298results about How to "Lower water activity" patented technology

Dry stabilizing compositions for bioactive materials include sugars and hydrolyzed proteins, and may be formed into tablets or other forms providing enhanced stability for the bioactive material. Compositions containing the bioactive materials may be produced by a method that includes (a) combining the bioactive material with other ingredients in an aqueous solvent to form a viscous slurry; (b) snap-freezing the slurry in liquid nitrogen to form solid frozen particles, beads, droplets or strings; (c) primary drying by water removal under vacuum of the product of step (b) while maintaining it at a temperature above its freezing temperature; and (d) secondary drying of the product of step (c) at maximum vacuum and a temperature of 20° C. or higher for a time sufficient to reduce the water activity to below 0.3 Aw.

A method of degrading a plastic in the presence of a biosurfactant; a method of degrading a plastic by contacting the plastic with a microorganism; a process for producing a useful substance from a plastic which comprises degrading the plastic by contacting the plastic with a microorganism and further converting the components of the thus degraded plastic with the use of a microorganism; a method of degrading a plastic by contacting the plastic with a microorganism in the coexistence of a biosurfactant and / or a plastic-degrading enzyme and thus degrading the plastic under the action of the microorganism; a transformant microorganism having been recombined with at least one DNA selected from among a DNA containing a gene encoding a surface active substance, a DNA containing a gene encoding a plastic-degrading enzyme and a DNA containing a gene encoding a useful substance; novel genes as described above; and proteins encoded thereby.

The invention discloses pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and a preparation method thereof. The pre-mixed flour of mochi bread comprises the following components: 30 to 50% of modified starch, 5 to 10% of water-milled glutinous rice flour, 7 to 13% of non reducing sugar, 6 to 10% of sugar alcohol, 1.8 to 3.8% of edible colloid, 2 to 3% of edible emulsifier, 1 to 3% of salt, 1 to 3% of full-cream milk powder and 20 to 30% of self-raising flour. To produce the mochi bread from the pre-mixed flour of the mochi bread, the pre-mixed flour of the mochi bread is uniformly mixed with whole eggs, water, syrup and soybean oil to obtain the required properties, and then the mixture is baked to obtain the mochi bread without fermentation. The preparation method of the mochi bread is simple, and the prepared mochi bread has honeycomb internal phase and is softer than the common bread and not sticky; moreover, the shelf life of the mochi bread is obviously prolonged that the mochi bread can be stored for a month at normal temperature.

The invention relates to a puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products, which belong to the field of agricultural product deep processing. The method for preparing puffed pleurotus eryngii chips is to perform vacuum and far-infrared combined vacuum microwave puffing of the pleurotus eryngii chips, wherein the vacuum and far-infrared combined vacuum microwave puffing is implemented by the following steps: placing fresh cut pleurotus eryngii chips in a cavity of a vacuum far-infrared dryer, and setting a drying temperature of 50 to 55 DEG C, setting a pressure upper limit of -0.085MPa, a pressure lower limit of -0.094MPa, a dehumidification time of 40 to 50 minutes and a drying time of 120 to 150 minutes; placing the materials in the cavity of a vacuum microwave dryer, and setting a microwave drying power of 4.0 to 5.5W / g, a vacuum degree of 0.085 to 0.095MPa and a drying time of 65 to 70 minutes; and obtaining the puffed pleurotus eryngii chips. In the invention, the whole drying process of the pleurotus eryngii is accomplished under vacuum and no food additive is added; and the pleurotus eryngii chip products are environmentally-friendly, have attractive color, crisp mouthfeel and high rehydration performance.

The invention relates to a production method of evaporated vegetables. The method comprises the following steps: pretreating a vegetable raw material, performing a first hot air drying for reducing the moisture content of the vegetable to 60%-70%, carrying out a microwave drying for reducing the moisture content of the vegetable to 30%-40%; then carrying out an osmotic treatment, and performing a second hot air hot air drying for reducing the moisture content of the vegetable to 10%-20%, wherein the water activity is 0.64-0.44, the rehydration rate is 3.1-7.6. According to the invention, when the vegetable is dried to low moisture content, the vegetable can be performed an infiltration process by penetrating fluid, therefore the penetrating fluid can be absorbed by vegetable, the penetrating fluid is evenly distributed which makes the vegetable possessing special nutrition characteristics and makes the final product possessing the high-moisture content and the low moisture activity. The production method of the invention is capable of effectively raising the organoleptic quality and rewatering performance, raising the preservability of the product and simultaneously reducing the production cost.

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

Dry stabilizing compositions for bioactive materials include sugars and hydrolyzed proteins, and may be formed into tablets or other forms providing enhanced stability for the bioactive material. Compositions containing the bioactive materials may be produced by a method that includes (a) combining the bioactive material with other ingredients in an aqueous solvent to form a viscous slurry; (b) snap-freezing the slurry in liquid nitrogen to form solid frozen particles, beads, droplets or strings; (c) primary drying by water removal under vacuum of the product of step (b) while maintaining it at a temperature above its freezing temperature; and (d) secondary drying of the product of step (c) at maximum vacuum and a temperature of 20 DEG C or higher for a time sufficient to reduce the water activity to below 0.3 Aw.

The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white powder, edible binding and cross-linking compounds, and a humectant of glycerol and glucose, and the products thereof. The mixture is converted into hot lava, extruded and cooled.

The invention relates to a production method for instant rice. The method is characterized in that: a raw material of rice is subjected to screening, elutriating, immersing, cooking and separating to obtain cooked rice; hot air is adopted for the first drying to obtain the cooked rice having a moisture content of 30-40%; the cooked rice having a moisture content of 30-40% contacts a osmotic solution comprising functional sugar and gravy salt to carry out a osmotic treatment; then the hot air is adopted for the second drying to obtain the cooked rice having a moisture content of 15-20%, a water activity of 0.55-0.65 and a rehydration time of 8-10 min. According to the present invention, the osmotic solution containing the functional sugar is provided for carrying out the osmotic treatment for the cooked rice, the osmotic solution is uniformly dispersed in the cooked rice, such that the cooked rice has characteristics of specific nutritive peculiarity, high moisture content and low water activity. In addition, after rehydrating, the cooked rice has characteristics of good quality, complete grains of the cooked rice, no hard center and good springiness.

The invention discloses a preparation method for a puffed sandwich crispy date. A differential-pressure puffing technique is adopted, the method is simple and safe, any additive is not required to be added, the product effect is good, the appearance of the red date is better kept, the Vc, polysaccharide and dietary fiber of the red date and rich protein and unsaturated fatty acid of almond are combined to enable the snack food to have more comprehensive nutrients, most importantly, the problems of high oil and fat content, oily taste, serious destroy of nutritional ingredients and short expiration date in the deep-frying and puffing are avoided, and as a result, the snack food is green, safe and nutritious.

The method for producing dried sweet potato food is characterized by preparing its multi-functional additive and its formula. Said additive is composed of five organic acids of citric acid, phytic acid, lactic acid, propionic acid and acetic acid or its sodium salt, potassium salt and magnesium salt, and has the functions of hardening, crisping, protecting colour, resisting browning, regulating and controlling pH value, resisting bacteria, preventing mold and reducing water content activity. Said invention can produce low-sugar, high water content and sulfur-free (or microsulfur) dried sweet potato food.

The invention discloses a puffed mango and a preparation method thereof. The method comprises the following steps of putting the pulps of mango into a puffing tank; then carrying out variable-temperature and pressure-difference puffing on the pulps of mango; and the process of the variable-temperature and pressure-difference puffing comprises the following steps: 1) raising the temperature in thepuffing tank to 70-90 DEG C, raising the pressure in the puffing tank to a pressure 0.1-0.3 MPa higher than the atmospheric pressure outside the puffing tank, and keeping the temperature and the pressure, so that the surface temperature of a mango is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, and reducing the temperature to60-80 DEG C under vacuum, then keeping the pressure and the temperature under vacuum, so that the moisture content of the pulps of mango is 3-5%; and 3) reducing the temperature in the puffing tank to 10-30 DEG C, and keeping the temperature 30-60 minutes under vacuum so as to obtain the puffed mango. The method is a new technique for processing vegetable slices; and by using the method disclosedby the invention, the nutrient compositions and flavors of raw materials can be kept furthest, no additive is used in the process of processing, and the defect that fried products contain a small amount of oils is avoided.

The present invention relates to a moist pet treat and a method for making the pet treat. In particular, the pet treat is formed from a textured plant based protein material and a humectant.

The invention relates to a method for synthesizing salidroside by utilizing enzyme catalyzed direct glucosylation, comprising the following steps: carrying out a reaction on glucose, tyrosol and enzyme in a solvent containing a buffer solution; and collecting the salidroside by adopting the conventional method, wherein, the solvent comprises an icon-containing liquid and an organic solvent. Compared with the existing method, in the method, a reaction medium composed of the ionic liquid is adopted as a reaction system for synthesizing the salidroside by utilizing the enzyme catalyzed direct glucosylation; the enzyme activity and the enzyme stability are ensured; the dissolubility of the substrate in the reaction system is improved; the water activity in the reaction system is reduced; the expensive glucoside donor needs not to be used, and the salidroside can be further synthesized; the separation and purification processes of the product are simple, the unreacted tyrosol can be recovered and recycled, thus lowering the production cost, and satisfying the requirements of rapidly developing the medical industries.

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+ / -0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+ / -0.035g, the soybean fructo-oligose is 0.2g+ / -0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

The invention relates to a preservation-resisting energy bar which is prepared from the following raw materials in parts by weight: 1000-5000 parts of protein powder, 1500-3500 parts of syrupy, 500-1500 parts of a water-retaining agent, 200-1000 parts of lipid, 500-1000 parts of carbohydrate, 500-2000 parts of a cocoa butter or cocoa butter substitute product and 50-150 parts of pure water. The energy bar made by using the formula and the method provided by the invention is fine and smooth in taste, fragrant and sweet in flavor, convenient to carry over and unlikely to deteriorate and is particularly applicable to special purposes such as long-term wild sports and military training as certain moisture and soft taste are still maintained after being preserved for a long time.

The invention discloses sweets rich in dietary fibers and a preparation method of the sweets. The sweets rich in dietary fibers disclosed by the invention are made from the following substances in parts by weight: 40-70 parts of water soluble dietary fibers, 5-15 parts of resistant starch, 5-10 parts of sugar alcohol, 10-20 parts of white granulated sugar and 0.5-2 parts of soybean lecithin. The sweets rich in dietary fibers, disclosed by the invention, contain many dietary fibers and little sugar and little fat, are good in mouth feel, are convenient to eat, and can improve the function of intestinal tracts and reduce adverse impact caused by high sugar and high fat in the sweets. The preparation method of the sweets rich in dietary fibers disclosed by the invention is simple, and the prepared sweets have the effects of loosening the bowel to relieve constipation, regulating blood sugar and blood fat, reducing cholesterol, improving the function of the intestinal tracts and controlling weight, are beneficial to the physical health of people, and are extremely suitable for crowds suffering from high blood pressure, high blood fat, high cholesterol, diabetes, obesity, constipation, intestinal tract diseases and the like to eat.

The invention provides quicksand-type stuffing with a long shelf life and resistant to bake and premixed flour and a manufacturing method thereof. The premixed flour of the quicksand-type stuffing comprises, by mass percent, 45.78-65.45% of egg yolk powder, 15-20% of hydroxy propyl distarch phosphate, 1-3% of gellan gum, 5-10% of glucose, 10-15% of soybean dietary fibers, 1.4-5% of salt, 1-2% of sucrose fatty acid ester, 0.02-0.05% of tertiary butylhydroquinone and 0.1-0.2% of beta-carotene. The ingredients are mixed to obtain the premixed flour of the quicksand-type stuffing. The premixed flour is combined with malt syrup, anhydrous ghee, edible glycerol and citric acid so that the quicksand-type stuffing can be manufactured. The quicksand-type stuffing has taste and egg yolk flavor approximate to traditional golden quicksand-type stuffing, and is resistant to bake and long in shelf life.

The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browningphenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.

The invention relates to a manufacturing method for golden thread preserved dates with low carbohydrate and lower calorific value, which comprises the steps of the screening, the cleaning, the filum dividing, the scalding and bleaching, the saccharifying and soakage, the baking and the reshaping of Chinese date fruit and the packaging of finished products; and is characterized in that: ethroglucin is used for replacing part of saccharose in the saccharifying or soakage process for manufacturing the Chinese date fruit. Being determined by tests, the sugar content of the golden thread preserved dates produced by the method of the invention is reduced from 70 percent or so which is originally processed by adopting the traditional technology to 20 to 30 percent, and the original flavor and sweet taste of the golden thread preserved dates are not affected; furthermore, as the permeation pressure of the ethroglucin is high, sugar-permeating time is greatly reduced, process is simplified and cost is reduced; in addition, the ethroglucin does not have the Maillard reaction of reducing sugar, therefore, in the process of saccharigying, the color change of the Chinese dates is small, and the products have light color and luster and better condition.

The invention belongs to the technical field of food processing and in particular relates to a technique for producing fermented spareribs by using a compound leavening agent. The technique comprises the following steps of: pretreatment of raw materials, pickling, predrying, frying, fermenting, baking, packaging, sterilizing and the like, wherein the compound leavening agent which takes microorganisms, such as lactobacillus plantarum, lactobacillus rhamnosus, Pediococcus pentosaceus and saccharomyces cerevisiae as strains is used for fermentation. The purpose of endowing spareribs with a basic fermentation flavor by using microbial fermentation is achieved; the nutritional value of the sparerib product is improved by fermentation; and the sparerib product do not need to be subjected to high-temperature and high-pressure sterilization by reducing the pH value of the sparerib product and combining the frying and baking processes, so that original taste and flavor of the sparerib product are ensured. The fermented sparerib product has the advantages of mellow flavor, high nutritional value, good safety, easiness in preservation, probiotic effect and the like; and due to development of the fermented spareribs, food which is unique in flavor, rich in nutritions and convenient to eat is provided for the society.

The invention relates to a soybean sauce brewing method capable of avoiding preservative in soybean sauce production. The brewing method comprises the following steps: cooking: cooking soaked soybeans to obtain cooked soybeans; mixing: mixing the cooked soybeans with flour mixture according to a weight ratio of 1: (0.1 to 0.2), thus obtaining a mixed material; inoculating: inoculating the mixed material with aspergillus oryzae; making starter: culturing the mixed material after the inoculation into starter; fermenting: mixing the starter and saline water according to a weight ratio of 1: (1.6 to 2.5), ensuring the salt content of soy sauce mash before the fermentation to be 14.0 to 15.5 g / 100mL, adding flour yeast and table salt into the soy sauce mash in 60 to 80 days of the fermentation, and adjusting the weight ratio of the cooked soybeans and the flour mixture to be 1: (0.8 to 1.2) and the content of the water yellow salt to be 17.0 to 19.0 g / 100mL. By reducing the addition amount of flour when in starter making, the intake of sugar-type nutritional substances by salt-resistant microorganisms is reduced; and meanwhile, the soy sauce mash is produced by adopting low-concentration saline water, so that the growth and propagation of salt-resistant microorganisms can be inhibited. A manner of adding the flour yeast and table salt is adopted in the medium term of the fermentation, so that the flavor of the raw soy sauce is supplemented.

The invention discloses an environment-friendly degradable edible film packaging material. The environment-friendly degradable edible film packaging material is prepared from the following raw materials in parts by weight: 43-77 parts of modified starch, 22-61 parts of dandelion extract, 13-17 parts of konjac gelatin powder, 32-57 parts of edible gelatin, 21-37 parts of modified casein, 10-15 parts of carboxymethyl cellulose, 3-9 parts of chitosan, 2-7 parts of plasticizers, 7-13 parts of agar, 1-3 parts of citric acid, 2-4 parts of antibacterial liquid, 0.5-1.5 parts of plant extract, 2-4 parts of cactus juice, 2-6 parts of glutinous rice juice and 2-7 parts of carrot powder. The environment-friendly degradable edible film packaging material has the advantages of edibility, capability ofpackaging food, preventing oxygen permeation and protecting the original taste of fatty food, high nutritional value after eating, capability of meeting environmental safety requirements, non-toxicity, safety, high oxygen permeation resistance, water and oil resistance, high temperature resistance, easiness in degradation, high strength, good comprehensive performance and high cost performance.

The invention relates to a production process of pumpkin powder and product thereof, belonging to the agricultural product deep processing field. Puffed pumpkin slice is made by utilizing hot wind, vacuum microwave and differential pressure puffing method combined with drying technique, and then the pumpkin slice is processed into pumpkin powder by smashing. The pumpkin slice after subject to pre-drying and pre-puffing is placed in a differential pressure puffing tank, puffing temperature is set to be 90-95 DEG C, dead time is 6-10 minutes, the pressure between a pressure tank and a vacuum tank is 96-116KPa, the temperature is reduced to 70-80 DEG C and drying is carried out for 80-90 minutes, then cooling is carried out at 15 DEGC for 45 minutes, and finally the puffed pumpkin slice is subject to ultramicro smashing, thus obtaining the pumpkin slice. In the invention, the pumpkin slice is subject to puffing and drying and then is smashed, solubility and rehydration of pumpkin slice are greatly improved, and nutrient components thereof are well maintained and is easy to be digested and absorbed by human body.

The invention discloses a production method of an instantly edible recreational fish snack. The method applies the modern process engineering and biological technology in the deep processing of aquatic product. The present invention belongs to the field of aquatic product deep processing. The method comprises the following steps: (1) processing materials, (2) deodorizing, (3) regulating and controlling the oxidation of fish fat, (4) tenderizing and keeping moisture, fish meat processed by pulse voltage, (5) pickling, (6) cooking, (7) staged drying, (8) ultrahigh pressure sterilization and packing. The fish snack has the advantages of being tender and smooth in mouthfeel, and being stable in quality.

The invention discloses a method for producing carrot slices by a medium-short wave infrared drying process. The method comprises the following step of: performing medium-short wave infrared drying on to-be-dried carrot slices under the conditions of wave length of 1.0-4.0 microns, infrared lamp power of 625W-1125W, temperature of 70-90 DEG C and time of 30-60 minutes, thus obtaining the carrot slice products. The method for producing the carrot slices by the medium-short wave infrared drying process is short in consumed time, low in price, simple to operate and easy to control. Compared with a method for preparing carrot slices by hot-air drying, the method for preparing the carrot slices by medium-short wave infrared drying has the advantages that various nutrition ingredients, such as vitamin C, beta-carotene, total sugar and reducing sugar, can be retained maximally, and meanwhile, no residue is generated to pollute environment. The final water content in the carrot slice products prepared through the method provided by the invention is controlled to be lower than 6% and the water activity is low, which are adverse to microbial growth and reproduction, so that the carrot slice products can be preserved for a long time.

The invention discloses a freeze-dried fruit and vegetable product suitable for people suffering from dysmasesis. The freeze-dried fruit and vegetable product is prepared by mixing raw materials in parts by weight as follows: 10-30 parts of wheat germs, 20-40 parts of milk powder, 1-10 parts of corn peptides, 1-10 parts of rice peptides, 100-300 parts of cabbages, 100-300 parts of carrots, 100-300 parts of broccoli, 100-300 parts of tomatoes, 200-350 parts of Chinese yams, 300-500 parts of apples, 300-500 parts of bananas and 30-80 parts of sucrose powder. The processed freeze-dried fruit and vegetable product has rich fruit and vegetable tissue ingredients and nutritional ingredients of the milk powder, the corn peptides, the rice peptides and the like, adopts a reasonable formula, has comprehensive nutrition and fragrance of fruits and vegetables and is easy to chew and blend, and a nutritional product supplementing fruits and vegetables is provided for the people suffering from dysmasesis.

The invention provides a processing method for improving the quality of canned edible mushrooms. The processing method comprises the following process flows of preparing for raw materials (dried edible mushrooms), re-watering, fixing colors, spin-drying, tumbling and seasoning in vacuum, packaging in vacuum, sterilizing at high temperature under high pressure and storing. According to the processing method for improving the quality of the canned edible mushrooms, the greatest obstacle of brown stain of dried products is overcome, and the canned edible mushrooms have the advantages of high production efficiency, long storage time, instant eating after opening bags, nutrition and delicious taste, can be subjected to mass industrial production and has the characteristics of the edible mushrooms and the function of health care. According to the processing method, a compound color fixative and carboxymethylcellulose with a certain concentration are adopted to treat, by combining a vacuum tumbling process, a proper process is adopted by aiming at different small pack snack canned edible mushrooms, and snack soft cans having good quality and a long shelf period can be finally obtained; and various defects caused by severe brown stain or irrigation treatment of a product sterilization process are overcome.

The invention relates to a production method of germinated brown rice type instant rice. The method is characterized by comprising the following steps: germinating brown rice in the presence of a spice mixture under a high-temperature and high-humidity environment; washing, soaking, stewing and braising the germinated brown rice, and then performing ultrasonic wave-alcohol water steam and infrared ray combined drying to obtain the germinated brown rice type instant rice. According to a production process, the nutritional ingredients of the rice are enriched, the hole structure of the instant rice is added, and the rehydration property is improved; meanwhile, lipid components influencing the storage of the instant rice are reduced, the water activity is reduced, and the storage period of a product is prolonged.

The invention discloses a method for preparing purple sweet potato spray-dried powder, belonging to the technical field of intensive processing and production of agricultural products. The method comprises the following steps: selecting fresh purple sweet potatoes with no serious damage caused by plant diseases and insect pests; cleaning the purple sweet potatoes with water; peeling off and slicing the purple sweet potatoes with thickness of 2-4mm; carrying out hot iron with steam for 2-3min; beating the purple sweet potato slices with water by mass ratio of 12:88 and transmitting the mixture to a colloid mill for colloid milling twice; regulating the pH value of the purple sweet potato serosity to be 6.0-6.5; adding intermediate temperature alpha-amylase or heat-resistant alpha-amylase which accounts for 0.05-0.5% of the weight of the fresh sweet potatoes; stirring, preserving the temperature for 60-80min and carrying out enzyme denaturalixation; regulating the pH value of the purple sweet potato serosity after enzymolysis to be the initial value; and carrying out spray-drying with air inlet temperature of 120-180 DEG C and air outlet temperature of 50-90 DEG C. In the invention, starch in the purple sweet potatoes is decomposed into glucose maltose and other reducing sugars, thereby helping spray-drying competition, improving product mouthfeel and widening product application range.