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38results about How to "Control browning" patented technology
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Fresh-keeping method of actinidia arguta
InactiveCN103155969AExtended storage timeExtend refrigerated storage periodFruits/vegetable preservation by freezing/coolingControlled releaseActinidia
The invention provides a fresh-keeping method of actinidia arguta. The method includes: placing intactly harvested high quality actinidia arguta that has hardness of 14-15kg / cm<2> and a soluble solid content of 6-8% in a closed plastic tent equipped with a small fan, rapidly adding an NaOH solution with a concentration of 1% into a glass bottle loaded with 1-methylcyclopropene powder, subjecting the 1-methylcyclopropene powder to controlled release to become a gas and releasing the gas gradually; treating the actinidia arguta for 18-20h, then transferring the actinidia arguta into a refrigeration storage at a temperature of 0.5DEG C-1.5DEG C and with humidity of 85%-90%. With the method provided in the invention, the storage time of actinidia arguta can be obviously prolonged, and the refrigeration storage period of actinidia arguta can be extended to 90d. The fresh-keeping quality and the fruit normal temperature shelf period of the actinidia arguta can be effectively improved, the color, fragrance and taste of the stored actinidia arguta can be guaranteed, and the fruit peel, pulp browning and softening problems existing in an actinidia arguta normal temperature shelf period can be effectively controlled.
Owner:ANSHAN NORMAL UNIV
Preservation method for fresh-cut common yam rhizomes
ActiveCN105557994AFull of nutritionAdd flavorFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by coatingRhizomeNutrients substances
The invention relates to a preservation method for fresh-cut common yam rhizomes. The preservation method includes the following specific steps that 1, the common yam rhizomes without traumas or rot are selected, flushed with water for silt and impurity removal, and then peeled; 2, the peeled common yam rhizomes are immersed in an emulsified coating compound solution for 25-45 min, wherein the emulsified coating compound solution is prepared from, by mass, 2%-6% of majoram essential oil, 2%-6% of mint essential oil and 2%-6% of litsea cubeba essential oil; 3, the common yam rhizomes obtained after immersion in the step 2 are diced or sliced through a stainless steel knife; 4, the blocky or flaky common yam rhizomes are immersed in a color-protecting coating solution for 20-60 min; 6, the vacuum-packed common yam rhizomes are subjected to electron beam irradiation treatment; 7, the common yam rhizomes are refrigerated at the temperature of 0-4 DEG C. The preservation method is used for preserving the fresh-cut common yam rhizomes, loss of nutrient substances of the common yam rhizomes can be reduced, growth of microorganisms can be effectively restrained, enzymatic activity can be reduced, and brown stains can be controlled; the color and flavor of the common yam rhizomes are well kept, eating is convenient, rich nutrients are obtained, preservation is easy, and the storage life can be prolonged to 35 days or above when the common yam rhizomes are stored at the temperature of 0-4 DEG C.
Owner:湖北军梦生态农业发展股份有限公司
Culture method of peony embryonic callus as well as culture medium
InactiveCN103355165AReduce the impactHarm reductionHorticulture methodsPlant tissue cultureGrowth plantMicrobiology
The invention discloses a culture method of peony embryonic callus as well as a culture medium. The peony embryonic callus is induced through adopting an MS culture medium which contains special components after modification (such as substances of 6-BA, KT cytokinin, TDZ plant growth regulators, PIC herbicide as well as casein hydrolysate); aiming at a peony embryo explant, the induction rate of the peony callus can achieve 100% by adopting the specific culture method provided by the invention, wherein the induction rate of embryonic callus can achieve 86% above.
Owner:SHANGHAI BOTANICAL GARDEN +2
Method for suppressing browning of Wujiuxiang pear fruit
ActiveCN102771548AControl browningImprove qualityFruits/vegetable preservation by freezing/coolingPEARNitrogen
The invention relates to a method for suppressing browning of a Wujiuxiang pear fruit. The method comprises the steps as follows: 1), picking, namely picking the Wujiuxiang pear fruit in 135-140 days after the full-bloom stage, after picking, instantly removing a fruit bag, placing in a cool place for 2-4h, and removing field heat; 2), carrying out 1-MCP (methyl cyclopentenolone) treatment, namely closely fumigating for 12h by the 1-MCP with a concentration of 0.5-1.0 mu L / L; 3), pre-cooling, namely placing the pear in a storage box and pre-cooling for 48h in a refrigeration house of 0 DEG C; and 4), storing, namely closing the storage box, storing in the refrigeration house of -1 DEG C to 0 DEG C, and filling gases into the closed storage box without interruption; and controlling the gas filling pressure to be not more than 0.01MPa and the air flow to be 50mL / min, wherein the gases comprise 2.5-4.5% of oxygen, 0-3% of carbon dioxide and nitrogen for the rest by volume. According to the method, the browning of the Wujiuxiang pear fruit in the storage process can be effectively controlled so as to keep good quality of the Wujiuxiang pear fruit. A simple, practicable and low-cost storage method is provided for masses of fruit growers and small processing enterprises.
Owner:HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
Method for preparing clear lotus root juice through composite enzymatic hydrolysis process
InactiveCN103598658AClear colorSimple processFood ingredient functionsEnzymatic hydrolysisLotus root
The invention discloses a method for preparing clear lotus root juice through a composite enzymatic hydrolysis process. The method takes fresh lotus roots as raw materials and comprises the following steps: preprocessing the raw materials, blanching, pulping, performing paste-forming, performing composite enzymatic hydrolysis, coarsely filtering, performing centrifugal separation, blending, and sterilizing. The finally obtained clear lotus root juice is fresh in taste and moderate in sweetness, does not have the astringent taste, has light milk aroma, and is excellent in mouth feel after refrigeration and relatively good in storage stability; the method is simple and reliable, is good in stability, and is of far-reaching significance in development of the fruit and vegetable juice beverage industry and deep development and utilization of resources.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Health product containing dioscorea opposita and active peptide as major raw materials
InactiveCN101579137AImprove bindingUnique formulaFood preparationNutritive valuesIsomaltooligosaccharide
The invention discloses a health product containing dioscorea opposita and active peptide as major raw materials and a preparation method, the health product is prepared in a certain proportion by dioscorea opposite, reconstituted milk, sugar, isomalto oligosaccharide, active peptide, citric acid and pure water; the manufacturing process of the invention comprises the following steps: fresh dioscorea opposita->cleaning->peeling and slicing->precooking->jordaning->enzymatic hydrolyzing->fermenting->blending->homogenizing->sterilizing->filling->finished product->warehousing. The invention is characterized in that the prescription of the invention is distinctive, dioscorea opposita with high nutritive value which is the specialty of Jiaozuo is used as main raw material to prepare the invention with other accessories in a certain proportion, and particularly the matching of dioscorea opposite and active peptide achieves the aim of combining nutrition and health functions.
Owner:焦作市易生元酒业股份有限公司
Method for preparing turbid lotus root juice beverage through composite enzymatic hydrolysis process
InactiveCN103598640AAdd flavorRefreshing tasteMulti-step food processesFood ingredient functionsFlavorEnzymatic hydrolysis
The invention discloses a method for preparing a turbid lotus root juice beverage through a composite enzymatic hydrolysis process. The method takes fresh lotus roots as raw materials and comprises the following steps: selecting the materials, washing, cutting to remove lotus root nodes, peeling, flushing, slicing, blanching, pulping, coarsely filtering, performing composite enzymatic hydrolysis, centrifuging, blending, filling, and sterilizing. The lotus root juice beverage produced by the method is rich in lotus root flavor, mellow in mouth feel, free of pigments and preservatives, low in nutritional ingredient damage rate, safe, sanitary, and suitable for people of all ages; the method is scientific, reasonable, simple and convenient, and is low in cost.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Color-protecting and antistaling agent of Agaricus bisporus
InactiveCN101352188AEasy to useControl browningFruit and vegetables preservationFood preparationChemistryNon toxicity
The protective coloration antistaling agent of agaricus bisporus disclosed by the invention comprises 0.01%-0.03% of spermine, 0.1%-0.5% of L-cysteine and the rest of water according to weight percentage. The protective coloration antistaling agent has low price, non-toxicity and convenient use, can effectively control the browning of agaricus bisporus and obviously prolong the commodity price of agaricus bisporus.
Owner:ZHEJIANG UNIV
Preparation method of compound fresh-keeping solution for sugarcane and fresh sugarcane section with peel
ActiveCN103300140AEasy to keep freshKeep properlyFruit and vegetables preservationChemistryEssence oil
Owner:NINGBO UNIV
Method for prolonging refreshing time of fresh-cut cane shoots
InactiveCN102669265AGrowth inhibitionPrevent browningFruits/vegetable preservation by freezing/coolingSurface moistureShoot
The invention discloses a method for prolonging the refreshing time of fresh-cut cane shoots. The method comprises the following steps of: collecting suitable-time cane shoots, and eliminating verminous shoots and attacked shoots; shelling screened cane shoots, slicing, washing by using deionized water, draining surface moisture, and then, soaking the sliced cane shoots in a H2O2 solution according to a ratio of 1kg: 4-6 L (slice quality to solution volume); taking out the sliced cane shoots which are subjected to soaking treatment, draining the H2O2 solution on the surfaces of the sliced cane shoots, loading sliced cane shoot samples in air-conditioning packaging bags, and sealing; and storing under low temperature conditions. Compared with the prior art, the method disclosed by the invention has the advantages that the tenderness of the fresh-cut cane shoots can be effectively kept, the lignification process of the fresh-cut cane shoots is retarded, the increase of the contents of cellulose and hemicellulose is inhibited, and the activities of polyphenol oxidase and over-materializing enzyme are inhibited; and the shelf lives of the fresh-cut cane shoots are obviously prolonged,so that the fresh-cut cane shoots have excellent shelf quality.
Owner:SHANGHAI JIAO TONG UNIV
A kind of fresh-keeping method of litchi fresh fruit
ActiveCN102293244AHigh activityIncrease resistanceFruits/vegetable preservation by freezing/coolingLychee fruitNutrition
The invention belongs to the field of fresh keeping of fruit and vegetables, and particularly discloses a fresh keeping method of fresh litchi fruit, which comprises the following steps that: 80 to 90 percent ripeness litchi fruit sequentially carries out pre-cooling, acidified calcium sulfate solution soaking, drying and package treatment and is then stored at 0 to 5 DEG C, wherein the pre-cooling treatment is the treatment for 20 to 30 min at 0 to 5 DEG C under the vacuum condition, the time of the acidified calcium sulfate solution soaking treatment is 2 to 3min, the drying treatment refers to the drying under the room temperature condition until no water drips drop from the surface of the litchi, and polyurethane (PE) perforated film bags are adopted for package. The fresh keeping method solves the safety problem caused by the sulphuration fresh keeping and antiseptic agents combined with the sulfur treatment technology, belongs to a safe and effective litchi fresh keeping method and is suitable for being popularized and applied by wide fruit farmers, sales persons and production enterprises, the fresh litchi fruit can be stored for 20 days at 5 DEG C, the rot rate is lower than 5 percent, and the nutrition quality index sulfide stress cracking (SSC) and the color indexes (L*, a* and the like) of the litchi are perfectly maintained, so the litchi quality and the browning are perfectly controlled.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
ActiveUS20090238917A1Prevent excessive browning of the cheese during heatingControl browningMilk preparationOxidoreductasesAdditive ingredientOxidoreductase
Owner:LEPRINO FOODS
Preparation method for physalis angulata root differentiation culture solution
InactiveCN107372108ANutritional diversityWide variety of sourcesHorticulture methodsPlant tissue cultureRoot effectMonopotassium phosphate
The invention discloses a preparation method for a physalis angulata root differentiation culture solution. The preparation method specifically comprises the following steps: fully and uniformly dissolving the following components in parts by weight: 0.0018 to 0.0031 part of a plant growth regulating agent, 0.0001 to 0.00015 parts of an antibacterial agent, 1 to 1.2 parts of potassium nitrate, 0.8 to 1 part of ammonium nitrate, 0.15 to 0.19 part of magnesium sulphate, 0.1 to 0.13 parts of monopotassium phosphate, 0.2 to 0.3 part of calcium chloride, 0.2 to 0.3 part of trace elements, 0.002 to 0.003 part of vitamins, 0.002 to 0.003 part of amino acid, 0.0005 to 0.0008 part of nicotinic acid, 0.08 to 0.11 part of inositol, 0.2 to 0.3 part of an anti-browning agent, and 980 to 1,000 parts of water; regulating pH; sterilizing; cooling and preserving to obtain the physalis angulata root differentiation culture solution. The preparation method has the beneficial effects that the culture solution preparation method is simple and feasible; the production cost is low; the rooting effect is high; the rooting period is short.
Owner:兰溪市顺光园艺技术有限公司
Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof
ActiveCN101999638ALow priceSimple and efficient operationFood preparationSalicylic acidEnvironmentally friendly
Owner:XIAMEN UNIV
Preparation method of fermented lotus sprout rich in oligo-glucomannan
ActiveCN103829194APreserve the crispnessRetained polyphenol oxidaseClimate change adaptationFood ingredient functionsHydrolysateFood flavor
The invention discloses a preparation method of a fermented lotus sprout rich in oligo-glucomannan. The preparation method comprises the steps of salting the fresh lotus sprout with 15% of saline water for 5-7 days for the first time after washing, tidying and blanching the fresh lotus sprout, carrying out segment treatment, adopting a 10-12h soaking desalting process, adding sodium erythorbate, sodium pyrosulfite, citric acid and disodium EDTA (ethylene diamine tetraacetic acid) to protect the color and brittleness of the lotus sprout after the salinity is reduced to 5-6 baume degrees, inoculating compound lactobacillus, carrying out hermetic fermentation at normal temperature for 5-7 days, adding oligo-glucomannan hydrolysate to continue fermenting for 3-5 days, and generating functional factors with bioactive small peptides and active lactobacillus, wherein the viable count of lactobacillus is more than 6.1*10<7>cfu / g, and the content of oligosaccharide is more than 2.16g / 100g. The preparation method has the advantages of high raw material utilization rate and short production cycle. The prepared functional fermented lotus sprout has good taste, strong flavor and relatively strong health care function.
Owner:HUBEI UNIV OF TECH
Method for prolonging shelf life of fresh-cut lettuces through composite bacterium restraining
InactiveCN109699734AInhibit microbial growthControl browningFruits/vegetable preservation by irradiation/electric treatmentNutrientNitrogen gas
The invention relates to a method for prolonging shelf life of fresh-cut lettuces through composite bacterium restraining, and belongs to the technical field of fresh keeping storage of raw and freshfoods. The method comprises the following steps of fresh cutting fresh lettuces without mechanical damage, putting the fresh cut lettuces into a two-frequency ultrasonic cleaning machine, setting thetemperature and the time of the ultrasonic cleaning machine, performing dual-stage frequency conversion ultrasonic treatment, after first-stage frequency treatment is completed, injecting epsilon-polylysine having a certain concentration into the ultrasonic cleaning machine, performing second-stage frequency treatment, after treatment is completed, performing draining, then charging nitrogen, oxygen, argon and krypton in a certain proportion, performing modified-atmosphere packaging, and performing refrigeration. Through the adoption of the method disclosed by the invention, growth of microorganisms can be restrained, enzymatic activity is reduced, better color is maintained, and the texture and the nutrient components of the fresh-cut lettuces are maintained. During the refrigeration period, compared with separate ultrasonic waves or epsilon-polylysine, synergistic treatment of the epsilon-polylysine and the ultrasonic waves can notably prolong the shelf life of the fresh-cut lettuces.
Owner:JIANGNAN UNIV +1
Preservative with effects of inhibiting browning and softening of fruits and vegetables and preparation method of preservative
PendingCN112450271AEasy to operateEnvironmentally friendlyFruits/vegetable preservation by coatingChemistryAgricultural crops
The invention provides a preservative with effects of inhibiting browning and softening of fruits and vegetables and a preparation method of the preservative, and belongs to the technical field of food and crop processing. The compound preservative is obtained by compounding oxidized resveratrol, sodium D-isoascorbate, citric acid, sodium hexametaphosphate and calcium chloride; the preservative has a relatively good effect of inhibiting browning and softening of the fruits and vegetables; and the fruits and vegetables soaked in the preservative are not obviously browned and softened within 36-64 hours at normal temperature. The preservative provided by the invention can be effectively used for inhibiting browning and softening of the fruits and vegetables placed at room temperature, and isgood in effect and simple and convenient to operate.
Owner:QUANZHOU NORMAL UNIV
Method for preserving litchis by cane sugar and application of method
InactiveCN112715642AControl Browning and RotGood fresh-keeping effectClimate change adaptationFood ingredient for microbe protectionLitchi fruitSucrose
The invention provides a method for keeping litchi fresh by cane sugar and an application of the method, wherein the method comprises the steps: spraying a 1-10 [mu]mol / L cane sugar aqueous solution on the surfaces of litchi fruits, and packaging and storing by using a polyethylene plastic film bag, thereby lowering the polyphenol oxidase activity and active oxygen content of the litchi, effectively controlling the browning and rotting of the litchi peels. The fresh-keeping method disclosed by the invention is simple to operate, low in cost, green, safe and high in application efficiency, the storage period of the litchis is effectively prolonged, and the economic loss of the litchis in a circulation link is reduced.
Owner:SOUTH CHINA AGRI UNIV
Method for prolonging refreshing time of fresh-cut cane shoots
InactiveCN102669265BGrowth inhibitionPrevent browningFruits/vegetable preservation by freezing/coolingSurface moistureShoot
The invention discloses a method for prolonging the refreshing time of fresh-cut cane shoots. The method comprises the following steps of: collecting suitable-time cane shoots, and eliminating verminous shoots and attacked shoots; shelling screened cane shoots, slicing, washing by using deionized water, draining surface moisture, and then, soaking the sliced cane shoots in a H2O2 solution according to a ratio of 1kg: 4-6 L (slice quality to solution volume); taking out the sliced cane shoots which are subjected to soaking treatment, draining the H2O2 solution on the surfaces of the sliced cane shoots, loading sliced cane shoot samples in air-conditioning packaging bags, and sealing; and storing under low temperature conditions. Compared with the prior art, the method disclosed by the invention has the advantages that the tenderness of the fresh-cut cane shoots can be effectively kept, the lignification process of the fresh-cut cane shoots is retarded, the increase of the contents of cellulose and hemicellulose is inhibited, and the activities of polyphenol oxidase and over-materializing enzyme are inhibited; and the shelf lives of the fresh-cut cane shoots are obviously prolonged,so that the fresh-cut cane shoots have excellent shelf quality.
Owner:SHANGHAI JIAOTONG UNIV
Method for prolonging storage time of Actinidia arguta
InactiveCN103416472AMaintain freshnessGuaranteed freshness and colorFruits/vegetable preservation by freezing/coolingFruits/vegetable preservation by dehydrationProcess engineeringBiology
The invention provides a method for prolonging storage time of Actinidia arguta. The method is as below: spreading Actinidia arguta plucked at a proper time and with hardness higher than 0.06 kg / mm<2> on a storehouse shelf provided with fresh-keeping paper; carrying out dehydration treatment by using a blower and an induced draught fan arranged in the storehouse; controlling the temperature of the storehouse at 20+ / -0.5 DEG C; weighing and calculating dehydration rate every other hour until the dehydration rate reaches 3.5-4.5%; filling treated Actinidia arguta into a plastic case with fresh-keeping paper or fresh-keeping bags; after precooling, wrapping the fresh-keeping paper or fresh-keeping bags; placing the Actinidia arguta in a disinfected refrigeration storage; and controlling the temperature of the refrigeration storage at 0-0.5 DEG C and humidity at 82-88%. The method provided by the invention can effectively maintain fresh-keeping quality of Actinidia arguta, prolong shelf time of the fruits at normal temperature, maintain freshness of the stored Actinidia arguta and effectively control problems of browning and softening of the Actinidia arguta, thereby substantially prolonging fresh-keeping storage time of Actinidia arguta.
Owner:ANSHAN NORMAL UNIV
Preparation method of compound fresh-keeping solution for sugarcane and fresh sugarcane section with peel
ActiveCN103300140BEasy to keep freshEasy to storeFruit and vegetables preservationPhytic acidAscorbic acid
Owner:NINGBO UNIV
Method for processing clear type lotus rhizome juice series drink in PET bottles
InactiveCN101297709BSolve precipitationIncrease the juice yieldFood preparationFiltrationAdditive ingredient
The invention relates to a processing method for a PET bottling clarifying lotus root juice series drink, belonging to the technical field of food processing. The method takes fresh lotus root as raw material and produces the novel PET bottling clarifying lotus root juice series drink by carrying out the steps of nodus removal and washing, crushing, glue-grinding, slurry and dreg separation, zymohydrolysis, clarification, separation, filtration, preparation, homogenization, degasification, sterilization, hot filling, sealing, bottle falling, cooling and inspection, and utilizing modern biotechnology, color protecting technology and conserving technology. The lotus root juice drink produced by the method of the invention has full-bodied lotus root flavor due to clarification, can be conserved at normal temperature, is convenient to be drunk and adopts one-time sterilizing hot filling with low sterilization strength, thus having less damages to the nutrient content of the products.
Owner:JIANGNAN UNIV
A method for obtaining regenerated plants of gerbera by inducing somatic embryos
InactiveCN104719161BAvoid difficultyDoes not affect normal growthHorticulture methodsPlant tissue cultureSomatic cellThidiazuron
The invention discloses a method for obtaining an African daisy regeneration plant through inducing a somatic embryo. The method comprises the steps that an African daisy receptacle serving as an explant material is cultured in a somatic embryo inducing culture medium containing 6-benayl aminopurine, kinetin, thidiazuron, naphthylacetic acid, picloram and casein hydrolysate; the somatic embryo is induced; after the somatic embryo germinates, the somatic embryo is subjected to successive transfer culture in a differential medium; and the regeneration plant is obtained. According to the method, the African daisy receptacle serves as an explant, and the regeneration plant is obtained through a somatic embryo approach without a callus stage, so that a situation that explant is mutated due to dedifferentiation inducing callus regeneration can be avoided. By utilizing the method to perform African daisy tissue culture for seedlings, the culture procedure is simplified, the culture cycle is shortened, the quality of the seedlings is improved, and base materials are provided for a large number of high-quality seedlings by in-vitro propagation of African daisy and transgenic research.
Owner:SHANGHAI ACAD OF AGRI SCI
Culture method of peony embryonic callus as well as culture medium
InactiveCN103355165BHarm reductionSimple disinfection methodPlant tissue cultureHorticulture methodsGrowth plantMicrobiology
The invention discloses a culture method of peony embryonic callus as well as a culture medium. The peony embryonic callus is induced through adopting an MS culture medium which contains special components after modification (such as substances of 6-BA, KT cytokinin, TDZ plant growth regulators, PIC herbicide as well as casein hydrolysate); aiming at a peony embryo explant, the induction rate of the peony callus can achieve 100% by adopting the specific culture method provided by the invention, wherein the induction rate of embryonic callus can achieve 86% above.
Owner:SHANGHAI BOTANICAL GARDEN +2
A kind of fresh-keeping method of fresh-cut yam
ActiveCN105557994BFull of nutritionAdd flavorFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by coatingVacuum packRhizome
Owner:湖北军梦生态农业发展股份有限公司
Anti-browning culture medium and anti-browning tissue culture method of peony in south of Yangtze river
InactiveCN108901854AControl browningGrowth is not inhibitedPlant tissue cultureHorticulture methodsPhacusEvaporation
The invention provides a culture medium containing an anti-browning agent. Browning of peony in south of Yangtze river in growth in culture medium can be controlled effectively through selection of different concentrations of the anti-browning culture medium at different stages, the growth of peony in south of Yangtze river is not influenced in prevention of browning; and in addition, a transpiration inhibitor is sprayed onto tissue culture plants of peony in south of Yangtze river, so that water evaporation is inhibited, and growth is promoted.
Owner:YUANCHENG ENVIRONMENT CO LTD
A process for preparing clarified lotus root juice by compound enzymolysis
InactiveCN103598658BControl browningClear colorFood ingredient functionsBiotechnologyBeverage industry
The invention discloses a method for preparing clarified lotus root juice by compound enzymolysis. The method uses fresh lotus root as a raw material, and the preparation of clarified lotus root juice by enzymolysis includes the following raw material pretreatment, blanching, beating, gelatinization, compound enzymolysis, Coarse filtration, centrifugal separation, blending, sterilization and other steps, the final product obtained has a refreshing taste, suitable sweetness, no astringency, an aroma of evaporated milk, good taste in refrigeration, and good storage stability. The invention has simple process, reliable method and good stability, and has far-reaching significance for the development of the fruit and vegetable juice beverage industry and the deep development and utilization of resources.
Owner:ANHUI AGRICULTURAL UNIVERSITY
A preparation method of fermented lotus root shoots rich in glucomannan oligosaccharides
ActiveCN103829194BRetained polyphenol oxidasePreserve peroxidase activityClimate change adaptationFood ingredient functionsHydrolysateSodium erythorbate
The invention discloses a preparation method of a fermented lotus sprout rich in oligo-glucomannan. The preparation method comprises the steps of salting the fresh lotus sprout with 15% of saline water for 5-7 days for the first time after washing, tidying and blanching the fresh lotus sprout, carrying out segment treatment, adopting a 10-12h soaking desalting process, adding sodium erythorbate, sodium pyrosulfite, citric acid and disodium EDTA (ethylene diamine tetraacetic acid) to protect the color and brittleness of the lotus sprout after the salinity is reduced to 5-6 baume degrees, inoculating compound lactobacillus, carrying out hermetic fermentation at normal temperature for 5-7 days, adding oligo-glucomannan hydrolysate to continue fermenting for 3-5 days, and generating functional factors with bioactive small peptides and active lactobacillus, wherein the viable count of lactobacillus is more than 6.1*10<7>cfu / g, and the content of oligosaccharide is more than 2.16g / 100g. The preparation method has the advantages of high raw material utilization rate and short production cycle. The prepared functional fermented lotus sprout has good taste, strong flavor and relatively strong health care function.
Owner:HUBEI UNIV OF TECH
Physalisangulatal root differentiation culture solution
InactiveCN107439374ANutritional diversityImprove the rooting rateHorticulture methodsPlant tissue cultureDiseaseMonopotassium phosphate
The invention discloses a physalisangulatal root differentiation culture solution, which is prepared from the components in parts by weight: 0.0018 to 0.0031 part of plant growth regulator, 0.0001 to 0.00015 part of bacteriostatic agent, 1 to 1.2 parts of potassium nitrate, 0.8 to 1 part of ammonium nitrate, 0.15 to 0.19 part of magnesium sulfate, 0.1 to 0.13 part of monopotassium phosphate, 0.2 to 0.3 part of calcium chloride, 0. 2 to 0.3 part of trace elements, 0.002 to 0.003 part of vitamin, 0.002 to 0.003 part of amino acid, 0.0005 to 0.0008 part of niacin, 0.08 to 0.11 part of inositol, 0.2 to 0.3 part of antibrowning agent, and 980 to 1000 parts of water. The physalisangulatal root differentiation culture solution has the beneficial effects that the rooting rate can be greatly improved, the roots grow in order, the root system is fine and white, the callus systematization level is light, root rot is prevented, the physalisangulatal cultivation survival rate is high, and the disease resistance is high.
Owner:浦江县合洪园艺研发有限公司
Method for suppressing browning of Wujiuxiang pear fruit
ActiveCN102771548BControl browningImprove qualityFruits/vegetable preservation by freezing/coolingPEARNitrogen
The invention relates to a method for suppressing browning of a Wujiuxiang pear fruit. The method comprises the steps as follows: 1), picking, namely picking the Wujiuxiang pear fruit in 135-140 days after the full-bloom stage, after picking, instantly removing a fruit bag, placing in a cool place for 2-4h, and removing field heat; 2), carrying out 1-MCP (methyl cyclopentenolone) treatment, namely closely fumigating for 12h by the 1-MCP with a concentration of 0.5-1.0 mu L / L; 3), pre-cooling, namely placing the pear in a storage box and pre-cooling for 48h in a refrigeration house of 0 DEG C; and 4), storing, namely closing the storage box, storing in the refrigeration house of -1 DEG C to 0 DEG C, and filling gases into the closed storage box without interruption; and controlling the gas filling pressure to be not more than 0.01MPa and the air flow to be 50mL / min, wherein the gases comprise 2.5-4.5% of oxygen, 0-3% of carbon dioxide and nitrogen for the rest by volume. According to the method, the browning of the Wujiuxiang pear fruit in the storage process can be effectively controlled so as to keep good quality of the Wujiuxiang pear fruit. A simple, practicable and low-cost storage method is provided for masses of fruit growers and small processing enterprises.
Owner:HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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