78results about How to "High rehydration rate" patented technology

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and/or barley, 20 to 40 parts of green bean and/or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and/or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and/or pearl barley; 10 to 20 parts of buckwheat, millet, and/or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

The invention relates to a method for preparing a bacterial cellulose membrane with high rehydration, which comprises the following steps: (1) performing alkaline treatment on bacterial cellulose hydrogel membrane of which bacteria and culture medium are removed; (2) performing etherification treatment on the processed membrane; (3) performing neutralization reaction on the etherified membrane to obtain a bacterial cellulose membrane subjected to hydroxypropylation; and (4) drying the bacterial cellulose membrane subjected to hydroxypropylation to obtain the bacterial cellulose membrane with high rehydration. The method aims at the defect of low rehydration performance of the prior bacterial cellulose membrane, uses a method of hydroxypropylation modification of the bacterial cellulose surface to destroy a part of hydrogen bonds in cellulose; a rehydration rate test finds that the dried bacterial cellulose membrane subjected to hydroxypropylation has high rehydration and reswelling capability; and the bacterial cellulose membrane subjected to hydroxypropylation can be used for preparing biologic composite materials, and has importance significance on biomedical materials and the like.

The invention relates to a method for uniformly drying lettuce by a normal pressure and negative pressure combined microwave spouted bed, and belongs to the technical field of fruit and vegetable food processing. The main processes of the method comprises: removing leaves and peels from fresh lettuce, cleaning, cutting into cubes (cutting into sheets), adding a EDTA-Na solution to carry out colorprotection, blanching, adding a magnesium acetate solution and a zinc acetate solution to carry out color protection, and carrying out treatments of microwave spouted drying, packaging and storage. With the present invention, the microwave drying technology is adopted so as to shorten the drying time, reduce the drying energy consumption, and reduce the loss of the chlorophyll in the lettuce during the processing process; the normal pressure spouted bed drying technology and the negative pressure spouted bed drying technology are combined to dry the lettuce, and the material has the circular motion, such that the disadvantage of the nonuniformity of the microwave drying is overcome; the product dried by the microwave spouted drying method has characteristics of good water reabsorbing capacity, high water reabsorbing rate, good crisp taste after water reabsorbing, unique lettuce aroma, high chlorophyll content, good and uniform color.

The invention belongs to the technical field of fungus processing, and discloses a pleurotus eryngii slice drying processing method and an application thereof. The pleurotus eryngii slice drying processing method comprises the following steps of: slicing pleurotus eryngii, immersing pleurotus eryngii slices in a steeping liquor, drying the immersed pleurotus eryngii slices at a high temperature, and then drying the pleurotus eryngii slices at a low temperature to obtain the dry pleurotus eryngii slices. Due to the adoption of the method, the original nutrients of the pleurotus eryngii can be well protected, the loss of the nutrients can be avoided in the drying process, a good color protection effect can be realized, the obtained dry pleurotus eryngii slices are good in color, the rehydrate rate is high, and the comprehensive quality is good. The method is economical and simple, the requirement on production equipment is low, the maintenance cost is low, and for the method, the industrialization and the mass production are easy to implement.

The invention provides instant-brewed self-heated rice and a preparation method therefor. The self-heated rice is prepared through pulverizing raw material rice and/or whole grains such as millet, then, stirring and mixing the powder with food additives, and carrying out extruded aging, cutting granulating, re-aging, and drying and sterilizing. The self-heated rice comprises the ingredients in parts by weight: 80-100 parts of raw material rice meal, 0-20 parts of whole-grains powder, 20-30 parts of water and 5-20 parts of food additives. According to the instant-brewed self-heated rice and the preparation method therefor, through mixing the food additives of a specific ratio with the water and the rice meal, the rapid rehydration of the rice subjected to grinding, extruded aging and cutting shaping during brewing is improved, the rice rapidly imbibes to swell in case of heating, and rehydrated rice grains are full, are uniform and glossy in color, moderate in softness and complete in grain and are not half-cooked. During production of instant-brewed rice or porridge, the instant-brewed self-heated rice can be rapidly heated with a heating bag and can also be rapidly brewed with hot water. According to the method provided by the invention, powder ground from the rice is mixed with a proper amount of food additives and a proper volume of water, and thus, nutrients and mouth feel of the rice are reserved excellently.

The invention discloses a processing technique for dewatering and drying fruits and vegetables and belongs to the technical field of food processing. The processing technique comprises the following steps: firstly, selecting raw materials; secondly, cleaning and sorting the raw materials; thirdly, segmenting; fourthly, blanching and carrying out color protection; fifthly, treating antifreeze protein solution and cooling leachate; sixthly, prefreezing; seventhly, carrying out vacuum freeze drying; eighthly, packaging. According to the processing technique disclosed by the invention, saline water or sucrose water is adopted for blanching and then the antifreeze protein solution is adopted for treating; a vacuum freeze drying technology is adopted; a product obtained by dewatering and drying in the method can retain tissue shapes, color flavor taste and nutritional ingredients of the dried fruits and vegetables to the maximum extent; the product has the characteristics of high rehydration capability, high rehydration rate, good mouthfeel, small quantities of surface microorganisms, long storage period, convenience in transporting, carrying and eating and the like, and is easy for industrial production; a processed product can be widely used as health-care food, leisure food, ready meal products or fast food as well as various seasonings for dishes or main agents.

The invention belongs to the technical field of agricultural product processing and provides an infrared temperature-control drying method adopting multi-mode ultrasonic pretreatment and used for carrots. The method comprises the steps as follows: fresh carrots in the same size are selected, the selected carrots are cleaned and the cleaned carrots are sliced, and multi-mode ultrasonic pretreatment and infrared temperature-control drying are conducted. The invention aims to overcome the defects that the drying time is long, energy consumption is high, the material heating temperature is unstable, the quality is low and the like in the hot-air drying or infrared drying process. The novel infrared temperature-control drying technology is adopted, material microstructures such as cell rapture, micro-channel formation and cell swelling are changed through multi-mode ultrasonic pretreatment, compared with a method without ultrasonic pretreatment, the method has the advantages that the infrared temperature-control drying efficiency of carrots, the rehydration rate, vitamin C and other quality of dried products are improved, and energy consumption is reduced. The final moisture content of dried carrot slices prepared with the method is controlled at 13% or below, the moisture activity is lower, growth and reproduction of microorganisms are not facilitated, and the dried carrot slices can be preserved for a long term.

The invention discloses nutritional and health-care coated Chinese chestnut kernels containing grape wine. The nutritional and health-care coated Chinese chestnut kernels containing grape wine is characterized by being prepared from the following raw materials in parts by weight: 300-310 parts of Chinese chestnuts, 30-35 parts of grape wine, 18-22 parts of fruits of russianolive, 18-21 parts of shortening powder, 20-24 parts of cherry juice, 6-7 parts of honey, a small amount of catechol, a proper amount of a film-coating solution and a proper amount of water. In the processing process of the coated Chinese chestnut kernels, multiple auxiliary materials, such as the grape wine, shortening powder, cherry juice and the like, are added, and thus coated Chinese chestnut kernels are rich in nutritional ingredients, have the fragrance of the grape wine when being taken, and are beneficial to body health, and have life-maintaining and health-protecting effects after being taken for a long term. Furthermore, color-protecting and coating operations are conducted on the Chinese chestnut kernels in the processing process to prevent occurrence of browning and aging of the Chinese chestnut kernels, so that the color, smell and taste of the coated Chinese chestnut kernels are kept excellent.

The invention discloses a method for processing collybia albuminosa by a vacuum low-temperature freeze drying technology, and belongs to the technical field of food processing. Fresh termitomyces albuminosus is subjected to primary treatment, then the vacuum low-temperature freeze-drying technology is adopted to prepare a dried product with the water content being 5% or below, and then grading selection (or sealed pre-packaging and temporary storage can be conducted firstly), inspection, sealed packaging, inspection, warehousing and the like are conducted. According to the termitomyces albuminosus dehydrated product processed by the method, all nutritional ingredients can be well retained, the original quality is maintained, the product is resistant to storage and convenient to transport,the product can obtain a very high rehydration rate, and the unique fresh taste and flavor of the product are reproduced.

The present invention discloses bottle gourd heat clearing and thirst stopping film applied castanea mollissina kernels. The castanea mollissina kernels are prepared from the following raw materials in parts by weight: 300-310 parts of castanea mollissina, 25-28 parts of bottle gourds, 7-9 parts of refined rhizoma polygonati powder, 25-28 parts of carassius auratus pulp, 23-26 parts of yellow river irrigated muskmelons, 6-7 parts of honey, a small amount of catechol, an appropriate amount of film applying liquid, and an appropriate amount of water. The various accessory materials are added in the processing process of the film applied castanea mollissina kernels, such as the bottle gourds, refined rhizoma polygonati powder, carassius auratus pulp, etc., so that the castanea mollissina kernels are rich in nutritious ingredients and good in tastes, and have functions of clearing heat and stopping thirst. In addition, during the processing processes, the castanea mollissina kernels are subjected to color protecting and film applying operations, which prevent the occurrences of browning and aging, and enable the products to maintain good in color, smell and taste.

The invention relates to the technical field of processing of vegetables, in particular to a making method of dehydrated spinach. The making method comprises the following specific steps of thoroughly cleaning collected fresh spinach, soaking the cleaned spinach in a maltol solution, performing draining, spraying a thin layer of bacillus mucilaginosus liquid to the surface of the drained spinach, then performing freezing treatment, performing vacuum primary drying on the frozen spinach, finally, placing the dried spinach under the pressure of 6-8 atmospheric pressure, controlling the initial temperature to be 10 DEG C, and gradually performing temperature rise to 40 DEG C, so as to obtain the dehydrated spinach. The finally-obtained dehydrated spinach is emerald green in color, level in leaf surfaces, and clear in veins, and has rich delicate fragrance of the spinach.

The invention discloses a production method for a freeze-dried meat product. The method comprises: immersing, specifically immersing tissue protein in water according to a tissue protein/water mass ratio of 1:4; seasoning, specifically adding essence and spices into tissue protein according to ratios; cutting; draining water; freezing quickly; drying in vacuum; and performing moistureproof packaging, specifically cooling dried tissue protein in drying equipment to normal temperature and bagging. The meat product prepared by employing the provided production method for the freeze-dried meat product has the advantages of high protein and high cellulose; during processing, nutritional compositions are not lost, the water recovery rate is high and complete water recovery can be finished within 3 min; and during processing, the raw materials are not influenced by temperature, the color, the appearance and the taste basically remain unchanged, the taste is not changed, and the meat product is beneficial for human body health and is capable of satisfying market demands.

The invention discloses a preparation method of green-tea-flavor dried bambusa oldhami shoots, and belongs to the technical field of food processing and preparation. The preparation method of the green-tea-flavor dried bambusa oldhami shoots comprises the following steps: washing, pretreatment, cooking, washing, drying, packing and so on. During the drying process of the dried bambusa oldhami shoots according to the preparation method, a microwave technology and a vacuum freeze-drying technology are combined so that the prepared dried bambusa oldhami shoots are relatively good in the aspects of color, luster and nutrients. Moreover, the bambusa oldhami shoots are steamed by using green tea according to the preparation method so that the flavor of the green tea and the bambusa oldhami shoots are integrated, and thus, the prepared green-tea-flavor dried bambusa oldhami shoots have unique taste.