442results about How to "Preserve nutrients" patented technology

The invention relates to a processing method of food and beverage waste material, which is characterized in that steps are as follows in sequence: a sorting step, a braising and boiling step, a squeezing step, a drying step, a screening and packing step, wherein, in the braising and boiling step, the food and beverage waste material after the sorting step is braised and boiled for 10 to 30 minutes at the temperature of 35 to 55 DEG C. Partial liquid separated from the squeezing step is separated by a horizontal centrifuge, a separated solid or solid-liquid mixture steps in the drying step, the separated liquid utilizes waste heat in the dry step to concentrate, partial condensed water and exhaust gas are discharged, and then the concentrated liquid is sent to the horizontal centrifuge for circular separation. The technique method is more reasonable, the nutritious substance of food giblets can be fully utilized, and the liquid loss after being squeezed and filtered is prevented, at the same time, environmental pollution is avoided and reduced, and the production cost is lowered.

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

The invention relates to a process for extracting high-grade rice bran oil by a physical method, which utilizes the partial pressure of water vapor to reduce the partial pressure of free fatty acids in the oil and also reduce the boiling point temperature of the free fatty acids under high vacuum conditions, so that the free fatty acids can also be gasified at a lower temperature (240 DEG C) lower and further be separated from the oil. The chemical refining aims to further reduce the acid value, and ensure the oil color; while the process adopts the three-time bleaching and deodorization combining method to achieve the purpose. The three-time bleaching is that a mixing bleaching agent is used to remove 'blue' and other pigments produced in the deacidification process, and the deodorization is that the water vapor distillation principle is utilized to further remove the free fatty acids in the oil, so that the acid value and the like meet the requirements of product quality standards. Compared with the existing refining process, the process has high yield increasing by about 2-3% under the same conditions, and large micronutrient retention capacity, greatly retains nutrients, and significantly reduces the discharge amount of sewage.

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

The invention relates to puffed lentinus edodes free from a sulfur peculiar smell, and a production technology of the puffed lentinus edodes, and discloses the puffed lentinus edodes and a production method thereof. The sulfur peculiar smell is removed from the lentinus edodes; the technology is simple; the obtained lentinus edodes is low in contractility; the time required by rewatering soaking is short; and a nutrition preservation rate is high. The puffed lentinus edodes is prepared by a pretreatment, predrying, peanut oil leaching and varying temperature differential pressure puffing and drying method. In a leaching process, the time is short, a finished product rate is high, and nutritional ingredients of the lentinus edodes are preserved to the greatest extent; in a puffing process, moisture in a tissue of the lentinus edodes is instantly vaporized and dissipated, so that a raw material expands intracellularly or intercellularly to form a uniform honeycomb structure, and the puffed lentinus edodes has good crisp property, can be rapidly molten in a mouth after eaten, and is good in taste and easy to digest; and in addition, the uniform and porous texture allows the puffed lentinus edodes to absorb water easily, and the puffed lentinus edodes has good rewatering property.

The invention discloses a fresh bone powder-contained tableting candy and a manufacturing method thereof, and aims at providing the fresh bone tankage-contained dextrose candy which is rich in nutrition and unique in taste. The technical point is that the tableting candy comprises the following components in parts by weight: 1 to 50 parts of bone tankage, 1 to 40 parts of sweetening agent, 1 to 30 parts of milk powder, 1 to 20 parts of resistant dextrin, 1 to 20 parts of maltodextrin, 1 to 20 parts of vegetable fat powder, 0.01 to 10 parts of antioxidant, 0.01 to 24.4 parts of phytosterol and 0.01 to 2 parts of magnesium stearate. The fresh bone powder-contained dextrose candy and the manufacturing method thereof belong to the technical field of food manufacturing.

The invention relates to a making method of low-sugar blackberry jam in the jam process technological field, which is characterized by the following: choosing flash-freezing or fresh blackberry with good color and flavor and high sugar acidity as raw material; choosing natural food additives; using modern process technique and unique dispense prescriptions; making the blackberry jam with low sugar content, beautiful in color and sour-sweet taste; having more dense scent of raspberry with stable quality. The invention has the merits of (1) the dispense prescriptions is formed through researching over many years and fits the needs of food with low sugar and high pulp content and mellowing taste for modern people, and (2) the invention utilizes the methods of vacuum concentration, homogeneity and degassing to reserve nutrient in high limit and retains the natural flavor of the blackberry and stability of the product.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention relates to liquid infant milk for newborn to six-month-old infants and a production method thereof. The liquid infant milk contains a certain amount of protein, fat, carbohydrate, vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium and lactoferrin, has comprehensive nutrition and can be used as a breast milk substitute for the newborn to six-month-old infants. The production method of the infant milk adopts a combined way of separately treating heat-sensitive materials and other materials, respectively adopting a combination of different processes and conducting membrane filtration and low-heat sterilization to the heat-sensitive water-soluble materials, can prevent the nutrient components of raw materials from being lost and degenerated, and can remove microorganisms on the premise that the nutrient components are reserved to the utmost extent.

The invention provides a method for producing feed by fermenting dining waste. The method is characterized in that the method sequentially comprises the steps of separating, boiling, pressing, fermenting, drying and separating screen packaging, wherein in the boiling step, the dining waste undergoing the separating step is boiled at a temperature of between 35 and 55 DEG C for 10 to 30 minutes. The technological method is more reasonable, and can fully utilize nutrient compositions of the dinning waste, avoid the loss of liquid phase after filter pressing, simultaneously avoid and reduce environmental pollution and lower production cost.

The invention relates to a sweet potato residue cookie and a production method thereof and belongs to the technical field of food processing. Sweet potato residue cookie is utilized comprehensively, and the sweet potato residue cookie is made from main raw materials of the sweet potato residue and self-raising wheat flour, auxiliary materials of cream, eggs and xylitol, and additives of baking powder, fresh milk flavor powder, nano-calcium, polylysine and the like. Curing, modification and drying of the sweet potato residue are completed integrally, the technology is simple, rapid and energy saving, and nutritional ingredients of the sweet potato residue are preserved to the utmost degree; the sweet potato residue cookie high in fiber and calcium and free of sucrose, thereby being suitable for middle-aged and aged people and diabetic patients to eat.

The invention discloses ultrafine fried corn flour and a production method thereof. The content of corn in the ultrafine fried corn flour is 100 percent, and the fineness is greater than 200 meshes. The production method of the fried corn flour comprises the following steps of: (1) cleaning corn, peeling and degerming; (2) smashing and sieving with a 150-mesh sieve to obtain ultrafine raw corn flour; (3) adding 30 percent of water into the raw flour, stirring uniformly, extruding, curing into corn noodles, and airing or drying; and (4) smashing dry corn noodles into corn flour over 200 meshes. The ultrafine fried corn flour is yellow in color, has high viscosity after being added with water, and can be prepared into special flour with strong corn flavor such as noodle flour, dumpling flour, biscuit flour, steamed bread flour, full-moon dumpling flour and the like after being mixed with ultrafine raw corn flour and a small amount of wheat flour or buckwheat flour, rice flour and sticky rice flour. The production method has the advantages of easiness, high yield and capability of keeping the original color and nutritional ingredients of corn.

An antistaling method for the shelled water caltrop at ordinary temp includes shelling the fresh water caltrop, immersing in the solution of D-sodium araboascorbate and citric acid for preventing browning, immersing in the solution of sodium hydroxide and trisodium phosphate for peeling, immersing in the solution of sodium pyrosulfite and citric acid for protecting color, classifying, immersing in the solution of VC and potasium sorbate for antistaling purpose, vacuum packing, sterilizing in hot water, and constent-temp storage for 5-10 days.

The invention discloses a low-temperature ultrahigh-pressure continuous sterilization method for liquid milk, relates to liquid milk, and particularly relates to a method for sterilizing the liquid milk by adopting ultrahigh-pressure water jet. The method is characterized in that the liquid milk is subjected to the ultrahigh-pressure water jet treatment in a nozzle of coaxial equivalent clash type or collision type at the temperature of between 4 and 60 DEG C under the pressure of 50 to 400MPa; and the liquid milk overcomes the defects that the pasteurized milk has short shelf life and the instantaneous ultrahigh-temperature sterilized milk has large loss of nutrient components, and can preserve the nutrition, prolong the shelf life, save time and labor and reduce the energy consumption. The method is applied to sterilization of cow milk, yak milk, water buffalo milk and goat milk, and the sterilized milk is expected to become a new variety of the liquid milk, namely ultrahigh-pressure milk.

The invention discloses a production method for a freeze-dried lemon sustained-release tablet, which includes the following steps: ultrasonic cleaning, sterilization, secondary cleaning, precutting, fine cutting, flavoring, quick freezing and vacuum freeze-drying. The freeze-dried lemon sustained-release tablet which is produced according to the method keeps the nutritional ingredients in the lemon unchanged to the max, moreover, the nutrition and flavor of the freeze-dried lemon sustained-release tablet can be slowly released when the freeze-dried lemon sustained-release tablet socked in water and drunk, and meanwhile, the shelf life of the product also can be greatly prolonged; secondly, the processing process adopts vacuum freeze-drying just one time, rather than two times of vacuum freeze-drying, so that the production cost is greatly reduced; the color is natural, and the appearance is good.

The invention discloses a functional food far infrared box type drying system. The functional food far infrared box type drying system comprises a drying box body, wherein an infrared drying layer is mounted in the drying box body, and is connected with an infrared control system; and the infrared drying layer has a face-shaped infrared radiation emitting layer. The functional food far infrared box type drying system uses a far infrared resonance effect for drying agricultural products, and uses partial matching between an infrared wavelength peak of heating bodies and an infrared wavelength peak of the agricultural products to be dried for effectively retaining single nutritional ingredients of the agricultural products so as to realize the drying of functional foods.

The invention provides an ultrasonic continuous sterilization device, comprising a raw material tank, a heating device, a heat exchanging device, an ultrasonic processing device, a liquid storage device and a controller. The heating device is connected with the heat exchanging device. The raw material tank, the heat exchanging device, the ultrasonic processing device and the liquid storage device are sequentially connected through pipelines. The controller is respectively connected with the heating device, the heat exchanging device, the ultrasonic processing device and control valves on the pipelines. The ultrasonic processing device comprises an ultrasonic barrel, a plurality of ultrasonic probes, ultrasonic transducers and ultrasonic generators, wherein the ultrasonic transducers and the ultrasonic generators are arranged corresponding to the ultrasonic probes, the ultrasonic generators adopt different frequencies and are all arranged in the controller, and the ultrasonic probes are correspondingly distributed on the periphery of the ultrasonic barrel in a stagered junction mode. The invention also provides a method realized by the devices, i.e. feed liquid is firstly heated by the heat exchanging device, and then dynamic and continuous ultrasonic sterilization processing is carried out by the ultrasonic processing device. The invention adopts the technology combining low-temperature heating and ultrasonic processing, and has the advantages of good sterilization effect, high efficiency and the like.

A production method fro preparing the feed of crude protein powder with the residues in kitchen is characterized by the steps which comprise selection; smashing; separation; the smashed solid and liquid residue pastes from the kitchen are separated in a centrifugal machine and the oil and water of the separated liquid are separated by a separator; the oil is delivered to an oil tank and the water containing protein is implemented with the step of concentration; concentration; a concentrator is used for concentrating the water containing protein; drying; the concentrated water containing protein is sprayed on the solid paste through a pipe and a nozzle and dried on a drier; the water content is controlled under 15 percent and the feed of crude protein powder is obtained. The processing method is more rational and with the method, the nutrition in residues in kitchen can be fully used and the liquid loss after press filtration is prevented; at the same time, the environmental pollution is prevented or reduced and the production cost is decreased.

The invention discloses processing technology for quickly freezing and refreshing toon, which comprises the processes such as blanching, cooling, shaping by quick freezing, constant-temperature cold storage and the like. The processing technology comprises the following steps: treating an entire toon stem; performing processing and color protecting treatments on the toon stem through the blanching and cooling processes before the quick freezing process, wherein no additive with chemical compositions is used; bagging the processed toon and quickly freezing the bagged toon, wherein little water or fragrance is volatilized; and shaping the bagged toon by quick freezing and storing the shaped toon under an environment with a small temperature difference. The toon can keep original shape and nutrient compositions and has crisp mouthfeel and green color and a quality guarantee period of more than two years. The processing technology is used for quickly freezing and refreshing fresh and tender toon stems.

The invention discloses a low-temperature refining method of tea seed oil, comprising an absorbing and refining step and a filtering step. The invention adopts the core technology of utilizing a mixed absorption agent to absorb and filter impurities in crude oil, such as free fatty acid, various pigments, phospholipid, and the like to achieve the aim of refining the tea seed oil so as to substitute traditional procedures, such as degumming, deacidifying, bleaching, deodorizing, and the like. The invention adopting a low-temperature physical absorption technology only needs an absorbing and refining pot and filtering equipment, reduces the traditional refining procedures, shortens the production period, lessens the refining loss of the tea seed oil, avoids the execution of the high-temperature process of the traditional refining process, reserves biological active substances and nutrient contents in the tea seed oil, such as vitamins, squalene, and the like and improves the product quality and the health function. The tea seed oil obtained through refining is colorless and transparent and has high yield, equipment investment is small, and the method is simple and suitable for industrial production, keeps the pure natural characteristics of the tea seed oil and greatly improves the added values of the tea seed oil.

Packaging using Gas Permeable Non-Woven Fabric based Film extends the shelf life of various fresh fruits and vegetables and vase life of fresh cut flowers by changing the atmosphere in which these living products are stored and respires. The high oxygen and carbon dioxide permeability of the Gas Permeable Non-Woven Fabric based Film establishes an ideal atmosphere for the specific perishable item, and therefore extends its shelf life. The establishment of lower oxygen and carbon dioxide atmospheres inside packages using Gas Permeable Non-Woven Fabric based film, also leads to reduction in the respiration rate of the perishable items. The reduction in the respiration rate prevents loss of moisture, production of metabolic heat, and yellowing, browning, reduction in production levels of ethylene. Thus the created atmosphere is able to extend shelf life, maintain high quality and preserve nutrients of fresh produce items by naturally regulating respiration of said produce/flower.