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

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 method for prolonging the shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases, and belongs to the technical field of refreshing and storage of fruits and vegetables. Aiming at the characteristics of moisture loss, browning, microbial contamination and difficulty in quality maintenance in the fresh-cut fruits and vegetables, the invention provides a method for prolonging the shelf life by pressurization of the mixed inert gases. The fresh-cut fruits and vegetables are pressurized by the mixed inert gases (argon, nitrogen and xenon) to reach the pressure of between 20 and 25 MPa and are processed for 30 to 60 minutes, and water molecules on fresh-cut surfaces form gas hydrates, so the activity of the water molecules in the fruits and vegetables and the activity of enzymes are inhibited, and 15 to 20 percent of inert gas-containing micro air holes are formed in tissue to achieve the better subsequent refreshing effect. By the method, the metabolic loss and microbial contamination during the storage of the fresh-cut fruits and vegetables are reduced, the enzymatic browning and tissue softening of the fresh-cut fruits and vegetables are inhibited, the organoleptic quality and nutritive value of the fresh-cut fruits and vegetables are better kept, the shelf life of the fresh-cut fruits and vegetables is prolongedby 10 to 15 days under the condition of cold storage, and the shelf storage life of the fresh-cut fruits and vegetables is prolonged by 7 to 8 days at room temperature.

This invention relates to wall embossed painting, which comprises the following process method: first processing cloth by hardener and pre-designing patterns on the cloth after drying; then sticking the pattern to the paining cloth to make a painting through acid glue by plant materials intenerated by intenerate agent; then coating the painting front and back sides with anti-ultraviolet macromolecules film in vacuum under temperature of 65-120DEG C for long time maintenance.

The invention relates to a berry anthocyanin drink with NFC as the main technology. Its components and parts by weight are as follows: main raw materials: 60-65 parts of blueberry, 20-25 parts of dragon fruit; auxiliary material: 3-6 parts of xylitol , 0.15-0.25 parts of citric acid, 0.1-0.2 parts of ascorbic acid, 0.4-0.5 parts of thickener, and 0.4-0.5 parts of anthocyanins. Compared with traditional anthocyanin drinks, the beverage of the present invention belongs to the non-concentration process (NFC process) at low temperature, which minimizes the loss of nutrients, ensures the turbidity and stability of the original juice, and has excellent freshness, nutritional components and taste , the technological process is simple, and the cost is low. In addition, the berry anthocyanin drink is rich in anthocyanin, which has certain functions of anti-oxidation, weight loss and lipid reduction.

The invention provides a method for inactivating enzyme of longan pulp by steam blanching. The method adopts fresh longan as a raw material, and the longan pulp which can still keep the fresh fragrance and the original color of the longan can be obtained by processing the raw material by the sequential working procedures of cleaning the longan, peeling the shell, removing the core, inactivating the enzyme by steam blanching, cooling, etc. The method avoids the enzymatic browning caused by an endogenous enzyme system, and prevents the longan pulp from directly contacting water, thereby reducingthe loss of water-soluble matters; and the hypobaric hypoxia environment caused by the steam is in favor of the maintenance of the natural color and the flavor of the longan pulp, thereby preventingthe raw and boiling taste from being generated in the operation of processing the longan pulp.

The invention relates to a method for processing dried apricot, wherein it comprises that: washing, removing corn, heating, drying and vacuum packing; the apricot washed and removed corn enters into the air injection heater, impacted by 4. 0-20m / s, 100-200Deg. C and 10-100% humidity air flow for 2-15min, to disinfect enzyme; then enters into the drying box at 50-90Deg. C and 8. 0-15m / s airflow to be dried for 2-15h; then vacuum packing. The inventive dried apricot has high quality, without chemical agent and additive.