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Room-temperature litchi storage preservative, and preparation method and application of preservative
ActiveCN103564039ASimple and fast operationSuitable for assembly line productionFruit and vegetables preservationPesticide residuePhytic acid
The invention relates to the technical field of litchi preservation, and particularly discloses a room-temperature litchi storage preservative, and a preparation method and an application of the preservative. The preservative mainly comprises carboxymethyl-chitosan, nisin, natamycin, tea polyphenol, epsilon-polylysine, citric acid and phytic acid; litchi fruit is soaked in a preservation solution, and then aired, so that the litchi fruit can be stored at a room temperature; the quality and low level browning of the litchi fruit can be kept for a long time at the room temperature. Litchi treated by the preservative has the characteristics that the preservative is good in preservation effect, safe, environment-friendly, simple to operate and convenient to use; the preservative is extensive in source, low in cost, edible, and easy to degrade; no pesticide residue risk exists; short-term preservation during room-temperature storage and room-temperature logistics can be achieved; the preservative is a novel preservation material with a great development potential.
Owner:SOUTH CHINA AGRI UNIV
Color protection preservation method of poached green leaf vegetable instant product
InactiveCN102919338AMaintain colorInhibit enzyme activityFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by heatingSucrosePotato starch
The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit / vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.
Owner:NINGBO HAITONG FOOD SCI & TECH CO LTD +1
Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution
InactiveCN102018026AReduce dosageSimple and fast operationFruits/vegetable preservation by freezing/coolingOrganic acidO-Phosphoric Acid
The invention belongs to the field of preserving and relates to a leechee color protecting and preserving method. In the method, picked leechees are soaked in a hot acid solution for treating, and the adopted hot acid solution is prepared by mixing organic acid and inorganic acid, wherein the organic acid is citric acid or malic acid, the inorganic acid is hydrochloric acid or phosphoric acid, and the temperature during treating is maintained at 50-80 DEG C. The method can effectively maintain the red color of leechee peels so as to achieve the purposes of maintaining the fruit appearance, prolonging the storage period and the shelf life and reducing loss after picking. The invention has the advantages of simple and convenient process flow, simple and high-efficiency operation, obvious effect, and the like.
Owner:SOUTH CHINA AGRI UNIV
Method for improving stability of yellow rice wine
InactiveCN101134937AImprove stabilityReduce churnAlcoholic beverage preparationUltrafiltrationFood flavor
The method of raising stability of yellow wine belongs to the field of fermenting and brewing technology. The yellow wine producing process has the following added technological steps to eliminate matters capable of producing muddy precipitate: adding composite clarifier in the amount of 5 / 10000-9 / 10000 weight of yellow wine through stirring to dissolve, freezing at -5 to 5 deg.c for 24-48 hr, and ultrafiltering with ultrafiltering membrane of intercepting molecular weight of 20000 and of 8000 successively. The yellow wine thus produced has greatly raised stability and improved visual quality, and unchanged chroma, flavor and nutritious components.
Owner:JIANGNAN UNIV
Slaughter type spotted-brown broiler chicken specialized strain breeding method
The invention discloses a slaughter type spotted-brown broiler chicken specialized strain breeding method which comprises the following steps of firstly, establishing three specialized strains: a yellow chicken pure line Y1 with medium and fast growth speed and high laying rate, a spotted-brown chicken pure line M1 with medium and slow growth speed and high laying rate, and a fast large spotted-brown chicken pure line M2 with medium and slightly fast growth speed; taking the bred yellow chicken pure line Y1 as a first female parent, taking the bred spotted-brown chicken pure line M1 as a first male parent, and hybridizing to obtain a terminal female parent F1; and finally, hybridizing the bred spotted-brown chicken pure line M2 serving as a terminal male parent with the terminal female parent F1 to obtain a commercial generation of slaughter type spotted-brown chickens. According to the slaughter type spotted-brown broiler chicken specialized strain breeding method provided by the invention, the slaughter type spotted-brown broiler chicken has fine carcass pores, remarkable double-chest characteristics, good meat quality, excellent chicken flavor and suitability for slaughtering and processing, the slaughtering rate is larger than or equal to 91 percent, and chilled transportation has small influence on the meat quality and the flavor.
Owner:佛山市南海种禽有限公司
Acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season
ActiveCN104862167AReduce dosagePreserve the function of fermentation to produce wine and aromaAlcoholic beverage preparationFlavorRhizopus
The invention belongs to the technical field of liquor brewing, and provides an acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season, in order to solve the problems that the liquor produced by using Daqu as a saccharification fermentation agent goes rancidity easily in the hot season, and the liquor yield is affected. A Fen Daqu delicate fragrance Liquor brewage technology is employed, the consumption of Daqu is decreased, and rhizopus distiller's yeast, Saccharomyces cerevisiae and ester producing yeast are in cooperation; and sorghum is used as a raw material for fermentation liquor brewing. The dosage of the yeasts is as below: Daqu accounts for 2.5-7.5% of the raw material, rhizopus distiller's yeast accounts for 0.3-0.5% of the raw material, and Saccharomyces cerevisiae accounts for 0.05-0.01% of the raw material, and the ester producing yeast accounts for 0.05-0.1% of the raw material. The material and yeasts are subjected to ground tank fermentation for 13-15 days; and the initial fermentation temperature is controlled at 25-30 DEG C. The method effectively reduces the amount of Lactobacillus seed, ensures product flavor, presents novel style, greatly reduces the usage amount of the Fen liquor Daqu, lowers costs, and improves the efficiency of liquor brewing in the premise of effective acid control in the hot season. The liquor reserves the aroma function of Fen liquor Daqu, preserves complex composition, and guarantees the flavor characteristics of Fen liquor.
Owner:SHANXI XINGHUACUN FENJIU WINE FACTORY
Low calorie yogurt and method for producing same
ActiveCN103781361APrevent dehydrationConducive to preservationMilk preparationFood ingredient functionsButterfatLactase
The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content, wherein the present invention provides a low calorie and good flavored yogurt in which water separation is suppressed without the addition of a stabilizer, and provides a method for producing the yogurt. This purpose is achieved by the method for producing a low calorie yogurt, the method including a deoxygenation processing step for reducing the concentration of dissolved oxygen in the raw milk, and a lactose degradation step for adding lactase to degrade the lactose in the raw milk, preferably at a specified ratio of alpha-lactoalbumin and / or beta-lactoglobulin in the raw milk.
Owner:MEIJI CO LTD
Agricultural technology physical combination fresh-keeping and storing method for juicy peaches
InactiveCN103392782AReduce manufacturing costLow analytical input costsFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by freezing/coolingEnvironment effectWell control
The invention belongs to the technical field of fresh keeping and storage of edible fruits and vegetables, and particularly relates to an agricultural technology physical combination fresh-keeping and storing method for juicy peaches. According to the method, as an ultrasonic sterilization technology from multiple chemical and biological fresh-keeping methods is selected and a ginger juice extracting solution with best fresh-keeping concentration is combined, the soaking treatment is carried out on juicy peach fruits, and then by utilizing bamboo charcoal package, the possibility that the juicy peach fruits are affected by adverse environments is reduced, harmful gas is effectively adsorbed, the dryness is maintained, and the influence of various harmful bacteria in the environment and the mechanical damage during storage and transportation are avoided. Compared with conventional methods, the method can well control the rot of the fruits and the loss of nutrient substances and effectively prolongs the fresh-keeping and storing time of the juicy peaches, and a preparation method is simple. For the juicy peaches treated by using the method disclosed by the invention, under the high temperature condition (30 plus or minus 5 DEG C), the storage time lasts for more than 7 days, and the rate of intact fruits reaches more than 75%, while general conventional methods are used, under the normal temperature condition (20 plus or minus 5 DEG C), the juicy peaches can only be stored for only about 3 days, and the rate of intact fruit is less than 10%. The method disclosed by the invention is not only suitable for large-scale factory-like fresh keeping and storage, but also suitable for common farmers having certain conditions.
Owner:NANJING UNIV
Method for removing fishy smell of skipjack biologically
InactiveCN105360738AGood deodorization effectResidue reductionFood preparationProduct processingChemistry
The invention relates to the technical field of aquatic product processing, and discloses a method for removing the fishy smell of skipjack biologically. The method includes the following steps that 1, sepiolite powder is added into water to obtain sepiolite suspension, the sepiolite suspension is inoculated with yeast seed bacterium liquid, sepiolite powder loaded with yeast is obtained after culture, the sepiolite powder loaded with the yeast is added into mixed suspension of polyvinyl alcohol and chitosan for crosslinking and coating, and a yeast composite carrier is obtained; 2, the yeast composite carrier is added into water to prepare mixed liquid, and fishy smell removal liquid is obtained after a buffer agent is added into the mixed liquid; 3, skipjack meat is added into the fishy smell removal liquid for fishy smell removal treatment, and halloysite nanotubes are added in the process; 4, skipjack meat with the fishy smell removed is obtained after the skipjack meat is filtered and washed. According to the method, as the yeast is loaded on the composite carrier, the function of slowly releasing the yeast is obtained, the fishy smell removal effect is good, and the skipjack meat is prevented from being excessively fermented; besides, few residues are generated, and the flavor of the skipjack meat is hardly influenced.
Owner:ZHEJIANG OCEAN UNIV
Microemulsion that inhibits tea beverage deposition and preparation method and application thereof
The invention belongs to the technology field of tea beverage preparation, and particularly discloses a microemulsion that inhibits tea beverage deposition and preparation method and application thereof. Based on weight percent, the microemulsion comprises 0.01-25% of nonionic surfactant, 0.025-35% of assistant surfactant, 0.005-15% of oil phase and the balance of water. The preparation of the microemulsion has features like simple technology, mild condition and low requirement to equipment, and the microemulsion can be easily used and widely promoted. The microemulsion provided by the invention has advantages of reasonable formula composition, obvious tea beverage deposition inhibition effect, little influence to tea beverage local flavor, and good reservation to local flavor substance and nutrition component in the tea beverage.
Owner:SOUTH CHINA AGRI UNIV
Solid-state alcohol preservative and manufacturing method thereof
The invention relates to the technical field of food additives, in particular to a solid-state alcohol preservative. The solid-state alcohol preservative comprises the following components in parts by weight: 3-6 parts of stearic acid, 0.5-1 part of sodium hydroxide, 0-2 parts of a synergistic agent, 0-80 parts of a powder carrier and 100 parts of edible alcohol. The manufacturing method of the solid-state alcohol preservative comprises the following steps: dissolving the stearic acid and sodium hydroxide together into the edible alcohol at 60-70 DEG C, adding the synergistic agent for dissolving, then adding the powder carrier for stirring uniformly, and packaging after cooling forming. Compared with a traditional powder-shaped alcohol preservative, the alcohol content is greatly improved and can reach more than 95% at most, and particularly the problem that the powder-shaped alcohol preservative is difficult for tabletting or the alcohol content is low after tabletting is solved; moreover, the possible powder leakage problem of the powder carrier is avoided, the using amount of packaging materials is saved, the volatilization rate is stable, and the influence on the flavor of food is little.
Owner:GUANGDONG GUANGYI TECH IND
Method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances
PendingCN114705783ALarge attenuationLittle impact on flavorComponent separationBiotechnologySalty taste
The invention belongs to the technical field of food analysis, and particularly relates to a method for evaluating freshness of sturgeons based on aldehyde and ketone volatile substances. Researches find that the contents of octanal, heptanal, nonanal and acetophenone in the sturgeon meat are in linear correlation with the storage time, detection of the contents is beneficial to rapid evaluation of the quality of the sturgeon meat under the refrigeration condition, and the sturgeon meat can be used as a potential biomarker for characterization of the freshness of commercially available cold fresh sturgeons. Meanwhile, the astringent taste of the fish meat can be covered by the epsilon-PL treatment and the oxidation electrolyzed water treatment to a certain extent. In the aspects of salty taste and delicate taste, epsilon-PL treatment has a certain enhancement effect on the delicate taste and the salty taste of the sturgeon meat, and epsilon-PL treatment has small influence on the flavor of the fresh sturgeon meat.
Owner:WUHAN POLYTECHNIC UNIVERSITY
Blueberry alcopop and making method thereof
ActiveCN106281915AUnique appearanceUnique flavorAlcoholic beverage preparationBiotechnologyHigh fructose
The invention discloses blueberry alcopop and a making method thereof. The blueberry alcopop is characterized by comprising, by weight, 8.0-10.0% of high fructose syrup, 0.3-0.5% of blueberry condensed juice, 0.2-0.4% of citric acid monohydrate, 0.05-0.08% of sodium citrate, 0.02-0.04% of DL-malic acid, 4.0-6.0% of blueberry brandy, 0.02-0.04% of blueberry essence, 0.0002-0.0004% of brilliant blue, 0.0001% of carmine red, 0.015% pf velcorin and the balance water. The blueberry alcopop has the advantages of having few additives, and being not prone to deterioration, long in guarantee period, capable of fully meeting high typical demands for fashionable and stimulated life of consumers, clarified, transparent, stable and bright in color, delicious, refreshing, easy to produce and convenient to carry and drink.
Owner:ZHEJIANG PHARMA COLLEGE
Food ingredient comprising hydrolyzed whole grain
InactiveCN103260431AIncrease contentSensory parameters are not affectedFermentationFood preparationAdditive ingredientAlpha-amylase
Owner:NESTEC SA
Biological material sterilization method and application thereof
PendingCN114009648ASmall sensoryLittle impact on flavorMilk preservationEggs preservation by irradiation/electric treatmentPhysicsChemistry
The invention provides a biological material sterilization method and application thereof; the sterilization method comprises the following steps: applying a low-voltage electric field to the biological material, the field intensity of the low-voltage electric field being 0.01-100V / cm, the application time of the low-voltage electric field being 0.5-300min, and completing sterilization treatment of the biological material. By controlling the intensity and the application time of the low-voltage electric field, the biological material is effectively sterilized at a relatively low temperature; the sterilization method is low in energy consumption and small in influence on the sense organ and flavor of the biological material, so that the nutritional value of the biological material is not damaged; equipment used in the sterilization method is simple, convenient to operate and low in current and voltage; therefore, the safety is very high, and industrial application is easy to realize.
Owner:OCEAN UNIV OF CHINA
Method for reducing acid and removing fusel oil of plum wine
The invention discloses a method for reducing acid and removing fusel oil of a plum wine, belonging to the field of improvement of fruit wine quality. According to the method, an immersion type plum wine is used as a raw material, anion-exchange resin is adopted to reduce acid and ultrasonic waves are adopted to remove fusel oil, so that the problems of high acidity and easy drunkenness of the immersion type plum wine are solved. The flow of reducing acid of the plum wine comprises the steps of pretreating with resin, mixing the plum wine with resin for adsorption acid reduction, filtering and regenerating the resin; the flow of removing the fusel oil comprises the steps of filling the plum wine into a glass ware, putting the glass ware into an ultrasonic treatment field, treating for 10-50 minutes under different powers, taking the glass ware out, and placing for 15 days. The maximum reduction amplitude of the acid reaches 28%, and the maximum reduction amplitude of the fusel oil reaches 20%. The method disclosed by the invention adopts the anion-exchange resin to reduce the acid, so that the effect is good, no impurity is introduced, and the flavor of the wine is well preserved; through continuous alternate treatment with low and medium frequency ultrasonic waves, the fusel oil content can be reduced, and the maturation of the wine can be accelerated. The method for reducing the acid and removing the fusel oil of the plum wine is favorable for quick maturation of a newly-prepared immersion type plum wine.
Owner:GUANGDONG JIAHAO FOOD +1
Low-ammonium-salt fermented condiment and preparation method thereof
PendingCN113261659ADoes not affect biological activityReduce energy consumptionFood scienceBiotechnologyMicrofiltration
The invention relates to a low-ammonium-salt fermented condiment and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: performing microfiltration treatment on a fermented seasoning stock solution to obtain a microfiltration permeate; and carrying out nanofiltration treatment on the microfiltration permeate liquid to obtain the low-ammonium-salt fermented condiment. According to the preparation method, the characteristics of ion selectivity and relatively low rejection rate of monovalent salt of a nanofiltration membrane are utilized, and under the matching of proper pressure and temperature conditions, most of ammonium salts in the fermented seasoning are removed, so that the low-ammonium-salt fermented seasoning is obtained, and the content of the ammonium salts is less than or equal to 20%. The preparation method is mild in operation condition, ammonium salt and other bioactive substances can be effectively separated, the biological activity of the separated substances is not influenced, other chemical substances do not need to be added in the whole process, and the preparation method is green and safe, so that the physical and chemical indexes and flavor of the obtained low-ammonium-salt fermented condiment are slightly influenced, the salt is removed while the ammonium salt is reduced, the preparation method is simple, efficient, low in equipment investment, low in energy consumption and low in production cost.
Owner:LEE KUM KEE XIN HUI FOOD
Seasoning for chicken feet with pickled peppers and preparation method of seasoning
The invention provides a seasoning for chicken feet with pickled peppers and a preparation method of the seasoning. The seasoning for the chicken feet with pickled peppers is prepared from the following materials in parts by weight: 60 to 90 parts of peanut oil, 2 to 3 parts of table salt, 4 to 6 parts of yellow rice wine, 12 to 15 parts of wall-broken yeast powder, 30 to 40 parts of pickled pepper, 4 to 6 parts of disodium 5'-ribonucleotide, 3 to 5 parts of liquorice root powder, 2 to 4 parts of lycoperdales, and 5 to 6 parts of folium mori. The seasoning for the chicken feet with pickled peppers provided by the invention can be directly added into the chicken feet for mixing, the taste is delicious, the mouthfeel is unique, and the pursuing of people to the flavor of the chicken feet with pickled peppers is met; in addition, the seasoning provided by the invention does not contain spice with thick irritation such as garlic and Chinese prickly ash, so that the flavor of the pickled pepper is mellow and rich, the taste is delicious, and the appetite of the people can be increased; meanwhile, the seasoning provided by the invention also contains rich nutrient substances and amino acids substances, and the absorption of the people is greatly facilitated.
Owner:YIYANTANG YINGCHENG HEALTH SALT MFG
A bamboo leaf-oregano essential oil complex as an antibacterial agent
ActiveCN107549581BGrowth inhibitionGood antibacterial effectClimate change adaptationFood preservationBiotechnologyFood industry
The invention provides a method for compounding bamboo leaf essential oil and oregano essential oil used as an antibacterial agent. According to the method, bamboo leaves and oregano are used as raw materials, firstly crushing is performed, and an efficient volatile oil extraction technology is adopted, so that the bamboo leaf essential oil and the oregano essential oil are prepared; and through mixing in different volume ratios, a bamboo leaf essential oil compound of which the bacterial inhibition is relatively better is obtained. The bamboo leaf essential oil compound has remarkable bacterial inhibition effects. Compared with the effect of single bacterial inhibition of bamboo leaf essential oil, the bacterial inhibition effect of the bamboo leaf essential oil compound is increased by 2-4 times. The essential oil compound is applied to a food system, so that the usage amount of the bamboo leaf essential oil in the food system can be greatly reduced, and influence of high-concentration bamboo leaf essential oil on the food flavor is reduced. The bamboo leaf essential oil compounding technique is simple and convenient to operate, and the bacterial inhibition effect of the obtainedbamboo leaf essential oil compound is notably improved. The bamboo leaf essence oil-oregano essential oil compound can be used for fresh-keeping storage of foods, and provides good development for application of the bamboo leaf essential oil in food industry.
Owner:BEIJING FORESTRY UNIVERSITY
Nutritional chicken soup seasoning and preparation method thereof
The invention provides nutritional chicken soup seasoning and a preparation method thereof. The nutritional chicken soup seasoning is prepared from the following materials in parts by weight: 40 to 60 parts of corn oil, 10 to 15 parts of table salt, 7 to 10 parts of chicken oil, 15 to 18 parts of broken yeast powder, 10 to 12 parts of fermented fish sauce, 4 to 6 parts of GMP, 3 to 5 parts of semen torreyae grandis, 2 to 4 parts of semen torreya grandis powder, and 2 to 4 parts of lycoperdon bovista. The nutritional chicken soup seasoning provided by the invention can be directly added into fresh chicken to be cooked, the cooking time is short, the nutritional chicken soup seasoning has the advantages that the nutritional substances are rich, and the chicken soup is delicious and unique in taste, and the pursuit of people in the flavor and taste of the chicken soup can be well satisfied; and spices with strong irritation performance such as gingers and Sichuan peppers are not added in the nutritional chicken soup seasoning, the original flavor of the chicken soup is not influenced, and the chicken soup is thick and full in mouthfeel and delicious in taste.
Owner:YIYANTANG YINGCHENG HEALTH SALT MFG
Agricultural technology physical combination fresh-keeping and storing method for juicy peaches
InactiveCN103392782BEasy to operateOptimized processingFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by freezing/coolingNutrients substancesNutrient
Owner:NANJING UNIV
A method for removing benzopyrene in betel nut tobacco fruit
ActiveCN109430685BImprove removal efficiencyReduce lossesInorganic compound food ingredientsFood ultrasonic treatmentBiotechnologyBetel nuts
A method for removing benzopyrene from betel nut tobacco, comprising the following steps: (1) adding betel nut tobacco to an aqueous alkali solution, boiling, washing with water until the washing liquid is clear, and filtering to obtain pretreated areca nut; (2) Add organic solvent and / or inorganic acid solution, perform ultrasonic treatment for the first time, filter, wash with water until no solvent remains, add water, and perform second ultrasonic treatment to obtain ultrasonically treated betel nut tobacco fruit; (3) Add fermentation bacteria liquid, sealed and fermented, washed with water, and dried to obtain the fine-quality betel nut tobacco and fruit. In the method of the present invention, the removal efficiency of benzopyrene is as high as 80.54%, wherein the loss of the main active ingredient arecoline is as low as 5.0%, the threshold value of benzopyrene that can be processed is low, the residual amount of reagents is small, and the flavor of betel nut is less affected; the present invention The method has simple process, low cost, environmental protection, is suitable for industrialized production, fills up the gap in the industry, and has very broad application prospects.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
A method suitable for Daqu Qingxiang Baijiu to control acidity and improve efficiency in hot season
ActiveCN104862167BReduce dosagePreserve the function of fermentation to produce wine and aromaAlcoholic beverage preparationFlavorRhizopus
The invention belongs to the technical field of liquor brewing, and provides an acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season, in order to solve the problems that the liquor produced by using Daqu as a saccharification fermentation agent goes rancidity easily in the hot season, and the liquor yield is affected. A Fen Daqu delicate fragrance Liquor brewage technology is employed, the consumption of Daqu is decreased, and rhizopus distiller's yeast, Saccharomyces cerevisiae and ester producing yeast are in cooperation; and sorghum is used as a raw material for fermentation liquor brewing. The dosage of the yeasts is as below: Daqu accounts for 2.5-7.5% of the raw material, rhizopus distiller's yeast accounts for 0.3-0.5% of the raw material, and Saccharomyces cerevisiae accounts for 0.05-0.01% of the raw material, and the ester producing yeast accounts for 0.05-0.1% of the raw material. The material and yeasts are subjected to ground tank fermentation for 13-15 days; and the initial fermentation temperature is controlled at 25-30 DEG C. The method effectively reduces the amount of Lactobacillus seed, ensures product flavor, presents novel style, greatly reduces the usage amount of the Fen liquor Daqu, lowers costs, and improves the efficiency of liquor brewing in the premise of effective acid control in the hot season. The liquor reserves the aroma function of Fen liquor Daqu, preserves complex composition, and guarantees the flavor characteristics of Fen liquor.
Owner:SHANXI XINGHUACUN FENJIU WINE FACTORY
Safe and healthy functional beef tallow deodorization treatment method
PendingCN110140779ARealize the slow release functionComplete enzymatic hydrolysisEdible oils/fatsAlkaline proteaseFlavor
The present invention relates to the technical field of animal fats and oils, and particularly relates to a safe and healthy functional beef tallow deodorization treatment method. The treatment methodcomprises the following steps: bacillus subtilis alkaline protease composite carrier preparing, deodorization solution preparing, deodorization treatment by a supergravity rotating bed, etc. The deodorization treatment method is complete in a deodorization effect, flavor of the beef tallow is greatly improved, and the deodorization treatment method has a promotion function on promotion and application of beef tallow products.
Owner:界首市玉兔食用油脂有限公司
Bamboo leaf essential oil-oregano essential oil compound used as antibacterial agent
ActiveCN107549581AGrowth inhibitionGood antibacterial effectClimate change adaptationFood preservationFood industryHigh concentration
The invention provides a method for compounding bamboo leaf essential oil and oregano essential oil used as an antibacterial agent. According to the method, bamboo leaves and oregano are used as raw materials, firstly crushing is performed, and an efficient volatile oil extraction technology is adopted, so that the bamboo leaf essential oil and the oregano essential oil are prepared; and through mixing in different volume ratios, a bamboo leaf essential oil compound of which the bacterial inhibition is relatively better is obtained. The bamboo leaf essential oil compound has remarkable bacterial inhibition effects. Compared with the effect of single bacterial inhibition of bamboo leaf essential oil, the bacterial inhibition effect of the bamboo leaf essential oil compound is increased by 2-4 times. The essential oil compound is applied to a food system, so that the usage amount of the bamboo leaf essential oil in the food system can be greatly reduced, and influence of high-concentration bamboo leaf essential oil on the food flavor is reduced. The bamboo leaf essential oil compounding technique is simple and convenient to operate, and the bacterial inhibition effect of the obtainedbamboo leaf essential oil compound is notably improved. The bamboo leaf essence oil-oregano essential oil compound can be used for fresh-keeping storage of foods, and provides good development for application of the bamboo leaf essential oil in food industry.
Owner:BEIJING FORESTRY UNIVERSITY
Baked food containing glutamine-combined peptides
InactiveCN108850078AGood viscoelasticityLittle impact on flavorDough treatmentPre-baking dough treatmentFlavorBaked goods
The invention belongs to the technical field of food and particularly relates to baked food containing glutamine-combined peptides. The baked food comprises raw materials including 35-45 parts of wheat gluten, 55-65 parts of protein powder, 15-35 parts of wheat protein obtained by enzymatic hydrolysis of wheat gluten, 5-10 parts of konjac gum, 8-30 parts of edible oil, 0.02-0.03 part of steviosideand 10-20 parts of eggs. The protein powder cooperates with the wheat protein obtained by enzymatic hydrolysis of the wheat gluten, the eggs, sugar and the like for use, so that not only is the obtained baked food rich in nutrition, but also the flavor and quality of the baked food are greatly improved, and the prepared baked food is golden in color, moderate in taste and much easier for consumers to accept. Since the baked food is rich in glutamine-combined peptide, the effect of strengthening muscles is achieved after long-term consumption, a certain repairing effect on muscle damage causedby excessive exercise of the human body is achieved, and the problems are solved that existing baked food is monotonous in taste, the nutritional value is not comprehensive, a health care effect is not achieved, and the development of a diet therapy health care value of the wheat gluten at present is insufficient.
Owner:JIANGNAN UNIV
Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution
InactiveCN102018026BReduce dosageSimple and fast operationFruits/vegetable preservation by freezing/coolingOrganic acidO-Phosphoric Acid
The invention belongs to the field of preserving and relates to a leechee color protecting and preserving method. In the method, picked leechees are soaked in a hot acid solution for treating, and the adopted hot acid solution is prepared by mixing organic acid and inorganic acid, wherein the organic acid is citric acid or malic acid, the inorganic acid is hydrochloric acid or phosphoric acid, and the temperature during treating is maintained at 50-80 DEG C. The method can effectively maintain the red color of leechee peels so as to achieve the purposes of maintaining the fruit appearance, prolonging the storage period and the shelf life and reducing loss after picking. The invention has the advantages of simple and convenient process flow, simple and high-efficiency operation, obvious effect, and the like.
Owner:SOUTH CHINA AGRI UNIV
A bamboo leaf-cinnamon essential oil complex as an antibacterial agent
ActiveCN107549584BGrowth inhibitionGood antibacterial effectClimate change adaptationFood preservationBiotechnologyFood industry
Owner:BEIJING FORESTRY UNIVERSITY
Low-calorie fermented milk and manufacturing method thereof
ActiveCN103781361BPrevent dehydrationConducive to preservationMilk preparationFood ingredient functionsButterfatLactase
The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content, wherein the present invention provides a low calorie and good flavored yogurt in which water separation is suppressed without the addition of a stabilizer, and provides a method for producing the yogurt. This purpose is achieved by the method for producing a low calorie yogurt, the method including a deoxygenation processing step for reducing the concentration of dissolved oxygen in the raw milk, and a lactose degradation step for adding lactase to degrade the lactose in the raw milk, preferably at a specified ratio of alpha-lactoalbumin and / or beta-lactoglobulin in the raw milk.
Owner:MEIJI CO LTD
Color protection preservation method of poached green leaf vegetable instant product
InactiveCN102919338BMaintain colorInhibit enzyme activityFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by heatingSucrosePotato starch
The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit / vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.
Owner:NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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