兔肉的加工技术   总被引：1，自引：0，他引：1  

何正军  范成强 《四川草原》2001,(2):58-60

介绍了活兔的宰杀及分割、兔肉的冷冻保藏、兔肉产品的加工技术  相似文献   

常规储藏过程中小麦烘焙品质变化机理的研究   总被引：1，自引：0，他引：1  

张红云  卞科  路辉丽  秦学磊 《粮食储藏》2009,38(2):41-44

研究了在室温常规储藏过程中小麦烘焙品质的变化和蛋白质各部分质和量的变化。结果表明，经过储藏小麦的烘焙品质有所改善，且在达到工艺后熟时最佳，随后有所下降。在储藏过程中，小麦蛋白质各部分的质和量均发生了变化，并与烘焙品质的变化具有一定的相关性。由此可以推测，小麦烘焙品质的变化可能是由于小麦蛋白质的质和量布的变化引起的。  相似文献   

采运烤一体化烤房挂筐式烘烤烟叶的效应     

刘久羽  阚宏伟  胡向丹  张大斌  孙建生  邓泳  张纪利 《贵州农业科学》2014,(11)

为简化烟叶烘烤工作环节和降低烟叶烘烤成本,利用目前烟叶烘烤普遍使用的密集烤房进行改造,研究了烟叶采运烤一体化烤房的挂筐式烘烤效应。结果表明：采运烤一体化烤房挂筐式烘烤能够促进烟叶内含物和香气前体物质的转化,促进化学成分的协调性及中性香气物质的含量,提高上等烟叶比例。采烤4000 kg 鲜烟可节约用工数量8．45个,烟叶采烤成本降低659．01元;烤后干烟叶（600 kg）纯收入增加939．01元。  相似文献   

Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality     

Johannes H. E. Moonen  Auke Scheepstra  Aris Graveland 《Euphytica》1982,31(3):677-690

Summary Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins.The amount of gelprotein and the SDS-sedimentation volume both proved to be good parameters for the bread-making quality of wheat cultivars. A high correlation was observed between amount of gelprotein and SDS-sedimentation volume. The amount of gelprotein was therefore tentatively assumed to be the essential basis of the SDS-sedimentation test.The subunit composition of the gelprotein was studied by SDS-PAGE after reduction of SS bonds by mercaptoethanol. It was found that the average bread-making quality of wheat cultivars and progeny of the cross Atlas 66 x Atys which possessed subunits 3 and 10, coded for by chromosome 1D, was significantly higher than that of wheat samples possessing subunit 2 and 11, their allelic counterparts.  相似文献   

我国焙烤食品机械的现状与发展   总被引：1，自引：0，他引：1  

沈秀军 《农产品加工．学刊》2006,(6):73-75,80

论述了我国焙烤食品机械、包装机械存在的问题,以及行业发展所面临的形势和任务,并提出了今后发展的对策。  相似文献   

Experimental Research on Cracking of Witherite     

WU Cheng-bo  ZHENG Bin  SHI Rui-meng  ZOU de-yu 《保鲜与加工》2004,(11):148-150

  相似文献   

Accumulation of Protein Fractions during Grain Filling of Wheat Genotypes Differing in Protein Content and Baking Quality     

Liu Xiaobing 《东北农业大学学报(英文版)》1995,(2)

The accumulation of protein fractions was analyzed on developing and mature wheat grains of three cultivars differing in protein content and baking quality. There was a slight difference in the accumulation of cytoplasmic proteins in the cultivars used. The high yield but low protein cultivar showed a consistent decline of protein content during grain filling but the high - protein cultivars increased their psotein contant after 25 days post-anthcsis. The accumulation of storage proteins was different from that of cytoplasmic protein, and there were also cultivar variations. However, all cultivars reached their, maximum-synthesizing capacity for storage proteins at maturity. The relationship between the protein fractions or their ratio and baking quality was also discussed.  相似文献   

绿春县草果烘烤房利用状况分析及对策     

白然思  李核忠 《林业调查规划》2011,36(2):117-119

绿春县于2006年先后建盖了20个砖混结构的节能草果烘烤房,但目前这些烘烤房的使用率极低,其主要原因是烘烤房分布偏远,种植户无力购买煤炭等.烘烤草果会导致对森林资源的消耗逐年加大,对生物多样性产生负面影响,使生态环境遭到破坏.藉此,提出对到"节能草果烘烤房"烘烤草果的农户给予一定的扶持,对烘烤房指定专人管理,对农户自建的草果烘烤房进行拆除等对策.  相似文献   

不同烘烤工艺对红花大金元烟叶质量的影响   总被引：3，自引：0，他引：3  

刘勇  何宽信  潘日洪 《广东农业科学》2015,42(3):16-19

为研究红花大金元品种在东南多雨生态烟区的烘烤特性,利用智能烘烤箱开展了变黄期不同变黄温度和变黄程度比较试验。结果表明:红大烟叶变黄期叶尖和叶缘失水较快难变黄,变黄后期和定色期较难排水定色,单位面积产量和均价相对较低,但烤后烟叶颜色桔黄、色度较浓、油分较足、闻香突出。红大各部位烟叶以变黄期变黄温度和变黄程度较高、鲜干比较小,外观质量更好,化学成分以及协调性较好,经济性状整体较高。在江西省生态条件下烘烤红大烟叶变黄期采用较高的变黄温度(下部叶40℃、中部叶39℃,上部叶38℃)和较高的变黄程度(全烤烟叶90%以上青筋黄片后转火升温)烟叶的整体质量更好。  相似文献   

以湿球控制为主烘烤对烤烟质量的影响     

孙光伟  陈振国  李建平  孙敬国  陈均芝  陈国权 《湖北农业科学》2015,54(3):640-643

为研究密集烤房温湿度环境与烤后烟叶质量的关系,尤其是湿度对烟叶烘烤质量的影响,设计了同一湿球温度曲线下的不同干球温度烘烤处理。结果表明,在同一湿球温度曲线下,变黄前期干球温度高变黄快,变黄后期干球温度高的变黄慢;各处理随着干球温度的升高,外观质量、经济性状中部叶呈现先升高后降低的趋势,上部叶逐渐降低;高干球温度烤后烟叶化学成分协调性、评吸质量较差;建议中部叶烘烤各阶段干球温度控制在37~38、41~42、47~48、53~54℃,上部叶各阶段干球温度以36、38、46、52℃为宜。  相似文献