417results about "Food electrical treatment" patented technology

The invention provides an unfreezing device and a refrigerator. The unfreezing device comprises an unfreezing device body and a high-frequency generator, wherein the unfreezing device body is provided with a cavity which is used for allowing foods to be unfrozen to be placed; and the high-frequency generator comprises one or more pairs of electrode plate assemblies arranged in the cavity. High-frequency waves generated by the electrode plate assemblies act on the foods to be unfrozen, so that all the molecules of the foods to be unfrozen are in the action of the high-frequency waves, the polarity of the polar molecules is subjected to high-frequency changes, the inside and the outside of the unfrozen foods are heated and unfrozen at the same time, the temperature of the unfrozen foods is uniform, the unfreezing speed is high, and the possibility of microbial contamination is reduced; besides, the foods to be unfrozen are quickly dissolved through a largest ice crystal dissolving band, so that the loss of dropping liquid is reduced, the nutrient loss of the unfrozen foods is effectively avoided, and the quality of the unfrozen foods is promoted; and besides, large foods can be unfrozen, and the user experience can be promoted.

The invention provides a preparation method of mango juice. The preparation method comprises the following steps: a, selecting fresh mango fruits; b, pouring the mango fruits into a cold pulping machine for cold pulping to obtain flocculent fruit pulp; c, adding pectinase into the mango pulp obtained in the step b, and decomposing a pectin substance; d, pouring the mango pulp obtained after enzymolysis in the step c into a centrifuge, and filtering to obtain primary mango juice and mango residues; e, adding pectinase into the primary mango juice obtained in the step d for secondary enzymolysis, and filtering by using a plate and frame filter after enzymolysis to obtain secondary juice; f, filtering the secondary juice obtained in the step e by using a ceramic membrane filtration system to obtain trinary juice; g, sterilizing and performing enzyme deactivation on the trinary juice obtained in the step f by using a high-voltage pulsed electric field; h, packaging the mango juice obtained in the step g at a constant amount for storage. According to the preparation method, the problem of loss of nutrients due to long heat treatment time is solved, and the color, the appearance and the clarity of the mango juice are improved.

The invention provides a non-fermented dipped seasoned preserved vegetable production method and belongs to the technical field of food processing. The non-fermented dipped seasoned preserved vegetable production method comprises the steps of selecting and slicing specific leaf mustards, then performing pickling and desalination, meanwhile preparing seasoning liquid to enable relative dielectric constant, dielectric loss factor and conductivity of the seasoning liquid at the1Hz frequency to be within a certain range, charging the sliced leaf mustards into a glass jar, dipping the sliced leaf mustards in the seasoning liquid, arranging the whole glass jar in two square parallel plates, connecting the parallel plates to two poles of a power function signal generator, performing processing at room temperature, then taking out and draining the leaf mustards, instantly performing vacuum package with bags, adding sesame oil into the bags, and finally processing products in an ultraviolet radiation sterilization device to obtain finished seasoned preserved vegetable products. The non-fermented dipped seasoned preserved vegetable production method is suitable for production of high-quality non-fermented instant seasoned preserved vegetable and is short in period and standard compared with a traditional process, and due to the fact that materials are carefully selected, the finished products produced by means of the production method are fine and smooth in taste and completely integrate flavored, peppery and salty taste.

The invention discloses a liquid food sterilization device based on a pulsed electric field and an ultrasonic wave field. Two parallel sliding rails are arranged at the bottom of an oil tank; the lower end of an insulating bracket of a treatment chamber spans over both sides of the two parallel sliding rails; a pulsed electric field treatment chamber is arranged in a U-shaped groove formed in the upper end of the insulating bracket; a screw rod penetrates through the insulating bracket of the treatment chamber and is positioned above the sliding rails; one end of the screw rod is connected with a stepping motor through a coupler; left and right rotary sliding blocks are symmetrically arranged on parts, positioned on two sides of the pulsed electric field treatment chamber, of the screw rod; and ultrasonic vibrators are respectively arranged on the inward sides of the upper ends of the left and right rotary sliding blocks and are coaxial to an effective area of the pulsed electric field treatment chamber. After liquid food is injected into the pulsed electric field treatment chamber, the distance between the opposite ultrasonic vibrators is adjusted, and the ultrasonic wave field and the pulsed electric field are simultaneously applied to the liquid food. By utilizing the cavitation effect of the ultrasonic wave field, the electroporation effect of a high-voltage pulsed electric field on cell walls and cell membranes of fungal spores can be improved, and the sterilization efficiency is improved.

The invention relates to the technical field of radio frequency unfreezing, in particular to a radio frequency power source and a radio frequency unfreezing device. The radio frequency unfreezing device comprises the radio frequency power source. The radio frequency power source comprises a phase-locked frequency source, a controller, a first amplifier and a phase regulating circuit, wherein the first amplifier is connected between the phase-locked frequency source and the phase regulating circuit, and the controller is respectively connected with the phase-locked frequency source and the phase regulating circuit. The controller controls the frequency and on and off of the phase-locked frequency source. The phase-locked frequency source generates a first signal under the control of the controller and transmits the first signal to the first amplifier. The first amplifier amplifies the first signal, then generates a second signal and transmits the second signal to the phase regulating circuit. The phase regulating circuit regulates the phase of the second signal and generates and outputs a third signal. By the arrangement, the frequency and power of the third signal output by the radio frequency power source can be controlled, and the problem that temperature in frozen meat is uneven when the unfreezing device is used to unfreeze the frozen meat is improved.

The invention discloses a preparation method of a probiotics microcapsule, comprising the steps of culturing and activating probiotics strains; centrifugally collecting thalluses, adding compound cryprotectants in the thalluses; embedding: preparing a bacteria solution, performing embedding, mixing the bacteria solution, an embedding wall material solution and a sodium alginate solution, stirring, dripping the mixed bacteria solution into a calcium chloride solution, solidifying, washing with sterile water and filtering; performing freeze drying on an obtained microcapsule, thus obtaining the probiotics microcapsule. A methylcellulose-galactooligosaccharide graft copolymer is used as an embedding wall material, so that the stability of a probiotics preparation in a storage and transportation process is enhanced, the damage of gastric acid, bile salt and the like to the thalluses is effectively reduced; the probiotics microcapsule has relatively strong acid-resisting and bile salt-resisting capabilities, the quantity and activity of the probiotics strains in small intestine is greatly improved, the regulation and improvement of intestinal flora are facilitated; the method is suitable for industrial production, and the range of application of methylcellulose is widened at the same time; important economic significance is realized.

The invention provides a method for preparing high-stability nano emulsion with controllable nutrient release. The novel stable fish gelatin nano emulsion is prepared with fish scale gelatin, sodium pyrophosphate and soybean oil as the raw materials by means of a high-voltage pulse electric field, wet phosphorylation and dynamic high pressure microfluidization, and beta-carotene is embedded. The fish gelatin is processed by means of the high-voltage pulse electric field, so that more amino acid groups capable of being phosphorylated are exposed; the phosphorylated fish gelatin is prepared into emulsion; beta-carotene and the emulsion are evenly mixed and subjected to dynamic high pressure microfluidization, and the nano emulsion with controllable nutrient release is prepared. By means of the method, a new method is provided for preparing the nano-emulsion, and the application range of beta-carotene and fish gelatin in the food field is further widened.

The invention discloses a preparation method of modified porous starch by using a pulsed electric field. The method comprises the following steps: preparing raw starch and an acetic acid buffer solution into starch milk, and carrying out enzymolysis to obtain porous starch; mixing the porous starch with water and blending a mixture into uniform starch milk; adding an electrolyte solution into the adjusted starch milk; pumping swelled starch milk into a pulsed electric field device for treating; collecting the treated starch milk, and carrying out suction filtration and drying; and crushing and sieving to obtain a finished product. According to the preparation method disclosed by the invention, the porous starch with high adsorbability, high transparency, high freeze-thaw stability and high mechanical properties is prepared by using the pulsed electric field under the condition that the temperature is lower than the pasting temperature of starch; the preparation period is short, and negative influences from addition of a large of chemical reagents and high-temperature heating are avoided; and the improvement rate of oil absorbency of the product is high, and transparency and freeze-thaw stability are effectively improved.

The invention relates to sprouted beans and a manufacturing method thereof. The existing sprouted bean products cannot well satisfy market requirements and expectation. According to the invention, the beans are processed by the methods of soaking, sprouting, heating and the like to obtain the sprouted beans; specific nutrient enrichment treatment can be performed on the sprouted beans according to different needs, so that the sprouted beans, which are respectively suitable for different crowds to eat and have good nutrition and dietetic therapy values, are obtained, and the sprouted beans include soybeans, black beans, mung beans, chick-peas, coffee beans and the like. The sprouted beans can be used as bean food to be eaten, and can be used as raw materials of various kinds of bean processed food to be applied to processed food or health-care food.

The invention discloses a method for preparing a pollen nutrient solution by ultrasonic and pulse electric field. The method comprises the following steps: (1) adding the pollen which is free of impurities to a magnesium sulfate solution, and mixing evenly to obtain a pollen solution; (2) performing ultrasonic pretreatment on the pollen solution; and (3) processing the pollen solution processed in step (2) by high-voltage pulsed electric field so as to obtain the pollen nutrient solution. The pollen nutrient solution obtained by the invention has high pollen wall-broken rate and simple process; the damage to the nutrient substance in the pollen is reduced since the extraction process is free of high temperature process.

The invention discloses a preparation method of crispy wolfberry and belongs to the technical field of processing of snack foods. A high-voltage pulse electric field and ultrasonic waves cooperate to properly crush walls of wolfberry grains, so that penetrating fluid can sufficiently penetrate into the wolfberry grains; wolfberry and other functional food raw materials are scientifically compounded and organically fused together, and natural shape, color and luster and tissues of the wolfberry grains are not damaged; the crispy wolfberry can balance diet and can be leisure and health-care; the prepared crispy wolfberry has natural color and luster, unique taste and crispy taste, is easy to digest and absorb after being eaten, and does not easily cause heat, so that the crispy wolfberry is suitable for all people and is safe, nutritional, health-care and functional snack food which really meets international and national snack food development directions. The preparation method of the crispy wolfberry has the advantages of simple process, convenience in operation, low-temperature processing of a whole process, low loss of nutritional substances and high efficiency, and large-scale and industrial production can be realized.

The invention discloses a production method of effectively controlling microbial indicators of a soy sauce stewed meat product. The production method can be smoothly realized through 13 steps, and theproduction method specially comprises the following steps of step I, adding ice, performing unfreezing, performing cleaning and performing sterilization; step II, performing bacterium reduction pretreatment with sourish electrolyzed water; step III, performing shape pretreatment; step IV, performing bacterium reduction treatment through blanching; step V, performing bacterium reduction treatmentthrough stir-frying spice; step VI, preparing marinating soup by a hot-cold alternative tasteful method; step VII, performing marinating treatment by the hot-cold alternative tasteful method; step VIII, performing sterilization with vacuum penetrating liquid; step IX, performing bacterium reduction treatment with a high voltage pulse electric field; step X, performing sorting and removing impurities; step XI, performing classified quick cold sterilization treatment; step XII, performing pretreatment with mixed gas stuffed in an air regulating packing machine; and step XIII, performing sterilization treatment through modified atmosphere packaging. Through the production method disclosed by the invention, the microbial indicator of soy sauce stewed meat products can be effectively controlled, and the complete rate and the meat yield of the soy sauce stewed meat product are increased.

The invention discloses a soft sterilization method of mixed fresh cut root vegetables in small packages, and belongs to the technical field of vegetable and fruit sterilization. According to the method, mixed fresh cut root vegetables are soaked in fresh-keeping liquid with a low pH value to inhibit bacterium growth, and at the same time, nano zinc oxide, radio frequency, and hot wind are used together to kill bacteria. The method comprises the following steps: soaking root vegetables in sodium hypochlorite (100 mg/L) for 3 to 5 minutes, washing root vegetables by deionized water, cutting root vegetables into blocks, blanching the vegetable blocks by calcium salt containing hot water to kill the enzymes, then immediately soaking the vegetable blocks in the fresh-keeping liquid for 8 to 10 minutes, fishing out the vegetable blocks, adding nano zinc oxide dispersion liquid, evenly mixing, packing the vegetable blocks into small packages; processing the packed vegetables by radio frequency and hot wind, and storing the vegetables at a room temperature. The provided method can effectively prolong the shelf life to 9 months. The total number of bacterial colony of finished product is less than 1000 CFU/g, and no pathogenic bacterium (eg. salmonella) has been found. Moreover, good texture, color and luster can be maintained during the storage period.

The invention relates to a cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables and belongs to the field of food sterilization and fresh keeping. According to the technical scheme, the cold sterilization and fresh-keeping technology and method with the high-voltage electric field low-temperature plasma for low-salt pickled vegetables comprises the following steps: putting pickled and fermented low-salt pickled vegetables into a packaging bag (box), adjusting the concentration of a pickling and fermentation broth NaCl of the pickled vegetables to 2.5-4.0%, adjusting the total acidity to 0.4-0.6%, putting the pickling and fermentation broth into the packaging bag (box) according to a ratio of the pickled vegetables to the pickling and fermentation broth being 1:1(w/v), introducing a gas, and performing packaging; and under conditions that the temperature is 15-20 DEG C and the relative humidityis 50-70%RH, placing the packaging bag (box) between two electrodes of a high-voltage electric field low-temperature plasma sterilization device, and performing repeated treatment for 2-5 times in a short time-interval-multi-time sterilization mode, so as to complete the sterilization process, wherein t he voltage intensity is 55-65kV/cm, the frequency is 70-120Hz, the current is 0.3-0.8mA, the action time of a single time of an electric field is 20-60 seconds, and the interval time is 20-60 seconds. By adopting the method, the short time-interval-multi-time sterilization mode of the low-temperature plasma is adopted for the low-salt pickled vegetables, on premise that sensitive quality of the pickled vegetables is ensured, a function of killing flatulence reduction fungi can be achieved,the sterilization effect is remarkably improved, the shelf fresh keeping period can be remarkably prolonged, and large-scale automatic production requirements of local special pickled vegetables can be met.

The invention discloses a preparation method of an instant chinquapin powder. The preparation method comprises the steps of (1) fresh fruit selecting; (2) shelling; (3) blanching and color protecting; (4) rinsing; (5) performing homogenate; (6) fine grinding; (7) enzymatic hydrolysis; (8) size mixing; (9) homogenizing; (10) spray drying; (11) plasma processing; (12) fluidized bed pelleting; (13) modified atmosphere packaging; (14) sieving; and (15) testing and warehousing. The prepared chinquapin powder can be dissolved and disperse in water by virtue of the brewing of warm water without formation of block masses, is uniform and stable in a solution, is fragrant, sweet, fine and smooth in the taste and is a leisure nutrition food which is convenient to eat.

The invention discloses a preparation process of coco powder. The preparation process is characterized by comprising the following steps in sequence: (1) pulping coco fresh and coco juice to prepare coco jam; (2) grinding the coco jam by using a grinder; (3) homogenizing the coco jam at high pressure; (4) adding an emulsifier and emulsified starch into the coco jam, and mixing the materials; (5) homogenizing a solution of the mixed materials at high pressure again to obtain a solution in a good emulsification state; (6) performing spray-drying on the solution, so as to obtain coco powder. According to the preparation process, an existing process is simplified, simultaneously farthest the nutrient contents, color, flavor and taste of coco are retained, and the coco powder is high in yield good in instant dispersibility and pure in taste.

A cadmium-removed rice flour and a preparation method thereof. The preparation method the cadmium-removed rice flour is as below: (1) crushing the rice with cadmium content of 0.2-0.4mg / kg and mixing with water; (2) conducting high-voltage pulse electric field treatment; (3) conducting ultrasonic treatment; (4) centrifuging and washing; and (5) drying. The invention employs by synergistic effect of high-voltage pulse electric field and ultrasound, reaches the removal of cadmium in the cadmium-containing rice up to 75%; and the cadmium content of rice flour after removal of cadmium is less than 0.1mg / kg. The entrie treatment of the present invention only requires a short time of 25-40 min; no additive is needed; the generated waste is easy to treat; the rice flour after removal of cadmium provided by the method is safe, healthful and pollution-free, reaches recovery of no less than 92%, and can be further processed into a variety of foods. The method of the invention has the advantages of simple process, easy operation, efficiency, safety and environment-friendliness and less damage to nutrients.

Belonging to the technical field of food processing, the invention discloses a microwave combined heating method for improving surimi product gel strength. According to the invention, firstly conduction is employed for full gelatinization of surimi, then microwave heating is carried out to make surimi gel pass a gel cracking area quickly, the microwave combined heating way not only can improve the surimi gel strength and endow the required elasticity, but also can save a lot of time and improve production efficiency. Compared with ordinary microwave heating, the microwave combined heating method using conduction and microwave heat preservation, i.e. adjustment of the microwave power in a specified temperature interval to maintain the surimi product temperature for a period of time, can effectively improve the surimi gel strength, and follows the current new tendency of application of microwave heating in surimi products.

The invention discloses a preparation method of an oyster powder; the preparation method comprises the following steps: 1), adding oyster meat into a table salt solution, soaking, rinsing with clear water, then freeze-drying the oyster, and crushing with liquid nitrogen to obtain an initial powder; 2), mixing the oyster powder obtained in the step 1), duck egg yolk and water, carrying out high speed dispersion by an emulsifying dispersion machine, adding acetic acid, and placing in an electromagnetic field, to obtain an oyster magnetized slurry; and 3), carrying out high pressure enzymolysis, carrying out enzyme deactivation, and filtering by a double-layer filter membrane, to obtain an enzymolysis oyster slurry; and adding a raw ginger juice and a carrot juice to the enzymolysis oyster slurry, and freeze-drying to obtain the oyster powder. The method is simple; the prepared oyster powder has high nutritional value; the proteins are subjected to magnetized enzymolysis, and then small molecular peptides and amino acids are formed, so the oyster powder is easily absorbed after the oyster powder is eaten; loss is little in the production process, and the yield of the oyster powder is high.

The invention relates to a processing method for improving the enzymolysis efficiency of animal protein by utilizing a high energy electron beam irradiation technology, belonging to the technical fields of high energy electron radiation processing and livestock and poultry meat deep processing. The processing method comprises the following steps: thawing the animal protein (chicken and beef etc.), cleaning, grinding and adding water for enzyme hydrolysis after high energy electron beam irradiation, wherein the rate of hydrolysis can be increased by more than 2 times compared to the non irradiation treatment, which greatly shortens the time of hydrolysis. According to the invention, the high energy electron irradiation treatment is increased based on the conventional enzymatic hydrolysis method, which is characterized by loosening the dense organization structure of animal protein by utilizing the high energy electron beam irradiation, destroying a plurality of chemical bond of protein and the stability of the protein texture, helping the enzyme solution effectively penetrate, improving the enzymolysis efficiency and speed. Various microorganisms in the raw meat are effectively killed by the irradiation treatment and dispense with the complex enzymolysis process of hot sterilization and cooling for the raw meat, which ensure the health and safety in the production process, shorten the processing time and reduce the energy consumption during production.

The invention discloses a fruit and vegetable preservation device based on a nanosecond pulse low-voltage electric field. The fruit and vegetable preservation device comprises a treatment chamber anda nanosecond pulse electric field generating device, wherein the treatment chamber comprises a closed cavity, a box body with an open top and an upper cover arranged at the open top of the box body, the upper cover contains a copper sheet protecting path, the box body matches with the upper cover by virtue of a positioning assembly, and an electromagnetic device, the copper sheet protecting path and a work indicating lamp form a safety protection device together; and the nanosecond pulse electric field generating device comprises a nanosecond pulse power with adjustable parameters and a multichannel dual electrode sealed in an insulating barrier, and the multichannel dual electrode is connected with an electrode outgoing post. The electric field generating device forms a nanosecond pulse electric field in the box body, and fruits and vegetables are put in the nanosecond pulse electric field for performing electric field treatment, thereby achieving an enzyme inactivating effect by changing the inherent electric fields of the fruits and vegetables, inhibiting the respiratory action of the fruits and vegetables and achieving a good cold sterilization effect. The fruit and vegetable preservation device based on the nanosecond pulse low-voltage electric field has a convenient operation method, is pollution-free and suitable for preserving various perishable fruits and vegetables and has very high application value.

The invention discloses a method for reducing ice crystal formation in partially frozen storage fish products. The method comprises the specific steps of 1, cleaning, wherein fresh fish are selected and washed with water; 2, water leaching, wherein the cleaned fish are put into a basket, and standing is conducted for 2-3 min; 3, partially frozen storage achieved through a superimposed electrical field, wherein the fish with water leached are put into the electrical field composed of two parallel electrical plates connected with an electric field generator, the two parallel electrical plates are arranged on the two sides of a partially freezing room with the temperature ranging from minus 2 DEG C to minus 4 DEG C, and the fish are stored in the electrical field of 220-1,200 V/m all the time. The method has the advantage of significantly reducing ice crystal formation in partially frozen storage aquatic products, formed ice crystals are small, uniform and small in damage to muscle tissue of fish, the texture and the nutritional value of the fish are better kept, the quality guarantee period is prolonged, and the method is simple, easy to carry out and good in effect.

The invention discloses a method for producing donkey-hide gelatin small peptide by utilizing the bionic enzymatic hydrolysis technology and application thereof. According to the method, the number of grinding and screening meshes, addition amount, enzymolysis temperature, pH, enzyme addition amount and other aspects are controlled and optimized, the addition amount of pepsin and trypsin is small, cost is reduced, bionic enzymatic hydrolysis is high in yield, the composition of pepsin and trypsin is subjected to bionic enzymatic hydrolysis, and the gelatin output is 1.5-2 times that of the traditional process. Furthermore, the product obtained by the bionic enzymatic hydrolysis technology is separated and purified by the technology of combining ultrafiltration membrane separation, electroosmosis and resin column chromatography, the loss amount of bioactive peptide is less than 2 percent, and the small peptide having a relative molecular mass of less than 2KD is more than 80 percent, so that the loss of bioactive peptide obtained by enzymolysis can be reduced, the small-molecular peptide content is high, and the using value is increased. The donkey-hide gelatin small peptide is matched with oligopeptides of marine fish, soybean oligopeptide, casein phosphopeptides and the like to obtain donkey-hide gelatin slurry, and can be used for improving human body immunity and relieving fatigue and senescence.

The present invention discloses a semi-solid compound seasoning material and a preparation method thereof. An overheating steam technology is used to conduct a variable temperature and segmented degreasing treatment of beef and chicken meat. The preparation method effectively reduces a cholesterol content, also maximally achieves nutrition and flavor substances in the beef and chicken meat, and scientifically combines other nutrients, functional substances, coloring and flavoring materials. A lactic acid bacterium fermentation degrades nutritional and flavor substances. The method enhances seasoning ranges, functions, strengths and stability of the seasoning material, extends a shelf life of the product, finally conducts a concentration treatment of a lactic acid bacterium fermentation liquid via three-effect falling film evaporation, plays a sterilization effect, also improves a solid content of the fermentation liquid, at the same time maximally preserves a content of flavor substances and heat-sensitive substances, and eliminates a loss of volatile flavor materials. Finally, the prepared semi-solid compound seasoning material is strong in flavoring functions, low in a cholesterol content, strong in food safety, long in a shelf life, and free of additions of monosodium glutamate, I+G and other synthetic seasoning agents.

The invention discloses a device for processing food by utilizing high-voltage pulse sensing current. The device comprises a direct-current high-voltage pulse current generator, wherein the direct-current high-voltage pulse current generator is connected with a sensing coil, the direct-current high-voltage pulse current generated by the direct-current high-voltage pulse current generator acts on the sensing coil, so that the magnetic induction flux is varied in a pulse form in the sensing coil, the pulse-form variation of the magnetic induction flux generated by the sensing coil acts on a magnetic conductive coil with high magnetic conductivity, and the variation of the magnetic induction flux is formed inside or near the magnetic conductive coil. The device and the method have the beneficial effects that microorganism cell membrane on the surface and inside of to-be-processed food can be permanently broken down to be eliminated by the pulse current in a noncontact manner, so that the weakness of the existing heating sterilizing method that the nutrients and flavor of the food are damaged can be overcome, the problems of the existing high-voltage pulse electric field method that the electrode needs to be contacted with the food can be avoided, and the application range is enlarged from the liquid food to the solid or particle food.