125results about How to "Prevent oxidative rancidity" patented technology

The invention aims to disclose high-bioactivity ganoderma spore oil and a preparation method thereof, and belongs to the field of Chinese medicament. The method comprises the following steps: breaking walls of ganoderma spore powder by adopting a high-energy nano impact mill, performing dry granulation, supercritical CO2 extraction, molecular distillation and purification, and thus obtaining the ganoderma spore oil. The operation process of the method is carried out in an anhydrous environment, so that oxidation of the spore oil in the processing process is reduced, and the obtained product is stable in property; the freezing transparent test time of the ganoderma spore oil prepared by the method exceeds 5.5 hours; and the measured unsaturated fatty acid content is between 60 and 80 percent, the total triterpenoid content is 2 to 3 percent, the total ergosterol content is 2 to 5 mg/g, the ganoderic acid A content is more than 1 mg/g, the peroxide value is less than 5mmol/kg, and the acid value is less than 10 mg KOH/g.

The invention discloses camellia oil microcapsule powder and a preparation method thereof. The camellia oil microcapsule powder comprises a core material and a capsule material for coating the core material, wherein the core material includes 1 part of camellia oil by weight, and the capsule material includes 0.8-9 parts of modified polysaccharide-SSOS (starch sodium octenyl succinate) by weight.The preparation method is as follows: camellia oil is added into an aqueous solution of SSOS, the solution is stirred to be a uniform emulsion system, the emulsion is subjected to high-pressure homogenizing through a high-pressure homogenizing machine to form a camellia oil emulsion, then camellia oil emulsion is subjected to spray drying or freeze drying, and finally the while camellia oil microcapsule powder with the grain size less than 1000 nm can be obtained and has high stability and good flowability. The camellia oil microcapsule powder keeps the activity of camellia oil, improves the stability and the bioavailability of camellia oil, and can be applied to food and health care products.

The present invention discloses one kind of glossy ganoderma spore oil, and belongs to the field of Chinese medicine technology. The glossy ganoderma spore oil is measured to contain total triterpene in 25-35 % and unsaturated fatty acids in 60-80 %, and has density of 0.85-1.0, refractive index at 25 deg.c of 1.45-1.50, and acid value of 15-25. The present invention also discloses the supercritical preparation process of the glossy ganoderma spore oil, and the preparation process has high extracting rate, and is favorable to the stability of the glossy ganoderma spore oil and suitable for industrial production.

The invention relates to a method for prolonging the storage period of walnut kernels and belongs to the technical field of food freshness preservation storage. The method comprises the following steps of: uniformly spraying prepared bleached shellac and tea polyphenol composite solution on the cleaned and dried walnut kernels, and naturally drying the walnut kernels in the air; packaging the dried walnut kernels into package bags, and carrying out vacuumizing and thermal sealing to package the walnut kernels; and storing the packaged walnut kernels at normal temperature or in the cold. By the method, the walnut kernels are smeared with the natural prepared bleached shellac and tea polyphenol composite solution, so that the limitation of a synthesized antioxidant is eliminated; furthermore, by vacuum package, oxidative rancidity of the walnut kernels is effectively suppressed; the storage period of the walnut kernels is prolonged; selling and transportation of the walnut kernels are facilitated; and the edible quality of the walnut kernels is kept for a longer time.

The present invention discloses a qi benefiting and blood nourishing fragrant and hot walnut kernel which is made of following raw materials in parts by weight: walnut kernels 80-90 parts, watermelon seed kernels 10-20 parts, fish roes 20-30 parts, corn pollen 7-8 parts, oolong tea 8-10 parts, papaya 8-10 parts, capsicum frutescens 4-5 parts, kadsura longipedunculata 2-2.4 parts, elaeagnus pungens 0.7-1.5 parts, Chinese wolfberry fruits 0.7-2 parts, glycerol, sesbania gum, zein, and an appropriate amount of 3%-4% sodium carbonate aqueous solution. The qi benefiting and blood nourishing fragrant and hot walnut kernel utilizes zein to conduct film coating treatment on walnut kernels, which can completely cut off walnut kernels from the outside moisture and oxygen, inhibit oxidative and rancid process of walnut kernels, and extend the shelf life of walnut kernels; and the added kadsura longipedunculata, elaeagnus pungens and other traditional Chinese medicines increase the health-care efficacies of walnut kernels in clearing liver and improving eyesight, supplementing blood and beautifying features, and calming mind and benefiting qi.

The invention discloses a processing method of drunk and fragrant pseudosciaena crocea. The method mainly comprises the steps of: (1) raw material pre-treatment, (2) alcohol treatment, (3) vacuum package, (4) freezing storage and the like. The pre-treated pseudosciaena crocea is treated by self make vinasse paste, then, pseudosciaena crocea bodies are subjected to vacuum opening sealing and package, and finally, the products are subjected to freezing storage under the condition of -18DEG C. The pseudosciaena crocea prepared by the method has the intense fragrance and tender meat, the grease oxidation rancidity phenomenon is avoided, and better application and popularization values are realized.

The invention discloses a processing method of a low-temperature vacuum fried fragrant and crispy fish oil immersed can. The method comprises the following steps that whitebait is used as ingredients for making fragrant and crispy fish, after the cleaning and the deodorization, low-temperature vacuum frying is adopted, auxiliary ingredients are added for seasoning and oil immersing, vacuum can sealing is carried out, finally, the sterilization is carried out, and finished products are obtained. The method solves the problems that in traditional frying process, the nutrition loss is high, the excessive dewatering is caused, the tissue contraction is serious, the texture is harder, and the color of the finished products is hard. The oxidation deterioration of edible grease can be effectively prevented, the mouth feeling on the product is loose and crispy, and safety and sanitation are realized, so the product quality is more applicable to the modern consumption requirements.

The invention discloses a packaging method for refreshing large yellow croaker through controlled atmosphere. The method comprises: (1) killing, dissecting, removing internal organs of the fish, washing, and drip-dring, (2) mixing gases with a gas proportion mixer, vacuumizing with a multifunctional controlled atmosphere packaging machine for 3-10s, aerating for 1-5s, and sealing at 110DEG C-150DEG C, and (3) cold-storing at 0DEG C-4DEG C. Controlled atmosphere adopts CO2 and N2, and takes random ratio at a volume scope of CO2 10-80% and N2 10-90%. In the controlled atmosphere packaging, aerating 1ml-3ml/g yellow croaker. The invention can prolong shelf period obviously, ensure product quality, and is easy operation.

The invention belongs to the technical field of food refrigeration and discloses a method and equipment of high-pressure refrigeration of fresh food by using liquid carbon dioxide. The method comprises the steps of: (1) cleaning the fresh food and removing water stains from the surface, (2) precooling a high-pressure sample container and liquid carbon dioxide, (3) putting the fresh food in the high-pressure sample container for sealing, injecting liquid carbon dioxide into the high-pressure sample container containing the fresh food to increase pressure of the container to 50-210MPa, and performing pressure maintaining treatment, and (4) releasing the pressure, allowing liquid carbon dioxide to return to a storage tank, taking out the fresh food and putting the fresh food in a refrigeration house for long-term storage. The method shortens refrigeration time, reduces refrigeration loss, and an unfrozen water content and an ice crystal size in a frozen sample, generates more intracellular ice crystals, reduces an oxidation rate of unsaturated fatty acid in fresh meat and a contamination degree of the fresh meat in an unfreezing process and better keeps the quality of the fresh food.

The invention relates to a quail feed additive comprising the following components in part by weight: 10-20 parts of aureomycin, 3-5 parts of bacitracin zinc, 15-20 parts of oxytetracycline, 5-15 parts of dinitolmide, 5-15 parts of L-calcium ascorbate, 10-20 parts of calcium propionate, 5-10 parts of anise oil, 20-30 parts of bentonite and 1-5 parts of lucerne meal. The quail feed additive is capable of preventing and treating various diseases which are easily produced in the production process of quails, and further has the effects of increasing appetite, promoting animal growth, boosting feed digestion and improving the immunity of organisms.

The invention provides six-delicacy filling for dumplings and a preparation method thereof. The three-delicacy filling for the dumplings comprises pig lean meat 20-30 parts, pig backfat 20-30 parts, dried shelled shrimps 2-4 parts, Chinese chives 4-8 parts, dried scallops 5-8 parts, sea cucumbers 8-12 parts, shrimp eggs 2-4 parts, clear water 12-15 parts, dried shelled shrimp water 2-4 parts and dried scallop water 3-5 parts. The six-delicacy filling for the dumplings has multiple seafood species and enough delicate flavor and is free of fishy smell.

The invention relates to an evening primrose oil microcapsule and a pulverization method. Evening primrose oil is difficult to dissolve in water and ethanol, is easy to be oxidized by oxygen and has a special grease taste; currently, crude evening primrose oil and evening primrose oil soft microcapsule are mainly products in a market, thereby greatly limiting the application range of the evening primrose oil as a functional health care product and a food additive. The evening primrose oil microcapsule is characterized by comprising the following components in parts by weight: 1 part of evening primrose oil core material, 0.6-8.5 parts of acrylic resin II or acrylic resin III or acrylic resin II and acrylic resin III and 0.05-0.5 part of polyoxyethylene hydrogenated castor oil RH40. The evening primrose oil microcapsule is applied to the field of medicaments.

The invention provides an environmentally protective raw fish puffed feed with low emissions of nitrogen and phosphorus. The puffed feed comprises fish meal, defatted soybean meal, corn protein powder, wheat gluten powder, spray dried blood meal, squid small peptides, fish oil, soybean oil, phosphatide oil, choline chloride, flour, tapioca flour, L-lysine hydrochloride, DL-methionine, threonine, tyrosine, taurine, mannan oligosaccharide, vitamin C, trace element premix, vitamin premix, an antioxidant. The prepared raw fish feed can significantly reduce nitrogen and phosphorus emissions, has a strong stability in water, is low in dissolve-loss ratio, and has a high-quality environmentally protective effect.

The invention discloses a new anti-oxidation fresh-keeping production method for hand-peeled pecan, and belongs to the technical field of food processing. The method comprises the following main processes of: screening and cleaning raw materials, performing high-temperature deastringent treatment and efficient cracking treatment, boiling till being tasty, performing bright quality guarantee treatment, drying, cooling and packing to obtain a finished product. The method solves two technical problems that the production efficiency is low and the grease is easily oxidized and deteriorated in the traditional process. The method has the first technical key that: an efficient multifunctional shell crusher for dried nuts such as pecan and the like is used for efficient cracking treatment so as to improve the production efficiency and reduce the production cost. The method has the second technical key that: good film-forming performance of a bright quality guarantee agent is used so that a bright transparent protective film is formed on the surface of the product, wherein the components of the protective film are nutrients required by the human body, do not affect the mouthfeel and the flavor of the product, can block oxygen and have the effect of preventing the grease from oxidized and deteriorated. The prepared product has the characteristics of surface brightness, hand polluting resistance and the like, the quality of the product is improved, and the shelf life is prolonged.

The invention provides original fragrant perilla edible blend oil and a production process thereof. The production process includes the steps: cleaning and baking perilla seeds for preparing the original fragrant perilla edible blend oil to obtain baked perilla seeds; respectively cleaning and tempering other oil plants to obtain tempered oil plants; respectively measuring oil contents, fatty acid composition and fatty acid contents of the perilla seeds and the other oil plants; determining respective cold-pressed oil yield of the perilla seeds and the other oil plants by small-scale tests, calculating respective usage of the perilla seeds and the other oil plants according to preset composition of the perilla edible blend oil, and mixing the perilla seeds with the other oil plants according to the usage to obtain mixed oil plants; cold-pressing the mixed oil plant to obtain crude oil and cake meal; performing refined filtration for the crude oil to obtain cold-pressed blend oil; adding natural vitamin E or tertiary butylhydroquinone into the cold-pressed blend oil, and detecting the fatty acid composition and the contents to obtain the original fragrant perilla edible blend oil.

The invention discloses a production method of toasted peanuts, comprising the following steps: 1, selecting peanuts; 2, seasoning; 3, making the peanuts tasty; 4, drying; 5, toasting under vacuum; and 6, packaging. According to the invention, oxidation and rancidity of the toasted peanuts can be effectively avoided, thus the product quality is raised, and the shelf life of the product is prolonged; by adding seasonings and making the peanuts tasty under vacuum, the taste of the toasted peanuts is richly layered and is suitable for different consumers, the price of peanut product is raised, and the economic benefits and the social benefits are huge.

The invention discloses body-fluid-secretion-promoting and easily-digestible walnut seeds. The walnut seeds are prepared from raw materials in parts by weight as follows: 40-60 parts of walnut seeds, 15-16 parts of honeysuckle flower powder, 4-7 parts of green tea, 15-20 parts of common floweringqince fruits, 7-8 parts of chicken bones, 1.8-3 parts of ophiopogon roots, 0.9-1 part of pummelo peels, 1.4-2 parts of lecanthus peduncularis and proper amounts of glycerin, zein and 3%-4% sodium carbonate aqueous solution. According to the walnut seeds, the walnut seeds are coated with films by the aid of the zein, outside moisture and oxygen are isolated, the oxidative rancidity process of the walnut seeds is inhibited, and the shelf life of the walnut seeds is prolonged; the walnut seeds additionally have health-care effects of nourishing yin, promoting body fluid secretion, moistening lungs and clearing away heart-fire by the aid of the added traditional Chinese medicinal components such as the ophiopogon roots, the pummelo peels and the like.

The invention relates to the foodstuff processing technology field, and more specifically relates to a Matcha bread and a producing method thereof. The raw materials for producing the Matcha bread mainly comprise bread flour, Matcha powder, soybean powder, gluten powder, balsam pear powder, stevia powder, haw powder, tortoiseshell powder, lemongrass powder, eucalyptus powder, sophora flower bud powder, plum juice, plum juice, ammonium chloride, ammonium carbonate, distilled monoglyceride stearate, cephalin, sodium propionate, heme iron, casein phosphoeptide, maltol, active dry yeast, mirror pectin, cane sugar, maltose, egg, milk powder, butter, sesame oil and rice bran oil. The Matcha bread is produced by processing the raw materials like mixing, rubbing, fermenting, cutting and baking. The raw materials formula of the Matcha bread is scientific and reasonable; the shelf life is long; the nutrition value is high; the taste is sweet and tasty; the bread is bulky and tough; and the digestive system absorption namely the stomach absorption can be promoted. The method is used to provide a healthy and nutrient foodstuff; the preparation method is simple; and the operation is easy.

The invention specifically relates to a microwave vacuum preservation method for grains, which belongs to the technical field of food preservation. The method comprises the following steps that: firstly, grains are filled in a packaging bag which allows microwave to permeate and has a good gas barrier property, one side of the packaging bag is provided with an opening, the rest sides of the packaging bag are sealed, grains are filled into the packaging bag through the opening, a comb-shaped high temperature resistant die is arranged between the upper layer and the lower layer of the opening, a sealing machine is used for primary sealing, 3 to 120 breathing outlets with a diameter of 0.5 to 1.5 mm are reserved in advance at a sealing place, and the spacing between two adjacent breathing outlets is 0.5 to 3 cm; secondly, the packaging bag is placed in a microwave device for treatment so as to allow the grains to have a surface temperature of 54 to 65 DEG C when the grains come out from the microwave device, and then the packaging bag is treated under the conditions of a degree of vacuum of 0.08 to 0.095 MPa and a cooling speed of 0.09 to 0.35 DEG C/s for 15 to 45 s to enable the grains have a surface temperature of 36 to 51 DEG C; finally, all the breathing outlets in the packaging bag are sealed. The invention enables the defect that cooling time in the existing cereal microwave insect and mildew inhibiting technology is too long to be overcome, thereby avoiding a hidden trouble of secondary pollution.