31results about How to "Extend shelf life at room temperature" patented technology

The invention provides a method for preparing daily chemical microencapsulated probiotic. The method comprises the steps that: first, three probiotics which are lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus are fermented and centrifuged; such that wet cells are obtained; emulsifying, pre-freezing and freeze-drying are carried out; First embedding is carried out upon the obtained probiotic powder by using a crosslinked product of gelatin and TG enzyme; and second embedding is carried out by using a mixture of soluble starch, maltose and maltodextrin. With the method, the prepared microencapsulated probiotic has an embedding rate reaching 87%. The microencapsulated probiotic can be used in daily chemicals used for inhibiting acnes, relieving allergy symptoms, and lightening spots.

The invention relates to a disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature, and belongs to the field of the fruit freshness keeping technology. The disease-resisting and freshness-retaining treatment method comprises the following steps: carrying out precooling on picked 70-80% matured mangoes, carrying out sterilization, blowing-drying or airing, soaking in hot water at 55 DEG C, fishing out, airing, uniformly spraying a mixed disease-resisting and freshness-retaining agent on the surface of the mangoes, airing, packaging and storing at normal temperature. According to the disease-resistant and freshness-retaining treatment method, diseases of the mangoes during storage at the normal temperature can be reduced effectively, the disease index and the diseased fruit rate of the mango are reduced remarkably, the commercial fruit rate of the mangoes is improved, the shelf life of the mangoes at the normal temperature is prolonged, the method can be operated conveniently and rapidly, the used disease-resisting and freshness-retaining agent is non-toxic and harmless, and the method can be promoted and applied easily.

The invention discloses an external probiotics microcapsule preparation method. By making full use of the synergistic effect of plant extracts and probiotics, on one hand, survival rate and entrapment rate are cooperatively increased; on the other hand, the plant extracts have a further effect on skin care. The external probiotics microcapsule preparation method includes the steps: (1) respectively inoculating freeze-dried powder of bifidobacteria, lactobacillus acidophilus and lactobacillus rhamnosus into a triangular flask for activating treatment, enlarging fermentation cultivation and mixing fermentation liquor of the bifidobacteria, the lactobacillus acidophilus and the lactobacillus rhamnosus according to the volume ratio 3:3:4 to obtain bacterial suspension; (2) preparing nostoc commune extracts; (3) adding Tween-80 for emulsion into the bacterial suspension, the nostoc commune extracts and sodium alginate solution, curing the bacterial suspension, the nostoc commune extracts and the sodium alginate solution, filtering the bacterial suspension, the nostoc commune extracts and the sodium alginate solution by gauze after a wet capsule is formed, and flushing the wet capsule for three times by normal saline.

The invention relates to the technical field of low-temperature preservation, in particular to a method for prolonging the low-temperature preservation time of purple red dragon fruits. The method comprises the steps of harvesting the purple red dragon fruits before the peel of the dragon fruits completely turns red, and rapidly dispersing the field heat; soaking with 75-85mg/L chlorine dioxide solution for 5min; draining off and then soaking with 8-12mmol/L oxalic acid for 10min; after draining, pre-storing in a refrigeration storage at 0-1 DEG C for 4-5d; after the fruit core temperature isclose to the pre-storage temperature and the surface of the peel is not condensed, packaging in a high-pressure polyethylene plastic bag, raising the temperature of the storage to 10-11 DEG C and storing for 2d, and adjusting the temperature of the storage to 6-7 DEG C for storing. The method not only can prolong the low-temperature preservation time of the purple red dragon fruits and enables theeffective preservation time to reach 30d, but also can prolong the room temperature shelf life after the dragon fruits are refrigerated and leave the storage.

The invention relates to normal-temperature freshness retaining high-content oat steamed buns and a processing method, and belongs to the technical field of food processing. The processing method specifically comprises the steps of pretreatment of raw materials, primary dough kneading, secondary dough kneading, fermentation, steaming, thermal packaging, and obtaining of the oat steamed buns, the freshness of which can be retained at normal temperature for 30 days. Compared with other steamed buns in the market, the oat steamed buns have the advantages that the aging of the oat steamed buns is controlled, and the high-content oat steamed buns can effectively reduce blood cholesterol, prevent constipation, promote reproduction of beneficial bacteria in the intestinal tract, reduce the morbidity of rectal cancer and reduce occurrence of cardiovascular diseases.

The invention discloses a method for improving the normal-temperature fresh-preservation effect of saimaiti apricots. The method comprises the following steps: saimaiti apricots in the green-ripe stage are selected; bad and mechanically damaged saimaiti apricots are removed; well disposed spermidine (spd) with the concentration of 10-4-10-6 mol/L is uniformly sprayed on the saimaiti apricots for treatment; and the processed apricots are placed in a ventilated transport container and stored in the normal temperature of 60-80 percent. By adopting the technical scheme provided by the invention, the normal-temperature storage period of the saimaiti apricots can be effectively prolonged by 5d-7d, so that the method has a wide application value.

Belonging to the field of food additives, the invention discloses a stabilizer, a preparation method and application thereof, and a tofu pudding and a preparation method thereof. The stabilizer comprises the following components by weight percentage: 52-80% of agar, 10-22% of polyglycerol fatty acid ester, 6-12% of gellan gum, 3-10% of carrageenan, and 1-10% of potassium chloride. The stabilizer provided by the invention not only solves the quality problems of high gelling temperature, lack of tender and smooth taste, protein denaturation after high temperature sterilization, product water exudation and the like in tofu pudding, but also greatly reduces the cost, prolongs the normal temperature shelf-life of tofu pudding, and at the same time meets the requirements of large-scale industrial production. The tofu pudding produced by the method provided by the invention can maintain a uniform and stable state at room temperature for 6 months, the jel shape is good, the taste is tender andsmooth, and no flocculation, water exudation or spoilage phenomenon arises.

The invention provides a nutritious potato chip containing probiotics and a preparation method thereof. The preparation method comprises the following steps: using fresh potatoes as the raw material,making the potatoes into slices and immersing in water, carrying out vacuum freeze-drying on the slices and spraying a probiotics solution on the surface of the slices, vacuum-drying, brushing with amixed solution prepared from an okra extract, sodium alginate and a soak solution, naturally air-drying, carrying out low-temperature baking at 85-95 DEG C or carrying out freezing treatment, and finally carrying out vacuum low-temperature frying. During the preparation process of the potato chip, the probiotics component is added, thus raising nutritive value of the potato chip. The potato chip is beautiful in color, has low moisture content, low oil content and high survival rate of live bacteria, and has long storage life at normal temperature.

The invention discloses a method for maintaining color of half-dried type lichee during room-temperature shelf life at places without cold storage condition, and belongs to the technical field of preservation of dried fruits. After three-year time, the applicant researches the storage factors of the half-dried type lichee and provides the technical scheme of the method. The half-dried type lichee is stored at room-temperature environment of which the relative humidity is 84-90%, at this moment, the non-enzymatic browning rate of the half-dried type lichee is the lowest, maintaining of the color of the half-dried type dried lichee is facilitated, prolonging of the room-temperature shelf life of the half-dried type lichee is facilitated, and the commodity value of products can be well maintained. In addition, the method disclosed by the invention has important actual significance for the room-temperature sale process of the half-dried type lichee at the places without cold storage condition.

The invention discloses a disease-preventing and fresh-keeping method for prolonging storage period of dragon fruits. According to the method, through pre-harvest bactericide and resistance inductiontreatment, callus, pretreatment, pre-storage, packaging and other treatment, the dragon fruits are stored in a refrigeration house and then exposed out of the refrigeration house in an anti-condensation mode, the method can significantly reduce rate of fruits with diseases such as canker, reduce rate of purple red dragon fruits with diseases during harvest by 50%, significantly delay onset time ofthe dragon fruits, effectively prolongs storage time and room temperature shelf life of the dragon fruit, and the report loss rate of the dragon fruit is also lower than 2% within 48 hours of expresslogistics after delivery. The entire method requires less time, is free of corrosion and capable of reducing labor force.