[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting tim...[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.展开更多
A field experiment was conducted with the objective to determine the optimum rate of nitrogen (N) fertilizer for effective growth and yield of two varieties of broccoli in southern plain of Nepal. The experiment was l...A field experiment was conducted with the objective to determine the optimum rate of nitrogen (N) fertilizer for effective growth and yield of two varieties of broccoli in southern plain of Nepal. The experiment was laid out with two-factorial completely random block design (RCBD) comprising two varieties of broccoli (Calabrese and Green Sprouting) and five N rates (0, 50, 100, 150 and 200 kg ha-1) with three replication in each treatment combinations. The effects of variety and N rate on total curd yield were significant but the interaction effect was non-significant. Green Sprouting produced 11% higher total curd than Calabrese. Similarly, curd production increased N rate up to 200 kg ha-1 reaching a maximum of 14.47 t ha-1. This indicated that optimum level of N could be beyond the rates tested in this study, which needs further experimentation.展开更多
Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate ...Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.展开更多
SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean ...SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.展开更多
Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dis...Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or展开更多
文摘[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.
文摘A field experiment was conducted with the objective to determine the optimum rate of nitrogen (N) fertilizer for effective growth and yield of two varieties of broccoli in southern plain of Nepal. The experiment was laid out with two-factorial completely random block design (RCBD) comprising two varieties of broccoli (Calabrese and Green Sprouting) and five N rates (0, 50, 100, 150 and 200 kg ha-1) with three replication in each treatment combinations. The effects of variety and N rate on total curd yield were significant but the interaction effect was non-significant. Green Sprouting produced 11% higher total curd than Calabrese. Similarly, curd production increased N rate up to 200 kg ha-1 reaching a maximum of 14.47 t ha-1. This indicated that optimum level of N could be beyond the rates tested in this study, which needs further experimentation.
基金This work was financially supported by the Science and Technology Project of the Department of Science and Technology of Sichuan Province:Key research and development projects(2019YFN0107).
文摘Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.
文摘SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.
文摘Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or
