248results about How to "Does not affect flavor" patented technology

The invention discloses a fruit and vegetable micro encapsulated fresh-keeping agent, which is prepared from chitosan, propolis and beta-cyclodextrin which are used as wall materials and cassia oil, rosemary oil and lemon oil which are used as core materials. The fruit and vegetable micro encapsulated fresh-keeping agent is prepared by the following steps of: adding the beta-cyclodextrin and water in a three-port bottle; electrically stirring and heating to 60-70DEG C for dissolving the beta-cyclodextrin into the water; continuously stirring and cooling to 40-45DEG C; adding the core materials of the cassia oil, the rosemary oil and the lemon oil to ensure that the mixed essential oil is uniformly dispersed in solution; then slowly cooling to the room temperature to obtain a beta-cyclodextrin-essential oil microcapsule; adding the mixed wall material of the chitosan and the propolis; adding glycerol and tween-80; and continuously stirring for 30 minutes to form the micro encapsulated fresh-keeping agent. in the invention, the beta-cyclodextrin-essential oil microcapsule is smeared on the surface of the fruit and vegetable by the film forming characteristics of the chitosan and the propolis and an essential oil fresh-keeping agent is continuously released under the action of the microcapsule, so that the aim of keeping the quality of the fruit and vegetable can be achieved.

The invention relates to a method for preparing a film-coating fresh-keeping fruit wax for fruits and vegetables, which mixes red lac, morpholine, propanediol and ammonia according to weight ratio, and comprises the following steps: emulsifying the mixture for 20 to 40 minutes at an emulsifying temperature of between 113 and 117 DEG C, and stirring the mixture at a speed of between 750 and 1,050 revolutions per minute; when the temperature of the solution is reduced to 60 DEG C, adding natamycin, sec-butylamine and thiabendazole L according to the following proportions; and after dispersing the mixture, reducing the temperature to 30 DEG C, taking the mixture out, and performing high-pressure homogenization on the mixture to obtain the film-coating fresh-keeping fruit wax for fruits and vegetables. The fresh-keeping fruit wax is a dark brown semi-transparent water-soluble emulsion, cannot be hardened after coating, is easy to fall off, has a quick drying speed and moderate viscosity, can perform fruit waxing through a full automatic wax-polishing machine, is bright in color and beautiful, and has lasting brightness. The concentration of the natamycin used by the fresh-keeping fruitwax has only 10<-6> order of magnitude and is in accordance with the standard of the maximum residual quantity in food stated by the national 'use sanitation standard of food additives'; therefore, the film-coating fresh-keeping fruit wax for fruits and vegetables is a safe and environment-friendly fresh-keeping material.

The invention provides an enzyme preparation for removing pesticide residual on the surfaces of vegetables and fruits and a preparation method of the enzyme preparation. The enzyme preparation comprises one or more enzymes and alkaline buffer salts, wherein each enzyme preparation is the particular preparation with aperture distributed from 50 to 500 nanometers. The enzyme preparation further comprises fillers with porous structures; and the enzyme preparation is prepared by the method comprising the following steps: pelletizing the mixing materials of one or more enzymes and fillers to obtain the enzyme particle mixture; embedding 45wt% to 55wt% of enzyme in the enzyme particle mixture into the filler; and then mixing the enzyme particle mixture and the water solution of the alkaline buffer salt through a fluidized bed. With the adoption of the enzyme preparation provided by the invention, the pesticide residual on the surfaces of the vegetables and the fruits can be completely and effectively removed; harmful microorganism on the surfaces of the vegetable and fruit can be removed; and the quality of the vegetable and fruit can be further improved.

The invention discloses a planting method of pollution-free balsam pear, and belongs to the field of cultivation of agricultural products. The planting method is characterized by including the following steps of (1) seed selecting and seedling cultivation, wherein substrate for seedling cultivation is prepared, furrows are made, seeds are processed, and fine sowing is conducted; (2) land preparation and planting, wherein land is prepared and ridges are made, enough base fertilizer is applied, and planting is conducted in an appropriate time; (3) field managing, wherein temperature management and water and fertilizer management are conducted, supports are erected to assist in climbing, branches and leaves are trimmed, and plant diseases and insect pests are prevented; (4) timely harvesting. According to the planting method, fertilizing is balanced in the growing process of the balsam pear, ecological medicine fertilizer is used, so that the amount of the applied fertilizer is reduced; Chinese herbal liquid medicine is used for improving disease resistance of the balsam pear, so that pesticide used in the whole growing period of the balsam pear is greatly reduced, pesticide residues are reduced, and the requirement for pollution-free is met. The balsam pear planted through the method is attractive in appearance, thick in balsam pear flesh, tender in texture, slightly bitter in taste, hard in balsam pear texture, resistant to heat, storage and transport, and prominent in the commodity character.

The invention relates to a composite clarifying agent, and a preparation method and application thereof. The composite clarifying agent comprises K solution and S solution, wherein the K solution is aqueous solution comprising 0.8 to 1.2 percent (w/v) of chitosan and 0.8 to 1.2 percent (v/v) of acetic acid; and the S solution is aqueous solution comprising 0.8 to 1.2 percent (w/v) of carboxymethylcellulose. The composite clarifying agent has low application cost and a good clarifying effect and is applicable to clarification of wine, vegetable and fruit juice, tea or health-care products. During clarification, flocs are combined tightly, so the composite clarifying agent is easy to separate, low in application cost, good in clarifying effect and high in speed, does not influence the liquid flavor, can effectively remove macromolecular substances such as excessive protein, pectin, tannin and the like and suspended matters from the liquid, and is convenient to use and simple to operate.

The invention discloses a fruit and vegetable preservative containing vine tea extract. The fruit and vegetable preservative is prepared from the following raw materials in parts by weight: 1-10 parts of vine tea extract, 1-5 parts of a solvent, 0.1-0.5 part of an auxiliary agent and 20-80 parts of water. The fruit and vegetable preservative disclosed by the invention can be used for preserving fruits, has the inhibition effect on a plurality of types of fruit bacteria, and especially has the remarkable effect on the preservation of litchis, longan and bananas. The fruit and vegetable preservative containing the vine tea extract provided by the invention has the advantages of high efficiency, low toxicity, and environmental friendliness and the bacteria do not easily have the resistance; and the fruit and vegetable preservative can be used as an ideal fruit preservative and can be used for prolonging the shelf life of the fruits and preventing diseases after the fruits are picked.

The invention discloses gamma-amino butyric acid (GABA)-containing fermentation milk and a manufacturing method thereof. The manufacturing method comprises the following steps: (1) mixing raw materials uniformly and then homogenizing, wherein the raw material comprises 0.3%-1% by mass of sodium glutamate and the balance being raw material milk; (2) sterilizing the raw material and cooling; and (3) inoculating a starter for fermentation, wherein the fermentation time is 12-72 h, and then cooling to get the finished product. The bacterial classification of the starter satisfies the following conditions: adding 1% of sodium glutamate into the raw material milk, wherein the percentage means the sodium glutamate accounts for the amount of the raw material milk and the sodium glutamate, inoculating zymocyte, wherein the total bacteria number is 1*10<6>cfu/mL, and detecting the content of GABA after fermenting for 72 h, wherein the mass percent of the GABA accounting for the amount of fermentation milk is no less than 0.2%. The gamma-amino butyric acid-containing fermentation milk obtained by the method is rich in natural GABA, and good in product taste, flavor and texture.

The invention relates to a method for preparing liquid smoking spice for meat from pecan shells. In the method, the byproduct shells of wild pecans in China are used as the materials. The method comprises the following steps: selecting the material, pulverizing, carrying out dry distillation, filtering, fractionating, and aging at variant temperatures to obtain the stable finished product. The liquid smoking spice can be used for meat. The content of smoking characteristic flavoring substance 2,6-dimethoxyphenol is up to 8.0-18.0 (mg/mL), and the content of polycyclic aromatic hydrocarbon 3,4-benzopyrene is controlled within 2.0 mu g/kg, thereby enriching the diversity of smoking spice products and fully utilizing the pecan shells. By combining variant temperature aging with micro-filtering to remove precipitated tar, the aging time is shorted to 4 days, which is shortened by more than half as compared with the current like products, thereby greatly enhancing the production efficiency.

The invention provides a preparation method for fibrinolytic fermented soya beans. The preparation method comprises the steps of activating strains, preparing a mucor seed solution; preparing a bacillus natto seed solution; processing soya beans; inoculating; culturing and after-ripening. Under the conditions that mucor and bacillus natto produced protease and bacillus natto produced plasmin are used as evaluation indexes, the mucor grows well after bacillus natto is inoculated; influence to protease content is not large; nattokinase activity in the obtained fermented soya beans can reach 823.51 U/g; and protease activity reaches 1983.91 U/g. By seeking optimum conditions for fermentation of the fermented soya beans, the time required by a conventional fermentation process for the fermented soya beans is greatly shortened without influencing the flavor of the fermented soya beans. At the same time, during an operation process, condition control is convenient, thereby facilitating production operations. The preparation method can finish co-fermentation of the bacillus natto and the mucor to the soya beans only by using an original production line of the fermented bean curd blanks, without increasing any equipment, thereby greatly saving production cost.

The invention discloses a salmonella phage LPSE34. The preservation number of the salmonella phage LPSE34 is CCTCC NO 2018121. The phage is a broad-spectrum salmonella phage and can crack drug-tolerant salmonellas, it is identified that the phage belongs to myoviridae, and the phage is named as LPSE34. The phage LPSE34 is stable in titer at the pH of 4-12 and the temperature of 30-60 DEG C. The invention further discloses application of the salmonella phage in food, especially in chicken and ham systems; and in addition, the invention further discloses a compound edible coating film formed bytaking the phage as an antibacterial substance to be combined with sodium alginate, and compared with antibiotics and chemical preservatives, the phage cannot affect the texture and flavor of food andhas the characteristics of high specificity, no residue and safety. The salmonella phage LPSE34 can serve as a bacteriocidal substance/the antibacterial substance to control pollution of food-borne pathogens to the food and is a very promising biological agent for guaranteeing the food safety.

The invention discloses microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables, which is made by steps: firstly, preparing beta-cyclodextrin-essential oil microcapsules; secondly, preparing chitosan essential oil-microcapsules; thirdly, preparing porous starch-essential oil quick release microcapsules; and fourthly, mixing the microcapsules prepared from the second step to the third step according to a weight ratio of 2:4:5 to 6:3:1, and bagging the microcapsules into small packing bags or placing on coated composite paper to obtain the multistage release biogenic preservative. The microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables is convenient in application, efficient, pollution-free and effective in preservation and has no effect on flavor of pickles, mature stages of the pickled solanaceous vegetables are uniform, fermenting effect of the pickled solanaceous vegetables is fine, contamination by sundry fungi brought by the raw materials in fermentation is avoided, loss is reduced, and the quality of pickles is high and stable.

The invention discloses an edible condiment packing bag. The edible condiment packing bag comprises components in percentage by weight as follows: 55%-80% of starch, 5%-20% of algal polysaccharide, 8%-20% of plant fiber, 0.1%-10% of a reinforcing agent and 7%-12% of water. A preparation method of the edible condiment packing bag comprises the steps of burdening, glue solution preparation, glue cultivation, blank preparation, drying, shell forming through drawing and the like. The packing bag has the characteristic that the packing bag is easily dissolved in hot water and releases content and the flavor of food is not influenced after the packing bag is dissolved; the packing bag has better mechanical strength, can meet the requirement of packing bags for large-scale industrial automated filling, has good environment tolerance and content storage performance by the aid of humidity resistance, oil resistance and oxygen barrier performance, has good universality and wide application range, can be used for packing edible content such as solid, grease or dehydrated condiment, functional food, health care products and the like and has the advantages of convenience in use, no waste, no pollution to the content, environmental protection and the like.

The invention discloses a sustained-released micro-capsule freshly-cut fruit and vegetable preservative and a production method and application thereof, and belongs to the technical field of food fresh keeping. According to the sustained-released micro-capsule preservative, chitosan and sodium alginate are taken as raw materials, a chitosan wall material solution and a sodium alginate sodium wallmaterial solution are prepared to be mixed with polysorbate 80, one of cinnamon essential oil, thyme essential oil and oregano essential oil is added, or the three above essential oils are added simultaneously according to a proportion to obtain a sustained-released micro-capsule preservative. The preservative is use for the fresh keeping of freshly cut fruits and vegetables. The invention provides an essential oil compound, a better synergistic effect can be generated, the invasion and growing proliferating of microorganisms on the freshly cut fruits and vegetables can be effectively inhibited, the enzymatic browning reaction of the fruits and the vegetables can be effectively inhibited, the browning speed of the fruits and the vegetables are slowed down, and the color chrominance of thefruits and the vegetables are well maintained.

The invention relates to a microbiological treatment agent for poultry feeding padding. The invention is characterized in that the selected compound microbial community is obtained through two levels of fermentation process which are the liquid rapid culture and the solid enlarged culture respectively; the inducible enzyme is added during the fermentation process simultaneously; the number of beneficial live bacteria reaches 3 billion/g; and the vector which can absorb the odor of poultry feces is added in the culture material. All applied bacteria strains are the allowable additional strains approved by 685 announcement of National Agriculture Department; the beneficial bacteria is capable of degrading the organic compounds in the poultry feces, reducing the contents of a plurality of gases, such as methane, organic acid, various alcohols, ammonia, vinyl alcohol and hydrogen sulfide and decreasing more than 60 percent of the ammonia. The invention also effectively keeps the N, P, K and organic nutrients in the poultry feces, which enhance the effect of fertilizers. The invention is a safe and green microecology deodorization agent.

The invention relates to a technology for keeping the freshness of fresh wet noodles through coating with a chitosan/corn starch film, and belongs to the technical field of the freshness keeping of foods. The technology comprises the following steps: 1, dissolving corn starch in water, and gelatinizing; 2, dissolving chitosan; 3, mixing; 4, adding glycerin; 5, homogenizing, and degassing; 6, preparing fresh wet noodles; and 7, coating. The technology has a simple and easily-implemented processing process and a low cost because of the application of the chitosan/corn starch composite film to the coating freshness keeping of the fresh wet noodles. Chitosan and corn starch are adopted as film forming base materials in the invention, have wide sources, are nontoxic, and are safe to eat. When the coated fresh wet noodles are boiled, the chitosan/corn starch composite film on the surfaces of the fresh wet noodles can be easily dissolved in water. The technology substantially prolongs the shelf life of the fresh wet noodles without influencing the flavor and the color of the fresh wet noodles.

The invention discloses fungus powder for degrading cholesterol and compound flavoring paste containing the fungus powder for degrading the cholesterol as well as applications thereof. The fungus powder for degrading the cholesterol comprises a novel culture LZKDZ2011 Torulopsismogii which is preserved in CCTCC (China Center For Type Culture Collection) in July, 30th, 2012, and the preservation Number is CCTCCM2012303. The compound flavoring paste containing the fungus powder for degrading cholesterol comprises the following raw materials by weight parts of: 550-600 parts of wheat germ, 300-350 parts of salt, 5.6-6.6 parts of fungus powder for degrading the cholesterol, 75-120 parts of spice powder and 500-600 parts of water, and the compound flavoring paste containing the fungus powder for degrading the cholesterol can lower the intake of the cholesterol for people, and can protect the health of people. Because the fungus powder for degrading the cholesterol can effectively lower the cholesterol content in meat products, the fungus powder can be applied to the preparation of various compounds for degrading the cholesterol.

The invention relates to a preparation method of Pleurotus eryngii soup, which comprises the following steps: rinsing raw material Pleurotus eryngii in a rinser, pulverizing in a pulverizer, granulating in a granulator, making Pleurotus eryngii pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain Pleurotus eryngii soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of Pleurotus eryngii, unnecessary economic loss for people due to rotting of the Pleurotus eryngii which is hard to store, and severe waste of Pleurotus eryngii leftover resources, and enhances the utilization ratio of the Pleurotus eryngii Pleurotus eryngii and the added value of the Pleurotus eryngii; and the Pleurotus eryngii soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Pleurotus eryngii, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a method for preparing soybean hull water-soluble dietary fibers. A preparation process comprises the following steps of: (1) grinding soybean hulls; (2) adding water into the ground soybean hulls, stirring, preserving heat, cooling to room temperature, performing centrifugal precipitation, removing sediments and collecting filtrate; (3) adding hydrogen peroxide into the obtained filtrate for de-coloring; (4) adding heated and de-colored solution into solution of cellulase, preserving heat, performing centrifugal separation, removing the sediments and collecting filtrate; (5) heating and concentrating the obtained filtrate which contains the soybean hull water-soluble dietary fibers; and (6) adding alcohol into concentrated solution obtained in the step (5), precipitating and centrifuging to obtain wet soybean hull water-soluble dietary fibers, refrigerating, drying and grinding so as to obtain the water-soluble dietary fibers. The soybean hull water-soluble dietary fibers prepared by the method has the characteristics of sufficient and readily available raw materials, industrialized production, no addition of any chemical reagent in a production process, accordance with the requirement of natural food, functionality, convenience, high purity and low cost.

The invention provides an oil additive composition. The oil additive composition contains an antioxidant, squalene, phytic acid or a salt thereof, and polydimethylsiloxane. The oil additive composition can substantially prolong the shelf life of the foods, inhibit flavor change in the storage process of the foods and reduce the food oil absorbency. The invention also provides an oil composition containing the oil additive composition.

The invention relates to an antisepsis method for litchi and an application of healthy products fermented by the grapes in litchi antisepsis, belonging to a field of fruit antisepsis. The invention solves the problems that storage time of the litchi is short, or a preservative has an adverse impact on taste or appearance of the litchi or contains chemical medicines which are not beneficial for human body; besides, the invention provides an antisepsis method for the litchi and the method can be read in an instruction in detail; the method disclosed in the invention is simple and no complex device and expensive medicines are needed; the used preservative is natural beneficial components fermented by the grape without any substances harmful to human body; the litchi only needs to be soaked and does not become damaged and turns black in a long time and the coat of the litchi can keep rose color for a long time.

The invention discloses a fermentation method of soybean paste. The method comprises the following steps of: 1) preparing osmophilic active microorganism, hyperosmotic culture medium and soybean paste material; 2) preparing fermentation liquor material, in which mother culture is added, adding the osmophilic active microorganism which is maturely cultured by the hyperosmotic culture medium for starter propagation, and after the starter propagation, adding brine for fermentation to obtain primary fermentation liquor, wherein the adding ratio of the active microorganism is 10cfu/g to 10cfu/g material, and the adding weight of the brine is 1.5 to 3 times of the total weight of the fermentation liquor material; 3) mixing the primary fermentation liquor with the brine to obtain mixohaline; 4) preparing soybean paste material, adding the mixohaline, carrying out fermentation, and introducing purified air during the process for paste turning, thus obtaining secondary fermentation liquor; 5) preparing new soybean paste material, mixing the secondary fermentation liquor with brine and then adding the mixture into the soybean paste material for stirring and fermentation; and 6) introducing purified air or oxygen during the fermentation process for paste turning, thus obtaining the soybean paste. The method can prevent tyrosine white material from precipitation, and the flavor of the soybean paste is not influenced.

The invention discloses a preparation method of a direct-vat-set black tea fungus starter. The preparation method includes the steps of taking tea extract as a main freeze-drying protection agent, preparing saccharomycetes, acetobacter pasteurianus and acetobacter xylinum into freeze-dried fungus powder, and mixing according to a certain proportion to prepare the direct-vat-set black tea fungus starter. The preparation method has the advantages that the direct-vat-set black tea fungus starter with (1-2)*10<11> colony-forming units of viable bacteria per gram has stable quality and long shelf life, and the direct-vat-set black tea fungus starter can be stored for two years in the temperature of -18DEG C with fungus vitality remains above 85%; compared with a black tea fungus starter prepared by a traditional manual workshop, the direct-vat-set black tea fungus starter can be directly added into tea soup to ferment so as to prepare black tea fungus fermentation liquor, and can be applied to large-scale industrialized production of black tea fungus drinks; compared with a direct-vat-set starter with dried skim milk serving as the main freeze-drying protection agent, the direct-vat-set black tea fungus starter is free from milk flavor, and flavor of tea is not effected when the direct-vat-set black tea fungus starter is used for black tea fungus starting and can be kept as same as that of traditional tea fungus fermentation liquor.

The invention relates to a preparation method of straw mushroom soup, which comprises the following steps: rinsing raw material straw mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making straw mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain straw mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of straw mushroom, unnecessary economic loss for people due to rotting of the straw mushroom which is hard to store, and severe waste of straw mushroom leftover resources, and enhances the utilization ratio of the straw mushroom leftovers and the added value of the straw mushroom; and the straw mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the straw mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention discloses a method for preserving fresh walnut kernels and provides a method for improving storage quality of the fresh walnut the kernels and prolonging the refreshing time of the fresh walnut kernels. The method comprises the following steps: soaking the fresh walnut kernels in a composite biologic mould inhibitor solution, and performing ultra-high pressure treatment at a room temperature while soaking; then, relieving the high pressure and filtrating a soaking solution out, wherein the composite biologic mould inhibitor solution consists of the following components in mass fraction: 0.075%-0.1% of epsilon-polylysine, 0.1-0.3% of natamycin, 1.0-1.5% of chitosan and the balance being a 0.5%-1.5% sodium chloride solution; naturally drying the treated fresh walnut kernels in air, and pre-cooling for 24 hours at 4 DEG C+/-0.5 DEG C; and putting the fresh walnut kernels into a thick PE freshness-retaining bag, tightening a bag opening, storing the freshness-retaining bag with the fresh walnut kernels at -1.5+/-0.5 DEG C. The method is integrated with temperature regulating, biological mould proofing and ultrahigh-pressure sprouting inhibition, so that the preservation and freshness period of the fresh walnut kernels can be up to 210-240 days, and the sense organ and physical-chemical properties of the fresh walnut kernels are effectively kept.