54 results about "Brix" patented technology

The invention provides a preparation method of multi-raw-material edible granules regulated and controlled by natural concentrated fruit and vegetable liquid, and relates to the technical field of natural functional foods. The preparation method comprises the steps of raw material pretreatment, natural concentrated fruit and vegetable liquid preparation, low-sugar high-fiber vegetable pulp or fruit fibers, cross permeation, forming, drying and the like. The sugar degree of the obtained multi-raw-material edible granules regulated and controlled by the natural concentrated fruit and vegetable liquid is 18-20.5 degree Brix. The pH (Potential of Hydrogen) is 3.9 to 4.5; the water content is 2-8%; and the water activity is 0.30 to 0.45. The flavor harmony, the structure stability, the nutrition retention rate, the water activity control and the normal-temperature storage life of the product are remarkably improved under the condition of completely zero additive through cross-raw-material cross permeation of the natural concentrated solution, and the market application prospect is wide.

A soda carbonation and dispensation system and method are provided. The system includes a carbonated water pump and motor assembly operable to draw fresh water into carbonator tanks and circulate the water through a chiller system. A carbon dioxide source is connected to the carbonator tanks to produce carbonated water. The system also includes a water level sensor connected to a controller, a plurality of syrup containers, a syrup pump, syrup regulator valves, a brix capacitor, a dispensing tower and faucets connected to the dispensing tower housing. The controller operates the water pump and motor assembly to maintain a water level within a predetermined range and to maintain continuous flow and refrigeration of the carbonated water, which optimizes carbonation. The brix capacitor receives chilled carbonated water and chilled syrup in separate lines. Carbonated water is circulated to the faucets through a manifold in the brix capacitor and then circulated back into the carbonator tanks. Valves are provided in the brix capacitor to manipulate carbonated water and syrup flow rates and pressures into the faucets. The system maintains the carbonated water and syrup at a refrigerated temperature and a predetermined maximum pressure. When a faucet is opened, the carbonated water and syrup mix as they flow laminarly into a container. The result is consistently optimum carbonation when the beverage is dispensed.

The invention provides a wine fermentation temperature intelligent monitoring and adjusting method, system, equipment and medium, and belongs to the technical field of wine fermentation. Information is configured, and a corresponding fermentation temperature process curve is called; deploying an Internet of Things temperature sensor, generating a daily detection task based on the process curve, and pushing the daily detection task to an operator mobile terminal; receiving temperature and sugar degree data, and generating a temperature-sugar degree change curve; comparing the real-time temperature with a preset interval, triggering an alarm and generating an adjusting instruction when the real-time temperature deviates from a threshold value, and generating an early warning when the temperature trend is monitored to be abnormal; an adjusting instruction is sent to the execution device to correct the temperature, adjusting data are recorded, and whole-process information is uploaded to the cloud. The fermentation temperature is accurately controlled by collecting parameters, the fermentation process is optimized by correlating temperature-sugar degree data, and the product consistency is improved; historical data accumulation supports process parameter iteration, the new wine research and development period is shortened, and stable wine quality is guaranteed.

The invention discloses a pineapple wine mixed fermentation process which comprises the following steps: S1, raw material pretreatment: peeling and juicing pineapples, adjusting the sugar degree of fruit juice to 18-22 degrees Brix, adding potassium metabisulfite until the mass concentration is 120-160mg / L, then adding pectinase with the concentration of 100-140mg / L, and standing for 4-8h; s2, strain preparation: performing slant activation culture and seed solution preparation on saccharomyces cerevisiae to obtain a saccharomyces cerevisiae solution with the concentration of 106-108 CFU / mL; the method comprises the following steps: carrying out slant activation culture and seed solution preparation on hansenula polymorpha to obtain a hansenula polymorpha solution with the concentration of 106-108 CFU / mL; the pretreated pineapple juice is inoculated with the two kinds of prepared yeast liquid at the same time according to the proportion, fermentation is conducted at the temperature of 20-24 DEG C, SO2 is added to terminate fermentation after fermentation is finished, filtering and tank reversing are conducted, the pineapple wine is obtained, and the inoculation proportion of the saccharomyces cerevisiae to hansenula polymorpha with grape juice is 1: 10-10: 1. The saccharomyces cerevisiae and the non-saccharomyces cerevisiae are applied to pineapple wine fermentation, so that the quality of the pineapple wine is effectively improved.

The utility model discloses a steam condensation prevention pot cover which comprises a pot outer cover, a pot inner cover, a handheld piece and a connecting assembly, and the handheld piece is arranged at the top of the pot outer cover; the inner pot cover is of a single-face concave cambered surface or curved surface structure, the outer pot cover is arranged on the inner pot cover in a covering mode, a steam channel is formed between the edge of the inner pot cover and the inner wall of the outer pot cover, an interlayer space is formed between the inner pot cover and the outer pot cover, and vent holes are formed in the inner pot cover; the outer pot cover, the inner pot cover and the handheld piece are connected through the connecting assembly. The pot cover is applied to the field of cooking utensils, steam condensation water generated on the lower surface of the pot outer cover is guided through the pot inner cover so that the steam condensation water cannot drip into steamed food, meanwhile, the steam channel and the vent holes are formed, the upper surface and the lower surface of the pot inner cover have no temperature difference, and the pot inner cover cannot generate the steam condensation water; indexes such as original moisture content, sugar degree, salinity, hardness and the like of the steamed food are not changed in the steaming process, and the original taste and taste of the food are kept.

The invention discloses a device for preparing plant water and plant honey of sweet sorghum. The device comprises a buffer tank, a primary heater, a first evaporation circulation mechanism, a second evaporation circulation mechanism, a subsequent treatment mechanism, a temporary storage tank, a heat source and a control mechanism. During working, juice is preheated by the buffer tank and the primary heater and then sequentially enters the first evaporation circulation mechanism and the second evaporation circulation mechanism to be subjected to two-stage concentration. Most plant water and intermediate media are separated in the first stage, the intermediate media are further concentrated in the second stage, and a small part of plant water and plant honey are separated. And the plant water is sent to a subsequent treatment mechanism for sterilization and other treatment. The control mechanism detects the Brix value of the plant honey in real time, and if the Brix value reaches the standard, the plant honey is guided to enter a temporary storage tank for storage; and if the concentration does not reach the standard, refluxing to the buffer tank, and re-entering the first evaporation circulating mechanism for re-concentration. The plant honey is prepared while the plant water is prepared, so that the comprehensive utilization rate of resources is increased, the production cost is reduced, and the large-scale production requirement is met.

The invention discloses an oral solution for treating xerophthalmia and a preparation method thereof, and belongs to the technical field of biological pharmacy. The oral solution for treating the xerophthalmia is prepared from the following components in parts by weight: 15 to 18 parts of fructus lycii extract, 15 parts of bilberry extract, 10 to 11 parts of taurine, 2.4 to 2.6 parts of zinc gluconate, 750 to 760 parts of grape concentrated juice and the balance of water, the content of soluble solids in the grape concentrated juice is 64 to 66-degree Brix, and the content of total acids is 1.75 to 2.32 percent. In the storage process of the oral solution, the anthocyanin has good stability.

The invention discloses opuntia ficus-indica composite fruit juice and an HPP cold pressing sterilization preparation method thereof. The juice is prepared by mixing opuntia ficus-indica primary pulp and apple juice according to the ratio of 14.3: 1, and the indexes are as follows: the solid content is 9.5 + / -0.5 degree Brix, the pH is 3.8 + / -0.2, and the total acid is 5.5-8.5 g / L. The process comprises the following steps: CIP cleaning, feeding, online detection, homogenization at 18-20 MPa, filling at a temperature of less than or equal to 20 DEG C, HPP sterilization at 580 + / -10 MPa / 300 s, and refrigeration at 4 DEG C. The shelf life of the product at 4 DEG C is greater than or equal to 45 days, layering and precipitation are avoided, the total dietary fiber is greater than or equal to 1.5 g / 100g, the total flavone is greater than or equal to 20 mg / 100g, the total sugar is less than or equal to 8.0 g / 100g, and the low-sugar claim can be realized. The whole process is low in temperature and free of preservatives, the nutrition and flavor retention rate is increased by 30% or above compared with heat sterilization, the method is suitable for 70g small-package cold-chain sales, and industrial continuous production is achieved.

An object of the present invention is to provide a gel composition that can be easily produced and has improved hardness without increasing the amount of gelatin.SOLUTION: A gel composition comprising water, a saccharide, gelatin, and tamarind gum, and having a Brix value of 70% or more.SELECTED DRAWING: None

The invention discloses a brewing process of Prunus persica Pall Red liqueur wine. The invention relates to a brewing process of Prunus persica Red liqueur wine, which comprises the following steps: raw material selection: selecting Prunus persica Red grapes and distilled alcohol as raw materials, the distilled alcohol being brandy made by wine distillation; the selected Pinellia tenuiflora needs to meet the following acceptance standards: the sugar degree is greater than 23 degrees Brix, the acidity is greater than 5g / L, the pH value is less than 3.7, the appearance integrity is greater than or equal to 95, and the hygienic index TVC is less than 1 * 10 CFU / mL. According to the brewing process of the Liulong Pinyin liqueur wine provided by the invention, a set of Liulong Pinyin grape-based intelligent brewing process system of the liqueur wine is researched and developed through innovation of a product brewing technology, flavor optimization, nutrition retention and large-scale production are realized, the Liulong Pinyin grape variety is adopted in the process, and in the fermentation stage of the Liulong Pinyin grape juice, the original flavor of the Liulong Pinyin grape juice is improved; brandy obtained by distilling grape base liquor is added to terminate fermentation, the wine with unique taste is brewed, and brand-new liqueur drinking experience is brought to consumers.

The invention relates to the field of food processing, in particular to a method for efficiently concentrating and obtaining high-quality apple juice by using a molecular distillation technology. According to the method, a molecular distillation technology is utilized, apple raw materials are subjected to pretreatment, vacuum crushing, juicing and centrifugation, then VKL70-5 molecular distillation equipment is adopted, the speed of a feeding pump is controlled to be 40-60 r / min, the distillation temperature is controlled to be 30-50 DEG C, the rotating speed of a scraper is controlled to be 80 r / min, and the vacuum degree is controlled to be-0.1 Mbar, and apple juice is concentrated to be 40-degree Brix. Wherein the retention rates of polyphenol, vitamin C and soluble protein respectively reach 88.64%, 86.28% and 86.37%, which are obviously superior to those of traditional heat concentration and membrane concentration; 35 volatile organic compounds (VOCs) can be detected; the browning index of the concentrated juice is as low as 0.77, and the antioxidant activity IC50 value is 4.31-4.87. Degradation of thermosensitive components is avoided through low-temperature operation, chemical reagents do not need to be added, energy consumption is low, and the green processing standard is met. A reliable technical scheme is provided for high-quality concentration of the apple juice, and the industry is promoted to be upgraded to the high-valued and nutritional direction.

Provided is a method for producing vinegar in which fermentation is easily controlled in production of the vinegar and the occurrence of a stuffy odor is suppressed. A method for producing vinegar includes a fermentation step using acetic acid-producing bacteria, in which all of the following fermentation conditions (a) to (c) are satisfied. (a) A rate of increase in absorbance (660 nm) of the fermentation liquid from a time point at which a ratio of Brix to the total value of an acidity and an alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (b) A rate of increase in ratio of the alcohol concentration to the total value of the acidity and the alcohol concentration of the fermentation liquid from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (c) When the fermentation step is defined as a period from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes to a time point at which aeration and / or stirring is continuously stopped for 15 minutes, an average alcohol concentration of the fermentation liquid in the entire fermentation step is 0.2 v / v% or more.

The utility model discloses a kind of fruit sugar content detection devices, including detection machine body, detection table being set in the top of detection machine body, the heat dissipation groove being all set in the both sides of detection machine body, the back of detection machine body is fixedly connected with limiting mechanism, the limiting mechanism includes motor, the output end of motor is fixedly connected with gear, the top and bottom of gear are all provided with gear plate, the inside of gear plate is engaged with gear, the outside of gear plate is fixedly connected with fixed plate, the front of fixed plate is slidably connected with detection machine body, the top of fixed plate is fixedly connected with limiting strip, the inside of limiting strip is located the outside of detection table. The utility model fruit sugar content detection device changes the phenomenon that fruit is easy to fall on ground after traditional encounter external interference, limiting strip is used to limit fruit, so that it can not fall on ground, and the accuracy of detection is increased, and the quality of detection is ensured.

The preparation method comprises the following steps: brewing a base wine from decolored and deacidified apple juice, an Angel yeast nutritional agent, diammonium hydrogen phosphate and water; the camellia and duck shit flavored Weishi wine is newly brewed from base wine, a camellia concentrated solution, catalase, glucose oxidase, duck shit Dancong fir 231281, duck shit Dancong fir tea 231279, decolorized and deacidified apple juice (65-degree Brix), lemon normal juice and perfume lemon normal juice, and the camellia and duck shit flavored Weishi wine integrates flower fragrance, tea fragrance and fruit fragrance to form a three-flavor integrated flavor; the tea retains the faint scent, sweetness and herbaceous taste main taste of the camellia, and has a unique flavor when being drunk.

The present invention addresses the problem of improving a tasty taste in a beverage having low Brix and low acidity. The present invention uses a specific type of fatty acid in a beverage having low Brix and low acidity.

The application discloses an ultra-concentrated coffee liquid and a preparation method thereof. The preparation method comprises the following steps: S1, roasting and grinding coffee beans to obtain coffee powder; S2, mixing the coffee powder and a composite enzyme with water, extracting, filtering, and collecting a gas phase generated in the extraction process to obtain a first aroma; S3, screening the extracted liquid through an ultrafiltration membrane, and modifying and aging the extracted liquid at 4-6 DEG C to obtain an aged liquid; S4, performing three-stage gradient vacuum concentration on the aged liquid to obtain a coffee concentrate; collecting a gas phase generated in the vacuum concentration process to obtain a second aroma; and S5, mixing the first aroma and the second aroma, condensing, concentrating, and then adding the concentrated aroma into the coffee concentrate and uniformly mixing to obtain the ultra-concentrated coffee liquid. The application has the effect of improving the stability of coffee with a solid content of more than 70 DEG Brix.

It provides a sauce that remains fluid even when frozen. [Solution] The sauce to be added to the food to be frozen contains at least one selected from the group consisting of monosaccharides, sugar alcohols, corn syrup, powdered syrup, maltodextrin, and dextrin, and has a Brix in the range of 64 to 72 and a viscosity at -18°C in the range of 3,500 to 66,000 cP. The viscosity of this sauce at -10°C is preferably in the range of 1,400 to 18,000 cP. The sweetness of this sauce at 20°C is preferably in the range of 28 to 60.

An object is to provide a method for facilitating the delivery of a poison bait to a wasp nest and a method for destroying the wasp nest early. As a solution, a method for facilitating the delivery of a poison bait to a nest by a wasp, in which the poison bait has a sugar content (Brix) of 40 or more and less than 83, is provided.

The invention relates to the technical field of bean product processing, and discloses a preparation method of high-water-binding-capacity and high-toughness dried bean curd, and the dried bean curd is prepared from the following raw materials in parts by weight: 1000 parts of conditioned soybean milk; 2.5 to 3.5 parts of a composite slow-release coagulator with protein affinity activity; 0.14 to 0.25 part of glutamine transaminase; the concentration of the conditioned soybean milk is 10-12 degrees Brix, and the pH value of the conditioned soybean milk is 6.8-7.2; the composite slow-release coagulator with protein affinity activity has a core-shell structure and is composed of coagulator core particles accounting for 80-85% of the total mass of the coagulator and a lipid-protein composite shell layer accounting for 15-20% of the total mass of the coagulator. According to the invention, a compact and uniform covalent cross-linked network is constructed through combination of protein affinity modification of a carrier and enzymatic anchoring and gradient heating, and unification of high water binding capacity and high toughness of the dried bean curd is realized.

The invention provides a sweet corn enzyme and a preparation method thereof, and belongs to the field of food processing.The preparation method of the sweet corn enzyme comprises the following steps that S1, fresh corn is taken, pulped and then subjected to ultrahigh-pressure dissolution promoting treatment, and sweet corn slurry is obtained; s2, adjusting the sugar degree of the sweet corn pulp to 15-25 Brix, and performing sterilization treatment; s3, adding a mixed bacterial liquid into the sterilized sweet corn slurry, and fermenting to obtain a fermentation liquid; the mixed bacteria liquid comprises saccharomycetes liquid, lactobacillus casei liquid and lactobacillus plantarum liquid; and S4, performing centrifugal separation on the fermentation liquor, and filtering supernate to obtain the sweet corn enzyme. Through the synergistic effect of ultrahigh-pressure dissolution promoting treatment and mixed strain fermentation, the prepared sweet corn enzyme can maintain the flavor and nutrition of sweet corn to the maximum extent, and the SOD enzyme activity and the in-vitro free radical scavenging rate of the sweet corn enzyme are remarkably improved.

The invention provides a concentrated rhizoma polygonati extracting solution and a preparation method and application thereof, rhizoma polygonati extract powder and a preparation method and application thereof, and a functional coffee product containing rhizoma polygonati extract and a preparation method thereof, and relates to the technical field of food processing. The preparation method comprises the following steps: steaming polygonatum cyrtonema for 4-7 times, drying, crushing, and carrying out water extraction on obtained polygonatum cyrtonema processed powder to obtain a polygonatum cyrtonema extracting solution; and collecting distillates obtained by steaming in each steaming-drying process, combining the distillates, combining the obtained rhizoma polygonati processed product distillates with the rhizoma polygonati extracting solution, and concentrating until Brix is greater than or equal to 50% to obtain the concentrated rhizoma polygonati extracting solution. According to the method, the conversion rate of galactan is increased by optimizing the steaming times, directional enrichment of fructo-oligosaccharide and stabilization of active ingredients are achieved by recycling the steaming distillate of the rhizoma polygonati processed product, the problem of loss of the active ingredients in a traditional rhizoma polygonati nine-steaming and nine-sun-drying processing technology is solved, and the conversion efficiency of the active ingredients of rhizoma polygonati and the product functionality are remarkably improved.

The invention discloses a kiwi fruit slice radio frequency vacuum drying energy consumption-quality cooperative regulation and control method based on maturity classification, and belongs to the technical field of fruit and vegetable drying processing. Comprising the following steps: S1, dividing fresh kiwi fruits into low maturity, medium maturity and high maturity according to the soluble solid content SSC, peeling and slicing to prepare kiwi fruit slices with the thickness of 8.00 + / -0.34 mm, the longitudinal diameter of 51.53 + / -2.41 mm and the transverse diameter of 44.28 + / -2.15 mm; wherein the SSC of the low maturity is 7-10 degrees Brix, the SSC of the medium maturity is 10-13 degrees Brix, and the SSC of the high maturity is 13-16 degrees Brix; s2, 24 pieces of kiwi fruit slices are placed in a tray of radio frequency vacuum drying equipment in a longitudinal arrangement mode, the placing distance is 65 mm, and the size of the tray is 400 mm * 270 mm * 20 mm; wherein the weight of the kiwi fruit slices is 300 to 400g. According to the radio frequency vacuum drying mode, through the synergistic effect of radio frequency volume heating and the vacuum negative pressure environment, the heating efficiency and the moisture migration rate are enhanced, and rapid low-temperature uniform dehydration of kiwi fruit slices can be achieved.

This invention belongs to the field of food processing and discloses a blueberry jam suitable for industrial continuous coating of sandwich cookies and its preparation method. By weight, it comprises the following ingredients: 55-65 parts blueberry puree, 25-35 parts white sugar, 5-15 parts high-fructose corn syrup, 0.3-0.8 parts high-ester pectin with an esterification degree ≥65%, and 0.1-0.5 parts citric acid. The jam does not contain modified starch. Its physicochemical properties include: water activity a. w 0.50~0.60, soluble solids 80~90 °Brix. This invention is the first to determine the specific rheological parameter thresholds at a coating temperature of 50 °C. The shear thinning characteristics of the jam are perfectly matched with the production process, making it compatible with existing industrial continuous coating production lines for sandwich cookies, thus solving the problem of the disconnect between existing technical formulas and industrial production. At the same time, the jam has a good taste, strong temperature adaptability, and stable quality during storage.

The present disclosure relates to a beverage base comprising water; a nutritive sweetener in an amount of 12 Brix or less or a non-nutritive sweetener or a combination of both; and at least one multifunctional component selected from aspartame, acesulfame potassium, sucralose, quillaia extract, class 1 caramel, emulsifying pectin, a flavoring, and any combination thereof. The viscosity of the beverage base at 21.1 °C is about 1.01-1.8 cP. When a 50 mL sample of the beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min, the beverage base holds a foam volume of about 20 mL or more for 8 minutes or longer. The present disclosure is further related to a ready to drink beverage comprising the beverage base and at least one dissolved gas.

The invention discloses a preparation method of apricot fruit wine, which comprises the following steps: S1, pretreatment of apricots: soaking dry apricots with purified water at 30-40 DEG C until the apricots are completely saturated and do not absorb water, and then putting the apricots into a steamer to boil for 30-60 minutes for later use; s2, fermentation: adding the boiled apricots and water according to a material-liquid ratio of 1: 3-1: 5, adding 0.5-1.0% by weight of fruit wine yeast, adjusting the Brix value to 15-20 and the pH value to 3.0-3.5, uniformly stirring, and fermenting at 28-30 DEG C for 7-15 days for later use; s3, filtering: filtering the fermented apricot fruit wine for later use; and S4, ageing: ageing the filtered apricot fruit wine for 3-6 months. The apricot fruit wine prepared by the invention is light yellow in wine body, clear and transparent, has rich apricot fragrance and bouquet, and is palatable and harmonious in wine body.

The invention discloses a multi-stage temperature control rock sugar boiling device and technology for sugar preparation. The device is formed by interconnection of module processes such as dissolution and pretreatment, multi-section temperature-control boiling / concentration, vacuum collaboration, online quality sensing, seed crystal interface, crystallization interface, defoaming and degassing, energy recovery and central control and the like. According to the process, temperature-time-vacuum segmented combined control is carried out, and in-segment closed loop and inter-segment switching are realized by taking online Brix and temperature as main criteria, so that syrup is ensured to be in a target window before crystallization. According to the scheme, while the transparency, color value and crystal size distribution consistency of rock candy are improved, flavor loss and energy consumption are reduced, the method is suitable for smooth butt joint with an existing vacuum crystallization tank or crystallization tank, and formulated and traceable industrial production is achieved.

The present disclosure relates to a beverage base comprising water; a nutritive sweetener in an amount of 12 Brix or less or a non-nutritive sweetener or a combination of both; and at least one multifunctional component selected from aspartame, acesulfame potassium, sucralose, quillaia extract, class 1 caramel, emulsifying pectin, a flavoring, and any combination thereof. The viscosity of the beverage base at 21.1° C. is about 1.01-1.8 cP. When a 50 mL sample of the beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min, the beverage base holds a foam volume of about 20 mL or more for 8 minutes or longer. The present disclosure is further related to a ready to drink beverage comprising the beverage base and at least one dissolved gas.

The purpose of the present invention is to provide: a precooked pasta for which separation of the seasoning liquid is suppressed and pasta hardness (chewiness) is maintained; a method for producing the same; and a seasoning liquid for pasta. The aforementioned is achieved by a precooked pasta comprising a seasoning liquid and pasta, wherein: the seasoning liquid includes dextrin in a proportion of 1.0 mass % to 15.0 mass % and includes a water-soluble solid component; and the Brix value of the precooked pasta is 33.5% to 45.5%.

The current invention relates to a free-flowing cacao pulp powder obtainable from cacao pulp material, wherein said cacao pulp material is fresh cacao pulp, cacao pulp juice, cacao pulp concentrate or any mixture thereof, characterized by a moisture content less than 8 wt %, preferably less than 5 wt %, most preferably less than 3 wt %. The invention relates to a cacao pulp juice, obtainable from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans, characterized by a Brix value of 10-35. The invention relates to a method for producing cacao pulp juice, from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans. In another aspect, the invention relates to a method for obtaining a free-flowing cacao pulp derived powder from cacao pulp material.