Culinary archaeology: Millet noodles in Late Neolithic China

Noodles have been a popular staple food in many parts of the world for at least 2,000 years, although it is debatable whether the Chinese, the Italians or the Arabs invented them first. Here we analyse a prehistoric sample of noodles contained in a well preserved, sealed earthenware bowl discovered in the Late Neolithic archaeological site of Lajia in northwestern China. We identify millet as the source of the abundant seed-husk phytoliths and starch grains present in the vessel. This shows that the conversion of ground millet flour into dough that could be repeatedly stretched into long, thin strands for the preparation of boiled noodles was already established in this region 4,000 years ago.     

Plant microremains provide direct evidence for the functions of stone knives from the Lajia site,northwestern China

A large number of stone knives have been recovered from Neolithic archaeological sites in East Asia. However, direct evidence regarding the functions of the stone knives has been scarce, and hence, their functions have remained controversial. In this study, we recovered and analysed ancient starch grains and phytoliths from residues adhering to stone knives excavated from the Lajia site, Qinghai Province, northwest China, thus providing direct evidence for the functions of the knives. Our anal- yses were based on the following： （1） an assemblage of 278 identifiable starch grains, representing grains from the stems of foxtail millet （Setaria italica） and broomcorn millet （Panicum miliaceum） （65.1% of the total） and the stems of Hordeum and Triticum species （3.6 % of the total）, and （2） an assemblage of 361 identifiable phytoliths, the majority of which were from the stems and leaves of plants such as Panicoideae and related taxa （96 % of the total）. Our study demonstrates that one of the functions of the stone knives was the harvesting crops. In addition, a few starch grains from food legumes and roots （3.4 % of the total） indicate that the stone knives were also likely used to process, peel and cut some foods.     

不同品种马铃薯加工鲜湿面条的适宜性比较研究

为探讨不同品种马铃薯加工鲜湿面条的适宜性,从流变学特性、烹调特性、质构特性等方面分析了13个马铃薯主栽培品种全粉原料对鲜湿面条产品品质的影响,并研究了马铃薯全粉糊化特性与鲜湿面条品质的相关性。研究结果表明:13个马铃薯品种中布尔班克全粉在糊化过程中具有较高的膨胀度、耐剪切能力、热稳定性、硬度、凝胶强度、峰值时间和糊化温度,由其制作的面团筋力最强,且鲜湿面条产品烹调特性、质构特性等指标优于其他品种,因此认为,13个主栽培品种中布尔班克适宜加工为马铃薯鲜湿面条。相关性分析表明,马铃薯全粉的峰值黏度与鲜湿面条品质显著相关,可以作为筛选加工鲜湿面条的马铃薯品种的重要指标。本研究旨在为马铃薯鲜湿面条品质评价和加工鲜湿面条的马铃薯专用品种的筛选提供理论依据。     

青稞挤压改性处理及青稞面条的试验研究

以青稞粉为原料,采用挤压改性方法加工青稞预糊化粉,研究改性前后青稞粉的品质变化,不同配比青稞预糊化粉的粉质特性及改性操作条件对青稞面条品质特性的影响规律,为青稞面条产品的研发提供实践基础。结果表明,改性处理后,青稞内部形成细致多孔的海绵体,大分子营养物质被降解,淀粉稳定性增强;面条蒸煮损失率与淀粉的糊化程度间具有相关性。在适宜加工条件下制备的青稞预糊化粉,可以制作出青稞含量达60%,煮熟增重率为77.0%,蒸煮损失率为12.0%的青稞面条产品。     

碳酸钾与魔芋精粉添加量对苦荞挂面品质的影响

按苦荞心粉65%、面粉30%、谷朊粉3.5%、食盐1.5%的比例,添加碳酸钾和魔芋精粉,通过均匀试验探讨制作高含量苦荞挂面配方以及干燥方式对苦荞挂面质量的影响。试验表明:添加碳酸钾和魔芋精粉可以降低苦荞挂面的熟断条率和烹饪损失率,延长苦荞挂面的烹调时间;碳酸钾和魔芋精粉添加量为苦荞心粉、面粉、谷朊粉、食盐总质量的0.30%和0.60%时,可以保证苦荞挂面的质量。     

稻谷储存期对米粉制品品质特性影响机理研究

本文研究了储存期为0-18个月稻谷的DSC热特性、米淀粉晶体相对结晶度,米粉制品质构特性的变化,以及它们之间的相关性。研究结果表明稻谷的储存期增加可以改善米粉制品质构,表现在最大破断应力、剪切应力、最大破断应变和破断功增加,拉伸特性和抗剪切性能都更好。相关性研究结果表明：DSC起始温度、峰值温度、曲线峰面积、热焓值与破断功显著相关（P<0.05）。而峰高度与破断功呈极显著正相关（P<0.01）。米淀粉亚微晶相相对结晶度、晶相相对结晶度与最大破断应力极显著负相关（P<0.01）;与剪切应力、破断功显著负相关（P<0.05）。     

沥青混凝土路面产生病害的成因分析

沥青混凝土路面是我省公路路面主要形式之一,在我省公路网构成中占有较大比重.它具有噪音小,扬尘少,易维修等特点,但在使用过程中产生诸多病害.本文尝试通过各种造成沥青混凝土路面产生病害成因分析提出建议.     

国内外面条生产方式及面条品质的研究

对国内外面条的生产方式、面条的形态品种以及面条品质的研究状况进行了阐述.     

压延的压力对小麦面条品质的影响

分析了压延的压力对小麦面条品质的影响。在压延法生产面条过程中,对面团施加1~5MPa的不同压力,采用质构剖面分析法测试面条的品质,分析小麦面条品质与压延压力之间的关系。结果表明,压力为1~2MPa时,压力对小麦面条的品质影响较大,小麦面条的硬度、黏性、弹性、咀嚼性、胶着性随压力的增加而增加,内聚性随着压力的增加而变小;压力大于2MPa时,压力对小麦面条的品质影响较小。研究可以为提高压延法生产面条的品质提供一定的参考。     

方便面中不需要添加防腐剂的调查研究

对方便面生产工艺及方便面面饼、菜包、粉包、酱包本身的质量特性与微生物生长条件进行了研究,认为方便面不添加防腐剂就可以满足6个月的保质期要求。     

褐藻酸钠挂面的直接生产法

本文探讨直接制备与添褐藻酸钠胶液生产褐藻酸钠挂面的必要性和可行性。寻求优化一般生产工艺，降低能耗与物耗，提高生产率和经济效益，以及褐藻酸钠挂面生产发展的途径和方法。     

笼型自动剔面机的设计与研制

由自动剔面机代替传统的手工操作,可以大大提高剔面效率,缩短工作时间,减轻劳动强度.本文对自动剔面机的进面系统、传动系统、出面系统三部分结构的设计及其原理作详细阐述.采用渐开线式进面轮的设计,是该样机的创新特色.样机的现场运行表明该剔面机的有效性与可靠性均较强.     

苦荞芽添加量对挂面品质的影响

研究了苦荞芽添加量对挂面烹调时间、熟断条率、烹调损失的影响.试验表明:随着苦荞芽添加量的增加,烹调时间逐渐减少,熟断条率和烹调损失先降低后增加;熟断条率和烹调损失在苦荞芽添加量为10％时最低;综合考虑苦荞芽菜挂面的品质和营养价值,苦荞芽的合适添加量为20％～25％.     

苦荞麦挂面研制

以苦荞粉、小麦粉为主要原料,研究了预糊化处理,谷朊粉、碳酸钠、魔芋精粉添加量对苦荞麦挂面质量都有明显影响,结果表明:预糊化处理是提高苦荞麦挂面苦荞粉含量的前提条件,谷朊粉、碳酸钠、魔芋精粉添加量分别为3%、0.4%、1.2%。     

天然复合防腐剂在方便面料包中抑菌效果的应用

研究了天然复合防腐剂添加在方便面酱包中的抑菌效果.通过单因素实验,从乳酸链球菌素(nisin)、纳他霉素和壳聚糖3种天然防腐剂中确定两种对咖喱味酱腐败抑制作用较强的防腐剂,进行复配实验.复配出最优组合复合防腐剂为ω(nisin)添加量为0.02%、纳他霉素为0.006 5%.验证实验结果表明,该天然复合防腐剂组合抑菌效果与化学防腐剂抑菌效果相当.     

Ancient DNA sequences of rice from the low Yangtze reveal significant genotypic divergence

Rice (Oryza sativa) was first domesticated in the lower and middle Yangtze regions of China, and rice remains have been found in many Chinese archaeological sites. Until now, only phenotypic archeobotanical evidence, such as the spikelet bases of ancient grains, has been used to speculate on the domestication process and domestication rate of rice. In this study, we sequenced 4 genomic segments from rice remains in Tianluoshan, a site of the local Hemudu Neolithic culture in the low Yangtze and two other archaeological sites (??2400 and 1200 BC, respectively). We compared our sequences with those of the current domesticated and wild rice (O. rufipogon) populations. At least two genotypes were found in the remains from each site, suggesting a heterozygotic state of the rice seeds. One ancient genotype was not found in the current domesticated population and might have been lost. The rice remains belonged to the japonica group, and most if not all were japonica-type, suggesting that the remains might be at an early stage of indica-japonica divergence or an indica-japonica mixture. We also identified sequences with significant similarity to those from species of Sapindales, Zygophyllales, and Brassicales, which is consistent with the identification of other plant remains in the Tianluoshan site and the common rice field weeds such as mustards in southern China.     

Plant crop remains from the outer burial pit of the Han Yangling Mausoleum and their significance to Early Western Han agriculture

A large amount of carbonized plant remains were discovered in one of the outer burial pits of the Han Yangling Mausoleum, which was built more than 2000 years ago for the Jing Emperor, Liu, Qi (188―141 cal a BC), the fourth emperor of the Western Han Dynasty. The remains are identified by phytolith analysis and macrofossil morphological features. Seeds from foxtail millet (Setaria italica), broomcorn millet (Panicum miliaceum), rice (Oryza sativa) and chenopod (possible Chenopodium giganteum) are identified...     

芝麻粕添加量对面条成形性的影响

为了探讨用芝麻粕制做面条的可行性,分析了芝麻粕添加量对面条的烹调损失率、弯曲度、熟断条率、色泽、质构及感官品质的影响.结果发现,少量添加芝麻粕对面条的烹调损失率、弯曲度、熟断条率、色泽影响较小,但大量添加芝麻粕会导致面条的烹调损失率升高,弯曲度降低,熟断条率增加,色泽、适口性及表观状态变差,而添加芝麻粕对面条的抗切断性和滋味有一定提高.     

Early agricultural development and environmental effects in the Neolithic Longdong basin （eastern Gansu）

Neolithic agricultural development and environmental effects in the Longdong area were reconstructed using a synthetic approach, investigating pollen, charcoal, and seed remains for two cultural layer sections and five flotation sites. Results show that Neolithic agriculture in the Longdong area had a simple organization and was dominated by the production of common millet, especially in the early and middle Yangshao age. After the late Yangshao age, Neolithic agriculture developed into a more complex structure, dominated by both common and foxtail millet and the cultivation of rice and soybeans. The production of foxtail millet gradually increased through the Neolithic period, reaching its highest point during the Qijia culture. Soybeans were first cultivated during the late Yangshao culture, approximately 5000 cal a BP. Rice production began no later than 4800 cal a BP, and continued to exist in the Qijia culture, approximately 4000 cal a BP. Agricultural production in Neolithic Longdong, specifically in the “Yuan” area of the loess plateau, developed as a shrub and grass dominated landscape. Vegetation in the river valleys was partly covered with Picea, Tusga, and Quercus coniferous and broadleaf mixed forests. Agricultural activity during the Neolithic period caused an increase in farmland on the loess tableland and a decrease in the abundance of shrub and grassland in the Longdong area. When farmlands were abandoned, vegetation recovered with Hippophae-, Rosaceae-, Ephedra-, and Leguminosae-dominated shrublands and Artemisia-dominated grasslands.     

方便面碘呈色度的工艺分析

采用实验计划法,研究方便面碘呈色度(IOD)与盐水添加量、辅料淀粉、面粉温度、环境温度、面条表面含水量、不同吸水率面粉的关系,从而能够科学地指导生产.