126 results about "Acid content" patented technology

The invention relates to the technical field of flue gas emission monitoring, and discloses a CEMS sample gas treatment method and system.The method comprises the steps that the sample gas treatment system is provided, chimney sample gas is collected through a probe assembly, initial sample gas is obtained, dynamic acid adding is conducted on the discharged initial sample gas based on preset acid liquid through an acid adding assembly, and the initial sample gas is obtained; the mixed acid sample gas output by the heat tracing pipe is transferred to the condenser to be subjected to multi-stage countercurrent condensation treatment, and the condensed mixed acid sample gas is subjected to acid environment strengthening treatment; the output end of the acid adding assembly and the output end of the probe assembly are jointly connected to a cabinet through a heat tracing pipe with the adjustable temperature, the treatment mode that after initial sample gas is collected, dynamic acid adding is carried out at the initial section of the heat tracing pipe is achieved, acid liquor can be fully mixed before the sample gas enters the whole heat tracing conveying pipeline, the acid environment is constructed in advance, and the acid content of the sample gas is increased. Pollution gases such as SOs and the like are effectively inhibited from reacting and dissolving with water in the transmission process.

The invention provides an ascorbic acid high-sensitivity colorimetric sensor as well as a preparation method and application thereof, and aims to solve the problem of low sensitivity of an MOFs (Metal-Organic Frameworks) nano material in ascorbic acid detection. Ce-UiO-66-NH2 nano enzyme particles can catalyze O2 to oxidize TMB (Tetramethylbenzidine) to generate a blue product (TMBOX) under an acidic condition; based on the principle that the absorbance of a mixed solution is reduced due to the fact that the ascorbic acid can react with TMBOX, the high-sensitivity ascorbic acid colorimetric sensor composed of Ce-UiO-66-NH2 nano-enzyme particles with the diameter of 10-50 nm and a chromogenic substrate 3, 3 ', 5, 5'-tetramethyl benzidine (TMB) is constructed. Compared with MnO2, Pt-BGP NCs, CeO2 (at) PTA HNS and Co-PB NCs, the prepared ascorbic acid high-sensitivity colorimetric sensor has the advantages that the reaction time is shorter, and the content of ascorbic acid can be rapidly measured within 15 seconds. Based on the principle, the invention further provides a portable colorimetric test paper for visually detecting the ascorbic acid, and the ascorbic acid in the liquid lemon water can be semi-quantitatively detected by naked eyes within 30 seconds.

The invention discloses a lactobacillus paracasei CN23, a preparation method of a microbial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The invention relates to a lactobacillus paracasei CN23, which is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The lactobacillus paracasei CN23 is named as the lactobacillus paracasei CN23. The fermented bean curd prepared by fermenting the acid water with the microbial agent containing the casei paracasei CN23 is higher in total acid content and amino acid nitrogen content, richer and more complex in flavor and rich in layering sense, the total biogenic amine content and the white dot ratio are remarkably reduced, and the fermented bean curd has the advantages of being good in taste and flavor, rich in nutrition, good in taste and rich in flavor. The fermented bean curd has the characteristics of no food safety risk, no preservative and coagulator, and significantly improves the quality of the fermented bean curd.

The invention discloses a method for regulating and controlling the total acid content of primary liquor in Maotai-flavor liquor brewing, and belongs to the technical field of liquor brewing. Red tassel glutinous sorghum is crushed until the crushing degree is 10%-20%, preferably 13%-15%; the method comprises the following steps: mixing the crushed sorghum and fermented grains obtained after sand fermentation according to a mass ratio of 1: 1, and cooking in retort type gelatinization equipment at a conventional gelatinization temperature for 105-120 minutes, preferably 110 minutes; by adopting the method disclosed by the invention, the content of acetic acid in the fermented grains is obviously reduced by 13.82% at the end of fermentation, the content of acetic acid and the content of total acid in primary wine are respectively obviously reduced by 9.68% and 14.47%, the content of lactic acid is not obviously changed, the content of normal propyl alcohol is synchronously obviously reduced by 14.96%, and the content of other higher alcohols is stable. The method is simple in process, does not need new equipment, is completely compatible with the existing production line, and can effectively stabilize and improve the quality of the primary wine base.

The present application relates to a method for processing vegetable oils. The present application relates to a method for processing vegetable oils comprising providing one or more vegetable oils, subjecting the vegetable oil provided to a degumming process, thus obtaining an oil which has been partially or completely degummed; subjecting the oil obtained which has been partially or completely degummed to a deacidification process, thus obtaining an oil which has been partially or completely deacidified of acid content, subjecting the oil obtained which has been partially or completely deacidifed to a bleaching process, thus obtaining an oil which has been partially or completely bleached; subjecting the oil obtained which has been bleached to a deodorization process, thus obtaining an oil which has been partially or completely deodorized, and performing a sonication process during one or more of the said process steps.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

The application discloses a production process for preparing composite carbon source by utilizing fruit and vegetable waste resources, and comprises the following steps: raw material pretreatment, anaerobic fermentation for acid production, composite enzymolysis, deep solid-liquid separation, composite blending, and stabilization treatment; the blending carbon source liquid is pumped into the stabilization treatment tank, 0.1%-0.3% of a compounded stabilizer is added, the pH value is adjusted to 6.0-7.0, normal-temperature standing is carried out for 12-24 hours, product detection and storage are carried out, the carbon source product after the stabilization treatment is detected in terms of COD, total nitrogen, total phosphorus, the pH value and the content of small-molecule organic acid, and after each index is qualified, the product is sealed and packaged and stored in a cool and dry environment, and the application solves the technical problems of high cost, poor safety, single fruit and vegetable base carbon source component, low degradation efficiency and poor product stability of traditional carbon sources.

The invention relates to the technical field of flavor wine processing, and particularly discloses tea-aroma fermented wine and a preparation method thereof. According to the technical scheme, natural tea leaves are adopted as raw materials and are respectively extracted through a solvent and water, effective components in the tea leaves can be fully extracted, most flavor substances in the tea leaves are reserved, and the prepared fermented wine is rich in tea fragrance, natural in fragrance and close to colorless. The effective component extract liquor of the tea leaves is purified through an acidic resin column and an ultrafiltration membrane, most of molecules containing carboxylic acid groups in the extract liquor are removed, the heteroacid content of the prepared fermented wine is reduced by 66.1%, and finally bitter and astringent taste is avoided.

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

The application belongs to the technical field of cottonseed meal processing and animal feed, and particularly relates to application of enzymatic cottonseed meal in preparation of low-protein daily ration, promotion of animal intestinal development, improvement of animal production performance and improvement of carcass quality, wherein the small peptide content, free amino acid content and antioxidant activity of the enzymatic cottonseed meal are all significantly improved compared with cottonseed meal, the change of protein secondary structure and the significant reduction of relative molecular weight are more conducive to promotion of animal absorption of small molecules, are beneficial to animal intestinal health development, and can effectively improve animal growth performance. The feed prepared by replacing part of the conventional feed with the enzymatic cottonseed meal can still achieve the effects of promoting animal intestinal development and improving animal growth performance under the condition that the crude protein content is reduced by 1% to 2% compared with the basic daily ration or the conventional feed, and the feeding cost is significantly reduced compared with the use of the conventional feed.

The application discloses a microbial fermentation process for improving coffee fruit acid flavor and belongs to the technical field of coffee processing. The coffee fermentation process is scientific and reasonable to improve the fruit acid flavor of roasted coffee by additionally adding screened strains under the condition of reserving original bacteria of coffee. The fermentation can improve the organic acid content of roasted coffee, wherein the content of citric acid is 8861.58 mu / g, the content of quinic acid is 9291.51 mu / g, the content of maleic acid is 204.32 mu / g, the content of fumaric acid is 190.23 mu / g, the content of succinic acid is 150.69 mu / g, and the content of nicotinic acid is 50.89 mu / g. The coffee fermentation process can improve the coffee bitterness and quality, and the total score of coffee reaches the level of high-quality coffee.

The invention relates to the technical field of Korla bergamot pear detection, and discloses a Korla bergamot pear organic acid content nondestructive detection method, which comprises: collecting a bergamot pear sample with consistent maturity, no damage and complete surface layer; the surface is wiped with absolute ethyl alcohol and then naturally air-dried, only the surface layer is subjected to vacuum freeze drying and smashing, and the integrity of a main body is reserved; according to the method, ICP-MS, HT-IRMS and GC-MS / EMIS are combined with an HS-HPME extraction technology, multi-dimensional detection of mineral elements, isotope contents and ratios and volatile components is carried out, and an isotope and element characteristic database and a regional characteristic volatile substance fingerprint spectrum are constructed; analyzing and screening characteristic indexes through orthogonal partial least squares, and eliminating interference factors; and establishing a linear discrimination model, forming an organic acid content detection and origin identification integrated technical system, and optimizing detection parameters. According to the method, rapid and nondestructive testing and source area traceability are realized, and reliable technical support is provided for quality evaluation of the Korla bergamot pears.

This invention discloses a coat-enhancing composition for improving the quality of cat fur and its application, belonging to the field of pet food technology. The composition uses a high proportion of fresh chicken meat and fresh bone-in chicken thigh meat as the main protein source, combined with krill oil, fresh chicken liver, various natural plant powders, and compound nutrients, formulated in a scientific ratio. Animal experiments have verified that this invention can significantly increase the amino acid content of cat fur, improve fur luster and saturation, enhance tensile strength, and optimize hair cuticle structure, without adversely affecting the cat's weight, blood routine, blood biochemistry, or other health indicators, demonstrating safety and high efficacy. This invention can be widely applied to the preparation of functional fresh meat baked food for improving the quality of cat fur.

The present application relates to the field of microbial technology, and particularly to a Pichia kudriavzevii (Pichia kudriavzevii) strain ZB448 and application thereof. Pichia kudriavzevi The Pichia kudriavzevii strain ZB448 provided by the present application has rich ester aroma, especially high content of phenylacetic acid ethyl ester, phenylacetic acid ethyl ester, ethyl acetate and isobutyl acetate, and significantly reduced content of ethyl octanoate; the aroma characteristics generated are strong fruit aroma and honey aroma and weak wine aroma, and the overall aroma is more pleasant and coordinated. The strain is used for fermentation of wheat protein seasoning juice, can effectively increase the content of ester aroma components in the product, weaken the adverse odor of bran koji, increase the content of umami amino acids, so that the product achieves the effect of rich ester aroma, rich aroma, and improved umami, and significantly improves the overall flavor and quality of the product.

The invention provides lactobacillus reuteri and an application thereof. The lactobacillus reuteri provided by the invention has a preservation number of CGMCC (China General Microbiological Culture Collection Center) NO. 32834 in the General Microbiological Culture Collection Center of the China Committee for Culture Collection of Microorganisms. The lactobacillus reuteri provided by the invention can inhibit the activity of xanthine oxidase, promote the degradation of creatinine and guanosine, remarkably reduce the content of blood uric acid, reduce the content of creatinine and urea nitrogen, slow down tissue damage caused by hyperuricemia, improve the health level of damaged tissues caused by hyperuricemia, and improve the quality of the tissue damaged by hyperuricemia. Meanwhile, the probiotics have multiple beneficial effects in the aspects of eliminating inflammation, enhancing the immune function and the like, and the problem that existing uric acid reducing probiotics are insufficient in effectiveness is solved. The application can be used for developing microecological preparations, functional foods or nutritional supplements which are mainly used for reducing uric acid and have multiple effects (one bacterium has multiple purposes), and has a good industrialization prospect.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

This beer-flavored beverage has an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and a linalool content of 7.0 ppb by mass or more, an iso-α acid content of 3.0 ppm by mass or more or a carbon dioxide gas content of 4,500 mg / L or less.

The application discloses a kind of Huangjing Gouqi enzyme powder and the method for preparing it, belong to food processing technical field.The application provides a kind of Huangjing as main raw material, with black Gouqi using streptococcus thermophilus and lactobacillus mixed bacterial agent fermentation high-activity enzyme instant solid beverage powder preparation method of nine steaming nine sunning ripening.The method of the application, after probiotic fermentation, the quality of Huangjing enzyme is natural, flavor is prominent, functional ingredient content is high, polysaccharide content reaches 457.31mg / g, polyphenol content reaches 193.85mg / g, free amino acid content reaches 12.83mg / g, saponin content reaches 51.42mg / g, anthocyanin content reaches 96.18mg / g, and the content of health functional ingredients is significantly improved.

The invention belongs to the technical field of food processing, and particularly relates to a multi-source protein extract composite flavoring base material as well as preparation and application thereof. The multi-source protein extract composite flavoring base material contains 30-60 parts by weight of a yeast extract, 8-25 parts by weight of a plant peptide composition, glucose and a vegetable extract. By combining various plant peptides with the yeast extract and matching with the natural vegetable extract, not only are the defects of a single raw material in taste, aroma and color overcome, but also the contents of umami amino acids and sweet amino acids in the multi-source protein extract composite flavor base material are increased, the content of bitter amino acids is reduced, and the taste of the multi-source protein extract composite flavor base material is improved. The bad flavor caused by multiple proteins is improved.

The present invention relates to the technical field of fowl bile processing, and in particular to a method for detecting the bile acid content in fowl bile based on turbidity, which comprises the following steps: adjusting a solution containing bound bile acid to alkaline to obtain a suspension; and then measuring the OD value of the suspension. 600 This solution can solve the technical problems of long time and high cost in detecting bile acid content in poultry bile. When the purchased poultry bile raw materials arrive at the inspection site, this method can be used to conduct a preliminary test on the bile acid content in the poultry bile, and complete the on-site inspection work. Unqualified products with too low bile acid content can be returned on the spot, which greatly saves time and cost. This solution can be applied to practical operations such as the quality inspection of poultry bile, the research and development and production of poultry bile powder and artificial bear bile powder.

The invention discloses a rinsing system and a rinsing method for regulating and controlling the deacidification effect of a latex solidification film, the film to be rinsed is output from the right end of the system after sequentially passing through one to multiple stages of rinsing tanks, the acid content of the film is gradually reduced after multiple times of thinning and rinsing, and the acid content of circulating water in the rinsing tanks is also gradually reduced. Acid-free make-up water enters the system from an inlet of a make-up water pump in the rear-stage rinsing tank, sequentially passes through the rear-stage rinsing tank and the front-stage rinsing tank, and then is discharged from the front-stage rinsing tank; the distribution trend of the acid content of the make-up water is consistent with the distribution trend of the acid content of the circulating water from the previous-stage rinsing tank to the last-stage rinsing tank, and a large concentration difference is maintained between the make-up water and the circulating water in each tank, so that the deacidification effect of the make-up water is fully exerted, and the purpose of saving water is achieved. The acid concentration difference value between the make-up water and the circulating water in each tank can be changed by changing the flow of the make-up water, and the deacidification effect of the film is changed.

The purpose of the present invention is to maintain the enzyme activity while suppressing the proliferation of microorganisms that cause the deterioration of food in a state in which an enzyme is dissolved in water. The present invention provides a food composition satisfying all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is at least 20 w / w%. (b) The pH at 20°C under 1 atm is higher than 4.6. (c) At least one enzyme having an optimal pH of at least 4.0 is contained. (d) The following requirement (i) and / or requirement (ii) is satisfied. Requirement (i): When the sodium chloride equivalent per 100 g of water of the food composition is Xg and the undissociated acetic acid content per 100 g of water of the food composition is Yg, the following expression is satisfied. 4Y+X≥10 (X≥3 and 4≥Y>0.03) Requirement (ii): The sodium chloride equivalent per 100 g of water of the food composition is at least 3.0 g, and the ethanol content per 100 g of water of the food composition is at least 8.0 g.

The invention provides a pickling method and application of allium mongolicum regel, and belongs to the technical field of food processing. The invention provides a pickling method for increasing the protein content of allium mongolicum regel and / or improving the nutritional quality of allium mongolicum regel, which comprises the following steps: mixing allium mongolicum regel with oil, and stir-frying to obtain oil-fried allium mongolicum regel; the oil comprises heated oil; the temperature of the heated oil is 170 to 180 DEG C; the stir-frying temperature is 150 to 200 DEG C; the stir-frying time is 1 to 2 minutes; mixing the oil-fried allium mongolicum regel, salt and seasoning, and pickling; the mass ratio of the allium mongolicum regel to the salt is 50: (2.5-10). The allium mongolicum regel is mixed with oil, the mixture is fried with oil, and then the allium mongolicum regel is pickled, so that the content of protein in the pickled allium mongolicum regel can be remarkably increased by frying with oil, the content of soluble sugar and the content of free amino acid in the pickling process of the allium mongolicum regel can be maintained at a relatively high level, the sweet taste of the allium mongolicum regel can be reserved, and the delicate flavor of the allium mongolicum regel can be improved.

The invention discloses a tricholoma matsutake and edible mushroom composite delicious base material and a preparation method thereof, and belongs to the technical field of food processing.The delicious base material is prepared by the steps that tricholoma matsutake powder, mushroom powder and pleurotus eryngii powder serve as main raw materials and are mixed according to the mass ratio of (1.5-3): (0.5-1.5): (0.5-1.5), enzymolysis and enzyme deactivation are carried out step by step, lactobacillus plantarum is inoculated for fermentation, and lactic acid and succinic acid are produced; after the fermentation liquor is concentrated, fermented soy sauce and fermented table vinegar are added for blending and compounding, so that synergistic supply of four flavor precursors including glutamic acid, 5 '-nucleotide, organic acid and characteristic volatile matters is realized by virtue of complementary flavor substance spectrums of the three strains, and multi-dimensional freshness enhancement is realized by virtue of T1R1 / T1R3 receptor three-site synergistic activation and post-nasal olfaction cross-modal integration; the total free amino acid content of the finished product is greater than or equal to 6g / 100g, the equivalent delicate flavor concentration is greater than or equal to 40g MSG / 100g, and the finished product can be directly applied to seasoning of soup bases, sauces and prefabricated dishes.

The purpose of the present invention is to maintain the activity of an enzyme while reducing proliferation of microorganisms that cause food deterioration in a state where the enzyme is dissolved in water. The present invention provides a food composition that satisfies all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is 20 mass% or more. (b) The pH at 20°C and 1 atm is more than 4.0. (c) The titratable acidity of the food composition when measured by a measurement method A is 0.1 mass% or more. Measurement method A 10 g of the food composition is accurately collected and diluted 10-fold with ion-exchanged water, 0.08 ml of a 3.1% phenolphthalein solution serving as an indicator is added to the diluted solution (100 g), the resulting solution is neutralized by titration with a 0.1 mol / L sodium hydroxide liquid having a known titer, and the titratable acidity is determined by the following formula.　Titratable acidity (mass%) of food composition={(60.05×0.1×F×V)×100} / {collection quantity (10 g)×1000} 60.05: Molecular weight of acetic acid 0.1: Molar concentration (mol / L) of sodium hydroxide solution F: Titer of 0.1 mol / L sodium hydroxide solution V: Titration amount (mL) of 0.1 mol / L sodium hydroxide (d) The following requirements (i) and / or (ii) are satisfied. Requirement (i) The following formula is satisfied: 4Y+X≥10 (provided that X≥3 and Y>0.03 are satisfied), where X g represents the amount of sodium chloride equivalent per 100 g of water of the food composition, and Y g represents the content of non-dissociated acetic acid per 100 g of water of the food composition. Requirement (ii) The amount of sodium chloride equivalent per 100 g of water of the food composition is 3.0 g or more, and the ethanol content per 100 g of water of the food composition is 8.0 g or more.

The invention provides a method for improving the muscle quality of channel catfish through short-term salinity stimulation, and relates to the technical field of aquaculture. According to the method, in the later period of channel catfish breeding or before channel catfish processing, a fish body is transferred into a salinity-controllable water body to be subjected to short-term salinity treatment; through three stages of slowly increasing salt, maintaining high salinity and reducing salt, in combination with parameter control of water temperature, dissolved oxygen, pH and the like, fish bodies are subjected to salinity stress, and a physiological regulation mechanism is started. And transferring the treated fish body into fresh water for temporary rearing. Results show that the method significantly reduces the muscle water content of channel catfish, increases the contents of protein, unsaturated fatty acid and flavor amino acid, and enhances the muscle hardness and flavor quality. The method is simple and easy to implement and can be implemented in the later period of conventional breeding, and the meat nutritional value and sensory quality of the channel catfish are effectively improved.

The invention discloses a tall oil acid production method based on synergy of chemical conversion and physical separation, and belongs to the technical field of oleochemical industry. The method creatively utilizes Diels-Alder reaction characteristics of abietic acid and maleic anhydride, and is realized by the following steps: firstly, carrying out vacuum dehydration and degassing pretreatment on crude tall oil; then adding metered maleic anhydride to perform selective conversion under the catalysis of Lewis acid according to the content requirement of the target product abietic acid; performing molecular distillation separation on the reaction product to obtain light fraction fatty acid and heavy fraction abietic acid maleic anhydride resin; and finally, freezing and squeezing to obtain a tall oil acid product with precisely controllable abietic acid content. The technical limitation of a traditional physical separation method is broken through, the added value of the byproduct resin is increased by 50% or above, energy consumption is reduced by 35%, and the method is particularly suitable for customized production of medicine-grade, food-grade and other high-added-value products.

The present application relates to the field of edible oils, and specifically discloses a preparation process for high-oleic peanut oil and high-oleic peanut oil. A preparation process for high-oleic peanut oil comprises the following steps: raw material selection: selecting peanut kernels with an oleic acid content of 75% or more; cleaning: removing immature kernels, damaged kernels, moldy kernels, stones, and metals from the peanut kernels; removing red skins: roasting the peanut kernels to a moisture content of 4-5.5%, cooling to room temperature, removing the red skins, and obtaining peanut kernels and peanut red skins; pressing: stir-frying the peanut kernels and pressing them to obtain crude oil and peanut cakes, which are then cooled; pre-coating: mixing oil, diatomaceous earth, and perlite, and then circulating pre-coating on a filter device after mixing; filtering: filtering the crude oil using the pre-coated filter device and nitrogen-filling and filling. The preparation process for high-oleic peanut oil of the present application has the advantages of few filtration passes, less use of filtration raw materials, and good low-temperature resistance and difficulty in stratification of the high-oleic peanut oil produced.

The present invention relates generally to an improved method and device for the aseptic processing and packaging of liquid or, as appropriate, pumpable foods. There is a continued need for the development of improved methods for the aseptic processing of foods, particularly for processing foods with large particulate components and low acid content. The object of the present invention is achieved by a process consisting of: a) transforming consumable ingredients into a pumpable mass; b) indirectly heating the pumpable mass; c) treating the hot pumpable mass by direct steam injection; d) maintaining the food in an isolated area; e) cooling the food; and f) aseptically filling a food container with the cooled food. The invention also relates to the products thus obtained and a device for carrying out the process.

The invention discloses a method for preparing alkaline craft beer, which comprises the following steps of: preparing raw materials, namely selecting barley malt with specific protein and starch contents, accurately crushing, pretreating by using hops with high alpha-acid content, performing reverse osmosis treatment and further purifying purified water, and drying food-grade sodium bicarbonate; the preparation method comprises the following steps: mixing barley malt and water in proportion, saccharifying, and filtering by a plate frame or a candle filter to obtain wort; adding humulus lupulus when wort is boiled, and adding sodium bicarbonate to adjust the pH value to 7.0-7.5 before the wort is boiled; carrying out rotary precipitation and cooling, and then adding activated yeast for fermentation; after fermentation, filtering by a diatomite or membrane filtering device, filling into a cleaned and disinfected container, pasteurizing, and cooling to obtain a finished product. By accurately controlling the raw materials and process parameters, the beer is mellow in taste, unique in flavor and suitable in alkalinity, meets the requirements of some consumers for alkaline drinks, and has certain market competitiveness.