24results about How to "Retain nutrients" patented technology

A method for withering tea leaves, using withering equipment including a fan (2), a temperature sensor (3), a control box (5), a heating tube (7), and a frame (8), wherein a perforated plate (1) is arranged in the frame (8) to form a trough, and a guide plate (4) is set below the perforated plate (1). The method includes the following steps: starting the control box (5) and measuring and determining the correspondence between the wind speed and the frequency of the fan (2) in segments; spreading the fresh tea leaves flat on the perforated plate (1), controlling the thickness of the spread tea leaves to ensure uniform spreading; setting the direction and wind speed parameters of the fan (2), and starting the fan (2) and the heating tube (7); repeating the blowing process of the fan (2) and the heating process of the heating tube (7) according to the direction and wind speed parameters set in step three until withering is completed. This achieves parameterized and precise control of the withering process.

The utility model relates to the technical field of medicinal plant raw material extraction, especially relates to a low-temperature press of sea buckthorn seed oil. A low-temperature press of sea buckthorn seed oil has a support, a press cylinder, a first servo motor, a spiral oil press roller, an oil storage tank and an arc-shaped heat dissipation fin group, the press cylinder is installed at the top of the support, the right side of the press cylinder is provided with the first servo motor, the output shaft of the first servo motor is fixedly connected with the spiral oil press roller, the space inside the press cylinder and the spiral oil press roller gradually decreases from right to left, the lower part of the press cylinder is fixedly connected with the oil storage tank, and the upper part of the press cylinder is fixedly connected with the arc-shaped heat dissipation fin group in a symmetrical manner around the periphery. The utility model adopts the design that the spiral oil press roller and the internal space of the press cylinder gradually decrease, and is combined with the arc-shaped heat dissipation fin group, so that the oil extraction rate is improved, the effective heat dissipation system is matched to maintain a low-temperature operation environment, the nutritional ingredients in the sea buckthorn seed oil are maximally reserved, and the quality of the product is improved.

The invention relates to a refining method for reducing and controlling a plasticizer and 3-chloropropanol ester in camellia oil, and aims to effectively control the plasticizer, the 3-chloropropanol ester and glycidyl ester in the camellia oil and maintain nutritional ingredients and natural flavor of the camellia oil. The method comprises the steps of acidification degumming, alkali refining deacidification, water washing, decoloration, dual-temperature deodorization, low-temperature adsorption and the like, and particularly, the vacuum degree and the temperature are finely adjusted in the deodorization process, so that control over a plasticizer, 3-chloropropanol ester and glycidyl ester is effectively considered.

The utility model relates to a rice drying and dust removing device, including main box body and the drying cylinder of rotation connection in main box body, be equipped with a plurality of through -hole on the drying cylinder, the main box body upper end is connected with the air supply spare, the main box body bottom is connected with the collection spare, the technical scheme of the present application has the beneficial technical effect: through the rotation design and through -hole structure of drying cylinder, cooperate air supply spare and form dynamic air circulation, realize the fast and even drying of rice, utilize the dust and moisture that the collection spare's negative pressure adsorption effect synchronously removes the dust and moisture that rice surface adheres, significantly improve processing efficiency and rice cleanness. Moreover, the rotation design of drying cylinder makes rice in the drying process present the tumbling state, avoids the partial overheating or extrusion breakage and uneven drying problem caused by the long time stationary of rice in the traditional drying mode. Cooperate the even air supply of through -hole, maximum limit keeps the integrity and nutrient component of rice, has improved the evenness of drying. The problem that the prior art is prone to drying incompletely is solved.

The present application relates to a kind of gold flowered rhizoma polygonati pu'er tea and its preparation method and application, the preparation method includes: rhizoma polygonati raw material is mixed with water and is refluxed extraction, filtration, and rhizoma polygonati extract liquid is obtained;It is mixed with Yunnan large leaf species sun-cured green tea and microwave sterilization treatment;Crown protruding sporocarpi strain is inoculated in the above product and is fermented;After fermentation, drying treatment is carried out, and it is obtained.The rhizoma polygonati extract liquid prepared by water extraction method is mixed with Yunnan large leaf species sun-cured green tea and is combined fermentation, rhizoma polygonati extract liquid can provide nutrient material for Eurotium cristatum, and can effectively inhibit the growth and reproduction of bacteria and various bacteria, ensure the quality and quantity of Eurotium cristatum dominant flora in pu'er tea, and combined microwave sterilization retains the nutritional ingredients and efficacy ingredients in pu'er tea, and the gold flowered rhizoma polygonati pu'er tea prepared is good in taste, strong in fragrance, and bright in soup color;Rhizoma polygonati extract liquid and tea can synergistically enhance the efficacy of antioxidation and anti-aging.

The utility model belongs to the field of food processing and sterilizing equipment, and provides a prefabricated vegetable sterilizing and heating integrated cabinet which comprises a cabinet body, a water storage cavity and a plurality of heating bins are arranged on the cabinet body, a steam generation system and a steam distribution assembly are arranged on the water storage cavity, a heating and sterilizing system is arranged in each heating bin, and the steam distribution assembly is arranged in the heating bin. The steam generation system comprises a steam temperature control unit and an electric heater which are arranged on the water storage cavity; the heating sterilization system comprises an air circulation assembly, a heating assembly and a steam distribution plate; through the cooperation of the steam temperature control unit, the air circulation assembly, the electric heater, the steam distribution assembly and the heating assembly, various sterilization and heating modes are integrated, microwave, pasteurization and combined sterilization as well as microwave, steam and baking reheating are supported, the requirements of different prefabricated dishes can be flexibly met, temperature and pressure are accurately controlled, and the product quality is improved. The sterilization effect and the food material quality are both considered, space and cost are saved, and production efficiency is improved.

The application discloses a kind of feed additive and its application, it is related to feed additive technical field.The prepared feed additive of the application is by mixing sodium glucuronate, glucomannan, dimethyl cyclodextrin, diatomite and sodium lauryl sulfate, then mixed solution is reacted with calcium chloride crosslinking solution, finally form microspheres type feed additive.Compared with prior art, the prepared feed additive of the application is beneficial to the adsorption of deoxynivalenol and zearalenone, amino acid liquid, lemon yellow and titanium dioxide are mixed, then composite bacteria liquid is added to ferment, by feed additive processing, low-temperature drying can retain the nutrient components and biological activity in raw materials, and the biological fermentation protein raw material with good sensory color is obtained.

The invention relates to the technical field of food, and provides a ground beetle preserved egg and a preparation method thereof.The preparation method comprises the steps of fresh egg selection, material puree preparation, egg wrapping with puree and salting, egg white gel of the obtained ground beetle preserved egg shows an attractive semitransparent golden yellow color, the yolk shows soft faint yellow to golden yellow, and the taste is good. On the basis of reserving the nutritional ingredients of the ground beetle eggs, the ground beetle eggs have soft and fine taste and light and easy texture, better-quality, healthy and delicious preserved egg products are brought to the market, and pursuit and expectation of vast consumers for high-quality food are met.

The application discloses a kind of tea branch orange superfine powder with anti-inflammatory efficacy and a preparation method thereof.The tea branch orange superfine powder comprises the following raw material components by mass fraction: 15-30 parts of tea branch orange pericarp powder, 30-50 parts of tea branch orange pulp powder, and 4-8 parts of tea branch orange seed powder.By efficiently compounding different parts of tea branch orange, the best anti-inflammatory effect is achieved, and the efficient use of whole fruit is realized, which is conducive to reducing environmental pollution and resource waste and improving economic benefits.The preparation method is to sequentially use high-voltage pulsed electric field, pressure difference puffing and vacuum freeze drying to separate the pulp and seeds, and then dry low-temperature superfine grind tea branch orange pericarp, pulp and seeds, and compound the raw material components to obtain tea branch orange superfine powder with anti-inflammatory efficacy.The synergistic effect of multiple processing technologies significantly improves the dissolution of functional active substances such as anti-inflammatory components, and the tea branch orange superfine powder with good anti-inflammatory effect is obtained by combining component compounding.

The application discloses a preparation method of deer whole blood small molecule peptides, and solves the technical problem of poor accessibility of enzyme cutting sites caused by the quaternary structure of hemoglobin and the combination characteristics of hematin through specific recognition of functional domain sequences, layered construction of special composite enzyme systems and distributed enzymolysis; the obtained deer whole blood small molecule peptides have good color, high yield of 500-3000 Da peptide segments, and also retain characteristic trace elements such as iron and zinc.

The utility model discloses a tea strainer, which comprises a funnel part, a tea strainer part and a tea strainer part, the barrel body part is a cylinder with an opening in the upper part, and the barrel body part is connected to the top end of the funnel part; a steam opening is formed in the middle of the cylinder body part and is communicated with the funnel part; a plurality of water filtering holes are formed in the side wall of the barrel body part. When the tea strainer is used, due to the fact that tea leaves are cooked through water vapor, tea soup and the tea leaves are kept in a separated state, the cooking degree of the tea leaves can be conveniently judged by observing the color of the tea soup, after the tea soup is cooked, generation of the steam can be rapidly stopped in a heating stopping mode, and the tea strainer is convenient to use. The tea leaves can be effectively prevented from being excessively boiled, so that the original flavor and nutritional ingredients of the tea leaves are reserved to the greatest extent.

The application provides a Stropharia rugosannulata enzymatic powder extruded noodle and a preparation method thereof, and belongs to the technical field of food processing. The Stropharia rugosannulata enzymatic powder extruded noodle comprises the following components in parts by weight: 90-110 parts of cereal powder, 2-10 parts of semi-solid enzymatic Stropharia rugosannulata mushroom powder and 0.2-0.8 parts of salt. The Stropharia rugosannulata is prepared into Stropharia rugosannulata enzymatic powder by using a semi-solid enzymatic technology, so that the technical problems of poor solubility, low usage and poor noodle forming of mushroom powder are overcome, the Stropharia rugosannulata enzymatic powder extruded noodle with improved nutritional value and functional activity, reduced salt usage, smooth taste, unique mushroom aroma and salty taste is prepared. The preparation method of the Stropharia rugosannulata enzymatic powder extruded noodle is simple and efficient, and is suitable for large-scale production.

This invention discloses a method for preparing high-quality virgin peanut oil, comprising the following steps: Step 1, crushing peanut skins and then ultrasonicating them to obtain ultrasonic material; Step 2, adding 10-50 times the weight of peanut kernels to the ultrasonic material and mixing evenly, then microwaved at 400-700W for 1-4 minutes; Step 3, pressing the microwaved material to obtain crude peanut oil; Step 4, processing the crude peanut oil to obtain virgin peanut oil. This invention has the beneficial effects of enriching proanthocyanidins in peanut skins, increasing the solubility of proanthocyanidins in peanut oil, improving the stability of the oil, and being suitable for industrial production.

This invention discloses a method for low-temperature pressing purification and dewaxing of Torreya grandis kernels, comprising at least the following steps: S5.1 Pre-preparation of a composite filter layer: After pre-cooling the filter chamber of a vacuum filtration device, a filter screen and a filter membrane are laid in sequence, and nitrogen is introduced to remove impurities; S5.2 Gradient negative pressure filtration: The initially dewaxed oil is injected into the filter chamber at low temperature, first pre-filtered at -0.05MPa to -0.06MPa for 10 minutes, then deep filtered at -0.08MPa to -0.09MPa for 20 to 30 minutes to retain trace wax crystals; S5.3 Nitrogen purging to remove water: The dewaxed oil is introduced into a low-temperature oil storage tank, and nitrogen is continued to be introduced to remove water and prevent oxidation; S5.4 Finished product fine filtration: The dewaxed oil is slowly heated and then finely filtered through a filter screen to obtain Torreya grandis finished oil. Gradient negative pressure filtration retains trace wax crystals in Torreya grandis oil. This invention employs a gradient negative pressure dewaxing step, which ensures sufficient driving force to accelerate the filtration speed and utilizes the formed filter cake layer as a secondary filtration medium to efficiently retain trace amounts of residual wax crystals. This approach ensures a high dewaxing rate while shortening the filtration time and improving production efficiency.

A straw indirect carbonization-based soil improvement method and system, the method comprising the following steps: (A) collecting straw, cutting the straw into straw particles; (B) extruding and destroying the surface of the straw particles; (C) using microwave heating to extrude the straw particles, obtaining puffed straw particles; (D) carbonizing the surface of the puffed straw particles, obtaining carbonized particles for discharge into soil. The indirect carbonization method of first breaking the wall and then puffing and carbonizing the surface can significantly reduce the energy consumed during carbonization and shorten the processing time of the straw, which is conducive to the straw carbonization and field application treatment of a large area of soil. At the same time, the surface-carbonized carbonized particles can provide sufficient biomass carbon for the soil, and it is not necessary to remove part of the carbonized particles from the field due to the excessive biomass carbon of the soil. In addition, the carbonized particles also well retain the nutrients in the straw.

This invention provides a layering pressing and rapid cooling device for black barley biscuits, belonging to the technical field of biscuit pressing devices. It includes a main body, a support base, a conveyor belt mounted on top of the support base, a control box fixedly mounted on one side of the support base, and two spraying components fixedly mounted on top of the support base; a pressing mechanism is also located on top of the support base. This invention, through the synergistic action of the spraying components, pressing components, transmission components, and flipping components, can precisely control the addition of raw materials to each layer of the black barley biscuit, flexibly adjust the height of the pressing rollers to adapt to different dough characteristics, achieve stable flipping and precise alignment of multi-layer dough, effectively improve the uniformity of biscuit layering and forming quality, and significantly reduce equipment costs and failure rates by replacing complex devices with a simple and reliable mechanical transmission structure. The temperature control box regulates the pressing temperature in real time, maximizing the preservation of the nutritional components of the black barley.

The invention discloses a pulp semi-solid product based on non-concentrated reduced fruit juice and a preparation method of the pulp semi-solid product. The invention belongs to the technical field of fruit deep processing food. The semi-solid product is composed of pulp particles and an NFC matrix liquid phase, a weak gel network structure is formed through crosslinking of natural pectin in the NFC matrix liquid phase and calcium ions precipitated from the pulp particles, and no extra thickening agent is added. The preparation method comprises the steps of raw material preparation, ingredient mixing, mild vacuum treatment and the like, pectin concentration and crosslinking are achieved, and a stable system is formed. Additives such as cane sugar and a thickening agent do not need to be added additionally, the label cleaning trend is met, high-sugar burden and flavor loss of traditional products are avoided, and the product is rich in natural flavor, palatable in texture, stable in system and wide in market prospect.

The application discloses tea oil ice cream and a preparation method thereof, and relates to the technical field of food preparation, and comprises the following steps: purifying fructan and rhamnus frangula leaf pectin; dissolving the purified compound pectin and xanthan gum in ultrapure water to form a compound polysaccharide solution; mixing tea oil and the compound polysaccharide solution to prepare an oil gel; mixing the oil gel with skimmed milk powder, white granulated sugar, egg yolk, gellan gum and pure water, sterilizing, homogenizing and aging, and then adding the mixture into an ice cream machine to process tea oil ice cream. The application has the beneficial effects that tea oil is ingeniously applied in ice cream, thereby expanding the application range of tea oil; the oil gel prepared by using polysaccharide does not need a surfactant, and the hardness of the oil gel is lower and the oil separation rate is lower due to the use of pectin in the polysaccharide; and the ice cream prepared by using the oil gel has better expansion rate and melting resistance compared with the ice cream prepared by using butter.

This invention discloses a method for preparing a mulberry-monk fruit fermented beverage, belonging to the field of microbial fermentation technology. The method includes raw material processing, alcoholic fermentation, acetic acid fermentation, and blending steps: Monk fruit is extracted using a combination of juice extraction and hot water countercurrent extraction; the extract is kept warm to improve clarity and inactivate enzymes; using mulberry juice and monk fruit juice as substrates, fruit wine yeast is inoculated for anaerobic fermentation; then, monk fruit juice and edible alcohol culture are added to adjust the alcohol content, followed by aerobic fermentation with *Acetobacter acetosporum* and acetic acid bacteria; finally, the fermented juice, glycoside-containing monk fruit juice, mulberry concentrate, and erythritol are blended to prepare the beverage. This invention fully utilizes mulberry and monk fruit resources, retains active ingredients such as polyphenols, anthocyanins, and polysaccharides, and produces a low-calorie, flavorful, and safe product suitable for industrial production, possessing both nutritional and health benefits.

The utility model provides a household kernel removing and juicing machine. The household kernel removing and juicing machine comprises a rack, a kernel removing mechanism, a kernel removing mechanism, a conveying mechanism, a fruit cutting mechanism and a juicing mechanism. The coring mechanism comprises a ball screw, a rotating rod, a clamping jaw, an annular cutter, an ejector pin and an electric push rod; the kernel removing mechanism comprises a kernel removing brush, a recycling box and a connecting bracket; the conveying mechanism comprises a conveying belt, a conveying sliding way, a cutter and a cutter rest. The fruit cutting mechanism comprises a fixing frame, a crank connecting rod, an extrusion plate and a sliding groove. The juicing mechanism comprises a pressing cover juice, an extrusion filtering plate, a juice receiving bin and a rack connecting rod; the utility model provides a household kernel-removing juicer which not only can efficiently remove kernels and accurately cut fruits and ensure that fruit juice is pure and free of kernel residues, but also has the advantages of being reasonable in structural design, convenient and fast to install and clean, easy to operate and the like, and is suitable for household daily use.

The invention discloses a method for improving quality characteristics of cheese essence and a product, and belongs to the technical field of dairy products. The method comprises the following steps: mixing cheese curd, butter, water and emulsifying salt, and carrying out hot shear mixing to obtain a reaction matrix; performing ultrahigh-pressure treatment on the obtained reaction substrate to obtain a reaction substrate subjected to ultrahigh-pressure treatment; adding protease into the reaction substrate subjected to ultrahigh pressure treatment for enzymolysis reaction, performing enzymolysis after the reaction is finished, and then adding lipase for enzymolysis reaction; and after the enzymolysis reaction is finished, performing pasteurization for enzyme deactivation to obtain the cheese essence. According to the method disclosed by the invention, the microstructure of cheese curds can be effectively destroyed through ultrahigh-pressure pretreatment, so that proteins and fat embedded in the cheese curds are fully exposed, the contact area of enzyme and a substrate is greatly increased, extremely favorable conditions are created for subsequent enzymolysis reaction, and finally, the flavor strength and the richness of the cheese essence are remarkably enhanced; and the problem of monotonous flavor of a traditional process product is solved.

The utility model relates to the field of tea frying machine discloses a kind of quick tea frying machine, including base, the top of base is fixedly connected with support column, the top of support column is fixedly connected with top plate, the top of top plate is provided with driving assembly, the top of base is fixedly connected with tea frying cylinder, the inside of tea frying cylinder is provided with paddle, the inside of paddle is provided with mixing assembly, the right side of tea frying cylinder is fixedly connected with feeding hopper, the mixing assembly includes lug, push plate and moving rod, the lug is fixedly connected on the inner wall of tea frying cylinder, the moving rod is penetrated and slidably installed on the inner wall of paddle.In the utility model, by lug and push plate contact, push plate promotes moving rod to slide inwards, cooperate compression spring to promote piston plate to rebound, so that moving rod drives vertical plate reciprocating linear motion in the radial direction of rotating shaft, further disturb tea leaf, form dynamic mixing, promote tea leaf uniform mixing.

This invention relates to the field of food processing technology, specifically a process for transforming and preserving the nutrients in tuna meat. The process includes the following steps: first, selecting fresh, high-quality, disease-free tuna, ensuring the integrity of the fish; performing a third acid removal process followed by marinating; and finally, vacuum packaging and high-temperature sterilization. This invention, through three acid removal processes, effectively removes acidic substances from the tuna meat, resulting in firmer meat, a non-sour taste, and improved edible quality. It offers diverse flavors: original, pepper, and spicy, catering to different consumer tastes. The vacuum processing and high-temperature sterilization not only achieve sterilization and preservation but also stimulate fundamental changes in the tuna meat, restoring the pigmentation state of red blood cells and effectively preserving the nutritional components of the tuna, making the nutrients more easily absorbed by the human body.

The present application belongs to the technical field of food processing, and particularly relates to a novel meat chunk sausage making method. The present application takes pig hind leg meat and fat as raw materials, mixes the meat chunks after curing and baking with cured meat paste and auxiliary materials, cooks the mixture after being filled into casing, and obtains the novel meat chunk sausage. The present application controls the temperature of the baked meat chunks, makes the myofibrillar protein denature moderately and gradually begin to coagulate and crosslink to form a weak gel, and then through secondary heating after mixing with the meat paste, makes the meat chunks and the meat paste fully interact and polymerize to form a stable three-dimensional network gel structure, and endows the product with good texture and taste. The results of the examples show that the novel meat chunk sausage made by the present application has strong internal tearing feeling, is firm and elastic, has smooth cutting surface, and has rich taste levels.