Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and o...Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.展开更多
In 2021,the Shanting District Fruit Industry Service Center conducted an application test of a treatment for jujube witches broom disease using Changyun jujube.The results demonstrated that when diseased Changhong juj...In 2021,the Shanting District Fruit Industry Service Center conducted an application test of a treatment for jujube witches broom disease using Changyun jujube.The results demonstrated that when diseased Changhong jujube plants were grafted with Changyun jujube in the spring using bark or cleft grafting,the majority of the new shoots of Changyun jujube exhibited no symptoms of witches broom disease,while a few exhibited symptoms of the disease.With the growth of new shoots,the symptoms of witches broom disease gradually abated,returning to normal growth and development.Similarly,the symptoms of witches broom disease on the rootstock below the grafting mouth also gradually abated,returning to normal.The Changyun jujube rootstock was utilized as the intermediate rootstock to grafting the jujube cultivars Qiyuexian and Fucuimi.The two cultivars were subsequently affixed with branch bark from the witches broom disease.The two cultivars did not exhibit any symptoms of witches broom disease,thus providing an opportunity to investigate potential treatments for this disease in jujube.Finally,the cultivation techniques of the Changyun jujube were presented.展开更多
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercial...Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutritional composition of over-ripened persimmons and have claimed that they are a good source of primary and secondary metabolites that are favourable for human health. Yet very little is known about the nutritional composition of persimmons in the “ready-to-eat crisp” stage. In this context, we determined the main nutritional compounds in ten popular persimmon cultivars, including astringent cultivars (“Rojo Brillante”, “Tone Wase”, “Giboshi”, “Kaki Tipo”, “Aizumishirazu-A”, “Giombo”, “Hachiya”) and non-astringent cultivars (“O’gosho”, “Hana Fuyu” and “Jiro”). To this end, fruits were harvested when their texture was firm, and soluble polyphenols content, total antioxidant capacity and main sugars, organic acids and carotenoids were evaluated. In those astringent cultivars at harvest, the changes in nutritional compounds associated with applying deastringency treatment with high CO2 concentration were determined. Our results revealed the main sugars (glucose, fructose and sucrose), organic acids (citric acid, malic acid and succinic) and carotenoids (β-cryptoxanthin, lutein, violoxanthin, zeaxanthin, and β-carotene) present in the flesh of crisp persimmons. At harvest the content of these metabolites vastly varied among cultivars;astringent cultivars showed higher soluble polyphenols and greater antioxidant capacity, and presented higher contents of sugars and organic acids than non-astringent ones. The deastringency treatment applied to astringent cultivars resulted in a drastic loss of soluble polyphenols and total antioxidant capacity, and induced changes in carotenoids and sugars composition.展开更多
Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectivel...Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectively. And the best processing technology of squid chips was determined. The results showed that crispy squid chips can be obtained by frying the squid after vacuum freeze-drying, and the best processing technology of squid chips is to treat the material by hot air drying at 160℃ for 4 min after pretreatment, seasoning, protease treatment, pre-freezing and freeze-drying. The squid chips made by this technology have a flavor of frying, tightly-shrunken surface tissue, a little browning, less hardness, crispness and no greasy taste.展开更多
文摘Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.
文摘In 2021,the Shanting District Fruit Industry Service Center conducted an application test of a treatment for jujube witches broom disease using Changyun jujube.The results demonstrated that when diseased Changhong jujube plants were grafted with Changyun jujube in the spring using bark or cleft grafting,the majority of the new shoots of Changyun jujube exhibited no symptoms of witches broom disease,while a few exhibited symptoms of the disease.With the growth of new shoots,the symptoms of witches broom disease gradually abated,returning to normal growth and development.Similarly,the symptoms of witches broom disease on the rootstock below the grafting mouth also gradually abated,returning to normal.The Changyun jujube rootstock was utilized as the intermediate rootstock to grafting the jujube cultivars Qiyuexian and Fucuimi.The two cultivars were subsequently affixed with branch bark from the witches broom disease.The two cultivars did not exhibit any symptoms of witches broom disease,thus providing an opportunity to investigate potential treatments for this disease in jujube.Finally,the cultivation techniques of the Changyun jujube were presented.
文摘Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutritional composition of over-ripened persimmons and have claimed that they are a good source of primary and secondary metabolites that are favourable for human health. Yet very little is known about the nutritional composition of persimmons in the “ready-to-eat crisp” stage. In this context, we determined the main nutritional compounds in ten popular persimmon cultivars, including astringent cultivars (“Rojo Brillante”, “Tone Wase”, “Giboshi”, “Kaki Tipo”, “Aizumishirazu-A”, “Giombo”, “Hachiya”) and non-astringent cultivars (“O’gosho”, “Hana Fuyu” and “Jiro”). To this end, fruits were harvested when their texture was firm, and soluble polyphenols content, total antioxidant capacity and main sugars, organic acids and carotenoids were evaluated. In those astringent cultivars at harvest, the changes in nutritional compounds associated with applying deastringency treatment with high CO2 concentration were determined. Our results revealed the main sugars (glucose, fructose and sucrose), organic acids (citric acid, malic acid and succinic) and carotenoids (β-cryptoxanthin, lutein, violoxanthin, zeaxanthin, and β-carotene) present in the flesh of crisp persimmons. At harvest the content of these metabolites vastly varied among cultivars;astringent cultivars showed higher soluble polyphenols and greater antioxidant capacity, and presented higher contents of sugars and organic acids than non-astringent ones. The deastringency treatment applied to astringent cultivars resulted in a drastic loss of soluble polyphenols and total antioxidant capacity, and induced changes in carotenoids and sugars composition.
文摘Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectively. And the best processing technology of squid chips was determined. The results showed that crispy squid chips can be obtained by frying the squid after vacuum freeze-drying, and the best processing technology of squid chips is to treat the material by hot air drying at 160℃ for 4 min after pretreatment, seasoning, protease treatment, pre-freezing and freeze-drying. The squid chips made by this technology have a flavor of frying, tightly-shrunken surface tissue, a little browning, less hardness, crispness and no greasy taste.
