy of the model. Conclusion: The mathematical model established by the experiment can accurately simulate the heat pump drying process of Pitaya.

Abstract:Objective: This study aimed to improve the drying efficiency and product quality of preserved apricot. Methods: The preserved apricots were dried using the rotary microwave oven (RMD) and the microwave coupled with convection dryer (MCD). The effect of microwave power, microwave emission mode, cutting and material movement on drying characteristics, the scorching rate, color and sensory quality were investigated and compared with traditional hot air drying (HD). Results: Compared with 1 040 min (16 pieces) and 840 min (48 pieces) of HD, the drying time was significantly shortened by microwave drying, ranging from 40 to 400 min. The drying time could be shorten by large pulse ratio, high power or large material size, and the longest drying time was in MCD temperature controlled microwave. Both RMD and MCD static drying caused serious charring phenomenon in apricots, with the char rate ranging from 17% to 100%, which was higher than that in static drying. However, the char phenomenon was avoided in MCD static drying, and the color value and sensory evaluation of apricots in MCD static drying were closest to HD. The rehydration ratio was only 3.45%~5.17% different from HD, and the highest sensory evaluation score (87.2 points) was obtained. Conclusion: MCD temperature-controlled static drying can be used as an efficient method for apricots.

Abstract:Objective： The fatty acid composition and content of three kinds of Dendrobium were studied in order to provide reference for the development of dendrobium efficacy. Methods： The fatty acids compositions of Dendrobium nobile, Dendrobium officinale and Dendrobium chrysotoxum from different regions were systematically quantified by gas chromatography-mass spectrometry （GC-MS）, and a series of Odd-carbon fatty acids （OCFA） containing 15～23 carbons were found in all dendrobiums. Results： The results showed that the OCFA accounted for more than 8% of the total fatty acids. The relative abundances of OCFA from high to low were C_15:0, C_17:0, C_23:0, C_19:0 and C_21:0. C_15:0/C_17:0 （C_15:0 and C_17:0 relative abundance ratios） in D. nobile and D. officinale were less than 1.6 and more than 1.8, respectively. It was concluded that orchids contain a series of OCFA as one of the features in this family plants. Conclusion： The existence of OCFA in Dendrobium may be related to their drug activities.

Abstract:Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity of volatile substances, the effect of processing on whole flower was greater than that on stamen and petal. Linalsol, methyl endolaurate and methyl acetate were negatively correlated to the volatile components of the tea. Alcohols and aldehydes contributed significantly to the volatile components of the whole dry flower, C6 volatile compounds contributed significantly to the volatile components of the petals, and carotenoid degraded volatile compounds contributed significantly to the volatile components of the stamens. Conclusion: There are some differences in the types and relative contents of volatile substances in different parts of stamens, petals and whole flower, and the main contribution volatile substances are different. The influence of processing on whole flower is greater than that of stamens and petals.

Abstract:Objective: To improve the content of effective components, in vitro antioxidant capacity and α-amylase inhibition rate of tartary buckwheat. Methods: Using Tartary buckwheat as raw material, the effects were studied, including the sprouting and sprouting combined with hydrothermal treatment on the effective components （total flavonoids, total phenols, rutin and quercetin）, the antioxidant activity and hypoglycemia in tartary buckwheat. And the quality of the samples was comprehensively evaluated by principal component analysis. Results: The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination, which were 26.54 mg/g and 13.88 mg/g, 1.22 and 2.95 times of those in non-germinated group, respectively. The content of polyphenols reached the maximum of 23.44 mg/g on the 2^nd day after germination, which was 29.1% higher than that in the non-germinated group. The inhibition rate of α-amylase reached the maximum of 37.29% on the 4^th day of germination. Quercetin content reached the maximum of 7.65 mg/g on the 4^th day of germination. The content of resistant starch reached the maximum of 34.92% on the first day after germination. In the germinating combined with hydrothermal treatment group, the content of flavonoids reached the maximum of 31.89 mg/g on the 6^th day, which was 1.47 times of that in ungerminated group. The content of polyphenols reached the maximum of 31.26 mg/g on the 3^rd day, which was 72.2% higher than that in the non-germinated group. The inhibition rate of α-amylase reached the maximum of 47.33% on the 4^th day, which increased by 47.90% compared with the non-germinated group. The content of rutin reached the maximum of 22.31 mg/g on the first day, which was 4.75 times of that in the non-germinated group. The content of quercetin reached the maximum of 9.8 mg/g on the 4^th day combined with hydrothermal treatment. The scavenging rate of DPPH radical, ABTS radical, and hydroxyl radical and ferric reducing antioxidant power reached the maximum on the 6^th, 5^th, 4^th and 2^nd day combined with hydrothermal treatment, which were 62.72%, 65.18%, 33.36% and 13.44 mmol, respectively. The content of resistant starch in Tartary buckwheat reached the maximum of 46.73% after 4 days of germination combined with hydrothermal treatment. The results of principal component analysis showed that the integrated score was the highest on the 4^th day of germination combined hydrothermal treatment. Conclusion: The effective components and functional effects of Tartary buckwheat are improved after germination, and the quality of germinating combined with hydrothermal treatment is better than that of germinating group.

Abstract:Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quantitative method, and the main volatile aroma components were analyzed by volatile component content/sensory threshold value （odor activity value, OAV）. Results: A total of 78 volatile components were detected in the sample. The sequence of volatile components with relative content＞1% was propylene glycol＞5-hydroxymethylfurfural＞acetic acid＞1,2-propanediol dicarboxylate＞formic acid＞1,2-propanediol 2-acetate; The aroma activity values of 24 aroma components were analyzed. The main volatile aroma components with OAV greater than 1 were acetic acid＞methyl isobutyrate＞ethyl cinnamate＞formic acid＞methyl cyclopentaenol ketone＞2,4-di-tert-butylphenol＞5-methylfurfural＞propylene glycol. Conclusion: The main volatile components in chicory extract were propylene glycol, 5-hydroxymethylfurfural, acetic acid, 1,2-propanediol dicarboxylate, formic acid, 1,2-propanediol 2-acetate, and the main volatile aroma components are acetic acid, methyl isobutyrate, ethyl cinnamate, formic acid, methyl cyclopentanol ketone, 2,4-di-tert-butylphenol, 5-methylfurfural, propylene glycol.

Abstract:Objective: To investigate the protective effect and mechanism of Lyophyllum ulmarium fibrinolytic enzyme （LUFE） on rats with hyperlipidemia. Methods: Hyperlipidemia models were established by feeding with a high-fat diet, and the model rats were gavaged with different doses of LUFE. HE stain was used to analyze the morphological changes of liver.The biochemical indexes of rat plasma were detected by colorimetric method.WB analyses the expression level of related proteins. Results: LUFE could alleviate the liver tissue injury of hyperlipidemia rats and reduce the plasma lipid level and IL-6, TNF-α，MCP-1，ALT，AST. LUFE can down regulate TLR4，MyD88，phosphorylated PI3K，phosphorylated Akt and phosphorylated NF-кB protein level. Conclusion: LUFE protects against hyperlipidemia-induced liver injury in rats by regulating PI3K/Akt/NF-кB and TLR4/MyD88/NF-кB signaling pathways.

Abstract:Objective: The enzymatic hydrolysis conditions of pigeon meat were optimized, according to the hydrolytic degree and the antioxidant activity of the hydrolysates. Methods: Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes, the effects of enzyme type, enzyme addition amount, pH value, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated, and the total amino acid content of the hydrolysate prepared under optimal conditions was determined. Results: Neutral protease and alkaline protease were the best compound enzymes. The enzyme ratio was 3∶1, and the enzyme dosage was 800 U/g, with solid-liquid ratio of 1∶1.5, hydrolyzed at pH value 7.5 and 50 ℃ for 3 h. The ABTS radical scavenging rate of the obtained samples was 36.10% at the concentration of 1 mg/mL, which was close to the predicted value. A total of 16 kinds of amino acids were detected in the peptide prepared by the optimal process. 47.97% of the total amino acids were essential amino acids, and the proportion of antioxidant amino acids was 29.27%. Conclusion: The pigeon meat peptide prepared under this condition has certain antioxidant activity and nutritional value.

Abstract:Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal array design. The nutritional quality of crayfish whole balls containing enzyme hydrolysate lyophilized powder and crayfish meat was analyzed. Results: The optimum condition for the preparation of crayfish shells enzymatic hydrolysate solution showed that 1 g crayfish shells powder with 0.5 mL of lactic acid was pretreated at 60 ℃ for 40 min. The dosage of compound enzymatic （papain and flavor protease mass ratio was 3∶1） was 5% （mass fraction）, the enzymatic hydrolysis temperature was 60 ℃, time was 4 h, and solid/liquid ratio was 1∶100 （g/mL）, and the protein extraction efficiency in the enzymatic hydrolysis was 64.69%. The content of heavy metals in enzyme hydrolysate lyophilized powder was in line with the limit of heavy metals in aquatic products, and contains calcium, magnesium, iron, selenium and other macro and trace elements required by the human body. Its composition analysis showed that the enzymatic hydrolysate lyophilized powder had a certain nutritional value, which could increase the fresh flavor of the food and met the safety standards. The nutrition and texture analysis of crayfish balls showed that the crayfish whole balls had high protein content, rich in a variety of amino acids, comprehensive in nutrition, unique flavor, and with good viscoelasticity and chewiness. Conclusion: The crayfish whole balls added with crayfish shell enzyme hydrolysate lyophilized powder and crayfish meat have a certain nutritional value, which enriches the variety of crayfish ready-to-eat products, improves the utilization rate of whole crayfish.

Abstract:Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0～18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents of protein, dietary fiber, fat and ash in noodles showed an upward trend. The total number of bacteria in noodles showed a downward trend. When the appropriate addition amount of ginkgo powder in wheat flour was 12%, the elasticity, chewiness, sensory quality and cooking quality of noodles reached the maximum. Conclusion: Ginkgo powder could improve the sensory quality, nutritional value, preservation and freshness of wheat flour noodles, which has good application value in wheat flour noodles.

Abstract:Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, the possible problems in these three kinds of protein crosslinking methods were discussed and prospected.

Abstract:Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In recent years, the effect of exogenous protein on starch-protein interaction in mixed system and its application have become a hot research topic in the field of food. This article reviews the interaction mode between starch and protein, the effect of protein on physicochemical properties （gelatinization properties, retrogradation properties, rheological properties, thermal properties and texture properties） and microstructure of starch-protein mixed system, summarizes the regulation effect of protein on digestibility of starch in mixed system and its mechanism, and presents the application of the mixed system in food processing, aiming to clarify the mechanism of interactions between starch and protein and provide theoretical reference for the research and development of starch-based food.

Abstract:Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein.

Abstract:This review summarized and analyzed the immunoassay techniques, such as enzyme-linked immunosorbent assay, immunochromatographic assay, and chemiluminescence immunoassay, which have been applied in the detection of amantadine residue, and provides an outlook on their development.

Abstract:This paper introduces the working principle of electronic nose via two key elements including gas sensor array and signal processing. The applications of electronic nose in adulteration identification and quality analysis of edible oil, dairy products, beverage, meat, spices, and other foods are reviewed. The operations and analytical principle of electronic nose for food adulteration are clarified, and the successful applications of electronic nose as well as the shortcomings are discussed.

Abstract:From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the research direction of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry in fruit flavor detection.

Abstract:This paper expounded the characteristics of concentrated fruit juice, and the advantages, disadvantages and optimization of common concentrated technologies, summarized the research status of fermented fruit wine with concentrated fruit juice as raw material, and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.

Abstract:In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.