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Watermelon juice probiotic fermented beverage and preparation method thereof
InactiveCN104770816AEnhanced abiotic and biotic stabilityReduce the introductionFood preparationHigh pressure pulseChemistry
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.
Owner:NINGXIA HENGRUI BIOLOGICAL FOOD TECH CO LTD
Method for preparing dehydrated vegetable rools
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.
Owner:JIANGXI GANLIANG INDAL
Method for enhancing taste of rice noodles by taking fresh rice as raw material
The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.
Owner:NANCHANG UNIV
Recombined fruit and vegetable coarse cereal instant food and machining method thereof
InactiveCN102960633APromote digestionFood convenienceFood preparationAdditive ingredientHuman health
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.
Owner:SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
Processing method of convenient and instant sweet wine
InactiveCN103540468AImprove sensory qualityEasy to storeAlcoholic beverage preparationMicroorganism based processesLeesFreeze-drying
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.
Owner:汨罗市长乐甜酒产销专业合作社 +1
Lotus root starch manufacturing technology based on complete utilization of lotus root
ActiveCN103652726ARetain nutritional valueImprove solubilityFood dryingFood ingredient functionsPectinaseManufacturing technology
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.
Owner:ZHEJIANG YIPAI FOOD
Snakegourd fruit flesh powder and preparing process thereof
InactiveCN102613501AThe serial process is tightSplit fluidity is excellentFood preparationAntioxidantSlurry
The invention discloses a process for preparing snakegourd fruit flesh powder, which comprises the steps of separating fresh snakegourd fruit flesh from snakegourd fruits and seeds; grinding the flesh into liquid; controlling the temperature to fix color; removing gas in the liquid; homogenizing; spray drying and the like; and obtaining the dried snakegourd fruit flesh powder. The process is catenated and compact and omits measures such as adding synthetic antioxidants, preservatives and the like in traditional processing of biologics, so that formulated vegetable protein polysaccharide and vegetable gelatine have functions such as improving effects and resisting oxidation. The obtained flesh powder is characterized in that the color is natural pale orange-yellow, the powder is fine, smooth and slightly scented, the pectin content is 65% - 70%, the water content is 6% - 7%, powder mobility and dispersibility are good, rehydration is quick, and the rehydration property is strong. The powder is convenient to store and transport and can be used as main and assisting materials to formulate other biologics. The powder contains bioactive substances including lots of the pectin, the vegetable protein polysaccharide and the like, and has multiple biological functions such as enhancing immunity, resisting radiation, resisting tumors, delaying senescence and the like.
Owner:何家庆
Cell carrier particle aggregate and preparation method thereof
ActiveCN109762802AImprove extrusion resistanceStrong rehydrationCell culture supports/coatingOn/in organic carrierCultured Cell LineExtrusion
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.
Owner:BEIJING CYTONICHE BIOTECH CO LTD
Processing method of curled golden camellia
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.
Owner:广西国茗金花茶科技有限公司
Compound modified starch prepared by four modification methods
The invention provides a process for preparing compound modified starch. The compound modified starch is obtained by starch modification through cross linking reaction, carboxymethyation reaction, hydroxyalkylation reaction and pre-gelatinization reaction; is advantageous in good performance, stable viscosity, rapid solution in cold water, good water-absorbing capability, strong re-hydration property, shear resistance, acid resistance and salt / alkali resistance; and has the characteristics of higher freezing stability and freeze / thawing stability, no flocculation or deposition and good film-forming property. Besides, the process can manufacture products with different performances by adjusting the quantity of auxiliary ingredients and adjusting the sequence of reactions, and has good application prospects in the fields of building mortar and coatings, petroleum drilling, textile printing and dyeing and the like.
Owner:郝庆阳
High rehydrating biscuits and preparation method and application thereof
ActiveCN104970069AEven flavor distributionGreat tasteDough treatmentBakery productsVegetable oilMoisture absorption
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.
Owner:ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
Cooking and extruding technology in instant rice noodle production
The invention relates to a cooking and extruding technology in instant rice noodle production, which belongs to the technical field of food processing. The invention aims to improve the cooking degree of rice noodles, optimize mouth feeling and save energy sources and sequentially comprises three working procedures of cooking, gelatinization and extrusion. The cooking and extruding technology is characterized in that cooking the rice noodles by a heating method; gelatinizing the cooked rice noodles by a high-speed screw rod; and finally extruding the rice noodles by a low-speed high-pressure extruder. Technical parameters of steam cooking (1) comprise the pressure of 3 kgf / cm-5 kgf / cm and the temperature of 120 DEG C-160 DEG C; parameters of high-speed screw rod gelatinization (2) comprise the rotating speed of 800 rpm-900 rpm and the time of 1 second or so; and parameters of low-speed high-pressure screw rod extrusion molding (3) comprise the rotating speed of 80 rpm-100 rpm and the pressure of 6 kgf / cm or so.
Owner:东莞市陈辉球米粉设备有限公司
Method for processing brewing exocarpium piece
InactiveCN106619940AIncrease contentHigh dissolution rateAntinoxious agentsRespiratory disorderMicrowaveBitter taste
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.
Owner:广西陆川县橘旺农业开发有限公司
Low-temperature green raisin washing and sterilizing method
InactiveCN103989239AReduce rehydrationKeep from browningCleaning using liquidsFood treatmentBiotechnologyFructose
The invention discloses a low-temperature green raisin washing and sterilizing method. Green raisins are washed and sterilized through precooling saline solutions after being precooled, and then are dried through cold air. The method has the advantages that according to the characteristics that the green raisins are high in fructose content, high in reconstitution performance, prone to browning (changing color) when encountering high temperature, high humidity and strong ultraviolet rays, and prone to deformation, the invention provides the green raisin dry and cold method washing and non-thermal sterilization processing method, the liquid saline water, namely edible salt is adopted for low-temperature sterilization, after the green raisins are washed through the method, attachments on the green raisins are washed off to the maximum extent, rehydration of the green raisins can be reduced, the green raisins are kept from browning, the hygiene and microbiological indicators can reach the national food safety and hygiene standards, and the original color and lustre, flavor and shape keep unchanged.
Owner:丁保林
Osmund drying method
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.
Owner:HEFEI YUANZHENG AFE SCI TECH
Method for processing convenient sweet wine capable of being brewed and drunk instantly
InactiveCN106190705AEasy to carryOvercome the defects of the production process and have instantAlcoholic beverage preparationFlavorAdditive ingredient
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.
Owner:汨罗市长乐甜酒产销专业合作社
Compound modified starch prepared by four kinds of denaturation methods
The invention provides a process for preparing compound modified starch. The compound modified starch is obtained by starch modification through cross linking reaction, carboxymethyation reaction, hydroxyalkylation reaction and pre-gelatinization reaction; is advantageous in good performance, stable viscosity, rapid solution in cold water, good water-absorbing capability, strong re-hydration property, shear resistance, acid resistance and salt / alkali resistance; and has the characteristics of higher freezing stability and freeze / thawing stability, no flocculation or deposition and good film-forming property. Besides, the process can manufacture products with different performances by adjusting the quantity of auxiliary ingredients and adjusting the sequence of reactions, and has good application prospects in the fields of building mortar and coatings, petroleum drilling, textile printing and dyeing and the like.
Owner:郝庆阳
An ice-temperature vacuum drying device and a method for ice-temperature vacuum drying of fresh fish fillets
ActiveCN103411390BQuality improvementLow costDrying solid materials without heatFood preservationFresh fishFishery
Owner:SHANGHAI OCEAN UNIV
Preparation method of freeze-dried fruit and vegetable milk
InactiveCN108371213AHigh in nutrientsReduce nutrientsMilk preparationMilk preservationFreeze-dryingPreservative
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.
Owner:冯辉军
Weariness-resistant noodles containing modified starch and making method of weariness-resistant noodles containing modified starch
InactiveCN110236100AAnti-fatigue reliefGreat tasteFood ingredient as mouthfeel improving agentMushroomWheat flour
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.
Owner:GUANGXI GAOYUAN STARCH
Blood pressure-reducing noddles containing modified starch and preparation method thereof
InactiveCN110169534AInhibit synthesisInhibition formationLipidic food ingredientsFood ingredient as mouthfeel improving agentVegetable oilFruit juice
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.
Owner:GUANGXI GAOYUAN STARCH
Super-fine gelatinization method of infant nutritional rice flour
InactiveCN107198230AUniform tasteUniform and delicate tasteMilk preparationFood ingredient as mouthfeel improving agentRice milkNutrient
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.
Owner:广东金祥食品有限公司
Hanfu apple chip and production method thereof
Owner:沈阳沈农食品产业研究院有限公司
Particulate pasta and making method of particulate pasta
InactiveCN106036405AReduce viscositySoft tasteFood ingredient as taste affecting agentNatural extract food ingredientsParticulatesShrimp
The invention provides particulate pasta and a making method of the particulate pasta. The particulate pasta includes semi-cooked cereal flour, ground nutrient powder and a liquid additive, including according to parts by weight: the cereal flour, 40-60 parts of wheat flour, 3-7 parts of sorghum flour, 2-6 parts of small red bean flour, 2-6 parts of black small bean flour, and 2-5 parts of coix seed powder; the nutrient powder, 1-3 parts of potato flour, 1-3 parts of red date powder, 1-4 parts of vegetable powder, 1-4 parts of seaweed powder, 1-5 parts of dried small shrimp powder, 1-2 parts of almond powder, 1-3 parts of walnut powder, and 1-2 parts of Fructus Schisandrae Chinensis powder; 10-20 parts of the liquid additive, comprising lemon juice; the particulate pasta is made by mixing, stirring, forming, anti-sticking treatment, centrifuging, screening and drying. The particulate pasta has good taste, good digestion, sufficient chewiness, high rehydration property and rich nutrition.
Owner:马瑞
A kind of high rehydration biscuit and its preparation method and application
ActiveCN104970069BStrong rehydrationSoft tasteDough treatmentBakery productsVegetable oilMoisture absorption
Owner:ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
Snakegourd fruit flesh powder and preparing process thereof
InactiveCN102613501BThe serial process is tightSplit fluidity is excellentFood preparationAntioxidantSlurry
The invention discloses a process for preparing snakegourd fruit flesh powder, which comprises the steps of separating fresh snakegourd fruit flesh from snakegourd fruits and seeds; grinding the flesh into liquid; controlling the temperature to fix color; removing gas in the liquid; homogenizing; spray drying and the like; and obtaining the dried snakegourd fruit flesh powder. The process is catenated and compact and omits measures such as adding synthetic antioxidants, preservatives and the like in traditional processing of biologics, so that formulated vegetable protein polysaccharide and vegetable gelatine have functions such as improving effects and resisting oxidation. The obtained flesh powder is characterized in that the color is natural pale orange-yellow, the powder is fine, smooth and slightly scented, the pectin content is 65% - 70%, the water content is 6% - 7%, powder mobility and dispersibility are good, rehydration is quick, and the rehydration property is strong. The powder is convenient to store and transport and can be used as main and assisting materials to formulate other biologics. The powder contains bioactive substances including lots of the pectin, the vegetable protein polysaccharide and the like, and has multiple biological functions such as enhancing immunity, resisting radiation, resisting tumors, delaying senescence and the like.
Owner:何家庆
Freeze-dried meat paste and nondestructive processing and making method thereof
InactiveCN108719436AHigh in nutrientsReduce moisture contentMeat/fish preservationFlavorPreservative free
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.
Owner:冯辉军
High-reconstitution-property dry Chinese yam and preparation method thereof
InactiveCN103385438BWell-preservedEasy to shapeFood preservationFood preparationMaterials preparationAdditive ingredient
The invention relates to a high-reconstitution-property dry Chinese yam and a preparation method thereof. The method comprises steps of: pre-treating raw materials, preparing a heat exchange medium, mixing, drying in vacuum at a low temperature and carrying out post-treating, wherein the heat exchange medium is metered in parts by weight; carrying out material preparation on starch, dextrin and de-ionized water according to a ratio of (5-19) to (1-5) to (1-7); sufficiently mixing the materials and granulating; then, mixing the materials with a pre-treated Chinese yam raw material and further carrying out vacuum and low-temperature drying and post-treatment to obtain the high-reconstitution-property dry Chinese yam. Nutritional ingredients of the prepared products are integrally kept and the physical structure intact rate reaches more than 90%; meanwhile, a medium removing rate is high and the removing rate of the used heat exchange medium in the final product reaches 99%.
Owner:CHUXIONG ZHIFENG SCI & TECH CO LTD
Low-temperature green raisin washing and sterilizing method
InactiveCN103989239BReduce rehydrationKeep from browningCleaning using liquidsFood treatmentBiotechnologyFructose
The invention discloses a low-temperature green raisin washing and sterilizing method. Green raisins are washed and sterilized through precooling saline solutions after being precooled, and then are dried through cold air. The method has the advantages that according to the characteristics that the green raisins are high in fructose content, high in reconstitution performance, prone to browning (changing color) when encountering high temperature, high humidity and strong ultraviolet rays, and prone to deformation, the invention provides the green raisin dry and cold method washing and non-thermal sterilization processing method, the liquid saline water, namely edible salt is adopted for low-temperature sterilization, after the green raisins are washed through the method, attachments on the green raisins are washed off to the maximum extent, rehydration of the green raisins can be reduced, the green raisins are kept from browning, the hygiene and microbiological indicators can reach the national food safety and hygiene standards, and the original color and lustre, flavor and shape keep unchanged.
Owner:丁保林
Lotus root starch manufacturing technology based on complete utilization of lotus root
ActiveCN103652726BRetain nutritional valueImprove solubilityFood dryingFood ingredient functionsPectinaseManufacturing technology
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.
Owner:ZHEJIANG YIPAI FOOD
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