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Double-barrier deep-nitrogen-charged food fresh-keeping process and fresh-keeping food

A food preservation and food technology, applied in food preservation, food ingredients as antimicrobial preservation, food ingredients, etc., can solve the problems of unpopular food additives, inability to effectively remove oxygen, loss of flavor, etc., to achieve long-term benefits Preservation, not easy to change color, prevent the effect of flavor loss

Pending Publication Date: 2021-11-26
JIANGSUCHINA PALARICH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although freeze-dried food is not prone to rancidity and mildew, the porous nature of freeze-dried food causes a large amount of air inside the freeze-dried product, which will lead to the loss of flavor during the warranty period. Many freeze-dried products stored in aluminum foil bags of fruit slices that become "pale, woody, and flavorless" towards the end of their shelf life
[0005] At present, vacuum packaging and nitrogen-filled packaging are mature technologies, but this process cannot effectively remove the oxygen hidden in the microstructure of the tissue. For nuts, how to deep-preserve them is particularly important.
For the above problems, although various food additives can solve some of the problems, under the trend of the public pursuing natural health, food additives are becoming less and less popular

Method used

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  • Double-barrier deep-nitrogen-charged food fresh-keeping process and fresh-keeping food
  • Double-barrier deep-nitrogen-charged food fresh-keeping process and fresh-keeping food
  • Double-barrier deep-nitrogen-charged food fresh-keeping process and fresh-keeping food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A fresh-keeping process for salty cashew nuts filled with nitrogen in a double-barrier depth provided by this embodiment includes:

[0062] Step a, pre-drying the fresh cashew nuts until the moisture content is 8%, so that the internal tissue of the cashew nuts forms pores and air passage structures, and the drying method adopts hot air drying;

[0063] Step b, putting the cashew nuts in step a into a vacuum container for vacuum treatment, the absolute vacuum degree is maintained at 1000 Pa, and the vacuum degree maintenance time is 6 min, so as to extract the air in the cashew nut stomata airway structure;

[0064] Step c. In a vacuum state, add infiltration solution to the vacuum container to immerse the cashew nuts, and keep the immersion time at 6 min. Among them, the composition of the infiltrate includes water, trehalose and probiotics, and the mass ratios are 70%, 29.8%, and 0.2% respectively;

[0065] Step d, the vacuum is broken, the treated cashew nuts return...

Embodiment 2

[0072] The present embodiment provides a fresh-keeping process for double-barrier deep nitrogen-filled chocolate-coated corn kernels, including:

[0073] Step a, pre-drying the fresh corn kernels until the water content is below 5%, so that the internal tissue of the corn forms a stomata airway structure, and the drying method adopts a freeze-drying process;

[0074] Step b, putting the corn kernels in step a into a vacuum container for vacuum treatment, the absolute vacuum degree is maintained at 1200 Pa, and the vacuum degree maintenance time is 7 minutes min, so as to extract the air in the corn kernel stomata airway structure;

[0075] Step c, in a vacuum state, add the infiltration solution to the vacuum container, immerse the corn kernels, and keep the immersion time at 6 minutes; the composition of the infiltration solution includes 60% water by mass ratio, 39.9% trehalose and 0.1% probiotics;

[0076] Step d, breaking the vacuum, the treated corn kernels return to norm...

Embodiment 3

[0083] This embodiment provides a fresh-keeping process for Lipu taro strips with double-barrier deep nitrogen-filled chocolate and batter, including:

[0084] Step a, pre-drying the fresh Lipu taro until the water content is below 5%, so that the internal tissue of the Lipu taro forms a stomata airway structure, and the drying method adopts a freeze-drying process;

[0085] Step b, put the Lipu taro in step a into a vacuum container for vacuum treatment, the absolute vacuum degree is maintained at 900pa, and the vacuum degree maintenance time is 5 minutes, so as to extract the air in the stomata and airway structure of the Lipu taro;

[0086] Step c, in a vacuum state, add the infiltration solution to the vacuum container, immerse the Lipu taro, and keep the immersion time at 5 minutes; the composition of the infiltration solution includes 60% water by mass ratio, 39.9% trehalose and 0.1% probiotics ;

[0087] Step d, breaking the vacuum, the treated Lipu taro returns to nor...

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Abstract

The invention discloses a double-barrier deep-nitrogen-charged food fresh-keeping process and a fresh-keeping food. The process comprises the following steps: firstly, performing vacuum treatment on food with an air hole and air passage structure inside; then, attaching a permeate to the inner surface of the food with the air hole and air passage structure in a concentrate or crystal form, so as to form an internal barrier layer; carrying out vacuum treatment again, then, filling nitrogen, and restoring normal pressure to replace the nitrogen; and finally, forming an external barrier layer by using a coating agent, thereby obtaining the deep preservative and fresh-keeping food. According to the double-barrier deep-nitrogen-charged food fresh-keeping process and the fresh-keeping food, by utilizing an inner and outer barrier technology and a deep nitrogen filling technology, oxygen is fully discharged out of a food tissue structure, the nitrogen is deeply stored in the tissue structure; and meanwhile, effective deep corrosion prevention, fresh keeping and moisture prevention are implemented on the food by utilizing multiple characteristics of main components, namely trehalose and probiotics, of barrier substances, so that the shelf life of the food is prolonged, the freshness of the food in the shelf life is further ensured, and the process is particularly applicable to instant nuts, whole grain foods or freeze-dried foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a double-barrier deep nitrogen-filled food fresh-keeping process and a fresh-keeping food processed by the above-mentioned double-barrier deep nitrogen-filled food fresh-keeping process. Background technique [0002] Nuts are rich in nutrition and attractive in flavor, but nuts contain a large amount of unsaturated fatty acids. Improper storage or long-term storage will react with residual oxygen in the microstructure of the tissue to produce rancidity, which is what we often call "hala taste". In addition, nuts are susceptible to mildew from contamination by Aspergillus flavus, which produces a highly toxic substance-aflatoxin, which can cause people to have fever, vomiting, and even life-threatening in severe cases. [0003] In addition, because whole grain foods contain starchy endosperm, germ and bran, they are also prone to rancidity and mildew similar to nuts during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/20A23B9/14A23B7/08A23B7/148A23B7/16
CPCA23B9/26A23B9/20A23B9/14A23B7/08A23B7/148A23B7/16A23V2002/00A23V2200/10A23V2250/124A23V2250/636
Inventor 杨军潘磊庆赵保民
Owner JIANGSUCHINA PALARICH
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