30results about How to "Without spoiling the flavor" patented technology

The invention relates to a preparation method of a vitamin A microcapsule nutrition enhancer for a beverage. The method comprises the following steps of: first, preparing vitamin A palmitate and an anti-oxidant into a vitamin A palmitate oil solution containing anti-oxidant in an anaerobic state; then adding sodium caseinate, maltodextrin and white sugar into purified water which has been deoxidized through a thermal spray deoxygenator, and dissolving by heating; mixing dissolved vitamin A palmitate oil and the sodium caseinate solution, emulsifying under an anaerobic condition, and homogenizing 3-5 times; carrying out hot air spray drying on the emulsion to obtain a vitamin A microcapsule. A product prepared by the invention can be used as a nutrition enhancer for a beverage. The product can not be destroyed during beverage processing and will not influence mouthfeel flavor of the beverage; besides the prepared product has good dissolvability and stable quality in beverage, and performance of the product will not change after one year storage.

The invention discloses a food processing method and equipment capable of performing safe fresh keeping on raw sliced fish and sliced meat and quickly killing pathogenic bacteria and parasites. The equipment mainly comprises a food processing cavity, a control system, a sterilizing and parasite killing system, a heating system, a refrigeration system, a monitoring system and a power system, is mainly applied to fresh food materials of the raw sliced fish, the sliced meat or fruits and vegetables and the like, and can quickly kill pathogenic bacteria and the parasite in the fresh food materials. While in use, foods to be processed are placed in the food processing cavity and are processed according to requirements; sterilizing and parasite killing are performed through corresponding operations; and the change of temperature of the foods is controlled and managed, so as to obtain better condition, better mouth feel and better flavor of foods. I In addition, the operating power and the operating manner of each system can be intelligently adjusted by the equipment disclosed by the invention through monitoring the change of the state in the course of processing the food materials, so that the effect of performing sterilizing and parasite killing on different bacterium species and different parasites of the different food materials is achieved; the equipment is safe and hygienic; andbesides, the purposes that the condition, the mouth feel and the flavor of the foods are maintained is achieved.

A method and an apparatus for manufacturing a beverage capable of eliminating air bubbles formed in the beverage without impairing the flavor of the beverage. The beverage manufacturing apparatus (20) comprises a beverage deaerating means (3) and a bubble breaking means (5), and these manufacturing method uses the beverage manufacturing apparatus. The apparatus may comprise a beverage sterilizing means (10). The deaerating means may comprise at least one of a deaerator, an inert gas stripping part, and a static mixer, and the bubble breaking means may be a pump capable of breaking the film of air bubbles. In addition, the amount of dissolved oxygen in the beverage after air bubbles are broken is desirably 0.5 ppm or below.

The invention relates to a method of using carbonated water for preserving raw milk. The method is performed in a system and includes the specific steps of (1) carbonation of water by mixing CO2 gas subjected to purification treatment with water subjected to sterile cooling, so that carbonated water saturated solution is obtained; (2) raw milk pretreatment by means of raw milk degasification, centrifugal raw milk purification and pre-pasteurization; and (3) spraying of the carbonated water to raw milk by spraying the carbonated water in the step (1) into the raw milk in the step (2), and uniformly mixing so that the raw milk prepared by the carbonated water preserving method is obtained. By the method of using the carbonated water for preserving the raw milk, the used carbonated water which is liquid is extremely easily mixed with the raw milk and can be well and uniformly mixed with the raw milk, and the addition quantity of the carbonated water can be flexibly adjusted according to different processing products, so that waste caused by escape of the CO2 gas can be avoided. The method is simple and easy to operate, preserving and processing costs are saved, and production efficiency of enterprises is improved. Additionally, the method is not high in requirements on cooling pressurization and spraying equipment and suitable for popularization of large-scale production of the enterprises.

The invention provides a preparation method of pomegranate powder. The method comprises: (1) a step of material preparation, wherein ripe pomegranate is used as a raw material, and a raw pomegranate juice is obtained by a technology of sorting, peeling, squeezing and filtering; and (2) a step of powder preparation, wherein auxiliary materials weight of which accounts for 5-20% of the weight of the obtained pomegranate juice is added into the pomegranate juice, the auxiliary materials and the pomegranate juice are mixed uniformly and subjected to spray drying, the air feeding temperature is controlled to be 100-170 DEG C, the wind discharging temperature is 60-100 DEG C, the negative pressure of the spray drying is controlled to be -5-10 Pa, and spray-dried objects, namely products of the pomegranate powder, are collected. According to the preparation method, the natural pomegranate is used as the main raw material to obtain the raw pomegranate juice, and the natural pomegranate powder is produced by utilization of a spray drying process. Wall hanging and retention of the pomegranate juice in the spray dryer are avoided by addition of the auxiliary materials, and therefore the production is guaranteed to be completed successfully.

The invention relates to the technical field of food, and in particular, relates to a method for removing peculiar smell of pork intestines. The method is characterized by comprising the steps: bean dregs as a main component cooperate with various auxiliary components and are mixed and kneaded with the pork intestines, then the pork intestines are washed with water, and thus the peculiar smell ofthe pork intestines can be effectively removed and the unique flavor of the pork intestines is maintained. The strong adsorption capacity of bean dregs fibers is fully utilized to adsorb food residuesand peculiar smell substances of inner walls of the pig intestines, and the pork intestines are allowed to be clean and white. The method has simple operation, does not destroy the flavor of the porkintestines, can be used in mechanized production, and greatly improves the efficiency of removing the peculiar smell of the pork intestines.

The invention relates to fermented mushroom micro powder and a preparation technology thereof. Fresh mushroom stems or leftovers are fermented and extracted, mushroom juice is extracted with hot water, extract liquor is subjected to multi-layer filtration by virtue of a primary filter, a fine filtering machine, a centrifugal machine, a duplex filter and a vibrating screen and then enters a concentrating tower, and low temperature vacuum instant concentration is carried out in the concentrating tower, so as to guarantee that flavor of mushroom is not destroyed, and taste of the mushroom juice is reserved to the utmost extent; and sterilizing concentrated liquid, adding dextrin, enabling the concentrated liquid to enter a drying tower and carrying out spray drying. Aroma, purity and finenessof the mushroom powder are relatively high, and active ingredients are preserved completely.

The invention discloses a color protection method of anthocyanin-rich purple rice wine. The color protection method of the anthocyanin-rich purple rice wine includes the following steps that zinc sulfate is added into fermented purple rice wine, then accessory pigment gallic acid is added into the purple rice wine, a translucent packaging material controlling the wavelength range of incident lightis used for light-resistant packaging treatment, and finally, the purple rice wine is deoxidized. According to the color protection method, photodamage effect to the purple rice wine is reduced, theoxygen content in a system is decreased, the accessory pigment small molecule zinc sulfate and the gallic acid are added to improve the stability of anthocyanins in purple rice, and meanwhile the advantages of maintaining the perspectivity of the packaging material and not destroying the original flavor are achieved; and the obtained retention rate of the anthocyanins in the purple rice reaches 74.75-91.12%, the color protection method is safe, easy to operate, wide in raw material source and low in cost, and has good application prospects in the anthocyanin-rich purple rice wine.

The invention discloses a solar-based multifunctional food cooking system, comprising: a solar high-temperature air module, a solar photovoltaic energy module, application modules and a control module. The solar high-temperature air module is used for converting solar energy into heat energy to cook food materials; the solar photovoltaic energy module is used for converting solar energy into electric energy that is stored to power the other modules; the application modules include various domestic appliances; the control module is used for controlling operation of the solar high-temperature air module, the solar photovoltaic energy module, and the application modules. The solar-based multifunctional food cooking system is suitable for cooking food in plateau regions, providing heat and electricity on plateau, and is energy efficient and environmentally friendly.