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Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber,a*andb*of the mixed flour increased, while the contents of ash, starch andL*of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber,a*andb*of the mixed flour increased, while the contents of ash, starch andL*of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
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Abstract:
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral separability analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, enabling effective recognition of cigarette brands. The results indicate that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) serves as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerges as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations leads to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral separability analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, enabling effective recognition of cigarette brands. The results indicate that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) serves as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerges as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations leads to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
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Abstract:
The conversion rate of Angiotensin Converting Enzyme (ACE) by enzymatic hydrolysis products was the main index, and the degree of protein hydrolysis was the secondary index, and the preparation process conditions were optimized by single-factor experiment combined with response surface method, and its stability was studied. The results show that:the optimal enzymatic hydrolysis conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, substrate concentration of 5.1%, enzymatic temperature of 60 ℃, enzymatic time of 2.7 h, ultrasonic time of 17 min, enzyme dosage of 4000 U/g, protein mass fraction of 5.1%. The inhibition rate of ACE inhibitory peptides prepared under these conditions was 72.9%, and the degree of hydrolysis is 17.1%. It has good acid and thermal stability, and can still maintain 79% of the original activity after simulated digestion in vitro.
The conversion rate of Angiotensin Converting Enzyme (ACE) by enzymatic hydrolysis products was the main index, and the degree of protein hydrolysis was the secondary index, and the preparation process conditions were optimized by single-factor experiment combined with response surface method, and its stability was studied. The results show that:the optimal enzymatic hydrolysis conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, substrate concentration of 5.1%, enzymatic temperature of 60 ℃, enzymatic time of 2.7 h, ultrasonic time of 17 min, enzyme dosage of 4000 U/g, protein mass fraction of 5.1%. The inhibition rate of ACE inhibitory peptides prepared under these conditions was 72.9%, and the degree of hydrolysis is 17.1%. It has good acid and thermal stability, and can still maintain 79% of the original activity after simulated digestion in vitro.
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Abstract:
With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
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Abstract:
To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
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Abstract:
To develop a new natural spice ofFlos Sophorae, we usedCordyceps sinensisstrain SCT-1 to fermentateFlos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium wasFlos Sophorae100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
To develop a new natural spice ofFlos Sophorae, we usedCordyceps sinensisstrain SCT-1 to fermentateFlos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium wasFlos Sophorae100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
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Abstract:
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
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Abstract:
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN41-1437/TS
ISSN2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
