米糠混合油精炼工艺实践

根据米糠油精炼及混合油精炼的工艺特点,对米糠混合油精炼工艺实践中的工艺条件及工艺参数进行了确定。为米糠混合油精炼技术的应用及推广提供了有效方法。     

轻工机械设计制造工艺及精密加工技术探讨

现代化机械设计制造工艺中的精密加工技术是现代化机械设计中至关重要的技术及手段,运用轻工机械设计制造工艺及精密加工技术,有利于完善现阶段我国机械设计制造工艺,所以要重视对轻工机械设计制造工艺及精密加工技术的探讨,不断提升精密加工技术水平,加深对机械制造设计工艺及重点技术的认识。     

计算机辅助服装工艺计划（CAPP）研究：男西服工艺规则调研及分析…

本文阐述了服装ＣＡＰＰ研究的意义及重要性，指出了工艺规则调研及分析方法在服装ＣＡＰＰ研究中的作用及地位，提出了开展工艺规则调研工作的三要素，并以男西服为例，讨论了工艺规则分析方法及结构化工艺流程图。     

针织物节能减排漂染工艺探讨

将新开发的高效前处理、染色助剂应用于针织物实用高效漂染工艺,探讨其应用工艺、产品质量及节能减排效果。分析各类前处理碱氧一浴工艺的特点、应用特性及节能减排效果;阐述涤棉针织物练染一浴工艺,免还原清洗工艺,棉针织物活性染色与抛光一浴工艺及活性染色后皂洗酶后处理工艺。并与相应的传统工艺对比其工艺曲线、质量水平、节能减排效果及污染物浓度降低情况。客观评价各类工艺的优缺点,建议生产厂家根据产品质量要求,选用相应高效助剂,并结合实际生产设备优化工艺后使用,节能减排效果将更加显著。     

计算机辅助服装工艺计划(CAPP)研究——男西服工艺规则调研及分析方法探讨

本文阐述了服装CAPP研究的意义及重要性,指出了工艺规则调研及分析方法在服装CAPP研究中的作用及地位,提出了开展工艺规则调研工作的三要素.并以男西服为例.讨论了工艺规则分析方法及结构化工艺流程图.     

穿心莲提取工艺研究

目的筛选穿心莲最佳提取工艺条件。方法以穿心莲内酯和脱水穿心莲内酯为检测指标,考察不同工艺条件对二者含量的影响。结果以醇提工艺提取内酯成分含量较高,其中,醇浸渍工艺>醇渗漉工艺>醇温浸工艺>醇回流工艺。结论制备穿心莲固体制剂,可采用65%及55%乙醇温浸工艺,对于穿心莲液体制剂,以65%及75%乙醇浸渍工艺及55%乙醇渗漉工艺更为适宜。     

服装熨烫工艺研究综述

对国内外熨烫工艺及发展的相关研究现状展开综述,按照手工熨烫工艺、平面整烫工艺和立体整烫工艺进行分类,总结了各种服装熨烫工艺及特点,指出熨烫过程中存在的主要问题,对服装熨烫工艺的发展趋势进行展望。     

羊毛衫大身领部横机工艺CAD的实现

针对羊毛衫大身领部横机编织工艺,提出了计算机辅助设计的实现方法。基于对羊毛衫大身衣片领部常用的工艺处理方法、收针工艺算法、收针分配式的工艺标注、开领起始部位标记的逻辑关系及算法、领口样板模型的建立、收针算法及工艺标注程序流程图形、开领起始部位标记程序流程图形等方面的文献、经验总结、定量分析研究,最终得出了大身衣片领部工艺CAD功能的实现方法。工艺及标注的算法及逻辑关系通用性强,适用于各类毛衫工艺计算,经验证输出的编织工艺单符合企业生产实际。     

微胶囊化天然维生素E的研究

对制造胶囊化天然维生素E粉末的工艺和技术进行了研究。工艺过程包括乳化液的制备和喷雾干燥造粒。影响工艺及产品 因素包括原料配方，乳化工艺条件，均质压力及喷雾干燥造粒工艺条件等。性状分析及贮实验表明：微胶囊型天然维生素E的水溶性，流动性，分散性及稳定性等性能指标均好。     

提高制粉加工精度的工艺措施

通过对小麦加工工艺的两个阶段即清理工艺和制粉工艺提高加工精度的措施入手,着重论述了心磨出粉及渣心并重出粉工艺的要点及应注意的问题     

大豆不同脱腥方法对豆乳中蛋白质含量及脱腥效果影响的研究

大豆在加工过程中所产生的豆腥味是研究开发新的蛋白食品的主要障碍。在众多的脱腥专利技术中,结合热处理钝化大豆中的脂肪氧化酶是广为采用而较为有效的方法。由于热处理虽则使豆乳风味及口感有明显改善,但也程度不同地降低了大豆蛋白的可溶性,影响了大豆蛋白的得率。本文就几种行之有效的脱腥方法进行了比较,并对豆乳中蛋白质的影响规律作了某些探讨。     

Development and application of a selective detection method for genetically modified soy and soy-derived products.

A method has been developed to distinguish between traditional soy beans and transgenic Roundup Ready soy beans, i.e. the glyphosate ('Roundup') resistant soy bean variety developed by Monsanto Company. Glyphosate resistance results from the incorporation of an Agrobacterium-derived 5-enol-pyruvyl-shikimate-3-phosphatesynthase (EPSPS) gene. The detection method developed is based on a nested Polymerase Chain Reaction (PCR) procedure. Ten femtograms of soy bean DNA can be detected, while, starting from whole soy beans, Roundup Ready DNA can be detected at a level of 1 Roundup Ready soy bean in 5000 non-GM soy beans (0.02% Roundup Ready soy bean). The method has been applied to samples of soy bean, soy-meal pellets and soy bean flour, as well as a number of processed complex products such as infant formula based on soy, tofu, tempeh, soy-based desserts, bakery products and complex meat and meat-replacing products. The results obtained are discussed with respect to practical application of the detection method developed.     

黑豆保健酱油高盐稀态工艺酿造试验

利用黑豆，以高盐稀态发酵工艺生产酱油，在品质、营养等方面与黄豆酱油进行比较，结果表明利用黑豆制作酱油是可行的。     

日本酱品中的有机氮化合物

日本酱品的原料中一般都含有大豆,大豆蛋白质分为贮藏蛋白质和非贮藏蛋白质,经酶解及微生物发酵后,蛋白质降解产生了各种含氮物质,其含量因品种而异。发酵初期酶对蛋白质的分解比较激烈,水溶性成分迅速增加。随着发酵的进行,大豆蛋白质被低分子化,但大豆11S碱性蛋白质的大分子以及大麦蛋白质不易被分解。     

Some functional properties of pea and soy bean protein preparations

The physical and functional properties of pea and soy bean protein concentrates, and soy bean isolate were investigated. Pea protein concentrate had good lipophilic properties. High fat absorption capacity was confirmed by the small cooking weight losses of meat model systems containing oil and lard. Better functional properties of pea and soy bean protein concentrates in these model systems may be due to specific surface structure, which was evident on the SEM microphotographs. The physical and functional properties of pea protein concentrate were similar to the properties of soy bean concentrate.     

黄豆酱油与黑豆酱油抗氧化活性及风味物质的比较

本文研究了相同工艺下,黄豆、黑豆两种蛋白原料制备传统高盐稀态酱油的差异。比较两种酱油基本成分及抗氧化活性的差异,并利用顶空-固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)分析两种酱油挥发性风味物质。结果表明,黑豆酱油总氮、氨基态氮、还原糖等显著高于黄豆酱油(p0.05),黄豆酱油鲜味氨基酸含量更高。黑豆酱油抗氧化活性高于黄豆酱油,相关性分析表明总酚、总黄酮及类黑精是酱油抗氧化活性的重要物质基础。两种酱油挥发性风味物质种类及含量差异显著(p0.05),共鉴定出98种物质,黄豆酱油、黑豆酱油总风味物质种类分别有63种、59种,总峰面积分别为297.6×10~7、213.6×10~7。综合分析表明黄豆酱油醇香突出,黑豆酱油醇、酯及醛酮类主要挥发性成分较均衡,风味协调。     

Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate

The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products.     

Comparative analyses of total phenols,flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Total phenol, flavonoid and saponin content of soy bean and mung bean were systemically compared in order to evaluate their contribution to overall antioxidant activity. Mung bean extract possessed significantly higher total phenol (2.03 GAE g^?1 vs. 1.13 GAE g^?1) and flavonoid contents (1.49 GAE g^?1 vs. 0.41 CAE g^?1) than soy bean extract, while the saponin content of the soy beans was 4.5 times greater than that of the mung beans. In several antioxidant assays including DPPH and ABTS radical scavenging, FRAP, SOD‐like activity, and a β‐carotene bleaching assay, mung bean extract consistently showed significantly greater antioxidant activity than soy bean extract. The specific antioxidant activity, which was evaluated at the same phenolic content suggested that the phenolic compounds present in the mung bean extract were not only of greater quantity but also had better quality to eliminate radicals. The radical scavenging activities of saponins were only marginal.     

蛋白质和淀粉对肉制品品质影响的研究

选取了三种蛋白(谷朊粉、花生分离蛋白和大豆分离蛋白)和三种淀粉(玉米淀粉、红薯淀粉和绿豆淀粉)作为肉制品的脂肪模拟品,经比较分析可知,大豆分离蛋白和绿豆淀粉均为肉制品的最佳脂肪模拟品.通过单因素试验和正交试验,结果表明,当大豆分离蛋白和绿豆淀粉的比例为1:4,添加量为15%(占鲜肉质量分数),水分添加量为20%时,肉制...     

豆渣蛋白质的提取

本文在测定豆渣化学组成及豆渣蛋白等电点的基础上，采用简单工艺提取豆渣蛋白，粗蛋白得主继９０％以上，蛋白中必需氨基酸齐全，可以替代部分动物蛋白，具有营养高，成本低，价格廉等优点。