40results about How to "Good freeze-drying effect" patented technology

The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a customized freeze-drying process route special for the characteristics of the fruit and vegetable yoghourt, so that the fruit and vegetable yoghourt can achieve an optimal freeze-drying effect.

The invention relates to pepperphentonamine chloride jelly powder injection and a preparation method thereof; the preparation comprises 1 portion of pepperphentonamine chloride, 2.5-3.0 portions of excipient and 400-600 portions of water for injection with PH value of 1.5-5.5; the preparation is prepared through freezing drying. The excipient is mannitol, dextran, lactose, sugar, polyglycol, poloxamer and glycin, etc.; 1 portion of the pepperphentonamine chloride, 10 portions of the mannitol and 500 portions of the water for injection with PH value of 2.0-3.0 are preferably chosen. The pepperphentonamine chloride and the excipient are added into the water for injection to be heated (40-90 DEG C), ultrasonic oscillated, degermed, subpackaged, pre-frozen, multi-stage dried and packed to obtain the products. A brown glass bottle is preferably chosen for subpackage. The pepperphentonamine chloride preparation of the invention has excellent appearance, color and solubility, good stability and long preservation period. The invention also relates to application of the preparation used for preparing therapeutic drugs for heart failure and/or myocardial protection.

The invention relates to a cherry freeze-drying process. The process comprises the following steps: picking cherries with the ripeness of 80-90 percent, removing fruit stems of the cherries, and placing the cherries in the shade; removing rotten fruits and special-shaped fruits, cleaning the residual cherries under constant temperature conditions, draining off the surface moisture, and performing kernel removal treatment; adding the cherries in normal temperature fresh-keeping liquor, taking out the cherries from the fresh-keeping liquor, and draining off the surface liquid; filling the cherries into a preservative bag and sealing, and placing the bag in a refrigerated cabinet; sequentially stacking the cherries on a tray, wherein the stacking thickness of the cherries on the tray is 1-2 layers; putting the cherries stacked on the tray in a subzero storage or on a radiant panel with a refrigeration function for performing quick-freezing treatment to the center, and putting the cherries into a freeze-drying warehouse; and starting a heating circulating pump, and controlling the temperature of the radiant panel, so that the temperature of the cherries gradually returns to 20-30 DEG C; and stopping equipment operation, opening the freeze-drying warehouse door, taking out the cherries and warehousing. The process disclosed by the invention has the characteristics of good preservation effect, long time, capacity of performing uniform freeze-drying, good freeze-drying effect and the like.

The invention discloses vacuum freeze-dried fermented milk blocks and a preparation method thereof. The fermented milk blocks comprise the following raw materials in percentage by weight of 12-15% ofa fruit and vegetable dice/cereal/nut dice composition, 6-7% of nonfat dry milk powder, 1-1.5% of whey powder, 3-5% of malt syrup, 5-7% of white granulated sugar, 3-5% of maltodextrin, 0.02-0.05% of pectin, 0.4-0.5% of corn starch and the balance of fermented milk. The vacuum freeze-dried fermented milk blocks have various product shapes.

The invention relates to a lyophilizer, comprising a lyophilisation box with lifting board layers inside, a condensing water catcher connected with the lyophilisation box by a middle separating valve and a compressor. The lyophilizer is characterized in that air inlets of the lyophilisation box and the condensing water catcher are connected with an air supply pipe; washing openings of the lyophilisation box and the condensing water catcher are connected with a washing pipe; and discharge outlets of the lyophilisation box and the condensing water catcher are connected with a discharge pipe by discharge angle seat valves. The lyophilizer has good integrity and good lyophilisation effect and is convenient to control in the production process.

The invention discloses a freeze-drying protective agent for prolonging normal-temperature preservation of probiotics and a freeze-drying method, and belongs to the technical field of probiotic production. The freeze-drying protective agent is prepared from, by weight, 17-21 parts of trehalose, 1-3 parts of saccharifying enzyme, 5-12 parts of linolenic acid, 10-11 parts of mannitol, 6-9 parts of serum albumin, 0.01-0.02 part of surfactant, 0.01-0.03 part of defoaming agent, 1-3 parts of sodium chloride, 2-5 parts of sodium citrate and 10-15 parts of lentinan. By adding linolenic acid, sodium chloride and sodium citrate, the freeze-drying effect of trehalose and mannitol at normal temperature can be effectively prolonged, the freeze-drying effect of the freeze-drying protective agent is enhanced, the service life of the freeze-drying protective agent is prolonged, and the freeze-drying protective agent is simple in process, low in cost and convenient to popularize and use.

The invention relates to a preparation method of polyimide nanofiber aerogel with a controllable microstructure. The preparation method is characterized by comprising the following steps: step 1, preparing polyimide into a nanofiber dispersion solution; step 2, carrying out freezing crystallization on the nanofiber dispersion solution to manufacture a micro-configuration so as to obtain a nanofiber dispersion solution crystalline phase; step 3, removing ice crystals of the crystalline phase of the nanofiber dispersion solution to obtain an uncrosslinked nanofiber skeleton; and step 4, heatingthe non-crosslinked nanofiber skeleton to stabilize the configuration, thereby obtaining the polyimide nanofiber aerogel. The freezing nucleation of the solvent is directionally controlled by controlling the freezing speed and the temperature gradient so that the framework construction of the polyimide nanofiber is controlled, and the macroscopic functional characteristics of the material are determined. Compared with a traditional method, the method is simple and convenient and convenient to control technological parameters, and the operation efficiency and the product success rate can be improved.

The invention discloses a one-stage dynamic freeze-drying method of a freeze-dried mask, relates to the technical field of freeze-drying, and aims at solving the problems that the freeze-drying treatment efficiency is low and the freeze-drying treatment effect is poor. The technical key point is that the one-stage dynamic freeze-drying method of the freeze-dried mask comprises the following steps:preparation of a mask liquid; mask liquid spraying; freeze drying; and package. A proper cooling and freeze-drying procedure is set for a mask carrier, so that the temperature of the mask carrier isdynamically changed in the freezing tunnel, active matters of the mask are reserved in a most proper manner under the condition that the concentration and the vacuum degree of a material system are not changed, and the advantages of higher freeze-drying treatment efficiency and better freeze-drying treatment effect are achieved.

The invention relates to a preparing method of a fresh ginseng active substance, and belongs to the technical field of traditional Chinese medicine decoction piece and food processing. The preparing method comprises the steps that fresh ginseng is taken as a raw material, washed thoroughly with water and squeezed to obtain an extraction liquor A and smashed ginseng A; the smashed ginseng A is divided into smashed ginseng B and smashed ginseng C, water is added to the smashed ginseng B for soaking, and squeezing and solid-liquid separation are conducted to obtain an extraction liquor B and smashed ginseng D; the extraction liquor B is transferred into the smashed ginseng C, and soaking, squeezing and solid-liquid separation are conducted to obtain an extraction liquor and smashed ginseng E;the processes are repeated, the obtained extraction liquors are merged, after filtering, a sweetening agent is added, and then refreezing and smashing are conducted to obtain fresh ginseng active freeze-dried powder; all the obtained smashed ginseng is merged, dried and smashed to obtain smashed ginseng powder. By means of the preparing method, the problems are solved that the storage and transportation cost for traditional ginseng decoction pieces and fresh ginseng is high, effective ingredients run off in the preparing course, and active substances are converted in the heating course; the use is more convenient, the processing course is simple, the water addition amount is small, the freeze-drying efficiency is improved, and production can be amplified.

The invention discloses a thermal-uniformity tray for a freeze dryer. The thermal-uniformity tray for the freeze dryer comprises a tray main body, wherein the tray main body is of a solid rectangularstructure, the bottom surface contacting with the partition of the freeze dryer, of the tray main body, is a plane, and the top surface of the tray main body is a concave surface; a plurality of uniformly-distributed groove holes are chiseled in the tray main body, the bottom end of each groove hole is a blind hole, the top end of the groove hole is of an open structure, and the vertical distancebetween the blind hole end of each groove hole and the bottom surface of the tray main body is gradually increased from the middle part of the tray main body to the four sides of the tray main body; and the height of each groove hole is the same. The thermal-uniformity tray for the freeze dryer is simple in structure, and reasonable and novel in design; the heat transfer speed at any position on the whole tray main body is the same through the own structure of the tray main body and the design that the groove holes for holding penicillin bottles are formed at positions on the tray main body, so that the same freeze drying speed for a sample to be subjected to freeze drying, at any position on the whole tray main body, is ensured, and the freeze drying effect is improved.

The invention relates to a bottle cap, in particular to a novel medical freeze-dried bottle stopper, which comprises a bottle stopper of which a center is provided with a round hole, and is characterized in that the periphery of the bottle stopper is uniformly provided with four round vent grooves, an outer wall of the bottle stopper is provided with double wedges, and a neck of the bottle stopper is provided with a 3 DEG guide angle. The novel medical freeze-dried bottle stopper has the advantages of simple structure and convenient use, can ensure that a packaging bottle has good air tightness, has the advantages of good freeze-drying effect and high production efficiency during production and packaging processes of freeze-dried powder injection, is favorable for the quick vacuum aseptic packaging of medicines, and improves the quality of products and the efficiency.

The invention discloses a lactobacillus freeze-drying protective agent as well as a preparation method and application thereof. The lactobacillus freeze-drying protective agent comprises 7%-10% of maltose, 3%-6% of polyethylene glycol, 4%-8% of bovine serum albumin, 0.3%-0.8% of glutathione and 0.05%-0.2% of cobalamin. Compared with the prior art, the protective agent provided by the invention caneffectively improve the survival rate (the survival rate is greater than 96%) and the effective viable count (the viable count of the bacterial powder is greater than 10<11>cfu/g) of lactobacillus after vacuum freeze drying, and prolongs the shelf life of the bacterial powder (the viable count is greater than 10<11>cfu/g and the loss rate is less than 10% after the bacterial powder is stored at room temperature).

The invention relates to the technical field of freeze-drying, and discloses bird's nest freeze-drying equipment and a freeze-drying process thereof.The bird's nest freeze-drying equipment comprises a freeze-drying box, a freeze-drying cavity with an opening in one side is formed in the freeze-drying box, and a plurality of partition plates are arranged in the freeze-drying cavity at intervals; mounting plates with the number equal to that of the partition plates are fixed to the cavity walls of the two opposite sides of the freeze-drying cavity respectively, the partition plates are arranged between every two adjacent mounting plates at the same horizontal height in a sliding mode, and limiting pieces used for preventing the partition plates from moving out of the freeze-drying cavity are connected to the freeze-drying box; each mounting plate is slidably provided with a length-adjustable shifting rod, the shifting rods are located on the upper sides of the partition plates close to the shifting rods, and the mounting plates are provided with first driving parts used for driving the shifting rods to move horizontally and second driving parts used for driving the shifting rods to move vertically. The edible bird's nest cooling device has the effects of high edible bird's nest cooling uniformity and good finished product quality.