89results about How to "Maintain nutritional quality" patented technology

The invention belongs to productive technology for preserving and processing fruits and vegetables, mainly comprising the processes of grading selection, cleaning, arranging and splitting, preserving, dewatering and sterilizing, packing and refrigerating and the like. The technology is mainly characterized in that after two times of sterilizing by ozone and ultraviolet rays in sequence, the fruits and vegetables are soaked by an natural edible antistaling agent to form a film so as to carry out atmosphere packaging by mixed gas, thereby maximally maintaining nutritional quality of the fruits and vegetables, improving edible safety of the fruits and vegetables and prolonging sale and preservation period.

The invention discloses a processing method for solubilizing and modifying rice bran protein, which comprises the following steps: (1), the rice bran protein is extracted by an alkali extraction and acid precipitation method, and subjected to freeze drying and sealing preservation; (2), the rice bran protein prepared in Step 1 is obtained to prepare a rice bran protein solution with the concentration of 5-10% with distilled water, and a pH value of the protein solution is maintained between 7-8; and (3), the rice bran protein solution in Step (2) is subjected to combined processing of microjet nano homogenization and cellulose, particularly, the cellulase of which the activity is 300u/g is added to the protein solution for enzymolysis at 40-50 DEG C for 30-60 minutes, and then the protein solution is subjected to the microjet nano homogenization under the operating pressure of 80-120MPa and at the temperature controlled at 30-40 DEG C. With the adoption of the processing method, the rice bran protein with high solubility can be separated and prepared, and the comprehensive utilization value of rice bran can be improved.

A refrigerated automatic distributor (51) for juices extracted from fresh fruits (53) comprising a fruit or vegetable stocking store (52), a juice extraction device (54) for extracting juice from fruits or vegetables, a fruit moving mechanism for moving the fruits or vegetables between the stocking store and the extraction device, a mouth (26) of access to a container (33) for the juice and an electronic control unit (31). The distributor (51) further comprises a sealing device (41) for sealing the container (33) with the juice extracted and to be dispensed and in which the electronic control unit (31) is provided for activating the sealing device (41) on request of the user.

The invention discloses a preservation method of fresh-cut edible fungi. The preservation method mainly includes following steps: using brassinolide to pretreat edible fungi, pre-cooling, and slicing to obtain fungus pieces; sinking the fungus pieces in electrolysis water for ultrasonic cleaning for 3-5 min, wherein pH value of the electrolysis water is 5-6.5, and effective chlorine concentration is 10-30 mg/g; using ultraviolet rays to irradiate the surfaces of the fungus pieces after being cleaned, wherein wavelength of the ultraviolet rays is 240-260 nm, and irradiation dosage is 1-3 kJ/m2; encapsulating, and refrigerating. The fresh-cut edible fungi are subjected to electrolysis water, ultrasonic and ultraviolet ray combined preservation treatment, surface microorganisms can be killed more thoroughly, rotting rate of the fresh-cut edible fungi is lowered effectively, browning degree is reduced, nutritional quality and sensory quality of the fresh-cut edible fungi are better maintained, shelf life of the fresh-cut edible fungi is prolonged effectively, and especially for fresh-cut Agaricus bisporus, the shelf life can be prolonged from 1-2 days to 10-12 days at normal temperature.

The invention discloses a grape eco-friendly precise preservation fresh-keeping method and an application thereof. The method comprises spraying an eco-friendly preservation agent to grapes, carryingout sugar-degree non-injurious classification, fast pre-cooling the grapes for 6-10h in 3-5h after harvest, pre-cooling the grapes at 0+/-0.5 DEG C for 4-8h, carrying out 0.5-1.5 microliters per liter1-MCP treatment, sealing a small basket through a minimal modified atmosphere anti-fog fresh-keeping bag with thickness of 15-30 micrometers, carrying out low temperature domestication at -1.5 to -1.2 DEG C for 6-10h, carrying out storage under precise control of a temperature of -1.5 to -1.2 DEG C or -2.3 to -2.0 DEG C for 3-5 months, adjusting a warehouse temperature to 0 to 0.5 DEG C, carryingout recovery for 48 to 72 hours, carrying out recovery again at 10 +/-0.5 DEG C for 24 to 36 hours, removing the outer package, carrying out high concentration 1-MCP treatment and carrying out commercial packaging. Through combination of the above technology and process parameters, the rot percentage of grapes is significantly reduced and the quality is improved.

The invention belongs to the technical field of fresh agricultural product freshness keeping, relates to postharvest physiology of bamboo shoots, and especially relates to a bamboo shoot freshness keeping method for inhibiting postharvest wound respiration. According to the invention, a physical method of liquid nitrogen refrigeration is utilized to process cuts, and a wound coating liquid containing an antioxidant and a food antiseptic is combined to coat the cuts in order to inhibit the wound respiration intensity, inhibit the evaporation of a large amount of water from the cuts, and inhibit the intrusion of microbes from the cuts, so the fresh state of bamboo shoots is maintained within a certain period of time, thereby the transportation of the bamboo shoots is convenient, and the lowand peak seasonality of the market is adjusted. The method effectively reduces the consumption of nutrient substances in the bamboo shoots and the loss of water in the bamboo shoots through inhibiting the postharvest wound respiration, maintains the nutrition quality and the sensation quality of stored bamboo shoots and improves the eating value and the commodity value of the bamboo shoots. The method provided by the invention has the advantages of easy grasping, easy operation and low investment cost.

The invention discloses a preparation method of citrus peel tea. The preparation method comprises the following steps of (1) preparing old Tieguanyin: selecting the old Tieguanyin for standby application; (2) preparing citrus peel: selecting mature moderate citruses with the fruit shape within 6 cm as raw materials, carefully selecting, cleaning, then forming round mouths in citrus pedicels, and removing pulp so as to obtain top covers and citrus shells for standby application; (3) loading the old Tieguanyin prepared in the step (1) in the citrus shells; (4) covering the top covers on the citrus shells, wrapping with tinfoil, then putting in a food steamer so as to be steamed, and then cooling; (5) releasing the tinfoil, baking the whole citruses by a drying machine, then cooling, and repeating the steps. The preparation method has the advantages of simplicity, high nutritive value and good fragrance of finished products, the adopted raw materials have the advantages of nature, safety and no chemical additive, and the citrus peel tea has the advantages of convenience in carrying and storage, rapidity in use and long expiration date and is healthy tea which can be drunk for a long time.

The invention discloses sparassis crispa chewable tablets. The chewable tablets comprise the following components in parts by weight: 20-40 parts of sparassis crispa powder, 10-20 parts of fruit and vegetable powder, 30-70 parts of filling agent, 0-6 parts of sweetening agent, 0-2 parts of acidulant and 1-3 parts of lubricating agent. The invention also provides a preparation method of the sparassis crispa chewable tablets. The preparation method comprises the steps of raw material sparassis crispa treatment, weighing, sieving, mixing, granulating, drying and sterilizing, cooling and tabletting. The sparassis crispa chewable tablets and the preparation method have the beneficial effects that the prepared chewable tablets have high nutritional quality, easy-to-absorb functional components and good tastes, are convenient to carry and eat and are easy to accept by consumers; a newer and more convenient usage mode is provided for utilizing sparassis crispa and giving full play to the beneficial physiological and pharmacological functions of sparassis crispa.

The invention discloses instant spicy fish and a method for making the same. The method includes steps of (1), carrying out preprocessing, to be more specific, removing the fish heads and the internal organs of fish, thoroughly washing the fish by the aid of water, draining the fish and weighing the fish; (2), removing the fishiness of the fish; (3), steaming the fish; (4), primarily drying the fish; (5), frying the fish in oil; (6), seasoning the fish, and to be more specific, soaking fried fish sections in flavoring liquid with chili oil under vacuum conditions; (7), secondarily drying the fish sections; (8), sterilizing the fish sections. The instant spicy fish and the method have the advantages that a vacuum soaking process is combined with the method in the aspect of fishiness removing and seasoning operation, accordingly, the fishiness of the fish can be quickly removed, the fish can be quickly seasoned, and the technological duration can be shortened; ultrahigh-pressure sterilization techniques are implemented in the aspect of product sterilization, and accordingly flavor, textures and the nutritional quality of products can be effectively kept; the instant spicy fish is crispy, tasty, sweet, sour and pungent without loss of aroma of the fish, is easily accepted by testers and can be eaten conveniently and safely, and requirements of consumers on the safety, the deliciousness and the convenience of modern food can be met.

The invention relates to a processing and fresh-keeping technology of pre-packed clean vegetables. The processing and fresh-keeping technology of the pre-packed clean vegetables is realized by mainly implementing the following steps: (1), timely harvesting the raw materials which meet the harvesting standards; (2), selecting the harvested vegetables according to requirements; (3), washing the selected vegetables, namely firstly adding an appropriate amount of sodium metasilicate into water, washing the vegetables by the solution, and rinsing the washed vegetables by clean water until the vegetables are clean; (4), soaking the completely rinsed vegetables in a circulating flow of ozone in cold water so as to carry out sterilizing and pre-cooling; (5), performing surface dehydration treatment on the sterilized and pre-cooled vegetables; (6), performing gas-bearing packing on the dehydrated vegetables, namely firstly packing the vegetables with freshness protection packages, filling the freshness protection packages with pre-configured mixed gas after the vegetables are contained in the freshness protection packages, and sealing the freshness protection packages; and (7), warehousing the packed vegetables in a fresh-keeping storehouse. The processing and fresh-keeping technology of the pre-packed clean vegetables has the following beneficial effects: the processing and fresh-keeping technology is capable of effectively removing microorganisms on surfaces of the vegetables, so as to greatly improving the fresh-keeping qualities of the pre-packed clean vegetables. The processing and fresh-keeping technology is capable of better prolonging shelf lives of the pre-packed clean vegetables, preserving nutritive qualities of the pre-packed clean vegetables to the maximum extents, and realizing relatively satisfactory cleaning and sterilizing effects.

The invention relates to an intelligent refrigerator nutrition refrigeration control method. The intelligent refrigerator nutrition refrigeration control method comprises the steps that (1), heat needing to be exchanged when the temperature of food is reduced to T2 from T1 is calculated through a control device according to the formula Q1=GC deltaT, the heat exchange rate P1 within unit time is equal to Q1/t1, meanwhile, latent heat, namely, heat released when water in food materials is changed into solid phase from liquid phase, needing to be exchanged by the food at the freezing stage is calculated through the control device according to the formula Q2=GW omega gamma, and the temperature is kept unchanged; and (2), when the a temperature detecting device detects that the reduced temperature of the food materials is smaller than 0.1 DEG C within continuous 2-3 minutes, the control device controls a cooling device to increase cooling capacity delta P within unit time, and delta P is larger than or equal to Q2/t2-Q1/t1. Compared with the prior art, according to the control method, the nutritional quality of the refrigerated food materials can be improved, and meanwhile a refrigerator can be more energy saving.

The invention provides a method capable of prolonging the shelf life of a potato salad and the potato salad prepared through the method. The method comprises the following steps: soaking carrot dices, cucumber dices and onion dices with a pectin solution separately, draining water on the dice surfaces, and uniformly mixing to obtain mixed vegetable dices; cleaning potatoes, baking, cooling through blowing, adding concentrated lemon juice, smashing to obtain a pulpy mixture, adding salad dressing into the pulpy mixture, and uniformly mixing to obtain a potato salad dressing; uniformly mixing the mixed vegetable dices and the potato salad dressing to obtain the potato salad; carrying out vacuum packing; performing ultrahigh pressure processing and cryopreservation. According to the method, the vegetable dices are soaked with the pectin solution, and the low-temperature ultrahigh pressure technology is adopted in a combined manner to process the potato salad, so that the vegetable quality as well as the nutritional value and sensory quality of the potato salad can be maintained to the maximum extent, and the prepared potato salad is long in storage period and excellent in stability. In addition, the fat-free salad dressing is applied to the production of the potato salad, so that the fat-free potato salad is prepared to better conform to consumers' diet concept.

The invention discloses a green accurate preserving and fresh-keeping method for blueberries and an application thereof. The method comprises the following steps: spraying treatment is carried out forblueberries with a before-harvest biological antistaling agent, fruits are nondestructively graded according to sizes, the fruits are harvested and placed in a precooling refrigerator in 3-5 hours, rapid precooling is carried out for 6-10 hours, precooling is carried out for 4-8 hours at 0+/-0.5 DEG C, and then an antifog fresh-keeping bag whose thickness is 20-35[mu]m for slightly controlled atmosphere is used as an outer lining of a small basket for sealing; low temperature domestication is carried out at -1.6 to -1.2 DEG C for 6-8 hours, storage is carried out for 60-70 days with accuratetemperature control at -0.8 to -0.5 DEG C or -0.5 to -0.2 DEG C, the temperature of the refrigerator is adjusted to 0-0.5 DEG C, awaking time is 48-72 hours, awaking is carried out again at 10+/-0.5 DEG C for 24-36 hours, external packing is removed in order to carry out high-concentration 1-MCP fumigating treatment, and commercial package of blueberries is carried out. Combination of technology and technological parameter is used, in order to substantially maintain original quality of blueberries and improve quality of blueberries.

The invention discloses vacuum low-temperature fried beef jerk and a processing technology thereof and belongs to the field of foods. The vacuum low-temperature fried beef jerk consists of the following raw materials in parts by weight: 100kg of fresh beef, 1.5kg of salt, 1.5kg of white sugar, 0.9kg of green onion, 0.1kg of monosodium glutamate, 0.3kg of paprika powder, 0.12kg of five spice powder, 4kg of soy sauce, 0.5kg of yellow wine, 0.4kg of ginger, 2kg of chilli powder, 0.35kg of white sesame seed powder and 0.2kg of plant oil. The processing technology comprises the following steps: treating the raw materials, cooking, and preparing soup liquid, thus obtaining the final product. The vacuum low-temperature fried beef jerk has the beneficial effects that by adopting vacuum frying, because the oil temperature is low, the original color, shape and nutritional quality of the beef jerk can be well preserved, so that the beef jerk is crispy, delicious, bright in color and rich in nutrition, and the carcinogenic defect in a traditional process is eliminated.

The invention discloses a method for producing pomegranate juice. The method comprises the following steps: juicing pomegranate seeds with capsule dressing, collecting the pomegranate juice, centrifuging, performing ultrafiltration on the centrifuged pomegranate juice, collecting the filtrate, performing reverse osmosis concentration until the sugar degree of the filtrate is 15-25 Brix, and performing ultra-high pressure treatment, thereby obtaining the pomegranate juice. By adopting the method, the pomegranate juice can be clarified, concentrated and sterilized at the room temperature, the original sensation and nutrition property of the pomegranate juice can be well maintained, and thus a very good market application prospect is achieved.

The invention provides a stevia rebaudiana Bertoni stalk and alfalfa mixed and wrapped silage feed and a preparation method thereof. The method comprises the following steps of (1) harvesting raw materials: recovering utilized abandoned stevia rebaudiana Bertoni stalks, and harvesting alfalfa from the squaring stage to the early flowering stage; (2) performing kneading, cutting up and mixing: uniformly mixing the harvested stevia rebaudiana Bertoni stalks with the harvested alfalfa, and performing kneading and cutting up through machinery; (3) performing binding: performing high-density compacting and binding on the cut-up silage raw materials; (4) performing wrapping: performing wrapping and sealing on the bound silage raw materials; and (5) performing storage fermentation. According to the stevia rebaudiana Bertoni stalk and alfalfa mixed and wrapped silage feed disclosed by the invention, the stevia rebaudiana Bertoni stalks and the alfalfa are selected as silage raw materials for mixed silage, so that the problem that the alfalfa is low in soluble carbohydrate content, high in buffering energy and difficult in direct ensile can be solved; besides, stevia rebaudiana Bertoni waste residues, stevia rebaudiana Bertoni stalks and the like are also utilized, so that resource waste is reduced, and environmental pollution is reduced; and besides, the source of the silage feed is extended, and the nutrient quality of the silage raw materials is guaranteed.

The invention discloses a method for processing urechis unicinctus dumplings and comprehensively utilizing waste of the dumplings. The method comprises the following steps: processing urechis unicinctus: processing the urechis unicinctus fished on the sea in time while keeping the urechis unicinctus fresh, cutting off two ends of the urechis unicinctus, removing impurities, quickly freezing the urechis unicinctus at -40 to -30 DEG C, and conducting storage; processing leek: removing rotten leaves and soil, retaining leek shoots, and removing leek leaves; manufacturing dumplings; treating urechis unicinctus waste: subjecting the urechis unicinctus waste to dehydration and quick-freezing, and preparing a feed for mariculture; and treating leek waste: subjecting the leek waste to dehydration,and preparing a feed for breeding livestock and poultry. The urechis unicinctus is processed by the method of the invention, so that the quality and taste of the urechis unicinctus are ensured, nutrient loss and nutrient deterioration are avoided, the processed dumplings are delicious in taste, fresh, and good in mouth feel, and the limitation that leek urechis unicinctus dumplings prepared by traditional methods can only be prepared when needed is broken.

The present invention discloses microwave vacuum freeze-dried cheese and a preparation method thereof. The preparation method is characterized by specifically comprising the following steps: 60-80 parts by weight of acid-coagulated and whey-removed cheese semi-finished products, 2-5 parts by weight of tomato sauce, 2-5 parts by weight of Chinese yam powder, 2-5 parts by weight of Chinese wolfberryfruit powder, 2-5 parts by weight of red date powder, 2-5 parts by weight of Hami melon powder, 4-10 parts by weight of maltodextrin, 8-10 parts by weight of white sugar and 3-6 parts by weight of soybean protein isolates; the Chinese yam powder, Chinese wolfberry fruit powder, red date powder and Hami melon powder all pass a 100-mesh sieve; the above raw materials are mixed and stirred evenly and thoroughly; the mixture is placed in a mold, the molded mixture is pre-frozen at an environment of -18 DEG C to -20 DEG C for 20-30 hours to obtain a pre-frozen semi-finished product; and the pre-frozen semi-finished product is sent to a vacuum condition of 0-60 Pa to be dried for 3-5 hours, the materials are taken out, then the materials are placed in a microwave vacuum drier to be dried at 45DEG C-50 DEG C for 6-8 min to obtain fruit and vegetable cheese, and a moisture content is measured to be less than 15%.

The invention discloses a method for passivating the activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase. The method comprises the following steps: step 1, taking fruit andvegetable materials, and carrying out first ultrahigh pressure treatment; step 2, performing ultrahigh-pressure homogenization treatment on the fruit and vegetable materials for 1-3 times at room temperature under a pressure value of 100-400MPa and an inlet temperature of 35-55 DEG C; and step 3, after a citric acid solution or a tartaric acid solution is added, performing secondary ultrahigh-pressure treatment at a room temperature under a pressure value of 150-600 MPa for a pressure maintaining time of 10-30 min. According to the invention, the activity of PPO in the juice can be effectivelypassivated, the sPPO activity inhibition rate is 98%, and the mPPO activity inhibition rate is 95%. Compared with traditional heat treatment, the method not only has a good passivation effect and maintains the flavor of the fruit juice, but also facilitates the improvement of the sensory quality of the fruit juice by an ultrahigh-pressure homogenization technology.

The invention provides a method for inhibiting the browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment. The method includes the steps of: (1) raw material selection and pretreatment; (2) ultra-high temperature instantaneous treatment; and (3) rapid cooling. The method provided by the invention adopts coupling of ultra-high temperature steam enzyme deactivation technology and ultra-low temperature cooling technology, raises the steam temperature, achieves shorter deactivation treatment time and faster cooling speed, and also can more effectively lower the loss of fruit and vegetable nutritional quality and flavor substances while realizing the enzyme activity loss of polyphenol oxidase.

The invention provides a mangosteen preservation method. According to the method, mangosteens are soaked with a 1-2%o chlorine dioxide aqueous solution, and then the mangosteen is semi-sealed, stored and preserved. A proper concentration of chlorine dioxide is determined by screening different concentrations of chlorine dioxide, the rot speed of mangosteen flesh can be obviously inhibited, the red color of peel and high TSS and TA content of the mangosteen are kept, increase of hardness and MDA and reduction of Vc content are delayed, activity of POD enzyme in the mangosteen is improved, and a mangosteen shell has low cell membrane permeability. By means of processing achieved through the method, appearance, quality, nutritional quality and flavor quality of the picked mangosteen are maintained easily, and storage time is prolonged.