Farm Products Processing 2019 Vol. Issue 13

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农产品加工
Farm Products Processing

Year 2019

Issue 13

Effects of Slices Thickness on Hot-air Dying Characteristics and Quality Attributes of Lemon Slices (切片厚度对柠檬片热风干燥特性及相关品质的影响研究)

GE Shuai, XU Haishan, DING Shenghua, WANG Rongrong, College of Food Science and Technology, Hu’nan Agricultural University, Agricultural Product Processing Institute, Hu’nan Academy of Agricultural Sciences

.................. page:1-4+8

Farm Products Processing (农产品加工~?)

.................. page:3

Formulation Design of Sugar-free Coffee with Morus alba Leaves Extract (无糖桑叶提取物咖啡的配方设计研究)

XIA Enqin, DU Zhihua, HE Minjun, LIN Fudan, JIA Qing, School of Publish Health, Guangdong Medical University

.................. page:5-8

Extraction and Antioxidant Activity of Carotenoids from Photinia fragrans (红叶石楠类胡萝卜素的提取与纯化及抗氧化活性初探)

HUANG Zhiwei, DONG Ziyu, FAN Xiaoyue, HUO Xiangyun, JIANG Yaoying, WANG Suilou, Engineering College, China Pharmceutical University

.................. page:9-11+15

Effects of Quality Factors and Probiotics on Strawberry Quality and Storage (品质因子和益生菌对草莓品质和贮藏的影响)

JIA Yu, DONG Chenyang, ZHOU Xubao, XIE Yuanhong, JIN Junhua, LI Hao, PANG Bo, TIAN Weiwei, ZHANG Hongxing, Beijing Laboratory of Food Quality and Safety, College of Food Science and Engineering, Beijing Agricultural University of Agricultural, Beijing Key Laboratory for Detection and Control of Harmful Microorganisms and Pesticide Residues in Agricultural Products, Development of Key Technologies of Microecological Agents in Beijing Engineering Laboratory, Beijing Agricultural Green Food Office, Beijing Agricultural Environment Monitoring Station, Beijing Changping Agricultural Service Center

.................. page:12-15

Processing Technology of Bitter and Leaf Powder Noodles (苦荞花叶粉面条的研制)

WANG Wei, LI Changyuan, ZHANG Lifang, XU Wenhui, Kunming Agricultural Science Researd Instirute

.................. page:16-18

Development of a Self-made Hakka Plum Wine (一种自制客家青梅酒的研制)

CAO Bixin, Quality Metrology Supervision and Inspection Institute of Heyuan City

.................. page:19-21

Study on the Technology of A Functional Peptide Salt Rich in Amino Acids (一种富含氨基酸的功能性肽盐的工艺研究)

QIN Kunpeng, WANG Shuhui, ZHAO Jinlong, SUN Hanju, WANG Junhui, HE Shudong, ZHANG Qiang, School of Food and Biological Engineering, Hefei University of Technology, Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd.

.................. page:22-26+32

Extraction of Anthocyanins from Black Kidney Bean and Component Identification (黑芸豆花色苷提取工艺技术研究)

ZHU Jianbo, LI Chaoyang, JIA Pengyu, LI Liangyu, Daqing Saertu District Market Supervision Bureau, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University

.................. page:27-32

Study on the Technology Optimization of Green Pepper Sauce (青辣椒调味汁工艺优化研究)

YIN Zaiqiang, LU Jiafu, ZHANG Lihong, ZHAO Yi, NING Bo, LIU Yutong, Changchun Vocational Institute of Technology, Jilin University

.................. page:33-38

Discussion on Dehydration Process Technology for the Industrialization of Root Mustard Based on Pickling (酱腌渍大头菜产业化脱水工艺技术的探讨)

ZOU Ziqian, ZHAO Ziying, DONG Kaifeng, ZHANG Jia’ning, SUN Jie, LIU Dayu, School of Pharmacy and Bioengineering, Chengdu University

.................. page:39-40+44

Study on the Extraction of Polysaccharides from Polygonatum with Cellulase Enzyme Under Ultrasonic Wave (超声波协同纤维素酶提取黄精多糖的工艺优化研究)

ZHAO Zhijun, REN Jing, Shanxi Institute of Medicine and Life Sciences

.................. page:41-44

Extracting Dietary Fiber from Wheat Bran (麦麸膳食纤维的提取)

FU Haohua, ZHANG Dongxiu, Hu’nan Tangrenshen Meat Proclucts Co., Ltd.

.................. page:45-47+51

Study on the Technology of Carrot and Celery Sausage (胡萝卜芹菜香肠工艺研究)

WANG Jiao, NING Huiqiu, LI Xianbao, College of Food Engineering, Anhui Science and Technology University

.................. page:48-51

Effect of Brine Cooking Technology on Sauced and Brine Meat Products (卤煮工艺对酱卤肉制品品质的影响)

LI Jianjun, ZHANG Jianmei, SUN Xiaohong, WANG Yingying, LI Yang, XIN Weijuan, WANG Caihong, Yantai Xiwang Food Co., Ltd.

.................. page:52-54+58

Extraction of Polysaccharide from Taro and its Application in Cigarettes (芋头多糖的提取及对烟丝的保润效果)

MA Dan, MA Lin, WANG Junting, GUO Linqing, WU Shixi, HU Tengfei, LI Meng, Key Laboratory of Tobacco Bioengineering, Zhengzhou University of Light Industry

.................. page:55-58

Study on the Change of Phytic Acid Content in Buckwheat Germination Process (荞麦发芽过程中植酸含量变化的研究)

GAO Fen, WANG Yuting, SHI Lei, Processing Institute, Shanxi Key Laboratory of Characteristic Agro-Products Processing, Shanxi Agricultural Science Academy

.................. page:59-61+66

Determination of Mycotoxins in Food Chromatography-tandem by Ultra Performance Liquid Mass Spectrometry (超高压液相色谱-串联质谱法快速测定食品中多种真菌毒素含量的方法研究)

QIU Juntao, ZHONG Shihuan, YE Leihai, YING Hansong, YANG Na, ZHAN Yuecheng, WANG Qingling, YE Jiaming, Zhejiang Gongzheng Testing Center Inc., Zanyu Technology Group Co., Ltd.

.................. page:62-66

Analysis on Nutrition Components of Jaboticaba Residues (嘉宝果酒渣营养成分分析)

QIU Shanlian, LIN Baomei, HONG Jiamin, ZHANG Shaoping, ZHANG Shuai, ZHENG Kaibin, Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences

.................. page:67-70+73

Antimicrobial Activityanalysis of Metabolites of the Symbiotic Fungi from Marine Sponge Reniera japonica (矶海绵共生真菌代谢产物抑菌活性初步研究)

ZHENG Shuangzhi, LI Xiaohan, WU Dandan, CHEN Yiyi, LU Tiantian, ZHOU Zifang, BAI Xuelian, School of Life and Environmental Sciences, Hangzhou Normal University

.................. page:71-73

Research Progress on the Practical Direction of Non-destructive Testing Technology for Food Spectral Images (食品光谱图像无损检测技术实用化方向研究进展)

WANG Feixiang, XIE An’guo, KANG Huaibin, LIU Yunhong, YU Huichun, College of Food and Bioengineering, He’nan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Safety, He’nan University of Science and Technology

.................. page:74-78

Research Progress of the Main Constituents and Biological Activity of Rosemary (迷迭香活性组分及生理功能研究进展)

LIU Shengnan, MA Yunfang, FAN Liumin, ZHANG Rong, Xiang Qisen, College of Food and Biological Engineering, Zhengzhou University of Light Industry, He’nan Key Laboratory of Cold Chain Food Quality and Safety Control

.................. page:79-83

Research Progress on the Physiological Activities of Quercetin and its Nanoparticles (槲皮素生理活性作用及其纳米粒子研究进展)

SUN Hui, JIN Han, YANG Rongrong, HE Zhigui, DU Miying, SHI Junling, College of Life Sciences, Northwestern Polytechnical University, College of Hotel Management, Guilin Tourism University

.................. page:84-88

Application Progress of Dietary Fiber in Food (膳食纤维在食品中的应用进展)

JIA Lidong, Panjin Economic and Technical School

.................. page:89-90+93

Application of ICP-MS in Food Safety Inspection (ICP-MS在食品安全检测中的应用)

CAO Jing, Hebei Jianming Testing Center Co., Ltd.

.................. page:91-93

Advances in the Study of Angiosperm MADS-box Gene (被子植物MADS-box基因研究进展)

WANG Pengyang, FU Zeyuan, QU Shanshan, LIANG Yuan, College of Life Sciences, Northeast Forestry University

.................. page:94-96

Exploration on the Teaching Reform of the Document Retrieval in Food Processing Specialty (食品加工专业“文献检索”课程教学改革探索)

LUO Xiaohu, PAN Lihong, LI Yongfu, CHEN Zhengxing, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University

.................. page:97-98+101

Exploration and Practice of Innovative Talent Training Mode for Food Specialty Adapting to Industrial Transformation and Upgrading (适应产业转型升级的食品专业创新人才培养模式探索与实践)

TAO Dongbing, LIANG Shasha, XIN Guang, ZHANG Xuan, ZHANG Qi, ZHANG Baiqing, College of Food Science, Shenyang Agriculture University, School of Business Administration, Northeastern University

.................. page:99-101

Study on the Current Situation and Path of Innovation and Entrepreneurship Education for Food Majors in Higher Vocational Colleges (高职食品类专业创新创业教育现状及对策研究)

SHI Wentian, LUO Jian’guang, SHAO Hu, Jiangsu Food &Pharmaceutical Science College

.................. page:102-105+108

The Exploration and Practice of the Training Mode for Outstanding Engineers in Food Quality and Safety Specialty of Applied Technology Undergraduate:Taking the School of Knouledge and Practice of Hubei University as an Exmple (应用技术型本科食品质量与安全专业“卓越工程师”人才培养模式的探索与实践——以湖北大学知行学院为例)

CHEN Jie, LIU Aihong, ZHANG Yan, LIU Qi, Department of Food Engineering, Zhixing College of Hubei University

.................. page:106-108

The Application of Microlecture in Dairy Technology Teaching Process in Colleges and Universities (微课在高校“乳品工艺学”教学过程中的应用)

TIAN Jianjun, ZHANG Baojun, LIU Jiaqi, ZHANG Huimin, ZHANG Kaiping, College of Food Science and Engineering, Inner Mongolia Agricultural University, Department of Food Engineering, Inner Mongolia Business Vocational College

.................. page:109-111

Research and Exploration on the Experimental Teaching Reform of Animal-derived Food Technology (“畜产食品工艺学”实验教学改革的研究与探索)

LIU Yufang, College of Food Engineering and Nutrition Sciences, Shaanxi Normal University

.................. page:112-113+118

The Exploration on the Specialty Construction of Agricultural Products Processing and Quality Inspection in Higher Vocational Colleges (高职农产品加工与质量检测专业建设探究)

NIU Hongyun, SUN Qiang, PANG Lili, YANG Hui, XUE Guibin, Heilongjiang Nongken Vocational College, Shandijiahe Agricultural Science and Technology Co., Ltd.

.................. page:114-115+118

Study on the Safety Management Model of “Four-in-one” Practice in Food Specialty (食品专业构建“四位一体”的顶岗实习安全管理模式初探)

WANG Ruijun, HUANG Na, HU Li’na, GUO Zhuoqun, LI Tianwen, Heilongjiang State Farm Science Technology Vocational College, He’nan Shengguanda Food Co., Ltd.

.................. page:116-118

Reform and Exploration on Experimental Teaching of Plant Cell Engineering (“植物细胞工程”实验教学的改革与探索)

DENG Xiangyi, LI Lin, ZHOU Xueting, LI Jiwei, College of Food & Biological Science and Technology, Wuhan Institute of Design and Sciences

.................. page:119-120

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