Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on te...Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.展开更多
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%a...This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.展开更多
The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal proce...The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.展开更多
One day three explorers found themselves in someone’scooking pot.When the fire was burning nicely their hostjumped in.“Hey, get out.” one explorer demanded.“Nevermind,” another said.“When the water’s boiling he...One day three explorers found themselves in someone’scooking pot.When the fire was burning nicely their hostjumped in.“Hey, get out.” one explorer demanded.“Nevermind,” another said.“When the water’s boiling he’ll be in astew.” They laughed and laughed for to be in/get into a stewis to be or get confused,excited,or worried.展开更多
Due to numerous obstacles such as complex matrices,real-time monitoring of complex reaction systems(e.g.,medicinal herb stewing system)has always been a challenge though great values for safe and rational use of drugs...Due to numerous obstacles such as complex matrices,real-time monitoring of complex reaction systems(e.g.,medicinal herb stewing system)has always been a challenge though great values for safe and rational use of drugs.Herein,facilitated by the potential ability on the tolerance of complex matrices of extractive electrospray ionization mass spectrometry,a device was established to realize continuous sampling and real-time quantitative analysis of herb stewing system for the first time.A complete analytical strategy,including data acquisition,data mining,and data evaluation was proposed and implemented with overcoming the usual difficulties in real-time mass spectrometry quantification.The complex Fuzi(the lateral root of Aconitum)-meat stewing systems were real-timely monitored in150 min by qualitative and quantitative analysis of the nine key alkaloids accurately.The results showed that the strategy worked perfectly and the toxicity of the systems were evaluated and predicated accordingly.Stewing with trotters effectively accelerated the detoxification of Fuzi soup and reduced the overall toxicity to 68%,which was recommended to be used practically for treating rheumatic arthritis and enhancing immunity.The established strategy was versatile,simple,and accurate,which would have a wide application prospect in real-time analysis and evaluation of various complex reaction systems.展开更多
该研究以药食同源物质——玉竹为研究对象,解析炆制对其品质及关键成分的影响。采集玉竹炆制过程中9个关键工艺阶段的样品,采用色差仪、质构仪、比色法、高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)、...该研究以药食同源物质——玉竹为研究对象,解析炆制对其品质及关键成分的影响。采集玉竹炆制过程中9个关键工艺阶段的样品,采用色差仪、质构仪、比色法、高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)、凯氏定氮法等手段对样品的品质和关键成分定性定量检测。结果表明,生玉竹黄中透白、质地较硬;炆制后,玉竹由黄白转为黑褐色,质地变软且有黏性;在深炆阶段,玉竹质构和颜色发生显著变化,此后各阶段中样品的色泽和质构没有明显变化。炆制过程中,玉竹糖类成分含量发生变化,多糖含量逐渐降低,游离糖含量逐渐升高;5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)和黄精碱A在深炆阶段首次检出,2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮(2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one,DDMP)、5-HMF、黄精碱A含量在深炆的沸腾第一阶段显著增加,总黄酮含量也呈上升趋势,相关性结果表明美拉德反应产物(DDMP、5-HMF)、黄精碱A、游离糖及总黄酮含量的增加可能是导致炆玉竹颜色变深的关键因素。展开更多
Ingredients:Three doves, 10g American ginseng, 5g salt, 10g cookingwine, 30g scallion and ginger, 3g MSG, 2g white pepperpowder, 5g sesame oil arid 700g broth.Method:1. Cook the doves in boiling water for a short whil...Ingredients:Three doves, 10g American ginseng, 5g salt, 10g cookingwine, 30g scallion and ginger, 3g MSG, 2g white pepperpowder, 5g sesame oil arid 700g broth.Method:1. Cook the doves in boiling water for a short while, softenthe American ginseng in lukewarm water, then cut it intopieces;, mince the scallion and ginger.2. Put the doves into a clay pot, add broth, sliced Americanginseng and flavorings. Bring to the boil, then reduce heatand stew gently until the doves are tender. Remove fromheat and place on a flat plate. Sprinkle the sesame oil展开更多
文摘Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.
基金supported by the National Natural Science Foundation of China (31571861)the Liao Ning Revitalization Talents Program (XLYC1807100)the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2020Z13)
文摘This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.
基金the National Science Foundation of China(Grant No.31771931)the start-up funds for scientific research at North University of China(304-1101285714)+1 种基金the Science and Technology Planning Project of Guangdong Province of China(No.2014B020205001 and No.2013B051000015)the 111 Project(B17018).
文摘The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.
文摘One day three explorers found themselves in someone’scooking pot.When the fire was burning nicely their hostjumped in.“Hey, get out.” one explorer demanded.“Nevermind,” another said.“When the water’s boiling he’ll be in astew.” They laughed and laughed for to be in/get into a stewis to be or get confused,excited,or worried.
基金supported by the National Natural Science Foundation of China(No.81603293)Young Elite Scientist Sponsorship Program by China Association for Science and Technology(No.CACM-2018-QNRC1-04,China)+1 种基金the Fundamental Research Funds for the Central Public Welfare Research Institutes(No.ZZ13-YQ-090,China)Key Project at Central Government Level:The ability establishment of sustainable use for valuable Chinese medicine resources(No.2060302,China)
文摘Due to numerous obstacles such as complex matrices,real-time monitoring of complex reaction systems(e.g.,medicinal herb stewing system)has always been a challenge though great values for safe and rational use of drugs.Herein,facilitated by the potential ability on the tolerance of complex matrices of extractive electrospray ionization mass spectrometry,a device was established to realize continuous sampling and real-time quantitative analysis of herb stewing system for the first time.A complete analytical strategy,including data acquisition,data mining,and data evaluation was proposed and implemented with overcoming the usual difficulties in real-time mass spectrometry quantification.The complex Fuzi(the lateral root of Aconitum)-meat stewing systems were real-timely monitored in150 min by qualitative and quantitative analysis of the nine key alkaloids accurately.The results showed that the strategy worked perfectly and the toxicity of the systems were evaluated and predicated accordingly.Stewing with trotters effectively accelerated the detoxification of Fuzi soup and reduced the overall toxicity to 68%,which was recommended to be used practically for treating rheumatic arthritis and enhancing immunity.The established strategy was versatile,simple,and accurate,which would have a wide application prospect in real-time analysis and evaluation of various complex reaction systems.
文摘该研究以药食同源物质——玉竹为研究对象,解析炆制对其品质及关键成分的影响。采集玉竹炆制过程中9个关键工艺阶段的样品,采用色差仪、质构仪、比色法、高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)、凯氏定氮法等手段对样品的品质和关键成分定性定量检测。结果表明,生玉竹黄中透白、质地较硬;炆制后,玉竹由黄白转为黑褐色,质地变软且有黏性;在深炆阶段,玉竹质构和颜色发生显著变化,此后各阶段中样品的色泽和质构没有明显变化。炆制过程中,玉竹糖类成分含量发生变化,多糖含量逐渐降低,游离糖含量逐渐升高;5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)和黄精碱A在深炆阶段首次检出,2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮(2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one,DDMP)、5-HMF、黄精碱A含量在深炆的沸腾第一阶段显著增加,总黄酮含量也呈上升趋势,相关性结果表明美拉德反应产物(DDMP、5-HMF)、黄精碱A、游离糖及总黄酮含量的增加可能是导致炆玉竹颜色变深的关键因素。
文摘Ingredients:Three doves, 10g American ginseng, 5g salt, 10g cookingwine, 30g scallion and ginger, 3g MSG, 2g white pepperpowder, 5g sesame oil arid 700g broth.Method:1. Cook the doves in boiling water for a short while, softenthe American ginseng in lukewarm water, then cut it intopieces;, mince the scallion and ginger.2. Put the doves into a clay pot, add broth, sliced Americanginseng and flavorings. Bring to the boil, then reduce heatand stew gently until the doves are tender. Remove fromheat and place on a flat plate. Sprinkle the sesame oil
