37results about How to "Strong rehydration" patented technology

The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu/ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.

The invention discloses a method for preparing dehydrated vegetable rools, which is characterized by comprising the steps of material selection, washing, cutting, precooking, cooling, drying, separate checking and packaging. The method has the advantages that: due to the adoption of the precooking, the activity of enzymes in vegetables can be inhibited, nutrient loss can be prevented in a post-production process, the sterilization effect can be achieved, and the original color, aroma and taste of the vegetables can be kept; and the dehydrated vegetables prepared by vacuum freeze drying comprise porous tissues and have high rehydration performance.

The invention relates to a machining method of instant foods with comprehensive nutrition, and particularly relates to the recombined fruit and vegetable coarse cereal instant food and a machining method thereof. Fruits and vegetables, and meats are dehydrated by using a vacuum freezing and drying method; coarse cereals are cooked by using a puffing method; the frozen and dried fruits and vegetables, and the frozen and dried meats are mixed with the puffed coarse cereals, dextrin and milk powder to carry out superfine grinding; and compound probiotics are added so that the final products are obtained. The method disclosed by the invention keeps nutritional components in ingredients to the greatest extent and provides probiotics which are beneficial to human health. The formula is formed by natural raw materials and any preservative is added; and the recombined fruit and vegetable coarse cereal instant food is natural and healthy, has comprehensive and balanced nutrition, is easily digested, is suitable for being used by people of all ages, and is particularly suitable for being used for nutrition replenishing, used as extra meals or replaced meals for students or tourists.

The invention discloses a processing method of a convenient and instant sweet wine by a freeze-drying technique, which comprises the following steps: cleaning glutinous rice, immersing, boiling, spreading, mixing with distillery yeast, fermenting, sterilizing, centrifugating to take vinasse, blending, and carrying out freeze-drying to obtain a dry sweet wine block; and producing a dry sweet wine block seasoning bag from the sweet wine which is subjected to vinasse removal by centrifugation. The convenient and instant sweet wine has the advantages of favorable rehydration property, pure and fragrant vinosity, complete nutrients and high product quality, and is convenient to carry.

The invention discloses a lotus root starch manufacturing technology based on complete utilization of lotus root. The technology comprises the following steps: washing fresh lotus roots, peeling, grinding, then soaking the lotus roots in a color fixing solution, adding pectase, cellulase and glucoamylase to carry out enzymatic hydrolysis, squeezing the mixed solution obtained after the enzymatic hydrolysis with a frame squeezer so as to obtain lotus root juice and lotus root dreg, carrying out vacuum condensation on the lotus root juice with a double-effect externally-heated vacuum evaporator so as to obtain lotus root condensed juice, adding lotus seed polysaccharide and lotus leaf flavones into the lotus root condensed juice, and freeze drying so as to obtain the lotus root juice powder; vacuum drying the lotus root dreg, then carrying out a superfine grinding process on the dried lotus root dreg so as to obtain the lotus root dreg powder; mixing the lotus root juice powder and the lotus root dreg powder, carrying out a microwave sterilization treatment on the mixed powder, and packing so as to obtain the lotus root starch. The technology utilizes composite enzyme to carry out enzymatic hydrolysis, improves the juice yield; individually processes the lotus root juice and the lotus root dreg, finally mixes the lotus root juice powder and the lotus root dreg powder, thus the original nutrients in lotus root can be maximally preserved, and the nutrient recovery rate is high.

The invention discloses a cell carrier particle aggregate and a preparation method thereof. The cell carrier particle aggregate is formed by aggregating cell carrier particles and has specific shapes;the specific shapes include a sheet shape and a block shape. The cell carrier particle aggregate has excellent rehydration property and good dispersibility after rehydration. The cell carrier particles in the cell carrier particle aggregate have porous connectivity inside, and have great elasticity and extrusion resistance. After the aggregate is prepared by pressing, a very small amount of liquid carrier particles can be quickly dispersed into a single carrier stent without any change in physicochemical properties; no other component is added, powder does not exist on the surface of the aggregate obtained by the forming method, so that the static electricity of the aggregate is reduced as much as possible, and the loss caused by the static electricity of a powder product is avoided. Besides, single-piece quantitative sterilization storage in the form of a medicine plate can be achieved, the aggregate can also be quantitatively sterilized and stored in multiple pieces in a bottled form, independent packaging and sterilization are achieved, and aseptic operation of cell culture is facilitated.

The invention discloses a processing method of curled golden camellia. The processing method comprises the following technological steps: (1) preparation of materials; (2) pre-freezing and shaping of fresh flowers; (3) vacuum freeze-drying; and (4) dehydration, deactivation and flavoring. According to the method, fine parameter control is implemented during the vacuum freeze-drying process, the rate of finished products is high and the operation is simple. The curled golden camellia produced by the method disclosed by the invention has the advantage of retaining the shape and color of fresh flower type golden camellia; the soaking method is simplified; the caffeine is extremely high in water solubility; the flavor comes out rapidly; the curled golden camellia is full of heavy golden camellia flavor and green grass flavor and is free of bitter taste; total nutrients of the flowers are retained as far as possible, so the curled golden camellia is higher in health care value and the economic efficiency of the golden camellia flowers is remarkably improved.

The invention discloses high rehydrating biscuits and a preparation method and application thereof and belongs to the technical field of food processing. The biscuits are mainly prepared from the following raw materials in parts by weight: 90-120 parts of wheat flour, 22-30 parts of white granulated sugar, 25-34 parts of water, 10-14 parts of vegetable oil, 6-11 parts of edible glucose, 5-9 parts of corn starch, 6-9 parts of fructose corn syrup, 4-6 parts of a thickener, 4-6 parts of a water retention agent, 0.8-1.8 parts of an emulsifier and 1.0-1.9 parts of a swelling agent. As edible glucose, fructose corn syrup, water retention agent and thickener with moisture absorption, moisture preservation and hydrophilic interaction are combined to use and are coordinated, the prepared biscuits have relatively strong moisture absorption and rehydration. Moreover, the biscuits absorbing water maintain good shapes. The preparation method disclosed by the invention is simple to operate, easy to implement and convenient for industrial popularization and application.

The invention belongs to the technical field of traditional Chinese medicine decoction piece processing, and particularly relates to a method for processing brewing exocarpium pieces. The method comprise the following steps: cleaning, performing ultraviolet radiation, performing quick-freezing and unfreezing, performing microwave drying, performing moistening and shaping, slicing, drying, packaging and performing preservation. According to the method for processing the brewing exocarpium pieces, due to ultraviolet radiation, effective components of the exocarpium pieces, such as flavonoids, can be increased; due to the modes of quick-freezing and unfreezing, loss of effective components can be reduced, cracking of cell walls of fresh exocarpium can be promoted, the dissolution degrees of the effective components in water can be increased, the microwave drying speed is rapid, a good thermal effect can be achieved, the activity of enzyme can be reduced, and the exocarpium pieces can be kept bright in color. The bitter taste of exocarpium can be removed, a product can be bright in color, uniform in size and good in reconstitution property, and problems that the exocarpium pieces are molded, deoiled, damaged by worms and the like when being preserved for a long time can be also solved. The product is green and pollution-free in the processing course, and market requirements can be effectively met.

The invention belongs to the technical field of food processing, and particularly relates to an osmund drying method. The method comprises the following steps: cleaning osmund to remove impurities, putting in 10 wt% saline water, electrolyzing under the condition of 100-115V for 22-26 minutes, airing the osmund subjected to electrolytic treatment to remove surface moisture, and drying under the microwave power of 480-520W until the dry-basis water content is 12-13%. The osmund processed by the drying method is reddish brown, and is bright. The drying consumed time is short, and the drying process can be completed within 8-10 minutes. The dried osmund has high reconstitution properties. The reconstituted osmund tastes elastic and tough, and does not have different mouthfeel from the naturally dried and reconstituted osmund.

The invention discloses a method for processing convenient sweet wine capable of being brewed and drunk instantly. The method comprises the steps of washing glutinous rice and performing soaking, steaming, water pouring, distiller's yeast stirring and fermentation, sterilization, separation and taking of distillers' grains, mixing and drying to produce dried sweet wine blocks; and separating sweet wine juice where the distillers' grains are removed to produce dried sweet wine block seasoning bags. The convenient sweet wine capable of being brewed and drunk instantly, which is made according to the method, is good in rehydration capability, has original taste and flavor of wine and is pure, fragrant, sweet, long in guarantee period and convenient to carry, nutritional ingredients are kept completely, and the product quality is high.

The present invention discloses a preparation method of freeze-dried fruit and vegetable milk. The preparation method comprises the following steps: a, fruits and/or vegetables are crushed; fresh milkis added; and the materials are mixed evenly to obtain crude pulp; b, the crude pulp is sterilized; and the sterilized pulp is cooled; and c, the sterilized crude pulp is freeze-dried to obtain a finished product. The provided preparation method of the freeze-dried fruit and vegetable milk is simple and easy to operate; and the prepared product can retain nutrients and flavor substances, is goodin mouthfeel, rich in nutrients, and free of preservatives, and can be preserved for a long time. In addition, the finished product is light in weight, strong in rehydration, and easy to carry and consume.

The invention discloses weariness-resistant noodles containing modified starch and a making method of the weariness-resistant noodles containing modified starch. The weariness-resistant noodles containing modified starch comprises the following raw materials in parts by weight of 80-120 parts of wheat flour, 5-15 parts of Chinese yam powder, 5-15 parts of walnut powder, 10-20 parts of modified starch, 1-10 parts of fungus extract and 40-100 parts of deionized water, wherein the modified starch is prepared through the steps of mixing corn starch with tapioca starch in the mass ratio being (2-4) to 1, and performing modification; and the fungus extract is prepared through mixing stropharia rugosoannulata extract with chaga mushroom extract and black truffle extract according to the mass ratio being (2-4) to (1-3) to 1. The preparation method disclosed by the invention is simple and practical, the made noodles have the characteristics of being tenacious and smooth in mouth feel, fine and smooth in tissue structure and resistant to cook, and have good weariness resistance effects.

The invention discloses blood pressure-reducing noddles containing modified starch and a preparation method thereof. The noddles are prepared from the following raw materials in parts by weight: 20-60parts of buckwheat, 40-80 parts of wheatmeal,0.5-1.5 parts of fruit juice concentrate, 2-8 parts of the modified starch, 1-3 parts of vegetable oil powder and 50-100 parts of water, wherein the modified starch is prepared by mixing corn starch and potato starch according to a mass ratio of (3 to 5) to1 and modifying; the vegetable oil powder is prepared by mixing wheatgerm oil powder, perilla oilpowder and plukenetia volubilis linneo oil powder according to a mass ratio of (2 to 6) to 1 to 1. The preparation method of the blood pressure-reducing noddles containing the modified starch is simple and practicable; the noddles have the advantages of tough, chewy and smooth taste, fine and smooth tissue structure, and boiling resistance, and have very good blood pressure-reducing effects at the same time.

The invention provides a super-fine gelatinization method of infant nutritional rice flour. The infant nutritional rice flour is prepared from the following raw materials in parts by weight: 40 to 60 parts of rice, 10 to 15 parts of tartary buckwheat flour, 3 to 5 parts of fructus jujubae powder, 5 to 7 parts of rock candy, 3 to 5 parts of milk powder, 1 to 3 parts of beef powder, 1 to 3 parts of chestnut powder, 1 to 3 parts of vegetable powder and 0.5 to 1 part of a compound nutrient. A production method of the infant nutritional rice flour comprises the following steps: a, preparing rice milk; b, preparing primary pulp; c, gelatinizing the primary pulp through a three-step method; d, drying and sheeting through a three-step method; e, preparing the infant nutritional rice flour. According to the super-fine gelatinization method provided by the invention, the steps of gelatinizing the primary pulp through the three-step method and drying and sheeting through the three-step method are adopted and the produced infant nutritional rice flour is uniform, fine and smooth powder and has the advantages that the infant nutritional rice flour has a strong rehydration characteristic and is not caked after being diluted, all the raw materials are uniformly dispersed in a dry-method material mixing process and the infant nutritional rice flour is easily digest and absorb by infants.

The invention discloses a nondestructive processing and making method of freeze-dried meat paste. The method comprises the following steps: a, grinding fresh meat into fine granules so as to form meatslurry, adding water, green onions, ginger, garlic and other ingredients, adding edible salt, pepper, pepper and other natural condiments for flavoring, and cooking to obtain an original meat paste juice; b, adding cooked meat granules and cooked vegetable granules into the original meat paste juice, and sterilizing and cooling the meat paste; c, freeze-drying the sterilized meat paste, so as toobtain the finished product. According to the meat paste with excellent taste and nutritive value and the nondestructive processing and making method thereof in the invention, the meat paste does notcontain any preservatives, is long in preservation time and simple in making method, maintains the initial flavor and taste of the meat paste, does not contain any essences, pigments, preservatives orother additives, and is safe and fresh to eat. In addition, the finished product is light in weight, excellent in reconstitution property and convenient to carry and eat.