7results about How to "Good rehydration" patented technology

This invention belongs to the field of edible fungus drying technology, and relates to a method for improving and drying *Auricularia auricula-judae* (golden ear fungus). The method includes the following steps: 1) Cleaning: removing the matrix attachment end and impurities from the fresh *Auricularia auricula-judae* fruiting body; 2) Slicing: slicing the fresh *Auricularia auricula-judae* fruiting body into thin slices with a thickness of 6-9 mm; 3) Heat pump far-infrared combined drying: drying the *Auricularia auricula-judae* slices using a heat pump far-infrared combined drying equipment; the drying temperature is 45-65 ℃, the humidity is 8-12%, and the infrared power is 800-1000 W. This invention, by controlling the process parameters of the heat pump far-infrared combined drying process, utilizes the synergistic effect of the heat pump and far-infrared radiation system to rapidly and efficiently prepare dried *Auricularia auricula-judae* slices with high total phenolic, total flavonoid, and total polysaccharide content. Furthermore, this dried *Auricularia auricula-judae* product has good color and low hardness, making it suitable for subsequent processing and development of functional products.

This invention discloses a multi-source low-oxygen heat pump device for fruits and vegetables and its usage method, belonging to the field of fruit and vegetable drying technology. The device includes a multi-source gas supply system, a low-oxygen drying chamber, a heat pump temperature and humidity control system, an online weighing system, a material morphology detection system, and an intelligent control system. The multi-source gas supply system injects nitrogen, carbon dioxide, and air. The intelligent control system calculates the drying rate and shrinkage rate based on data from various sensors, dynamically adjusting the gas composition and the temperature and humidity inside the chamber to maintain an oxygen concentration of 1-11%, a temperature of 30-70℃, and a relative humidity of 10-40%. This invention enables precise and coordinated control of the fruit and vegetable drying process, mainly used for drying leafy vegetables and fruits, reducing oxidative deterioration and shrinkage, and improving drying quality.

The invention discloses an optimized dried ballonflower drying method based on a hot air condition, and belongs to the technical field of food processing. The method comprises the following steps: cleaning freshly-harvested dried ballonflower, carrying out water control pretreatment, and then drying by adopting three-stage temperature gradient hot air. The drying process is carried out within the temperature range of 40-60 DEG C at the air speed of 1.5-3.0 m / s, the initial-stage temperature is 40-55 DEG C, the middle-stage temperature is 50-60 DEG C, the tail-stage temperature is 40-50 DEG C, and finally the moisture content of the dried ballonflower is 8-12%. Optionally, the pretreatment may include blanching or treatment with a specific color protection solution. According to the method, through cooperative control of temperature, wind speed and time, the rehydration property of the dried ivy mosses can be effectively improved, the texture, color and flavor quality of the dried ivy mosses can be optimized, the method is suitable for industrial standardized production, and the problems that in the prior art, the product quality is unstable, and the texture and flavor are difficult to consider are solved.

The application provides a high-activity Millettia pachycarpa Benth. low-temperature controlled enzyme vacuum freeze-dried tablet preparation process, and belongs to the technical field of deep processing of Chinese medicinal materials with the same functions of food and medicine.The application realizes the complete blocking of endogenous enzyme browning and lipid oxidation rancidity of Millettia pachycarpa Benth. from the biochemical mechanism level through the synergistic coupling of the exclusive process system of moderate temperature and humidity directional enzyme blunting, low-temperature constant-temperature physical color protection, double-stage gradient pre-freezing, multi-section variable-temperature vacuum freeze-drying, constant-temperature softening, and grading screening, maximizes the retention of the heat-sensitive natural active ingredients and the original flavor of Millettia pachycarpa Benth. such as polysaccharide, flavone and triterpene saponin under the premise of zero chemical color protection additives. The whole process parameters of the application are accurately controllable, standardized and repeatable for mass production, and the industry pain points of the existing Millettia pachycarpa Benth. processing, such as serious browning, large loss of active ingredients, flavor deterioration, unstable batches and short shelf life, are solved. The application is suitable for industrialized continuous production line production, can realize the high-quality, standardized and large-scale in-depth processing of the Lingnan native Millettia pachycarpa Benth., and helps the upgrading of the regional characteristic South China medicine industry.

The present application relates to a kind of lutein ester flash release tablets for relieving visual fatigue and its preparation method.The flash release tablet includes lutein ester porous dry granules, mannitol-erythritol complex sugar alcohol, crosslinked polyvinylpyrrolidone, silicified microcrystalline cellulose and sodium stearate fumarate;The porous dry granules include oil phase containing lutein ester, octenyl succinate modified porous starch, zein, tannic acid, low ester pectin, trehalose-mannitol freeze-drying protective agent and L-leucine, oil phase is at least partially located in modified porous starch channel and surface, and by zein, tannic acid and low ester pectin to form composite interface stabilizing component.The present application is prepared by oil phase, shear emulsification, high-pressure homogenization, low-temperature atomization freeze-drying and tableting, has good disintegration, redispersion and stability, and can be used for preparing food, health food or nutritional supplement for relieving visual fatigue.

The invention relates to the technical field of pet food processing, and discloses a nutritional pet food based on a low-value seawater product and a preparation method thereof, and the preparation method comprises the following steps: desalting raw materials, and mechanically separating into a meat soft component and a hard calcium component; adding antioxidant such as rosemary extract into the soft meat component for pulping, and performing constant-temperature enzymolysis with compound protease to obtain enzymolysis meat pulp; the hard calcium component is subjected to high-temperature and high-pressure steaming and softening and multi-stage crushing to obtain ultramicro bone paste with the particle size D90 smaller than 50 [mu] m; and taking 60-80 parts of slurry and 15-30 parts of bone paste, adding sodium alginate and other structural stabilizers and nutrient supplements, mixing, and carrying out high-pressure homogenization, vacuum freeze-drying and nitrogen-filled packaging to obtain the bone paste. The processing contradiction of hard bones and soft meat of low-value marine products is solved through split-flow modification and texture structure recombination; the bioavailability of calcium is greatly improved by the micron-sized bone paste; in-situ antioxidation is combined with a freeze-drying technology, so that lipid rancidity is effectively inhibited, and the product is endowed with a crisp porous structure and excellent rehydration and palatability.

The application relates to the field of food technology, and particularly relates to a blueberry yoghourt block containing dendrobium officinale extract and a preparation method thereof.A blueberry yoghourt block containing dendrobium officinale extract comprises the following preparation raw materials in mass fractions: raw cow milk, white granulated sugar, blueberry extract, dendrobium officinale extract, hyaluronate, whey protein powder, pectin, fructooligosaccharide, gamma-polyglutamic acid, freeze-dried lactic acid bacteria powder, inulin, casein phosphopeptide, wherein the mass fraction ratio of the hyaluronate, the gamma-polyglutamic acid and the dendrobium officinale extract is 1:1:10-15.The blueberry yoghourt block containing dendrobium officinale extract prepared by the application not only has good taste and rich nutrition, but also has the multiple beneficial technical effects of promoting immune regulation, antioxidant function, enhancing the digestive system, improving the survival rate and activity of lactic acid bacteria and the like, and is a high-value functional dairy product.