39results about "Seed preservation by pressure variation" patented technology

The invention discloses a processing method of nut roasted food, which comprises the following steps: S1, soaking nut kernels in water for a certain period of time; S2, freezing the soaked nut kernels under high pressure, and then unfreezing and drying the frozen nut kernels to obtain pretreated nut kernels; and S3, soaking the pretreated nut kernels in an antioxidant solution, and then performing drying and baking so as to obtain the nut roasted food. According to the processing method disclosed by the invention, the oxidation resistance of the nut roasted food can be improved, nutrient and flavor substances in the food can be well reserved, and the prepared nut roasted food is pure in taste, rich in fragrance and long in shelf life, and has good market potential.

The present invention discloses a preparation technology of ultrahigh pressure instant cooked black rice. The ultrahigh pressure instant cooked black rice is prepared by the successively steps of pre-treating, enzyme liquid preparing, soaking, vacuum packaging, ultrahigh pressure treating, high temperature cooking, etc. The instant cooked black rice treated by the processing technology is fee of rehydration, ready-to-use, soft and glutinous in mouthfeel, not easy for retrogradation, and long in storage period. The preparation technology can maximally maintain original color, smell, taste and nutrition of the cooked black rice.

The present invention provides a food sterilization method by which the effective sterilization of the spore-forming bacteria having high heat resistance and high pressure resistance is possible without impairing the taste, flavor, and texture of food. A method for sterilization of food comprising: high-pressure treatment step in which one or more amino acids selected from the group consisting of cysteine, alanine, methionine, phenylalanine, serine, leucine, and glycine is added to a sterilization target food, and then the sterilization target food including the amino acid is treated at 50 to 600 MPa for 1 to 120 minutes; and low-temperature heating step in which the sterilization target food is heated at 60 to 100° C. for 5 minutes or more after the high-pressure treatment step.

The invention relates to a normal-temperature fresh-keeping method for box-type packaged fresh corn. The method comprises the following steps: peeling corn by a peeling machine, and performing cleaning and sterilization; and carrying out enzyme inactivation treatment by using microwaves in cooperation with a color fixative, carrying out coating after air drying, carrying out antibacterial, antioxidant and anti-aging coating treatment by using a surfactant, putting the air-dried corn into a high-temperature-resistant and high-pressure-resistant polypropylene packaging box, and carrying out back-pressure sterilization. According to the invention, nano-water ions and ozone micro-nano bubbles are adopted to generate synergistic cycling, and the processes of gradient heating and boosting, constant-temperature and constant-pressure sterilization and gradient cooling and depressurization sterilization of a sterilization pot are adopted, so that the bag explosion rate is reduced, and the nanoatomized water can excite water molecules to form hydroxyl negative ions and hydrogen positive ions with very strong binding capacity. Due to the small-size effect of nanometer, the specific surface area is greatly increased, and the sterilization and bacteriostasis performance is more excellent. The penetrability of sterilization media such as hot water and steam in the sterilization pot can be improved, and the sterilization effect is improved.

The invention belongs to the technical field of food processing, and particularly relates to a production method of flexible self-adaptive sterile rice. Specifically, through introduction of a visual monitoring system, key points such as raw material recognition, sealing monitoring and sealing detection in the sterile rice production process can be monitored in real time, collected information is fed back and transmitted to a control system, the control system makes corresponding self-adaptive adjustment, and optimal production process parameters can be automatically given based on different varieties; the processing requirements of traditional rice are met, the types, colors and weights of raw materials and the like can be monitored in real time, and processing parameters are adjusted. According to the flexible self-adaptive production method, intelligent numerical control can be achieved in the production process, meanwhile, the product qualification ratio is increased, and good practicability is achieved.

The invention provides a production method of fresh keeping rice and the fresh keeping rice. A specific processing method of the fresh keeping rice comprises the following technological processes of A, washing husked rice: adding hot water into washed husked rice; B, performing microwave heating: heating a mixture obtained in the step A through microwaves; C, performing sealing: complementing hot water to the mixture obtained in the step B, inflating nitrogen, and performing sealing; and D, performing high-pressure sterilization: performing water-bath high-temperature high-pressure sterilization on sealed rice. The rice grains of the fresh keeping rice produced by the method are not adhered, and the fresh keeping rice is good in flavor, long in quality guarantee period and convenient to use.

The invention discloses a preparation method of canned corn. The method comprises the following steps: pre-cooling corn, carrying out microwave blanching, adding xanthan gum, sodium alginate and konjac gum compound gum, combining optimized ultrahigh-pressure sterilization with streptococcus lactis to prepare the new canned corn. The quality of sweet corn is improved by researching a vacuum rapid pre-cooling process of the sweet corn and different enzyme inactivation methods by heat, microwaves, steam and the like of the sweet corn; and by researching a boiling water blanching process, a steamblanching process and a microwave blanching process of the sweet corn kernels, the invention develops a technical process of the soft packaged canned sweet corn by combining the optimized ultrahigh-pressure sterilization with preservatives such as nisin and dimethyl dicarbonate, the influence of storage conditions on the shelf life and the quality of the canned sweet corn kernels is researched, and the canned corn which keeps the original fresh and sweet flavor, improves the grain feeling of residues and has a better taste is developed.

The invention provides a method for inhibiting rice aging by ultrahigh pressure-synergic trehalose infiltration. The rice is wetted by a trehalose solution, and a certain pressure is exerted on the rice simultaneously by ultrahigh pressure equipment, so that the trehalose is promoted to infiltrate into the pores of the rice grains by the ultrahigh pressure. The trehalose molecules and amylose molecules combine fully so as to form conjugant, so that retrogradation phenomenon of the starch is thereby inhibited. The treated rice is then dried, so that a dense film for isolating oxygen is formed on surface of the rice; thus, oxidation of the rice is inhibited so as to prevent the protein from denaturation. The rice treated by the ultrahigh pressure-synergic trehalose infiltration can be stored in the barn storage conditions for 18 months after drying. The treated rice has better edible qualities when compared with untreated common rice in the same storage conditions; namely, the fatty acid value of the treated rice is 12mgKOH/100g, which is 4mgKOH/100g lower than the fatty acid value of the common rice in the same storage conditions; the heated water absorption rate of the treated rice is 2.85%, which is 0.72% higher than the heated water absorption rate of the common rice in the same storage conditions; and the transmission difference of the rice soup of the treated rice is 35.7%, which is 11.2% higher than the transmission difference of the common rice in the same storage conditions.

The invention discloses a rice deterioration inhibition method, which successively comprises steps of pretreatment, film mulching, packaging and the like. By using alpha, alpha-1,1 trehalose as an anti-stale agent and with the combination of high-pressure treatment, the anti-stale agent can greatly infiltrate into rice; a ginger juice extract is used for film mulching of rice; and a dustproof bag, which is formed from raw materials with a fresh-keeping effect, such as kelp, anise and the like, is used for packaging. Therefore, deterioration inhibition capability of rice is greatly raised. Through practical testing, shelf life of rice reaches 24 months and above, and the effect is excellent.

The invention discloses a multifunctional grain sterilization and disinfection cabinet and an application method for sterilization and disinfection. The sterilization and disinfection cabinet comprises a cabinet body which has a holding space, inside which an inner pot and a support pedestal used for supporting the inner pot are arranged. The bottom of the support pedestal is connected to a vibrating device, which drives the inner pot to vibrate through the support pedestal. The sterilization and disinfection cabinet also comprises a top cover which is arranged above the cabinet body and separated from the cabinet body or movably connected to the cabinet body. The inner surface of one side of the top cover, facing towards the holding space, is sunken inwards to form a groove, inside which a nano-ultraviolet lamp is installed. The sterilization and disinfection cabinet has a simple structure. A nano-lamp is utilized for disinfection. A quantum resonance method is imitated. Overturning and irradiation are combined for sterilization and disinfection. After 2-20 minutes of sterilization of rice and noodle, sterilizing rate of pathogen on the surface of grain can reach 96%.

The invention discloses a rice storage method. The method includes the steps of: firstly selecting a rice storage bin, then treating the rice storage bin, i.e. cleaning and disinfecting the rice storage bin; sending rice needing storage into a vibration screening machine for screening, and then treating the screened rice, i.e. controlling the rice moisture content and performing sterilization; andsending the treated rice into a packaging machine for vacuum packaging. The rice storage method provided by the invention firstly performs packaging and then employs ultrahigh pressure treatment on the packaged rice to change the structure of amylase and amylopectin, inhibits the formation of a coating on a rice grain surface, thus avoiding rice aging, also adopts microwave equipment and an ultraviolet lamp for collaborative sterilization, accelerates the sterilization speed, shortens the treatment cycle, and finally employs irradiation treatment to kill pests and bacteria in rice, thus prolonging the rice storage time, and bringing better application prospects.

The invention discloses a nut processing method capable of effectively preventing deterioration. The nut processing method mainly comprises the steps of screening, dehydration, ultraviolet sterilization, pressurized stir-frying, intensive pulse light sterilization treatment and packaging. In the nut processing method process, no chemical substance is added for soaking and sterilization treatment,and no antioxidant is added, so that the problem of potential food safety hazards caused by chemical substances is solved. Uniform heating is performed on cleaned nut particles by virtue of microwavestwice, so that water is uniformly dispersed. The water in the nut particles can be fully removed, and nutritional ingredients and fragrance of the nut particles can be better retained in dried products. In order to remove harmful substances such as mildewed fungi, viruses and bacteria contaminated by the nut particles, an ultraviolet sterilization technical means is used, so that the energy consumption is low, and the cost is low.

The present method provides a production method of preservation cooked germ-remaining rice and the preservation cooked germ-remaining rice. Specifically, the processing method comprises the following steps: A, rice washing: hot water is added into washed rice; B, microwave heating: microwave is used heat the obtained mixture in the step A; C: sealing: hot water is supplemented in the mixture obtained in the step B, nitrogen is filled, and the mixture is sealed; D: high pressure sterilizing: the sealed cooked rice is subjected to water bath high temperature and high pressure sterilization; and the rice in the step A is the germ-remaining rice. The produced preservation cooked rice by the method is not sticky in cooked rice grains, good in flavor, rich in dietary fibers and vitamins, long in shelf life and easy to eat.

The invention relates to a processing method for ready-to-eat fresh walnuts and belongs to the technical field of food preservation. The processing method comprises the following specific steps: 1) washing and shelling fresh green walnuts to get fresh walnut kernels; 2) putting the fresh walnut kernels into packaging bags, perfroming vacuum packaging, then treating the packaged walnut kernels for5 to 10 minutes under ultra-high pressure of 100-550MPa to obtain the ready-to-eat fresh walnut kernel products; and 3) storing the processed ready-to-eat fresh walnut kernel products under low temperature of 4-10 DEG C. The processing method is a zero-addition physical treatment method, no additives are needed, the nutrition loss of walnut kernels is small, the walnut kernel products have a longshelf life, bitter inner membranes (skin) of the walnut kernels are easy to peel off, and consumers can choose to directly eat the walnut kernel product or peel off the skin according to personal preference; and the ready-to-eat fresh walnuts are convenient to eat, thus the consumer choices are increased.

The present invention provides a brown rice aging inhibition method by ultrahigh pressure synergistic with trehalose infiltration. The trehalose is high in safety, stable in property, and a natural preservative for brown rice. Trehalose solution is used to moisten the brown rice and the trehalose can relatively well penetrate into the pores of brown rice particles due to a small molecular weight and a relative high solubility. At the same time, ultra-high pressure devices are used to exert a certain pressure and the ultra-high pressure promotes the penetration of the trehalose into the pores of the brown rice particles. Trehalose molecules can be fully integrated with amylose molecules to form ligands, which can inhibit a starch retrogradation phenomenon. After the brown rice is treated, the brown rice is dried, a dense thin film is formed on the surface to cut off oxygen, brown rice oxidation is inhibited, and protein denaturation is prevented. The treated brown rice is dried and the dried brown rice is stored at a granary storage condition for 15 months. A fatty acid value of the aging inhibited brown rice is 38.35 mgKOH/100g and 13.5 mgKOH/100g lower than that of regular brown rice at a same condition. A falling number of the aging inhibited brown rice is 327 s and 45 s lower than that of the regular brown rice at a same condition. A total starch content of the aging inhibited brown rice is 52.93% and 12.93% higher than that of the regular brown rice.

The invention discloses a physical fresh-keeping method for corn grains, which can be used for solving the problems of insect damages, low nutritive value and the like of the corn grains in a current storage process. According to the technical scheme, the method comprises the steps of soaking and cleaning fresh corn grains, draining the fresh corn grains, performing high-pressure seepage treatment, vacuum high-voltage electric field corona discharge treatment and vacuum packaging, and then performing cold storage. According to the method provided by the invention, a volatilized mugwort gas can be in an approximate supercritical state under a high-pressure condition, the infiltration capacity is extremely strong, and the corn grains can be infiltrated to achieve an effective antimicrobial and insecticidal effect, and by virtue of the vacuum high-voltage electric field corona discharge treatment, the molecular structures of volatile components in mugwort are destroyed to further remove peculiar smells. The storage period of the corn grains after the treatments is greatly prolonged, and the corn grains are good in color, fragrance and taste.

The invention discloses a physical fresh keeping method of pine seeds. The problems that in a conventional storage process, insect pests appear in the pine seeds, so that the nutrient value of the stored pine seeds is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the fresh pine seeds, cleaning the soaked pine seeds, draining the cleaned pine seeds, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner parts of the pine seeds to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed pine seeds is greatly prolonged, and the processed pine seeds are excellent in color, fragrance and taste.

The invention discloses a physical fresh keeping method of wheat or rice. The problems that in a conventional storage process, insect pests appear in the wheat or the rice, so that the nutrient value of the stored wheat or the stored rice is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the wheat or the rice, cleaning the soaked wheat or the soaked rice, draining the cleaned wheat or the cleaned rice, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows an approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner part of the wheat or the rice to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed wheat or the processed rice is greatly prolonged, and the processed wheat or the processed rice is excellent in color, fragrance and taste.

The invention belongs to the technical field of food processing equipment, and relates to a high-temperature and high-pressure steam instantaneous variable-pressure sterilization device and application thereof. The sterilization device comprises a sterilization kettle, a turnover door, a steam input pipe, a stop valve, a decompression valve, a pressure stabilizing system and a PID control system; the sterilization kettle is provided with an internal through sterilization kettle cavity, and turnover doors are arranged at openings in the two sides; a plurality of groups of steam input pipes are communicated with the upper wall surface of the sterilization kettle, and stop valves I are arranged on the steam input pipes; the sterilization kettle is also communicated with the decompression valve and the pressure stabilizing system; the pressure stabilizing system is beneficial to accurate control of pressure, and the sterilizing effect is prevented from being influenced by unstable pressure. According to the invention, sterilization can be completed within seconds; on one hand, all microorganisms including spores can be killed; on the other hand, the color, luster and integrity of the food are not damaged, the nutritional value of the food is guaranteed, and an important guarantee is provided for prolonging the shelf life of the food.

The invention discloses two-in-one eight-treasure rice pudding processing equipment and technology, and relates to the field of food processing.The two-in-one eight-treasure rice pudding processing equipment comprises a high-pressure rotary sterilization pot, a control panel is arranged on the right side of the high-pressure rotary sterilization pot and provided with a control device, and a base is arranged on the left side of the high-pressure rotary sterilization pot and provided with a control device; according to the invention, the eight-treasure rice pudding process is improved, the brewed glutinous rice and other auxiliary materials are directly mixed, the glutinous rice is not cooked, has low viscosity and is relatively convenient to mix, then the mixed eight-treasure rice pudding is put into a packaging box for sealing, and then the eight-treasure rice pudding is directly sterilized by using a high-pressure rotary sterilization pot, so that the eight-treasure rice pudding is obtained. Due to the fact that the temperature in the container is high in the sterilization process, the eight-treasure rice pudding can be directly steamed, the effect of combining the original independent glutinous rice steaming procedure and the sterilization procedure after mixing is achieved, the procedure simplification is achieved, and the effect that the glutinous rice and auxiliary materials are directly mixed to achieve clear particles more easily is achieved.

The application relates to the technical field of coarse cereal food, and particularly discloses an additive-free cooked ready-to-eat whole-grain coarse cereal product and a production process of the product. The production process comprises the following steps: step 1, screening raw materials; step 2, soaking; step 3, cleaning; step 4, mixing; step 5, blanching; step 6, cooling; step 7, draining; step 8, packaging; and step 9, sterilizing. The raw materials are at least two of rice cereals, beans, nuts, and medicine and food homology, the rice cereals are a composition of one or more of oats, coix seeds, black rice, red rice, rye and purple sweet potatoes, the beans are a composition of one or more of soybeans, red beans, black beans, mung beans and red kidney beans, the nuts are a composition of one or more of peanuts, walnuts, red dates, lotus seeds and sesames, and the medicinal and edible products are a composition of one or more of lily bulbs, Chinese yams, gordon fruit and poria cocos. The production process disclosed by the application has the advantages of improving the taste of the coarse cereal product and prolonging the shelf life at the same time.

The invention discloses a production method for improving eating quality of mung bean instant porridge and reducing starch aging, which belongs to the field of agricultural product processing. The poduction method comprises the following steps of selecting plump mung beans, performing thorough cleaning with clear water, performing soaking, performing steaming or boiling pre-gelatinization on the mung beans, then performing freezing with sweet water at -80 DEG C so as to prevent starch retrogradation, performing high-pressure steaming so as to achieve secondary gelatinization, and then performing hot air drying so as to obtain the mung bean instant porridge. The production mode of cooking, freezing and re-cooking is adopted, and the problem of product retrogradation is well solved. Then hotair drying is adopted, so that the appearance shape of the product is reserved, the brewed product has granular sensation, chewing sensation and hardness, and the sensory quality of the product is improved.

The invention discloses a storage treatment method of edible soybeans. The storage treatment method comprises the following steps of (1) performing cleaning treatment; (2) performing drying treatment;(3) performing modifying treatment; and (4) performing storage treatment. The soybeans are specially treated, so that the storage quality of the soybeans is effectively improved, the content of beneficial components in the soybeans is increased, the economic benefits and the market competition of the soybeans are further increased, and the storage treatment method has high popularization and usevalue.

The invention relates to a making method of sterile instant rice. The making method comprises the following steps: cleaning rice, performing soaking, performing filling, performing primary sterilization, performing water injection cooking, performing sealing and performing secondary sterilization in sequence, wherein a cleaning method adopts ultrasonic bubble cleaning; and a soaking condition comprises soaking in ozone water. The making method is simple in preparation process, and the made sterile instant rice is bright white in color, complete in particles, pure and rich in smell, good in edible flavor and taste and long in shelf life.