152results about How to "Fast rehydration" patented technology

The invention discloses a ready-to-eat instant fruit-nut combined food and a production method thereof, belonging to the technical field of food processing. The mass percentages of the product components of the combined food before being freeze-dried are as follows: 40-50% of fruits, 4-10% of nuts, 5-10% of sugars, 5-10% of starches, 0.5-1% of pectin, 0.5-0.8% of fruity powder, and 30-40% of water; and after being freeze-dried, the mass percentages of the product components are as follows: 15-25% of fruits, 20-30% of nuts, 15-30% of sugars, 15-30% of starches, 3-5% of pectin, 2-5% of fruity powder, and of 1-5% water. The production process of the combined food comprises pre-treatment of nuts and fruits, gelatinization, mixed dishing up and shaping, quick freezing, vacuum freeze drying andinspection and package. The perfect combination of nuts and fruits in the combined food is unique, so that the comprehensive utilization value and the economic benefit of the fruits, the nuts and thelike can be improved; therefore, excellent social benefit is indirectly produced; and the combined food is a good example in fine and further processing of agricultural products.

The invention discloses a non-fried miscellaneous grain instant noodle and a production method thereof. The non-fried miscellaneous grain instant noodle comprises, by weight, 1-8% of food additives, 1.0-1.25% of gluten fortifier, 25-50% of water, 0.2-1.0% of edible oil, 5-30% of wheat flour, 5-30% of corn flour, 1-10% of corn starch, 10-30% of potato starch, 5-20% of mashed potato, 25-50% of tartary buckwheat flour, 5-25% of common buckwheat flour, 5-15% of modified starch, 2-10% of sweet potato starch, 2-10% of sweet potato powder, and 2-10% of cassava starch. The production method includes raw material weighing, mixing, paste curing and extrusion forming, long strip noodle block cooling and slicing, cooking, drying and packaging. Miscellaneous grains are adopted to serve as raw materials of the instant noodle, various human body essential nutrient substances and trace elements are contained, nutrition is reasonable and balanced, and a healthy diet idea of contemporary people is fitted; and continuous production is carried out through the adoption of a production line, work intensity of working staff is reduced, and production efficiency is promoted.

The invention discloses a compressed foodstuff which is prepared mainly from bread flour 40-60 weight parts, instant cereal powder 5-10 weight parts, syrup 15-20 weight parts, plant oil 10-20 weight parts and right amount of other auxiliary materials, wherein the syrup is selected from barley syrup, isomaltose hypgather, fructose syrupand inverted syrup or their combination.

A method for drying traditional Chinese medicine materials in mixing mode through microwave vacuum and hot air comprises placing the traditional Chinese medicine materials in a microwave vacuum drying stove, drying the traditional Chinese medicine materials for 3 to 5 minutes under the condition that the vacuum ranges from 0.07Mpa to 0.09Mpa and the unit microwave power ranges from 3W to 5W, delivering the traditional Chinese medicine materials into a hot air dryer, drying the traditional Chinese medicine materials for 1 to 3 hours under the temperature ranging from 70 DEG C to 90 DEG C, and finally delivering the traditional Chinese medicine materials to the microwave vacuum drying stove again for drying under the condition of the first step till the end. The method adopts mixing of the microwave vacuum drying and the hot air drying, enables the internal structure of the traditional Chinese medicine materials to achieve the effect of swelling, loosening and cracking, improves exudation ratio of decoction of liquid medicine and shortens decoction time without damaging contents of the traditional Chinese medicine materials. Further the method can keep intrinsic body integrity of the traditional Chinese medicine materials, reduces contractibility rate of the traditional Chinese medicine materials, accelerates rehydration of the traditional Chinese medicine materials, improves product quality and reduces energy consumption.

The invention discloses a freeze-dry process preparation method of a bulk vegetable egg flower soup base, and belongs to the technical field of vacuum freeze-dry processing of the vegetable egg flower soup base. Various vegetables and egg flower needed by the freeze-dried soup base disclosed by the invention are independently freeze-dried according to respective freeze-dry process curves, the seasonings which do not need to be freeze-dried are added according to the formulation of the soup base, and the mixture of the vegetables, the egg flower and the seasonings is packaged to obtain the bulk vegetable egg flower soup base, which is different from an original block type soup base. The vegetables are fresh in color and luster, and the egg flower and the seasonings are rewatered rapidly and more delicious in taste after the soup base prepared by using the method disclosed by the invention is brewed by using hot water; and simultaneously, experimental data and practical application data in large-scale production prove that at least 40% of energy consumption is reduced.

The invention discloses a production method of instant potato rice noodles. According to the invention, whole potato flour is added into rice as a raw material for preparation. Prepared by a specific method, the instant potato rice noodles have rich nutrients, good toughness, fast rehydration, a low broken rate, and higher contents of protein, total sugar, insoluble dietary fibers and minerals of K and Ca than those of common instant rice noodles. The production method enriches nutrients of the instant rice noodles, and improves a sensual quality of the instant rice noodles at the same time. The instant potato rice noodles can not only enrich varieties of instant foods, but also increase varieties of potato staple food production so as to meet demands of modern metropolitan fast-paced people for health and fast food. The instant potato rice noodles prepared by the invention have better toughness, short time of rehydration and a low cooked broken rate. The production method enriches the nutrients of the instant rice noodles, and improves the sensual quality of the instant rice noodles at the same time.

The invention discloses a preloaded biological heart valve capable of rapidly rehydrating and a preparation method thereof. The preparation method comprises the following steps: crosslinking treatment, immersing a biofilm sheet in glutaraldehyde aqueous solution for crosslinking reaction; Hydrophilic treatment, wherein the biofilm sheet is immersed in a solution containing hydrophilic molecules and a condensing agent, and the hydrophilic molecules are immobilized on the biofilm sheet by a chemical grafting method; and drying, drying the biofilm sheets which have been treated by hydrophilic treatment and cross-linking treatment, so as to obtain a preloaded biological heart valve which can be quickly rehydrated. The pre-loaded biological heart valve prepared by the preparation method of theinvention can realize rapid rehydration, and the creases after rehydration can be quickly flattened and convenient to use.

The present invention relates to a cold-wind drying technique of vegetable and edible fungus. The method comprises the steps of a preprocessing step, a enzymes-deactivating step, a cooling step and a cold-wind drying step which are executed in sequence. The invention is characterized in that in the cold-wind drying step, the raw material of vegetable or domestic fungus is placed into a cold-wind drying chamber with a temperature of 25-30DEG C, a moisture of 5%-8%, and a wind speed of 3-5m/s. The drying time lasts for 1.5-2hours. Furthermore after the step of cold-wind drying, the raw materials of vegetable or domestic fungus are executed with the freezing step to make that the central temperature of the frozen raw material obtains a temperature lower than -18DEG C and the finished product is obtained. The invention uses a low-temperature dewatering and cold-wind drying method for processing the vegetable or domestic fungus. The appropriate temperature, moisture, wind speed and time are controlled, therefore the color, incense, flavor and brittleness of the product are guaranteed to more approximate to those of the original product. Besides, as the product is frozen after the step of cold-wind drying, the storage period of the product is prolonged to about 2 years.

The invention discloses a method for processing garlic granules through vacuum freezing and microwave vacuum serial combined drying, belonging to the key technical field of garlic deep processing. The method comprises the steps of selecting raw materials, cutting off bases, removing skins, cutting the raw materials into cubic garlic granules with length of side being 5mm by using a dicer and containing the diced materials in trays at two layers; after the diced materials are contained in the trays, pre-freezing at negative 20DEG C for 4 hours; after pre-freezing is finished, reducing the temperature of a cold trap to negative 45DEG C to negative 35DEG C in advance, placing the materials in a freeze-drying chamber, vacuumizing the freeze-drying chamber to be below 12Pa for vacuum freeze-drying, and stopping vacuum freeze-drying after approximate 7 hours till the water content is 30 percent; taking out the trays, immediately placing the trays in a microwave vacuum drying machine, starting up a vacuum pump, starting microwave when vacuum degree reaches 90KPa to 120KPa for drying 15-20 minutes under the condition of power being 420W, and stopping drying after the safe water content isbelow 6 percent. Not only can the garlic granules obtained by adopting the drying process reserve the excellent quality of common vacuum freeze-dried garlic granules, but also the time of vacuum freeze-drying process is shorted and the energy consumption is reduced.

The invention relates to the field of skin care products, provides a fullerene skin cleaning skin care product and a use method thereof and aims at solving the problem of easiness in oxidation of VC derivatives. The invention provides the fullerene skin cleaning skin care product and the use method thereof. The fullerene skin cleaning skin care product is prepared from a freeze-dried powder and asolvent; the freeze-dried powder is prepared from the following components in parts by mass: 2-5 parts of water-soluble fullerene, 3-8 parts of the VC derivative, 0.5-1 part of trehalose and 75-90 parts of water; and the solvent is prepared from the following components in parts by mass: 0.1-0.5 part of carnosine, 6-12 parts of promoter, 1-3 parts of revertose skin brightening agent and 80-99 parts of water. The VC derivative can inhibit melanin pigmentation, but is very easily oxidized and is difficultly absorbed by skin, so that the VC derivative needs to be modified to be improved in oxidation resistance; the fullerene has efficient oxidation resistance, the VC derivative and the fullerene are compounded, the trehalose or the revertose skin brightening agent are added to improve the moisturizing effect, and the promoter is added to improve the effect of production of melanin; and the carnosine can strengthen the antioxidant effect of the fullerene and is reacted with a part of freeradicals.

This invention provides a way to preserve water from the flowers un the process of vacuum pro-coldness when cut flowers. The factory is put the tidied flowers stem into the container with enough liquor. Ensure that the stem is under liquor. Put the probe into the liquor in the same time, and then put the container with flowers into the vacuum jug. Start the vacuum pump to depress the air pressure, accommodate the temperature to the required standard, close the vacuum pump, and then recover to normal pressure. This way can decrease the depletion of flowers in transport decreased water depletion, solved the problem of long distance transport. Promote the development of flowers commerce in our nation and other nations.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

Provided herein are rapidly-rehydratable prior-cast, dehydrated, electrophoresis separation media particularly useful for isoelectric focusing, including methods of making, and methods of use thereof.

The invention provides a method for manufacturing freeze-dried shii-take egg drop soup. The scheme is that material and seasonings are processed through pretreatment, curing, precooling, quick freezing and vacuum drying and then are take out from a bin, sorted and packed to be put in storage; curing is performed for 3 to 10 minutes under the pressure of 0.5 to 0.6 MPa; precooling is performed for 2 to 3 hours under the temperature of minus 15 DEG C to minus 20 DEG C; freeze-drying is performed for 4 to 6 hours under the temperature of minus 35 DEG C to minus 45 DEG C; and drying is performed for 5 to 6 hours under the conditions that the degree of vacuum is 100 to 200 Pa and the temperature is 70 DEG C to 80 DEG C. The method has the benefits that the egg drop soup manufactured through the method can be eaten as soon as being brewed for 5 minutes with water with the temperature of 95 DEG C, so that the loss of nutritional ingredients and active ingredients is small, the nutritional value is high, the reconstitution property is good, the reconstitution speed is high, and reconstituted material has the indigenous color and taste.

The invention relates to a process for preparing natural pine needle powder, which uses a freeze-drying method and a micronization method. The process comprises the steps of screening and cleaning fresh pine needles obtained through yearly pruning, freezing the fresh pine needles in a freeze dryer, drying the fresh pine needles, cutting the dried pine needles into small segments 1 to 2 centimeters long, putting the small segments of the pine needles into a micronization machine, grinding the small segments into fine powder or ultrafine powder or even nanometer-sized ultrafine powder according to need, sterilizing and packing ground pine needle powder. The process makes the pine needles into a product easier to absorb by human body by performing scientific reasonable deep processing treatment, fully preserves the nutrient components of the pine needles from being destroyed, improves the absorptivity of the nutrient components of the pine needles, and realizes optimum cell-wall breaking effects. As the ground pine needle powder is sterilized and packed, maximum efficacy is obtained with a minimum taking dose, so that the bioavailability of the pine needles is greatly improved.

The invention relates to cooked instant noodles. The cooked instant noodles comprise the components in parts by weight of 45-65 parts of wheat flour, 15-30 parts of acetate modified starch, 3-10 partsof vital wheat gluten, 0.2-0.5 part of sodium alginate, 1-2 parts of table salt, 0.1-0.25 part of sodium carbonate, 0.3-0.6 part of composite phosphate, 0.1-0.2 part of propylene glycol alginate, 20-30 parts of water, and 0.0005-0.0015 part of edible pigment. The noodles disclosed by the invention are nutritive, healthy, free from deep frying, and smooth and chewy in mouth feel, and have the mouth feel of cooked noodles, after being soaked. Common instant noodles are large in differences in the eating manner of soaking and cooking due to secondary gelatinizing in the cooking process. A steaming manner and a cooking manner are combined for use, and the cooking process is favorable for absorption of moisture by wrappers, so that the gelatinizing degree is increased. The technique breaks through and reduces the mouth feel differences between different eating methods. The instant noodles disclosed by the invention have the advantages of being convenient, quick, and good in mouth feel.

The invention belongs to the technical field of processing of white fungus thick soup, and particularly relates to instant white fungus thick soup with high dietary fibers and low GI value and a processing method of the instant white fungus thick soup. The white fungus thick soup is made from the following raw materials in parts by weight: 2-5 parts of chia seeds, 0.5 part of basil seeds, 1 part of dried red dates, 0.5 part of dried Chinese wolfberry fruits, 0.01-0.04 part of sucralose, 50-80 parts of fresh white funguses and 100-150 parts of pure water. The fresh white funguses are combined with natural plant raw materials of the chia seeds, the basil seeds and the like containing high dietary fibers, and a vacuum freeze drying technique is adopted, so that an instant product which is high in dietary fibers, low in glycemic index, balanced in nutrients, good in flavor and eating mouth feel, good in rehydration properties and easy to store and carry is prepared. The dietary fibers of the instant white fungus thick soup product are greater than or equal to 28g/100g, the GI value is smaller than 55, after being brewed, the instant white fungus thick soup has fresh, smooth and viscous sense of the white funguses, the serum cholesterol can be reduced, the satiety can be improved, the control on blood sugar and the weight can be facilitated, and the white fungus thick soup is suitable for fat people and diabetics to eat.

The invention discloses an additive-free instant noodle cake and an industrial production method thereof. The additive-free instant noodle cake comprises main materials and flour-mixing water, wherein the main materials comprise the following components in percentage by weight: 40-95% of flour, 5-45% of starch, 0-5% of vital gluten and 0-10% of an egg raw material; the flour-mixing water comprises the following components in percentage by weight: 0-5% of a natural coloring raw material, 1-10% of edible salt and the balance of weakly-alkaline soft water; the mixing ratio of the main materials to the flour-mixing water is 1:(0.25-0.45). As the raw material formula is optimized and is optimally innovated by using an industrial production method, including processes such as stable control on the temperature of dough, control on dough piece pressing and extension operation, low-pressure steam boiling and immersion dispersion, the quality of the instant noodle cake is well improved, and the instant noodle cake has very good taste and reconstitution properties under the condition that no additive is added.

The invention discloses a making method of instant rice. The making method is characterized by comprising the steps of 1. cleaning rice; 2. cooking the rice; 3. loosening rice grains; 4. drying the rice grains; and 5. discharging and packaging. In a process of cooling the rice, the rice is cooked through a gradual increasing temperature, smooth pores can be kept in the rice grains so that the water retention capability of the rice grains is good and the rice grains are easily cooked; in a process of drying the rice grains, through a series of steps of pre-drying, constant-temperature moisturizing, drying, preheating and insulating, and cooling, the rice grains are dried thoroughly, and the mouthfeel of the rice can not be damaged. The instant rice made by adopting the making method is high in rehydrating speed of the rice grains, complete in rice grains after rehydrating, and good in mouthfeel.

The invention discloses a preparation method of corn noodles. The corn noodles are prepared with a method including smashing or soaking and smashing, mixing, ultrasonic treatment, puffing curing, pressing, drying or ageing and the like, the obtained corn noodles have pure corn flavor and do not contain any gluten fortifier, thickening colloid, enzymic preparations or preservative, no chemical reagents are used, the edible safety of the product is guaranteed, and the production process is simple, convenient to operate and applicable to large-scale industrial production.