7results about How to "Low peroxide value" patented technology

The invention discloses a preparation method of a carboxyl magnetic starch material, and belongs to the technical field of food safety. The material is prepared by performing enzymolysis on corn starch to form pores, catalyzing sodium hypochlorite to oxidize by TEMPO to introduce carboxyl, and compounding with Fe3O4 (at) SiO2 magnetic nanoparticles. The preparation method comprises the following steps: pretreating ferric oxide to prepare magnetic particles, carrying out enzymolysis on corn starch, carrying out oxidation modification and carrying out water-phase compounding. The material can efficiently adsorb food-borne heterocyclic aromatic amine, the content and peroxide value of heterocyclic aromatic amine in repeatedly used marinating soup or fried vegetable oil are reduced, high-selectivity capture and magnetic separation recovery are achieved, and the material has the advantages of being economical and environmentally friendly.

This invention discloses a method for extracting fish oil from tuna by-products, a partitioned supercritical fluid extraction (SCFE) device, and the resulting fish oil. The method includes: washing and crushing the by-products into 0.5-5 mm pieces; drying them at 30-40°C under a nitrogen-fluidized atmosphere with an oxygen content below 50 ppm until the moisture content is below 5%; and then processing them using a partitioned supercritical fluid extraction (SCFE) device at 35-40°C and 40-80 MPa. The device is divided into an extraction section and a separation section from bottom to top. The first to fifth layers are extraction trays, and the sixth to Nth layers are separation trays, where N is 12-30. The solid feed inlet is located between the two sections. Supercritical CO2 rises from the bottom of the column. The material descends layer by layer through the extraction section and is discharged from the bottom. Oil-rich CO2 rises, undergoes pre-separation in the separation section, and is then subjected to two-stage pressure reduction separation and filtration to obtain fish oil. This invention allows for continuous and stable operation under high pressure, with uniform mass transfer, resulting in fish oil with low oxidation and high quality.

This invention discloses a method for targeted activation of endogenous enzymes and debittering / fragrance enhancement in flaxseed while maintaining its granular shape. The method includes the following steps: microcrack treatment of flaxseed; spraying an ethanol-water solution onto the surface of the flaxseed to create a slightly moist state; heating and conditioning in a heat-preserving conditioning device to activate the endogenous cyanogenic glycoside hydrolytic enzyme system; short-term heat treatment under closed or semi-closed negative pressure conditions and introducing cyanide-containing exhaust gas into an exhaust gas treatment system; and cooling and tempering to obtain debittered and fragrance-enhanced flaxseed. This invention, through the synergistic effect of microcrack treatment and ethanol-water wetting, effectively activates endogenous enzymes to promote cyanogenic glycoside hydrolysis and removal of volatile cyanide-containing components under extremely low wetting solution addition conditions, while simultaneously inhibiting the hydration and swelling of seed coat mucilage. This results in treated flaxseed maintaining a dispersed granular state and good flowability, suitable for subsequent continuous pressing processing.

The invention provides a sterilization method and application of sporoderm-broken ganoderma lucidum spore powder, and belongs to the technical field of health food and medicine processing. The sterilization method comprises the following steps: pretreating wall-broken ganoderma lucidum spore powder through drying and low-temperature ultrasound; after sealing and packaging, carrying out two-section type hot-pressing sterilization treatment; and after sterilization, supercritical CO2 treatment is adopted for post-treatment. According to the invention, low-temperature vacuum drying is matched with low-temperature ultrasonic treatment to realize moisture control and uniform distribution; after sealed packaging, two-section gradient hot-pressing sterilization is adopted, and sterilization thoroughness and thermosensitive component protection are both considered; and finally, residual microorganisms are complementarily killed through supercritical CO2 aftertreatment, oxidized grease is dissolved and removed to reduce the acid value and the peroxide value, meanwhile, oxygen is replaced to delay subsequent oxidation, and no solvent is left. The method is simple and convenient to operate, feasible in industrialization and suitable for processing and production of high-quality health-care foods and medicines.

This application belongs to the field of food ripening technology, specifically relating to a fermentation and enzymatic ripening process for edible butter. This application first discloses a fermentation and enzymatic ripening process for edible butter, which involves adding citric acid and yeast extract to fresh butter, and then using *Lactococcus lactis* and *Leuconostoc mesenteroides* for co-fermentation and enzymatic hydrolysis, supplemented by washing and settling steps, to form a unique fermentation and enzymatic ripening process. This fermentation and enzymatic ripening process can effectively increase the content of flavor substances such as diacetyl, acetoin, caprylic acid, δ-decanoic acid, 2-nonanone, and decanoic acid in ripened edible butter, thereby enhancing the sensory flavor of the ripened edible butter. Unexpectedly, the shelf life of the resulting ripened edible butter is also extended, specifically manifested in extremely low initial acid value and peroxide value, and minimal change in acid value and peroxide value after storage under accelerated aging conditions.

This invention discloses a method for low-temperature pressing purification and dewaxing of Torreya grandis kernels, comprising at least the following steps: S5.1 Pre-preparation of a composite filter layer: After pre-cooling the filter chamber of a vacuum filtration device, a filter screen and a filter membrane are laid in sequence, and nitrogen is introduced to remove impurities; S5.2 Gradient negative pressure filtration: The initially dewaxed oil is injected into the filter chamber at low temperature, first pre-filtered at -0.05MPa to -0.06MPa for 10 minutes, then deep filtered at -0.08MPa to -0.09MPa for 20 to 30 minutes to retain trace wax crystals; S5.3 Nitrogen purging to remove water: The dewaxed oil is introduced into a low-temperature oil storage tank, and nitrogen is continued to be introduced to remove water and prevent oxidation; S5.4 Finished product fine filtration: The dewaxed oil is slowly heated and then finely filtered through a filter screen to obtain Torreya grandis finished oil. Gradient negative pressure filtration retains trace wax crystals in Torreya grandis oil. This invention employs a gradient negative pressure dewaxing step, which ensures sufficient driving force to accelerate the filtration speed and utilizes the formed filter cake layer as a secondary filtration medium to efficiently retain trace amounts of residual wax crystals. This approach ensures a high dewaxing rate while shortening the filtration time and improving production efficiency.

The application discloses a vertical variable-temperature pressure-difference quantitative puffed nut kernel crisp processing method and a puffing equipment, and relates to the field of food processing and treatment. The method comprises the following steps: after the nut kernel raw material is cleaned and soaked, standing and draining; the pretreated nut kernel is loaded into a hanging basket in a vertical puffing tank, steam is introduced into the vertical puffing tank, the nut kernel is subjected to steaming treatment, the vertical puffing tank is heated, the water in the nut kernel is vaporized, the pressure in the tank is increased and the tank is kept warm; the pressure relief valve between the vertical puffing tank and the vacuum tank is quickly opened, the pressure in the vertical puffing tank is instantaneously reduced, the water in the nut kernel is flash evaporated, the volume of the nut kernel is expanded, and a honeycomb structure is formed; the nut kernel is continuously heated and dehydrated under vacuum until the water content of the nut kernel is reduced; heating is stopped, and the nut kernel is cooled to room temperature; and the micro-puffed crisp nut kernel is obtained. Through the above steps, the quality problems of the existing nut kernel, such as hard taste, easy oxidation, great loss of nutrients, short shelf life and serious homogenization after high-temperature roasting and frying processing, can be solved.