Zobrazeno 1 - 10
of 16
pro vyhledávání: '"ZHANG Xing-can"'
Research on the Effects of High-resistant Starch Rice to the Quality and GI of Instant Rice Products
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 99-106 (2021)
The study takes the high RS (resistant starch) rice and common rice as raw materials to produce instant rice products, so as to study the effects of high RS rice content in instant rice products on their texture features, flavor scores and GI. By ana
Externí odkaz:
https://doaj.org/article/eab5d0408f184e53bbff0c9281052dc8
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 3, Pp 134-140 (2021)
The market common rice was used to make fresh and wet convenient rice in this study.The effects of soaking time, soaking temperature, cooking temperature, cooking time and cooking pressure on the quality of fresh and wet convenient rice were studied.
Externí odkaz:
https://doaj.org/article/0e0b673947f9449c9e955ceaea4e3ed8
Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 135-142 (2021)
In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃
Externí odkaz:
https://doaj.org/article/f905378dbb3e4bdfb1defda080e94582
Autor:
WU Miao, ZHANG Yu-rou, ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, ZHONG Xue-ting, LUO Shuang-shuang
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 148-154 (2021)
In order to improve the existing issues of bamboo shoot parfait such as the stiffness and lack of elasticity, taking sensory score as index, the effects of sodium bicarbonate, citric acid, single octylic acid glyceride, compound phosphate and sorbito
Externí odkaz:
https://doaj.org/article/a129acd7953842e387646072787202d9
Autor:
ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, REN Yuan-yuan, WU Miao, ZOU yu, KANG Jian-ping
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 62-70 (2021)
In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second st
Externí odkaz:
https://doaj.org/article/7694d8a9f04a477ea22eccb6c1fa7342
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 6, Pp 152-157 (2020)
Whole potato flour has high nutritional value, but it is limited in the processing of vermicelli because it cannot form a good gluten structure. In this study, single factor test and double factor test were used to optimize the vacuum and noodles pro
Externí odkaz:
https://doaj.org/article/a2362959239c4e9c82d94a6eb5b1de05
Autor:
YANG Jian, ZHANG Xing-can, HUA Miao-miao, KANG Jian-ping, LIU Jian, BAI Ju-hong, WU Miao, ZHONG Xue-ting
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 2, Pp 43-48 (2020)
As one of the main food crops in the world, the rice quality and safety situation is not optimistic, the development of rice traceability system has become a hot topic at home and abroad. This paper summarizes the research status of rice traceability
Externí odkaz:
https://doaj.org/article/562889b790ba41f58ec66de596578efd
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 2, Pp 66-72 (2020)
Glycemic Index, proposed by Dr.Jekins in 1970, was an index that measured blood sugar capacity of food. Recent research indicated that glycemic index had positive effects on therapy of diabetic patients and weight management for the overweight. In th
Externí odkaz:
https://doaj.org/article/402aa80c8f3645f295ac192122a896cb
Autor:
LIU Jian, KANG Jian-ping, ZHANG Xing-can, YANG Jian, BAI Ju-hong, HUA Miao-miao, ZHONG Xue-ting, WU Miao
Publikováno v:
Liang you shipin ke-ji, Vol 27, Iss 6, Pp 57-61 (2019)
Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four qualit
Externí odkaz:
https://doaj.org/article/8de88d32fd6944f683050d0393461aab
Autor:
YANG Jian, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, ZHONG Xue-ting, BAI Ju-hong
Publikováno v:
Liang you shipin ke-ji, Vol 27, Iss 5, Pp 14-20 (2019)
The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate
Externí odkaz:
https://doaj.org/article/4c776b5232ed4d33bf5610811d395041