2255results about "Food ultrasonic treatment" patented technology

The present invention discloses a preparation method for flavoring medlar, and belongs to the technical field of snack food processing. High-pressure pulsed electric field and ultrasound wave are synergically applied to moderately break the wall of medlar fruits, so that permeation solution is facilitated to fully penetrate into the medlar fruit grain. Medlar, extract of flavoring materials and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared flavoring medlar has natural color, delicious taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

The invention belongs to the technical field of health-care foodstuff, and provides eye-protecting blueberry-raspberry functional food. The eye-protecting functional food comprises, in parts by weight: 15-40 parts of blueberry polyphenol extract product, 15-40 parts of raspberry polyphenol extract product, 10-20 parts of lycium ruthenicum polyphenol extract product, 0.1-2 parts of fructus lycii carotenoid extract product, 0.1-2 parts of zeaxanthin extract product, 0.1-2 parts of tagetes erecta xanthophyll extract product, 10-20 parts of haw flavone extract product, 10-20 parts of ginkgo biloba leaf flavone extract product, 10-20 parts of pueraria flavone extract product and 0.1-1 part of beta-carotene. The eye-protecting blueberry-raspberry functional food can be prepared into tablets, capsules, electuaries, leisure foodstuff or beverages, and has substantial efficacy of protecting eyesight, alleviating eye fatigue and preventing light injury.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and/or quinoa powder and/or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g/100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention relates to a rice bran soluble dietary fiber, a production technology and application thereof, and belongs to the field of comprehensive utilization and deep processing of grains. The production technology comprises the following steps: rice bran steam explosion pretreatment, enzymolysis, extraction, concentration, alcohol precipitation and drying. The obtained dietary fiber has higher water-holding capability, oil-holding capacity and expansive force, improves the physiological activity of reducing blood sugar, reducing cholesterol and oxidation resistance and the like, and can be widely applied to the fields of food, health care products and the like.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

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 discloses a method for improving the solubility of potato protein by combining ultrasound with pH offset, and belongs to the technical field of protein modification. The method comprisesthe following steps: (1) peeling potatoes, dicing the peeled potatoes, and soaking the diced potatoes in a 0.12% sodium sulfite solution; (2) homogenizing the potatoes and standing for 15 minutes, centrifuging, taking a supernatant, regulating the pH value to 8.0, stirring and extracting at room temperature for 2 hours, centrifuging, taking a supernatant, regulating the pH value to 4.0, standingfor 1 hour, taking a precipitate, adding distilled water, redissolving, regulating the pH value to 7.0, and freeze-drying to obtain potato powder; (3) preparing a proper concentration of the obtainedpotato protein, and carrying out ultrasonic treatment; and (4) adjusting the pH value of the protein solution subjected to ultrasonic treatment in the step (3) to 12.0, maintaining the pH value for 1hour, and adjusting the pH value to 7.0 to obtain a modified potato protein solution. The modification method provided by the invention can greatly improve the solubility of the potato protein, and has very important significance for expanding the application field of the potato protein.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention discloses a fully-fresh cubilose stewing method. The method includes steps: S1, soaking in magnetized water; S2, cleaning, to be more specific, shredding soaked cubilose, cleaning by an ultrasonic cleaning machine, and adopting a centrifugal spin dryer for spin drying of the cubilose; S3, secondary soaking and cleaning, to be more specific, soaking the cubilose in magnetized water for 30min after spin drying, adopting the ultrasonic cleaning machine for cleaning for 20min during soaking, and adopting the centrifugal spin dryer for spin drying of the cubilose; S4, vacuum sealing and filling, to be more specific, subpackaging the cleaned cubilose into cleaned glass bottles, adding pre-dissolved rock candy, and performing vacuum sealing; S5, first-stage sterilization stewing, to be more specific, performing low-temperature sterilization stewing; S6, second-stage sterilization stewing, to be more specific, performing high-temperature sterilization stewing; S7, cooling, taking out and packaging. The fully-fresh cubilose stewing method has advantages that the cubilose manufactured according to the method is great in sterilization effect, high in safety, low in nutrition loss, great in taste and visual effect, portable and convenient to eat and is available for nationwide express delivery with guarantee of quality and freshness.

Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

The invention discloses a method of preparing an instant nursing barley green product through using hot-air dehydrated barley grass powder as a raw material, and belongs to the technical field of research and development of health care foods. The method comprises the following steps: taking the hot-air dehydrated barley grass powder as the main raw material, adding other nutrient substances and food fillers (such as maltodextrin and beta-cyclodextrin) as processing auxiliary materials to produce the instant nursing barley green health care product, and specifically comprises the steps of extraction, concentration, mixing, pH value regulation, drying, packaging and the like. Compared with the conventional extraction method, the nutrients are extracted by a double-frequency ultrasonic wall breaking method from the hot-air dehydrated barley grass powder; the method is short in extraction time, high in nutrient extraction ratio and low in loss; the auxiliary materials can be added according to demands of different users, so that the quality of the barley green product can be improved, the product can achieve a better pertinence, and consumers can purchase the product with more accurate purposes; a low-temperature microwave vacuum spray drying method is adopted, so that the method is short in drying time, and low in damage to thermosensitive substances; the product is fine and smooth, and good in solubility.

The invention relates to a preparation method of crystal broken honey, and the preparation method is as follows: controlling the amylase freshness index value in raw material honey to 9-15, storing separately all varieties of honey; heating for melting the raw material honey for 1-2hr at the temperature of 40-45 DEG C with the stirring speed of 1000 to 1500 rpm; performing multistage filtering of the honey at 45-55 DEG C for removing impurities; performing evaporation concentration at the temperature of 48-52 DEG C in the vacuum degree of -0.12-0.096MPa to enable the honey water content to be 17-18% with concentrated received aromatic volatiles returned and fused into finished product honey; rapidly cooling the concentrated honey to 40 +- 2 DEG C, performing ultrasonic treatment on the concentrated honey in a strength of 10000-13000 Hz for 10 to 15 minutes, and then filling. According to the preparation method, no additive is added, biological and physical methods are combined to enable the honey storage period crystallization point to be reduced from 13-14 DEG C in the natural environment to below 0 DEG C to form crystals, crystallization and sedimentation of the honey during a storage process can be effectively inhibited, the honey shelf-life is improved, and the honey may be non-crystallizable for more than five years.

The invention discloses a method for rapidly producing pickled chicken claws. The method comprises the following steps: 1, clearing and unfreezing chicken claws; 2, soaking the chicken claws with a liquid having 1-2% of salt and 5-10% of white vinegar and treating by ultrasonic wave; 3, boiling the treated chicken claws together with the liquid having 1-2% of salt and 3-4% of white vinegar for 3-8min; 4, cooling the boiled chicken claws by aseptic cold water added with 2-3% of white vinegar; 5, preparing a flavored soak liquid; 6, adding the cooled chicken claws in the flavored soak liquid and treating by the ultrasonic wave for 60-90min; and 7, vacuum-packing the pickled chicken claws to obtain finished products. The method for rapidly producing pickled chicken claws is characterized in that the soak liquid used by the pickled chicken claws is subjected to a fast cooling technology such that the soak liquid can achieve commercial sterilization, ultrasonic treatment is used in the soaking process for shortening soaking time, an irradiation technology is not used and only biological preservatives or extracts of fruits and vegetables are used as preservatives, and the shelf life is more than one year by computing according to current standards.

The invention discloses a preparation method of a botanical solid beverage. The botanical solid beverage is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of rose flower, 0.5-1.5 parts of fructus jujubae, 0.5-1.5 parts of fructus crataegi, 0.05-0.2 part of fruit of mulberry, 0.1-0.5 part of liquorice root, 0.1-0.5 part of black tea, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose and 0.01-0.05 part of stevioside. The preparation method of the botanical solid beverage comprises the following steps: crushing the rose flower, collecting aroma water in advance, extracting filtrate from rose flower residues, then extracting the rose flower residues and other materials with water, crushing the black tea and the fructus jujubae, and then extracting by using a microwave extraction process. The method can be used for effectively retaining natural aroma and original taste of the rose flower, the black tea and the fructus jujubae and also protecting tea polyphenol heat-sensitive components to a maximum limit; the botanical solid beverage prepared by the method is rich in aroma, sweet and sour in mouthfeel, rich in taste and unique in flavor, and has heath care effects of maintaining beauty, nourishing qi and blood, tonifying spleen, promoting digestion and the like.

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+/-0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+/-0.035g, the soybean fructo-oligose is 0.2g+/-0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

The invention relates to a preparation method of nanoparticles for improving the bioavailability of curcumin, and belongs to the technical field of functional food production process. The problems oflow solubility, poor stability of processing and storage and low bioavailability of curcumin are solved, curcumin and zein are dissolved in ethanol to form an organic phase, then an aqueous solution of casein is subjected to ultrasonic treatment, casein is crosslinked by transglutaminase, chitooligosaccharide is grafted onto casein, the nano gel aqueous phase of cross-linked casein and the casein-chitosan oligosaccharide graft material is formed, finally, the organic phase is mixed with the casein-chitosan oligosaccharide nano gel aqueous phase by a high-pressure homogenization method or a solvent evaporation method, ethanol is removed by a rotary evaporation method, high speed centrifugation is carried out and freeze-drying is carried out, and finally, nanoparticles loaded with curcumin is obtained. The average particle size of the nanoparticles ranges from 140 to 390 nm, and the encapsulation rate of curcumin is about 70%-82%. The nanoparticles have good physical and chemical stability during storage.

The invention discloses an ultrasonic defluorination method for whole euphausia superba. After being pretreated, the euphausia superba is soaked in a liquid medium in a working container for ultrasonic defluorination, wherein the euphausia superba is fresh whole euphausia superba, refrigerated whole euphausia superba or dried euphausia superba; the pretreatment is shell softening treatment or unfreezing; the combination type of an ultrasonic treatment device is a single-unit ultrasonic device, a two-unit ultrasonic device or a three-unit ultrasonic device; the liquid medium is a first component, a second component or a third component, the first component is water distilled for three times, deionized water, tap water or seawater, the second component is ethanol, acetone, diethyl ether or No.6 extraction solvent oil, and the third component is an acid solution, alkali solution or salt solution. The technology achieves the purpose of defluorination of the euphausia superba; the defluorinated euphausia superba is kept whole and prevented from breaking, and the sensory quality and the nutritive value are not influenced.

The invention discloses a method for making foods by ultrasonic waves. According to the technical scheme, in the food processing process, the temperature is between -5 DEG C and 95 DEG C, and the adopted ultrasonic frequency is 20-200 KHz. The novel method has the beneficial effects of no production of harmful substances during processing, short production period, few production procedures, saving of places and workers as well as water and power and reduction of three-waste emission, and is capable of keeping the nutrition, flavor and safety of foods.

The invention relates to multipurpose maize enriched flour and a production method thereof, belonging to food processing technology. The production method comprises the steps of performing winnowing, magnetic separation, spraying washing on flowing water to remove impurities, and carrying out nutrient ultrasonic activation induction and increment, peeling, high-shear crushing and grinding, variable-frequency microwave drying, sterilization, high-frequency vibration ultrafine crushing and other treatment to produce multipurpose maize flour which is rich in vitamin, amino acid and soluble saccharides, amylase and other nutrients and bioactive constituents, and the multipurpose maize enriched flour product has thick maize fragrance, and can be used as raw materials for processing cooked wheaten food such as bread, biscuits, steamed bread, dumplings, noodles, steamed cake and the like. The production conditions of the product are mild to well maintain the natural nutrients therein; no pollution and harmful substances are generated in the production process, any chemical and artificial synthesis additives are not used, so that the multipurpose maize enriched flour is safe to eat.

A method for decreasing heavy metal content in cereal powder includes the following steps of firstly, conducting a reduction reaction, wherein cereal powder polluted by heavy metal is weighed, water accounting for 5-10 times of the weight of the cereal powder is added, a heavy metal reduction agent accounting for 0.1-1.0% of the weight of the added water is added, the mixture is evenly stirred, and material liquid is obtained; secondly, conducting ultrasonic reduction, wherein ultrasonic processing is conducted on the material liquid obtained in the first step, the ultrasonic frequency is 20-50 kHz, time is 1-4 h, and the temperature is controlled at 20-40 DEG C in the ultrasonic processing process; thirdly, conducting washing, wherein filter pressing is conducted on the liquid material processed in the second step, and the liquid material is washed with water; fourthly, conducting drying, wherein cereal obtained after the processing in the third step is dried. By means of the method, the problem that at present, the content of heavy metal such as cadmium, chromium, lead, mercury, arsenium and copper in powder of cereal such as rice exceeds the standard can be effectively solved.

The invention discloses a technical method for extracting dietary fiber from pear residue; the pear residue is a waste material produced in the production of pear juice, contains a large number of sclereid, is poor in palatability when direct used as a feed, is a waste of resources and seriously pollutes the environment when use as a waste material; by use of the pear residue for dietary fiber production, the pear industry additional value can be increased, and energy can be saved and emission can be reduced. The technical method comprises the following steps: 1, pear residue pretreatment, 2, ultrasonic assisted enzymolysis, 3, precipitation with ethanol, and 4, drying to obtain pear residue dietary fiber including pear residue soluble dietary fiber and pear residue insoluble dietary fiber; the extraction rate of the pear residue soluble dietary fiber is 13%-15%, at the 20-80 DEG C, the solubility stability of the pear residue soluble dietary fiber is 85% above, the pear residue soluble dietary fiber is strong in antioxidant ability; the pear residue insoluble dietary fiber has good water holding capacity and swelling capacity, and is high-quality dietary fiber. The technical method has the advantages of simple process, short enzymolysis time and low cost, and is suitable for industrial application.