66results about How to "Reduce fat oxidation" patented technology

A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.

A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.

The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.

The invention discloses a preparation method of fish skin collagen jelly. The preparation method of the fish skin collagen jelly mainly comprises the steps that after unfreezing and pretreatment are conducted on fish skin, water, seasoning and spices are added for decoction, a compound of transglutaminase and sodium caseinate, hydrophilic colloid and preservative are added for blending, obtained skin frozen liquid is filled into jelly cups, and after vacuum sealing, high temperature sterilization and cooling shaping are conducted sequentially, products are obtained. According to the preparation method of the fish skin collagen jelly, the prepared fish jelly is long in quality guarantee period and can be preserved for six months at normal temperature; the nutritive value is high, the gel mouthfeel and elasticity are enhanced, and the shaped jelly is crystal clear, standardization control of the production technology is convenient, novel jelly cups are adopted for packing, and eating is convenient.

The invention discloses a strain of lactobacillus plantarum 24. A method achieving mixed fermentation of sour plesiopidae based on the strain comprises the following steps that scales and internal organs of a raw material fish are removed, and the raw material fish is cut into fish blocks; the fish blocks, rice flour, salt, 106-108 CFU/mL of a lactobacillus plantarum 24 liquid and 10000-20000U/mLof a papain liquid are mixed uniformly and contained in a container, the uppermost layer is covered with the rice flour, fermentation is performed for 20-30 days at 20-30 DEG C, and the sour plesiopidae is obtained; the ratio of the fish blocks to the rice flour to the salt is (90-115):(50-70):(2-4); the addition amount of the lactobacillus plantarum 24 liquid is 0.0006-0.06mL for each gram of thefish blocks; the addition amount of the papain liquid is 0.005-0.025 mL for each gram of the fish blocks. The method shortens the fermentation cycle of the sour plesiopidae and reduces the biogenic amine, and the similarity of the flavor of the sour plesiopidae to the sour plesiopidae prepared by a traditional method is more than 85%.

The invention relates to a film preservative. The film preservative is composed of the following components in percentage by mass: 0.8 to 1.5 percent of soybean polysaccharide, 0.6 to 1.0 percent of sodium alginate, 0.2 to 0.5 percent of citric acid, 0.1 to 0.3 percent of phytic acid, 3 to 5 percent of a waxberry extract, 5 to 7 percent of a honeysuckle extract, 0.08 to 0.2 percent of magnesium salt and the balance of pure water. The invention also relates to a preparation method of the film preservative and application of the film preservative in preservation of euphausia superba. Compared with the prior art, the film preservative has the advantages that a film can be formed on the surface of the euphausia superba so as to inhibit the invasion and the growth of pathogenic bacteria such as bacteria and fungi, the decaying deterioration of an euphausia superba body is prevented, the euphausia superba treated by the film preservative can be stored at the temperature of 0 to 4 DEG C, the taste and the quality of shrimp meat are guaranteed, and compared with the storage energy consumption of a conventional low-temperature storage method, the storage energy consumption of the film preservative is reduced.

The invention discloses a bacteriocin and superhigh pressure joint antiseptic preservation technology and an application thereof. The invention provides a bacteriostasis and/or sterilization method for food. The bacteriostasis and/or sterilization method for the food provided by the invention comprises the following steps: adding the bacteriocin enterocin P into the food, and performing superhighpressure treatment on the food added with the bacteriocin enterocin P, wherein the pressure for the superhigh pressure treatment is 100-600 MPa. According to the invention, under the condition of notadding any chemical preservative, the defects of relatively poor bacteriostasis activity of nisin against Gram-negative bacteria and influence of 600 MPa superhigh pressure treatment on the sensory quality of food are overcome by combining the bacteriocin enterocin P with the superhigh pressure technology, and an efficient, environmentally-friendly and safe antiseptic preservation technology is provided for low-temperature meat products.

The invention relates to a waxberry general flavone preservative solution which is prepared by dissolving waxberry general flavone with water. The waxberry general flavone is prepared through the following steps of: taking freshing waxberry fruits, drying the fresh waxberry fruit, then pulverizing the dried fresh waxberry fruit, adding 95% ethanol of which the weight is 4-6 times of that of the fresh waxberry fruit powder so as to soak the fresh waxberry fruit powder for 20-24 hours, performing ultrasonic-assisted extraction for 30-45 minutes, repeatedly extracting for 1-3 times so as to obtain an extracting solution, recovering the solvent, and concentrating the extracting solution to obtain an extract; and dispersing the extract in water, respectively extracting the solution with petroleum ether, chloroform and ethyl acetate, taking an ethyl acetate extract, dissolving the ethyl acetate extract with water, performing adsorption by use of macroporous resin, then performing elution by use of 15%-65% ethanol, collecting an eluant, and performing vacuum drying on the eluant, thereby obtaining the waxberry general flavone powder. The invention also relates to application of the waxberry general flavone preservative solution in the aspect of freshness preservation of aquatic products. The preparation method of the preservative solution is simple, and the waxberry general flavone preservative solution is capable of effectively inhibiting bacterial reproduction of fishes during a low-temperature storage process, retarding fat oxidation, delaying corruption and metamorphism, and thus prolonging the shelf life.

The invention relates to the technical field of freshness retaining of aquatic products and provides an aquatic product freshness retaining agent and a preparation method thereof. The aquatic product freshness retaining agent is prepared from the following main raw materials in parts by weight: 13-15 parts of a rosemary extraction solution, 11-13 parts of a leucaena leucocephala extraction solution, 11-13 parts of a saivia officinalis extraction solution, 8-10 parts of an apple extraction solution, 13-15 parts of a tea extraction solution, 7-9 parts of sorbitol, 7-9 parts of maltitol, 13-15 parts of a bamboo vinegar solution, 8-10 parts of an onion extraction solution and 8-10 parts of a ginger extraction solution. The preparation method of the aquatic product freshness retaining agent comprises the steps of treating the raw materials, preparing the extraction solutions, and uniformly mixing and stirring to prepare the aquatic product freshness retaining agent. The aquatic product freshness retaining agent is various in functions and excellent in effects of retaining freshness and protecting color; the shelf life of the aquatic products can be effectively prolonged; the original quality of the aquatic products can be effectively retained; flavor and texture of the aquatic products are not influenced.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

The invention relates to a freezing method for maintaining quality of freshwater fishes. The freezing method comprises the following steps: (1) performing pretreatment; (2) cleaning, namely cleaning fish slices treated in the step (1), taking out, and draining off water; (3) soaking the fish slices into a freezing protection agent, namely soaking the fish slices treated in the step (2) into a composite freezing protection liquid, taking out, and draining off the water, wherein the composite freezing protection liquid comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan of which the molecular weight is 5000-50000Da, 0.5-2% of konjak gulcomannan enzymatic hydrolysate of which the molecular weight is 8000-20000Da, 1-4% of maltodextrin of which the hydrolysis degree is 5-20%, 4-10% of egg white zymolyte of which the hydrolysis degree is 5-10%, and 1-3% of a pomegranate bark; (4) preparing a vitrification liquid; (5) prepackaging;(6) performing quick-freezing treatment; and (7) preserving frozen fishes. The freezing method is adopted to preserve fresh water fish slices, and the freshness, the flavor and the taste of the fish slices can be ensured in a relatively long preservation time.

The invention discloses a method for refreshing a meat product by utilizing a mint extract. The refreshing method comprises the following steps of: with natural mint extract adopted, fully stirring and uniformly mixing the meat product to be refreshed with the solution, and then packaging and storing with a polyethylene film. The refreshing method is simple in process and easy in operation, and the selected refreshing agent is processed from natural-occurring substances, has certain antibacterial property and oxidation resistance and can be directly applied to food preservation, is safe to eat and has a good refreshing effect. By adopting the method disclosed by the invention, fat oxidation, colour variation and microorganism multiplication during the storage period can be effectively controlled, and the sensory quality of the product is obviously improved and the quality guarantee period is obviously prolonged, thus a new approach is opened for meat refreshing.

The invention discloses a processing method for ultrasonic-assisted oyster freezing. The processing method comprises the following steps: shelling, meat taking, rinsing and sterilizing, soaking and preserving, ultrasonic-assisted soaking and freezing, freezing for ice film plating, and cryopreservation. Ozone water is adopted for rinsing sterilization, the microbial membrane structure is destroyed, the ozone water is cleaner than clear water in rinsing, the sterilization effect is achieved, and the ozone water guarantees that the oysters have good quality before being frozen. An ultrasonic technology is combined with dipping freezing, so that the problems of long time, low freezing rate and the like of a traditional freezing method can be effectively solved. The method is assisted by ultrasonic waves for freezing oysters, the diameter of ice crystals formed during freezing is small, damage to muscle tissue of the oysters in the freezing storage process can be reduced, unfreezing loss can be reduced, and freezing denaturation and nutrient loss of oyster protein are reduced.

The present invention relates to a powdered nutritional composition, which comprises at least long-chain polyunsaturated fatty acids and trace elements, such as iron, besides optional further constituents, such as macro- and micronutrients. Due to encapsulation of the iron source with or in a fat, wax or mixtures thereof, lipid-oxidation may be largely reduced and fishy off-flavour formation is prevented. Thus, a powdered composition with extended shelf-life may be obtained.

The invention discloses a low-phosphorus water retaining agent and application thereof. The low-phosphorus water retaining agent is prepared from the raw materials in parts by weight: 25-35 parts of aphosphate mixture, 35-50 parts of a carbonate mixture, 15-25 parts of citric acid and a salt mixture thereof, and 5-15 parts of a food ingredient mixture. A using method sequentially comprises the five main steps of raw material treatment, preparation of a water retaining agent and a curing material, rolling and rubbing, curing and quick freezing. The water binding capacity of chicken cutlets inthe rolling and rubbing processing process can be effectively improved under the low addition amount, the yield of the product is increased to the greatest extent, elasticity, the fiber feeling and the juice feeling of chicken are obviously enhanced, and thus the chicken is moderate in hardness. The low-phosphorus water retaining agent adopts a low phosphorus formula, the phosphorus content in thechicken cutlets can be effectively decreased, and the problems such as calcium and phosphorus disproportionality due to excessive phosphorus intake of the human body are avoided.

The invention relates to a thawing agent for euphausia superba and an application method of the thawing agent, which belong to the technical field of food processing. The thawing agent is mainly prepared from an autolytic enzyme inhibitor and an antioxidant, and can also be prepared from an antibacterial agent. When in use, the thawing agent is dissolved in a solvent to form thawing liquid, and the frozen euphausia sperba is thawed by utilizing the thawing liquid, so that the solution and oxidation of the euphausia superba in the thawing process can be reduced, the shape and quality of the euphausia superb can be kept, the transfer of fluorine can be prevented, and the important significance for the development of the euphausia superb processing industry is realized.

The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.

The invention relates to and provides a controlled atmosphere fresh-keeping method for fresh fish. A natural extract compound preservative and the controlled atmosphere fresh-keeping technology are utilized for conducting comprehensive adjustment, and the quality of the fish is improved. Meanwhile, the fish is stored in a controlled atmosphere fresh-keeping box, controlled atmosphere conditions are optimized, the sensory quality of the fish can be better maintained, and shelf life of the fish can also be prolonged; and the comprehensive adjustment preservative can be used for inhibiting bacteria growth, retarding fat oxidation and prolonging the shelf life, the commodity is higher in competitiveness accordingly, and the problems that the fish gravy loss rate is high, and the color-protecting effect is poor are solved.