487results about How to "Easy to keep fresh" patented technology

The invention discloses a preparing method of total sweet chrysanthemum glycosides and total chromocor in sweet leaf chrysanthemum, which is characterized by the following: comprising sweet chrysanthemum glycosides, stevi primary glycosides, labroid glycosides A, B, C, D, E, F, duacl glycosides A and so on in total sweet chrysanthemum glycosides; comprising cyanidenon, meletin, cyanidenon-7-0-beta-D glycosides, celery element-7-0-beta-D-glycosides, quercetin, meletin-3-0-beta-D-arabinoside, meletin-3-0-[4-0-trans-coffe acyl-alpha-L-isodulcitol-(1-6)-beta-D-arabinoside] and so on; choosing one or several methods from solvent extraction, solvent extraction process, macroreticular absorption resin method, column chromatography, supercritical fluid chromatography, liquid-liquid counter-current partition chromatography and so on; extracting the total chromocor; setting content of sweet chrysanthemum glycosides element in total sweet chrysanthemum glycosides at 5-100%; counting 5-100% of all sweet chrysanthemum glycosides content with sweet chrysanthemum glycosides and labroid glycosides; counting 5-100% of chromocor element in sweet leaf chrysanthemum total chromocor; counting 5-100% of all total chromocor content with cyanidenon-7-0-beta-D glycosides, quercetin and meletin-3-0-[4-0-trans-coffe acyl-alpha-L-isodulcitol-(1-6)-beta-D-arabinoside].

The invention relates to a strain used as hametz of microorganism, belonging to technical field of processing agricultural microorganism and food, which comprises the strain and the compound hametz ofplant lactocin as well as the application. The invention is characterized in that: the microzyme-Custer bouquet yeast strain can obtain by separating and filtering, which is suitable for fermenting the rice steamed sponge cake; the yeast strain is preserved in Chinese typical culturing and preserving centre and the preserved number is CCTCC NO: M207150. The microorganism compound hametz can be made by the ZSM-001 Custer bouquet yeast strain and AS1.510 plant lactocin (Lactobacillus plantarum), and can be used in rice fermented products, such as rice steamed sponge cakes. The invention has theadvantages of good fermenting performance and easy commercial process, and the products made by the invention have a typical sweet and sour perfume.

The invention relates to an air-cooled refrigerator, in particular to a defrosting device of the air-cooled refrigerator. The invention provides the air-cooled refrigerator with simpler and effective defrosting method and the defrosting method of same, wherein the air-cooled refrigerator is formed by improving the original components of the refrigerator. The air-cooled refrigerator comprises a CPU and an air channel, wherein the air channel is internally provided with a fan, the fan is connected with the CPU, the fan comprises a cold room fan and a refrigerating room fan, the cold room fan is set into a two-way fan, when the temperature of a cold room rises to the set temperature, the cold room fan starts to reverse so as to lead evaporator defrosting water vapour to be blown back into the cold room. The defrosting method can slow down the temperature rising in the cold room so as to prolong the downtime of a compressor, thereby reducing the starting ratio of the compressor; humid air is blown back to the cold room and a fruit and vegetable room, thereby ensuring the humidity in the cold room and the fruit and vegetable room, and being beneficial to keep fruit and vegetable fresh; meanwhile, because the temperature of gas in the cold room is higher, the frost layer on a refrigeration evaporator is effectively removed, and the purpose that the defrosting function of the evaporator fine adjusts the temperature of the cold room is achieved.

The invention provides a strawberry preservative containing functional amino acids. The strawberry preservative is characterized in that the strawberry preservative comprises 0.2-0.5g/L of gamma-aminobutyric acid, 0.3-0.5g/L of arginine, 5.0-10.0g/L of ascorbic acid, 7.5-10.0g/L of calcium chloride, 5.0-10.0g/L of acetic acid, 10.0g/L of chitosan, and the balance distilled water. The preparation method of the strawberry preservative comprises the following steps: dissolving ascorbic acid and acetic acid in distilled water, adding chitosan to the obtained solution, dissolving, uniformly mixing, and sequentially adding gamma-aminobutyric acid, arginine and calcium chloride. The strawberry preservative can substantially reduce the rotting rate of fruits and prolong the storage period and the shelf life of strawberries when the strawberry preservative is used for the preservation and fresh keeping treatment of the strawberries. Additionally, the ingredients of the preservative contain a proper amount of a food additive and are rich in the functional amino acids which comprise arginine and gamma-aminobutyric acid and have nutrition and healthcare effects on human bodies, so there is no toxicity residual, and the nutrition and healthcare effects of fruits and vegetables to the human bodies can be enhanced, thereby the preservative accords with the current preservative development direction and has a good exploitation application potential.

The invention discloses an overturning beam for a refrigerator and the refrigerator with the overturning beam. The overturning beam for the refrigerator comprises a beam body box, a beam body, an insulation member, a first hinge and a second hinge, a beam cover and a heating part, wherein a first cavity is limited in the beam body box, a second cavity is limited on the upper surface of the beam body and a third cavity is formed on the lower surface of the beam body, the beam body is arranged in the first cavity to ensure that the first cavity and the third cavity form a first accommodating cavity; the insulation member is arranged in the first accommodating cavity; and the heating part is arranged in a second accommodating cavity. According to the overturning beam for the refrigerator, provided by the embodiment of the invention, the sealing of the refrigerator is improved, and the energy saving and the food refreshing are facilitated. The assembly mode of the overturning beam is simplified, and the assembling efficiency is increased. The strength of the overturning beam is enhanced so that the overturning beam is not easy to deform, and the service life of the overturning beam is prolonged.

The invention discloses a compression production process for fresh aromatic Tie Guanyin tea and a product thereof. The process comprises the picking of fresh tea leaves, sun drying, fine manipulation, pan frying, kneading, picking and choosing, compression forming, packaging, drying and the like. The process comprises the following steps of: performing the fine manipulation at the temperature of between 18 and 21 DEG C and the humidity of between 75 and 85 percent, and performing rotating and spreading for 2 to 4 times respectively and alternately; after the pan frying is performed, kneading the tea leaves in a tea kneading machine; picking the leaves of which the quality meets the standard out after the kneading; compressing the picked tea leaves to form baled Tie Guanyin tea of which the thickness or the diameter is not more than 0.8 centimeter, and packaging the baled Tie Guanyin tea for forming; performing the kneading, the picking and choosing, the compression forming and the packaging at the temperature of between 16 and 22 DEG C and the humidity of between 30 and 50 percent; and drying immediately after the packaging, namely baking for the first time until the moisture content is between 10 and 14 percent, and baking for the second time until the tea leaves are dried completely to form a finished product. The process is reasonable and unique, has high feasibility, so that the product has the unique fresh aromatic taste, is mellow, delicious and fresh, has high and lasting fragrance and attractive appearance, and improves the integral quality of the tea leaves.

The invention discloses an intelligent humidity regulating fruit and vegetable box of a high-humidity refrigerator. The intelligent humidity regulating fruit and vegetable box comprises a box. An upper cover plate is arranged on the top of the box, a plurality of moisture-permeable through holes are formed in the upper cover plate, and an automatic humidity regulating functional material block is arranged on the upper surface of the upper cover plate and is positioned at the moisture-permeable through holes; a humidity regulating box covers the automatic humidity regulating functional material block, and the bottom of the humidity regulating box is connected onto the upper cover plate; an automatic regulating door is hinged to the humidity regulating box; the middle of the side, which faces the automatic regulating door, of the automatic humidity regulating functional material block is protruded to form an ejecting protrusion, a gap is reserved between the ejecting protrusion and the automatic regulating door, and a gap is reserved between the top surface of the automatic humidity regulating functional material block and the top of the humidity regulating box. The intelligent humidity regulating fruit and vegetable box has the advantages that moisture of the fruit and vegetable box can be sucked or released by the aid of moisture absorption and swelling characteristics of the automatic humidity regulating functional material block, manual operation can be omitted in humidity regulating procedures, extra energy also can be omitted, the high internal humidity of the fruit and vegetable box can be timely and effectively maintained, condensed water generated in the fruit and vegetable box can be reduced, and the fresh-keeping capacity of the fruit and vegetable box can be greatly improved.

The invention provides a low-temperature plasma method for keeping fresh of fruits and vegetables. According to the method, an apparatus for coupling low-temperature plasmas and a catalyst is utilized to perform cycling processing on ethylene in gardening product storage environment, so that the fresh-keeping period of fruits and vegetable such as bananas, cucumbers and the like are prolonged. Experiments confirm that plasma discharge processing has interference effect on metabolism of stored cucumber and has certain fresh-keeping effect on stored cucumbers; when a plasma reactor performs discharging processing on bananas for 2 h every day, the ethylene gas concentration in the environment is far higher than the ethylene gas concentration of a contrast group; and the ethylene accumulation speed in the environment is high than the ethylene gas degradation speed, therefore the destroy degree on banana pericarp cell membrane systems at room temperature is alleviated, green fading and yellowing of banana pericarp are inhibited, and fresh keeping is facilitated.

The invention discloses an aquatic product bio-preservative which comprises chitosan, tea polyphenol, glacial acetic acid and water, wherein the weight percentage of the chitosan and the tea polyphenol in the preservative is respectively 0.3 to 2.5 percent and 0.2 to 1.0 percent; the volume percentage of the glacial acetic acid in the preservative is 0.5 to 2.0 percent; and the rest of water. After the chitosan and the tea polyphenol are quickly and uniformly mixed, water is added in to be uniformly stirred. Acetic acid is added in and swollen for 5 to 10min after being fully stirred, and the aquatic product bio-preservative is obtained. Compared with the prior art, the aquatic product bio-preservative of the invention can play the antibacterial, film forming and anti-oxidation roles, well keep the original quality of an aquatic product, and can significantly prolong the shelf life of the aquatic product.

The invention discloses an extract of agrimony total flavonoids and an extraction and preparation method thereof; the total amount of ketosteroid compounds accounts for 25 percent to 100 percent of the total extraction matter. The invention takes agrimony as raw material and organic solvent whether containing or not containing water as extraction solvent. The extraction procedure is as following: extracting, leaching with solvent and adsorbing resin column to make purification process or using inorganic acid to regulate the PH value of concentrated solution to be no higher than 3, and then obtaining the extraction matter of agrimony after processing. Experiments prove that the extraction matter of agrimony total flavonoids has functions of antioxidation, anti-myocardial ischemia and reducing blood lipid. The extraction matter of agrimony total flavonoids can be used as food preservative and health product additive; the extraction matter of agrimony total flavonoids, carriers acceptable in pharmacy or excipient are made into various pharmaceutical dosage forms for anti-myocardial ischemia and reducing blood lipid. The invention has the advantages of simple technics and good treatment effect and can be widely used for curing or preventing coronary heart disease, hyperlipoidemia, high blood pressure or preventing cardio-cerebrovascular diseases such as atherosclerosis, etc.

The invention dislcoses a coating preservation method of pseudosciaena crocea. The method includes following steps: (1) pre-treatment; (2) a soaking process; (3) a film-forming process; and (4) a packaging and refrigerating process. In the method, a sodium bicarbonate solution with a mass percentage concentration being 0.5-1% is employed for washing the pseudosciaena crocea, a composite film-forming preservative agent is developed on the basis of biochemical characteristics of the pseudosciaena crocea and an air-drying film-forming operation is carried out through cold air. The coating preservation method in operation process, is less in equipment investment, is environmentally-protective and safe, is suitable for industrialized production and can greatly prolong a preserving time of the pseudosciaena crocea on the premise of ensuring an edible quality and a sensory quality of the pseudosciaena crocea. The method is significant in preserving effect and is high in film-forming efficiency.

The invention discloses a method for making a fermented crystal crisp sweet bamboo shoot. According to the prepared bamboo shoot, low-salt curing and low-temperature slow freezing are conducted, two kinds of lactic acid bacteria are added for fermentation, seasoning, packaging and sterilization are conducted on the fermented bamboo shoot, and then the fermented crystal crisp sweet bamboo shoot which is crisp, refreshing, bright in color and lustre, rich in nutrient, unique in flavor, convenient to carry and capable of being eaten instantly is obtained. Due to the fact that low-salt curing, low-temperature slow freezing and fermentation are conducted, the original bright green color, the nutritive value and the crisp and refreshing taste of the bamboo shoot are reserved, the bamboo shoot and other auxiliary materials are fermented fully, and thus the quality and the flavor of the bamboo shoot are improved.

The invention discloses a refrigerator which comprises a box body, a semiconductor module, an evaporator and a second flue; the box body defines at least one refrigerating room; one side of the at least one refrigerating room is equipped with a first flue which is in fluidic communication with the refrigerating room; the semiconductor module is arranged in the box body and is used for providing cooling capacity to at the least one refrigerating room; the semiconductor module is provided with a cold end and a hot end; the cold end is positioned in the first flue; the evaporator is arranged in an evaporator cavity of the box body, so that the hot end can be cooled; the second flue is independently arranged relative to the first flue; the hot end is positioned in the second flue; the second flue comprises an air inlet path and an air return path; and cold air flows to the hot end from the evaporator through the air inlet path, and is then returned into the evaporator through the air return path. The refrigerator provided by the invention is relatively low in cost, and the refrigerating room can realize a constant-temperature constant-humidity (high-humidity) function.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.

The invention relates to health-care dendrobium noodles which are prepared from the following components in parts by weight: 2-4 parts of dendrobium, 85-95 parts of wheat flour, 1.5-2.5 parts of barbary wolfberry fruit, 1.5-2.5 parts of American ginseng, 1.5-2.5 parts of grosvener siraitia and 0.5-1.5 parts of table salt. According to the health-care beauty-maintaining noodles prepared from the wheat flour, barbary wolfberry fruit, American ginseng, dendrobium extracting solution, grosvener siraitia extracting solution and table salt in a fixed proportion, the wheat flour, barbary wolfberry fruit, American ginseng, dendrobium and grosvener siraitia are natural plant raw materials, any additive is not added, the raw materials are proportioned simply and reasonably, and the effects of the raw materials supplement each other, so that the prepared noodles are rich in nutrition and easy to digest, have the characteristics of rich nutrition, reasonable component matching, low cost, simple production process, fresh taste, tastiness and smoothness, have the effects of improving immunity, benefiting qi and nourishing blood, nourishing yin and clearing away heat, clearing away the lung-heat and lubricating the intestines, clearing away heat and relaxing the bowels, helping produce saliva and slake thirst, maintaining beauty and keeping young, nourishing yin and nourishing the stomach, prolonging life and the like, do not harm other parts of a human body after being eaten for a long term, and have an extremely strong health-care effect.

The invention relates to a processing method for quick-freezing carrot, belonging to the technical field of methods for processing vegetables. The invention aims at providing the carrot quick-freezing processing method which can keep the original bioactive components of the carrot for a long term as well as the flavor and the quality thereof. The technical scheme of the invention is as follows: the carrot which is processed by the steps of cleaning as well as head and surface fibrous root cutting is cut into slices, pieces or blocks; scalding and blanching: the carrot which is cut and sliced is led into a basket and is scaled at high temperature for 0.5 to 2 minutes, and the step of continuous stirring is carried out along with the process of high temperature scalding; cooling: after being scalded at high temperature, the carrot is cooled twice by 0 to 5 DEG C running water, so that the temperature of the carrot can range from 1 to 5 DEG C; water screening: a mid-speed centrifuge or a shaking machine is used for screening out residual water on the surface; and quick freezing: scattered raw materials are led into a freezing disk or are directly laid on a conveyer belt and then are frozen at the temperature from minus 25 DEG C to minus 35 DEG C, and after being frozen for 10 to 30 minutes, the raw materials are packed and kept in cold preservation. The preparation method of the invention has the advantages of easy operation and simple process, and contributes to the fresh keeping of the carrot.

The invention discloses a compound preservative and a preparation method for extending the storing time of loquat fruit, which comprises the following steps: 1) adding 9-15g nanometer calcium carbonate into 1L water with a temperature of 70-90 DEG C, mixing evenly and heat insulating, and then adding in 1.5-4.5g sodium stearate, water bath heat treating for 20-40min for modification; 2) heating and dissolving 300-450g chitosan in 29L water, and then mixing evenly with the solution in step 1). The compound preservative of the invention can effectively inhibit the browning and spoilage of loquat fruit, maintain the good fruit rate of loquat fruit, improve the editable quality and commercial value of loquat fruit and extend the storage period. The preparation method of the invention is characterized by simplicity, high efficiency and utility, which is suitable for large scale commercial application and has broad application prospect.

The invention relates to a multi-chamber refrigeration control method. The method comprises the following steps that temperature differences of to-be-refrigerated chambers are obtained, wherein the temperature differences are differences between chamber temperature values of each to-be-refrigerated chamber and a corresponding first preset temperature value; and according to the order of the temperature differences of the to-be-refrigerated chambers, the to-be-refrigerated chambers are sequentially refrigerated. The temperature differences of the to-be-refrigerated chambers are obtained, that is the differences between the chamber temperature values of the to-be-refrigerated chambers and the first preset temperature value are obtained, the temperature difference values of the to-be-refrigerated chambers are ordered, the refrigeration order of the to-be-refrigerated chambers is obtained based on the sequence, and therefore refrigeration of the to-be-refrigerated chambers has a priority order, and the to-be-refrigerated chambers are refrigerated sequentially. In this way, the refrigeration requirements of each to-be-refrigerated chamber can be met, each to-be-refrigerated chamber is refrigerated independently in a targeted mode, the refrigeration speed is improved, overall refrigeration efficiency is effectively improved, and food fresh-keeping and storage are facilitated.

The invention provides a control method of an air-cooled refrigerator. The air-cooled refrigerator comprises a refrigerating chamber, a refrigerating chamber door, a refrigerating evaporator, a refrigerating draught fan, a temperature sensor used for detecting the temperature of the refrigerating evaporator and a compressor, wherein the refrigerating evaporator and the refrigerating draught fan are used for refrigeration of the refrigerating chamber. The refrigerating evaporator is arranged to be capable of being controlled to communicate with or not communicate with the compressor. The control method comprises the steps that when the refrigerating chamber door is opened under the condition that the refrigerating chamber is in the refrigerating state, the refrigerating draught fan is switched off until the refrigerating chamber door is closed, and the refrigerating evaporator and the compressor are kept communicating with each other until the refrigerating chamber door is closed or until the temperature of the refrigerating evaporator is lower than a first temperature threshold value. According to the control method of the air-cooled refrigerator, the refrigerating draught fan is controlled to be always switched off under the condition that the refrigerating chamber door is opened, so that the situations that due to the fact that the refrigerating chamber door is opened, wet and hot air entering the refrigerating chamber circulates to the refrigerating evaporator, and more wet and hot air is sucked into the refrigerating chamber are avoided, it is avoided that the humidity and/or the temperature in the refrigerating chamber change/changes greatly, and therefore the preservation effect of the air-cooled refrigerator is continuous and stable.

The invention discloses a modified atmosphere preservation method of spinach. The modified atmosphere preservation method comprises the following steps: (1) the spinach to be preserved is picked and selected; (2) the picked and selected spinach is precooled; (3) the precooled spinach is sterilized; (4) the sterilized spinach is put in a packaging container and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container until the concentration of nitrogen, oxygen and carbon dioxide is 85-95%, 1-8% and 1-6% respectively; (5) after modified atmosphere packaging, the spinach is refrigerated in a cold storage. According to the preservation method disclosed by the invention can, in-vivo breath of the spinach can be restrained, body water of the spinach can be kept and the shelf life of the spinach is prolonged.

The invention provides a beverage vending machine. The vending machine comprises a machine frame; a capsule storing and discharging device, a capsule transferring device, a capsule extracting device,a water path device, a capsule recycling device, a cup body storing and discharging device, a cup body transferring device, a cup cover storing and discharging device and a cup cover pressing device,which are all disposed on the machine frame. The capsule storing and discharging device is used for storing and releasing beverage capsules; the capsule transferring device is used for receiving the beverage capsules released by the capsule storing and discharging device and transferring the beverage capsules to the capsule extracting device; the capsule extracting device punctures and extrudes the upper end and the lower end of beverage capsules, and the water path device is communicated with the capsule extraction device and injects water into the upper end of the beverage capsules for extraction to form a beverage; the capsule recycling device is arranged below the capsule extracting device and receives the extracted beverage capsules; the cup body transferring device receives cup bodies released by the cup body storing and discharging device, transfers the cup bodies to the position below the capsule extracting device to receive drinks and then transfers the drinks to the positionbelow the cup cover pressing device, and then the cup cover pressing device presses cup covers on the cup bodies.