34results about How to "Reduce browning" patented technology

According to the method for prolonging the fresh-keeping period of the fruits by using the controlled atmosphere fresh-keeping box, the controlled atmosphere fresh-keeping box is prepared by improving the sealing performance of a common fresh-keeping box and covering a certain area of the common fresh-keeping box with a film, and the fruits are put into the box to be stored. When the area of the covering film is 20%, the lotus seeds are stored in a box, and 1-methylcyclopropene can be added; when the area of the covering film is 34.8%, the longan is placed in a box to be stored. Compared with the control, the modified atmosphere preservation box treatment can reduce the weight loss rate and browning degree of the lotus seeds and maintain the contents of Vc, amylose, total phenols and soluble solids; compared with a control group, the modified atmosphere preservation box treatment can inhibit browning of longan peel, delay reduction of soluble solids, acidity and vitamin C, inhibit increase of malondialdehyde content, reduce peroxidase activity and improve catalase activity and glutathione content. According to the technology, the shelf life of the fruits can be effectively prolonged, and the problems that an existing fresh-keeping method is tedious and short in fresh-keeping period are solved.

The invention provides a hydrogel fruit preservative capable of being sprayed and produced on a large scale as well as a preparation method and application of the hydrogel fruit preservative. The hydrogel fruit preservative comprises the following raw materials: a mixed solvent of polyvinyl alcohol, tannic acid, ethanol and deionized water. The hydrogel fruit preservative disclosed by the invention is simple in preparation method and raw material composition, low in cost, capable of being produced on a large scale, environment-friendly, easy to clean, recoverable, recyclable, capable of quickly forming a film (within 50s), uniform and smooth after film forming, high in mechanical strength, and has the characteristics of being antibacterial, antioxidant, uvioresistant, low in water oxygen transmission efficiency and the like.

The invention belongs to the technical field of fruit preservation, and particularly relates to a litchi preservation solution and application thereof, the litchi preservation solution comprises the following components by weight: 0.5-2% of chitosan, 0.05-0.3% of plant essential oil, 0.05-0.2% of L-cysteine, 0.05-0.2% of gamma-polyglutamic acid, 0.5-3% of citric acid, 0.5-2% of calcium chloride, 0.5-4% of a surfactant, 1-5% of ethylene glycol, and the balance of water. The plant essential oil is composed of lemon essential oil, ginger essential oil and clove essential oil, and the mass ratio of the lemon essential oil to the ginger essential oil to the clove essential oil is (1-4): (1-4): (1-4). The litchi fresh-keeping liquid prepared by the invention is safe and non-toxic, and has an excellent fresh-keeping effect on harvested litchis.

The application provides a method for inducing poly-podophylli rhizoma by using clump buds, comprising the following steps: S1, cutting stem segments from a podophylli rhizoma mother plant, soaking and cleaning to obtain explants; S2, disinfecting and cleaning the explants, inoculating into a clump bud induction medium to obtain podophylli rhizoma clump buds; S3, inoculating the clump buds into doubling liquid I, washing with a liquid clump bud induction medium after culture, and then transferring into doubling liquid II; S4, taking out the clump buds, cleaning, inoculating into a clump bud induction medium, and then inoculating into a bud proliferation medium; S5, waiting until 1-2 cm, screening out potential mutant strains through phenotypes, inoculating into the bud proliferation medium for subculture, and obtaining mutant plants; and S6, rooting culture of the mutant plants, and after root systems grow, planting and raising seedlings, and then poly-podophylli rhizoma plants are obtained. In the research, suitable concentration of colchicine is used for induction treatment twice, and through stage concentration switching and intermittent recovery strategies, the poly-ploid induction efficiency and explant survival are effectively considered.

The invention relates to an anti-browning method in a coconut microspore somatic embryo culture process, and belongs to the technical field of coconut tissue culture. The anti-browning method in the coconut microspore somatic embryo culture process comprises the following steps: S1, anther collection and pretreatment; s2, anther observation, disinfection and separation; s3, anther culture and embryo culture. According to the anti-browning method in the coconut microspore somatic embryo culture process, PVP is added into the culture medium to resist the browning phenomenon in the coconut microspore embryo induction process; when the explant is cut, a citric acid solution is dipped to reduce browning caused by physical damage; ascorbic acid (vitamin C) is also added into the culture medium to adjust the pH value and resist the browning phenomenon; in addition, low-concentration TDZ (thidiazuron) is used as an induction hormone, so that the embryo induction efficiency is improved.

The present invention relates to a method for freezing and refrigerating chestnut kernels for preservation, and the specific method includes: sterilizing the chestnut kernels with a composite specific bactericide in coordination with slightly acidic electrolyzed water after pre-treatment of the chestnut kernels, then color-protecting the chestnut kernels with L-cysteine ​​in combination with cold shock treatment, and finally slightly freezing and air conditioning after treating the chestnut kernels with chitosan coating. The present invention uses a specific bactericide needle combined with the synergistic effect of slightly acidic electrolyzed water to completely kill the pathogenic bacteria of chestnuts during storage; L-cys is used to change the molecular spatial structure of PPO that causes browning during chestnut kernel storage, thereby achieving the purpose of inhibiting PPO activity; a microenvironment with high CO2 and low O2 is formed on the surface of the fruit by using a chitosan coating treatment method, and combined with cold shock treatment, the respiration intensity can be reduced to inhibit the activity of PPO polyphenol oxidase and POD peroxidase, while also inhibiting the activity of PAL phenylalanine ammonia lyase, thereby reducing the synthesis of phenolic substances.

The present application relates to a kind of passion fruit explant brown prevention tissue culture medium and its tissue culture method, it is related to passion fruit tissue culture technical field.The present application provides a kind of passion fruit explant brown prevention tissue culture medium, the tissue culture medium includes the following components:MS culture medium, passion fruit juice, 6-BA, IBA, sucrose, agar.The present application is improved by culture medium, explant low-temperature treatment and explant secondary disinfection, and the pollution rate of explant, browning rate is reduced, improves the survival rate of passion fruit explant in the process of tissue culture, overcomes the shortcoming that browning mortality is high in the process of passion fruit tissue culture, improves the tissue culture efficiency of passion fruit.

The invention relates to the technical field of substance purification, in particular to a purification method of sialylated oligosaccharide. The purification method of the sialylated oligosaccharide, provided by the invention, not only is simple and feasible in process, but also reduces dissociation and browning of the sialylated oligosaccharide in the purification process, effectively reduces the loss of the sialylated oligosaccharide and improves the yield of the sialylated oligosaccharide; the sialylated oligosaccharide prepared by the purification method can realize higher purity and yield, and has better application prospect in industrial production.

The invention relates to the technical field of food preservation, in particular to a green litchi preservation solution, a preparation method and a preservation method.The green litchi preservation solution comprises 1-5 g / L of L-ascorbic acid, 0.1-0.5 g / L of kojic acid, 0.02-0.08 g / L of salicylic acid, 0.04-0.08 g / L of anhydrous magnesium sulfate, 0.04-0.08 g / L of anhydrous aluminum sulfate and the balance water. Compared with traditional chemical preservatives, the green litchi preservative provided by the invention has the advantages that the addition of chemical bactericides such as prochloraz is avoided, and the food safety guarantee is improved; the harvested litchis are subjected to pre-cooling treatment, soaked in the green fresh-keeping liquid provided by the invention and then subjected to physical irradiation treatment; the green fresh-keeping method for the litchis provided by the invention further reduces the browning degree of the litchis, greatly prolongs the storage period and shelf life of the litchis, and extends the industrial chain and economic value of the litchis.

The present application relates to the technical field of plant tissue culture, and particularly relates to a method for promoting scale differentiation of Lilium auratum and reducing scale browning. ‑1 When NAA is 0.05 mg / L ‑1 , TDZ is 0.25 mg / L ‑1 , and AC is 6 g / L, the scale differentiation rate of Lilium auratum can reach 71.66%±6.00ab, the browning rate is reduced to 26.66%±6.00c, and the bulb growth is significantly promoted, and the bulb size can reach (0.52 cm±0.01ab)×(0.4 cm±0.02a), which can provide support for efficient propagation of Lilium auratum bulbs.

The invention relates to the field of food, in particular to a stabilizer for improving the stability of Chinese chestnut sauce, a preparation method of the stabilizer and application of the stabilizer in improving the properties of the Chinese chestnut sauce. In the stabilizer, trehalose has good water binding capacity and can reduce the water activity in a system and hinder recrystallization of starch, and hydroxyl groups of trehalose molecules can interact with the starch to form a stable structure and hinder movement of water molecules, so that the stability of the Chinese chestnut sauce is improved; palmitic acid in the palm oil is a saturated fatty acid, can maintain relatively high fatty acid unsaturated index and fatty acid unsaturation degree of the Chinese chestnut sauce, can relieve peroxidation of the Chinese chestnut sauce, effectively maintains integrity and stability of the Chinese chestnut sauce, and delays occurrence of browning of the Chinese chestnut sauce; sodium alginate and xanthan gum have good film-forming properties, and can effectively limit internal and external gas exchange and isolate microorganisms. Therefore, the stabilizer provided by the invention can improve the stability of the Chinese chestnut sauce.

The present application relates to the processing technology field of Rhizoma Polygonati, in particular to a low-temperature tumbling system and process for directional softening and browning inhibition of Rhizoma Polygonati fibers; the system comprises a tumbling barrel, a collection box, a cooling circulation module and an ultraviolet-ultrasonic synergistic treatment unit. The tumbling barrel breaks Rhizoma Polygonati cells and releases juice during rotation, the juice is filtered by the collection box, cooled to 0-10 DEG C by a cooling device, and then recycled and sprayed onto the surface of Rhizoma Polygonati to realize dynamic temperature control; the ultraviolet lamp inhibits the reproduction of microorganisms, the ultrasonic wave destroys the activity of polyphenol oxidase, and the low-temperature environment blocks the browning reaction; the process realizes directional softening of Rhizoma Polygonati fibers under low-temperature conditions by alternating tumbling and standing, synergistically controls the softening rate of fibers and the inhibition efficiency of enzyme activity, and significantly reduces the browning risk. The system takes into account the quality and processing efficiency of Rhizoma Polygonati, is suitable for the industrialized processing of different varieties such as Rhizoma Polygonati and Rhizoma Polygonati, and can be widely applied to the processing technology field of Rhizoma Polygonati.

The invention relates to the field of minced garlic processing, in particular to a method for slowing down browning of minced garlic seasonings, which comprises the following steps: step 1, preparing composite garlic granules which comprise 50-60% of fresh garlic granules and the balance of rehydrated garlic granules, namely treating the fresh garlic granules: crushing fresh garlic into granular garlic granules, and adding the fresh garlic granules into the rehydrated garlic granules; putting the garlic granules into water, cleaning and then fishing out; treatment of the rehydrated garlic granules: soaking the dehydrated garlic granules in water for 40-60 minutes, and fishing out the soaked garlic granules; step 2, putting the fresh garlic granules and the rehydrated garlic granules into cold oil, adding condiments, and uniformly stirring; and step 3, filling the composite garlic granules which are uniformly stirred in the step 2, and killing and sterilizing. By implementing the scheme, the browning phenomenon of the minced garlic seasoning is greatly retarded.

The invention discloses a tea polyphenol blend as well as a preparation method and application thereof, and the tea polyphenol blend comprises the following components in parts by weight: 0.2-3 parts of tea polyphenol, 0.5-5 parts of protein-silk fibroin peptide powder and 0.2-5 parts of pullulan. The problems that in the prior art, tea polyphenols are prone to oxidative polymerization to cause color change and active ingredients are degraded can be solved, the problems that the addition content of the tea polyphenols in cosmetics is extremely low and is always in a trace addition range and the tea polyphenols cannot be widely applied to the cosmetics are solved, and the application performance of the tea polyphenols is improved.

The invention provides a high-performance soybean protein / glucan graft as well as a preparation method and application of the high-performance soybean protein / glucan graft in stabilizing anthocyanin, and belongs to the technical field of plant protein modification processing. Comprising the following steps: (1) dissolving soybean protein isolate and glucan with ultrapure water, adjusting the pH value to be neutral, and carrying out a primary reaction to obtain a mixed solution 1; (2) sequentially carrying out low-temperature damp-heat reaction and ultrasonic-assisted high-temperature damp-heat reaction on the mixed solution 1, continuously circulating for multiple times, and terminating the circulating reaction to obtain a mixed solution 2; and (3) adjusting the pH value of the mixed solution 2 to be acidic, carrying out solid-liquid separation, taking supernate, and drying to obtain the soybean protein / glucan graft. According to the method, the high-performance soybean protein / glucan graft can be synthesized by utilizing a method of ultrasonic synergistic damp-heat circulation continuous reaction, the browning degree is controlled, the Maillard reaction kinetics is enhanced, and the surface functional characteristics and anthocyanin packaging efficiency are enhanced, so that the method has a wide application prospect.

The invention discloses a compound for targeted degradation of tyrosinase and a preparation method and application thereof.The structure of the compound for targeted degradation of tyrosinase is shown in the formula I. As a tyrosinase degradation agent, the compound can significantly degrade tyrosinase and efficiently delay browning of agaricus bisporus at a low dosage, the preparation method is simple, convenient and efficient, the reaction is mild, and the compound is suitable for industrial production. The method is suitable for large-scale production; the preservative is applied to the technical field of fungus preservation, is high in safety and environment-friendly, and has a great application prospect.

This invention belongs to the field of edible fungus drying technology, and relates to a method for improving and drying *Auricularia auricula-judae* (golden ear fungus). The method includes the following steps: 1) Cleaning: removing the matrix attachment end and impurities from the fresh *Auricularia auricula-judae* fruiting body; 2) Slicing: slicing the fresh *Auricularia auricula-judae* fruiting body into thin slices with a thickness of 6-9 mm; 3) Heat pump far-infrared combined drying: drying the *Auricularia auricula-judae* slices using a heat pump far-infrared combined drying equipment; the drying temperature is 45-65 ℃, the humidity is 8-12%, and the infrared power is 800-1000 W. This invention, by controlling the process parameters of the heat pump far-infrared combined drying process, utilizes the synergistic effect of the heat pump and far-infrared radiation system to rapidly and efficiently prepare dried *Auricularia auricula-judae* slices with high total phenolic, total flavonoid, and total polysaccharide content. Furthermore, this dried *Auricularia auricula-judae* product has good color and low hardness, making it suitable for subsequent processing and development of functional products.

The invention discloses a method for making reduced-sugar strawberry preserves and the quality characteristics of the reduced-sugar strawberry preserves. The method uses quick-frozen Monterey strawberries, drains the water after thawing, adds 24%-32% of the mass of the strawberries to oligosaccharides, 8%-16% of trehalose and 0%-8% of sorbitol for candiing for 72-96 hours, and then dries at 50-60°C for 10-12 hours to obtain reduced-sugar strawberry preserves. Compared with sucrose-impregnated strawberry preserves, the present invention solves the problems of high sugar content, insufficient viscoelasticity and easy sand return caused by the impregnation of single sugar and sugar alcohol through the interaction of sugar and sugar alcohol. The strawberry preserves made by the present invention have the characteristics of low total sugar content, moderate hardness and no sand return.

The present invention provides a processing method for extending the storage time of wild rice stems, and belongs to the technical field of fruit and vegetable preservation. The processing method for extending the storage time of wild rice stems comprises: dipping fresh wild rice stems in bamboo shoot protein Pickering emulsion for 20 to 30 seconds, and drying in an environment of 25 to 40°C after dipping; sealing the fresh wild rice stems dipped in bamboo shoot protein Pickering emulsion separately; and storing them in an environment of 0 to 2°C and a low-voltage electrostatic field with an output voltage of ≤2500V and an output current of ≤0.2mA. The method of the present invention can significantly reduce the decay rate and browning of wild rice stems during storage, reduce the senescence of wild rice stem cells, and reduce the loss of wild rice stems.

This invention relates to the field of plant tissue culture technology, specifically to a culture medium and method for inducing and regenerating tiger nut callus. This invention creatively combines growth regulators (2,4-D, 6-BA, NAA, and ZT) in the culture medium for three different stages of tiger nut callus induction, regeneration, and differentiation, and optimizes the selection of the best explants. This allows each component to fully synergistically enhance its effect at each stage, resulting in high callus induction rate, good growth status, low browning degree, good proliferation effect, and high differentiation rate and differentiation coefficient. Furthermore, no growth regulators are required during rooting induction, resulting in lower costs. This invention lays the foundation for tiger nut gene function research, variety genetic improvement, and germplasm resource optimization.

The invention discloses an optimized dried ballonflower drying method based on a hot air condition, and belongs to the technical field of food processing. The method comprises the following steps: cleaning freshly-harvested dried ballonflower, carrying out water control pretreatment, and then drying by adopting three-stage temperature gradient hot air. The drying process is carried out within the temperature range of 40-60 DEG C at the air speed of 1.5-3.0 m / s, the initial-stage temperature is 40-55 DEG C, the middle-stage temperature is 50-60 DEG C, the tail-stage temperature is 40-50 DEG C, and finally the moisture content of the dried ballonflower is 8-12%. Optionally, the pretreatment may include blanching or treatment with a specific color protection solution. According to the method, through cooperative control of temperature, wind speed and time, the rehydration property of the dried ivy mosses can be effectively improved, the texture, color and flavor quality of the dried ivy mosses can be optimized, the method is suitable for industrial standardized production, and the problems that in the prior art, the product quality is unstable, and the texture and flavor are difficult to consider are solved.

The present application relates to a kind of monocotyledon green wisteria rapid propagation method, using the characteristics of green wisteria specific tissue cell totipotency, under open condition, using liquid medium to induce green wisteria specific site of in vitro leaf split differentiation, produce regenerative root and regenerative bud, finally form plant.The present application aims at the rapid propagation method of green wisteria leaf, without sterile environment, convenient to take material, easy to operate, low in cost, short in period, high in survival rate, with the advantages of high efficiency, economy, easy to scale, factory, etc., in green wisteria rapid seedling, specific material preservation and propagation has greater application value.

The invention discloses a tissue culture method for reducing browning of cercis chinensis, which comprises the following steps: S1, cleaning and disinfecting stems with axillary buds of cercis chinensis, and taking the axillary buds from a sodium sulfite solution; s2, carrying out primary culture on the axillary buds to obtain aseptic seedlings, and carrying out anti-browning culture and growth promoting culture on the aseptic seedlings to obtain cercis chinensis tissue culture seedlings; a culture medium used in the anti-browning culture comprises the following components: improved MS, IBA, 2, 4-D, rutin and sodium sulfite. Compared with the prior art, the method has the advantages that the aseptic seedling obtaining rate is increased by 81.67% by improving the disinfection method, the transplanting survival rate of the cercis chinensis aseptic seedlings obtained through anti-browning growth-promoting culture is 88.33%, and the surviving cercis chinensis aseptic seedlings have dark green or cyan leaves and more robust stems.

The hippophae rhamnoides fruits are thin in peel, much in juice and extremely short in shelf life, and meanwhile, the hippophae rhamnoides fruits are easy to be infected by microorganisms and deteriorate due to rich nutritional ingredients and relatively high water content, so that the preparation of a hippophae rhamnoides fruit product which is high in nutritional ingredient retention rate and easy to store is very necessary and urgent. The fructus hippophae is dried, the dried fruit powder product is prepared, the shelf life of the fructus hippophae is prolonged, the additional value of the fructus hippophae is increased, the weight of the dried and dehydrated fructus hippophae powder is reduced, the size of the fructus hippophae powder is reduced, and the storage space and the transportation cost are reduced. The invention provides the method for preparing the high-quality hippophae rhamnoides fruit powder by adopting a hot air drying technology, the method is simple to operate, low in cost, low in browning degree of the product and high in nutrient retention degree, and aims to provide a scientific basis for an energy-saving, quality-improving and drying production process of the hippophae rhamnoides fruit powder.

The application discloses a kind of processing devices of litchi deep, including separation tank, the separation tank one side is fixedly installed with feed tank, the separation tank and feed tank inner cavity are communicated;It further includes impurity removal mechanism, for cleaning the impurities mixed in cooling water;The impurity removal mechanism includes separation plate, the separation plate sliding installation is in the separation tank inner cavity, the separation tank bottom is equipped with a plurality of air inlet holes, the separation tank bottom is fixedly installed with two gas collectors, a plurality of air inlet holes are communicated with the inner cavity of two gas collectors respectively, two gas collectors are fixedly connected with air inlet pipe, the separation tank one side is fixedly connected with first filter tank;Through first filter tank, the cold water in the separation tank inner cavity is extracted, residue will enter first filter tank along with water flow, residue remains in the first filter tank inner cavity, cold water is introduced into the inner cavity of feed tank through water pipe, and the residue is gathered in the first filter tank inner cavity, so that the residue is collected and treated again by staff, so as to realize the reduction of loss.

This invention belongs to the field of tissue culture technology and provides a method for rapid propagation of Tibetan Saussurea involucrata via tissue culture, comprising the following steps: From May to July, Tibetan Saussurea involucrata explants are subjected to stepwise sterilization to obtain sterile explants; these explants are inoculated into a starter culture medium for seed germination to obtain callus tissue; the callus tissue is transferred to MS proliferation medium containing 2.0-3.0 mg / L 6-BA + 0.05-0.1 mg / L IAA, and cultured for 21-25 days. TDZ is then added to promote shoot differentiation, while simultaneously reducing IAA to 0.01-0.02 mg / L, and cultured for another 21-25 days to obtain rootless seedlings; these seedlings are then transferred to rooting medium and cultured for 21-25 days to obtain tissue culture seedlings; after hardening off the seedlings for 2-4 days, they are transplanted into a sterile substrate. This method significantly improves the propagation stability and seedling quality of Tibetan Saussurea involucrata via tissue culture by quantifying key process parameters and establishing a multi-dimensional evaluation system.

The invention provides a fresh-keeping method for prolonging the storage period of picked cistanche and reducing the loss of nutritional ingredients, which is characterized by comprising the following steps: pre-cooling the picked fresh cistanche, soaking in hot water in combination with short-wave ultraviolet irradiation, and storing in a low-temperature environment. The method has the beneficial effects that the fresh cistanche is taken as a raw material, and the aim of prolonging the storage period of the picked cistanche is fulfilled through combined application of heat treatment, short-wave ultraviolet irradiation and low-temperature storage after the fresh cistanche is selected and pre-cooled. The method is low in price, simple and convenient to operate, free of residues, green, safe and environment-friendly, the storage period of the fresh cistanche deserticola can be prolonged to 80 days, and the stability of the overall quality and flavor in the low-temperature storage process of the fresh cistanche deserticola can be well kept.

The invention discloses construction and application of a compound microbial agent for fresh keeping of litchis before picking. According to key enzymes and pathogenic bacteria of litchi peel browning, microbial strains which can tolerate high-concentration metal ions, high-yield lignin degrading enzymes, resist fungi and the like are directionally screened, and the microbial strains are combined into the compound microbial agent for fresh keeping of litchis before picking and applied to the growth period of litchis fruits, so that the litchis fruits become larger after being picked, and the fresh-keeping effect of the litchis is improved. The peel of the fruit shell is harder and not easy to damage, the white film on the inner wall is thicker, the natural oxidation speed is slowed down, the pulp is firm and glittering, the kernel and the pulp are tightly connected, the browning degree of the peel is delayed, and the lesion rate and the water loss rate of the fruit are low. According to the method, any physical or chemical treatment or biological fresh-keeping agents are not needed after the litchis are picked, and the natural fresh-keeping period after picking is prolonged while the original taste and flavor of the litchis are kept. The method creatively solves the problem of fresh keeping of the litchis, and important economic and social benefits are generated after industrial application.

The application belongs to the technical field of food preservation, and specifically discloses a kind of postharvest high-voltage alternating electric field and low-temperature synergistic storage preservation method of fresh lotus seeds, comprising the following steps: S1, fresh lotus seed pretreatment, get shelled fresh lotus seed;S2, the shelled fresh lotus seed obtained in S1 is placed in a constant low-temperature incubator with high-voltage alternating electric field for storage preservation.The application adopts the above-mentioned postharvest high-voltage alternating electric field and low-temperature synergistic storage preservation method of fresh lotus seeds, for the first time, high-voltage alternating electric field is applied to the storage preservation of fresh lotus seeds, effectively slows down the metabolism and aging process of lotus, also can reduce the loss of nutrients, the preservation effect is good, and the safety is high, no residue, small harm.This method is simple to implement, cost-effective, and friendly to the environment, has a wide application prospect and market potential.