Zhu Yupeng

TL;DR: In this article, the weight-average molecular weight (Mw) of konjac glucomannan (KGM) was determined using the gel permeation chromatography, combined with laser light scattering and refractive index (GPC-LLS-RI) online method and single method, compared with only 1.3% difference between the two methods.

TL;DR: In this paper, a fermented sauced bone meal is prepared by adopting a way of fermenting after enzymolysis, which is not only rich in nutrients, proteins, collagen polypeptide, amino acid, nucleotide, polysaccharide substances and minerals, but also full and strong in taste, thick in sauce fragrance, durable in fragrance, natural in flavor and easy to carry and store.

TL;DR: In this article, a method for cowpea sauce with low salt is presented, which adopts temperature-reduction low-salt pickling technology, and utilizes the manner of continuously reducing the temperature for three times, decreasing the usage amount of salt, and fermenting and pickling by latterly introduced lactobacillus, not only can the concentration of salt in pickling liquid be effectively reduced, but also the pickling period can be shortened and the quality and flavor can be improved.

Abstract: The kudzu root is one of the earliest medicinal plants listed in traditional Chinese medicine. In this paper, chemical compositions changes of kudzu roots from one year old to five years old were analyzed with respect to puerarin, acid-insoluble polysaccharides, acid-soluble polysaccharides, reducing sugar, protein, free amino acids, and lipid. In addition, the puerarin content was determined by high performance liquid chromatography (HPLC) method. The results showed that acid-soluble polysaccharides content of kudzu root increased with each growth period. In contrast, the acid-insoluble polysaccharides decreased significantly. The contents of reducing sugar and puerarin in kudzu root decreased significantly during its growth period. Beyond that, the contents of protein, free amino acids, and lipid in kudzu root ranged from 31.8 to 45.8 g/kg, 2.21 to 4.33 g/kg, and 32.2 to 76.9 g/kg, respectively. The trend of protein content coincided with the total content of free amino acids, in contrast to lipid. This paper provides a set of data and the select of kudzu root for the processing and development of new products of kudzu root.

TL;DR: In this paper, a preparation method for a low-salt crisp soy-preserved Jerusalem artichoke product is described, which comprises the step of fermenting Jerusalem artICHokes soaked by lactic acid and alcohol by using soya residues rich in a great number of viable bacteria.