269results about How to "Prevent rancidity" patented technology

The present invention relates to oat deeply processing technology, and is especially technological process of producing oat dietary fiber and nutritious powder with oat bran. The technological process includes microwave enzyme deactivation of oat bran, enzymolysis, centrifugal separation, drying the precipitate and superfine crushing to obtain oat dietary fiber powder, vacuum concentrating the separated supernatant and spray drying to obtain nutritious powder. The present invention extracts the nutritious matters from oat bran effectively, the product has high purity and the production process is environment friendly.

The invention discloses a fresh keeping method for salted and preserved meat products. The fresh keeping method is realized by putting the vacuum-packed salted and preserved meat products in liquid pressure medium in the super-high pressure container under 20-60 DEG C for 1-3 times of cyclic processes of pressurizing, pressure keeping, and pressure discharging, the freshness date of the high-pressure processed salted and preserved meat products can be prolonged to one year in the normal temperature. The fresh keeping method for the salted and preserved meat products of the invention can effectively prolong the freshness date of the salted and preserved meat products, can be used in various salted and preserved meat products, such as sausage, preserved ham, preserved duck, and preserved beef.

The invention discloses a method for recycling of soybean whey wastewater by a membrane separation technology. The method includes: sterilization pretreatment; flocculation and centrifugal separation for impurity removal; whey protein recovery by ultrafiltration membrane continuous separation; whey protein powder recovery; oligosaccharide syrup recovery by nanofiltration membrane continuous concentration; oligosaccharide recovery; and dialysis water recovery by reverse osmosis membrane continuous concentration. The method provided in the invention can avoid whey wastewater rancidity and ultrafiltration membrane pollution and plugging, and improves the product quality. Employment of the continuous separation concentration mode reduces stay of intercepted objects or protein, impurity concentrated liquors in a membrane assembly to the utmost, and back-and-forth circulation between a membrane liquid inlet tank and a membrane system no longer exists. Meanwhile, the membrane surface flow speed is controlled, so that the problems of membrane pollution and low separation efficiency are solved. An osmosis filtration membrane washing process is adopted, and water is added automatically for filter wash, so that the membrane pollution and plugging problems are solved, and the product quality is improved. The selection of high temperature resistant hydrophilic membrane materials guarantee a high water flux and help to reduce membrane pollution.

The invention discloses a fast degradation on-site treatment process for kitchen garbage. The process comprises the following steps: domestic garbage and a percolate in the kitchen garbage are sortedand separated, and the separated domestic garbage is crushed into particles with diameter of 10-30 mm; the particles are stirred, and the stirred particles are squeezed and dewatered, so that the water content is 40%-60%; various enzymes are produced by microbial degradation bacteria so as to biodegrade kitchen waste in the squeezed and dewatered particles and produce organic fertilizer for recycling; the sorted and separated percolate, dilution water produced by crushing and liquid produced by squeezing and dewatering are mixed into a mixed solution, electrolysis, air floatation, hydrolytic acidification and biochemical process treatment are performed on the mixed solution for oil-water separation of the mixed solution, so that waste water produced by oil-water separation meets the discharge standard, and oil produced by oil-water separation is recycled. Residual value of the kitchen garbage can be fully utilized, the transportation cost is saved, and the kitchen garbage is rapidly degraded in time.

The invention provides a method for continuously producing whey soy proteins through soy whey water. The method comprises the following steps: adjusting the pH (Potential Of Hydrogen) value of the soy whey water to 5.0 to 10.0; removing insoluble suspended solids by a separator, so as to obtain the clear soy whey water, thereby meeting the requirement of feeding the soy whey water to an ultrafiltration membrane or a nanofiltration membrane, and ensuring that an ultrafiltration membrane or nanofiltration membrane separating system runs normally; concentrating the clear soy whey water by the ultrafiltration membrane or the nanofiltration membrane to obtain the membrane concentrate solution; heating the membrane concentrate solution to reach 80 to 155 DEG C; sterilizing; and then carrying out spray-drying, so as to obtain the whey soy protein powder. The method provided by the invention is low in energy consumption and high in product yield, avoids the batch-type long-term settling of the feed liquid, can be carried out to continuously preprocess the feed liquid, effectively prevents the feed liquid from rancidity and prevents the membrane from polluting, reduces the production period and improves the production efficiency.

The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.

The invention discloses a compound antioxidant for animal feeds. The compound antioxidant is prepared from the following components in parts by weight: 10-40 parts of tea polyphenol, 5-15 parts of lactein, 5-20 parts of ethyoxyl quinolone, 1-5 parts of butylated hydroxyanisole, 1-5 parts of propylgallate, 5-20 parts of a synergist, 10-20 parts of an emulgator and 15-40 parts of a carrier. In addition, the invention further discloses a preparation method of the compound antioxidant for the animal feeds. The preparation method comprises the following steps of molecular fusion, homogenization and emulsification, spray drying and the like. The compound antioxidant for the animal feeds, disclosed by the invention, ensures the mixing uniformity of the components, and the oxidation resistance is outstanding.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The invention provides a production method for processing total-nutrient germinated brown rice and germinated milled rice. The production method includes the steps that new unhusked rice with the water content being below 15% is selected as raw materials and then put into an open container after being sieved and subjected to impurity removal; water is added to immerse the unhusked rice by above 10 cm; ozone with the concentration of 0.5-1.5 mg/L is introduced continuously into the water from the bottom of the container; the water is controlled to be at the constant temperature of 32+/-1 DEG C for 36-48 hours for seed soaking and pregermination, and the water is not changed halfway; after the germinated rice with the germination length being 0.5-1 mm is obtained, the ozone supply is stopped, steam at the temperature of 80 DEG C is introduced for 4 min, and then rapid inactivation treatment is carried out; and the unhusked rice is then rapidly dried at the temperature of 50-52 DEG C until the water content is below 17%. After the unhusked rice is hulled according to a common method, the germinated brown rice is obtained. Then separation, rice milling, color sorting, polishing and grading are carried out, so that the germinated milled rice is obtained. The production method for processing the total-nutrient germinated brown rice and germinated milled rice is uniform in germination, is high in germination speed and keeps the nutrient in the unhusked rice as much as possible.

The invention discloses a preparation method of fermented rice bran feed and an application thereof. The preparation method of the fermented rice bran feed disclosed by the invention comprises the following steps: adding a complex microbial inoculant and a complex enzyme preparation into a fermentation raw material taking rice bran as a main component to obtain a fermentation system, and fermenting the fermentation system to obtain a fermentation product which is the fermented rice bran feed, wherein the active ingredients of the complex microbial inoculant are bacillus subtilis, bacillus licheniformis, lactobacillus plantarum, lactobacillus casei, enterococcus faecalis, saccharomyces cerevisiae and candida utilis; the active ingredients of the complex enzyme preparation are cellulase, acid protease, amylase, beta-mannase, xylanase and beta-glucanase. The shelf life of the obtained fermented rice bran feed is prolonged, and the production performance of mammals and the yield and quality of produced milk can be further improved by utilizing the obtained rice bran fermented feed.

A processing method of raw material of cultivating black fungus by using corn cob, relates to a processing method of raw material of cultivating black fungus, solves the problem of low output caused by high production pollution rate in the present cultivation of black fungus by using corn cob as raw material. The method comprises the following steps: weighing 44-59.5wt% of saw dust, 30-40wt% of corn cob, 8-12wt% of wheat bran, 1.5-2.5 wt% of bean powder and 1-1.5wt% of lime; then crushing corn cob, adding water and lime with stirring uniformly, mixing with saw dust, wheat bran and bean powder, adjusting water content, then packaging, carrying out a normal pressure sterilization to complete the process. According to the invention, by adding lime in the pretreatment of corn cob, rancidity and contamination are prevented, by utilizing the normal pressure sterilization, production pollution is reduced effectively, and compared with the present method of cultivating black fungus, the yield of black fungus raises by 10%. The method is suitable for cultivating black fungus.

The invention discloses a processing method for an instant Cantonese style sausage. The processing method includes the following steps: (1) weighing raw materials consisting of lean pork, fat pork, salt, monosodium glutamate, white sugar and sodium nitrite for subsequent usage; (2) respectively grinding lean pork and fat pork, then adding water, salt, sodium nitrite, monosodium glutamate and white sugar and carrying out uniform mixing so as to obtain pork pulp; (3) filling a natural casing with the uniformly mixed pork pulp under vacuum conditions so as to obtain a sausage; (4) baking the obtained sausage until water content in the sausage is 30 to 40% so as to obtain a Cantonese style sausage; (5) cutting the dried Cantonese style sausage into small sausage sections, coating each section with a fragrant spicy seasoning sauce accounting for 5 to 8% of the weight of the sausage and carrying out vacuum packaging; and (6) subjecting the packaged Cantonese style sausage to high temperature back-pressure sterilization and carrying out cooling to normal temperature so as to obtain the instant Cantonese style sausage. The instant Cantonese style sausage inherits the flavor of a traditional Cantonese style sausage, can be eaten as soon as a package bag is opened, mitigates the inconvenience of secondary processing before eating of the traditional Cantonese style sausage and enables variety diversity of leisure meat products to be improved.

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

The invention discloses a method for producing products such as soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soybean saponins and soybean isoflavones by using soybean germs, and relates to the field of deep grain processing. The method comprises the following steps of: performing online stabilization treatment on the soybean germs; performing normal temperature extraction and low temperature desolventizing by taking subcritical fluid as a lytic enzyme to produce the soybean germ oil; extracting polar ingredients such as the soybean oligosaccharides and the like from the defatted soybean germs by taking subcritical liquid ammonia and the like as lytic enzymes, and separating the oligosaccharides, the isoflavones and the saponins from the extract and purifying; and separating the soybean germ protein concentrate from the liquid ammonia extract, namely a low temperature soybean gear meal. When the method is used, five products such as the germ oil, the oligosaccharides, the soybean protein concentrate and the like can be obtained simultaneously, so that the full utilization of the soybean germs is realized, and production cost is low; reextraction canbe completed in different extraction stages of the same leaching equipment, so that investment is saved; and zero emission is realized, so that the method is environmentally-friendly.

The invention discloses a method for increasing organic load of anaerobic fermentation. In a digestive system of which the organic load is gradually increased, charcoal is quantitatively added to an anaerobic digestion system, the addition quantity of a fermentation substrate is gradually increased, and the load is increased. Experiment proves that along with the increment of the load of the anaerobic fermentation, the charcoal has obvious promotion effect on anaerobic fermentation. In a high-load anaerobic system, the charcoal can increase the methane generation rate, the digestion period canbe obviously shortened, the fermentability of the system is effectively improved, system rancidity is avoided, and the method has certain directive function on the engineering application.

The invention discloses a harvesting and processing method of Carya illinoensis. The method includes the following steps that an ethephon preparation with concentration of 200 mg/kg is sprayed to bearing branches for one time four weeks before harvesting of the Carya illinoensis, and Ca(OH)2 is used for adjusting a power of hydrogen (PH) value to be 7.0; when the ethephon preparation is sprayed for two weeks and 70% of fruit episperm is cracked, the Carya illinoensis is harvested; deadwood and sundries under trees are cleared away, and a black mesh fabric is spread; a machine shakes the bearing branches, fruits falling on the mesh fabric are timely collected, sundries are removed, episperm which is not cracked is removed in a huller, and the fruits are washed by running water; and rinsing, ozone disinfection and drying with a drying machine are performed so that moisture contents of the fruits are lower than 4.3%, and storage is finally performed. By means of the harvesting and processing method, fruit maturity periods of the Carya illinoensis can be unified, natural fruit drop is reduced, a launch date of the fruits is shifted to be earlier, output is improved, fruit cracking and fruit color changing caused by solarization are avoided, and qualities of the fruits are improved so that selling prices of the Carya illinoensis are effectively increased.

The invention provides a blend edible oil of peony seed oil and rice germ oil and a preparation method of the blend edible oil. The blend edible oil comprises 42-65% of peony seed oil, 33-52% of rice germ oil, 1-4% of tomato extractive and 1-2% of catechin; the preparation method of the blend edible oil comprises the following steps: the preparation of the peony seed oil; the mixing of main materials; the formation of an emulsification system, and finally, the formation of the finished product of clarified blend edible oil, wherein a subcritical extraction technology and a molecular distillation technology are adopted and combined to extract the peony seed oil, so that the operating temperature is low, the heating time is short, the grease oxidation and rancidification caused by high-temperature can be avoided, the separation degree and the yield coefficient of the product are relatively high, and the acid value of the peony seed oil can also be reduced by the molecular distillation; meanwhile, the blend edible oil is reasonable in matching, healthy, and balanced in nutrition, so that blend oil with high stability and low oil fume generation volume can be formed, and health of long-term cooks is maintained.

The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.