Pulp freshness keeping method

A fresh-keeping method and slurry water technology, which are applied in the fields of food preservation, food science, and application, can solve problems such as product spoilage, and achieve the effects of improving the fresh-keeping period, improving the senses, and reducing the retention rate.

Inactive Publication Date: 2015-10-21
甘肃骊靬文化研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During storage, these bacteria will continue to ferment, leading to product spoilage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] First, prepare a vessel, such as a kimchi jar, a glass jar, or a traditional jar, but do not choose iron, because the slurry is acidic and easily reacts with iron, and the soup will turn black and lose its taste. Secondly, choose vegetables, such as lotus vegetables, wild vegetables, bitter vegetables, celery, etc. Do not choose too tender vegetables, too tender vegetables will become mushy after soaking for a few days. Clean the selected vegetables, heat the soup in boiling water at 100°C for 3 minutes, remove and let cool, squeeze out the excess water, cut into sections (about 3cm is appropriate), and then press the vegetables and noodle soup (20°C) 1:1 (W / W) into the altar, covered and fermented.

[0013] The fermented pulp water is taken out and filtered through an ultrafiltration membrane with a pore size of 0.45 microns, and the filtered pulp water is colorless and transparent. Then put the slurry water filtered through the membrane into a 300ml plastic bottle, ...

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PUM

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Abstract

The invention discloses a pulp freshness keeping method. The method comprises the steps that 1, pulp obtained through fermentation and preparation is filtered through an ultrafiltration membrane to obtain post-filtration pulp; 2, the post-filtration pulp obtained in the first step is subjected to microwave treatment and then cooled. The pulp freshness keeping method has the advantages that sundry bacteria in the pulp are removed to prolong the freshness lifetime through the ultrafiltration and microwave integration technology; since the sizes of various sundry bacteria are different, the sundry bacteria in the pulp are selectively filtered out through the ultrafiltration technology, the filtered pulp is colorless, clear and good in sensation, and taste is not changed a lot; furthermore, molds and harmful bacteria are killed by utilizing the microwave effect and the biological effect of microwave heating and selecting the appropriate microwave strength and the appropriate radiation time, and activity of materials and the nutritional ingredients (vitamins) and the color of food can be preserved to the maximum extent.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a method for preserving freshness of pulp. Background technique [0002] Syrup is a vegetable enzyme drink with a sour taste and a delicate fragrance, and its syrup water is rich in nutrients. According to reports, the combination of syrup and medicine can also treat burn patients. Syrup also has special curative effect on certain diseases. For example, the slurry made of celery can reduce and stabilize high blood pressure. The slurry made of chicory can dehumidify and diuretic, reduce stasis and swelling, invigorate the stomach, dispel swelling and increase appetite. The effect. The syrup made from alfalfa has the functions of clearing heat and diuresis, stopping bleeding and relieving asthma, harmonizing the spleen and intestines, and can treat night blindness, rickets, bleeding from the stomach and hemorrhoids, coughing, metrorrhagia, threatened abortion, urinary stones and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00
CPCA23L3/00
Inventor 贾笑天
Owner 甘肃骊靬文化研究院
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