Farm Products Processing 2015 Vol. Issue 9

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农产品加工
Farm Products Processing

Year 2015

Issue 9

Formula of the Low Cholesterol Fermented Sausage (低胆固醇发酵香肠配方研究)

ZHANG Na, WAN Boren, CHEN Hongsheng, YU Changqing, College of Food Science, Heilongjiang Bayi Agricultural University

.................. page:1-5+9

Ultrasonic Wave Extraction and Antibacterial Activity of Total Saponins from Corn Silk (玉米须总皂苷的超声波提取及抑菌性研究)

ZHAO Hongyu, LIU Xiaofei, ZHOU Shenghua, ZHOU Yuhong, Heilongjiang Kanpure Biotechnology Co., Ltd., College of Food Engineering, Harbin University of Commerce

.................. page:6-9

The Improved Preparation Method of 2-Nitro-4-Methylsulfonyl Benzoic Acid and Waste Acid Treatment (2-硝基-4-甲砜基苯甲酸合成方法改进和废酸处理)

ZHANG Mingming, CHEN Chunguang, CHEN Xuexi, College of Chemical Engineering, Qingdao University of Science and Technology, Huangdao Entry-exit Inspection and Quarantine Bureau

.................. page:10-12

Effects of the Blanching Temperature on the Microbe Activity of Protein in the Process of Mozzarella Cheese Ripening (热烫温度对Mozzarella干酪成熟期菌种活性的影响)

MA Qianying, ZHANG Yibin, LIU Chen, HOU Wei, Tianjin Modern Vocational Technology College

.................. page:13-14+18

POD Activity Change of Several Gardening Plants under Formaldehyde Stress (几种园艺植物在甲醛胁迫条件下POD酶活性变化的研究)

LIU Hao, School of Bioengineering, Tianjin Modern Vocational Technology College

.................. page:15-18

Enzymatic Hydrolysis Technology for Seed Melon Juice (酶法制取打瓜汁)

WU Anwen, CHEN Guogang, Food College, Shihezi University

.................. page:19-21+25

Optimization of Fermentation Conditions of Cherry Wine by Response Surface Methodology (响应面优化樱桃果酒发酵条件的研究)

FAN Zhaojun, Tianjin Modern Vocational Technology College

.................. page:22-25

Scaled Manufacturing Technique of Fermented Milk Beverage (发酵型含乳饮料工业化生产工艺研究)

MA Ande, CHEN Yunhui, Vitasoy Co., Ltd., Shenzhen Vitasoy Foods and Beverage Co., Ltd.

.................. page:26-28+32

Process of Making Black Grains Biscuit (黑色杂粮饼干制作工艺研究)

GAO Shan, DONG Qi, CAO Longkui, College of Food Science, Heilongjiang Bayi Agricultural University

.................. page:29-32

Optimization of Soy Protein Salt Extracting Process Based on Fractional Factorial Design and Central Composite Design (基于部分因子设计和中心组合设计优化大豆蛋白盐法浸提工艺)

LUO Peng, QI Chunli, CHEN Hongli, LIU Yidong, Food College, Shihezi University, Huazhong Agricultural University, Xinjiang Western Animal Husbandry Co., Ltd.

.................. page:33-35+37

Technology of Microwave Vacuum Drying about Tissue Culture of Saussurea Medusa Maxim (雪莲培养物微波真空干燥工艺研究)

HAN Zhaojun, ZHAO Peng, JIA Kangjie, ZHANG Shuai, XU Wenhua, Shanxi Kangbao Biological Product Co., Ltd.

.................. page:36-37

Effect of Bacillus Subtilis CF-3 on Controlling Litchi Colletotrichum Gloeosporioides and Its Physiochemical Mechanism (生物保鲜剂CF-3防治荔枝炭疽病及其生化机理)

PEI Wei, DAI Yanyun, Shanghai Institute of Quality Inspection and Technical Research

.................. page:38-42

Geographical Origin Traceability of Rice with Appearance Index and Physicochemical Index (大米外观和理化指标在产地溯源的探究)

LV Haifeng, QIAN Lili, ZHANG Dongjie, College of Food Science, Heilongjiang Bayi Agricultural University

.................. page:43-45+48

Basic Ingredients and Nutritional Assessment of Bachu Mushroom (巴楚蘑菇的基本成分及营养价值)

CHEN Xia, WANG Jing, LI Hongmin, Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural Reclamation Science

.................. page:46-48

Culture Characteristic Comparison of Five Rhizopus from Koji (5株甜酒药根霉菌的培养特性比较)

LIU Guixiang, GOU Yihui, HU Xianzhi, Suzhou Polytechnic Institute of Agriculture

.................. page:49-50+52

Composition Analysis on Two Kinds of Buckwheat Tea and Tartary Buckwheat (2种苦荞茶与苦荞麦成分分析)

ZENG Miao, ZHANG Ling, FU Tianhua, Aba Teachers’ College, The Institue of Tibetan and Qiang National Medicine

.................. page:51-52

The Design of 6KQS-4 Type Coffee Bean Pneumatic Conveying System (6KQS-4型咖啡豆气力输送系统设计)

FANG Weishan, NIU Xianwei, YANG Yunfu, WANG Huazhun, TANG Ruixue, Yunnan Agricultural Machinery Research Institute

.................. page:53-56+60

Heat Pump Drying Characteristics and Dynamics Model of Peanut (花生热泵干燥特性及动力学模型)

WANG Anjian, GAO Shuaiping, TIAN Guangrui, LIU Li’na, Institute of Agricultural Products Processing, He’nan Academy of Agricultural Sciences

.................. page:57-60

The New Mountain Potato Excavator Design (新型山地马铃薯挖掘机的设计)

YU Yao, CHEN Yuyi, Mountain Agricultural Machinery Research Institute of Guizhou

.................. page:61-62

Application of Group Discussion Teaching Method in Public Elective Course in School of Higher Professional Technology (小组讨论教学法在高职公选课程中的运用)

SHI Wentian, Jiangsu Food & Pharmaceutical Science College

.................. page:63-64+66

Teaching Reform in Instrumental Analysis of Food Science (食品科学专业仪器分析课程教学改革的研究)

LIU Mei, College of Food Engineering and Nutritional Science, Shaanxi Normal University

.................. page:65-66

Investigation and Analysis of the Launch of Selective System in the Compulsory Course-organic Chemistry (有机化学必修课选课开展现状的调查与分析)

BI Hongmei, LIANG Ying, YANG Qing, LI Bin, College of Sciences, Heilongjiang Bayi Agricultural University

.................. page:67-68+70

Important Curriculum of Introduction to Food Safety Elective Courses (设置食品安全概论校公选课的重要性与课程设置)

LIU Huamin, College of Food Science Technology, He’nan University of Technology

.................. page:69-70

Construction Course System of Agricultural Products Processing and Storage Surrounding the Professional Characteristics (围绕专业特色建设农产品加工与贮藏课程体系)

ZHENG Xiaoji, LI Kaixiong, CHEN Jiluan, Food College, Shihezi University

.................. page:71-72+75

The Application of PBL in Practice Teaching of Functional Food Design and Evaluation (PBL方法在“功能性食品设计与评价”实践教学中的应用)

ZHANG Weimin, HU Xiaoping, WANG Liling, College of Food Science, Hainan University, College of Life Science, Tarim University

.................. page:73-75

Method of Improving Teaching Effect of Course Design for Food Factory Design (提高“食品工厂设计”课程设计教学效果的方法探讨)

WANG Xia, LIU Haijun, HU Yaguang, YANG Hongzhi, College of Food Science, Heilongjiang Bayi Agricultural University

.................. page:76-77

Teaching Material Construction of Higher Vocational Oil Extraction Technology (高职“油脂制取技术”课程教材建设研究)

SHAO Zhenmei, Shandong Business Institute

.................. page:78-79

Innovation of Food Instrumental Analysis Technology Experimental Teaching for Food Specialty in Higher Vocational Education (高职食品专业“食品仪器分析技术实验”教学改革初探)

LI Guixia, ZHAO Qiang, YUAN Lei, YU Haiyang, Shandong Business Institute

.................. page:80-81

Problems and Countermeasures of Graduation Practice in Food Science and Engineering in Application-oriented University (应用型高校食品科学与工程专业毕业实习存在的问题及对策研究)

FAN Lu, LU Jingjing, XU Qin, HE Lichao, ZHENG Yan, College of Food & Biology Science and Technology, Chutian Colloge, Huazhong Agricultural University

.................. page:82-83+88

Practice and Experience in the Shingle Teaching of Public Elementary Course-organic Chemistry (公共基础课“有机化学”挂牌上课的实践与体会)

LIANG Ying, ZHENG Wenfeng, BI Hongmei, ZHANG Jinyan, XU Fengying, Science College, Heilongjiang Bayi Agricultural University

.................. page:84-85+88

Practical Teaching Mode of the Food Engineering with“School-enterprise Cooperation,Internally and Externally” (粮食工程专业“校企合作与内外兼修”的实践教学模式探究)

LI Dan, ZHAI Aihua, LIU Yuanyang, Food College, Heilongjiang Bayi Agricultural University

.................. page:86-88

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