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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 stage extruder screw speed, feeding speed, and the template hole diameter were taken as the single factor research objects, and the single factor experiment and response surface experiment were used to optimize them. The results show that the optimization of extrusion parameters can improve the quality of instant rice noodle in a certain range. The final optimization of the two-stage extrusion process parameters are as follows: the first stage extruder barrel temperature was 173 ℃,the second stage extruder barrel temperature was 39 ℃, the first stage extruder screw speed was 30 Hz, the second stage extruder screw speed was 20 Hz, the feeding speed was 11.8hz, and the template aperture was 0.7 mm. Under this condition, the instant rice noodle product is made with Strong fragrance and good comprehensive quality which can reach market product quality. This study can provide a reference for the continuous production of instant rice noodle.

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 process of whole potato flour noodle. The results showed that the water content had the greatest influence on the overall quality of whole potato flour, followed by the mixing time, the vacuum degree and rotation speed had little influence. The optimum parameters are 36% water addition, 12 minutes mixing time, 0.06 MPa vacuum degree and 60 R/min rotating speed. It provides practical data support for further industrial production of high proportion potato noodle products.

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 technology from two aspects including the origin diagnosis technology (such as: physical index fingerprint technology, stable isotope technology, multi-element analysis technology, near-infrared spectroscopy technology) and the traceability system technology (such as: physical identification technology, information coding technology, information transmission technology). Based on this analysis, the development trend of rice traceability system was analyzed, and new technologies will continue to be applied to the traceability system.

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 this paper, the author introduced the concept of glycemic index, food materials grading based on GI, the relationships between GI and food components, the physiological reaction of human separately consuming high GI or low GI food, the application of GI in prevention and cure of diabetes. The review will provided scientific evidences for medical treatment and designing nutritional meal for diabetic patients in comtemporary medical science.

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 quality improvers on the quality of fresh and wet rice noodles were compared with potato modified starch, sodium pyrophosphate, lecithin and sodium alginate as quality improvers, and the cooking loss rate and sensory evaluation of fresh and wet rice noodles as indicators.On this basis,orthogonal tests were designed, and it was found that when adding 5% modified potato starch (dry matter mass fraction, the same below), 0.4% sodium pyrophosphate, 0.4% lecithin and 0.3% sodium alginate, the cooking loss rate of fresh and wet rice noodles was 1.3% and the sensory score was 91.4, which reached the best under the same conditions.Then, the fresh wet rice noodles were prepared with the optimal adding amount of quality improvers selected by single factor experiments, and the noodles with the optimal adding amount of compound quality improvers selected by orthogonal experiment, with the broken rate, cooking loss rate, transmittance and gelatinization degree as the indexes, and the fresh wet rice noodles without quality improvers as control group.Under the same conditions, for the fresh and wet rice noodles with the optimal addition amount of compound quality improver, the broken rate reduced to 1.7%, cooking loss rate reduced to 1.3%, transmittance increased to 0.836, gelatinization degree increased to 92.1%, and the quality improvement effect was the best in the comparative experiment.

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 and sensory score were chosen as indicators. The results showed that the quality improver was the edible salt 0.31%, sodium carbonate 0.12%, konjac flour 0.34%, wheat gluten 2.80%, sodium polyacrylate 0.11%.With the improver the noodles cooking loss rate was 3.73%, the broken rate was 3.0% and the sensory score was 91.5. Through the research of quality improver, the quality of the sample is obviously better than the commercially available noodle, which solves the technical problems such as easy broken noodles, easy muddy soup and so on when cook dried noodles with high-content potato flour.

The effects of mono-hydrophilic colloid(xanthan gum,guar gum,sodium alginate,hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes,and three kinds of hydrophilic colloid with better anti-aging effect were screened out.Based on this,the optimal anti-aging agent of tartary buckwheat parfait was determined by response surface analysis method.The results showed that the optimal anti-aging agent formula was 0.13%of xanthan gum,0.17% of sodium alginate and 0.24% of carrageenan(calculated bytotal slurryweight).The storage time of tartary buckwheat parfait with compound hydrophilic colloids was prolonged by 2 times(14 days)of that without hydrocolloid the at-4 ℃.

The research advances on the factors affecting the edible quality and nutritional structure of instant rice, including rice types, rice ratio, production process, food additives, heating packs, activators of taste quality and the nutritional structure, were reviewed in this paper. The problems regarding the poor taste and developmentment of instant rice were analyzed and their solutions were suggested. Morerover, the development and trend of instant rice were prospected.

A novel chemiluminescence method for the determination of Levofloxacin is based on its enhancement effect on thereaction of luminol with H2O2. The calibration graph is linear over the range of 5.53 x 10(-11)-2.21 x 10(-8) mol x L(-1) and the detection limit is 1.38 x 10(-11) mol x L(-1). The relative standard deviation (RSD) is 2.56% (n = 9). The method has been successfully applied to the determination of Levofloxacin in capsule samples.