594results about "Ultra high pressure food processes" patented technology

The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.

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

The invention discloses a preparation method of a lotus root pickled vegetable. The preparation method comprises the following steps: (1) cleaning up fresh lotus roots, removing rhizoma nelumbinis, peeling and cutting into slices; (2) carrying out color protecting on the lotus root slices; (3) placing into boiling water for blanching; (4) carrying out hardening treatment; (5) cooling the hardened lotus root slices at normal temperature and draining; (6) adding seasoner liquid, wherein the seasoner liquid is prepared by adding white sugar calcium chloride, ginger, peppers and pickled peppers into salt water with the mass fraction of 2-8%; the mass ratio of the lotus root slices to the seasoner liquid is 1:(0.3-0.9); (7) carrying out ultrahigh pressure sterilization treatment after filling, namely after filling the lotus root slices with the seasoner liquid, placing in an ultrahigh-pressure container with 300-400MPa, standing for 10-30 minutes; and (8) refrigerating after the filled lotus root slices which are subjected to external packing are air-dried. The lotus root slice pickled vegetable prepared by adopting the preparation method is good in taste, health, safe, complete in color, aroma and taste, scientific and reliable in production process and beneficial to large-scale production.

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

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.

The invention relates to a beverage formula. The beverage formula comprises the following steps: 1, ingredient preparation: mixing date, wheat, Lonicera japonica and gingko according to a ratio of 2:2:2:1, crushing, and disinfecting crushed ingredients at a temperature of 300DEG C under a pressure of 1*1000pa; 2, ingredient separation: dumping the crushed raw materials into a centrifuge, and separating out a coagulum in the crushed raw materials through a centrifuging method; 3, ingredient freshness keeping: filling the crushed raw materials into a vessel, and keeping the freshness of the crushed raw materials through a radiation method; and 4, beverage preparation: mixing the crushed raw materials with water to prepare a beverage, wherein each 1000ml of the beverage contains 35g of the crushed raw materials. The beverage formula allows the beverage having the advantages of good stability, high nutrition value, and wide sources of the raw materials to be produced.

A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure micronization is at least 500 bar, and the total cumulative sum of the pressures applied during the steps of the ultra-high pressure micronization is at least 2,000 bar.

The invention relates to a high-protein tilapia fish ball and a preparation method thereof and belongs to the field of food processing technology. The invention relates to a fish ball, in particular relates to the high-protein tilapia fish ball and also a method for producing the high protein tilapia fish ball by utilizing a superhigh pressure technology. According to the preparation method, fish meat and fish skin of tilapia fish are used as main ingredients, soy protein, glutamine transaminase, konjac powder, sodium lactate, salt, granulated sugar, monosodium glutamate, white pepper powder and yellow wine are added, a superhigh pressure device with a temperature control device is utilized for processing the fish ball, pressure is controlled to be 200-600MPa, temperature is controlled to be 65-80 DEG C, and action time is controlled to be 10-20min to prepare the high-protein tilapia fish ball. The high-protein tilapia fish ball is good in flavor, high in protein content, compact in structure and good in elasticity, water-retaining property and anti-freezing effect.

The invention relates to a method for continuously and rapidly producing a reformed egg through a vacuum pressure reduction and back pressure interaction method and a pickling system, wherein a finished product is obtained through the steps of preparing a pickling liquid, placing a bird egg, spraying the pickling liquid, conducting vacuum pressure reduction and back pressure interaction, and carrying out subsequent processing. According to the method provided by the invention, the reformed egg is rapidly produced through the vacuum pressure reduction and back pressure interaction method, repeated vacuum pumping can pump out the air in the bird egg, then the pickling liquid rapidly permeates in the egg at the early pickling stage because of the difference of pressures inside and outside the bird egg in the pressurizing process, so that the pickling period is shortened. The method can be applied to processing various bird eggs like a duck egg, a quail egg, a chicken egg, a goose egg and an ostrich egg into a preserved duck egg, an egg preserved in wine, a salted egg and a salted preserved egg. The method is clean and sanitary, the degree of mechanization is high, the operation is continuous, the production efficiency of a product of the reformed egg is effectively improved, the used pickling liquid is non-toxic and harmless, and the prepared preserved duck egg, egg preserved in wine, salted egg and salted preserved egg are safe and non-toxic.

The invention relates to a method for producing a grapefruit juice by employing an ultra-high pressure technology. The method comprises the following steps: (1) preparation of grapefruit juice: sequentially squeezing, filtering and centrifuging grapefruit pulp to obtain the grapefruit juice; and 2) ultra-high pressure treatment: carrying out ultra-high pressure treatment on the grapefruit juice obtained in the step (1) at 400-600MPa for 5-10 minutes, so as to obtain the grapefruit juice which is subjected to ultra-high pressure treatment. The low-temperature and high-quality grapefruit juice which is not easy to brown, high in acidity, rich in Vc and phenolic substances and high in antioxidant ability is produced in a low-temperature storage condition of 4 DEG C; the nutrients, the quality and the functions of the grapefruit juice are well protected; the progress of research on marketization and commercialization of related HHP (high-hydrostatic pressure) techniques is improved; a certain theoretical basis is provided for development and industrial application of the low-temperature and high-quality grapefruit juice; and meanwhile, the method provided by the invention is also applicable to production of other ultra-high pressure fruit juice products.

The invention discloses a preparation method of strong gelatin fibrillin. The method comprises the following steps of (1) preparing fibrillin; (2) dissolving the fibrillin; performing concentration toobtain concentration liquid; (3) adding the concentration liquid into pyrogallic acid; performing uniform mixing; thus obtaining a mixed protein solution after the placement at the normal temperature; (4) performing vacuum packaging on the mixed protein solution; performing treatment at ultrahigh pressure; (5) performing program temperature rise on materials obtained in the step (4); performing sharp cooling to obtain the strong gelatin fibrillin. The system oxidization degree of the fibrillin is weakened by using the oxidization resistance of pyrogallic acid; ultrahigh pressure treatment iscombined, so that the inside structure of the fibrillin is changed; the uniform three-dimensional network gel structure is formed. The method is applicable to the field of food processing auxiliary materials; the quality of fish meat products is regulated.

The invention discloses a processing method of novel nutrition blended cedrela sinensis. The processing method comprises the following steps: selecting and cleaning a cedrela sinensis raw material; dewatering the cleaned cedrela sinensis raw material; freezing the dewatered cedrela sinensis raw material; blanching the frozen cedrela sinensis by combining boiling water and microwaves; preserving heat and coloring after blanching; cooling and rinsing; draining; cutting; adding seasoning oil for blending; vacuum-packaging; and performing ultra-high pressure sterilization to prepare a cedrela sinensis dish. According to the processing method, the problem of color of a product is effectively solved by using boiling water and microwave blanching and trace sodium copper chlorophyllin, and the flavor of the cedrela sinensis is maximally remained by adopting a fat embedding technology and ultra-high pressure instant sterilization. The cedrela sinensis dish is green in color, thick and durable in flavor substance, rich in nutrients, good in taste, suitable for most of people, wide in market and high in social and economic benefits.

The invention relates to a preparation method of high-quality low-salt pickles.The pickles comprise pickle main materials and auxiliary materials, wherein the pickle main materials are fresh vegetables including white radishes, carrots, cabbages, celeries and the like, and the auxiliary materials include fresh chilis, gingers and garlics. According to the preparation method, the raw materials are selected and fermented to mature, so as to perform solid-liquid separation on the pickles and soup, the pickles are placed in the soup for heat treatment for a short time, so as to keep the color, brittleness, flavor and stability during the shelf life, and additionally, ultra-high pressure treatment with the pressure of 300 to 600 MPa and the time of 5 to 15 min is combined, so that the problems of acidification and bag expansion when the low-salt pickles are stored can be effectively solved. The pickles produced according to the preparation method have the advantages that the pure and fresh fragrance is obvious, a pH value is 3 to 4, the salt content is 1.5 to 2%, and microbiological indicators conform to provisions of the GB2714-2003 Hygienic Standard for Preserved Vegetables. Compared with traditional pickles, the low-salt pickles have no significant difference in nutrient substances, color, texture, flavor and the like.

The present invention describes a method of enhancing clarity and / or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and / or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

The invention provides pueraria powder and a preparation method thereof. Puffing treatment, first super fine crushing and ultra-high pressure treatment are performed on pueraria raw materials to obtain the pueraria powder, wherein the ultra-high pressure treatment condition includes that pressure is 300-600 MPa, pressure holding time is 15-30 minutes, and a pressure transferring medium is water at room temperature. The content of puerarin in the obtained pueraria powder can reach 38941mg / kg, the content of dietary fibers is 24.6%, and the pueraria powder is not caked at the brewing temperature of 20-100 DEG C.

The invention relates to a method for preparing rice having high resistant starch content without a chemical substance. The method comprises (1) soaking rice in water of which the amount is more than that of the rice, (2) transferring the soaked rice and the soaking water into an ultrasonic device together and carrying out ultrasonic pretreatment, (3) separating the rice and the soaking water, carrying out drainage, adding water into the rice, putting the rice into an autoclave pot and carrying out high temperature and high pressure treatment to obtain gelatinized rice, (4) naturally cooling the gelatinized rice to the room temperature, (5) transferring the cooled rice into a refrigerating chamber and carrying out refrigeration to promote the crystallization and aging of starch, and (6) preparing the rice having high resistant starch content. The method can prepare rice having high resistant starch content without use of an enzyme preparation and a corresponding chemical substance. The preparation method has the advantages of low reaction requirement, simple operation, strong applicability, remarkable effect and no use of chemicals.

The present invention provides a process for imparting improved functional properties to a single-cell protein material, said process comprising the step of homogenizing an aqueous slurry of the single-cell protein, e.g, a single-cell protein material derived from fermentation on natural gas. The resulting homogenized protein material has excellent functional properties and finds particular use in the preparation of food products, for example as a gelling agent or emulsifier.

The invention discloses a method for making leaf vegetable pickled vegetable by a dry ice quick-frozen forward / back high pressure broth repeated penetration process. The method is characterized in that a process of separation and air drying of stalk and leaves and a dry ice quick-frozen process are employed for pretreating the leaf vegetable raw material, the leaf vegetable raw material is stored in a freezer at the temperature of -18 DEG C, after a broth is prepared, the forward / back high pressure repeated penetration process is employed for rapidly making the Szechwan leaf vegetable pickled vegetable having a traditional fermentation local flavor. According to the process provided in the invention, the leaf vegetable pickled vegetable raw material can reach the purpose of long-term storage without high salinity pickling, salt amount is reduced by 30%-35%, the content of nitrite is reduced by 90%-95%, no high salinity waste water is discharged, the production efficiency is increased by more than 300%, the serialization, automation, standardization and large scale production of Szechwan pickled vegetable can be realized, and the method provided in the invention has a landmark innovation revolution to a traditional production mode to the Szechwan pickled vegetable.

The invention discloses a betel nut fiber softening processing method and a special device thereof. The processing method comprises the following steps: A. immersing dry betel nuts in clear water or warm water for more than 2 hours; B. adding the immersed betel nuts in a pressure vessel, and charging carbon dioxide into the vessel while controlling the pressure in the vessel at 1-5 MPa; and C. keeping the vessel closed for more than 10 minutes, and quickly discharging the gas to normal pressure. The device comprises a high-pressure tank, wherein the high-pressure tank comprises a tank body and an upper cover; the joint of the tank body and the upper cover is provided with a sealer; the upper cover is provided with a carbon dioxide gas inlet and a carbon dioxide gas outlet; the carbon dioxide gas outlet is provided with a gas outlet valve; the carbon dioxide gas inlet is connected with a carbon dioxide gas bottle or carbon dioxide pipeline through a metal pipe; and the metal pipe is connected with a pressure meter. The method and device do not need to add any chemical substance, saves the working hours and cost, have the advantages of better puffing and softening effect and lower water content in the finished product, and can effectively overcome the quality defects, such as halogenation and the like.

The invention provides a method for inhibiting retrogradation of instant rice. Trehalose is a safe and reliable natural anti-retrogradation agent, which is lower in sweetness than sucrose and free of toxic effects to the human body. For the trehalose is small in molecular weight and relatively high in dissolubility, the trehalose is capable of relatively well infiltrating into pores of the rice grains when a trehalose solution is used for wetting the rice. At the same time, a certain pressure is exerted on the rice 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 steric hindrance is increased and starch molecular rearrangement is influenced; thus, re-crystallization degree of the starch is delayed, and retrogradation phenomenon of the rice is thereby inhibited. The rice treated by controlling trehalose solution concentration, wetting temperature, high-pressure treatment pressure and time is then cooked, so that ultrahigh pressure-synergic trehalose infiltrated instant rice with good edible qualities and obvious retrogradation-resistant effects is prepared. Being stored at 4 DEG C for 30 days, etrogradation enthalpy of the prepared instant rice is 3.42J / kg, which is 1.19J / kg lower than the etrogradation enthalpy of common instant rice; and bound water content of the prepared instant rice is 12.7%, which is 2.3% higher than the bound water content of common rice.

The invention discloses ultrahigh-pressure cold-extracted coffee and a preparation method thereof. The preparation method comprises the following steps: mixing coffee powder and water, performing sealing, and performing ultrahigh-pressure extraction to obtain an extract; and filtering and perfusing the extract, and performing sterilization under ultrahigh pressure so as to obtain the finished product. The ultrahigh pressure extraction mode improves the production efficiency and remarkably shortens the time. Compared with traditional cold-extracted coffee preparation processes, the method of the ultrahigh-pressure cold-extracted coffee innovatively uses an ultrahigh pressure technology twice. The first-time ultrahigh-pressure extraction obtains the coffee containing the required caffeine concentration by using cold water at a temperature of 4 DEG C in a short time, so that the preparation time is shortened, the production efficiency is improved, the extraction times are reduced, and theproduction convenience is improved. The second-time ultrahigh-pressure sterilization prolongs the shelf life of the product on the basis of ensuring the safety of the product. Meanwhile, by adoptingthe ultrahigh-pressure sterilization instead of adding the preservative in the traditional production, the method is favorable for meeting the pursuit of consumers on natural foods, and is favorable for meeting the approval of the society on the clean labels.

The invention relates to an alcohol-soluble tea powder nutritive local-flavor sausage and a manufacturing method thereof. The alcohol-soluble tea powder nutritive local-flavor sausage comprises, by weight, 900-1100 parts of meat, 20-25 parts of table salt, 1-3 parts of monosodium glutamate, 0.55-0.75 parts of white pepper powder, 28-32 parts of sugar, 55-65 parts of starch, 6-8 parts of ginger powder, 20-30 parts of edible vinegar, 10-30 parts of water, 40-50 parts of cooking wine and 45-55 parts of tea powder. Through use of the tea powder in the alcohol-soluble tea powder nutritive local-flavor sausage, effects of improving a fragrance and removing greasy are obtained, and through use of an alcohol-soluble nutritional factor and functional components, the problem of treatment on tea residue is solved, wastes are changed into valuables and functional factors in the tea residue are absorbed. Through superhigh pressure and temperature synergetic treatment, the problem that the traditional sausage produces a nutrient loss and local flavor change because of single heat treatment is solved and food color, fragrance, taste and shape are kept maximumly. Therefore, the alcohol-soluble tea powder nutritive local-flavor sausage satisfies people requirements on health local-flavor sausage.

A taro processing method includes the steps of taking fresh taros, removing roots and stems and leaves, only reserving tubers, conducting thorough cleaning and putting the cleaned taros inside a pressure cooker for treatment so that the starch in the taros is gelatinized, and the taros are sterilized and cooked, and conducting cooling and peeling; grinding the peeled taros into pulp, adding water and conducting uniform stirring, and then conducting accurate grinding through a colloid mill so that the taro particles are further micronized until the micronized materials have the fineness of 120-mesh or more, and finally conducting spray drying or quick-freezing through a fluidized bed into powder. The taro powder obtained through the method contains polysaccharides, and has special aroma and higher contents of carbohydrates and trace elements. The taro powder can be directly eaten by the populations with special disease to supplement nutrition, K element and other elements. The taro powder can be eaten directly after being brewed by adding water, and also can be base materials of raw materials for functional foods.

The invention discloses a method for preparing tuber pickled vegetables through a three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology. The method comprises the following steps: performing three-stage air-drying on tuber vegetables; storing dehydrated tuber vegetables in a freezer of -18 DEG C for 10-12 months; during production, performing repeated permeation on the frozen tuber vegetables and a pickled vegetable fermenting solution under the positive-negative high-pressure condition, and performing permeation under the multi-section ultra-high-pressure condition to obtain the tuber pickled vegetables. According to the method, the usage amount of salt is reduced, the dehydrating time is greatly shortened, and the storage time of the dehydrated vegetables is prolonged.

The invention discloses jelly capable of maintaining beauty and keeping young and a preparation method thereof. The jelly is prepared from the raw materials in parts by weight: 100 parts of bone collagen, 10-15 parts of hyaluronic acid, 15-20 parts of royal jelly, 20-25 parts of glucosamine, 15-20 parts of lentinula edodes, 5-10 parts of hericium erinaceus, 5-10 parts of Kwa root, 15-20 parts of chestnut inside peel, 10-15 parts of tuckahoe, 5-10 parts of sesame, 20-25 parts of strawberry, 15-20 parts of celery, 1-5 parts of pagoda tree flower, 5-10 parts of red yeast, 10-15 parts of maize, 5-10 parts of wheat bran, 5-10 parts of red bean, 10-15 parts of seaweed, 1-5 parts of fishbone, 1-5 parts of fishskin, 1-5 parts of fishscale, 1-5 parts of calcium gluconate and 0.1-0.3 part of zinc gluconate. According to the jelly and the preparation method thereof, the formula is unique, and the collagen is prepared into a jelly shape, so that the oral taking and carrying are more convenient; through the synergism of all the ingredients, the jelly has very good effects on maintaining beauty and keeping young and caring health.

The present invention discloses a cold sterilization and preservation method of fresh egg liquid and belongs to the field of egg product processing. The method creatively uses a high-density CO<2> sterilization technology nesting stirrer and combines ultrasonic and an ultra-high-pressure sterilization technology to conduct a treatment of the egg liquid, and solves problems that produced CO<2> is relatively poor in diffusion and dissolution effects in the egg liquid products. The three technological synergistic effects improve a sterilization ability of salmonella by 3-4 orders of magnitudes (1,000-10,000 times), and realize the complete sterilization of the egg liquid products. A storage test shows that the sterilized egg liquid products are significantly prolonged in shelf life, and the shelf life is 95 days under refrigeration and 45 days at room temperature.

The invention relates to a low-temperature and low-oxygen pretreatment method in production of NFC apple juice. The method comprises the following steps: pretreatment of raw materials, low-temperatureand low-oxygen cold pulping, low-temperature and low-oxygen squeezing, homogenization, sterilization and frozen storage, wherein low temperature and low oxygen mean that temperature is controlled tobe less than or equal to 10 DEG C and the content of dissolved oxygen in the materials is 0.3-1.5mg / L. The low-temperature and low-oxygen pretreatment method can reserve the polyphenol content in a product to the maximum limit by adopting low-temperature and low-oxygen cold pulping and low-temperature and low-oxygen squeezing, avoids loss due to browning and simultaneously avoids influence of heating on the product quality by reduction of sterilization strength, fragrance recovery, cold filling and other actions; and to prolong the storage time of the product, frozen storage can be performed and the stability and other qualities of the product are not influenced after thawing.

The invention discloses a preparation method of a ginseng nano-microcapsule in favor of human body absorption. The method includes: conducting jet milling treatment on ginseng to obtain micron-sized ginseng granules, performing sieving and then carrying out supercritical CO2 fluid extraction technical treatment to obtain a ginseng extract; taking the ginseng extract and an emulsifier as core materials, using sodium alginate and chitosan as wall materials, and adding the ginseng extract, the sodium alginate, the chitosan and the emulsifier into water, stirring them uniformly, and performing nanometer ultrahigh pressure homogenizing treatment. The emulsifier is molecular distillation monostearin. Specifically, the core materials and the wall materials are in a mass ratio of 1:0.5-3, the sodium alginate and the chitosan are in a mass ratio of 1:1-5, the emulsifier accounts for 0.05-0.5% of the total solid mass, and the mass ratio of solid to liquid is 10-30%. The obtained solution is subjected to spray drying, thus obtaining the ginseng nano-microcapsule. The method provided by the invention is conducive to absorption of nutrients by the human body, can improve the bioavailability of ginseng, and enhances the activity.