1001results about "Food drying" patented technology

The invention discloses a preparation method of a V-shaped porous starch-grease inclusion compound. According to the method, V-type porous starch is used as a raw material and is blended with grease to prepare the starch-grease inclusion compound. The method specifically comprises the following steps: dispersing grease in a 60% ethanol aqueous solution, adding V-shaped porous starch, magnetically stirring for 2 hours at 25-30 DEG C, centrifuging the solution, washing the obtained precipitate twice by absolute ethyl alcohol, freeze-drying the washed precipitate, grinding, and sieving by a 100-mesh sieve, thereby obtaining the V-shaped starch-grease inclusion compound. According to the method, 60% ethanol is adopted as a solvent, efficient embedding of the grease is achieved under the normal temperature condition, and the adverse effect of a traditional heat treatment method on the oxidation stability of the grease is avoided. According to the method, on the basis of a spiral cavity structure and a honeycomb-shaped pore structure of V-shaped porous starch, grease is efficiently embedded in an inner cavity of the starch by utilizing a blending adsorption method, the content of free grease on the surface is reduced through the synergistic effect of physical adsorption and intermolecular acting force, and the stability of grease embedding is improved.

The invention belongs to the technical field of preparation of biological materials, and particularly discloses a sea cucumber flower self-assembled polypeptide-iron nano-carrier as well as a preparation method and application of the sea cucumber flower self-assembled polypeptide-iron nano-carrier. The preparation method comprises the following steps: dissolving freeze-dried sea cucumber flower powder in deionized water, adjusting the pH value to be alkaline, heating and stirring, centrifuging, discarding the precipitate, adjusting the pH value to be acidic, centrifuging, collecting the precipitate, and freeze-drying to obtain sea cucumber flower protein powder; preparing a reaction solution, adding simulated gastric juice and simulated intestinal juice, stirring for reaction, inactivating protease, centrifuging, taking supernatant, and freeze-drying to obtain sea cucumber flower self-assembled polypeptide; the preparation method comprises the following steps: preparing a solution from sea cucumber, adding FeCl2. 4H2O and ascorbic acid, adjusting the pH value to be acidic, carrying out heating reaction, centrifuging, discarding the supernatant, and freeze-drying to obtain the sea cucumber flower self-assembled polypeptide-iron nano-carrier. The invention discloses a sea cucumber flower self-assembled polypeptide-iron nano-carrier as well as a preparation method and application thereof. The carrier can promote absorption of an organism to iron, a relatively high iron ion release rate is maintained in an intestinal environment, and the in-vivo bioavailability of iron ions is improved.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention discloses a high-load starch-based steady-state morinda citrifolia enzyme spray-dried microcapsule and a preparation method thereof, belongs to the technical field of food spray drying, and provides the high-load starch-based steady-state morinda citrifolia enzyme spray-dried microcapsule which comprises morinda citrifolia enzyme and modified starch N-zorbit M / porous starch. The preparation method comprises the following steps: stirring and mixing the morinda citrifolia enzyme and the wall material according to different proportions to obtain a morinda citrifolia enzyme and wall material mixed solution; and carrying out spray drying on the morinda citrifolia enzyme mixed solution to obtain the high-load starch-based morinda citrifolia enzyme spray-dried microcapsule. Modified starch N-zorbit M / porous starch is used as a wall material to prepare the high-load morinda citrifolia enzyme spray-dried microcapsule, so that the volatile unpleasant odor of morinda citrifolia enzyme is reduced, and the total phenol content and the oxidation resistance of the morinda citrifolia enzyme are improved.

According to the freeze-drying process of the dendrobium officinale solid beverage, psyllium seed husk powder and a trihydroxy fatty acid derivative are compounded to form a synergistic protection system, annealing and segmented freeze-drying processes are combined, ice crystal growth is inhibited on the molecular level, active ingredients are protected, a stable porous structure is constructed on the macroscopic level, and the dendrobium officinale solid beverage is prepared. Finally, the dendrobium officinale solid beverage which is high in active ingredient retention rate and good in color, luster and flavor is efficiently prepared, meanwhile, the freeze-drying period is remarkably shortened, and the production efficiency is improved.

The present invention relates to the technical field of wheat flour milling, and discloses a dietary fiber nutrition wheat flour preparation method, which comprises: 1, adjusting the moisture content of red hard wheat to 22-26% through a wheat wetting process, and 2, drying the wetted red hard wheat with hot air of 85 DEG C to make the moisture content of the red hard wheat greater than 13%, 3, the red hard wheat with the moisture content larger than 13% is taken out, movement of the red hard wheat is promoted in a mechanical mode, and gravity difference hot air sorting is utilized; red hard wheat with the moisture content of 22%-26% is adopted as a main body, 85% hot air is adopted for drying, cortex separation is promoted, wheat grain movement is combined with heat preservation wind power sorting, broken epidermis making contact with one another in the movement process is removed, the follow-up flour making difficulty is reduced, the weakening degree of wheat flour finally obtained through the technology is low, dough operability is better, and the product quality is improved. The proportion of the oat dietary fibers in the mixed wheat flour meeting the clustering requirement under the same mass is larger.

The invention discloses a preparation method of a quinoa-fruit compound beverage, and belongs to the technical field of beverage processing. Comprising the following steps: S1, raw material pretreatment (in the quinoa pretreatment, high-viscosity enzymolysis modified quinoa pulp is prepared through double-enzyme synergistic hydrolysis of acid protease and natural kiwi fruit protease in kiwi fruit juice in combination with gradient heating and grinding; the preparation method comprises the following steps: pretreating raspberries, namely preparing suspended raspberry seed pulp by freeze-drying, superfine grinding and coating with enzymolysis modified quinoa pulp, and meanwhile, adding tea polyphenol, glycerol and a compound buffer agent to prepare color-protecting anti-crosslinking raspberry juice), S2, blending and homogenizing, and S3, sterilizing and filling. Through three stages of raw material pretreatment, blending and homogenization, and sterilization and filling, the nutritional conflict problems mentioned in the background technology, such as quinoa protein acid denaturation and aggregation, quinoa PPO-mediated raspberry anthocyanin oxidation browning, raspberry seed retention and suspension stability, and taste adaptation, are solved.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The invention belongs to the technical field of food and medicine, and relates to application of corn germ concentrated powder in improvement of osteoarthritis. The invention particularly relates to application of corn germ concentrated powder, namely corn antioxidant multienzyme, in preparation of medicines or health-care foods for treating rheumatoid arthritis and osteoporosis. In the corn germ concentrated powder, superoxide dismutase / (U / g) is greater than or equal to 8500, glutathione peroxidase / (U / g) is greater than or equal to 5000, and catalase / (U / g) is greater than or equal to 750. The corn germ concentrated powder can also be prepared by the following method: cleaning corn, germinating, adding water into the germinated corn, grinding and pulping, adding a settling agent into the corn steep liquor, standing, taking supernate, adding part of sodium ascorbate, performing temperature-controlled concentration, adding the rest sodium ascorbate and a stabilizer into the concentrated solution, and uniformly mixing to obtain the corn germ concentrated powder. And drying at controlled temperature, crushing, and mixing with a proper amount of silicon dioxide. The prepared corn germ concentrated powder has the effect of resisting rheumatoid arthritis.

The invention discloses a preparation method of a nano embedding material based on a low-temperature superfine grinding technology, and belongs to the technical field of modified nano materials. The method comprises the following steps: cleaning and slicing fresh beautiful millettia root and stem, performing programmed liquid nitrogen freezing, and performing jet milling to obtain nano powder; the preparation method comprises the following steps: taking anionic polysaccharide, neutral polysaccharide nanoparticles, nano-modified cassava starch and deionized water, magnetically stirring, carrying out ultrasonic treatment, and mixing for 30-45 minutes; mixing the wall material solution with the nano-powder, performing ultrasonic treatment to form a coating solution, adding calcium chloride and Tween 80, and stirring; and spraying a magnesium chloride solution at the voltage of 40-60kV and the flow rate of 0.5-1.5 mL / h, stirring, mixing with a chitosan solution according to the mass ratio of 1: (2-4), adjusting the pH value, stirring, and freeze-drying to obtain the product. The millettia specisoa champ embedding method retains the active ingredients of millettia specisoa champ, improves the embedding efficiency by 85-96%, is stable, controls release, and is suitable for health care products and drug carriers.

The invention discloses a prebiotic composition capable of proliferating intestinal beneficial flora and a preparation method thereof, and the prebiotic composition comprises the following raw materials in parts by weight: 35-45 parts of partially hydrolyzed complex gum, 30-40 parts of green banana resistant starch, 15-25 parts of enzymolysis okra polysaccharide and 3-5 parts of tea polyphenol. According to the composition, the partially hydrolyzed complex gum with specific molecular weight, the green banana resistant starch, the enzymolysis okra polysaccharide and the tea polyphenol are scientifically compounded, so that efficient proliferation of intestinal effective microbial communities and comprehensive and positive regulation and control of intestinal microenvironment are realized, and the composition is prepared by utilizing four components with complementary functions and different effects. The bacillus amyloliquefaciens can effectively proliferate traditional beneficial bacteria such as bifidobacteria and lactobacillus, can effectively nourish butyric acid producing bacteria such as clostridium praeparatum and inhibit growth of harmful bacteria, so that the bacillus amyloliquefaciens has the function of remarkably improving intestinal flora disorder caused by ampicillin, and has the functions of promoting generation of short-chain fatty acid and maintaining intestinal barriers.

The invention relates to the technical field of freeze-drying preparation, and discloses fast food cooking bag freeze-drying block preparation equipment which comprises a heating barrel and a shell, the heating barrel comprises a barrel body and a barrel cover installed at the top of the barrel body through a flange, and the top of the barrel cover of the heating barrel is fixedly connected with a feeding pipe and a liquid inlet pipe; the invention further provides a preparation method of the fast food cooking bag freeze-dried block, and the preparation method comprises the following steps: S1, boiling: adding cold water into the heating barrel through the liquid inlet pipe, boiling the water in the heating barrel through the heating wire, and the like. According to the invention, the nutritional ingredients and trace elements of the freeze-dried block are almost the same as those of fresh materials, the color, aroma and taste are not changed, and the mouth feel is ensured, so that the original color, aroma, taste and nutritional ingredients are maintained, the added value of the product is improved, the market demand is met, and the seasoning freeze-dried block has richer flavor and nutritional value and is suitable for industrial production. The requirements of consumers on diversified foods are met.

The invention belongs to the technical field of fruits, vegetables and food, and discloses a method for recovering grape drying wastewater based on low-temperature freeze-drying and application, the method comprises the steps of selecting grapes, taking the grapes, cleaning, wiping and pre-freezing, drying the grapes by freeze-drying, and recovering water generated in the process to obtain grape freeze-drying recovered water. According to the method for recovering the moisture through low-temperature freeze drying, the lost moisture in the raisin processing process can be efficiently recovered, and the obtained condensate water keeps natural fragrance and nutritional activity, can be directly used for food and daily chemical industries and has remarkable economic and ecological benefits. According to the method, the comprehensive utilization rate of the fruit and vegetable drying process is increased, the application field of fruit and vegetable processing byproducts is expanded, a new solution is provided for green and sustainable development of the food industry, and the problems of waste water recycling and reutilization in the fruit and vegetable drying process are solved.

The invention relates to a preparation method of a perigord truffle extract, a composition containing the perigord truffle extract and application of the perigord truffle extract, and the preparation method comprises the steps that perigord truffle is subjected to steam explosion and then dried, and a perigord truffle dried product is obtained; and mixing the dried perigord truffle product with water, carrying out ultrasonic extraction, filtering through a ceramic membrane, and concentrating and drying the filtrate to obtain the perigord truffle extract. According to the extraction method disclosed by the invention, the wall-breaking extraction process can be completed within a relatively short time, and the yield of active matters and the production efficiency are improved. The solvent used in the extraction process is water, no organic solvent is involved, the safety of the product is improved, the pollution to the environment is reduced, and the method is not only suitable for the fields of food, functional food and health care products, but also can be applied to anti-saccharification, anti-inflammatory and anti-oxidation products.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

The invention relates to the technical field of vacuum freeze-drying processing of food, and particularly discloses a production process of roxburgh rose freeze-dried slices, which comprises the following steps: cleaning roxburgh rose, cutting, removing seeds, cleaning for the second time, and airing surface moisture; blanching the roxburgh rose slices, air-drying the roxburgh rose slices, and soaking the roxburgh rose slices in a sugar solution; performing pre-freezing treatment on the soaked roxburgh rose slices; the pre-frozen roxburgh rose slices are put into a vacuum freeze-drying machine, vacuum sublimation drying and vacuum desorption drying are conducted in sequence, the roxburgh rose freeze-dried slices are obtained, meanwhile, the matched vacuum freeze-drying machine is disclosed and comprises a drying bin, a liftable shelf, a fixed shelf, a slidable tray frame, a freeze-drying tray with a lifting pore plate and a corresponding vacuum pipeline, by optimizing the sugaring process and freeze-drying parameters and combining the up-and-down synchronous water vapor pumping and discharging design of the equipment, the problems of non-uniform sweetness, low heat and mass transfer efficiency of the equipment and the like in the traditional process are solved, thermosensitive nutrition retention of the roxburgh rose and the crispness of the finished product are both considered, and the production efficiency and the product quality are both improved.

The invention discloses a preparation method of fermented quinoa post-generation powder, and belongs to the technical field of functional food raw materials. The method comprises the following steps: mixing a quinoa base material (quinoa bran powder and / or quinoa flour) with water to prepare slurry with the solid content of 10-40% (w / w); carrying out heating and gelatinization treatment on the slurry at 75-100 DEG C for 5-60 minutes, and then cooling to 30-45 DEG C; lactic acid bacteria are inoculated for fermentation, the fermentation temperature is 25-45 DEG C, the fermentation time is 4-48 h, and the pH value at the fermentation end point is controlled to be 3.6-4.6; after the fermentation is finished, carrying out inactivation treatment on a fermentation product at 70-100 DEG C for 1-60 minutes; and drying in a spray drying or freeze-drying manner to obtain the fermented quinoa post-raw powder, wherein the water content of the obtained powder is less than or equal to 10%. According to the method disclosed by the invention, the cereal raw taste and the coarse flour feeling of the quinoa powder can be remarkably improved, the brewing dispersity is improved, the sedimentation is reduced, and the post-prebiotics base powder raw material suitable for normal-temperature storage and development of downstream solid beverages, nutrition powder and other products is obtained.

The invention relates to the technical field of food processing, and discloses a fruit and grain mixed peptide solid beverage and a preparation method thereof, the solid beverage comprises the following components by weight: 35-55 parts of composite peptide, 3-8 parts of functional polysaccharide, 8-15 parts of a wall material, and 5-15 parts of a sweetener. Wherein the composite peptide is prepared by compounding cereal peptide and fruit and vegetable peptide according to a specific weight ratio; the micromorphology of the solid beverage is composite microcapsule particles coated with peptide and polysaccharide, the average particle size is 10-50 [mu] m, and the water activity of the product is not higher than 0.28. The preparation method and the application are applied to the solid beverage. Through component design and process control, the product has excellent instant solubility, high-activity embedding rate and long-term storage stability, and effectively solves the common technical problems of easy activity loss, dissolution layering and short shelf life of peptide solid beverages.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The invention discloses astaxanthin nano-emulsified instant beverage powder and a preparation method thereof, and relates to the field of astaxanthin, and the astaxanthin nano-emulsified instant beverage powder comprises the following components by mass: 0.1-0.5 part of astaxanthin oil; 10 to 15 parts of a water soluble carrier, wherein the water soluble carrier is selected from hydroxypropyl-beta-cyclodextrin; 1.5-3 parts of an emulsifier; 0.05 to 0.1 part of an antioxidant; 0.01 to 0.03 part of a sensitive pigment; and 20-30 parts of a protective carrier. Astaxanthin molecules are anchored in a water-soluble carrier through nano-emulsification high-pressure homogenization in combination with hydrophobic cavity embedding of hydroxypropyl-beta-cyclodextrin, a dense barrier is formed through physical wrapping in a spray drying stage by utilizing a protective carrier, and meanwhile, an emulsifier is directionally arranged on an oil-water interface and cooperates with an antioxidant to remove free radicals, so that the water-soluble astaxanthin is prepared. The molecular structure of the astaxanthin is stabilized, the apparent solubility of the astaxanthin is increased to 50 mg / L or above, the cold water dissolution time is shortened to be within 20 s, the defect that the dispersity of the astaxanthin in a water system is poor is effectively overcome, and the application of the astaxanthin in the water-soluble beverage is provided.

The invention belongs to the technical field of fruit freeze-drying processing, and particularly relates to a comprehensive fruit freeze-drying processing method capable of reducing nutrient loss of fruits, which comprises the following steps: S1, immersing sliced fruit slices into a composite color fixative, and simultaneously applying ultrasonic and pulsed electric field treatment on the composite color fixative system containing the fruit slices under the conditions that the ultrasonic power is 200-300W, the pulsed electric field intensity is 15-25kV / cm, and the ultrasonic power is 200-300W and the pulsed electric field intensity is 15-25kV / cm; the co-processing time is 2-4 minutes, so as to obtain the color-protected and strengthened fruit slices; s2, sequentially carrying out three-stage magnetic field freezing treatment on the color-protected and strengthened fruit slices to obtain frozen fruit slices; s3, dynamically adjusting parameters of the frozen fruit slices by adopting an AI algorithm, and performing vacuum freeze-drying in stages to obtain primary freeze-dried fruit slices; s4, placing the primary freeze-dried fruit slices in a vacuum environment to obtain deeply dried fruit slices; and S5, soaking the deeply dried fruit slices in an aqueous solution containing 0.5-1% of amyloid-like protein, 0.2-0.4% of sodium alginate and 0.1-0.3% of cellulose nanocrystals for 1-2 minutes to form a composite protective film with the thickness of 1-3 microns, so as to obtain the coated fruit slices.

The invention discloses a coarse cereal food processing method based on biological enzyme-physical field coupling, and belongs to the technical field of coarse cereal food processing and utilization. The preparation method comprises the following steps: firstly, mixing pure coarse cereal powder with a compound modified material, and premixing to obtain a premix; adding deionized water, a compound flavourzyme solution and carboxymethyl chitosan into the premix for enzymolysis, performing ultrasonic and pulsed electric field cooperative treatment after enzymolysis is finished, performing vacuum concentration after treatment, adding trehalose and modified diatomite, and uniformly mixing to obtain a coupling modified material; then kneading dough, adding food-grade glycerol during dough kneading, rolling, and cutting into strips to obtain noodle blanks; and finally, carrying out gradient drying on the noodle blanks, introducing nitrogen in the drying process, and obtaining the brewing instant coarse cereal noodles after the drying is finished. The method effectively solves the problems of non-uniform rehydration, unstable forming, high storage embrittlement rate, turbid soup and the like of the brewing instant coarse cereal noodles, and meets the industrial production requirements of the brewing instant coarse cereal noodles.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention relates to a film-forming agent composition, a lobed kudzuvine root-containing film candy as well as a preparation method and application of the lobed kudzuvine root-containing film candy, and belongs to the technical field of foods. The technical problem to be solved is to improve the problems of large oral liquid volume, inconvenience in carrying, poor taste, poor solubility, low bioavailability, difficulty in taking and the like of the traditional kudzuvine root preparations, such as kudzuvine root oral liquid, kudzuvine root tablets, kudzuvine root capsules and the like, and the invention provides the kudzuvine root-containing diaphragm candy with unique flavor, high dissolution speed and good oral adhesion. According to the key point of the technical scheme, the film-forming agent composition is composed of sodium carboxymethyl cellulose and hydroxypropyl methyl cellulose.

The present invention belongs to the field of food or medicine, and relates to a method for preparing microcapsule, a microcapsule and a composition containing the same. The present invention also relates to a wall material dispersion combination. Specifically, the present invention relates to a method for preparing microcapsule, wherein the microcapsule includes a wall material and a core material, and the wall material includes a first wall material and a second wall material; the method includes a step of preparing a first dispersion containing the first wall material and a second dispersion containing the second wall material; wherein the first dispersion is subjected to a heat treatment, the heat treatment includes a first heating stage and a second heating stage, and the temperature of the first heating stage is lower than the temperature of the second heating stage; and the second dispersion is not subjected to a heat treatment, or is subjected to a heat treatment at a temperature of not exceeding 50° C., or the second dispersion is subjected to a heat treatment at a temperature that is lower than the temperature of the heat treatment to which the first dispersion is subjected. The microcapsule prepared by the present invention has good stability and / or water solubility.

A method for producing dry pasta comprising the steps of:preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%;placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar;pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta;conveying and delivering said pasta to a dryer;drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time;extracting said dried pasta from said dryer;wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

The invention relates to astaxanthin microcapsule powder adopting a freeze spray drying technology and a production process of the astaxanthin microcapsule powder, and discloses the astaxanthin microcapsule powder which realizes astaxanthin activity protection, powder forming and continuous industrial preparation under a low-temperature condition through a synergistic strategy of embedding a composite wall material and regulating emulsion stability by glycerol, and the production process of the astaxanthin microcapsule powder. The astaxanthin microcapsule powder adopting the freeze spray drying technology is characterized by comprising the following components in parts by weight: 1-3 parts of astaxanthin oil, 20-40 parts of a wall material system, 0.2-0.5 part of an emulsifier, 0.1-0.3 part of an antioxidant and 30-50 parts of a water-phase medium, the wall material system is a composite wall material system and comprises gelatin, maltodextrin and hydroxypropyl-beta-cyclodextrin, and the water-phase medium is a water-phase medium. The wall material comprises gelatin, maltodextrin and hydroxypropyl-beta-cyclodextrin, and the gelatin accounts for 40%-60%, the maltodextrin accounts for 30%-50%, and the hydroxypropyl-beta-cyclodextrin accounts for 10%-20%.

The invention provides a bovine colostrum probiotic compound preparation as well as a preparation method and application thereof. The compound preparation provided by the invention comprises the bovine colostrum powder subjected to activity protection and the compound probiotics, and the bovine colostrum powder subjected to activity protection is obtained by adopting a microcapsule double-layer embedding and freeze-drying technology, so that the gastric acid retention rate (2h) of immune globulin in the bovine colostrum powder is greater than or equal to 90%, and IgG contained in the bovine colostrum powder is ensured to be efficiently delivered to intestinal tracts to play an immune regulation role. Wherein the compound probiotics comprise four stages of functional echeles formed by more than or equal to 6 strains, and the four stages of functional echeles comprise colon colonization major flora, gastric acid-resistant pioneer flora, antibacterial peptide secretion auxiliary flora and inflammation regulation backup flora. Through cooperation of the components in the compound preparation, the compound preparation has excellent immune enhancement and metabolic regulation functions.

The invention discloses a preparation method of krill oil microcapsule powder with high oil loading capacity, which comprises the following steps: S1, dissolving zein and an antioxidant into an ethanol solution to prepare a zein ethanol solution; s2, dispersing the solution in the step S1 into a sodium caseinate-anionic polysaccharide solution to prepare a zein / sodium caseinate-anionic polysaccharide particle dispersion liquid for loading the krill oil; s3, carrying out rotary evaporation on the particle dispersion liquid prepared in S2 to remove ethanol, adding purified water to supplement the volume lost by ethanol evaporation, adding krill oil, and homogenizing to prepare krill oil Pickering emulsion; and S4, mixing the krill oil Pickering emulsion prepared in S3 with a maltodextrin solution or a maltodextrin and gelatin solution, and performing spray drying to obtain micro-capsule powder. The micro-capsule powder is obtained by preparing the krill oil Pickering emulsion with excellent freeze-thaw stability and thermal stability and then performing spray drying on the krill oil Pickering emulsion and the auxiliary materials, and the prepared micro-capsule powder is good in stability.

The invention discloses a combined drying method for maintaining color and nutrition of mango freeze-dried products, and belongs to the technical field of food processing. The preparation method comprises the following steps: cutting mangoes, performing vacuum impregnation in a composite protection solution containing maltodextrin, trehalose, L-ascorbic acid and citric acid, then performing quick-freezing treatment, and finally adopting a combined drying process combining microwave vacuum drying and vacuum freeze drying to reduce the water content of the materials to the final requirement in two stages. The method is mainly used for efficiently producing a high-quality mango freeze-dried product which can perfectly maintain the natural color, shape and nutritional ingredients of mangoes; the technical problems that the drying period is too long, the energy consumption is high, and color browning and heat-sensitive nutritional ingredient degradation are prone to occurring in the long drying process when mangoes are treated through a traditional freeze-drying technology are effectively solved.