49results about How to "Prevents enzymatic browning" patented technology

The invention discloses a preparation method for a tea extract, belonging to the technical field of extraction of effective components of tea leaves. The preparation method comprises the following steps: firstly, carrying out low-temperature rapid freezing treatment on high-quality commercial tea leaves; then immediately crushing; then combining a high-voltage pulsed electric field (PEF for short) technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; and carrying out low-temperature extraction in a whole process. According to the preparation method for the tea extract, the loss of effective components, caused by high-temperature processing, is avoided, and the extraction rate of the effective components of the tea leaves is also improved. The process is simple and low in cost; the introduction amount of extraneous food additives, processing auxiliary agents and chemical substances is reduced; the natural nutritional ingredient and the flavor of the tea leaves are kept to the greatest extent, the low-carbon production is realized and the environment is protected.

The invention provides a method for preparing watermelon juice. The method comprises the following steps of: pulping watermelon flesh to prepare an initial product of the watermelon juice under an anaerobic environment, carrying out ultrahigh pressure processing on the initial product of the watermelon juice, and then arranging the processed product at 0-10 DEG C for storing, wherein the anaerobic environment means that the oxygen content of an environment is not higher than 3%. The invention further provides the watermelon juice. According to the method disclosed by the invention, elements in the watermelon juice, such as original small molecular flavor matters, soluble solid matters, organic acid, amino acid and the like, are greatly preserved, thus damages on main color rendering materials and thermo-sensitive flavor substances in the watermelon due to temperature and oxygen are avoided, and fresh taste watermelon juice with original cleaning flavor of a fresh watermelon is obtained.

The invention discloses a process for producing a cherry juice concentrate. The process comprises the steps as follows: washing cherries, crushing, removing stones, inactivating enzymes, cooling, leaching, cooling, performing enzymolysis, juicing, performing pasteurization, clarifying enzymatic hydrolysates, performing ultrafiltration, concentrating, performing pasteurization again, and packaging. The process improves the quality of the cherry juice concentrate. The cherry juice concentrate has a red brown or scarlet color, and is clear and free of sediments or suspended substances. The content of soluble solids is more than 60.0 Brix. When diluted until the content of soluble solids is 13.5 Brix, the cherry juice concentrate maintains the fragrance and flavor of cherries and smells good.

The invention relates to a quick-frozen fresh-kept gastrodia elata blume and a technology for preparing the same. The technology comprises the following steps of cleaning and grading fresh gastrodia elata blume, quick-freezing at the temperature of -20 DEG C, subpackaging and performing freezing storage to obtain the finished product, namely the quick-frozen gastrodia elata blume. After being unfrozen, the gastrodia elata blume can be used as fresh gastrodia elata blume for processing or cooking. The quick-frozen fresh-kept gastrodia elata blume provided by the invention has the advantages of high fresh-keeping effect, small loss of functional compositions such as nutritional ingredients, long shelf life and the like, and can meet perennial demands of enterprise production and markets.

The present invention discloses a processing technology for efficiently increasing gastrodin content in gastrodia elata blume. The processing technology is characterized by adopting high strength and low strength microwave segmenting processing, wherein per kg of a gastrodia elata blume raw material is subjected to a 1000-10000 W microwave treatment for 1-10 min at a high strength stage, and per kg of the gastrodia elata blume raw material is subjected to a 100-1000 W microwave treatment for 3-30 min at a low strength stage, such that gastrodin content in the fresh gastrodia elata blume can be substantially increased, advantages of short processing time, high gastrodin content, low loss of nutrition and other functional components, and the like are provided, and the processed gastrodia elata blume can be adopted as a gastrodin-rich gastrodia elata blume raw material to be further processed into other gastrodia elata blume products, and has better medical care values and commodity values compared with the conventionally-processed gastrodia elata blume.

The invention discloses a preparation method of konjac flour. The preparation method comprises the following steps of adding a color fixative for preventing konjac from generating brown strains for four times in the process of crushing fresh konjac. The preparation method of the konjac flour provided by the invention can be used for directly processing the fresh konjac, few processing flows and low processing cost are used, and purified konjac micro powder being high in stickiness, high in viscosity stability, high in glucomannan content and good in color is obtained. According to the method,the defects that a conventional method for producing the purified konjac micro powder is multiple in steps, high in cost and high in energy consumption are overcome, the preparation technology is simple and easy to operate, the production cost is low, and the energy consumption is low. The prepared konjac flour is white in color, high in product quality, high in glucomannan content, high in stickiness and good in stability, and is low in sulfur dioxide residues. The method is suitable for industrialized production.

The invention discloses a preparation method of a high-nutrition pet instant food, and a pet instant can. The high-nutrition pet instant food disclosed by the invention has higher nutrition balance, and is extremely light in weight and convenient to carry. In feeding, the pet instant food can which is used for feeding pets can be obtained only by just mixing the high-nutrition pet instant food with carry-on water, so that the nutrition and the portability of the pet instant food are greatly improved. Meanwhile, the pet instant food adopts food-grade raw materials, and the eating safety is higher. Besides, the product is uniform in texture, unified in color, beautiful in appearance and high in consistency, presents a mixed state of thick soup and particles after rehydration, and the particles are strong in meat feeling and good in palatability.

The invention belongs to the technical field of juice processing, and particularly relates to a method for inhibiting the browning of fruit juice; the characteristic that kojic acid has strong inhibition effect on polyphenol oxidase is utilized, and treatment is conducted before the beating and crushing of fruits in order to achieve a significant effect of inhibiting the browning of fruit juice. The method comprises the steps that after the fruits are cut into pieces, and soaked for 30 seconds by utilizing 0.5%-0.75% of kojic acid and then beaten to prepare juice, the prepared juice is significant in inhibiting the browning, and losses of the nutritional quality and flavor are less. Because the kojic acid is a natural substance, compared with traditional browning inhibition additives, the produced juice is easily soluble in water, is not invaded by bacteria, the antibacterial effect is less affected by the PH value, and the juice is good in thermal stability, completely toxic-free and odor-free, and the method has very good potential on preventing the browning of juice. The method for inhibition of the browning of juice is simple in use process, low in cost, very suitable for applications in juice processing, and has good application value and industrialization prospect.

The invention discloses a method for inhibiting apple juice browning through malic acid and belongs to the technical field of fruit processing. A malic acid aqueous solution with the concentration being 0.5-0.75% is used, apple flesh is diced, soaked, pulped and smashed, and the browning inhibition rate can reach 50.20%. Malic acid is used for preventing browning of apple juice, and malic acid is the original component in apples and low in addition concentration, so that original taste of apples is kept to the largest extent; the apples are processed before being pulped so that floccule cannot occur and the quality of the juice can be high.

The invention provides a technology for processing konjac refined powder through combination of microwave vacuum drying, inert-gas protection microwave heating for inactivating enzyme activity, and adry-wet method. The technology comprises the processing flows of preparing konjac, performing cutting, performing color protection, performing microwave vacuum drying, stopping inflating inert gas ina vacuumizing sealing container, performing microwave heating, performing heat insulating, stopping microwave heating vacuumizing for quick cooling, performing crushing, performing filtering separation, performing washing and performing drying to obtain products. The advantages of microwave and vacuum drying are sufficiently used, the konjac is quickly and uniformly pre-dried under anoxia and non-high-temperature state, and the dosage of alcohol during subsequent wet-method processing can be reduced doubly; and the measures of adopting inert-gas protection and microwave heating for rapidly inactivating the enzyme activity of polyphenols in the konjac, so that the generation of enzymatic browning in the subsequent processing is avoided. When the konjac is processed according to the technology, low-sulfur or sulfur-free high-viscosity konjac refined powder can be prepared, and besides, the processing cost can be substantially reduced.

The invention discloses a konjak slicing machine and a konjak fine powder processing technology. The konjak slicing machine comprises a base, a slicing shell, a slicing knife holder, slicing knives, a slicing cavity, a material storage box, a conveying belt, an acid storage tank, a containing cavity, a semicircular groove, a conveying chain belt and a cylinder. Guide rails are arranged in the slicing shell. Push rods are arranged at the two ends of the slicing tool holder. A transmission rod is connected to each push rod in a rotating mode, and an eccentric wheel is connected to the other end of each transmission rod in a rotating mode and fixedly connected with a power unit. A motor pump is arranged on a conveying pipeline. The semicircular groove is formed in the containing cavity. The bottom of the slicing cavity is connected with a discharging plate in a rotating mode, and a transmission base is fixedly arranged at the bottom of the discharging plate. The cylinder is connected with the transmission base in a rotating mode. The konjak slicing machine is high in slicing efficiency, and color protection can be immediately carried out on konjak slices after slicing. Konjak fine powder manufactured through the konjak fine powder processing technology is low in sulfur content and high in viscosity, and has a very good color and very high quality.

The invention discloses a method for efficiently improving the Parishin A content in gastrodia elata.The method comprises the following steps that the gastrodia elata is put into a microwave device, is processed by using microwave irradiation and then is dried under ambient pressure.The method has the advantages of being is simple in operation, low in cost, short in processing time and capable of increasing the Parishin A content in the gastrodia elata by 1.67-16 times.

The invention provides a method for improving the quality of dried mangoes through intermittent solid-state sugar permeation. The method comprises the following steps: firstly, carrying out primary solid-state sugar permeation on mango blocks; intermittent treatment; performing ultrasonic blanching; performing secondary solid sugar permeation, and finally drying; according to the method, sucrose is used as a solid penetrant for the first time, so that pressure difference is generated inside and outside cells, free water in the cells is rapidly removed, then intermittent treatment is carried out, three-state water in mango cell tissues is mutually converted and redistributed, the cell tissues are fully trimmed, and ultrasonic blanching is used for promoting the cell tissues to form micro-channels and second solid sugar permeation is performed, and in the whole process, cell tissue damage is small, nutrient substance loss is little, the technology is simple, industrialized production is facilitated, and the produced dried mangoes have good toughness and elasticity and high nutritive value.

The invention provides a method for producing pear syrup by using whole-pear non-enzymatic browning. Fresh pear fruits are used as raw materials and subjected to juicing, high-voltage pulse electric field treatment, pear residue refinement and compound enzymolysis, microbubble impurity removal treatment, boiling, sterilization and filling to obtain a finished product of the pear syrup. The methodavoids the effects of enzymatic browning on pear juice, makes full use of pear residues at the same time, and realizes production of the pear syrup by using the whole-pear non-enzymatic browning.

The present invention discloses a cabbage composite blanching and color-protecting agent and an application thereof. The cabbage composite blanching and color-protecting agent comprises the followingraw materials in mass percentages: 0.05-0.15% of calcium chloride, 0.1-0.2% of L-cysteine, 0.1-0.3% of citric acid, 0.04-0.1% of candida utilis-beta-D glucan and the balance water. The application isas follows: before blanching, cabbages are soaked in the cabbage composite blanching and color-protecting agent, the cabbage composite blanching and color-protecting agent is directly added during thecabbage blanching or the cabbage composite blanching and color-protecting agent is sprayed to prevent cabbage browning after the cabbage blanching. The cabbage composite blanching and color-protecting agent combines an advantages of a single color-protecting agent, suppresses enzymatic browning to an utmost extent, maintains natural color and luster of products, and at the same time, is less in use amount, safe and harmless, and the ideal color-protecting agent during a cabbage bleaching treatment.