81results about "Fruits/vegetable preservation using acids" patented technology

The invention relates to the technical field of pickled Chinese cabbage processing, in particular to a pickled Chinese cabbage soaking device which is characterized in that a gas cylinder is inserted into a limiting seat, the outlet end of the gas cylinder is communicated with the inlet end of a miniature air pump through a hose, the outlet end of the miniature air pump is communicated with a one-way pipe, and one end of the one-way pipe extends into a tank body and is communicated with a micropore circular ring pipe; the bottom end of the sealing cover is connected with a perforated pressing plate piece used for preventing pickled Chinese cabbages from stretching out of the liquid level. After the micro air pump is started, sterile air in the air bottle is extracted through the hose, the extracted sterile air is guided into the micropore circular ring pipe in a one-way mode through the one-way pipe, the sterile air in the micropore circular ring pipe is released upwards in a bubble mode from micropores, and a large number of fine bubbles continuously rise in saline water; the concentration layering phenomenon generated during standing soaking is effectively eliminated, salt ions in saline water are distributed more evenly, and therefore the problem that the local part is too salty or too light is avoided.

The present invention activates lactobacillus and by-products thereof, which influence the refreshing feeling and sweet taste of kimchi, and inhibits lactobacillus, general bacteria, yeast, mold, or by-products thereof, etc. which can cause repulsion, for example with the unique sourness of kimchi, thus greatly improving the taste and flavour of kimchi, and markedly enhancing the value of kimchi as a health food product. In addition, the present invention minimizes the swelling of packaging resulting from gas generated by the fermentation of kimchi during distribution, and thus provides quality-assured kimchi and a production method for same.

Embodiments of the inventive subject matter are directed to creating and applying a food preserving coating that contains a diglyceride, an acetyl triglyceride, an emulsifier, an antiseptic, and water. The coating can be applied by submersion or spray, and it forms a thin, transparent, and firm peel on a food surface. Coatings described in this application improve shelf life of foods they are applied to and are particularly useful in helping to prolong the shelf life of fresh produce.

The present invention is directed to methods of improving post-harvest cold stress tolerance in a plant part comprising applying an effective amount of a mixture of abscisic acid and a jasmonate to the plant part. The present invention is further directed to methods of improving plant part quality in plant parts subjected to post-harvest chilling temperatures comprising applying an effective amount of a mixture of (S)-abscisic acid and a jasmonate to the plant part.

To provide a discoloration prevention agent and a discoloration prevention method using the discoloration prevention agent which, even after an edible green vegetable is cooked, enable the edible green vegetable to retain a color just like that of a fresh vegetable and to be prevented from fading.SOLUTION: A discoloration prevention agent for a green vegetable includes an extract of a horse radish tree also called Moringa oleifera as an active ingredient. A discoloration prevention method for a green vegetable includes preparing an aqueous solution at a pH ranging from 5 to 10 containing the discoloration prevention agent for the green vegetable and immersion-treating the green vegetable with the agent for several minutes to several tens of minutes.SELECTED DRAWING: None

The present invention relates to a technology for preparing fermented foods, particularly kimchi, and relates to a kimchi preparation method and kimchi prepared using same, the method reducing off-odor, improving flavor and preference, and ensuring long-term storage and hygiene through salinity control of salted Chinese cabbage, optimization of a composition of lactic acid bacteria in kimchi seasoning, multi-stage aging, and a ultra-high pressure sterilization (HPP) process. In addition, a lightly fermented taste, a well-fermented taste, and a fully fermented taste can be selectively implemented using aging control. For example, a low acidity region (acidity of approximately 0.1% to 0.3%), a medium acidity region (acidity of approximately 0.31% to 0.9%), and a high acidity region (acidity of approximately 0.91% to 1.7%) can be stably ensured, and a combination of lactic acid bacteria strains (e.g., Leuconostoc, Lactobacillus, and Weissella spp.), the ratio of Chinese cabbage to seasoning, and a lactic acid bacteria inoculation amount are optimized such that fermentation variability can be reduced and reproducibility between products can be increased.

The present application belongs to the field of food processing, and provides a pickled vegetable and a preparation method thereof; a pickled vegetable mother liquor containing oligosaccharides and mint extract is prepared, a composite microbial inoculum composed of lactic acid bacteria and Weissella is inoculated into the pickled vegetable mother liquor, and the inoculated pickled vegetable mother liquor is injected into pretreated fresh vegetables for fermentation. In the fermentation process, first, the facultative anaerobic lactic acid bacteria consume the oxygen in the fermentation jar, and the oligosaccharides proliferate the Weissella, and the generated carbon dioxide speeds up the formation of an anaerobic environment. In this process, the yeast can still move, and the bacteriostatic substance produced by the movement of the lactobacillus has a weak inhibitory effect. Therefore, the addition of the mint extract improves the bacteriostatic effect of the yeast, and at the same time, inhibits the growth of nitrite. The acidic environment produced by the movement of the lactic acid bacteria and the Weissella gradually degrades the nitrite. Compared with the prior art, not only can the growth of miscellaneous bacteria in the fermentation of the pickled vegetable be inhibited, and the pickled vegetable "flowering" be avoided, but also the safety and sensory quality of the pickled vegetable are improved.

The goal is to artificially ripen unripe green plums in a short period of time, thereby providing plums that are equivalent in quality to naturally ripened, fully mature plums. [Solution] In the decomposition step S4, the decomposition of cyanogenic glycosides such as amygdalin contained in the pulp of raw plums promotes the production of hydrogen cyanide and benzaldehyde. In the detoxification step S5, the produced hydrogen cyanide and benzaldehyde are detoxified. In the high-temperature sterilization step S7, the detoxified plums are sterilized at high temperature. In the ultraviolet irradiation step S8, the plums are further ripened by ultraviolet irradiation. As a result, unripe green plums can be artificially ripened in a short period of time, such as a few days, and plums equivalent to naturally ripened yellow plums that mature over about a month can be obtained.

The invention relates to the field of fresh-cut vegetable processing and fresh-keeping, and discloses a normal-temperature long-time fresh-keeping method, which comprises the following steps: an irradiation disinfection module is used for disinfecting cut vegetables, controlling irradiation disinfection equipment and an ejector, spraying a natural fresh-keeping agent, performing auxiliary sterilization by using ultraviolet rays, and controlling the irradiation disinfection equipment and the ejector to spray the natural fresh-keeping agent; therefore, the purpose of efficient combined preservation is achieved. And the on-line monitoring unit is used for detecting the disinfected vegetables in real time through a sensor, ensuring that the disinfection of the vegetables meets the production standard, and transmitting a detected result to the automatic feedback module. A natural preservative combination is screened to completely replace a traditional chemical preservative, zero chemical addition is achieved, the food safety risk and taste influence caused by chemical agent residues are avoided, and meanwhile natural components have the characteristics of no toxicity and environment friendliness and better meet the healthy consumption requirement.

To provide a production method of fermented pickles capable of stably producing nice-flavor fermented pickles by clarifying relations among a fermentation condition, ingredient composition, flavor, etc. of the fermented pickles.SOLUTION: A production method of fermented pickles according to the present invention includes: adding lactic acid bacteria of genus Lactobacillus to vegetable raw materials, the lactic acid bacteria, for example, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus diolivorans, Lactobacillus parafarraginis, Lactobacillus plantarum, Lactobacillus buchneri and Lactobacillus paraphilia; fermenting them until reached pH becomes 4.5 or less; and acquiring fermented pickles containing at least any of a succinic acid content and an isothiocyanate content more than those of vegetable raw materials.SELECTED DRAWING: Figure 1

An onion product containing sodium metabisulfite, a flavor, a food-grade acid, onions, flavor, onions and an acidified solution comprising water and a food-grade acid, which allows for commercialized sterility of onion food as much as possible. Although may be otherwise prepared, the onion product is produced from a four-step filling process, including adding sodium pyrosulfite, a heat stable flavor, onion, an acidified solution comprising water and a food grade acid to a container, disinfecting, and optionally inverting the container.

The process for the manufacture of fennel snacks comprises at least the following phases: supplying at least one fennel; washing the at least one fennel for the removal of one or more solid crop residues; portioning the at least one fennel to obtain a plurality of finger-food portions; packaging the finger-food portions in at least one container.

The present invention belongs to the field of fermented foods and discloses a preparation method of bagged pickled bamboo shoots without hydrochloric acid. After blanching and sterilizing, the bamboo shoots are added to a salt-free soaking solution, and a compound bacterial solution composed of Lactobacillus fermentum and Lactobacillus paracasei is inoculated; the compound bacterial solution is equivalent to 1-10 wt% of the weight of the bamboo shoots; the compound bacterial solution contains viable bacteria of 1×10⁹-4×10⁹ CFU / g. The bagged pickled bamboo shoots without hydrochloric acid are fermented with Lactobacillus fermentum and Lactobacillus paracasei, and can ferment the bamboo shoots into pickled bamboo shoots with a sour and crispy taste within 4 days. The pickled bamboo shoots have no odor and retain the aroma of fresh bamboo shoots. The product quality is stable, the safety is high, and no nitrite is detected.

A particulate food preservative composition is disclosed, which comprises at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 um, wherein the preservation granules are compacted agglomerates of: (a) particles containing at least 90 wt. % of the chloride salt and (b) particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules. Methods of making the compositions is also disclosed.

To provide an acid irritation-reducing agent capable of reducing throat irritation upon the ingestion of an acetic acid-containing food or beverage.SOLUTION: The present invention provides an acid irritation-reducing agent that comprises cardamonin as an active ingredient.SELECTED DRAWING: None

The present disclosure discloses a processing method of lactic acid fermented food, including: performing a first mixing step by combining food raw materials with sodium chloride to create a first mixture; performing a second mixing treatment on the first mixture and a food acid to obtain a second mixture; performing a fermentation treatment on the second mixture using lactobacillus to obtain the lactic acid fermented food, wherein a content of the sodium chloride ranges from 5% to 7% by mass based on the mass of the food raw materials; a pH value of the second mixture is lower than or equal to 3.8; and the lactobacillus includes Lactobacillus plantarum and / or Lactobacillus curvatus. The method of the present disclosure has low initial salinity, low gas production and short fermentation period and is beneficial to large-scale production.

Methods and apparatus for washing food products (e.g., round produce) are provided. An example apparatus for washing at least one item of round produce generally includes: an applicator configured to apply a first wash treatment solution to an entire exterior surface of the at least one item of round produce; and an opaque shroud configured to prevent light from impinging on the at least one item of round produce and the first wash treatment solution. An example method of washing at least one item of round produce generally includes applying a first wash treatment solution to an entire exterior surface of the item of round produce in a first wash stage while preventing light from impinging on the item of round produce and the first wash treatment solution in the first wash stage.

Embodiments of the inventive subject matter are directed to creating and applying a food preserving coating that contains a diglyceride, an acetyl triglyceride, an emulsifier, an antiseptic, and water. The coating can be applied by submersion or spray, and it forms a thin, transparent, and firm peel on a food surface. Coatings described in this application improve shelf life of foods they are applied to and are particularly useful in helping to prolong the shelf life of fresh produce.

The invention relates to the technical field of food processing, and particularly discloses an old-jar sweet potato leaf based on slight fermentation and a making method of a prefabricated dish thereof, and the making method of the old-jar sweet potato leaf based on slight fermentation comprises the following steps: laying a layer of pretreated ginger, garlic, chili and salt at the bottom of an old jar, paving a layer of pretreated sweet potato leaves on the old jar after the old jar is fully paved, continuously paving a layer of pretreated ginger, garlic, pepper and salt on the old jar after the old jar is fully paved, and then continuously paving according to the sequence until the volume of the old jar is 2 / 3 of that of the old jar; the sweet potato leaves are slightly fermented, so that the flavor is improved, the taste is improved, the nutritional value is improved, the storage life is prolonged, meanwhile, the slightly fermented old jar sweet potato leaves are used for preparing the prepared dish, the flavor of the dish is improved, the storage life of the prepared dish is prolonged, and the market competitiveness of the prepared dish is improved.

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus mucus LF.3 and application thereof. The fermented Lactobacillus mucilaginosus LF.3 fermented source-rich pickled Chinese cabbages provided by the invention have the effects of strong wiredrawing feeling and improvement of chewiness and overall flavor, can endow the source-rich pickled Chinese cabbages with special sour and fragrant flavor, crispness and chewiness, and also can maintain the unique wiredrawing posture of the source-rich pickled Chinese cabbages. The strain and the LP.3 strain are compounded to ferment the rich-source pickled Chinese cabbages, so that the advantage complementation effect can be realized, the wiredrawing state of the product can be kept, the rich fermented sour and fragrant flavor can be endowed, the bright color, good crispness and good chewiness can be ensured, the color, fragrance, taste and crispness of the rich-source pickled Chinese cabbages are remarkably improved, the rich-source pickled Chinese cabbages are comprehensively improved, and the market competitiveness of the rich-source pickled Chinese cabbages is improved. According to the method, the problem that the fermentation batch quality of the rich-source pickled Chinese cabbages is unstable is solved, the food safety risk is reduced, industrialized, standardized and normalized production is easy to realize, and the problems that the fermentation batch quality of the rich-source pickled Chinese cabbages is unstable and industrialization is difficult are solved.

Disclosed herein is a method of making an antibiotic-resistant bacteria-free fermented food product to treat gut microbiota dysbiosis. Also disclosed is a fermented food product comprising a combination of unique starter strains of bacteria of Leuconostoc sp., Lactobacillus sp., Pediococcus sp., and / or other genera of lactic acid bacteria, such as Leuconostoc K6-Leu13 (WL-1) Leuconostoc mesenteroides Pediococcus K6-Pedio (WL-2), Pediococcus inopinatus, Lacticaseibacillus paracasei, Leuconostoc citreum, Lactobacillus SH16 (WL-3), Lactobacillus brevis, Pediococcus acidilactici, Latilactobacillus sakei, etc., for successful fermented products, with or without microbial succession.

A normal-temperature long-time freshness retaining method is provided, which relates to the field of processing and freshness retaining of fresh-cut vegetables. An irradiation disinfection module and an online monitoring unit are included. The irradiation disinfection module is in charge of disinfecting cut vegetables. The irradiation disinfection module controls irradiation disinfection equipment and a sprayer, so that ultraviolet rays are used to assist in sterilization while a natural preservative is sprayed, thereby achieving a purpose of efficient combination and freshness retaining. The online monitoring unit performs, through a sensor, real-time detection on the vegetables being disinfected, to ensure that vegetable disinfection meets a production standard, and transmits a detected result to an automatic feedback module. Meanwhile, because of non-toxic and environmentally-friendly characteristics, a natural component is more in line with a healthy consumption need.

The present invention aims to provide a novel flavor composition that overcomes the risks or unpleasant off-flavors associated with existing salt substitutes and achieves enhanced saltiness at low cost and in a simple manner. [Solution] The present inventors have found that the saltiness enhancement ratio of a flavor composition based on a salt substitute containing chloride ions is proportional to the molar ratio of chloride ions to sodium ions in the presence of anions of organic acids or inorganic acids other than hydrochloric acid as saltiness enhancers. By focusing on this molar ratio, the intensity of the anion effect can be systematically adjusted while suppressing the sodium ion concentration in food and beverages. As a result, a composition that provides a saltiness intensity equivalent to or greater than that of salt can be efficiently optimized. The present invention provides a flavor composition that achieves saltiness enhancement at low cost and in a simple manner by optimizing the composition by the above method.

The invention discloses a deacidification and additive-free long-acting preservation method for brasenia schreberi. The deacidification and additive-free long-acting preservation method comprises the following steps: S1, picking; s2, a fixation process; s3, an acetic acid temporary storage procedure: putting the water shield subjected to fixation into a food-grade container, and adding an edible acetic acid aqueous solution for soaking and fresh keeping; s4, a sorting procedure; s5, a deacidification process: putting the sorted brasenia schreberi into a food-grade deacidification container, injecting dynamic purified water, and soaking for 120-170 hours until the content of acetic acid is zero, the collagen expansion of the brasenia schreberi is not less than 50%, and the weight increase of the brasenia schreberi is not less than 30%; s6, a sterilization process: mixing the deacidified brasenia schreberi with purified water, heating to 100 DEG C, and sterilizing for 2-4 minutes; and S7, packaging and sterilizing: filling the sterilized brasenia schreberi into a food-grade PP plastic box within 30 minutes, sealing with a film, and pasteurizing at 70-80 DEG C for 30 minutes to obtain the product with the normal-temperature fresh-keeping period of 365 days. The method can ensure that the residual quantity of acetic acid is zero, and meanwhile, loss of nutritional ingredients is reduced; the fresh-keeping at normal temperature for 365 days is realized, and no preservative is added.

The present invention is to provide a method of manufacturing a Korean sauce, the method including a purified water manufacturing step of obtaining raw water and purifying the raw water by causing the raw water to pass through a filtration filter and a reverse osmosis filtration membrane; a Korean sauce weighing step of weighing a received raw material and weighing an aged raw material; a lactic acid bacteria culture solution manufacturing step of performing main fermentation culture of lactic acid bacteria, homogenizing the lactic acid bacteria, and adding a predetermined amount thereof; a sauce mixture optimizing step of adding purified water and a liquid raw material which are measured in a predetermined mixing ratio, raising a temperature to a predetermined temperature, then adding a powder raw material, and stirring a resultant; a sterilization step of proceeding a sterilization operation in a predetermined temperature range and a predetermined time range by using an HTST sterilization device; a filtration step of filtering out a foreign substance and a filtrate that is out of a predetermined standard after the sterilization step; a filling step of filling a container with a predetermined amount; a cooling step of completely sealing an inside of the container with shrinkage vacuum pressure by a cooling process after the sterilization step; and a packaging step of attaching a label to which predetermined information is input to the container of the Korean sauce that has gone through the sterilization and cooling steps. According to an embodiment of the present invention, an object is to provide a manufacturing method of manufacturing a sauce with the original balanced flavor of food preferred by a consumer by a process of optimizing a mixing ratio to improve the flavor of Korean food.

The present invention relates to a method for preparing a preserved fruit composition having a Brix value of 10° to 60°, a moisture content of at least 20% by weight, and a pH in the range of 3.0 to 4.2, comprising the steps of: providing a non-preserved fruit composition; combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, the acetate buffer containing 10 to 50% by weight of dissolved acetate salts in the form of dissolved acetic acid and dissolved acetate anions; and, if necessary, adding water and / or an acidulant to the buffered fruit composition to achieve a moisture content of at least 20% by weight and a pH in the range of 3.0 to 4.2.

The invention relates to a method for improving the filterability of a fruit and / or vegetable preparation, comprising a fermentation step of the fruit and / or vegetable preparation with a strain of lactic acid bacteria. (no figure)

To provide a bitter gourd pickled in used sake lees produced relatively inexpensively and having good texture and high nutritional value, while retaining unique flavor of the bitter gourd, and a production method thereof.SOLUTION: A production method of a bitter gourd pickled in used sake lees includes: a lees bed forming step ST1 of putting used sake lees made of sake lees that have been used for pickle food, in a container to form a lees bed; a precooking step ST2 of cutting a bitter gourd vertically and removing seeds and fibers therefrom; a put-in step ST3 of putting the precooked bitter gourd in the lees bed without salting; a pickling step ST4 of pickling the bitter gourd put in the lees bed at a temperature of 10-20°C for 24-36 hours, and a takeout step ST5 of taking out the bitter gourd after the pickling step from the sake lees.SELECTED DRAWING: Figure 1

The invention relates to compositions comprising at least one ABA agonist for inhibiting plant or plant part germination / sprouting, and / or promoting fruit ripening and pigmentation; kits comprising such compositions; and methods of using such compositions to inhibiting plant or plant part germination / sprouting and promoting fruit ripening and pigmentation.