32results about How to "Inhibits polyphenol oxidase activity" patented technology

The method for preprocessing Asiatic wormwood to preserve the color in combination with quick-freezing and unfreezing for keeping quality belongs to the technical field of fruit-vegetable food storage and processing. The process of the method is as follows: Asiatic wormwood with tender leaves and stalks is chosen, washed and then added with compound enzyme inhibitor, and by regulating the components, content and material-to-solution ratio of the enzyme inhibitor, the activity of polyphenol oxidase in the Asiatic wormwood is inhibited; the Asiatic wormwood is then blanched in boiled water, thepH value of the solution is regulated, the blanching time is adjusted, and while substances with bed flavor, such as absinthin, are completely removed, the loss of the Asiatic wormwood pigment is reduced; after cooling, metal ion color-preserving processing is carried out, and the dosage of metal ions and the pH value of color preservative are determined; after being sufficiently blanched, the Asiatic wormwood is pulped and filtered, vacuum packages are adopted for precooling and medium-frequency ultrasonic quick-freezing, and the Asiatic wormwood is refrigerated under the condition of negative 18 DEG C, and is ultrasonically unfrozen when being applied later. High-quality Asiatic wormwood product is produced by the method, the method is economic and practical, the cost investment is low,the process is simple and easy to implement, and the method can provide technical support for the industrialized production of Asiatic wormwood.

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

The invention provides a processing method of a dehydrated lindera glauca chilli sauce. The method comprises the following steps: (1) preparing a fermented chilli sauce; (2) preparing fresh lindera glauca raw material; (3) mixing and protecting color; (4) quick-freezing; (5) vacuum freeze-drying, namely quickly putting the quick-frozen lindera glauca chilli sauce in a vacuum freeze-drying apparatus, quickly reducing the vacuum degree in the apparatus to 50pa and starting heating drying on the lindera glauca chilli sauce until the moisture content of the raw sauce is lower than 3%, thereby obtaining the dehydrated lindera glauca chilli sauce. The processing method of the dehydrated lindera glauca chilli sauce is capable of solving the problems of inconvenient preservation, browning and the like of lindera glauca and chilli in the chilli sauce and overcoming the defects of drying the lindera glauca in the sun and by freezing; the prepared dehydrated chilli sauce and lindera glauca have original colors, fragrances and tastes, respectively, and great damage of nutritional ingredients is prevented, and the dehydrated lindera glauca chilli sauce is good in quality and up to the national related food sanitation quality standards; besides, the development of agricultural economy is promoted.

The invention discloses a method for coating preservation of Litchi chinensis bacterium by phellinus igniarius polysaccharide. The method comprises the following steps: classifying the harvested Litchi chinensis bacterium, picking the Litchi chinensis bacterium consistent in maturity and sizes and free of mechanical damage and plant diseases and insect pests, and soaking in a phellinus igniarius polysaccharide solution of which the concentration is 0.8 to 1.2% for 2 to 6min, carrying out air drying by cold air until the surfaces of the Litchi chinensis bacterium are dried and formed by films and then performing preservation at the temperature of 4 DEG C. The invention further discloses a preservation method of the Litchi chinensis bacterium by fumigating the phellinus igniarius polysaccharide solution on the surfaces of the Litchi chinensis bacterium, and further discloses a method for extracting the phellinus igniarius polysaccharide solution. In addition, the invention has the beneficial effects of lowering the respiration rate of the Litchi chinensis bacterium, inhibiting the activity of polyphenol oxidase of the Litchi chinensis bacterium, reducing internal moisture evaporation, delaying aging and having low cost and long preservation time; furthermore, the phellinus igniarius polysaccharide is high in nutritional values and has a variety of biological activities of oxidation resistance, immunity enhancement, tumor resistance and the like, and the films are coated on the surfaces of the Litchi chinensis bacterium, and free of any toxic and side effects to human bodies, thereby being natural and environment-friendly.

The invention relates to the technical field of fruit and vegetable preservation and in particular relates to a pleurotus nebrodensis preservation method. The method comprises the following steps: performing reduced pressure treatment on the harvested fresh pleurotus nebrodensis, and fumigating the pleurotus nebrodensis by adopting plant essential oil; filling nitrogen, and performing sealed treatment, and finally, taking out the pleurotus nebrodensis, packaging by adopting a preservative film, binding the bag opening, and storing under the condition of 0-1 DEG C until the storage period is ended. According to the method disclosed by the invention, the possibility of rot can be reduced due to use of the plant essential oil, the commodity rate is improved, and the plant essential oil comes from the essential oil extracted from natural plants and has incomparable safety advantage which cannot be achieved by chemically synthetic preservatives.

The invention discloses a blueberry jelly and a preparation method thereof. The blueberry jelly is mainly composed of the following raw materials in parts by weight: 40-60 parts of blueberry anthocyanin extraction powder, 6-10 parts of calcium powder, 15-25 parts of seaweed powder, 5-15 parts of peppermint oil, 1-5 parts of fat sea powder, 1-5 parts of chrysanthemum powder, 1-5 parts of lychee juice, 50-70 parts of soybean protein solution, and appropriate amount of water. The blueberry jelly of the present invention has a sweet and sour taste, contains various health-care active ingredients, and has more obvious functions of protecting eyesight and refreshing eyesight. At the same time, various raw materials are nutritionally balanced and reasonably matched, and are rich in anthocyanins, flavonoids, vitamins and trace amounts of Elements and other health substances, the blueberry jelly has high nutritional content, is convenient to carry and has low cost.

The invention relates to preparation and a using method of a V.spinulosa Yan rhizome browning inhibitor. In the preparation of the inhibitor, mixed solution of oxalic acid, citric acid and ascorbic acid is adopted. The using method of the V.spinulosa Yan rhizome browning inhibitor comprises the following steps that: after harvested V.spinulosa Yan rhizomes are cleaned to remove sludge, impurities and the rotten, mildewed and nigrescent V.spinulosa Yan rhizomes, the V.spinulosa Yan rhizomes are soaked in aqueous solution containing the inhibitor to be stored and can be kept being not discolored for 60 days; or before being processed, the V.spinulosa Yan rhizomes are soaked for 2 to 8 hours. The V.spinulosa Yan rhizomes browning inhibitor can be used for effectively inhibiting the V.spinulosa Yan rhizomes from being browned in the machining process and has the advantages of long time of inhibiting the V.spinulosa Yan rhizomes from being browned, good effect, no damage to the original flavor of V.spinulosa Yan, high safety, no toxic or side effects on a human body and the like.

The invention discloses a method for shortening the tobacco leaf baking time of a closed barking room, belonging to the technical field of modulation of flue-cured tobacco. The method comprises the following steps: manually introducing oxygen in the front yellowing stage, so as to maintain the oxygen concentration in the closed barking room at 0.5%-2.0%; manually introducing carbon dioxide from the middle-later yellowing stage to a color fixation stage, so as to maintain the carbon dioxide concentration in the closed barking room at 0.5%-2.0%; and continuing to introduce carbon dioxide from alater color fixation stage to a tendon drying stage, so as to maintain the carbon dioxide concentration in the closed barking room at 0.1%-0.8%. The method has the beneficial effects that the respiratory action of tobacco leaves in the baking process can be adjusted, the baking time can be shortened, the quality of the tobacco leave can be improved, the utilization rate of the baking room can be increased, the energy consumption cost can be lowered, and the increase of farmer's income can be promoted.

The present invention discloses compound blueberry buccal tablets and a preparation method thereof. The compound blueberry buccal tablets are mainly composed of the following raw materials in the following parts by weight: 40-60 parts of blueberry anthocyanin extract powder, 6-10 parts of calcium powder, 15-25 parts of seaweed powder, 5-15 parts of peppermint oil, 1-5 parts of semen sterculiae lychnophorae powder, 1-5 parts of chrysanthemum powder, 1-5 parts of litchi juice, 50-70 parts of soybean protein solution, and a proper amount of water. The blueberry buccal tablets are sour, sweet andrefreshing in taste, contain a variety of health-care active ingredients, and have more obvious functions of protecting vision, refreshing mind and improving eyesight. At the same time, the various raw materials are balanced in nutrition and reasonable in matching, and rich in anthocyanins, flavonoids, vitamins, trace elements and other health-care substances. The blueberry buccal tablets producea large amount of carbon dioxide gas after entering water, and thus are quickly dissolved, rapid in drug effects, high in bioavailability, easy to carry, and low in cost.

The invention discloses a flue-cured tobacco blending coloring agent as well as a preparation method and a use method thereof. The flue-cured tobacco blending coloring agent consists of antioxidants,a synergist and a surfactant, and is used in a flue-cured tobacco blending coloring stage. The natural antioxidants vitamin C and vitamin E can effectively prevent miscellaneous colors generated by excessive oxidation of phenolic substances in the tobacco blending process. Citric acid serves as the synergist of the antioxidants, and the action effect of the antioxidants can be remarkably improved.Sodium dodecyl sulfate serves as the surfactant and can improve the permeability of a tobacco leaf tissue structure, and therefore, on one hand, the antioxidants and the synergist are promoted to enter tobacco leaf cell tissues to take effect, and on the other hand, water in the tobacco leaf cell tissues is promoted to be rapidly discharged; and excessive oxidation of phenolic substances which are not discharged in time in the tobacco blending process is prevented, and yellow is fixed.

The invention discloses a preparation method of a fresh-keeping solution for grapes. The method comprises the following steps: uniformly mixing, by weight, 10-15 parts of gelatin, 10-12 parts of potassium myristate and 8-10 parts of sucrose ester, dissolving the obtained mixture in 30-40 parts of water, sequentially adding 5-8 parts of Tagetes erecta flower extract, 2-4 parts of clove oil, 1-3 parts of vitamin C and 6-9 parts of modified soybean proteins, and carrying out high-pressure homogenization to obtain the fresh-keeping solution for grapes. The fresh-keeping solution can significantlyprolong the storage period of the grapes, preserve the good flavor of the grapes and improve the benefits of enterprises.

The invention discloses a preparation method of fresh apple juice. The preparation method comprises the following steps: (1) harvesting and warehousing; (2) selecting fruit; (3) cleaning and dicing; (4) performing anti-browning treatment; (5) sterilizing; (6) performing air drying; (7) preparing juice; (8) performing secondary enzyme deactivation; (9) cooling; and (10) filling: filling the cooled apple juice into a special sterilized glass bottle to obtain the fresh apple juice, and storing at the ice temperature of-1 to -4 DEG C. According to the invention, additives such as essence, pigments and preservatives do not need to be added into the fresh apple juice prepared by the method, enzyme deactivation and sterilization are performed by adopting a pure physical method, the current green, additive-free, safe and pollution-free production concepts are met, and the produced product is non-toxic, green and healthy.

The invention discloses a traditional Chinese medicine-containing chalk. The chalk is prepared from the following components in parts by mass: 26-34 parts of kaolin, 15.7-23 parts of calcium carbonate, 6-14 parts of ammonium sulfate, 10-16 parts of licorice roots, 16-20 parts of platycodon grandiflorum, 11-16 parts of pericarpium citri reticulatae, 10-17 parts of semen raphanin, 7-11 parts of calcium sulfate, 6-10 parts of soluble starch, 8-12 parts of a flavoring agent and 21-26 parts of water. The chalk has the effect similar to those of medicinal chalk but does have the side effect of medicinal ingredients since traditional Chinese medicinal materials and volatile oil ingredients are added based on existing conventional chalks.

The invention discloses an antibacterial moisturizing degradable porous gel preservative film and a preparation method thereof. The preparation method comprises the following steps: (1) putting a methacrylic acid monomer into deionized water, and adding double-long-chain methyl tertiary amine and cuprous bromide to obtain a component A solution; (2) dispersing ferulic acid in an ethanol solution, and adding 3, 4-vinyl dioxythiophene to obtain a component B solution; (3) dissolving chitosan in an acetic acid solution, and adding the component A solution, the component B solution and chloroethanol to obtain preservative film slurry; (4) heating the preservative film slurry, and adding L-cysteine to obtain porous gel preservative film slurry; and (5) preparing the porous gel preservative film. The porous gel preservative film prepared by the method is simple in principle, safe in components and good in antibacterial effect, solves the problem of poor mechanical property of a preservative film which takes Kottaki as a main material, is high in degradation rate, safe and environment-friendly, can realize industrial production, and has relatively high market popularization value.

The invention discloses a fresh-keeping method for fresh-cut fruits and vegetables through honey and plasma combined treatment, and belongs to the technical field of fresh-cut fruit and vegetable storage and fresh-keeping. Soaking the fresh-cut fruits and vegetables in the honey solution, and after soaking is finished, taking out and draining off the fresh-cut fruits and vegetables; the drained fresh-cut fruits and vegetables are exposed to plasma for treatment; and packaging the fresh-cut fruits and vegetables subjected to plasma treatment, and refrigerating and storing. The fresh-keeping method provided by the invention effectively solves the problem that the fresh-cut fruits and vegetables are easy to discolor, prolongs the shelf life of the fresh-cut fruits and vegetables, retains the specific nutritional value of the fruits and vegetables, and is green, safe, simple and easy to implement.

The invention discloses a medicated powder chalk. The composition of the medicated powder chalk comprises: 26-34 parts by mass of Guanyin soil, 16-23 parts by mass of borax, 6-14 parts by mass of ammonium chloride, 10-16 parts by mass of licorice, and 16-23 parts by mass of bellflower 20 parts by mass, 11-16 parts by mass of tangerine peel, 10-17 parts by mass of radish seeds, 7-11 parts by mass of food coloring, 6-10 parts by mass of soluble starch, 8-12 parts by mass of flavoring agent, and 21-26 parts by mass of water.