65results about How to "Inhibits enzymatic browning" patented technology

The invention discloses an apple juice processing method for suppressing enzymatic browning. The apple juice processing method comprises the following steps: adding 0.002 to 0.008 g / ml of beta-cyclodextrin into apple juice, putting the mixture into an ultrasonic treatment kettle, and performing ultrasonic treatment at the ultrasonic power density of 40 to 100 W / cm2 for 5 to 20 min. According to the processing method, the activity of enzyme can be passivated under relatively lower temperature to suppress the enzymatic browning and avoid the influence caused by thermal processing on the physical and chemical properties of the apple juice, so that the nutritional components and the sensory quality of the apple juice can be better retained.

The invention relates to a technology for preparing clear concentrated apple juice, and belongs to the technical field of food and beverages. The smashing-pulping and steam-enzyme-deactivation integrally-coupling technology is adopted, and ultrafast cooling is carried out immediately after pulping and enzyme deactivation; in other words, vacuum cooling and frozen-saline-water conductive cooling are coupled, technological parameters are strictly controlled in the whole technological process, the quality of raw apple materials is protected to the maximum degree, the thermal reaction temperature is reduced, the thermal reaction time is shortened, the enzyme deactivation effect is quite good, and the original color, the original flavor and the original nutrients of apples are reserved. The technology includes the following steps of raw-apple-material quality control, smashing pulping and steam-enzyme-deactivation coupling, ultrafast cooling, filtering, separating, ultrafine smashing, enzymolysis, ultrafiltration, multi-effect low-temperature concentration, pasteurization and sterile filling. According to the preparing technology, the working procedures such as resin adsorption decoloring are omitted, enzymatic browning is avoided greatly, and the high-quality clear concentrated apple juice can be obtained.

The invention discloses a processing technique for carrot. The processing technique comprises the following steps of: peeling the carrot; burning the carrot in water with the temperature of 85-88DEG C for 88-150s; placing the carrot in normal-temperature water to reduce the temperature of the carrot to be normal temperature; placing the carrot cooled by the normal-temperature water in an ice water solution containing phytic acid and soaking the carrot for over 5 minutes; and quickly freezing the carrot to obtain a finished product. According to the processing technique for the carrot disclosed by the invention, the mouthfeeling of the diced carrot can be effectively maintained, the oxidative stain of the carrot can be effectively prevented and the simpleness in operation is realized.

The invention discloses a fruit and vegetable juice processing method capable of inhibiting enzymatic browning. The method includes the steps that 0.2-0.8 g / ml fructosan, 0.004-0.008 g / ml hesperidin and a 0.05-0.1 g / ml neuraminidase inhibitor are added into fruit and vegetable juice, the fruit and vegetable juice is put into an ultrasonic treatment kettle, ultrasonic treatment is carried out for 5-20 min at the ultrasonic power density of 40-100 W / cm<2>, static treatment is carried out for 10-15 minutes after ultrasonic treatment is stopped, and deoxidization sealing is rapidly carried out. Bymeans of the method, the enzymatic activity can be passivated at a low temperature, and enzymatic browning is inhibited; besides, the influence of thermal processing on the physical and chemical properties of the fruit and vegetable juice is avoided, and thus the nutritional ingredients and sensory quality of the fruit and vegetable juice are better maintained.

The invention belongs to the field of edible fungus fresh keeping, and particularly relates to a needle mushroom fresh-keeping agent and a preparation method thereof. The needle mushroom fresh-keepingagent is prepared from the following raw materials in parts by weight: 3 to 6 parts of folium artemisiae argyi, 10 to 15 parts of yellow cinnamon leaves, 3 to 6 parts of lotus leaves, 6 to 10 parts of fructus chebulae, 3 to 6 parts of rhizoma polygoni cuspidati, 3 to 6 parts of radix paeoniae rubra, 2 to 4 parts of rhizoma anemarrhenae, 3 to 6 parts of green tea, 6 to 10 parts of radix arnebiae seu lithospermi, 3 to 6 parts of herba andrographitis, 8 to 12 parts of Ilex pur-purea buds, 3 to 6 parts of herba arabidopsis thalianae, and 2 to 4 parts of pears. The raw materials are classified into three types according to the effect of raw materials and are extracted by separately utilizing a water decoction extraction method, a methanol extraction method, and an ethanol reflux method, and then the obtained extraction solutions are mixed and fermented, thus obtaining the needle mushroom fresh-keeping agent. By adopting the needle mushroom fresh-keeping agent provided by the invention, the growth proliferation of microorganisms can be inhibited, the breathing and metabolism effect of the needle mushrooms can be alleviated, the needle mushrooms can be effectively kept fresh, and the fresh-keeping period can be 40 days or more; and moreover, the needle mushroom fresh-keeping agent is wide in raw material source, simple in preparation method and low in cost.

The invention provides a rapid extraction method of radix aconite lateralis preparata total alkaloids. The method comprises the steps that 1, pulping is conducted on cleaned fresh radix aconite lateralis preparata through a total alkaloid extracting solution, slurry-residue separation is conducted, pulping is repeatedly conducted on coarse residues, and residues and slurry are obtained; 2, solid-liquid separation is conducted on the slurry obtained in the first step, and starch and clear liquid are obtained; 3, the starch obtained in the second step and the residues obtained in the first step are cleaned through clean water for multiple times, dehydration is conducted, and cleaning fluid is obtained; 4, part clear liquid obtained through separation in the second step and the cleaning fluid obtained in the third step are combined and serve as the total alkaloid extracting solution for reutilization by returning to the first step; 5, protein is removed for the residual obtained clear liquid, and pH is regulated; 6, the clear liquid regulating the pH in the fifth step is used for a macroporous resin column, purification is conducted through distilled water, elution is conducted through ethyl alcohol, and after solvent is distilled through eluant, the radix aconite lateralis preparata total alkaloids are obtained. According the rapid extraction method of the radix aconite lateralis preparata total alkaloids, dosage of the extracting solution is saved, and the extracting time is shortened.

The invention relates to a processing method of barley leaf, konjac and coix seed powder. The processing method is characterized in that short-time fixation is conducted with high temperature stream for passivating the activities of polyphenol oxidase and peroxidase, thereby inhibiting occurrence of enzymatic browning, preventing color distortion and oxidation, optimizing flavor and improving thepermeability of the tissue cells of barley grass; and different temperatures and wind speeds are set for each stage in a drying process, thereby achieving the effects of conducting drying uniformly and reducing browning and nutrient loss. The nutritional powder prepared by the processing method contains rich protein and dietary fibers and relatively low fat content and sodium element content, canmeet the demand of a human body on nutrients, conforms to the health concepts of people pursuing food containing high protein, high dietary fibers, low fat and low sodium and has higher nutritional value.

The invention discloses an apple juice processing method for suppressing enzymatic browning. The apple juice processing method comprises the following steps: adding 0.002 to 0.008 g / ml of beta-cyclodextrin into apple juice, putting the mixture into an ultrasonic treatment kettle, and performing ultrasonic treatment at the ultrasonic power density of 40 to 100 W / cm2 for 5 to 20 min. According to the processing method, the activity of enzyme can be passivated under relatively lower temperature to suppress the enzymatic browning and avoid the influence caused by thermal processing on the physical and chemical properties of the apple juice, so that the nutritional components and the sensory quality of the apple juice can be better retained.

The invention discloses a color-retention and fresh-keeping method for chuanmingshen viloaceum. The color-retention and fresh-keeping method for the chuanmingshen viloaceum comprises the following steps that cleaning and peeling are conducted on the chuanmingshen viloaceum which is dug freshly; the chuanmingshen viloaceum after being peeled is put in color retention and film solution and is soaked for 10 to 30 min, and then the chuanmingshen viloaceum is cut into sections; the sectioned chuanmingshen viloaceum is cleaned by clear water and then is steamed in a steamer for 5 to 8 min, and natural cooling is conducted; cold storage is conducted on the cooled chuanmingshen viloaceum at the temperature of 2 to 6 DEG C after the chuanmingshen viloaceum is loaded into vacuumizing bags. According to the color-retention and fresh-keeping method for the chuanmingshen viloaceum, an enzymolysis system in the chuanmingshen viloaceum is damaged through soaking of the color retention and film solution and high-temperature steaming, an enzymatic reaction is removed, at the same time, the brown staining effect of a non-enzymatic reaction is reduced by adjusting the components of the color retention and film solution, and a better color retention and fresh-keeping effect is achieved.

The invention provides a tuber steudnerae henryanae color protective agent, a canned ready-to-eat soft-package tuber steudnerae henryanae can and a processing method thereof. The processing method includes: placing peeled tuber steudnerae henryanae in a primary color protective solution for dipping treatment prior to placing in a secondary color protective solution for dipping treatment after leaching, and then performing vacuum and sterilization treatment, wherein the primary color protective solution is formed by adding water to a primary color protective agent, and the primary color protective agent is prepared from, by weight, 0.005-0.025 parts of disodium ethylenediamine tetraacetic acid, 0.2-0.5 part of phytic acid and 0.1-0.5 part of ascorbic acid; the secondary color protective solution is formed by adding water to a secondary color protective agent, and the secondary color protective agent is prepared from, by weight, 0.05-0.6 part of calcium chloride, 0.1-0.5 part of citric acid, 0.1-0.5 part of acetic acid, 0.01-0.05 part of sodium deoxyacetate and 10-15 parts of xylitol. By the arrangement, enzymatic browning and non-enzymatic browning in the process of processing can be inhibited, and the sensory quality of the tuber steudnerae henryanae products is improved.