71results about How to "Increase water activity" patented technology

A method of degrading a plastic in the presence of a biosurfactant; a method of degrading a plastic by contacting the plastic with a microorganism; a process for producing a useful substance from a plastic which comprises degrading the plastic by contacting the plastic with a microorganism and further converting the components of the thus degraded plastic with the use of a microorganism; a method of degrading a plastic by contacting the plastic with a microorganism in the coexistence of a biosurfactant and / or a plastic-degrading enzyme and thus degrading the plastic under the action of the microorganism; a transformant microorganism having been recombined with at least one DNA selected from among a DNA containing a gene encoding a surface active substance, a DNA containing a gene encoding a plastic-degrading enzyme and a DNA containing a gene encoding a useful substance; novel genes as described above; and proteins encoded thereby.

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

The invention relates to a preservation-resisting energy bar which is prepared from the following raw materials in parts by weight: 1000-5000 parts of protein powder, 1500-3500 parts of syrupy, 500-1500 parts of a water-retaining agent, 200-1000 parts of lipid, 500-1000 parts of carbohydrate, 500-2000 parts of a cocoa butter or cocoa butter substitute product and 50-150 parts of pure water. The energy bar made by using the formula and the method provided by the invention is fine and smooth in taste, fragrant and sweet in flavor, convenient to carry over and unlikely to deteriorate and is particularly applicable to special purposes such as long-term wild sports and military training as certain moisture and soft taste are still maintained after being preserved for a long time.

A process providing a method for production of probiotic functional food products from plant substrates, the method comprising: activation of probiotic bacteria in an agar-agar formulation; formulation of water active plant substrates; culturing and incubation of water active plant substrates with activated probiotic bacteria; cooling and refrigeration.

The invention discloses appetizing beef granules. The appetizing beef granules comprise, by weight, 500-510 parts of beef, 4-5 parts of Pu'er tea, 25-30 parts of hawthorn fruits, 1-2 parts of immature bitter oranges, 1-2 parts of dried tangerine or orange peels, 3-4 parts of Chinese yams, 2-3 parts of gordon euryale seeds, 10-11 parts of salt, 0.3-0.4 part of xanthan gum, 1-1.1 parts of beta-cyclodextrin, 0.9-1 part of paprika red pigment, 10-11 parts of yellow wine, 10-11 parts of ground pepper, 15-20 parts of malt sugar and 30-35 parts of corn oil. Saline water injection is adopted for the beef and can effectively shorten pickling time and increase the yield, and the xanthan gum added into saline water can improve water activity of the beef and reduce the cooking loss and shear force; the added beta-cyclodextrin can reduce the meaty and fishy smell; meanwhile, the paprika red pigment is added and can enable the appetizing beef granules to be bright in color, and the shelf life of the appetizing beef granules can be prolonged; in addition, the appetizing beef granules further contain kinds of Chinese herbs and have the appetizing function.

Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

The invention provides a method for preparing a composed calcined dolomite by taking the byproduct of brine ( a saturated liquor which is mainly magnesium chloride ) after potassium extraction or the bischofite separated out from the brine by naturally evaporating as the materials to react with excess lime to prepare the floccule mixture of magnesium hydrate and calcium hydroxide; then the mixture is calcined and dehydrated under the temperature of 400 to 1200 DEG C after the mixture is deposited, filtered, washed, dried and cracked. The materials of the invention are easily obtained and cheap; the production process is simply and easily controlled; no carbon dioxide is discharged; besides, the invention basically has no corrosion to a device. The mol ratio of MgO to CaO in the composed calcined dolomite is within the range of 1:0.8 to 1:1.2; the activity of water is 25 to 36 percent; the composed calcined dolomite is applicable for the areas rich in the resource of magnesium chloride to use a Pidgeon process to produce the metal of magnesium.

The invention discloses an instant Sinonovacula constricta Lamarck, which comprises thoroughly cooked Sinonovacula constricta Lamarck meat and a water activity reducing agent weighing 1.7 to 4.9 percent of the Sinonovacula constricta Lamarck meat. The instant Sinonovacula constricta Lamarck is made by salting the Sinonovacula constricta Lamarck meat with seasoning weighing 18 to 37 percent of the meat for 30-45min and then drying the salted meat. The water content in the instant Sinonovacula constricta Lamarck is 39 to 41 percent. The invention has the advantages of soft texture, good taste, fresh flavor, high water content and long shelf life. The invention also discloses a method for preparing the instant Sinonovacula constricta Lamarck. The method comprises water activity reducing agent addition, meat salting with seasoning, rapid microwave dewatering and hot wind drying so that the produced instant Sinonovacula constricta Lamarck appears in semi-dry state without losing the original flavor.

The invention discloses a method for improving meat quality, comprising the following steps: (1) raw material processing: beef is used as raw material; and external fat, tendons and dirt are removed, and then the beef is trimmed and divided into regular beef blocks according to different parts; (2) pepsin tenderization: 0.6mg / g of pepsin liquor is injected to different parts of the divided beef material; the beef material is rolled and rubbed for 10 to 20 minutes; and the beef material is preserved at the temperature of 40 DEG C for 10 minutes; and (3) TG enzyme cross linking: 4.2 mL of TG enzyme liquor is drawn by an injector and injected at different parts of the meat; the add concentration of the TG enzyme is 7Mu / g; the addition amount of NaCl is 0.75 percent of the beef; and then the beef is rolled and rubbed for 10 to 20 minutes, and the beef is preserved at the temperature of 40 to 55 DEG C for 90 to 180 minutes. The method can improve the nutritional performance, the mouth feel and the appearance formability of the beef.

The invention discloses a gentle type yellow mustard sauce easy to smear and a preparation method thereof, and belongs to the fruit and vegetable food processing technical field. The product is prepared through activation, preliminary crushing, superfine grinding, heating dissolving, stirring, fermentation, compounding, ultrasonic emulsification and sterilization. Yellow mustard seeds are subjected to low-temperature crushing, so that myrosase activity is protected, enzyme inactivation is avoided from being caused by high temperature, allyl isothiocyanate is fully generated from glucosinolate in the mustard seeds, and thus the production of other bitter substances is reduced. With addition of a right amount of soybean protein, the stability of allyl isothiocyanate hydrolyzed from the mustard powder is improved, and main flavor substance isothiocyanates are not easy to volatilize. With addition of sorbitol, the water activity of the yellow mustard sauce is reduced, hydrolysis of allyl isothiocyanate is inhibited, and the flavor of the yellow mustard sauce is extended. Beta-cyclodextrin is added for embedding allyl isothiocyanate, so that the product is mellower in taste, tastes gentle and does not produce stimulation of nose choking, and the acceptable degree of the product is increased. Intermittent ultrasonic emulsification homogenization makes the yellow mustard sauce be more homogenous and have better smearing property, and flexible sterilization is adopted at a later period so as to better retain the flavor of the product.

The invention discloses a dried dehydrated bamboo shoot, which relates to the technical field of bamboo shoot processing and comprises the following steps: (1) pretreatment; (2) air-drying treatment; (3) vacuum freezing treatment; (4) microwave drying; The dehydrated dried bamboo shoots, the color is close to fresh bamboo shoots, the properties are basically unchanged, the tissue is loose, the surface pores are large, and the taste is crisp and crisp.

The invention discloses a preparation method of sugarless steamed egg serial products with high water retention. According to the products, eggs and milk are used as main raw materials, other healthy food materials are assisted, and the main raw materials and the other healthy food materials are made into thermal coagulation seasoning egg products in a conventional steaming manner. According to the sugarless steamed eggs disclosed by the invention, water retention rate and sensory indexes are used as evaluation criterions; in the formula, sorbitol, modified soybean lecithin and the like are added, so that the water retention of the products is promoted, a stable product system is formed, a drainage problem during a preserving process is solved or retarded, and the shelf life is prolonged; besides, the products also have function characteristics, the sorbitol is not transformed into glucose in blood, a metabolic process is free from control of insulin, and lecithin has the efficacies of reducing cholesterol, preventing fatty liver, invigorating the brain and the like. According to the sugarless steamed eggs disclosed by the invention, the water retention of the products is jointly optimized from the formula and the technology, the quality guarantee period of the produced steamed eggs is as long as 6 months, the stability is good, the drainage problem does not exist on the steamed eggs during the shelf life, and the steamed eggs also have the function characteristics.

A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

The invention relates to an accurate measurement fed-batch device for a fermentation tank and a fed-batch method for a high-concentration solution. The fed-batch device comprises the fermentation tank, a membrane filter, a measuring pump, a fed-batch tank, valves and an electronic monitoring system. A fed-batch tube valve, a filter rear valve, the membrane filter, a measuring pump liquid outlet valve, the measuring pump, a measuring pump liquid inlet valve and the fed-batch tank are connected in sequence through a pipeline from the fermentation tank; an exhaust steam valve is connected onto one side of the fermentation tank of the measuring pump liquid outlet valve by a pipeline; one end of a steam valve is connected onto one side of the filter rear valve of the fed-batch tube valve through a pipeline; the other end of the steam valve is connected with a steam pipeline S; and another exhaust steam valve is connected onto one side of the fermentation tank of the fed-batch tube valve through a pipeline. A fed-batch material is a low-water activity high-concentration solution, and bacteria in fed-batch liquid are removed by filtration by a membrane filtration method without steam sterilization. According to indicative indexes in the fermentation process, such as fermentation time, pH, foam height and fermentation respiratory quotient, accurate measurement fed-batch feed supplement is performed through the electronic monitoring system. The control precision of feed supplement amount reaches 1 percent or less. The accurate measurement fed-batch device is suitable for different-scale fermentation tanks for experiments and production.

The invention discloses enzyme-lectin conjugate nano-particles and a preparing method thereof. According to the preparing method, raw materials for preparing the enzyme-lectin conjugate nano-particles include enzyme, lectin and a cross-linking agent, as well as magnetic nano-particles and / or a reductant. The enzyme-lectin conjugate nano-particles can be prepared from, by weight, 10 parts of enzyme, 50-500 parts of lectin, 0.1-300 parts of cross-linking agent and 0-1 parts of reductant. The enzyme-lectin conjugate nano-particles can also be prepared from, by weight, 10 parts of enzyme, 50-500 parts of lectin, 1-100 parts of magnetic nano-particles, 0.1-300 parts of cross-linking agent and 0-1 parts of reductant. The enzyme-lectin conjugate nano-particles are dispersed in aqueous solution at a conventional catalytic reaction temperature and have high catalytic activity. Lectin combined with enzyme can attract saccharides substrates, so that the aqueous-phase activity of the conjugate can be further improved. Enzyme molecules in enzyme-lectin-magnetic nano-particle conjugate nano-particles are adsorbed by lectin, covalent cross-linking occurs between enzyme molecules and lectin and magnetic nano-particles, and therefore recoverability of the catalyst is realized based on the realization of high catalytic activity.

A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the liquid betalains in the mixture. The recovering betalains are stored under a temperature of 20° C. to 60° C. It is sufficient to maintain the stability of liquid betalains under high water activity or high temperature, also to promote the half-life and stability of betatains.

A process for preparing solid active lactic acid starter includes mixing amyloid grains and / or potato with mineral salt and nitrogen source (nitrate, ammonium salt, amino acid and / or protein), regulating water content to 40-60%, inoculating saccharifying aspergillus, decomposing starch into monoose and oligose, inoculating lactic bacillus, isolating air while reproducing, and low-temp drying.

The invention provides a method for keeping cordyceps sinensis fresh through modified atmosphere packaging containing argon, and relates to the technical field of cordyceps sinensis fresh-keeping. Themethod includes soaking fresh cordyceps sinensis in a fresh-keeping solution; taking out the cordyceps sinensis to soak in a tectorial membrane liquid after drying; forming a layer of protective membrane on the surfaces of the cordyceps sinensis; and performing modified atmosphere packaging on the coated cordyceps sinensis with a mixed gas containing argon so that the fresh-keeping of the cordyceps sinensis can be realized. Modified atmosphere packaging can be performed by utilizing the mixed gas containing the argon, so that the reduction of weight loss rate of the cordyceps sinensis can besignificantly inhibited, the decreasing of soluble protein content can be slowed down, the increasing of moisture activity can be delayed, and the increasing of polyphenol oxidase activity can be delayed as well; and compared with conventional fresh-keeping methods, the fresh-keeping time at least can reach 75 d, and better effects of maintaining the color and fragrance of the fresh cordyceps sinensis can be achieved.

The invention discloses a preparation method of hydroxy fatty acid glyceride, which comprises the following steps: mixing: adding lactone, glycerol (0.5-10 times of lactone by mole), water (0.05-10 times of lactone by mole), primary solvent (0-200 times of lactone by mole), secondary solvent (0-20 times of lactone by mole) and lipase (0.01-5.0 wt% of lactone) into an enzyme reactor; and reaction: reacting at 30-80 DEG C, and obtaining a reaction liquid containing hydroxy fatty acid glyceride after achieving an equilibrium state. The method disclosed by the invention can be used for preparing hydroxy fatty acid glyceride. Compared with the traditional chemical synthesis technology, the invention has the advantages of mild reaction conditions, energy saving, consumption reduction, high reaction efficiency and the like; and in addition, by using lipase as the catalyst for synthetic reaction, the invention also has the advantages of high reaction specificity, no byproduct, high safety and higher product quality, and does not need strong acid, strong base, high pressure or high temperature in the reaction process.

Provided is a device for removing urea in a swimming pool. The device comprises a circulating water tank, an ozone generator, a field energy catalytic oxidation device and catalysts, wherein the fieldenergy catalytic oxidation device is arranged in the circulating water tank, the ozone generator is arranged outside the circulating water tank, and a functional bubble dissolver negative pressure tube of the ozone generator is located in the circulating water tank; the catalysts are alkali and persulfate, a water inlet pipe of the circulating water tank is connected with a water outlet end of alifting water pump through a pipeline, and the water outlet pipe of the circulating water tank is located on the swimming pool; and discharged water of the circulating water tank is introduced into the swimming pool, and a PLC is connected with the lifting water pump, the ozone generator and the field energy catalytic oxidation device through wires. An application method of the device for removingurea in the swimming pool comprises the steps: (1), opening the working power supply of the lifting water pump; (2), starting the ozone generator; (3), starting a 36V DC variable-frequency power supply to start the field energy catalytic oxidation device; (4), adding the catalysts to water; and (5), draining the water into the pool after treatment of 15-30 minutes is conducted. Through the device, urea in the swimming pool can be removed effectively, and the water quality is improved.

The invention discloses a preparation method for anti-retrogradation sweet green rice balls. The preparation method includes the following steps: (1) using water to clean glutinous rice; (2) adding water into cleaned glutinous rice to grind into slurry, performing high speed shearing, adjusting a pH value to 6.5-7.5, performing dehydration until no water is dropped out, and performing drying and crushing to obtain glutinous rice flour; (3) uniformly mixing tremella polysaccharide and guar gum; (4) mixing the glutinous rice flour, purified water, wormwood powder and materials obtained in the step (3) in proportion, adding high temperature resistance alpha-amylase and high temperature resistance cellulase, and performing stirring to obtain paste; (5) putting the paste into a tray to put intoa steam case to perform steaming, performing transferring into a steaming machine to perform refining, adding maltose syrup in batches during refining, performing preparing into wrappers, and performing cooling for later use after taking out; and (6) respectively putting the wrappers and a sweetened bean paste stuffing material into an encrusting machine to performing packaging so that sweet green rice balls can be obtained. The manufacturing method can improve the taste of the sweet green rice balls and prolong the shelf-life of the sweet green rice balls.

The invention relates to a water molecule cluster cutting reaction device, comprising a tank body and a composite material filler located in the tank body for decomposing large molecular cluster water into small molecular cluster water, and the composite material filler is based on tourmaline A spherical material formed by activation and sintering; the tank body is provided with a water inlet, a water outlet, an exhaust port, a filling port and a discharge port, the filling port is used for filling the filler, and the discharge port is used for carrying out The discharge and replacement of the packing. The present invention uses purely physical technology to complete the transformation from large water molecules to small water molecules without secondary pollution. The small molecular water prepared by the equipment of the present invention has high water activity and strong penetrability, which means it can retain the original high-quality water source. Some trace minerals can also make the characteristics of small molecular clusters of water obvious, and the state of small molecular clusters is stable.

Bioadhesive Compositions which comprise a hydrophobic polymer wherein the concentration of the polymer at the surface of the adhesive is greater than its concentration in the bulk of the adhesive are described; and biomedical electrodes, fixation products and wound dressings containing them.

The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.

The invention discloses spicy squid tentacles and a making method thereof. The method comprises the steps that firstly, the squid tentacles are unfrozen, cleaned and rinsed, then hydrogen peroxide isutilized for 30 minutes of rinsing, after the squid tentacles are flushed with clear water, boiled water is utilized for blanching until the yield is reduced by 50%, after the squid tentacles are fished out, ice water is quickly put for cooling, after a pickling material is utilized for 16 hours of pickling, then hot oil of 180 DEG C is utilized for 3-4 minutes of deep frying, and seasoning is conducted after oil draining. Finally, packaging, sterilization and cooling are conducted to obtain the spicy squid tentacles. According to the making method, the squid tentacles serve as the raw material to prepare a pre-conditioned seafood, and through product development, the additional value for deep processing of squids can be increased. According to the making method, firstly, the food-grade hydrogen peroxide is adopted for advanced rinsing, so that the water activity of the squid tentacles is improved; in the later period, deep frying treatment is supplemented, nisin is added during seasoning, it can be effectively prevented that the ring muscle fiber structures of the squid tentacles are tighter, shrinkage of the intercellular space is avoided, and thus the squid tentacles which havesheer spicy taste, light fishy smell and crispy and tender mouthfeel are obtained.

Hydrotropic wetting agents enhance the activity of water for earthy materials by lowering surface tension to promote surface-to-surface contact, to neutralize the electric double layer, to destroy protective colloids, to neutralize other charged particles, and to bind water to the materials, thus, significantly reducing the evaporation rate and, concomitantly, reducing the amount of water that must be applied and the energy and time used to prepare the material. A wetting agent suitable for the present invention includes an alkylphenol ethoxylate (APE) and a polyglycol, such as, for example, glycerin or propylene glycol (when toxicity is not an issue), and an antifoaming agent, such as for example, a polysiloxane polymer. These chemicals combined in the concentration ranges of the present invention produce wetting agent / hydrotropic formulations that may be used to provide the advantages of the present invention.

The invention discloses a beef steak with black pepper. The beef steak is made of, by weight, 500-510 parts of beef, 22-24 parts of black pepper, 3-4 parts of white spirits, 2-3 parts of poria cocos, 1-2 parts of ginseng, 1-2 parts of grifola umbellate, 2-3 parts of codonopsis pilosula, 10-11 parts of salt, 0.3-0.4 part of xanthan gum, 1-1.1 parts of beta-cyclodextrine, 0.9-1 part of capsanthin and 30-35 parts of soybean oil. Saline injection is adopted for the beef, and therefore the curing time can be effectively shortened, and the production rate can be increased; by means of the xanthan gum added to saline, the water activity of the beef can be improved, and cooking loss and shearing force are reduced; by means of the added beta-cyclodextrine, the meat fishy smell is reduced; meanwhile, the capsanthin is added, and therefore the beef steak can be fresh in luster, and the shelf life of the beef steak can be prolonged; in addition, the beef steak can tonify spleens.