5results about How to "Maintain nutritional value" patented technology

This invention discloses a method for preparing passion fruit whole-fruit wine with improved clarification, belonging to the field of food processing technology. In this method, pectinase, cellulase, and transglutaminase are added before fermentation, and polyglutamic acid, bentonite, and curdlan are added after fermentation. The passion fruit whole-fruit wine obtained by this method has a light transmittance as high as 98.9%. The passion fruit wine composite clarifying agent prepared by this invention can be used in the preparation of passion fruit wine from whole passion fruit, significantly improving the clarity of passion fruit wine, reducing the technical difficulty and production cost of the clarification process, shortening the clarification time, effectively maintaining the flavor and nutritional value of the fruit wine, and improving the production efficiency of the fruit wine; it is simple to operate, easy to implement, and worthy of promotion and use.

The application discloses a method for applying lanthanum as a passion fruit cadmium reduction agent and improving fruit quality, which comprises the following steps: during the young fruit period to the mature period of the passion fruit, a compound regulation agent prepared from La(NO3)3 and water is sprayed on the leaves; the concentration of La(NO3)3 in the compound regulation agent is 40-53.3 mg / L in terms of La; the spraying is performed three times, and the first spraying is preferably performed during the young fruit formation period, the second spraying is performed during the initial swelling period, and the third spraying is performed during the early fruit filling period. Through scientific spraying of the lanthanum nitrate in the Cd-polluted soil, the passion fruit can be stably grown, the Cd accumulation amount of the fruit and the plant can be significantly reduced, the sugar and acid constitution, the vitamin C content and the antioxidant enzyme activity of the fruit can be improved, and the fruit quality and the stress resistance can be ensured.

The application relates to the field of new packaging materials, and provides a composite film for fresh-keeping of green leaf vegetables and a preparation method thereof, main raw materials of the composite film including a base material, citric acid, glacial acetic acid and nicotinamide; the base material is a mixture of chitosan and polyvinyl alcohol; the preparation method is that chitosan and polyvinyl alcohol are dissolved and mixed, then a nicotinamide solution is added, stirring and ultrasonic treatment are conducted to uniformly distribute the components, and finally a flow casting process is adopted to form a film. The composite film can effectively delay oxidation and corruption of green leaf vegetables, and significantly prolong the shelf life of the green leaf vegetables. The composite film has good mechanical properties and flexibility, and is suitable for various fresh-keeping applications. The preparation process is simple, easy for large-scale production, the material is environment-friendly and biodegradable, and the composite film has a wide application prospect.

The embodiment of the invention discloses a sterilization control method and device for refrigeration equipment and a storage medium, and belongs to the technical field of smart home. Comprising the steps of detecting the damage degree of food materials in the refrigeration equipment; and controlling the sterilization module to sterilize the food materials by adopting the sterilization intensity corresponding to the damage degree. According to the embodiment of the invention, by detecting the damage degree of the food material, the fresh state of the food material and the possible microbial contamination risk can be identified, so that the sterilization intensity of the sterilization module is automatically adjusted to adapt to different storage requirements of the food material, the sterilization effect is improved, and the energy consumption is reduced; the original flavor and nutritional value of the food materials can be kept, and the fresh-keeping period can be prolonged.