216results about How to "Retain nutrients" patented technology

The invention relates to the technical field of biochemical engineering and food processing, in particular to a fish collagen extraction process which comprises the following steps: S100, raw material pretreatment; s200, carrying out crushing and enzymolysis pretreatment; s300, carrying out an enzymatic hydrolysis reaction; s400, carrying out solid-liquid separation; s500, carrying out concentration treatment; and S600, drying treatment is carried out. The advanced spectrum analyzer is used for accurately determining the freshness of the fish body, the automatic cutting and ultrasonic cleaning technologies are combined, the quality of raw materials is effectively guaranteed, the enzymolysis reaction conditions are strictly controlled through the high-precision metering pump and the heat exchange system, the enzymolysis efficiency and the product quality are improved, and the production cost is reduced. By adopting a multi-layer composite membrane structure and a specific concentration technology, the efficiency and purity of solid-liquid separation and concentration treatment are remarkably improved, the production process is optimized, the energy consumption and the cost are reduced, pollutants in the production process are effectively removed through application of a plasma cleaning and air purification system, and the product quality is improved. And reliable guarantee is provided for production of high-quality fish collagen products.

The invention discloses a pet food added with vitamins, containing fish-derived raw materials and having effects of beautifying hair and protecting skin and a preparation method thereof. The vitamin-added pet food containing fish-derived raw materials comprises the following raw materials in parts by weight: 8-16 parts of salmon, 1-5 parts of salmon fish oil, 50-60 parts of chicken, 10-15 parts of chicken liver, 10-15 parts of chicken heart, 2-5 parts of sweet potato powder, 1-5 parts of beer yeast powder, 2-5 parts of chicken oil, 1-2 parts of semen plantaginis powder, 1-2 parts of chicory root powder, 1-2 parts of cellulose and 0.5-2 parts of egg yolk lecithin. The nutrient solution is prepared from the following components in parts by weight: 0.2-0.8 part of polyglycerol fatty acid ester, 5-20 parts of water, 0.2-0.5 part of vitamin E and 0.05-0.1 part of agar. The pet food containing the fish-derived raw materials and added with the vitamins is comprehensive in nutrition, and can enhance the physique of pets, help the growth of pet hair and make the hair color of the pets bright and glossy.

The invention relates to the field of fruits, in particular to a composite film for fruit preservation and a preparation method and application thereof. The invention provides a composite film for fruit preservation. The composite film comprises the following preparation raw materials: prodigiosin and a film forming substrate, the film-forming substrate comprises chitosan and a high-molecular compound; the high-molecular compound is corn starch or polyvinyl alcohol. Compared with a composite film without addition of prodigiosin, the composite film provided by the invention can delay the weight loss rate, the rotting rate, the titratable acid content and the vitamin C content of the fruits, can effectively retain nutrient substances of the fruits, and prolongs the storage period of the fruits.

The invention relates to the field of preparation of malus micromalus fruit juice, and discloses a preparation process of ultrahigh-pressure organic malus micromalus fruit juice, which comprises the following specific steps: freezing malus micromalus fruit in an environment of-40 DEG C for 24 hours, then unfreezing at room temperature until the malus micromalus fruit is soft and the self-flowing juice does not flow, uniformly mixing 0.75% o of Suzhou nanometer and tap water to prepare a disinfectant, and sterilizing at room temperature for 24 hours to obtain the superhigh-pressure organic malus micromalus fruit juice. A Roots blower is started for low-temperature disinfection, tap water is used for rinsing the raw materials after disinfection, disinfectant on the surfaces of the raw materials is washed away, a hammer crusher is used for crushing the malus micromalus makino, the crushed malus micromalus makino enters a vacuum air bag juicer for cold dipping juicing, the prepared malus micromalus makino juice is subpackaged in PET bottles, and a cold sterilization mode ultrahigh pressure sterilization technology (HPP) is adopted. The ultrahigh-pressure sterilization pressure is 550MPa, and the sterilization time is 8min, and conveying the product into an environment of-40 DEG C for freezing and storing. The prepared malus micromalus fruit juice is clear and transparent, attractive in color and luster and unique in flavor, and the nutritional ingredients, flavor and color and luster of malus micromalus fruits are reserved to the maximum extent.

The invention belongs to the technical field of food, and discloses sea-buckthorn flash-release direct drinking powder with an anti-oxidation function and a preparation method of the sea-buckthorn flash-release direct drinking powder. The sea-buckthorn flash release direct drinking powder comprises the following raw materials in parts by weight: 60-65 parts of sea-buckthorn fruit oil microcapsule powder, 15-25 parts of sea-buckthorn freeze-dried powder, 10-15 parts of sea-buckthorn fruit powder, 5-10 parts of xylitol and 0.1-0.5 part of silicon dioxide. The preparation method comprises the following steps: weighing the raw materials in parts by weight, mixing and sieving to obtain the sea-buckthorn instant-release direct-drinking powder which does not need assistance of water and swallowing actions, is instant in the oral cavity, is high in nutrient content, remarkable in antioxidant effect and good in taste, and can prolong the storage life of the product.

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

The invention discloses functional roxburgh rose fermented rice wine and a preparation method thereof. The preparation method comprises the following steps: activating a fermentation strain and carrying out enlarged culture; preparing sterile water; soaking and steaming organic glutinous rice; saccharifying the organic glutinous rice; inoculating a fermentation strain; the addition amount of roxburgh rose; and fermenting the obtained fermentation raw material at a constant temperature of 29 + / -1 DEG C for 20 days. According to the method, non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed bacteria sequential fermentation, comprehensive release and activity enhancement of nutritional ingredients in the roxburgh rose and the rice wine can be effectively promoted, the nutritional ingredients are more easily absorbed and utilized by a human body, and therefore the health care value of the roxburgh rose rice wine is greatly improved. The roxburgh rose rice wine is fragrant, tasty and refreshing, low in alcoholic strength and unique in flavor, and contains various functional active substances such as roxburgh rose polysaccharide, vitamin C, flavone, phenolic substances and SOD (superoxide dismutase).

The utility model discloses a steam cooking device and a steam cooking system. The steam cooking device comprises an inner container, a heating device and a heating device, the panel is used for a user to control the steam cooking device; the steam generator is used for providing steam into the inner container; a first function key, wherein the first function key is arranged on the panel; the controller is in electric connection and / or communication connection with the steam generator and the first function key, the steam cooking device at least has a first cooking mode, the controller stores the target steam temperature in the inner container in the first cooking mode, and the target steam temperature ranges from 50 DEG C to 97 DEG C; when the first function key is triggered, the steam cooking device enters the first cooking mode. According to the low-temperature cooking method, low-temperature cooking can be achieved, and a user can scientifically control the quality of dishes during cooking, so that nutrient substances in food are well reserved.

The invention provides a trepang, ginseng and poria cocos fermented composition with a damp clearing effect and a preparation method thereof. The ginseng-codonopsis pilosula-poria cocos fermented composition is prepared from the following components in parts by weight: 5-15 parts of ginseng, 5-15 parts of codonopsis pilosula, 5-15 parts of poria cocos, 5-15 parts of Chinese yam, 5-15 parts of white hyacinth bean, 5-15 parts of red coix seed, 5-15 parts of lotus seed, 5-15 parts of pawpaw, 5-15 parts of gordon euryale seed, 5-10 parts of pericarpium citri reticulatae, 5-10 parts of fructus amomi, 5-10 parts of platycodon grandiflorum, 5-10 parts of Chinese date, 5-10 parts of folium mori and 5-10 parts of liquorice.

The invention provides an albumin pichia pastoris feed additive as well as a preparation method and application thereof, and relates to the field of biological medicines. The pichia pastoris strain for expressing the recombinant human albumin is subjected to high-density fermentation culture and then is subjected to microwave-hot air combined drying to obtain the albumin pichia pastoris feed additive, and the feed additive is prepared from pichia pastoris produced by producing a thallus albumin product, so that the waste of resources is reduced, and the environmental pollution is effectively prevented; the method can be used in pig raising production, and provides a new feed research direction for animal breeding.

The invention relates to the field of food, and provides a dairy product and a preparation method thereof.The method comprises the steps that raw milk is subjected to fat separation and filter membrane separation treatment, and single cream, a filter membrane concentrated solution and permeate liquid are obtained; performing freeze concentration and horizontal screw separation treatment on the permeate to obtain water, concentrated lactose liquid and concentrated skimmed milk; carrying out enzymolysis treatment on the water, the concentrated lactose solution and lactase to obtain a lactose-free solution; performing ultra-high temperature sterilization treatment on the single cream, the filter membrane concentrated solution and the concentrated skimmed milk to obtain a first sterilization product; the first sterilization product and the lactose-free liquid are subjected to first mixing treatment, and the dairy product is obtained. According to the method for preparing the dairy product, the Maillard reaction can be effectively reduced, the natural color and nutritional ingredients in a milk source are reserved to the maximum extent, the nutritional value, flavor, taste, color and stability of the product are improved, the production efficiency is high, the cost is low, and the method is suitable for industrial production and application.

The invention belongs to the technical field of microorganisms, and particularly relates to leuconostoc mesenteroides, fermented spicy cabbages with the effects of soothing the nerves, helping sleep and relieving anxiety and a preparation method of the fermented spicy cabbages. The leuconostoc mesenteroides NCU018046 provided by the invention is preserved in the China General Microbiological Culture Collection Center (CGMCC) on September 5, 2024, and the preservation number of the leuconostoc mesenteroides NCU018046 is CGMCC NO.31870. The strain has strong acid and cholate resistance, has strong inhibition capability on common food-borne pathogenic bacteria, and meets safety standards. The complex microbial inoculant provided by the invention is prepared from the strain and plant lactobacillus NCU0011098. The fermented spicy cabbages prepared by fermenting a single bacterial agent of leuconostoc mesenteroides NCU018046 or the complex bacterial agent are good in flavor and low in content of harmful substances, and have various biological activities of soothing the nerves, helping sleep, relieving anxiety, resisting hypertension, resisting oxidation, reducing uric acid, resisting colon cancer and the like.

The invention belongs to but is not limited to the technical field of agricultural product storage, and discloses a mutton quality improving and gradient processing storage method which comprises the steps of cold storage, ice temperature and freezing storage. A modified atmosphere fresh-keeping packaging method; applying a natural biological fresh-keeping technology; and carrying out full-chain storage management. Through comprehensive application of cold storage, ice temperature and freezing in combination with a modified atmosphere fresh-keeping packaging technology, the storage time of the mutton is remarkably prolonged, and meanwhile the excellent quality of the mutton is kept. The cold storage and ice temperature technology effectively inhibits the growth and enzymatic reaction of microorganisms, delays the oxidation process of the mutton, and maintains the color, texture and flavor of the mutton; the quick freezing and ultrasonic unfreezing technology is adopted, so that the damage to the cell structure of the mutton in the freezing and unfreezing process is reduced to the maximum extent. By optimizing the unfreezing process, juice loss is reduced, the unfrozen mutton still keeps good texture and taste, and the problem of quality loss in a traditional method is solved.

The invention discloses a method for reducing the content of alpha-tomatine in green tomatoes and improving the flavor of the green tomatoes through probiotic fermentation, and belongs to the field of food processing. A strain which can grow in a green tomato system and can reduce alpha-tomaquine and improve the flavor of the alpha-tomaquine is obtained through screening, and a specific operation mode and fermentation treatment time are explored on the basis. By using the lactobacillus plantarum CICC 22703 to ferment the green tomatoes, alpha-tomaquine in the green tomatoes can be effectively reduced, the composition proportion of main organic acids, sweet and delicious amino acids and volatile flavor substances contained in the green tomatoes is improved, and the flavor of the green tomatoes is improved. The method is controllable in production cost, not only can effectively utilize immature green tomato resources, but also can endow the immature green tomato with unique flavor, and meets the pursuit of consumers for healthy and delicious food.

The invention relates to the technical field of microbial fermentation, in particular to a method for increasing the polyphenol content in mung beans through solid-state fermentation of aspergillus niger. According to the method, the mung beans are subjected to solid-state fermentation by adopting the aspergillus niger, the mung bean product with the polyphenol content remarkably increased and the antioxidant capacity remarkably enhanced is obtained, detection shows that the polyphenol content in the mung beans subjected to solid-state fermentation can reach 16-18 mg / g and is 4-5 times that of unfermented mung beans, the DPPH removal rate can reach 85-95%, compared with the prior art, the polyphenol content and the DPPH removal rate of the mung beans are remarkably increased, and the antioxidant capacity of the mung beans is remarkably improved. High-quality raw materials and technical support are provided for increasing the added value of mung bean resources and developing functional foods. According to the method, the whole grains of the mung beans are fermented, so that the nutritional value of the mung beans is comprehensively improved, and meanwhile, redundant wastes are not generated to cause resource waste.

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 invention relates to the technical field of biological resource utilization, in particular to an extraction method of sea cucumber oil. According to the extraction method provided by the invention, by-products of sea cucumber processing are fully utilized, and the sea cucumber oil rich in sea cucumber saponin is efficiently extracted through ethanol extraction, vacuum concentration, two-aqueous-phase extraction and impurity removal, ethanol redissolution and vacuum concentration, so that nutrient substances of the sea cucumber oil are well reserved, impurities such as proteoglycan in the sea cucumber oil are effectively removed, the purity of the sea cucumber oil is improved, and the sea cucumber oil is suitable for industrial production. The health-care value of the sea cucumber oil is improved. The method is simple in process, green, economical and suitable for industrial popularization.

The invention discloses a method for preparing low-sensitization bean flour through cavitation jet flow assisted restrictive enzymolysis, and belongs to the technical field of bean product processing. Grinding into thick liquid; carrying out enzyme deactivation and inactivation; centrifugally discharging slag; sterilizing and deodorizing; performing enzymolysis; carrying out cavitation jet flow homogenization treatment; sterilizing and concentrating; performing spray drying; and performing fluidized bed powder screening to obtain the hypoallergenic bean flour. The bean flour is prepared by adopting a restrictive enzymolysis technology, so that the content of sensitization protein is effectively reduced, and in order to further improve the digestibility of the plant-derived food base material and realize nanocrystallization of soybean milk droplets so as to further reduce the sensitization of the bean flour, cavitation jet treatment is also introduced. Enzymolysis and cavitation jet homogenizing treatment show a synergistic interaction effect, and the two technologies jointly play a role, so that the content of sensitization protein is reduced, and the sensitization of the bean flour is remarkably reduced.

The present invention relates to the technical field of food processing, and discloses a probiotic fermentation-based waxberry juice preparation method, which comprises: mixing waxberry with a probiotic culture solution, fermenting, and carrying out extrusion juicing to obtain virgin waxberry juice; filtering the virgin waxberry juice, mixing the filtered virgin waxberry juice with ginger juice, and carrying out secondary fermentation to obtain secondary fermented waxberry juice; and filtering and sterilizing the secondarily fermented waxberry juice to obtain the waxberry juice based on probiotic fermentation. Through fine adjustment of a probiotic fermentation process, the nutrient content of the waxberry juice is remarkably improved, the taste of the product is optimized, and meanwhile, the storage life of the product is prolonged.

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 belongs to the technical field of dried daylily manufacturing equipment, and discloses archaizing daylily integrated production and processing equipment which comprises braising and steaming equipment, saccharifying equipment, color changing equipment and drying equipment which are connected in sequence. The braising and steaming equipment comprises a braising and steaming box body, a second conveying device is arranged in the braising and steaming box body, and a device for providing steam is arranged at the bottom of the braising and steaming box body; the saccharifying equipment comprises a saccharifying box body, a plurality of layers of second conveying devices are arranged in the saccharifying box body, and the output end of each layer of second conveying device directly faces the second conveying device on the adjacent lower layer; the saccharifying equipment is provided with an air cooling device; the color changing equipment comprises a color changing frame; the color changing frame is provided with a plurality of layers of second conveying devices; the drying equipment comprises a drying box body, a plurality of layers of second conveying devices are arranged in the drying box body, and each layer of second conveying device is provided with a fan; the processing equipment solves the problems of nutrient loss, non-uniform drying and tedious manual operation of the dried day lily caused by the existing processing equipment.

The invention relates to the technical field of food processing, in particular to a preparation method of stewed beef in normal juice, which comprises the following steps: slow melting, rolling and massaging, blanching, stewing, sesame freezing, slicing, seasoning soup preparation, bagging, slow cooking at constant temperature and high pressure, cooling, quick freezing, metal detection and warehousing. The quality and taste of the beef are greatly improved, and the beef is ensured to have meat fragrance, is natural and has no fishy smell; the raw materials and the auxiliary materials are quantitatively mixed, sealed, bagged and boiled at constant temperature, fixed time and high pressure, parameters in the whole process are controllable, standardized operation is achieved, and the stability of product quality is guaranteed; the original taste and original color of food are reserved to the maximum extent, nutritional ingredients of the food are reserved, water loss caused by inconsistent fire is reduced, loss of nutritional ingredients of beef in the cooking process is reduced to the maximum extent, the yield is increased, it is guaranteed that cooking results of each time are the same, and the taste of the beef is greatly improved. The quality stability is ensured, the product processing standardization is also realized, and the industrial large-scale production can be realized.

The invention discloses a preparation method of silk fibroin protein peptide, and relates to the technical field of animal proteolysis, sand mud and impurities in cocoon husks can be effectively removed through cocoon opening, cleaning and soaking, and the biological activity and nutritional ingredients of silk fibroin are reserved to the maximum extent after pulping softening, enzymolysis and enzyme deactivation operation. The preparation method comprises the following steps: performing enzymolysis, performing 5000 Dn interception ultrafiltration by adopting ultrafiltration to prepare a silk fibroin solution, and concentrating and spraying powder on the silk fibroin solution to prepare the silk fibroin peptide powder with small molecular weight, so that the silk fibroin peptide powder not only has small molecular weight, but also can maintain excellent dissolvability and bioavailability; the silk fibroin peptide not only has good antioxidant and moisturizing properties, but also can promote skin health, and has high market requirements.

The invention discloses a temperature-controllable pressurizing heat treatment device for producing and processing sea cucumber peptides, and relates to the technical field of sea cucumber peptide production equipment. The device comprises a heating bin, a heater is fixedly installed at the inner bottom of the heating bin, a temperature sensor is fixedly installed on the inner wall of the heating bin, two sets of linear sliding rail modules are rotatably installed at the top of the heating bin, a material frame is installed between the two sets of linear sliding rail modules, and multiple sets of material openings are formed in the bottom of the material frame; and the bottom of the material opening is fixedly connected with an elastic material bag. The sea cucumbers are put into the elastic material bag, then the elastic material bag is vacuumized through the negative pressure plate and the negative pressure head, then the vacuum elastic material bag is put into the heating bin, water bath heating is conducted through the vacuum bag, due to the existence of the vacuum environment, water evaporation is little, the taste and quality of products can be kept easily, and oxidation and water loss can be effectively prevented; therefore, active ingredients and nutrient substances in the sea cucumber peptide are better reserved.

The application discloses a kind of artificial humic acid slow-release fertilizer based on lignocellulose fermentation residue and a preparation method thereof.The method uses lignocellulose fermentation residue as raw material, through alkali catalytic depolymerization and amino reaction, lignin is converted into artificial humic acid, and combines hydroxyapatite to load nutrients such as nitrogen, phosphorus and potassium, to construct a three-dimensional slow-release network structure with carboxymethyl cellulose-calcium chloride ion crosslinking system, and artificial humic acid slow-release fertilizer is prepared.The slow-release fertilizer of the application has excellent slow-release performance, and the nutrient elements can be released stably, which improves the utilization rate of fertilizer, reduces nutrient loss, has soil improvement and slow-release fertilizer efficiency, and is suitable for facility agriculture, ecological restoration and sustainable agricultural development.

The utility model provides normal-temperature non-destructive tea dehydration equipment which comprises a main cabinet body and a drying cabinet, the main cabinet body is provided with a storage cavity, an air inlet and an air outlet, the air inlet and the air outlet are communicated with the storage cavity, and the drying cabinet is provided with a first through opening connected with the air inlet of the main cabinet body and a second through opening connected with the air outlet of the main cabinet body; a circulating air path is formed between the drying cabinet and the main cabinet body and is connected with an air circulator for driving air to circularly flow; the first port of the drying cabinet is provided with a first filter membrane for blocking water molecules; an electronic scale is arranged in the drying cabinet and used for storing a water absorbent, the electronic scale weighs the water absorbent and is in output connection with the controller, and the controller is connected with the air circulation machine and the alarm. The high-water-content tea leaves are efficiently treated at normal temperature, and the original flavor, essence and nutritional ingredients of the tea leaves are kept; and the moisture content of the tea leaves can be accurately controlled, and drying and lossless treatment of the tea leaves with higher quality is achieved.

The invention relates to a spray impregnation vacuum freeze drying integrated equipment, and also to a corresponding method, belonging to the technical field of food equipment. A U-shaped impregnation liquid delivery pipe is arranged inside the freeze drying bin of the equipment, the lower end of which extends from the bottom of the freeze drying bin and is connected to the impregnation liquid tank, and the upper end is connected to the nozzle delivery pipe, and the nozzle delivery pipe is provided with an atomizing nozzle, and the impregnation liquid is delivered to the atomizing nozzle and sprayed on the surface of the material; at the same time, two groups of refrigeration systems and raw water collection systems are arranged, which are respectively connected to the freeze drying bin through two butterfly valves, and the butterfly valve is switched so that one group of refrigeration systems and raw water collection systems perform freeze drying refrigeration and raw water vapor condensation, and the other group performs raw water ice melting and raw water collection. The present invention avoids the loss of nutrients by atomizing and spraying the impregnation liquid after vacuum freeze drying, realizes the pre-drying, vacuum impregnation, freezing, and post-drying processes in one device, greatly improves the processing efficiency of dried fruit and vegetable products, and at the same time, the fruit and vegetable raw water collection system is used to recover the water and flavor and pigment substances removed during the vacuum freeze drying process, and realizes the comprehensive utilization of fruit and vegetable raw water and flavor pigments.

The invention discloses a functional coffee liquid and a preparation method thereof, the functional coffee liquid comprises the following components in parts by weight: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 part of cocoa powder, 0.1 part of baking soda, 0.1 part of xanthan gum and the balance of water, and the Chinese herbal medicine raw materials comprise 4 parts of Chinese yam, 6 parts of liquorice, 6 parts of ginseng, 7 parts of medlar and 8 parts of astragalus membranaceus. The temperature of low-temperature baking is 140 DEG C, and the time is 30 minutes. Preferably, the coffee powder and water are mixed according to the proportion of 1: 10, and cold extraction is performed at 4 DEG C for 20 hours. The acidity of the coffee is bright and prominent, the taste is mellow, the flavor is fresh, harmful substances possibly caused by high temperature are prevented from being generated, and the deeper the baking degree is, the heavier the charring feeling is, and the lighter the flavor of the coffee beans is; the coffee extract is rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and scorched taste and mellow and clean in taste, the best coffee flavor can be achieved, and the coffee liquid serving as the main raw material has a long shelf life under the normal-temperature placement condition.

The invention discloses a zero-additive freshly squeezed corn juice beverage and a preparation method thereof. The preparation method comprises the following steps: feeding quick-frozen sweet corn into a colloid mill through a screw conveyor, and continuously pulping for three times; heating the corn steep liquor to 85-90 DEG C and keeping the constant temperature for 25-40 minutes so as to fully extract the nutritional ingredients of the corn; adding sweet water into the blending tank, uniformly mixing the sweet water with the corn steep liquor, stirring for 10-15 minutes, and fixing the volume; after being preheated and degassed, the feed liquid is homogenized under a homogenizer, the pressure is set to be 22-25 Mpa, the feed liquid is sterilized through a UHT system, the sterilization temperature is 139 + / -1 DEG C, the sterilization time is 15 seconds, the flow rate of the sterilized feed liquid is controlled to be 12 tons / hour, and the outlet temperature is maintained to be 13-25 DEG C; the feed liquid subjected to UHT sterilization enters a sterile tank, sterile cold filling is carried out, the torque is strictly controlled to be 1.8-2.9 N.m during filling, an air tightness test is carried out continuously for 1 minute under the pressure of 0.4 Mpa, and the sealing performance of a product is ensured. Through the UHT sterilization and sterile cold filling technology, the product can be stored for 9 months at normal temperature.

The invention relates to the technical field of plant beverage concentration, in particular to plant beverage production concentration equipment which comprises an outer tank body, an inner tank body is arranged in the outer tank body, a vacuum pumping mechanism is installed on one side of the top end of the outer tank body, and a sealing piston is connected into the inner tank body in a sealed and sliding mode. The sealing piston is driven by a telescopic mechanism installed on the outer tank body, a rotary connecting pipe is fixedly installed at the lower end of the sealing piston, a steam supply mechanism is connected to the upper end of the rotary connecting pipe, and a plurality of magnetic pipes communicating with the interior of the air guide pipe are fixedly installed at the lower end of the air guide pipe at equal angles; and a plurality of electromagnetic plates are fixedly mounted on the side wall of the inner tank body at equal angles. On one hand, the concentration efficiency of the plant beverage can be improved, meanwhile, the nutritional ingredients and flavor of the plant beverage can be better reserved, on the other hand, solute can be prevented from being deposited on the surface of the nanofiltration membrane, and the anti-blocking effect of the nanofiltration membrane is enhanced.