次坞镇上打面香

次坞是浙江省诸暨、萧山交界处的一个小镇。当地有一种独树一帜的美食,此物名为打面。说到吃面,江浙一带名气大的面馆多了去了,这一碗打面究竟有何魅力,能让众多食客如此追捧?打面的美味首先在于面条。打面打面,单一个“打”字便大有讲究。别处的面团是面粉里加了水之后揉出来的,而次坞打面的面团真是打出来的。     

给人生一把剪刀

<正>人生犹如一棵树,生活和思想上的种种牵绊缀成了茂密的枝叶,若不加适当修剪,任其滋长,过于厚重的叶子就会汲取养分,久而久之,则会影响整棵树的茁壮成长。     

纸塑包装剪刀灭菌摆放方法的改进

无菌剪刀是临床操作中必不可少的用物之一,使用频繁.我院于2009年统一由消毒供应中心集中灭菌供应.均采用一把剪刀、一个纸塑袋、密封式独立包装,包装后摆放在铝盒中进行灭菌.通过观察发现,这种方法,容易引起湿包,以致于剪刀再次污染,不符合无菌原则和控制医院感染的要求.     

芝麻小酥饼

[用料]色拉油、糖、面粉、芝麻、蛋黄[做法]将色拉油约40克、糖约30克打发至白,加入面粉揉成面团,再将面团揉成条状;放入冰箱冷藏30分钟后取出;将面团切小块揉成圆形,排放在烤盘上;上面刷蛋黄液,洒上芝麻,放入烤盘。175度中层烤制20分钟即可。     

宫腔镜下微型剪刀配合微电极分离宫腔粘连疗效评价

目的分析评价宫腔镜微型剪刀配合微电极分离宫腔粘连(intrauterine adhesions,IUA)的临床疗效。方法选取2015年1月至2016年10月在乐山市人民医院因IUA住院行宫腔镜下微型剪刀配合微电极治疗的患者56例为观察组,其中轻度粘连30例,中度粘连26例。另选取2013年6月至2014年12月50例IUA行普通宫腔镜电切术的患者为对照组,其中轻度粘连22例,中度粘连28例。两组患者术毕均宫腔安置相应型号宫内节育器,并口服戊酸雌二醇片和黄体酮胶囊周期治疗。术后3月复查宫腔镜和超声测量子宫内膜厚度,统计月经改善情况。结果术后3月,观察组轻度和中度IUA患者总有效率分别为96.7%和88.5%;对照组分别为90.90%和78.57%;两组比较差异有统计学意义(P0.05);两组患者子宫内膜厚度均增加,观察组增加更为明显,差异有统计学意义(P0.05);两组患者月经均有改善,观察组优于对照组,差异有统计学意义(P0.05)。结论宫腔镜下微型剪刀配合微电极分离轻、中度IUA可减少普通电切术后导致的宫腔再次粘连。     

脚丫南瓜包

原料:南瓜、酵母粉、面粉、白糖做法:1将南瓜切开,去籽,放入锅中蒸透。2将南瓜去皮,瓜馅挖出,放凉。加入发酵粉和白糖,搅拌均匀后加入面粉,和成面团。3将面团放人盆内,盖上盖子。待面团发酵至两倍大时将其取出,反复揉成光滑的面团。将面团搓长条,揪成一个稍大点的面剂子和五个稍小的面剂子,其中五个里面也有一个略大些。,4将面团揉成脚掌的形状,放在温暖的地方进行二次发酵,发酵至两倍大时往表面刷水或者是蛋     

立春自制美味春饼

原料：面粉,开水,色拉油,各式菜和酱。做法：1 将适量的面粉放入盆里,倒开水,边倒边用筷子搅拌。     

家常黄焖鸡

材料:大鸡腿2只,土豆2个,青椒2个,香菇5朵,大葱半根,姜3片,大料2个,白糖3勺,老抽2小勺,甜面酱3勺,蚝油1小勺,炖肉料包1个,食用油适量,盐适量。做法:1,大鸡腿切块,提前用水焯熟备用。土豆、青椒、香菇切块,葱切段,姜切片备用。     

夏日吃肉不上火——啤酒鸭

原料:鸭子半只,啤酒一罐,八角、香叶、大葱、姜片、绍酒、老抽、冰糖、盐、青红椒、鸡精、香菜适量制作:1鸭子洗净后,剁成小块,放入开水中略焯,去除血水。2炒锅烧热,放人葱、姜、八角、香叶爆香,再放入鸭肉,煸炒至香。     

宫腔镜下微型剪刀分离术治疗复发性宫腔粘连的临床疗效分析

目的探讨宫腔镜下微型剪刀分离术治疗复发性宫腔粘连的临床疗效。方法选取2013年1月-2016年1月在该院接受宫腔镜电切术治疗1个月后复查宫腔粘连的患者80例作为研究对象,分为轻度粘连组(50例)和中重度粘连组(30例)。对所有患者行宫腔镜下微型剪刀分离术,术后注射透明质酸钠凝胶于宫腔后口服戊酸雌二醇进行周期性治疗。3个月后,所有患者接受宫腔镜复查并再次行粘连分离术,评价其治疗效果并记录术后3个月子宫内膜厚度、月经改善情况以及相关并发症及不良反应发生情况。结果术后3个月,轻度宫腔粘连组总有效率为96.00%,中重度粘连组总有效率为76.67%。两组患者治疗总有效率术后2个月同术后3个月比较,差异具有统计学意义(P0.01);术后3个月,患者子宫内膜厚度明显增加(P0.01),月经改善情况明显(P0.05),所有患者术中均未出现水中毒、子宫穿孔等并发症,术后亦无阴道大出血以及生殖道感染等并发症。结论宫腔镜下微型剪刀分离术治疗复发宫腔粘连的疗效显著,能够显著改善患者月经情况,增加子宫内膜厚度且无明显并发症,可以作为宫腔镜电切术后辅助治疗手段以进一步提高治疗效果。     

粉、面制品中添加剂使用的调查分析

目的了解本辖区市售粉、面制品中添加剂（防腐剂、人工合成色素）的使用情况，为食品安全监督管理提供依据。方法抽样采取市场、超市售卖的河粉、肠粉、碱水面、鸡蛋面等粉、面制品进行检测，其中粉制品42份检测苯甲酸、山梨酸，面制品32份检测柠檬黄、日落黄；检测方法采用高效液相法，并对样品前处理及检测色谱条件进行改进。结果改进后的高效液相法得到较满意结果，苯甲酸、山梨酸的加标回收率在99．2％～105．1％，柠檬黄、日落黄的加标回收率在98．2％～103．5％；42份粉制品中9份检出苯甲酸，3份检出山梨酸，检出率28．6％；32份面制品中26份检出柠檬黄，检出率81．2％。结论依据国家标准，防腐剂、人工合成色素在粉、面制品中是不得检出的。此次调查结果显示，食品安全现状不容忽视，应加强食品生产、消费环节的监督管理。     

方便面生产企业建立与实施HACCP体系的研究

目的为保证方便面的卫生质量，探讨在方便面生产企业建立和实施HACCP体系的效果。方法参照国际食品法典委员会推荐的《HACCP体系及其应用准则》以及《食品企业通用卫生规范》的要求，运用现场卫生学调查、实验室检验、卫生管理的方法，对所有原料和加工工艺进行危害分析，确定关键控制点和控制措施。结果确定关键控制点，采取控制措施并进行验证，在方便面生产企业建立了HACCP体系。结论建立体系后，产品卫生质量稳定，建立的HACCP体系有效。     

强化挂面改善学龄前儿童营养状况的实验观察

目的 了解儿童营养强化挂面对改善学龄前儿童营养状况的效果。方法 采用称重法对某幼儿园儿童进行膳食调查,并测定尿中维生素B1、维生素B2及维生素C营养水平。结果：儿童膳食中最易缺乏的维生素A、维生素B1、维生素B2的摄入量有明显的6提高。实验前、后尿中维生素B1、维生素B2、维生素C营养水平差异具有显性（P＜0.01）。结论：该产品对改善儿童维生素A、维生素B1、维生素B2营养状况作用明显,是一种值得推广的儿童食品。     

微波消解—ICP—AES法测定面粉及方便面中的微量元素

采用微波消解—电感耦合等离子体原子发射光谱法(ICP-AES)对几种样品中微量元素进行含量分析。结果表明:所测面粉和方便面样品中P、S、Ca含量普遍较高,Fe、Mn、Cu、Al含量也相对较高,Pb、Cr、Cd含量较低,方便面样品中Ca含量明显高于面粉样品。方法简便、快捷、检出限、准确度和精密度均较好,测量的相对标准偏差为0.06%~8.92%,其中P、S、Ca的加标回收率均在94.8%~105.8%之间。     

Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts

Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.     

Effect of Supplementation of Soy,Sorghum, Maize,and Rice on the Quality of Cooked Noodles

Partially defatted soy-dhal was blended with refined wheat flour and cereals i.e., sorghum, maize, and rice, to develop three types of noodles which were evaluated for their organoleptic acceptability. From the mean score values, all of the developed noodles were found acceptable. Nutritional evaluation of the processed noodles revealed that supplementation of soy and sorghum, soy and maize, and soy and rice to wheat flour resulted in a 14.2, 19.5, and 3.1% increase in protein content of the processed supplemented noodles when compared to the processed control noodles. Comparison of processed supplemented noodles with processed control noodles revealed a significant (P?<?0.05) increase in fat and carbohydrate content, and non-significant differences in moisture, ash, crude fiber, and energy contents. However, when processed noodles were compared with their respective unprocessed flours (UCF), a significant increase in all of the proximate constituents was noticed. Total soluble sugar, reducing sugar, and non-reducing sugar contents of the processed noodles were similar to those of the control. A significant decrease in phytic acid (40–43%) and polyphenol (59–63%) contents of processed supplemented noodles occurred more than that of unprocessed flour of noodles. The in vitro protein (25–28%) and starch digestibility (31–36%) of processed supplemented noodles also improved significantly when compared to the unprocessed flour of noodles.     

Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends

Wheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, fat, ash, crude fiber, moisture and calorific values of the flour noodles ranged from 4.76 to 0.33%, 0.35 to 0.57%, 0.83 to 0.57%, 0.53 to 0.57%, 8.03 to 0.15% and 349.51 to 355.81 kcal/100 g respectively. Moisture content increased with increasing addition of MS and later reduced. Addition of MS flour up to 30% had no significant effect on the overall acceptance of noodles. The results showed that MS flour can be incorporated up to 30% for noodles to improve the nutrient value without affecting the acceptability. There were no significant difference (p < 0.05) in the sensory attributes of the noodles up till 30% level of inclusion with MS.     

微波消解-快速赶酸-分光光度法测定大拉皮中铝含量

目的建立了微波消解-快速赶酸-分光光度法测定大拉皮中铝的方法。方法拉皮样品经硝酸-双氧水消解体系微波消解后,于赶酸器上220℃快速赶酸,用分光光度法测定铝含量,结果铝在0μg~0.24μg/m L的线性范围内线性关系良好,所得回归方程为y=3.63x+0.013,R=0.999 9。该方法的检出限为5.4μg/L,平均回收率为93.4%~98.2%,RSD为0.84%~4.3%。结论该方法操作简便,安全,快速,精密度、准确度均较高,适合拉皮样品中铝的测定。