106 results about "Blanching" patented technology

The invention provides a quality evaluation method of fresh corn. The quality evaluation method comprises the following steps: step 1, treating the fresh corn by adopting different blanching modes; step 2, selecting a plurality of evaluation indexes to respectively measure the fresh corns treated by different blanching modes; step 3, screening a variation coefficient gt; 15% of evaluation indexes are used as key quality indexes; step 4, carrying out data standardization processing on the screened key quality indexes; 5, performing principal component analysis on the key quality indexes by adopting SPSS data analysis software, and calculating the weighted variance contribution rate of each principal component; 6, calculating the coefficient of each key quality index; step 7, obtaining a characteristic equation of each principal component; and step 8, accumulating the product of the feature vector of each principal component in the blanching mode and the contribution rate of the weighted variance of the corresponding principal component to obtain the comprehensive quality score of the fresh corn in the blanching mode.

The invention discloses a processing technology of instant quinoa seedling sprout pre-conditioning food, and belongs to the technical field of quinoa seedling sprout compound food. The processing technology comprises the following three steps: S1, raw material pretreatment: performing cleaning, blanching, cooling, enzymolysis and freeze-drying and crushing on quinoa seedlings to obtain powder, performing pre-gelatinization and colloid compound modification on starch-containing food materials to obtain modified starch, and emulsifying grease-containing powder to form a first modified starch-grease compound with the modified starch and the like; s2, mixing the raw materials, namely mixing the quinoa seedling bud powder with the modified starch, and adding calcium chloride, glutamine transaminase, a first modified starch-grease compound and the like; and S3, granulating and curing, namely adding trehalose and the like for granulating, and carrying out microwave and gradient drying. The processing technology provided by the invention can solve the problems of caking, oxidation layering and structure cracking when quinoa is compounded with high-starch and high-fat food materials, and the product quality is remarkably improved.

The invention discloses a preparation method of quick-frozen sterilized onion dices soaked in saline water, and relates to the field of food processing. The making method of the quick-frozen sterilized onion dices soaked in saline water comprises the steps of primary treatment, blanching, machine cutting, saline water disinfection and quick freezing. According to the preparation method of the quick-frozen salt-water-soaked sterilized diced onions, microorganisms on the surfaces of the diced onions can be effectively killed in a salt-water-soaking sterilization manner, so that the sanitation and safety of the product are ensured. Sodium chloride in the saline water can destroy cell wall structures of microorganisms and inhibit growth and reproduction of the microorganisms, so that the sterilization effect is achieved. By adopting a four-stage gradient freezing mode, fine ice crystals can be formed, damage to cell structures of the diced onions is reduced, and the nutritional ingredients and taste of the diced onions are kept to the maximum extent.

The invention discloses a synergetic color protection method for hot-processed eggplants. The eggplants are inhibited from browning through combination of multiple technologies. The method comprises the following steps: pretreatment, preparation of a color protection solution (compounding of ascorbic acid, tea polyphenol and calcium chloride, ultrasonic high and low temperature circulating blanching, pulse vacuum treatment and gradient temperature control secondary enzyme deactivation. After being treated by the method disclosed by the invention, the polyphenoloxidase (PPO) activity can be synergistically inhibited, the cell permeability and the anti-oxidation effect can be regulated and controlled, and the color difference delta E value (less than 5.0) can be obviously reduced. The method is suitable for color protection pretreatment of eggplant processing forms such as hot drying, hot frying and hot steaming, the color protection efficiency is greatly improved, no synthetic preservative needs to be added, and a possible way is provided for deep development of eggplants in the field of prefabricated vegetables.

The application relates to the field of food processing, and particularly discloses a factory high-efficiency oyster shell opening technology for fresh oyster meat and application thereof. The method comprises the steps of removing ropes, drum cleaning, low-temperature blanching for opening shells, cooling and manual meat taking. The application combines the drum cleaning and low-temperature blanching technology of a new oyster special cleaning machine, the oyster surface is cleaned through the new oyster special cleaning machine, and a 1-5mm shell opening effect is formed, then 3-4% salt water at 50-60 DEG C is used for blanching, the closed shell muscle protein is slightly denatured, the shell opening range is expanded to 5-20mm, and finally the meat is taken manually after cooling and stored. Compared with the traditional oyster opening method of directly prying open with an oyster opening knife held in hand, the meat taking speed is increased by more than 86%, the labor intensity is reduced, the hands of workers are prevented from being injured, the freshness and integrity of the oyster meat are ensured, the loss of nutritional components is small, the cost is controllable, and the method is suitable for factory large-scale production of oysters.

The utility model discloses a cleaning device for vegetable blanching and quenching processing, which comprises a cleaning frame, one side of the cleaning frame is fixedly connected with a side motor, an output shaft of the side motor is fixedly connected with an inner rotating column through a coupler, the outer wall of the inner rotating column is movably connected with a conveyor belt, and the conveyor belt is fixedly connected with the side motor. The top of the conveying belt is fixedly connected with an object collecting strip, and one side of the cleaning frame is fixedly connected with bubbling equipment. The cleaning device for vegetable blanching and quenching processing is provided with the cleaning frame, the side motor, the inner rotating column, the conveying belt, the collecting strip, the bubbling equipment, the bubbling opening and the air blower, so that the cleaning device for vegetable blanching and quenching processing is more convenient to use, part of water after cleaning can be blown off for vegetables, subsequent reprocessing of the vegetables is facilitated, the complexity of subsequent processing is reduced, and the working efficiency is improved. And the probability of bacterium breeding is reduced, and long-term use of the cleaning device is facilitated. The device solves the problem that at present, part of water cannot be blown away after vegetables are cleaned.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

The invention discloses lotus leaf powder as well as a preparation method and application thereof, and belongs to the technical field of deep processing of plant raw materials. The preparation method of the lotus leaf powder provided by the invention comprises the following steps: carrying out enzymolysis on pretreated fresh lotus leaves in a system containing beta-glucosidase, and then carrying out scalding and ice water leaching cooling; the obtained lotus leaf powder has bright emerald green color, and contains more active ingredients such as flavonoid aglycones and nuciferine which are beneficial to human body absorption; moreover, the content of tannin and total flavonoid glycoside in the obtained lotus leaf powder is relatively low, so that the lotus leaf powder has relatively low bitter and astringent taste, and the obtained lotus leaf powder is excellent in mouth feel; meanwhile, the obtained lotus leaf powder also has good capability of improving blood fat; the method can be widely applied to preparation of matcha-flavored food or preparation of functional preparations for improving blood fat.

The utility model discloses conveying belt type pressure pulsation steam blanching equipment which comprises a blanching box body, a steam system, a vacuum system, a material conveying system and a sealing system, the blanching box body is used for loading materials when the materials are subjected to steam blanching; the steam system is used for generating and conveying steam when the materials are subjected to steam blanching; the vacuum system is used for vacuumizing the blanching box body before steam blanching; the material conveying system is used for conveying materials to the blanching box body during steam pulse blanching; the sealing system is used for keeping the vacuum environment in the blanching box body after steam pulsation blanching vacuumizing. According to the utility model, the blanching speed of fruits and vegetables is effectively improved, and a good sterile vacuum material blanching environment is realized.

The invention relates to the technical field of intelligent agricultural product transportation, in particular to blanching equipment with a protection function for Chinese chestnut processing, which comprises a conveying frame body, the inner wall of the conveying frame body is rotatably connected with two transmission wheels, the outer walls of the two transmission wheels are sleeved with a conveying mesh belt, and the outer wall of the conveying mesh belt is fixedly connected with a plurality of partition plates; an inward moving mechanism is arranged on the inner wall of the partition plate, and an immersing mechanism is arranged between the two fixing frames. The capacity between the two partition plates is dynamically controlled through the partition plates and the space occupying plate with the adjustable space, stacking is avoided, when Chinese chestnuts pass through the lower portion of the storage basket, the space between the partition plates is automatically reduced, it is guaranteed that the space is recovered after single-layer arrangement and moving out of the storage area, stacking is avoided, and the heating uniformity is improved; the Chinese chestnuts are completely immersed in water, insufficient blanching caused by buoyancy is avoided, during discharging, the partition plates naturally open along with the radian of the transmission wheel, the Chinese chestnuts automatically roll down, and follow-up treatment is facilitated.

The invention discloses a processing device and method of low-sugar preserved fruits. The device comprises a workbench and a moving device on the workbench, the workbench is sequentially provided with a first containing groove, a blanching box, a water tank, a second containing groove, a color protection box, a third containing groove and a sugar soaking tank in the processing direction, the tail end of the workbench is provided with a disinfection device, and full-automatic control is achieved through a controller. The processing method comprises the following steps: raw material pretreatment, blanching, cooling, color protection and hardening, multiple sugar soaking, shaping and drying, and sterilization and packaging. The core of the invention lies in that a multi-sugar soaking process combining ultrasonic vacuum, high pressure and normal pressure is adopted, and automatic transfer and accurate temperature control are integrated, so that the problems of low sugar permeation efficiency, high sugar content and unstable quality of a traditional process are effectively solved, and efficient and high-quality automatic production of the low-sugar preserved fruits is realized.

This invention discloses a method for blanching and drying honeysuckle and its application, relating to the field of traditional Chinese medicine processing technology. The method includes: microwaving fresh honeysuckle with a power of 300-350 kW for 3-5 minutes; followed by drying the blanched honeysuckle at 80-90℃ for 3-5 hours. This invention, by employing a high-power microwave blanching combined with constant-temperature drying, significantly improves the retention rate of core active ingredients such as chlorogenic acid, flavonoids, and polyphenols in honeysuckle, while also achieving excellent sensory quality. Testing showed that the honeysuckle prepared by this method contained chlorogenic acid ≥140 mg / g, flavonoids ≥80 mg / g, and polyphenols ≥22 mg / g, with a weighted sensory evaluation score ≥90 points. The honeysuckle prepared by this method possesses excellent heat-clearing, detoxifying, antibacterial, anti-inflammatory, and antioxidant effects, making it suitable for continuous industrial production.

The invention discloses an anhydrous star anise pretreatment method, and belongs to the technical field of food processing. Freezing treatment is an efficient basic pretreatment method, water resource consumption and pollution can be remarkably reduced, fixed asset investment of the seasonal star anise processing industry can be reduced, the processing period can be prolonged, and the method is suitable for large-scale industrial application. Freezing ultrahigh pressure treatment is used as a high-performance method, the color and flavor of the star anise are further optimized, active ingredients are reserved, and the method is suitable for deep processing of the star anise with higher quality requirements. The two methods can effectively destroy the cell structure of the star anise, improve the drying rate, promote the release of inclusions, remarkably improve the color stability of the dried star anise, avoid the problems that the quality of the star anise is destroyed by traditional hot water blanching and the energy consumption is too high, and improve the processing quality and additional value of the star anise. The method can be applied to processing and production of high-quality spices.

The utility model discloses a scalding device for agricultural product primary processing, and relates to the technical field of agricultural product processing. The soaking pool comprises a soaking pool body, the side wall of the soaking pool body is in sliding connection with a scalding screen box, a vertical plate is fixedly connected to the top end of the scalding screen box and located in the center of one side, a mounting plate is fixedly connected to the side end of the vertical plate and close to the top, the mounting plate is located above the scalding screen box, and a second electric cylinder is fixedly connected to the bottom end of the mounting plate. The output end of the second electric cylinder is fixedly connected with a screen pressing plate, the screen pressing plate and the scalding screen box are located on the same level, and a push plate is slidably connected to the position, close to one side, of the bottom end of the interior of the soaking pool body. According to the device, the first electric cylinder is started, and then under the mutual cooperation of the water storage tank, the water pipe, the spray head, the push plate and the U-shaped groove, the problem that falling impurities can be deposited at the bottom of the soaking tank, and after scalding is completed, workers need to clean the bottom of the soaking tank is solved.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

The present application belongs to the field of cooking and discloses a method for blanching vegetables and a steam oven. The method comprises: obtaining the name of the vegetable; determining a target blanching time and a target heat preservation time based on the vegetable name; entering a blanching temperature control and oxygen removal stage, controlling a steam generator to spray high-temperature steam according to a first steam power, controlling a heating bottom tube to heat according to a first heating power, and collecting a first cavity temperature and a first oxygen content in the cavity; when the first cavity temperature is equal to a preset temperature threshold and the first oxygen content is less than a preset oxygen content threshold, entering a blanching and enzyme inactivation stage, controlling a steam generator to spray high-temperature steam according to a second steam power, and controlling a heating bottom tube to heat according to the second heating power; when the blanching time reaches the target blanching time, entering a heat preservation stage, turning off the steam generator and the heating bottom tube until the target heat preservation time is reached. The present application can blanch vegetables without damaging the nutrients in the vegetables.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials, and has a stable emerald color, and has an average powder particle size of 800 to 10,000 meshes, and has a total amount of dietary fiber of ≥60%, a content of lignin of ≥20% and a content of minerals of ≥7%, and comprises at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, δ-hydroxylysine and p-coumaric acid. The method for the MATZHU preparation comprises, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

The invention relates to the technical field of food, and particularly discloses rumex hanus powder and a processing technology thereof. The rumex hanus powder is prepared from rumex hanus dry powder, an anti-caking agent, a natural antioxidant and water-soluble dietary fibers. The preparation method comprises the following steps: cleaning the raw materials by ultrasonic wave-ozone, carrying out gradient variable-temperature enzyme deactivation and staged temperature control enzyme deactivation, releasing functional factors by compound enzyme deactivation, regulating and controlling the moisture form in combination with stepped drying, finally carrying out superfine grinding under the protection of nitrogen, and carrying out low-humidity compounding with the functional components. The composition disclosed by the invention can be used as a high-protein nutritional supplement and prebiotic functional food, and has the advantages of high protein retention rate, strong probiotic proliferation activity and outstanding oxidation stability; besides, according to the preparation method disclosed by the invention, through multi-path cooperative control, the advantages of effectively reserving nutritional ingredients, inhibiting oxidation deterioration, being high in process controllability and the like can be further achieved, and a feasible way is provided for efficient utilization of azolla filliculoidas resources.

The utility model relates to the technical field of blanching machines, in particular to a novel waxy corn blanching machine which comprises a blanching machine body, the blanching machine body is formed by welding profile steel, a blanching machine steel frame is installed on the blanching machine body, and a blanching machine water tank welded by steel plates is installed on the blanching machine steel frame. The blanching machine water tank is provided with a first conveyor rail in a welded mode. According to the waxy corn blanching machine, continuous and stable blanching production can be achieved, the front end of the blanching machine is connected with the bubble cleaning machine through the conveying belt, the rear end of the blanching machine is connected with the draining conveying belt, continuous and stable production can be achieved, the yield is increased, the production efficiency is improved, production staff are saved, and the economic benefits of enterprises are improved; the water in the blanching machine is circulated by the circulating water pump, so that the water temperature in the blanching pool is consistent up and down and front and back, the waxy corn cobs are conveyed by the conveying belt, so that the blanching time of the waxy corn cobs is consistent, and the water level is constant due to the water level overflow pipe.

The invention discloses a formula for protein worm processing and a protein worm processing method thereof, and belongs to the technical field of protein worm processing, and the method comprises the following steps: step 1, preparing raw materials for preparing a protein worm product, and the raw materials comprise a soup raw material, a medicine juice raw material and protein worms; according to the invention, through a series of steps of cleaning, soaking, heating and blanching, impurities and parasites in protein insect bodies are effectively removed, the edible safety of a final product is improved, meanwhile, various spices (such as rhizoma kaempferiae, amomum tsao-ko, green pepper and the like) in the raw materials of the soup not only increase the spicy flavor and other rich taste levels, but also have the effects of removing fishy smell and enhancing aroma; the components of the medicine juice contain a plurality of traditional Chinese medicinal materials (such as polygonum multiflorum, deer-horn glue, medlar and the like) with health-care functions, the medicinal materials endow the protein worm product with a plurality of health benefits of nourishing liver and kidney, benefiting essence and blood, relaxing bowel and the like, and the nutritional value of the product is improved.

The invention belongs to the technical field of vegetable blanching, and particularly relates to quick-frozen vegetable blanching equipment which comprises a main body box, a feeding belt is arranged on the inner wall of the main body box, a cover body is arranged at the top of the main body box, a discharging belt is installed on the side, away from the feeding belt, of the inner wall of the main body box, and a slope is formed in the bottom of the inner wall of the main body box; the guide mechanism is mounted on the side, close to the feeding belt, of the inner wall of the main body box, through the arrangement of the guide mechanism, when leaf vegetables are pressed on the water surface by the sieve plate and rotate to leave the water surface to face the filtering mechanism, the supporting plates drive the two ends of the sieve plate to tilt up, and then the rotating rods drive the elastic blocks to knock the surface of the sieve plate; according to the leaf vegetable blanching machine, vegetable broken leaves adhered to the surface of the sieve plate are shaken off by external force and are concentrated at the top of the filtering mechanism for collection, chippings are separated from leaf vegetables, the leaf vegetables can be completely immersed in water, the leaf vegetables are blanched more uniformly, the chippings are separated from the leaf vegetables, and the product quality is improved.

The utility model discloses efficient environment-friendly broiler slaughtering scalding equipment, which belongs to the technical field of poultry slaughtering, and comprises a scalding tank body, and the top of the scalding tank body is kept to be a containing tank after the scalding tank body is horizontally placed through a supporting plate; the stirring device is arranged in the containing groove of the scalding groove body to turn over the internal materials and convey the internal materials to one end; the discharging plate is arranged at the position of a discharging opening in the side face of one end of the scalding tank body, and internal objects are pushed to the discharging opening through rotation of the stirring device and discharged; and the residue discharging assembly is arranged at the end part of the scalding tank body and is used for separately discharging waste water and waste residues in the scalding tank body. According to the blanching equipment, hot water can be conveniently put into the blanching equipment through the containing groove of the blanching groove body, broilers can be conveniently blanched, meanwhile, the broilers can be driven to turn over through the stirring device, blanching is more uniform, meanwhile, the broilers can be pushed to one end and discharged from the discharging port, automatic blanching is conveniently achieved, potential safety hazards during manual operation are reduced, and the blanching efficiency is improved. Waste water and waste residues can be separated and discharged through the residue discharging assembly.

The invention discloses crisp fried broad beans and a preparation method thereof, and belongs to the technical field of food processing. Through the synergistic effect of clear water soaking, sodium bicarbonate solution soaking and blanching, an optimized scheme is provided for preparing the high-quality fried broad beans. Compared with commercially available products, the product prepared by the process is excellent in sensory quality and presents better crispness, and the core texture characteristic is directly associated with acceptability and favorite degree of consumers. Meanwhile, the fried broad beans disclosed by the invention have relatively low moisture content and moisture activity, can effectively inhibit microbial proliferation and adverse physical and chemical reactions, and lay a key foundation for remarkably prolonging the commercial shelf life of products. The technology can induce the production of high-expansion-rate fried broad beans, greatly improves the product yield and the raw material utilization rate, and directly optimizes the production cost benefit. The method provides a scientific basis for producing high-quality crisp fried broad beans, and has a wide application prospect.

A corn blanching machine comprises: a housing; the steam generating device is arranged at the bottom of the shell; the heat preservation cover is arranged at the top end of the shell; the circulating conveying mechanism comprises a conveying mesh belt rotationally connected in the shell and a driving device for driving the conveying mesh belt to move; the disturbance mechanisms are arranged above the conveying mesh belt at intervals along the conveying path, each disturbance mechanism comprises a rotatable rotating shaft and elastic stirring pieces distributed in the circumferential direction of the rotating shaft, and an extrusion gap for corn to pass through is formed between the lowest rotating track of each elastic stirring piece and the bearing face of the conveying mesh belt. And due to the design of an extrusion gap between the elastic shifting piece and the conveying net belt, corns are disturbed when passing through, roll over and are in multi-angle contact with steam, the problem of uneven surface blanching caused by traditional static blanching is solved, and the blanching comprehensiveness and thoroughness are improved.

The utility model discloses lifting type blanching equipment which comprises a blanching machine and a lifting box, the interior of the blanching machine is connected with the lifting box through the lifting equipment, groove plates are symmetrically fixed to the two sides of the inner wall of the lifting box, sliding grooves are formed in the groove plates, racks are fixed to the inner walls of the sliding grooves, and the racks are connected with the lifting box through the lifting equipment. A transmission part is arranged on the inner side of the rack, the outer wall of the transmission part is sleeved with a sleeve, a connecting rod is fixed to the top end of the sleeve, a supporting part is arranged at the top end of the connecting rod, a box is fixed to the center of the sleeve, and a driving part is arranged at the top end of the box. The position of the cleaning plate can be flexibly adjusted according to the blood foam generation condition during blanching through sliding connection of the adjusting rod and the groove rod and threaded fixation of the fixing block, the blood foam on the surface during blanching is effectively cleaned, the product quality is improved, the blood foam can be removed in time, and it is guaranteed that blanched meat is better in color and taste.

The utility model discloses a chrysanthemum indicum de-enzyming and drying all-in-one machine, which relates to the field of chrysanthemum indicum treatment and comprises a horizontal mesh belt and a lifting mesh belt, the lower end of the lifting mesh belt is connected with the output end of the horizontal mesh belt, a de-enzyming box is arranged between the input end and the output end of the horizontal mesh belt, and a conveying channel is formed in the de-enzyming box in a penetrating manner in the chrysanthemum indicum conveying direction. The horizontal mesh belt penetrates through the conveying channel, a plurality of high-temperature steam pipes are installed on the inner top wall of the enzyme deactivation cavity and are arranged at intervals in the chrysanthemum conveying direction, a drying box is arranged at the output end of the lifting mesh belt, a feeding window is formed in the top of the drying box, and the output end of the lifting mesh belt is located over the feeding window; the drying box is internally provided with a plurality of hollow-out type conveying belts at equal intervals in the height direction of the drying box, the output end of any hollow-out type conveying belt corresponds to the input end of the adjacent hollow-out type conveying belt, fixation and drying are integrated, the treatment efficiency of wild chrysanthemum flowers is improved, and the occupied area of the device is reduced.

This invention relates to the field of edible leaf grass powder processing technology, specifically to an edible leaf grass powder and processing technology, including the following steps: S100: Fresh tender stems and leaves of edible leaf grass are washed and sterilized, and then subjected to blanching, enzyme inactivation, drying, and pulverization to obtain fresh edible leaf grass powder; S200: The fresh edible leaf grass powder is mixed with water according to a set material-liquid ratio, alkali solution is added for purification, and a first solid-liquid separation is performed to obtain the supernatant; then acid solution is added to the supernatant to adjust to the isoelectric point for precipitation, and a second solid-liquid separation is performed to obtain protein precipitate, which is then washed with water to remove acid. This invention effectively overcomes the problems of enzymatic browning and protein thermal denaturation that are prone to occur in traditional edible leaf grass processing by constructing a technical system of precise blanching and enzyme inactivation combined with gentle extraction and purification; combined with microfiltration membrane physical impurity removal and a specific anti-sticking spray drying formula, the purity of the target product and the industrial powder collection rate are greatly improved.

The invention discloses Aki fruit bread and a preparation method thereof, and relates to the field of food processing.The preparation method comprises the following steps that S1, Aki fruit pulp is placed in a citric acid solution to be soaked at the constant temperature, cleaning, blanching, color protecting and dewatering treatment are sequentially conducted, and Aki fruit pulp powder is obtained; s2, mixing and stirring dough raw materials containing high gluten flour, Akyl fruit pulp powder, a modifier and auxiliary materials to form dough, and performing fermentation for at least one time; s3, performing segmented baking on the fermented dough; and S4, cooling and packaging the baked bread. By adopting the processes of citric acid soaking, ultrasonic cleaning and hot water blanching, it can be ensured that the finished product is free of toxin residues, unique flavor substances of the Abaki fruits are completely reserved, the qualified rate of the finished product is remarkably increased, and the market acceptance of the product is effectively improved.

The invention discloses a green plum, mint and jasmine compound beverage and a manufacturing method thereof, and relates to the technical field of food beverages, the green plum, mint and jasmine compound beverage comprises 25%-35% of green plum juice, 10%-20% of mint juice, 15%-25% of jasmine juice, 8%-12% of erythritol, 0.25%-0.55% of a compound stabilizer, 0.05%-0.09% of citric acid, 0.01%-0.03% of vitamin C, and the balance of water; the compound stabilizer is composed of sodium carboxymethyl cellulose and xanthan gum, wherein the sodium carboxymethyl cellulose accounts for 0.2%-0.4%, and the xanthan gum accounts for 0.05%-0.15%. The bitterness of the green plums is thoroughly removed by soaking in 10% saline water and blanching for 3 minutes, erythritol is matched with citric acid and vitamin C, moderate sour and sweet taste is achieved, meanwhile, the fruit fragrance of the green plums, the cool feeling of mint and the fragrance of jasmine flowers are fused, and the flavor levels are rich.

This invention discloses a novel enzyme-inactivating method using microwave blanching assisted by a thin layer of water, belonging to the field of agricultural product processing technology. The invention primarily involves immersing vegetables in a thin layer of water before microwave blanching. In this invention, the thin layer of water just covers each stem and leaf tissue, significantly reducing water consumption and avoiding excessive energy loss. Compared to traditional blanching, this blanching method shortens the time required to achieve less than 10% enzyme activity by 50%-83%, significantly reducing the degree of heat exposure to the vegetables and preserving their quality.