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Method for producing gellan gum finished product from gellan gum fermentation liquor
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.
Owner:ZHEJIANG DSM ZHONGKEN BIOTECH
Making technology for blueberry jam
The invention discloses a making technology for blueberry jam. The technology comprises the steps of cleaning, crushing, burdening, vacuum concentration, tinning, sealing, sterilization, cooling and the like. White granulated sugar is added with water for boiling for 10 min, the mixture is filtered through a filter cloth in a syrup filter, the filter cloth is of the 100-mesh size, impurities in sugar solution are removed, and the sugar solution with the mass concentration being 40-50% is obtained for use; citric acid is made into a solution with the mass concentration being 40% for use; modified starch, xanthan gum and sodium carboxymethylcellulose are selected as a jam thickening agent, the xanthan gum and the sodium carboxymethylcellulose are sufficiently mixed with a part of white granulated sugar to be slowly added into continuously-blended hot water at the temperature of 50 DEG C, and then a complexation masking agent is added till sufficient dissolution to be added into a pill tank; the modified starch is directly dissolved while being blended in warm water and slowly added into the pill tank; acetic acid is adopted for adjusting the pH to be 3, and a gel complexing agent and abrowning inhibitor are added into the pill tank. The blueberry jam has the advantages of being low in sugar, nutritive and safe.
Owner:陈昊哲
Method for producing grapefruit juice by employing ultra-high pressure technology
InactiveCN104839836ANot easy to brownIncrease acidityUltra high pressure food processesFood extractionChemistryFruit juice
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.
Owner:CHINA AGRI UNIV
Fresh kiwi fruit slices and preparation method thereof
InactiveCN105962190ADelayed ripeningGuaranteed fresh qualityFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by coatingActinidiaKiwi fruit
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.
Owner:SICHUAN UNIV
Method for making fresh gastrodia elata fermentation wine
InactiveCN101255391ANot easy to extractNot easy to brownAlcoholic beverage preparationYeastProteinase activity
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.
Owner:XINJIANG YUZUN LIQUOR
Processing method for improving quality of canned edible mushrooms
ActiveCN102919824AOvercoming Barriers to BrowningImprove qualityFood preparationSpinsEdible mushroom
The invention provides a processing method for improving the quality of canned edible mushrooms. The processing method comprises the following process flows of preparing for raw materials (dried edible mushrooms), re-watering, fixing colors, spin-drying, tumbling and seasoning in vacuum, packaging in vacuum, sterilizing at high temperature under high pressure and storing. According to the processing method for improving the quality of the canned edible mushrooms, the greatest obstacle of brown stain of dried products is overcome, and the canned edible mushrooms have the advantages of high production efficiency, long storage time, instant eating after opening bags, nutrition and delicious taste, can be subjected to mass industrial production and has the characteristics of the edible mushrooms and the function of health care. According to the processing method, a compound color fixative and carboxymethylcellulose with a certain concentration are adopted to treat, by combining a vacuum tumbling process, a proper process is adopted by aiming at different small pack snack canned edible mushrooms, and snack soft cans having good quality and a long shelf period can be finally obtained; and various defects caused by severe brown stain or irrigation treatment of a product sterilization process are overcome.
Owner:ZHEJIANG UNIV OF TECH
Apple peeling method
InactiveCN103431499ADense evacuationMeet the process requirementsVegetable peelingApple peelFood processing
This invention discloses an apple peeling method. The method comprises the following steps: firstly, freezing to-be-peeled apples at -20 to -15 DEG C for 15 to 20 days; secondly, immersing the frozen apples in cold water for unfreezing and draining the apples; thirdly, performing peeling treatment on the unfrozen apples in an alkali peeling agent at the temperature of 60 to 70 DEG C for 5 to 6 minutes; and fourthly, washing the peeled apples two to three times. According to the invention, the apples are frozen firstly and then unfrozen, so that apple peels and flesh are separated primarily under the physical conditions, the compactness of the apple peels is lowered, and the tolerance of the apple peels to the alkali peeling agent is strengthened. The method can be used for peeling apples under a low temperature condition. The peeling ratio is one hundred percent. The processed apple is less prone to browning, has good appearance and meets the food processing requirements.
Owner:句容市白兔镇唐庄富民葡萄专业合作社
Culture medium of induced haplobiont for culturing eggplant anther and method of culture medium
InactiveCN104542274AHigh induction rateHigh differentiation efficiencyHorticulture methodsPlant tissue cultureMicrobiologyGenotype
The invention relates to a culture medium of an induced haplobiont for culturing eggplant anther and a method of the culture medium, and belongs to the technical field of plant biology. The method for cultivating the eggplant anther provided by the invention comprises the following steps: with the eggplant anther as a material, carrying out anther culture to induce callus; carrying out differentiation culture on the callus; carrying out rooting culture on differentiated seedlings; carrying out acclimatization and transplanting; and carrying out haplobiont doubling germination, so as to finish regeneration of an eggplant plant. The culture medium provided by the invention is low in cost and good in culture effect; the method for culturing the eggplant anther by virtue of the culture medium provided by the invention has the advantages of high callus induction rate, simple culture method and short culture period; the culture medium and the eggplant anther culture technology provided by the invention are applied to eggplant genetic breeding; the excellent genotype individual bodies of the eggplant are greatly enriched; the breeding period is obviously shortened; and a reliable technical support is provided for variety improvement of the eggplant.
Owner:郑州市蔬菜研究所
Culture media for peony high frequency embryogenic callus differentiation, and culture method thereof
InactiveCN102440192AEasy to get materialsLow pollution rateHorticulture methodsPlant tissue cultureSucroseEmbryo
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.
Owner:YANGZHOU UNIV
Preparation method of frozen juice containing tropical fruit mixed pulp
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.
Owner:NANTONG XINGSHI MATERIAL TRADING CO LTD
Method for debittering color protection and low-temperature processing of ginkgoes
InactiveCN104397509AReduce the temperatureReduce oxygen concentrationFood preparationQuick FreezeFreeze-drying
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.
Owner:徐志扬
Method for inducing sugarcane callus by using Lingfasu
InactiveCN101861834ANot easy to brownLoose texturePlant tissue cultureHorticulture methodsSkin callusCulture mediums
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.
Owner:广西壮族自治区甘蔗研究所
Pocket-size tremella cultivation method
ActiveCN105052556ANot easy to brownWhite colorCultivating equipmentsMushroom cultivationEcological environmentGreenhouse
The invention relates to the field of edible fungus cultivation, in particular to a pocket-size tremella cultivation method. The pocket-size tremella cultivation method includes the following steps that culture media are bagged to be sterilized, and sterilized culture bags are obtained; sixteen to twenty inoculation holes are punched in the periphery of each sterilized culture bag; the tremella culture inoculation is conducted in the sterilized culture bags; after inoculation culturing is conducted for fifteen to seventeen days, adhesive tape on the inoculation holes is torn off; after the adhesive tape on the inoculation holes are torn off for one day to two days, holes are punched in the peripheries of the inoculation holes of the sterilized culture bags; the sterilized culture bags are hung by hanging ropes to culture tremella; the tremella is formed and harvested. According to the pocket-size tremella cultivation method, the number of the inoculation holes formed in a single sterilized culture bag is increased by four times to five times compared with the prior art, the tremella is guided through the holes punched in the peripheries of the inoculation holes, finally, the sterilized culture bags are hung into strings in a greenhouse to culture tremella, and the tremella is formed; indoor frame house bag laying discharge in a traditional cultivation method is changed, the tremella fruiting bodies on the peripheries of the sterilized culture bags evenly make contact with the proper ecological environments of temperature, humidity, oxygen and light, and the tremella can well grow.
Owner:GUTIAN COUNTY HENGCHUN AGRI DEV
Method for carrying out agrobacterium tumefaciens mediated banana genes by employing liquid co-culture system
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.
Owner:SUN YAT SEN UNIV
Snack dried bean curd and method for continuously frying same at low temperature
InactiveCN102370010ALow frying temperatureReduce oxygen concentrationCheese manufactureFood scienceWater contentChemistry
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.
Owner:ZHEJIANG LAOBA FOODSTUFF
Method for improving saffron pigment synthesizing capability of saffron cells
InactiveCN102618484AAbility to promote the synthesis of saffron pigmentIncrease productionPlant cellsMicrobiologyCrocin
The invention discloses a method for improving saffron pigment synthesizing capability of saffron cells, which includes the following steps: (1) inoculating saffron calluses onto a plant cell culture medium containing 0.5 mg / L of cytokinin and 2 mg / L of archusia at temperature of 20+ / -1 DEG C for 25-30 days; and (2) culturing the calluses cultured in the step (1) in a plant cell culture medium containing 60 mg / L or 20 mg / L of oligosaccharide, and adding 0.5 mg / L of cytokinin and 2 mg / L of archusia at temperature of 20+ / -1 DEG C for 26 days. The method can remarkably improve synthesizing capability of saffron cells and content of saffron pigment, and the obtained saffron pigment is stable and not apt to brown.
Owner:NANJING UNIV OF TECH
Processing method of instant shrimps
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.
Owner:郭斯统
Frozen juice containing passion fruit-mango mixed pulp and preparation method thereof
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.
Owner:NANTONG XINGSHI MATERIAL TRADING CO LTD
Green longan fresh-keeping and color-keeping method
InactiveCN1565204AInhibit metabolismUnchanged flavorClimate change adaptationFruits/vegetable preservation using acidsChemistryAcid treatment
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.
Owner:李旭海
Radix angelicae sinensis traditional Chinese medicine decoction pieces and preparation method thereof
InactiveCN110368409ASimple processIncrease productivityPharmaceutical product form changePharmaceutical non-active ingredientsFreeze-dryingAdditive ingredient
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.
Owner:广东元德中药饮片有限公司
Making method of red date and rosa roxbunghii wine
The invention provides a making method of a red date and rosa roxbunghii wine, and relates to the technical field of fruit wine making. The red date and rosa roxbunghii wine is made through the production technology of sifting and cleaning, juice taking, low-temperature enzymolysis for impregnation clarification, component adjustment, low-temperature fermentation; colloid discharging for clarification, detection of cold and hot stability, and sterilization, filtration and packaging. Fresh fruits of rosa roxbunghii and dry fruits of red dates are prepared into clarified fermentation juice according to the weight ratio of 5:1 through pectinase with low yield of methyl alcohol, low-temperature fermentation is conducted to reserve the fruit aroma to the greatest extent, and mixing colloid discharging clarification treatment is conducted to obtain the largest clarification degree and reduce the browning risk of the finished product. The made red date and rosa roxbunghii wine is rich in various nutritive elements, has the fruit aroma and sweet aroma of the rosa roxbunghii and red dates, and is free of bitter taste; besides, the liquor body is light brown in color and luster, clarified and transparent, and high in stability.
Owner:MOUTAI INST
Flammulina filiformis strain and identification and breeding method thereof
ActiveCN112553083ANot easy to brownLess fluffFungiMicrobiological testing/measurementProtoplasmWild strain
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.
Owner:河北省农林科学院经济作物研究所
Processing method of quick-frozen potato
InactiveCN105076357ADoes not affect healthSmall product quality impactFruits/vegetable preservation by freezing/coolingFood preparationChlorideSolanum tuberosum
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.
Owner:王建新
Processing process for freshly-cut apples by ozone treatment
InactiveCN103749656AExtended shelf lifeExtended supply periodFruits/vegetable preservation by freezing/coolingRefrigeration temperatureNutrients substances
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.
Owner:SHANDONG INST OF POMOLOGY
Maca candy tablet and preparation method thereof
InactiveCN106720846ARich in nutrientsAppropriate finenessConfectionerySweetmeatsAnti virusAdditive ingredient
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.
Owner:GUANGDONG YANLING LIFE TECH CO LTD
Processing method of dried mangoes
InactiveCN108294152APrevent browningSuck sugarSugar food ingredientsFood thermal treatmentSaccharumSucrose
The invention discloses a processing method of dried mangoes, and relates to the technical field of food processing. The processing method comprises the following steps of selecting mangoes which do not become rotten and of which 70%-80% are mature, removing skin, removing kernels, and performing cutting to obtain mango slices of which the thickness is 3-5mm; putting the mango slices in color protection hardening liquid for soaking; putting the soaked mango slices in boiling water for blanching; adding the blanched mango slices and a sugar solution to a reaction kettle, and performing vacuumizing, wherein the sugar solution comprises the following components of L-arabinose, glucose, cane sugar, table salt and the balance of water; performing immersing, then adding mixed sugar of glucose and cane sugar, regulating the concentration of the sugar solution, and performing vacuumizing and immersing after regulation of the sugar degree each time; baking the sugared mango slices until the water content is 37-42%; putting the predried mango slices in natural plant gum liquid for soaking; and baking the dried mangoes wrapped with glue until the water content is 20-25%. The made dried mangoes are delicately fragrant in sour and sweet degree, rich in flesh quality, sweet rather than greasy, rich in original fruit flavor, high in nutrient value, bright in color, not liable to cause of brown stains, and long in storage time.
Owner:安徽徽风生态农业开发有限公司
Honey lemon tea and preparation method thereof
InactiveCN108185069ANot easy to brownExcellent antibacterial and anti-mildew effectTea substituesFruit juiceCarotene
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.
Owner:FOSHAN KESHABA TECH CO LTD
A kind of production method of low-bacteria raw wet noodle product special powder
ActiveCN109603985BEasy to controlControl damaged starch contentGrain huskingGrain polishingBiotechnologyYeast
Owner:JIANGNAN UNIV +1
Aralia chinensis bud rapid propagation method
ActiveCN106106162AHigh proliferation rateEasy to induce differentiationHorticulture methodsPlant tissue cultureBudCell budding
The invention belongs to the technical field of plant biotechnology. Tender stem and young leaves of aralia chinensis bud are dedifferentiated, callus differentiates a great deal of embryoid, the embryoid efficiently differentiates to form seedlings, and rootage and seedling strengthening are carried out. The process includes the steps that a dedifferentiation culture medium is inoculated with an aralia chinensis bud explants, the callus induction rate is 100%, the aralia chinensis bud explants are transferred to a culture medium for inducing the callus to differentiate the embryoid, three times of subculturing is carried out, and the propagation coefficient of propagating third-time embryoid through the embryoid reaches 11.337; the embryoid is transferred to a culture medium for differentiating the embryoid into seedlings and is cultured for 60 days, and the seedling differentiation multiple is 3.889; the seedlings are transferred to a culture medium for rootage and seedling strengthening and are cultured for 45 days, the rooting rate is 98.6%, the average root length is 11.5 cm, and the average number of main roots is 3.2. The culture period of the method is short, few materials are used, wild resources can be effectively protected, the culture medium cost and labor cost are saved, and the method is suitable for planting aralia chinensis bud on a large scale.
Owner:WUHAN INST OF BIOENG +1
Flammulina velutipes strain and cultivation method thereof
ActiveCN112538432AImprove palatabilityBright colorFungiMicroorganism based processesEdible mushroomPileus
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%.
Owner:河北省农林科学院经济作物研究所
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