3results about How to "Less nutrient loss" patented technology

The utility model relates to the technical field of yak tendon jelly processing, in particular to a vacuum heating mechanism for yak tendon jelly processing, which comprises a vacuum heating chamber, and a sealing door body, a master controller and a temperature controller are respectively arranged on the base surface of the vacuum heating chamber. A vacuum pump is fixedly installed on one side of the short edge of the vacuum heating chamber, a device table is fixedly installed at the bottom end of the interior of the vacuum heating chamber, a lower connecting base is fixedly installed at the top of the device table, an upper connecting base is connected to the upper portion of the lower connecting base, and a heat conduction plate is arranged on the upper portion of the upper connecting base. A heating element is mounted at the top end of the interior of the upper connecting seat and located between the upper connecting seat and the heat conducting plate; according to the utility model, the yak tendon jelly is heated in a vacuum heating mode, so that the yak tendon jelly is not easy to oxidize in the heating process, the original color and flavor of the yak tendon jelly can be kept, and the device is very practical.

This invention relates to the field of functional food processing technology, specifically disclosing a functional asparagus powder with high saponin content and its preparation method. The method includes the following steps: asparagus is sliced ​​and microwaved to deactivate enzyme activity; after pulping, a composite regulator aqueous dispersion is added; the pH is adjusted and a cellulose complex enzyme is added for enzymatic hydrolysis; then, it is pre-frozen and vacuum freeze-dried; finally, it is pulverized, sieved, and packaged under a nitrogen atmosphere. The composite regulator can dynamically stabilize and protect saponin molecules through temperature-responsive behavior during processing, significantly reducing thermal degradation. The resulting asparagus powder has a saponin content of 72-85 mg / g and is rich in flavonoids, phenols, and soluble dietary fiber. This product can be used in functional foods that improve sleep. When added at a 4% level to bread, noodles, or meal replacement porridge, animal experiments have verified that it can significantly prolong sleep time and increase the incidence of sleep in mice, exhibiting high nutrient retention and good stability.

The application discloses a beverage high-temperature sterilization and cooling system, and relates to the technical field of product sterilization. The beverage high-temperature sterilization and cooling system comprises a liquid beverage conveying line and a bottled beverage conveying line, the liquid beverage conveying line and the bottled beverage conveying line are connected through a liquid bottling assembly, a pre-warming heat exchanger and a high-temperature heat exchanger are sequentially arranged on the liquid beverage conveying line along a liquid flow direction, a plurality of cooling assemblies are arranged on the bottled beverage conveying line, the plurality of cooling assemblies are connected with the pre-warming heat exchanger through circulating pipes, and the pre-warming heat exchanger, the high-temperature heat exchanger and the plurality of cooling assemblies are all signal-connected with a controller. The beverage high-temperature sterilization and cooling system solves the technical problem that the existing beverage sterilization has high energy consumption and cannot be effectively utilized, and achieves the technical effect of reducing production cost and energy consumption.