650results about How to "Improve food quality" patented technology

The present invention relates to a composition comprising a cyclopropene, for example 1-MCP, encapsulated in a cyclodextrin matrix, a hygroscopic compound, yeast and/or other enzymes involved in the production of alcohols and aldehydes from organic substrates, and, optionally an organic substrate for the enzymes. The composition of the present invention provides, under controlled conditions, the co-release of the cyclopropene, alcohols, aldehydes and carbon dioxide, which work together to improve the quality of plants during storage. Methods and commercial packages employing these compositions are also disclosed.

A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A process for encapsulating a frozen liquid particle having a size in the range from 5 micrometers to 5 millimeters with a liquid coating material is also disclosed. Also disclosed are coated food particles and encapsulate frozen liquid particles made by one of the processes of the invention.

The invention relates to an activated yellow slurry water lactic acid beverage and a production process thereof, belonging to the technical field of beverage processing. The production process of the activated yellow slurry water lactic acid beverage comprises the following steps: taking yellow slurry water produced in the process of producing bean curd by using sprouted soybeans enriched in gamma-aminobutyric acid as a main raw material, adding fresh milk and a sweetening agent, sterilizing, inoculating 0.3-0.6 percent of Streptococcus thermophilus and 0.1-0.3 percent of Lactobacillus bulgaricus according to the weight percent in volume, performing lactic acid fermentation, adding fruit juice and a stabilizer, homogenizing, degassing, cooling and performing sterile filling, thereby obtaining the activated yellow slurry water lactic acid beverage. The yellow slurry water resources can be fully utilized, the product is diversified in flavors and fine and smooth in taste, does not have beany flavor and is enriched in gamma-aminobutyric acid, soy isoflavone, oligosaccharide, polypeptides and amino acids, the content of the gamma-aminobutyric acid is 2-5mg/100mL, the content of the soy isoflavone is 1-4mg/100mL, and the product is an ideal health type lactic acid beverage.

The invention relates to a preparation process of convenient rice, which comprises the following operational steps: A, washing rice; B, soaking the rice for the fist time; C, stewing the rice for the first time; D, soaking the rice the second time; E, stewing the rice for the second time; F, dispersing the rice; G, drying the rice to obtain finished products; and H, packaging the finished products, wherein soaking liquid contains 0.2 to 0.6 percent of citric acid, 0.1 to 0.3 percent of beta-cyclodextrin and 0.1 to 0.3 percent of sucrose fatty acid ester. The soaking liquid improves the edible quality of the convenient rice and strengthens the anti-retrogradation performance of the convenient rice while shortening the rehydration time of the convenient rice, so that the edible quality of the convenient rice is the same as that of fresh rice; and the gelatinization degree of the rice is improved by adopting the process of the two-time soaking and two-time stewing, so that the rehydration time of the convenient rice is shortened to 8 minutes. The preparation process has the advantages of reasonable process design, low equipment requirement, conveniently-eaten product, long quality guarantee period and good edible quality, and has the high popularization and use values.

The invention discloses a making method of non-alcohol fermenting germinating unpolished rice beverage, which comprises the following steps: choosing unpolished rice; immersing; germinating; grinding; insulating; allocating; isotroping; sterilizing; inactivating enzyme; seeding bacteria; fermenting; displaying tasty flavour; improving digestive adsorption effect.

The invention discloses a centralization indoor constant temperature circulation aquaculture system which includes two aquaculture ponds arranged side by side. A water inlet and a water outlet are arranged in each aquaculture pond. An aerator and a swell machine are arranged in each aquaculture pond. The centralization indoor constant temperature circulation aquaculture system is characterized in that the two aquaculture ponds are made of thermal insulation materials. A sewage treatment system is arranged between the two aquaculture ponds. A suction sewage device is arranged at the end of water outputting of each aquaculture pond. The suction sewage device is connected with the sewage treatment system through a sewage pipe. A water outlet of the sewage treatment system communicates with each aquaculture pond. The centralization indoor constant temperature circulation aquaculture system has the advantage that circulation utilization of water for aquaculture is achieved so that the quality of aquaculture aquatic products is improved and pollution of sewage discharges to environment is reduced.

A health-care food, cordyceps sinensis, is prepared through liquid fermenting to obtain the mycelia of cordyceps, culturing in the culture medium (barley grains or oatmeal), solid fermenting and baking. Its advantages are high nutritive value and low cost.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

An improved method is provided for inactivating microorganisms in food products by introducing an edible phenolic compound in a food product and subjecting the resulting food product containing phenolic compound to high pressure conditions. This particular combination of physical and chemical treatments on the food products inactivates undesirable microorganisms in a food product to a significantly greater degree possible than achieved with any one of the treatments by itself, and the combined antimicrobial effect of these different types of treatments is synergistically greater than any additive effect that might be expected from the individual treatments.

The invention relates to a processing and preservation method for eating fresh walnut, which includes the fresh walnuts is selected after being picked firstly; attacked and rotten walnuts are picked out; a freeze thawing method is utilized to shuck off the green peels of the walnuts and then the freeze thawing method is utilized to shuck off the seed capsules of the walnuts; the walnut meat, the seed capsules of which are shucked off, is dipped in a VC solution with the chroma of 0.1 to 0.8 percent for 1 to 2 hours to carry through color protection; simultaneously, the water content is controlled and then vacuum or inert gas packing is carried through by classification; then the product is frozen to keep fresh until being sold and used. During the whole processing and preservation process, no antiseptic and antistaling agent are used, thus according with the requirement of nuisance-free products and belonging to green healthy food. The prepared walnut meet keeps the fragrance of the walnuts with the flavor of crisp and sweet; the nutrition matters are not washed away and the flavor as well as the quality of the walnut meet is better; and the walnut meet is convenient to eat. The invention has the advantages of keeping the nutrition component of the walnut meet to the utmost extent, improving the using value and eating quality, belonging to nuisance-free green food and being convenient to eat, etc.

The invention discloses a packaged food packaging system and belongs to the technical field of mechanical equipment for food. The packaged food packaging system solves the problem of low production efficiency of the prior art. The packaged food packaging system comprises a charging orbit, a packaging bag opening/closing mechanism, a bag discharge orbit, a plate filling mechanism, a plate stacking mechanism, a plate transfer orbit, a bag discharging mechanism, a sterilizing mechanism, a drying mechanism, a bag arranging mechanism, a binning mechanism and an automatic bin sealing mechanism connected in sequence. The packaged food packaging system integrates automatic feeding, automatic sealing, automatic bag discharge, automatic plate filling, automatic plate stacking, automatic plate transfer, automatic bag discharging, automatic sterilizing, automatic drying, automatic bag arranging, automatic binning and automatic bin sealing, the production staff number in a workshop is greatly reduced, the labor intensity is lowered, and the production efficiency is improved; because the packaged food packaging system rarely depends on manpower, the probability of carrying bacteria and impurities into food packaging bags by operators is less, and the potential safety hazard of food is lowered; the system is compact and centralized, and accordingly the space is saved.

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

The invention discloses a production method for convenient rice with a favorable retrogradation resisting performance, which comprises the steps of raw material rice washing, primary soaking, primary cooking, secondary soaking, secondary cooking, dispersing, drying and packaging, wherein a primary soaking solution is a water solution containing 0.2-0.8 percent by weight of beta-cyclodextrine and 0.1-0.4 percent by weight of monoglyceride; and a secondary soaking solution is a water solution containing 0.2-0.8 percent by weight of beta-cyclodextrine, 0.1-0.4 percent by weight of monoglyceride,1000-8000U/100g of alkali protease of raw material rice and 300-3000U/100g of beta- cyclodextrine of the raw material rice. According to the production method disclosed by the invention, the process is simple, the favorable retrogradation resisting performance of the dehydrated convenient rice can be improved, the mouthfeeling of the rice is improved and the rehydration time of the convenient rice is shortened; and the production method is more convenient to use.

The invention relates to selenium-rich bean sprouts and a production process thereof. The production process is to use sprouting of soybeans to perform the biotransformation of selenium to obtain a bean sprout product rich in organic selenium. The invention belongs to the field of deep processing of farm products, and also belongs to the field of the production of functional food. The production process comprises the following steps of: performing selection and impurity removal on the soybeans, then soaking in solution of sodium selenite, draining water, and then ensuring that the soybeans sprout in a mode of water spraying cultivation to obtain the selenium-rich bean sprouts.

The invention relates to the technical field of tea processing. A method comprises the steps of first washing and draining fresh tea, then pulverizing to large particles, spraying 1/10 enzymatic hydrolyzate on the surfaces of tea leaves, and turning the tea during enzymolysis; after the enzymolysis technology, performing enzyme deactivation by an enzyme deactivation machine until the fresh leavesare evenly and thoroughly evaporated to be free of grassy taste, then immersing the fresh leaves in a color protection solution at 20-25 DEC, repeatedly soaking in ice water for cooling, draining water, and then performing liquid nitrogen freezing treatment and vacuum freeze-drying treatment; after that, performing air jet pulverization at 15 DEC by an air flow ultrafine pulverizer to form ultrafinely pulverized green tea powder with an average particle diameter smaller than 20 microns. The ultrafinely pulverized green tea powder prepared by a preparation process provided by the invention usesconventional green tea as a raw material, thereby reducing production cost and labor cost; the final finished product is low in bitterness, moreover the green tea powder is more emerald green in color and better in solid fragrance and solubility, and can effectively maintain the original color and flavor quality of the tea, increase the quality of tea soup, and make the overall quality of the green tea powder closer to the quality of matcha.

The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterised by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t½>30 minutes, t 1/2 representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t 1/2 >30 minutes. Yet another aspect of the invention concerns a pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t 1/2 >30 minutes.

The invention discloses special blend oil for frying. The special blend oil for frying contains 10-50% by weight of high oleic acid peanut oil and 10-50% by weight of rice oil. The blend oil for frying is prepared by compounding any two or more than two of sunflower seed oil, olive oil, soybean oil, corn oil, cottonseed oil, palm oil, rapeseed oil, safflower oil, linseed oil and sesame oil in different proportions. The blend oil for frying is rich in fragrance, bright in color, high in content of oleic acid, rich in oryzanol and vitamin E, reasonable in composition of fatty acids and free of stickiness. Through a high-temperature frying test, the blend oil is high in smoke point, low in content of trans-fatty acids and high in frying stability. The fried food is small in oil content, good in crispy property, excellent in taste and nutritional and healthy. The blend oil disclosed by the invention can be used for frying different food materials, is suitable for being used as special fat for frying food in family and catering industry, is long in expiration date, and is novel nutritional and healthy special blend oil for frying.

The invention provides a high-quality rice fine processing process, which comprises the processing flow processes of primary magnetic separation, primary cleaning, metering, sieving, stone removing, secondary magnetic separation, husking, husked rice separation, tertiary magnetic separation, ultrasonic atomization tempering, rice milling, primary polishing, polished rice primary grading, spotted rice color separation, secondary color separation, fourth magnetic separation, secondary polishing, polished rice secondary grading and metering and packaging. According to the ultrasonic atomization tempering, an ultrasonic atomization humidification mode is used for humidifying the rice, the tempering time is 10 to 20 minutes, the tempering temperature is controlled to be between 30 DEG C and 40 DEG C, the unit humidification quantity is 0.5 to 5 percent, the actual seeping quantity is 2 to 3 percent, and the moisture content of the polished rice finally obtained through processing is not greater than 14 percent; tempering agents adopt ultrasonic atomization water; during the spotted rice color section, a photoelectric color separation device is used for automatically picking out different-color rice, the full-process temperature reduction is carried out in the whole processing flow process, and the temperature rice in the processing process is controlled not to exceed 5 DEG C. The high-quality rice fine processing process has the advantages that the high-quality rice can be subjected to integrated utilization and deep processing, and the final product quality is improved.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.