34results about How to "Protect nutritional value" patented technology

The invention relates to the technical field of meat product processing, and discloses a raw beef cutting machine. The raw beef cutting machine comprises a conveying mechanism, a slicing mechanism isarranged at the feeding end of the conveying mechanism, a strip-cutting mechanism is arranged between the slicing mechanism and the discharging end of the conveying mechanism, the slicing mechanism comprises a supporting table, a first cutter and a first driving device, and two longitudinal baffles and a transverse baffle are arranged on the top face of the supporting table, wherein the two longitudinal baffles are parallel to the motion direction of the conveying mechanism, and the transverse baffle is arranged on the sides, close to the conveying mechanism, of the longitudinal baffles; the first cutter is arranged on the upper part of a cavity and is parallel to the transverse baffle, and the first driving device drives the first cutter to move up and down along the inner wall of the cavity; and a groove provided with an upward opening and matched with the transverse baffle is formed in the top face of the supporting table, and the side, close to the transverse baffle, of the first cutter is connected with the transverse baffle through a connecting assembly. According to the raw beef cutting machine, slicing and strip cutting operation on raw beef can be achieved, the labor intensity of manpower is reduced, and strip beef is processed integrally and automatically.

The invention discloses a blueberry surface layer washing device. The blueberry surface layer washing device comprises a device box, machine boxes, shaft cushions, motors, a water box, a water outlet,draining holes, a silica gel cushion, a material outlet, nozzles, gears, driving shafts, worms, spheroidal soft brushes, a material inlet and a water inlet, wherein the two machine boxes are uniformly arranged on one side of the inner part of the device box; each driving shaft is arranged at one end of the corresponding motor; and every two gears are uniformly arranged at the middle part of the corresponding driving shaft. According to the blueberry surface layer washing device disclosed by the invention, through the nozzles, impurities on the surfaces of blueberries are thoroughly washed; then through the soft brushes made of plastic soft fibers, thorough washing is realized, and wax on the surfaces of the blueberries cannot be damaged, so that the blueberry surface layer washing deviceis high-efficiency and quick, and nutrient values of the blueberries can be protected to the greatest extent; through the bevel water box and the draining holes, a set of draining system is formed, sothat after washing is completed, sewage is automatically separated from the blueberries, and the impurities remained on the surfaces of the blueberries can also be greatly reduced; and the blueberrysurface layer washing device is automatic, high-efficiency, time-saving and labor-saving.

The invention discloses health-care coarse cereal mixed powder and a processing technology. The health-care coarse cereal mixed powder comprises the following components in parts by weight: 15-20 parts of sorghum, 8-15 parts of unhusked rice, 7-12 parts of lentil, 5-8 parts of glutinous millet, 1-4 parts of safflowers, 2-3.5 parts of argy wormwood leaves, 0.5-1.5 parts of albizia bark, 1-1.8 parts of fresh ginger, 0.7-1.2 parts of caulis polygoni multiflori, 0.5-0.9 part of glossy ganoderma, 0.9-1.5 parts of radix salviae miltiorrhizae, 1.2-1.6 parts of American ginseng, 0.5-1.1 parts of dried orange peel, and 0.9-1.4 parts of costus roots. The invention provides the health-care coarse cereal mixed powder and the processing technology. The health-care coarse cereal mixed powder has the efficacies of nourishing the stomach, stimulating the appetite, alleviating deficiency, clearing stomach heat and treating stomachache, is reasonable in collocation, convenient to make, good in mouth feel when being eaten and high in nutrient value, also has the efficacies of protecting heart and cerebral vessels and promoting blood circulation, has a good health-care effect, and solves the problems that conventional coarse cereal powder is low in nutrient value and poor in health-care effect.

The invention discloses health care wild tea, which is prepared from the following raw materials: wild tea leaves, honeysuckle flower, wild chrysanthemum flower, bitter gourd, mint, raw liquorice roots, radix sophorae flavescentis, rhizoma ligustici wallichii, radix angelicae, safflower, aloe, radix rehmanniae, herba houttuyniae, motherwort herb, colla corii asini, peach blossoms, fruit of Chinese wolfberry and honey. The health care wild tea provided by the invention has the advantages that the color and the luster are emerald green; the fragrance is mellow; the liquor color is green and bright; the mouthfeel is fresh; the efficacies of producing a refreshing effect to the mind, reaching health care and detoxication, clearing summer-heat, purging intense heat, nourishing blood, nourishing the liver, moistening the spleen, tonifying the kidney, clearing away the heart-fire, improving eyesight, tonifying qi and Yang, resisting allergy and cancer, regulating lipid, losing weight and enhancing the human immunity are achieved; the health care wild tea is suitable for being drunk for user groups in each stage.

The invention discloses a double strain co-immobilized fermented papaya wine and a preparation method thereof. The preparation method comprises the steps of papaya selection, cleaning, peel and seed removing, breaking, pulping, enzymolysis, centrifugation, ingredient regulating, pasteurization, cooling, immobilized saccharomyces cerevisiae and aroma producing yeast fermentation (primary fermentation), clarification, filtration, secondary fermentation, ageing, blending, filtration, ultrafiltration membrane purification, filling and finished product obtaining. According to the double strain co-immobilized fermented papaya wine and the preparation method thereof, the problems that in the papaya mature season, the amount of papayas is large, the papayas are not prone to storage, for traditional fermentation wine, operation is tedious, and strains are prone to inactivation can be effectively solved; the papayas can be used for continuously producing fruit wine on a large scale, the production cycle is shortened, the production capacity is improved, the strains can be reused, and the production cost is reduced; the obtained papaya wine has the advantages that the papaya wine is clear and transparent, the color and luster are stable and orange yellow, the fragrance of papayas is prominent, the papaya wine is rich in fragrance, soft in taste and beneficial for digestion and absorption of foods by human bodies, and the effects of invigorating spleen to promote digestion and prolonging life are achieved.

The invention relates to a purple potato fine powder production method capable of increasing content of anthocyanin. The method comprises the following steps: thoroughly removing potatoes with diseases, cleaning purple potatoes and drying for later use; grinding, finely grinding, filtering potato paste, carrying out dehydration separation on starch milk, extracting the anthocyanin in potato residue and starch milk, cleaning and purifying the starch milk, mixing the starch milk with a purified anthocyanin extract, and evenly mixing the purified anthocyanin extract with the cleaned and purified starch milk. The purple potato fine powder production method has the positive effects that the purple potatoes are taken as main raw materials for producing purple potato fine powder; the anthocyanin in the purple potatoes is firstly separated and purified, the purple potato starch is then purified, and the purple potato starch is mixed with the anthocyanin; the content of the anthocyanin of the dry purple potato starch fine powder is within the range of 0.08-0.15mg/g, so that the unique purple color and the nutritive value of the purple potatoes are protected.

The invention relates to a method for preparing microemulsion of walnut oil, which uses a primary emulsifier and a secondary emulsifier, and comprises a step of emulsifying and a step of mixing with water for preparing oil/water (O/W) type microemulsion of walnut oil. The prepared microemulsion of walnut oil can solubilize the walnut oil, remove the fishy smell of the walnut oil, reduce the oxidation of unsaturated fatty acid in walnut oil, and retain the nutritional value of the walnut oil; therefore, the prepared microemulsion of walnut oil can improve the quality of products and the biological utilization rate of nutrients, and enlarges the range of applications of the products in the fields of functional drinks, liquid health-care products, functional food ingredients and the like.

The invention relates to the technical field of agricultural product processing, in particular to a rose drying and bud water synchronous recycling method. According to the method, the cooperation ofan solar greenhouse effect (indirect sunlight) and an air energy heat pump dryer is utilized to perform low-temperature heating and drying, and a high-frequency micro-vibration device is added to accelerate the evaporation of water and volatile nutrients in a rose, and the nutrient volatiles are recovered through a pressurized cooling recovery device, thereby improving the liquid collection rate of bud water of the rose and increasing the resource utilization rate.

The invention discloses a preparation method of a biological feed for piglets and application thereof. The preparation method comprises the following steps of (1) selecting feed primer, and crushing;(2) freezing the prepared material in step (1); (3) puffing the treated material in step (2), so as to obtain the puffed material; (4) selecting red date powder, and mixing with the puffed material instep (3), so as to obtain a mixed material A; (5) cooling the mixed material A in step (4), and drying; (6) crushing the treated material in step (5), so as to obtain a powdery carrier material B; (7) mixing a fresh wet fermenting feed, a mildew-proof agent and the powdery carrier material B, so as to obtain a mixed material C; (8) granulating the mixed material C in a cold way; (9) cooling the prepared feed in step (8), and packaging. The preparation method of the biological feed has the advantages that the activity of beneficial components in the fresh fermenting feed is ensured; the attraction property and palatability of the prepared feed are good, the mouth feel is crisp, the digestion is easy, and the health state and growth property of the piglet are improved.

Natural hormones of plants are active substances which can be used for preservation treatment of plants. XXFG is an oligosaccharide plant natural hormone and can play a role in regulating physiological reactions in plants as a signal molecule. The invention provides a production technology of sulfur-free day lilies. It is found that the steaming time of day lilies in the production process can beshortened effectively, the steaming temperature of the day lilies can be reduced and the brown head rate of the day lilies can be decreased by soaking the day lilies in a certain concentration of XXFGsolution in the day lily production process, so that the storage life of the day lilies is prolonged. With the adoption of the technological treatment, the color, flavor, sensory quality and storagelife of dried day lilies can be significantly improved, the sanitation, safety and nutrient value of the dried day lilies can be improved, and meanwhile, energy consumption for drying of day lilies can be reduced to be only 40% of that for traditional hot blast drying and 70% of that for heat pump drying.

The invention discloses a preparation method of red beet yoghurt powder, and relates to the technical field of yoghurt processing, and the preparation method comprises the following steps: treating special varieties of red beet, freeze-drying, breaking walls and crushing to obtain red beet powder, and mixing the red beet powder with whole milk, coconut milk and the like; taking lactobacillus bulgaricus and streptococcus thermophilus which produce fragrance and viscosity as leavening agents for fermentation, and then performing spray drying to obtain the red beet yoghurt powder which can protect pigment and nutritional value of the red beet and has good flavor.

The invention discloses a process for processing canned cubilose through cooperation between microwaves and vacuum pretreatment. The process comprises the following steps: putting a raw cubilose material into a can bottle, putting the can bottle in a microwave vacuum sterilization chamber, setting a vacuum degree to be -0.08 to -0.1 MPa, microwave intensity to be about 20 W/g and a temperature to be 105-115 DEG C, performing microwave vacuum sterilization treatment on the raw cubilose material for 12-15 minutes, conducting filling of sugar liquid after treatment, and performing sterilizing for 5-10 minutes through saturated steam with a temperature of 121 DEG C. Thus, the shelf life of the canned cubilose is kept at 6-12 months. According to the process, the effect which cannot be achieved by sterilization under a single microwave or single vacuum condition is achieved through cooperation between microwaves and vacuum sterilization pretreatment; the damage of microwave vacuum pretreatment and traditional thermal sterilization to the quality of the canned cubilose is far less than the damage of traditional thermal cansterilization to food materials; and the process greatly protects product quality and is suitable for further popularization and application.

The invention discloses cuttlefish vegetable crisp and a processing technology thereof, relating to the technical field of aquatic product processing. The cuttlefish vegetable crisp is processed from the following raw materials in parts by weight: 2 parts of cuttlefish, 1 part of onion and 1 part of tomatoes. The technology comprises the following steps: pretreating the cuttlefish, treating the onion, treating the tomatoes, seasoning, shaping, frying and packaging. The cuttlefish vegetable crisp disclosed by the invention is high in nutritive value, the nutritive values of various raw materials in the cuttlefish vegetable crisp are greatly protected, the protein content is high, the human essential amino acids are rich and are balanced, and the cuttlefish vegetable crisp has the effects of scavenging in-vivo oxygen free radicals, enhancing the metabolism capability, defying age, preventing osteoporosis, stopping bleeding, reducing blood pressure, inducing diuresis, improving digestion, helping produce saliva and slake thirst, clearing away heat and toxic materials and cooling blood and calming the liver and is convenient to eat and has crispy taste and attractive appearance.

The invention discloses a garlic bolt sauce, which comprises, by weight, 70-90 parts of garlic bolt, 3-6 parts of garlic, 1-9 parts of edible salt, 2-20 parts of hot pepper, 2-12 parts of ginger, 0.3-1.5 parts of sucrose, 0.8-1.6 parts of monosodium glutamate, 2-4 parts of potassium sorbate, 2-8 parts of soy sauce, and 0.8-2.8 parts of starch. A preparation method of the garlic bolt sauce comprises: pre-treating the raw materials; treating the garlic bolt and the garlic for 25-40 min at a temperature of 68-75 DEGC while combining with high voltage pulse electric field treatment, wherein the electric field intensity is set to 25-40 Kv/cm, and the number of the pulses is set to 10-60; immersing, and carrying out beating breaking; decocting for 50-80 min at a temperature of 60-70 DEGC while applying pressure of 0.2-0.35 MPa; and finally carrying out cooling, sterilizing packaging and other processes to prepare the garlic bolt sauce product. According to the present invention, with the preparation method, the nutrient loss in garlic bolt and garlic are low, the prepared garlic bolt sauce does not have sour odor, and further has characteristics of high nutritional value and good flavor,and the method is suitable for industrial production.

The invention provides a method for improving the emulsifying property of vegetable protein by using a soapberry bark extract, which comprises the following steps: S1, mixing and hydrating vegetable protein and a natural soapberry bark extract by using water or a buffer solution and alcohol according to a proper proportion to obtain a mixed solution of the vegetable protein and the soapberry bark extract; and S2, drying the mixed solution of the vegetable protein and the soapberry bark extract to obtain the compound of the vegetable protein and the soapberry bark extract. The protein emulsifying property can be remarkably improved only by adding a small amount of natural soapberry bark extract without complex protein modification, the process operation is simple and convenient, no reagent exists, pure plant base is achieved, and industrial continuous production is easy to achieve.

The invention discloses fermented coriander jelly and a production method thereof. The fermented coriander jelly contains 15%-40% of coriander fermented milk, 0.8%-1.6% of compound gum, 11%-19% of sucrose and 0.14%-0.3% of citric acid. Through a large number of experiments, the formula components are selected, the content of each component is optimized, the unstable phenomena of sedimentation, layering, flocculation and the like are overcome, the problem of loss, due to oxidation and browning, of nutrition and emerald green color is solved, and the obtained fermented coriander jelly is not only smooth and flawless in appearance, delicate, chewy and elastic in taste, moderate in acidity and sweetness and rich in milk fragrance, but also has a significant antioxidant effect, a significant health care function of scavenging free radicals and extremely high nutritive value, and is suitable for being eaten by various people. Meanwhile, by means of the provided production technology of the fermented coriander jelly, the nutritive value of a product is protected furthest, operation is simple, and the production cost is low, so that the provided production technology of the fermented coriander jelly is suitable for industrial production.

The invention relates to the field of food industrial production, in particular to rice preventing nutritional ingredients from loss and a preparation method thereof. The rice comprises the following raw materials in part by weight: 1 to 1.2 parts of water, 0.8 to 1.2 parts of rice and 0.05 to 0.15 parts of cooking oil. According to the invention, all the food materials are organically combined, and supplement one another; and the preparation method comprises three steps: near fire cooking, far fire steaming and residual heat stewing, can prevent nutritional ingredients from loss to the utmost extent, protects the nutritive value, improves mouthfeel, and causes rice to be loosened, without sticking and breaking.