32 results about "Brix" patented technology

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 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.

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.

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.

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.

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 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 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.

The application discloses a preparation method of a roxburgh rose flavor syrup based on low-temperature solid fermentation technology, and particularly relates to the field of roxburgh rose flavor syrup, which comprises the following steps: removing seeds and cutting a roxburgh rose fruit into pieces to obtain roxburgh rose fruit pieces; weighing the roxburgh rose fruit pieces and special crystal sugar according to a mass ratio of 50:50 to obtain weighed raw materials; mixing the weighed raw materials to obtain a mixture; performing solid extraction on the mixture under a low-temperature condition by using a microbial low-oxygen environment, and stirring the mixture at preset time intervals during the fermentation process; detecting the content of vitamin C, tannin, flavone, SOD and total phenol in real time during the fermentation process to form monitoring data; and terminating the fermentation when the monitoring data indicates that the sugar content reaches and stably maintains at 58±2 Brix; and through the solid fermentation under the low-temperature condition and the combination of real-time monitoring and process control, the active ingredients of the roxburgh rose are maximally reserved in a mild environment, and the balanced release of flavor substances and the consistency between product batches are realized.

This invention provides a method for producing freeze-dried miso soup and a method for improving the quality of freeze-dried miso soup, which can stabilize sublimation during freeze-drying even when the Brix value of the miso-containing seasoning liquid is increased, suppress the occurrence of collapse and a decrease in resilience, and shorten the freeze-drying time. [Solution] A method for producing freeze-dried miso soup, comprising adjusting the Brix value of the miso-containing seasoning liquid to 25-33, wherein the miso-containing seasoning liquid contains 0.013-0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso.

The present invention relates to a method for preparing soymilk yogurt with significantly improved taste and texture, comprising the steps of: (a) washing and soaking soybeans; (b) grinding the soybeans using a colloid mill to produce soymilk; (c) sterilizing the soymilk at 125 to 135° C. for 8 to 12 seconds; (d) concentrating the soymilk to 22 to 26 Brix; and (e) inoculating the concentrated soymilk with a lactic acid bacteria complex and fermenting the same.

The invention discloses a sweetened juice composition and a preparation method thereof. The preparation method of the sweetened juice composition in the invention includes the following steps: break fresh Momordica grosvenori fruits, take flesh and juice, conduct flash extraction with acid water, then conduct flash extraction on the flesh with pure water at room temperature, and combine water extract and acid extract into total extract; concentrate the total extract to a certain BRIX at low temperature through a composite chromatographic column, OSD membrane and two different gel columns in order, and obtain a sweetened juice composition. The juice retains the active ingredients, is nutritious, and has a rich taste, a unique candied flavor and no lingering bitterness.

The present utility model belongs to food processing, particularly to a process of producing bugnay (Antidesma bunius) wine comprising the steps of: selecting, harvesting, washing, pressing 8,000g of fruit, and pouring 8,000mL of water, 3,840g of sugar, acid blend, tannin, pectin enzyme, yeast nutrient, and potassium metabisulfite to adjust parameters to 24°Brix and pH 3.0, forming a must. Following a 24-hour stabilization, the must is inoculated with rehydrated wine yeast, prelude yeast, and traditional fermentation starters at 36.5°C. Primary fermentation is conducted in a stainless-steel bucket with an airlock and thermometer, followed by daily stirring until the pulp settles, then secondary fermentation, clarification, stabilization, and bottling in sanitized containers. This utility model provides a systematic process of producing bugnay wine that ensures consistent quality and stability. It also addresses challenges in fruit wine production, particularly high perishability and over-supply issues, while expanding opportunities for local farmers, entrepreneurs, and wineries.

The invention discloses application of an SlbHLH81 gene in prolonging the shelf life of crop fruits, and belongs to the technical field of gene engineering. The endogenous gene SlbHLH81 of the tomato is knocked out from the tomato through a CRISPR / cas9 gene editing technology, the hardness of the tomato fruit after knockout is improved, the water loss rate is reduced, meanwhile, the brix sugar degree, the acidity and the sugar-acid ratio are not remarkably changed, the storability of the tomato fruit is greatly improved under the condition that the flavor quality is not lost, the postharvest loss of the fruit is reduced, and the quality of the tomato is improved. Therefore, the shelf life of tomato fruits is effectively prolonged, gene resources and strategies are provided for tomato germplasm resource innovation, and the requirements of consumers can be better met.

The invention discloses an instant solid fruit rapid sugar permeation method and an instant solid fruit, and belongs to the technical field of food processing. The method aims at solving the problems that an existing sugar permeation technology is low in efficiency, uneven in product quality, dependent on food additives and difficult to meet the label cleaning requirement. According to the technical scheme, the method is characterized in that pretreated fruits are subjected to low-temperature plasma treatment so as to form microscopic permeation channels on the surfaces and superficial layers of the fruits, then the fruits are immersed in a high-concentration sugar solution, and an ultrasonic wave field generated by an upper ultrasonic plate and a rising microbubble flow field formed by introducing nitrogen into a bottom bubbling device are synchronously applied; the two components are coupled in a three-dimensional space to form a three-dimensional mass transfer power system without mechanical contact, so that high-efficiency and uniform permeation of sugar is realized within 20-30 minutes, and the whole sugar degree of fruits stably reaches over 20-degree Brix. The method is mainly used for rapidly preparing the high-quality and high-sweetness ready-to-eat solid fruit product with the clean label and without sweetening agents and preservatives.

The present application relates to the field of beer brewing, for solving the problem that beer brewing monitoring system relies on fixed curve control mode or manual sampling detection, resulting in monitoring information lag, abnormal response not timely, specifically a kind of intelligent monitoring system for beer brewing fermentation process based on dynamic modeling, including process supervision module, dynamic construction module, time series prediction module and early warning decision module;The present application is by continuously collecting fermentation actual parameter to construct and correct fermentation dynamic curve, then based on the corrected fermentation dynamic curve, the prediction of the variation of fermentation prediction parameters including double acetyl peak value, fermentation end time point and final brix value is realized, and when any key state variable is detected to exceed the pre-stored reasonable process threshold, different levels of sound and light alarm are triggered, and the fermentation health degree classification can also be obtained by quantitative analysis of fermentation dynamic curve, different early warning reminders are generated, the response speed and regulation accuracy under abnormal working condition are improved.

This invention relates to the field of tofu product technology, and in particular to a method for producing granular suspension-filled soft tofu; the method includes the following steps: A. Boiling soy milk with a soluble solids content of 12-14°Brix and cooling it to obtain a cold soy milk; B. Adding egg liquid to the cold soy milk from step A and mixing it to obtain a cold soy milk-egg mixture; C. Chopping and cutting the cold soy milk from step A with konjac flour to form a viscous consistency, and then mixing it with the cold soy milk-egg mixture from step B to obtain a thick suspension; D. Adding edible granules to the thick suspension from step C, then adding a coagulant and mixing it, and finally filling and sterilizing to obtain granular suspension-filled soft tofu; the granular suspension-filled soft tofu of this invention has an elastic, resilient and delicate texture, and can develop a tiger skin effect when fried. At the same time, the granular material is evenly distributed, forming a unique texture that is crispy on the outside and tender on the inside with a chewy texture.

The invention relates to a process for the crystallization of allulose comprising the steps of (a) providing a mother liquor comprising allulose having a temperature T0 within the range of from 20 to 60°C; an allulose purity p0 of at least 70 wt.-%; and a Brix value B0 of at least 75.0 °Bx; (b) crystallizing allulose from the mother liquor during a first time interval under substantially isothermal conditions until a pre- determined quantity q1 of allulose has been crystallized from the mother liquor; and (c) crystallizing allulose from the mother liquor during a second time interval following the first time interval, wherein at any time during the second time interval the temperature of the mother liquor is below T0.

The utility model discloses a quick-dissolving sugar honey diluting device. The quick-dissolving sugar honey diluting device comprises an interception box, a diluting box, a heat exchange coil, a sugar liquid conveying pipe and a diluting water conveying pipe, the interception box is accommodated in the dilution box; multiple filter holes are formed in the bottom of the interception box; the heat exchange coil pipe is accommodated at the bottom of the dilution tank; the first end of the sugar liquid conveying pipe is communicated with a sugar liquid storage tank pipeline, and the second end extends into the interception box; the first end of the dilution water conveying pipe is communicated with the hot water storage tank through a pipeline, and the second end extends into the sugar liquid conveying pipe; a plurality of mixed punching holes are formed in the side wall of the second end of the dilution water conveying pipe; a sealing bottom is arranged at the second end of the dilution water conveying pipe. The device solves the problem that the sugar blocks are difficult to be independently dissolved in the syrup with the brix of 70-80 BX, prevents the syrup containing sugar blocks from entering the next process, and improves the dissolving effect of the sugar blocks in the syrup.

A new and distinct cultivar of sweet orange plant named ‘N14-10’, characterized by a high brix and increased dissolved solids.

The present invention discloses a red glutinous rice tea drink condiment and a preparation method thereof, and relates to the technical field of food processing, the condiment is of a three-layer structure from inside to outside: a core layer is red glutinous rice particles subjected to 15%-35% pre-gelatinization treatment, and is coated with a pea protein isolate or chickpea protein isolate film accounting for 1.5%-4% of the dry weight of the red glutinous rice particles; the middle layer is crystal syrup of which the solid content is 75-85 degrees Brix, and the crystal syrup contains 0.05-0.3% of osmanthus fragrans extract, honeysuckle extract or ammonium glycyrrhizinate; the outer layer is hydrophobic powder of modified cassava resistant starch and microcrystalline cellulose (the mass ratio is 2: 1-4: 1), and the coating amount accounts for 5%-12% of the total mass of the core layer and the middle layer. The three-layer structure is synergistic: the core layer is coated by 15%-35% pre-gelatinization and vegetable protein film, so that the soft and glutinous taste is kept, and water is locked; 75-degree Brix-85-degree Brix crystal syrup in the middle layer is matched with the herbal extract, so that the fresh and sweet flavor is given; hydrophobic powder on the outer layer is anti-sticking and moisture-proof, and the texture change rate is 1t after normal-temperature sealing for 72 hours; the resistant starch is contained, functionality is improved, the tea drink is suitable for multiple tea drinks, the process is controllable, uniformity is kept, and the cost is reduced through normal-temperature storage.