103results about How to "No change in flavor" patented technology

The invention provides a paddy rice producing production technology for removing pesticide residue, and relates to the technical field of the processing and the producing of food, wherein the production technology comprises the following steps of: cleaning paddy, separating hull grains from hulled materials, removing the pesticide residue by means of coarseness humidifying, milling rice, removing the pesticide residue in a polishing way, and removing the pesticide residue by ultrasonic wave. The paddy rice producing production technology for removing the pesticide residue provided by the invention combines with the production of paddy rice producing, mainly aims at solving the problem that the paddy contains the pesticide residue, is scientific in technological process design, reasonable in technical method, and low in production cost, effectively and reliably removes the pesticide residue, can subsidiarily kill the toadstool in the paddy, can produce the paddy clearly, guarantees the quality safety of paddy-processed products, is free from secondary pollution of rice products in the process of processing and producing, can not change the original quality, nutrition and special flavor of the paddy, is particularly suitable for preparing the products which are higher in nutrition value and economic value such as germ-remaining rice, the clean rice and the like besides the common rice, and is further good for reducing the pesticide residue of byproducts prepared by comprehensive utilization.

The invention provides a molecularly imprinted monodisperse microsphere having specific adsorption for nitrosamine specific to tobacco. The molecularly imprinted monodisperse microsphere characterized in that: the microsphere is prepared by a swelling polymerization method by adopting nicotinamide as a template molecule, methacrylic acid as a functional monomer, trimethylolpropane trimethacrylate as a crosslinking agent, polystyrene emulsion as seed balls and phthalic acid as a swelling agent; and the invention also provides a preparation method of the microsphere and applications of the microsphere. The molecularly imprinted monodisperse microsphere is uniform in particle and good in dispersibility, and has specific adsorption for the nitrosamine specific to the tobacco. The molecularly imprinted monodisperse microsphere can reduce toxic components in cigarette without generation of obvious influence on the original quality.

The invention discloses a preparation method of pickled peppery type poultry product, comprising the following steps: sterilizing and disinfecting a multi-stage GMP (Good manufacturing practice) workshop, then washing, unfreezing, selecting and slitting poultry raw materials, washing again, then boiling the cleaned raw materials, washing the raw materials after being boiled, cooling, putting the raw materials into pre-prepared material water added with compound fresh-keeping color fixative, then taking out for vacuum packaging, and finally, radiating and sterilizing the materials. The pickledpeppery type poultry product prepared by the method is rich in nutrition, keeps the special mouthfeeling and flavor of the poultry product, the nutrition content and the flavor of the pickled pepperytype poultry product can be kept to the greatest degree, the shelf life of the product is prolonged, and as for the method, the process is simple and the investment cost is low.

Belonging to the technical field of enzyme preparations and wine brewing additives, the invention relates to a preparation method and application of a natural material composite system immobilized bifunctional enzyme used for wine. The preparation method includes: subjecting the free bifunctional enzyme that is extracted from Providencia sp. JNB815 and has the activity of degrading urea and ethyl carbamate (EC) to chitosan adsorption, gelatin embedding and genipin crosslinking, thus obtaining the immobilized bifunctional enzyme. When the immobilized enzyme takes urea as the substrate, the optimum temperature is 40DEG C, and the optimum pH is 4.0; when EC is adopted as the substrate, the optimum temperature is 60DEG C, and the optimum pH is 4.5. The storage half-life periods of two enzyme activity are 54d and 45d respectively. The invention also relates to application of the immobilized bifunctional enzyme, which can reach a urea removal rate of 93.03% and an EC removal rate of 56.60%. According to the invention, the process conditions of original fermented wine cannot be changed, the wine flavor is not changed, and the immobilized bifunctional enzyme can be reused, and has more advantages in the application of removing trace urea and EC from yellow wine.

The invention discloses edible salt with a healthcare function, and belongs to the technical field of edible salt. The edible salt with the healthcare function comprises the following components in percentage by weight: 60 to 85 percent of edible salt, 2 to 10 percent of potassium alginate and 10 to 30 percent of potassium chloride, preferably 65 to 82 percent of edible salt, 4 to 10 percent of potassium alginate and 13 to 25 percent of potassium chloride. The production process comprises the following steps of: (1) dissolving required potassium alginate by using hot water for later use; (2) uniformly mixing the potassium chloride and the edible salt in a cone mixer for later use; (3) spraying the solution prepared by the first step on the raw materials prepared by the second step by using a spray nozzle and mixing the solution and the raw materials uniformly in the cone mixer; (4) continuously feeding the materials into a fluidized drying bed, drying at the temperature about 75 to 85 DEG C to make the water content be lower than or equal to 0.2 percent; and (5) packing the manufactured products as required, and warehousing the products after passing the detection. In the edible salt with the healthcare function, not only the solubility and the flavor of the edible salt are not changed, but also the aims of preventing and controlling hypertension can be achieved.

The invention discloses a processing method for improving the gelation ability of shrimp flesh balls, belonging to the technical field of food processing. By directly using frozen peeled shrimps as the raw material, the processing method integrates techniques such as radio frequency unfreezing, addition of shrimp head protein hydrolysate, low-temperature mild fermentation and gelatinization of cold-resistant lactic acid bacteria and the like. According to the processing method disclosed by the invention, the jelly strength and elasticity of a shrimp flesh ball product are greatly enhanced, the gelation ability of the shrimp flesh ball product is improved, and the edible quality of the shrimp flesh ball product is comprehensively enhanced. According to the processing method disclosed by the invention, no exogenous quality improvers are added, so that the product is safe, nutritional and sanitary, and the processing method is simple and convenient to operate, easy to master technical parameters, low in production cost and convenient for industrial processing of shrimp flesh balls.

The invention discloses a cold fresh processing method for roe, which comprises the following steps of: performing first pass of sterilization and refreshing processing on stripped, twisted, cleaned and graded roe by using ozone water so as to directly kill pathogenic bacteria and effectively keep the flavor and shape of the roe; and cleaning the roe processed by the ozone water by using ice water, draining, putting the roe into a -1.5 to 0 DEG C freezer for cold fresh blending so as to effectively prevent the color of the roe from being changed in the processing and storing period and keep good freshness and nutritional ingredients of a product. The method has the advantages of simple and convenient operation and good practical value and application prospect.

The invention relates to a food packaging film and a preparation method thereof, and particularly relates to an edible food packaging film using wheat dietary fiber as a substrate and a preparation method thereof, belonging to the field of food packaging. The edible food packaging film has good barrier performance and fine mechanical properties, and can be used for preparing inner packaging materials of various foods. Besides, the edible food packaging film does not change the appearance and flavor of the food, can be eaten together with the food, and can not generate harmful gas and peculiar smell and cause white pollution, thereby avoiding environmental pollution.

The invention relates to a food packaging film and a preparation method of the food packaging film, in particular to an edible packaging film taking corn dietary fibre as a matrix and a preparation method of the edible packaging film, belonging to the field of food package. The food packaging film provided by the invention has good barrier property and excellent mechanical property, can be used for preparing internal packaging materials of all foods, cannot change appearance and flavour of food and can be eaten with food, and cannot produce harmful gas and odours as well as cause ''white pollution'' and environmental pollution.

The invention discloses a processing method for maintaining the elasticity and the flavor of clam meat, which comprises the steps of: selecting claw materials, temporarily breeding the clam to disgorge sands, sterilizing the clam by ozone after the clam is cleaned, then vacuum-packaging the clam by using high-barrier gas composites, then atmospherically cooking the packed clam, and finally cooling and freezing the clam for storing. The method can effectively maintain the elasticity and the sauce flavor of the clam and also can effectively prevent air in or outside a packaging bag from mutually penetrating during the refrigeration and the shelf life of the clam because the clam is vacuum-packaged by using the high-barrier gas composites, ensures the quality of the clam and prolongs the shelf life of the product.

The invention discloses a cleaning agent for natural fruits and vegetables on removing pesticide residues and killing bacteria. The cleaning agent is prepared from the following raw materials in percentage by weight: 10%-25% of chitosan, 3%-5% of albizzia julibrissin leaf extractives, 8%-15% of glycine betaine, 10%-20% of citric acid, 1%-5% of lemon essential oil, 0.5%-2% of sodium chloride and the balance of deionized water. The cleaning agent disclosed by the invention is capable of effectively removing the pesticide residues and heavy metal ions which are positioned on the surfaces of the fruits and vegetables without changing the flavor of the fruits and vegetables, and the raw materials are natural components without polluting the environment or causing any injury on a body.

The invention provides a natural and nontoxic washing agent for removing pesticide residues on fruits and vegetables. The natural and nontoxic washing agent for removing the pesticide residues on the fruits and the vegetables is prepared from the following raw materials in parts by weight: 10 to 15 parts of modified starch, 10 to 15 parts of gypsum and 9 to 18 parts of lime putty, and the raw materials are made into an emulsion. Compared with the prior art, the natural and nontoxic washing agent for removing the pesticide residues on the fruits and the vegetables has the beneficial effects that the raw materials are mostly natural ingredients; the natural and nontoxic washing agent for removing the pesticide residues on the fruits and the vegetables does not pollute an environment, has no harm to a body, and can be used for effectively removing the pesticide residues on the surfaces of the fruits and the vegetables when being added into water to wash the fruits and the vegetables; the flavors of the fruits and the vegetables are not changed.

The invention discloses an integrated treatment method for reducing bioamine content in yellow wine and belongs to the technical field of yellow wine brewing. The method, on the basis of not changing a yellow wine brewing process, includes three steps of: adding propolis and [epsilon]-polylysine to rice before fermentation in a tank or sweet mash before alcohol fermentation, adding laccase and copper gluconate to fermented mash liquid before finishing fermentation, and performing adsorption through a zirconyl pyrophosphate packed column before fill packaging of the yellow wine, thereby reducing the bioamine content in yellow wine by more than 80% than a conventional process, wherein the traditional indices and flavors of the yellow wine are not influenced. The method has simple operations, is totally green and environment-friendly, is free of addition of much equipment and is suitable for large-scale promotion.

The invention discloses a flavored bacon which is prepared from raw materials such as raw meat, a pickling material and a smoke flavoring, wherein the pickling material is prepared from the following components: star anise, cassia bark, pepper, chili, prickly ash, netmeg, salt and the like; the smoke flavoring is prepared from the following components: jujube saw dust, peach saw dust, powdered carbon, sugar, traditional Chinese medicine powder and the like. The invention further discloses a processing technology of flavored bacon. The processing technology comprises the steps of pretreatment, pickling, smoking, packaging and the like. The flavored bacon obtained according to the processing technology has rich flavor and fruit flavor, is rich in nutrient, contains various active ingredients of health traditional Chinese medicine, tastes crisp and soft, and overcomes the defect of dry and hard taste of the conventional bacon; the processing technology disclosed by the invention is simple, and can ensure that less nutrients are lost in the processing process, so as to ensure that the original flavors of the seasoners are not changed, and facilitate standardized production.

The invention relates to a germ-free vacuum packing device applicable to irregular block-shaped meat. The packing device comprises an air filter device and a germ-free working cabin, wherein a vapor sterilizing trough, a weighing device and a vacuum packing machine are also arranged inside the germ-free working cabin, the vapor sterilizing trough is fixed on the outer side of a material inlet and a material outlet of the germ-free working cabin; the weighing device is arranged inside the germ-free working cabin to be close to the material inlet; and the vacuum packing machine is fixedly arranged on the right side of the weighing device to be close to the material outlet of the germ-free working cabin. Due to adopting the germ-free vacuum packing device integrating the germ-free technology and the vacuum packing technology, meat materials with irregular shape can be segmented, weighed and vacuum packed in a germ-free environment, so that the natural flavor of the meat can be maintained.

The invention discloses a preparation method and application of an immobilized acidic urease membrane, belonging to the technical field of enzymic preparations and brewing additives. The preparation method comprises the steps of: dissolving acidic urease which is separated and purified from enterobacter 9043C12 in a certain amount of chitosan solution; pouring the solution in a smooth glass plate; naturally dehydrating and drying into a membrane at a temperature of 37DEG C; and crosslinking by using micro amount of glutaraldehyde so as to obtain the immobilized acidic urease membrane, wherein the immobilized acidic urease membrane has the optimum temperature of 40DEG C, the optimum pH of 4.5, the storage half-time of 40d and the enzyme activity recovery of 64.3%. The application of the immobilized acidic urease membrane is that the urea removal rate can achieve 73% after the membrane is added in yellow rice wine and still can achieve 50% after 10-times continuous use. A product of the immobilized acidic urease membrane takes a membrane as a fixed carrier which has a large contact area and can be repeatedly used; and when the immobilized acidic urease membrane is used in the yellow rice wine, both the conditions of the original brewing process and the flavor of the wine are not changed and the urea in the wine can be removed more ideally.