45results about How to "Maintain nutrients" patented technology

The invention provides a high-barrier fresh-keeping low-temperature heat-sealing composite film and a manufacturing process and application thereof, the composite film sequentially comprises a heat-sealing layer, a barrier layer, a reinforcing layer and a surface treatment layer from the inner layer to the outer layer, and the layers are bonded through bonding layers. The heat-sealing layer is prepared from modified polyethylene, polypropylene and a heat-sealing auxiliary agent, and the barrier layer is made of a composite material of nano aluminum oxide, polyvinylidene fluoride and an ethylene-vinyl alcohol copolymer. The enhancement layer is a polyester film, and the surface treatment layer is subjected to corona treatment. The composite film is prepared through a specific manufacturing process, and the specific manufacturing process comprises the steps of preparation of the heat sealing layer and the blocking layer, compounding, curing treatment, surface treatment and the like. The composite film disclosed by the invention has excellent barrier property and low-temperature heat-sealing capability, is suitable for vacuum packaging or modified atmosphere packaging of foods, and effectively prolongs the fresh-keeping period and the shelf life of the foods.

The invention relates to the technical field of food packaging, in particular to an antibacterial fresh-keeping packaging film for food packaging and a preparation method of the antibacterial fresh-keeping packaging film, and aims at solving the problems that a traditional food packaging film is insufficient in antibacterial performance and not ideal in fresh-keeping effect. According to the preparation method, polyethylene resin and polylactic resin are taken as main raw materials, so that the packaging film is endowed with excellent mechanical property and barrier property, the oxidation process of food can be slowed down, the damage of oxygen to the food is reduced, the loss of nutritional ingredients in the food is prevented, and the freshness and nutritional ingredients of the food can be effectively kept; the modified nano-silver particles are added into the food, so that the growth and metabolic activities of microorganisms such as various bacteria and molds can be effectively inhibited, the risk that the food is polluted by the microorganisms is remarkably reduced, the deterioration of the food due to microbial decomposition is avoided, and the food quality is improved. Therefore, the quality and taste of the food are better maintained, and the shelf life of the food is prolonged.

The invention discloses a multi-level simulated meat fiber and a preparation method thereof, and belongs to the technical field of food. The preparation method of the multi-level simulated meat fiber comprises the following steps: preparing a potato glucose water culture medium; inoculating the liquid strain into a potato glucose water culture medium, and culturing for 7-8 days to obtain a liquid seed; inoculating the liquid seeds into a fermentation tank, and performing deep fermentation; filtering water and harvesting to obtain fermentation product mycelia; placing the mycelium in a water bath kettle for water bath; adding auxiliary materials, and uniformly mixing the auxiliary materials with the mycelia to obtain a mycelia mixture; performing freezing; unfreezing at room temperature, putting into an air fryer, and heating; and storing the heated hypha mixture under a refrigeration condition of 0-4 DEG C. The multi-level simulated meat fiber is finer and smoother, has real meat texture, and maintains the nutritional ingredients of the raw materials at the same time.

The invention discloses a temperature control system of an immersion type freezing device and relates to the technical field of immersion type freezing temperature control. Temperature control in the dipping and freezing process is achieved, it is ensured that large ice crystals are reduced in the food freezing process, damage to the interior of food is reduced, and meanwhile energy consumption and cost are reduced. The system comprises a temperature acquisition module, a liquid pump driving module, an upper computer, a data transmission module, a control module and a refrigeration equipment control module, the upper computer performs data interaction with the control module through the data transmission module; the temperature acquisition module acquires the temperature of the frozen object and the external environment, converts the acquired temperature signal into an electric signal and sends the electric signal to the control module; the control module controls the power of the liquid pump driving module through a cascade control strategy and a PID (Proportion Integration Differentiation) control algorithm according to the temperature signal of the frozen object and the influence value of the external environment on the freezing liquid; and starting and stopping of the refrigeration equipment control module are controlled according to the real-time temperature of the frozen object. The method is suitable for the field of dipping type freezing temperature control.

The invention belongs to but is not limited to the technical field of agricultural product storage, and discloses a mutton quality improving and gradient processing storage method which comprises the steps of cold storage, ice temperature and freezing storage. A modified atmosphere fresh-keeping packaging method; applying a natural biological fresh-keeping technology; and carrying out full-chain storage management. Through comprehensive application of cold storage, ice temperature and freezing in combination with a modified atmosphere fresh-keeping packaging technology, the storage time of the mutton is remarkably prolonged, and meanwhile the excellent quality of the mutton is kept. The cold storage and ice temperature technology effectively inhibits the growth and enzymatic reaction of microorganisms, delays the oxidation process of the mutton, and maintains the color, texture and flavor of the mutton; the quick freezing and ultrasonic unfreezing technology is adopted, so that the damage to the cell structure of the mutton in the freezing and unfreezing process is reduced to the maximum extent. By optimizing the unfreezing process, juice loss is reduced, the unfrozen mutton still keeps good texture and taste, and the problem of quality loss in a traditional method is solved.

The invention discloses a production process of anti-hair loss baked grain, which relates to the technical field of baked grain production, comprising 65% chicken, 20% salmon meat, 3% chicken liver, 3% chicken heart, 2% deep-sea fish oil, 2% Antarctic krill oil, brewer's yeast powder, 1% chicken fat, mixed fruit and vegetable powder, cellulose, yucca powder; additive composition: 0.3% manno-oligosaccharide, 0.3% xylo-oligosaccharide, egg yolk lecithin, calcium hydrogen phosphate, serine, sodium hyaluronate for pets, taurine, lysine, methionine, tyrosine, glutamine, chloride Choline, vitamin A, vitamin D3, vitamin E, niacinamide, D-calcium pantothenate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, biotin, protein zinc, protein iron, protein copper, protein manganese, rosemary extract, tea polyphenols, S1, raw and auxiliary materials collection: S2, meat paste enzymatic hydrolysis, add the minced material into the enzymatic hydrolysis tank, the enzymatic hydrolysis time is one hour, the temperature is 50°-60°, after reaching the specified time, the temperature is raised to inactivate the enzyme, and the material is discharged at the lower temperature. The present invention has the characteristics of high process integration.

The utility model discloses camellia seed raw material heat dissipation equipment, and belongs to the technical field of camellia oil production. Camellia seed raw material heat dissipation equipment comprises a liquid storage box, a material storage box is arranged above the liquid storage box, a top cover is hinged to the top of the material storage box through a hinge, a rotating rod is rotationally arranged at the top of the liquid storage box through a bearing, and the material storage box is connected with the rotating rod through a connecting piece; a motor for driving the rotating rod to rotate is mounted on the liquid storage tank, and a liquid spraying mechanism for cooling the camellia seeds is arranged on the liquid storage tank; through the arrangement of the connecting piece, the material storage box can be taken down, camellia seeds can be conveniently put in and taken out, through the arrangement of the rotating rod and the motor, the material storage box and the camellia seeds can be driven to rotate, heat in camellia seed raw materials can be rapidly dissipated by accelerating air flow, the heat dissipation efficiency is improved, and through the arrangement of the liquid spraying mechanism, the heat dissipation efficiency is improved. When the material storage box rotates, cold water can be synchronously and intermittently sprayed into the camellia seed raw materials.

The invention discloses a selenium-rich camellia oil capsule capable of effectively improving a health-care effect and a preparation method thereof. The selenium-rich camellia oil capsule contains unsaturated fatty acid, saturated fatty acid, tea polyphenol, camellia saponin, squalene, 14-methylpentadecanoic acid, linoleic acid, stearic acid, linolenic acid, protein, cellulose, vitamin E, thiamine, riboflavin, nicotinic acid, magnesium, calcium, iron, zinc, copper, manganese, potassium, phosphorus and selenium. According to the technical scheme, the quality and the health-care effect of the camellia oil can be effectively improved, meanwhile, the loss of active ingredients is reduced, the oil yield is increased, and the nutritional ingredients of the camellia oil are kept. Besides, the method also has the advantage of environmental protection, as supercritical CO2 can be recycled, the influence on the environment is reduced, the selenium-enriched camellia oil capsule can stay in the intestinal tract of a human body for a long time, the absorption rate of effective components is improved, and unsaponifiable matters, such as gamma-tocopherol, beta-sitosterol and squalene, of the camellia oil are retained.

The invention relates to the technical field of soil improvement, and discloses a garden soil composite improver and a preparation method thereof. The soil composite improver comprises, by weight, 12-15 parts of fermented organic fertilizer, 9-20 parts of modified water-retaining adsorbent, 24-30 parts of biochar, 5-8 parts of plant ash, and 1.2-2 parts of a microbial mixture. The soil composite improver has good adsorption to heavy metal ions, can effectively remove heavy metal ions in the soil, and has excellent fertilizer and water retention, and can maintain the nutrients in the soil for a long time. It has excellent air permeability and water retention, can keep the soil loose and moist, improve soil compaction, improve soil air permeability and soil activity, provide necessary air and water for the growth of plant roots, and each component complements and promotes each other, synergizes and enhances efficiency, and can effectively improve the quality of garden soil.

The invention belongs to the technical field of peanut processing, and relates to a method for extracting peanut meal protein by using a natural eutectic solvent. The mixture of choline chloride and glycerol is marked as CG, or the mixture of choline chloride and xylitol is marked as CX; stirring the CG or CX, and cooling to room temperature; adding water for dilution to obtain a natural deep-eutectic solvent CG or a natural deep-eutectic solvent CX; mixing the natural eutectic solvent and the peanut meal in proportion, heating and stirring, cooling to room temperature, and centrifuging; adding ethanol into the supernate for regeneration, and carrying out ethanol washing on centrifugal precipitation; and freezing and drying. The natural eutectic solvent method has higher extraction rate, and the extracted crude protein has higher purity. The method mainly overcomes the problems of long extraction time, environmental pollution and damage to the protein to a certain degree in the traditional extraction method of the peanut meal protein, and provides reference for realizing high-valued conversion of the peanut meal, reducing resource waste and promoting the application of the natural deep-eutectic solvent in the aspect of extraction of natural biological compounds.

The invention discloses a constant-temperature wall-broken microwave plant extract and a production process thereof, relates to the technical field of extraction, and solves the technical problem of low activity during extraction of effective components of a product in the existing technical scheme. The constant-temperature wall-broken microwave plant extract is prepared from the following raw materials: 15-25 parts of passion fruits, 40-60 parts of grape seeds, 8-12 parts of lucid ganoderma powder and 15-25 parts of citrus peel powder. The preparation method comprises the following steps: S1, selecting passion fruits, grape seeds, lucid ganoderma and orange peels, and cleaning, disinfecting and sterilizing the passion fruits, the grape seeds, the lucid ganoderma and the orange peels; s2, inspecting and removing pollutants and impurities in the raw materials; s3, drying the cleaned raw materials, and grinding the dried raw materials into fine powder by using a grinder; according to the method, loss of active ingredients in traditional high-temperature extraction is avoided, nutritional ingredients and biological activity in plant raw materials are effectively kept, effective ingredients in plants can be efficiently extracted within a short time, and the production cycle is shortened; impurities and residues can be effectively removed, effective components can be reserved, degradation of heat-sensitive components is effectively prevented, and the nutritive value and natural fragrance of the raw materials are kept.

The utility model provides normal-temperature non-destructive tea dehydration equipment which comprises a main cabinet body and a drying cabinet, the main cabinet body is provided with a storage cavity, an air inlet and an air outlet, the air inlet and the air outlet are communicated with the storage cavity, and the drying cabinet is provided with a first through opening connected with the air inlet of the main cabinet body and a second through opening connected with the air outlet of the main cabinet body; a circulating air path is formed between the drying cabinet and the main cabinet body and is connected with an air circulator for driving air to circularly flow; the first port of the drying cabinet is provided with a first filter membrane for blocking water molecules; an electronic scale is arranged in the drying cabinet and used for storing a water absorbent, the electronic scale weighs the water absorbent and is in output connection with the controller, and the controller is connected with the air circulation machine and the alarm. The high-water-content tea leaves are efficiently treated at normal temperature, and the original flavor, essence and nutritional ingredients of the tea leaves are kept; and the moisture content of the tea leaves can be accurately controlled, and drying and lossless treatment of the tea leaves with higher quality is achieved.

The invention relates to the technical field of nut sterilization, and particularly discloses a low-temperature food sterilization device and a nut sterilization method. A treatment cavity and an equipment cavity are formed in the box body; a sealing door is mounted on the inner side wall of the treatment cavity, and an evaporator is arranged in the treatment cavity; a compressor, a condenser and a liquid storage tank are arranged in the treatment cavity; the liquid outlet end of the compressor is connected with the liquid inlet end of the condenser through a first pipeline; the liquid outlet end of the condenser is connected with the liquid inlet end of the liquid storage tank through a second pipeline; the liquid outlet end of the liquid storage tank is connected with the liquid inlet end of the evaporator through a third pipeline; the liquid outlet end of the evaporator is connected with the liquid inlet end of the compressor through a fourth pipeline; the temperature in the processing cavity is reduced through circular flow of a refrigerant in the evaporator, the compressor and the condenser, so that nuts placed in the processing cavity are sterilized at low temperature, and the situation that nutritional ingredients and taste of the nuts are damaged due to the adoption of a high-temperature sterilization mode is avoided.

The invention relates to the technical field of food processing, in particular to jasmine and sea salt flavored syrup and a preparation method thereof. The jasmine and sea salt flavored syrup is prepared from the following raw materials in parts by weight: 10 to 70 parts of white granulated sugar, 2 to 10 parts of sea salt, 5 to 10 parts of jasmine flower extract, 0.1 to 1 part of citric acid, 0.05 to 0.1 part of potassium sorbate and 30 to 50 parts of water. According to the syrup with the jasmine and sea salt flavor, the white granulated sugar, the sea salt, the jasmine flower extract and other raw materials are matched, so that the prepared syrup with the jasmine and sea salt flavor has rich nutritional value, better taste and long shelf life, can stably maintain natural flavor for a long time, and ensures the safety of food; the water solubility is good, and the method can be widely applied to various foods such as drinks and seasonings. The preparation method of the jasmine and sea salt flavored syrup is simple to operate, convenient to control, high in production efficiency and suitable for large-scale production.

The utility model relates to a preposed water purification filtering device, which comprises a first filtering unit, a second filtering unit and a pipe joint for connecting the first filtering unit and the second filtering unit, the first filtering unit comprises a first cylinder body, a first upper cover screwed on the first cylinder body through threads, and a first filter element arranged in the first cylinder body; the second filter unit comprises a second barrel, a second upper cover screwed on the second barrel through threads and a second filter element arranged in the second barrel, the first filter element comprises an upper filter and a lower filter which are matched in an inserted connection mode, and the upper filter comprises a filter body with a cavity and a gland covering the filter body. Filter holes are formed in the annular surface of the filter main body; a water through hole is formed in the gland; during use, water enters the cavity from the water inlet of the first upper cover, is in contact with contents in the cavity and then is filtered out by the filtering main body, then the primarily filtered water is subjected to secondary filtration by the lower filter, then sequentially passes through the water outlet of the first upper cover and the pipe joint to enter the second filtering unit, and is subjected to tertiary filtration by the second filter element.

The utility model discloses a honeycomb type low-temperature low-pressure energy-saving digester which comprises a digester body, a digester cover, a pressure thermometer used for measuring the pressure and temperature in the digester and more than two cylindrical digester containers used for containing materials, all the digester containers can be vertically arranged in the digester body together, the lower ends of the digester containers are closed, and the upper ends of the digester containers are open. The pot cover can cover the upper port of the pot body in a sealing mode, the pressure thermometer is arranged on the pot cover, and a pressure limiting valve and a safety valve are arranged on the pot cover. According to the utility model, more than two materials can be simultaneously cooked at low temperature and low pressure, the nutritional ingredients, taste and flavor of the materials can be better maintained, the energy consumed by cooking can be reduced, and the problems of over cooking and scorching of the materials can be avoided.

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.

The invention relates to the technical field of food processing, and discloses a waxberry juice production process which comprises the following steps: crushing waxberry pulp to obtain waxberry pulp; adding pectinase and cellulase into the waxberry pulp for enzymolysis, and performing solid-liquid separation after enzymolysis is completed to obtain waxberry enzymatic hydrolysate; wherein the enzymolysis conditions are as follows: the enzymolysis temperature is 40-50 DEG C, the enzymolysis pH is 4.5-5.5, and the enzymolysis time is 1-3 hours; a clarifying agent is added into the waxberry enzymatic hydrolysate for clarification treatment, after the clarifying agent is added, the waxberry enzymatic hydrolysate is left to stand for 12-24 hours at the temperature of 4-10 DEG C, precipitates are removed through centrifugation or filtration, and clarified waxberry juice is obtained; and sterilizing the waxberry juice, and concentrating to obtain the finished product waxberry juice. Through an elaborately designed enzymolysis technology and a unique clarification technology, the conditions that a large amount of nutritional ingredients are lost, the taste is not ideal and the color stability is poor in the processing process of the waxberry juice are effectively solved.

The invention discloses a preparation process of a royal jelly fermented bee product, which comprises the following steps: fermenting bee food to obtain a bee food product with high nutritional ingredients, enhancing the absorption of worker bees and the yield of royal jelly, and adding substances for increasing the tolerance of the bees into the bee food to improve the metabolism of the bees to pesticide residues, thereby reducing the pesticide residues in the royal jelly and improving the yield of the royal jelly. And finally, the collected royal jelly is subjected to modified protease treatment, so that the nutrition and health-care functions of the royal jelly are improved, the taste is improved, and the obtained bee product has the advantages of high oxidation resistance, immunity enhancement, liver protection and the like.

The utility model relates to the technical field of tea oil storage, especially to a tea oil light-proof storage tank with ultraviolet rays prevention. The utility model provides a tea oil light-proof storage tank with ultraviolet rays prevention: including tank body, tank cover, support leg, oil injection valve, oil taking valve, light-proof layer, inner bag etc. The tank cover is fixedly installed on the upper end of the tank body through bolts, a certain number of support legs are fixedly connected to the bottom of the tank body, the oil injection valve is fixedly arranged on the right side of the upper end of the tank cover, the light-proof layer is fixedly arranged on the circumferential side of the tank body, the inner bag is fixedly arranged in the light-proof layer, and the oil taking valve is fixedly arranged on the right part of the lower side of the tank body. The light-proof layer made of aluminum foil or black polyethylene material and sprayed with ultraviolet rays prevention coating is arranged on the circumferential side of the tank body, which effectively blocks the penetration of external light, especially ultraviolet rays, prevents the photo-oxidation reaction of tea oil, and maintains the nutritional ingredients and quality of tea oil.

The utility model relates to the technical field of pumpkin seed baking and frying, in particular to an efficient energy-saving pumpkin seed baking and frying device which comprises a workbench, a baking and frying assembly is arranged at the top of the workbench and comprises a roller, the other end of the roller is fixedly connected with a connecting ring, the top end of the roller is fixedly connected with a barrel cover, and the barrel cover is fixedly connected with a rotating shaft. And the barrel cover is matched with the roller. According to the efficient and energy-saving pumpkin seed baking and frying device, pumpkin seeds needing to be baked and fried are put into the roller, the resistance wire is electrified and heated, the roller is preheated, meanwhile, the servo motor is started, the servo motor drives the stirring fan blades to rotate for stir-frying, the horizontal roller is used, the pumpkin seeds can be evenly heated in the frying process, the frying efficiency is improved, and the labor intensity of workers is reduced. The stirring fan blades are arranged in the roller, so that pumpkin seeds can be continuously turned, local overheating or non-uniform stir-frying is avoided, meanwhile, the barrel cover is covered, the good sealing performance of the device is ensured, heat loss and dust entering are reduced, and the stir-frying effect and the product sanitation are improved.

The present application provides a kind of to improve the nutrition fertilizer of yam stress resistance and its preparation and use method, the nutrition fertilizer includes base fertilizer and conditioning agent, the base fertilizer includes jasmonic acid-chitosan oligosaccharide conjugate, amino mesoporous silica nanoparticles, basic nutrient component, auxiliary material, binder, the basic nutrient component includes slow-release nitrogen source, readily available nitrogen source, phosphorus source, potassium source, trace element;The conditioning agent includes modified attapulgite, gamma-polyglutamic acid, sodium dodecyl sulfate.The nutrition fertilizer provided by the present application is not only comprehensive nutrition, and yam stress resistance can be effectively improved, and then the yield and quality of yam are improved.

The present invention relates to a floating beam green tea processing technology, which comprises the steps of tedding, fixation, spreading for cooling, rolling and parching, the fixation is divided into three steps: first steam fixation is performed, the temperatures of the front, middle and rear sections in a cylinder are different, ozone water washing is performed after the first fixation, the second fixation adopts microwave fixation, and nitrogen-containing substances are supplemented and sprayed before the fixation. And finally, the floating beam green tea which is mellow in tea fragrance, green in leaf bottom and light green and bright in soup color is obtained.

The invention relates to the technical field of biological medicines, and discloses a formula food for regulating intestinal tracts and a preparation method thereof. The feed comprises the following components in parts by weight: 20-35 parts of carrot powder, 15-30 parts of spinach powder, 2-10 parts of lettuce powder, 2-10 parts of purple cabbage powder, 2-10 parts of broccoli powder, 2-10 parts of green cabbage powder, 1-8 parts of Chinese cabbage powder, 1-5 parts of green bell pepper powder, 1-5 parts of leaf lettuce powder, 1-5 parts of cucumber powder, 1-5 parts of eggplant powder and 1-5 parts of red bell pepper powder. The health food is prepared from, by weight, 1-5 parts of oyster mushroom powder, 1-5 parts of kale powder, 0.5-4 parts of white radish powder, 0.5-4 parts of crowndaisy chrysanthemum powder, 0.5-4 parts of water spinach powder, 0.2-2 parts of celery powder, 0.2-2 parts of purple perilla powder, 0.2-2 parts of caraway powder, 0.2-2 parts of ginger powder and 0.2-2 parts of mint powder. According to the invention, food materials are specially screened, so that the health food is friendly to people with abdominal pain, abdominal distension, diarrhea and constipation, has a prevention effect on chronic diseases, and maintains physical and psychological health states.

The utility model discloses dogwood product sterilizing equipment, which comprises a sterilizing chamber, a sterilizing device, a sterilizing device and a control device, wherein the sterilizing chamber is used for accommodating dogwood products to be sterilized; the ultrahigh pressure device is used for applying ultrahigh pressure to the dogwood products in the sterilization chamber; the pulsed electric field device is used for applying a pulsed electric field to the dogwood products in the sterilization chamber; and the control unit is used for controlling the ultrahigh-voltage device and the pulsed electric field device to work. Through the combined action of the pulsed electric field and the ultrahigh pressure, microorganisms in the dogwood products can be efficiently and safely killed, meanwhile, the quality and nutritional ingredients of the dogwood products can be kept, the sterilization effect is better, and the quality loss is lower.

The utility model relates to the technical field of wax gourd de-seeding machinery, and provides a wax gourd pulp de-seeding machine which comprises a frame body, a feeding hole is formed in the frame body, a screen drum is arranged on the frame body, a feeding hole is formed in the top of the screen drum, the feeding hole is located below the feeding hole, screen holes of the screen drum are larger than melon seeds, and the screen drum is used for screening out the melon seeds and small-size melon pulp; the rotating roller is rotationally arranged on the frame body, the rotating roller is located in the screen drum, the rotating roller and the screen drum are coaxial, the rotating roller is provided with a spiral conveying section and a beating section, and the spiral conveying section is used for conveying melon pulp into the beating section; the supporting rods are distributed on the beating section at intervals along the axis of the rotating roller, the supporting rods extend towards the inner wall of the screen drum in the radial direction of the rotating roller, a plurality of beating rods are distributed in the extending direction of the supporting rods at intervals, and the beating rods are used for beating melon pulp entering the beating section so that melon seeds can be separated from the melon pulp. According to the technical scheme, the technical problem that wax gourd pulp can be completely threshed after being soaked for one day in the prior art is solved.

The invention relates to a mutton smell removing agent, mutton smell-free quick-frozen fresh sheep blood and a preparation method thereof, and relates to the technical field of quick-frozen fresh sheep blood, the mutton smell removing agent comprises the following components by weight: 0.1%-0.5% of modified soybean phospholipid, 1%-5% of glucose, 0.01%-0.05% of sodium carbonate, 0.1%-0.3% of a rosemary extract, 1%-5% of sodium erythorbate, 0.1%-0.5% of guar gum, and the balance of water. 0.01%-0.06% of ethyl maltol and 1%-5% of spice juice; and 83%-97% of water. The mutton smell removing agent provided by the invention can be applied to preparation of quick-frozen fresh sheep blood, can effectively remove the mutton smell of the sheep blood in a low-temperature state, ensures the palatability of the sheep blood, not only can effectively remove the mutton smell, but also can maintain the nutritional ingredients and taste of the sheep blood, and makes up for the defects in the prior art.

The invention provides a bio-based fresh-keeping film and a preparation method thereof, and belongs to the technical field of fruit and vegetable fresh-keeping, the preparation method of the bio-based fresh-keeping film provided by the invention comprises the following steps: S1, weighing green tea leaves, and treating the green tea leaves with an extraction solvent to obtain a green tea extract; s2, mixing a green tea extract, deionized water, water-soluble chitosan and glycerol, uniformly stirring, homogenizing the solution, and degassing the solution after the homogenization to obtain a film forming solution; and S3, transferring the film forming liquid into a mold, drying to form a film, and then carrying out ultraviolet radiation treatment on the film to obtain the bio-based fresh-keeping film. The bio-based fresh-keeping film prepared by adopting the method has relatively high mechanical strength and relatively good fresh-keeping performance, not only is favorable for improving the fresh-keeping effect of fresh fruits and reducing the postharvest loss, but also provides a new technical approach for promoting the innovation of green packaging materials and the sustainable development of the fresh fruit industry.

The invention relates to the technical field of biological fermentation, and discloses a fruit and vegetable and wild tea grass enzyme efficient fermentation method based on active bacteria, and the method comprises the following steps: S1, screening and gene optimization of diversified active bacteria: screening strains from a natural environment and a commercial strain library, the glycometabolism capability and the environmental stress resistance of the strain are enhanced through a genetic engineering technology; s2, performing pretreatment and enzymolysis on the fruit and vegetable raw materials: performing mechanical crushing and multi-enzyme synergistic treatment on the fruit and vegetable raw materials to improve the enzymolysis efficiency; and S3, staged dynamic fermentation: performing saccharification and fermentation in stages under different temperature and pH conditions. Through diversified flora screening and gene optimization, the enzyme activity is remarkably improved; by combining staged dynamic fermentation and an intelligent control technology, the fermentation efficiency and the process stability are improved; ultrahigh-pressure and low-temperature plasma non-heat treatment is adopted, so that the stability and shelf life of the product are enhanced, and the requirements of the market on high-quality enzyme products are met.

The invention belongs to but is not limited to the technical field of formula optimization of highland barley Tibetan-flavor yuan cakes, and discloses technological components and a technological optimization method of the highland barley Tibetan-flavor yuan cakes. Highland barley is used as a raw material, and the Tibetan-flavor yuan cakes are prepared by adopting a tsamba processing technology; taking sensory scores as evaluation indexes, and selecting the addition amount of buttered tea, the addition amount of white granulated sugar, the baking temperature and the baking time to carry out a single-factor test; and response surface optimization is carried out by adopting Box-Behnken test design, and the optimal process components of the Tibetan Xiangyuan cake are determined. Meanwhile, the polyphenol content and the in-vitro antioxidant activity of the optimized Tibetan Xiangyuan cake are measured, and texture analysis is carried out. The optimal process components of the Tibetan flavor yuan cake are determined as follows: 50 g of highland barley tsamba powder is taken as the standard, the addition amount of white granulated sugar is 27%, the addition amount of buttered tea is 46 mL, the baking time is 12 min, and the baking temperature is 155 DEG C. Scientific basis can be provided for determining the process standard of the Tibetan flavor yuan cake, and a new thought is provided for deep processing, development and utilization of highland barley.