167results about How to "No browning" patented technology

The invention relates to a stachyose probiotics solid beverage which changes nutritional properties of food and comprises the following components by weight percent: 5-20 percent of stachyose, 2-10 percent of bifidobacterium powder, 2-10 percent of lactobacillus acidophilus powder, 3-8 percent of whey protein powder, 5-15 percent of milk powder, 10-40 percent of grain puffing powder, 5-15 percent of steviol glycoside, 5-15 percent of maltodextrin, 5-15 percent of citric acid and 0.5-2 percent of edible essence, wherein the sum of weight percentage of all the components is 100%. The stachyose probiotics solid beverage adopts natural raw materials, is scientific in formulation, nutritionally balanced, unique in flavor, and sweet and sour, and palatable in taste, not only is beneficial to intestinal health, but also has the health functions of improving immunity of the organisms, delaying senescence, inhibiting tumor and regulating blood lipids, and is convenient to carry and brew.

A preparation of chitosan oligosaccharide by degradating chitose with ozone, including steps of: adding acid solution of chitose into ozone degradation groove, adding ozone catalyst, insufflating ozone, reacting for 30-80 min at temperature of 10-100 DEG C. under agitation of high speed and irradiation of ultraviolet to get degradation solution, intercepting degradating product of chitose with degree of polymerization between 3 to 10 or 3 to 20 by membrane separation, concentrating and spray drying to obtain active chitosan oligosaccharide. The invention has advantages of simple operation, faster degradation speed, dramaticly reduced reaction cycle, and production cost is obviously reduced. Ozone is degradated while being decolored, so that no browning of chitosan oligosaccharide occurs. The content of active chitosan oligosaccharide (with degree of polymerization between 3 to 10 or 3 to 20) in the invention is not less than 90%.

The invention relates to a fresh-keeping method and a fresh-keeping storehouse of a biological freezing point for fruits belonging to an agricultural products processing field. The fresh-keeping method of the biological freezing point for the fruits includes the steps: spraying calcium salt in the process of cultivating, sleeving a transparent bag or spreading a reflecting film to improve hardness and sugar degree of the fruits; carrying out rapid cooling before putting in the fresh-keeping storehouse in a pre-cooling room; after putting in the fresh-keeping storehouse, processing with a preservative; then regulating the temperature to a critical point of the freezing point with humidity of over 90%; adopting stage heating after leaving the fresh-keeping storehouse. Preservation period of late maturing peach is prolonged to 3 months; the fruits processed by the steps are fresh as before and the phenomenon such as browning, softening and rotting do not exist. The cost of the supporting fresh-keeping storehouse constructed based on the invention is about 1.2 times of that of a low temperature cold storage and 1/2-2/3 times of that of an air conditioned storehouse with the same volume; fresh-keeping effect is remarkably superior to the low temperature cold storage and the air conditioned storehouse; the invention can promote the creativity and development of relevant industries such as a transport case and a transport vehicle of the biological freezing point as well as the relevant culture of the biological freezing point; the invention is a technology with a wide prospect and favorable economic benefits.

The invention discloses a method for tenderizing beef, which belongs to the field of food science, comprising the following steps of: pre-cooling the cattle carcass, cutting, injecting 200 mmol/L of calcium chloride liquor; packaging in vacuum; and processing at 250 MPa to obtain the tenderized beef. The method organically combines calcium salt injection with high-pressure process, so that the tenderness of the beef is obviously improved, and the production cost is effectively reduced at the same time. The high-pressure process can control the bacterial growth so as to prolong the shelf life.

The invention relates to a hydrolyzed sericin peptide preparation method, and belongs to the technical field of protein separation and purification. According to the present invention, tasar silkwormcocoon shell or waste mulberry silk is used as a raw material, the tasar silkworm cocoon shell is washed, a sericin solution is prepared, a hydrolyzed sericin peptide solution is prepared, an activated macroporous resin decolorization system is assembled, a hydrolyzed sericin peptide decolorization solution is prepared, an activated MCI GEL resin system is assembled, a hydrolyzed sericin peptide grading separation solution is prepared, a hydrolyzed sericin peptide grading separation concentration solution is prepared, a hydrolyzed sericin peptide grading separation ethanol removing concentration solution is prepared, and hydrolyzed sericin peptide freeze-drying powder is prepared so as to obtain the product; by using multi-enzyme combined hydrolysis, ultra-filtration, nano-filtration separation, macroporous resin decolorization, MCI GEL resin grading separation, low-temperature concentration, freeze drying, and other modern chemical industry technologies and equipment, such that the preparation method has characteristics of convenient operation, mild condition, high efficiency, energy saving, low production cost and the like; and the product prepared by using the preparation methodcan be widely used in the fields of nutritious daily chemicals, fiber modification, and the like.

The invention relates to the technical field of nutritious and healthy wine processing, and especially relates to a Chinese chestnut rice wine and a preparation method thereof. The Chinese chestnut rice wine comprises the following raw materials in parts by weight: 30-50 parts of Chinese chestnut, 30-50 parts of glutinous rice, 8-14 parts of monocrystal rock sugar, 8-10 parts of red yeast rice, 1-5 parts of rice koji, and 1-5 parts of saccharomyces cerevisiae. The steps of crushing, saccharification, fermentation and distillation are carried out on raw materials of the provided Chinese chestnut rice wine, the Chinese chestnut rice wine is characterized in that the Chinese chestnut rice wine has crystal bright color, the color is orange red or bright red, nutrient composition is high, local flavor is unique, taste is sweet, obvious Chinese chestnut flavor and special ethyl caproate fragrance of the rice wine are provided; and the Chinese chestnut rice wine has the health caring functions of promoting blood circulation to remove blood stasis, invigorating spleen and promoting digestion, nourishing stomach and invigorating spleen, nourishing liver and tonifying kidney, delaying aging, treating beauty and skin, effectively adjusting human body, and reducing blood pressure and blood fat. The Chinese chestnut rice wine enables long-term preservation in a porcelain pot.

The invention provides a rapid fermentation process for preparing fermented soybeans by pure strains, which comprises the following steps: cooking and curing the soaked soybeans with a water level higher than the soaked beans; inoculating the pure mucor strains after intermediate culture; fermenting at constant temperature and humidity for 48-72 hours to obtain mucor blank; adding salt and slicedginger; compacting, sealing and fermenting in the case of voidage being less than 5%; dehydrating with circulating hot air; frying with vegetable oil at the temperature of 170-190 DEG C for 30-50 seconds; mixing with blending materials timely; hot-filling at 85-90 DEG C; pressing tightly so that the oil level is 1-1.5cm higher than the surface of the beans; and carrying out vacuum sealing to finally obtain the instant fermented soybeans after being cooled. The process provided by the invention has the advantages of scientific process design, short process cycle, good color stability, continuous industrial production, controllable process, stable quality and no addition of preservative and anti-staling agent and color fixative, and can obtain the fermented soybeans which are significantly different from the products of other types, thus providing a feasible method for safely and conveniently producing fermented soybean products.

The invention provides a method for protecting color and keeping shape of China loropetal leaves, and relates to a method for protecting color and keeping shape of plant leaves. The method comprises the following steps: 1. preparing a color protective reagent from citric acid, sodium hydrate, hydrochloric acid, sodium dodecyl sulfate and sucrose; 2. selecting mature and undamaged red China loropetal leaves, and soaking the leaves in the prepared color protective reagent for 30-40 hours; 3. taking out the soaked leaves, then rinsing the red China loropetal leaves with clear water, and sopping up the water on the surfaces of the leaves; 4. clamping the leaves with splints and then drying the processed leaves for 40-60 seconds in a microwave oven; and 5. pressing the dried leaves for 18-30 hours by a repressing drying method so that the leaves are fully dried. The method provided by the invention has the following beneficial effects: dried red China loropetal leaves formed by the method have the advantages of good flexibility, good flatness, beautiful appearance, no browning phenomenon and brighter color compared with that of fresh leaves, thus having higher ornamental value and higher economic value.

The invention belongs to the field of foods, and relates to wild mushroom soup and a making method thereof. The soup is prepared from the following raw materials in percentage by weight: 8 to 10 percent of wild mushroom, 8 to 15 percent of meat, 8 to 15 percent of vegetable food and 60 to 70 percent of soup-stock. The making method comprises the following steps of: preprocessing the raw materials; preparing the soup; filling; curing; sterilizing; cooling; and preserving. The soup ensures the original pure flavor of the wild mushroom, is added with a great amount of food, has richer nutrition, more delicious taste and more attractive color, and better accords with the diet habits of people. The method is simple and feasible, and is suitable for industrial production.

The invention provides a method for processing fresh castanea mollissima packaged products. The method comprises the following steps: taking fresh deburred castanea mollissima, shearing notches on castanea mollissima shells by using scissors, drying the castanea mollissima through hot air for 30-60 minutes at temperature of 40-50 DEG C, shelling and peeling manually, soaking the castanea mollissima in 1-3ppm ozone water for 30-45 minutes; then blanching the castanea mollissima in a freshness retaining and color protecting liquid for 5-10 seconds at temperature of 80-90 DEG C, then instantly putting the castanea mollissima into the freshness retaining and color protecting liquid at temperature of 5-10 DEG C for carrying out ultrasonic treatment for 30-45 minutes, then refrigerating the castanea mollissima for 10-16 hours at temperature of 2-8 DEG C, then pre-freezing the castanea mollissima for 10-16 hours at temperature of -18 DEG C to -48 DEG C, and finally, drying the castanea mollissima for 48-72 hours till the content of water is 10-18%, and packing in vacuum under a clean environment and thus obtaining the fresh castanea mollissima packaged products. The products have good color, fragrance, taste and shape, can be stored and transported for 2 months at room temperature and sold by bulks in common farmers markets; the products are applicable to cooking and preparation in houses and commercial catering and secondary processing and sales of castanea mollissima food factories; by trial marketing, the fresh castanea mollissima packaged products are deeply favored by all consumers.

A method for preparing high-branch low-aromatic oligopeptides belongs to the technical field of separation and purification. The preparation method adopting dry vegetable protein powder as a raw material comprises the following steps: preparing a vegetable protein alkaline protease hydrolysate, preparing an aromatic amino acid hydrolysate with a C end, preparing a C end-removed aromatic amino acid hydrolysate, preparing an ultrafiltration separation liquid, preparing an aromatic amino acid-removed oligopeptide solution, preparing high-branch low-aromatic oligopeptide freeze-dried powder, and preparing a regenerated macro-porous adsorption resin column to prepare the high-branch low-aromatic oligopeptides with the F value reaching up to 21-26. Macro-porous adsorption resin of a styrene-based skeleton substitutes active carbon to separate aromatic amino acids and the aromatic amino acid-containing oligopeptides, so the method has the advantages of high separation efficiency, high precision and repeated use; the method adopting various modern chemical technologies and devices has the characteristics of convenience in operation, mild conditions, energy saving and low production cost; and the method realizes full utilization of the raw material, does not generate three wastes, is a typical green production process, and is convenient for being promoted and applied.

The invention belongs to the technical field of food processing and provides a lily freeze-dried piece and a preparation process thereof. The lily freeze-dried piece mainly comprises the following steps: (1) pretreatment: including (a) blanching, (b) first-stage water cooling, (c) second-stage water cooling and (e) disc stacking; and (2) freeze drying: including (a) pre-freezing, (b) first-stage drying and (c) second-stage drying. The preparation process is scientific in design, the large-scale industrial production can be realized, the prepared lily freeze-dried piece can furthest preserve original shapes, nutrients and colors of lilies, has good reconstitution property and is convenient to eat, crispy in taste, instant and easy to store and transport.

The invention discloses a preparation method of pucker-free non-cleaning dried jujubes, belongs to the technical field of food drying processing, and relates to a method of carrying out microwave vacuum puffing drying on red dates, aiming at solving the technical problems that jujube skin pucker, surface color darkening, nutritional ingredient loss, and the like appearing in a drying process of the red dates. According to the adopted technical scheme, the preparation method of the pucker-free non-cleaning dried jujubes comprises the following steps: pickling jujubes, grading the jujubes, rejecting defective fruits and impurities in materials; cleaning jujubes; drying water on the surfaces of the red dates by an air knife after cleaning the red dates; pre-drying for 3 hours-6 hours by cold air, regulating moisture of the red dates, and keeping the moisture of the red dates uniform, so that moisture content of the red dates reaches 35%-38%; carrying out microwave vacuum puffing drying on the red dates; spreading materials which are pre-dried by the cold air in a tray of a microwave vacuum unit, exhausting and then reducing pressure, wherein the conditions for carrying out the microwave vacuum puffing drying are as follows: vacuum degree is 65kPa-75kPa, microwave power is 6W/g-10W/g, drying time is 5 minutes-10 minutes, and final moisture content is controlled at 20%-25%.

The invention discloses a preservation method for freshly-cut root vegetables. The preservation method comprises the following steps: cleaning the root vegetables with clean water, shelling and cutting the shelled vegetables into pieces or blocks; fully mixing 0.01-0.5 part by weight of dihydromyricetin and 99.5-99.99 parts by weight of water evenly to prepare a preservation liquid; soaking the freshly-cut pieces or blocks into the preservation liquid for 0.1-5 minutes, fishing out and draining off; or spraying the preservation liquid on the surfaces of the cut blocks, and draining off until the surfaces are soaked; and sub-packaging and sealing and preserving at minus 2 DEG C to 8 DEG C. According to the preservation method, the freshness time and the shelf life of the root vegetables and tuber vegetables such as freshly-cut henry steudnera tuber, water chestnuts and Chinese yam can be effectively prolonged.

The present invention relates to a processing method of frozen fruit. Said method includes the following steps: cleaning fresh fruit, removing pedicel, stoning, dicing, quick protecting color, wet-drying, press-moulding, quickly-freezing below-32deg.C, quickly demoulding by utilizing hot air, packaging, checking and cold storage so as to obtain the frozen food made of fresh fruit.

The invention relates to a making method of smokeless smoked black areca catechu seeds. The making method comprises the steps of selecting seeds, performing microwave pretreatment, cooking seeds, performing corruption steam explosion treatment, performing seed cooking, performing seed fermenting, performing seed roasting, performing seed steaming, performing seed pressing, applying gum, simmeringgum, performing seed cutting, removing kernels, performing marinating, performing packaging and performing sterilization. A part of raw materials and auxiliary materials conforming to the food additive safety standards GB2760-2014 are added, the condition of seed fermenting temperature and time and the like is controlled, and qualified black areca catechu seeds are made. To sum up, the making of the smokeless smoked black areca catechu seeds is completed through combination of three respects of qualified food technology raw materials, a technology method and a technology condition; and the prepared areca catechu seeds are white in sections and black in surfaces, have rich smoky flavor, do not have peculiar smell, have juice sense of green areca catechu seeds and hot irritating sensation ofsmoked areca catechu seeds, and have unique mouth feel between the green areca catechu seeds and the smoked areca catechu seeds, and novel areca catechu seeds having innovative and unprecedented mouth feel are provided for people eating the areca catechu seeds.

The invention discloses a Coprinus comatus production method, and belongs to the field of edible fungi cultivation. To solve the problems that the protein content of the Coprinus comatus is difficultto improve, the shelf-life is short, and the conventional fresh-keep methods are not healthy and are poor in effect, the Coprinus comatus production method includes: 1) inoculating; 2) spawn growth; and 3) soil covering and fruiting. The Coprinus comatus production method can effectively prolong the service life of mushroom shelves, and can significantly improve the protein content; in the acquired Coprinus comatus, 30.2 g of protein is contained in each 100 g of dried Coprinus comatus; in cold storage shelves at the temperature of 5-10 DEG C, the shelf-life can reach 8-10 days; and the Coprinus comatus will not brown and water will not run off significantly within 8-10 days.

The invention discloses lotus root slices with jujubes and glutinous rice and a preparation method of the lotus root slices. The preparation method of the lotus root slices comprises the following steps: washing and peeling fresh lotus roots, removing lotus root knots, cutting the lotus roots into lotus root segments, filling the glutinous rice into lotus root holes, putting the lotus root segments in boiled sugar water, and boiling the lotus root segments over high fire under the normal pressure, boiling the lotus root segments for 2-4 hours over medium fire after the sugar water is boiled, cooling and then slicing the lotus root segments, and canning the lotus root slices with the canned sugar water, then heating cans for 20-60 minutes at 90-110 DEG C, and finally vacuumizing, sealing and sterilizing to prepare canned lotus root slices with jujubes and glutinous rice. The lotus root slices with jujubes and glutinous rice is ruddy in color and luster, pleasant in fragrance and delicious in taste; the problem that the lotus root slices brown in the preservation process can be solved thoroughly.

The invention discloses a preparation method of pure coconut water beverage. The preparation method comprises the following steps of (1) crushing shell of fresh coconut, fetching out coconut water, performing coarse filtering, and quickly refrigerating at the temperature of 4 to 10 DEG C; (2) performing pasteurization on the refrigerated coconut water; (3) centrifuging the coconut water at the temperature of 50 to 55 DEG C; (4) performing secondary centrifuging on the coconut water at least at rotation speed of 8000r/min at the temperature of 50 to 55 DEG C; (5) degassing the coconut water at low temperature and low vacuum; (6) sterilizing in a sterilizing machine. The preparation method of the pure coconut water beverage has the advantages that the fresh coconut water is used as raw material; at the premises of not mixing water and adding food additives, by adjusting technological steps and parameters, the prepared pure coconut water beverage is fresh, and is free from brown stain, and the flavor and nutrient and functional ingredients in the coconut water are effectively remained.

The invention discloses a microwave vacuum freeze drying method for dendrobium officinale ginseng superfine powder. The microwave vacuum freeze drying method comprises the following steps: 1) pretreating: using water for washing off silt from freshly harvested dendrobium officinale and ginseng, and draining water; 2) pulping: pulping the pretreated dendrobium officinale and ginseng with water; 3)concentrating: adopting a reverse osmosis device for concentrating pulp; 4) pre-freezing: using a high speed stirrer for stirring the concentrated solution which is concentrated by the reverse osmosisdevice, and then post-freezing; 5) freeze-drying: putting the pre-frozen concentrated solution into a dry cabin, performing vacuum freeze drying, releasing pressure after the ending of drying, and taking out from the dry cabin; 6) smashing: using a jet mill for smashing, thereby acquiring dendrobium officinale ginseng superfine powder. According to the method disclosed by the invention, freeze-drying time is effectively reduced, freeze-drying energy consumption is reduced, active ingredients and effective constituents are kept and excellent rehydration property of products is maintained.

The invention belongs to the technical field of fast-frozen flour and rice foods, in particularly relates to fast-frozen flour and rice food and a making method thereof. According to the fast-frozen flour and rice food disclosed by the invention, hydroxypropyl methylcellulose ether is added into dough, so that the water retention property, the frost resistance and the mouth feel of the dough are improved, and the breakage rate of the dough is reduced, and made fast-frozen dumplings are more three-dimensional in shape; licorice powder in fast-frozen oil is used for improving the sweetness of fillings, and has the characteristics of adjusting and protecting activity of a digestive system, a respiratory system, a nervous system, an endocrine system and the like; citrus dietary fibers are usedfor effectively preventing moisture from translocating, so that the water retention property, the chewiness and the mouth feel are improved; through adoption of nutrient substances and Chinese yam flour, the nutrients are strengthened, the flavor and the mouth feel of the fillings are improved, and the stability of the fast-frozen oil and the uniformity and the fineness of texture of the fast-frozen oil are improved, so that the conditions that the fast-frozen oil of the fast-frozen food is high in hardness, poor in flavor, and low in nutrition, and the fast-frozen food is liable to crack areobviously reduced; and the nutrient substances conform to the theory of monarch, minister, assistant and guide in traditional Chinese medical science, the components in a formula complement with eachother, the effect of easing mental anxiety is jointly achieved, and the sleep quality is improved.