322results about "Food freezing" patented technology

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 invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

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 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 belongs to the field of edible mushroom can processing, and particularly relates to a nutrition-locking edible mushroom can sterilization process which comprises the following steps: raw material pretreatment, low-temperature controlled atmosphere cleaning, instant infrared enzyme deactivation of edible mushrooms, self-assembly peptide nanocage embedding, low-temperature vacuum impregnation filling, microwave-superheated water synergistic sterilization, high-pressure carbon dioxide assisted sterilization and super-fast configuration. The super-fast configuration is that high-voltage electrostatic field assisted freezing is completed through a 3 kV / cm electrostatic field at the gas temperature of-40 DEG C and the wind speed of 8 m / s, the cell structure is free of damage, and the texture hardness retention rate is 98%; according to the process, nutrition retention is taken as design guidance, and zero overload of sterilization and full locking of nutrition are realized through interdisciplinary technology fusion.

The invention relates to the related field of food freezing, in particular to a high-frequency alternating electromagnetic field assisted low-temperature saline solution spraying and freezing device and method, and the device comprises a continuous conveyor, a first single-mode resonant cavity, a first spraying system, a second spraying system, a second single-mode resonant cavity, a third spraying system and the like. According to the method, food is treated by adopting a two-section high-frequency alternating electric field, the first section is pretreatment for adjusting a water molecule structure in the food to facilitate heat transfer freezing, and the second section is a latent heat release stage of a maximum ice crystal band to accelerate ice crystal nucleation in the food, so that the size of ice crystals generated in the freezing process of aquatic products is reduced, and the freezing efficiency of the aquatic products is improved. The texture level, the taste and the water holding rate of the aquatic products are improved, and the freezing storage time of the aquatic products is effectively prolonged.

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 high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

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 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.

The invention belongs to the technical field of microorganisms, and particularly discloses high-activity lactic acid bacteria powder as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out activation culture on lactic acid bacteria in a liquid culture medium to obtain an activated bacteria solution; adjusting the concentration of the activated bacterial liquid, standing and incubating, and in the incubation process, dynamically measuring the formation amount of a biological membrane by adopting a crystal violet staining method, and determining the optimal biological membrane incubation time of the lactic acid bacteria strain; adjusting the concentration of the activated bacterial liquid, standing and incubating to the determined optimal biological membrane incubation time; washing off thalli which are not adhered to the upper layer by using the sterile PBS, and centrifugally collecting biofilm state lactic acid bacteria which are adhered to the bottom of the culture container; and re-suspending the collected biofilm state lactic acid bacteria, and drying to obtain the high-activity lactic acid bacteria powder. According to the preparation method, the drying survival rate of the strain is remarkably improved, and the resistance of lactic acid bacteria to stress such as dehydration, heat stress and cold stress in the drying process is effectively enhanced.

The invention discloses a gastrodia elata fermented beverage and a preparation method thereof, and belongs to the technical field of food processing, the gastrodia elata fermented beverage is mainly prepared from drinking water, gastrodia elata juice, white granulated sugar and honey, and lactobacillus plantarum is adopted for fermentation. The preparation method comprises the following steps: quickly freezing the gastrodia elata, unfreezing by microwaves, and extracting the original juice to obtain the gastrodia elata juice; preparing slow-sugar gel from white granulated sugar, corn starch, konjac glucomannan, beta-cyclodextrin and citric acid; the preparation method comprises the following steps: uniformly mixing and stirring drinking water, gastrodia elata juice, slow-sugar gel and honey, grinding, homogenizing, bottling, sterilizing, cooling to a proper temperature, inoculating lactobacillus plantarum, and finally performing constant-temperature fermentation to obtain the gastrodia elata fermented beverage. The gastrodia elata fermented beverage is stable in fermentation effect, the obtained gastrodia elata fermented beverage is better in flavor and high in nutrient content and has a very good health-care function, and a new way is provided for deep processing of gastrodia elata and development of high-added-value products.

The invention relates to the technical field of food freezing, and discloses a composite refrigerating fluid for rapid steeping and freezing of beefsteak, and the core of the technical scheme is that the refrigerating fluid comprises the following components in percentage by weight: 20-30% of L-proline, 0.01-0.05% of nano silicon dioxide, 5-10% of sodium chloride, 5-10% of propylene glycol and the balance of water. The innovation mechanism of the invention lies in the synergistic effect of the four components: sodium chloride and propylene glycol construct an efficient heat transfer basis capable of maintaining a liquid state at a cryogenic temperature; the nano silicon dioxide is used as a uniformly dispersed ice nucleating agent, a large number of fine ice crystals are formed on the surface of the beef steak and in the refrigerating fluid through induction, and the macroscopic heat conduction efficiency is improved, so that quick freezing is realized; the core component L-proline is used as an efficient cryoprotectant, and is combined with water molecules to form a glassy network, so that growth and recrystallization of ice crystals in the freezing process are effectively inhibited, and the integrity of a muscle cell structure is protected.

The invention provides a sweet potato leaf powder processing technology with a high nutrition retention rate, which comprises the following steps: S1, putting sweet potato leaves into a dynamic fixation roller, and mixing nitrogen and carbon dioxide by adopting a nitrogen and carbon dioxide mixing generator to form nitrogen and carbon dioxide mixed gas, the nitrogen and carbon dioxide mixed gas is heated to 95 DEG C through a heat exchanger and sprayed out, the oxygen concentration in the dynamic fixation roller is maintained to be smaller than or equal to 0.5%, and the chlorophyll degradation rate of the sweet potato leaves is monitored through a near-infrared sensor by inhibiting the activity of polyphenol oxidase of the sweet potato leaves; according to the method, a weak acid environment is formed through CO2 dissolution to inhibit the activity of polyphenol oxidase and reduce the requirement for fixation temperature, active ingredients are reserved through three-area gradient variable-temperature drying and rapid dehydration and freeze-drying sublimation, energy consumption is reduced by 37%, heat stability is improved through polyphenol glycosylation, the bioavailability of beta-carotene is improved to 80% through nano embedding, and therefore nutrient loss is avoided, and the method is suitable for industrial production. The drying efficiency, color and flavor are improved.

The invention discloses a method for embrittling fresh coconut pulp, and relates to the technical field of food processing, and the method comprises the following specific steps: firstly, selecting fresh or frozen coconut pulp without deterioration and peculiar smell, and dicing (unfreezing before freezing) for later use; carrying out segmented color protection by using VC solutions with different concentrations, washing and draining; then carrying out blanching treatment, fishing out, cooling and draining; immersing the cooled coconut meat blocks into a sugar-salt mixed solution for sugar infusion for seasoning and dehydration, and treating at normal pressure or under the assistance of high pressure or ultrasonic waves; and finally, performing freeze drying under specific conditions, performing secondary drying until the moisture reaches the standard, performing cooling to room temperature, and performing bagging so as to obtain a finished product. Through a complete process, efficient and high-quality embrittlement of coconut pulp, VC color protection for inhibiting discoloration, blanching sterilization, salt and sugar permeation for promoting flavor permeation, and synergetic drying for retaining nutrition and flavor are realized; meanwhile, all links are precisely coordinated, the product quality and the production stability are improved, and the high-quality fresh coconut crisp blocks are provided for consumers.

The invention discloses special equipment for efficiently separating components of different parts of freeze-dried natto and a using method of the special equipment, and belongs to the technical field of food processing equipment.The special equipment comprises a fixed steel frame, a screening barrel arranged in the fixed steel frame, an auxiliary cooling system installed in the fixed steel frame and a fixed base located below the screening barrel; the screening barrel comprises a first-layer rotary stripping structure, a second-layer low-loss vibration screening structure and a third-layer conical collecting structure which are coaxially arranged from top to bottom, and the first-layer rotary stripping structure is fixed in the fixed steel frame; the second-layer low-loss vibrating screening structure and the third-layer conical collecting structure are connected with each other and are fixed above the fixed base; the equipment integrates mechanical rolling, airflow scouring and cooling technologies, realizes low-damage stripping of external components of natto and high-integrity retention of internal components of natto, remarkably improves the separation efficiency, and is efficient and accurate in separation.

The invention discloses an anti-fatigue and immunity-enhancing ginseng honey slice and a preparation method thereof, and belongs to the technical field of foods.The preparation method of the anti-fatigue and immunity-enhancing ginseng honey slice comprises the following steps that 1, raw material treatment is conducted, specifically, root hair of ginseng is removed, the part with blackspots or insufficient pulp is removed, skin soil is cleaned, and the ginseng honey slice is obtained; cutting the treated ginseng into slices with the thickness of 1.5-3.0 mm, steaming the ginseng slices in a steamer for 5-10 minutes until tissues are softened, mixing the steamed ginseng slices with honey liquid, performing honey soaking treatment under a vacuum pulsation condition, and performing freeze drying on the soaked ginseng slices to obtain the honey ginseng slices which are crisp in mouth feel and have the functions of resisting fatigue and enhancing immunity. According to the preparation method disclosed by the invention, the total saponin content, the anti-fatigue activity, the immune function and the sensory quality of the honey ginseng slices are remarkably improved.

The invention discloses uncooked sausage quick-freezing and air-drying collaborative production and transportation equipment and method, and belongs to the field of sausage production.The uncooked sausage quick-freezing and air-drying collaborative production and transportation equipment comprises a production transportation vehicle connected with a full-automatic sausage stuffer, the production transportation vehicle comprises a vehicle body with wheels, and a working platform is arranged on the vehicle body; an automatic hanging rod mechanism used for hanging sausages produced by the full-automatic sausage stuffer is arranged on the working platform, a shielding cover with a lifting function is arranged above the automatic hanging rod mechanism, and a liquid nitrogen quick-freezing mechanism used for quick-freezing the sausages and an air-drying mechanism used for air-drying the sausages are arranged in the shielding cover. A liquid nitrogen vaporization pressure relief structure and a pre-cooling structure used before quick freezing of the sausage are arranged on the working platform. The problems that in the prior art, the process connection fault efficiency is low, the equipment integration degree is low, the occupied space is large, and protection lacks in the transportation process can be solved.

The invention provides a bean product freshness-locking manufacturing process using liquid nitrogen. The bean product freshness-locking manufacturing process comprises the following steps: (1) pretreatment; (2) liquid nitrogen rapid cooling; (3) temperature balancing; and (4) packaging and refrigerating. The bean products are treated through the composite fresh-keeping liquid in the pretreatment stage, surface microorganisms of the bean products can be effectively inhibited, a foundation is laid for follow-up steps, in the follow-up treatment process, the bean products are quickly frozen through liquid nitrogen, the bean products can be quickly cooled, and glassy ice layers are formed on the surfaces of the bean products, so that the bean products are quickly preserved. Oxygen is physically isolated, moisture is locked, and meanwhile, the cooling rate is accurately controlled, so that tiny and uniformly distributed ice crystals and fixed microstructures are formed in the bean product, and a protein network structure in the bean product is not damaged, so that the problems of juice loss and texture collapse after unfreezing are solved; finally, a stable and low-oxygen storage environment is provided, long-acting preservation of bean products can be achieved, and the quality can be kept.

The invention relates to the technical field of food processing, in particular to a freeze-dried broccoli processing method. The invention provides a freeze-dried broccoli processing method which comprises the following steps: taking cleaned broccoli, and cutting the broccoli into small flower types which are consistent in size, shape, thickness and height; carrying out instantaneous fixation by adopting steam, immediately soaking the broccoli subjected to fixation in ice water, fishing out the broccoli, and draining water; stacking the quick-frozen broccoli and the dry ice layer by layer; and after the temperature of the broccoli is reduced to-40 DEG C to-60 DEG C, performing vacuum freeze drying until the water content is less than or equal to 3% to obtain the dehydrated broccoli. According to the method, the loss of functional components such as glucoraphanin and polyphenol is reduced; formation of ice crystals is reduced, cell damage is reduced to the maximum extent, the content of functional components is effectively maintained, the color is close to that of fresh broccoli, and rehydration performance is good; the retention rates of functional components of glucoraphanin, flavone and vitamin C in broccoli all reach 98% or above.

The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same.

The invention relates to the field of bioengineering, in particular to a construction method and application of an amylopectin ternary nano assembly with a high assembly index. The invention provides a construction method of a ternary nano assembly. The construction method comprises the following steps: S1, extracting amylopectin of bulk crops by adopting an ethanol sedimentation method; s2, extracting endogenous lipids of fruits of completely mature bulk crops by adopting a supercritical carbon dioxide extraction method; s3, extracting endogenous proteins of fruits of immature bulk crops by adopting an isoelectric precipitation method; s4, the amylopectin, the endogenous lipid and the endogenous protein are subjected to a self-assembly reaction, and the ternary nano assembly is obtained. The particle size of the ternary complex can reach nanometer, and the ternary complex is high in CI, high in SDS content, low in multi-stage digestion rate, stable in blood sugar release process and good in chewiness.

A processing apparatus is capable of efficient processing in a short time and obtaining a processed food product with exemplary quality.The processing apparatus includes a processing unit and a pair of electrodes. The processing unit is in a tubular shape, and an accommodation space capable of accommodating a material to be processed is formed as an internal space thereof, and includes a heating unit. A heating space constituting a part of the accommodation space is formed in the heating unit. The pair of electrodes are configured to clamp the material to be processed in the heating space for joule heating, and are configured to be movable from the heating space while clamping the material to be processed.

This invention relates to the field of food freezing, and more particularly to a high-frequency alternating electromagnetic field-assisted low-temperature salt solution spray freezing device and method, comprising a continuous conveyor, a first single-mode resonant cavity, a first spray system, a second spray system, a second single-mode resonant cavity, and a third spray system. This invention employs a two-stage high-frequency alternating electric field treatment on food. The first stage is a pretreatment to adjust the water molecule structure in the food, making it more conducive to heat transfer and freezing. The second stage is the latent heat release stage of the maximum ice crystal zone, accelerating ice crystal nucleation in the food. This reduces the size of ice crystals formed during the freezing process of aquatic products, improves the texture, taste, and water retention of aquatic products, and effectively increases the frozen storage time of aquatic products.

The application discloses a flocculation clarification method for shellfish enzymolysis liquid and belongs to the technical field of food processing. The flocculation clarification method for shellfish enzymolysis liquid comprises the following steps: freezing treatment of clam enzymolysis liquid at-30 to-20 DEG C for 6 to 20 hours, then heating treatment at 90 to 100 DEG C for 5 to 60 minutes, standing until the flocculation completely settles, and filtering to obtain a clarified solution of the enzymolysis liquid. The application can realize flocculation clarification of the shellfish enzymolysis liquid by controlling temperature change of the shellfish enzymolysis liquid only, does not need to add a flocculant, has no obvious influence on the flavor of the enzymolysis liquid, has great advantages in flavor retention of the seasoning, and can make the shellfish enzymolysis liquid pass through filtering or low-speed centrifugation to obtain shellfish enzymolysis clarified liquid with high clarity, is easy to realize industrial large-batch centrifugation, and can be widely applied to actual production industries.

The invention discloses a preparation method of a whey protein / pullulan / sugar astaxanthin nano-dispersion, WPC / PUL compounds are adopted to construct different carriers to embed AST, the carriers are respectively a nano-dispersion loaded with AST, emulsion gel and microcapsule powder, the three carriers have good embedding efficiency and protection effect on AST, the simulated gastrointestinal digestion stability of AST is remarkably improved, and the stability of AST is improved. And the method has great significance in expanding the preparation of an AST embedding delivery system and the application of AST in industries such as food and the like.

The invention discloses a compound type freezing fresh-keeping solution for waxberries. The compound type freezing fresh-keeping solution is subacid electrolyzed water containing sodium chloride with the mass concentration of 5.0-10.0%, calcium lactate with the mass concentration of 1.0-3.0%, sea-buckthorn pectin with the mass concentration of 0.1-0.8%, chitosan with the mass concentration of 0.3-1.0%, cyclodextrin with the mass concentration of 0.05-0.5%, ascorbic acid with the mass concentration of 0.05-0.2% and green tea polyphenol with the mass concentration of 0.05-0.5%. According to the freezing fresh-keeping liquid, through the synergistic effect of multiple components, the freezing point of the fresh-keeping liquid is remarkably reduced, formation of ice crystals is inhibited, oxidative browning of fruits is slowed down, the color, flavor and texture of waxberries are effectively kept, and meanwhile growth and reproduction of microorganisms are remarkably inhibited. The fresh-keeping liquid has the characteristics of being green, safe and environment-friendly, can effectively improve the quality stability of the waxberries in the freezing storage process, and is suitable for freezing storage and fresh keeping of the waxberries.

The invention relates to a multi-stage synergistic energy-saving synergistic type waxberry freeze-drying processing method, and belongs to the technical field of agricultural product processing. The multi-stage synergistic energy-saving synergistic waxberry freeze-drying processing method provided by the invention comprises the following steps: selecting fresh waxberries which are uniform in size, color and luster, consistent in maturity and free of mechanical damage on the surface, firstly, performing ultrasonic synergistic subacid electrolyzed water cleaning, secondly, performing freeze-thaw cycle combined intensive pulse light pretreatment, and finally, performing freeze-drying. And carrying out variable-temperature vacuum freeze drying again, and finally, carrying out intensive pulse light treatment on the dried product to obtain the waxberry product. Multi-stage physical fields such as ultrasonic cavitation, freeze-thaw phase change, light energy sterilization and variable-temperature mass transfer are coordinated for the first time, the problems that a traditional waxberry drying processing technology is low in efficiency, poor in quality and high in safety risk are solved, a reusable technical normal form is provided for green manufacturing of agricultural products, and the industrial competitiveness and the sustainable development capacity are remarkably improved.

The invention relates to the technical field of food processing, and discloses a preparation method of alumina-free bean flour based on cooperation of a magnetic field and mung bean protein improvement, and the preparation method comprises the following steps: S1, uniformly mixing potato starch, starch acetate, pea protein powder and guar gum, adding distilled water, and stirring to form uniform starch slurry; s2, performing wet extrusion molding on the pulp; s3, performing hot water curing treatment on the extruded vermicelli; s4, cooling the cured vermicelli; s5, performing magnetic field freezing treatment on the cooled vermicelli; and S6, drying after unfreezing to obtain a target product. Wherein the component of the alumina-free bean flour is potato starch; starch acetate; pea protein powder; guar gum; and distilled water. The technical scheme of combining magnetic field freezing and mild drying is adopted, the structural stability and the taste of the potato vermicelli are improved, the moisture distribution and the microstructure are optimized through the action of the low-frequency alternating magnetic field, and ice crystal aggregation is prevented.