63results about How to "Not easy to brown" patented technology

The invention relates to a method for obtaining transparent hydration inclined gellan gum products from gellan gum fermentation broth, comprising techniques of dehydration and condensation of the fermentation broth, repeated dissolution, clarification, and repeated dehydration and condensation and so on. After the great mass of pigments, residual sugar and metal ions in the fermentation broth are removed by utilizing techniques of condensation and repeated dissolution of the invention, color and transparency of the gellan gum products are improved. The invention can use basically same technological line and production facilities to conveniently and alternately produce low acyl or high acyl gellan gum products according to market demand.

The invention relates to a method for producing a grapefruit juice by employing an ultra-high pressure technology. The method comprises the following steps: (1) preparation of grapefruit juice: sequentially squeezing, filtering and centrifuging grapefruit pulp to obtain the grapefruit juice; and 2) ultra-high pressure treatment: carrying out ultra-high pressure treatment on the grapefruit juice obtained in the step (1) at 400-600MPa for 5-10 minutes, so as to obtain the grapefruit juice which is subjected to ultra-high pressure treatment. The low-temperature and high-quality grapefruit juice which is not easy to brown, high in acidity, rich in Vc and phenolic substances and high in antioxidant ability is produced in a low-temperature storage condition of 4 DEG C; the nutrients, the quality and the functions of the grapefruit juice are well protected; the progress of research on marketization and commercialization of related HHP (high-hydrostatic pressure) techniques is improved; a certain theoretical basis is provided for development and industrial application of the low-temperature and high-quality grapefruit juice; and meanwhile, the method provided by the invention is also applicable to production of other ultra-high pressure fruit juice products.

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg/cm<2> and 11.0 kg/cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg/L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

A preparation of fresh gastrodia tuber fermented wine, including washing gastrodia tuber, immersing with SO2 aqueous solution, grinding paste, adjusting acidity in pH value range of 3.0-6.0, sugar degree between 22%-38%, carrying out enzymolysis with pectic enzyme of 40-65ppm and protease of 20-50ppm, adding yeast, fermenting of 22 days with temperature controlled in 18-22 DEG C, separating wine stone, storing naturally, gastrodia tuber fermented wine is obtained with alcohol strength between 8%(V/V) and 18%(V/V) after aging with ultrasonics.

The present invention relates to a culture media for peony high frequency embryogenic callus differentiation, and a culture method thereof. The culture method comprises steps of material selecting, seed embryo sterilizing and separating, culture media preparing, callus differentiation and embryo bud differentiation. The culture media for the peony callus differentiation is prepared by adding 0.5-2.0 mg/L of NAA, 0.1-0.5 mg/L of TDZ, 30 g/L of sucrose and 6 g/L of agar to a modified 1/2MS basic culture media, wherein the pH value is 5.8. The culture media for the peony embryo bud differentiation is prepared by adding 1.0-5.0 mg/L of TDZ, 100 g/L of sucrose and 6 g/L of agar to the modified 1/2MS basic culture media, wherein the pH value is 5.8. The culture media and the culture method of the present invention have the following advantages that: the raw materials are easily obtained; the callus rate is high; the browning rate is low; the embryo bud differentiation rate is high; the generesearch and the gene application requirements can be met.

The invention discloses a preparation method of frozen juice containing tropical fruit mixed pulp. The preparation method comprises the following steps: grading and selecting raw fruits; washing the fruits; disinfecting the fruits with DBDMH; blanching the fruits at 90-95 DEG C for 30 seconds; peeling and dicing the blanched fruits or extracting the pulp from the blanched fruits; instantly freezing the diced fruits or pulp to minus 30 DEG C in an instant freezer; then preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from fructose-glucose syrup, isomaltulose syrup, composite phosphate, composite organic acid and purified water; and obtaining a finished product after inspection and subpackage. The invention has the following advantages: the nutrient components in the fruits, especially dietary fibers and vitamin C, are furthest retained, and the mouthfeel of fresh fruits is retained; and the juice has comprehensive and balanced nutrition through scientific combination, is not easy to undergo enzymatic browning, and is not easy to cause wide fluctuation of blood sugar.

The invention discloses a method for debittering color protection and low-temperature processing of ginkgoes. The method comprises the following steps: 1, preparing a ginkgo raw material at first, screening the raw material, then peeling after pre-cooking the ginkgo raw material to obtain ginkgo nuts, and then performing debittering color protection and hardening on the ginkgo nuts; 2, quick-freezing the hardened ginkgo nuts by virtue of a low-temperature freeze-drying technology to ensure that compact tissues of the ginkgo nuts form micro-crystalline structures, performing vacuum sublimation under the quick-freezing condition to ensure that the ginkgo nuts become crisp, then unfreezing, putting into vacuum to perform immersion and cleaning, and draining after cleaning; and 3, performing vacuum frying on the drained nuts, performing vacuum oil removing during the vacuum frying, then performing product seasoning, and finally warehousing.

The invention discloses a method for inducing sugarcane callus by using Lingfasu. In the method, an MS is used as a basal culture medium, 0.05 to 0.5 mg.l-1 of Lingfasu is added into the basal culture medium to ensure that the basal culture medium is prepared into an improved type solid culture medium, and a sugarcane spire slice is used as an explant to perform sterile culture by the book. The method is used for inducing the sugarcane callus, the inducing efficiency is up to 90 to 95 percent, and the callus cannot be browned easily, has a loosen texture, is not hardened, is proliferated quickly and has strong vital force.

The invention discloses a method for converting the meloidogynosis agrobacterium lead banana gene with the fluid co culture system, which comprises the following steps: stewing the banana ECS in the meloidogynosis agrobacterium and the black condition for a spell of time; proceeding with the co culture in the banana ECS liquid culture medium; transferring the banana ECS to the idiosome directly in order to induce and grow; culturing on the selective culture medium; transferring the mature resistant idiosome to the blastema germination culture medium; culturing in the light-black alternative condition until the idiosome is germinated; getting sprout; transferring the sprout to the basis screen selective culture medium; acquiring the whole conversion plant by culturing in the light-black alternative condition. The invention changes the co culture condition, which solves the brown problem of banana ECS in the co culture process, and shortens the cycle of converting the plant.

The invention discloses snack dried bean curd and a method for continuously frying the same at a low temperature. The water content of the dried bean curd is 40-50% of bean curd. The method comprises the following frying steps of: cutting the bean curd and frying the cut bean curd at a vacuum pressure of 0.06-0.095 MPa and a temperature of 80-120 DEG C for 5-30 min. With the adoption of the method provided by the invention, the snack dried bean can be continuously operated in a frying process so that the frying temperature is greatly reduced; furthermore, the oxygen concentration in a deep fryer is greatly reduced, therefore, the fried food is difficult to fade, change color and be brown, the deterioration degree of oil is greatly reduced, the quality is improved and the technology is simplified. Moreover, in the method provided by the invention, frying is carried out under a vacuum and low-temperature condition; the frying process is completed at a low boiling point; the oil temperature is less than or equal to 90 DEG C so that nutrition constituents of the dried bean curd are not broken; meanwhile, the frying process can be continuously operated and the technology is simplified.However, as the snack dried bean curd is easy to fold in a sheet shape, a part of the snack dried bean curd is not fully fried.

The invention provides a processing method of instant shrimps. The method comprises the following steps of (1) preparing of raw materials; (2) cleaning; (3) precooking, namely putting the cleaned shrimps into boiling water for boiling for 2-8min, quickly fishing up the shrimps and putting the shrimps into the water prepared in advance for rinsing; (4) draining, namely draining off the rinsed shrimps until the dripping water is disconnected; (5) freezing, namely putting the drained shrimps into an instant freezer which is frozen to -10 DEG C to -40 DEG C and quickly freezing the shrimps for 2-8min; (6) vacuum frying, namely putting the frozen shrimps into vacuum frying equipment for frying under the conditions that the oil temperature is 75-95 DEG C and the pressure is 0.001-0.08MPa for 15-45min; (7) deoiling; and (8) seasoning and packaging. Compared with the prior art, the method has the advantages that the whole shrimps with shells and heads can be eaten, and are loose in taste and thick in flavor, relatively long in shelf life after being packaged, and can be marketed as snack products; meanwhile, husking is not needed in the preparation process and preparation is simple and convenient; different flavors can be made according to the requirements through seasoning after frying; and the production convenience is relatively good.

The invention discloses frozen juice containing passion fruit-mango mixed pulp and a preparation method thereof. The method comprises the following steps of: grading passion fruit and mango, selecting and cleaning; disinfecting with dibromohydantoin; blanching at the temperature 90-95 DEG C for 30 seconds; peeling the fruits, dicing or digging pulp; instantly freezing to 30 DEG C below zero in aninstant freezer and preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from high fructose syrup, isomaltulose syrup, composite phosphate, complex organic acid and purifiedwater; and inspecting and performing split charging to obtain a finished product. The invention has the advantages: nutritional ingredients of fruits, particularly dietary fiber and vitamin C are kept to the maximum extent, the mouthfeel of fresh fruits is kept, comprehensive and balanced nutrition is realized by scientific mixing, the juice undergoes enzymatic browning difficultly, and large-amplitude fluctuation of blood sugar is not caused easily.

The invention discloses a green longan fresh-keeping and color-keeping method which comprises, grading the collected longans, storing in a sealed container, proceeding ozonization, conducting acid treatment, packing with packaging containers having air-vents, proceeding storage and transport under the low-temperature condition of 1-5 deg. C.

The invention relates to the technical field of traditional Chinese medicine decoction pieces, in particular to radix angelicae sinensis traditional Chinese medicine decoction pieces and a preparationmethod thereof. The preparation method comprises the following steps of A, material selection and washing; B, infiltration; C, slicing and steaming; D, vacuum freeze drying and smashing; E, encapsulation; F, drying and tabletting. The preparation method is simple in process, the operation is easy to control, the production efficiency is high, and the cost is low; through encapsulation, active functional ingredients in radix angelicae sinensis are effectively protected, the water content is equal to or lower than 4.5%, the ligustilide content is 57.83%-58.64%, the ferulic acid content is 0.061-0.073%, the radix angelicae sinensis traditional Chinese medicine decoction pieces prepared by using the method are easy to dissolve and easy to digest and absorb, the dissolution rate is 97.25-98.88%, and bacteria are not easy to breed. The content of aflatoxin B1 is 1.6-2.3 microgram/kg, the shelf life is long, the quality is stable and the preparation method can be used for massive industrialproduction.

The invention belongs to the technical field of edible mushrooms, and particularly relates to a flammulina filiformis strain identification and breeding method. The strain breeding method includes thefollowing steps: carrying out di-mon hybridization by taking protoplast mononuclear strains of cultivated strains as mononuclear parents and wild strains as binuclear parents, identifying the authenticity of hybrids, and further screening hybrids in the hypha stage and fruiting stage to obtain excellent hybrids, and finally, carrying out single-spore selfing, tissue isolation and fruiting screening on the hybrids obtained by screening to obtain excellent flammulina filiformis strains. The identification method of the hybrid strains includes the steps of carrying out mycelium culture on the flammulina filiformis parent strains and the protoplast mononuclear strains thereof, and then performing DNA extraction, internal transcribed spacer (ITS) sequence amplification and sequencing, single nucleotide polymorphism (SNP) locus analysis, specific primer design and screening, and carrying out AS-PCR amplification and electrophoresis detection on the parent strains and the hybrid strains. Thestrain has a golden yellow pileus, a bright color and a fine stipe, the stipe is yellowish white and is not prone to brown, and the basal part of the stipe has few fluffs and is not sticky.

The invention relates to a processing method of quick-frozen potato. The processing method comprises the following steps: washing and peeling fresh potatoes in a peeling machine, cutting the peeled potatoes into dices by a cutting machine, soaking the potato dices into water, rinsing, then soaking potato dices into a color protecting solution for 20 to 25 minutes, then soaking potato dices in hot water with a temperature of 90 to 95 DEG C for 4 hours, draining the water, and finally quickly freezing potato dices at a temperature of -45 to -40 DEG C so as to obtain quick-frozen potato. The color protecting solution comprises 1.0% of ascorbic acid, 1.5% of critic acid, and 0.1% of calcium chloride, and is capable of effectively inhibiting browning due to enzyme. The size of the potato dices is 1*1*2 cm to 1.3*1.3*2.3 cm. The potato dices are soaked in hot water with a temperature of 90 to 95 DEG C for 4 hours and then quickly frozen at a temperature of -45 to -40 DEG C, and thus the quick-frozen potato will not turn brown easily and harm the human body.

The invention discloses a processing process for freshly-cut apples by ozone treatment. The processing process comprises the following steps: (1) treating collected apples by 1-methylcyclopropene (1-MCP) and refrigerating at a refrigeration temperature from -1.0 DEG C to 1.0 DEG C and at the humidity of 80%-90%; (2) washing the apples for freshly cutting and instruments and equipment and the like in a processing process; (3) cutting and removing the core, namely cutting the apples into fresh slices with certain thickness and shape according to product requirements; (4) carrying out the ozone treatment, namely carrying out ozone gas suffocating treatment on the freshly-cut apples in a closed space; (5) packaging by a thin film bag, namely packaging the freshly-cut apples by the selected food-grade preservation thin film bag according to a certain volume or weight and sticking a label; and (6) refrigerating, namely preserving the food-grade preservation thin film bag in a cold storage with the environmental temperature from -1.0 DEG C to 1.0 DEG C. With the adoption of the freshly-cut apples processed by the invention, the preservation period is long, the loss of nutrient substances is less, the flavor is pure and no residual toxins exist; the rapid and large-scale production can be realized and the requirements of the freshly-cut apples by a market are met.

The invention relates to a Maca candy tablet and a preparation method thereof, wherein the Maca candy tablet comprises, by weight, 15-30% of Maca powder, 2-5% of a polygonatum sibiricum extract, 15-35% of xylitol, 21-30% of maltodextrin, 12-27% of corn starch, 0.3-0.7% of magnesium stearate, and 0.01-0.05% of microcrystalline cellulose. According to the present invention, the Maca candy tablet produced under the low temperature condition has characteristics of complete nutrition component and easy digestion and absorption, and provides significant promotion effects for reproductive system function enhancing, chronic muscle fatigue relieving, mental fatigue relieving, stress relieving and memory loss delaying; the polygonatum sibiricum extract has effects of aging resistance, blood glucose lowering, blood fat lowering, memory improving, antitumor, immune regulation and anti-virus effect, and can synergistically improve the treatment effect and eliminate the adverse reaction after being matched with the Maca, such that the product is suitable for diabetes patients with intestinal tract problems, especially for obese people, people having high blood glucose, high blood fat and high pressure, and the elderly; and the maltodextrin can prevent the product from deformation, can improve the appearance, cannot cause dental caries, and further has characteristics of easy carrying, easy taking, and further taste enhancing.

The invention discloses honey lemon tea. The honey lemon tea comprises the following components in parts by weight: 25-35 parts of lemons, 20-35 parts of crystal sugar, 0.2-0.5 part of passion fruit juice, 2-5 parts of agar, 6-12 parts of Chinese wolfberry fruits, 0.001-0.018 part of beta-CD, 0.004-0.016 part of agar oligosaccharide and 25-55 parts of honey, wherein the agar is used as a thickening agent and a stabilizing agent; the passion fruit juice is used as seasoning; the beta-CD achieves the effect of color protection; the agar oligosaccharide is used as a quality guaranteeing agent, sothat the honey lemon tea does not cause brown stains easily, the effects of resisting bacteria and preventing mildew are good, and the quality guarantee period can achieve one year; and besides, Chinese wolfberry fruit pigment contained in the Chinese wolfberry fruits is an important active component of the Chinese wolfberry fruits, and carotene contained in the Chinese wolfberry fruit pigment has the effect of resisting oxidation. The invention further discloses a preparation method of the honey lemon tea. According to the preparation method, in the step (3), hot water of 60-70 DEG C is added, so that the bitterness of lemons can be effectively removed; and in the step (4), appropriate concentration and boiling temperature is adopted, so that pectin and agar stabilizing agents containedin the lemons can be sufficiently combined, the honey lemon tea can have favorable fixation and stability. The preparation method disclosed by the invention is suitable for preparation of the honey lemon tea.

The invention belongs to the technical field of edible mushrooms, and particularly relates to a flammulina velutipes strain and a cultivation method thereof. The pileus of the strain is golden yellow,bright in colour and thin in stipe; the average diameter of the stipe is about 0.25 cm; the stipe is yellowish white and not prone to browning; the stipe base is little in fluff and not sticky; aftertimely harvesting, the average lignin content of stipes is not higher than 2.50*10<3>A280nm/kg and is obviously lower than the lignin content (3.05*10<3>A280nm/kg) of the traditional variety throughdetermination; commercial mushrooms are good in palatability and suitable for fresh eating; Jijin 12 is suitable for an agronomic facility cultivation mode; the single-tide single-bag fruiting yield can reach 288+/-36.5 g; three-tide mushrooms can be produced through a mushroom intertidal-stage water supplementing fruiting technology; and the average total biological efficiency ranges from 120-140%.